CN109938296B - Preparation method of high-elasticity fish cake - Google Patents
Preparation method of high-elasticity fish cake Download PDFInfo
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- CN109938296B CN109938296B CN201910348270.4A CN201910348270A CN109938296B CN 109938296 B CN109938296 B CN 109938296B CN 201910348270 A CN201910348270 A CN 201910348270A CN 109938296 B CN109938296 B CN 109938296B
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Abstract
The invention discloses a high-elasticity fish cake and a preparation method thereof, belonging to the technical field of food processing, wherein the high-elasticity fish cake comprises the following raw materials: fish, agar, phascolosoma esculenta, starch, egg white, egg yolk and edible oil; the preparation method comprises the steps of firstly preparing mixed slurry and sipunculus nudus powder by using gelidium amansii and phaeodactylum koehne, then mixing the obtained mixed slurry and the sipunculus nudus powder with fish meat and starch, cooling, chopping, adding the rest raw materials, chopping in an intermittent manner, and finally steaming the obtained slurry to obtain the finished product of the fish cake. The high-elasticity fish cake prepared by the preparation method of the high-elasticity fish cake provided by the invention has the advantages that the proportion of colloid-containing substances in the finished fish cake is lower, and compared with the traditional fish cake, the obtained finished fish cake is more delicious in taste, higher in protein content and lower in fat content, is rich in colloid and various fatty acids, and is easier to digest and absorb by a human body.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of a high-elasticity fish cake.
Background
The fish has various varieties, the fish meat of most fishes can be eaten, compared with the meat of livestock and poultry, the fish meat has lower fat content and higher protein content, and the fish meat also contains a large amount of trace elements, so the fish meat is a good carnivorous food source. However, the fish bone is not removed during cooking and eating because the fish bone is large and small, which easily causes the problem that the fish bone is blocked in the throat. In order to solve the problem, more and more minced fillet products are presented in our daily diet, and the commonly-eaten minced fillet products comprise fish sausages, fish cakes, fish balls, fish rolls, fish steaks and the like. In the processing process of the minced fish product, besides fish, other meat (such as other seafood, pork, chicken and the like), vegetables, egg-milk products, flavoring agents and other raw materials can be added, so that the obtained minced fish product is richer in nutritional composition and taste.
However, the existing fish cake needs to be frozen and stored after being produced, the elasticity of the frozen fish cake is poor, and holes are easily generated on the surface of the fish cake, so that the appearance and the taste of the obtained finished product are influenced. In order to solve the problem, a merchant can add more starch and a certain amount of colloid or thickening agent, and although the method can improve the elasticity and compactness of the fish cake, the quality and the nutritional value of the fish cake are greatly reduced.
The Chinese patent application No. 201110388328.1 discloses a method for making fish cake, which comprises breaking cell wall of thallus Gracilariae with sodium bicarbonate solution, extracting agar of thallus Gracilariae with distilled water to obtain thallus Gracilariae extract mainly containing agar, mixing with minced fillet, starch, pork fat meat paste and egg white, adding adjuvants, and steaming with boiling water with strong fire to obtain fish cake with good flexibility and uniform color. Although the method improves the elasticity of the fish cake by adding natural colloid, in order to ensure the elasticity of the fish cake and avoid the generation of cellular pores, the addition amount of the colloid reaches about 25 percent of the weight of minced fillet, the starch content reaches about 50 percent of the weight of the minced fillet, and in order to improve the taste of the fish cake, the content of pig fat reaches about 15 percent of the weight of the minced fillet, so that the fat and the colloid in the fish cake are over high, the protein content is over low, and the nutritional value of the fish cake is reduced when the edible taste is ensured.
Disclosure of Invention
In order to overcome the defects of the prior art, the technical problems to be solved by the invention are as follows: provides a high-elastic fish cake with good elasticity and no holes.
In order to solve the technical problems, the invention adopts the technical scheme that: a preparation method of a high-elasticity fish cake comprises the following raw materials: fish, agar, phascolosoma esculenta, starch, egg white, egg yolk and edible oil; the total amount of the gelidium amansii and the phascolosoma esculenta is 8-12% of the weight of the fish meat, the amount of the starch is 6-10% of the weight of the fish meat, the amount of the egg white is 2-3% of the weight of the fish meat, and the amount of the edible oil is 5-8% of the weight of the fish meat;
the preparation method of the high-elasticity fish cake comprises the following steps:
(1) cleaning agar and Phascolosoma esculenta, respectively crushing, respectively adding water, boiling to obtain a first serous fluid and a second serous fluid, and filtering the second serous fluid to obtain boiled Phascolosoma esculenta;
mixing the first slurry with the filtered second slurry to obtain mixed slurry;
cooling the boiled Phascolosoma esculenta, and spray drying to prepare powder to obtain the phascolosoma esculenta powder;
(2) crushing fish meat, adding the sipunculus nudus powder obtained in the step (1), adding starch and water, and chopping to obtain fish paste;
(3) mixing the fish paste and the mixed slurry, and chopping at the temperature of 2-8 ℃ to obtain a minced fillet primary product; placing the minced fillet primary product in an environment of 2-4 ℃ for refrigeration for 1-3h, taking out the minced fillet primary product, and then placing the minced fillet primary product in an environment of 2-8 ℃ for chopping to obtain a minced fillet finished product;
(4) mixing the minced fillet finished product, starch, egg white and edible oil, and chopping to obtain a slurry; the chopping and mixing process comprises chopping and mixing for 2-5min, standing for 10-15min, and repeating for 5-10 times;
(5) placing the slurry in a mold, leveling the surface, and steaming for 15-20min to obtain a fish cake initial product;
(6) and after the surface of the fish cake primary product is cooled, coating egg yolks on the surface of the fish cake primary product, and steaming for 5-10min to obtain the finished fish cake.
The invention also provides a high-elasticity fish cake which is prepared by the preparation method of the high-elasticity fish cake.
The invention has the beneficial effects that: the mixed slurry with rich colloid content, compact structure and higher viscosity is obtained by boiling the agar and the phascolosoma esculenta, so that the proportion of colloid-containing substances in the fish cake is reduced, and the characteristic of high protein content of the fish cake is ensured; the fish meat and the sipunculus nudus powder are mixed and chopped, so that the nutritional value of the obtained fish paste is enriched, and the viscosity of the fish paste is improved; after the fish paste and the mixed slurry are mixed again, the problem that different macromolecular structures are not easy to connect when multiple raw materials are directly mixed is solved, the fish paste is fully mixed with the mixed slurry with high viscosity, the minced fillet primary product which is chopped at low temperature is subjected to low-temperature refrigeration and low-temperature chopping again, the compactness of the minced fillet finished product is further improved, the finally obtained fish cake is resistant to low-temperature freezing, the compactness is high, the obtained fish cake is good in elasticity and uniformity, better elasticity can be guaranteed even if the fish cake is frozen and then thawed, holes cannot be formed, the obtained fish cake finished product is higher in protein content compared with the traditional fish cake, and the variety of nutrient substances is richer.
Detailed Description
In order to explain the technical content, the objects and the effects of the present invention in detail, the following description will be given with reference to the embodiments.
The most key concept of the invention is as follows: by changing the type of the added colloid-containing substance, the addition amount of the colloid-containing substance is reduced while the elasticity and compactness are ensured.
The invention provides a preparation method of a high-elasticity fish cake, which comprises the following raw materials: fish, agar, phascolosoma esculenta, starch, egg white, egg yolk and edible oil; the total amount of the gelidium amansii and the phascolosoma esculenta is 8-12% of the weight of the fish meat, the amount of the starch is 6-10% of the weight of the fish meat, the amount of the egg white is 2-3% of the weight of the fish meat, and the amount of the edible oil is 5-8% of the weight of the fish meat;
the preparation method of the high-elasticity fish cake comprises the following steps:
(1) cleaning agar and Phascolosoma esculenta, respectively crushing, respectively adding water, boiling to obtain a first serous fluid and a second serous fluid, and filtering the second serous fluid to obtain boiled Phascolosoma esculenta;
mixing the first slurry with the filtered second slurry to obtain mixed slurry;
cooling the boiled Phascolosoma esculenta, and spray drying to prepare powder to obtain the phascolosoma esculenta powder;
(2) crushing fish meat, adding the sipunculus nudus powder obtained in the step (1), adding starch and water, and chopping to obtain fish paste;
(3) mixing the fish paste and the mixed slurry, and chopping at the temperature of 2-8 ℃ to obtain a minced fillet primary product; placing the minced fillet primary product in an environment of 2-4 ℃ for refrigeration for 1-3h, taking out the minced fillet primary product, and then placing the minced fillet primary product in an environment of 2-8 ℃ for chopping to obtain a minced fillet finished product;
(4) mixing the minced fillet finished product, starch, egg white and edible oil, and chopping to obtain a slurry; the chopping and mixing process comprises chopping and mixing for 2-5min, standing for 10-15min, and repeating for 5-10 times;
(5) placing the slurry in a mold, leveling the surface, and steaming for 15-20min to obtain a fish cake initial product;
(6) wiping off water on the surface of the fish cake after the surface of the fish cake is cooled, smearing egg yolk on the surface of the fish cake, and steaming for 5-10min to obtain the final product of the fish cake.
A high-elasticity fish cake is prepared by the preparation method of the high-elasticity fish cake.
From the above description, the beneficial effects of the present invention are: the mixed slurry with rich colloid content, compact structure and higher viscosity is obtained by boiling the agar and the phascolosoma esculenta, so that the proportion of colloid-containing substances in the fish cake is reduced; the fish meat and the sipunculus nudus powder are mixed and chopped, so that the nutritional value of the obtained fish paste is enriched, and the viscosity of the fish paste is improved; the method has the advantages that the problem that macromolecular structures of different substances are not easy to be connected when the fish paste and the mixed slurry are directly mixed is solved after the fish paste and the mixed slurry are mixed again, the fish paste is fully mixed with the mixed slurry with high viscosity, the minced fillet primary product chopped at normal temperature is subjected to low-temperature refrigeration and normal-temperature chopping again, the compactness of the minced fillet finished product is further improved, the finally obtained fish cake is low-temperature freezing resistant, the compactness is high, the elasticity and the uniformity of the obtained fish cake are good, the good elasticity can be guaranteed even if the fish cake is frozen and then thawed, holes cannot be formed, the obtained fish cake finished product is higher in protein content compared with the traditional fish cake, and the variety of nutrient substances is richer.
Further, the high-elasticity fish cake also comprises the following raw materials: salt, white granulated sugar, ginger powder and fish sauce;
the step (4) is as follows: mixing the minced fillet finished product, starch, egg white, edible oil, salt, white granulated sugar, ginger powder and fish sauce, and chopping to obtain a slurry; the chopping and mixing process comprises chopping and mixing for 2-5min, standing for 10-15min, and repeating for 5-10 times.
According to the description, the flavor of the fish cake can be adjusted and the delicate flavor can be increased by adding the salt, the white granulated sugar, the ginger powder and the fish sauce, the obtained slurry can be ensured to be at a lower temperature by intermittent chopping, the influence of the temperature rise caused by long-time stirring on fish protein in the slurry is avoided, and the seasoning raw materials can be ensured to be fully tasty in the standing process.
Further, the weight ratio of the agar to the phascolosoma esculenta is 1.5-3: 1.
From the above description, it can be seen that the weight ratio of agar to phaeodactylum elegans is 1.5-3:1, the nutritive value of the fish cake can be improved, and a high-elastic fish cake without holes after freezing can be obtained with a minimum amount of mixed slurry.
Further, the amount of water added into the gelidium amansii in the step (1) is 6-8 times of the weight of the gelidium amansii, and the amount of water added into the phascolosoma esculenta in the step (1) is 1-1.5 times of the weight of the phascolosoma esculenta.
From the above description, it can be seen that the optimum elasticity of the fish cake can be ensured by adding a suitable amount of water, and that too much or too little water will reduce the elasticity of the fish cake.
Further, the edible oil is a mixture of fish oil, lard oil and peanut oil, and the weight ratio of the fish oil to the lard oil to the peanut oil is 1: 2: 4.
according to the description, the mixture of the fish oil, the lard oil and the peanut oil is used as the edible oil, so that the using amount of the lard oil is reduced, the taste of the fish cake is ensured by matching with a small amount of colloid-containing substances, meanwhile, the taste of the fish cake is not influenced, meanwhile, the intake of animal fat is greatly reduced, the fish oil is rich in DHA and EPA, the peanut oil is rich in a large amount of unsaturated fatty acids, the types of various fatty acids contained in the fish cake are increased by mixing in a certain proportion, the nutrient substances contained in the fish cake are enriched, and the obtained fish cake is easier to digest and absorb by a human body.
The first embodiment of the invention is as follows:
a preparation method of a high-elasticity fish cake comprises the following raw materials: fish, agar, phascolosoma esculenta, starch, egg white, egg yolk and edible oil; the total amount of the gelidium amansii and the phascolosoma esculenta is 8-12% of the weight of the fish meat, the amount of the starch is 6-10% of the weight of the fish meat, the amount of the egg white is 2-3% of the weight of the fish meat, and the amount of the edible oil is 5-8% of the weight of the fish meat;
the preparation method of the high-elasticity fish cake comprises the following steps:
(1) cleaning agar and Phascolosoma esculenta, respectively crushing, respectively adding water, boiling to obtain a first serous fluid and a second serous fluid, and filtering the second serous fluid to obtain boiled Phascolosoma esculenta;
mixing the first slurry with the filtered second slurry to obtain mixed slurry;
cooling the boiled Phascolosoma esculenta, and spray drying to prepare powder to obtain the phascolosoma esculenta powder;
(2) crushing fish meat, adding the sipunculus nudus powder obtained in the step (1), adding starch and water, and chopping to obtain fish paste;
(3) mixing the fish paste and the mixed slurry, and chopping at the temperature of 2-8 ℃ to obtain a minced fillet primary product; placing the minced fillet primary product in an environment of 2-4 ℃ for refrigeration for 1-3h, taking out the minced fillet primary product, and then placing the minced fillet primary product in an environment of 2-8 ℃ for chopping to obtain a minced fillet finished product;
(4) mixing the minced fillet finished product, starch, egg white and edible oil, and chopping to obtain a slurry; the chopping and mixing process comprises chopping and mixing for 2-5min, standing for 10-15min, and repeating for 5-10 times;
(5) placing the slurry in a mold, leveling the surface, and steaming for 15-20min to obtain a fish cake initial product;
(6) after the surface of the fish cake primary product is cooled, coating egg yolk on the surface of the fish cake primary product, and steaming for 5-10min to obtain a fish cake finished product;
the weight ratio of the agar to the phascolosoma esculenta is 1.5-3: 1;
the amount of water added into the gelidium amansii in the step (1) is 6-8 times of the weight of the gelidium amansii, and the amount of water added into the phascolosoma esculenta in the step (1) is 1-1.5 times of the weight of the phascolosoma esculenta;
the starch is mixed starch of corn starch and cassava starch, and the weight ratio of the corn starch to the cassava starch in the mixed starch of the corn starch and the cassava starch is 1: 3;
the edible oil is a mixture of fish oil, lard oil and peanut oil, and the weight ratio of the fish oil to the lard oil to the peanut oil is 1: 2: 4.
a high-elasticity fish cake is prepared by the preparation method of the high-elasticity fish cake.
The second embodiment of the invention is as follows:
a preparation method of a high-elasticity fish cake comprises the following raw materials: fish, agar-agar, phascolosoma esculenta, starch, egg white, egg yolk, edible oil, salt, white granulated sugar, ginger powder and fish sauce; the amount of the fish meat is 20kg, the total amount of the agar and the phascolosoma esculenta is 12 percent of the weight of the fish meat, the amount of the starch is 9 percent of the weight of the fish meat, the amount of the egg white is 2.5 percent of the weight of the fish meat, and the amount of the edible oil is 6 percent of the weight of the fish meat;
the preparation method of the high-elasticity fish cake comprises the following steps:
(1) cleaning agar and Phascolosoma esculenta, respectively crushing, respectively adding water, boiling to obtain a first serous fluid and a second serous fluid, and filtering the second serous fluid to obtain boiled Phascolosoma esculenta;
mixing the first slurry with the filtered second slurry to obtain mixed slurry;
cooling the boiled Phascolosoma esculenta, and spray drying to prepare powder to obtain the phascolosoma esculenta powder;
(2) crushing fish meat, adding the sipunculus nudus powder obtained in the step (1), adding starch and water, and chopping to obtain fish paste;
(3) mixing the fish paste and the mixed slurry, and chopping at the temperature of 2-8 ℃ to obtain a minced fillet primary product; placing the minced fillet primary product in an environment of 2-4 ℃ for refrigeration for 4h, taking out the minced fillet primary product, and then placing the minced fillet primary product in an environment of 2-8 ℃ for chopping to obtain a minced fillet finished product;
(4) mixing the minced fillet finished product, starch, egg white, edible oil, salt, white granulated sugar, ginger powder and fish sauce, and chopping to obtain a slurry; the chopping and mixing process comprises chopping and mixing for 3min, standing for 12min, and repeating for 6 times;
(5) placing the slurry in a mold, leveling the surface, and steaming for 15-20min to obtain a fish cake initial product;
(6) after the surface of the fish cake primary product is cooled, coating egg yolk on the surface of the fish cake primary product, and steaming for 5-10min to obtain a fish cake finished product;
the weight ratio of the agar to the phascolosoma esculenta is 2.5: 1;
the amount of water added into the gelidium amansii in the step (1) is 7 times of the weight of the gelidium amansii, and the amount of water added into the phascolosoma esculenta in the step (1) is 1.2 times of the weight of the phascolosoma esculenta;
the starch is mixed starch of corn starch and cassava starch, and the weight ratio of the corn starch to the cassava starch in the mixed starch of the corn starch and the cassava starch is 1: 3;
the edible oil is a mixture of fish oil, lard oil and peanut oil, and the weight ratio of the fish oil to the lard oil to the peanut oil is 1: 2: 4.
quickly freezing the 25 fish cake products, packaging, opening the package, thawing, quickly freezing, packaging, thawing, steaming, heating, and slicing (thickness of 0.5-0.8 cm). The heated fish cake has complete appearance, is not sticky except slight moisture, has smooth and elastic hand feeling, and compared with the fish cake finished product which is not quick-frozen, the fish cake which is subjected to quick-freezing and unfreezing for many times has the same elasticity as the fish cake finished product which is not quick-frozen, and no hole is generated after slicing.
The third embodiment of the invention is as follows:
a preparation method of a high-elasticity fish cake comprises the following raw materials: fish, agar, phascolosoma esculenta, starch, egg white, egg yolk and edible oil; the total amount of the gelidium amansii and the phascolosoma esculenta is 8-12% of the weight of the fish meat, the amount of the starch is 6-10% of the weight of the fish meat, the amount of the egg white is 2-3% of the weight of the fish meat, and the amount of the edible oil is 5-8% of the weight of the fish meat;
the preparation method of the high-elasticity fish cake comprises the following steps:
(1) cleaning agar and Phascolosoma esculenta, respectively crushing, respectively adding water, boiling to obtain a first serous fluid and a second serous fluid, and filtering the second serous fluid to obtain boiled Phascolosoma esculenta;
mixing the first slurry with the filtered second slurry to obtain mixed slurry;
cooling the boiled Phascolosoma esculenta, and spray drying to prepare powder to obtain the phascolosoma esculenta powder;
(2) crushing fish meat, adding the sipunculus nudus powder obtained in the step (1), adding starch and water, and chopping to obtain fish paste;
(3) mixing the fish paste and the mixed slurry, and chopping at the temperature of 2-8 ℃ to obtain a minced fillet primary product; placing the minced fillet primary product in an environment of 2-4 ℃ for refrigeration for 1-3h, taking out the minced fillet primary product, and then placing the minced fillet primary product in an environment of 2-8 ℃ for chopping to obtain a minced fillet finished product;
(4) mixing the minced fillet finished product, starch, egg white and edible oil, and chopping to obtain a slurry; the chopping and mixing process comprises chopping and mixing for 4min, standing for 13min, and repeating for 8 times;
(5) placing the slurry in a mold, leveling the surface, and steaming for 15-20min to obtain a fish cake initial product;
(6) after the surface of the fish cake primary product is cooled, coating egg yolk on the surface of the fish cake primary product, and steaming for 5-10min to obtain a fish cake finished product;
the weight ratio of the agar to the phascolosoma esculenta is 3: 1;
the amount of water added into the gelidium amansii in the step (1) is 6 times of the weight of the gelidium amansii, and the amount of water added into the phascolosoma esculenta in the step (1) is 1 time of the weight of the phascolosoma esculenta;
the starch is mixed starch of corn starch and cassava starch, and the weight ratio of the corn starch to the cassava starch in the mixed starch of the corn starch and the cassava starch is 1: 3;
the edible oil is a mixture of fish oil, lard oil and peanut oil, and the weight ratio of the fish oil to the lard oil to the peanut oil is 1: 2: 4.
comparative example one:
the difference between the first comparative example and the second comparative example is that the phascolosoma esculenta is not added in the first comparative example, and the total amount of the agar is 12 percent of the weight of the fish meat;
comparative example a method for preparing the high elastic fish cake comprises the steps (1) to (3):
(1) cleaning agar, crushing, and adding water for boiling to obtain a first serous fluid;
(2) crushing fish, adding starch and water, and chopping to obtain fish paste;
(3) mixing the fish paste and the first slurry, and chopping at 2-8 ℃ to obtain a minced fillet finished product;
the rest of the raw materials and procedures of the first comparative example are the same as those of the second example.
Quickly freezing 25 fish cake (cuboid) products, packaging, opening the package, thawing, quickly freezing, packaging, thawing, steaming, heating, and slicing (thickness of 0.5-0.8 cm). Wherein 11 fish cake has slight soft stickiness, 6 fish cake has holes, and 3-4 slices close to the outer side after slicing in the 6 fish cake have fine holes.
Comparative example two:
the difference between the comparative example II and the example II is that the step (3) of the preparation method of the high-elastic fish cake is different, and the step (3) of the comparative example II is as follows:
(3) mixing the fish paste and the mixed slurry, and chopping at the temperature of 2-8 ℃ to obtain a minced fillet primary product; and (3) refrigerating the minced fillet primary product for 4h at the temperature of 2-4 ℃, taking out the minced fillet primary product, and chopping the minced fillet product at the temperature of 2-8 ℃ to obtain a minced fillet finished product.
Quickly freezing 25 fish cake (cuboid) products, packaging, opening the package, thawing, quickly freezing, packaging, thawing, steaming, heating, and slicing (thickness of 0.5-0.8 cm). The heated fish cake has complete shape and no stickiness, wherein holes are formed on the surfaces of 4 fish cakes, and after the 4 fish cakes are sliced, fine holes are formed in 5-6 slices close to the outer side.
In conclusion, the high-elasticity fish cake provided by the invention obtains the mixed slurry with rich colloid content, compact structure and higher viscosity by boiling the agar and the phascolosoma esculenta, thereby reducing the proportion of colloid-containing substances in the fish cake; the fish meat and the sipunculus nudus powder are mixed and chopped, so that the nutritional value of the obtained fish paste is enriched, and the viscosity of the fish paste is improved; the fish paste and the mixed slurry are mixed again, so that the problem that macromolecular structures of different substances are not easy to be connected when the fish paste and the mixed slurry are directly mixed is solved, the fish paste is fully mixed with the mixed slurry with high viscosity, the minced fillet primary product chopped at normal temperature is subjected to low-temperature refrigeration and normal-temperature chopping again, the compactness of the minced fillet finished product is further improved, the finally obtained fish cake is resistant to low-temperature freezing, the compactness is high, the elasticity and the uniformity of the obtained fish cake are better, better elasticity can be guaranteed even if the minced fillet primary product is frozen and then thawed, and holes cannot be formed.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all equivalent modifications made by the present invention in the specification or directly or indirectly applied to the related technical field are included in the scope of the present invention.
Claims (7)
1. The preparation method of the high-elasticity fish cake is characterized by comprising the following raw materials: fish, agar, phascolosoma esculenta, starch, egg white, egg yolk and edible oil; the total amount of the gelidium amansii and the phascolosoma esculenta is 8-12% of the weight of the fish meat, the amount of the starch is 6-10% of the weight of the fish meat, the amount of the egg white is 2-3% of the weight of the fish meat, and the amount of the edible oil is 5-8% of the weight of the fish meat;
the preparation method of the high-elasticity fish cake comprises the following steps:
(1) cleaning agar and Phascolosoma esculenta, respectively crushing, respectively adding water, boiling to obtain a first serous fluid and a second serous fluid, and filtering the second serous fluid to obtain boiled Phascolosoma esculenta;
mixing the first slurry with the filtered second slurry to obtain mixed slurry;
cooling the boiled Phascolosoma esculenta, and spray drying to prepare powder to obtain the phascolosoma esculenta powder;
(2) crushing fish meat, adding the sipunculus nudus powder obtained in the step (1), adding starch and water, and chopping to obtain fish paste;
(3) mixing the fish paste and the mixed slurry, and chopping at the temperature of 2-8 ℃ to obtain a minced fillet primary product; placing the minced fillet primary product in an environment of 0-4 ℃ for refrigeration for 1-3h, taking out the minced fillet primary product, and then placing the minced fillet primary product in an environment of 2-8 ℃ for chopping to obtain a minced fillet finished product;
(4) mixing the minced fillet finished product, starch, egg white and edible oil, and chopping to obtain a slurry; the chopping and mixing process comprises chopping and mixing for 2-5min, standing for 10-15min, and repeating for 5-10 times;
(5) placing the slurry in a mold, leveling the surface, and steaming for 15-20min to obtain a fish cake initial product;
(6) and after the surface of the fish cake primary product is cooled, coating egg yolks on the surface of the fish cake primary product, and steaming for 5-10min to obtain the finished fish cake.
2. The method for preparing the high-elastic fish cake according to claim 1, wherein the high-elastic fish cake further comprises the following raw materials: salt, white granulated sugar, ginger powder and fish sauce;
the step (4) is as follows: mixing the minced fillet finished product, starch, egg white, edible oil, salt, white granulated sugar, ginger powder and fish sauce, and chopping to obtain a slurry; the chopping and mixing process comprises chopping and mixing for 2-5min, standing for 10-15min, and repeating for 5-10 times.
3. The method for preparing the high elastic fish cake according to any one of claims 1-2, wherein the weight ratio of the agar to the phascolosoma esculenta is 1.5-3: 1.
4. The method for preparing high elastic fish cake according to any one of claims 1-2, characterized in that the amount of water added to the agar in step (1) is 6-8 times the weight of agar, and the amount of water added to the phascolosoma esculenta in step (1) is 1-1.5 times the weight of phascolosoma esculenta.
5. The method for preparing the high-elasticity fish cake according to any one of claims 1-2, wherein the starch is a mixed starch of corn starch and tapioca starch, and the weight ratio of the corn starch to the tapioca starch in the mixed starch of the corn starch and the tapioca starch is 1: 3.
6. The method for preparing the high-elastic fish cake according to any one of claims 1-2, wherein the edible oil is a mixture of fish oil, lard oil and peanut oil, and the weight ratio of the fish oil, the lard oil and the peanut oil is 1: 2: 4.
7. a highly elastic fish cake characterized by being produced by the process for producing a highly elastic fish cake according to any one of claims 1 to 6.
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| CN114304535B (en) * | 2021-12-20 | 2024-01-02 | 大连工业大学 | Method for preparing high gel strength emulsified fish cake product by using compound grease |
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Citations (3)
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| CN102406190A (en) * | 2011-11-30 | 2012-04-11 | 宁波大学 | Method for making fish cake |
| JP2014023475A (en) * | 2012-07-26 | 2014-02-06 | Asahi Kasei Chemicals Corp | Gelatinizer |
| CN105918932A (en) * | 2016-05-20 | 2016-09-07 | 邓贵荣 | Marine product convenience food and preparation method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102406190A (en) * | 2011-11-30 | 2012-04-11 | 宁波大学 | Method for making fish cake |
| JP2014023475A (en) * | 2012-07-26 | 2014-02-06 | Asahi Kasei Chemicals Corp | Gelatinizer |
| CN105918932A (en) * | 2016-05-20 | 2016-09-07 | 邓贵荣 | Marine product convenience food and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| κ-卡拉胶和魔芋胶及其复配对咸蛋清鱼糜混合凝胶品质的改良;赖燕娜 等;《食品工业科技》;20121231;第33卷(第17期);第284-287,298页 * |
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