CN1459248A - Simulated column like scallop, and its producing method - Google Patents
Simulated column like scallop, and its producing method Download PDFInfo
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- CN1459248A CN1459248A CN02110470A CN02110470A CN1459248A CN 1459248 A CN1459248 A CN 1459248A CN 02110470 A CN02110470 A CN 02110470A CN 02110470 A CN02110470 A CN 02110470A CN 1459248 A CN1459248 A CN 1459248A
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- scallop
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Abstract
A simulative scallop ligament is prepared from frozen fish, edible salt, granulated sugar, starch, scallop-taste flavouring, scallop essence and water in a certain proportion. Its advantages are smooth appearance, similar color, fibrous structure, and similar scallop taste.
Description
The present invention relates to a kind of bionical ocean food, particularly relate to a kind of simulated column like scallop and manufacture method thereof.
At present, bionic foods such as bionical crab leg, bionical jellyfish, bionical peeled shrimp, bionical shark's fin have emerged for many years, have attracted a large amount of consumers with its high nutritive value, unique local flavor and comparatively cheap price.But these bionical ocean food are difficult to cause consumer's feeling of freshness and desire to purchase.The scallop post have the title of superfine product all over the world, and nutritive value and taste flavor are all good, but cost an arm and a leg, and make most consumers be difficult to bear.China is that fish production state the biggest in the world, particularly fresh-water fishes output increase every year fast, and annual production is near 2,000 ten thousand tons.Because the distinctive bilgy odour of fresh-water fishes makes its consumer group comparatively fixing and narrow.Because fresh-water fishes have characteristics such as fish scale is many, fishbone is many, protein mutability, the processing progress of fresh-water fishes is very slow again.Therefore, how developing the fresh-water fishes goods is big problems that need to be resolved hurrily.
Purpose of the present invention just provides a kind of simulated column like scallop and manufacture method thereof, utilizes fresh-water fishes as raw material, develops to meet the most consumers taste and simulated column like scallop that added value is higher, to satisfy the demand.
A kind of simulated column like scallop is characterized in that being made up of frozen minced fillets, salt, granulated sugar, starch, scallop flavoring, scallop essence and water, and their part by weight scope is 100: 2-4: 1-6: 3.5-8.5: 1-3: 0.1-0.4 and 20-40.
A kind of manufacture method of simulated column like scallop, it is characterized in that getting frozen minced fillets, with salt, beat and burst, continue to beat with granulated sugar, scallop flavoring, scallop essence, starch and water again and burst, then the fish gruel is rolled into tabular or band shape, under 40-45 ℃ temperature, carries out gelation, again in 85～90 ℃ of heating down; Cool off chopping afterwards or spray silk, and filament is pressed in the mould, guarantor's type is carried out in heating under 90-95 ℃ temperature: be cut into short cylinder after cooling off.
Advantage of the present invention is that appearance surfaces is smooth, smooth, and colours white is to faint yellow; Quality has tangible filamentary structure, and is similar to true scallop post; Have tangible scallop local flavor and mouthfeel.
Below by embodiment the present invention is described.
When making this simulated column like scallop, take by weighing 100kg frozen minced fillets (can select fresh-water fishes fish gruels such as silver carp, variegated carp for use) earlier; Under temperature 5-15 ℃ condition, add 3kg salt, beat and burst 20～30 minutes, add 2kg granulated sugar, 2kg scallop flavoring, 0.2kg scallop essence, 5kg starch and 30kg water again, continue to beat and burst 5 minutes.Then the fish gruel is rolled into tabular or band shape, gelation is 60 minutes under 40-45 ℃ temperature, and then heats 50～60 minutes down in 85～90 ℃; Cooling is cut into filament with filament cutter afterwards, and filament is pressed in the mould, and heating is 30 minutes under 90-95 ℃ temperature, carries out guarantor's type: be cut into the short cylinder about 15mm after the cooling, packing is afterwards-18 ℃ of following cold storage.
The composition of product of the present invention: protein 〉=30% fat≤5% moisture≤other compositions of 40% starch≤10%≤15%, microbiological indicator: total number of bacteria≤10000/g, coliform≤30/100g do not detect pathogenic bacteria.
Produce high-quality simulated column like scallop, must solve two key issues: the one, the simulation of meat fiber is promptly from seeing tangible myofilament structure in appearance; The 2nd, the simulation of local flavor, promptly similar to true scallop post on mouthfeel.For the former, the present invention has adopted spray silk technology or chopping technology to solve.Spray silk technology is about to fish gruel after the gelation spray orifice by the small-bore under certain pressure and is extruded into and forms filament in the cooling fluid, and countless filaments are clamp-oned in the shellfish post mold becomes Bei Zhu again.Fish gruel after chopping technology be about to beat is burst is divided straticulation and is carried out gelation, is cut into filament with filament cutter then, filament is clamp-oned hot briquetting in the mould again.These two kinds of technologies respectively have pluses and minuses, and are strong through the simulated column like scallop fiber sense that the spray silk is made, very approaching with true scallop post on the quality, but technology is complicated; Chopping technology is simpler, but the fiber sense is relatively poor, with true scallop post a certain distance is arranged on the quality.For head it off, can when gel, add the gel hardening agent, to strengthen gel strength.The simulation of local flavor can adopt the scallop flavoring to solve.The local flavor with true scallop that utilizes the scallop flavoring to make is quite approaching, has solved the problem of local flavor simulation well.
The present invention is a raw material with the various flesh of fish, after rinsing is removed water soluble protein, fat, foul smell and become to grade, adds an amount of salt and beats routedly, and the salt soluble protein in the flesh of fish just is dissolved into the very high meat of viscosity and is stuck with paste formation actomyosin colloidal sol.After the heating of meat paste, actomyosin colloidal sol just forms network structure, and moisture just is closed in wherein.Meat is stuck with paste and is promptly become whippy gelation material.With these gelation material fibrillatables, Fibrotic filament is pressed in the scallop post mould then, promptly forms columned fibre bundle after the heating.Fibre bundle is cut into the short cylinder of the specification size similar to natural scallop post, is simulated column like scallop.
Claims (3)
1, a kind of simulated column like scallop is characterized in that being made up of frozen minced fillets, salt, granulated sugar, starch, scallop flavoring, scallop essence and water, and their part by weight scope is 100: 2-4: 1-6: 3.5-8.5: 1-3: 0.1-0.4 and 20-40.
2, a kind of manufacture method of simulated column like scallop, it is characterized in that getting frozen minced fillets, with salt, beat and burst, continue to beat with granulated sugar, scallop flavoring, scallop essence, starch and water again and burst, then the fish gruel is rolled into tabular or band shape, under 40-45 ℃ temperature, carries out gelation, again in 85～90 ℃ of heating down; Cool off chopping afterwards or spray silk, and filament is pressed in the mould, guarantor's type is carried out in heating under 90-95 ℃ temperature: be cut into short cylinder after cooling off.
3, manufacture method as claimed in claim 2 is characterized in that described bursting with salt Lei carry out under 5-15 ℃ temperature, the time is 20-30 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN02110470A CN1459248A (en) | 2002-05-25 | 2002-05-25 | Simulated column like scallop, and its producing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN02110470A CN1459248A (en) | 2002-05-25 | 2002-05-25 | Simulated column like scallop, and its producing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1459248A true CN1459248A (en) | 2003-12-03 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN02110470A Pending CN1459248A (en) | 2002-05-25 | 2002-05-25 | Simulated column like scallop, and its producing method |
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| CN (1) | CN1459248A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102266082A (en) * | 2011-08-18 | 2011-12-07 | 薛安峰 | Pueraria lobata powder minced fillet product |
| CN101940343B (en) * | 2009-07-06 | 2013-06-05 | 大连工业大学 | Instant scallops simulation product and preparation method thereof |
| CN105495417A (en) * | 2015-12-29 | 2016-04-20 | 吴向东 | Making method of fish scallops |
| CN107484982A (en) * | 2017-09-15 | 2017-12-19 | 东山县启昌冷冻加工有限公司 | A kind of surimi products of imitative ichthyophagy crab shape |
| CN109714984A (en) * | 2016-11-10 | 2019-05-03 | 日本水产株式会社 | Scallop column sample threadiness breaded fish stick and package body and its manufacturing method |
| CN114554867A (en) * | 2019-05-17 | 2022-05-27 | 新浪潮食品 | Shellfish replica product with improved texture |
-
2002
- 2002-05-25 CN CN02110470A patent/CN1459248A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101940343B (en) * | 2009-07-06 | 2013-06-05 | 大连工业大学 | Instant scallops simulation product and preparation method thereof |
| CN102266082A (en) * | 2011-08-18 | 2011-12-07 | 薛安峰 | Pueraria lobata powder minced fillet product |
| CN105495417A (en) * | 2015-12-29 | 2016-04-20 | 吴向东 | Making method of fish scallops |
| CN109714984A (en) * | 2016-11-10 | 2019-05-03 | 日本水产株式会社 | Scallop column sample threadiness breaded fish stick and package body and its manufacturing method |
| CN107484982A (en) * | 2017-09-15 | 2017-12-19 | 东山县启昌冷冻加工有限公司 | A kind of surimi products of imitative ichthyophagy crab shape |
| CN114554867A (en) * | 2019-05-17 | 2022-05-27 | 新浪潮食品 | Shellfish replica product with improved texture |
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