Production method of fish cake

Abstract

The invention discloses a production method of a fish cake. The production method of the fish cake comprises the following steps of: trimming the raw material, collecting meat, rinsing, fine filtering, pulping and mixing, precooling, quantitatively forming, stewing and curing, cooling and drying, vacuum packaging, high-temperature sterilizing, drying and boxing into storage. Except for the steps of stewing and curing, high-temperature sterilizing, drying and boxing to storage, all other steps are required to be controlled at 5-12 DEG C, and therefore the quality of the product in the process circulation is ensured; ozone generation devices are equipped in all the steps; and the ozone generation devices are used for carrying out timely sterilization on air and equipment containers so that the environmental microbiology is effectively controlled; sterile treatment is adopted in the steps of cooling and drying, and vacuum packaging, so that the cured semifinished product is transferred in a sterile condition and the vacuum sealing is finished; and added tea polyphenol and nisin play a foundational role in large-stage refreshment and antioxidation of the product. The production method disclosed by the invention has a simple process, and the product has excellent quality, good mouthfeel and long shelf time.

Description

technical field [0001] The invention relates to a method for making fish cakes. Background technique [0002] Fish cakes are a delicacy that people love. However, due to busy work and accelerated pace of life, there are fewer and fewer opportunities for families to make fish cakes, and people are turning their attention to the finished fish cakes on the market. [0003] With the improvement of people's living standards, consumption concepts and food culture are also constantly improving, and the market is full of competing products, consumers will choose the best. [0004] Traditional surimi products are sterilized by high temperature to achieve a longer shelf life at room temperature, and the temperature is 121 degrees Celsius, resulting in the structure of the product being rotten, yellow in color, and losing the original taste, texture and sensory quality of the product. [0005] Moreover, general surimi products or fish cake products have a beating process after fine f...

AI Technical Summary

Problems solved by technology

[0004] Traditional surimi products are sterilized by high temperature to achieve a longer shelf life at room temperature, and the temperature is 121 degrees Celsius, resulting in a crispy product structure, yellow color, and loss of the original taste, texture and sensory quality of the product

[0005] Moreover, general surimi products or fish cake products have a beating process after fine filtration. A high-speed blade beater is used to quickly mix the auxiliary materials and surimi. This method often leads to an increase in the temperature of the semi-finished product and damage to the tissue structure , the taste of the final product becomes worse, and the quality is difficult to guarantee