Processing method of mackerel cake leisure food

Abstract

The invention provides a processing method of a mackerel cake leisure food. The processing method comprises the following steps: preprocessing; separating flesh from the preprocessed mackerel and rinsing the flesh; putting the flesh in a chopper mixer and bending, adding the following materials based on the total weight of raw materials: 2%-3% of edible salt, 5%-7% of corn starch and 5%-10% of egg white and continuing blending for 15-25 minutes; performing flavoring and color mixing on the blended flesh, and spreading on a plate for molding; cooking the molded flesh in a steam cooker for 20-40 minutes; and finally, packaging the molded flesh in vacuum after the flesh is cooled. By taking the nutrient-rich mackerel flesh as the raw material, the minced fillet type leisure food is prepared by use of a reasonable processing method. The processing method of the mackerel cake leisure food is simple, and easy to operate; the obtained leisure food has the specific delicate flavor of fish flesh, also has the soft and spicy flavor of a spicy food, and is ready to eat and long in quality guarantee period; besides, the obtained leisure food has the characteristics of health, safety and nutrition, and further has huge market potential and wide market prospect.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a processing method of mackerel fish cake snack food. Background technique [0002] Mackerel (Pneumatophorus japonicus) belongs to the scombroid family, commonly known as mackerel, mackerel, mackerel, mackerel, etc., and is a pelagic warm-water mid- and pelagic fish. Mackerel body is stout and slightly flattened, spindle-shaped, generally 20-40cm in length, conical head, large eyes, well-developed eyelids, large mouth, upper jaw and lower jaw are equal in length, body is covered with fine round scales, the back is blue-black, there are some Regular dark blue markings, white belly with yellow tinge. Studies have shown that mackerel contains two unsaturated fatty acids with high nutritional value: eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). High content in quality. EPA and DHA are beneficial to the human body, promote the intellectual developme...

AI Technical Summary

Problems solved by technology

[0012] In recent years, the research trend on mackerel has increased to a certain extent, but most of the topics are research on mackerel farming and fishing techniques and canned food. There are not many research reports on mackerel leisure food, especially surimi food. The main reason is that mackerel has a high fat content. , the gel forming ability is weak, and its surimi products have poor elasticity, dark color and heavy fishy smell

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