CN105167004A - Tripe-flavored fish bean curd and processing method thereof - Google Patents
Tripe-flavored fish bean curd and processing method thereof Download PDFInfo
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- CN105167004A CN105167004A CN201510624870.0A CN201510624870A CN105167004A CN 105167004 A CN105167004 A CN 105167004A CN 201510624870 A CN201510624870 A CN 201510624870A CN 105167004 A CN105167004 A CN 105167004A
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 37
- 244000297694 fish poison bean Species 0.000 title claims abstract description 37
- 238000003672 processing method Methods 0.000 title abstract 2
- 239000000796 flavoring agent Substances 0.000 claims abstract description 25
- 235000019634 flavors Nutrition 0.000 claims abstract description 25
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 15
- 229920002472 Starch Polymers 0.000 claims abstract description 15
- 239000002131 composite material Substances 0.000 claims abstract description 15
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 15
- 239000010452 phosphate Substances 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 235000019698 starch Nutrition 0.000 claims abstract description 15
- 239000008107 starch Substances 0.000 claims abstract description 15
- 235000013599 spices Nutrition 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000000047 product Substances 0.000 claims description 50
- 238000000034 method Methods 0.000 claims description 39
- 230000008569 process Effects 0.000 claims description 36
- 241000251468 Actinopterygii Species 0.000 claims description 22
- 239000002390 adhesive tape Substances 0.000 claims description 15
- 238000005516 engineering process Methods 0.000 claims description 15
- 238000004904 shortening Methods 0.000 claims description 15
- 108010073771 Soybean Proteins Proteins 0.000 claims description 14
- 235000019710 soybean protein Nutrition 0.000 claims description 14
- 238000012545 processing Methods 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 11
- 238000007710 freezing Methods 0.000 claims description 10
- 230000008014 freezing Effects 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 9
- 239000004223 monosodium glutamate Substances 0.000 claims description 9
- 238000007493 shaping process Methods 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 238000012858 packaging process Methods 0.000 claims description 6
- 238000004040 coloring Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000002184 metal Substances 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 238000005057 refrigeration Methods 0.000 claims description 5
- 239000011265 semifinished product Substances 0.000 claims description 5
- 238000012163 sequencing technique Methods 0.000 claims description 5
- 238000004513 sizing Methods 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 238000012360 testing method Methods 0.000 claims description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 208000002173 dizziness Diseases 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 230000035922 thirst Effects 0.000 abstract description 2
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 230000007812 deficiency Effects 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 235000019465 surimi Nutrition 0.000 abstract 1
- 238000011156 evaluation Methods 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 238000013517 stratification Methods 0.000 description 1
- 238000012549 training Methods 0.000 description 1
Classifications
-
- 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
Abstract
The invention discloses tripe-flavored fish bean curd and a processing method thereof. The tripe-flavored fish bean curd is prepared from, by weight, 40-50 parts of frozen surimi, 15-25 parts of cooked tripe, 20-30 parts of starch, 1-5 parts of soybean isolate protein, 1-5 parts of salt, 0.5-1 part of composite phosphate, 1-5 parts of sugar, 0.5-1 part of aginomoto, 1.5-2 parts of spice, 0.5-1 part of essence and 10-12 parts of cold water. The tripe-flavored fish bean curd has the advantages that the problem that the existing fish bean curd product cannot meet the requirement for food taste, appearance and nutrition of people due to the fact that the formula is fixed and nutrition is single is solved; the tripe is delicious in taste and chewy enough and has the effects of strengthening the spleen and the stomach, tonifying qi and nourishing blood, tonifying deficiency and boosting essence, consuming thirst and relieving dizziness caused by wind; the advantages of the tripe are sufficiently utilized, and the taste, the flavor richness and nutritive value of the fish bean curd are improved by using the tripe.
Description
Technical field
The present invention relates to a kind of fish bean curd and processing technology thereof, is a kind of tripe flavor fish bean curd and processing technology thereof specifically.
Background technology
The fish bean curd product majority of current circulation sale is rotten series products processed of single fish, utilizes fish rotten, through cutting mix, shaping, boiling, the operation such as fried, packaging process, main cook technique is that steam box steams.But along with the change of growth in the living standard and food consumption idea, organic collocation of various food materials can make product health, multiple tastes, mouthfeel stratification more; And relatively-stationary fish bean curd product is because formula is relatively fixing, relatively single, the shaping medelling of nutrition, cannot meet instantly people to the requirement of food mouthfeel, outward appearance and nutrition aspect.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of tripe flavor fish bean curd and processing technology thereof.
For solving the problems of the technologies described above, technical scheme of the present invention is: a kind of tripe flavor fish bean curd and processing technology thereof, is made up of the raw material of following weight portion: frozen minced fillets 40 ~ 50 parts, shortening tripe 15 ~ 25 parts, starch 20 ~ 30 parts, soybean protein isolate 1 ~ 5 part, salt 1 ~ 5 part, composite phosphate 0.5 ~ 1 part, sugar 1 ~ 5 part, monosodium glutamate 0.5 ~ 1 part, spice 1.5 ~ 2 parts, 0.5 ~ 1 part, essence, 10 ~ 12 parts, cold water.
As preferred technical scheme, a kind of tripe flavor fish bean curd, is made up of following raw material: frozen minced fillets 45 parts, shortening tripe 20 parts, starch 25 parts, soybean protein isolate 3 parts, salt 3 parts, composite phosphate 0.75 part, sugar 3 parts, monosodium glutamate 0.75 part, spice 1.75 parts, 0.75 part, essence, 11 parts, cold water.
Present invention also offers the processing technology of above-mentioned tripe flavor fish bean curd, comprise the following steps:
Step one: Feedstock treating, frozen minced fillets thaws, and thaw point is no more than 4 DEG C, and the rotten stripping and slicing of the fish of having thawed is for subsequent use; Freezing shortening tripe uses the orifice plate of 12mm to twist for subsequent use;
Step 2: cut and mix process, pours into fish gruel and cuts in pot, and 1600r/min cuts and mixes to fine and smooth without the rotten particle of fish; Add composite phosphate, 1600r/min cuts to mix and unites to fish gruel, has certain viscosity; Add salt, 1600r/min cuts and mixes 15 seconds, and 3500r/min cuts and mixes out viscosity; Add sugar, auxiliary material, soybean protein isolate, 1600r/min cuts and mixes 1 minute; The tripe add starch, handling well, 1600r/min cuts to mix and within 15 seconds, uses 3500r/min to cut and mix 15 seconds afterwards;
Step 3: shaping and boiling process, the filling cut carries out the sizing of paving dish, and rear use steam box of having shaped steams, steamed semi-finished product room temperature cooling, the demoulding;
Step 4: stripping and slicing and fried process, carries out stripping and slicing process after the demoulding, and stripping and slicing completes directly carries out fried colouring;
Step 5: the process of precooling balance, lies in qualified product on plastic wire dish, put order be consistent, apart from moderate, prevent scratch, the situation such as extruding, ensure during sabot that plastic wire dish is totally anhydrous, product sabot can only fill one deck, must not extrude;
Step 6: fast frozen, uses quick freezing repository quick-frozen uniformly by confirming as the sequencing of qualified product by process time, the central temperature of product is packed below-18 DEG C;
Step 7: packaging process,
1. pair product be up to the standards is packed, and whether packaged product is mixed with metallics in the testing product of metal detector;
2. correctly identify outward at case; With adhesive tape, case closedtop is good, adhesive tape should be pasted smooth, must not have fold, and almost symmetry is answered on adhesive tape both sides;
Step 8: warehouse-in process, the qualified product of vanning is placed on the freezer refrigeration of less than-18 DEG C, product temperature is below-18 DEG C, and storage period is no more than 12 months.
Owing to have employed technique scheme, a kind of tripe flavor fish bean curd and processing technology thereof, be made up of following raw material: frozen minced fillets 40 ~ 50 parts, shortening tripe 15 ~ 25 parts, starch 20 ~ 30 parts, soybean protein isolate 1 ~ 5 part, salt 1 ~ 5 part, composite phosphate 0.5 ~ 1 part, sugar 1 ~ 5 part, monosodium glutamate 0.5 ~ 1 part, spice 1.5 ~ 2 parts, 0.5 ~ 1 part, essence, 10 ~ 12 parts, cold water; The present invention has following beneficial effect: the present invention is directed to current fish bean curd product because formula is relatively fixing, nutrition is relatively single, cannot meet the requirement problem of people to food mouthfeel, outward appearance and nutrition aspect instantly and process.Tripe delicious flavour, chew strength foot, have and strengthen the spleen and stomach, benefiting qi and nourishing blood, qi-restoratives benefit essence, quench one's thirst, effect that wind is dizzy, the present invention makes full use of the above-mentioned advantage of tripe, uses tripe to increase fish bean curd mouthfeel, taste richness and nutritive value.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described further.
embodiment 1
A kind of tripe flavor fish bean curd, is made up of following raw material: frozen minced fillets 45 parts, shortening tripe 20 parts, starch 25 parts, soybean protein isolate 3 parts, salt 3 parts, composite phosphate 0.75 part, sugar 3 parts, monosodium glutamate 0.75 part, spice 1.75 parts, 0.75 part, essence, 11 parts, cold water.
The processing technology of above-mentioned tripe flavor fish bean curd, comprises the following steps:
Step one: Feedstock treating, frozen minced fillets thaws, and thaw point is no more than 4 DEG C, and the rotten stripping and slicing of the fish of having thawed is for subsequent use; Freezing shortening tripe uses the orifice plate of 12mm to twist for subsequent use;
Step 2: cut and mix process, pours into fish gruel and cuts in pot, and 1600r/min cuts and mixes to fine and smooth without the rotten particle of fish; Add composite phosphate, 1600r/min cuts to mix and unites to fish gruel, has certain viscosity; Add salt, 1600r/min cuts and mixes 15 seconds, and 3500r/min cuts and mixes out viscosity; Add sugar, auxiliary material, soybean protein isolate, 1600r/min cuts and mixes 1 minute; The tripe add starch, handling well, 1600r/min cuts to mix and within 15 seconds, uses 3500r/min to cut and mix 15 seconds afterwards;
Step 3: shaping and boiling process, the filling cut carries out the sizing of paving dish, and rear use steam box of having shaped steams, steamed semi-finished product room temperature cooling, the demoulding;
Step 4: stripping and slicing and fried process, carries out stripping and slicing process after the demoulding, and stripping and slicing completes directly carries out fried colouring;
Step 5: the process of precooling balance, lies in qualified product on plastic wire dish, put order be consistent, apart from moderate, prevent scratch, the situation such as extruding, ensure during sabot that plastic wire dish is totally anhydrous, product sabot can only fill one deck, must not extrude;
Step 6: fast frozen, uses quick freezing repository quick-frozen uniformly by confirming as the sequencing of qualified product by process time, the central temperature of product is packed below-18 DEG C;
Step 7: packaging process,
1. pair product be up to the standards is packed, and whether packaged product is mixed with metallics in the testing product of metal detector;
2. correctly identify outward at case; With adhesive tape, case closedtop is good, adhesive tape should be pasted smooth, must not have fold, and almost symmetry is answered on adhesive tape both sides;
Step 8: warehouse-in process, the qualified product of vanning is placed on the freezer refrigeration of less than-18 DEG C, product temperature is below-18 DEG C, and storage period is no more than 12 months.
embodiment 2
A kind of tripe flavor fish bean curd, is made up of following raw material: frozen minced fillets 50 parts, shortening tripe 25 parts, starch 30 parts, soybean protein isolate 5 parts, salt 5 parts, composite phosphate 1 part, sugar 5 parts, monosodium glutamate 1 part, spice 2 parts, 1 part, essence, 12 parts, cold water.
The processing technology of above-mentioned tripe flavor fish bean curd, comprises the following steps:
Step one: Feedstock treating, frozen minced fillets thaws, and thaw point is no more than 4 DEG C, and the rotten stripping and slicing of the fish of having thawed is for subsequent use; Freezing shortening tripe uses the orifice plate of 12mm to twist for subsequent use;
Step 2: cut and mix process, pours into fish gruel and cuts in pot, and 1600r/min cuts and mixes to fine and smooth without the rotten particle of fish; Add composite phosphate, 1600r/min cuts to mix and unites to fish gruel, has certain viscosity; Add salt, 1600r/min cuts and mixes 15 seconds, and 3500r/min cuts and mixes out viscosity; Add sugar, auxiliary material, soybean protein isolate, 1600r/min cuts and mixes 1 minute; The tripe add starch, handling well, 1600r/min cuts to mix and within 15 seconds, uses 3500r/min to cut and mix 15 seconds afterwards;
Step 3: shaping and boiling process, the filling cut carries out the sizing of paving dish, and rear use steam box of having shaped steams, steamed semi-finished product room temperature cooling, the demoulding;
Step 4: stripping and slicing and fried process, carries out stripping and slicing process after the demoulding, and stripping and slicing completes directly carries out fried colouring;
Step 5: the process of precooling balance, lies in qualified product on plastic wire dish, put order be consistent, apart from moderate, prevent scratch, the situation such as extruding, ensure during sabot that plastic wire dish is totally anhydrous, product sabot can only fill one deck, must not extrude;
Step 6: fast frozen, uses quick freezing repository quick-frozen uniformly by confirming as the sequencing of qualified product by process time, the central temperature of product is packed below-18 DEG C;
Step 7: packaging process,
1. pair product be up to the standards is packed, and whether packaged product is mixed with metallics in the testing product of metal detector;
2. correctly identify outward at case; With adhesive tape, case closedtop is good, adhesive tape should be pasted smooth, must not have fold, and almost symmetry is answered on adhesive tape both sides;
Step 8: warehouse-in process, the qualified product of vanning is placed on the freezer refrigeration of less than-18 DEG C, product temperature is below-18 DEG C, and storage period is no more than 12 months.
embodiment 3
A kind of tripe flavor fish bean curd, is made up of following raw material: frozen minced fillets 40 parts, shortening tripe 15 parts, starch 20 parts, soybean protein isolate 1 part, salt 1 part, composite phosphate 0.5 part, sugar 1 part, monosodium glutamate 0.5 part, spice 1.5 parts, 0.5 part, essence, 10 parts, cold water.
The processing technology of above-mentioned tripe flavor fish bean curd, comprises the following steps:
Step one: Feedstock treating, frozen minced fillets thaws, and thaw point is no more than 4 DEG C, and the rotten stripping and slicing of the fish of having thawed is for subsequent use; Freezing shortening tripe uses the orifice plate of 12mm to twist for subsequent use;
Step 2: cut and mix process, pours into fish gruel and cuts in pot, and 1600r/min cuts and mixes to fine and smooth without the rotten particle of fish; Add composite phosphate, 1600r/min cuts to mix and unites to fish gruel, has certain viscosity; Add salt, 1600r/min cuts and mixes 15 seconds, and 3500r/min cuts and mixes out viscosity; Add sugar, auxiliary material, soybean protein isolate, 1600r/min cuts and mixes 1 minute; The tripe add starch, handling well, 1600r/min cuts to mix and within 15 seconds, uses 3500r/min to cut and mix 15 seconds afterwards;
Step 3: shaping and boiling process, the filling cut carries out the sizing of paving dish, and rear use steam box of having shaped steams, steamed semi-finished product room temperature cooling, the demoulding;
Step 4: stripping and slicing and fried process, carries out stripping and slicing process after the demoulding, and stripping and slicing completes directly carries out fried colouring;
Step 5: the process of precooling balance, lies in qualified product on plastic wire dish, put order be consistent, apart from moderate, prevent scratch, the situation such as extruding, ensure during sabot that plastic wire dish is totally anhydrous, product sabot can only fill one deck, must not extrude;
Step 6: fast frozen, uses quick freezing repository quick-frozen uniformly by confirming as the sequencing of qualified product by process time, the central temperature of product is packed below-18 DEG C;
Step 7: packaging process,
1. pair product be up to the standards is packed, and whether packaged product is mixed with metallics in the testing product of metal detector;
2. correctly identify outward at case; With adhesive tape, case closedtop is good, adhesive tape should be pasted smooth, must not have fold, and almost symmetry is answered on adhesive tape both sides;
Step 8: warehouse-in process, the qualified product of vanning is placed on the freezer refrigeration of less than-18 DEG C, product temperature is below-18 DEG C, and storage period is no more than 12 months.
Carrying out subjective appreciation below by gained tripe flavor fish bean curd in above-described embodiment, to determine its optimum formula, is below the concrete grammar of subjective appreciation:
1, evaluate raw material: get gained tripe flavor fish bean curd in appropriate embodiment one, two and three respectively and carry out nature and thaw, it is for subsequent use to carry out shortening after having thawed.
2, group member is evaluated: select 20 subjective appreciation personnel through professional training.
3, evaluation criteria, in table 1:
| Factor of evaluation | Feature interpretation | Standards of grading |
| Outward appearance | Good looking appearance, bright, color is even | 0 ~ 25 point |
| Suppleness | Homogeneous, soft but do not lose toughness | 0 ~ 25 point |
| Elasticity | Meat is tight, flexible | 0 ~ 25 point |
| Tenderness | Fresh and tender succulence, mouthfeel is good | 0 ~ 25 point |
4, evaluation result, in table 2:
| Group | Embodiment one | Embodiment two | Embodiment three | Reference examples |
| Outward appearance average mark | 18 | 23 | 20 | 15 |
| Suppleness average mark | 19 | 24 | 21 | 14 |
| Elasticity average mark | 20 | 23 | 22 | 16 |
| Tenderness average mark | 17 | 20 | 18 | 15 |
| Total score average mark | 74 | 90 | 81 | 60 |
Note: reference examples selects traditional fish bean curd of commercial type.
5, interpretation of result: as shown in Table 2, embodiment two is marked the highest, it is 90 points, formula by embodiment two is described: a kind of tripe flavor fish bean curd, be made up of following raw material: frozen minced fillets 50 parts, shortening tripe 25 parts, starch 30 parts, soybean protein isolate 5 parts, salt 5 parts, composite phosphate 1 part, sugar 5 parts, monosodium glutamate 1 part, spice 2 parts, 1 part, essence, 12 parts, cold water, no matter the tripe flavor fish bean curd obtained is from outward appearance, suppleness, in elasticity or tenderness, be the highest scoring, namely optimum formula of the present invention is the formula described in embodiment two, it is worth mentioning that in addition, the sensory evaluation scores of the present invention's three embodiment gained tripe flavor fish bean curd (is respectively embodiment one 74 points, embodiment 2 90 points, embodiment 3 81 points), all higher than the sensory evaluation scores 60 points of reference examples (traditional fish bean curd).
In sum: no matter the tripe flavor fish bean curd produced in the present invention's three embodiments is from outward appearance, suppleness, elasticity or tenderness, sensory evaluation scores is all higher than traditional fish bean curd, namely in terms of existing technologies, tripe flavor fish bean curd provided by the invention achieves comparatively significant technological progress, reaches good technique effect.
The equipment such as the cutmixer used in processing technology of the present invention, full-automatic instant freezer are the common equipment of field of food industry, do not repeat them here.
The foregoing is only the schematic detailed description of the invention of the present invention, and be not used to limit scope of the present invention.Any those skilled in the art, equivalent variations done under the prerequisite not departing from design of the present invention and principle and amendment, all should belong to the scope of protection of the invention.
Claims (3)
1. a tripe flavor fish bean curd, it is characterized in that, be made up of the raw material of following weight portion: frozen minced fillets 40 ~ 50 parts, shortening tripe 15 ~ 25 parts, starch 20 ~ 30 parts, soybean protein isolate 1 ~ 5 part, salt 1 ~ 5 part, composite phosphate 0.5 ~ 1 part, sugar 1 ~ 5 part, monosodium glutamate 0.5 ~ 1 part, spice 1.5 ~ 2 parts, 0.5 ~ 1 part, essence, 10 ~ 12 parts, cold water.
2. a kind of tripe flavor fish bean curd as claimed in claim 1, it is characterized in that, be made up of the raw material of following weight portion: frozen minced fillets 45 parts, shortening tripe 20 parts, starch 25 parts, soybean protein isolate 3 parts, salt 3 parts, composite phosphate 0.75 part, sugar 3 parts, monosodium glutamate 0.75 part, spice 1.75 parts, 0.75 part, essence, 11 parts, cold water.
3. the processing technology of a kind of tripe flavor fish bean curd as claimed in claim 1 or 2,
It is characterized in that, comprise the following steps:
Step one: Feedstock treating, frozen minced fillets thaws, and thaw point is no more than 4 DEG C, and the rotten stripping and slicing of the fish of having thawed is for subsequent use; Freezing shortening tripe uses the orifice plate of 12mm to twist for subsequent use;
Step 2: cut and mix process, pours into fish gruel and cuts in pot, and 1600r/min cuts and mixes to fine and smooth without the rotten particle of fish; Add composite phosphate, 1600r/min cuts to mix and unites to fish gruel, has certain viscosity; Add salt, 1600r/min cuts and mixes 15 seconds, and 3500r/min cuts and mixes out viscosity; Add sugar, auxiliary material, soybean protein isolate, 1600r/min cuts and mixes 1 minute; The tripe add starch, handling well, 1600r/min cuts to mix and within 15 seconds, uses 3500r/min to cut and mix 15 seconds afterwards;
Step 3: shaping and boiling process, the filling cut carries out the sizing of paving dish, and rear use steam box of having shaped steams, steamed semi-finished product room temperature cooling, the demoulding;
Step 4: stripping and slicing and fried process, carries out stripping and slicing process after the demoulding, and stripping and slicing completes directly carries out fried colouring;
Step 5: the process of precooling balance, lies in qualified product on plastic wire dish, put order be consistent, apart from moderate, prevent scratch, the situation such as extruding, ensure during sabot that plastic wire dish is totally anhydrous, product sabot can only fill one deck, must not extrude;
Step 6: fast frozen, uses quick freezing repository quick-frozen uniformly by confirming as the sequencing of qualified product by process time, the central temperature of product is packed below-18 DEG C;
Step 7: packaging process,
(1). pack the product be up to the standards, whether packaged product is mixed with metallics in the testing product of metal detector;
(2). correctly identify outward at case; With adhesive tape, case closedtop is good, adhesive tape should be pasted smooth, must not have fold, and almost symmetry is answered on adhesive tape both sides;
Step 8: warehouse-in process, the qualified product of vanning is placed on the freezer refrigeration of less than-18 DEG C, product temperature is below-18 DEG C, and storage period is no more than 12 months.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510624870.0A CN105167004A (en) | 2015-09-28 | 2015-09-28 | Tripe-flavored fish bean curd and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510624870.0A CN105167004A (en) | 2015-09-28 | 2015-09-28 | Tripe-flavored fish bean curd and processing method thereof |
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| Publication Number | Publication Date |
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| CN105167004A true CN105167004A (en) | 2015-12-23 |
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| CN201510624870.0A Pending CN105167004A (en) | 2015-09-28 | 2015-09-28 | Tripe-flavored fish bean curd and processing method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105558895A (en) * | 2016-01-06 | 2016-05-11 | 浙江万好食品有限公司 | High elasticity conditioning fish tofu with low content of minced fillet and preparation method thereof |
| CN107736571A (en) * | 2017-11-14 | 2018-02-27 | 河南伊赛牛肉股份有限公司 | A kind of processing method of beef-flavouring tempura |
| CN108812927A (en) * | 2018-05-28 | 2018-11-16 | 河南华炬生物工程有限公司 | A kind of production method of thousand smelting bean curd of coot flavor |
| CN109170646A (en) * | 2018-10-25 | 2019-01-11 | 山东华昌食品科技有限公司 | A kind of quick-frozen salmon ball |
| CN109170639A (en) * | 2018-10-25 | 2019-01-11 | 山东华昌食品科技有限公司 | A kind of quick-frozen salmon egg dumplings |
| CN113575872A (en) * | 2021-07-01 | 2021-11-02 | 广州海霸王食品有限公司 | Gel composition and preparation method and application thereof |
-
2015
- 2015-09-28 CN CN201510624870.0A patent/CN105167004A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105558895A (en) * | 2016-01-06 | 2016-05-11 | 浙江万好食品有限公司 | High elasticity conditioning fish tofu with low content of minced fillet and preparation method thereof |
| CN107736571A (en) * | 2017-11-14 | 2018-02-27 | 河南伊赛牛肉股份有限公司 | A kind of processing method of beef-flavouring tempura |
| CN108812927A (en) * | 2018-05-28 | 2018-11-16 | 河南华炬生物工程有限公司 | A kind of production method of thousand smelting bean curd of coot flavor |
| CN109170646A (en) * | 2018-10-25 | 2019-01-11 | 山东华昌食品科技有限公司 | A kind of quick-frozen salmon ball |
| CN109170639A (en) * | 2018-10-25 | 2019-01-11 | 山东华昌食品科技有限公司 | A kind of quick-frozen salmon egg dumplings |
| CN113575872A (en) * | 2021-07-01 | 2021-11-02 | 广州海霸王食品有限公司 | Gel composition and preparation method and application thereof |
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Application publication date: 20151223 |