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Constant-temperature circulating instant fish tofu and preparation method thereof

A normal temperature, tofu technology, applied in food preparation, food science, application, etc., can solve the problems of nutrient loss, masking fish flavor, large amount of water addition, etc., achieve delicious taste, high structural quality, and reduce the amount of addition.

Inactive Publication Date: 2015-03-11
FUJIAN HAIYI FOOD BEVERAGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above method has the following disadvantages: 1. The amount of water added is large; 2. The vacuum frying operation is complicated; 3. The stewed fish tofu conceals the fish flavor of the fish tofu itself and causes the loss of nutrients

Method used

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  • Constant-temperature circulating instant fish tofu and preparation method thereof
  • Constant-temperature circulating instant fish tofu and preparation method thereof
  • Constant-temperature circulating instant fish tofu and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A method for making instant fish tofu for normal temperature circulation, comprising the following steps:

[0030] Weigh raw materials according to the following proportions:

[0031]

[0032]

[0033] The rest is ice water;

[0034] (1) Beating: Frozen surimi is chopped into powder with a chopping machine in a half-thawed state, added salt and crushed for 8 minutes, and the salt-soluble protein and collagen protein in the surimi are fully crushed, and the temperature is controlled at 5 ℃;

[0035] (2) Adding and stirring: add soybean oil, white sugar, salt and monosodium glutamate to the frozen surimi obtained in step (1), and stir evenly;

[0036] (3) Add the remaining materials and chop: add konjac gum, potato starch and water to the frozen surimi obtained in step (2), the temperature of the water is 0°C, chop and mix for 5 minutes to obtain a cake-like material;

[0037] (4) Forming and steaming to make a billet: put the cake-like material obtained in step ...

Embodiment 2

[0041] A method for making instant fish tofu for normal temperature circulation, comprising the following steps:

[0042] Weigh raw materials according to the following proportions:

[0043]

[0044] The remainder is water, and the temperature of said water is 0°C.

[0045] The preparation method of the instant fish tofu circulated at normal temperature, the process steps are as follows:

[0046] (1) Beating: Frozen minced surimi is chopped into powder with a chopping machine in a half-thawed state, added salt and beaten for 10 minutes, and the salt-soluble protein and collagen protein in the surimi are fully crushed out, and the temperature is controlled at 8 ℃;

[0047] (2) Adding and stirring: add soybean oil, white sugar, salt and monosodium glutamate to the frozen surimi obtained in step (1), and stir evenly;

[0048] (3) Add the remaining materials and chop: add konjac gum, potato starch and water to the frozen surimi obtained in step (2), the temperature of the wa...

Embodiment 3

[0053] A method for making instant fish tofu for normal temperature circulation, comprising the following steps:

[0054] Weigh raw materials according to the following proportions:

[0055]

[0056] The remainder is water, and the temperature of the water is 5°C.

[0057] The preparation method of the instant fish tofu circulated at normal temperature, the process steps are as follows:

[0058] (1) Beating: Frozen surimi is chopped into powder with a chopping machine in a semi-thawed state, added salt and crushed for 8-15 minutes, and the salt-soluble protein and collagen protein in the surimi are fully crushed, and the temperature is controlled at 5°C;

[0059] (2) Adding and stirring: add soybean oil, white sugar, salt and monosodium glutamate to the frozen surimi obtained in step (1), and stir evenly;

[0060] (3) Add the remaining materials and chop and mix: add konjac gum, potato starch and water to the frozen surimi obtained in step (2), the temperature of the wat...

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Abstract

The invention relates to the field of instant fish products, and particularly relates to a constant-temperature circulating instant fish tofu and a preparation method thereof. The constant-temperature circulating instant fish tofu is prepared from the following raw materials in percentage by mass: 50-70 percent of frozen fish meal, 7-9 percent of potato starch, 5-6 percent of soybean oil, 1-3 percent of edible salt, 0.7-1.2 percent of white sugar, 0.5-1 percent of monosodium glutamate, 0.1-0.2 percent of konjac glucomannan and the balance of water. The fish tofu prepared by the preparation method for the constant-temperature circulating instant fish tofu can be circulated under a condition of constant temperature; the preparation raw materials comprise konjac glucomannan instead of separation proteins, so that the heat stability of the fish tofu is improved, and the adding amount of water is reduced; the obtained fish tofu is high in elasticity and toughness and is high in quality; as the obtained fish tofu is not marinated, the original fish meat fragrance of the fish tofu is better retained, and the fish tofu can be stored under normal temperature; moreover, the fish tofu can be eaten after being unbagged; meanwhile, unbagging is convenient, and the fish tofu tastes delicious and is rich in nutrition.

Description

technical field [0001] The invention relates to the field of ready-to-eat fish products, in particular to a normal-temperature circulating instant fish tofu and a preparation method thereof. Background technique [0002] my country is a big fish production and consumption country. There are many varieties of fish products, including fresh and live products, primary processed refrigerated and packaged clean vegetables, and deep-processed fish products. Among the many deep-processed fish products, fish tofu is one of them. Fish tofu is a kind of fish products. Fish tofu is a high-protein, low-fat, nutritious food. It has a good golden appearance and eliminates the fishy smell of fish. It is favored by many consumers. Fish tofu is made of fish meat (or surimi) as the main raw material, and is processed by muddying, extrusion molding, and aging. [0003] In recent years, with the improvement of people's living standards and the acceleration of the pace of life, people's requir...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/214A23L17/10A23L19/10
CPCA23L5/11A23L17/70A23L19/15
Inventor 卞智英
Owner FUJIAN HAIYI FOOD BEVERAGE
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