Quick-frozen fish bricks or fish rolls and processing method thereof

A technology for quick-frozen fish bricks and fish rolls, which is applied in the field of food processing, and can solve problems such as the influence of appearance and eating taste, the preparation and taste of quick-frozen fish bricks or fish rolls, and the difficulty in grasping the taste, so as to achieve a rosy and bright appearance, increase the desire to buy, and improve the appearance Effect

Inactive Publication Date: 2017-11-24
信会东
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, most of the meat hot pot ingredients in the market are beef and mutton rolls and various meat and fish balls. There are relatively few quick-frozen fish bricks or fish rolls. It is difficult to grasp the preparation and tas

Method used

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  • Quick-frozen fish bricks or fish rolls and processing method thereof
  • Quick-frozen fish bricks or fish rolls and processing method thereof
  • Quick-frozen fish bricks or fish rolls and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Snapper fish meat 90g, water 10g, phosphorus-free water-retaining agent 0.8g, TG enzyme 0.3g, salmon meal 6g; clipper fish was cultured in a warm water environment at 16-24°C for 24 months; salmon meal particle size was 900 mesh;

[0030] Preparation process: 1) Weigh the fish meat of pincer fish, water, phosphorus-free water-retaining agent and salmon powder by weight, mix them, and manually stir and roll them to make them evenly mixed;

[0031] 2) Add TG enzyme, manually stir and roll, mix well;

[0032] 3) Manually make fish rolls;

[0033] 4) Quick-frozen at -40°C for 5 hours, ready to serve.

[0034] The appearance of the fish roll is rosy and bright, smooth and delicate; when it is shabu-shabu, the meat is firm and has a springy taste, which has the taste of salmon.

Embodiment 2

[0036] Huaitou catfish meat 100g, water 15g, phosphorus-free water retaining agent 1.4g, TG enzyme 0.5g, salmon meal 5g; the particle size of salmon meal is 1000 mesh;

[0037] Preparation process: 1) Huaitou catfish meat, water, phosphorus-free water-retaining agent and maha powder are weighed in parts by weight, mixed, manually stirred and rolled to make them evenly mixed;

[0038] 2) Add TG enzyme, manually stir and roll, mix well;

[0039] 3) Artificially beat into fish bricks;

[0040] 4) Quickly freeze for 4.5 hours at minus 45°C, and it will be ready.

[0041] The appearance of fish bricks is rosy and bright, smooth and delicate; when shabu-shabu, the meat is firm and has a springy taste, which has the taste of salmon.

Embodiment 3

[0043] Snapper fish meat 95g, water 5g, phosphorus-free water-retaining agent 0.5g, TG enzyme 0.3g, salmon meal 10g; clipper fish was cultured in a warm water environment at 16-24°C for 12 months; salmon meal particle size was 800 mesh;

[0044] Preparation process: 1) Weigh the fish meat of pincer fish, water, phosphorus-free water-retaining agent and salmon powder by weight, mix them, and manually stir and roll them to make them evenly mixed;

[0045] 2) Add TG enzyme, manually stir and roll, mix well;

[0046] 3) Manually make fish rolls;

[0047] 4) Quickly freeze at minus 50°C for 3.5 hours, and it will be ready.

[0048] The appearance of the fish roll is rosy and bright, smooth and delicate; when it is shabu-shabu, the meat is firm and has a springy taste, which has the taste of salmon.

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Abstract

The invention relates to quick-frozen fish bricks or fish rolls and a processing method thereof and belongs to the technical field of food processing. The fish bricks or fish rolls comprise the following raw materials in parts by weight: 80-100 parts of grouper fish meat, 5-15 parts of water, 0.5-1.5 parts of a non-phosphorus water-retaining agent and 0.1-1 part of a TG enzyme, and also comprise salmon powder, dog salmon powder or food essence. The prepared quick-frozen fish bricks or fish rolls are ruddy and bright in appearance and smooth and fine, and the eating appetite and desire to buy of consumers are improved; in shabu-shabu, the quick-frozen fish bricks or fish rolls are compact in meat and Q-elastic in taste and bring novel food enjoyment to the consumers; the quick-frozen fish bricks or fish rolls have the flavors of salmons and dog salmons by means of the salmon powder and the dog salmon powder, and the nutritional value of the quick-frozen fish bricks or fish rolls is improved, so that the quick-frozen fish bricks or fish rolls are a green and healthy quick-frozen food.

Description

technical field [0001] A quick-frozen fish brick or fish roll and a processing method thereof belong to the technical field of food processing. Background technique [0002] At present, most of the meat hot pot ingredients in the market are beef and mutton rolls and various meat and fish balls. There are relatively few quick-frozen fish bricks or fish rolls. It is difficult to grasp the preparation and taste of quick-frozen fish bricks or fish rolls. The selection of fish meat , The selection of auxiliary materials and the preparation method all have a greater impact on the appearance and eating taste of the prepared fish bricks or fish rolls. [0003] Fish such as salmon and salmon are high-quality protein sources, containing various vitamins, niacin, riboflavin, calcium, iron, zinc, magnesium, phosphorus and other elements needed by the human body, but the price is relatively high. There are many kinds of catfish, with a wide distribution range, and the meat is tender and...

Claims

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Application Information

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IPC IPC(8): A23L17/00
CPCA23L17/65A23L17/70
Inventor 信会东
Owner 信会东
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