CN1207260A - Fresh freshwater fish cake and producing process thereof - Google Patents
Fresh freshwater fish cake and producing process thereof Download PDFInfo
- Publication number
- CN1207260A CN1207260A CN97109187A CN97109187A CN1207260A CN 1207260 A CN1207260 A CN 1207260A CN 97109187 A CN97109187 A CN 97109187A CN 97109187 A CN97109187 A CN 97109187A CN 1207260 A CN1207260 A CN 1207260A
- Authority
- CN
- China
- Prior art keywords
- fish
- fresh
- lard
- freshwater fish
- cutability
- 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
- Meat, Egg Or Seafood Products (AREA)
Abstract
A fish cake is made from cleaned fresh water fish, pork fat, corn starch, fresh egg, water and auxiliary materials such as refined salt, flavouring, monosodium glutamate, sorbitol and plant protein through steaming or cooking, sterilization and shaping, and features high protein content, low fat content, long storage period (4-5 months) and good enjoyment to eat it.
Description
The present invention relates to a kind of fish product, particularly a kind of fish stick product and manufacture method made from fresh freshwater fish thereof.
Now along with growth in the living standard, fresh-water fishes have become the home cooking on people's dining table, the method of doing fish is also a lot, methods such as fried fish, fried fish tartar souce, Steamed fish, matelote and stewed fish with brown sauce piece are arranged, but these methods all are to make with the fish whole piece or after cutting into bulk again, the fish that these class methods are made is generally all highly seasoned, there is not light taste, fishbone does not separate with the flesh of fish, bothers when edible, and complex manufacturing process.The middle and lower reach of Yangtze River in China also has another traditional eating method to fresh-water fishes, after being about to the fish peeling and boning, with the breaded fish stick that steams bulk after lard, chicken dawn and the fecula mixing stirring, be cut into after the sheet steaming when edible or stew after edible again, though it is convenient when the breaded fish stick that this method is made is edible, but it is simple because of preparing burden, the content of each raw material is arbitrarily allocated by the producer, taste is difficult to popular, and do not have the sliding tender characteristics of quality exquisiteness, mouthfeel, again because of breaded fish stick when making, the process complexity, preparation method is difficult for grasping, and can only be applicable to and make by hand.And this breaded fish stick is when the temperature more than 10 ℃, storage life at most can only be in ten days, and need high temperature steaming every day once could guarantee in ten days, to never degenerate, therefore this fish is made breaded fish stick after edible method though certain benefit is arranged, but a small amount of the making eats when generally also having only the Spring Festival, and be usually according to said method edible.
The objective of the invention is to: provide a kind of high protein made from fresh-water fishes, low fat, under the situation of adding preservative agent not, can guarantee the quality under the normal temperature 4 months, preserved 5 months, instant, fresh freshwater fish cake and manufacturing process that mouthfeel is good are simple, the production technology of the fresh freshwater fish cake that is suitable for producing in batches.
Technical solution of the present invention is: a kind of fresh freshwater fish cake, it is made up of main material and auxiliary material, it is characterized in that: main material is fresh freshwater fish cutability, lard, cornstarch, fresh hen egg, water, auxiliary material is refined salt, natural flavor, paddy ammonium acid sodium, D-sorbite, vegetable protein, and the content % of raw material is:
| Material name | Content (%) | |
| Main material | Fresh freshwater fish cutability lard cornstarch fresh hen egg water | ??37-44 ??6-9 ??8-11.5 ??8-11 ??21-24 |
| Auxiliary material | Refined salt natural flavor paddy ammonium acid sodium D-sorbite vegetable protein | ??2-2.4 ??2-3 ??0.4 ??1-2 ??2-5 |
According to the dosage percentage of above-mentioned raw materials, manufacture the manufacturing that it is concrete by the following method
When following without this procedure)-→ flesh of fish, lard, spice cut respectively-→ main and auxiliary raw material mix stir-→ sabot heat moulding (temperature 95-100 ℃)-→ quantitatively become piece-→ asepsis vacuum packing-→ retort basket of packing into-→ put into retort high temperature sterilization (100 ℃-135 ℃ of temperature, pressure 0.2MPa)-→ retort cold and hot replace to temperature be below 50 ℃, take out when pressure is zero-→ goods air dry 4 hours.Dried goods are packed into and are finished product behind the packing box.When fresh freshwater fish cake protein content height, the fat content made of manufacturing process is low by above-mentioned batching percentage, instant, and the quality exquisiteness, mouthfeel is sliding tender, and the holding time is long, and the following shelf-life of normal temperature is 4 months, and storage life is 5 months.
Advantage of the present invention is:
1. product long shelf-life, the following shelf-life of normal temperature is 4 months, storage life is 5 months.
2. product does not contain anticorrisive agent and artificial color.
3. prescription is reasonable, and product is high protein, low-fat food.
4. manufacturing process is simple, is fit to produce in batches.
That the present invention will be further described is as follows below in conjunction with embodiment:
The present invention is a kind of composition of raw materials and manufacture technology that adopts fresh freshwater fish to manufacture breaded fish stick, the composition of raw materials of this breaded fish stick is divided into main material and auxiliary material, main material is fresh freshwater fish cutability, lard, cornstarch, fresh hen egg, water, and auxiliary material is refined salt, natural flavor, paddy ammonium acid sodium, D-sorbite, vegetable protein composition.
The general percentage composition of its raw material is:
| Material name | Content (%) | |
| Main material | Fresh freshwater fish cutability lard cornstarch fresh hen egg water | ?37-44 ?6-9 ?8-11.5 ?8-11 ?21-24 |
| Auxiliary material | Refined salt natural flavor paddy ammonium acid sodium D-sorbite vegetable protein | ?2-2.4 ?2-3 ?0.4 ?1-2 ?2-5 |
The preferred content percentage of its raw material is:
| Material name | Content (%) | |
| Main material | Fresh freshwater fish cutability lard cornstarch fresh hen egg water | ??39-43 ??7-8 ??8-10.5 ??8-10 ??22-23 |
| Auxiliary material | Refined salt natural flavor paddy ammonium acid sodium D-sorbite vegetable protein | ??2-2.3 ??2.1-2.7 ??0.4 ??1-1.8 ??2-4 |
According to above-mentioned raw material dosage percentage, manufacture according to following processing step, the first step, manually fish scale, the internal organ with fresh fish remove afterwash; In second step, manually remove fish-skin, fish-bone, pick out the cutability of fish; The 3rd step, the cutability of fish is carried out rinsing, the lard raw material is cleaned the back rough lumber and is become block, and the fresh hen egg raw material is carried out yellow clearly the separation by seperator; The 4th step refrigerated 10-15 minute if environment temperature is put into refrigerator in time more than 10 ℃ with above three kinds of raw materials, and the temperature in the refrigerator should be below 5 ℃, if environment temperature does not adopt this step process in time below 10 ℃; In the 5th step, the flesh of fish, the lard of rough lumber and spice are put into cutmixer respectively cut and mix; In the 6th step, the raw material mixed and cornstarch, freshly-slaughtered poultry are pale blue with cutting, water, refined salt, the sour sodium of paddy ammonium, D-sorbite, vegetable protein are put into mixer in the lump and is stirred well to pulpous state; The 7th step, the main and auxiliary raw material that is stirred to pulpous state is packed in the forming disk, put into temperature and be 95-100 ℃ steam box steaming moulding in 10-15 minute; The 8th step is by quantitatively cutting into bulk on the packing box; In the 9th step, in desinfection chamber, carry out vacuum packaging; The tenth step was put into retort basket with the goods after the vacuum packaging; In the 11 step, put into retort high temperature sterilization (100 ℃-135 ℃ of temperature, pressure 0.2MPa) 20-35 minute together with retort basket; The 12 step, in retort cold and hot replace to temperature be below 50 ℃, take out when pressure is zero; In the 13 step, the goods of taking-up were put into the air air dry 4 hours, promptly became the finished product of fresh freshwater fish cake.
The fresh freshwater fish cake of making according to above batching and technology has the quality exquisiteness, and mouthfeel is sliding tender, is cut into good toughness after the sheet, instant steams, rinses, boiled dinner usefulness, and Cold and hot food is with all can, and the shelf-life is 4 months at normal temperatures, and storage life is 5 months, is a kind of old, young all suitable savoury food.
Claims (2)
1. fresh freshwater fish cake, it is made up of main material and auxiliary material, it is characterized in that: main material is fresh freshwater fish cutability, lard, cornstarch, fresh hen egg, water, auxiliary material is refined salt, natural flavor, paddy ammonium acid sodium, D-sorbite, vegetable protein, and the content % of raw material is: fresh freshwater fish cutability 37-44%, lard 6-9%, cornstarch 8-11.5%, fresh hen egg 8-11%, water 21-24%, refined salt 2--2.4%, natural flavor 2-3%, paddy ammonium acid sodium 0.4%, D-sorbite 1-2%, vegetable protein 2-5%.
2. manufacture method that is used for the described fresh freshwater fish cake of claim 1, it is characterized in that: manufacture method is: earlier fresh freshwater fish is scaled, the internal organ afterwash, remove fish-skin, fish-bone, pick out cutability and carry out rinsing, simultaneously lard is cleaned rough lumber, the clear yellow separation of egg, if environment temperature fresh fish cutability just more than 10 ℃ the time, lard after the rough lumber, yolk refrigeration after separation 10-15 minute, to oppress again, lard, natural flavor cuts respectively, then main auxiliary material is mixed and stir, stir the moulding of under temperature, heating of 95 ℃-100 ℃ of back sabots, smear egg yolk on the surface after the moulding, quantitatively become again piece carry out then asepsis vacuum packing with vacuum packaging after the breaded fish stick retort basket of packing into, putting into temperature is 100 ℃-135 ℃, high temperature sterilization in the retort of pressure 0.2MPa, being cooled to temperature in retort is below 50 ℃, take out when pressure is zero, allow its goods air dry promptly make fresh freshwater fish cake in 4 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97109187A CN1062723C (en) | 1997-07-31 | 1997-07-31 | Fresh freshwater fish cake and producing process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97109187A CN1062723C (en) | 1997-07-31 | 1997-07-31 | Fresh freshwater fish cake and producing process thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1207260A true CN1207260A (en) | 1999-02-10 |
| CN1062723C CN1062723C (en) | 2001-03-07 |
Family
ID=5170998
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97109187A Expired - Fee Related CN1062723C (en) | 1997-07-31 | 1997-07-31 | Fresh freshwater fish cake and producing process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1062723C (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1114364C (en) * | 1999-12-02 | 2003-07-16 | 张利华 | Fish sausage |
| CN101120797B (en) * | 2007-08-20 | 2010-09-08 | 曹凤玉 | Chicken cake, chicken cake slice and preparation method thereof |
| CN1849072B (en) * | 2003-07-10 | 2011-01-19 | 卡夫食品环球品牌有限责任公司 | Bakeable, lubricious, sweet, creamy, low-moisture filler products and process for preparation |
| CN101983570A (en) * | 2010-11-30 | 2011-03-09 | 长沙理工大学 | Green production method of chilled fillets |
| CN101984859A (en) * | 2010-06-13 | 2011-03-16 | 昆山市周庄绿尔康食品有限公司 | Method for preparing fish-and-rice mixed breaded fish sticks by using microorganism leavening agent |
| CN101224018B (en) * | 2008-02-01 | 2011-08-24 | 浙江工商大学 | High starch contained fish meat restructured food and producing method thereof |
| CN102599551A (en) * | 2012-04-14 | 2012-07-25 | 龙岩市益美佳食品工贸有限公司 | Fish-cake making method |
| CN103478769A (en) * | 2013-09-10 | 2014-01-01 | 施秉县天籁农产品有限公司 | Formula of fish gensing cake |
| CN104223188A (en) * | 2013-06-18 | 2014-12-24 | 浙江海洋学院 | Processing method of mackerel cake leisure food |
| CN104544122A (en) * | 2014-12-31 | 2015-04-29 | 黄冈职业技术学院 | Kidney-benefiting fish cake and preparation method thereof |
| CN106616539A (en) * | 2016-12-27 | 2017-05-10 | 来安县阿净环保科技产品贸易有限公司 | All-matched fish cake |
| CN114831279A (en) * | 2022-05-23 | 2022-08-02 | 大连诚健餐饮管理集团有限公司 | Method for making fresh fish cake |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028264B (en) * | 2010-12-08 | 2013-03-13 | 福州百洋海味食品有限公司 | Eel bread and preparation method thereof |
| CN103300418A (en) * | 2013-06-27 | 2013-09-18 | 韦耀康 | Production processing technology of fish tofu |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0326294A1 (en) * | 1988-01-22 | 1989-08-02 | Takeda Chemical Industries, Ltd. | Shaped foods of fish or meat and production thereof |
-
1997
- 1997-07-31 CN CN97109187A patent/CN1062723C/en not_active Expired - Fee Related
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1114364C (en) * | 1999-12-02 | 2003-07-16 | 张利华 | Fish sausage |
| CN1849072B (en) * | 2003-07-10 | 2011-01-19 | 卡夫食品环球品牌有限责任公司 | Bakeable, lubricious, sweet, creamy, low-moisture filler products and process for preparation |
| CN101120797B (en) * | 2007-08-20 | 2010-09-08 | 曹凤玉 | Chicken cake, chicken cake slice and preparation method thereof |
| CN101224018B (en) * | 2008-02-01 | 2011-08-24 | 浙江工商大学 | High starch contained fish meat restructured food and producing method thereof |
| CN101984859B (en) * | 2010-06-13 | 2014-05-07 | 苏州市多润多农业科技有限公司 | Method for preparing fish-and-rice mixed breaded fish sticks by using microorganism leavening agent |
| CN101984859A (en) * | 2010-06-13 | 2011-03-16 | 昆山市周庄绿尔康食品有限公司 | Method for preparing fish-and-rice mixed breaded fish sticks by using microorganism leavening agent |
| CN101983570A (en) * | 2010-11-30 | 2011-03-09 | 长沙理工大学 | Green production method of chilled fillets |
| CN101983570B (en) * | 2010-11-30 | 2012-07-04 | 长沙理工大学 | Green production method of chilled fillets |
| CN102599551A (en) * | 2012-04-14 | 2012-07-25 | 龙岩市益美佳食品工贸有限公司 | Fish-cake making method |
| CN104223188A (en) * | 2013-06-18 | 2014-12-24 | 浙江海洋学院 | Processing method of mackerel cake leisure food |
| CN103478769A (en) * | 2013-09-10 | 2014-01-01 | 施秉县天籁农产品有限公司 | Formula of fish gensing cake |
| CN104544122A (en) * | 2014-12-31 | 2015-04-29 | 黄冈职业技术学院 | Kidney-benefiting fish cake and preparation method thereof |
| CN106616539A (en) * | 2016-12-27 | 2017-05-10 | 来安县阿净环保科技产品贸易有限公司 | All-matched fish cake |
| CN114831279A (en) * | 2022-05-23 | 2022-08-02 | 大连诚健餐饮管理集团有限公司 | Method for making fresh fish cake |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1062723C (en) | 2001-03-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101697819A (en) | Fish paste and preparation method | |
| SU1692525A1 (en) | Culinary foodstuff of burbot | |
| CN101773255B (en) | Fermentation production method for offal fish sausage | |
| CN101664126B (en) | Preparing method of green dumplings | |
| CN1062723C (en) | Fresh freshwater fish cake and producing process thereof | |
| CN1337178A (en) | Instant edible fungus product and its production process | |
| CN101019664A (en) | Production process of instant abalone in soft package | |
| CN104397769A (en) | Constant-temperature circulating instant fish tofu and preparation method thereof | |
| CN104207152A (en) | Wrapping paste supplemented with bamboo shoot dietary fiber, application thereof and fish ball prepared from the same | |
| CN101283813B (en) | Instant complex type egg custard and its processing method | |
| CN103609988A (en) | Moringa vegetable paper and preparation method thereof | |
| CN106307168A (en) | Buckwheat and corn fish cakes and manufacturing method thereof | |
| CN104413477A (en) | Cuttlefish ball and production method thereof | |
| KR101823308B1 (en) | Method for manufacturing snow crab shell marinated in sauce | |
| CN1203785C (en) | Fresh water fish ball and its making process | |
| CN101564177A (en) | Formula of sausage comprising yak meat and glutinous rice bean and manufacture method thereof | |
| CN101317673B (en) | Quick-freezing laver sardine steak food and preparation thereof | |
| US3952111A (en) | Meat extender and process of making the same | |
| CN100399943C (en) | Special flavor fried pork and its production process | |
| CN106720954B (en) | Crystal transparent pet meat snack and production method thereof | |
| CN102524771A (en) | Red wine baked snail can | |
| CN114176169A (en) | Fresh cat food and preparation method thereof | |
| RU2646919C1 (en) | Method of production of boiled fish sausage products | |
| US2503282A (en) | Food products of comminuted animal tissue | |
| CN101744188A (en) | Animal and plant compound protein soybean production and manufacturing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| REG | Reference to a national code |
Ref country code: HK Ref legal event code: GR Ref document number: 1058930 Country of ref document: HK |