Deep-sea fish fruit product and preparation method thereof
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A production method and technology of deep-sea fish, applied in food ingredients as gelling agents, food ingredients as taste improvers, food ingredients, etc., can solve the problems of insufficient skin elasticity and single filling, and achieve outstanding seafood flavor and skin elasticity Full, juicy effect
Inactive Publication Date: 2018-06-01
福建盛海达投资发展有限公司
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Summary
Abstract
Description
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Problems solved by technology
At present, many fish and meat products use surimi as the raw material to make the skin, and then wrap the filling, but the filling is relatively simple, and the skin is not elastic enough, which needs to be improved
Method used
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Examples
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Effect test
Embodiment 1
[0081] A kind of preparation method of surimi
[0082] 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;
[0083] 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
[0085] A kind of preparation method of surimi
[0086] 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;
[0087] 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
[0089] A kind of preparation method of surimi
[0090] 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;
[0091] 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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Abstract
The invention discloses a deep-sea fish fruit product and a preparation method thereof. The deep-sea fish fruit product is prepared from a crust and stuffing, wherein the crust is prepared from the following raw materials in parts by weight: 30-38 parts of minced fillet, 25-30 parts of starch, 5-10 parts of wheat flour, 0.5-1 part of carrageenan, 0.5-1 part of sodium carboxymethyl cellulose, 1-1.5parts of acetic ester starch, 0.5-1 part of chitosan, 1-2 parts of edible salt, 0.5-1 part of edible essence and 30-40 parts of water; and the stuffing is prepared from the following raw materials inparts by weight: 10-15 parts of squid meat, 15-20 parts of chicken meat, 10-15 parts of pork, 5-10 parts of parsley, 2-4 parts of seaweed, 1-2 parts of vegetable oil, 0.5-1 part of scallion, 0.5-1.5parts of edible salt, 0.5-1 part of soy sauce, 0.5-1 part of monosodium glutamate, 0.5-1 part of xylose, 0.5-1 part of spices and 5-10 parts of water. The crust of the deep-sea fish fruit product hassufficient elasticity, the stuffing of the deep-sea fish fruit product has delicious taste, full juice and good mouth feel and flavor, and the deep-sea fish fruit product has higher nutritional value.
Description
technical field [0001] The invention relates to the technical field of food processing, in particular to a deep-sea fish and fruit 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. At present, many fish and meat products use surimi as raw material to make the outer skin, and then wrap the filling, but the filling is relatively simple, and the elasticity of the outer skin is insufficient, which needs to be improved. Contents of the invention [0003] The object of the present invention is to provide a deep-sea fish and fruit product with rich nutrition and sufficient skin elasticity and a preparation method thereof. [0004] To achieve the ab...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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Application Information
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