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Parsley fish-skin crisp product and preparation method thereof

A production method and product technology, which are applied in the directions of food ingredients as taste modifiers, food ingredients as smell modifiers, and food ingredients as taste modifiers, etc., can solve the problems of insufficient skin elasticity and single filling, and achieve taste and flavor. Excellent, elastic skin, delicious effect

Inactive Publication Date: 2018-05-11
福建盛海达投资发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the crispy fish skin products on the market have relatively simple fillings and insufficient skin elasticity, which needs to be improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0079] A kind of preparation method of surimi

[0080] 1) Weigh the following raw materials: 10 parts of fish meat, 1 part of starch, 0.15 parts of white sugar, 0.075 parts of sodium tripolyphosphate, 0.1 part of sodium pyrophosphate, 0.01 part of transglutaminase, and 1 part of water;

[0081] 2) After rinsing the fish meat, make a beating, then add white sugar, sodium tripolyphosphate, sodium pyrophosphate and glutamyl transaminase, and make a second beating to the mixture; when the viscosity of the mixture is 170Pa·s, add water to the mixture and the remaining starch were beaten three times until the viscosity of the mixture was 200 Pa·s to obtain minced fish.

Embodiment 2

[0083] A kind of preparation method of surimi

[0084] 1) Weigh the following raw materials: 10 parts of fish meat, 2 parts of starch, 0.2 parts of white sugar, 0.1 part of sodium tripolyphosphate, 0.075 parts of sodium pyrophosphate, 0.01 part of transglutaminase, and 2 parts of water;

[0085] 2) After rinsing the fish, perform a beating, then add white sugar, sodium tripolyphosphate, sodium pyrophosphate and glutamyl transaminase, and perform a second beating on the mixture; when the viscosity of the mixture is 180Pa·s, add water to the mixture The beating is carried out three times with the remaining starch until the viscosity of the mixture is 225 Pa·s to obtain minced fish.

Embodiment 3

[0087] A kind of preparation method of surimi

[0088] 1) Weigh the following raw materials: 10 parts of fish meat, 3 parts of starch, 0.1 part of white sugar, 0.05 part of sodium tripolyphosphate, 0.05 part of sodium pyrophosphate, 0.01 part of transglutaminase, and 1.5 parts of water;

[0089] 2) After rinsing the fish meat, make a beating, then add white sugar, sodium tripolyphosphate, sodium pyrophosphate and glutamyl transaminase, and make a second beating to the mixture; when the viscosity of the mixture is 175Pa·s, add water to the mixture and the remaining starch was beaten three times until the viscosity of the mixture was 210 Pa·s to obtain minced fish.

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PUM

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Abstract

The invention discloses a parsley fish-skin crisp product and a preparation method thereof. The parsley fish-skin crisp product is prepared from outer skin and stuffing, wherein the outer skin is prepared from the following components in parts by weight: 30 to 38 parts of fish meal, 25 to 30 parts of starch, 5 to 10 parts of wheatmeal, 0.5 to 1 part of xanthan gum, 0.5 to 1 part of sodium carboxymethyl cellulose, 1 to 1.5 parts of acetic ester starch, 0.5 to 1 part of chitosan, 1 to 2 parts of edible salt, 0.5 to 1 part of edible essence and 30 to 40 parts of water; the stuffing is prepared from the following components in parts by weight: 20 to 25 parts of chicken meat, 20 to 25 parts of pork, 5 to 10 parts of parsley, 2 to 4 parts of sea sedge, 1 to 3 parts of soybean protein isolate, 0.5 to 1.5 parts of edible salt, 0.5 to 1 part of gourmet powder, 0.5 to 1 part of white granulated sugar and 5 to 10 parts of water. The parsley fish-skin crisp product disclosed by the invention has the elastic and full outer skin, has the delicious and fragrant stuffing, is full of juice, has a good mouthfeel and flavor, and has a higher nutritional value.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a parsley fish skin crispy product and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, people have higher requirements for nutritional ingredients and nutritional combinations in diet. In order to meet people's growing food demand, a wide variety of snacks have appeared on the market, such as fish balls, fish cakes, fish sausages, fish rolls, etc. Crispy fish skin products are a snack that is made of surimi as the outer skin and then wrapped with fillings. At present, the crispy fish skin products on the market have relatively simple fillings and insufficient elasticity of the outer skin, which needs to be improved. Contents of the invention [0003] The object of the present invention is to provide a kind of parsley and fish skin crisp product with rich nutrition and sufficient skin elasticity and its pre...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L17/60A23L13/50A23L13/60A23L19/00A23L29/269A23L29/262A23L29/30A23L29/20A23L29/219A23B4/20A23P20/20
CPCA23B4/20A23L13/52A23L13/60A23L17/60A23L17/65A23L17/70A23L19/01A23L29/20A23L29/219A23L29/262A23L29/27A23L29/30A23P20/20A23V2002/00A23V2200/14A23V2200/326A23V2200/328A23V2200/32A23V2200/16A23V2200/15
Inventor 卞智英
Owner 福建盛海达投资发展有限公司
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