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Method for improving brittleness of surface layers of small-package fried fish cakes before eating

A technology for small packaging and fish cakes, which is used in the forming of food, coating and application of food, etc., can solve the problems of complex production process of fish cakes, and can solve the problems of brittle fish cakes, reduce oil content and increase safety. Effect

Active Publication Date: 2014-02-12
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0024] The purpose of the present invention is to provide a method for improving the brittleness of the surface layer of small-package fried fish cakes before eating, systematically integrating the traditional production method of fish cakes and modern food industry processing technology, while paying attention to the product quality in the processing process, to solve the problem. The problem of complex production process of the original fish cakes, to realize the industrial production of fish cakes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Example 1: Preparation of joint crisping of pre-fried dace cakes

[0037] Fresh mud carp with good gel properties are rinsed and dehydrated and then air-milled, and the mixed fish meat is empty-milled for 5 minutes; after that, salt is milled, and four kinds of water-holding agents such as monoglyceride, CMC, xanthan gum and sodium citrate are added , of which the added amount of monoglyceride is 0.4%; CMC 3%; xanthan gum 1.5%; sodium citrate 0.2%. Grind with salt for 10 minutes, add 1% salt to dissolve the salt-soluble protein in the fish, and the water holding capacity and tenderness of the fish at this time will be the best; finally mix and grind, add 6.7% cornstarch and 6.7% fat pork , 0.3% monosodium glutamate, and 3% water are mixed and crushed for 5 minutes, so that the fish cakes are fresh but not fishy, ​​and have a unique flavor. After the beating is completed, the fish meat is placed in a 37°C thermostat for 1 hour. After the gelation is completed, a small a...

Embodiment 2

[0038] Example 2: Joint crispening preparation of pre-fried eel cakes

[0039] Take the fresh eel meat after rinsing and dehydration, then air-beat the mixed fish meat for 5 minutes; then carry out salt grinding, add four water-holding agents: monoglyceride, CMC, xanthan gum and sodium citrate, of which monoglyceride The addition amount is 0.4%; CMC 3%; Xanthan gum 1.5%; Sodium citrate 0.2%, salt and grind for 10 minutes to increase the water holding capacity and freshness of the fish. Then add 1% salt to dissolve the salt-soluble protein in the fish. At this time, the water holding capacity and tenderness of the fish are the best; finally mix and beat, add 6.7% cornstarch, 6.7% fat pork, 0.3% Mix monosodium glutamate and 3% water and beat for 5 minutes to make the fish cakes fresh and not fishy. After the beating is completed, the fish meat is placed in a 37°C thermostat for 1 hour. After the gelation is completed, a small amount of fish meat is filled into the mold seve...

Embodiment 3

[0040] Example 3: Joint Crisp Preparation of Pre-Fried Mixed Fish Cakes

[0041] Mix fresh eel and dace meat at a ratio of 1:1. After rinsing and dehydration, grind the fish in the air for 5 minutes; then grind with salt, add monoglyceride, CMC, xanthan gum and sodium citrate to hold water Agent, in which the addition of monoglyceride is 0.4%; CMC 3%; xanthan gum 1.5%; sodium citrate 0.2%. Grind with salt for 10 minutes to increase the water holding capacity and freshness of the fish. Then add 1% salt to dissolve the salt-soluble protein in the fish. At this time, the water holding capacity and tenderness of the fish are the best; finally mix and beat, add 6.7% cornstarch, 6.7% fat pork, 0.3% Mix monosodium glutamate and 3% water and beat for 5 minutes to make the fish cakes fresh and not fishy. After the beating is completed, the fish meat is placed in a 37°C thermostat for 1 hour. After the gelation is completed, a small amount of fish meat is filled into the mold several ...

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PUM

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Abstract

The invention relates to a method for improving the brittleness of surface layers of small-package fried fish cakes before eating, and belongs to the field of a convenient food processing technology. The method comprises the steps of selecting fresh fish meat, rinsing, dehydrating and then adding a certain amount of a water-retaining agent into the fish meat for blending; adding seasonings into the fish meat, forming and carrying out gelatinization for 1h; finally, coating a layer of brittleness-increasing starch slurry on the outer side of each fish cake, and frying the fish cakes to prepare the fried fish cakes; quick-freezing the fried fish cakes, and refrigerating to obtain semi-finished products of fish cakes which can be cooked by a microwave oven; reheating the prepared semi-finished products of fish cakes which can be cooked by the microwave oven and contain the brittleness-increasing starch slurry on the surface layers for 90s by adopting 915MHz low-frequency microwaves, so as to enable the brittleness of the small-package fried fish cake to be improved by 20-27% compared with fish cakes which are not subjected to brittleness improving. After the method is adopted, the trouble of repeatedly frying the fish cakes can be omitted, the fish cakes can be eaten after being re-heated by using the low-frequency microwaves, the brittleness of the surface layers of the small-package fried fish cake can be improved, the oil content of the small-package fried fish cake can be reduced, the processing time is shortened, the working efficiency is improved, the fish meat processing market can be relatively well expanded, and the good economic benefit is generated.

Description

technical field [0001] A method for improving the brittleness of the surface layer of fried fish cakes in small packages before eating. The method uses fresh fish meat as raw material. After rinsing and dehydration, a certain amount of water-holding agent is added for crushing, gelatinization and molding, and then the fish The fish cakes are wrapped in crispy starch paste and deep-fried, cooled rapidly and then frozen for storage. At each processing point, the fish cakes can be eaten after being reheated by 915MHz low-frequency microwave for 90s. The invention develops a combined method for improving the brittleness of microwaveable fish cakes, which belongs to the technical field of convenience food processing. Background technique [0002] Fish cakes are made of fish meat. After removing the scales, viscera and bones, they are chopped into minced meat, added with various ingredients to make meat gelatin, pressed into round cakes, and fried to make fish cakes. When cooking,...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/176A23L1/03A23P1/08A23L7/157A23L17/10A23L29/00A23P20/15
CPCA23L5/11A23L7/157A23L17/10A23L29/00A23P20/00A23V2002/00A23V2300/38
Inventor 张慜王琳陈志雄刘亚萍陈世豪
Owner JIANGNAN UNIV
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