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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, lack of fresh fish flavor in surimi products, and no three-layer wrapped fish Miscellaneous products and other problems, to achieve the effect of good elasticity

Active Publication Date: 2021-11-12
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 multi-layer stuffed surimi product comprises the following steps:

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

[0038] S2: set the gel strength to 600-1000g / cm 2 After the frozen surimi was thawed, starch, salt and ice water were added, and placed in a chopping machine for chopping to obtain a skin slurry;

[0039] S3: Weigh the pretreated cheddar cheese, salt, white sugar and crushed ice, put them in a chopping machine, chop and mix for 20-30 minutes, and make the filling, and set aside;

[0040] S4: Put the middle layer slurry, inner filling material and outer skin slurry obtained in the above steps into the feeding port of the surimi product molding machine respectively to form a three-layer fish composed of fish paste, starch and cheese from the outside to the inside mince products;

[0041] S5: heating and shaping the s...

Embodiment 1

[0049] A multi-layer heart-wrapped surimi product, the surimi product outer skin slurry 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 the middle layer slurry of the surimi product In parts by weight, the following raw materials are included: 4 parts of glutinous rice flour, 5 parts of water, and the filling of surimi includes the following raw materials in parts by weight: 18 parts of cheddar cheese, 0.5 parts of crushed ice, 4 parts of 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 multi-layer stuffed surimi product comprises the following steps:

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

[0052] S2: Set the gel strength to 600g / cm 2 After the frozen sur...

Embodiment 2

[0062] A multi-layer heart-wrapped surimi product, the surimi product outer skin slurry 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 the middle layer slurry of the surimi product The following raw materials are included in parts by weight: 7 parts of glutinous rice flour, 14 parts of water, and the filling of surimi products includes 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 part of salt; the surimi is any kind of surimi in the ocean, and the gel strength of the surimi is 1000g / cm 2 .

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

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

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

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Abstract

The invention relates to a multi-layer heart-wrapped surimi product and a preparation method thereof, belonging to the field of surimi product processing, wherein the surimi product skin slurry is the following raw materials: surimi, starch, salt, ice water, and the middle layer slurry of surimi products The material is the following raw materials: glutinous rice flour, water, and the filling material of the surimi product is the following raw materials: cheddar cheese, crushed ice, white granulated sugar, salt; Outer skin slurry, the above-mentioned inner filling material, middle layer slurry, and outer skin slurry are added to a molding machine to form a surimi product, and then the obtained surimi product is formed, shaped, boiled, fried, cooled, quick-frozen, Packaging, freezing and other steps. The surimi product with multi-layered taste prepared by the invention has good elasticity of the outer skin, soft and waxy middle layer, and strong milk flavor in the inner filling, which not only has good taste, but also improves the added value of seafood.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a multilayer stuffed surimi product and a preparation method thereof. Background technique [0002] Surimi products are a common processed aquatic product, which has the advantages of rich nutrition, high protein, low fat, delicious food, and unique flavor. It is a favorite food for people. Surimi is widely used in hot pot, hot pot, home soup and other dishes because of its smoothness, fineness and good elasticity, and it is very popular in the market. At present, all kinds of surimi products sold by restaurants or other food stores in the market are mostly processed by traditional processing methods. Some varieties are more delicious, but many surimi products have a flat taste. Pay attention, the materials are not pure, the formula is not scientific, and the proportion of starch infiltration is too high. Some surimi varieties, in order to enhance the toughness of surimi, also ad...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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