A kind of aquatic collagen fish cake and preparation method thereof
A technology of aquatic collagen and collagen, which is applied in the field of food processing, can solve problems such as the inability to effectively guarantee product quality, single texture and variety, and difficult processes, and achieve the effects of preventing water evaporation, convenient eating, and simple operation
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[0021] The preparation method of aquatic collagen fish cake of the present invention comprises the following steps:
[0022] S001, first make the raw material of aquatic collagen into gel peptone with a mass concentration of 5-10% collagen protein; then cut it into 1cm small cubes, add it to a chopping machine to chop, and fully chop and mix until it becomes a slurry;
[0023] S002, add a protein crosslinking agent to the slurry obtained in the above step S001, and fully mix and chop for 1 to 2 minutes;
[0024] S003. Add the chopped aquatic meat slurry or minced meat to the slurry obtained in the above step S002, and fully chop and mix for 1-2 minutes;
[0025] S004. In the above step S003, add egg white, vegetable protein, starch, fatty meat and seasonings and mix well;
[0026] S005. Pour the slurry obtained in the above step S004 into a mold box, and mold it at 0-8°C for 4-12 hours to obtain a rough-processed product;
[0027] S006, smear a layer of egg yolk on the surfa...
Embodiment 1
[0031] Embodiment 1 of the present invention Aquatic collagen fish cake is made up of the raw material of following mass percentage:
[0032] Aquatic collagen peptone 62%, eel pulp 5%, protein cross-linking agent 0.2%, egg white 4%, egg yolk 0.15%, vegetable protein 3.15%, starch 9.5%, fat pork 8%, seasoning 8%.
[0033] Among them, the aquatic collagen in this embodiment 1 is selected from various aquatic products such as meat, skin, scale, and bone as raw materials; the protein cross-linking agent adopts gluconolactone; the vegetable protein adopts wheat protein; the seasoning Salt accounts for 25% of the total seasoning, sugar 20%, monosodium glutamate 20%, yeast extract 8%, plant hydrolyzed protein 4%, scallion white 8%, ginger 7%, garlic 8%.
[0034] The preparation method of the embodiment of the present invention 1 aquatic collagen fish cake, comprises the following steps:
[0035] S101. Choose the meat, skin, scale, bone, etc. of various aquatic products as raw materi...
Embodiment 2
[0044] Embodiment 2 of the present invention aquatic product collagen fish cake, is made up of the raw material of following mass percentage:
[0045] Aquatic collagen peptone 52%, octopus grains 15%, protein cross-linking agent 0.2%, egg white 4%, egg yolk 0.2%, vegetable protein 4.1%, starch 9%, fat pork 8%, seasoning 7.5%.
[0046] Among them, the aquatic collagen in this embodiment 2 is selected from various aquatic products such as meat, skin, scales, and bones; the protein cross-linking agent includes 0.1% gluconolactone and 0.1% glutamine transaminase; Wheat protein is used for the protein; the seasonings are 27% salt, 23% sugar, 18% monosodium glutamate, 7% yeast extract, 4% plant hydrolyzed protein, 7% scallion white, 7% ginger, and 7% garlic .
[0047] The preparation method of embodiment 2 of the present invention aquatic collagen fish cake, comprises the following steps:
[0048] S201. Choose the meat, skin, scale, bone, etc. of various aquatic products as raw ma...
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