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Fish meat tofu and production method thereof

A production method and technology of fish meat, which is applied in the food field, can solve the problems of easy deterioration, short shelf life of raw products, and loss of nutrition in fried fish balls, and achieve the effects of white color, increased appetite, and rich nutritional value

Inactive Publication Date: 2014-04-30
SHANDONG HUIFA FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the fish meat products in the market are raw fish balls or fried fish balls, wherein the raw products have a short shelf life and are easy to deteriorate, while fried fish balls have serious nutritional loss during the production process.

Method used

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Embodiment Construction

[0033] Below in conjunction with embodiment, further set forth the present invention. In the following detailed description, certain exemplary embodiments of the invention are described by way of illustration only. Needless to say, those skilled in the art would realize that the described embodiments can be modified in various different ways, all without departing from the spirit and scope of the present invention. Accordingly, the description is illustrative in nature and not intended to limit the scope of the claims.

[0034] A kind of fish meat bean curd, comprises the following components by weight ratio:

[0035] 75-80 parts of fish meat, 0.5-1.5 parts of water, 18-22 parts of ice egg white liquid, 0.3-0.7 parts of starch, 0.05-0.15 parts of soybean protein isolate, 0.1-0.3 parts of salad oil, 0.02-0.07 parts of salt, 0.15 parts of sugar ~0.3 parts, monosodium glutamate 0.02~0.05 parts, scallop powder 0.006~0.01 parts, seafood essence 0.004~0.008 parts, glutamine transa...

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PUM

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Abstract

The present invention discloses a fish meat tofu, which comprises, by weight, 75-80 parts of fish meat, 0.5-1.5 parts of water, 18-22 parts of ice egg white solution, 0.3-0.7 part of starch, 0.05-0.15 part of soybean separation protein, 0.1-0.3 part of salad oil, 0.02-0.07 part of salt, 0.15-0.3 part of sugar, 0.02-0.05 part of monosodium glutamate, 0.006-0.01 part of scallop powder, 0.004-0.008 part of seafood essence, and 0.004-0.007 part of transglutaminase. The present invention further discloses the production method for the fish meat tofu. The fish meat tofu has characteristics of white color, delicate structure, tender, crisp and delicious taste, appetite increase, low fat, more protein, high nutrition, delicious taste, all-nature, easy absorption and the like, and meets modern lifestyle and taste requirements and healthy life and fast-paced life of people.

Description

technical field [0001] The invention relates to the technical field of food, in particular to fish tofu and a production and processing method thereof. Background technique [0002] As a nutritious and healthy food, fish meat products have been favored by consumers all over the world. In addition to being rich in nutrition and convenient to eat, fish meat products can also effectively prevent diabetes, hyperlipidemia and colorectal cancer. Nowadays, people's preference for fish products means that there are higher expectations for fish products. Through innovations in the taste and appearance of fish products, and the addition of a variety of nutritious diets for reasonable deployment, people's diverse needs for fish products are met. But most of the fish products in the market are raw fish balls or fried fish balls, wherein the raw products have a short shelf life and are easy to deteriorate, and the fried fish balls have serious nutritional loss in the process of making. ...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/29A23L17/10A23L33/00
CPCA23L17/10A23L33/17A23L33/185A23V2002/00A23V2300/41A23V2300/20A23V2250/5488A23V2250/542
Inventor 张庆玉苏良华董玉雪
Owner SHANDONG HUIFA FOODS
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