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Double-color filling-wrapped surimi product and preparation method thereof

A technology of surimi products and stuffed fish, which is applied in the field of two-color stuffed surimi products and its preparation, can solve the problems of unfavorable health preservation needs, human health hazards, high fat content, etc., and achieve increased nutrient intake, bright colors and good taste good effect

Active Publication Date: 2018-06-01
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

[0006] The purpose of the present invention is to propose a two-color stuffed surimi product and its preparation method, to solve the surimi products existing in the above-mentioned prior art with single nutrition, high fat content, which is not conducive to people's needs for health preservation, and the surimi product containing Technical issues such as the health hazards of food additives to human body after long-term consumption

Method used

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  • Double-color filling-wrapped surimi product and preparation method thereof
  • Double-color filling-wrapped surimi product and preparation method thereof
  • Double-color filling-wrapped surimi product and preparation method thereof

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preparation example Construction

[0036] The preparation method of described surimi product comprises the following steps:

[0037] S1: Weigh the pretreated fish roe, shrimp and squid wings, put them in a mixer, add starch paste and water, mix for 20-30 minutes, and make the filling, set aside;

[0038] S2: After thawing the minced fish, add starch, salt, vegetable juice and ice water, put it in a chopping machine and mix it to obtain the skin slurry A;

[0039] S3: After thawing the minced fish, adding starch, salt and ice water, and chopping in a chopping machine to obtain the skin slurry B;

[0040] S4: Add the inner filling, skin slurry A and skin slurry B obtained in the above steps into the feeding port of the surimi product forming machine, and form the outer skin with the skin slurry A and skin slurry B distributed at intervals. Two-color stuffed surimi products, and then the obtained surimi products are heated and shaped, boiled, cooled, frozen, packaged and frozen;

[0041] The gel strength of the ...

Embodiment 1

[0048] A two-color wrapped surimi product, comprising the following raw materials in parts by weight: 40 parts of surimi, 2 parts of starch, 1 part of salt, 0.5 parts of vegetable juice, 15 parts of ice water, and the filling of the surimi product by weight The unit of servings includes the following raw materials: 0.5 parts of fish roe, 2 parts of squid wings, 7 parts of shrimp, 0.5 parts of starch paste, and 5 parts of ice water;

[0049] Preparation methods include:

[0050] S1: Weigh the pretreated fish roe, shrimp and squid wings, put them in a mixer, add starch paste and water, mix for 20 minutes, and make a filling, and set aside;

[0051] S2: After thawing the minced fish, add starch, salt, vegetable juice and ice water, put it in a chopping machine and mix it to obtain the skin slurry A;

[0052] S3: After thawing the minced fish, adding starch, salt and ice water, and chopping in a chopping machine to obtain the skin slurry B;

[0053] S4: Add the inner filling, sk...

Embodiment 2

[0062] A two-color wrapped surimi product, comprising the following raw materials in parts by weight: 48 parts of surimi, 8 parts of starch, 2 parts of salt, 2.5 parts of vegetable juice, 30 parts of ice water, and the filling of surimi in parts by weight The unit of number includes the following raw materials: 3.5 parts of fish roe, 6 parts of squid wings, 13 parts of shrimp, 5 parts of starch paste, and 10 parts of ice water;

[0063] Preparation:

[0064] S1: Weigh the pretreated fish roe, shrimp and squid wings, put them in a mixer, add starch paste and water, mix for 30 minutes, and make the inner filling, set aside;

[0065] S2: After thawing the minced fish, add starch, salt, vegetable juice and ice water, put it in a chopping machine and mix it to obtain the skin slurry A;

[0066] S3: After thawing the minced fish, adding starch, salt and ice water, and chopping in a chopping machine to obtain the skin slurry B;

[0067] S4: Add the inner filling, skin slurry A and ...

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Abstract

The present invention relates to a double-color filling-wrapped surimi product and a preparation method thereof, and belongs to the processing field of surimi products. Outer wrapper paste of the surimi product includes the following raw materials: surimi, starch, table salt, vegetable juice and ice water; and inner fillings of the surimi product include the following raw materials: fish eggs, squid wings, shelled fresh shrimps, starch paste and ice water. The preparation method of the surimi product includes the following steps: preparing the inner fillings and the outer wrapper paste, addingthe inner fillings and the outer wrapper paste into a molding machine for molding to obtain the surimi product, and then subjecting the obtained surimi product to molding, design finalizing, cooking,cooling, quick-freezing, packaging and freeze-storing. The double-color filling-wrapped surimi product prepared in the invention is high in elasticity, low in fat, seafood-flavored in taste and crispand cooling in mouthfeel; the double-color filling-wrapped surimi product not only has a good mouthfeel, but also provides high-quality protein and various nutrient substances of vegetables, ensuringthe balance of nutrition; and the color of the double-color filling-wrapped surimi product is bright, so that the double-color filling-wrapped surimi product can increase the nutritional intake for kids who do not like vegetables by enhancing product attractiveness.

Description

technical field [0001] The invention relates to the field of surimi product processing, in particular to a double-color wrapped surimi product and a preparation method thereof. Background technique [0002] Surimi products are one of the fastest-growing aquatic product processing products in my country. They have the advantages of rich nutrition, high protein, low fat, convenient eating, delicious taste and unique flavor. Surimi products are widely used in hot pot, hot pot, home soup and other dishes because of their smoothness, fineness and good elasticity, and are 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 ...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L17/50A23L5/10
CPCA23L5/10A23L17/50A23L17/70
Inventor 杨乃斌孙家丽
Owner 北海玖嘉久食品有限公司
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