CN117281234A - Making method of tea-flavored fish bacon - Google Patents

Making method of tea-flavored fish bacon Download PDF

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Publication number
CN117281234A
CN117281234A CN202311340452.XA CN202311340452A CN117281234A CN 117281234 A CN117281234 A CN 117281234A CN 202311340452 A CN202311340452 A CN 202311340452A CN 117281234 A CN117281234 A CN 117281234A
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Prior art keywords
parts
bacon
tea
fish
rolling
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CN202311340452.XA
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Chinese (zh)
Inventor
陈小勇
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Fujian Dewei Food Co ltd
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Fujian Dewei Food Co ltd
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Priority to CN202311340452.XA priority Critical patent/CN117281234A/en
Publication of CN117281234A publication Critical patent/CN117281234A/en
Pending legal-status Critical Current

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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
    • 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
    • A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • 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)
  • Mycology (AREA)
  • Botany (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses a preparation method of tea flavor fish bacon, which comprises the following raw materials, by weight, 50-90 parts of fish meat, 10-20 parts of soda water, 5-15 parts of auxiliary flavoring agents, 3-8 parts of seasonings, 0.5-2 parts of tea polyphenol extract, 1-2 parts of edible gum, 0.1-0.6 part of additives and 0.1-0.4 part of carrot powder; the preparation method comprises the steps of (1) selecting and processing, (2) preparing seasoning liquid, (3) rolling fish, forming bacon, and (5) smoking and post-processing.

Description

Making method of tea-flavored fish bacon
Technical Field
The invention relates to the field of food processing, in particular to a method for making tea-flavored fish bacon.
Background
Bacon is a translation of Bacon in english, meaning "salted pork". The bacon is made from the rib meat of the pig through the procedures of shaping, curing, smoking and the like, so the bacon is also called as smoked rib meat. Bacon is a semi-finished product which is not boiled, has oily crust, golden yellow color, hard cortex and dark brown lean meat, and has bright meat color after being cut. The flavor of the food has palatable salty taste and strong fumigating flavor. The meat product is widely used in western-style food, is generally used as a blending raw material of various dishes, plays a role in flavor extraction and color matching, and can be decocted sometimes. Along with the improvement of the living standard of people and the transformation of consumption concept, pork bacon cannot meet the demands and eating habits of a plurality of consumers due to excessive grease of pork, and fish is the most important resource in marine resources, and has the characteristics of tender and delicious meat and rich nutrition, thus being a good source of some vitamins and minerals. There is a need to develop a new bacon to meet the needs of people.
Disclosure of Invention
Aiming at the problems of the prior bacon, the invention provides a preparation method of the tea flavored fish bacon.
In order to solve the technical problems, the invention adopts the following technical scheme:
the preparation method of the tea flavor fish bacon comprises the following raw materials, by weight, 50-90 parts of fish meat, 10-20 parts of soda water, 5-15 parts of auxiliary flavoring agents, 3-8 parts of seasonings, 0.5-2 parts of tea polyphenol extracting solution, 1-2 parts of edible gum, 0.1-0.6 part of additives and 0.1-0.4 part of carrot powder; the manufacturing method comprises the following steps:
(1) Selecting and treating: selecting fish flesh according to the weight parts, peeling, cutting into blocks, and then placing into a meat grinder to obtain granules;
(2) Preparing seasoning liquid: stirring soda water, flavoring agent, tea polyphenols extract and additive uniformly, and keeping its temperature below 5deg.C;
(3) Rolling and kneading fish meat: putting the uniformly stirred seasoning liquid and the treated fish meat into a rolling machine for rolling, adopting a vacuum intermittent rolling mode for rolling, controlling the vacuum to be more than or equal to 0.08Mpa, controlling the temperature to be 0-5 ℃, controlling the rolling time to be 2-4 h, and standing for 10min every 10min; adding auxiliary flavoring materials after rolling, placing the mixture into a freezer, standing for 3-6 hours, and adding carrot powder for rolling for 10min;
(4) And (3) bacon shaping: putting the rolled fish meat material into a bacon mould, compacting, and then steaming in a fumigating furnace at 55-65 ℃ for 15-30 min;
(5) And (3) smoke post-treatment: directly quick-freezing the bacon after smoking, slicing the bacon by a slicing machine after the temperature of the bacon center reaches-15 to-5 ℃, packaging, and then placing the bacon in a quick-freezing warehouse for cold storage.
Preferably, the fish meat is sea fish meat.
Preferably, the auxiliary flavoring is a combination of peanut powder, sesame powder and soybean powder.
Preferably, the flavoring is 1 to 3 parts of salt, 0.5 to 1.2 parts of monosodium glutamate and 1.5 to 3 parts of white sugar.
Preferably, the tea polyphenol extracting solution is green tea or black tea extracting solution, and the content of the tea polyphenol is more than or equal to 98%.
Preferably, the edible gum is carrageenan.
Preferably, the additive is a combination of sodium nitrite and sodium ascorbate, wherein the mass ratio of the sodium nitrite to the sodium ascorbate is 1:1.
preferably, the tea flavored fish bacon is composed of the following raw materials in parts by weight, 50 parts of fish meat, 10 parts of soda water, 5 parts of auxiliary flavoring agents, 3 parts of flavoring agents, 0.5 part of tea polyphenol extract, 1 part of edible gum, 0.1 part of additives and 0.1 part of carrot powder.
Preferably, the tea flavor fish bacon is composed of the following raw materials in parts by weight, 90 parts of fish meat, 20 parts of soda water, 15 parts of auxiliary flavoring agents, 8 parts of flavoring agents, 2 parts of tea polyphenol extract, 2 parts of edible gum, 0.6 part of additives and 0.4 part of carrot powder.
Preferably, the tea flavored fish bacon is composed of the following raw materials in parts by weight, 70 parts of fish meat, 15 parts of soda water, 10 parts of auxiliary flavoring agents, 6 parts of seasonings, 1.2 parts of tea polyphenol extract, 1.5 parts of edible gum, 0.4 part of additives and 0.2 part of carrot powder.
The beneficial effects are that: compared with the prior art, the invention has the beneficial effects that:
1. the tea-flavored fish bacon is prepared from sea fish meat as a raw material, is rich in nutrition on the premise of guaranteeing the taste, and contains vitamins such as folic acid, vitamin B2, vitamin B12 and the like; the fish meat contains rich magnesium element, has good protection effect on cardiovascular system, and is beneficial to preventing cardiovascular diseases such as hypertension, myocardial infarction and the like; the fish meat is rich in vitamin A, iron, calcium, phosphorus and the like, and the fish meat has the effects of nourishing liver, enriching blood, and moisturizing skin and nourishing hair when being eaten frequently. Contains abundant complete protein. Is easier to be digested and absorbed by human body.
2. The tea polyphenol is combined with the bacon, so that the nutritional ingredients of the bacon are increased, the bacon has the faint scent of tea, the taste is improved, and in addition, the method is convenient to operate, simple and feasible, and convenient to popularize.
3. The carrot powder is used for replacing nitrite to process bacon, so that the residual quantity of nitrite is reduced, and the method has a wide application prospect.
The present invention will be described in further detail below. The following examples are merely illustrative of the present invention and are not intended to represent or limit the scope of the invention as defined in the claims.
Detailed Description
The following is a further description of embodiments of the invention, in conjunction with examples. The description of these embodiments is provided to assist understanding of the present invention, but is not intended to limit the present invention. In addition, the technical features of the embodiments of the present invention described below may be combined with each other as long as they do not collide with each other.
Example 1
The embodiment provides a method for manufacturing fish bacon with tea flavor, which comprises the following steps:
(1) Selecting and treating: selecting fish flesh according to the weight parts, peeling, cutting into blocks, and then placing into a meat grinder to obtain granules;
(2) Preparing seasoning liquid: stirring soda water, flavoring agent, tea polyphenols extract and additive uniformly, and keeping its temperature below 5deg.C;
(3) Rolling and kneading fish meat: placing the uniformly stirred seasoning liquid and the treated fish meat into a rolling machine for rolling, adopting a vacuum intermittent rolling mode for rolling, controlling the vacuum to be 0.08Mpa, controlling the temperature to be 0 ℃, controlling the rolling time to be 2 hours, and standing for 10 minutes every 10 minutes; adding auxiliary flavoring materials after rolling, placing in a freezer, standing for 3h, adding carrot powder, and rolling for 10min;
(4) And (3) bacon shaping: filling the rolled fish meat material into a bacon mold, compacting, and steaming in a fumigating furnace at 55 ℃ for 15min;
(5) And (3) smoke post-treatment: directly quick-freezing the bacon after smoking, slicing the bacon by a slicer after the temperature of the bacon center reaches-15 ℃, packaging, and then placing the bacon in a quick-freezing warehouse for cold storage.
The tea-flavored fish bacon is composed of the following raw materials in parts by weight, 50 parts of fish meat, 10 parts of soda water, 5 parts of auxiliary flavoring agents, 3 parts of seasonings, 0.5 part of tea polyphenol extract, 1 part of edible gum, 0.1 part of additives and 0.1 part of carrot powder.
Example 2
The embodiment provides a method for manufacturing fish bacon with tea flavor, which comprises the following steps:
(1) Selecting and treating: selecting fish flesh according to the weight parts, peeling, cutting into blocks, and then placing into a meat grinder to obtain granules;
(2) Preparing seasoning liquid: stirring soda water, flavoring agent, tea polyphenols extract and additive uniformly, and keeping its temperature below 5deg.C;
(3) Rolling and kneading fish meat: placing the uniformly stirred seasoning liquid and the treated fish meat into a rolling machine for rolling, adopting a vacuum intermittent rolling mode for rolling, controlling the vacuum to be more than or equal to 0.1Mpa, controlling the temperature at 5 ℃, controlling the rolling time at 4 hours, and standing for 10 minutes every 10 minutes; adding auxiliary flavoring materials after rolling, placing in a freezer, standing for 6h, adding carrot powder, and rolling for 10min;
(4) And (3) bacon shaping: filling the rolled fish meat material into a bacon mold, compacting, and steaming in a fumigating furnace at 65 ℃ for 30min;
(5) And (3) smoke post-treatment: directly quick-freezing the bacon after smoking, slicing the bacon by a slicer after the temperature of the bacon center reaches-5 ℃, packaging, and then placing the bacon in a quick-freezing warehouse for cold storage.
2. The tea-flavored fish bacon is composed of the following raw materials in parts by weight, 90 parts of fish meat, 20 parts of soda water, 15 parts of auxiliary flavoring agents, 8 parts of seasonings, 2 parts of tea polyphenol extract, 2 parts of edible gum, 0.6 part of additives and 0.4 part of carrot powder.
Example 3
The embodiment provides a method for manufacturing fish bacon with tea flavor, which comprises the following steps:
(1) Selecting and treating: selecting fish flesh according to the weight parts, peeling, cutting into blocks, and then placing into a meat grinder to obtain granules;
(2) Preparing seasoning liquid: stirring soda water, flavoring agent, tea polyphenols extract and additive uniformly, and keeping its temperature below 5deg.C;
(3) Rolling and kneading fish meat: placing the uniformly stirred seasoning liquid and the treated fish meat into a rolling machine for rolling, adopting a vacuum intermittent rolling mode for rolling, controlling the vacuum to be more than or equal to 0.09Mpa, controlling the temperature at 3 ℃, controlling the rolling time at 3h, and standing for 10min every 10min; adding auxiliary flavoring materials after rolling, placing into a freezer, standing for 4 hours, adding carrot powder, and rolling for 10min;
(4) And (3) bacon shaping: filling the rolled fish meat material into a bacon mold, compacting, and steaming in a fumigating furnace at 60 ℃ for 25min;
(5) And (3) smoke post-treatment: directly quick-freezing the bacon after smoking, slicing the bacon by a slicer after the temperature of the bacon center reaches-10 ℃, packaging, and then placing the bacon in a quick-freezing warehouse for cold storage.
The tea-flavored fish bacon is composed of the following raw materials in parts by weight, namely, 70 parts of fish meat, 15 parts of soda water, 10 parts of auxiliary flavoring materials, 6 parts of flavoring materials, 1.2 parts of tea polyphenol extract, 1.5 parts of edible gum, 0.4 part of additives and 0.2 part of carrot powder.
The tea-flavored fish bacon is prepared from sea fish meat as a raw material, combines tea polyphenol with bacon on the premise of guaranteeing taste, utilizes carrot powder to replace nitrite to process bacon, reduces nitrite residual quantity, is rich in nutrition, and is rich in folic acid, vitamin B2, vitamin B12 and other vitamins; the fish meat contains rich magnesium element, has good protection effect on cardiovascular system, and is beneficial to preventing cardiovascular diseases such as hypertension, myocardial infarction and the like; the fish meat is rich in vitamin A, iron, calcium, phosphorus and the like, and the fish meat has the effects of nourishing liver, enriching blood, and skin and hair when eaten frequently, contains abundant complete protein, is easier to digest and absorb by human bodies, and the preparation method is convenient to operate, simple and feasible, convenient to popularize and has wide application prospect.
The embodiments of the present invention have been described in detail with reference to examples, but the present invention is not limited to the described embodiments. It will be apparent to those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, and yet fall within the scope of the invention.

Claims (10)

1. A method for making tea-flavored fish bacon is characterized by comprising the following steps of: the tea flavor fish bacon is composed of the following raw materials, by weight, 50-90 parts of fish meat, 10-20 parts of soda water, 5-15 parts of auxiliary flavoring agents, 3-8 parts of seasonings, 0.5-2 parts of tea polyphenol extract, 1-2 parts of edible gum, 0.1-0.6 part of additives and 0.1-0.4 part of carrot powder; the manufacturing method comprises the following steps:
(1) Selecting and treating: selecting fish flesh according to the weight parts, peeling, cutting into blocks, and then placing into a meat grinder to obtain granules;
(2) Preparing seasoning liquid: stirring soda water, flavoring agent, tea polyphenols extract and additive uniformly, and keeping its temperature below 5deg.C;
(3) Rolling and kneading fish meat: putting the uniformly stirred seasoning liquid and the treated fish meat into a rolling machine for rolling, adopting a vacuum intermittent rolling mode for rolling, controlling the vacuum to be more than or equal to 0.08Mpa, controlling the temperature to be 0-5 ℃, controlling the rolling time to be 2-4 h, and standing for 10min every 10min; adding auxiliary flavoring materials after rolling, placing the mixture into a freezer, standing for 3-6 hours, and adding carrot powder for rolling for 10min;
(4) And (3) bacon shaping: putting the rolled fish meat material into a bacon mould, compacting, and then steaming in a fumigating furnace at 55-65 ℃ for 15-30 min;
(5) And (3) smoke post-treatment: directly quick-freezing the bacon after smoking, slicing the bacon by a slicing machine after the temperature of the bacon center reaches-15 to-5 ℃, packaging, and then placing the bacon in a quick-freezing warehouse for cold storage.
2. The method for producing tea flavored fish bacon according to claim 1, wherein: the fish meat is sea fish meat.
3. The method for producing tea flavored fish bacon according to claim 1, wherein: the auxiliary flavoring is a combination of peanut powder, sesame powder and soybean powder.
4. The method for producing tea flavored fish bacon according to claim 1, wherein: the flavoring is 1 to 3 parts of salt, 0.5 to 1.2 parts of monosodium glutamate and 1.5 to 3 parts of white sugar.
5. The method for producing tea flavored fish bacon according to claim 1, wherein: the tea polyphenol extracting solution is green tea or black tea extracting solution, and the content of the tea polyphenol is more than or equal to 98%.
6. The method for producing tea flavored fish bacon according to claim 1, wherein: the edible gum is carrageenan.
7. The method for producing tea flavored fish bacon according to claim 1, wherein: the additive is a composite of sodium nitrite and sodium ascorbate, wherein the mass ratio of the sodium nitrite to the sodium ascorbate is 1:1.
8. the method for producing tea flavored fish bacon according to claim 1, wherein: the tea-flavored fish bacon is composed of the following raw materials in parts by weight, 50 parts of fish meat, 10 parts of soda water, 5 parts of auxiliary flavoring agents, 3 parts of seasonings, 0.5 part of tea polyphenol extract, 1 part of edible gum, 0.1 part of additives and 0.1 part of carrot powder.
9. The method for producing tea flavored fish bacon according to claim 1, wherein: the tea-flavored fish bacon is composed of the following raw materials in parts by weight, 90 parts of fish meat, 20 parts of soda water, 15 parts of auxiliary flavoring agents, 8 parts of seasonings, 2 parts of tea polyphenol extract, 2 parts of edible gum, 0.6 part of additives and 0.4 part of carrot powder.
10. The method for producing tea flavored fish bacon according to claim 1, wherein: the tea-flavored fish bacon is composed of the following raw materials in parts by weight, namely, 70 parts of fish meat, 15 parts of soda water, 10 parts of auxiliary flavoring materials, 6 parts of flavoring materials, 1.2 parts of tea polyphenol extract, 1.5 parts of edible gum, 0.4 part of additives and 0.2 part of carrot powder.
CN202311340452.XA 2023-10-17 2023-10-17 Making method of tea-flavored fish bacon Pending CN117281234A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202311340452.XA CN117281234A (en) 2023-10-17 2023-10-17 Making method of tea-flavored fish bacon

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202311340452.XA CN117281234A (en) 2023-10-17 2023-10-17 Making method of tea-flavored fish bacon

Publications (1)

Publication Number Publication Date
CN117281234A true CN117281234A (en) 2023-12-26

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Application Number Title Priority Date Filing Date
CN202311340452.XA Pending CN117281234A (en) 2023-10-17 2023-10-17 Making method of tea-flavored fish bacon

Country Status (1)

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