CN104366581A - Golden seafood roll and processing technology thereof - Google Patents
Golden seafood roll and processing technology thereof Download PDFInfo
- Publication number
- CN104366581A CN104366581A CN201310348695.8A CN201310348695A CN104366581A CN 104366581 A CN104366581 A CN 104366581A CN 201310348695 A CN201310348695 A CN 201310348695A CN 104366581 A CN104366581 A CN 104366581A
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- seafood
- slurry
- gold
- volume
- production technology
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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
- A23L17/50—Molluscs
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a golden seafood roll and a processing technology thereof. The golden seafood roll is characterized by being prepared by the following steps: wrapping bean curd skin by thick and viscous seafood slurry, then rolling the bean curd skin into seafood rolls, and finally freezing the seafood rolls, wherein the thick and viscous seafood slurry is prepared by mixing fish slurry, ingredients, and auxiliary materials, and the fish slurry contains squid leg particles. The formula of the golden seafood roll is simple, the manufacture is convenient, and the production technology is convenient and fast.
Description
technical field:
The present invention relates to a kind of gold seafood volume and processing technology thereof.
background technology:
Along with people eat increasing of chafing dish, the sales volume of existing seafood volume is also increasing, but the mouthfeel shortage of seafood volume chews strength at present, can not meet the edible demand of people.
summary of the invention:
The object of the present invention is to provide a kind of gold seafood to roll up and processing technology, this gold seafood volume formula is simple, and easy to make, its production technology is convenient, fast.
Gold seafood of the present invention volume, is characterized in that: wrapped after thickness seafood slurry becomes cylindrical seafood to roll up by the skin of soya-bean milk and freezingly to be formed, described thickness seafood slurry is the compound of fish slurry, batching and spice, containing squid foot grain in described fish slurry.
Adopt squid foot grain that seafood is rolled up and more chew strength.
In the formula of above-mentioned thickness seafood slurry, fish slurry is trash fish slurry 80kg, squid foot grain 60kg; Batching is salt 2500g, sugared 4000g, monosodium glutamate 2000g, special fragrant sugared 600g, albumen powder 150, taste beautiful jade 200g, meat essence 50g, converted starch 50kg, frozen water 20-30kg; Spice is: onion 20kg, carrot 10kg, verdant 10kg, white pork 20kg are cut into thin fourth respectively.
The production technology of gold seafood volume of the present invention, is characterized in that: the first step, prepares trash fish slurry 80kg, squid foot grain 60kg; Second step, puts into beater by trash fish slurry and squid foot grain and stirs, and then puts into batching and is stirred to fish slurry toughness and golden yellow color, then add spice and stir; 3rd step, gets Xiao Zhang's skin of soya-bean milk and wraps slurry and become cylindrical rear freezing, wherein batching be salt 2500g, sugared 4000g, monosodium glutamate 2000g, special fragrant sugared 600g, albumen powder 150, taste beautiful jade 200g, meat essence 50g, converted starch 50kg, frozen water 20-30kg; Spice is: onion 20kg, carrot 10kg, verdant 10kg, white pork 20kg are cut into thin fourth respectively.
If above-mentioned trash fish slurry and squid foot grain are thaw under the freezing prior normal temperature of needs, thaw to cutter and can cut.
It is adopt width to be the skin of soya-bean milk of 8cm that the above-mentioned skin of soya-bean milk wraps slurry stage, and slurry is placed on skin of soya-bean milk upper surface, slurry gross weight, at about 30g, is then rolled into cylindrical, wants closely in the process of volume, and end is stained with some a little with some slurry and can be sticked.
Above-mentioned freezing employing-35 DEG C of Quick freezing storehouses are freezed.
Often wrap 10 seafood volumes during above-mentioned seafood coil packing, within every 1 hour, detect once with test board with metal machine of finding out after packaging, Fe: θ 0.8 Sus: θ 1.2.
During above-mentioned packaging, every case fills 50 bags, less than-18 DEG C temperature keepings.
Wherein trash fish slurry can be the slurry be made up of multiple ocean fish or fresh-water fishes.
Wherein namely squid foot grain is the granule in squid foot, and this particle has chews strength preferably, and still has after stirring into slurry and certain chew strength.
Wherein taste beautiful jade is also referred to as taste continuous heavy rain.
Wherein converted starch is the starch through modification.
Gold seafood volume formula of the present invention is simple, and easy to make, its production technology is convenient, fast.
detailed description of the invention:
Gold seafood of the present invention volume, wrapped after thickness seafood slurry becomes cylindrical seafood to roll up by the skin of soya-bean milk and freezingly to be formed, described thickness seafood slurry is the compound of fish slurry, batching and spice, containing squid foot grain in described fish slurry.
In the formula of above-mentioned thickness seafood slurry, fish slurry is trash fish slurry 80kg, squid foot grain 60kg; Batching is salt 2500g, sugared 4000g, monosodium glutamate 2000g, special fragrant sugared 600g, albumen powder 150, taste beautiful jade 200g, meat essence 50g, converted starch 50kg, frozen water 20-30kg; Spice is: onion 20kg, carrot 10kg, verdant 10kg, white pork 20kg are cut into thin fourth respectively.
Wherein trash fish slurry can be the slurry be made up of multiple ocean fish or fresh-water fishes.
Wherein namely squid foot grain is the granule in squid foot, and this particle has chews strength preferably, and still has after stirring into slurry and certain chew strength.
Wherein taste beautiful jade is also referred to as taste continuous heavy rain.
Wherein converted starch is the starch through modification.
The production technology of gold seafood volume of the present invention, the first step, prepares trash fish slurry 80kg, squid foot grain 60kg; Second step, puts into beater by trash fish slurry and squid foot grain and stirs, and then puts into batching and is stirred to fish slurry toughness and golden yellow color, then add spice and stir; 3rd step, gets Xiao Zhang's skin of soya-bean milk and wraps slurry and become cylindrical rear freezing, wherein batching be salt 2500g, sugared 4000g, monosodium glutamate 2000g, special fragrant sugared 600g, albumen powder 150, taste beautiful jade 200g, meat essence 50g, converted starch 50kg, frozen water 20-30kg; Spice is: onion 20kg, carrot 10kg, verdant 10kg, white pork 20kg are cut into thin fourth respectively.
If above-mentioned trash fish slurry and squid foot grain are thaw under the freezing prior normal temperature of needs, thaw to cutter and can cut.
It is adopt width to be the skin of soya-bean milk of 8cm that the above-mentioned skin of soya-bean milk wraps slurry stage, and slurry is placed on skin of soya-bean milk upper surface, slurry gross weight, at about 30g, is then rolled into cylindrical, wants closely in the process of volume, and end is stained with some a little with some slurry and can be sticked.
Above-mentioned freezing employing-35 DEG C of Quick freezing storehouses are freezed.
Often wrap 10 seafood volumes during above-mentioned seafood coil packing, within every 1 hour, detect once with test board with metal machine of finding out after packaging, Fe: θ 0.8 Sus: θ 1.2.
During above-mentioned packaging, every case fills 50 bags, less than-18 DEG C temperature keepings.
Gold seafood volume formula of the present invention is simple, and easy to make, its production technology is convenient, fast.
Claims (8)
1. gold seafood volume, is characterized in that: wrapped after thickness seafood slurry becomes cylindrical seafood to roll up by the skin of soya-bean milk and freezingly to be formed, described thickness seafood slurry is the compound of fish slurry, batching and spice, containing squid foot grain in described fish slurry.
2. gold seafood volume according to claim 1, is characterized in that: in the formula of described thickness seafood slurry, fish slurry is trash fish slurry 80kg, squid foot grain 60kg; Batching is salt 2500g, sugared 4000g, monosodium glutamate 2000g, special fragrant sugared 600g, albumen powder 150, taste beautiful jade 200g, meat essence 50g, converted starch 50kg, frozen water 20-30kg; Spice is: onion 20kg, carrot 10kg, verdant 10kg, white pork 20kg are cut into thin fourth respectively.
3. as claimed in claim 1 gold seafood volume a production technology, it is characterized in that: the first step, prepare trash fish slurry 80kg, squid foot grain 60kg; Second step, puts into beater by trash fish slurry and squid foot grain and stirs, and then puts into batching and is stirred to fish slurry toughness and golden yellow color, then add spice and stir; 3rd step, gets Xiao Zhang's skin of soya-bean milk and wraps slurry and become cylindrical rear freezing, wherein batching be salt 2500g, sugared 4000g, monosodium glutamate 2000g, special fragrant sugared 600g, albumen powder 150, taste beautiful jade 200g, meat essence 50g, converted starch 50kg, frozen water 20-30kg; Spice is: onion 20kg, carrot 10kg, verdant 10kg, white pork 20kg are cut into thin fourth respectively.
4. the production technology of gold seafood according to claim 3 volume, is characterized in that: if trash fish slurry and squid foot grain are thaw under the freezing prior normal temperature of needs, thaw to cutter and can cut.
5. the production technology of gold seafood volume according to claim 3, it is characterized in that: wrapping slurry stage with the skin of soya-bean milk is adopt width to be the skin of soya-bean milk of 8cm, slurry is placed on skin of soya-bean milk upper surface, slurry gross weight is at about 30g, then be rolled into cylindrical, want closely in the process of volume, end is stained with some a little with some slurry and can be sticked.
6. the production technology of gold seafood volume according to claim 3, is characterized in that: described freezing employing-35 DEG C of Quick freezing storehouses are freezed.
7. the production technology of gold seafood volume according to claim 3, is characterized in that: often wrap 10 seafood volumes during described seafood coil packing, within every 1 hour, detects once with test board, Fe: θ 0.8 Sus: θ 1.2 after packaging with metal machine of finding out.
8. the production technology of gold seafood volume according to claim 7, is characterized in that: during packaging, every case fills 50 bags, less than-18 DEG C temperature keepings.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310348695.8A CN104366581A (en) | 2013-08-12 | 2013-08-12 | Golden seafood roll and processing technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310348695.8A CN104366581A (en) | 2013-08-12 | 2013-08-12 | Golden seafood roll and processing technology thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104366581A true CN104366581A (en) | 2015-02-25 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310348695.8A Pending CN104366581A (en) | 2013-08-12 | 2013-08-12 | Golden seafood roll and processing technology thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN104366581A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105249145A (en) * | 2015-11-16 | 2016-01-20 | 天津市宽达水产食品有限公司 | Beancurd sheet and fish flesh dumplings and making method thereof |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101889686A (en) * | 2010-08-11 | 2010-11-24 | 长阳山野食品开发有限责任公司 | Roe rolls and preparation method thereof |
| CN102132904A (en) * | 2011-04-28 | 2011-07-27 | 谭娅琳 | Fish rolls and manufacturing method thereof |
| CN102302192A (en) * | 2011-08-29 | 2012-01-04 | 河南省淇县永达食业有限公司 | Method for preparing bean curd skin meat product |
| CN102415584A (en) * | 2011-05-23 | 2012-04-18 | 武汉工业学院 | Processing method of minced fillet product |
| CN102742874A (en) * | 2012-07-17 | 2012-10-24 | 东山县东亚水产有限公司 | Processing technique of sleeve-fish product |
| CN102919893A (en) * | 2012-11-09 | 2013-02-13 | 青岛浩大实业有限公司 | Cod food and processing method thereof |
| CN103099247A (en) * | 2012-12-11 | 2013-05-15 | 丁杰 | Natural fish roll recipe and making method |
| CN103431448A (en) * | 2013-08-23 | 2013-12-11 | 福建海壹食品饮料有限公司 | Fish bean curd and preparation method thereof |
-
2013
- 2013-08-12 CN CN201310348695.8A patent/CN104366581A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101889686A (en) * | 2010-08-11 | 2010-11-24 | 长阳山野食品开发有限责任公司 | Roe rolls and preparation method thereof |
| CN102132904A (en) * | 2011-04-28 | 2011-07-27 | 谭娅琳 | Fish rolls and manufacturing method thereof |
| CN102415584A (en) * | 2011-05-23 | 2012-04-18 | 武汉工业学院 | Processing method of minced fillet product |
| CN102302192A (en) * | 2011-08-29 | 2012-01-04 | 河南省淇县永达食业有限公司 | Method for preparing bean curd skin meat product |
| CN102742874A (en) * | 2012-07-17 | 2012-10-24 | 东山县东亚水产有限公司 | Processing technique of sleeve-fish product |
| CN102919893A (en) * | 2012-11-09 | 2013-02-13 | 青岛浩大实业有限公司 | Cod food and processing method thereof |
| CN103099247A (en) * | 2012-12-11 | 2013-05-15 | 丁杰 | Natural fish roll recipe and making method |
| CN103431448A (en) * | 2013-08-23 | 2013-12-11 | 福建海壹食品饮料有限公司 | Fish bean curd and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105249145A (en) * | 2015-11-16 | 2016-01-20 | 天津市宽达水产食品有限公司 | Beancurd sheet and fish flesh dumplings and making method thereof |
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| PB01 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150225 |