Processing technology of fish cake

Abstract

The invention belongs to the technical field of fish cake processing, and discloses a fish cake processing technology, which comprises the following steps: S1, slicing: taking spine fish meat, peeling and slicing; s2, rinsing and deoiling: rinsing the fillets until water is clear and oil-free; s3, preparing minced fillet; s4, blending: adding konjac powder when the scallion and ginger water is prepared, fully dissolving the konjac powder, and mixing the konjac powder with the grass carp minced fillet, the pig spine fat, the egg white, the mixed starch, the salt and the monosodium glutamate; s5, stirring; s6, performing steaming; s7, carrying out primary sterilization, namely putting the primary soup subjected to primary sterilization and the steamed fish cake into a tin can, and sealing; s8, performing secondary sterilization; and S9, cooling to obtain a finished product. The konjac powder, the sterilization process, the original soup and the like are improved, so that the problems of powder removal in the storage process of the fish cake finished product and yellow fish cake body after sterilization are effectively solved, the sensory indexes of the fish cake finished product are ensured to meet the requirements, the stability of the quality of the fish cake finished product is ensured, and the method has important significance on the development of the fish cake food industry.

Description

Technical Field

[0001] The invention relates to the technical field of fish cake food, in particular to a processing technology of fish cake. Background Art

[0002] Fish cake is a food popular in the Yangtze River Basin and other places. It is named because it is made of fish meat as the main ingredient and looks like rice cake. The main ingredient of fish cake is fish meat, and the ingredients are pork, starch, eggs, and the seasonings are monosodium glutamate, salt, etc. When making it, the fish meat is deboned and chopped into a puree, the fascia is removed, and it is fully mixed with other ingredients. During the process, liquids such as scallion and ginger water need to be added several times to allow the fish paste to fully absorb water and stir until the fish paste is thick and strong. Then put the fish paste into a steamer or other container for steaming. During the steaming process, pay attention to controlling the heat and time to ensure that the fish cake is cooked thoroughly and the surface is smooth. Fish cake is rich in high-quality protein, unsaturated fatty acids, calcium, phosphorus, potassium and other minerals, and has rich nutritional value. The fish cake is white in color and the upper surface is egg yolk yellow.

[0003] Traditional fish cakes can be directly cut into thin slices and eaten after being steamed, or they can be fried or made into fish cake soup and eaten. They are generally ready-to-eat and need to be eaten as soon as possible after production. They have the disadvantage of a short shelf life, which is not conducive to the market promotion of fish cake products. In the large-scale production process of fish cakes, modern food sterilization technology is generally used to sterilize fish cakes to extend the shelf life of fish cakes, and the packaging form is mainly canned packaging. In production practice, fish cakes are prone to powder loss during the storage process after canning and sterilization, that is, the fish cakes become loose from tightly structured blocks, which reduces the organizational morphology indicators of the finished product and affects the sensory and quality of the finished product. Summary of the invention

[0004] The invention aims to provide a processing technology for fish cake, which has the effects that the finished fish cake does not lose powder during storage and the cake body is in block shape.

[0005] The above technical objectives of the present invention are achieved through the following technical solutions: a processing technology of fish cakes, comprising the following steps:

[0006] S1, slicing, take the ridged fish meat, remove the skin and slice;

[0007] S2, rinse and remove oil, rinse the fish fillets until the water is clear and oil-free;

[0008] S3, made into surimi;

[0009] S4, mixing, adding konjac flour when preparing the scallion and ginger water, and mixing it with fish paste, pork loin fat, egg white, mixed starch, salt and monosodium glutamate after it is fully dissolved, wherein the mixed starch raw material includes 40-60 parts of corn starch, 20-40 parts of sweet potato flour and 10-30 parts of cassava flour by weight;

[0010] S5, stirring, stirring the prepared ingredients at high speed and stirring with ice cubes to cool down and stir out the fish glue;

[0011] S6, steaming, putting the ingredients obtained in S5 into a steaming cabinet for steaming;

[0012] S7, primary sterilization and canning, sterilizing the original soup once, putting the sterilized original soup and steamed fish cake into a tinplate canning container, and sealing it;

[0013] S8, secondary sterilization, secondary sterilization of the sealed tinplate canned container;

[0014] S9, cooling, the fish cake cans after secondary sterilization are cooled to obtain a finished product.

[0015] By adopting the above technical scheme, the starch of the fish cake raw material in the prior art is generally corn starch, and the processed fish cake will lose powder during the packaging process of fish cake cans. Based on this, the present invention improves the starch and selects mixed starch. The mixed starch uses corn starch, sweet potato flour, cassava flour and other raw materials and a specific ratio, and then adds konjac flour. The prepared fish cake will not lose powder during the storage process after packaging, ensuring that the tissue and morphology indicators in the sensory indicators meet the requirements, thereby ensuring the quality of the fish cake finished product.

[0016] In step S5, high-speed stirring will make the fish meat more chewy, while slow stirring will make it less chewy. However, high-speed stirring will generate heat that affects the quality of the fish cake, so ice cubes need to be added during the stirring process to quickly cool it down.

[0017] The present invention is further configured as follows: in step S4, the amount of konjac flour added is controlled to be 5-9% of the total dry matter of the fish cake food raw materials.

[0018] By adopting the above technical solution, in practice, the amount of konjac flour added needs to be controlled within the above range.

[0019] The present invention is further configured as follows: in step S4, the amount of konjac flour added is controlled to be 6.8% of the total dry matter of the fish cake ingredient raw materials.

[0020] By adopting the above technical solution, through practical research, it is found that the optimal amount of konjac flour added is 6.8%.

[0021] The present invention is further configured as follows: in step S4, the mass ratios of the fish paste, pork, mixed starch, and onion and ginger water are 10:2:1.2:0.9 respectively.

[0022] The present invention is further configured as follows: in step S7, the original soup is sterilized once, and the sterilization conditions are 121° C., 0.18 bar, and 20 min; in step S8, the secondary sterilization conditions are 121° C., 0.18 bar, and 12 min.

[0023] By adopting the above technical solution, the color of the qualified fish cake finished product is white, and the upper surface is egg yellow and shiny. However, when the steamed fish cake is made into canned fish cake, it needs to go through a sterilization process, and the fish cake is sterilized at high temperature and high pressure. The sterilization conditions are generally 121°C, 0.18 bar, and more than 40 minutes. The color of the fish cake after sterilization is yellowish, resulting in the fish cake in the fish cake can being significantly worse than the fish cake ready to eat after steaming.

[0024] Based on the above problems, the present invention improves the sterilization process. First, the original soup is boiled, and the boiled original soup is sterilized to eliminate microorganisms such as Escherichia coli in the original soup. Then the sterilized original soup and the steamed fish cake are canned and sealed for secondary sterilization. At the same time, the heating rate during the heating process is controlled. Through the improvement and optimization of the sterilization process, the fish cake body after sterilization is white and does not show a yellowish color, so that the fish cake in the finished fish cake meets the sensory index requirements.

[0025] The present invention is further configured as follows: in step S8, during the temperature rise process during the secondary sterilization, the time from 80°C to 121°C is not less than 25 minutes.

[0026] By adopting the above technical solution, during the secondary sterilization process, the tinplate can container is first heated to 121°C after being sealed, and the time from 80°C to 121°C is not less than 25 minutes. After the temperature is raised to 121°C, the temperature is maintained for 12 minutes for secondary sterilization.

[0027] The present invention is further configured as follows: the method for preparing the original soup in step S7 is as follows: take 2000-3000g of pork bones, 1000-2000g of native chicken, 3800-4300g of chicken oil, 2-4 pig hind trotters, 1500-2200g of pig trotters, 900-1200g of chicken feet, 400-800g of chicken juice, and 20-35g of salt, put them into 50000g of water, boil over high heat, remove the floating foam, and simmer over low heat for 8 hours to obtain the original soup.

[0028] By adopting the above technical scheme, the boiled original soup is sterilized once and then used to prepare canned fish cake together with fish cake. This can not only reduce the risk of yellowing of the fish cake during the sterilization process, but also is conducive to the preservation of the block shape of the fish cake during the storage of the finished product.

[0029] The present invention is further configured as follows: in step S6, steaming for 35 minutes, coating the surface with egg white and egg yolk, and steaming for another 5 minutes.

[0030] The present invention is further configured as follows: in step S1, fresh freshwater grass carp is selected, the scales, head, tail, fins and internal organs are removed, the spine fish meat is taken, the skin is removed and sliced.

[0031] The present invention is further configured as follows: in step S3, the fish meat is crushed into a meat paste to prepare grass carp minced fish.

[0032] The beneficial effects of the present invention are:

[0033] 1. The present invention effectively overcomes the defect of powder loss during storage after sterilization, filling and storage of fish cakes by boiling stock, optimizing and improving the types and proportions of mixed starch raw materials, and adding konjac powder, which is beneficial to the maintenance of the organizational morphology of fish cake products such as canned fish cakes during long-term storage, so that the fish cake products maintain a compact block structure.

[0034] 2. The present invention solves the problem of yellowing of the fish cake during the sterilization process by improving the sterilization process into one-time sterilization and two-time sterilization. After the two-time sterilization, the fish cake is white, which is similar in color to the instant fish cake steamed in the prior art, and the cake will not be yellowish.

[0035] 3. The present invention improves starch, sterilization process, original soup, etc., effectively solving the problem of powder loss during storage of fish cake products and yellowing of fish cakes after sterilization, ensuring that the sensory indicators of fish cake products meet the requirements and the stability of the quality of fish cake products, which is of great significance to the development of the fish cake food industry. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] Figure 1 This is a photograph of the tissue morphology of the fish cake product of Example 1 after storage for 15 days.

[0037] Figure 2 This is a photograph of the tissue morphology of the fish cake product of Example 1 after storage for 15 days. DETAILED DESCRIPTION

[0038] Embodiment 1: A processing technology of fish cake, comprising the following steps:

[0039] S1, slicing, select fresh freshwater grass carp, remove the scales, head, tail, fins and internal organs, take the spine of the fish, peel and slice.

[0040] S2, rinse and remove oil, rinse the fish fillets until the water is clear and oil-free.

[0041] S3, making fish paste, grinding the fish meat into a meat paste to make grass carp fish paste.

[0042] S4, mixing, add konjac flour when preparing scallion and ginger water, mix it with fish paste, pork, egg white, mixed starch, salt and MSG after it is fully dissolved.

[0043] The mass ratio of fish paste, pork, egg white, mixed starch, and onion and ginger water is 10:2:2:1.2:0.9. The amount of salt and MSG can be 14.4g salt and 4g MSG per 100g fish paste, and can also be adjusted according to taste.

[0044] The mixed starch of this embodiment includes 40-60 parts of corn starch, 20-40 parts of sweet potato starch, and 10-30 parts of cassava starch as raw materials, by weight. The corn starch, sweet potato starch, and cassava starch are mixed evenly to obtain the required mixed starch.

[0045] The amount of konjac flour added is controlled at 5-9% of the total dry matter of the fish cake ingredients, preferably 6.8%.

[0046] S5, stirring, stirring the prepared ingredients at high speed and stirring with ice cubes to cool down and stir out the fish glue, the stirring time is 10 minutes;

[0047] S6, steaming, putting the ingredients obtained in S5 into a steamer and steaming for 35 minutes, coating the surface with egg white and egg yolk, and steaming for another 5 minutes.

[0048] S7, sterilize and cannulate at one time, boil the original soup, take 2500g pork bones, 1500g native chicken, 4000g chicken fat, 3 pig hind trotters, 2000g pig trotters, 1000g chicken feet, 500g chicken juice, 25g salt, put into 50000g water, boil over high heat, remove the floating foam and simmer for 8 hours to get the original soup.

[0049] After one sterilization, the cooked stock is filled into 3 kg retort bags and sterilized in an autoclave (121°C, gauge pressure 0.18 bar) for 20 minutes. The sterilized stock and steamed fish cakes are placed in tinplate cans and sealed.

[0050] S8, secondary sterilization, the sealed tinplate canned container is sterilized for the second time, the sterilization conditions are 121℃, 0.18bar, 12min, during the heating process, the time from 80℃ to 121℃ is not less than 25min, after heating to 121℃, keep at 121℃ for 12min to complete the secondary sterilization.

[0051] S9, cooling, the fish cake cans after secondary sterilization are cooled to obtain a finished product.

[0052] Comparative Example 1: A processing technology for fish cake, which differs from Example 1 in that the mixed starch in step S4 is replaced by corn starch, and konjac flour is not added.

[0053] Comparative Example 2: A processing technology for fish cake, which is different from Example 1 in that, in step S7, the original soup and fish cake are filled into a can and sealed before sterilization, and the sterilization conditions are 121° C., 0.18 bar, and more than 40 minutes. The secondary sterilization is eliminated.

[0054] Experimental part:

[0055] Color: The finished fish cakes in Example 1 and Comparative Example 2 were taken and the color of the fish cake bodies was observed. It was shown that the fish cake bodies of Example 1 were white, while the fish cake bodies of Comparative Example 2 were yellowish in color.

[0056] Organization and morphology: Take the finished fish cakes of Example 1 and Comparative Example 1, store them for 15 days and then open the cans to observe the organization and morphology of the fish cakes. Figure 1 , Figure 2 It can be seen that the fish cake of Example 1 is in block shape and does not lose powder. The fish cake of Comparative Example 1 loses powder.

Claims

1. A processing technology for fish cake, characterized in that: The following steps are included: S1, slicing, take the fish fillet, remove the skin and slice; S2, rinse and remove oil, rinse the fish fillets until the water is clear and oil-free; S3, made into surimi; S4, mixing, adding konjac flour when preparing the scallion and ginger water, and mixing it with fish paste, pork loin fat, egg white, mixed starch, salt and monosodium glutamate after it is fully dissolved, wherein the mixed starch raw material includes 40-60 parts of corn starch, 20-40 parts of sweet potato flour and 10-30 parts of cassava flour by weight; S5, stirring, stirring the prepared ingredients at high speed and stirring with ice cubes to cool down and stir out the fish glue; S6, steaming, putting the ingredients obtained in S5 into a steaming cabinet for steaming; S7, primary sterilization and canning, sterilizing the original soup once, putting the sterilized original soup and steamed fish cake into a tinplate canning container, and sealing it; S8, secondary sterilization, secondary sterilization of the sealed tinplate canned container; S9, cooling, the fish cake cans after secondary sterilization are cooled to obtain a finished product.

2. The processing technology of a fish cake according to claim 1, characterized in that: In step S4, the amount of konjac flour added is controlled to be 5-9% of the total dry matter of the fish cake ingredients.

3. The processing technology of a fish cake according to claim 2, characterized in that: In step S4, the amount of konjac flour added is controlled to be 6.8% of the total dry matter of the kamaboko ingredients.

4. The processing technology of a fish cake according to claim 1, characterized in that: In step S4, the mass ratios of fish paste, pork, mixed starch, and onion and ginger water are 10:2:1.2:0.9, respectively.

5. The processing technology of a fish cake according to claim 1, characterized in that: In step S7, the original soup is sterilized once, and the sterilization conditions are 121° C., 0.18 bar, and 20 min. In step S8, the secondary sterilization conditions are 121° C., 0.18 bar, and 12 min.

6. The processing technology of a fish cake according to claim 5, characterized in that: In step S8, during the temperature rise process of the secondary sterilization, the time from 80°C to 121°C is not less than 25 minutes.

7. The processing technology of a fish cake according to claim 5 or 6, characterized in that: The method for preparing the original soup in step S7 is as follows: take 2000-3000g of pork bones, 1000-2000g of native chicken, 3800-4300g of chicken oil, 2-4 pig hind trotters, 1500-2200g of pig trotters, 900-1200g of chicken feet, 400-800g of chicken juice, and 20-35g of salt, put them into 50000g of water, boil over high heat, remove the floating foam, and simmer over low heat for 8 hours to obtain the original soup.

8. The processing technology of fish cake according to claim 1, characterized in that: In step S6, steam for 35 minutes, apply egg white and egg yolk on the surface, and steam for another 5 minutes.

9. The processing technology of a fish cake according to claim 1, characterized in that: In step S1, fresh freshwater grass carp is selected, and the scales, head, tail, large fish fins and internal organs are removed, and the spine of the fish is taken, and the skin is removed and sliced.

10. The processing technology of fish cake according to claim 9, characterized in that: In step S3, the fish meat is crushed into a meat paste to prepare grass carp surimi.

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