CN104757609A - Crystal fish cake and a preparation method thereof - Google Patents
Crystal fish cake and a preparation method thereof Download PDFInfo
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- CN104757609A CN104757609A CN201410662009.9A CN201410662009A CN104757609A CN 104757609 A CN104757609 A CN 104757609A CN 201410662009 A CN201410662009 A CN 201410662009A CN 104757609 A CN104757609 A CN 104757609A
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Abstract
The invention relates to a crystal fish cake and a preparation method thereof. The fish cake consists of the following raw materials by weight: 40-60% of minced fish, 20-30% fish bone soup, 5-10% of cornstarch, 3-5% of egg, 3-5% of fat, 3-4% of salt, 3-5% of sugar, 1-2% of ginger and 0.1-0.2% of baking powder. The preparation method includes comprises the steps of: evenly mixing minced fish, cornstarch, egg white, fat, salt, sugar and baking powder, stirring with a high speed mixer while adding bone soup to obtain a puffy colloid minced fish with milky white bright color, wherein the temperature in the mixer does not exceed 30 DEG C, and the stirred minced fish is preferably to be floating on the surface of the water; placing the minced fish into a mold box, then steaming the mold box in a steamer steamed, and coating a layer of egg yolk to obtain the crystal fish cake. The fish cake provided by the invention has the advantages of deliciousness, good chewiness, rich nutrition, long shelf life, simple operation, high preparation efficiency and low energy consumption.
Description
Technical field
The present invention relates to food processing field, is exactly a kind of crystal breaded fish stick and preparation method thereof.
Background technology
Fish products contains abundant essential amino acid and multiple unrighted acid, and long-term eating has reduction cholesterol, prevents effect of all kinds of angiocardiopathy; In recent years along with people's progressively understanding in depth fish protein, the rotten series products of the fishes such as breaded fish stick is more given the new connotation of health food by people.Breaded fish stick is as the one of surimi product, and think according to research at present and mainly rise in Japan and border, Hubei Province, China Hunan, its mouthfeel is sliding tender, delicious flavour, and dark in local consumers welcomed, especially in Japan, breaded fish stick is nowadays progressively evolved into all kinds of surimi products.By contrast, although China is early on the books in the processing of breaded fish stick, have not yet to see large-scale production up to now, local flavor, quality, kind are single, and the exploitation of innovative product is had difficulty in taking a step especially; And producer is in order to save cost, significantly reduce fish slurry addition, starch with starch filled fish, make product quality low, being of low nutritive value, there is pliability difference in product, and after refrigeration, the frangible problem such as fugitive, directly affects product quality.
Summary of the invention
The present invention is single in order to solve existing breaded fish stick local flavor, quality and kind, be of low nutritive value, frangible fugitive, efficiency is low, perishable, cannot effectively ensure the technical barriers such as product quality and propose the emulsification of a kind of flesh of fish and become colloidal, mouthfeel good, flexible completely, crystal breaded fish stick that long shelf-life, preparation technology are simple, efficiency is high and preparation method thereof.
The present invention is achieved by the following technical solutions:
Above-mentioned crystal breaded fish stick, is made up of the raw material of following mass percent: fish gruel 40-60%, fishbone soup 20-30%, fecula 5-10%, egg 3-5%, fat meat 3-5%, salt 3-4%, white sugar 3-5%, ginger 1-2%, soft plain 0.1-0.2%;
Described crystal breaded fish stick, wherein: described fish gruel refers to the flesh of fish utilizing various fish to extract;
Described crystal breaded fish stick, wherein: described fishbone soup is the soup enduring out with the fish-bone after extracting fish gruel and water;
Described crystal breaded fish stick, wherein: described fecula is cornstarch or starch from sweet potato;
Described crystal breaded fish stick, wherein: the egg white of described egg and yolk will separately use;
Described crystal breaded fish stick, wherein: described fat meat is the pig fat meat of peeling;
Described crystal breaded fish stick, wherein: described soft element is yeast extract;
Described crystal breaded fish stick, wherein: described salt, sugar, ginger are flavorings.
The preparation method of described crystal breaded fish stick, comprises the following steps:
1, first fish gruel, fecula, egg, fat meat, salt, white sugar, soft element are mixed, stir with the homogenizer of more than 2000 turns per minute again, add bone soup while stirring, stir into milky white and bright, the fine and smooth colloid fish crushed grain growing glutinous and loose bubble of color and luster, notice during stirring that the temperature in mixer is no more than 30 DEG C, the fish stirred is oozed to bubble through the water column and is advisable;
2, fish is oozed put into diaphragm capsule, then diaphragm capsule is put into steamer and cook and be coated with last layer yolk and namely obtain crystal breaded fish stick.
Crystal breaded fish stick egg beneficial effect of the present invention:
1, crystal breaded fish stick protein content of the present invention is high, people can be made to obtain replenishing collagen by the mode of edible breaded fish stick, thus reach the effect of fortification, skin maintenance;
2, crystal breaded fish stick of the present invention in manufacturing process, make salt and the flesh of fish collagen under high velocity agitation emulsification form colloid, flexible, long shelf-life, the problem such as traditional breaded fish stick can be prevented frangible, fugitive, perishable;
3, crystal breaded fish stick of the present invention is boiled into Tonga leftover bits and pieces such as fish-bone, fish head, fish-skin, fish scales and enters in product in manufacturing process, namely plays a role to the solidifying conjunction of product, cuts the waste again;
4, crystal breaded fish stick of the present invention uses high-speed stirred in manufacturing process, makes the collagen of salt and the flesh of fish form colloid in the better emulsification of height, adds the consumption of water simultaneously, decrease cost.
Detailed description of the invention
1, fish gruel 40-60%, fecula 5-10%, egg 2-3%, fat meat 3-5%, salt 3-4%, white sugar 3-5%, ginger 1-2%, soft plain 0.1-0.2% are mixed, stir with the homogenizer of more than 2000 turns per minute again, add while stirring bone soup 20-30%, stir into milky white and bright, the fine and smooth colloid fish crushed grain growing glutinous and loose bubble of color and luster, during stirring, notice that the temperature in mixer is no more than 30 DEG C (fish stirred is oozed to bubble through the water column and is advisable);
2, oozed by fish and put into diaphragm capsule, to be that eight points of diaphragm capsule are high be advisable addition, then diaphragm capsule is put into steamer and cook and be coated with last layer 2-3% yolk and namely obtain crystal breaded fish stick.
Example: 1, fish gruel 50%, fecula 8%, egg 3%, fat meat 4%, salt 3%, white sugar 4%, ginger 1%, soft plain 0.1% are mixed, stir with the homogenizer of more than 2000 turns per minute again, add while stirring bone soup 25%, stir into milky white and bright, the fine and smooth colloid fish crushed grain growing glutinous and loose bubble of color and luster, during stirring, notice that the temperature in mixer is no more than 30 DEG C (fish stirred is oozed to bubble through the water column and is advisable);
2, oozed by fish and put into diaphragm capsule, to be that eight points of diaphragm capsule are high be advisable addition, then diaphragm capsule is put into steamer and cook and be coated with last layer yolk 2% and namely obtain crystal breaded fish stick.
Claims (5)
1. crystal breaded fish stick and preparation method thereof, is characterized in that: be made up of the raw material of following mass percent:
Fish gruel 40-60%, fishbone soup 20-30%, fecula 5-10%, egg 3-5%, fat meat 3-5%, salt 3-4%, white sugar 3-5%, ginger 1-2%, soft plain 0.1-0.2%.
2. crystal breaded fish stick according to claim 1 and preparation method thereof, it is characterized in that: first fish gruel, fecula, egg, fat meat, salt, white sugar, soft element are mixed, stir with the homogenizer of more than 2000 turns per minute again, add bone soup while stirring, stir into milky white and bright, the fine and smooth colloid fish crushed grain growing glutinous and loose bubble of color and luster, notice during stirring that the temperature in mixer is no more than 30 DEG C, the fish stirred is oozed to bubble through the water column and is advisable; Fish is oozed and puts into diaphragm capsule, then diaphragm capsule is put into steamer and cook and be coated with last layer yolk and namely obtain crystal breaded fish stick.
3. crystal breaded fish stick according to claim 1 and preparation method thereof, it is characterized in that: crystal breaded fish stick of the present invention makes the collagen of salt and the flesh of fish at the emulsified formation colloid of more than 2000 turns high-speed stirred per minute in manufacturing process, flexible, long shelf-life, the problem such as traditional breaded fish stick can be prevented frangible, fugitive, perishable.
4. crystal breaded fish stick according to claim 1 and preparation method thereof, it is characterized in that: crystal breaded fish stick of the present invention is boiled into Tonga leftover bits and pieces such as fish-bone, fish head, fish-skin, fish scales and enters in product in manufacturing process, namely the solidifying conjunction of product is played a role, cut the waste again.
5. crystal breaded fish stick according to claim 1 and preparation method thereof, it is characterized in that: crystal breaded fish stick of the present invention uses high-speed stirred in manufacturing process, make the collagen of salt and the flesh of fish form colloid in the better emulsification of height, add the consumption of water simultaneously, decrease cost.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410662009.9A CN104757609A (en) | 2014-11-19 | 2014-11-19 | Crystal fish cake and a preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410662009.9A CN104757609A (en) | 2014-11-19 | 2014-11-19 | Crystal fish cake and a preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104757609A true CN104757609A (en) | 2015-07-08 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410662009.9A Pending CN104757609A (en) | 2014-11-19 | 2014-11-19 | Crystal fish cake and a preparation method thereof |
Country Status (1)
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| CN (1) | CN104757609A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105533498A (en) * | 2016-01-08 | 2016-05-04 | 大连民族大学 | Seafood sausage rich in fish scale collagen protein and preparation method thereof |
| CN107440007A (en) * | 2017-09-15 | 2017-12-08 | 东山县启昌冷冻加工有限公司 | A kind of breaded fish stick containing Chinese medicine |
| CN108902788A (en) * | 2018-05-14 | 2018-11-30 | 湖北省崇湖生态农业有限公司 | A kind of sandwich breaded fish stick preparation method |
| CN108967931A (en) * | 2018-09-04 | 2018-12-11 | 桂阳县舂陵湖食品有限公司 | A kind of manufacturing method of fish paste products |
| CN109717390A (en) * | 2019-03-11 | 2019-05-07 | 甘移平 | The production method and system of Sichuan cuisine perfume (or spice) bowl meat cake |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1228939A (en) * | 1999-02-04 | 1999-09-22 | 熊秀峰 | Breaded fish stick product with chicken extract |
| CN102283381A (en) * | 2011-07-28 | 2011-12-21 | 万泽辉 | Fish bean curd and preparation method thereof |
| CN103564494A (en) * | 2013-10-31 | 2014-02-12 | 厦门美拉德食品科技有限公司 | Aquatic collagen fish cake as well as preparation method thereof |
| CN103859462A (en) * | 2012-12-17 | 2014-06-18 | 杨全新 | Breaded fish stick and manufacturing method thereof |
-
2014
- 2014-11-19 CN CN201410662009.9A patent/CN104757609A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1228939A (en) * | 1999-02-04 | 1999-09-22 | 熊秀峰 | Breaded fish stick product with chicken extract |
| CN102283381A (en) * | 2011-07-28 | 2011-12-21 | 万泽辉 | Fish bean curd and preparation method thereof |
| CN103859462A (en) * | 2012-12-17 | 2014-06-18 | 杨全新 | Breaded fish stick and manufacturing method thereof |
| CN103564494A (en) * | 2013-10-31 | 2014-02-12 | 厦门美拉德食品科技有限公司 | Aquatic collagen fish cake as well as preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 杨明举等: "影响鱼糕形成能的因素及工艺", 《科学养鱼》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105533498A (en) * | 2016-01-08 | 2016-05-04 | 大连民族大学 | Seafood sausage rich in fish scale collagen protein and preparation method thereof |
| CN107440007A (en) * | 2017-09-15 | 2017-12-08 | 东山县启昌冷冻加工有限公司 | A kind of breaded fish stick containing Chinese medicine |
| CN108902788A (en) * | 2018-05-14 | 2018-11-30 | 湖北省崇湖生态农业有限公司 | A kind of sandwich breaded fish stick preparation method |
| CN108902788B (en) * | 2018-05-14 | 2022-03-25 | 湖北省崇湖生态农业有限公司 | Preparation method of sandwich fish cake |
| CN108967931A (en) * | 2018-09-04 | 2018-12-11 | 桂阳县舂陵湖食品有限公司 | A kind of manufacturing method of fish paste products |
| CN109717390A (en) * | 2019-03-11 | 2019-05-07 | 甘移平 | The production method and system of Sichuan cuisine perfume (or spice) bowl meat cake |
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Application publication date: 20150708 |
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| RJ01 | Rejection of invention patent application after publication |