Seafood stick and processing method thereof

A processing method and seafood technology, applied in application, food preparation, food science and other directions, can solve the problems of monotonous taste of seafood sticks and single processing method, and achieve the effect of rich nutrition, comprehensive nutrition matching, and make up for the monotonous processing method and taste.

Inactive Publication Date: 2013-01-02
PENGLAI HUIYANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims at the defects of monotonous taste and single processing method of existing seafood sticks, and provides a seafood stick rich in nutrition, unique in flavor, and in compliance with hygienic standards and a processing method thereof

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1) Pretreatment: After thawing, cut the squid into 0.3-0.5cm granules, the center temperature of the fish is about -0.2℃, chop the chicken into 1-1.2cm granules, hand-cut the shrimp into 0.8 ~1.0cm segments.

[0031] 2) Preparation: Take 2000 grams of squid pretreated in the previous step, 1200 grams of chicken, and 900 grams of shrimp, then put the squid and chicken together and stir for 3 minutes, and then add seasoning (seasoning includes 20 grams of salt) , 40 grams of monosodium glutamate, 40 grams of sugar, 20 grams of grilled chicken marinade, 4 grams of spicy essence, 80 grams of special powder for fish products), blend for 5 minutes, and finally add shrimps, blend evenly, and get mixed raw materials. Note: a. Do not stir for too long to prevent the stuffing from becoming soft; b. Turn off the power and pay attention to safety.

[0032] 3) Molding: Use a mold to process the mixed raw materials obtained in the previous step into a flat cylindrical shape. Require...

Embodiment 2

[0037] 1) Pretreatment: After thawing, cut the squid into 0.3-0.5cm granules, the center temperature of the fish is about -0.2℃, chop the chicken into 1-1.2cm granules, hand-cut the shrimp into 0.8 ~1.0cm segments.

[0038] 2) Preparation: Take 2200 grams of squid pre-treated in the previous step, 1250 grams of chicken, and 950 grams of shrimp, then put the squid and chicken together and stir for 3 minutes, and then add seasoning (seasoning includes 24 grams of salt) , 44 grams of monosodium glutamate, 44 grams of sugar, 40 grams of grilled chicken marinade, 8 grams of spicy essence, 120 grams of special powder for fish products), blend for 5 minutes, and finally add shrimps, blend evenly, and get mixed raw materials. Note: a. Do not stir for too long to prevent the stuffing from becoming soft; b. Turn off the power and pay attention to safety.

[0039]3) Molding: Use a mold to process the mixed raw materials obtained in the previous step into a flat cylindrical shape. Requir...

Embodiment 3

[0044] 1) Pretreatment: After thawing, cut the squid into 0.3-0.5cm granules, the center temperature of the fish is about -0.2℃, chop the chicken into 1-1.2cm granules, hand-cut the shrimp into 0.8 ~1.0cm segments.

[0045] 2) Preparation: Take 2500 grams of squid pretreated in the previous step, 1300 grams of chicken, and 1000 grams of shrimp, then put the squid and chicken together and stir for 3 minutes, and then add seasoning (seasoning includes 30 grams of salt) , 45 grams of monosodium glutamate, 45 grams of sugar, 45 grams of grilled chicken marinade, 12 grams of spicy essence, 120 grams of special powder for fish products), blend for 5 minutes, and finally add shrimps, blend evenly, and get mixed raw materials. Note: a. Do not stir for too long to prevent the stuffing from becoming soft; b. Turn off the power and pay attention to safety.

[0046] 3) Molding: Use a mold to process the mixed raw materials obtained in the previous step into a flat cylindrical shape. Requ...

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PUM

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Abstract

The invention relates to a seafood product and a processing method thereof, and in particular relates to a seafood stick combined with chicken and shrimp meat and a processing method thereof. The seafood product disclosed by the invention comprises the following raw materials in parts by weight: 2000-2500 parts of sleeve fish, 1200-1300 parts of chicken, 900-1000 parts of shrimp meat, 200-300 parts of condiment, 20-25 parts of paste and 25-35 parts of bread flour. The seafood product disclosed by the invention is processed by virtue of the steps of preprocessing, preparing, moulding, quick freezing, smearing the paste and bread flour and frozen packaging, thus nutrients of seafood and chicken are fully utilized, the seafood and the chicken are mutually matched, the characteristics of the seafood and meat are combined, the defect that the seafood on the market adopts single processing manner and taste is monotonous are made up, and the seafood product disclosed by the invention has the characteristics of developmental nutrition, freshness, delicious taste and reasonable and comprehensive nutrition collocation.

Description

technical field [0001] The invention relates to an aquatic food and a processing method thereof, in particular to a seafood stick made of deep-sea squid combined with chicken and shrimp and a processing method thereof. Background technique [0002] China's aquatic food processing has a long history and various processing methods. With the advancement of science and technology and the introduction of advanced production equipment and processing technology, it has developed from the past primary processing and rough processing to intensive processing, and pursues diversification and serialization. Since 1945, especially in the past 20 or 30 years, aquatic frozen food has been a new product that has developed rapidly in industrial countries such as the United States, Europe, and Japan. This is of great significance for reducing the labor intensity of cooking, improving diet and aquatic food processing, and shifting from primary processing of preservation to advanced processing ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/333A23L1/29A23L17/50A23L33/00
Inventor 牟伟丽孙艳君张道旭李建利
Owner PENGLAI HUIYANG FOOD
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