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Mackerel and Chinese yam fish sticks and making method thereof

A technology of yam fish and mackerel fish, which is applied in the field of food processing, can solve the problems of yam processing and storage, development and utilization difficulties, fresh yam is easy to mold, and is not easy to preserve, and achieves the effect of increasing added value, rich nutrition, and convenient carrying

Pending Publication Date: 2022-01-07
QUANZHOU NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, fresh yam is prone to mildew, browning, difficult to preserve, and strong seasonality, which brings great difficulties to the processing, storage, development and utilization of yam

Method used

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  • Mackerel and Chinese yam fish sticks and making method thereof
  • Mackerel and Chinese yam fish sticks and making method thereof
  • Mackerel and Chinese yam fish sticks and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Example 1: Production of ready-to-eat mackerel and white yam sticks

[0027] Production process: select frozen mackerel→thaw→pretreatment→meat harvesting (meat scraping, fish head removal, tail removal, internal organs)→rinsing→mincing meat→weighing surimi→adding ingredients for beating→shaping→steaming→ Refrigerate → slice → dry → fry.

[0028] Basic formula: 100g mackerel surimi, 300g cassava flour, 100g corn starch, 1g yeast powder, 30g white yam powder, 1.0g thirteen spices, 3.0g salt, 3.0g chicken essence, 1.0g white pepper powder, 2.0g cooking wine.

[0029] Production method: (1) Select fresh frozen mackerel, thaw, remove the head, tail, skin, and internal organs, wash and set aside; take 100g of tapioca starch, beat with 300g of water, then steam with steam, stir while steaming, wait When it becomes transparent, it becomes a hot slurry; (2) Use a drum type meat harvester to harvest mackerel meat twice, and the fish meat yield is about 30-40%; (3) Put the macker...

Embodiment 2

[0030] Example 2: Production of instant mackerel purple yam sticks

[0031] Production process: select frozen mackerel→thaw→pretreatment→meat harvesting (meat scraping, fish head removal, tail removal, internal organs)→rinsing→mincing meat→weighing surimi→adding ingredients for beating→shaping→steaming→ Refrigerate → slice → dry → fry.

[0032] Basic formula: 100g mackerel surimi, 300g cassava flour, 100g corn starch, 1g yeast powder, 30g purple yam powder, 1.0g thirteen spices, 3.0g salt, 3.0g chicken essence, 1.0g white pepper powder, 2.0g cooking wine.

[0033]Production method: (1) Select fresh frozen mackerel, thaw, remove the head, tail, skin, and internal organs, wash and set aside; take 100g of tapioca starch, beat with 300g of water, then steam with steam, stir while steaming, wait When it becomes transparent, it becomes a hot slurry; (2) Use a drum type meat harvester to harvest mackerel meat twice, and the fish meat yield is about 30-40%; (3) Put the mackerel meat ...

Embodiment 3

[0034] Embodiment 3: the brittleness and hardness determination of fish stick

[0035] The fish sticks cooled to room temperature were taken to determine the texture properties. Use the TA.XT Plus texture analyzer to test the texture of the fish sticks, and get the texture values ​​of the fish sticks: hardness and brittleness. Texture analyzer parameter setting: select the shear probe p5 s, the pre-test speed is 1 mm / s, the middle speed is 0.5 mm / s, the side-back speed is 1 mm / s, the pre-test distance is 15 mm, and the unit of brittleness is mm, hardness unit is N. Select 8 pieces of fish sticks for testing and take the average value. Crispy: The relative distance to the first peak, expressed as the crispness of the fish stick. Average hardness: the average force value between the first peak and 4 s, indicating the index of hardness.

[0036] Depend on figure 1 It is known that with the increase of yam powder addition, the brittleness of fish sticks shows a trend of incre...

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Abstract

The invention discloses mackerel and Chinese yam fish sticks and a making method thereof, and belongs to the technical field of food processing. The mackerel and Chinese yam fish sticks are made from the following raw materials in parts by weight: 100 parts of minced mackerel, 300 parts of cassava starch, 100 parts of corn starch, 1 part of yeast powder, 20-40 parts of Chinese yam powder, 1.0 part of thirteen-spices, 3.0 parts of salt, 3.0 parts of chicken essence, 1.0 part of white pepper powder and 2.0 parts of cooking wine. The making method comprises the following steps: unfreezing the frozen mackerel, performing pretreating, separating meat (scraping meat, and removing fish head, tail and viscera), performing rinsing, performing mincing, weighing surimi, adding ingredients, performing pulping, performing forming, performing steaming, performing refrigerating, performing slicing, performing drying, performing frying and performing cooling to obtain a finished product. The mackerel and Chinese yam fish sticks made by the method are soft, delicious and rich in nutrition, the crispness of traditional fish sticks is improved, the acrylamide content of the fried fish sticks is reduced, and the nutritional values and health-care effects of mackerel and Chinese yam are fully exerted.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a mackerel and yam stick and a preparation method thereof. Background technique [0002] Fish sticks, as a famous snack in Chongwu, southern Fujian, generally use high-quality fish as the main raw material, such as mackerel, eel, shark, etc. are the best, and some small miscellaneous fish are also used as raw materials. When processing, remove the bones and viscera first, then use a sharp knife to scrape off the meat and remove the skin, knead it into a slurry with your hands, add an appropriate amount of salt water when kneading, and finally add refined sweet potato powder, egg white, minced pork, and shallots Wait for the condiments, stir and mix thoroughly by hand to let the fish ferment and fry. At present, there are two main forms of fish stick products, one is dried and packaged for sale, diners fry at home, and the other is fried and packaged for sale....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L19/10
CPCA23L17/70A23L19/10A23V2002/00A23V2250/5118A23V2250/76
Inventor 郑宗平吕雪宁陈玥霖郭凤仙郭娟娟郑瑞生陈洪彬林娈
Owner QUANZHOU NORMAL UNIV
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