CN109938296A - A kind of preparation method of high-elastic breaded fish stick - Google Patents
A kind of preparation method of high-elastic breaded fish stick Download PDFInfo
- Publication number
- CN109938296A CN109938296A CN201910348270.4A CN201910348270A CN109938296A CN 109938296 A CN109938296 A CN 109938296A CN 201910348270 A CN201910348270 A CN 201910348270A CN 109938296 A CN109938296 A CN 109938296A
- Authority
- CN
- China
- Prior art keywords
- fish
- elastic
- breaded fish
- breaded
- fish stick
- 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.)
- Granted
Links
Landscapes
- Fish Paste Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of high-elastic breaded fish sticks and preparation method thereof, belong to food processing technology field, and the high-elastic breaded fish stick includes following raw material: the flesh of fish, agar, Phascolosoma, starch, egg white, egg yolk, edible oil；The preparation method first prepares mixed serum and siphon-worm powder using agar and Phascolosoma, then mixes to carry out cooling down to cut with the flesh of fish and starch and mix, and then adds intermittent cut of surplus stock progress and mixes, finally arrives finished product breaded fish stick for what gained slurry steamed.High-elastic breaded fish stick made from the preparation method of the high-elastic breaded fish stick provided through the invention, accounting containing colloidal substance in finished product breaded fish stick is lower, gained finished product breaded fish stick is more delicious compared to traditional breaded fish stick taste, protein contains higher, fat content is less, and it is rich in colloid, all kinds of fatty acid, it is more easily digested.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of preparation method of high-elastic breaded fish stick.
Background technique
Fish species are various, and the flesh of fish of most of fish is edible, and compared to the meat of livestock and poultry, the fat content of the flesh of fish
Lower, protein content is higher, and a large amount of microelement is also contained in the flesh of fish, is good carnivorous food source.But by
It is more than the fish thorn in one's flesh and small, culinary art and it is edible in the problem of will not rejecting, fishbone is be easy to cause to be stuck in throat.In order to solve this
Problem, more and more surimi products have appeared in our diet, the surimi product of often feeding just like fish meat sausage,
Breaded fish stick, fish ball, paupiette, steck etc..Surimi product can also add other meats (such as in process in addition to using the flesh of fish
Other seafood, pork, chicken etc.), vegetables, egg dairy produce, raw materials, the surimi product trophic component made and the mouth such as flavoring agent
Taste more horn of plenty.
But it needs to carry out freezen protective after existing surimi production, the breaded fish stick elasticity after freezing can be deteriorated, and surface is easy
Some holes are generated, the appearance and mouthfeel of gained finished product are influenced.Production process is crossed in order to solve this problem, businessman can add compared with
More starch and certain content colloid or thickener, although such method is able to ascend the elasticity and compactness of breaded fish stick, meeting
The quality and nutritive value for leading to product are greatly reduced.
Application No. is 201110388328.1 Chinese invention patents to disclose a kind of production method of breaded fish stick, uses bicarbonate
Sodium solution to asparagus broken wall, then with distilled water extract asparagus agar-agar etc., obtain the Thallus Gracilariae extract based on agar-agar,
It is mixed again with Thallus Gracilariae extract with minced fillet, starch, pickle pork gruel and egg white, ingredient is added and is steamed with food steamer very hot oven boiling water, obtains
Flexibility is preferable, the breaded fish stick of uniform color.Although this method colloid natural by addition, improves the elasticity of breaded fish stick,
It is the generation that is elastic and avoiding cellular porosity in order to guarantee breaded fish stick, the additive amount of colloid reaches 25% left side of minced fillet weight
The right side, content of starch reach 50% or so of minced fillet weight, reach minced fillet weight to improve the content of breaded fish stick mouthfeel fat pork
15% or so, so that fat and gum level are excessively high in breaded fish stick, protein content is too low, but reduces when ensure that eating mouth feel
The nutritive value of breaded fish stick.
Summary of the invention
In order to overcome the defects of the prior art described above, the technical problems to be solved by the present invention are: provide it is a kind of elasticity compared with
Alright, the high-elastic breaded fish stick of hole will not be generated.
In order to solve the above-mentioned technical problem, the technical solution adopted by the present invention are as follows: a kind of preparation method of high-elastic breaded fish stick, institute
Stating high-elastic breaded fish stick includes following raw material: the flesh of fish, agar, Phascolosoma, starch, egg white, egg yolk, edible oil；Institute
The total amount for stating agar and Phascolosoma is the 8-12% of flesh of fish weight, and the amount of the starch is the 6- of flesh of fish weight
10%, the amount of the egg white is the 2-3% of flesh of fish weight, and the amount of the edible oil is the 5-8% of flesh of fish weight；
The preparation method of the high-elastic breaded fish stick, comprising the following steps:
(1) it is crushed respectively after cleaning agar and Phascolosoma, then adds water to be cooked respectively, obtain the first slurry
Liquid and the second slurries filter the Phascolosoma after the second slurries are cooked；
First slurries are mixed with filtered second slurries, obtain mixed serum；
Phascolosoma after cooking is cooling, spray drying powder processed, obtains siphon-worm powder；
(2) flesh of fish is crushed, siphon-worm powder obtained by step (1) is added, adds starch and water cut mixing, obtain fish slurry；
(3) cut under 2-8 DEG C of environment mixing after mixing the fish slurry and mixed serum, obtain minced fillet first product；By institute
State minced fillet first product and be placed in 2-4 DEG C of environment and refrigerate 1-3h, be placed in again after taking-up and cut under 2-8 DEG C of environment mixing, obtain minced fillet at
Product；
(4) cut mixing after mixing the minced fillet finished product, starch, egg white and edible oil, obtain slurry；Described cut is mixed
Process be often to cut and mix 2-5min, stand 10-15min, repeat 5-10 times；
(5) slurry is placed in a mold, smooth out surface steams 15-20min, obtains breaded fish stick first product；
(6) after breaded fish stick first product surface is cooling, smear egg yolk on breaded fish stick first product surface, steam 5-10min, obtain breaded fish stick at
Product.
The present invention also provides a kind of high-elastic breaded fish sticks, are made by the preparation method of above-mentioned high-elastic breaded fish stick.
The beneficial effects of the present invention are: by cook agar and Phascolosoma obtained gum level it is abundant,
Close structure and the higher mixed serum of viscosity, thereby reduce the accounting containing colloidal substance in breaded fish stick, ensure that breaded fish stick height
The characteristic of protein content；The nutritive value mixed and not only enrich gained fish slurry is cut after the flesh of fish and the mixing of siphon-worm powder, also improves fish
The viscosity of slurry；Different material macromolecular when direct plurality of raw materials directly mixes is avoided after fish slurry and mixed serum are mixed again
Structure is not easy the problem of being coupled, so that fish slurry is sufficiently mixed with highly viscous mixed serum, the minced fillet first product mixed is cut by low temperature
It again passes by deepfreeze and low temperature is cut and mixed, further improve minced fillet finished product compactness, so that finally obtained breaded fish stick is resistance to low
Temperature freezing, compactness is high, and obtained breaded fish stick elasticity, the uniformity is preferable, even if thawing again after freezing can still guarantee preferably
Elasticity, and be not in hole, gained finished product breaded fish stick contain higher compared to traditional breaded fish stick protein, and nutriment type is more
It is abundant.
Specific embodiment
To explain the technical content, the achieved purpose and the effect of the present invention in detail, it is explained below in conjunction with embodiment.
The most critical design of the present invention is: by changing type of the addition containing colloidal substance, it is elastic and fine and close in guarantee
Property while reduce the additive amount containing colloidal substance.
The present invention provides a kind of preparation method of high-elastic breaded fish stick, and the high-elastic breaded fish stick includes following raw material: the flesh of fish, parmelia saxatilis
Dish, Phascolosoma, starch, egg white, egg yolk, edible oil；The total amount of the agar and Phascolosoma is fish
The 8-12% of meat weight, the amount of the starch are the 6-10% of flesh of fish weight, and the amount of the egg white is the 2- of flesh of fish weight
3%, the amount of the edible oil is the 5-8% of flesh of fish weight；
The preparation method of the high-elastic breaded fish stick, comprising the following steps:
(1) it is crushed respectively after cleaning agar and Phascolosoma, then adds water to be cooked respectively, obtain the first slurry
Liquid and the second slurries filter the Phascolosoma after the second slurries are cooked；
First slurries are mixed with filtered second slurries, obtain mixed serum；
Phascolosoma after cooking is cooling, spray drying powder processed, obtains siphon-worm powder；
(2) flesh of fish is crushed, siphon-worm powder obtained by step (1) is added, adds starch and water cut mixing, obtain fish slurry；
(3) cut under 2-8 DEG C of environment mixing after mixing the fish slurry and mixed serum, obtain minced fillet first product；By institute
State minced fillet first product and be placed in 2-4 DEG C of environment and refrigerate 1-3h, be placed in again after taking-up and cut under 2-8 DEG C of environment mixing, obtain minced fillet at
Product；
(4) cut mixing after mixing the minced fillet finished product, starch, egg white and edible oil, obtain slurry；Described cut is mixed
Process be often to cut and mix 2-5min, stand 10-15min, repeat 5-10 times；
(5) slurry is placed in a mold, smooth out surface steams 15-20min, obtains breaded fish stick first product；
(6) after breaded fish stick first product surface is cooling, the moisture on breaded fish stick first product surface is wiped, smears egg on breaded fish stick first product surface
Huang steams 5-10min, obtains breaded fish stick finished product.
A kind of high-elastic breaded fish stick is made by the preparation method of above-mentioned high-elastic breaded fish stick.
As can be seen from the above description, the beneficial effects of the present invention are: it is obtained by cooking agar and Phascolosoma
Gum level is abundant, close structure and the higher mixed serum of viscosity, thereby reduces the accounting in breaded fish stick containing colloidal substance
Than；The nutritive value mixed and not only enrich gained fish slurry is cut after the flesh of fish and the mixing of siphon-worm powder, also improves the viscosity of fish slurry；By fish
Different material macromolecular structure is not easy the problem of being coupled when slurry and mixed serum avoid direct mixing after mixing again, so that fish
Slurry is sufficiently mixed with highly viscous mixed serum, cuts that the minced fillet first product mixed again passes by deepfreeze and room temperature is cut by room temperature
It mixes, further improves minced fillet finished product compactness, so that the low temperature resistant freezing of finally obtained breaded fish stick, compactness is high, obtained fish
Cake elasticity, the uniformity are preferable, though thaw again after freezing can still guarantee preferably elasticity according to, and be not in hole, institute
It obtains finished product breaded fish stick and contains higher, nutriment type more horn of plenty compared to traditional breaded fish stick protein.
Further, the high-elastic breaded fish stick further includes following raw material: salt, white granulated sugar, ginger powder and fish sauce；
The step (4) are as follows: by the minced fillet finished product, starch, egg white, edible oil, salt, white granulated sugar, ginger powder and fish
Cut mixing after dew mixing, obtains slurry；The process mixed of cutting is often to cut to mix 2-5min, stands 10-15min, repeats 5-10
It is secondary.
Seen from the above description, it by addition salt, white granulated sugar, ginger powder and fish sauce, can adjust the flavor of breaded fish stick, increase fresh
Taste, the cutting of compartment, which is mixed, can guarantee that gained slurry be in a lower temperature, avoid the raising pair of long agitation temperature
The wherein influence of fish protein, standing process also ensure that Seasoning Ingredients can be sufficiently tasty.
Further, the weight ratio of the agar and Phascolosoma is 1.5-3:1.
Seen from the above description, when the weight ratio of agar and Phascolosoma is 1.5-3:1, it is able to ascend breaded fish stick
Nutritive value, and can be used least mixed serum obtain it is high-elastic, freezing after be not in hole breaded fish stick.
Further, the amount that water is added in the step (1) in agar is 6-8 times of agar weight, the step
(1) amount that water is added in Phascolosoma is 1-1.5 times of Phascolosoma weight.
Seen from the above description, enough guarantee best, the excessive or very few water of breaded fish stick elasticity by adding suitable water energy
The elasticity of breaded fish stick will be reduced.
Further, the edible oil is the mixture of fish oil, lard and peanut oil, the fish oil, lard and peanut oil
Weight ratio be 1:2:4.
Seen from the above description, it is added, is reduced as edible oil by using the mixture of fish oil, lard and peanut oil
The usage amount of lard will not influence the taste of breaded fish stick, simultaneously again while cooperation guarantees breaded fish stick mouthfeel containing colloidal substance on a small quantity
The intake of animal fat is also drastically reduced, DHA and EPA is rich in fish oil, is rich in a large amount of unsaturated lipid in peanut oil
Fat acid, by a certain proportion of mixing, increases the type of contained all kinds of fatty acid in breaded fish stick, enriches battalion contained in breaded fish stick
Substance is supported, gained breaded fish stick is more easily digested.
The embodiment of the present invention one are as follows:
A kind of preparation method of high-elastic breaded fish stick, the high-elastic breaded fish stick include following raw material: the flesh of fish, agar, palatable leather bag
Siphon-worm, starch, egg white, egg yolk, edible oil；The total amount of the agar and Phascolosoma is the 8- of flesh of fish weight
12%, the amount of the starch is the 6-10% of flesh of fish weight, and the amount of the egg white is the 2-3% of flesh of fish weight, described edible
The amount of oil is the 5-8% of flesh of fish weight；
The preparation method of the high-elastic breaded fish stick, comprising the following steps:
(1) it is crushed respectively after cleaning agar and Phascolosoma, then adds water to be cooked respectively, obtain the first slurry
Liquid and the second slurries filter the Phascolosoma after the second slurries are cooked；
First slurries are mixed with filtered second slurries, obtain mixed serum；
Phascolosoma after cooking is cooling, spray drying powder processed, obtains siphon-worm powder；
(2) flesh of fish is crushed, siphon-worm powder obtained by step (1) is added, adds starch and water cut mixing, obtain fish slurry；
(3) cut under 2-8 DEG C of environment mixing after mixing the fish slurry and mixed serum, obtain minced fillet first product；By institute
State minced fillet first product and be placed in 2-4 DEG C of environment and refrigerate 1-3h, be placed in again after taking-up and cut under 2-8 DEG C of environment mixing, obtain minced fillet at
Product；
(4) cut mixing after mixing the minced fillet finished product, starch, egg white and edible oil, obtain slurry；Described cut is mixed
Process be often to cut and mix 2-5min, stand 10-15min, repeat 5-10 times；
(5) slurry is placed in a mold, smooth out surface steams 15-20min, obtains breaded fish stick first product；
(6) after breaded fish stick first product surface is cooling, smear egg yolk on breaded fish stick first product surface, steam 5-10min, obtain breaded fish stick at
Product；
The weight ratio of the agar and Phascolosoma is 1.5-3:1；
The amount that water is added in the step (1) in agar is 6-8 times of agar weight, palatable in the step (1)
The amount that water is added in leather bag siphon-worm is 1-1.5 times of Phascolosoma weight；
The starch is the mixing starch of tapioca and/or cornstarch and tapioca, the cornstarch and cassava
The weight ratio of cornstarch and tapioca is 1:3 in the mixing starch of starch；
The edible oil is the mixture of fish oil, lard and peanut oil, and the weight ratio of the fish oil, lard and peanut oil is
1:2:4.
A kind of high-elastic breaded fish stick is made by the preparation method of above-mentioned high-elastic breaded fish stick.
The embodiment of the present invention two are as follows:
A kind of preparation method of high-elastic breaded fish stick, the high-elastic breaded fish stick include following raw material: the flesh of fish, agar, palatable leather bag
Siphon-worm, starch, egg white, egg yolk, edible oil, salt, white granulated sugar, ginger powder and fish sauce；The amount of the flesh of fish is 20kg, described
The total amount of agar and Phascolosoma is the 12% of flesh of fish weight, and the amount of the starch is the 9% of flesh of fish weight, the chicken
The amount of egg white is the 2.5% of flesh of fish weight, and the amount of the edible oil is the 6% of flesh of fish weight；
The preparation method of the high-elastic breaded fish stick, comprising the following steps:
(1) it is crushed respectively after cleaning agar and Phascolosoma, then adds water to be cooked respectively, obtain the first slurry
Liquid and the second slurries filter the Phascolosoma after the second slurries are cooked；
First slurries are mixed with filtered second slurries, obtain mixed serum；
Phascolosoma after cooking is cooling, spray drying powder processed, obtains siphon-worm powder；
(2) flesh of fish is crushed, siphon-worm powder obtained by step (1) is added, adds starch and water cut mixing, obtain fish slurry；
(3) cut under 2-8 DEG C of environment mixing after mixing the fish slurry and mixed serum, obtain minced fillet first product；By institute
It states minced fillet first product and is placed in 2-4 DEG C of environment and refrigerate 4h, be placed in again after taking-up and cut under 2-8 DEG C of environment mixing, obtain minced fillet finished product；
(4) it is carried out after mixing the minced fillet finished product, starch, egg white, edible oil, salt, white granulated sugar, ginger powder and fish sauce
It cuts and mixes, obtain slurry；The process mixed of cutting is often to cut to mix 3min, stands 12min, is repeated 6 times；
(5) slurry is placed in a mold, smooth out surface steams 15-20min, obtains breaded fish stick first product；
(6) after breaded fish stick first product surface is cooling, smear egg yolk on breaded fish stick first product surface, steam 5-10min, obtain breaded fish stick at
Product；
The weight ratio of the agar and Phascolosoma is 2.5:1；
The amount that water is added in the step (1) in agar is 7 times of agar weight, palatable leather in the step (1)
The amount that water is added in capsule siphon-worm is 1.2 times of Phascolosoma weight；
The starch is the mixing starch of tapioca and/or cornstarch and tapioca, the cornstarch and cassava
The weight ratio of cornstarch and tapioca is 1:3 in the mixing starch of starch；
The edible oil is the mixture of fish oil, lard and peanut oil, and the weight ratio of the fish oil, lard and peanut oil is
1:2:4.
25 pieces of breaded fish stick finished products obtained is quick-frozen, packaging thaws breaded fish stick finished product after opening packaging, the breaded fish stick after defrosting
Quick-frozen, packaging is carried out again, then breaded fish stick finished product is steamed into heating, slice (thickness 0.5-0.8cm) after thawing.Outside breaded fish stick after heating
Shape is complete, and other than speckling with small part steam, without sticking, greasy, be smooth to the touch flexible, the not quick-frozen breaded fish stick finished product of comparison, through excessive
The breaded fish stick of secondary quick-frozen defrosting, elasticity still do not generate hole as not quick-frozen breaded fish stick finished product, and after being sliced.
The embodiment of the present invention three are as follows:
A kind of preparation method of high-elastic breaded fish stick, the high-elastic breaded fish stick include following raw material: the flesh of fish, agar, palatable leather bag
Siphon-worm, starch, egg white, egg yolk, edible oil；The total amount of the agar and Phascolosoma is the 8- of flesh of fish weight
12%, the amount of the starch is the 6-10% of flesh of fish weight, and the amount of the egg white is the 2-3% of flesh of fish weight, described edible
The amount of oil is the 5-8% of flesh of fish weight；
The preparation method of the high-elastic breaded fish stick, comprising the following steps:
(1) it is crushed respectively after cleaning agar and Phascolosoma, then adds water to be cooked respectively, obtain the first slurry
Liquid and the second slurries filter the Phascolosoma after the second slurries are cooked；
First slurries are mixed with filtered second slurries, obtain mixed serum；
Phascolosoma after cooking is cooling, spray drying powder processed, obtains siphon-worm powder；
(2) flesh of fish is crushed, siphon-worm powder obtained by step (1) is added, adds starch and water cut mixing, obtain fish slurry；
(3) cut under 2-8 DEG C of environment mixing after mixing the fish slurry and mixed serum, obtain minced fillet first product；By institute
State minced fillet first product and be placed in 2-4 DEG C of environment and refrigerate 1-3h, be placed in again after taking-up and cut under 2-8 DEG C of environment mixing, obtain minced fillet at
Product；
(4) cut mixing after mixing the minced fillet finished product, starch, egg white and edible oil, obtain slurry；Described cut is mixed
Process be often to cut and mix 4min, stand 13min, be repeated 8 times；
(5) slurry is placed in a mold, smooth out surface steams 15-20min, obtains breaded fish stick first product；
(6) after breaded fish stick first product surface is cooling, smear egg yolk on breaded fish stick first product surface, steam 5-10min, obtain breaded fish stick at
Product；
The weight ratio of the agar and Phascolosoma is 3:1；
The amount that water is added in the step (1) in agar is 6 times of agar weight, palatable leather in the step (1)
The amount that water is added in capsule siphon-worm is 1 times of Phascolosoma weight；
The starch is the mixing starch of tapioca and/or cornstarch and tapioca, the cornstarch and cassava
The weight ratio of cornstarch and tapioca is 1:3 in the mixing starch of starch；
The edible oil is the mixture of fish oil, lard and peanut oil, and the weight ratio of the fish oil, lard and peanut oil is
1:2:4.
Comparative example one:
The difference of comparative example one and embodiment two is to be not added with Phascolosoma in comparative example one, adds agar
Total amount is the 12% of flesh of fish weight；
The step of preparation method of the high-elastic breaded fish stick of comparative example one (1)-(3) are as follows:
(1) it is crushed after cleaning agar, then plus water is cooked, and obtains the first slurries；
(2) flesh of fish is crushed, adds starch and water cut mixing, obtains fish slurry；
(3) cut under 2-8 DEG C of environment mixing after mixing the fish slurry and the first slurries, obtain minced fillet finished product；
Remaining raw material of comparative example one, step are identical as embodiment two.
25 pieces of breaded fish sticks (cuboid) finished product obtained is quick-frozen, packaging thaws breaded fish stick finished product after opening packaging, thaws
Breaded fish stick afterwards carries out quick-frozen, packaging again, then breaded fish stick finished product is steamed heating, slice (thickness 0.5-0.8cm) after thawing.Wherein 11
There is slight soft glutinous phenomenon in the surface of block breaded fish stick, and hole occurs in the surface of 6 pieces of breaded fish sticks, in this 6 pieces, close to outside after slice
3-4 slice in produce said minuscule hole.
Comparative example two:
The step of comparative example two is the preparation method of the high-elastic breaded fish stick from the difference of embodiment two (3) is different, comparison
The step of example two (3) are as follows:
(3) cut under 2-8 DEG C of environment mixing after mixing the fish slurry and mixed serum, obtain minced fillet first product；By institute
It states minced fillet first product and is placed in 2-4 DEG C of environment and refrigerate 4h, be placed in again after taking-up and cut under 2-8 DEG C of environment mixing, obtain minced fillet finished product.
25 pieces of breaded fish sticks (cuboid) finished product obtained is quick-frozen, packaging thaws breaded fish stick finished product after opening packaging, thaws
Breaded fish stick afterwards carries out quick-frozen, packaging again, then breaded fish stick finished product is steamed heating, slice (thickness 0.5-0.8cm) after thawing.After heating
Breaded fish stick shape it is completely greasy without sticking, the 5- wherein hole occur in 4 pieces of breaded fish stick surfaces, after this 4 pieces of breaded fish sticks slices, close to outside
Said minuscule hole is produced in 6 slices.
In conclusion high-elastic breaded fish stick provided by the invention, has obtained colloid by cooking agar and Phascolosoma
Rich content, close structure and the higher mixed serum of viscosity, thereby reduce the accounting containing colloidal substance in breaded fish stick；The flesh of fish
The nutritive value for not only enriching gained fish slurry is mixed with cutting after the mixing of siphon-worm powder, also improves the viscosity of fish slurry；By fish slurry and mix
It closes different material macromolecular structure when avoiding direct mixing after slurries mix again and is not easy the problem of being coupled, so that fish slurry is abundant
It is mixed with highly viscous mixed serum, cuts that the minced fillet first product mixed again passes by deepfreeze and room temperature is cut and mixed by room temperature, into one
Step improves minced fillet finished product compactness, so that the low temperature resistant freezing of finally obtained breaded fish stick, compactness height, obtained breaded fish stick elasticity,
The uniformity is preferable, even if thawing again after freezing can still guarantee that preferably elasticity is according to and being not in hole, gained finished product fish
Cake is more delicious compared to traditional breaded fish stick taste, and protein contains higher, and fat content is less, and is rich in colloid, all kinds of fat
Acid, it is more easily digested.
The above description is only an embodiment of the present invention, is not intended to limit the scope of the invention, all to utilize this hair
Equivalents made by bright description are applied directly or indirectly in relevant technical field, are similarly included in this hair
In bright scope of patent protection.
Claims (7)
1. a kind of preparation method of high-elastic breaded fish stick, which is characterized in that the high-elastic breaded fish stick includes following raw material: the flesh of fish, agar,
Phascolosoma, starch, egg white, egg yolk, edible oil；The total amount of the agar and Phascolosoma is flesh of fish weight
The 8-12% of amount, the amount of the starch are the 6-10% of flesh of fish weight, and the amount of the egg white is the 2-3% of flesh of fish weight, institute
The amount for stating edible oil is the 5-8% of flesh of fish weight；
The preparation method of the high-elastic breaded fish stick, comprising the following steps:
(1) crushed respectively after cleaning agar and Phascolosoma, then respectively plus water is cooked, obtain the first slurries and
Second slurries filter the Phascolosoma after the second slurries are cooked；
First slurries are mixed with filtered second slurries, obtain mixed serum；
Phascolosoma after cooking is cooling, spray drying powder processed, obtains siphon-worm powder；
(2) flesh of fish is crushed, siphon-worm powder obtained by step (1) is added, adds starch and water cut mixing, obtain fish slurry；
(3) cut under 2-8 DEG C of environment mixing after mixing the fish slurry and mixed serum, obtain minced fillet first product；By the fish
Rotten first product, which is placed in 0-4 DEG C of environment, refrigerates 1-3h, is placed in again after taking-up and cut under 2-8 DEG C of environment mixing, obtains minced fillet finished product；
(4) cut mixing after mixing the minced fillet finished product, starch, egg white and edible oil, obtain slurry；It is described to cut the mistake mixed
Journey is often to cut to mix 2-5min, stands 10-15min, repeats 5-10 times；
(5) slurry is placed in a mold, smooth out surface steams 15-20min, obtains breaded fish stick first product；
(6) after breaded fish stick first product surface is cooling, egg yolk is smeared on breaded fish stick first product surface, 5-10min is steamed, obtains breaded fish stick finished product.
2. the preparation method of high-elastic breaded fish stick according to claim 1, which is characterized in that the high-elastic breaded fish stick further includes following
Raw material: salt, white granulated sugar, ginger powder and fish sauce；
The step (4) are as follows: mix the minced fillet finished product, starch, egg white, edible oil, salt, white granulated sugar, ginger powder and fish sauce
Cut after conjunction mixing, obtains slurry；The process mixed of cutting is often to cut to mix 2-5min, stands 10-15min, repeats 5-10 times.
3. the preparation method of high-elastic breaded fish stick described in -2 any one according to claim 1, which is characterized in that the agar and
The weight ratio of Phascolosoma is 1.5-3:1.
4. the preparation method of high-elastic breaded fish stick described in -2 any one according to claim 1, which is characterized in that the step (1)
The amount that water is added in middle agar is 6-8 times of agar weight, and the amount of water is added in the step (1) in Phascolosoma
It is 1-1.5 times of Phascolosoma weight.
5. the preparation method of high-elastic breaded fish stick described in -2 any one according to claim 1, which is characterized in that the starch is wood
Corn in the mixing starch of the mixing starch of sweet potato starch and/or cornstarch and tapioca, the cornstarch and tapioca
The weight ratio of starch and tapioca is 1:3.
6. the preparation method of high-elastic breaded fish stick described in -2 any one according to claim 1, which is characterized in that the edible oil is
The mixture of fish oil, lard and peanut oil, the weight ratio of the fish oil, lard and peanut oil are 1:2:4.
7. a kind of high-elastic breaded fish stick, which is characterized in that by the preparation method system of high-elastic breaded fish stick as claimed in any one of claims 1 to 6
?.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910348270.4A CN109938296B (en) | 2019-04-28 | 2019-04-28 | Preparation method of high-elasticity fish cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910348270.4A CN109938296B (en) | 2019-04-28 | 2019-04-28 | Preparation method of high-elasticity fish cake |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN109938296A true CN109938296A (en) | 2019-06-28 |
| CN109938296B CN109938296B (en) | 2022-02-25 |
Family
ID=67016480
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910348270.4A Active CN109938296B (en) | 2019-04-28 | 2019-04-28 | Preparation method of high-elasticity fish cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109938296B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112544907A (en) * | 2020-11-12 | 2021-03-26 | 福州金格子食品有限公司 | Frozen egg sausage and preparation method thereof |
| CN114304535A (en) * | 2021-12-20 | 2022-04-12 | 大连工业大学 | Method for preparing high-gel-strength emulsified fish cake product by using compound grease |
| CN114304536A (en) * | 2021-12-20 | 2022-04-12 | 大连工业大学 | Fat-reducing emulsified fish cake product and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102406190A (en) * | 2011-11-30 | 2012-04-11 | 宁波大学 | Preparation method of fish cake |
| JP2014023475A (en) * | 2012-07-26 | 2014-02-06 | Asahi Kasei Chemicals Corp | Gelatinizer |
| CN105918932A (en) * | 2016-05-20 | 2016-09-07 | 邓贵荣 | Marine product convenience food and preparation method thereof |
-
2019
- 2019-04-28 CN CN201910348270.4A patent/CN109938296B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102406190A (en) * | 2011-11-30 | 2012-04-11 | 宁波大学 | Preparation method of fish cake |
| JP2014023475A (en) * | 2012-07-26 | 2014-02-06 | Asahi Kasei Chemicals Corp | Gelatinizer |
| CN105918932A (en) * | 2016-05-20 | 2016-09-07 | 邓贵荣 | Marine product convenience food and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 赖燕娜 等: "κ-卡拉胶和魔芋胶及其复配对咸蛋清鱼糜混合凝胶品质的改良", 《食品工业科技》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112544907A (en) * | 2020-11-12 | 2021-03-26 | 福州金格子食品有限公司 | Frozen egg sausage and preparation method thereof |
| CN114304535A (en) * | 2021-12-20 | 2022-04-12 | 大连工业大学 | Method for preparing high-gel-strength emulsified fish cake product by using compound grease |
| CN114304536A (en) * | 2021-12-20 | 2022-04-12 | 大连工业大学 | Fat-reducing emulsified fish cake product and preparation method thereof |
| CN114304535B (en) * | 2021-12-20 | 2024-01-02 | 大连工业大学 | Method for preparing high gel strength emulsified fish cake product by using compound grease |
Also Published As
| Publication number | Publication date |
|---|---|
| CN109938296B (en) | 2022-02-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102892311B (en) | Edible paste composition and use this edible paste composition to prepare by the method for the coated food of pastel | |
| CN103549120B (en) | Novel branded pet food | |
| CN109938296A (en) | A kind of preparation method of high-elastic breaded fish stick | |
| CN104757618B (en) | A kind of spicy caviar and its production method | |
| CN101152012A (en) | Composite nutrient fish product | |
| CN104172070B (en) | A kind of preparation method roasting curing food flavoring and barbecue curing food | |
| KR20170109937A (en) | Laver Cone-Cup and Composition & Laver Cone-Cup Bap(Rice) Containing Thereof | |
| CN105054106B (en) | A kind of pyrus nivalis sausage and preparation method thereof | |
| RU2259794C1 (en) | Method for producing of jellied meat product with complex food additive "crystal" (versions) | |
| CN105851866A (en) | Cuttlefish, squib ink and gulfweed noodles and preparation method thereof | |
| RU2377931C1 (en) | Method of production of minced semi-finished products | |
| CN103652630A (en) | Preparation method for hamburger pie with shrimp meat | |
| CN103039548B (en) | Rice and flour food with healthcare function and manufacturing method of rice and flour food | |
| CN103829280A (en) | Fish meat product and processing method thereof | |
| CN106900812A (en) | A kind of method of fragility after infrared lifting freezing conditioning lightly fried dumpling re-heat with microwave combined re-heat | |
| RU2686791C1 (en) | Method for preparing dietary meat and vegetable products | |
| CN101352245A (en) | Quick-freezing chicken meat mushroom combined foodstuff and method for producing the same | |
| RU2297159C2 (en) | Composition of complex food supplement for simultaneous coating and pickle of meat semi-finished products (variants) | |
| CN110024977A (en) | A kind of self-heating chafing dish shrimp pork pies and preparation method thereof | |
| KR20090109944A (en) | Preparing color rice ball of Bun stuffing and Manufacturing Process thereof | |
| CN101120797B (en) | Chicken cake, chicken cake slice and preparation method thereof | |
| JPH07231766A (en) | Gold colored butter prawn and its producing process | |
| CN105851934A (en) | Bread shrimp and preparation method thereof | |
| CN103653021A (en) | Laver meat ball and preparation method | |
| CN104382064A (en) | Preparation method of instant goose liver slices |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |