Phosphate-free nutritional fish curd and preparation method thereof

Abstract

The invention discloses phosphate-free nutritional fish curd and a preparation method thereof. The phosphate-free nutritional fish curd is composed of the following components in percentage by weight:45-65% of fish meat, 6-10% of starch, 15-20% of water, 5-8% of egg white, 2.5-3.5% of salt, 0-1.0% of monosodium glutamate, 1-2% of white granulated sugar, 0.5-0.8% of baking soda, 0.8-1.2% of maltodextrin, 2-5% of sodium alginate, 3-5% of soybean peptide and 0-6% of vegetable juice, wherein the total weight percentage is 100%. According to the nutritional fish curd, the problem of the shelf lifeof the fish curd is solved under the condition that phosphate and a low-temperature protective agent such as sugar are not added, the mouth feel of the fish curd is obviously improved, and the nutritional fish curd has the smooth and elastic sense and is relatively good in color uniformity and high in nutritional value, the problems that similar products in the market are unsightly in appearanceand relatively residue-like in mouth feel at present are solved, the taste experience of external crispness, internal tenderness and smooth and elastic mouth feel is truly achieved, and the diversified requirements for fish curd products at present are met.

Description

technical field [0001] The invention relates to the field of fish rot food, in particular to a phosphate-free nutritional fish rot and a preparation method thereof. Background technique [0002] Fish bean curd is a fish product formed by mincing fish meat into meat paste, and then adding additives to the meat paste and freezing it. It is the coagulation of actomyosin in fish meat. One of the top ten traditional delicacies in Guangdong Province. In terms of the production of fish tofu, the Shunde area of ​​Foshan is the most famous. The processing of fish tofu in Shunde, Foshan has been inherited for decades. Although the product has won a good reputation, it is limited by traditional craftsmanship and can only be made and sold immediately. It is extremely short, which limits the market development of fish bean curd products. In order to overcome this problem, some processing enterprises have added additives to fish bean curd products to extend the shelf life of fish bean cu...

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to: address the above problems, to provide a phosphate-free nutritious fish rot and its preparation method, the fish rot products of the present invention can be used without adding phosphate and increasing the amount of sugar and other cryoprotectants. However, the shelf life of fish rot is still solved. At the same time, by introducing additives such as maltodextrin and sodium alginate, the taste of fish rot products is significantly improved, and it has a smooth and elastic feeling, especially when it is made into vegetable-flavored fish rot. When it is finished, its mouthfeel is obviously better than similar products on the market, which overcomes the shortcomings of existing fish curd products

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