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Fresh fish cake and preparation method thereof

A technology of fresh fish cakes and fish meat, which is applied in the field of traditional aquatic food and its preparation. It can solve the problems of single taste, narrow selection of consumers, inadequate fish cake packaging and storage technology, etc., and achieve the effect of improving taste and increasing nutrition

Inactive Publication Date: 2015-10-28
SICHUAN AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, no other ingredients are added to the industrially produced fish cakes, the taste is single, and consumers have limited choices. At the same time, due to the imperfect packaging and storage technology of fish cakes, the quality of the products cannot be fully guaranteed during long-distance transportation.

Method used

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  • Fresh fish cake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Example 1: Preparation of classic fresh fish cakes with original taste

[0022] (1) After cutting the fish, clean the fish body, use 3 parts of cooking wine, 2 parts of ginger juice and 0.4 part of pepper to remove the fishy smell on the surface, open the abdomen, remove the fish head, viscera, black film, etc., and then place it at a temperature of 0 ℃ clean water to wash thoroughly.

[0023] (2) The fish meat harvested by the meat harvester is fully sprayed and rinsed by the clear water sprayed by the spray pipe during the rotation of the drum, and then dehydrated to remove pigment, blood stains, odor, fat, residual dander and dirt etc., the water content of the fish meat is controlled at 85%.

[0024] (3) After the fish meat is rinsed and dehydrated, use a fine filter to remove impurities such as skin and bones, and at the same time use a fine filter to cut fish tissue and vegetable grains.

[0025] (4) Add 2.5 parts of refined salt precooled to 0°C, 0.3 parts of p...

Embodiment 2

[0030] Embodiment 2 The preparation of green and red pepper flavor or mushroom flavor fresh fish cake

[0031] (1) After cutting the fish, clean the fish body, use 3 parts of cooking wine, 2 parts of ginger juice and 0.4 part of pepper to remove the fishy smell on the surface, open the abdomen, remove the fish head, viscera, black film, etc., and then place it at a temperature of 5 ℃ clean water to wash thoroughly.

[0032] (2) The fish meat harvested by the meat harvester is fully sprayed and rinsed by the clear water sprayed by the spray pipe during the rotation of the drum, and then dehydrated to remove pigment, blood stains, odor, fat, residual dander and dirt Etc., the fish control water content is 84%.

[0033] (3) After the fish meat is rinsed and dehydrated, use a fine filter to remove impurities such as skin and bones, and at the same time use a fine filter to cut fish tissue and vegetable grains.

[0034] (4) Add 2.5 parts of refined salt, 0.3 parts of polyphosphat...

Embodiment 3

[0039] Example 3: Preparation of fresh fish cakes with hot and sour pickled pepper flavor

[0040] (1) After cutting the fish, clean the fish body, use 3 parts of cooking wine, 2 parts of ginger juice and 0.4 part of pepper to remove the fishy smell on the surface, open the abdomen, remove the fish head, viscera, black film, etc., and then place it at a temperature of 5 ℃ clean water to wash thoroughly.

[0041] (2) The fish meat harvested by the meat harvester is fully sprayed and rinsed by the clear water sprayed by the spray pipe during the rotation of the drum, and then dehydrated to remove pigment, blood stains, odor, fat, residual dander and dirt etc., the water content of fish meat is controlled at 82%.

[0042](3) After the fish meat is rinsed and dehydrated, use a fine filter to remove impurities such as skin and bone, and at the same time use a fine filter to cut fish tissue and vegetable grains.

[0043] (4) Add 2.5 parts of refined salt, 0.3 parts of polyphosphat...

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Abstract

The present invention discloses a fresh fish cake and a preparation method thereof. The fresh fish cakes are manufactured from the following raw materials in parts by weight: fresh fish meat 90-110 parts, water 20-30 parts, starch 10- 15 parts, pastry flour 6-10 parts, egg white 3-5 parts, edible salt 2-3 parts, monosodium glutamate 0.5-1.5 parts, white granulated sugar 1-3 parts, pepper powder 0.1-0.5 part, cooking wine 1- 5 parts, ginger juice 1-5 parts, polyphosphate 0.1-0.5 part, transglutaminase 0.1- 0.3 part and tea polyphenols 0.01-0.05 part. The present invention also discloses a fresh fish cake preparation method. The prepared fresh fish cakes have four flavors including classical original flavor, refreshing green and red pepper flavor, rich lentinus edodes flavor, and sour and spicy pickled chili flavor. The fresh fish cakes have the characteristics of being rich in protein, high in nutritional values and delicious in mouthfeel, etc., and have broad market prospects. The fresh fish cakes can produce demonstrating and driving effects for the development of modern aquatic food industry.

Description

technical field [0001] The invention relates to a traditional aquatic food and a preparation method thereof, in particular to a fresh fish cake and a preparation method thereof. Background technique [0002] The production of fish cake products in my country has a long history, but the awareness of fish cakes is not high, and the brand effect has not been actively reflected, which has also resulted in the situation of "raising in a deep boudoir without people knowing it". The fish cake industry is still in the initial stage of development, and the market is still dominated by fish cakes made by family workshops. The few branded fish cakes are unable to guide consumers out of the previous consumption patterns. [0003] At present, no other ingredients are added to fish cakes produced industrially, the taste is single, and consumers have limited choices. At the same time, due to the imperfect packaging and storage technology of fish cakes, the quality of the products cannot b...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/212A23L1/22A23L1/01A23L17/10A23L5/10A23L19/00A23L27/00
Inventor 李树红钟海霞胡强李美良但静李冉杨娟蒋然然陈治光陈海
Owner SICHUAN AGRI UNIV
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