CN117281234A - Making method of tea-flavored fish bacon - Google Patents
Making method of tea-flavored fish bacon Download PDFInfo
- 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
- Authority
- CN
- China
- Prior art keywords
- parts
- bacon
- tea
- fish
- rolling
- 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.)
- Pending
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 77
- 235000015241 bacon Nutrition 0.000 title claims abstract description 71
- 238000000034 method Methods 0.000 title claims description 12
- 235000013372 meat Nutrition 0.000 claims abstract description 48
- 244000269722 Thea sinensis Species 0.000 claims abstract description 47
- 238000005096 rolling process Methods 0.000 claims abstract description 41
- 239000000796 flavoring agent Substances 0.000 claims abstract description 27
- 239000000843 powder Substances 0.000 claims abstract description 25
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 23
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 23
- 244000000626 Daucus carota Species 0.000 claims abstract description 19
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 19
- 239000000654 additive Substances 0.000 claims abstract description 19
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 19
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 17
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 239000007788 liquid Substances 0.000 claims abstract description 11
- 235000019634 flavors Nutrition 0.000 claims abstract description 10
- 239000004278 EU approved seasoning Substances 0.000 claims abstract description 8
- 230000000391 smoking effect Effects 0.000 claims abstract description 7
- 235000013616 tea Nutrition 0.000 claims description 41
- 238000004519 manufacturing process Methods 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 14
- 238000007710 freezing Methods 0.000 claims description 10
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims description 8
- 230000000996 additive effect Effects 0.000 claims description 7
- 238000007493 shaping process Methods 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 5
- 239000008187 granular material Substances 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000000779 smoke Substances 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 235000010378 sodium ascorbate Nutrition 0.000 claims description 4
- 229960005055 sodium ascorbate Drugs 0.000 claims description 4
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 4
- 235000010288 sodium nitrite Nutrition 0.000 claims description 4
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims description 4
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 2
- 244000105624 Arachis hypogaea Species 0.000 claims description 2
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 2
- 235000018262 Arachis monticola Nutrition 0.000 claims description 2
- 244000068988 Glycine max Species 0.000 claims description 2
- 235000010469 Glycine max Nutrition 0.000 claims description 2
- 244000000231 Sesamum indicum Species 0.000 claims description 2
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 235000006468 Thea sinensis Nutrition 0.000 claims description 2
- 235000020279 black tea Nutrition 0.000 claims description 2
- 229940113118 carrageenan Drugs 0.000 claims description 2
- 235000010418 carrageenan Nutrition 0.000 claims description 2
- 229920001525 carrageenan Polymers 0.000 claims description 2
- 239000000679 carrageenan Substances 0.000 claims description 2
- 235000009569 green tea Nutrition 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 2
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 2
- 239000004223 monosodium glutamate Substances 0.000 claims description 2
- 235000020232 peanut Nutrition 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical group [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 2
- 239000002131 composite material Substances 0.000 claims 1
- 238000002360 preparation method Methods 0.000 abstract description 5
- 238000012545 processing Methods 0.000 abstract description 2
- 238000012805 post-processing Methods 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 4
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 238000011049 filling Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 235000015277 pork Nutrition 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 2
- 229930003779 Vitamin B12 Natural products 0.000 description 2
- 229930003471 Vitamin B2 Natural products 0.000 description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- AGVAZMGAQJOSFJ-WZHZPDAFSA-M cobalt(2+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+2].N#[C-].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP(O)(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O AGVAZMGAQJOSFJ-WZHZPDAFSA-M 0.000 description 2
- 230000002526 effect on cardiovascular system Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229960000304 folic acid Drugs 0.000 description 2
- 235000019152 folic acid Nutrition 0.000 description 2
- 239000011724 folic acid Substances 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 208000010125 myocardial infarction Diseases 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 229960002477 riboflavin Drugs 0.000 description 2
- 235000019155 vitamin A Nutrition 0.000 description 2
- 239000011719 vitamin A Substances 0.000 description 2
- 235000019163 vitamin B12 Nutrition 0.000 description 2
- 239000011715 vitamin B12 Substances 0.000 description 2
- 235000019164 vitamin B2 Nutrition 0.000 description 2
- 239000011716 vitamin B2 Substances 0.000 description 2
- 229940045997 vitamin a Drugs 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000009466 transformation Effects 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
- A23L17/10—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
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)
- 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
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.
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 |
Family
ID=89238900
Family Applications (1)
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)
Country | Link |
---|---|
CN (1) | CN117281234A (en) |
-
2023
- 2023-10-17 CN CN202311340452.XA patent/CN117281234A/en active Pending
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN101756283B (en) | Chinese sausage containing dietary fibers and fish meat and production method thereof | |
CN104687077B (en) | A kind of low cholesterol beefsteak and preparation method thereof | |
CN102511835B (en) | Crystal pork sausage and its making method | |
CN103054079B (en) | Production method for shredded mackerel | |
CN103404913B (en) | Drunken tilapia snack food and processing method thereof | |
CN103610132A (en) | High-calcium compound shrimp cake and producing method thereof | |
CN102273649A (en) | Flavored high-calcium sausage and preparation method thereof | |
CN101756285B (en) | Ham-containing minced fillet sausage and preparation method thereof | |
CN104544167A (en) | Pork liver paste and preparation method thereof | |
CN105341725A (en) | Blood bean curd and production method thereof | |
CN105454405A (en) | Special non-phosphorus water retaining agent containing rich dietary fiber and used for pork shashlik | |
CN101756264B (en) | Zhangde fu nutritious pork meat patties | |
CN104489745A (en) | Processing method of bean curd skin rolls with vegetables and meat | |
CN103719908A (en) | Crispy corn sausage and production method thereof | |
CN103190653A (en) | Fish roe sausage and preparation method thereof | |
CN104799323A (en) | Tomato meat balls and preparation method thereof | |
CN101438837A (en) | Cold fish jelly food and production method | |
KR100724768B1 (en) | The manufacturing method of sausage containing a nutrition additive | |
CN104489732A (en) | Sausage with red dates and beef and preparation method of sausage | |
CN117281234A (en) | Making method of tea-flavored fish bacon | |
CN101422237A (en) | Production method of nutrient sausage | |
CN105285734A (en) | Making method of spare ribs | |
CN111067038A (en) | Meat product tenderizer and preparation method and application thereof | |
CN104323190A (en) | Matsutake pickled sauerkraut beef and mutton spicy complete material | |
CN108902761A (en) | A kind of Chinese style air-dries the preparation method of Chinese toon sausage |
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 |