Flavor fish cake taking fish and pork as main raw material and manufacture method thereof

Abstract

The invention discloses a manufacture method of flavor fish cake taking fish and pork as main raw materials. The method comprises the following steps: firstly, removing fishbone of a fresh fish, removing skin, washing the fish, performing fish separating, and mincing or blending the fish, so as to form minced fillet, and performing refined filtration on the minced fillet, so as to obtain refined minced fillet; secondly, performing boning on pork, picking out the skin, mixing fresh ginger into the pork, and mincing the pork, so as to form meat paste; thirdly, performing batching and seasoning on the minced fillet and the meat paste, and uniformly mixing the minced fillet and the meat paste, so as to obtain meat mash; fourthly, putting the meat mash into a high-pressure moist heat sterilizer to perform sterilization on the meat mash; fifthly, performing aseptic subpackage on the sterilized meat mash according to a conventional method, so as to obtain finished fish cake products. The method has the advantages that formula adjustment is performed on the basis of traditional fish cakes, the modern high-pressure moist heat sterilization process is adopted to replace the traditional steaming process, the advanced aseptic subpackage technology is adopted, the formula is reasonable, the process is advanced, the manufactured fish cakes are full of elasticity and toughness, not too cohere, not easy to get loose and not greasy and are nutrient-rich, the retention period can reach more than six months, the product quality is stable, and the method is applicable to industrial production.

Description

technical field [0001] The invention relates to a flavored fish cake with fish and pork as main raw materials and a preparation method thereof, belonging to the field of food. Background technique [0002] The Huanggang area of ​​Hubei Province has a long history of making fish cakes with fish and pork as the main raw materials. Almost every family makes fish cakes, and everyone likes to eat them. Fish cakes in the prior art are mostly processed and steamed by using minced fish, minced meat, starch, etc. as the main raw materials. [0003] 1. The traditional production method of kamaboko is handmade at home, and the storage period is short. Even if it is made in winter, the storage period is generally no more than ten days; if it is stored in cold storage, the product will become fluffy and brittle , lost its inherent flavor. [0004] 2. The family's hand-made method depends entirely on experience and oral instruction, and the formula is chaotic, and the taste and product ...

AI Technical Summary

Problems solved by technology

[0003] 1. The traditional production method of kamaboko is handmade at home, and the storage period is short. Even if it is made in winter, the storage period is generally no more than ten days; if it is stored in cold storage, the product will become fluffy and brittle , loses its inherent flavor

[0004] 2. The family’s hand-made method depends entirely on experience and oral instruction, and the formula is chaotic, and the taste and product quality vary widely, so it is impossible to uniform large-scale production

[0005] 3. It is very easy to be contaminated by miscellaneous bacteria during the production process, and there has been no better sterilization method

For example, in the Chinese patent application whose publication number is CN1207260A, the product is steamed, then vacuum-packed, and then sterilized with high-pressure moist heat, but there are two serious defects in this method: (1) the high-pressure wet-heat sterilization technology needs saturation The hot and humid steam can kill all kinds of bacteria when it comes into contact with the object to be sterilized. Therefore, generally only water-containing liquids in sealed packages and solids in non-sealed packages can be sterilized by high-pressure moist heat to achieve a better sterilization effect, while vacuum-packed fish The fish cake cannot be in contact with the saturated hot and humid steam, so the sterilization effect is very limited; (2) The fish cake is overheated after being cooked and autoclaved for the second time, and it is easy to gelatinize, deform and stick to the packaging bag

[0006] Due to the above defects, traditional kamaboko has been unable to achieve industrial scale production, which seriously limits the popularization and development of kamaboko, and cannot meet people's requirements

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