CN106072057A - Sticky rice wine promoting digestion and removing stagnation fish grain and preparation method thereof - Google Patents
Sticky rice wine promoting digestion and removing stagnation fish grain and preparation method thereof Download PDFInfo
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- CN106072057A CN106072057A CN201610440039.4A CN201610440039A CN106072057A CN 106072057 A CN106072057 A CN 106072057A CN 201610440039 A CN201610440039 A CN 201610440039A CN 106072057 A CN106072057 A CN 106072057A
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- semen sojae
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 81
- 235000013339 cereals Nutrition 0.000 title claims abstract description 30
- 235000019991 rice wine Nutrition 0.000 title claims abstract description 20
- 230000029087 digestion Effects 0.000 title claims abstract description 13
- 230000001737 promoting effect Effects 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 40
- 239000000843 powder Substances 0.000 claims abstract description 18
- 238000009835 boiling Methods 0.000 claims abstract description 17
- 210000000582 semen Anatomy 0.000 claims abstract description 17
- 235000016709 nutrition Nutrition 0.000 claims abstract description 14
- 239000000796 flavoring agent Substances 0.000 claims abstract description 12
- 241000252230 Ctenopharyngodon idella Species 0.000 claims abstract description 11
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 10
- 229920002261 Corn starch Polymers 0.000 claims abstract description 9
- 235000003935 Hippophae Nutrition 0.000 claims abstract description 9
- 241000229143 Hippophae Species 0.000 claims abstract description 9
- 239000008120 corn starch Substances 0.000 claims abstract description 9
- 238000005238 degreasing Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 8
- 229920001525 carrageenan Polymers 0.000 claims abstract description 8
- 239000000679 carrageenan Substances 0.000 claims abstract description 8
- 229940113118 carrageenan Drugs 0.000 claims abstract description 8
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 8
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 6
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 6
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims description 22
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 239000000243 solution Substances 0.000 claims description 11
- 238000010025 steaming Methods 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 6
- 238000002386 leaching Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000004537 pulping Methods 0.000 claims description 6
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 5
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 4
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 claims description 4
- 229960000583 acetic acid Drugs 0.000 claims description 4
- 239000003963 antioxidant agent Substances 0.000 claims description 4
- 230000003078 antioxidant effect Effects 0.000 claims description 4
- 239000001110 calcium chloride Substances 0.000 claims description 4
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 4
- 150000001875 compounds Chemical class 0.000 claims description 4
- 230000005059 dormancy Effects 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 239000011259 mixed solution Substances 0.000 claims description 4
- 238000000643 oven drying Methods 0.000 claims description 4
- 230000011218 segmentation Effects 0.000 claims description 4
- 238000003307 slaughter Methods 0.000 claims description 4
- 235000013599 spices Nutrition 0.000 claims description 4
- 239000004250 tert-Butylhydroquinone Substances 0.000 claims description 4
- 235000019281 tert-butylhydroquinone Nutrition 0.000 claims description 4
- 229920001353 Dextrin Polymers 0.000 claims description 3
- 239000004375 Dextrin Substances 0.000 claims description 3
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 206010033546 Pallor Diseases 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 241000209140 Triticum Species 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 235000019425 dextrin Nutrition 0.000 claims description 3
- 238000004090 dissolution Methods 0.000 claims description 3
- 238000011010 flushing procedure Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- FHMDYDAXYDRBGZ-UHFFFAOYSA-N platinum tin Chemical compound [Sn].[Pt] FHMDYDAXYDRBGZ-UHFFFAOYSA-N 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 239000008399 tap water Substances 0.000 claims description 3
- 235000020679 tap water Nutrition 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 claims description 3
- 239000011230 binding agent Substances 0.000 abstract description 4
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 238000002372 labelling Methods 0.000 abstract description 2
- 239000013505 freshwater Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 241000720946 Hypophthalmichthys molitrix Species 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013332 fish product Nutrition 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 108010028690 Fish Proteins Proteins 0.000 description 1
- 241000195474 Sargassum Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000012362 glacial acetic acid Substances 0.000 description 1
- 229940095686 granule product Drugs 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of sticky rice wine promoting digestion and removing stagnation fish grain, be made up of following raw material: Ctenopharyngodon idellus 300 310, sticky rice wine 50 54, Semen sojae atricolor 23 27, sliced ham 15 18, Fructus Hippophae 30 34, corn starch 9 11, maltodextrin 8 10, carrageenan 4.5 5, Semen sojae atricolor degreasing and destinking egg albumen powder 57, flavouring agent and water are appropriate；In the fish grain course of processing of the present invention, raw material type is many, there are sticky rice wine, Semen sojae atricolor, Fructus Hippophae etc., have employed predrainage before boiling is tasty to process, the nutritional labeling that can make the tasty absorption of boiling is many, aroma is strong, edible energy promoting digestion and removing stagnation, repeatedly carries out defishying in the course of processing, go removing fishy odor effective, in the course of processing, additionally with the addition of binding agent also make the cohesiveness of fish grain of the present invention and chewability excellent.
Description
Technical field
The present invention relates to leisure food and technology field thereof, mainly a kind of sticky rice wine promoting digestion and removing stagnation fish grain and
Its preparation method.
Background technology
In leisure fish product, fish grain is a kind of high protein, low fat, nutritious and instant, delicious flavour
Novel leisure food, is welcome by Children and teenager deeply.Therefore exploitation fish grain leisure food has good prospects, it is contemplated that has and compares
Big market prospect, may create bigger economic benefit.
But from the point of view of pursuing the modern of health, nutrition, taste, utilize the native raw meat of the fish grain that fresh-water fishes Ctenopharyngodon idellus processes
Taste is serious, and its bad smell problem has become the big bottleneck limiting its development and consuming, prior art fresh-water fishes processing fish grain mistake
Mostly Cheng Zhong, be to be covered the fishy smell of freshwater fish products by the spice or the distinctive local flavor of some taste compounds using other,
Remove fishy smell weak effect, thus fresh-water fishes except raw meat be focusing mainly now on one of problem.
Summary of the invention
The present invention is in order to make up the defect of prior art, it is provided that a kind of sticky rice wine promoting digestion and removing stagnation fish grain and preparation side thereof
Method.
The present invention is achieved by the following technical solutions:
A kind of sticky rice wine promoting digestion and removing stagnation fish grain, it is characterised in that be made up of following raw material:
Ctenopharyngodon idellus 300-310, sticky rice wine 50-54, Semen sojae atricolor 23-27, sliced ham 15-18, Fructus Hippophae 30-34, corn starch 9-11, wheat
Bud dextrin 8-10, carrageenan 4.5-5, Semen sojae atricolor degreasing and destinking egg albumen powder 5-7, flavouring agent and water are appropriate；
Described flavouring agent, is made up of following raw material:
Sal 5.5-6, chicken essence powder 0.9-1.3, white sugar 20-23, five spice powder 2.4-3, Fructus Capsici powder 2-2.5.
The preparation method of described a kind of sticky rice wine promoting digestion and removing stagnation fish grain, it is characterised in that comprise the following steps:
(1) being rinsed in water 2-3 time by Semen sojae atricolor, then put into sticky rice wine and soak about 5-6, then mixing Fructus Hippophae is together,
Converting 3-4 times of water pulping, the serosity of filtration stirs；
(2) by sliced ham blanching 3-4 minute in boiling water, drain surface moisture after taking-up, then carry out water proof steaming and decocting, convert after cooking
5-6 times of pulping, the serosity of filtration mixes with the gained material of step 1, stirs and make nutritional solution；
(3) select fresh and alive Ctenopharyngodon idellus, put into after rinsing well with tap water and the cold water of 2-4 DEG C soaks dormancy 10 ~ 15 minutes, take
First rinse under conditions of room temperature is 15-25 DEG C one time after going out and slaughter again, remove the positions such as the head of Ctenopharyngodon idellus, fin, internal organs, then by fish
Put into after leaching is scalded 3 ~ 5 seconds in boiling water and take out, remove fish skin, the cutting of fish body is carried out piecemeal, the wide 3 ~ 4cm of fish block；
(4) fish block step 3 processed is put in water and is rinsed, and adds the Sal of oppress quality 0.1% in the water of rinsing,
During rinsing, fish block is slowly stirred in water, take out afterflush clean, then fish block is put into 0.15% calcium chloride and 0.15% ice vinegar
Acid mixed solution soaks 1-2 hour, further takes out flushing,
(5) fish block step 4 processed is laid on gauze, and in air dry oven, 60-65 DEG C carries out predrainage and be dried 1.5-2
Hour,
(6) the fish block of step 5 predrainage is put in step 2 nutritional solution of 3-4 times, in electric pressure cooker, carry out boiling, simultaneously
Adding antioxidant tert-butylhydroquinone and synergist citric acid in nutritional solution, boiling is ceased fire after 25-30 minute and is continued leaching
Stain 25-30 minute；Fish block after steaming and decocting again in air dry oven 60-65 DEG C carry out predrainage and be dried 1.5-2 hour；
(7) the fish block after dehydration step 6 processed is put in pulverizer and is pulverized, then is positioned in frying pan by the flesh of fish of pulverizing,
Flavouring agent and carrageenan, corn starch, Semen sojae atricolor degreasing and destinking egg albumen powder, maltodextrin are also placed in after a small amount of water dissolution simultaneously
In the flesh of fish, and mixing and stirring, then limit heating edge stirs stirring, stirs 10-12 minute；
(8) being put in fish grain mould by the flesh of fish that step 7 stirs compressing, the fish grain of molding is placed in baking box
Baking, uses and carries out oven drying method from low temperature to high-temperature gradient segmentation, first 65 DEG C of bakings 2.5 hours, again 75 DEG C of bakings 1 hour, then
Continuing regulation temperature to dry 0.5 hour at 85 DEG C, finally regulation temperature is toasted 2-3 minute at 130 DEG C, and water content is about 25%,
After fish grain is cooled to room temperature, with compound tin platinum paper independent packaging, then be packaged into bag with laminated film bag.
The invention have the advantage that
Soaking dormancy 10 ~ 15 during fresh and alive Hypophthalmichthys molitrix puts into the cold water of 2-4 DEG C in step 3 of the present invention after rinsing well is in order to subtract
Stress when slaughtering less, improves fillet quality, makes goods obtain good mouthfeel and outward appearance,
Hypophthalmichthys molitrix is soaked in cold water and fish body can be made the most hardening, is also convenient for subsequent slice operation；
In step 4, the purpose of fish block rinsing is to remove to affect the water-solubility protein of product quality, blood stains, enzyme etc., in post rinse water
Also put into saline and can reduce fishy smell, place in 0.15% calcium chloride and 0.15% glacial acetic acid mixed solution soak be utilize neutralize,
The chemical reactions such as oxidoreduction reach the purpose of eliminating sargassum smell, further remove removing fishy odor；
It is the tasty absorption nutrition in order to fish block can be faster and better in step 6 boiling process that step 5 fish block is dehydrated in advance, step 6
Nutritional solution in be also added with antioxidant tert-butylhydroquinone and synergist citric acid so that the fish block non-oxidizability of processing
Good；
Step 7 adds in the flesh of fish pulverized carrageenan, corn starch, Semen sojae atricolor degreasing and destinking egg albumen powder and maltodextrin, energy
Improve structure of fish muscle, its tackness, cohesiveness, deadlocked property, chewability, elasticity and toughness are improved；Because steaming and decocting
After the flesh of fish, the degeneration of fish protein make the flesh of fish lose formed gel ability, so need add binding agent could realize product
The molding of product, otherwise fish granule product easily ftractures in dry run, it is difficult to molding.And corn starch, maltodextrin, OK a karaoke club
Glue, Semen sojae atricolor degreasing and destinking egg albumen powder are the binding agent in fish grain production process.These materials must limit stirring in mixed process
Limit is heated, and so can make the additive gelatinizings such as starch, produce certain cohesive force, is beneficial to shape.
Use when step 8 is dried and carry out oven drying method from low temperature to high-temperature gradient segmentation, so can make the soft or hard of fish grain goods
Spend moderate, and there is strong fragrance.
In the fish grain course of processing of the present invention, raw material type is many, has sticky rice wine, Semen sojae atricolor, Fructus Hippophae etc., uses before boiling is tasty
Predrainage process, the nutritional labeling that can make the tasty absorption of boiling is many, aroma is strong, edible can promoting digestion and removing stagnation, in the course of processing
In repeatedly carry out defishying, go removing fishy odor effective, in the course of processing, additionally with the addition of binding agent also make the present invention
Cohesiveness and the chewability of fish grain are excellent.
Detailed description of the invention
A kind of sticky rice wine promoting digestion and removing stagnation fish grain, is made up of following raw material:
Ctenopharyngodon idellus 300-310, sticky rice wine 50-54, Semen sojae atricolor 23-27, sliced ham 15-18, Fructus Hippophae 30-34, corn starch 9-11, wheat
Bud dextrin 8-10, carrageenan 4.5-5, Semen sojae atricolor degreasing and destinking egg albumen powder 5-7, flavouring agent and water are appropriate；
Described flavouring agent, is made up of following raw material:
Sal 5.5-6, chicken essence powder 0.9-1.3, white sugar 20-23, five spice powder 2.4-3, Fructus Capsici powder 2-2.5.
The preparation method of a kind of sticky rice wine promoting digestion and removing stagnation fish grain, comprises the following steps:
(1) being rinsed in water 2-3 time by Semen sojae atricolor, then put into sticky rice wine and soak about 5-6, then mixing Fructus Hippophae is together,
Converting 3-4 times of water pulping, the serosity of filtration stirs；
(2) by sliced ham blanching 3-4 minute in boiling water, drain surface moisture after taking-up, then carry out water proof steaming and decocting, convert after cooking
5-6 times of pulping, the serosity of filtration mixes with the gained material of step 1, stirs and make nutritional solution；
(3) select fresh and alive Ctenopharyngodon idellus, put into after rinsing well with tap water and the cold water of 2-4 DEG C soaks dormancy 10 ~ 15 minutes, take
First rinse under conditions of room temperature is 15-25 DEG C one time after going out and slaughter again, remove the positions such as the head of Ctenopharyngodon idellus, fin, internal organs, then by fish
Put into after leaching is scalded 3 ~ 5 seconds in boiling water and take out, remove fish skin, the cutting of fish body is carried out piecemeal, the wide 3 ~ 4cm of fish block；
(4) fish block step 3 processed is put in water and is rinsed, and adds the Sal of oppress quality 0.1% in the water of rinsing,
During rinsing, fish block is slowly stirred in water, take out afterflush clean, then fish block is put into 0.15% calcium chloride and 0.15% ice vinegar
Acid mixed solution soaks 1-2 hour, further takes out flushing,
(5) fish block step 4 processed is laid on gauze, and in air dry oven, 60-65 DEG C carries out predrainage and be dried 1.5-2
Hour,
(6) the fish block of step 5 predrainage is put in step 2 nutritional solution of 3-4 times, in electric pressure cooker, carry out boiling, simultaneously
Adding antioxidant tert-butylhydroquinone and synergist citric acid in nutritional solution, boiling is ceased fire after 25-30 minute and is continued leaching
Stain 25-30 minute；Fish block after steaming and decocting again in air dry oven 60-65 DEG C carry out predrainage and be dried 1.5-2 hour；
(7) the fish block after dehydration step 6 processed is put in pulverizer and is pulverized, then is positioned in frying pan by the flesh of fish of pulverizing,
Flavouring agent and carrageenan, corn starch, Semen sojae atricolor degreasing and destinking egg albumen powder, maltodextrin are also placed in after a small amount of water dissolution simultaneously
In the flesh of fish, and mixing and stirring, then limit heating edge stirs stirring, stirs 10-12 minute；
(8) being put in fish grain mould by the flesh of fish that step 7 stirs compressing, the fish grain of molding is placed in baking box
Baking, uses and carries out oven drying method from low temperature to high-temperature gradient segmentation, first 65 DEG C of bakings 2.5 hours, again 75 DEG C of bakings 1 hour, then
Continuing regulation temperature to dry 0.5 hour at 85 DEG C, finally regulation temperature is toasted 2-3 minute at 130 DEG C, and water content is about 25%,
After fish grain is cooled to room temperature, with compound tin platinum paper independent packaging, then be packaged into bag with laminated film bag.
Claims (2)
1. a sticky rice wine promoting digestion and removing stagnation fish grain, it is characterised in that be made up of following raw material:
Ctenopharyngodon idellus 300-310, sticky rice wine 50-54, Semen sojae atricolor 23-27, sliced ham 15-18, Fructus Hippophae 30-34, corn starch 9-11, wheat
Bud dextrin 8-10, carrageenan 4.5-5, Semen sojae atricolor degreasing and destinking egg albumen powder 5-7, flavouring agent and water are appropriate；
Described flavouring agent, is made up of following raw material:
Sal 5.5-6, chicken essence powder 0.9-1.3, white sugar 20-23, five spice powder 2.4-3, Fructus Capsici powder 2-2.5.
The preparation method of a kind of sticky rice wine promoting digestion and removing stagnation fish grain the most according to claim 1, it is characterised in that include following
Step:
(1) being rinsed in water 2-3 time by Semen sojae atricolor, then put into sticky rice wine and soak about 5-6, then mixing Fructus Hippophae is together,
Converting 3-4 times of water pulping, the serosity of filtration stirs；
(2) by sliced ham blanching 3-4 minute in boiling water, drain surface moisture after taking-up, then carry out water proof steaming and decocting, convert after cooking
5-6 times of pulping, the serosity of filtration mixes with the gained material of step 1, stirs and make nutritional solution；
(3) select fresh and alive Ctenopharyngodon idellus, put into after rinsing well with tap water and the cold water of 2-4 DEG C soaks dormancy 10 ~ 15 minutes, take
First rinse under conditions of room temperature is 15-25 DEG C one time after going out and slaughter again, remove the positions such as the head of Ctenopharyngodon idellus, fin, internal organs, then by fish
Put into after leaching is scalded 3 ~ 5 seconds in boiling water and take out, remove fish skin, the cutting of fish body is carried out piecemeal, the wide 3 ~ 4cm of fish block；
(4) fish block step 3 processed is put in water and is rinsed, and adds the Sal of oppress quality 0.1% in the water of rinsing,
During rinsing, fish block is slowly stirred in water, take out afterflush clean, then fish block is put into 0.15% calcium chloride and 0.15% ice vinegar
Acid mixed solution soaks 1-2 hour, further takes out flushing,
(5) fish block step 4 processed is laid on gauze, and in air dry oven, 60-65 DEG C carries out predrainage and be dried 1.5-2
Hour,
(6) the fish block of step 5 predrainage is put in step 2 nutritional solution of 3-4 times, in electric pressure cooker, carry out boiling, simultaneously
Adding antioxidant tert-butylhydroquinone and synergist citric acid in nutritional solution, boiling is ceased fire after 25-30 minute and is continued leaching
Stain 25-30 minute；Fish block after steaming and decocting again in air dry oven 60-65 DEG C carry out predrainage and be dried 1.5-2 hour；
(7) the fish block after dehydration step 6 processed is put in pulverizer and is pulverized, then is positioned in frying pan by the flesh of fish of pulverizing,
Flavouring agent and carrageenan, corn starch, Semen sojae atricolor degreasing and destinking egg albumen powder, maltodextrin are also placed in after a small amount of water dissolution simultaneously
In the flesh of fish, and mixing and stirring, then limit heating edge stirs stirring, stirs 10-12 minute；
(8) being put in fish grain mould by the flesh of fish that step 7 stirs compressing, the fish grain of molding is placed in baking box
Baking, uses and carries out oven drying method from low temperature to high-temperature gradient segmentation, first 65 DEG C of bakings 2.5 hours, again 75 DEG C of bakings 1 hour, then
Continuing regulation temperature to dry 0.5 hour at 85 DEG C, finally regulation temperature is toasted 2-3 minute at 130 DEG C, and water content is about 25%,
After fish grain is cooled to room temperature, with compound tin platinum paper independent packaging, then be packaged into bag with laminated film bag.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610440039.4A CN106072057A (en) | 2016-06-20 | 2016-06-20 | Sticky rice wine promoting digestion and removing stagnation fish grain and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610440039.4A CN106072057A (en) | 2016-06-20 | 2016-06-20 | Sticky rice wine promoting digestion and removing stagnation fish grain and preparation method thereof |
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| CN106072057A true CN106072057A (en) | 2016-11-09 |
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| CN105558899A (en) * | 2015-12-30 | 2016-05-11 | 王坤 | Quick-frozen prepared and oil-fried curry flavored sturgeon slice processing method |
-
2016
- 2016-06-20 CN CN201610440039.4A patent/CN106072057A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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