Method for preparing fish-and-rice mixed breaded fish sticks by using microorganism leavening agent

Abstract

The invention discloses a method for preparing fish-and-rice mixed breaded fish sticks by using a microorganism leavening agent. The method is characterized in that fresh fish or frozen fish is taken as a raw material; and the fish-and-rice mixed breaded fish sticks are prepared by the following steps: pretreating and mashing the fresh fish or the frozen fish; inoculating the leavening agent; and filling, fermenting, sterilizing, cooling and storing. To sum up, the fish-and-rice mixed breaded fish sticks prepared by the method disclosed by the invention have unique fermentation flavors, are soft, fine and smooth in texture, and have the advantages of high resilience, high nutritive value, good safety and long storage period, thereby especially providing a brand new processing way for processing freshwater fish in China.

Description

technical field [0001] The invention relates to a method for making mixed fish cake with rice and fish, in particular to a method for making fish cake mixed with fish and rice by using a microbial fermentation agent, and belongs to the technical fields of biotechnology and food processing. Background technique [0002] Fish is a good source of protein intake for human beings, and its nutritional value is not lower than that of high-quality protein such as eggs and meat. Secondly, fish meat has less fat content and is mostly composed of unsaturated fatty acids. The human body's absorption rate can reach 95%. Rich in iron, calcium, phosphorus and vitamins A, D, B 1 , B 2 and other nutrients. Because the muscle fibers of fish meat are thin, the structure is soft, the water content is high, the meat is tender and easy to absorb, it is suitable for patients, middle-aged, elderly people and children to eat. Fish also contains functional ingredients such as EPA, DHA, and phosphol...

AI Technical Summary

Problems solved by technology

Surimi products have the characteristics of high protein, low fat, and tender taste. They are welcomed by consumers and their output has increased significantly. However, these products are usually stored at low temperature and need to be cooked before eating, which is inconvenient to eat. The product is sterilized at high temperature. Although it can be stored at room temperature and eaten immediately after opening the bag, due to the long-term high temperature, the nutrients in the fish are greatly destroyed, and it will produce a typical cooking smell, which lacks the natural umami taste of the fish and affects the quality of the product. At present, seawater fish are mostly used as raw materials for the production of surimi products on the market. Freshwater fish are rarely used because of their heavy fishy smell, low gel strength and easy gel deterioration. my country is rich in freshwater aquatic resources, with an annual output of about 20 million tons, of which Freshwater fish production accounts for more than 70%

With the rapid development of my country's aquaculture industry, the output of freshwater fish has continued to increase sharply. However, due to the lack of advanced freshwater fish deep processing technology, the majority of fish farmers have increased production but not income, which has seriously affected the healthy development of my country's freshwater fish farming industry.

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