CN101697817A - Fish paste - Google Patents
Fish paste Download PDFInfo
- Publication number
- CN101697817A CN101697817A CN200710003314A CN200710003314A CN101697817A CN 101697817 A CN101697817 A CN 101697817A CN 200710003314 A CN200710003314 A CN 200710003314A CN 200710003314 A CN200710003314 A CN 200710003314A CN 101697817 A CN101697817 A CN 101697817A
- Authority
- CN
- China
- Prior art keywords
- fish
- weight portions
- parts
- weight
- flesh
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000251468 Actinopterygii Species 0.000 claims abstract description 27
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 8
- 235000008397 ginger Nutrition 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 4
- 238000010298 pulverizing process Methods 0.000 claims abstract description 3
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 7
- 241000234282 Allium Species 0.000 claims description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 7
- DCXXMTOCNZCJGO-UHFFFAOYSA-N Glycerol trioctadecanoate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 claims description 7
- 241000234314 Zingiber Species 0.000 claims description 7
- 235000015168 fish fingers Nutrition 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 claims description 3
- 235000019634 flavors Nutrition 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 238000009461 vacuum packaging Methods 0.000 claims description 2
- 239000003643 water by type Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 238000004321 preservation Methods 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 abstract 1
- 244000291564 Allium cepa Species 0.000 abstract 1
- 102000002322 Egg Proteins Human genes 0.000 abstract 1
- 108010000912 Egg Proteins Proteins 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 230000000249 desinfective effect Effects 0.000 abstract 1
- 235000014103 egg white Nutrition 0.000 abstract 1
- 210000000969 egg white Anatomy 0.000 abstract 1
- 239000010699 lard oil Substances 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
- 102000003505 Myosin Human genes 0.000 description 1
- 108060008487 Myosin Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 235000020795 whole food diet Nutrition 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a fish paste which relates to the technical fields of the heating and the preservation of fish forming products. The fish paste comprises the following components in parts by weight: 100 parts of fine fish, 15 parts of starch, 15 parts of egg white, 0.8 part of monosodium glutamate, 1 part of ginger juice, 0.5 part of scallion juice, 2.5 parts of refined salt, 7 parts of cooked lard oil and 5 parts of water. A finished product is obtained by the technological processes of dividing the fish, pulverizing, stirring, adding various auxiliary materials, stirring evenly, adding the refined salt, stirring again, packaging in vacuum, shaping, heating by steam or a microwave oven, packaging externally, disinfecting by gamma and the like. The fish paste is a natural food with high nutritive value, delicious taste and soft quality, has a plurality of packages, types and specifications, is convenient for carrying and eating and is a cooked fish food with good development prospect.
Description
Technical field
The present invention relates to a kind of fish is shaped, heats the preservation technical field of manufactured goods.
Background technology
According to the nutrition analysis, the protein content of fish food is 12-26%, is higher than egg milk by nearly fowl poultry, and contains necessary 11 seed amino acids of human body.Secondly, because the muscle fibre of fish is short, contact is loose between myosin and the flesh oar albumen, water content is big, and wherein 60-90% is a free water, also contains a spot of crystallization water, so, fine and tender taste, tasty mouthfeel easily is an absorption of human body, digestibility can reach 87-98%, moreover, containing a large amount of insatiable hunger aliphatic acid in connective tissue of fish and the cartilaginous tissue again, the absorption by human body rate can reach 95%.At last, fish also contain multivitamin, as A, B, D, E etc.In addition, flesh of fish nature and flavor are sweet flat, also have the effect of tonifying spleen benefit stomach.So fish have higher edibility, be subjected to the numerous common people's welcome deeply, among the people be major ingredient with the fish, be equipped with other auxiliary material again, make fish ball, breaded fish stick and so on prepared food, become the important goods on the market.
Summary of the invention
The objective of the invention is: the breaded fish stick of selling in the existing market relates on the basis of the technical scheme that the open file of this technical field reveals, design have different former, auxiliary material components, different process, has the nutritive value height to produce, best in quality, handsome in appearance, mouthfeel is suitable, and is easy to use, a kind of breaded fish stick of long fresh-keeping period.
It is as follows that this invents concrete technical scheme required for protection:
The composition weight portion proportioning of a kind of raw material of breaded fish stick, auxiliary material is:
The smart flesh of fish 100 weight portions, starch 15 weight portions, clear 15 weight portions of egg, monosodium glutamate 0.8 weight portion, lard stearin 7 weight portions, ginger juice 1 weight portion, green onion juice 0.5 weight portion, refined salt 2.5 weight portions, water 5 weight portions.
A kind of breaded fish stick is produced according to following process:
(1) get the smart flesh of fish 100 weight portions, starch 15 weight portions, clear 15 weight portions of egg, monosodium glutamate 0.8 weight portion, lard stearin 7 weight portions, ginger juice 1 weight portion, green onion juice 0.5 weight portion, refined salt 2.5 weight portions, water 5 weight portions, standby
(2) the essence flesh of fish is cut apart.
(3) flesh of fish of the essence after cutting apart is pulverized, Cheng Mozhuan, and fineness is greater than 30 orders.
(4) after the pulverizing, stirred 30 minutes.
(5) simultaneously that egg is clear, monosodium glutamate, starch, lard stearin, ginger juice, green onion juice join in the smart fish material, stir again.
(6) add refined salt again, stir again.
(7) stir after infrared sterilization.
(8) carry out vacuum packaging, be shaped.
(9) made Steam Heating 12 minutes, or heated 8 minutes with micro-wave oven.
(10) carry out external packing;
(11) γ sterilization, finished product.
Compare with background technology, the present invention has following beneficial effect: (1) is owing to adopt Steam Heating or micro-wave oven to add and the last technology that adds refined salt; It is of high nutritive value, delicious flavour, meat are tender, for not containing the wholefood of any anticorrisive agent.(2) long fresh-keeping period.(3) has Different Weight specification, easy for carrying and eating.(4) packing of difformity, pattern, color, increased the aesthetic feeling of product.The applicant thinks that according to the product that present design is produced, its gross profit can reach 100%; Also do not sell this series products in the city at present, therefore, DEVELOPMENT PROSPECT is arranged very.
Claims (1)
1. breaded fish stick, it is clear by the essence flesh of fish, starch, egg, refined salt, monosodium glutamate, lard stearin, ginger juice, green onion juice, water are formed, and it is characterized in that:
A. the composition weight portion proportioning by following raw material and auxiliary material is:
The smart flesh of fish 100 weight portions, starch 15 weight portions, clear 15 weight portions of egg, monosodium glutamate 0.8 weight portion, lard stearin 7 weight portions, ginger juice 1 weight portion, green onion juice 0.5 weight portion, refined salt 2.5 weight portions, water 5 weight portions;
B. produce according to following process:
(1) to the smart flesh of fish 100 weight portions, starch 15 weight portions, clear 15 weight portions of egg, 0.8 weight portion of distinguishing the flavor of, lard stearin 70 weight portions, ginger juice 1 weight portion, green onion juice 0.5 weight portion, refined salt 2.5 weight portions, water 15 weight parts waters are standby:
(2) the essence flesh of fish is cut apart;
(3) flesh of fish of the essence after cutting apart is pulverized, Cheng Mozhuan, and fineness is greater than 30 orders;
(4) after the pulverizing, stirred 30 minutes;
(5) simultaneously that egg is clear, starch, monosodium glutamate, lard stearin, ginger juice, green onion juice add in the smart flesh of fish, stir again;
(6) add refined salt, stir again;
(7) stir after tight outside line sterilization
(8) carry out vacuum packaging, be shaped;
(9) made Steam Heating 12 minutes, or heated 8 minutes with micro-wave oven;
(10) carry out external packing;
(11) Y sterilization, finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710003314A CN101697817A (en) | 2007-02-05 | 2007-02-05 | Fish paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710003314A CN101697817A (en) | 2007-02-05 | 2007-02-05 | Fish paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101697817A true CN101697817A (en) | 2010-04-28 |
Family
ID=42146281
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200710003314A Pending CN101697817A (en) | 2007-02-05 | 2007-02-05 | Fish paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101697817A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101919540A (en) * | 2010-08-06 | 2010-12-22 | 河南科技大学 | How to make kamaboko with inulin |
| CN102370194A (en) * | 2010-08-24 | 2012-03-14 | 上海海洋大学 | Trachurus meat roll and manufacture method thereof |
| CN102406190A (en) * | 2011-11-30 | 2012-04-11 | 宁波大学 | A kind of preparation method of fish cake |
| CN102599551A (en) * | 2012-04-14 | 2012-07-25 | 龙岩市益美佳食品工贸有限公司 | Fish-cake making method |
-
2007
- 2007-02-05 CN CN200710003314A patent/CN101697817A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101919540A (en) * | 2010-08-06 | 2010-12-22 | 河南科技大学 | How to make kamaboko with inulin |
| CN102370194A (en) * | 2010-08-24 | 2012-03-14 | 上海海洋大学 | Trachurus meat roll and manufacture method thereof |
| CN102406190A (en) * | 2011-11-30 | 2012-04-11 | 宁波大学 | A kind of preparation method of fish cake |
| CN102599551A (en) * | 2012-04-14 | 2012-07-25 | 龙岩市益美佳食品工贸有限公司 | Fish-cake making method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20100428 |