Fish meat cake and processing method thereof

A technology of fish meat and surimi, which is applied in the field of fish meat glutinous rice cakes and its processing, which can solve the problems of consumer market restrictions and monotonous forms of surimi products, and achieve the effect of enriching varieties, enriching taste, and increasing stickiness

Inactive Publication Date: 2014-01-15
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to develop new surimi products, provide a kind of fish meat glutinous rice cakes obtained by mixing surimi with grain powder or bean powder and its processing method, to solve the monotonous form of surimi products in the prior art and the consumer market. limited defect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 1. Thaw half a kilogram of frozen surimi with tap water, until the surimi becomes soft, the surface temperature reaches 0℃, and the center temperature is -5℃;

[0032] 2. Pour the thawed surimi into the hollow beating machine for 5 minutes; then add 2.5% salt and 10% modified starch, adjust the water content to 20% and continue to defuse for 15 minutes, and then continue adding surimi for 20 % Modified starch, 30% egg white, 3 times glutinous rice flour, and then adjust the moisture content to 30%, then continue to smash for 30 minutes, and keep the surimi temperature below 10℃ during the above smashing process;

[0033] 3. After the beating is completed, wrap it with plastic wrap and leave it at room temperature for 30 minutes to wake up;

[0034] 4. After waking up the noodles, use the sliced ​​roasted yellow croaker as filling to make a pellet with a diameter of 3.5cm;

[0035] 5. Put a basket on the boiling water, put the shaped fish balls in, and cook for 20 minutes;

[003...

Embodiment 2

[0039] 1. Put half a kilogram of frozen surimi at room temperature to a semi-thawed state, that is, the surface temperature reaches 0°C and the center temperature reaches -3°C;

[0040] 2. Pour the thawed surimi into the hollow beating machine for 3 minutes; then add 1.5% salt and 5% modified starch, adjust the water content to 25% and continue to fold for 10 minutes, then continue adding 15% modified starch , 25% egg white, 2 times glutinous rice flour, and then adjust the moisture content to 40%, then continue to smash for 25 minutes, keep the surimi temperature below 10 ℃ during the smashing process;

[0041] 3. After the beating is completed, wrap it with plastic wrap and leave it at room temperature for 30 minutes to wake up;

[0042] 4. After waking up, make a hollow pill with a diameter of 3cm without adding fillings;

[0043] 5. Boil in boiling water for 20 minutes;

[0044] 6. Take out the cooked fish balls and wrap them in a layer of pre-fried soybean powder to obtain hollow ...

Embodiment 3

[0047] 1. Put half a kilogram of frozen surimi at room temperature to a semi-thawed state, that is, the surface temperature reaches 0°C and the center temperature reaches -3°C;

[0048] 2. Pour the thawed surimi into the hollow beating machine for 10 minutes; then add 3.5% salt and 15% modified starch, adjust the water content to 25% and continue to fold for 20 minutes, then continue adding 25% modified starch , 35% egg white, 4 times glutinous rice flour, then adjust the moisture content to 40% and continue to crush for 40 minutes. Keep the surimi temperature below 10°C during the crushing process.

[0049] 3. After the beating is completed, wrap it with plastic wrap and place it at room temperature for 30mmin to wake up the noodles;

[0050] 4. After waking up the noodles, use the crushed seaweed as filling to make a pellet with a diameter of 3 cm;

[0051] 5. Bake in the oven for 20 minutes;

[0052] 6. Take out the cooked fish balls and wrap them in a layer of shredded coconut to g...

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PUM

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Abstract

The invention discloses a fish meat cake and a processing method thereof. The fish meat cake is characterized by being a food prepared by mixing and cooking minced fillets, grain powder and / or soybean powder, wherein the mass ratio of the minced fillets to the grain powder to the soybean powder is 1: (2-1): 4; the grain powder and / or the soybean powder do not comprise a single flour component. Preferably, the fish meat cake comprises glutinous rice flour. The processing method is as follows: the minced fillets, the grain powder and / or the soybean powder are blended or cut for evenly mixing, and then still standing, cooking and powder wrapping are performed sequentially, so that the fish meat cake is obtained. The fish meat cake adopts fish protein and plant starch as main materials, and combines traditional desserts with seafood; the produced products have excellent nutritional value and commercial value. The fish meat cake provided by the invention is a novel product of the minced fillets, combines the rich nutrition of the minced fillets with the unique taste and features of the grain powder and / or the soybean powder, and enriches the types of the minced fillet products.

Description

Technical field [0001] The invention relates to a fine and deep processing technology of aquatic products, in particular to a surimi product, in particular to a surimi prepared by mixing and cooking surimi and grain flour or bean flour and a processing method thereof. Background technique [0002] Surimi is an intermediate material product with a certain shelf life that is obtained by meat harvesting, rinsing, fine filtration, dehydration, packaging, and freezing after pretreatment of fresh raw fish. Surimi products are made of surimi as the main raw material. After being crushed, shaped, heated, and cooled, a certain elastic high-protein and low-cholesterol product is formed. However, the surimi products currently on the market are monotonous. Fish meat and flour are often mixed and cooked. The products are mostly fish balls, fish rolls, and simulated crab meat. The consumer market is restricted. Glutinous rice cake is a popular traditional dessert. Glutinous rice has the funct...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/10A23L17/10A23L7/10
CPCA23L7/198A23L11/05A23L17/70A23P20/20A23V2002/00
Inventor 陈舜胜陈媛媛陆晓雨邱伟强莫东霖史思
Owner SHANGHAI OCEAN UNIV
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