Processing method of fish-chicken composite type gelation food

A gelled food and processing method technology, applied in the field of food processing, can solve the problems of reducing food color, insufficient gelling strength, and lack of elasticity, and achieve the effect of improving gelling strength and making the taste more elastic
CN102907693AInactive Publication Date: 2013-02-06NANJING DADI REFRIGERATION FOOD
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
NANJING DADI REFRIGERATION FOOD
Publication Date
2013-02-06
Estimated Expiration
Not applicable · inactive patent
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Abstract

The invention discloses a processing method of a fish-chicken composite type gelation food. The method comprises the following steps of: a, respectively bleaching, dewatering and mincing fish and chicken, adding salt, liquid egg white and composite phosphate, and completely chopping, equably stirring and blending, then pickling for more than 12h, wherein a Na2CO3 solution with a pH value of 10.5-11.5 is used for bleaching; b, adding 0.5-0.7% of Tgase and 12-18% of isolated soybean protein, equably stirring and then filling the mixture in chitterlings, and oscillating for 5-10 minutes at a pressure of 200 plus or minus 50 MPa; and c, boiling and curing with water, cooling and preserving. The new-type pickled fish-chicken composite type gelation food prepared by the invention has tastes of chicken and fish at the same time and can well cater to the preferences of customers; and meanwhile, the gelation strength of the food is enhanced through the actions of high pressure and oscillation so that the taste is elastic.
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Description

technical field

[0001] The invention belongs to the technical field of food processing, in particular to the processing technology of meat jelly food. Background technique

[0002] Fish meat has the characteristics of high protein, low calorie, low cholesterol and delicious and tender taste. At present, most of the gel-molded meat products on the market use a single type of meat, such as chicken, beef or chicken, and thus cannot have the advantages of both. In addition, in the process of making gelatinized food, the gelatinization strength of fish meat is usually not enough after compounding with meat products such as chicken due to its tenderness and low gelation strength, and the meat is soft and inelastic, and the color quality of the food will be reduced. Contents of the invention

[0003] Purpose of the invention: In order to overcome the deficiencies in the prior art, the present invention provides a processing method for a fish-meat-chicken composite gel food. The ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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