CN1229041C - Fish fillet and its production method - Google Patents

Abstract

The present invention relates to a fish fillet and a processing method thereof. 50 to 80 shares of surimi by weight, 10 to 20 shares of starch by weight, 0.5-7 shares of flavoring by weight and 10 to 20 shares of water by weight are mixed; the mixture are stirred into paste is heated and cured after tabletted; the temperature is raised to be more than 200 DEG C to carry out drying and foaming. The thickness of a piece of common tabletted paste is 0.5 to 2mm. The foamed product is cut into slices; glue is coated on the surfaces of the slices; supplementary materials are pasted between every two slices. The present invention provides a new instant food of fish fillet has a spongy mouth feel and a good taste.

Description

Slice of fish and processing method thereof

Technical field

The present invention relates to a kind of instant food of oppressing processing, be specifically related to a kind of slice of fish, the present invention relates to the processing method of above-mentioned slice of fish simultaneously.

Technical background

Fish are a kind of delicious flavour, nutritious aquatic products, liked by the consumer.Fish can be edible for people by variety of way processing, and as edible after cooking, but the process trouble of cooking fish is edible inconvenient.For making the fish food instant, people have invented several different methods is processed into instant food with fish, as the flesh of fish being processed into dried fillet, fish ball, the artificial flesh of fish, fish sausage etc., above-mentioned fish instant food has greatly made things convenient for edible, but because the difference of the edible taste of people, above-mentioned various fish instant food still can not satisfy people's needs.

Summary of the invention

The invention provides a kind of brand-new flesh of fish instant food---slice of fish, this slice of fish instant, mouthfeel is delicious soft, and it is edible to be suitable for each kind of groups.

The present invention provides the processing method of a kind of above-mentioned slice of fish simultaneously.

The invention discloses a kind of slice of fish, this slice of fish can be obtained by the step processing of following order:

(1), 50～80 weight portion fish gruels, 10～20 weight portion starch, 0.5～7 weight portion flavor enhancement and 10～20 weight parts waters are mixed;

(2), said mixture is cut mixed paste;

(3), will add thermal maturation behind the paste compressing tablet;

(4), in 10 seconds, be warming up to dry foaming more than 200 ℃.

Usually the thickness of compressing tablet is 0.5～2mm in the above-mentioned steps (3).

Product after the drying foaming is thinly sliced; At the sheet surface kiss-coating; Between thin slice, be stained with auxiliary material.

The present invention discloses the processing method of above-mentioned slice of fish, this method comprises following sequential steps:

(1), 50～80 weight portion fish gruels, 10～20 weight portion starch, 0.5～7 weight portion flavor enhancement and 10～20 weight parts waters are mixed;

(2), said mixture is cut mixed paste;

(3), will add thermal maturation behind the paste compressing tablet;

(4), in 10 seconds, be warming up to dry foaming more than 200 ℃.

Usually the thickness of compressing tablet is 0.5～2mm in the above-mentioned steps (3).

Product after the drying foaming is thinly sliced; At the sheet surface kiss-coating; Between thin slice, be stained with auxiliary material.

Processing adds starch during slice of fish among the present invention, makes slice of fish finished product flexible, and mouthfeel is good, and the adding of starch simultaneously is beneficial to that mixture is easy to foaming in the foaming process of processing; Flavor enhancement in the mixture can be decided according to taste, common flavor enhancement is the mixture of monosodium glutamate, salt and salad oil in the flavor enhancement commonly used, the weight ratio of these three kinds of flavor enhancements is 1: 2～3: 2～3, and flavor enhancement also can be changed combination again according to the taste needs, to obtain required taste.

Mixture can be cut by conventional machinery and mix, and cuts the result who mixes and makes mixture become paste, and paste mixture is easy to compressing tablet, slaking and foaming.

The maturing process of slice of fish process is a conventional techniques, should carry out under the state of preserving moisture, and maturing process can not make the moisture content in the mixture all evaporate, and should guarantee water content, so that the high temperature foaming process normally carries out.

Foaming process adopts instantaneous heating process.The instantaneous heating-up time is in 10 seconds among the present invention, and temperature should be more than 200 ℃.Instantaneous heating process makes the moisture content flash evaporation in the mixture after the slaking, and the flash evaporation of moisture content foams mixture in dry run.The temperature of foaming process generally is not higher than 800 ℃.Should adjust temperature and time at foaming process, in order to avoid coking and burntization.

With the mixture section after the drying foaming and at the surperficial kiss-coating of cutting into slices, between thin slice, adhere to various auxiliary materials then, can further provide various tastes as required, as adhering to sesame at Jiao Mianshang, purple material, dried meat floss etc.Adhere to the taste that various auxiliary materials can be adjusted slice of fish at Jiao Mianshang,, make the fish instant food be suitable for wider colony to alleviate the fishlike smell in the slice of fish.After adhering to auxiliary material between the slice of fish thin slice, thread slice of fish silk can further the said goods be processed into, with instant packed and edible.The slice thickness of mixture is generally 1～5mm after the above-mentioned foaming, and institute's kiss-coating can be various edible glue, is generally algin and/or maltodextrin.

Slice of fish product of the present invention is owing to cut and adopted foam process after mixing paste, so the slice of fish mouthfeel that obtains is soft, adds flavor enhancement and the various flavouring of adhering make slice of fish delicious flavour, various in processing slice of fish process, and it is edible to be suitable for the various consumer groups.

The specific embodiment

The specific embodiment 1:

(1), 60 weight portion fish gruels, 15 weight portion starch, 0.5 weight portion flavor enhancement and 10 weight parts waters are mixed;

(2), said mixture is cut mixed paste;

(3), will add thermal maturation behind the paste compressing tablet;

(4), be warming up to 200 ℃ of dry foaming in 5 seconds and obtain slice of fish.

The specific embodiment 2:

(1) 75 weight portion fish gruels, 20 weight portion starch, 3 weight portion flavor enhancements and 15 weight parts waters are mixed;

(2), said mixture is cut mixed paste;

(3), after being pressed into the 2mm thin slice, paste adds thermal maturation;

(4), in 10 seconds, be warming up to 500 ℃ of dry foaming.

(5), the slice of fish after the drying foaming is thinly sliced; At the sheet surface kiss-coating; Between thin slice, be stained with auxiliary material and obtain slice of fish.

The specific embodiment 3:

(1), 80 weight portion fish gruels, 20 weight portion starch, 5 weight portion flavor enhancements and 20 weight parts waters are mixed;

(2), said mixture is cut mixed paste;

(3), after being pressed into the 1.5mm thin slice, paste adds thermal maturation;

(4), be warming up to 400 ℃ of dry foaming in 10 seconds.

(5), the product after the drying foaming is thinly sliced; At the sheet surface kiss-coating; Between thin slice, be stained with auxiliary material and obtain slice of fish.

Claims (4)

1, a kind of slice of fish, this slice of fish is obtained by the step processing of following order:

(1), 50～80 weight portion fish gruels, 10～20 weight portion starch, 0.5～7 weight portion flavor enhancement and 10～20 weight parts waters are mixed;

(2), said mixture is cut mixed paste;

(3), will add thermal maturation behind the paste compressing tablet;

(4), in 10 seconds, be warming up to more than 200 ℃ dry foaming,

(5), the product after the drying foaming is thinly sliced; At the sheet surface kiss-coating; Between thin slice, be stained with auxiliary material.

2, slice of fish according to claim 1 is characterized in that: the thickness of compressing tablet is 0.5～2mm in the step (3).

3, the processing method of the described slice of fish of claim 1, this method comprises the following order step:

(1), 50～80 weight portion fish gruels, 10～20 weight portion starch, 0.5～7 weight portion flavor enhancement and 10～20 weight parts waters are mixed;

(2), said mixture is cut mixed paste;

(3), will add thermal maturation behind the paste compressing tablet;

(4), in 10 seconds, be warming up to more than 200 ℃ dry foaming,

(5), the product after the drying foaming is thinly sliced; At the sheet surface kiss-coating; Between thin slice, be stained with auxiliary material.

4, the processing method of slice of fish according to claim 3 is characterized in that: the thickness of compressing tablet is 0.5～2mm in the step (3).