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Instant mackerel fish roll and production method thereof

A production method, the technology of mackerel, applied in food preparation, food science, application, etc., can solve the problems of unsatisfactory market demand, nutrient loss, etc., and achieve the effect of promoting market repositioning, promoting transformation, and reducing nutrient loss

Inactive Publication Date: 2015-11-25
HUIAN RUIFANG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing fish rolls are all raw fish rolls, which adopt the frozen storage and distribution mode. Freezing raw fish rolls will inevitably cause nutritional loss and cannot meet market demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of preparation method of mackerel instant fish roll, comprises

[0020] (1) Raw material pretreatment: remove the head and viscera of the fresh mackerel and wash them. After cleaning, use a fish meat separator to separate the fish bones, fish skin and fish meat, and extract the separated fish meat to make mackerel surimi The three-layer meat is broken into particles with a particle diameter of 0.4 centimeters with a crusher, and the green onion is cut into particles with a particle diameter of 0.4 centimeters with a vegetable cutter; Mix to make a blended ingredient;

[0021] (2), 600 parts by weight of mackerel surimi were put into a blender and stirred for 10 minutes, then added 20 parts by weight of egg whites and blended ingredients and stirred for 10 minutes, then added 100 parts by weight of starch, 170 parts by weight of three-layer meat , 90 parts by weight of scallions are evenly stirred to make a semi-finished product;

[0022] (3) Put the semi-finish...

Embodiment 2

[0026] The preparation method of the instant fish roll provided in this example is the same as that of Example 1, the difference lies in the raw material formula, which specifically includes the following raw materials: 600 parts by weight of mackerel surimi, 150 parts by weight of three-layer meat, 130 parts by weight of starch, 80 parts by weight of scallion white parts by weight, 25 parts by weight of egg white, 12 parts by weight of monosodium glutamate, 7 parts by weight of refined salt, and 7 parts by weight of white sugar.

Embodiment 3

[0028] The method for making instant fish rolls provided in this example is the same as that of Examples 1 and 2, except that the raw material formula specifically includes the following raw materials: 600 parts by weight of mackerel surimi, 190 parts by weight of three-layer meat, 120 parts by weight of starch, 80 parts by weight of scallion white, 25 parts by weight of egg white, 8 parts by weight of monosodium glutamate, 7 parts by weight of refined salt, and 6 parts by weight of white sugar.

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PUM

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Abstract

Instant mackerel fish roll and production method thereof. The instant mackerel fish roll is prepared from the following raw materials by weight: 600 parts of mackerel, 150-190 parts of pork belly, 90-130 parts of starch, 80-120 parts of fistular onion stalk, 15-25 parts of egg white, 8-12 parts of monosodium glutamate, 3-7 parts of salt and 3-7 parts of sugar. The method comprises the steps of: (1) raw material pretreatment: preparing the mackerel into minced mackerel; chopping the pork belly and fistular onion stalk; and mixing monosodium glutamate, salt and sugar to prepare reconcile ingredients; (2) evenly stirring the minced mackerel in a blender, adding egg white and the reconcile ingredients, evenly stirring, then adding starch, pork belly and fistular onion stalk, and evenly stirring to obtain a semi-finished product; (3) filling the semi-finished product into casings to prepare raw fish roll; and (4) steaming the raw fish roll to obtain the instant fish roll.

Description

technical field [0001] The invention relates to a fish roll, in particular to an instant fish roll. Background technique [0002] Mackerel, also known as bamboo mackerel and earthfish, is an important marine fish in my country. Mackerel is low in cholesterol, rich in DHA elements that improve intelligence, a large amount of protein, amino acids, and trace elements such as calcium, iron, and sodium. , It also has therapeutic effects such as refreshing and anti-aging. Regular food has certain auxiliary effects on the treatment of anemia, premature aging malnutrition, postpartum weakness and neurasthenia. Existing fish rolls are all raw fish rolls, and the frozen storage and distribution mode is adopted. Freezing raw fish rolls will inevitably cause nutritional loss and cannot meet market demand. Contents of the invention [0003] The object of the invention is to provide a nutritious and healthy instant mackerel fish roll and a preparation method thereof for the deficiencies...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L17/00
Inventor 汪泳
Owner HUIAN RUIFANG FOOD CO LTD
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