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Two-color stuffed surimi product and preparation method thereof

The technology for surimi products and surimi fish is applied in the field of two-color surimi surimi products and their preparation, which can solve the problems of unfavorable health preservation, harm to human health, and high fat content, and achieves increased nutrient intake, bright color, and taste. good effect

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

[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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  • Two-color stuffed surimi product and preparation method thereof
  • Two-color stuffed surimi product and preparation method thereof
  • Two-color stuffed surimi product and preparation method thereof

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preparation example Construction

[0037] The preparation method of described surimi product comprises the following steps:

[0038] 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;

[0039] 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;

[0040] S3: After thawing the minced fish, adding starch, salt and ice water, and chopping in a chopping machine to obtain the skin slurry B;

[0041] 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;

[0042] The gel strength of the ...

Embodiment 1

[0049] A two-color stuffed 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;

[0050] Preparation methods include:

[0051] 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;

[0052] 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;

[0053] S3: After thawing the minced fish, adding starch, salt and ice water, and chopping in a chopping machine to obtain the skin slurry B;

[0054] S4: Add the inner filling, sk...

Embodiment 2

[0063] 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;

[0064] Preparation:

[0065] 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;

[0066] 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;

[0067] S3: After thawing the minced fish, adding starch, salt and ice water, and chopping in a chopping machine to obtain the skin slurry B;

[0068] S4: Add the inner filling, skin slurry A and ...

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Abstract

The invention relates to a two-color stuffed surimi product and a preparation method thereof, belonging to the field of surimi product processing. The surimi product outer skin slurry includes the following raw materials: surimi, starch, salt, vegetable juice, ice water, surimi product inner The filling includes the following raw materials: fish roe, squid wings, shrimp, starch paste, and ice water; the preparation step of the surimi product includes preparing the inner filling and the outer skin slurry, adding the above inner filling and outer skin slurry to the molding machine The surimi product is obtained by molding in a medium, and then the obtained surimi product is formed, shaped, boiled, cooled, quick-frozen, packaged, and frozen. The invention prepares a high-elasticity, low-fat, seafood-flavored, and crisp two-color surimi product, which not only has a good taste, but also provides various nutrients in vegetables while providing high-quality protein to ensure nutritional balance; The mince products are bright in color. For children who don't like vegetables, they can increase their nutritional intake by enhancing their attractiveness to children.

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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Patent Type & Authority Patents(China)
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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