Fish meat cheese bar easy to store at normal temperature and preparation method of fish meat cheese bar

Abstract

The invention provides a fish meat cheese bar easy to store at normal temperature, which is prepared from the following raw materials in parts by weight: 1000-1200 parts of processed cheese and 200-2000 parts of fish meat slices through a method of high-temperature bonding and cooling. According to the fish meat cheese bar, fish meat and cheese are innovatively combined, so that the fineness of a product can be remarkably improved, the product has rich layers, the outer-layer fish meat slices are tough and chewy in mouth feel, and the inner-layer cheese is fine, smooth and soft, free of residues and fine and soft; the matching of the fish meat and the cheese has a synergistic effect, so that the delicate flavor of the product can be better released; normal-temperature placement can be realized by matching with an oxygen-resistant packaging form; in the preparation process, the meat and the cheese are combined without emulsification, and the meat content is not limited and can reach 20% or above of that of the whole product.

Description

Technical Field

[0001] The present application relates to the field of food. Specifically, the present application provides a fish cheese strip that is easy to store at room temperature and a preparation method thereof. Background Art

[0002] At present, the domestic cheese industry is developing rapidly, but the main development is processed cheese, and the original cheese has not yet formed a large market scale. The main reason is that the flavor of the original cheese is slowly accepted by domestic consumers, while the processed cheese, which is more convenient to season, is widely loved in China. At the same time, among the processed cheeses in China, sweet cheese occupies the vast majority, and salty cheese is rare, especially cheese products combined with meat are very rare. The main reason is that the emulsification of cheese and other auxiliary materials in the production process of processed cheese needs to be carried out under high temperature and high shear conditions. However, the emulsification of meat needs to be carried out under low temperature conditions. High temperature will cause meat denaturation, making the final product of meat products and cheese mixed with the product taste rough and not delicate enough (salt-soluble protein will be produced during the emulsification process, and it can only be released at low temperature. At high temperature, the salt-soluble protein cannot achieve a good emulsification effect with starch, etc.). Especially when cheese is the main ingredient and meat is the auxiliary ingredient, when the meat content exceeds 5%, this rough taste will be more obvious. Summary of the invention

[0003] The invention solves the difficulty of combining meat and cheese by adopting a new process. First, fish slices and processed cheese are made separately, and then the fish slices and processed cheese are combined into the final product through high-temperature bonding, cooling and cutting.

[0004] On the one hand, the present application provides a fish cheese stick that is easy to store at room temperature, and the fish cheese stick is prepared from raw materials including 1000-1200 parts by weight of processed cheese and 200-2000 parts by weight of fish slices.

[0005] Furthermore, the fish cheese strips are prepared from 1100 parts by weight of processed cheese and 300 parts by weight of fish slices.

[0006] Furthermore, the fish fillet is cod fillet.

[0007] Furthermore, the preparation method of the fish cheese strips comprises:

[0008] (1) Cheese-covered fish fillet: Covering a cod fillet on the top and bottom of a processed cheese slice to obtain a cheese-covered fish fillet material, and preparing to heat and bond it;

[0009] (2) heating and bonding: heating the cheese-covered fish fillet material obtained in step (1) on a heated iron plate to obtain a bonded cheese-covered fish fillet material;

[0010] (3) Quick freezing and cooling: Quickly freezing and cooling the bonded cheese-covered fish fillet material obtained in step (2).

[0011] Furthermore, in step (1), the center temperature of the processed cheese slice in the cheese-covered fish fillet material is 10 to 15° C.; the heating iron plate in step (2) comprises an upper plate and a lower plate, the temperature of the upper plate is 100 to 110° C., the temperature of the lower plate is 90 to 95° C., the heating bonding time is 60 to 90 seconds, and the center temperature of the processed cheese slice in the bonded cheese-covered fish fillet material is 85-90° C.; in step (3), the bonded cheese-covered fish fillet material obtained in step (2) is quickly frozen and cooled through a cooling tunnel, the temperature of the cooling tunnel is -10 to -20° C., the cooling time is 5 to 10 minutes, and the center temperature of the product after cooling is 1 to 5° C.

[0012] Furthermore, in step (1), the center temperature of the processed cheese slice in the cheese-covered fish fillet material is 13° C.; the heating iron plate in step (2) includes an upper plate and a lower plate, the temperature of the upper plate is 105° C., the temperature of the lower plate is 93° C., the heating bonding time is 70 seconds, and the center temperature of the processed cheese slice in the bonded cheese-covered fish fillet material is 87° C.; in step (3), the bonded cheese-covered fish fillet material obtained in step (2) is quickly frozen and cooled through a cooling tunnel, the temperature of the cooling tunnel is -18° C., the cooling time is 7 minutes, and the center temperature of the product after cooling is 2° C.

[0013] Furthermore, the method for preparing the fish cheese strips further comprises:

[0014] (4) cutting and shaping and (5) packaging.

[0015] Furthermore, in (4) cutting and shaping, the product of step (3) is cut into strips of 30-40 mm×8-12 mm×5-8 mm; and in step (5), stretch packaging film is used for packaging.

[0016] On the other hand, the present application provides a method for preparing a fish cheese strip that is easy to store at room temperature, the method comprising: (1) covering fish fillet with cheese: covering the upper and lower parts of the processed cheese slice with a cod fillet to obtain a cheese-covered fish fillet material, and preparing to heat and bond the processed cheese slice; the center temperature of the processed cheese slice in the cheese-covered fish fillet material is 13°C;

[0017] (2) Heating and bonding: using a heating iron plate including an upper plate and a lower plate to heat the cheese-covered fish fillet material obtained in step (1) to obtain a bonded cheese-covered fish fillet material; the temperature of the upper plate is 105° C., the temperature of the lower plate is 93° C., the heating and bonding time is 70 seconds, and the center temperature of the processed cheese slice in the bonded cheese-covered fish fillet material is 87° C.;

[0018] (3) Quick freezing and cooling: The bonded cheese-covered fish fillet material obtained in step (2) is quickly frozen and cooled in a cooling tunnel. The temperature of the cooling tunnel is -18°C, the cooling time is 7 minutes, and the center temperature of the product after cooling is 2°C.

[0019] Furthermore, the raw materials of the fish cheese strips are 1100 parts by weight of processed cheese and 300 parts by weight of fish slices.

[0020] The specific types of processed cheese and fish fillets in the present application can be routinely selected by those skilled in the art according to taste, nutrition, source of raw materials, etc., and the parameters can be appropriately adjusted.

[0021] The fish cheese strips of the present application do not exclude other food additive ingredients, which include but are not limited to various flavorings, preservatives, antioxidants, etc. These ingredients can be added in the preparation of processed cheese or fish slices, and can also be added in the preparation process described in the present application.

[0022] The fish cheese strips of the present application innovatively combine fish and cheese: the delicacy of the product can be significantly improved, the product has rich layers, the outer layer of fish fillets has a tough and chewy taste, and the inner layer of cheese is delicate and soft without residue and is delicate and soft; the combination of fish and cheese has a synergistic effect, which can better release the freshness of the product; the oxygen-barrier packaging form can be placed at room temperature; the preparation process does not use emulsification to combine the meat and cheese, so there is no limit on the meat content in the final product, which can reach 20% or more of the overall product. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 This is a photo of the cheese being melted too much when the temperature is too high, causing some of the cheese to flatten, resulting in the fish skin not being able to completely cover the cheese;

[0024] Figure 2 This is a physical picture showing that when the temperature is too high, the product melts as a whole and cannot be formed, and may stick to the heating plate as a whole, affecting the subsequent heating effect of production;

[0025] Figure 3 The cooling temperature is too low, which causes the cheese and fish to separate when the product is cut later. DETAILED DESCRIPTION

[0026] Example

[0027] A fish cheese strip which is easy to store at room temperature. The processed fish cheese is prepared from the following raw materials in terms of mass content: 1100 parts of processed cheese slices and 300 parts of fish slices.

[0028] The preparation method of the fish cheese strips is as follows: cheese covering fish fillets - heating and bonding - quick freezing and cooling - cutting and forming - stretching and packaging, and the specific steps are as follows:

[0029] Cheese-covered fish fillet: Place processed cheese slices and cod fillet on a clean table to cover the fish fillet, cover the processed cheese slices with a cod fillet on the top and bottom, and place the processed cheese slice in the middle of the cod fillet. The center temperature of the processed cheese slice is measured to be 13°C, and it is ready for heating and bonding;

[0030] Heating and bonding: Set the upper plate temperature of the preheating continuous heating iron plate to 105°C and the lower plate temperature to 93°C. After preheating, place the cheese-covered fish fillet material in step 1 on the heating iron plate for heating. The heating time is 70 seconds. At this time, the center temperature of the product is 87°C, ready for the next step of cooling;

[0031] Quick freezing and cooling: set the cooling tunnel temperature to -18°C, the cooling time to 7 minutes, and the center temperature of the product after cooling to 2°C; Cutting and shaping: cut the material obtained in step 3 into small strips of 35×10×7mm in a cutting machine;

[0032] Stretch packaging: The product is vacuum packed by stretch packaging film to obtain the finished product.

[0033] Comparative Example

[0034] The temperature controlled during heating and bonding is based on the temperature at which the cheese melts. High or low temperature will affect the bonding effect and the microbial situation of the product at this time; if the temperature is too high, the cheese will melt; if the temperature is too low, they cannot be bonded together and are not sterile (the bonding process is also a sterilization process).

[0035] We tried heating the upper plate at 115-130℃ and the lower plate at 96-110℃. When the temperature was increased, the cheese first melted excessively, causing part of the cheese to flatten, resulting in the fish skin not being able to completely cover the cheese, resulting in a waste of product cutting, such as Figure 1 shown.

[0036] If the temperature continues to rise, the product will melt and cannot be formed, and it may stick to the heating plate as a whole, affecting the subsequent production heating effect. Figure 2 Shown

[0037] The temperature cooling after bonding is speed cooling. If the temperature is too low, the cheese and fish will separate when the product is cut later. Figure 3 If the temperature is below 0 degrees, the water in the cheese will form ice crystals, causing the taste of the cheese to deteriorate, with a glossy texture and not smooth enough.

Claims

1. A fish cheese stick that is easy to store at room temperature, characterized in that: The fish cheese strips are prepared from raw materials including 1000-1200 parts by weight of processed cheese and 200-2000 parts by weight of fish slices.

2. The fish cheese stick according to claim 1, which is prepared from 1100 parts by weight of processed cheese and 300 parts by weight of fish slices.

3. The fish cheese strips according to claim 1 or 2, wherein the fish fillets are cod fillets.

4. The fish cheese strip according to any one of claims 1 to 3, wherein the preparation method of the fish cheese strip comprises: (1) Cheese-covered fish fillet: Covering a cod fillet on the top and bottom of a processed cheese slice to obtain a cheese-covered fish fillet material, and preparing to heat and bond it; (2) heating and bonding: heating the cheese-covered fish fillet material obtained in step (1) on a heated iron plate to obtain a bonded cheese-covered fish fillet material; (3) Quick freezing and cooling: Quickly freezing and cooling the bonded cheese-covered fish fillet material obtained in step (2).

5. The fish cheese strip according to claim 4, wherein the center temperature of the processed cheese slice in the cheese-coated fish fillet material in step (1) is 10 to 15° C.; the heating iron plate in step (2) comprises an upper plate and a lower plate, the temperature of the upper plate is 100 to 110° C., the temperature of the lower plate is 90 to 95° C., the heating and bonding time is 60 to 90 seconds, and the center temperature of the processed cheese slice in the bonded cheese-coated fish fillet material is 85-90° C.; in step (3), the bonded cheese-coated fish fillet material obtained in step (2) is quickly frozen and cooled through a cooling tunnel, the temperature of the cooling tunnel is -10 to -20° C., the cooling time is 5 to 10 minutes, and the center temperature of the product after cooling is 1 to 5° C.

6. The fish cheese strip according to claim 5, wherein the center temperature of the processed cheese slice in the cheese-coated fish fillet material in step (1) is 13° C.; the heating iron plate in step (2) comprises an upper plate and a lower plate, the temperature of the upper plate is 105° C., the temperature of the lower plate is 93° C., the heating and bonding time is 70 seconds, and the center temperature of the processed cheese slice in the bonded cheese-coated fish fillet material is 87° C.; in step (3), the bonded cheese-coated fish fillet material obtained in step (2) is quickly frozen and cooled through a cooling tunnel, the temperature of the cooling tunnel is -18° C., the cooling time is 7 minutes, and the center temperature of the product after cooling is 2° C.

7. The fish cheese strips according to claim 4, wherein the method for preparing the fish cheese strips further comprises: (4) cutting and shaping and (5) packaging.

8. The fish cheese strips according to claim 7, wherein in (4) cutting and shaping, the product of step (3) is cut into strips of 30-40 mm×8-12 mm×5-8 mm; and in step (5), stretch packaging film is used for packaging.

9. A method for preparing fish cheese strips that are easy to store at room temperature, the method comprising: (1) Cheese-covered fish fillet: Covering a cod fillet on the top and bottom of a processed cheese slice to obtain a cheese-covered fish fillet material, and preparing to heat and bond it; The center temperature of the processed cheese slices in the cheese-covered fish fillet material is 13°C (2) Heating and bonding: using a heating iron plate including an upper plate and a lower plate to heat the cheese-covered fish fillet material obtained in step (1) to obtain a bonded cheese-covered fish fillet material; the temperature of the upper plate is 105° C., the temperature of the lower plate is 93° C., the heating and bonding time is 70 seconds, and the center temperature of the processed cheese slice in the bonded cheese-covered fish fillet material is 87° C.; (3) Quick freezing and cooling: The bonded cheese-covered fish fillet material obtained in step (2) is quickly frozen and cooled in a cooling tunnel. The temperature of the cooling tunnel is -18°C, the cooling time is 7 minutes, and the center temperature of the product after cooling is 2°C. 10 . The preparation method according to claim 9 , wherein the raw materials of the fish cheese strips are 1100 parts by weight of processed cheese and 300 parts by weight of fish slices.

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