High-elasticity surimi product and preparation method thereof

A technology of surimi products and milk-flavored fish, which is applied in the field of high-elasticity-wrapped milk-flavored surimi products and its preparation, can solve the problems of low viscoelasticity of the filling, many additives of surimi products, and insufficient elasticity of the outer skin, etc., and achieve better results good effect

Active Publication Date: 2021-04-02
北海玖嘉久食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The (main) purpose of the present invention is to propose a high-elastic milk-flavored surimi product and its preparation method to solve the technical problems in the above-mentioned prior art, such as insufficient elasticity of the outer skin, small viscoelasticity of the inner filling, and many additives in the surimi product.

Method used

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  • High-elasticity surimi product and preparation method thereof
  • High-elasticity surimi product and preparation method thereof
  • High-elasticity surimi product and preparation method thereof

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preparation example Construction

[0034] The preparation method of the milk-flavored surimi product wrapped in high elasticity comprises the following steps:

[0035] S1: Weigh the pretreated cheese, emulsifier, white sugar, salt and crushed ice, put them in the chopping machine, chop and mix for 20-30 minutes, and make the filling, and set aside;

[0036] S2: Set the gel strength to 600-800g / cm 2 After pretreatment of the frozen surimi, add starch, salt and ice water, place in a chopping machine and mix to obtain the skin slurry;

[0037] S3: Put the inner filling and outer skin slurry obtained in the above steps into a surimi product forming machine to shape, and then heat and shape the obtained surimi product, cook, cool, freeze, package and freeze.

[0038] The thawing method of the frozen surimi is to thaw the frozen surimi in a raw material warehouse, the thawing temperature is 3-5° C., and the time is 5-6 hours. After thawing, the surimi slices have a thickness of 3-5 mm; The pretreatment method is to...

Embodiment 1

[0044] A milk-flavored surimi product wrapped in a highly elastic heart. The surimi product outer skin slurry includes the following raw materials in parts by weight: 40 parts of surimi, 3 parts of starch, 1 part of table salt, 22 parts of ice water, and surimi filling The ingredients include the following raw materials in parts by weight: 18 parts of cheese, 0.01 part of emulsifier, 0.5 part of crushed ice, 2.5 parts of white sugar, and 0.2 part of table salt; the cheese is mozzarella cheese, and the emulsifier is monofatty acid Glycerides, the surimi is frozen cod surimi, the gel strength of the surimi is 600g / cm 2 .

[0045]The preparation method of the milk-flavored surimi product wrapped in high elasticity comprises the following steps:

[0046] S1: Weigh the pretreated cheese, emulsifier, white granulated sugar, salt and crushed ice, put them in the chopping machine, chop and mix for 20 minutes, and make the filling, set aside;

[0047] S2: Set the gel strength to 600g...

Embodiment 2

[0054] A milk-flavored surimi product wrapped in a highly elastic heart. The surimi product outer skin slurry includes the following raw materials in parts by weight: 47 parts of surimi, 7 parts of starch, 2 parts of table salt, 27 parts of ice water, and the inner skin of the surimi product The filling includes the following raw materials in parts by weight: 20 parts of cheese, 0.14 parts of emulsifier, 2 parts of crushed ice, 3.5 parts of white sugar, and 0.8 part of table salt; the cheese is mozzarella cheese, and the emulsifier is sucrose Fatty acid ester, the surimi is frozen cod surimi, and the gel strength of the surimi is 800g / cm 2 .

[0055] The preparation method of the milk-flavored surimi product wrapped in high elasticity comprises the following steps:

[0056] S1: Weigh the pretreated cheese, emulsifier, white sugar, salt and crushed ice, put them in the chopping machine, chop and mix for 30 minutes, and make the filling, and set aside;

[0057] S2: Set the gel...

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Abstract

The invention relates to a high-elasticity wrapped milk-fragrance minced fillet product and making method thereof and belongs to the field of minced fillet product processing. The minced fillet product comprises wrapper slurry consisting of the following raw materials: minced fillet, starch, edible salt and icy water, and stuffing consisting of the following raw materials: cheese, an emulsifier, crushed ice, white sugar and edible salt. The making method of the minced fillet product comprises the following steps: making the stuffing and the wrapper slurry, and molding the stuffing and the wrapper slurry in a molding machine, thereby obtaining the minced fillet product, wherein the minced fillet product is further subjected to steps of molding, shape fixation, boiling, cooling, quick freezing, packaging, refrigeration, and the like. The minced fillet product provided by the invention is high in elasticity, good in drawing effect, high in elasticity in wrapper and good in taste, and theadditional values of seafood products can be increased.

Description

technical field [0001] The invention relates to the field of surimi product processing, in particular to a milk-flavored surimi product wrapped in a highly elastic heart and a preparation method thereof. Background technique [0002] Surimi products are a common processed aquatic product, which has the advantages of rich nutrition, high protein, low fat, delicious food, and unique flavor. It is a favorite food for people. Surimi is widely used in hot pot, hot pot, home soup and other dishes because of its smoothness, fineness and good elasticity, and it is very popular in the market. At present, all kinds of surimi products sold by restaurants or other food stores in the market are mostly processed by traditional processing methods. Some varieties are more delicious, but many surimi products have a flat taste. Exquisite, impure materials, unscientific formula, high blending ratio. Some surimi varieties, in order to enhance the toughness of surimi, also add high elastin, sw...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/00A23L29/10A23C19/09A23P20/20
CPCA23C19/09A23V2002/00A23L17/70A23L29/10A23P20/20A23V2200/14
Inventor 杨乃斌孙家丽
Owner 北海玖嘉久食品有限公司
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