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A kind of preparation method of high elastic fish cake

A high-elastic fish and fish cake technology, which is applied in the field of food processing, can solve the problems of low protein content, high fat and gelatin content, and reduce the nutritional value of fish cakes, so as to achieve rich types of nutrients, high density, and gelatin rich effect

Active Publication Date: 2022-02-25
福建省波蓝食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this method improves the elasticity of fish cakes by adding natural colloids, in order to ensure the elasticity of fish cakes and avoid the generation of honeycomb pores, the amount of colloids added reaches about 25% of the weight of surimi, and the starch content reaches 25%. About 50% of the weight of the surimi, in order to improve the taste of the fish cake, the content of pig fat reaches about 15% of the weight of the surimi, so that the fat and gum content in the fish cake is too high, and the protein content is too low. However, it reduces the nutritional value of fish cakes

Method used

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Examples

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preparation example Construction

[0020] The present invention provides a preparation method of high-elastic fish cake, which comprises the following raw materials: fish meat, pedicel, acanthus, starch, egg white, egg yolk, edible oil; said pedicel and The total amount of Derma spp. is 8-12% of the weight of the fish, the amount of the starch is 6-10% of the weight of the fish, the amount of the egg white is 2-3% of the weight of the fish, and the amount of the edible oil The amount is 5-8% of the fish meat weight;

[0021] The preparation method of described high elastic fish cake, comprises the following steps:

[0022] (1) Washing Geliflower and Acanthus spp., pulverizing them respectively, adding water and boiling them respectively to obtain a first slurry and a second slurry, and filtering the second slurry to obtain boiled Astrocystis spp.;

[0023] mixing the first slurry with the filtered second slurry to obtain a mixed slurry;

[0024] Cooling the boiled Astrocystis edulis, spraying and drying it to...

Embodiment 1

[0042]A method for preparing high-elastic fish cakes, the high-elastic fish cakes comprising the following raw materials: fish meat, pedicel, delicious leather sac, starch, egg white, egg yolk, edible oil; The total amount of starworms is 8-12% of the weight of the fish, the amount of the starch is 6-10% of the weight of the fish, the amount of the egg white is 2-3% of the weight of the fish, and the amount of the edible oil is 5-8% by weight of fish meat;

[0043] The preparation method of described high elastic fish cake, comprises the following steps:

[0044] (1) Washing Geliflower and Acanthus spp., pulverizing them respectively, adding water and boiling them respectively to obtain a first slurry and a second slurry, and filtering the second slurry to obtain boiled Astrocystis spp.;

[0045] mixing the first slurry with the filtered second slurry to obtain a mixed slurry;

[0046] Cooling the boiled Astrocystis edulis, spraying and drying it to make powder, and obtainin...

Embodiment 2

[0058] A method for preparing high-elastic fish cakes, the high-elastic fish cakes comprising the following raw materials: fish meat, agarose cauliflower, delicious leatherworm, starch, egg whites, egg yolks, edible oil, table salt, white granulated sugar, ginger powder and Fish sauce; the amount of described fish meat is 20kg, and the total amount of described peony cauliflower and delicious Dermocystus is 12% of fish meat weight, and the amount of described starch is 9% of fish meat weight, and the amount of described egg white is 2.5% of the weight of the fish meat, the amount of the edible oil is 6% of the weight of the fish meat;

[0059] The preparation method of described high elastic fish cake, comprises the following steps:

[0060] (1) Washing Geliflower and Acanthus spp., pulverizing them respectively, adding water and boiling them respectively to obtain a first slurry and a second slurry, and filtering the second slurry to obtain boiled Astrocystis spp.;

[0061] ...

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Abstract

The invention discloses a high-elastic fish cake and a preparation method thereof, which belong to the technical field of food processing. The high-elastic fish cake comprises the following raw materials: fish meat, agaric cauliflower, acanthus, starch, egg white, egg yolk, Edible oil; the preparation method first uses agarose cauliflower and Pectinus spp. to prepare mixed slurry and starworm powder, then mixes it with fish meat and starch for cooling and chopping, then adds the remaining raw materials for intermittent chopping, and finally the obtained The slurry is steamed into the finished kamaboko. The high-elastic fish cake prepared by the preparation method of the high-elastic fish cake provided by the present invention has a lower proportion of colloidal substances in the finished fish cake, and the resulting finished fish cake tastes more delicious than the traditional fish cake, and the protein contains It is higher, has less fat content, and is rich in colloid and various fatty acids, which are easier to be digested and absorbed by the human body.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of high-elastic fish cake. Background technique [0002] There are many varieties of fish, most of which are edible, and compared with meat from livestock and poultry, fish meat has lower fat content and higher protein content, and fish meat also contains a lot of trace elements, which is a good carnivorous food source. However, due to the many and small bones in the fish, they will not be removed during cooking and eating, which may easily cause the problem of fish bones stuck in the throat. In order to solve this problem, more and more surimi products have appeared in our daily diet, such as fish sausages, fish cakes, fish balls, fish rolls, fish steaks, etc. In addition to using fish meat in the processing of surimi products, other meat (such as other seafood, pork, chicken, etc.), vegetables, egg milk products, flavoring agents and o...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/00A23L33/10A23L33/105
Inventor 王长新
Owner 福建省波蓝食品有限责任公司
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