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Lobster-imitating cutlets and manufacture method thereof

A lobster and foreskin technology, which is applied in food science, food coating, application, etc., can solve the problems of dry chewing, filling soup is not juicy enough, and the taste is not fragrant enough, etc. Discoloration, unchanged flavor and texture, delicate taste effect

Inactive Publication Date: 2020-05-08
SHANDONG JIASHIBO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the common problems of the industrially produced imitation lobster steaks in the market are that they are easy to lose color when steaming after refrigeration, and the filling soup is not juicy enough. A solution is to provide an imitation lobster steak with beautiful appearance, not easy to fade, juicy filling and strong aroma, so that this delicacy can be enjoyed by more people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] A kind of imitation lobster steak, which is made of the outer skin of fish paste and the inner layer of stuffing. The imitation lobster steak also contains color paste, measured in parts by mass:

[0052] The outer layer of fish paste foreskin is made of the following ingredients in parts by weight: minced fish 55, potato starch 10, phosphate 0.2, glutamine transaminase 0.15, sodium alginate 1.8, white sugar 1.2, monosodium glutamate 1.4;

[0053] The inner layer stuffing is made of the following ingredients in parts by weight: chicken breast 30, chicken skin 30, pork neck 15, garlic 1.3, phosphate 0.3, glutamine transaminase 0.25, salt 1.7, trehalose 1.5, monosodium glutamate 1.4, rice wine 1.2, white pepper 0.10;

[0054] The color paste is made of the following ingredients in parts by weight: minced fish 15, potato starch 8, phosphate 0.1, salt 0.8, and compound colorant 1.0.

Embodiment 2

[0056] A kind of imitation lobster steak, which is made of the outer skin of fish paste and the inner layer of stuffing. The imitation lobster steak also contains color paste, measured in parts by mass:

[0057] The outer skin of fish paste is made of the following ingredients in parts by weight: 60 parts by weight of minced fish, 12.5 parts of potato starch, 0.3 parts of phosphate, 0.2 parts of transglutaminase, 1.9 parts of sodium alginate, 1.3 parts of white sugar, and 1.5 parts of monosodium glutamate;

[0058] The inner layer stuffing is made of the following ingredients in parts by weight: chicken breast 35, chicken skin 35, pork neck 20, garlic 1.5, phosphate 0.4, glutamine transaminase 0.3, salt 1.8, trehalose 1.6, monosodium glutamate 1.5, rice wine 1.3, white pepper 0.11;

[0059]The color paste is made of the following ingredients in parts by weight: minced fish 20, potato starch 10, phosphate 0.15, salt 0.9, compound colorant 1.1.

Embodiment 3

[0061] A kind of imitation lobster steak, which is made of the outer skin of fish paste and the inner layer of stuffing. The imitation lobster steak also contains color paste, measured in parts by mass:

[0062] The outer skin of the fish paste is made of the following ingredients in parts by weight: surimi 65, potato starch 15, phosphate 0.4, glutamine transaminase 0.25, sodium alginate 2.0, white sugar 1.4, monosodium glutamate 1.6;

[0063] The inner layer stuffing is made of the following ingredients in parts by weight: chicken breast 40, chicken skin 40, pork neck 25, garlic 1.7, phosphate 0.5, glutamine transaminase 0.35, salt 1.9, trehalose 1.7, monosodium glutamate 1.6, rice wine 1.4, white pepper 0.12;

[0064] The color paste is made of the following ingredients in parts by weight: minced fish 25, potato starch 12, phosphate 0.2, salt 1.0, compound colorant 1.2.

[0065] A kind of imitation lobster steak described in above-mentioned embodiment, its preparation metho...

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PUM

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Abstract

The invention discloses lobster-imitating cutlets. The lobster-imitating cutlets are prepared from an outer-layer fish paste wrapper and inner-layer core-wrapping stuffing. The lobster-imitating cutlets are characterized in that the lobster-imitating cutlets also contain color paste, the outer-layer fish paste wrapper is prepared from the following components: in parts by mass, 55-65 parts of surimi, 10-15 parts of potato starch, 0.2-0.4 part of phosphate, 0.15-0.25 part of glutamine transaminase, 1.8-2.0 parts of sodium alginate, 1.2-1.4 parts of white granulated sugar and 1.4-1.6 pats of monosodium glutamate, and the inner-layer core-wrapping stuffing is prepared from the following components: in parts by mass, 30-40 parts of chicken breast, 30-40 parts of chicken skin, 15-25 parts of pork necks, 1.3-1.7 parts of garlic, 0.3-0.5 part of phosphate, 0.25-0.35 part of glutamine transaminase, 1.7-1.9 parts of table salt, 1.5-1.7 parts of trehalose, 1.4-1.6 parts of monosodium glutamate,1.2-1.4 parts of rice wine and 0.10-0.12 part of white pepper powder, wherein the color paste is prepared from the following components: in parts by weight, 15-25 parts of surimi, 8-12 parts of potatostarch, 0.1-0.2 part of phosphate, 0.8-1.0 of table salt and 1.0-1.2 parts of a compound colorant. The lobster-imitating cutlets have elastic and smooth skin, stuffing with rich soup, a beautiful appearance and no easy fading.

Description

technical field [0001] The invention relates to the technical field of quick-frozen food production, in particular to an imitation lobster steak and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, people's requirements for food are not only limited to edible and delicious food, but also pay more attention to the nutrition and health of diet. The invention mixes fish, chicken and pork reasonably, so that layers of delicious flavors are integrated with each other, and the nutrition is comprehensive. [0003] At present, the common problems of the industrially produced imitation lobster steaks in the market are that they are easy to lose color when steaming after refrigeration, and the filling soup is not juicy enough. A solution is provided to provide an imitation lobster steak with beautiful appearance, not easy to fade, juicy filling and rich aroma, so that this delicacy can be enjoyed by more people. Contents...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/42A23L5/43A23L7/10A23L13/20A23L13/50A23L13/60A23L17/00A23L29/00A23L29/30A23P20/25
CPCA23L17/70A23L13/52A23L13/20A23L13/67A23P20/25A23L29/30A23L7/10A23L29/015A23L29/04A23L5/42A23L5/43
Inventor 宋英娜孙秋燕李媛媛
Owner SHANDONG JIASHIBO FOOD
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