Preparation method of canned fish cakes

Abstract

A method for preparing canned fish cakes, comprising the following steps: raw material trimming, meat picking, rinsing, fine filtration, beating and mixing, precooling, quantitative molding, cooking and aging, cooling and drying, pickling of auxiliary materials, boiling broth, natural cooling, vacuum Packaging, disinfection and sterilization, and air leakage inspection, the significant advantages of the present invention are: the soup can be placed in the form of vacuum canning, and the taste is better; it can be sealed and stored, and the shelf life is longer; it can also allow consumers to eat immediately after opening the can, which is convenient Delicious; easy to operate, healthy and delicious.

Description

technical field [0001] The invention relates to a fish cake product, in particular to a preparation method of a canned fish cake. Background technique [0002] Fish cake is a kind of delicacy that people like and contains amino acid calcium, vitamins A, E, C and potassium, magnesium, phosphorus, molybdenum, iodine, selenium and a large amount of protein needed by the human body. 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 stru...

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

[0006] The fish cakes at the present stage are only in the packaging bag without soup, and the taste is single when eating, which cannot satisfy consumers' interest