Cod cheese sticks and preparation method thereof

Abstract

The present application relates to a cod cheese stick and a preparation method thereof, including the following components by mass percentage: cream cheese 16%-25%, codfish paste 6%-16%, trehalose 10%-15%, modified starch 2%-5%, concentrated milk protein 1%-2%, soy protein 0.3-1.5%, cream 1%-3%, emulsifying salt 0.5-1.5%, thickener 0.9%-1.5%, salt 0.3-0.6% and monosodium glutamate 0.1%-0.3%, the remainder being water. By adopting the technical means of stirring heating and steam direct injection sterilization, it is ensured that the tissue is in good condition and the risk of microbial contamination is low, and the finished cheese stick can also be stored and sold at room temperature. At the same time, the preparation method of the present application is simple and easy to operate, and the overall investment cost is lower.

Description

Technical Field

[0001] The present application relates to the technical field of food processing, and in particular to a cod cheese stick and a preparation method thereof. Background Art

[0002] Cod is a deep-sea fish with high nutrition, low cholesterol, and nutrients that are easily absorbed by the human body. Fish fat contains essential unsaturated fatty acids and various trace elements such as calcium (Ca), phosphorus (P), iron (Fe), as well as vitamins such as vitamin A and vitamin B. It also contains globulin, albumin, and various amino acids necessary for children's development in an appropriate proportion, which is very close to the needs of children.

[0003] Currently, the cod and cheese combination products on the market are mainly cod cheese sausages. However, in the actual production process, there is a common problem of relatively small amount of cheese added. The low cheese content will affect the taste of the cheese, and because the proportion of cheese in the formula is not high, the nutritional balance of the overall product becomes more difficult to accurately control. Summary of the invention

[0004] In view of this, the present application proposes a cod cheese stick and a preparation method thereof, which can ensure that the cheese stick is nutritious and has a good taste, can satisfy the tastes of consumers, and at the same time the preparation method is simple and can be mass-produced.

[0005] According to one aspect of the present application, a cod cheese stick is provided, comprising the following components in percentage by mass: 16%-25% cream cheese, 6%-16% codfish paste, 10%-15% trehalose, 2%-5% modified starch, 1%-2% concentrated milk protein, 0.3%-1.5% soy protein, 1%-3% cream, 0.5%-1.5% emulsifying salt, 0.9%-1.5% thickener, 0.3%-0.6% salt and 0.1%-0.3% MSG, with the balance being water.

[0006] In one achievable manner, the modified starch is at least one of hydroxypropyl distarch phosphate, acetate starch or phosphate starch.

[0007] In one achievable manner, the emulsifying salt is at least one of sodium citrate, potassium citrate, sodium phosphate, sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate.

[0008] In one achievable manner, the thickener is any three of carrageenan, xanthan gum, konjac flour or gelatin.

[0009] According to another aspect of the present application, a method for preparing the cod cheese sticks described in any one of the above items is provided, comprising the following preparation steps:

[0010] S1, putting the codfish paste into a chopping pot for chopping, adding cream cheese, cream and water and chopping, and then adding concentrated milk protein and soy protein and chopping to obtain a semi-finished product I;

[0011] S2, putting the semi-finished product I, trehalose, modified starch, emulsifying salt, thickener, salt and monosodium glutamate into a melting pot and treating them under preset conditions to obtain a semi-finished product II;

[0012] S3, homogenizing the semi-finished product II with a screw pump, and then sterilizing, degassing, emulsifying and filling in sequence to obtain a finished cod cheese stick for storage.

[0013] In one feasible method, step S1 also includes: putting the codfish paste into a chopping pot, chopping at a speed of 2000r for 2 minutes, adding cream cheese, cream and water, and then chopping at a speed of 1575r for 30s; adding concentrated milk protein and soy protein, and chopping at a speed of 1575r for 30s to obtain semi-finished product I.

[0014] In one achievable method, step S2 further includes: putting the semi-finished product I into a melting pot, and then adding trehalose, modified starch, emulsifying salt, thickener, salt and monosodium glutamate, mixing at a shear speed of 1600r for 60s, and heating to 85°C to obtain the semi-finished product II.

[0015] In one achievable manner, the screw pump homogenization in step S3 further includes: the feed speed of the screw pump homogenization is 850r and the flow rate is 1420L / H.

[0016] In one achievable manner, the sterilization and degassing in step S3 further include: sterilizing the homogenized material at 135° C. for 5 seconds using steam direct injection sterilization, and then entering the flash tank for degassing at -800 mbar.

[0017] In one achievable manner, the degassing, emulsifying and filling in step S3 further include: putting the degassed material into an emulsifying tank, emulsifying for 10 minutes, aseptically filling the emulsified material at 19 g per portion, and rapidly cooling to obtain a finished product.

[0018] Compared with the prior art, this application can bring the following technical effects:

[0019] Provided is a cod cheese stick with balanced nutrition, delicate taste, chewiness and full umami taste. Specifically, the cod cheese stick of the present application includes the following weight proportion components: cream cheese 16%-25%, codfish paste 6%-16%, trehalose 10%-15%, modified starch 2%-5%, concentrated milk protein 1%-2%, soy protein 0.3-1.5%, cream 1%-3%, emulsified salt 0.5-1.5%, thickener 0.9%-1.5%, salt 0.3-0.6% and monosodium glutamate 0.1%-0.3%, and the balance is water. By adjusting the addition ratio of codfish paste, the mouthfeel of the finished cod cheese stick is more elastic, not only with rich nutrients, but also able to ensure the characteristic cod flavor, while the overall flavor is more delicious, in line with the dietary needs of the consumer group. And combined with modified starch, emulsified salt and thickener to control the mouthfeel of the finished cod cheese stick to be moderately soft and hard, suitable for more consumer groups.

[0020] The present invention provides a method for preparing cod cheese sticks. In the preparation of the cod cheese sticks, stirring heating and steam direct injection sterilization are adopted to ensure good tissue condition and low risk of microbial contamination, and the finished cheese sticks can be stored and sold at room temperature. At the same time, the preparation method of the present application is simple and easy to operate, and the overall investment cost is lower.

[0021] Other features and aspects of the present application will become apparent from the following detailed description of exemplary embodiments with reference to the attached drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] The accompanying drawings, which are incorporated in and constitute a part of the specification, illustrate exemplary embodiments, features, and aspects of the present application and, together with the description, serve to explain the principles of the present application.

[0023] Figure 1 A schematic flow chart showing a method for preparing cod cheese sticks according to an embodiment of the present application. DETAILED DESCRIPTION

[0024] Various exemplary embodiments, features and aspects of the present application will be described in detail below with reference to the accompanying drawings. The same reference numerals in the accompanying drawings represent elements with the same or similar functions. Although various aspects of the embodiments are shown in the accompanying drawings, the drawings are not necessarily drawn to scale unless otherwise specified.

[0025] Among them, it should be understood that the terms "center", "longitudinal", "lateral", "length", "width", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", "clockwise", "counterclockwise", "axial", "radial", "circumferential" and the like indicate orientations or positional relationships based on the orientations or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present application or simplifying the description, and do not indicate or imply that the referred device or element must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be understood as a limitation on the present application.

[0026] In addition, the terms "first" and "second" are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of the features. In the description of this application, the meaning of "plurality" is two or more, unless otherwise clearly and specifically defined.

[0027] The word “exemplary” is used exclusively herein to mean “serving as an example, example, or illustration.” Any embodiment described herein as “exemplary” is not necessarily to be construed as preferred or advantageous over other embodiments.

[0028] In addition, in order to better illustrate the present application, numerous specific details are given in the following specific embodiments. It should be understood by those skilled in the art that the present application can also be implemented without certain specific details. In some examples, methods, means, components and circuits well known to those skilled in the art are not described in detail in order to highlight the subject matter of the present application.

[0029] As shown in Table 1, the first aspect of the present invention provides a cod cheese stick, comprising the following raw materials in parts by weight: 16%-25% cream cheese, 6%-16% codfish paste, 10%-15% trehalose, 2%-5% modified starch, 1%-2% concentrated milk protein, 0.3%-1.5% soy protein, 1%-3% cream, 0.5%-1.5% emulsifying salt, 0.9%-1.5% thickener, 0.3%-0.6% salt and 0.1%-0.3% monosodium glutamate, and the balance is water.

[0030]

[0031]

[0032] Table 1. Ratio composition of cod cheese sticks

[0033] Here, it should be noted that the codfish paste in this embodiment is preferably deep-sea cod (Alaska codfish paste), and the preferred amount of codfish paste added is 6%-16%, and further, the more preferred amount of codfish paste added is 10%-16%. The percentage is the mass percentage relative to the total mass of the raw materials of the codfish cheese stick. The present application innovates the current cheese stick flavor by controlling the amount of codfish paste added, so that the finished codfish cheese stick has a more delicious flavor and a better taste, which meets the taste requirements of most consumers.

[0034] Further, as an optional embodiment of the present application, optionally, the modified starch is at least one of hydroxypropyl distarch phosphate, acetate starch or phosphate starch. Here, it should be noted that the amount of modified starch added in this embodiment is preferably 3%-5%, wherein the percentage content of the added modified starch is the mass percentage relative to the total mass of the cod cheese stick raw material.

[0035] As an optional embodiment of the present application, optionally, the emulsifying salt is at least one of sodium citrate, potassium citrate, sodium phosphate, sodium pyrophosphate, sodium tripolyphosphate or sodium hexametaphosphate. Here, it should be noted that the amount of emulsifying salt added in this embodiment is preferably 0.8%-1.5%, and the percentage of the added emulsifying salt is the mass percentage relative to the total mass of the raw materials of the cod cheese stick.

[0036] As an optional embodiment of the present application, optionally, as an optional embodiment of the present application, optionally, the thickener is any three of carrageenan, xanthan gum, konjac flour or gelatin. Here, it should be noted that the thickener in the present embodiment is preferably at least two of carrageenan, xanthan gum, konjac flour or gelatin, and further, the better thickener is preferably any three of carrageenan, xanthan gum, konjac flour or gelatin. At the same time, the addition amount of the thickener in the present embodiment is preferably 1.2%-1.5%, wherein the percentage of the thickener added is the mass percentage relative to the total mass of the raw materials of the cod cheese stick. By controlling the addition amount of the thickener, the coagulation degree of the product is improved, so that the mouthfeel of the finished cheese stick is moderately soft and hard, the shape of the finished product is better maintained, and the shelf life of the product is extended.

[0037] like Figure 1 As shown, another aspect of the present application provides a method for preparing the cod cheese sticks described above, comprising the following preparation steps:

[0038] S1, putting the codfish paste into a chopping pot for chopping, adding cream cheese, cream and water and chopping, and then adding concentrated milk protein and soy protein and chopping to obtain a semi-finished product I;

[0039] S2, putting the semi-finished product I, trehalose, modified starch, emulsifying salt, thickener, salt and monosodium glutamate into a melting pot and treating them under preset conditions to obtain a semi-finished product II;

[0040] S3, homogenizing the semi-finished product II with a screw pump, and then sterilizing, degassing, emulsifying and filling in sequence to obtain a finished cod cheese stick for storage.

[0041] The codfish paste was put into a chopping pot, and after chopping for 2 minutes at a speed of 2000r, cream cheese, butter and part of water (accounting for 5% of the total added water) were added, and then the mixture was chopped for 30 seconds at a speed of 1575r; concentrated milk protein and soy protein were added, and the mixture was chopped for 30 seconds at a speed of 1575r to obtain a semi-finished product I; the semi-finished product I was put into a melting pot, and then trehalose, modified starch, emulsifying salt, thickener, salt and monosodium glutamate were added, and the mixture was mixed at a shear speed of 1600r for 60 seconds. After s, the temperature is raised to 85°C to obtain a semi-finished product II; the semi-finished product II is homogenized by a screw pump; wherein the feeding speed of the screw pump homogenization is 850r, and the flow rate is 1420L / H; the homogenized material is sterilized at 135°C for 5s by steam direct injection sterilization, and then enters the flash tank for degassing at -800mbar; the degassed material is put into an emulsification tank and emulsified for 10min, the emulsified material is aseptically filled at 19g per portion, and the finished product is obtained after rapid cooling.

[0042] The cod cheese sticks of the present application are nutritious, have a distinctive fish flavor, and have a mild overall flavor due to the addition of codfish paste, modified starch, soy protein, emulsified salt, and thickener. In the process of preparing the cod cheese sticks, after obtaining the base material, the microbial content in the product is controlled by ultra-high temperature instantaneous sterilization to ensure the shelf life of the product. At the same time, by controlling the moisture content of the semi-finished material to 57%-61%, the cod cheese sticks have good tissue condition, normal microorganisms, and a mild overall flavor during the shelf life of 9 months. It can be sold in the consumer market as a food suitable for all ages, and has broad sales prospects.

[0043] The following will provide examples 1 to 4 and comparative example 1, four groups of specific experiments are compared for further explanation, and the experimental results table of cod cheese sticks is shown in Table 2:

[0044] Example 1

[0045] A cod cheese stick is prepared from the following raw materials in parts by weight: 16% cream cheese, 6% cod minced fish, 10% trehalose, 5% hydroxypropyl distarch phosphate, 1% concentrated milk protein, 0.3% soy protein, 1% cream, 0.6% sodium citrate, 0.6% locust bean gum, 0.4% carrageenan, 0.6% xanthan gum, 0.3% salt, 0.3% monosodium glutamate, and the balance is supplemented with water.

[0046] The present application provides a method for preparing the cod cheese sticks described above, comprising the following preparation steps:

[0047] Put the codfish paste into a chopping pot, chop and mix at a speed of 2000r for 2 minutes, add cream cheese, butter and part of water (accounting for 5% of the total added water), and then chop and mix at a speed of 1575r for 30s; add concentrated milk protein and soy protein, and chop and mix at a speed of 1575r for 30s to obtain a semi-finished product I;

[0048] The semi-finished product I is put into a melting pot, and then trehalose, hydroxypropyl distarch phosphate, sodium citrate, xanthan gum, carrageenan, locust bean gum, salt and monosodium glutamate are added, and after mixing at a shear speed of 1600r for 60s, the temperature is raised to 85°C to obtain a semi-finished product II;

[0049] The semi-finished product II is homogenized by a screw pump; wherein the feeding speed of the screw pump homogenization is 850r and the flow rate is 1420L / H;

[0050] The homogenized material is sterilized at 135°C for 5 seconds using direct steam injection sterilization, and then enters the flash tank for degassing at -800mbar;

[0051] The degassed material was put into an emulsification tank and emulsified for 10 minutes. The emulsified material was aseptically filled at 19 g per portion and quickly cooled to obtain the finished product.

[0052] Example 2

[0053] A cod cheese stick is prepared from the following raw materials in parts by weight: 25% cream cheese, 16% cod minced fish, 11% trehalose, 2% acetate starch, 1% concentrated milk protein, 1% soy protein, 1% cream, 1.0% sodium citrate, 0.3% locust bean gum, 0.3% konjac flour, 0.4% carrageenan, 0.3% xanthan gum, 0.5% salt, 0.1% monosodium glutamate, and the balance is supplemented with water.

[0054] The present application provides a method for preparing the above-mentioned cod cheese sticks, comprising the following steps:

[0055] Put the codfish paste into a chopping pot, chop and mix at a speed of 2000r for 2 minutes, add cream cheese, butter and part of water (accounting for 10% of the total added water), and then chop and mix at a speed of 1575r for 30s; add concentrated milk protein and soy protein, and chop and mix at a speed of 1575r for 30s to obtain a semi-finished product I;

[0056] The semi-finished product I is put into a melting pot, and then trehalose, hydroxypropyl distarch phosphate, sodium citrate, xanthan gum, carrageenan, konjac flour, locust bean gum, salt and monosodium glutamate are added, and after mixing at a shear speed of 1600r for 60s, the temperature is raised to 85°C to obtain a semi-finished product II;

[0057] The semi-finished product II is homogenized by a screw pump; wherein the feeding speed of the screw pump homogenization is 850r and the flow rate is 1420L / H;

[0058] The homogenized material was sterilized at 135°C for 5 seconds using direct steam injection sterilization, and then entered the flash tank for degassing at -800 mbar;

[0059] The degassed material was put into an emulsification tank and emulsified for 10 minutes. The emulsified material was filled at 19 g per portion and quickly cooled to obtain the finished product.

[0060] Example 3

[0061] A cod cheese stick is prepared from the following raw materials in parts by weight: 20% cream cheese, 10% codfish paste, 15% trehalose, 2% acetate starch, 1% concentrated milk protein, 1.5% soy protein, 3% cream, 1.0% sodium pyrophosphate, 0.3% locust bean gum, 0.4% carrageenan, 0.4% gelatin, 0.1% salt, 0.2% monosodium glutamate, and the balance is supplemented with water.

[0062] The present application provides a method for preparing the above-mentioned cod cheese sticks, comprising the following steps:

[0063] Put the codfish paste into a chopping pot, chop and mix at a speed of 2000r for 2 minutes, add cream cheese, butter and part of water (accounting for 5% of the total added water), and then chop and mix at a speed of 1575r for 30s; add concentrated milk protein and soy protein, and chop and mix at a speed of 1575r for 30s to obtain a semi-finished product I;

[0064] The semi-finished product I is put into a melting pot, and then trehalose, acetate starch, sodium pyrophosphate, gelatin, carrageenan, locust bean gum, salt and monosodium glutamate are added, mixed at a shear speed of 1600r for 60s, and then heated to 85°C to obtain a semi-finished product II;

[0065] The semi-finished product II is homogenized by a screw pump; wherein the feeding speed of the screw pump homogenization is 850r and the flow rate is 1420L / H;

[0066] The homogenized material was sterilized at 135°C for 5 seconds using direct steam injection sterilization, and then entered the flash tank for degassing at -800 mbar;

[0067] The degassed material was put into an emulsification tank and emulsified for 10 minutes. The emulsified material was aseptically filled at 19 g per portion and quickly cooled to obtain the finished product.

[0068] Example 4

[0069] A cod cheese stick is prepared from the following raw materials in parts by weight: 25% cream cheese, 8% cod minced fish, 12% trehalose, 5% phosphate starch, 2% concentrated milk protein, 1.5% soy protein, 2% cream, 1.0% sodium pyrophosphate, 0.4% konjac flour, 0.4% carrageenan, 0.4% xanthan gum, 0.4% salt, 0.1% monosodium glutamate, and the balance is supplemented with water.

[0070] The present application provides a method for preparing the above-mentioned cod cheese sticks, comprising the following steps:

[0071] Put the codfish paste into a chopping pot, chop and mix at a speed of 2000r for 2 minutes, add cream cheese, butter and part of water (accounting for 5% of the total added water), and then chop and mix at a speed of 1575r for 30s; add concentrated milk protein and soy protein, and chop and mix at a speed of 1575r for 30s to obtain a semi-finished product I;

[0072] The semi-finished product I is put into a melting pot, and then trehalose, phosphate starch, sodium pyrophosphate, konjac flour, carrageenan, xanthan gum, salt and monosodium glutamate are added, mixed at a shear speed of 1600r for 60s, and heated to 85°C to obtain a semi-finished product II;

[0073] The semi-finished product II is homogenized by a screw pump; wherein the feeding speed of the screw pump homogenization is 850r and the flow rate is 1420L / H;

[0074] The homogenized material is sterilized at 135°C for 5 seconds using direct steam injection sterilization, and then enters the flash tank for degassing at -800mbar;

[0075] The degassed material was put into an emulsification tank and emulsified for 10 minutes. The emulsified material was aseptically filled at 19 g per portion and quickly cooled to obtain the finished product.

[0076] Comparative Example 1

[0077] A cod cheese stick is prepared from the following raw materials in parts by weight: 25% cream cheese, 16% cod minced fish, 11% trehalose, 2% acetate starch, 1% concentrated milk protein, 1% soy protein, 1% cream, 0.3% sodium citrate, 0.3% locust bean gum, 0.4% carrageenan, 0.3% xanthan gum, 0.1% salt, 0.1% monosodium glutamate, and the balance is supplemented with water.

[0078] The method for preparing the cod cheese sticks described above comprises the following steps:

[0079] Put the codfish paste into a chopping pot, chop and mix at a speed of 2000r for 2 minutes, add cream cheese, butter and part of water (accounting for 5% of the total added water), and then chop and mix at a speed of 1575r for 30s; add concentrated milk protein and soy protein, and chop and mix at a speed of 1575r for 30s to obtain a semi-finished product I;

[0080] The semi-finished product I is put into a melting pot, and then trehalose, hydroxypropyl distarch phosphate, sodium citrate, xanthan gum, carrageenan, locust bean gum, salt and monosodium glutamate are added, and after mixing at a shear speed of 1600r for 60s, the temperature is raised to 85°C to obtain a semi-finished product II;

[0081] The semi-finished product II is homogenized by a screw pump; wherein the feeding speed of the screw pump homogenization is 850r and the flow rate is 1420L / H;

[0082] The homogenized material was sterilized at 135°C for 5 seconds using direct steam injection sterilization, and then entered the flash tank for degassing at -800 mbar;

[0083] The degassed material was put into an emulsification tank and emulsified for 10 minutes. The emulsified material was aseptically filled at 19 g per portion and quickly cooled to obtain the finished product.

[0084] Comparative Example 2

[0085] A cod cheese stick is prepared from the following raw materials in parts by weight: 25% cream cheese, 16% cod minced fish, 11% trehalose, 2% acetate starch, 1% concentrated milk protein, 1% soy protein, 1% cream, 1.0% sodium citrate, 0.1% locust bean gum, 0.2% carrageenan, 0.15% xanthan gum, 0.1% salt, 0.1% monosodium glutamate, and the balance is supplemented with water.

[0086] The method for preparing the cod cheese sticks described above comprises the following steps:

[0087] Put the codfish paste into a chopping pot, chop and mix at a speed of 2000r for 2 minutes, add cream cheese, butter and part of water (accounting for 5% of the total added water), and then chop and mix at a speed of 1575r for 30s; add concentrated milk protein and soy protein, and chop and mix at a speed of 1575r for 30s to obtain a semi-finished product I;

[0088] The semi-finished product I is put into a melting pot, and then trehalose, hydroxypropyl distarch phosphate, sodium citrate, xanthan gum, carrageenan, locust bean gum, salt and monosodium glutamate are added, and after mixing at a shear speed of 1600r for 60s, the temperature is raised to 85°C to obtain a semi-finished product II;

[0089] The semi-finished product II is homogenized by a screw pump; wherein the feeding speed of the screw pump homogenization is 850r and the flow rate is 1420L / H;

[0090] The homogenized material is sterilized at 135°C for 5 seconds using direct steam injection sterilization, and then enters the flash tank for degassing at -800mbar;

[0091] The degassed material was put into an emulsification tank and emulsified for 10 minutes. The emulsified material was aseptically filled at 19 g per portion and quickly cooled to obtain the finished product.

[0092] Table 2 shows the experimental results of the above-mentioned Examples 1 to 4 and Comparative Examples 1 and 2 at 25° C. for one month, four months and nine months, respectively, in terms of taste, color, flavor, tissue state and microbial indicators, as follows:

[0093]

[0094]

[0095] Table 2 Cod cheese stick experimental results

[0096] That is, the color, flavor, tissue state and microorganism of the cod cheese sticks in Example 1-Example 4 are normal in 1 month, 4 months and 9 months.Comparative Example 1, the amount of emulsifying salt used has a greater impact on the taste of cheese sticks, the fineness of the product decreases, the tissue becomes scattered, the elasticity decreases, and the mouthfeel is sandy.Comparative Example 2, the amount of colloid added has a great impact on the cheese sticks, and the product has oil and water separation after being placed for a period of time, and it is easy to fall off the stick after opening.Therefore, due to the addition of codfish paste, soy protein and milk protein, the cod cheese sticks are nutritious, have a distinctive cod flavor and the overall flavor is mild, and the mouthfeel is Q-elastic and chewy.

[0097] The above description is only the preferred embodiment of the present application and is not intended to limit the present application. For those skilled in the art, the present application may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included in the protection scope of the present application.

[0098] The embodiments of the present application have been described above, and the above description is exemplary, not exhaustive, and is not limited to the disclosed embodiments. Many modifications and changes will be apparent to those of ordinary skill in the art without departing from the scope and spirit of the described embodiments. The selection of terms used herein is intended to best explain the principles of the embodiments, practical applications, or improvements to the technology in the market, or to enable other persons of ordinary skill in the art to understand the embodiments disclosed herein.

Claims

1. A cod cheese stick, characterized in that: The components include the following mass percentages: Cream cheese 16%-25%, codfish paste 6%-16%, trehalose 10%-15%, modified starch 2%-5%, concentrated milk protein 1%-2%, soy protein 0.3%-1.5%, cream 1%-3%, emulsifying salt 0.5%-1.5%, thickener 0.9%-1.5%, salt 0.3%-0.6% and MSG 0.1%-0.3%, and the balance is water.

2. The cod cheese stick according to claim 1, characterized in that: The modified starch is at least one of hydroxypropyl distarch phosphate, acetate starch or phosphate starch.

3. The cod cheese stick according to claim 1, characterized in that: The emulsifying salt is at least one of sodium citrate, potassium citrate, sodium phosphate, sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate.

4. The cod cheese stick according to claim 1, characterized in that: The thickener is any three of carrageenan, xanthan gum, konjac flour or gelatin.

5. A method for preparing the cod cheese sticks according to any one of claims 1 to 4, characterized in that: The method comprises the following preparation steps: S1, putting the codfish paste into a chopping pot for chopping, adding cream cheese, cream and water and chopping, and then adding concentrated milk protein and soy protein and chopping to obtain a semi-finished product I; S2, putting the semi-finished product I, trehalose, modified starch, emulsifying salt, thickener, salt and monosodium glutamate into a melting pot and treating them under preset conditions to obtain a semi-finished product II; S3, homogenizing the semi-finished product II with a screw pump, and then sterilizing, degassing, emulsifying and filling in sequence to obtain a finished cod cheese stick for storage.

6. The preparation method according to claim 5, characterized in that: Step S1 also includes: putting the codfish paste into a chopping pot, chopping at a speed of 2000r for 2 minutes, adding cream cheese, butter and water, and then chopping at a speed of 1575r for 30s; adding concentrated milk protein and soy protein, and chopping at a speed of 1575r for 30s to obtain a semi-finished product I.

7. The preparation method according to claim 5, characterized in that: Step S2 also includes: putting the semi-finished product I into a melting pot, and then adding trehalose, modified starch, emulsifying salt, thickener, salt and monosodium glutamate, mixing at a shear speed of 1600r for 60s, and heating to 85°C to obtain the semi-finished product II.

8. The preparation method according to claim 5, characterized in that: The screw pump homogenization in step S3 also includes: the feeding speed of the screw pump homogenization is 850r and the flow rate is 1420L / H.

9. The preparation method according to claim 5, characterized in that: The sterilization and degassing in step S3 also include: sterilizing the homogenized material at 135° C. for 5 seconds using steam direct injection sterilization, and then entering the flash tank for degassing at -800 mbar.

10. The preparation method according to claim 5, characterized in that: The degassing, emulsifying and filling in step S3 further include: putting the degassed material into an emulsifying tank, emulsifying for 10 minutes, aseptically filling the emulsified material at 19 g per portion, and rapidly cooling to obtain a finished product.

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