CN115152966A - Instant tiger skin minced fillet leisure product and preparation method thereof - Google Patents
Instant tiger skin minced fillet leisure product and preparation method thereof Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention relates to an instant tiger skin minced fillet leisure product and a preparation method thereof. The method adopts the processes of mixing, chopping, injection molding, curing and forming, two-stage frying, two-stage marinating and the like, so that the minced fillet leisure product with various appearance forms, scorched outside and tender inside, full juice and delicious taste is obtained.
Description
Technical Field
The invention relates to a leisure food processing technology, in particular to an instant tiger skin minced fillet leisure product and a preparation method thereof.
Background
The minced fish product is rich in high-quality protein, the fish protein belongs to complete protein, the fat content is low, the unsaturated fatty acid content is high, the range of suitable people is wide, the minced fish product is simple and convenient to process and directly eat, and the minced fish product is favorable for carrying and can be used as leisure food in the journey. At present, the traditional minced fillet mainly comprises fish balls, crab sticks and fish sausages, and later-stage development of mixed vegetable fish balls, soybean milk fish cakes and the like which are prepared by mixing with vegetables is performed, but the traditional minced fillet is less innovative in the field of leisure food and mainly comprises fish bean curd and fish balls. Different ingredients are added to a certain extent, so that the product has various characteristics in flavor, and the forming and curing modes can enable the product to form different eating modes and tastes. At present, the forming and curing modes are mostly water boiling and baking, and the product can be eaten instantly after being unpacked and also can be used as sushi, chafing dish and the like.
Nowadays, network videos are developed from media, and people pursue more diversification on gourmet food, such as innovation of appearance, layering of taste, enhancement of nutrition and the like. At present, snack foods prepared from minced fillet in the market are limited to single fish tofu products, are basically square, have single mouthfeel from the surface to the inside, have no layering sensation, are directly seasoned after being fried, and have dry mouthfeel and no juicy sensation when being eaten.
Disclosure of Invention
In order to overcome the defects, the invention provides a method for manufacturing instant tiger skin minced fillet leisure products, and the manufacturing method adopts the processes of mixing, chopping, injection molding, curing, molding, segmented frying and the like, so that the minced fillet leisure products with various appearance forms, scorched and tender mouthfeel outside and inside, abundant juice and delicious taste are obtained.
The technical scheme adopted by the invention for solving the technical problem is as follows:
a preparation method of an instant tiger skin minced fillet leisure product comprises the following steps:
step 1: mixing and chopping: unfreezing frozen minced fillet, adding part of edible salt, chopping for the first time in a chopper mixer, wherein the chopping time for the first time is 5-10min, so that salt-soluble protein is fully dissolved out, a sticky minced fillet raw material is obtained, then adding egg white, modified starch, soybean protein isolate powder, glutamine transaminase, residual edible salt, white granulated sugar and monosodium glutamate, and continuing to chop for the second time to obtain a chopped material, wherein the chopping time for the second time is 5-15min;
step 2: injection molding, curing and forming: injecting the chopped and mixed material into a forming disc of a specific die to be heated and formed into a blank, wherein the forming conditions are as follows: the temperature is 90-95 deg.C, and the heating and steaming time is 20-30min;
and step 3: coloring with light brine: cooling the cured and molded blank in the step 2 to 30-60 ℃, and then adding the cooled and molded blank into a light-brine pickling material for marinating for 5-15min;
and 4, step 4: and (3) segmented frying: and (4) frying the blank subjected to the light marinating in the step (3) in two stages, wherein the first stage frying is carried out firstly, and the first stage frying conditions are as follows: frying at 140-160 deg.C for 60-120s, and frying for the second time under the following conditions: frying at 120-130 deg.C for 2-5min;
and 5: deep marinating and flavoring: heating star anise, cassia bark, fennel, tsaoko amomum fruits, dried chilli, angelica dahurica, brewed soy sauce, monosodium glutamate, white granulated sugar, edible salt and drinking water to boiling, keeping slight boiling for 1-3h to obtain deep marinated sauce, cooling to 40-60 ℃, and putting the blank fried in the two sections in the step 4 into the deep marinated sauce for marinating for 5-15min;
step 6: seasoning and mixing: adding the blank subjected to deep marinating in the step 5 into a seasoning external mixing material, and uniformly stirring in a roller stirring barrel;
and 7: and (3) vacuum packaging: weighing and packaging the minced fillet product seasoned in the step 6 according to the processing specification, and vacuumizing the package;
and 8: high-temperature sterilization: and (4) carrying out high-temperature sterilization on the packaged product in the step (7), wherein the high-temperature sterilization conditions are as follows: the temperature is as follows: and (3) performing temperature of 110-121 ℃ for 20-30min to obtain a finished product.
Preferably, in step 1, the conditions of the first chopping and the second chopping are as follows: the temperature of the chopper mixer is 4-10 ℃, and the rotating speed of the chopper mixer is 550-650r/min.
Preferably, in step 3, the light brine curing material is prepared by uniformly mixing honey, syrup and drinking water, wherein the mass ratio of the honey to the syrup to the drinking water is as follows: syrup: honey: drinking water =2-3:1-2:3-5.
Preferably, the syrup is at least one of fructose syrup and glucose syrup.
Preferably, in step 5, the method for preparing the deep marinade includes the following steps: mixing star anise, cassia bark, fennel, tsaoko amomum fruit, dried chilli, angelica dahurica, brewed soy sauce, monosodium glutamate, white granulated sugar, edible salt and drinking water, heating to boil, and keeping slight boiling for 1-3h to obtain the deep marinade.
Preferably, the deep bittern comprises the following raw material formula in parts by weight: 0.5 to 1.0 part of star anise, 0.2 to 0.6 part of cassia bark, 0.3 to 0.8 part of fennel, 0.5 to 1.5 parts of tsaoko amomum fruit, 0.5 to 1.5 parts of dried chilli, 0.1 to 0.4 part of angelica dahurica, 1 to 5 parts of brewed soy sauce, 0.1 to 0.4 part of monosodium glutamate, 0.2 to 0.5 part of white granulated sugar, 0.3 to 0.6 part of edible salt and 90 to 96 parts of drinking water.
Preferably, the seasoning external-mixing material comprises the following components in parts by weight: 80-90 parts of vegetable oil, 5-15 parts of chopped chili, 1-3 parts of edible salt, 1-3 parts of monosodium glutamate and 2-5 parts of white granulated sugar.
Preferably, the preparation method of the seasoning sauce comprises the following steps: heating vegetable oil to 150-165 deg.C, adding fire, adding crushed Capsici fructus, stirring, cooling to 100-120 deg.C, adding edible salt, white sugar and monosodium glutamate, and stirring again.
Preferably, the weight parts of the components added in the step 1 are as follows: 40-70 parts of frozen minced fillet, 5-25 parts of soybean protein isolate powder, 4-10 parts of modified starch, 0.5-2.0 parts of egg white, 0.5-2.5 parts of edible salt, 1.0-2.5 parts of white granulated sugar, 0.5-1.5 parts of monosodium glutamate and 0.3-1.5 parts of glutamine transaminase;
in the step 3, adding 3-10 parts by weight of light bittern pickling material; in the step 5, 10 to 25 parts by weight of deep bittern is added; and 5-15 parts by weight of seasoning external mixing materials are added in the step 6.
The invention also provides an instant tiger skin minced fillet leisure product prepared by the preparation method provided by the invention.
The invention has the beneficial effects that:
1) The formula amount of each component is optimized, and the minced fillet and various auxiliary materials form stable gel through the chopping and mixing process, so that the final finished product is ensured to have good taste;
2) According to the application, the molds with different shapes are selected according to needs, so that diversified product shapes can be obtained, and the minced fillet gel is irreversible after being cured through a cooking process during forming, so that the shape is more stable;
3) In the application, two-stage frying and two-stage marinating processes are adopted, a Maillard reaction is generated in the first-stage high-temperature frying process, so that the surface of the tiger skin quickly becomes brownish-yellow three-dimensional tiger skin, and the temperature of the second-stage frying is lower than that of the first-stage frying, so that the phenomenon that the color of the tiger skin is browned due to overhigh temperature is avoided, and the three-dimensional effect of the tiger skin is stronger and more durable; controlling the state, color and burnt taste of tiger skin through the first light brine coloring and different frying conditions, forming rich porous tissues, then carrying out the second deep brine flavoring, and keeping full juice feeling, thereby finally forming the taste which is burnt outside and tender inside, fresh, fragrant and juicy;
4) The minced fillet product has the advantages that by means of a proper formula and combination of mixed material chopping, injection molding, curing and forming processes, the problems of difficult forming, incomplete special-shaped structure, changeability in frying and marinating processes and aging of mouthfeel of minced fillet gel are solved, and the minced fillet product with the appearance of tiger skin, burnt fragrance on the outside, tender and elastic inside and multiple mouthfeel is obtained by innovatively adopting two-stage frying and two-stage marinating processes; the minced fillet product can be stored for 9 months at normal temperature after seasoning and sterilization, the appearance shape can be adjusted by a mould, the leftover materials are less, the integrity is maintained better, the mouthfeel is scorched outside and tender inside, the juice is full, the taste is delicious, and good eating experience is provided for consumers.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
A preparation method of an instant tiger skin minced fillet leisure product comprises the following steps:
step 1: mixing and chopping: unfreezing frozen minced fillet, adding part of edible salt, chopping for the first time in a chopper mixer, wherein the chopping time for the first time is 5-10min, so that salt-soluble protein is fully dissolved out, a sticky minced fillet raw material is obtained, then adding egg white, modified starch, soybean protein isolate powder, glutamine transaminase, residual edible salt, white granulated sugar and monosodium glutamate, and continuing to chop for the second time to obtain a chopped material, wherein the chopping time for the second time is 5-15min; part of edible salt added during the first chopping accounts for 40-60wt% of the total amount of the edible salt; the rest edible salt is added in the second chopping, the formula amount of each component is optimized, and the minced fillet and various auxiliary materials form stable gel through the chopping process, so that the final finished product is ensured to have good taste;
step 2: injection molding, curing and forming: the chopped material is injected into a forming disc of a specific die to be heated and formed into a blank, and the forming conditions are as follows: the temperature is 90-95 deg.C, and the heating and steaming time is 20-30min; the molds with different shapes are selected according to requirements, so that diversified product shapes can be obtained, and the minced fillet gel is irreversible after being cured through a cooking process during molding, so that the shape is more stable;
and step 3: coloring with light brine: cooling the cured and molded blank in the step 2 to 30-60 ℃, and then adding the cooled and molded blank into a light-brine pickling material for marinating for 5-15min;
and 4, step 4: and (3) segmented frying: and (4) frying the blank subjected to the light marinating in the step (3) in two sections, wherein the first section frying is carried out firstly, and the first section frying conditions are as follows: frying at 140-160 deg.C for 60-120s, and performing second-stage frying under the conditions: frying at 120-130 deg.C for 2-5min; firstly, maillard reaction occurs in the first-stage high-temperature frying process to enable the surface of the tiger skin to quickly become brown-yellow three-dimensional tiger skin, and the temperature of the second-stage frying is lower than that of the first-stage frying, so that the phenomenon that the tiger skin is browned due to overhigh temperature is avoided, and the third dimension of the tiger skin is stronger and more durable;
and 5: deep marinating and flavoring: heating star anise, cassia bark, fennel, tsaoko amomum fruits, dried chilli, angelica dahurica, brewed soy sauce, monosodium glutamate, white granulated sugar, edible salt and drinking water to boiling, keeping slight boiling for 1-3h to obtain deep marinated sauce, cooling to 40-60 ℃, and putting the blank fried in the two sections in the step 4 into the deep marinated sauce for marinating for 5-15min;
step 6: seasoning and mixing: adding the blank deeply marinated in the step 5 into a seasoning external mixing material, and uniformly stirring in a roller stirring barrel;
and 7: and (3) vacuum packaging: weighing and packaging the minced fillet product seasoned in the step 6 according to the processing specification, and vacuumizing the package;
and 8: high-temperature sterilization: and (4) carrying out high-temperature sterilization on the packaged product in the step (7), wherein the high-temperature sterilization conditions are as follows: the temperature is as follows: and (3) performing temperature of 110-121 ℃ for 20-30min to obtain a finished product.
In step 1, the conditions of the first chopping and the second chopping are as follows: the temperature of the chopper mixer is 4-10 ℃, and the rotating speed of the chopper mixer is 550-650r/min.
In the step 3, the light bittern preserving material is prepared by uniformly mixing honey, syrup and drinking water, wherein the mass ratio of the honey to the syrup to the drinking water is as follows: syrup: honey: drinking water =2-3:1-2:3-5. The syrup is at least one of fructose syrup and glucose syrup.
In step 5, the preparation method of the deep marinade comprises the following steps: mixing star anise, cassia bark, fennel, tsaoko amomum fruit, dried chilli, angelica dahurica, brewed soy sauce, monosodium glutamate, white granulated sugar, edible salt and drinking water, heating to boil, and keeping slight boiling for 1-3h to obtain the deep marinade.
The deep bittern comprises the following raw material formula in parts by weight: 0.5 to 1.0 part of star anise, 0.2 to 0.6 part of cassia bark, 0.3 to 0.8 part of fennel, 0.5 to 1.5 parts of tsaoko amomum fruit, 0.5 to 1.5 parts of dried chilli, 0.1 to 0.4 part of angelica dahurica, 1 to 5 parts of brewed soy sauce, 0.1 to 0.4 part of monosodium glutamate, 0.2 to 0.5 part of white granulated sugar, 0.3 to 0.6 part of edible salt and 90 to 96 parts of drinking water.
The seasoning external-mixing material comprises the following components in parts by weight: 80-90 parts of vegetable oil, 5-15 parts of chopped chili, 1-3 parts of edible salt, 1-3 parts of monosodium glutamate and 2-5 parts of white granulated sugar.
The preparation method of the seasoning externally-mixed material comprises the following steps: heating vegetable oil to 150-165 deg.C, adding fire, adding crushed Capsici fructus, stirring, cooling to 100-120 deg.C, adding edible salt, white sugar and monosodium glutamate, and stirring again.
The weight parts of the components added in the step 1 are as follows: 40-70 parts of frozen minced fillet, 5-25 parts of soybean protein isolate powder, 4-10 parts of modified starch, 0.5-2.0 parts of egg white, 0.5-2.5 parts of edible salt, 1.0-2.5 parts of white granulated sugar, 0.5-1.5 parts of monosodium glutamate and 0.3-1.5 parts of glutamine transaminase; further, 40-55 parts of frozen minced fillet, 5-10 parts of soybean protein isolate powder, 4-8 parts of modified starch, 0.5-2.0 parts of egg white, 0.5-2.5 parts of edible salt, 1.0-2.5 parts of white granulated sugar, 0.5-1.5 parts of monosodium glutamate and 0.3-1.5 parts of glutamine transaminase;
in the step 3, adding 3-10 parts by weight of light bittern pickling material; in the step 5, 10 to 25 parts by weight of deep bittern is added; and 5-15 parts by weight of seasoning external mixing materials are added in the step 6.
An instant tiger skin minced fillet leisure product is prepared by the preparation method, wherein the edible oil content of the obtained leisure product is 5-20wt%.
Example 1:
the method is used for preparing the instant tiger skin minced fillet leisure products:
step 1: mixing and chopping: thawing 45 parts by weight of frozen minced fillet, adding 0.5 part by weight of edible salt, chopping and mixing for 6min in a chopper mixer under the conditions that the temperature is 5 ℃ and the rotating speed is 600r/min, then adding 1.5 parts by weight of egg white, 4.5 parts by weight of modified starch, 6 parts by weight of isolated soy protein powder, 1.0 part by weight of glutamine transaminase, 0.5 part by weight of edible salt, 1.5 parts by weight of white granulated sugar and 1.5 parts by weight of monosodium glutamate, and continuously chopping and mixing for 9min to obtain a chopped and mixed material;
step 2: injection molding, curing and forming: the chopped material is injected into a forming disc of a specific die to be heated and formed into a blank, and the forming conditions are as follows: the temperature is 90 deg.C, and the heating and steaming time is 25min;
and step 3: coloring with light brine: cooling the blank cured and formed in the step 2 to 50 ℃, and then adding the cooled blank into 5 parts by weight of light-brine curing material for marinating for 10min; the light bittern pickling material is prepared by uniformly mixing honey, syrup and drinking water, wherein the mass ratio of the honey to the syrup to the drinking water is as follows: glucose syrup: honey: drinking water =3:2:5;
and 4, step 4: and (3) segmented frying: and (4) frying the blank subjected to the light marinating in the step (3) in two sections, wherein the first section frying is carried out firstly, and the first section frying conditions are as follows: frying at 155 ℃ for 100s, and then carrying out second-stage frying under the conditions that: frying at 120 deg.C for 3min;
and 5: deep marinating and flavoring: firstly, heating 0.6 weight part of star anise, 0.4 weight part of cassia bark, 0.5 weight part of fennel, 0.7 weight part of tsaoko amomum fruit, 1.3 weight parts of dried chilli, 0.2 weight part of angelica dahurica, 2.6 weight parts of brewed soy sauce, 0.3 weight part of monosodium glutamate, 0.4 weight part of white granulated sugar, 0.5 weight part of edible salt and 92.5 weight parts of drinking water to boiling, keeping slight boiling for 2 hours to obtain deep bittern, cooling to 55 ℃, and putting the blank fried in the two sections in the step 4 into 10 weight parts of deep bittern for stewing for 10 minutes;
step 6: seasoning and mixing: adding 15 parts by weight of seasoning externally-mixed materials into the blank deeply marinated in the step 5, and uniformly stirring in a roller stirring barrel; the preparation method of the seasoning external mixing material comprises the following steps: heating 90 parts by weight of vegetable oil to 160 ℃, then adding and turning off fire, adding 5 parts by weight of chopped hot pepper, uniformly stirring, cooling to 110 ℃, adding 0.5 part by weight of edible salt, 0.4 part by weight of white granulated sugar and 0.3 part by weight of monosodium glutamate, and uniformly stirring again;
and 7: and (3) vacuum packaging: weighing and packaging the minced fillet product seasoned in the step 6 according to the processing specification, and vacuumizing the package;
and step 8: high-temperature sterilization: and (4) carrying out high-temperature sterilization on the packaged product in the step (7), wherein the high-temperature sterilization conditions are as follows: the temperature is as follows: at 118 deg.C for 20min to obtain the final product.
Example 2:
the method is used for preparing the instant tiger skin minced fillet leisure products:
step 1: mixing and chopping: thawing 55 parts by weight of frozen minced fillet, adding 0.8 part by weight of edible salt, chopping and mixing for 6min in a chopper mixer under the conditions that the temperature is 5 ℃ and the rotating speed is 600r/min, then adding 1 part by weight of egg white, 8 parts by weight of modified starch, 10 parts by weight of isolated soy protein powder, 0.5 part by weight of glutamine transaminase, 1.0 part by weight of edible salt, 1.0 part by weight of white granulated sugar and 1.0 part by weight of monosodium glutamate, and continuously chopping and mixing for 9min to obtain a chopped material;
step 2: injection molding, curing and molding: the chopped material is injected into a forming disc of a specific die to be heated and formed into a blank, and the forming conditions are as follows: the temperature is 90 deg.C, and the heating and steaming time is 25min;
and step 3: coloring with light brine: cooling the blank cured and molded in the step 2 to 50 ℃, and then adding the cooled blank into 5 parts by weight of shallow-halogen pickling material to marinate for 10min; the light bittern pickling material is prepared by uniformly mixing honey, syrup and drinking water, wherein the mass ratio of the honey to the syrup to the drinking water is as follows: glucose syrup: honey: drinking water =3:2:5;
and 4, step 4: and (3) segmented frying: and (4) frying the blank subjected to the light marinating in the step (3) in two sections, wherein the first section frying is carried out firstly, and the first section frying conditions are as follows: frying at 155 ℃ for 100s, and then carrying out second-stage frying under the conditions that: frying at 120 deg.C for 3min;
and 5: deep marinating and flavoring: firstly, heating 0.6 weight part of star anise, 0.4 weight part of cassia bark, 0.5 weight part of fennel, 0.7 weight part of tsaoko amomum fruit, 1.3 weight parts of dried chilli, 0.2 weight part of angelica dahurica, 2.6 weight parts of brewed soy sauce, 0.3 weight part of monosodium glutamate, 0.4 weight part of white granulated sugar, 0.5 weight part of edible salt and 92.5 weight parts of drinking water to boiling, keeping slight boiling for 2 hours to obtain deep bittern, cooling to 55 ℃, and putting the blank fried in the two sections in the step 4 into 10 weight parts of deep bittern for stewing for 10 minutes;
step 6: seasoning and mixing: adding 15 parts by weight of seasoning external mixing materials into the blank deeply marinated in the step 5, and uniformly stirring in a roller stirring barrel; the preparation method of the seasoning external-mixing material comprises the following steps: heating 90 parts by weight of vegetable oil to 160 ℃, then adding and turning off fire, adding 5 parts by weight of chopped hot pepper, uniformly stirring, cooling to 110 ℃, adding 0.5 part by weight of edible salt, 0.4 part by weight of white granulated sugar and 0.3 part by weight of monosodium glutamate, and uniformly stirring again;
and 7: and (3) vacuum packaging: weighing and packaging the minced fillet product seasoned in the step 6 according to the processing specification, and vacuumizing the package;
and 8: high-temperature sterilization: and (4) carrying out high-temperature sterilization on the packaged product in the step (7), wherein the high-temperature sterilization conditions are as follows: the temperature is as follows: at 118 deg.C for 20min to obtain the final product.
Example 3:
the method is used for preparing the instant tiger skin minced fillet leisure products:
step 1: mixing and chopping: thawing 65 parts by weight of frozen minced fillet, adding 0.5 part by weight of edible salt, chopping and mixing for 6min in a chopper mixer under the conditions that the temperature is 5 ℃ and the rotating speed is 600r/min, then adding 2 parts by weight of egg white, 5 parts by weight of modified starch, 20 parts by weight of isolated soy protein powder, 1.5 parts by weight of glutamine transaminase, 0.5 part by weight of edible salt, 2.5 parts by weight of white granulated sugar and 0.8 part by weight of monosodium glutamate, and continuously chopping and mixing for 9min to obtain a chopped material;
step 2: injection molding, curing and forming: the chopped material is injected into a forming disc of a specific die to be heated and formed into a blank, and the forming conditions are as follows: the temperature is 90 deg.C, and the heating and steaming time is 25min;
and step 3: coloring with light brine: cooling the blank cured and formed in the step 2 to 50 ℃, and then adding the cooled blank into 5 parts by weight of light-brine curing material for marinating for 10min; the light bittern pickling material is prepared by uniformly mixing honey, syrup and drinking water, wherein the mass ratio of the honey to the syrup to the drinking water is as follows: glucose syrup: honey: drinking water =3:2:5;
and 4, step 4: and (3) segmented frying: and (4) frying the blank subjected to the light marinating in the step (3) in two sections, wherein the first section frying is carried out firstly, and the first section frying conditions are as follows: frying at 155 ℃ for 100s, and then carrying out second-stage frying under the conditions that: frying at 120 deg.C for 3min;
and 5: deep marinating and flavoring: firstly, heating 0.6 weight part of star anise, 0.4 weight part of cassia bark, 0.5 weight part of fennel, 0.7 weight part of tsaoko amomum fruit, 1.3 weight parts of dried chilli, 0.2 weight part of angelica dahurica, 2.6 weight parts of brewed soy sauce, 0.3 weight part of monosodium glutamate, 0.4 weight part of white granulated sugar, 0.5 weight part of edible salt and 92.5 weight parts of drinking water to boiling, keeping slight boiling for 2 hours to obtain deep bittern, cooling to 55 ℃, and putting the blank fried in the two sections in the step 4 into 10 weight parts of deep bittern for stewing for 10 minutes;
and 6: seasoning and mixing: adding 15 parts by weight of seasoning external mixing materials into the blank deeply marinated in the step 5, and uniformly stirring in a roller stirring barrel; the preparation method of the seasoning external-mixing material comprises the following steps: heating 90 parts by weight of vegetable oil to 160 ℃, then adding fire, adding 5 parts by weight of chopped chili, uniformly stirring, cooling to 110 ℃, adding 0.5 part by weight of edible salt, 0.4 part by weight of white granulated sugar and 0.3 part by weight of monosodium glutamate, and uniformly stirring again;
and 7: and (3) vacuum packaging: weighing and packaging the minced fillet product seasoned in the step 6 according to the processing specification, and vacuumizing the package;
and 8: high-temperature sterilization: and (4) carrying out high-temperature sterilization on the packaged product in the step (7), wherein the high-temperature sterilization conditions are as follows: the temperature is as follows: at 118 deg.C for 20min to obtain the final product.
Example 4:
the method is used for preparing the instant tiger skin minced fillet leisure products:
step 1: mixing and chopping: thawing 48 parts by weight of frozen minced fillet, adding 0.5 part by weight of edible salt, chopping and mixing for 8min in a chopper mixer under the conditions that the temperature is 5 ℃ and the rotating speed is 600r/min, then adding 1.0 part by weight of egg white, 6 parts by weight of modified starch, 5 parts by weight of isolated soy protein powder, 1.4 parts by weight of glutamine transaminase, 0.5 part by weight of edible salt, 1.5 parts by weight of white granulated sugar and 1.5 parts by weight of monosodium glutamate, and continuously chopping and mixing for 10min to obtain a chopped and mixed material;
and 2, step: injection molding, curing and forming: the chopped material is injected into a forming disc of a specific die to be heated and formed into a blank, and the forming conditions are as follows: the temperature is 95 ℃, and the heating and cooking time is 25min;
and step 3: coloring with light brine: cooling the blank cured and molded in the step 2 to 50 ℃, and then adding the cooled blank into 4 parts by weight of shallow-halogen pickling material to marinate for 10min; the light bittern pickling material is prepared by uniformly mixing honey, syrup and drinking water, wherein the mass ratio of the honey to the syrup to the drinking water is as follows: glucose syrup: honey: drinking water =2:2:4;
and 4, step 4: and (3) segmented frying: and (4) frying the blank subjected to the light marinating in the step (3) in two sections, wherein the first section frying is carried out firstly, and the first section frying conditions are as follows: frying at 155 ℃ for 90s, and then carrying out second-stage frying under the conditions that: frying at 125 deg.C for 3min;
and 5: deep marinating and flavoring: firstly, heating 0.7 weight part of star anise, 0.3 weight part of cassia bark, 0.4 weight part of fennel, 0.5 weight part of tsaoko amomum fruit, 1.5 weight parts of dried chilli, 0.2 weight part of angelica dahurica, 3 weight parts of brewed soy sauce, 0.4 weight part of monosodium glutamate, 0.3 weight part of white granulated sugar, 0.5 weight part of edible salt and 92.3 weight parts of drinking water to boiling, keeping slight boiling for 2 hours to obtain deep marinade, then cooling to 50 ℃, and putting the blank fried in the two sections in the step 4 into 10 weight parts of deep marinade to marinade for 10 minutes;
step 6: seasoning and mixing: adding 15 parts by weight of seasoning externally-mixed materials into the blank deeply marinated in the step 5, and uniformly stirring in a roller stirring barrel; the preparation method of the seasoning external-mixing material comprises the following steps: heating 90 parts by weight of vegetable oil to 160 ℃, then adding and turning off fire, adding 5 parts by weight of chopped hot pepper, uniformly stirring, cooling to 110 ℃, adding 0.5 part by weight of edible salt, 0.4 part by weight of white granulated sugar and 0.3 part by weight of monosodium glutamate, and uniformly stirring again;
and 7: and (3) vacuum packaging: weighing and packaging the minced fillet product seasoned in the step 6 according to the processing specification, and vacuumizing the package;
and 8: high-temperature sterilization: and (4) carrying out high-temperature sterilization on the packaged product in the step (7), wherein the high-temperature sterilization conditions are as follows: the temperature is as follows: and (4) at 116 ℃ for 22min to obtain a finished product.
Comparative example 1:
the method is used for preparing the instant tiger skin minced fillet leisure products:
step 1: mixing and chopping: thawing 45 parts by weight of frozen minced fillet, adding 0.5 part by weight of edible salt, chopping and mixing for 6min in a chopper mixer under the conditions that the temperature is 5 ℃ and the rotating speed is 600r/min, then adding 2.0 parts by weight of egg white, 4.5 parts by weight of modified starch, 4.3 parts by weight of isolated soy protein powder, 0.2 part by weight of glutamine transaminase, 0.5 part by weight of edible salt, 1.5 parts by weight of white granulated sugar and 1.5 parts by weight of monosodium glutamate, and continuously chopping and mixing for 9min to obtain a chopped and mixed material;
step 2: injection molding, curing and forming: the chopped material is injected into a forming disc of a specific die to be heated and formed into a blank, and the forming conditions are as follows: the temperature is 90 deg.C, and the heating and steaming time is 25min;
and step 3: coloring with light brine: cooling the blank cured and molded in the step 2 to 50 ℃, and then adding the cooled blank into 5 parts by weight of shallow-halogen pickling material to marinate for 10min; the light bittern preserving material is prepared by uniformly mixing honey, syrup and drinking water, wherein the mass ratio of the honey to the syrup to the drinking water is as follows: glucose syrup: honey: drinking water =3:2:5;
and 4, step 4: and (3) segmented frying: and (4) frying the blank subjected to the light marinating in the step (3) in two sections, wherein the first section frying is carried out firstly, and the first section frying conditions are as follows: frying at 155 ℃ for 100s, and then carrying out second-stage frying under the conditions that: frying at 120 deg.C for 3min;
and 5: deep marinating and flavoring: firstly, heating 0.6 weight part of star anise, 0.4 weight part of cassia bark, 0.5 weight part of fennel, 0.7 weight part of tsaoko amomum fruit, 1.3 weight parts of dried chilli, 0.2 weight part of angelica dahurica, 2.6 weight parts of brewed soy sauce, 0.3 weight part of monosodium glutamate, 0.4 weight part of white granulated sugar, 0.5 weight part of edible salt and 92.5 weight parts of drinking water to boiling, keeping slight boiling for 2 hours to obtain deep bittern, cooling to 55 ℃, and putting the blank fried in the two sections in the step 4 into 10 weight parts of deep bittern for stewing for 10 minutes;
step 6: seasoning and mixing: adding 15 parts by weight of seasoning external mixing materials into the blank deeply marinated in the step 5, and uniformly stirring in a roller stirring barrel; the preparation method of the seasoning external mixing material comprises the following steps: heating 90 parts by weight of vegetable oil to 160 ℃, then adding fire, adding 5 parts by weight of chopped chili, uniformly stirring, cooling to 110 ℃, adding 0.5 part by weight of edible salt, 0.4 part by weight of white granulated sugar and 0.3 part by weight of monosodium glutamate, and uniformly stirring again;
and 7: and (3) vacuum packaging: weighing and packaging the minced fillet product seasoned in the step 6 according to the processing specification, and vacuumizing the package;
and 8: high-temperature sterilization: and (4) carrying out high-temperature sterilization on the packaged product in the step (7), wherein the high-temperature sterilization conditions are as follows: the temperature is as follows: at 118 deg.C for 20min to obtain the final product.
Comparative example 2:
the method is used for preparing the instant tiger skin minced fillet leisure products:
step 1: mixing and chopping: thawing 48 parts by weight of frozen minced fillet, adding 0.5 part by weight of edible salt, chopping and mixing for 8min in a chopper mixer under the conditions that the temperature is 5 ℃ and the rotating speed is 600r/min, then adding 1.0 part by weight of egg white, 6 parts by weight of modified starch, 5 parts by weight of isolated soy protein powder, 1.4 parts by weight of glutamine transaminase, 0.5 part by weight of edible salt, 1.5 parts by weight of white granulated sugar and 1.5 parts by weight of monosodium glutamate, and continuously chopping and mixing for 10min to obtain a chopped and mixed material;
step 2: injection molding, curing and molding: injecting the chopped and mixed material into a forming disc of a specific die to be heated and formed into a blank, wherein the forming conditions are as follows: the temperature is 95 ℃, and the heating and cooking time is 25min;
and step 3: and (3) segmented frying: frying the blank formed in the step (2) under the following frying conditions: frying at 140 deg.C for 6min;
and 4, step 4: deep marinating and flavoring: firstly, heating 0.7 weight part of star anise, 0.3 weight part of cassia bark, 0.4 weight part of fennel, 0.5 weight part of tsaoko amomum fruit, 1.5 weight parts of dried chilli, 0.2 weight part of angelica dahurica, 3 weight parts of brewed soy sauce, 0.4 weight part of monosodium glutamate, 0.3 weight part of white granulated sugar, 0.5 weight part of edible salt and 92.3 weight parts of drinking water to boiling, keeping slight boiling for 2 hours to obtain deep marinade, then cooling to 50 ℃, and putting the blank fried in the step 3 into 10 weight parts of deep marinade to marinate for 10 minutes;
and 5: seasoning and stirring: adding 15 parts by weight of seasoning externally-mixed materials into the blank deeply marinated in the step 4, and uniformly stirring in a roller stirring barrel; the preparation method of the seasoning external-mixing material comprises the following steps: heating 90 parts by weight of vegetable oil to 160 ℃, then adding fire, adding 5 parts by weight of chopped chili, uniformly stirring, cooling to 110 ℃, adding 0.5 part by weight of edible salt, 0.4 part by weight of white granulated sugar and 0.3 part by weight of monosodium glutamate, and uniformly stirring again;
step 6: and (3) vacuum packaging: weighing and packaging the minced fillet product seasoned in the step 5 according to the processing specification, and vacuumizing the package;
and 7: high-temperature sterilization: and (4) sterilizing the packaged product obtained in the step (6) at high temperature, wherein the conditions of high-temperature sterilization are as follows: the temperature is as follows: and (4) at 116 ℃ for 22min to obtain a finished product.
And (4) analyzing results:
the snack products of the tiger skin surimi obtained in the embodiments 1-4 have stable appearance and form, less leftover materials, better integrity maintenance, burnt and tender mouthfeel, full juice and delicious taste, and provide good eating experience for consumers; the difference between comparative example 1 and example 1 is that: the addition amount of the soybean protein isolate powder and the glutamine transaminase in the comparative example 1 is lower than that in the example 1, and the addition amount of the soybean protein isolate powder and the glutamine transaminase in the comparative example 1 exceeds that defined in the application, so that the minced fillet product obtained in the example 1 and the comparative example 1 has obvious gel strength difference, the gel strength of the example 1 is high, the internal Q elastic feeling is good, the mold forming integrity is good, and the minced fillet product cannot be broken or damaged in the subsequent frying and sterilizing processes; in example 2, although the cooking strength was slightly high, the inner texture was slightly soft and the elasticity was poor, and the food was broken or broken to various degrees during the frying and sterilization processes.
Example 4 differs from comparative example 2 in that: in the comparative example 2, light brine coloring is not carried out, only one-stage frying is carried out, the comparative example 2 has no skin coloring, the tiger skin is whitish and does not have appetite, the tiger skin cannot be well raised and has poor stereoscopic impression after being fried once, juice cannot permeate into the tiger skin and has poor taste, and in the example 4, the tiger skin is red and bright in color and luster, stronger in stereoscopic impression, better in taste of marinating and stronger in juice feel through a two-stage marinating process of light brine coloring, sectional temperature control frying and deep brine tasty. Therefore, the tiger skin color and the three-dimensional sense show obvious difference by coloring with light brine or not and frying for one time or two times, and the taste property and the juice feeling in the deep brine process also have different influences.
It should be noted that various changes and modifications can be made by those skilled in the art without departing from the spirit of the invention, and these changes and modifications are all within the scope of the invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (10)
1. A method for preparing instant tiger skin minced fillet leisure products is characterized by comprising the following steps: the method comprises the following steps:
step 1: mixing and chopping: unfreezing frozen minced fillet, adding part of edible salt, chopping for the first time in a chopping mixer, wherein the chopping time for the first time is 5-10min, so that salt-soluble protein is fully dissolved out, a sticky minced fillet raw material is obtained, then adding egg white, modified starch, soybean protein isolate powder, glutamine transaminase, the rest of edible salt, white granulated sugar and monosodium glutamate, and continuing to chop for the second time to obtain a chopped material, wherein the chopping time for the second time is 5-15min;
step 2: injection molding, curing and molding: the chopped material is injected into a forming disc of a specific die to be heated and formed into a blank, and the forming conditions are as follows: the temperature is 90-95 deg.C, and the heating and steaming time is 20-30min;
and step 3: coloring shallow brine: cooling the cured and molded blank in the step 2 to 30-60 ℃, and then adding the cooled and molded blank into a light-brine pickling material for marinating for 5-15min;
and 4, step 4: and (3) segmented frying: and (4) frying the blank subjected to the light marinating in the step (3) in two sections, wherein the first section frying is carried out firstly, and the first section frying conditions are as follows: frying at 140-160 deg.C for 60-120s, and performing second-stage frying under the conditions: frying at 120-130 deg.C for 2-5min;
and 5: deep marinating and flavoring: heating star anise, cassia bark, fennel, tsaoko amomum fruit, dried chilli, angelica dahurica, brewed soy sauce, monosodium glutamate, white granulated sugar, edible salt and drinking water to boiling, keeping slight boiling for 1-3h to obtain deep marinated sauce, cooling to 40-60 ℃, and marinating the blank fried in the two sections in the step 4 in the deep marinated sauce for 5-15min;
step 6: seasoning and mixing: adding the blank subjected to deep marinating in the step 5 into a seasoning external mixing material, and uniformly stirring in a roller stirring barrel;
and 7: and (3) vacuum packaging: weighing and packaging the minced fillet product seasoned in the step 6 according to the processing specification, and vacuumizing the package;
and 8: high-temperature sterilization: and (4) carrying out high-temperature sterilization on the packaged product in the step (7), wherein the high-temperature sterilization conditions are as follows: the temperature is as follows: and (3) performing temperature of 110-121 ℃ for 20-30min to obtain a finished product.
2. The method for preparing the instant tiger skin minced fillet leisure product as claimed in claim 1, is characterized in that: in step 1, the conditions of the first chopping and the second chopping are as follows: the temperature of the chopper mixer is 4-10 ℃, and the rotating speed of the chopper mixer is 550-650r/min.
3. The method for preparing the instant tiger skin surimi leisure product according to claim 1, which is characterized by comprising the following steps of: in the step 3, the light bittern preserving material is prepared by uniformly mixing honey, syrup and drinking water, wherein the mass ratio of the honey to the syrup to the drinking water is as follows: syrup: honey: drinking water =2-3:1-2:3-5.
4. The method for making the instant tiger skin surimi snack product of claim 3, wherein the method comprises the following steps: the syrup is at least one of fructose syrup and glucose syrup.
5. The method for preparing the instant tiger skin minced fillet leisure product as claimed in claim 1, is characterized in that: in step 5, the preparation method of the deep marinade comprises the following steps: mixing star anise, cassia bark, fennel, tsaoko amomum fruit, dried chilli, angelica dahurica, brewed soy sauce, monosodium glutamate, white granulated sugar, edible salt and drinking water, heating to boil, and keeping slight boiling for 1-3h to obtain the deep marinade.
6. The method for making the instant tiger skin surimi snack product of claim 5, wherein the method comprises the following steps: the deep marinade comprises the following raw material formula in parts by weight: 0.5 to 1.0 part of star anise, 0.2 to 0.6 part of cassia bark, 0.3 to 0.8 part of fennel, 0.5 to 1.5 parts of tsaoko amomum fruit, 0.5 to 1.5 parts of dried chilli, 0.1 to 0.4 part of angelica dahurica, 1 to 5 parts of brewed soy sauce, 0.1 to 0.4 part of monosodium glutamate, 0.2 to 0.5 part of white granulated sugar, 0.3 to 0.6 part of edible salt and 90 to 96 parts of drinking water.
7. The method for preparing the instant tiger skin minced fillet leisure product as claimed in claim 1, is characterized in that: the seasoning external-mixing material comprises the following components in parts by weight: 80-90 parts of vegetable oil, 5-15 parts of chopped chili, 1-3 parts of edible salt, 1-3 parts of monosodium glutamate and 2-5 parts of white granulated sugar.
8. The method for making the instant tiger skin surimi snack product of claim 7, wherein the method comprises the following steps: the preparation method of the seasoning externally-mixed material comprises the following steps: heating vegetable oil to 150-165 deg.C, adding fire, adding crushed Capsici fructus, stirring, cooling to 100-120 deg.C, adding edible salt, white sugar and monosodium glutamate, and stirring again.
9. The method for preparing the instant tiger skin minced fillet leisure product as claimed in claim 1, is characterized in that: the weight parts of the components added in the step 1 are as follows: 40-70 parts of frozen minced fillet, 5-25 parts of soybean protein isolate powder, 4-10 parts of modified starch, 0.5-2.0 parts of egg white, 0.5-2.5 parts of edible salt, 1.0-2.5 parts of white granulated sugar, 0.5-1.5 parts of monosodium glutamate and 0.3-1.5 parts of glutamine transaminase;
in the step 3, adding 3-10 parts by weight of light bittern pickling material; in step 5, adding 10-25 parts by weight of deep marinade; and 5-15 parts by weight of seasoning external mixing materials are added in the step 6.
10. An instant tiger skin minced fillet leisure product is characterized in that: prepared by the preparation method of any one of claims 1 to 9.
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