Dried basa fish meat slice and preparation process thereof
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A technology of dried pangasius and pangasius, which is applied in food science and other fields, can solve the problems of narrow target audience, low nutritional value, unbalanced, etc., and achieve good anti-oxidation, high nutritional value, and long shelf life. Effect
Inactive Publication Date: 2019-08-27
江苏第二师范学院
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[0006] The purpose of the present invention is to provide a low-sodium pangasius jerky with better anti-oxidation performance, so as to solve the problem of high sodium content, difficult preservation, low and unbalanced nutritional value, and narrow audience range in the prior art. question
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Embodiment 1
[0029] A kind of dried pangasius, comprising the following raw material components by weight: 100 parts of pangasius surimi, 1 part of low-sodium salt, 10 parts of soybean protein, 10 parts of white sugar, 18 parts of lard, 3.6 parts of rattan pepper oil, 0.1 part of ginger powder.
[0030] The manufacture technology of above-mentioned pangasius meat jerky, comprises the steps:
[0031] (1) Raw material pretreatment:
[0032] Take pangasius fillets, wash them, then chop them into mince to obtain pangasius surimi;
[0033] (2) Seasoning bowl:
[0034] Weigh the low-sodium salt according to the measurement ratio and dissolve it in water to make brine, add the brine to the pangasius surimi, stir and mix evenly, then add white sugar, soybean protein, lard, rattan pepper oil, ginger powder, and continue to stir , fully mixed evenly to obtain seasoned pangasius surimi;
[0035] (3) Smear:
[0036] Spread the seasoned pangasius surimi on a baking tray to form 2-3mm thick surimi ...
Embodiment 2
[0046] A kind of dried pangasius, comprising the following raw material components in parts by weight: 100 parts of pangasius surimi, 1 part of low-sodium salt, 20 parts of soybean protein, 12 parts of white sugar, 18 parts of lard, 3.6 parts of rattan pepper oil, 0.1 part of ginger powder.
[0047] The manufacture technology of pangasius meat jerky is identical with embodiment 1.
Embodiment 3
[0049] A kind of dried pangasius, comprising the following raw material components in parts by weight: 100 parts of pangasius surimi, 1 part of low-sodium salt, 30 parts of soybean protein, 14 parts of white sugar, 18 parts of lard, 3.6 parts of rattan pepper oil, 0.1 part of ginger powder.
[0050] The manufacture technology of pangasius meat jerky is identical with embodiment 1.
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Abstract
The invention relates to dried basa fish meat slices, which is prepared from the following raw material components in parts by weight: 100 parts of basa fish surimi, 1-3 parts of low sodium salt, 10-30 parts of soybean protein, 8-15 parts of white granulated sugar, 15-20 parts of lard, 3-5 parts of rattan pepper oil and 0.1 part of ginger powder. A preparation process comprises the following steps: raw material pretreatment, slicing, baking, frying, dipping and baking. The dried basa fish meat slices in the invention are low in sodium content, good in taste, convenient to eat, high in nutritional value, good in oxidation resistance, low in acid value AV, long in shelf life, and simple in preparation process. The dried basa fish meat slices are suitable for large populations, including infants and young children, the elderly and patient population with cardiovascular diseases who have to be restricted of sodium intake, and solve the problems of high sodium content, difficult preservation, low and uneven nutritional value and narrow target population for fish meat slices in prior art.
Description
technical field [0001] The invention relates to a low-sodium pangasius jerky with good anti-oxidation performance and a production process thereof, belonging to the technical field of food processing. Background technique [0002] In modern society, people's pace of life is accelerated, eating time is gradually shortened, various kinds of leisure food are favored by customers, and fish products are welcomed by many consumers. The reason is: (1) the raw material for processing fish products by using fish resources is quite abundant. (2) The mechanization and continuation of the assembly line of fish product processing makes the production quantity higher, the quality better, and the variety more diverse, which not only enriches the market supply, but also recycles leftovers to increase economic output. (3) Fish products have attractive color, unique flavor with umami taste and no fishy smell, balanced nutrition and reasonable price. The raw fish of dried fish products is no...
Claims
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Application Information
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