Pickle-grouper slide and processing technique thereof

A processing technology, a technology for grouper, applied in application, food preparation, food science and other directions, can solve the problems of difficult preservation of raw materials, high cost, etc., and achieve the effects of easy industrialization, simple and feasible process, and broad market prospects.

Inactive Publication Date: 2015-04-08
SHANDONG HELI AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the sauerkraut grouper slips consumed in restaurants are sold on the spot, and the co

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A sauerkraut grouper smoothie, comprising the following components by weight: 83% of frozen grouper fillets, 0.3% of Sichuan sauerkraut, 3% of fresh egg white, 2% of pig fat, 1.3% of starch, 5% of water, and compound phosphate 0.3%, salt 1.2%, monosodium glutamate 0.3%, xylitol 1.2%, white sugar 1.0%, rice wine 1%, fish flavor 0.4%.

[0021] Preferably, the frozen grouper fillets are frozen grouper fillets.

[0022] Preferably, the sauerkraut is Sichuan fermented low-salt pickles.

[0023] Preferably, the starch is potato starch.

[0024] Preferably, the rice wine is Shaoxing five-year-aged Huadiao wine.

[0025] A kind of processing technology of above-mentioned sauerkraut grouper slippery, comprises the following steps:

[0026] (1) Raw material thawing: put the frozen grouper fillet in the thawing room to thaw naturally, the thawing temperature is -2~2℃;

[0027] (2) Grinding meat: Grind the thawed grouper fillets with a 6mm orifice meat grinder, divide the groun...

Embodiment 2

[0034] A sauerkraut grouper smoothie, comprising the following components by weight: 82% of frozen grouper fillets, 1% of Sichuan sauerkraut, 2% of fresh egg white, 2.5% of pig fat, 1.6% of starch, 4% of water, and compound phosphate 0.4%, salt 1.8%, monosodium glutamate 0.8%, xylitol 1.5%, white sugar 0.8%, rice wine 0.7%, fish flavor 0.9%.

[0035] Preferably, the frozen grouper fillets are frozen grouper fillets.

[0036] Preferably, the sauerkraut is Sichuan fermented low-salt pickles.

[0037] Preferably, the starch is potato starch.

[0038] Preferably, the rice wine is Shaoxing five-year-aged Huadiao wine.

[0039] A kind of processing technology of above-mentioned sauerkraut grouper slippery, comprises the following steps:

[0040] (1) Raw material thawing: put the frozen grouper fillet in the thawing room to thaw naturally, the thawing temperature is -2~2℃;

[0041] (2) Grinding meat: Grind the thawed grouper fillets with a 6mm orifice meat grinder, divide the gro...

Embodiment 3

[0048] A sauerkraut grouper smoothie, comprising the following components by weight: frozen grouper fillet 85%, Sichuan sauerkraut 3%, fresh egg white 1%, pig fat 1%, starch 2%, water 3%, compound phosphate 0.5%, salt 1.5%, monosodium glutamate 0.6%, xylitol 1.4%, white sugar 0.3%, rice wine 0.5%, fish flavor 0.2%.

[0049] Preferably, the frozen grouper fillets are frozen grouper fillets.

[0050] Preferably, the sauerkraut is Sichuan fermented low-salt pickles.

[0051] Preferably, the starch is potato starch.

[0052] Preferably, the rice wine is Shaoxing five-year-aged Huadiao wine.

[0053] A kind of processing technology of above-mentioned sauerkraut grouper slippery, comprises the following steps:

[0054] (1) Raw material thawing: put the frozen grouper fillet in the thawing room to thaw naturally, the thawing temperature is -2~2℃;

[0055](2) Grinding meat: Grind the thawed grouper fillets with a 6mm orifice meat grinder, divide the ground grouper fillets into two...

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PUM

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Abstract

The invention discloses a pickle-grouper slide. The pickle-grouper slide is characterized by comprising the following components in percentage by weight: 80-85% of frozen grouper slices, 0.1-3% of pickles, 1-3% of fresh egg white, 1-3% of pig fats, 0.5-2% of starch, 1-5% of water, 0.1-0.5% of composite phosphate, 0.8-2.0% of table salt, 0.1-1.0% of monosodium glutamate, 0.2-1.5% of xylitol, 0.1-1.0% of white granulated sugar, 0.1-1.0% of yellow wine and 0.1-1.0% of fish essence. The invention further discloses a processing technique of the pickle-grouper slide. With the adoption of the technical scheme, the pickle-grouper slide and the processing technique disclosed by the invention have the beneficial effects famous dish pickle grouper is developed into the pickle-grouper slide, and formulated, industrialized and standardized production can be realized; a famous dish giant grouper is developed into a prefabricated conditioning food, that is, the pickle-grouper slide, and the characteristics of sanitation, high quality, convenience and the like are achieved; the processing technique of the pickle-grouper slide, which is provided by the invention is simple and feasible, convenient in realizing industrialization, and very wide in market prospect.

Description

technical field [0001] The invention relates to a fish slip and a processing technology thereof, in particular to a sauerkraut grouper slip and a processing technology thereof. Background technique [0002] With the improvement of living standards, people's pursuit of nutritious and healthy food is increasing rapidly. Quick-frozen food is widely accepted because it can better maintain the color, aroma, taste and nutrition of fresh food, and has become the main force in the food market. Traditional products such as fish tofu, fish balls, stuffed fish balls, beef balls, and chicken balls have always occupied a place in hot pot restaurants, Doulao, and Haidilao. , beef slippery, sauerkraut grouper slippery, etc.) products have become the new fashion of catering. At present, most of the sauerkraut grouper slips consumed in restaurants are sold on the spot, and the cost is high, the raw materials are not easy to preserve, and industrialized products are rare in the market. ...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
Inventor 张庆玉张玲庄云龙王秀芬
Owner SHANDONG HELI AGRI DEV
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