CN104432236A - Production method of calcium-supplement channel catfish rolls for chafing dish - Google Patents
Production method of calcium-supplement channel catfish rolls for chafing dish Download PDFInfo
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- CN104432236A CN104432236A CN201410760126.9A CN201410760126A CN104432236A CN 104432236 A CN104432236 A CN 104432236A CN 201410760126 A CN201410760126 A CN 201410760126A CN 104432236 A CN104432236 A CN 104432236A
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- roulade
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- 241000252498 Ictalurus punctatus Species 0.000 title claims abstract description 45
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 18
- 229940069978 calcium supplement Drugs 0.000 title abstract 2
- 241000251468 Actinopterygii Species 0.000 claims abstract description 34
- 235000013372 meat Nutrition 0.000 claims abstract description 22
- 239000002245 particle Substances 0.000 claims abstract description 16
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 9
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 9
- 239000001110 calcium chloride Substances 0.000 claims abstract description 9
- 239000000084 colloidal system Substances 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 108060008539 Transglutaminase Proteins 0.000 claims description 11
- 102000003601 transglutaminase Human genes 0.000 claims description 11
- 235000013305 food Nutrition 0.000 claims description 7
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 229920000573 polyethylene Polymers 0.000 claims description 6
- 239000011435 rock Substances 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 4
- 229910052791 calcium Inorganic materials 0.000 claims description 4
- 239000011575 calcium Substances 0.000 claims description 4
- 238000009835 boiling Methods 0.000 abstract description 12
- 210000000988 bone and bone Anatomy 0.000 abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 7
- 239000002932 luster Substances 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 4
- 238000001816 cooling Methods 0.000 abstract 1
- 108010078430 glutamine phenylacetyltransferase Proteins 0.000 abstract 1
- 238000000465 moulding Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000000384 rearing effect Effects 0.000 abstract 1
- 238000003307 slaughter Methods 0.000 abstract 1
- 238000003756 stirring Methods 0.000 description 8
- 238000002360 preparation method Methods 0.000 description 5
- 230000035807 sensation Effects 0.000 description 4
- 235000019615 sensations Nutrition 0.000 description 4
- 230000007812 deficiency Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 206010064211 Bone fragmentation Diseases 0.000 description 1
- 241000191442 Tenualosa reevesii Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000015598 salt intake Nutrition 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
Classifications
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a production method of calcium-supplement channel catfish rolls for chafing dish. The method comprises the following steps: (1) temporarily rearing fresh channel catfish below 10 DEG C, slaughtering, taking fillets and coarsely grinding into fish particles which can be distinguished by naked eyes by virtue of a meat grinder for later use; (2) removing the head and the tail from the fish bone from which the fillets are taken, crushing by virtue of a cooling mill, adding ice after dissolving, and feeding to a colloid mill for grinding, so as to prepare fishbone mud of which the particle size is 100-150 meshes; (3) mixing the obtained fish particles obtained from the step (1) with glutamine transferase, calcium chloride and the fishbone mud obtained from the step (2) evenly below 10 DEG C; and (4) putting the mixture obtained from the step (3) into a container, molding below 10 DEGC for 10-24 hours, and refrigerating at -20 DEG C. The production method is simple in process, low in cost, and environmentally friendly; full utilization of resources can be achieved; the obtained channel catfish rolls are abundant in nutrient, clear in texture during flaking, purely white in color and luster, not easy to scatter when being boiled in boiling water, free of fishy smell in taste when being eaten, tender and fine in mouthfeel, smooth, and elastic.
Description
Technical field
The present invention be more particularly directed to a kind of production technology of Bu Gai Channel-catfish fish hot pot roulade, belong to food processing technology field.
Background technology
China is channel catfish (Su Cheng Channel-catfish fish) cultivate big country, export volume is huge.But due to the change of international finance environment and political setting, the outlet of Wo Guo Channel-catfish fish is subject to setback several times.Promote domestic demands, exploitation domestic market is only the basic behave driving channel catfish cultivation and process deeply industry.Active development is applicable to Chinese and consumes the channel catfish product liked, and is the direct approach realizing promote domestic demands.In pond culture, as benthic fishes Channel-catfish fish inevitably with certain bilgy odour, China market acceptance is poor.
Summary of the invention
The object of the present invention is to provide a kind of production method of Bu Gai Channel-catfish fish hot pot roulade, to overcome the deficiencies in the prior art.
For realizing aforementioned invention object, the technical solution used in the present invention comprises:
A production method for Bu Gai Channel-catfish fish hot pot roulade, comprising:
(1) under the condition of temperature lower than 10 DEG C, butcher after fresh channel catfish is supported temporarily, get fillet and slightly twist as the distinguishable flesh of fish particle of naked eyes with meat grinder, for subsequent use;
(2) to decaptitate getting the fish-bone after fillet tail, freezing crusher is pulverized, and dissolve rear on the rocks, enter colloid mill and grind, making particle diameter is 100-150 object fish-bone mud;
(3) under the condition of temperature lower than 10 DEG C, step (1) is obtained the flesh of fish particle and transglutaminase, calcium chloride and step (2) the fish-bone mud that obtains be uniformly mixed;
(4) step (3) mixture that obtains is inserted in container, at 10 DEG C with compacted under 10-24h, then be placed in-20 DEG C of cold storage.
Further, in step (2), meat grinder dividing plate diameter is preferably 10-20mm.
As better embodiment, in step (2), the mass ratio of ice and fish-bone is 0.5:1-3:1.
As better embodiment, in step (3), flesh of fish particle is 100 weight portions, and transglutaminase is 0.05-0.5 weight portion, and calcium chloride is 0.15-0.4 weight portion, fish-bone mud is 0.5%-5% weight portion.
As better embodiment, the mixing speed adopted in step (3) is that 20-50 turns/min, and mixing time is 5min.
As better embodiment, the container adopted in step (4) comprises the food packaging Polythene Bag of tubular.
Compared with prior art, advantage of the present invention comprises: Tong Guo Yi Channel-catfish oppresses Cheng Channel-catfish fish meat roll processed and is applied to chafing dining field, can cover its bilgy odour to greatest extent, its soft mouthfeel of major embodiment, Tong Guo is Jiang Channel-catfish fish-bone fragmentation restructuring Jia Ru Channel-catfish fish meat roll simultaneously, also can realize making full use of of resource, and on the basis not affecting even Youization Channel-catfish fish meat roll mouthfeel, add calcareous nutrition of Denging, in addition, this preparation technology is simple to operation, with low cost, is suitable for suitability for industrialized production.
Detailed description of the invention
In view of deficiency of the prior art, inventor, through studying for a long period of time and putting into practice in a large number, is proposed technical scheme of the present invention.To be further explained this technical scheme, its implementation process and principle etc. as follows.
Channel-catfish fish is made fish meat roll of replenishing the calcium by the present invention mainly Tong Guo, to overcome its inherent shortcoming, makes it adapt to the demand of Consumption of China crowd.
Among a typical embodiments, the production technology of Bu Gai Channel-catfish fish hot pot roulade of the present invention can comprise the steps:
fresh channel catfish is butchered after supporting temporarily, gets fillet (operating temperature is lower than 10 DEG C).In this step, if operating temperature is too high, fillet quality can be caused in operation disadvantageous changes to occur.
(2) the preparation of fish-bone muddy flesh: the fish-bone after removing fillet is decaptitated tail, freezing crusher is pulverized, and dissolves rear (ratio of ice and bone is 0.5:1-3:1) on the rocks and enters colloid mill and grind, finally make particle diameter 100-150 object bone mud, require that mouthfeel is without granular sensation.
⑶ Channel-catfish fillet are slightly twisted by meat grinder, meat grinder dividing plate diameter 10-20mm, make naked eyes oppress particle (same, for avoiding flesh quality to change, operating temperature should lower than 10 DEG C) as seen.
thick strand is oppressed afterwards and is added transglutaminase (0.05%-0.5% of flesh of fish weight), calcium chloride (0.15%-0.4% of flesh of fish weight), fish-bone muddy flesh (0.5%-5% of flesh of fish weight), and stirring at low speed 5min(operating temperature is lower than 10 DEG C).
Wherein, if transglutaminase consumption is too low, then the final institute roulade outward appearance that obtains is poor (almost without the flesh of fish texture during flaking, color and luster is dark and gloomy), namely fragmentary after entering boiling water, and if transglutaminase consumption is too high, then the final institute roulade quality that obtains is too pliable and tough, without smooth tender mouthfeel, and there is peculiar smell.
Wherein, if fish-bone muddy flesh consumption is too low, then the final institute roulade quality that obtains is partially soft, and elasticity is poor, without chewing strength, and if its consumption is too high, then the final institute roulade quality that obtains is partially hard, and elasticity is also poor, also without the mouthfeel of smooth exquisiteness.
Wherein, if calcium salt consumption is too low, then without the effect of replenishing the calcium, and if its consumption is too high, then can cause final products not only local flavor bad (such as having peculiar smell), and mouthfeel is deteriorated, bad order.
stir and evenly mix the rear flesh of fish and be filled with the food packaging Polythene Bag of tubular (the size producer determines oneself), 10 DEG C with compacted under 10-24h, afterwards as-20 DEG C of cold storage.
This invention Yi Channel-catfish oppresses and replaces beef or mutton.The flesh of fish is containing a large amount of unrighted acid, nutritious, easily digests, delicious healthy, and the Channel-catfish flesh of fish is made fish meat roll of replenishing the calcium by Tong Guo, can accelerate Wo Guo Channel-catfish fish and enter catering market, promotes the development of Wo Guo Channel-catfish fish industry.
The present invention adopts and is cross-linked adding appropriate transglutaminase after thick for Channel-catfish flesh of fish strand, and make its tissue stabilization, lower boiling water boiling is not fugitive rotten.
The fish-bone of the residual flesh of fish is made kindred mud by the present invention, and in oppressing by proper ratio Jia Ru Channel-catfish, under the condition optimizing mouthfeel, also add nutrient content, per kilogram roulade can increase calcareous 80-800mg.
The fish meat roll that the present invention obtains is nutritious, clean mark during flaking, and color and luster is pure white, and lower boiling water boiling is not fugitive rotten, and time edible delicious flavour without fishy smell, the tender exquisiteness of mouthfeel, smooth flexible.
Below in conjunction with the technical solution of the present invention is further explained the explanation of some embodiments.
embodiment 1:the production technology of this Bu Gai Channel-catfish fish hot pot roulade comprises:
Step one: fresh channel catfish is butchered after supporting temporarily, and get fillet, operating temperature is lower than 10 DEG C.
Step 2: the preparation of fish-bone muddy flesh: the fish-bone after removing fillet is decaptitated tail, freezing crusher is pulverized, and dissolve the rear colloid mill that enters on the rocks and grind, the ratio of ice and bone is 0.5:1, and finally make particle diameter 100-150 object bone mud, mouthfeel is without granular sensation.
Step 3: Channel-catfish fillet are slightly twisted by meat grinder, and meat grinder dividing plate diameter 10mm, operating temperature is lower than 10 DEG C.
Step 4: after thick strand the flesh of fish add the flesh of fish weigh 0.05% transglutaminase, oppress the calcium chloride of heavy 0.4%, oppress the fish-bone muddy flesh of heavy 5%, stirring at low speed 5min, operating temperature is lower than 10 DEG C.
Step 5: stir and evenly mix the rear flesh of fish and be filled with the food packaging Polythene Bag of tubular, 10 DEG C with compacted under 10h, be placed on-20 DEG C of cold storage.
The yellowish pink pool of fish meat roll flaking macrura reevesii of the present embodiment is pure white, and lower boiling water boiling is not fugitive rotten.Per kilogram can increase calcareous 800mg.
embodiment 2:the production technology of this Bu Gai Channel-catfish fish hot pot roulade comprises:
Step one: fresh channel catfish is butchered after supporting temporarily, and get fillet, operating temperature is lower than 10 DEG C.
Step 2: the preparation of fish-bone muddy flesh: the fish-bone after removing fillet is decaptitated tail, freezing crusher is pulverized, and dissolve the rear colloid mill that enters on the rocks and grind, wherein the ratio of ice and bone is 3:1, and finally make particle diameter 100-150 object bone mud, mouthfeel is without granular sensation.
Step 3: Channel-catfish fillet are slightly twisted by meat grinder, and meat grinder dividing plate diameter 20mm, operating temperature is lower than 10 DEG C.
Step 4: after thick strand the flesh of fish add the flesh of fish weigh 0.5% transglutaminase, oppress the calcium chloride of heavy 0.15%, oppress the fish-bone muddy flesh of heavy 5%, stirring at low speed 5min, operating temperature is lower than 10 DEG C.
Step 5: stir and evenly mix the rear flesh of fish and be filled with the food packaging Polythene Bag of tubular, 10 DEG C with compacted under 24h, be placed on-20 DEG C of cold storage.
The clean mark of oppressing during the fish meat roll flaking of the present embodiment, color and luster is pure white, and lower boiling water boiling is not fugitive rotten.Per kilogram can increase calcareous about 90mg.
embodiment 3:the production technology of this Bu Gai Channel-catfish fish hot pot roulade comprises:
Step one: fresh channel catfish is butchered after supporting temporarily, and get fillet, operating temperature is lower than 10 DEG C.
Step 2: the preparation of fish-bone muddy flesh: the fish-bone after removing fillet is decaptitated tail, freezing crusher is pulverized, and dissolve the rear colloid mill that enters on the rocks and grind, wherein the ratio of ice and bone is 1.5:1, and finally make particle diameter 100-150 object bone mud, mouthfeel is without granular sensation.
Step 3: Channel-catfish fillet are slightly twisted by meat grinder, and meat grinder dividing plate diameter 15mm, operating temperature is lower than 10 DEG C.
Step 4: after thick strand the flesh of fish add the flesh of fish weigh 0.3% transglutaminase, oppress the calcium chloride of heavy 0.3%, oppress the fish-bone muddy flesh of heavy 2%, stirring at low speed 5min, operating temperature is lower than 10 DEG C.
Step 5: stir and evenly mix the rear flesh of fish and be filled with the food packaging Polythene Bag of tubular, 10 DEG C with compacted under 15h, be placed on-20 DEG C of cold storage.
The clean mark of oppressing during the fish meat roll flaking of the present embodiment, color and luster is pure white, and lower boiling water boiling is not fugitive rotten.Per kilogram can increase calcareous 300mg.
Should be appreciated that above-described embodiment is only and technical conceive of the present invention and feature are described, its object is to person skilled in the art can be understood content of the present invention and implement according to this, can not limit the scope of the invention with this.All equivalences done according to Spirit Essence of the present invention change or modify, and all should be encompassed within protection scope of the present invention.
Claims (6)
1. mend a production method for calcium Channel-catfish fish hot pot roulade, it is characterized in that comprising:
(1) under the condition of temperature lower than 10 DEG C, butcher after fresh channel catfish is supported temporarily, get fillet and slightly twist as the distinguishable flesh of fish particle of naked eyes with meat grinder, for subsequent use;
(2) to decaptitate getting the fish-bone after fillet tail, freezing crusher is pulverized, and dissolve rear on the rocks, enter colloid mill and grind, making particle diameter is 100-150 object fish-bone mud;
(3) under the condition of temperature lower than 10 DEG C, step (1) is obtained the flesh of fish particle and transglutaminase, calcium chloride and step (2) the fish-bone mud that obtains be uniformly mixed;
(4) step (3) mixture that obtains is inserted in container, at 10 DEG C with compacted under 10-24h, then be placed in-20 DEG C of cold storage.
2. the production method of Bu Gai Channel-catfish fish hot pot roulade according to claim 1, is characterized in that in step (2), meat grinder dividing plate diameter is 10-20mm.
3. the production method of Bu Gai Channel-catfish fish hot pot roulade according to claim 1, is characterized in that the mass ratio of ice and fish-bone in step (2) is 0.5:1-3:1.
4. the production method of Bu Gai Channel-catfish fish hot pot roulade according to claim 1, it is characterized in that in step (3), flesh of fish particle is 100 weight portions, transglutaminase is 0.05-0.5 weight portion, and calcium chloride is 0.15-0.4 weight portion, fish-bone mud is 0.5%-5% weight portion.
5. the production method of Bu Gai Channel-catfish fish hot pot roulade according to claim 1, it is characterized in that the mixing speed adopted in step (3) is that 20-50 turns/min, mixing time is 5min.
6. the production method of Bu Gai Channel-catfish fish hot pot roulade according to claim 1, is characterized in that the container adopted in step (4) comprises the food packaging Polythene Bag of tubular.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410760126.9A CN104432236B (en) | 2014-12-12 | 2014-12-12 | The production method of Bu Gai Channel-catfish fish hot pot roulades |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410760126.9A CN104432236B (en) | 2014-12-12 | 2014-12-12 | The production method of Bu Gai Channel-catfish fish hot pot roulades |
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| CN104432236A true CN104432236A (en) | 2015-03-25 |
| CN104432236B CN104432236B (en) | 2017-11-07 |
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| CN104432236B (en) | 2017-11-07 |
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