Fish paste product and its making process

A production method and fish paste technology, applied in food preparation, application, food science and other directions, can solve the problems of poor taste of fish balls, affect the taste of fish balls, etc., and achieve the effect of strong adhesion

Inactive Publication Date: 2003-09-10
鲜活食品(昆山)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The finished fish balls need to be frozen during storage, and the frozen fish balls will affect the taste of the fish balls due to ice crystallization on the surface and inside of the fish balls, especially after several times of repeated freezing. will be bad

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0007] Embodiment: a kind of fish paste product, it comprises fish paste and konjac powder, also can comprise some spices.

[0008] The preparation method of the fish paste product is to mix 60%-90% konjac flour slurry and 10%-40% fish paste by weight, and beat the pulp to make it homogeneously mix into a paste; The konjac powder slurry is a mixture of 1 part of konjac powder and 15--19 parts of water by weight; the composition of the fish paste is:

[0009] Protein 20%-28%, fat 1%-3%, carbohydrate 0.1%, mineral 1%-2%, water 52%-62%

[0010] The konjac powder slurry and fish paste mixture after beating has some air bubbles, which need to be removed under vacuum conditions, compressed, and then heated to make mature products.

[0011] The konjac powder slurry and fish paste mixture are shaped before heating, or the konjac powder slurry and fish paste mixture can be shaped before heating, and then the final shape of the product can be carried out after heating. The mixture of ...

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PUM

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Abstract

The fish paste product is made by mixing konjaku paste in 60-90 wt% and fish paste in 10-40 wt% and pulping, and the konjaku paste is the mixture of 1 portion of konjaku powder and 15-19 portions of water. The pulped mixture of konjaku paste and fish paste is vacuum compressed to form and heated. Konjaku paste and fish paste can be mixed homogeneously and result in very small frozen particles, so that the fish paste product can maintain the taste after being defrozen and heated. In addition, after steaming, the fish paste product remains smooth and taste.

Description

technical field [0001] The invention relates to a method for preparing food. Background technique [0002] In the prior art, the finished fish balls are formed by mixing fish paste and starch homogeneously and then heated. When they are boiled in a hot pot for a long time, the fish balls will be boiled or soft (commonly known as hydrolysis). ), making the shape of the fish balls destroyed and the taste worsened. The finished fish balls need to be frozen during storage, and the frozen fish balls will affect the taste of the fish balls due to ice crystallization on the surface and inside of the fish balls, especially after several times of repeated freezing. will be bad. Contents of the invention [0003] The object of the present invention is to provide a kind of preparation method of a kind of fish paste product that can withstand long-time cooking without absorbing moisture and becoming rotten. [0004] The technical scheme of the present invention is: a kind of produc...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/10
Inventor 黄国晃
Owner 鲜活食品(昆山)有限公司
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