A kind of baking type instant crisp fish cake and its manufacturing method
A manufacturing method and technology for crispy fish, which are applied in the directions of food ingredients, food science, food ingredients as taste improvers, etc., can solve the problems of high fat content and peroxide value, reduce the nutritional quality of fish cakes, etc. Conducive to mutual cross-linking and convenient consumption
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0044] Place 50kg of purchased silver carp frozen surimi at room temperature for 1 hour, cut into small pieces of approximately 3cm×3cm×2cm; grind 2kg of pork fat with a meat grinder; add 2kg of curdlan gum at a temperature of 55°C 20kg of water, placed in a water bath at 55°C and stirred for 10 minutes, then placed in a low-temperature box at 4°C for standby; pre-cooled the vacuum chopping machine to 5°C, added thawed surimi, and chopped at 1500rpm for 1min; Add 1.5kg of salt, continue chopping at 1500rpm for 1min; add 6kg of acetylated distarch phosphate, 3kg of octenyl succinic acid starch ester, 0.05kg of ginger juice, 0.2kg of monosodium glutamate, 2kg of pork fat, 0.2kg of transcorn Aminamidase, 22kg curdlan gum and 8kg ice water were mixed at 1500rpm for 1min, and finally at 3000rpm for 3min at high speed; during the chopping process, the temperature was controlled below 10°C by a refrigerator. Use a vacuum pump to control the vacuum degree above 0.6MPa; put the minced ...
Embodiment 2
[0046] The frozen surimi of silver carp purchased by 50kg (source is the same as in Example 1) is placed at room temperature for 1h, cut into small pieces of about 3cm * 3cm * 2cm; 3kg of pork fat is ground with a meat grinder. Add 10kg of water at a temperature of 55°C to 1kg of curdlan gum, place in a water bath at a temperature of 55°C and stir for 10 minutes, and then place it in a low-temperature box at 4°C for use. Preparation of spicy flavor seasoning: Cut the dried chili into thin filaments, then add 0.2kg dried chili shreds, 0.2kg prickly ash, 0.001kg salt and 0.004kg water to 1kg soybean oil, heat it on high heat until it foams, Slowly heat over low heat until uniform small bubbles appear, then turn off the heat, cool to room temperature and serve as spicy seasoning, set aside. Pre-cool the vacuum chopping machine to 5°C, add thawed surimi, chop and mix at 1000rpm for 1min; add 2kg of salt, continue chopping at 1000rpm for 1min; add 6kg of acetylated distarch phospha...
Embodiment 3
[0048] Place 50kg of purchased silver carp frozen surimi at room temperature for 1 hour, cut into small pieces of approximately 3cm×3cm×2cm; grind 2.5kg of pork fat with a meat grinder; add 3kg of curdlan gum at a temperature of 55°C 20kg of water, placed in a water bath at a temperature of 55°C and stirred for 10 minutes, and then placed in a 4°C low-temperature box for later use. Preparation of tomato-flavored seasoning: Mix 1kg tomato sauce, 0.2kg white sugar, 0.05kg white vinegar and 0.1kg salad oil evenly, boil it thick over low heat, cool to room temperature to get tomato-flavored seasoning, set aside. Pre-cool the vacuum chopping machine to 5°C, add thawed surimi, chop and mix at 1500rpm for 2min; add 1kg of salt, continue chopping at 1500rpm for 2min; add 4kg of acetylated distarch phosphate and 2kg of octane Starch alkenyl succinate, 0.05kg ginger juice, 0.3kg monosodium glutamate, 2.5kg pork fat, 0.2kg transglutaminase, 23kg curdlan, 0.8kg tomato flavor seasoning pre...
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More