CN108094930A - Double-colored packet surimi product and preparation method thereof - Google Patents
Double-colored packet surimi product and preparation method thereof Download PDFInfo
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- CN108094930A CN108094930A CN201711448015.4A CN201711448015A CN108094930A CN 108094930 A CN108094930 A CN 108094930A CN 201711448015 A CN201711448015 A CN 201711448015A CN 108094930 A CN108094930 A CN 108094930A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 32
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- 229920002472 Starch Polymers 0.000 claims abstract description 46
- 235000019698 starch Nutrition 0.000 claims abstract description 46
- 239000008107 starch Substances 0.000 claims abstract description 46
- 239000005457 ice water Substances 0.000 claims abstract description 43
- 241000238557 Decapoda Species 0.000 claims abstract description 39
- 229920002261 Corn starch Polymers 0.000 claims abstract description 37
- 239000008120 corn starch Substances 0.000 claims abstract description 37
- 239000002002 slurry Substances 0.000 claims abstract description 32
- 150000003839 salts Chemical class 0.000 claims abstract description 29
- 239000002994 raw material Substances 0.000 claims abstract description 28
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 27
- 238000001816 cooling Methods 0.000 claims abstract description 23
- 238000007493 shaping process Methods 0.000 claims abstract description 15
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 13
- 238000004806 packaging method and process Methods 0.000 claims abstract description 10
- 238000003860 storage Methods 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 72
- 238000000034 method Methods 0.000 claims description 37
- 239000000463 material Substances 0.000 claims description 35
- 239000004816 latex Substances 0.000 claims description 32
- 229920000126 latex Polymers 0.000 claims description 32
- 238000009835 boiling Methods 0.000 claims description 24
- 241000251468 Actinopterygii Species 0.000 claims description 21
- 239000000499 gel Substances 0.000 claims description 17
- 239000000203 mixture Substances 0.000 claims description 17
- 238000003756 stirring Methods 0.000 claims description 16
- 238000010257 thawing Methods 0.000 claims description 16
- 239000010813 municipal solid waste Substances 0.000 claims description 15
- 206010033546 Pallor Diseases 0.000 claims description 11
- 235000013372 meat Nutrition 0.000 claims description 11
- 238000012545 processing Methods 0.000 claims description 11
- 238000010411 cooking Methods 0.000 claims description 8
- 238000007710 freezing Methods 0.000 claims description 8
- 230000008014 freezing Effects 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 235000015110 jellies Nutrition 0.000 claims description 8
- 239000008274 jelly Substances 0.000 claims description 8
- 238000011049 filling Methods 0.000 claims description 5
- 235000013527 bean curd Nutrition 0.000 claims description 4
- 235000015168 fish fingers Nutrition 0.000 claims description 4
- 244000297694 fish poison bean Species 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 235000013580 sausages Nutrition 0.000 claims description 4
- 240000007087 Apium graveolens Species 0.000 claims description 3
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 3
- 235000010591 Appio Nutrition 0.000 claims description 3
- 235000020379 cucumber juice Nutrition 0.000 claims description 3
- 235000020384 spinach juice Nutrition 0.000 claims description 3
- 235000015193 tomato juice Nutrition 0.000 claims description 3
- 244000144730 Amygdalus persica Species 0.000 claims 1
- 241000196324 Embryophyta Species 0.000 claims 1
- 235000006040 Prunus persica var persica Nutrition 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 7
- 235000019640 taste Nutrition 0.000 abstract description 4
- 235000013311 vegetables Nutrition 0.000 abstract description 4
- 235000004213 low-fat Nutrition 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 235000014102 seafood Nutrition 0.000 abstract description 3
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- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 2
- 241000607142 Salmonella Species 0.000 description 2
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
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- 239000000839 emulsion Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
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- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000000383 hazardous chemical Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 231100000206 health hazard Toxicity 0.000 description 1
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- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000012009 microbiological test Methods 0.000 description 1
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- 230000000050 nutritive effect Effects 0.000 description 1
- 210000004681 ovum Anatomy 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
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- 235000013343 vitamin Nutrition 0.000 description 1
- 210000004885 white matter 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
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of double-colored packet surimi products and preparation method thereof, belong to surimi product manufacture field, and surimi product crust slurry includes following raw material：Minced fillet, starch, salt, vegetable juice, ice water, fillings includes following raw material in surimi product：Roe, the squid wing, peeled shrimp, gelatinized corn starch, ice water；The preparation process of the surimi product include preparing in fillings, crust slurry, above-mentioned interior fillings, crust slurry are added in forming machine and will be molded, surimi product is made, then by the shaping of gained surimi product, sizing, cook, cooling, it is anxious freeze, packaging, cold storage.The present invention prepares a kind of high resiliency, low fat, seafood taste, crisp and refreshing double-colored surimi product, not only mouthfeel it is good, also while good protein is provided, all kinds of nutriments in vegetables are provided, ensure the harmony of nutrition；Surimi product is bright-colored, for not liking to eat the child of vegetables, can increase the nutrition intake of child by enhancing the attraction to child.
Description
Technical field
The present invention relates to surimi product manufacture field, more particularly to a kind of double-colored packet surimi product and its preparation side
Method.
Background technology
Surimi product is one of most fast fishery technology of China's growth rate, has full of nutrition, high protein, low fat
The advantages that fat, convenient, tasty, unique flavor.Surimi product is smooth with its, fine and smooth, and preferable elasticity is scalded in chafing dish
Using extensively in the dish such as pot, household soup dish, it is popular in the market.At present, gone out on the market by restaurant or other food supply retail shops
The various surimi products sold, mostly based on traditional diamond-making technique, some kinds are more delicious, but many surimi product tastes are put down
Flat, it is because sorting is careless about to trace it to its cause, and materials are impure, is formulated not science, it is higher that starch oozes composition and division in a proportion example.Some minced fillet kinds,
In order to enhance minced fillet toughness, high-elastic element, swelling agent and brightening agent etc. are also added, the original of fresh fish is lacked so as to cause surimi product
Taste, mouthfeel be not good enough, it is difficult to form the cuisines of great local characteristic flavor.
Fresh fruit vegetable juice can effectively be the ore deposits nutriment such as human body replenishing vitamins and calcium, phosphorus, potassium, magnesium, can be with
It adjusts bodily fuctions to coordinate, enhances cell viability and functions of intestines and stomach, promote digestive juice secretion, dispelling fatigue.In surimi product
Middle addition vegetable juice can increase the nutritive value of minced fillet.
Patent " a kind of roe fish ball and preparation method thereof " (ZL 201510138914.9) using minced fillet, pork, squid,
The raw materials such as roe prepare fish ball as non-Stuffed Fish Balls, also use spice in its preparation method, there is the flavor of fish ball in itself
It is a degree of to block.In addition, in patent " a kind of crab seed fish ball and its processing method " (ZL201510229949.3), with fish
Slurry, starch, emulsion paste, composite phosphate, crust flavoring etc. are crust raw material, with fish slurry, flying fish ovum, pig ridge fat, gelatin, food
Product additive and interior filling flavoring are interior fillings, and the mouthfeel of product, flavor and nutrition are preferable, but there are interior filling fat content compared with
The deficiencies of height, flavoring content is higher.
The disclosure of background above technology contents is only used for inventive concept and the technical solution that auxiliary understands the present invention, not
The prior art of present patent application is necessarily belonged to, shows the applying date of the above in present patent application in no tangible proof
In the case of having disclosed, above-mentioned background technology should not be taken to the novelty and creativeness of evaluation the application.
The content of the invention
Present invention aims at a kind of double-colored packet surimi product and preparation method thereof is proposed, to solve the above-mentioned prior art
Existing surimi product nutrition is single, fat content is high, be unfavorable for people in the demand and minced fillet of health because containing food additive
Add agent be eaten for a long time after to technical problems such as the health hazards of human body.
For this purpose, the present invention proposes a kind of double-colored packet surimi product and preparation method thereof, specific technical solution is as follows.
A kind of double-colored packet surimi product, surimi product crust slurry include following raw material in units of parts by weight：Fish
40-48 parts rotten, 2-8 parts of starch, 1-2 parts of salt, 0.5-2.5 parts of vegetable juice, 15-30 parts of ice water, fillings is with parts by weight in minced fillet
Number includes following raw material for unit：0.5-3.5 parts of roe, 2-6 parts of the squid wing, 7-13 parts of peeled shrimp, 0.5-5 parts of gelatinized corn starch, ice water
5-10 parts；The preparation process of the surimi product includes fillings, crust slurry in system, and above-mentioned interior fillings, crust slurry are added in
Be molded in forming machine, surimi product be made, then by the shaping of gained surimi product, sizing, cook, cooling, anxious freeze, packaging, freeze
It hides.
Preferably, the double-colored packet surimi product, surimi product crust slurry in units of parts by weight include with
Lower raw material：42-46 parts of minced fillet, 3-7 parts of starch, 1.2-1.8 parts of salt, 1-2 parts of vegetable juice, 18-27 parts of ice water, in surimi product
Fillings includes following raw material in units of parts by weight：1-3 parts of roe, 3.0-4.9 parts of the squid wing, 9-11 parts of peeled shrimp, gelatinized corn starch
1.5-4 parts, 6.5-8.5 parts of ice water.
It is further preferred that the double-colored packet surimi product, surimi product crust slurry is in units of parts by weight
Including following raw material：44 parts of minced fillet, 5 parts of starch, 1.5 parts of salt, 1.5 parts of vegetable juice, 23 parts of ice water, in surimi product fillings with
Parts by weight include following raw material for unit：2 parts of roe, 4 parts of the squid wing, 10 parts of peeled shrimp, 2.7 parts of gelatinized corn starch, 7.5 parts of ice water.
Preferably, the double-colored packet surimi product, the vegetable juice are carrot juice, tomato juice, spinach juice, celery
Vegetable juice, the one of which of Fresh Cucumber Juice.
Preferably, the surimi product for peach-shaped, circle, square, water-drop-shaped, petal fish ball, sausage, breaded fish stick,
Fish bean curd, fish cake, color are yellowish-white alternate red and white or green white alternate.
The present invention also provides a kind of preparation methods of double-colored packet surimi product, comprise the following steps：
S1：Pretreated roe, peeled shrimp and the squid wing are weighed, is placed in mixer, adds in gelatinized corn starch and water, mixing
Interior fillings is made in 20-30min, spare；
S2：After minced fillet defrosting is handled, starch, salt and vegetable juice and ice water are added in, is placed in cut in cutmixer and mix, obtain
Crust slurry A；
S3：After minced fillet defrosting is handled, starch, salt and ice water are added in, is placed in cut in cutmixer and mix, obtain crust slurry
B；
S4：Interior fillings, latex material A and the latex material B that above-mentioned steps are obtained, add in the feeding port of fish meat forming machine,
The double-colored packet surimi product that crust is spaced apart by latex material A and latex material B is made through processing and forming, then by gained minced fillet
Heat-shaping, cooking, cooling, anxious jelly, packaging and cold storage.
Preferably, the preparation method of the double-colored packet surimi product, the gel strength of the minced fillet is 600-
1000g/cm2。
Preferably, the preparation method of the double-colored packet surimi product, the preprocess method of the roe is using clear
Water impregnates 3-4h, and manually stirring is washed by rubbing with the hands clean, is changed water 2-4 times, is pulled out, with centrifuge dewatered and washed point；The pre- place of the peeled shrimp
Reason method is that freezing shrimp meat thaws, after being cleaned with clear water in 90-95 DEG C of hot water blanching 30-60s, add trash ice cool down after draining
Drying, it is spare to be then cut into small pieces；The preprocess method of the squid wing is that the frozen squid wing thaws, after being cleaned with clear water
The blanching 90-180s in 90-95 DEG C of hot water, draining dries after adding trash ice cooling, and it is spare that the squid wing is cut into small pieces.
Preferably, the preparation method of the double-colored packet surimi product, the production method of the gelatinized corn starch be by water and
Starch mixes, and places 90-95 DEG C of heating stirring in double walled kettle and steams to transparent, time 25-35min；The gelatinized corn starch is water with forming sediment
The weight ratio of powder is (3.8-4.2):(0.8-1.2).
Preferably, the preparation method of the double-colored packet surimi product, the moulding process of the surimi product is two
A stage, 51-55 DEG C, time 21-30min of first segment shaping boiling temperature, 91-94 DEG C of second segment boiling temperature, during boiling
Between 6-8min, product center temperature reaches 83-85 DEG C.
Wherein, the gel strength of minced fillet measures gel strength using gel strength instrument, and theory of mechanics is compressive strain curve method,
It is 1cm i.e. with sectional area2Cylindrical plunger, with the speed of 2mm/s vertically decline be pressed on minced fillet surface, minced fillet rupture be institute
The pressure born continuously detects 10 Duplicate Samples as strength values.
Gel strength is calculated according to lower examination, and as a result calculating is, removes maximum and minimum value, calculates the solidifying of remaining Duplicate Samples
The arithmetic mean of instantaneous value of glue intensity, result of calculation retain integer.
In formula：
X --- gel strength, unit g/cm2；
Wi --- minced fillet rupture is born pressure, unit g/cm2；
N --- detection Duplicate Samples number；
I --- detection Duplicate Samples sequence number.
The advantageous effect that the present invention is compared with the prior art includes：
1. the present invention prepares dense, crisp and refreshing, the double-colored surimi product of a kind of high resiliency, low fat, seafood taste, wherein roe increases fish
The seam broken sense of meat, the squid wing and peeled shrimp increase the nutriments such as good protein, and not only mouthfeel is good, is also providing high-quality egg
All kinds of nutriments in vegetables while white matter are provided, ensure the harmony of nutrition.
2. double-colored packet surimi product prepared by the present invention is bright-colored, for not liking to eat the child of vegetables, moreover it is possible to pass through
Enhance the attraction to child, increase the nutrition intake of child.
3. present invention selection gel strength is scope in 600-1000g/cm2Minced fillet, cut mixing using ice water, can be with
Enhance the elasticity of surimi product crust, promote sensory experience.
Specific embodiment
The present invention is described in further detail With reference to embodiment.It is emphasized that the description below is only
It is only exemplary, the scope being not intended to be limiting of the invention and its application.
First, specific embodiment
A kind of double-colored packet surimi product, surimi product crust slurry include following raw material in units of parts by weight：Fish
40-48 parts rotten, 2-8 parts of starch, 1-2 parts of salt, 0.5-2.5 parts of vegetable juice, 15-30 parts of ice water, fillings is with weight in surimi product
Measure number includes following raw material for unit：0.5-3.5 parts of roe, 2-6 parts of the squid wing, 7-13 parts of peeled shrimp, 0.5-5 parts of gelatinized corn starch,
5-10 parts of ice water；The vegetable juice is carrot juice, tomato juice, spinach juice, Celery Juice, the one of which of Fresh Cucumber Juice；
The preparation method of the surimi product comprises the following steps：
S1：Pretreated roe, peeled shrimp and the squid wing are weighed, is placed in mixer, adds in gelatinized corn starch and water, mixing
Interior fillings is made in 20-30min, spare；
S2：After minced fillet defrosting is handled, starch, salt and vegetable juice and ice water are added in, is placed in cut in cutmixer and mix, obtain
Crust slurry A；
S3：After minced fillet defrosting is handled, starch, salt and ice water are added in, is placed in cut in cutmixer and mix, obtain crust slurry
B；
S4：Interior fillings, latex material A and the latex material B that above-mentioned steps are obtained add in the feeding port of surimi product forming machine
It is interior, the double-colored packet surimi product that crust is spaced apart by latex material A and latex material B is made through processing and forming, then by gained
Surimi product heat-shaping, cooking, cooling, anxious jelly, packaging and cold storage；
The gel strength of the minced fillet is 600-1000g/cm2；
The preprocess method of the roe is to impregnate 3-4h using clear water, and manually stirring is washed by rubbing with the hands clean, changes water 2-4 times,
It pulls out, with centrifuge dewatered and washed point；The preprocess method of the peeled shrimp is that freezing shrimp meat thaws, after being cleaned with clear water
Blanching 30-60s in 90-95 DEG C of hot water, draining dries after adding trash ice cooling, and it is spare to be then cut into small pieces；The squid wing
Preprocess method is that the frozen squid wing thaws, after being cleaned with clear water in 90-95 DEG C of hot water blanching 90-180s, add trash ice cold
But draining drying, it is spare to be cut into small pieces by the squid wing after；
The production method of the gelatinized corn starch is to mix water and starch, places 90-95 DEG C of heating stirring in double walled kettle and steams
To transparent, time 25-35min；The gelatinized corn starch is that the weight ratio of water and starch is (3.8-4.2):(0.8-1.2)；
The moulding process of the minced fillet is two stages, and first segment is molded 51-55 DEG C of boiling temperature, time 21-
30min, 91-94 DEG C of second segment boiling temperature, boiling time 6-8min, product center temperature reach 83-85 DEG C；
The surimi product for peach-shaped, circle, square, water-drop-shaped, petal fish ball, sausage, breaded fish stick, fish bean curd,
Fish cake, color are yellowish-white alternate red and white or green white alternate.
It is illustrated below with several specific embodiments.
Embodiment 1
A kind of double-colored packet surimi product includes following raw material in units of parts by weight：40 parts of minced fillet, 2 parts of starch, food
1 part of salt, 0.5 part of vegetable juice, 15 parts of ice water, fillings includes following raw material in units of parts by weight in surimi product：Roe 0.5
Part, 2 parts of the squid wing, 7 parts of peeled shrimp, 0.5 part of gelatinized corn starch, 5 parts of ice water；
Preparation method includes：
S1：Pretreated roe, peeled shrimp and the squid wing are weighed, is placed in mixer, adds in gelatinized corn starch and water, mixing
Interior fillings is made in 20min, spare；
S2：After minced fillet defrosting is handled, starch, salt and vegetable juice and ice water are added in, is placed in cut in cutmixer and mix, obtain
Crust slurry A；
S3：After minced fillet defrosting is handled, starch, salt and ice water are added in, is placed in cut in cutmixer and mix, obtain crust slurry
B；
S4：Interior fillings, latex material A and the latex material B that above-mentioned steps are obtained add in the feeding port of surimi product forming machine
It is interior, the double-colored packet surimi product that crust is spaced apart by latex material A and latex material B is made through processing and forming, then by gained
Minced fillet heat-shaping, cooking, cooling, anxious jelly, packaging and cold storage.
The gel strength of the minced fillet is 600g/cm2；
The preprocess method of the roe is to impregnate 3h using clear water, and manually stirring is washed by rubbing with the hands clean, is changed water 2 times, is pulled out,
With centrifuge dewatered and washed point；
The preprocess method of the peeled shrimp is that freezing shrimp meat thaws, the blanching in 90 DEG C of hot water after being cleaned with clear water
30s, draining dries after adding trash ice cooling, and it is spare to be then cut into small pieces；
The preprocess method of the squid wing is that the frozen squid wing thaws, hot in 90 DEG C of hot water after being cleaned with clear water
90s is scalded, draining dries after adding trash ice cooling, and it is spare that the squid wing is cut into small pieces；
The production method of the gelatinized corn starch is to mix water and starch, places 90 DEG C of heating stirrings in double walled kettle and steams to saturating
It is bright, time 25min；The weight ratio of water and starch is 3.8 in gelatinized corn starch:0.8；
The moulding process of the minced fillet is two stages, and first segment is molded 51 DEG C, time 21min of boiling temperature, the
Two sections of 91 DEG C of boiling temperature, boiling time 6min, product center temperature reach 83 DEG C.
The surimi product is fish cake red and white.
Embodiment 2
A kind of double-colored packet surimi product includes following raw material in units of parts by weight：48 parts of minced fillet, 8 parts of starch, food
2 parts of salt, 2.5 parts of vegetable juice, 30 parts of ice water, fillings includes following raw material in units of parts by weight in minced fillet：3.5 parts of roe,
6 parts of the squid wing, 13 parts of peeled shrimp, 5 parts of gelatinized corn starch, 10 parts of ice water；
Preparation method：
S1：Pretreated roe, peeled shrimp and the squid wing are weighed, is placed in mixer, adds in gelatinized corn starch and water, mixing
Interior fillings is made in 30min, spare；
S2：After minced fillet defrosting is handled, starch, salt and vegetable juice and ice water are added in, is placed in cut in cutmixer and mix, obtain
Crust slurry A；
S3：After minced fillet defrosting is handled, starch, salt and ice water are added in, is placed in cut in cutmixer and mix, obtain crust slurry
B；
S4：Interior fillings, latex material A and the latex material B that above-mentioned steps are obtained add in the feeding port of surimi product forming machine
It is interior, the double-colored packet surimi product that crust is spaced apart by latex material A and latex material B is made through processing and forming, then by gained
Surimi product heat-shaping, cooking, cooling, anxious jelly, packaging and cold storage.
The gel strength of the minced fillet is 1000g/cm2；
The preprocess method of the roe is to impregnate 4h using clear water, and manually stirring is washed by rubbing with the hands clean, is changed water 4 times, is pulled out,
With centrifuge dewatered and washed point；
The preprocess method of the peeled shrimp is that freezing shrimp meat thaws, the blanching in 95 DEG C of hot water after being cleaned with clear water
60s, draining dries after adding trash ice cooling, and it is spare to be then cut into small pieces；
The preprocess method of the squid wing is that the frozen squid wing thaws, hot in 95 DEG C of hot water after being cleaned with clear water
180s is scalded, draining dries after adding trash ice cooling, and it is spare that the squid wing is cut into small pieces；
The production method of the gelatinized corn starch is to mix water and starch, places 95 DEG C of heating stirrings in double walled kettle and steams to saturating
It is bright, time 35min；The weight ratio of water and starch is 4.2 in the gelatinized corn starch:1.2；
The moulding process of the surimi product is two stages, 55 DEG C of first segment shaping boiling temperature, and the time is
30min, 94 DEG C of second segment boiling temperature, boiling time 8min, product center temperature reach 85 DEG C.
The surimi product is green white alternate fish bean curd.
Embodiment 3
A kind of double-colored packet surimi product includes following raw material in units of parts by weight：42 parts of minced fillet, 3 parts of starch, food
1.2 parts of salt, 1 part of vegetable juice, 18 parts of ice water, fillings includes following raw material in units of parts by weight in surimi product：Roe 1
Part, 3.0 parts of the squid wing, 9 parts of peeled shrimp, 1.5 parts of gelatinized corn starch, 6.5 parts of ice water；
Preparation method：
S1：Pretreated roe, peeled shrimp and the squid wing are weighed, is placed in mixer, adds in gelatinized corn starch and water, mixing
Interior fillings is made in 20min, spare；
S2：After minced fillet defrosting is handled, starch, salt and vegetable juice and ice water are added in, is placed in cut in cutmixer and mix, obtain
Crust slurry A；
S3：After minced fillet defrosting is handled, starch, salt and ice water are added in, is placed in cut in cutmixer and mix, obtain crust slurry
B；
S4：Interior fillings, latex material A and the latex material B that above-mentioned steps are obtained add in the feeding port of surimi product forming machine
It is interior, the double-colored packet surimi product that crust is spaced apart by latex material A and latex material B is made through processing and forming, then by gained
Surimi product heat-shaping, cooking, cooling, anxious jelly, packaging and cold storage.
The gel strength of the minced fillet is 600g/cm2；
The preprocess method of the roe is to impregnate 3h using clear water, and manually stirring is washed by rubbing with the hands clean, is changed water 2 times, is pulled out,
With centrifuge dewatered and washed point；
The preprocess method of the peeled shrimp is that freezing shrimp meat thaws, the blanching in 90 DEG C of hot water after being cleaned with clear water
30s, draining dries after adding trash ice cooling, and it is spare to be then cut into small pieces；
The preprocess method of the squid wing is that the frozen squid wing thaws, hot in 90 DEG C of hot water after being cleaned with clear water
90s is scalded, draining dries after adding trash ice cooling, and it is spare that the squid wing is cut into small pieces；
The production method of the gelatinized corn starch is to mix water and starch, places 90 DEG C of heating stirrings in double walled kettle and steams to saturating
It is bright, time 25min；The weight ratio of water and starch is 4.2 in the gelatinized corn starch:0.8；
The moulding process of the surimi product is two stages, 51 DEG C of first segment shaping boiling temperature, and the time is
21min, 91 DEG C of second segment boiling temperature, boiling time 6min, product center temperature reach 83 DEG C.
The surimi product is yellowish-white alternate peach-shaped fish ball.
Embodiment 4
A kind of double-colored packet surimi product includes following raw material in units of parts by weight：46 parts of minced fillet, 7 parts of starch, food
1.8 parts of salt, 2 parts of vegetable juice, 27 parts of ice water, fillings includes following raw material in units of parts by weight in surimi product：Roe 3
Part, 4.9 parts of the squid wing, 11 parts of peeled shrimp, 4 parts of gelatinized corn starch, 8.5 parts of ice water；
Preparation method：
S1：Pretreated roe, peeled shrimp and the squid wing are weighed, is placed in mixer, adds in gelatinized corn starch and water, mixing
Interior fillings is made in 30min, spare；
S2：After minced fillet defrosting is handled, starch, salt and vegetable juice and ice water are added in, is placed in cut in cutmixer and mix, obtain
Crust slurry A；
S3：After minced fillet defrosting is handled, starch, salt and ice water are added in, is placed in cut in cutmixer and mix, obtain crust slurry
B；
S4：Interior fillings, latex material A and the latex material B that above-mentioned steps are obtained, add in the feeding port of fish meat forming machine,
The double-colored packet surimi product that crust is spaced apart by latex material A and latex material B is made through processing and forming, then by gained minced fillet
Product heat-shaping, cooking, cooling, anxious jelly, packaging and cold storage.
The gel strength of the minced fillet is 1000g/cm2；
The preprocess method of the roe is to impregnate 4h using clear water, and manually stirring is washed by rubbing with the hands clean, is changed water 4 times, is pulled out,
With centrifuge dewatered and washed point；
The preprocess method of the peeled shrimp is that freezing shrimp meat thaws, the blanching in 95 DEG C of hot water after being cleaned with clear water
60s, draining dries after adding trash ice cooling, and it is spare to be then cut into small pieces；
The preprocess method of the squid wing is that the frozen squid wing thaws, hot in 95 DEG C of hot water after being cleaned with clear water
180s is scalded, draining dries after adding trash ice cooling, and it is spare that the squid wing is cut into small pieces；
The production method of the gelatinized corn starch is to mix water and starch, places 95 DEG C of heating stirrings in double walled kettle and steams to saturating
It is bright, time 35min；The weight ratio of water and starch is 3.8 in the gelatinized corn starch:1.2；
The moulding process of the surimi product is two stages, 55 DEG C of first segment shaping boiling temperature, and the time is
30min, 94 DEG C of second segment boiling temperature, boiling time 8min, product center temperature reach 85 DEG C.
The surimi product is green white alternate breaded fish stick.
Embodiment 5
A kind of double-colored packet surimi product includes following raw material in units of parts by weight：44 parts of minced fillet, 5 parts of starch, food
1.5 parts of salt, 1.5 parts of vegetable juice, 23 parts of ice water, fillings includes following raw material in units of parts by weight in surimi product：Roe 2
Part, 4 parts of the squid wing, 10 parts of peeled shrimp, 2.7 parts of gelatinized corn starch, 7.5 parts of ice water；
Preparation method：
S1：Pretreated roe, peeled shrimp and the squid wing are weighed, is placed in mixer, adds in gelatinized corn starch and water, mixing
Interior fillings is made in 25min, spare；
S2：After minced fillet defrosting is handled, starch, salt and vegetable juice and ice water are added in, is placed in cut in cutmixer and mix, obtain
Crust slurry A；
S3：After minced fillet defrosting is handled, starch, salt and ice water are added in, is placed in cut in cutmixer and mix, obtain crust slurry
B；
S4：Interior fillings, latex material A and the latex material B that above-mentioned steps are obtained add in the feeding port of surimi product forming machine
It is interior, the double-colored packet surimi product that crust is spaced apart by latex material A and latex material B is made through processing and forming, then by gained
Surimi product heat-shaping, cooking, cooling, anxious jelly, packaging and cold storage.
The gel strength of the minced fillet is 800g/cm2；
The preprocess method of the roe is to impregnate 3.5h using clear water, and manually stirring is washed by rubbing with the hands clean, is changed water 3 times, is dragged for
Go out, with centrifuge dewatered and washed point；
The preprocess method of the peeled shrimp is that freezing shrimp meat thaws, the blanching in 92 DEG C of hot water after being cleaned with clear water
45s, draining dries after adding trash ice cooling, and it is spare to be then cut into small pieces；
The preprocess method of the squid wing is that the frozen squid wing thaws, hot in 92 DEG C of hot water after being cleaned with clear water
135s is scalded, draining dries after adding trash ice cooling, and it is spare that the squid wing is cut into small pieces；
The production method of the gelatinized corn starch is to mix water and starch, places 93 DEG C of heating stirrings in double walled kettle and steams to saturating
It is bright, time 30min；The weight ratio of water and starch is 4.0 in the gelatinized corn starch:1.0；
The moulding process of the surimi product is two stages, 53 DEG C of first segment shaping boiling temperature, and the time is
25min, 92 DEG C of second segment boiling temperature, boiling time 7min, product center temperature reach 84 DEG C.
The minced fillet is sausage red and white.
Comparative example 1
According to the patent (patent No.：ZL201510138914.9 the fish ball that preparation method) prepares.
Comparative example 2
According to the patent (patent No.：ZL201510229949.3 the fish ball that preparation method) prepares.
Comparative example 3
Preparation method according to embodiment 5 prepares double-colored packet surimi product, removes and the gel strength control of minced fillet exists
600g/cm2Below.
Comparative example 4
Preparation method according to embodiment 5 prepares double-colored packet surimi product, removes and the gel strength control of minced fillet exists
1000g/cm2More than.
2nd, surimi product measures
Double-colored packet surimi product prepared by above-described embodiment 1-5 and comparative example 1-4 carries out finished product measure
1. physics and chemistry and Micro biological Tests
After testing, embodiment 1-5 prepare double-colored packet surimi product peroxide value≤0.25g/100g；
Total plate count≤2000CFU/g of double-colored packet surimi product prepared by embodiment 1-5；
The staphylococcus aureus of double-colored packet surimi product prepared by embodiment 1-5 does not detect；
The salmonella of double-colored packet surimi product prepared by embodiment 1-5 does not detect.
2. sensory testing
Please different age group people carry out sensory testing, wherein 6-12 Sui 30 people, 12-20 Sui 20 people, 20-30 Sui 20 people,
30-50 Sui 20 people, -70 years old 50 years old 20 people, give a mark, are averaged.
Standards of grading see the table below 1：
1 standards of grading of table
The example of embodiment 1-5 and comparative example 1-4 and comparative example are subjected to contrast test, obtain following as a result, see the table below
2：
2 sensory test result of table
1. the present invention preferred process conditions and processing step, select the original of high-quality roe, peeled shrimp, the squid wing as interior filling
Material not only improves the mouthfeel of filling in surimi product, also adds the sea food flavor of minced fillet so that the fresher perfume (or spice) of minced fillet.
It is 600-1000g/cm that 2. the present invention, which controls the gel strength of minced fillet,2So that surimi product has good elasticity.
3. the safety and sanitation of the product after after tested, processed are horizontal high, the pathogenic bacteria such as salmonella are negative, remaining is micro-
The detection of biology also complies with quality requirement as defined in GB 101322005.
4. added value of product is high：The present invention makes product develop to deep processing increment from a former fish, suitable for intensely processed products
Exploitation and industrialization, are more suitable for each kind of groups and separately deal with as needed, and processing of aquatic products is promoted to be added to variation and height
Value direction is developed, and economical, societal benefits are self-evident.
The above content is combine specific/preferred embodiment further description made for the present invention, it is impossible to
Assert that the specific implementation of the present invention is confined to these explanations.Come for general technical staff of the technical field of the invention
It says, without departing from the inventive concept of the premise, some replacements or modification can also be made to the embodiment that these have been described,
And these are substituted or variant should all be considered as belonging to protection scope of the present invention.
Claims (10)
1. a kind of double-colored packet surimi product, which is characterized in that surimi product crust slurry in units of parts by weight include with
Lower raw material：40-48 parts of minced fillet, 2-8 parts of starch, 1-2 parts of salt, 0.5-2.5 parts of vegetable juice, 15-30 parts of ice water, in surimi product
Fillings includes following raw material in units of parts by weight：0.5-3.5 parts of roe, 2-6 parts of the squid wing, 7-13 parts of peeled shrimp, gelatinized corn starch
0.5-5 parts, 5-10 parts of ice water；The preparation process of the surimi product includes fillings, crust slurry in preparation, by above-mentioned interior filling
Material, crust slurry are added in forming machine and are molded, and surimi product is made, and are then molded gained surimi product, shape, are cooked, is cold
But it is, anxious to freeze, pack, cold storage.
2. double-colored packet surimi product as described in claim 1, it is characterised in that：Surimi product crust slurry is with parts by weight
Include following raw material for unit：42-46 parts of minced fillet, 3-7 parts of starch, 1.2-1.8 parts of salt, 1-2 parts of vegetable juice, ice water 18-27
Part, fillings includes following raw material in units of parts by weight in surimi product：1-3 parts of roe, 3.0-4.9 parts of the squid wing, peeled shrimp
9-11 parts, 1.5-4 parts of gelatinized corn starch, 6.5-8.5 parts of ice water.
3. double-colored packet surimi product as described in claim 1, it is characterised in that：Surimi product crust slurry is with parts by weight
Include following raw material for unit：44 parts of minced fillet, 5 parts of starch, 1.5 parts of salt, 1.5 parts of vegetable juice, 23 parts of ice water, in surimi product
Fillings includes following raw material in units of parts by weight：2 parts of roe, 4 parts of the squid wing, 10 parts of peeled shrimp, 2.7 parts of gelatinized corn starch, ice water
7.5 part.
4. such as the double-colored packet surimi product of claim 1-3 any one of them, it is characterised in that：The vegetable juice is Hu trailing plants
Foretell juice, tomato juice, spinach juice, Celery Juice, the one of which of Fresh Cucumber Juice.
5. such as the double-colored packet surimi product of claim 1-3 any one of them, it is characterised in that：The surimi product is peach
Shape, circle, square, water-drop-shaped, petal fish ball, sausage, breaded fish stick, fish bean curd, fish cake, color are yellowish-white alternate or red white phase
Between or it is green white alternate.
It is 6. a kind of such as the preparation method of the double-colored packet surimi product of claim 1-5 any one of them, which is characterized in that including
Following steps：
S1：Pretreated roe, peeled shrimp and the squid wing are weighed, is placed in mixer, adds in gelatinized corn starch and water, mixes 20-
Interior fillings is made in 30min, spare；
S2：After minced fillet defrosting is handled, starch, salt and vegetable juice and ice water are added in, is placed in cut in cutmixer and mix, obtain crust
Slurry A；
S3：After minced fillet defrosting is handled, starch, salt and ice water are added in, is placed in cut in cutmixer and mix, obtain crust slurry B；
S4：Interior fillings, latex material A and the latex material B that above-mentioned steps are obtained are added in the feeding port of surimi product forming machine,
The double-colored packet surimi product that crust is spaced apart by latex material A and latex material B is made through processing and forming, then by gained minced fillet
Heat-shaping, cooking, cooling, anxious jelly, packaging and cold storage.
7. the preparation method of double-colored packet surimi product as claimed in claim 6, it is characterised in that：The gel of the minced fillet is strong
It spends for 600-1000g/cm2。
8. the preparation method of double-colored packet surimi product as claimed in claim 6, it is characterised in that：The pretreatment of the roe
Method is to impregnate 3-4h using clear water, and manually stirring is washed by rubbing with the hands clean, is changed water 2-4 times, is pulled out, with centrifuge dewatered and washed point；It is described
The preprocess method of peeled shrimp be that freezing shrimp meat thaws, after being cleaned with clear water in 90-95 DEG C of hot water blanching 30-60s, add broken
Draining dries after ice cooling, and it is spare to be then cut into small pieces；The preprocess method of the squid wing is that the frozen squid wing thaws,
After being cleaned with clear water in 90-95 DEG C of hot water blanching 90-180s, add trash ice cool down after draining dry, the squid wing is cut into small pieces
It is spare.
9. the preparation method of double-colored packet surimi product as claimed in claim 6, it is characterised in that：The making of the gelatinized corn starch
Method is to mix water and starch, places 90-95 DEG C of heating stirring in double walled kettle and steams to transparent, time 25-35min；Gelatinized corn starch
It is (3.8-4.2) for the weight ratio of water and starch:(0.8-1.2).
10. the preparation method of double-colored packet surimi product as claimed in claim 6, it is characterised in that：The minced fillet into
Type technique is two stages, and first segment is molded 51-55 DEG C, time 21-30min of boiling temperature, second segment boiling temperature 91-94
DEG C, boiling time 6-8min, product center temperature reaches 83-85 DEG C.
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| CN114052218A (en) * | 2020-08-05 | 2022-02-18 | 福建升隆食品有限公司 | Method for making fish roe baked stick |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110226719A (en) * | 2019-07-15 | 2019-09-13 | 福建农林大学 | A kind of processing method improving the crisp crust quality of vegetables fish-skin |
| CN111345451A (en) * | 2020-03-13 | 2020-06-30 | 荣成泰祥食品股份有限公司 | Seafood large meatball product and preparation method thereof |
| CN114052218A (en) * | 2020-08-05 | 2022-02-18 | 福建升隆食品有限公司 | Method for making fish roe baked stick |
| CN112890124A (en) * | 2021-03-09 | 2021-06-04 | 山东天博食品配料有限公司 | Preparation method of compound protein minced fillet product |
| CN113397125A (en) * | 2021-07-06 | 2021-09-17 | 漳州市德满分食品有限公司 | Fish bean curd formula and preparation process thereof |
| CN114027472A (en) * | 2021-12-09 | 2022-02-11 | 山东世纪胜达食品股份有限公司 | Formula and process for making fried fish roe ball skin |
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| CN108094930B (en) | 2021-11-12 |
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