Fish cake product and preparation method thereof

Abstract

The invention relates to the technical field of composite nourishments, and discloses a fish cake product and a preparation method thereof, and the fish cake product comprises the following components in parts by weight: 40-55 parts of fish meat, 3-6 parts of white granulated sugar, 1-1.5 parts of edible salt, 2-2.5 parts of spices, 10-20 parts of vegetables, 4-7 parts of eggs, 20-30 parts of meat, 2-5 parts of corn starch and 0.02-0.05 part of tea polyphenol. The fish cake product provided by the invention not only contains fish meat, but also contains other nutritional ingredients such as vegetables, eggs and meat. The fish cake product is rich in nutrient elements necessary for the human body, and the fish cake product is balanced in nutrient components and beneficial to absorption by the human body through scientific proportioning, and has the characteristics of low fat, high fiber, high protein and the like. Meanwhile, the fish cake product provided by the invention is delicious in taste, retains the taste of fish meat, can improve the dietary pattern of eaters and enhance the resistance after being used for a long time, and meets the requirements of people on healthy diet.

Description

Technical Field

[0001] The invention relates to the technical field of composite nutritional products, and in particular to a fish cake product and a preparation method thereof. Background Art

[0002] Fish has the effects of regulating nutrition, regulating blood lipids, and improving skin conditions. Regulating nutrition: Fish is rich in vitamins, as well as minerals such as calcium, iron, and phosphorus. It can supplement nutrition for the human body and is suitable for people with weak constitutions. Regulating blood lipids: Fish has a low fat content and is mostly unsaturated fatty acids, which have the effect of regulating blood lipids. Since the carbon chain of unsaturated fatty acids is relatively long, it has a good effect of lowering cholesterol and is suitable for patients with hyperlipidemia. Improving skin conditions: Fish is rich in vitamins and minerals, can promote body metabolism, regulate oil balance, and has the effect of improving skin.

[0003] Fish cake is a food made from fish meat as the main raw material. As people pay more and more attention to the health, nutrition, color, flavor and taste of food, most of the existing fish cake products use fish meat as the main raw material. Although the taste is acceptable, the nutritional components are relatively single. In addition, some fish cake products add too many seasonings and additives during the preparation process, which is not good for the health of consumers. Therefore, it is necessary to develop a fish cake product with high nutritional value, good taste and health and a preparation method thereof. Summary of the invention

[0004] In view of this, the present invention proposes a fish cake product and a preparation method thereof, aiming to solve the problems of poor taste and single nutritional components of fish cakes in the current technology.

[0005] In one aspect, the present invention provides a fish cake product comprising the following components in parts by weight:

[0006] 40-55 parts of fish, 3-6 parts of white sugar, 1-1.5 parts of table salt, 2-2.5 parts of spices, 10-20 parts of vegetables, 4-7 parts of eggs, 20-30 parts of meat, 2-5 parts of corn starch, 0.02-0.05 parts of tea polyphenols and 0.3-0.6 parts of quercetin.

[0007] Preferably, the fish cake product comprises the following components in parts by weight:

[0008] 45-50 parts of fish, 4-5 parts of white sugar, 1.2-1.3 parts of table salt, 2-2.2 parts of spices, 14-18 parts of vegetables, 5-6 parts of eggs, 22-25 parts of meat, 3-4 parts of corn starch, 0.03-0.04 parts of tea polyphenols and 0.4-0.5 parts of quercetin.

[0009] Preferably, the vegetables include one or more of onions, radishes, leeks, potatoes and corns.

[0010] Preferably, the meat includes mutton, beef or chicken.

[0011] The present invention also provides a method for preparing the fish cake product, comprising the following preparation steps:

[0012] (1) Washing, drying and crushing fish, meat and vegetables to obtain a mixture;

[0013] (2) mixing the above mixture, white sugar, edible salt, spices, eggs, corn starch and tea polyphenols, and shaping them into fish cakes;

[0014] (3) steam heating the fish cake to obtain cooked fish cake;

[0015] (4) drying, sterilizing and packaging the cooked fish cakes to obtain fish cake products;

[0016] The mixing and stirring method is: placing in a pounding machine for mixing and stirring, the mixing and stirring temperature is 0-2° C., and the mixing and stirring time is 5-20 min.

[0017] Preferably, the method for preparing fish meat comprises the following steps:

[0018] After cleaning the fish, remove the head, tail, fins, bones, skin, viscera and gills to obtain the fish meat.

[0019] Preferably, the forming method includes manual pressing forming or mold forming.

[0020] Preferably, the temperature of the steam heating is 100° C., and the time of the steam heating is 10-15 minutes.

[0021] Preferably, the sterilization temperature is 110-130° C., and the sterilization insulation time is 5-15 min.

[0022] Preferably, the packaging process includes: vacuum packaging under anaerobic conditions.

[0023] Compared with the prior art, the present invention has the following beneficial effects:

[0024] The present invention provides a fish cake product, comprising the following components in parts by weight:

[0025] 40-55 parts of fish, 3-6 parts of white sugar, 1-1.5 parts of table salt, 2-2.5 parts of spices, 10-20 parts of vegetables, 4-7 parts of eggs, 20-30 parts of meat, 2-5 parts of corn starch, 0.02-0.05 parts of tea polyphenols and 0.4-0.5 parts of quercetin.

[0026] 1. The fish cake product provided by the present invention not only contains fish meat, but also contains other nutrients such as vegetables, eggs and meat. It is rich in nutrients necessary for the human body. Through scientific proportioning, the nutritional components of the fish cake product are balanced and conducive to human absorption. It has the characteristics of low fat, high fiber, high protein, etc. At the same time, the fish cake product provided by the present invention is delicious and retains the taste of the fish meat itself. Long-term use can improve the dietary structure of the eater, enhance resistance, and meet people's needs for healthy diet.

[0027] 2. The present invention further limits the types of vegetables to include one or more of onions, radishes, leeks, potatoes and corns.

[0028] Onions can enhance the umami flavor of the fish and give the fish cakes a more unique taste.

[0029] Radish can improve the color of fish cakes and make eaters more appetizing. Radish is rich in nutrients such as β-carotene (a precursor of vitamin A), fiber, vitamin C, potassium, etc., which can increase the nutritional value of fish cakes.

[0030] Leek is rich in dietary fiber, which helps promote digestion and improves the digestion and absorption of fish cakes. At the same time, the fiber texture of leeks and the tender and smooth taste of fish meat can make the taste of fish cakes richer. In addition, leeks are also rich in vitamin A, vitamin C, calcium, iron and dietary fiber, which further increase the nutritional value of fish cakes. And leeks play a certain bonding role in fish cakes, which helps the fish cakes to be formed and prevent them from falling apart during the steaming process.

[0031] The starch in potatoes can make the fish cakes softer and more delicate during the steaming process, improving the overall taste. At the same time, the starch in potatoes will gelatinize during the heating process, which helps the fish cakes maintain their shape and makes them less likely to break. Potatoes are rich in vitamin C, B vitamins, potassium and dietary fiber, which increases the nutritional value of fish cakes.

[0032] Corn itself has a natural sweetness, which can neutralize or reduce the fishy smell of fish in fish cakes, making the fish cakes taste more delicious. At the same time, corn can provide a crisp and tender taste, adding layers and richness to the taste. And corn is dispersed in the fish meat and can be used as a filler to help the fish cakes better maintain their shape. Corn is rich in dietary fiber, vitamins, minerals (such as magnesium, iron, zinc) and antioxidants, which improve the nutritional value of fish cakes.

[0033] 3. The present invention further defines that the meat includes mutton, beef or chicken. Mixing mutton, beef and chicken into fish cakes can create a new flavor combination and improve the nutritional value and taste of the fish cakes. The above-mentioned meats are rich in nutrients such as vitamin B group and minerals (such as iron and zinc), which improve the nutritional value of fish cakes; mutton, beef and chicken can reduce the fishy smell of fish cakes and improve the taste of fish cakes. After adding, they can also increase the chewiness and meatiness of fish cakes, making the taste richer and enriching the flavor level of fish cakes.

[0034] 4. The present invention also provides a method for preparing the fish cake product, comprising the following preparation steps: (1) washing and drying fish meat, meat and vegetables and then grinding them to obtain a mixture; (2) mixing the mixture, white sugar, edible salt, spices, eggs, corn starch, tea polyphenols and quercetin, stirring and shaping them to obtain fish cakes; (3) steam heating the fish cakes to obtain cooked fish cakes; (4) drying, sterilizing and packaging the cooked fish cakes to obtain fish cake products; the mixing and stirring method is: placing the fish cakes in a pounding machine for mixing and stirring, the mixing and stirring temperature is 0-2°C, and the mixing and stirring time is 5-20 minutes.

[0035] The present invention adopts a pounding machine for mixing and stirring, and the pounding machine has a precise control system, which can conveniently adjust the stirring speed and time to ensure the consistent quality of the products produced each time. It can also efficiently and evenly mix various raw materials to ensure that the fish, meat, vegetables, seasonings and other ingredients are fully integrated, thereby improving the overall taste and flavor of the fish cake.

[0036] 5. The present invention further limits the mixing and stirring temperature of the pounding machine to 0-2°C (low temperature), which helps to maintain the freshness of the ingredients, prevent protein denaturation and fat oxidation, and extend the shelf life of the fish cakes.

[0037] The present invention further limits the mixing and stirring time of the crushing machine to 5-20 minutes, which is helpful to improve the adhesion of the fish cakes, making the molding easier and the structure of the fish cakes more stable.

[0038] 6. The present invention further limits the steam heating temperature to 100°C and the steam heating time to 10-15 minutes. The present invention uses steam heating to prepare fish cakes, which can evenly transfer heat and ensure that each part of the fish cake can be fully heated to avoid uneven doneness inside and outside. Compared with frying or high-temperature baking, steam heating is a milder cooking method that helps retain the nutrients in the fish cakes and reduce the loss of nutrients.

[0039] At a high temperature of 100°C, steam can effectively kill bacteria and pathogens in fish cakes, ensuring food safety and reducing the risk of foodborne diseases. Steam heating time of 10-15 minutes can make the fish cakes fully cooked while avoiding overcooking, maintaining the texture and flavor of the fish cakes, and can also change the protein structure of the fish cakes, making them more compact and maintaining a tender taste.

[0040] 7. The present invention further limits the sterilization temperature to 110-130°C, which can more effectively kill microorganisms left behind during steam heating, more bacteria, spores and other pathogens, and some microorganisms with strong heat resistance. And this temperature is combined with subsequent packaging to ensure that the product is packaged under sterile conditions, further extending the shelf life of the fish cakes.

[0041] The present invention further limits the sterilization insulation time to 5-15 minutes. Compared with long-term low-temperature sterilization, high-temperature short-time sterilization can complete the sterilization process more quickly, save energy and time, and reduce the impact on food quality, maintaining the color, flavor and nutritional components of the food.

[0042] 8. The present invention further defines that the packaging process includes: vacuum packaging under anaerobic conditions. The vacuum packaging of the present invention can effectively remove the air in the package, reduce the effect of oxygen on the fish cakes, thereby slowing down the oxidation process of the fish cakes and the growth of microorganisms, and extending the shelf life of the fish cakes. DETAILED DESCRIPTION

[0043] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0044] The present invention provides a fish cake product, comprising the following components in parts by weight:

[0045] 40-55 parts of fish, 3-6 parts of white sugar, 1-1.5 parts of table salt, 2-2.5 parts of spices, 10-20 parts of vegetables, 4-7 parts of eggs, 20-30 parts of meat, 2-5 parts of corn starch, 0.02-0.05 parts of tea polyphenols and 0.3-0.6 parts of quercetin.

[0046] In some embodiments of the present invention, the fish cake product comprises the following components in parts by weight:

[0047] 45-50 parts of fish, 4-5 parts of white sugar, 1.2-1.3 parts of table salt, 2-2.2 parts of spices, 14-18 parts of vegetables, 5-6 parts of eggs, 22-25 parts of meat, 3-4 parts of corn starch, 0.03-0.04 parts of tea polyphenols and 0.4-0.5 parts of quercetin.

[0048] In some embodiments of the present invention, the fish meat is preferably 45-50 parts, and more preferably 46-49 parts, the white sugar is preferably 4-5 parts, and more preferably 4.5 parts, the edible salt is preferably 1.2-1.3 parts, and specifically 1.2 parts, the spices are preferably 2-2.2 parts, and more preferably 2.1 parts, the vegetables are preferably 14-18 parts, and more preferably 15-17 parts, the eggs are preferably 4-7 parts, and more preferably 5-6 parts, the meat is preferably 22-25 parts, and more preferably 23-24 parts, the corn starch is preferably 3-4 parts, and more preferably 3.5 parts, the tea polyphenols are preferably 0.03-0.04 parts, and specifically 0.03 parts, and the quercetin is preferably 0.45 parts.

[0049] In some embodiments of the present invention, the vegetables include one or more of onions, radishes, leeks, potatoes and corns.

[0050] In some embodiments of the present invention, the meat comprises lamb, beef or chicken.

[0051] The present invention also provides a method for preparing the fish cake product, comprising the following preparation steps:

[0052] (1) Washing, drying and crushing fish, meat and vegetables to obtain a mixture;

[0053] (2) mixing the above mixture, white sugar, edible salt, spices, eggs, corn starch, tea polyphenols and quercetin, and shaping them into fish cakes;

[0054] (3) steam heating the fish cake to obtain cooked fish cake;

[0055] (4) drying, sterilizing and packaging the cooked fish cakes to obtain fish cake products;

[0056] The mixing and stirring method is: placing in a pounding machine for mixing and stirring, the mixing and stirring temperature is 0-2° C., and the mixing and stirring time is 5-20 min.

[0057] In some embodiments of the present invention, the method for preparing fish meat comprises the following steps:

[0058] After cleaning the fish, remove the head, tail, fins, bones, skin, viscera and gills to obtain the fish meat.

[0059] In some embodiments of the present invention, the molding method includes manual pressing molding or mold molding.

[0060] In some embodiments of the present invention, the temperature of the steam heating is 100° C., and the time of the steam heating is 10-15 min.

[0061] In some embodiments of the present invention, the sterilization temperature is 110-130° C., and the sterilization insulation time is 5-15 min.

[0062] In some embodiments of the present invention, the packaging process includes: vacuum packaging under anaerobic conditions

[0063] Example 1

[0064] A fish cake product, comprising the following components in parts by weight:

[0065] 40 parts of fish, 3 parts of white sugar, 1 part of table salt, 2 parts of spices, 10 parts of onions, 4 parts of eggs, 20 parts of beef, 2 parts of corn starch, 0.02 parts of tea polyphenols, and 0.4 parts of quercetin.

[0066] The method for preparing the fish cake product comprises the following steps:

[0067] After cleaning the fish, remove the head, tail, fins, bones, skin, viscera and gills to obtain the fish meat.

[0068] (1) Washing, drying and blending the fish, beef and onion to obtain a mixture;

[0069] (2) placing the above mixture, white sugar, edible salt, spices, eggs, corn starch, tea polyphenols and quercetin in a crusher, mixing and stirring at 0° C. for 5 minutes, and manually pressing and shaping fish cakes;

[0070] (3) placing the fish cake in a steamer and heating with steam at 100°C for 10 min to obtain cooked fish cake;

[0071] (4) The cooked fish cakes are dried, sterilized at 110° C. for 5 min, and then vacuum packaged under anaerobic conditions to obtain fish cake products.

[0072] Example 2

[0073] 55 parts of fish, 6 parts of white sugar, 1.5 parts of table salt, 2 parts of spices, 15 parts of radish, 4 parts of eggs, 25 parts of chicken, 3 parts of corn starch, 0.02 parts of tea polyphenols and 0.45 parts of quercetin.

[0074] The method for preparing the fish cake product comprises the following steps:

[0075] After cleaning the fish, remove the head, tail, fins, bones, skin, viscera and gills to obtain the fish meat.

[0076] (1) Washing, drying and crushing the fish, chicken and radish to obtain a mixture;

[0077] (2) placing the above mixture, white sugar, edible salt, spices, eggs, corn starch and tea polyphenols in a crushing machine, mixing and stirring at a temperature of 1° C. for 6 minutes, and manually pressing and shaping to obtain fish cakes;

[0078] (3) placing the fish cake in a steamer and heating with steam at 100°C for 12 min to obtain cooked fish cake;

[0079] (4) The cooked fish cakes are dried, sterilized at 110° C. for 7 min, and then vacuum packaged under anaerobic conditions to obtain fish cake products.

[0080] Example 3

[0081] 45 parts of fish, 6 parts of white sugar, 1.2 parts of table salt, 2.5 parts of spices, 20 parts of corn, 6 parts of eggs, 30 parts of mutton, 5 parts of corn starch, 0.04 parts of tea polyphenols and 0.45 parts of quercetin.

[0082] The method for preparing the fish cake product comprises the following steps:

[0083] After cleaning the fish, remove the head, tail, fins, bones, skin, viscera and gills to obtain the fish meat.

[0084] (1) Washing, drying and crushing the fish, mutton and corn to obtain a mixture;

[0085] (2) placing the above mixture, white sugar, edible salt, spices, eggs, corn starch, tea polyphenols and quercetin in a crusher, mixing and stirring at a temperature of 1° C. for 15 minutes, and manually pressing and shaping the fish cakes;

[0086] (3) placing the fish cakes in a steamer and heating them at 100°C for 15 minutes to obtain cooked fish cakes;

[0087] (4) After drying the cooked fish cakes, sterilizing them at 120° C. for 15 min, and then vacuum packaging them under anaerobic conditions to obtain fish cake products.

[0088] Example 4

[0089] 50 parts of fish, 5 parts of white sugar, 1.3 parts of table salt, 2.2 parts of spices, 18 parts of corn, 7 parts of eggs, 22 parts of mutton, 8 parts of beef, 5 parts of corn starch, 0.05 parts of tea polyphenols, and 0.4 parts of quercetin.

[0090] The method for preparing the fish cake product comprises the following steps:

[0091] After cleaning the fish, remove the head, tail, fins, bones, skin, viscera and gills to obtain the fish meat.

[0092] (1) Washing, drying and grinding the above-mentioned fish, mutton, beef and corn to obtain a mixture;

[0093] (2) placing the above mixture, white sugar, edible salt, spices, eggs, corn starch, tea polyphenols and quercetin in a crusher, mixing and stirring at a temperature of 2° C. for 20 minutes, and manually pressing and shaping to obtain fish cakes;

[0094] (3) placing the fish cake in a steamer and heating with steam at 100°C for 12 min to obtain cooked fish cake;

[0095] (4) The cooked fish cakes are dried, sterilized at 130° C. for 8 min, and then vacuum packaged under anaerobic conditions to obtain fish cake products.

[0096] Example 5

[0097] 45 parts of fish, 5 parts of white sugar, 1.2 parts of table salt, 2 parts of spices, 14 parts of radish, 6 parts of corn, 6 parts of eggs, 25 parts of beef, 5 parts of chicken, 5 parts of corn starch, 0.04 parts of tea polyphenols and 0.45 parts of quercetin.

[0098] The method for preparing the fish cake product comprises the following steps:

[0099] After cleaning the fish, remove the head, tail, fins, bones, skin, viscera and gills to obtain the fish meat.

[0100] (1) Washing, drying and blending the above-mentioned fish, beef, chicken, radish and corn to obtain a mixture;

[0101] (2) placing the above mixture, white sugar, edible salt, spices, eggs, corn starch, tea polyphenols and quercetin in a crusher, mixing and stirring at 0° C. for 10 minutes, and manually pressing and shaping the fish cakes;

[0102] (3) placing the fish cake in a steamer and heating with steam at 100°C for 10 min to obtain cooked fish cake;

[0103] (4) The cooked fish cakes are dried, sterilized at 130° C. for 10 min, and then vacuum packaged under anaerobic conditions to obtain fish cake products.

[0104] The fish cake products obtained in Examples 1-5 were tested, and the test items and test results are shown in Table 1.

[0105] Table 1

[0106]

[0107] It should be noted that tea polyphenols are a class of compounds rich in phenolic hydroxyl groups, which have strong hydrogen supply capacity and can effectively scavenge a variety of free radicals, such as superoxide anion free radicals, hydroxyl free radicals, etc., thereby interrupting the oxidation chain reaction and preventing cells and tissues from oxidative damage. Quercetin is also a natural antioxidant, and the phenolic hydroxyl groups in its molecular structure also give it good free radical scavenging ability. When tea polyphenols are combined with quercetin, their antioxidant mechanisms can complement each other. Tea polyphenols can preferentially react with some more active free radicals, while quercetin can scavenge the remaining free radicals. The two work together to expand the scope and effect of antioxidants and achieve stronger antioxidant capacity. It can more effectively protect unsaturated fatty acids and other ingredients in fish cakes from oxidation than using either substance alone, delay the oxidative deterioration of the product, and extend the shelf life.

[0108] Comparative Example 1

[0109] The difference between this comparative example and Example 1 is that quercetin is not added.

[0110] Comparative Example 2

[0111] The difference between this comparative example and Example 2 is that no tea polyphenols are added.

[0112] The test items and results of Comparative Example 1 and Comparative Example 2 are shown in Table 2.

[0113] Table 2

[0114]

[0115] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the above embodiments, ordinary technicians in the relevant field should understand that the specific implementation methods of the present invention can still be modified or replaced by equivalents. Any modification or equivalent replacement that does not depart from the spirit and scope of the present invention should be covered within the scope of protection of the claims of the present invention.

Claims

1. A fish cake product, characterized in that: Contains the following components in parts by weight: 40-55 parts of fish, 3-6 parts of white sugar, 1-1.5 parts of table salt, 2-2.5 parts of spices, 10-20 parts of vegetables, 4-7 parts of eggs, 20-30 parts of meat, 2-5 parts of corn starch, 0.02-0.05 parts of tea polyphenols and 0.3-0.6 parts of quercetin.

2. The fish cake product according to claim 1, characterized in that: Contains the following components in parts by weight: 45-50 parts of fish, 4-5 parts of white sugar, 1.2-1.3 parts of table salt, 2-2.2 parts of spices, 14-18 parts of vegetables, 5-6 parts of eggs, 22-25 parts of meat, 3-4 parts of corn starch, 0.03-0.04 parts of tea polyphenols and 0.4-0.5 parts of quercetin.

3. A fish cake product according to claim 1 or 2, characterized in that: The vegetables include one or more of onions, radishes, leeks, potatoes and corns.

4. A fish cake product according to claim 1 or 2, characterized in that: The meat includes lamb, beef or chicken.

5. A method for preparing the fish cake product according to any one of claims 1 to 4, characterized in that: The method comprises the following preparation steps: (1) Washing, drying and crushing fish, meat and vegetables to obtain a mixture; (2) mixing the above mixture, white sugar, edible salt, spices, eggs, corn starch and tea polyphenols, and shaping them into fish cakes; (3) steam heating the fish cake to obtain cooked fish cake; (4) drying, sterilizing and packaging the cooked fish cakes to obtain fish cake products; The mixing and stirring method is: placing in a mortar for mixing and stirring, the mixing and stirring temperature is 0-2° C., and the mixing and stirring time is 5-20 min.

6. The method for preparing the fish cake product according to claim 5, characterized in that: The method for preparing the fish meat comprises the following steps: After cleaning the fish, remove the head, tail, fins, bones, skin, viscera and gills to obtain the fish meat.

7. The method for preparing the fish cake product according to claim 5, characterized in that: The molding method includes manual pressing molding or mold molding.

8. The method for preparing the fish cake product according to claim 5, characterized in that: The temperature of the steam heating is 100° C., and the time of the steam heating is 10-15 minutes.

9. The method for preparing the fish cake product according to claim 5, characterized in that: The sterilization temperature is 110-130° C., and the sterilization insulation time is 5-15 minutes.

10. The method for preparing the fish cake product according to claim 5, characterized in that: The packaging process includes: vacuum packaging under anaerobic conditions.

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