CN1452910A

CN1452910A - Fresh water fish cake product and its making process

Info

Publication number: CN1452910A
Application number: CN03128034A
Authority: CN
Inventors: 李厚平
Original assignee: Individual
Current assignee: Individual
Priority date: 2003-05-23
Filing date: 2003-05-23
Publication date: 2003-11-05

Abstract

The present invention belongs to the field of fish product. The fresh water fish cake is made with fresh water fish skin paste, fatty pork, egg yolk, egg white, smashed ginger, onion, salt, white pepper powder, vinegar, starch, gourmet powder, water and other material, and through mixing, forming in steam pot, vacuum packing, steaming and sterilizing. It is loose, soft, smooth, tender, delicious and fragrant. The food product may be eaten after being produced into different dishes and has one guarantee period as long as 6 months.

Description

Fresh freshwater fish meat cake product and preparation method

Affiliated technical field:

The present invention relates to a kind of freshwater fish goods, particularly a kind of fresh freshwater fish meat cake product and preparation method who makes with the flesh of fish of fresh freshwater fish belongs to the fish product field.

Background technology:

In the middle and lower reach of Yangtze River and more place, lake, fresh-water fishes are the home cookings on people's dining table, and way is also a lot, methods such as generally frying in shallow oil, explode, steam, stew, these methods all are that the fish whole piece is made, fishbone does not separate with the flesh of fish, bother when edible, manufacturing process is also complicated.In order to address the above problem, have a kind of way exactly fish-skin and fishbone to be removed, the flesh of fish is stirred into fish meat emulsion after, stir with egg, fecula and condiments again, make the cake shape, put into chafing dish then and stewing and eat.Though this kind method instant is arbitrarily prepared by the producer because of the content of each raw material and condiments, taste is difficult to popular, and taste each is inconsistent because of producer's level, manufacturing process is also pretty troublesome.The breaded fish stick of making can only generally also can only be preserved three to five days in the temperature below 10 ℃ with doing with eating, and therefore, the generally seldom employing of this way family is just celebrated the New Year or the Spring Festival, made a bit on a small quantity when celebrating a festival, and is usually according to said method edible.

Summary of the invention:

The objective of the invention is to, provide a kind of and make, not adding preservative agent with the flesh of fish of fresh-water fishes, the following shelf-life of normal temperature is 6 months, high protein, low fat, instant has bright fragrant sliding tender mouthfeel, the fresh freshwater fish meat cake product and the preparation method that are suitable for producing in batches.

The present invention realizes above-mentioned purpose by following prescription and preparation method:

One, component and content (percentage by weight)

The blue or green 8-10% pig of fresh freshwater fish meat gruel 30-40% egg fat meat 4-6%

Ginger end 2-3% onion 1-1.5% salt 1-2%

White pepper powder 0.1-0.15% light-coloured vinegar 0.5-0.8% starch 4-8%

Monosodium glutamate 0.1-0.15% water 25-35% egg yolk 4-8%

Two, preparation method

Earlier fresh freshwater fish is scaled, the internal organ afterwash, remove fish-skin, fish-bone and subcutaneous red meat, pick out cutability and carry out rinsing after 1 hour, it is stirred into fish meat emulsion: again pig fat meat is cut into bulk; Under 5 ℃-25 ℃ temperature, fish meat emulsion, pig fat meat, egg green grass or young crops, ginger end, onion, salt, white pepper powder, light-coloured vinegar, starch, monosodium glutamate, water poured in the mixer by above-mentioned content and stirred 5-7 minute, pour the square plate moulding then into; It is after 100 ℃ steam copper steams 20-23 and divides kind, to take out that flesh of fish cake after the moulding is put into temperature, be stained with the globule on flesh of fish cake surface with towel after, brush egg yolk at upper surface, put into steamer again and steamed 5-10 minute, taking the dish out of the pot naturally cools to normal temperature, carries out asepsis vacuum packing; Again the fresh freshwater fish meat cake after the vacuum packaging is put into retort, make the temperature in the retort rise to 100 ℃-115 ℃, pressure is that 0.11-0.15Mpa kept 20-35 minute, being cooled to temperature then is below 50 ℃, when being zero, takes out pressure, after water-cooled to 25 ℃, be the fresh freshwater fish meat cake of finished product in air dry 3-4 hour again.

The fresh freshwater fish meat cake product of making by component of the present invention and content and preparation method has following advantage:

1. shelf life of products is long, and the following shelf-life of normal temperature is 6 months;

2. product does not contain anticorrisive agent and artificial color;

3. have soft, sliding tender effect, mouthfeel is good, and bright fragrant, the instant of taste is hot and cold, stew, rinse, steam, all can stir-fry and eat;

4. prescription is reasonable, manufacturing process is simple, is suitable for producing in batches.

The specific embodiment:

Below in conjunction with three specific embodiments the present invention is illustrated (is example to make 50kg fresh freshwater fish meat cake) further

Embodiment 1:

At first fresh freshwater fish meat is made into the fresh freshwater fish meat gruel, pig fat meat is cut into bulk by aforesaid method.

Get fresh freshwater fish meat gruel 15kg (30%), egg blue or green 5kg (10%), pig fat meat 3kg (6%), ginger end 1.5kg (3%), onion 0.75kg (1.5%), salt 1kg (2%), white pepper powder 0.075kg (0.15%), light-coloured vinegar 0.3kg (0.6%), starch 4kg (8%), monosodium glutamate 0.075kg (0.15%), water 15.3kg (30.6%), egg yolk 4kg (8%).

Above-mentioned all pouring in the mixer except that the raw material of getting behind the egg yolk stirred 5-7 minute, pour the square plate moulding then into; It is after 100 ℃ steam copper steams 20-23 and divides kind, to take out that flesh of fish cake after the moulding is put into temperature, be stained with the globule on flesh of fish cake surface with towel after, brush egg yolk at upper surface, put into steamer again and steamed 5-10 minute, taking the dish out of the pot naturally cools to normal temperature, carries out asepsis vacuum packing; Again the fresh freshwater fish meat cake after the vacuum packaging is put into retort, make the temperature in the retort rise to 100 ℃-115 ℃, pressure is that 0.11-0.15Mpa kept 20-35 minute, being cooled to temperature then is below 50 ℃, when being zero, takes out pressure, after water-cooled to 25 ℃, be the fresh freshwater fish meat cake of finished product in air dry 3-4 hour again.

Embodiment 2:

Get fresh freshwater fish meat gruel 20kg (40%), egg blue or green 4kg (8%), pig fat meat 2kg (4%), ginger end 1kg (2%), onion 0.5kg (1%), salt 1kg (2%), white pepper powder 0.05kg (0.1%), light-coloured vinegar 0.4kg (0.8%), starch 2kg (4%), monosodium glutamate 0.05kg (0.1%), water 17kg (34), egg yolk 2kg (4%), be made into fresh freshwater fish meat cake finished product by the preparation method of the foregoing description 1.

Embodiment 3:

Get fresh freshwater fish meat gruel 18.9kg (37.8%), egg blue or green 4.5kg (9%), pig fat meat 2.5kg (5%), ginger end 1.5kg (3%), onion 0.75kg (1.5%), salt 0.5kg (1%), white pepper powder 0.05kg (0.1%), light-coloured vinegar 0.25kg (0.5%), starch 3.5kg (7%), monosodium glutamate 0.05kg (0.1%), water 14kg (28%), egg yolk 3.5kg (7%).Preparation method by the foregoing description 1 is made into fresh freshwater fish meat cake finished product.

Claims

1. fresh freshwater fish meat cake product is characterized in that it is made by the following weight proportion raw material

Ginger end 2-3% onion 1-1.5% salt 1-2%

White pepper powder 0.1-0.15% light-coloured vinegar 0.5-0.8% starch 4-8%

Monosodium glutamate 0.1-0.15% water vinegar 25-35% egg yolk 4-8%

2. preparation method who is used for the described fresh freshwater fish meat of claim 1 cake product, it is characterized in that its preparation method is: earlier fresh freshwater fish is scaled, the internal organ afterwash, remove fish-skin, fish-bone and subcutaneous red meat, pick out cutability and carry out rinsing after 1 hour, it is stirred into fish meat emulsion; Again pig fat meat is cut into bulk; Under 5 ℃-25 ℃ temperature, fish meat emulsion, pig fat meat, egg green grass or young crops, ginger end, onion, salt, white pepper powder, light-coloured vinegar, starch, monosodium glutamate, water poured in the mixer by above-mentioned content and stirred 5-7 minute, pour the square plate moulding then into; It is after 100 ℃ steam copper steams 20-23 and divides kind, to take out that flesh of fish cake after the moulding is put into temperature, be stained with the globule on flesh of fish cake surface with towel after, brush egg yolk at upper surface, put into steamer again and steamed 5-10 minute, taking the dish out of the pot naturally cools to normal temperature, carries out asepsis vacuum packing; Again the fresh freshwater fish meat cake after the vacuum packaging is put into retort, make the temperature in the retort rise to 100 ℃-115 ℃, pressure is that 0.11-0.15Mpa kept 20-35 minute, being cooled to temperature then is below 50 ℃, when being zero, takes out pressure, after water-cooled to 25 ℃, be the fresh freshwater fish meat cake of finished product in air dry 3-4 hour again.