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High-quality fish paste and making method thereof

A production method and high-quality technology, applied in food science and other fields, can solve the problems of fish slip temperature fluctuation, product quality reduction, and insufficient tenderness of fish slip, and achieve the effect of slowing down the speed and controlling water loss

Inactive Publication Date: 2018-08-14
GUANGZHOU LUSHI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a high-quality fish slip and its production method to solve the problem of temperature fluctuations in the circulation process of the fish slip, resulting in lower product quality, loose fish slip after boiling, reduced adhesion, and tender fish slip. Insufficient strength and rough taste

Method used

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  • High-quality fish paste and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of high-quality fish slip, by mass fraction, includes the following components:

[0025] Fish paste 70%, compound phosphate 0.4%, edible salt 3%, oil 4%, egg white 5%, starch 2%, carrageenan 0.1%, trehalose 0.1%, sodium caseinate 0.1%, white pepper 0.3% , sugar 2%, konjac gum 0.3%, ice water 12.7%.

[0026] The preparation steps of fish slip are as follows:

[0027] Step 1: thaw and grind the frozen fish paste to obtain minced fish;

[0028] Step 2: adding compound phosphate and salt to the surimi for rapid stirring to obtain mixture 1;

[0029] Step 3: Add egg white, starch, white pepper, sugar, and 3 / 1 mass of ice water to mixture 1 and stir evenly for 3 minutes to obtain mixture 2;

[0030] Step 4: Mix carrageenan, trehalose, sodium caseinate, oil, and konjac gum evenly, then add the remaining ice water and mix evenly at high speed to obtain mixture 3, wherein the mixing speed is 2000r / min, and the mixing time is 2000r / min. 3 minutes;

[0031] Step 5: Mix...

Embodiment 2

[0035] A kind of high-quality fish slip, by mass fraction, includes the following components:

[0036] Fish paste 60%, compound phosphate 0.4%, edible salt 3%, oil 6%, egg white 7%, starch 5%, carrageenan 0.5%, trehalose 0.6%, sodium caseinate 0.7%, white pepper 0.4% , sugar 3%, konjac gum 0.7%, ice water 12.7%.

[0037] The preparation steps of fish slip are as follows:

[0038] Step 1: thaw and grind the frozen fish paste to obtain minced fish;

[0039] Step 2: adding compound phosphate and salt to the surimi for rapid stirring to obtain mixture 1;

[0040] Step 3: Add egg white, starch, white pepper, sugar, and 1 / 2 mass of ice water to mixture 1 and stir evenly for 4 minutes to obtain mixture 2;

[0041] Step 4: Mix carrageenan, trehalose, sodium caseinate, oil, and konjac gum evenly, then add the remaining ice water and mix evenly at high speed to obtain mixture 3, wherein the mixing speed is 2000r / min, and the mixing time is 2000r / min. 4 minutes;

[0042] Step 5: Mix...

Embodiment 3

[0046] A kind of high-quality fish slip, by mass fraction, includes the following components:

[0047] Fish paste 50%, compound phosphate 0.5%, edible salt 4%, oil 6%, egg white 9%, starch 7%, carrageenan 0.7%, trehalose 1.2%, sodium caseinate 1.2%, white pepper 0.5% , sugar 4%, konjac gum 1.2%, ice water 14.7%.

[0048] The preparation steps of fish slip are as follows:

[0049] Step 1: thaw and grind the frozen fish paste to obtain minced fish;

[0050] Step 2: adding compound phosphate and salt to the surimi for rapid stirring to obtain mixture 1;

[0051] Step 3: Add egg white, starch, white pepper, sugar, and 1 / 2 mass of ice water to mixture 1 and stir evenly for 5 minutes to obtain mixture 2;

[0052] Step 4: Mix carrageenan, trehalose, sodium caseinate, oil, and konjac gum evenly, then add the remaining ice water and mix evenly at a high speed to obtain mixture 3. The mixing speed is 800r / min, and the mixing time is 800r / min. 5min;

[0053] Step 5: Mix mixture 2 an...

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Abstract

The invention discloses high-quality fish paste and a making method thereof. The high-quality fish paste comprises the following components in percentage by mass of 50-70% of surimi, 0.2-0.5% of composite phosphate, 2-4% of table salt, 3-6% of fat, 5-9% of egg white, 2-10% of starch, 0.1-0.9% of carrageenan, 0.1-1.2% of trehalose, 0.1-1.2% of sodium caseinate, 0.1-1.2% of white pepper, 2-5% of white sugar, 0.1-1.2% of konjac gum and 7-15% of ice water. The high-quality fish paste is produced through the following steps of mixing a part of auxiliary materials with a part of water and minced fillets, chopping remaining auxiliary materials and remaining water, then performing uniform mixing on all materials, and performing cold storage to obtain products. The high-quality fish paste disclosedby the invention has the advantages that the added auxiliary materials and the production technology of the high-quality fish paste complement each other, a part of moisture and the products are combined, and the speed that the moisture moves forwards to the surfaces of the products is alleviated, so that the moisture loss of the products can be effectively controlled. The products produced by the making method disclosed by the invention are chewy, flexible and not broken.

Description

technical field [0001] The invention relates to the technical field of quick-frozen prepared meat minced food, in particular to a fish slip and a preparation method thereof. Background technique [0002] Fish paste belongs to the category of surimi products. Its specific production and conditioning methods are relatively simple, and it is the favorite of the majority of diners. [0003] At present, most of the common commercially available fish slips are made of fresh fish meat mixed with certain auxiliary materials and stirred evenly. They are made and sold on the spot without freezing. With the increasing consumption of people, handmade fish slips can no longer meet the demand, and gradually turned into factory production. Factory-made fish slips are mainly made of surimi, and some other solid materials such as cuttlefish, shrimp, etc. are added to make the fish slips more diverse and stored by freezing. The sales mode of Yu Slippers has changed from fresh sales to froze...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L15/00A23L29/212A23L29/206
CPCA23L17/70A23L15/20A23L15/30A23L29/206A23L29/212
Inventor 佘文海左光杨金艳华董加和
Owner GUANGZHOU LUSHI FOOD CO LTD
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