Preparation method of fish cake

A production method and a technology for fish cakes, which are applied in the field of food processing, can solve the problems affecting the quality of fish cakes, poor flexibility, brittleness and dispersal, etc., and achieve the effects of pure taste, good flexibility and uniform color.

Active Publication Date: 2012-04-11
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the currently produced kamaboko has poor flexibility, especially after being refrigerated and stored in the refrigerator, the kamaboko becomes hard and brittle, brittle and easy to disperse, and honeycomb-like pores will form on the surface; this affects the quality of the kamaboko

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Immerse 2 kg of asparagus in a container filled with 80 liters of sodium bicarbonate solution with a concentration of 10-15%, put the container in a constant temperature water bath at 85-95°C for 1.5-2.5 hours, and take out the asparagus Rinse the vegetables, then put the asparagus in a pressure cooker, add 80 liters of distilled water, boil for 1.5 to 2.5 hours, cool down and filter to get the first filtrate, put the filter residue back into the pressure cooker, add 60 liters of distilled water, and boil for 0.8 to 1.2 hours. Cool down and filter to obtain the secondary filtrate, combine the first filtrate and the secondary filtrate, freeze and thaw in the refrigerator to obtain 0.6 kg of asparagus extract; then add 2.4 kg of minced fish, 1.2 kg of asparagus extract to 0.6 kg of asparagus extract Starch, 0.48 kg of minced pork fat and 0.6 kg of egg white, stir evenly, add 0.024 kg of ingredients prepared from refined salt and monosodium glutamate in a weight ratio of 3:...

Embodiment 2

[0017] It is basically the same as Example 1, except that the sodium bicarbonate solution is 70 liters, boiled with 70 liters of distilled water for the first time in the pressure cooker, and the filter residue is boiled again with 52.5 liters of distilled water to obtain 0.5 kg of asparagus extract, and then the asparagus is extracted Add 2.5 kg of minced fish, 1.5 kg of starch, 0.25 kg of minced pork fat and 0.5 kg of egg white to the mixture, stir evenly, add refined salt, monosodium glutamate, green onion and pepper in a weight ratio of 3:1:1~2:2~ 4. Prepare 0.05-0.075 kilograms of ingredients, and evenly smear 0.25 kilograms of egg yolk on the surface of the fish cake first product.

Embodiment 3

[0019] It is basically the same as Example 1, except that the sodium bicarbonate solution is 90 liters, boiled with 90 liters of distilled water for the first time in the pressure cooker, and the filter residue is boiled again with 67.5 liters of distilled water to obtain 0.7 kilograms of asparagus extract, and then the asparagus extract Add 2.4 kg of minced fish, 1.0 kg of starch, 0.35 kg of minced pork fat and 0.7 kg of egg white to the mixture, stir evenly, and add the ingredients 0. 048 to 0.068 kg, evenly smear 0.12 kg of egg yolk on the surface of the first fish cake.

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PUM

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Abstract

The invention discloses a preparation method of fish cake. The method comprises the following steps of: breaking the wall of asparagus with a sodium bicarbonate solution; extracting agar and the like of the asparagus with distilled water to obtain asparagus extracts mainly including agar; mixing the asparagus extracts with minced fillet, starch, minced pig fat meat and egg white; adding accessories and steaming in boiled water in a food steamer over strong fire to obtain a finished product of fish cake; and adding egg yolk into the finished product of fish cake and steaming in boiled water over strong fire to obtain the fish cake. The fish cake prepared by the method has relatively good flexibility, uniform color and pure mouthfeel; and after being refrigerated, the fish cake does not become hard or deform, and does not generate honeycomb holes.

Description

technical field [0001] The invention relates to food processing, in particular to a method for making fish cakes. Background technique [0002] Fish cake is a kind of cake-like food made from surimi as the main raw material, which is the crystallization of Jingchu food culture. The fish cake is fragrant and tender, rich in high-quality protein, niacin, taurine, intelligence-building nutrition DHA, EPA, vitamins A, D, B1, B2 and various inorganic salts necessary for the human body. It is a nutritious delicacy that conforms to the way of modern people's health preservation. While fully adopting the traditional formula that has lasted for thousands of years, kamaboko uses modern experimental technology to fully grasp the internal physical structure and formation principle of surimi products, so as to maximize its taste and deliciousness. Fish cake is made by stirring and mixing fish paste with starch, refined salt and monosodium glutamate, lard, eggs, pepper, peanut powder, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/337A23L1/0532A23L17/10A23L17/60A23L29/256
Inventor 徐年军胡伟孙雪
Owner NINGBO UNIV
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