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Fermented microwave puffing minced fillet leisure food and production method thereof

A technology of leisure food and puffed fish, which is applied in food preparation, food science, application, etc., can solve the problems of low comprehensive utilization rate of seafood resources, product safety and hygiene defects, and destruction of nutritional components, so as to improve product flavor and product quality. High quality, the effect of increasing the expansion rate

Inactive Publication Date: 2012-04-18
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional processing methods have a low comprehensive utilization rate of seafood resources, and due to frying, smoking or foaming with chemicals, the processed products have certain defects in safety and sanitation, and the original nutritional components are also destroyed There are many and the taste is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Take sea fish for processing, the specific steps are as follows:

[0018] (1) Raw material processing: Remove the internal organs, main bones and skin of the fish, leaving only the fish meat, and chop the fish meat into minced meat, the length, width and height of the minced meat are about 5mm;

[0019] (2) Rinse with alkali salt: use NaHCO 3 Rinse the minced meat with alkaline salt solution;

[0020] (3) Dehydration: dehydrate the above-mentioned minced meat after rinsing in a high-speed dehydrator for several minutes;

[0021] (4) Chop and mix: Use a tissue crusher to break the dehydrated fish into fish paste, add sodium chloride, beat for a period of time, add the chop and mix ingredients, and beat until uniform, among which the chop and mix Ingredients include: Salt 2.5%; Sucrose: 4%; Starch: 20%; Yeast (as starch): 3%; Shortening: 2%; Emulsifier: 0.12%; Cumin: 0.4%; Five-spice powder 0.15%; cooking wine 10%; eggs: 2%, TG enzyme: 0.1%;

[0022] (5) Molding: mold...

Embodiment 2

[0027] Get freshwater fish for processing, the specific steps are as follows:

[0028] (1) Raw material processing: Remove the internal organs, main bones and skin of the fish, leaving only the fish meat, and chop the fish meat into minced meat, the length, width and height of the minced meat are about 5mm;

[0029] (2) Rinse with alkali salt: rinse the above minced meat with NaCl alkali salt solution;

[0030] (3) Dehydration: dehydrate the above-mentioned minced meat after rinsing in a high-speed dehydrator for several minutes;

[0031] (4) Chop and mix: Use a tissue crusher to break the dehydrated fish into fish paste, add sodium chloride, beat for a period of time, add the chop and mix ingredients, and beat until uniform, among which the chop and mix Ingredients include: Salt 2%; Cane Sugar: 3%; Starch: 15%; Yeast (accounting for starch): 5%; Shortening: 1%; Emulsifier: 0.2%; Five-spice powder 0.2%; cooking wine 5%; eggs: 5%, TG enzyme: 0.3%;

[0032] (5) Molding: moldi...

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PUM

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Abstract

The invention relates to a fermented microwave puffing minced fillet leisure food which is characterized by comprising the following components by mass percent: 16.5%-78.5% of minced fillets, 1%-3% of sodium chloride, 2%-6% of cane sugar, 1%-5% of shortening, 0.1%-1% of cumin, 0.1%-1% of onion powder, 0.1%-1% of five spice powder, 5%-25% of cooking wine, 1%-5% of eggs, 10%-30% of starches, 1%-5% of yeasts, 0.1%-1% of emulsifying agents and 0.1%-0.5% of TG enzymes. The process for preparation of the fermented fermented microwave puffing minced fillet leisure food comprises the steps of: processing raw materials; rinsing with alkali salt; dewatering; chopping; forming; fermenting; and heating with microwaves, wherein in the fermenting step, inoculated baker yeasts are adopted to ferment at the temperature of 10-50 DEG C for 1-24 hours.

Description

technical field [0001] The invention relates to a microwave puffed surimi leisure food and a production method thereof, in particular to a microwave puffed surimi leisure food after fermentation and a production method thereof. Background technique [0002] At present, the processing and utilization of aquatic products are mainly frozen products and fresh sales. Individual food processing methods are mainly frying, smoking, foaming agent puffing and vacuum packaging. The main products are dried fish, fish balls, etc. . [0003] Traditional processing methods have a low comprehensive utilization rate of seafood resources, and due to frying, smoking or foaming with chemicals, the processed products have certain defects in safety and sanitation, and the original nutritional components are also destroyed There are more and the taste is not good. Contents of the invention [0004] The purpose of the present invention is to provide a microwave puffed surimi snack food and a pr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 杨瑞金赵伟张文斌华霄罗晓铃
Owner JIANGNAN UNIV
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