Preparation method of pre-cooked Fotiaoqiang frozen bag

A Buddha Jump Wall, pre-cooked technology, applied in the field of preparation of pre-cooked Buddha Jump Wall freezer packs, can solve the problems of waste of resources, environment, pollution, etc., and achieve the effects of fast freezing, inhibiting muscle protein denaturation, and reducing labor consumption.

Pending Publication Date: 2020-02-07
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, except for a small part of scallop skirts which are sold as shrimp feed at a low price, mo

Method used

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  • Preparation method of pre-cooked Fotiaoqiang frozen bag

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] A preparation method for pre-cooked Buddha Jumping Wall freezer packs, comprising the steps of:

[0051] S1. Preparation of scallop skirt hydrolyzate: take fresh scallops and remove the shells, take the scallop skirt, wash them, and mash them with a masher for 10 seconds at a speed of 18,000 rpm to obtain minced scallop skirt meat; add Bacillus subtilis neutral protease, per gram The amount of enzyme added to scallop skirt minced meat is 2000U, the hydrolysis temperature is 50°C, and the pH is 7.5, and the scallop skirt is hydrolyzed for 6 hours to obtain the scallop skirt enzymatic hydrolyzate; take the scallop skirt enzymatic hydrolyzate and heat it at 100°C Centrifuge at 4500r / min for 10min for 5 minutes, and the obtained supernatant is the hydrolyzate; heat and concentrate the hydrolyzate at 80°C to 1 / 2 of the volume of the original solution to obtain the final product of the scallop skirt hydrolyzate;

[0052] S2. Finished product packaging: take 492 parts by weigh...

Embodiment 2

[0068] A preparation method for pre-cooked Buddha Jumping Wall freezer packs, comprising the steps of:

[0069] S1. Preparation of scallop skirt hydrolyzate: remove shells from fresh scallops, take scallop skirts, wash them, and mash them with a masher for 12 seconds at a speed of 20,000 rpm to obtain minced scallop skirt meat; add Bacillus subtilis neutral protease, per gram The amount of enzyme added to scallop skirt minced meat is 2500U, the hydrolysis temperature is 50°C, and the pH is 7.5, and the scallop skirt is hydrolyzed for 6 hours to obtain the scallop skirt enzymatic hydrolyzate; take the scallop skirt enzymatic hydrolyzate and heat it at 100°C Centrifuge at 4500r / min for 10min for 5 minutes, and the obtained supernatant is the hydrolyzate; heat and concentrate the hydrolyzate at 80°C to 1 / 2 of the volume of the original solution to obtain the final product of the scallop skirt hydrolyzate;

[0070] S2. Finished product packaging: take 490 parts by weight of the fi...

Embodiment 3

[0086] A preparation method for pre-cooked Buddha Jumping Wall freezer packs, comprising the steps of:

[0087] S1. Preparation of scallop skirt hydrolyzate: take fresh scallops and remove the shell, take the scallop skirt, wash it, and mash it with a masher for 15 seconds at a speed of 22000rpm to obtain minced scallop skirt meat; add Bacillus subtilis neutral protease, per gram The amount of enzyme added to scallop skirt minced meat is 3000U, the hydrolysis temperature is 50°C, and the pH is 7.5, and the scallop skirt is hydrolyzed for 6 hours to obtain the scallop skirt enzymatic hydrolyzate; take the scallop skirt enzymatic hydrolyzate and heat it at 100°C Centrifuge at 4500r / min for 10min for 5 minutes, and the obtained supernatant is the hydrolyzate; heat and concentrate the hydrolyzate at 80°C to 1 / 2 of the volume of the original solution to obtain the final product of the scallop skirt hydrolyzate;

[0088] S2. Finished product packaging: take 488 parts by weight of th...

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Abstract

The invention discloses a preparation method of a pre-cooked Fotiaoqiang frozen bag. The preparation method includes the following steps: cooking bone soup by adopting a high-temperature high-pressureshort-time processing mode, then adding a plurality of materials such as abalones, sea cucumbers, scallops, shark lips, fish maws, shiitake mushrooms, tendons, quail eggs, duck gizzards, etc., boiling the mixture with soft fire to obtain a Fotiaoqiao product, cooling the Fotiaoqiao product to room temperature, adding scallop skirt hydrolysate, carrying out packaging by adopting a high temperatureresistant steaming/boiling bag, then quick freezing the bag at -35 to -45 DEG C for 50-60 minutes to obtain a pre-cooked Fotiaoqiao frozen bag, and putting the pre-cooked Fotiaoqiao frozen bag in a refrigerator (-18 DEG C) for frozen storage. The pre-cooked Fotiaoqiang frozen bag is high in nutrient value, simple and convenient in processing technology and easy to realize industrial production; and a proper amount of the scallop skirt hydrolysate is added to inhibit the growth and recrystallization of ice crystals, so that the method can maintain water retention capacity, solubility and otherfunctional characteristics of proteins better, and can prevent the product from darkening in the process of freezing storage and from affecting the eating quality.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing a precooked Fotiaoqiang frozen bag. Background technique [0002] There are more than 30 kinds of main and auxiliary raw materials for Buddha Tiaoqiang, such as sea cucumber, abalone, shellfish, fish maw, fish lip, and tendons. However, the experience-based traditional cooking method of Fotiaoqiang has disadvantages such as long production cycle, high manpower consumption, irregular operation and unenvironmental protection, resulting in unstable product quality, low output and short shelf life, making it difficult to realize industrialization. [0003] China's food culture is extensive and profound. At present, there are more than 60,000 kinds of Chinese dishes on the market, but there are very few quick-frozen Chinese dishes. Fotiaoqiang is a traditional Chinese delicacy, which contains a lot of aquatic products. However, due to the high water and protein c...

Claims

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Application Information

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IPC IPC(8): A23L23/00A23L33/00A23L5/10A23L5/30A23L3/36
CPCA23L23/00A23L33/00A23L5/13A23L5/34A23L3/36
Inventor 胡琴秦磊祁立波傅宝尚姜鹏飞黄旭辉
Owner DALIAN POLYTECHNIC UNIVERSITY
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