CN108902788A - A kind of sandwich breaded fish stick preparation method - Google Patents
A kind of sandwich breaded fish stick preparation method Download PDFInfo
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- CN108902788A CN108902788A CN201810453618.1A CN201810453618A CN108902788A CN 108902788 A CN108902788 A CN 108902788A CN 201810453618 A CN201810453618 A CN 201810453618A CN 108902788 A CN108902788 A CN 108902788A
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- fish
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- 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
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- 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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
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Abstract
The invention discloses a kind of sandwich breaded fish stick preparation method, the method step includes：（1）Prepare each raw material：（2）Use step（1）Chinese raw materials prepares fish flesh cake slurry；（3）Use step（1）Chinese raw materials prepares fish-skin cake slurry；（4）Steam sandwich breaded fish stick.The present invention breaks through the consistent production method of traditional breaded fish stick, a kind of sandwich breaded fish stick is provided, as a part in breaded fish stick ingredient after fish-skin is processed, this breaded fish stick coat color is yellow, intermediate white, bottom is deep, thinly slices the rear appearance streaky pork piece alternate as the girth of a garment, the tender exquisiteness of fish flesh cake layer fertilizer, the fresh fragrant bavin of fish-skin cake layer is tender, with thin in fertilizer, it is not rough oiliness, a kind of mouthfeel of different flavor is brought to consumer.
Description
Technical field
The present invention relates to technical field of aquatic product processing, specially a kind of sandwich breaded fish stick preparation method.
Background technique
Breaded fish stick, cradle are state of the Chu area of the Spring and Autumn and the Warring States Periods.It is to use minced fillet, egg and pork for primary raw material
Food made of processing steams.In the production process, fish head, fish tail, fish-skin with fish etc. are equal for existing breaded fish stick currently on the market
As waste material disposal, it is not involved in the formula components of breaded fish stick, and fish-skin fish-skin protein rich in and various trace elements,
Its protein is mainly the collagen of macromolecular and the ingredient of mucopolysaccharide, is Ms's beauty care beauty and health care good merchantable brand, medicine
The study found that leukin-leucine in " fish-skin " has antitumaous effect.Fish-skin collagen rich in mends beauty
Calcium is all very good.It is fish-skin sweet-salty, mild-natured;Have nourishing effects;It is effective in cure in stomach trouble, tuberculosis.It is apparent that fish-skin is used as down
Heel is a kind of greatly waste, needs to be processed it.
Summary of the invention
It is mentioned above in the background art to solve the purpose of the present invention is to provide a kind of sandwich breaded fish stick preparation method
Problem.
To achieve the above object, the present invention provides the following technical solutions：A kind of sandwich breaded fish stick preparation method, described Sanming City
Control breaded fish stick from top to bottom successively by egg yolk layer, fish flesh cake layer, fish-skin cake layer composition, the preparation method step includes,
（1）Prepare each raw material：
（1-1）Fresh grass carp is chosen, fish scale, fish head, fish tail and internal organ are removed, fish dorsal meat is picked out and fish-skin is spare；
（1-2）By the fish dorsal meat deburring of acquisition, remove fish it is red after be cut into small pieces, being contained in after container with pH value is 6.8, water temperature is
3-8 DEG C of flowing water, which is rinsed to the flesh of fish, to whiten；
（1-3）The flesh of fish rinsed is drained into moisture content with dewaterer, so that the moisture in the flesh of fish is controlled in 76%-80%；
（1-4）The fish-skin of acquisition is cut into small pieces, is contained in after container and rinses 10min with the flowing water that pH value is 6, water temperature is 3-8 DEG C
After pull out and drain；
（1-5）In step（1-3）It is added salt in the flesh of fish of middle acquisition, the mass ratio of the flesh of fish and salt is 50:0.95, stirring is equal
Imitative Apparatus for producing chopped meat automatic by hand is put in after even or cut meat by hand or meat grinder on chop and be twisted into minced fillet；
（1-6）In step（1-3）It is added salt in the fish-skin of middle acquisition, the mass ratio of fish-skin and salt is 50:0.95, stirring is equal
Imitative Apparatus for producing chopped meat automatic by hand is put in after even or cut meat by hand or meat grinder on chop and be twisted into fish-skin filling；
（1-7）The yellow and white after beating eggs are separated, by egg white, quickly stirring easily forms egg white cake in one direction；
（1-8）The granular to obtain humidogene ginger grain respectively of 0.5mm*0.5mm is cut into the Bulbus Allii Fistulosi part of fresh humidogene ginger and spring onion
With Bulbus Allii Fistulosi grain；
（1-9）Choose plump and sturdy pork be put in imitative Apparatus for producing chopped meat automatic by hand or cut meat by hand or meat grinder on chop and be twisted into fat pork
Meat stuffing；
（1-10）Choose the pure lean meat of pig back be put in imitative Apparatus for producing chopped meat automatic by hand or cut meat by hand or meat grinder on chop and be twisted into
Lean pork filling；
（1-11）Bean curd is thinly sliced, be put in edible oil fry to it is golden yellow it is crisp thoroughly after pull out and drain, be put in and imitative chop automatically by hand
Meat machine or cut meat by hand or meat grinder on chop and be twisted into bean curd filling；
（2）Use step（1）Chinese raw materials prepares fish flesh cake slurry：
（2-1）Prepare the fish flesh cake slurry raw material, respectively weight ratio is chinese raw materials, minced fillet 38%-39%, fat pork meat stuffing
15%-16%, egg white cake 8%-9%, humidogene ginger grain 1.1 %-1.2%, Bulbus Allii Fistulosi grain 1.3%-1.4%, chickens' extract 0.63%-0.65%, monosodium glutamate
0.11%-0.12%, white granulated sugar 0.15%, pepper powder 0.07%-0.08%, fecula 8.5%-9.5%, cornstarch 3%-5%, pure water
21%；
（2-2）The minced fillet is put into stirring container and water is added quickly to stir 3min in one direction, by the plump and sturdy pork
Filling, egg white cake, chickens' extract, monosodium glutamate, white granulated sugar, pepper powder, fecula and cornstarch are got ready according to the above ratio to be added in the minced fillet,
And water is added to continue stirring in one direction to form the fish flesh cake slurry, when not fallen down with the portable fish flesh cake paddle
The humidogene ginger grain is added by the weight ratio and the Bulbus Allii Fistulosi grain continues to stir evenly；
（3）Use step（1）Chinese raw materials prepares fish-skin cake slurry：
（3-1）Prepare the fish-skin cake slurry raw material, respectively weight ratio is chinese raw materials：Fish-skin filling 38%-39%, lean pork filling
21%-22%, egg white cake 8%-9%, bean curd filling 1%-1.3%, humidogene ginger grain 1.1 %-1.2%, Bulbus Allii Fistulosi grain 1.3%-1.4%, chickens' extract
0.32%-0.35%, monosodium glutamate 0.11%-0.12%, white granulated sugar 0.2%, pepper powder 0.07%-0.08%, fecula 6%-7%, cornstarch
3%-5%, 24 % of pure water；
（3-2）By above-mentioned each raw material stirring to obtain the fish-skin cake slurry；
（4）One layer of edible oil is uniformly smeared in steaming plate inner wall, the fish-skin cake paddle is uniformly spread out into the steaming plate bottom and is smeared
It puts down to obtain the fish-skin cake layer of 15mm thickness, then uniformly spreads the fish flesh cake paddle out fish-skin cake upper layer and smooth out the fish
The fish flesh cake layer that 30mm thickness is obtained at the top of meat cake paddle, the steaming plate for having contained cake paddle is put into the steam kettle that temperature is 100 DEG C and is steamed
Taken out after 35min, in the uniform brush egg yolk layer in fish flesh cake layer upper surface, be placed again into steam kettle steam 5min after take out it is cold
But it packs, sterilization is put in storage after labelling.
Compared with prior art, the beneficial effects of the invention are as follows：The present invention breaks through the consistent production method of traditional breaded fish stick, provides
A kind of sandwich breaded fish stick, as a part in breaded fish stick ingredient after fish-skin is processed, this breaded fish stick coat color is yellow, intermediate white, bottom
Portion is deep, thinly slices the rear appearance streaky pork piece alternate as the girth of a garment, and the tender exquisiteness of fish flesh cake layer fertilizer, the fresh fragrant bavin of fish-skin cake layer is tender, fertilizer
Middle band is thin, not rough oiliness, brings a species to have the mouthfeel for dividing taste to consumer.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
The present invention provides a kind of sandwich breaded fish stick preparation method, the sandwich breaded fish stick is from top to bottom successively by yolk
Layer, fish flesh cake layer, fish-skin cake layer composition, which is characterized in that the preparation method step includes,
（1）Prepare each raw material：
（1-1）Fresh grass carp is chosen, fish scale, fish head, fish tail and internal organ are removed, fish dorsal meat is picked out and fish-skin is spare；
（1-2）By the fish dorsal meat deburring of acquisition, remove fish it is red after be cut into small pieces, being contained in after container with pH value is 6.8, water temperature is
3-8 DEG C of flowing water, which is rinsed to the flesh of fish, to whiten；
（1-3）The flesh of fish rinsed is drained into moisture content with dewaterer, so that the moisture in the flesh of fish is controlled in 76%-80%；
（1-4）The fish-skin of acquisition is cut into small pieces, is contained in after container and rinses 10min with the flowing water that pH value is 6, water temperature is 3-8 DEG C
After pull out and drain；
（1-5）In step（1-3）It is added salt in the flesh of fish of middle acquisition, the mass ratio of the flesh of fish and salt is 50:0.95, stirring is equal
Imitative Apparatus for producing chopped meat automatic by hand is put in after even or cut meat by hand or meat grinder on chop and be twisted into minced fillet；
（1-6）In step（1-3）It is added salt in the fish-skin of middle acquisition, the mass ratio of fish-skin and salt is 50:0.95, stirring is equal
Imitative Apparatus for producing chopped meat automatic by hand is put in after even or cut meat by hand or meat grinder on chop and be twisted into fish-skin filling；
（1-7）The yellow and white after beating eggs are separated, by egg white, quickly stirring easily forms egg white cake in one direction；
（1-8）The granular to obtain humidogene ginger grain respectively of 0.5mm*0.5mm is cut into the Bulbus Allii Fistulosi part of fresh humidogene ginger and spring onion
With Bulbus Allii Fistulosi grain；
（1-9）Choose plump and sturdy pork be put in imitative Apparatus for producing chopped meat automatic by hand or cut meat by hand or meat grinder on chop and be twisted into fat pork
Meat stuffing；
（1-10）Choose the pure lean meat of pig back be put in imitative Apparatus for producing chopped meat automatic by hand or cut meat by hand or meat grinder on chop and be twisted into
Lean pork filling；
（1-11）Bean curd is thinly sliced, be put in edible oil fry to it is golden yellow it is crisp thoroughly after pull out and drain, be put in and imitative chop automatically by hand
Meat machine or cut meat by hand or meat grinder on chop and be twisted into bean curd filling；
（2）Use step（1）Chinese raw materials prepares fish flesh cake slurry：
（2-1）Prepare the fish flesh cake slurry raw material, respectively weight ratio is chinese raw materials, minced fillet 38%-39%, fat pork meat stuffing
15%-16%, egg white cake 8%-9%, humidogene ginger grain 1.1 %-1.2%, Bulbus Allii Fistulosi grain 1.3%-1.4%, chickens' extract 0.63%-0.65%, monosodium glutamate
0.11%-0.12%, white granulated sugar 0.15%, pepper powder 0.07%-0.08%, fecula 8.5%-9.5%, cornstarch 3%-5%, pure water
21%；
（2-2）The minced fillet is put into stirring container and water is added quickly to stir 3min in one direction, by the plump and sturdy pork
Filling, egg white cake, chickens' extract, monosodium glutamate, white granulated sugar, pepper powder, fecula and cornstarch are got ready according to the above ratio to be added in the minced fillet,
And water is added to continue stirring in one direction to form the fish flesh cake slurry, when not fallen down with the portable fish flesh cake paddle
The humidogene ginger grain is added by the weight ratio and the Bulbus Allii Fistulosi grain continues to stir evenly；
（3）Use step（1）Chinese raw materials prepares fish-skin cake slurry：
（3-1）Prepare the fish-skin cake slurry raw material, respectively weight ratio is chinese raw materials：Fish-skin filling 38%-39%, lean pork filling
21%-22%, egg white cake 8%-9%, bean curd filling 1%-1.3%, humidogene ginger grain 1.1 %-1.2%, Bulbus Allii Fistulosi grain 1.3%-1.4%, chickens' extract
0.32%-0.35%, monosodium glutamate 0.11%-0.12%, white granulated sugar 0.2%, pepper powder 0.07%-0.08%, fecula 6%-7%, cornstarch
3%-5%, 24 % of pure water；
（3-2）By above-mentioned each raw material stirring to obtain the fish-skin cake slurry；
（4）One layer of edible oil is uniformly smeared in steaming plate inner wall, the fish-skin cake paddle is uniformly spread out into the steaming plate bottom and is smeared
It puts down to obtain the fish-skin cake layer of 15mm thickness, then uniformly spreads the fish flesh cake paddle out fish-skin cake upper layer and smooth out the fish
The fish flesh cake layer that 30mm thickness is obtained at the top of meat cake paddle, the steaming plate for having contained cake paddle is put into the steam kettle that temperature is 100 DEG C and is steamed
Taken out after 35min, in the uniform brush egg yolk layer in fish flesh cake layer upper surface, be placed again into steam kettle steam 5min after take out it is cold
But it packs, sterilization is put in storage after labelling.
It can be made into a kind of sandwich breaded fish stick according to the method described above, as one in breaded fish stick ingredient after fish-skin is processed
Point, this breaded fish stick coat color is yellow, and intermediate white, bottom is deep.Thinly slice the rear appearance streaky pork piece alternate as the girth of a garment, fish flesh cake layer
The tender exquisiteness of fertilizer, the fresh fragrant bavin of fish-skin cake layer is tender, not rough oiliness with thin in fertilizer, brings species tool to divide the mouthfeel of taste to consumer.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (1)
1. a kind of sandwich breaded fish stick preparation method, the sandwich breaded fish stick is from top to bottom successively by egg yolk layer, fish flesh cake layer, fish-skin
Cake layer composition, which is characterized in that the preparation method step includes,
（1）Prepare each raw material：
（1-1）Fresh grass carp is chosen, fish scale, fish head, fish tail and internal organ are removed, fish dorsal meat is picked out and fish-skin is spare；
（1-2）By the fish dorsal meat deburring of acquisition, remove fish it is red after be cut into small pieces, being contained in after container with pH value is 6.8, water temperature is
3-8 DEG C of flowing water, which is rinsed to the flesh of fish, to whiten；
（1-3）The flesh of fish rinsed is drained into moisture content with dewaterer, so that the moisture in the flesh of fish is controlled in 76%-80%；
（1-4）The fish-skin of acquisition is cut into small pieces, is contained in after container and rinses 10min with the flowing water that pH value is 6, water temperature is 3-8 DEG C
After pull out and drain；
（1-5）In step（1-3）It is added salt in the flesh of fish of middle acquisition, the mass ratio of the flesh of fish and salt is 50:0.95, stirring is equal
Imitative Apparatus for producing chopped meat automatic by hand is put in after even or cut meat by hand or meat grinder on chop and be twisted into minced fillet；
（1-6）In step（1-3）It is added salt in the fish-skin of middle acquisition, the mass ratio of fish-skin and salt is 50:0.95, stirring is equal
Imitative Apparatus for producing chopped meat automatic by hand is put in after even or cut meat by hand or meat grinder on chop and be twisted into fish-skin filling；
（1-7）The yellow and white after beating eggs are separated, egg white is quickly stirred in one direction to form egg white cake；
（1-8）The granular to obtain humidogene ginger grain respectively of 0.5mm*0.5mm is cut into the Bulbus Allii Fistulosi part of fresh humidogene ginger and spring onion
With Bulbus Allii Fistulosi grain；
（1-9）Choose plump and sturdy pork be put in imitative Apparatus for producing chopped meat automatic by hand or cut meat by hand or meat grinder on chop and be twisted into fat pork
Meat stuffing；
（1-10）Choose the pure lean meat of pig back be put in imitative Apparatus for producing chopped meat automatic by hand or cut meat by hand or meat grinder on chop and be twisted into
Lean pork filling；
（1-11）Bean curd is thinly sliced, be put in edible oil fry to it is golden yellow it is crisp thoroughly after pull out and drain, be put in and imitative chop automatically by hand
Meat machine or cut meat by hand or meat grinder on chop and be twisted into bean curd filling；
（2）Use step（1）Chinese raw materials prepares fish flesh cake slurry：
（2-1）Prepare the fish flesh cake slurry raw material, respectively weight ratio is chinese raw materials, minced fillet 38%-39%, fat pork meat stuffing
15%-16%, egg white cake 8%-9%, humidogene ginger grain 1.1 %-1.2%, Bulbus Allii Fistulosi grain 1.3%-1.4%, chickens' extract 0.63%-0.65%, monosodium glutamate
0.11%-0.12%, white granulated sugar 0.15%, pepper powder 0.07%-0.08%, fecula 8.5%-9.5%, cornstarch 3%-5%, pure water
21%；
（2-2）The minced fillet is put into stirring container and water is added quickly to stir 3min in one direction, by the plump and sturdy pork
Filling, egg white cake, chickens' extract, monosodium glutamate, white granulated sugar, pepper powder, fecula and cornstarch are got ready according to the above ratio to be added in the minced fillet,
And water is added to continue stirring in one direction to form the fish flesh cake slurry, when not fallen down with the portable fish flesh cake paddle
The humidogene ginger grain is added by the weight ratio and the Bulbus Allii Fistulosi grain continues to stir evenly；
（3）Use step（1）Chinese raw materials prepares fish-skin cake slurry：
（3-1）Prepare the fish-skin cake slurry raw material, respectively weight ratio is chinese raw materials：Fish-skin filling 38%-39%, lean pork filling
21%-22%, egg white cake 8%-9%, bean curd filling 1%-1.3%, humidogene ginger grain 1.1 %-1.2%, Bulbus Allii Fistulosi grain 1.3%-1.4%, chickens' extract
0.32%-0.35%, monosodium glutamate 0.11%-0.12%, white granulated sugar 0.2%, pepper powder 0.07%-0.08%, fecula 6%-7%, cornstarch
3%-5%, 24 % of pure water；
（3-2）By above-mentioned each raw material stirring to obtain the fish-skin cake slurry；
（4）One layer of edible oil is uniformly smeared in steaming plate inner wall, the fish-skin cake paddle is uniformly spread out into the steaming plate bottom and is smeared
It puts down to obtain the fish-skin cake layer of 15mm thickness, then uniformly spreads the fish flesh cake paddle out fish-skin cake upper layer and smooth out the fish
The fish flesh cake layer that 30mm thickness is obtained at the top of meat cake paddle, the steaming plate for having contained cake paddle is put into the steam kettle that temperature is 100 DEG C and is steamed
It is taken out after 35min, uniformly brushes one layer of yolk in fish flesh cake layer upper surface, be placed again into after steaming 5min in steam kettle and take out
Cooling packing, sterilization are put in storage after labelling.
Priority Applications (1)
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|---|---|---|---|
| CN201810453618.1A CN108902788B (en) | 2018-05-14 | 2018-05-14 | Preparation method of sandwich fish cake |
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| CN108902788A true CN108902788A (en) | 2018-11-30 |
| CN108902788B CN108902788B (en) | 2022-03-25 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109845996A (en) * | 2019-02-20 | 2019-06-07 | 海南佳德信食品有限公司 | A kind of method of Tilapia mossambica deep processing |
| CN109874994A (en) * | 2019-04-28 | 2019-06-14 | 福建省波蓝食品有限责任公司 | A kind of black and white breaded fish stick and preparation method thereof |
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| CN106798076A (en) * | 2016-12-26 | 2017-06-06 | 山东海创工贸有限公司 | A kind of preparation method of pets sandwich |
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| CN1452910A (en) * | 2003-05-23 | 2003-11-05 | 李厚平 | Fresh water fish cake product and its making process |
| CN101697819A (en) * | 2007-02-05 | 2010-04-28 | 黄啟付 | Fish paste and preparation method |
| CN101385552A (en) * | 2007-09-11 | 2009-03-18 | 韦星野 | Fish cake formulation and production method thereof |
| CN103622077A (en) * | 2013-12-11 | 2014-03-12 | 江强 | Flavor fish cake taking fish and pork as main raw material and manufacture method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109845996A (en) * | 2019-02-20 | 2019-06-07 | 海南佳德信食品有限公司 | A kind of method of Tilapia mossambica deep processing |
| CN109874994A (en) * | 2019-04-28 | 2019-06-14 | 福建省波蓝食品有限责任公司 | A kind of black and white breaded fish stick and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN108902788B (en) | 2022-03-25 |
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