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Method for preparing expansion minced fillet sandwich cake by utilizing secondary microwaves

A technology of puffed fish and sandwich cakes, which is applied in food preparation, food forming, food coating, etc., can solve the problems of single form and insufficient taste, and achieve the effect of easy peeling, rich taste and easy control

Active Publication Date: 2013-10-23
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional surimi puffed product has a single form, and the taste is not rich enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1) Seasoning of surimi: For every 100g of surimi, add 5g of cornstarch, 1g of edible salt, 1g of egg white, 0.5ml of rice wine, 0.5g of five-spice powder, mix well and season;

[0026] 2) Pressing surimi cake: after step 1) mix well and season the surimi, beat it for 10 minutes, put it in the mold and press it, the thickness of the tablet is 0.2cm;

[0027] 3) The surimi cake is formed, and the surimi cake formed in step 2) is baked in a 40°C drying oven for 120 minutes;

[0028] 4) Put the surimi cake formed in step 3) in a microwave oven with a power of 150W for puffing once, microwave for 90s, and the puffing rate is kept above 150%;

[0029] 5) Fill the surimi cake puffed once in step 4) with 4g per square centimeter, and add 15g of sesame powder sieved through a 60-mesh sieve for every 100g of butter, and mix well.

[0030] 6) Put the puffed surimi cake sandwiched in step 5) in a microwave oven with a power of 150W for secondary puffing, microwave for 30s, and the...

Embodiment 2

[0033] 1) Seasoning of surimi: For every 100g of surimi, add 10g of cornstarch, 1.5g of edible salt, 2g of egg white, 1ml of rice wine, 0.7g of five-spice powder, mix well and season;

[0034] 2) Surimi cake pressing: after step 1) mix well and season the surimi, beat it for 20 minutes, put it in the mold and press it into tablets, the thickness of the tablets is 0.3cm;

[0035] 3) The surimi cake is formed, and the surimi cake formed in step 2) is baked in a 55°C drying oven for 40 minutes;

[0036] 4) Put the surimi cake formed in step 3) in a microwave oven with a power of 200W for puffing once, microwave for 100s, and the puffing rate remains above 150%;

[0037] 5) Fill the surimi cake puffed once in step 4) with 5g per square centimeter, and add 15g of peanut powder sieved through a 60-mesh sieve for every 100g of butter, and mix well.

[0038] 6) Put the puffed surimi cake sandwiched in step 5) in a microwave oven with a power of 200W for secondary puffing, microwave f...

Embodiment 3

[0041] 1) Seasoning of surimi: For every 100g of surimi, add 15g of cornstarch, 2g of edible salt, 3g of egg white, 1.5ml of rice wine, 0.6g of five-spice powder, mix well and season;

[0042] 2) Pressing surimi cake: after step 1) mix well and season the surimi, beat it for 30 minutes, put it in the mold and press it into tablets, the thickness of the tablet is 0.5cm;

[0043] 3) The surimi cake is formed, and the surimi cake formed in step 2) is baked in a 45°C drying oven for 75 minutes;

[0044] 4) Put the surimi cake formed in step 3) in a microwave oven with a power of 300W for puffing once, microwave for 120s, and the puffing rate remains above 150%;

[0045] 5) Fill the surimi cake puffed once in step 4) with 6g per square centimeter, and add 15g of seaweed powder passed through a 60-mesh sieve, and mix well.

[0046] 6) Put the puffed surimi cake sandwiched in step 5) in a microwave oven with a power of 300W for secondary puffing, microwave for 50s, and the puffing r...

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Abstract

The invention relates to a method for preparing an expansion minced fillet sandwich cake by utilizing secondary microwaves. The method comprises the following steps of: adding minced fillet, corn starch, edible salt, egg white, millet wine and five spice powder to uniformly stir and season, blending the minced fillet, the corn starch, the edible salt, the egg white, the millet wine and the five spice powder so as to place in a mould for carrying out tabletting, wherein the tabletting thickness is 0.2-0.5cm; baking the tabletting pieces in a drying oven at 40-60 DEG C, placing the tabletting pieces in a microwave oven the power of which is 150-700W for carrying out primary expansion, treating the expanded tabletting pieces under the microwaves for 90-200s; sandwiching the tabletting pieces, placing the expansion minced fillet sandwich cake after the sandwiching in the microwave oven the power of which is 150-700W for carrying out secondary expansion, treating under the microwaves for 30-120s, cutting, shaping, spraying oil and drying the expanded minced fillet sandwich cake according to specification requirements, so as to obtain the expanded minced fillet sandwich cake. The method provided by the invention has the advantages that the minced fillet cake is subjected to the sandwiching, so that the taste of the minced fillet is rich; as the secondary expansion is carried out, the problems that the minced fillet cake at a contacting part of cream and the minced fillet is prevented from being over-hard or burning, the expansion is not thorough, the sandwich and the minced fillet cake are easy to peel can be solved, and the moisture of the minced fillet sandwich cake is easy to control.

Description

technical field [0001] The invention relates to a method for preparing puffed minced fish sandwich cake with secondary microwave. Background technique [0002] Surimi is fish paste that has been minced, crushed or chopped. It has the characteristics of fresh fragrance of fish meat, delicate taste, strong fragrance and beautiful appearance. In recent years, my country's surimi products industry has made great progress. From the past production of squid balls, shrimp balls and other single varieties, it has developed into a series of new surimi products and frozen prepared foods, such as fish sausages, fish sausages, and simulated crab meat. , Simulated shrimp, simulated scallops, fish cakes and other surimi products. [0003] Microwave puffing means that microwave energy reaches the deep layer of the material and converts it into heat energy, which will quickly evaporate the water in the deep layer of the material to form a higher internal steam pressure condition, forcing t...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23P1/14A23L17/10A23P20/25
Inventor 汪兰吴文锦熊光权李新程薇乔宇廖李王俊
Owner FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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