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Multi-layer stuffed surimi product and preparation method thereof

A technology of surimi products and stuffed fish, which is applied in the direction of food ingredients, food coating, food ingredients as taste improvers, etc. It can solve the problem of poor taste, no three-layer wrapped surimi products, and no increase in soft and waxy taste Problems such as multi-layer surimi products, to achieve good elastic effect

Active Publication Date: 2018-05-18
北海玖嘉久食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some surimi varieties, in order to enhance the toughness of surimi, also add high elastin, swelling agent and whitening agent, etc., resulting in surimi products lacking the original flavor of fresh fish, and the taste is not good, it is difficult to form a delicacy with local characteristics
[0003] After searching, there is no existing technology of three-layer surimi products, and there is no multi-layer surimi products that put glutinous rice flour in to increase the soft and glutinous taste.

Method used

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  • Multi-layer stuffed surimi product and preparation method thereof
  • Multi-layer stuffed surimi product and preparation method thereof
  • Multi-layer stuffed surimi product and preparation method thereof

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preparation example Construction

[0036] The preparation method of the multi-layer cored surimi product includes the following steps:

[0037] S1: Mix glutinous rice flour and water into a glutinous rice flour slurry, and mix them directly for 20-30 minutes without heating to make a middle layer slurry;

[0038] S2: Set the gel strength to 600-1000g / cm 2 After the frozen surimi is thawed, add starch, salt and ice water, and place it in a chopper to chop to obtain the skin slurry;

[0039] S3: Weigh the pretreated cheddar cheese, table salt, white sugar and crushed ice, place them in a chopper, and chop for 20-30 minutes to make inner fillings for use;

[0040] S4: Put the middle layer slurry, inner fillings and outer skin slurry obtained in the above steps into the feeding port of the surimi product forming machine to form a three-layer fish consisting of surimi, starch and cheese from the outside to the inside. Minced products

[0041] S5: The surimi product obtained in step S4 is heated and shaped, boiled, fried, coo...

Embodiment 1

[0049] A multi-layered cored surimi product. The outer skin slurry of the surimi product includes the following raw materials in parts by weight: 25 parts of surimi, 11 parts of starch, 1 part of salt, 30 parts of ice water, and middle layer slurry of surimi products The following raw materials are included in parts by weight: 4 parts glutinous rice flour, 5 parts water, and the surimi fillings include the following raw materials in parts by weight: 18 parts cheddar cheese, 0.5 parts crushed ice, 4 parts white sugar, 0.2 parts of table salt; the surimi is frozen cod surimi, and the gel strength of the surimi is 600g / cm 2 .

[0050] The preparation method of the multi-layer cored surimi product includes the following steps:

[0051] S1: Mix glutinous rice flour and water to form a glutinous rice flour slurry, and mix directly for 20 minutes without heating to make a middle layer slurry;

[0052] S2: Set the gel strength to 600g / cm 2 After the frozen surimi is thawed, add starch, salt...

Embodiment 2

[0062] A multi-layered cored surimi product. The outer skin slurry of the surimi product includes the following raw materials in parts by weight: 30 parts of surimi, 15 parts of starch, 2 parts of salt, 40 parts of ice water, and middle layer slurry of surimi product The following raw materials are included in parts by weight: 7 parts of glutinous rice flour, 14 parts of water, and the fillings in the surimi products include the following raw materials in parts by weight: 20 parts of cheddar cheese, 2 parts of crushed ice, and 6 parts of white sugar 0.8 parts of salt; the surimi is any kind of surimi in the ocean, and the gel strength of surimi is 1000g / cm 2 .

[0063] The preparation method of the multi-layer cored surimi product includes the following steps:

[0064] S1: Mix glutinous rice flour and water into a glutinous rice flour slurry, and mix directly for 22 minutes without heating to make a middle layer slurry;

[0065] S2: Set the gel strength to 1000g / cm 2 After the froze...

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Abstract

The invention relates to a multi-layer stuffed surimi product and a preparation method thereof, and belongs to the technical field of surimi products. Skin slurry of the surimi product comprises the following raw materials: surimi, starch, salt and ice water; meddle-layer slurry of the surimi product comprises the following raw materials: glutinous rice flour and water; and stuffing of the surimiproduct comprises the following raw materials: Cheddar cheese, crushed ice, white granulated sugar and salt. The preparation method of the surimi product comprises the following steps: preparing the stuffing, the middle-layer slurry and the skin slurry, adding the stuffing, the middle-layer slurry and the skin slurry to a forming machine, conducting forming to obtain the surimi product, and then subjecting the surimi product to shaping, shape fixing, boiling, frying, cooling, quick freezing, packaging and freeze preservation. The surimi product with multi-layer mouth feels and prepared by themethod has good skin elasticity, and soft and glutinous middle layer, and the stuffing has a strong milk fragrance, good mouth feel, and the surimi product not only has a good mouth feel, but also improves the added value of seafoods.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a multi-layer cored surimi product and a preparation method thereof. Background technique [0002] Surimi products are a common processed aquatic product. It has the advantages of rich nutrition, high protein, low fat, edible, delicious, and unique flavor. It is a favorite food for people. Surimi is widely used in hot pot, hot pot, home soup and other dishes for its smoothness, fineness, and better elasticity, and is very popular in the market. At present, all kinds of surimi products sold in restaurants or other food stores in the market are mostly based on traditional processing methods. Some varieties are more delicious, but many surimi products taste mediocre. The reason is that the raw materials are not selected. Be careful, the materials used are not pure, the formula is unscientific, and the starch infiltration ratio is high. In some surimi varieties, in order to enhance the to...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L7/10A23L29/00A23P20/20
CPCA23V2002/00A23L7/10A23L17/70A23L29/00A23P20/20A23V2200/14A23V2250/5118
Inventor 杨乃斌孙家丽
Owner 北海玖嘉久食品有限公司
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