Quick-frozen fish cake and processing method thereof

A processing method and quick-frozen fish technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of fishy smell, difficult molding, poor water retention, etc., and achieve the effect of elasticity and brittleness, high water retention, and golden color

Inactive Publication Date: 2013-01-23
NANJING DADI REFRIGERATION FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fish cake is a kind of food that people often eat in daily life. The existing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A quick-frozen fish cake, the composition of the quick-frozen fish cake includes by weight: 60 parts of minced fish, 20 parts of corn flour, 15 parts of green beans, 20 parts of corn, 30 parts of cassava flour, 20 parts of soybean protein isolate, 30 parts of water parts, 30 parts of chicken breast skin, 15 parts of egg white, 25 parts of onion, seasoning, food additives; said seasoning includes: 6 parts of salt, 6 parts of white granulated sugar, 4 parts of monosodium glutamate, 2 parts of meat powder, 2 parts of white pepper The food additives include: 3 parts of Teweixian, 4 parts of scallion essence, 5 parts of moisture retaining agent, and 2 parts of xylitol.

[0024] In this embodiment, the moisture retention agent is composed of sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate; the surimi is surimi made from freshwater fish; And meat powder can be purchased in the market.

[0025] A kind of processing method of quick-frozen fish tofu, d...

Embodiment 2

[0036] A quick-frozen fish cake, the composition of the quick-frozen fish cake comprises in parts by weight: 80 parts of minced fish, 30 parts of corn flour, 25 parts of green beans, 30 parts of corn, 40 parts of cassava flour, 10 parts of soybean protein isolate, 20 parts of water parts, 20 parts of chicken breast skin, 10 parts of egg white, 15 parts of onion, seasoning, food additives; said seasoning includes: 4 parts of table salt, 4 parts of white granulated sugar, 2 parts of monosodium glutamate, 1.5 parts of meat powder, 1 part of white pepper The food additives include: 2 parts of Teweixian, 3 parts of scallion essence, 4 parts of moisture retaining agent, and 1 part of xylitol.

[0037] In this embodiment, the moisture retention agent is composed of sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate; the surimi is surimi made from freshwater fish; And meat powder can be purchased in the market.

[0038] A kind of processing method of quick-fro...

Embodiment 3

[0049]A quick-frozen fish cake, the composition of the quick-frozen fish cake comprises in parts by weight: 70 parts of minced fish, 25 parts of corn flour, 20 parts of green beans, 25 parts of corn, 35 parts of cassava flour, 15 parts of soybean protein isolate, 25 parts of water parts, 25 parts of chicken breast skin, 13 parts of egg white, 20 parts of onion, seasoning, food additives; said seasoning includes: 5 parts of table salt, 5 parts of white granulated sugar, 3 parts of monosodium glutamate, 1.8 parts of meat powder, 1.5 parts of white pepper The food additives include: 2.5 parts of Teweixian, 3.5 parts of scallion oil essence, 4.5 parts of moisture retaining agent, and 1.5 parts of xylitol.

[0050] In this embodiment, the moisture retention agent is composed of sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate; the surimi is surimi made from freshwater fish; And meat powder can be purchased in the market.

[0051] A kind of processing meth...

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Abstract

The invention discloses a quick-frozen fish cake and a processing method thereof. The quick-frozen fish cake comprises the following constituents in parts by weight: 60-80 parts of surimi, 20-30 parts of corn meal, 15-25 parts of green beans, 20-30 parts of corns, 30-40 parts of tapioca starch, 10-20 parts of soybean protein isolate, 20-30 parts of water, 20-30 parts of chicken breast skin, 10-15 parts of egg white, 15-25 parts of onions, seasonings and food additives, wherein the seasonings comprise 4-6 parts of salt, 4-6 parts of white granulated sugar, 2-4 parts of monosodium glutamate, 1.5-2 parts of meat flavor powder and 1-2 parts of white pepper; and the food additives comprise 2-3 parts of flavor enhancer, 3-4 parts of onion oil essence, 4-5 parts of humectants and 1-2 parts of xylitol. The processing method of the quick-frozen fish cake comprises a series of processes of sampling, mixing, forming, cooling, frying, quick freezing, packaging, storing and the like. The quick-frozen fish cake provided by the invention has a high water-retaining property retention and a high nutritional value, is good in mouthfeel, golden in color, clean in aroma and heavy in flavor, is chewy and crispy and is oily but not greasy.

Description

technical field [0001] The invention relates to the technical field of food and food preparation, in particular to a quick-frozen fish cake and a processing method thereof. Background technique [0002] Fish cakes have always been regarded as traditional famous dishes. Wenzhou fish cakes and Ganzhou fish cakes are the most famous. The meat is tender, fresh but not fishy, ​​low in fat, and extremely nutritious. Fish cakes are a kind of food that people often eat in daily life. The existing fish cakes are not easy to form, have poor water retention and have fishy smell. Contents of the invention [0003] Purpose of the invention: In order to overcome the deficiencies in the prior art, the first purpose of the present invention provides a kind of quick-frozen fish cake. [0004] The second object of the present invention is to provide the processing method of this kind quick-frozen fish cake. [0005] Technical solution: In order to achieve the above purpose, the presen...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/29A23L17/10A23L33/00
Inventor 陈大弟
Owner NANJING DADI REFRIGERATION FOOD
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