CN1062723C - Fresh freshwater fish cake and producing process thereof - Google Patents
Fresh freshwater fish cake and producing process thereof Download PDFInfo
- Publication number
- CN1062723C CN1062723C CN97109187A CN97109187A CN1062723C CN 1062723 C CN1062723 C CN 1062723C CN 97109187 A CN97109187 A CN 97109187A CN 97109187 A CN97109187 A CN 97109187A CN 1062723 C CN1062723 C CN 1062723C
- Authority
- CN
- China
- Prior art keywords
- fresh
- fish cake
- fish
- raw material
- freshwater fish
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a fresh freshwater fish cake which is characterized in that the fresh freshwater fish cake is made from main raw material and auxiliary raw material, wherein the main raw material comprises the pure flesh of fresh freshwater fishes, lard oil, cornstarch, fresh hen eggs and water, and the auxiliary raw material comprises refined salt, natural flavors, sodium glutamate, sorbitol and vegetable protein. The fish cake is produced by using a special process to boil, sterilize and lump the main raw material and the auxiliary raw material. The fish cake has the characteristics of high protein content, low fat content and long storage life, fine texture and smooth and tender mouth feel. The shelf life of the fish cake is 4 month at normal temperature, and the fish cake can be stored for 5 months. The fish cake has high toughness and convenient eating method after cut into sheets and can be steamed, boiled, stewed, cooled and heated to be eaten. The freshwater fish cake is a delicious food suitable for young and old people.
Description
The present invention relates to a kind of fish product, particularly a kind of fish stick product and manufacture method made from fresh freshwater fish thereof.
Now along with growth in the living standard, fresh-water fishes have become the home cooking on people's dining table, the method of doing fish is also a lot, methods such as fried fish, fried fish tartar souce, Steamed fish, matelote and stewed fish with brown sauce piece are arranged, but these methods all are to make with the fish whole piece or after cutting into bulk again, the fish that these class methods are made is generally all highly seasoned, there is not light taste, fishbone does not separate with the flesh of fish, bothers when edible, and complex manufacturing process.The middle and lower reach of Yangtze River in China also has another traditional eating method to fresh-water fishes, after being about to the fish peeling and boning, with the breaded fish stick that steams bulk after lard, chicken dawn and the fecula mixing stirring, be cut into after the sheet steaming when edible or stew after edible again, though it is convenient when the breaded fish stick that this method is made is edible, but it is simple because of preparing burden, the content of each raw material is arbitrarily allocated by the producer, taste is difficult to popular, and do not have the sliding tender characteristics of quality exquisiteness, mouthfeel, again because of breaded fish stick when making, the process complexity, preparation method is difficult for grasping, and can only be applicable to and make by hand.And this breaded fish stick is when the temperature more than 10 ℃, storage life at most can only be in ten days, and need high temperature steaming every day once could guarantee in ten days, to never degenerate, therefore this fish is made breaded fish stick after edible method though certain benefit is arranged, but a small amount of the making eats when generally also having only the Spring Festival, and be usually according to said method edible.
The objective of the invention is to: provide a kind of high protein made from fresh-water fishes, low fat, under the situation of adding preservative agent not, can guarantee the quality under the normal temperature 4 months, preserved 5 months, instant, fresh freshwater fish cake and manufacturing process that mouthfeel is good are simple, the production technology of the fresh freshwater fish cake that is suitable for producing in batches.
Technical solution of the present invention is: a kind of fresh freshwater fish cake, it is made up of main material and auxiliary material, it is characterized in that: main material is the fresh freshwater fish cutability, lard, cornstarch, fresh hen egg, water, auxiliary material is a refined salt, natural flavor, sodium glutamate, D-sorbite, vegetable protein, the content % of raw material is: fresh freshwater fish cutability 37-44%, lard 6-9%, cornstarch 8-11.5%, fresh hen egg 8-11%, water 21-24%, refined salt 2-2.4%, natural flavor 2-3%, sodium glutamate 0.4%, D-sorbite 1-2%, vegetable protein 2-5%.
Dosage percentage according to above-mentioned raw materials, manufacture by the following method, manufacture method is: earlier fresh freshwater fish is scaled, the internal organ afterwash, remove fish-skin, fish-bone, pick out cutability and carry out rinsing, simultaneously lard is cleaned rough lumber, the clear yellow separation of egg, if environment temperature fresh fish cutability just more than 10 ℃ the time, lard after the rough lumber, yolk refrigeration after separation 10-15 minute, to oppress again, lard, natural flavor cuts respectively, then main auxiliary material is mixed and stir, stir the back sabot, the moulding of under 95 ℃-100 ℃ temperature, heating, quantitatively become piece again, carry out asepsis vacuum packing then, with the retort basket of packing into of the breaded fish stick after the vacuum packaging, putting into temperature is 100 ℃-135 ℃, high temperature sterilization in the retort of pressure 0.2MPa, being cooled to temperature in retort is below 50 ℃, take out when pressure is zero, allow its goods air dry promptly make fresh freshwater fish cake in 4 hours.
Advantage of the present invention is:
1. product long shelf-life, the following shelf-life of normal temperature is 4 months, storage life is 5 months.
2. product does not contain anticorrisive agent and artificial color.
3. prescription is reasonable, and product is high protein, low-fat food.
4. manufacturing process is simple, is fit to produce in batches.
That the present invention will be further described is as follows below in conjunction with embodiment:
The present invention is a kind of composition of raw materials and manufacture technology that adopts fresh freshwater fish to manufacture breaded fish stick, the composition of raw materials of this breaded fish stick is divided into main material and auxiliary material, main material is fresh freshwater fish cutability, lard, cornstarch, fresh hen egg, water, and auxiliary material is refined salt, natural flavor, sodium glutamate, D-sorbite, vegetable protein composition.
The general content % of its raw material is: fresh freshwater fish cutability 37-44%, lard 6-9%, cornstarch 8-11.5%, fresh hen egg 8-11%, water 21-24%, refined salt 2-2.4%, natural flavor 2-3%, sodium glutamate 0.4%, D-sorbite 1-2%, vegetable protein 2-5%.
The preferred content % of its raw material is: fresh freshwater fish cutability 39-43%, lard 7-8%, cornstarch 8-10.5%, fresh hen egg 8-10%, water 22-23%, refined salt 2-2.3%, natural flavor 2.1-2.7%, sodium glutamate 0.4%, D-sorbite 1-1.8%, vegetable protein 2-4%.
Embodiment according to above-mentioned raw material dosage manufactures according to following processing step, the first step, and manually fish scale, the internal organ with fresh fish remove afterwash; In second step, manually remove fish-skin, fish-bone, pick out the cutability of fish; The 3rd step, the cutability of fish is carried out rinsing, the lard raw material is cleaned the back rough lumber and is become block, and the fresh hen egg raw material is carried out yellow clearly the separation by seperator; The 4th step refrigerated 10-15 minute if environment temperature is put into refrigerator in time more than 10 ℃ with above three kinds of raw materials, and the temperature in the refrigerator should be below 5 ℃, if environment temperature does not adopt this technology in time below 10 ℃; In the 5th step, the flesh of fish, the lard of rough lumber and spice are put into cutmixer respectively cut and mix; In the 6th step, put into mixer in the lump and be stirred well to pulpous state cutting the raw material mixed and cornstarch, freshly-slaughtered poultry egg white, water, refined salt, sodium glutamate, D-sorbite, vegetable protein; The 7th step, the main and auxiliary raw material that is stirred to pulpous state is packed in the forming disk, put into temperature and be 95-100 ℃ steam box steaming moulding in 10-15 minute; The 8th step is by quantitatively cutting into bulk on the packing box; In the 9th step, in desinfection chamber, carry out vacuum packaging; In the tenth step, the goods after the vacuum packaging are put into retort basket; In the 11 step, put into retort high temperature sterilization (100 ℃-135 ℃ of temperature, pressure 0.2MPa) 20-35 minute together with retort basket; The 12 step, in retort cold and hot replace to temperature be below 50 ℃, take out when pressure is zero; In the 13 step, the goods of taking-up were put into the air air dry 4 hours, promptly became the finished product of fresh freshwater fish cake.
Has the quality exquisiteness according to the fresh freshwater fish cake that above embodiment prepares burden and technology is made, mouthfeel is sliding tender, be cut into good toughness after the sheet, instant, steam, rinse, boiled dinner usefulness, Cold and hot food with all can, and the shelf-life is 4 months at normal temperatures, storage life is 5 months, is a kind of old, young all suitable savoury food.
Claims (2)
1. fresh freshwater fish cake, it is made up of main material and auxiliary material, it is characterized in that: main material is fresh freshwater fish cutability, lard, cornstarch, fresh hen egg, water, auxiliary material is refined salt, natural flavor, sodium glutamate, D-sorbite, vegetable protein, and the content % of raw material is: fresh freshwater fish cutability 37-44%, lard 6-9%, cornstarch 8-11.5%, fresh hen egg 8-11%, water 21-24%, refined salt 2-2.4%, natural flavor 2-3%, sodium glutamate 0.4%, D-sorbite 1-2%, vegetable protein 2-5%.
2. manufacture method that is used for the described fresh freshwater fish cake of claim 1, it is characterized in that: manufacture method is: earlier fresh freshwater fish is scaled, the internal organ afterwash, remove fish-skin, fish-bone, pick out cutability and carry out rinsing, simultaneously lard is cleaned rough lumber, the clear yellow separation of egg, if environment temperature fresh fish cutability just more than 10 ℃ the time, lard after the rough lumber, yolk refrigeration after separation 10-15 minute, to oppress again, lard, natural flavor cuts respectively, then main auxiliary material is mixed and stir, stir the back sabot, the moulding of under 95 ℃-100 ℃ temperature, heating, quantitatively become piece again, carry out asepsis vacuum packing then, with the retort basket of packing into of the breaded fish stick after the vacuum packaging, putting into temperature is 100 ℃-135 ℃, high temperature sterilization in the retort of pressure 0.2MPa, being cooled to temperature in retort is below 50 ℃, takes out when pressure is zero, allows its goods air dry promptly make fresh freshwater fish cake in 4 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97109187A CN1062723C (en) | 1997-07-31 | 1997-07-31 | Fresh freshwater fish cake and producing process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97109187A CN1062723C (en) | 1997-07-31 | 1997-07-31 | Fresh freshwater fish cake and producing process thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1207260A CN1207260A (en) | 1999-02-10 |
| CN1062723C true CN1062723C (en) | 2001-03-07 |
Family
ID=5170998
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97109187A Expired - Fee Related CN1062723C (en) | 1997-07-31 | 1997-07-31 | Fresh freshwater fish cake and producing process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1062723C (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028264A (en) * | 2010-12-08 | 2011-04-27 | 福州百洋海味食品有限公司 | Eel bread and preparation method thereof |
| CN103300418A (en) * | 2013-06-27 | 2013-09-18 | 韦耀康 | Production processing technology of fish tofu |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1114364C (en) * | 1999-12-02 | 2003-07-16 | 张利华 | Fish sausage |
| US6863911B2 (en) * | 2001-02-02 | 2005-03-08 | Kraft Foods Holdings, Inc. | Bakeable, lubricious, sweet, creamy, low-moisture filler products and process for preparation |
| CN101120797B (en) * | 2007-08-20 | 2010-09-08 | 曹凤玉 | Chicken cake, chicken cake slice and preparation method thereof |
| CN101224018B (en) * | 2008-02-01 | 2011-08-24 | 浙江工商大学 | High starch contained fish meat restructured food and producing method thereof |
| CN101984859B (en) * | 2010-06-13 | 2014-05-07 | 苏州市多润多农业科技有限公司 | Method for preparing fish-and-rice mixed breaded fish sticks by using microorganism leavening agent |
| CN101983570B (en) * | 2010-11-30 | 2012-07-04 | 长沙理工大学 | Green production method of chilled fillets |
| CN102599551A (en) * | 2012-04-14 | 2012-07-25 | 龙岩市益美佳食品工贸有限公司 | Fish-cake making method |
| CN104223188A (en) * | 2013-06-18 | 2014-12-24 | 浙江海洋学院 | Processing method of mackerel cake leisure food |
| CN103478769B (en) * | 2013-09-10 | 2014-10-29 | 施秉县天籁农产品有限公司 | Formula of fish gensing cake |
| CN104544122A (en) * | 2014-12-31 | 2015-04-29 | 黄冈职业技术学院 | Kidney-benefiting fish cake and preparation method thereof |
| CN106616539A (en) * | 2016-12-27 | 2017-05-10 | 来安县阿净环保科技产品贸易有限公司 | All-matched fish cake |
| CN114831279A (en) * | 2022-05-23 | 2022-08-02 | 大连诚健餐饮管理集团有限公司 | Method for making fresh fish cake |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1035757A (en) * | 1988-01-22 | 1989-09-27 | 武田药品工业株式会社 | The molded food product of fish or meat and production thereof |
-
1997
- 1997-07-31 CN CN97109187A patent/CN1062723C/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1035757A (en) * | 1988-01-22 | 1989-09-27 | 武田药品工业株式会社 | The molded food product of fish or meat and production thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028264A (en) * | 2010-12-08 | 2011-04-27 | 福州百洋海味食品有限公司 | Eel bread and preparation method thereof |
| CN103300418A (en) * | 2013-06-27 | 2013-09-18 | 韦耀康 | Production processing technology of fish tofu |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1207260A (en) | 1999-02-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101697819A (en) | Fish paste and preparation method | |
| CN102578612B (en) | Method for producing spicy chicken product | |
| SU1692525A1 (en) | Culinary foodstuff of burbot | |
| CN1062723C (en) | Fresh freshwater fish cake and producing process thereof | |
| CN102630958B (en) | Formula and processing technology of black pepper beef flavoring bag | |
| CN1337178A (en) | Instant edible fungus product and its production process | |
| CN101664126B (en) | Preparing method of green dumplings | |
| CN101019664A (en) | Production process of instant abalone in soft package | |
| CN101152012A (en) | Composite nutrient fish product | |
| CN1709155A (en) | Goose fat liver paste and preparation method thereof | |
| CN101283813B (en) | Instant complex type egg custard and its processing method | |
| CN106307168A (en) | Buckwheat and corn fish cakes and manufacturing method thereof | |
| CN101317667A (en) | Quick-freezing pork steak foods and preparation thereof | |
| CN1295985C (en) | Corn pie and production thereof | |
| CN104413477A (en) | Cuttlefish ball and production method thereof | |
| KR101823308B1 (en) | Method for manufacturing snow crab shell marinated in sauce | |
| CN1203785C (en) | Fresh water fish ball and its making process | |
| CN109744490A (en) | Hundred taste chickens of one kind and its preparation process | |
| KR102371642B1 (en) | Abalone jerky manufacturing method and The sauce composition | |
| CN1452910A (en) | Fresh water fish cake product and its making process | |
| CN101352245A (en) | Quick-freezing chicken meat mushroom combined foodstuff and method for producing the same | |
| CN101317673B (en) | Quick-freezing laver sardine steak food and preparation thereof | |
| CN102273652A (en) | Preparation method of egg cooked with fragrant solomonseal rhizome and fermented bean curd | |
| CN1117362A (en) | Fragrant hot meat paste and method for producing same | |
| CN102907593A (en) | Cooked food jelly and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| REG | Reference to a national code |
Ref country code: HK Ref legal event code: GR Ref document number: 1058930 Country of ref document: HK |