Fish cake and making method thereof

Abstract

The invention belongs to the field of food processing, and particularly relates to a fish cake and a making method thereof.The making method comprises the steps of extract making, specifically, 0.5-1 g of rosemary, 0.25-0.5 g of clove and 0.5-0.7 g of thyme are mixed and smashed, 5-20 ml of warm water is added for soaking for 2-3 h and then distilled, and distilled water is extracted to serve as an extract; the method also comprises the following steps: S1, mincing 300-400 g of fish meat, 50-150 g of minced fat pork, 5-10 g of minced ginger, 5-10 g of minced green onion, 3-5 g of salt, 3-5 g of monosodium glutamate, 10-20 g of lotus seed powder, 30-50 g of lotus root starch, 20-30 g of Chinese yam powder, 10-15 g of poria cocos powder, 5-7 g of cornstarch and 2-3 egg white, mixing and uniformly stirring; s2, adding 3 / 5-4 / 5 of the finished product extract, and continuously stirring uniformly; s3, steaming for 25 to 30 minutes; and S4, mixing and stirring 2-3 egg yolks and the remaining extract, spreading the mixture on the upper surface, and continuously steaming for 3-7 minutes. The instant noodles are prepared from pure natural food materials, the shelf life of the instant noodles can be prolonged without a large amount of cornstarch or any food additive, the forming effect and taste of the instant noodles can be guaranteed, and meanwhile the nutritional value is increased.

Description

Technical Field

[0001] The invention belongs to the field of food processing, and particularly relates to a fish cake and a preparation method thereof. Background Art

[0002] Fish cakes are rich in nutrition, high in protein, and high-quality complete protein, which is easily absorbed and utilized by the human body. They are low in fat, and mostly unsaturated fatty acids, which play an important role in preventing cardiovascular diseases, reducing serum triglycerides, cholesterol, and platelet aggregation. Since fish cakes are steamed and not fried in hot oil, the loss of nutrients is small, making them a nutritious food that meets the requirements of modern diets.

[0003] Although the methods of making fish cakes are roughly the same, small differences have a great impact on the shape and taste of fish cakes. Especially when fish cakes are used as fast food, how to achieve a long-term storage is a more important issue in this field. The common practice now is to use a large amount of cornstarch and food additives such as preservatives and antioxidants during the production process. However, too much cornstarch will seriously affect the taste and viscosity of the molded product, and food additives are easy to disgust consumers, seriously affecting sales. Summary of the invention

[0004] The invention provides a fish cake and a production method thereof, which can effectively solve the problems in the background technology.

[0005] The present invention provides a method for making fish cakes, comprising the steps of making an extract:

[0006] Mix and crush 0.5-1g rosemary, 0.25-0.5g cloves, and 0.5-0.7g thyme, add 5-20ml warm water, soak for 2-3h, and then distill, and extract the distilled water as the extract;

[0007] Also included are the steps for making fish cakes:

[0008] S1: Mix 300-400g minced fish, 50-150g minced pork fat, 5-10g minced ginger, 5-10g minced green onion, 3-5g salt, 3-5g MSG, 10-20g lotus seed powder, 30-50g lotus root powder, 20-30g yam powder, 10-15g poria powder, 5-7g cornstarch, and 2-3 egg whites, and stir well;

[0009] S2: Add 3 / 5-4 / 5 of the extract and continue stirring evenly;

[0010] S3: Steam for 25-30 minutes;

[0011] S4: Mix 2-3 egg yolks and the remaining extract and spread them on the top surface. Continue steaming for 3-7 minutes.

[0012] As a further optimization of the present invention, step S4 further includes:

[0013] S5. After cooling, perform ultraviolet disinfection.

[0014] As a further optimization of the present invention, a vacuum packaging step is also included after step S5.

[0015] As a further optimization of the present invention, the temperature of the warm water is controlled at 30-40° C., and the water temperature is maintained during the soaking process.

[0016] As a further optimization of the present invention, fish meat refers to meat obtained by removing the head, blood, viscera, bones and skin of fresh freshwater fish, and then washing and dehydrating it.

[0017] The invention also provides a fish cake, which is made according to the fish cake making method.

[0018] The fish cake and the production method thereof provided by the present invention are made of pure natural ingredients, do not require a large amount of cornstarch, and do not require the addition of any food additives, thereby extending the shelf life, ensuring the molding effect and taste, and increasing the nutritional value. DETAILED DESCRIPTION

[0019] Example 1

[0020] This embodiment includes the steps of preparing the extract, which are specifically as follows:

[0021] Mix and crush 0.5g rosemary, 0.5g cloves and 0.5g thyme, add 25ml warm water and soak for 2h. The warm water temperature is 40℃ and the water temperature is maintained at 40℃ during the soaking process. After soaking, distill and extract the distilled water as the extract. The water must be distilled completely.

[0022] Also included is a method for making fish cakes, which is as follows:

[0023] Take 350g of fresh freshwater fish, remove the head, blood, internal organs, bones and skin, wash and dehydrate it, and beat the fish meat into fish paste. Take 150g of fresh pork fat and beat the pork fat into meat paste. Take 5g of ginger, peel it and mash it. Take 5g of green onion and mash it.

[0024] Then put the fish paste, meat paste, minced ginger and green onion into the same container. Add 5g salt, 3g MSG, 10g lotus seed powder, 35g lotus root powder, 25g yam powder, 10g poria powder, 7g cornstarch and 2 egg whites into the container. Stir until it is evenly mixed.

[0025] Add 4 / 5 of the extract to the container and continue stirring until smooth. Then put it in the steamer.

[0026] Put the two egg yolks and the remaining extract after taking out the egg white into a container and stir them. After the semi-finished fish cake has been steamed for 25 minutes, spread them on the upper surface of the semi-finished fish cake and continue steaming for 5 minutes to form the final product.

[0027] After the finished product has cooled, it is sterilized with ultraviolet light and then vacuum packed.

[0028] Example 2

[0029] This embodiment includes the steps of preparing the extract, which are specifically as follows:

[0030] Mix 0.5g rosemary, 0.25g cloves and 0.5g thyme, and add 5ml warm water to soak for 2h. The warm water temperature is 30℃, and the water temperature is maintained at 30℃ during the soaking process. After soaking, distill and extract the distilled water as the extract. The water must be distilled completely.

[0031] Also included is a method for making fish cakes, which is as follows:

[0032] Take 300g of fresh freshwater fish, remove the head, blood, internal organs, bones and skin, wash and dehydrate it, and beat it into fish paste. Take 50g of fresh pork fat and beat it into meat paste. Take 5g of ginger, peel it and mash it. Take 5g of green onion and mash it.

[0033] Then put the fish paste, meat paste, minced ginger and green onion into the same container. Add 3g salt, 3g MSG, 10g lotus seed powder, 50g lotus root powder, 20g yam powder, 12g poria powder, 6g cornstarch and 2 egg whites into the container. Stir until it is evenly mixed.

[0034] Add 3 / 5 of the extract to the container and continue stirring until smooth. Then put it in the steamer.

[0035] Put the two egg yolks and the remaining extract after removing the egg white into a container and stir. After the semi-finished fish cake has been steamed for 25 minutes, spread them on the upper surface of the semi-finished fish cake and continue steaming for 3 minutes to form the final product.

[0036] After the finished product is cooled, it is sterilized with ultraviolet light and then vacuum packed.

[0037] Example 3

[0038] This embodiment includes the steps of preparing the extract, which are specifically as follows:

[0039] Mix 1g rosemary, 0.5g cloves and 0.6g thyme, and add 20ml warm water to soak for 3h. The water temperature is 35℃. The water temperature is maintained at 35℃ during the soaking process. After soaking, distill and extract the distilled water as the extract. The water must be distilled completely.

[0040] Also included is a method for making fish cakes, which is as follows:

[0041] Take 400g of fresh freshwater fish, remove the head, blood, internal organs, bones and skin, wash and dehydrate it, and beat the fish meat into fish paste. Take 150g of fresh pork fat and beat the pork fat into meat paste. Take 8g of ginger, peel it and mash it. Take 8g of green onion and mash it.

[0042] Then put the fish paste, meat paste, minced ginger and green onion into the same container. Add 4g salt, 4g MSG, 20g lotus seed powder, 50g lotus root powder, 30g yam powder, 15g poria powder, 7g cornstarch and 3 egg whites into the container. Stir until it is evenly mixed.

[0043] Add 7 / 10 of the extract to the container and continue stirring until smooth. Then put it in the steamer.

[0044] Put the two egg yolks and the remaining extract after taking out the egg white into a container and stir them. After the semi-finished fish cake has been steamed for 28 minutes, spread them on the upper surface of the semi-finished fish cake and continue steaming for 7 minutes to form the final product.

[0045] After the finished product has cooled, it is sterilized with ultraviolet light and then vacuum packed.

[0046] Example 4

[0047] This embodiment includes the steps of preparing the extract, which are specifically as follows:

[0048] Mix and crush 0.7g rosemary, 0.35g cloves and 0.7g thyme, add 15ml warm water and soak for 2.5h. The warm water temperature is 40℃. The water temperature is maintained at 40℃ during the soaking process. After soaking, distill and extract the distilled water as the extract. The water must be distilled completely.

[0049] Also included is a method for making fish cakes, which is as follows:

[0050] Take 350g of fresh freshwater fish, remove the head, blood, internal organs, bones and skin, wash and dehydrate it, and beat the fish meat into fish paste. Take 125g of fresh pork fat and beat the pork fat into meat paste. Take 10g of ginger, peel it and mash it. Take 10g of green onion and mash it.

[0051] Then put the fish paste, meat paste, minced ginger and green onion into the same container. Add 5g salt, 5g MSG, 15g lotus seed powder, 30g lotus root powder, 30g yam powder, 15g poria powder, 5g cornstarch and 3 egg whites into the container. Stir until it is evenly mixed.

[0052] Add 3 / 5 of the extract to the container and continue stirring until smooth. Then put it in the steamer.

[0053] Put the two egg yolks and the remaining extract after taking out the egg white into a container and stir them. After the semi-finished fish cake has been steamed for 30 minutes, spread them on the upper surface of the semi-finished fish cake and continue steaming for 5 minutes to form the final product.

[0054] After the finished product has cooled, it is sterilized with ultraviolet light and then vacuum packed.

[0055] Comparative Example 1

[0056] The difference between this embodiment and embodiment 4 is that:

[0057] No extracts are made and added.

[0058] Comparative Example 2

[0059] The difference between this embodiment and embodiment 4 is that:

[0060] Make an extract by blending 2g of rosemary, 1g of cloves, and 1.5g of thyme.

[0061] Comparative Example 3

[0062] The difference between this embodiment and embodiment 4 is that:

[0063] The extract was prepared by blending and crushing 0.3 g of rosemary, 0.2 g of cloves, and 0.3 g of thyme.

[0064] Comparative Example 4

[0065] The difference between this embodiment and embodiment 4 is that:

[0066] The extract does not contain rosemary.

[0067] Comparative Example 5

[0068] The difference between this embodiment and embodiment 4 is that:

[0069] The extract does not contain cloves.

[0070] Comparative Example 6

[0071] The difference between this embodiment and embodiment 4 is that:

[0072] The extract does not contain thyme.

[0073] Comparative Example 7

[0074] The difference between this embodiment and embodiment 4 is that:

[0075] No lotus seed powder, lotus root powder, yam powder and Poria powder are used, only 95g of cornstarch is used.

[0076] Comparative Example 8

[0077] The difference between this embodiment and embodiment 4 is that: 15g lotus seed powder, 30g lotus root powder, 30g yam powder, 15g tuckahoe powder, and no cornstarch is added.

[0078] assessment

[0079] The above 4 embodiments and 8 comparative examples were comprehensively evaluated, and the evaluation indicators and scores are shown in the following table:

[0080] index degree Odor No odor, slight odor, strong odor forming Loose, moderate, hard Shelf life Diary

[0081] The evaluation results are shown in the following table:

[0082]

[0083]

[0084] in conclusion

[0085] From the above comparative test, it can be seen that adding the extract to the production process of fish cake can extend the shelf life of the fish cake and improve the taste of the fish cake. Moreover, the extract extracted according to this embodiment is added to the fish cake made according to the proportion of this embodiment, while ensuring the maximum shelf life, no peculiar smell will appear.

[0086] In addition, a large amount of cornstarch is added to the traditional production of fish cakes, because cornstarch can increase viscosity and formability, helping the fish cakes to form tight and regular blocks; at the same time, cornstarch can adjust the water activity of fish cakes to a certain extent, reduce the fluidity of water in fish cakes, thereby inhibiting the growth and reproduction of microorganisms, and helping to extend the shelf life of fish cakes. However, cornstarch will also affect the taste of fish cakes, and cornstarch does not have much nutritional value.

[0087] In this embodiment, lotus seed powder, lotus root powder, yam powder, and poria powder are added together with cornstarch in a specific proportion during the production process, which greatly reduces the amount of cornstarch used. Moreover, without affecting the viscosity, formability, and shelf life of the fish cake, the taste and nutritional value of the fish cake can be greatly improved.

[0088] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention, rather than to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solution of the present invention can be modified or replaced by equivalents without departing from the essence and scope of the technical solution of the present invention.

Claims

1. A method for making fish cake, characterized in that: The steps for making the extract include: Mix and crush 0.5-1g rosemary, 0.25-0.5g cloves, and 0.5-0.7g thyme, add 5-20ml warm water, soak for 2-3h, and then distill, and extract the distilled water as the extract; Also included are the steps for making fish cakes: S1: Mix 300-400g minced fish, 50-150g minced pork fat, 5-10g minced ginger, 5-10g minced green onion, 3-5g salt, 3-5g MSG, 10-20g lotus seed powder, 30-50g lotus root powder, 20-30g yam powder, 10-15g poria powder, 5-7g cornstarch, and 2-3 egg whites, and stir well; S2: Add 3 / 5-4 / 5 of the extract and continue stirring evenly; S3: Steam for 25-30 minutes; S4: Mix 2-3 egg yolks and the remaining extract and spread them on the top surface. Continue steaming for 3-7 minutes.

2. A fish cake and a method for making the same according to claim 1, characterized in that: After step S4, the method further includes: S5. After cooling, perform ultraviolet disinfection.

3. A fish cake and a method for making the same according to claim 2, characterized in that: The step S5 is followed by a vacuum packaging step.

4. A fish cake and a method for making the same according to claim 1, characterized in that: The warm water temperature is controlled at 30-40℃ and maintained during the soaking process.

5. The fish cake and the method for making the same according to claim 1, characterized in that: Fish meat refers to the meat obtained by removing the head, blood, internal organs, bones and skin of fresh freshwater fish, and then washing and dehydrating it.

6. A fish cake, characterized in that The fish cake is prepared according to any one of the methods for making fish cakes according to claims 1-5.

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