阅读说明：本技术 一种速食类复合风味鱼蛋及其制备方法 (Instant fish egg with compound flavor and preparation method thereof ) 是由 李水红 于 2019-12-06 设计创作，主要内容包括：本发明公开了一种速食类复合风味鱼蛋及其制备方法。本发明所述产品主要成分为草鱼鱼糜、鸡肉糜、豆腐,具体制备方法主要是通过分别制作鱼糜、鸡肉糜、豆腐丁→搅拌→成型挤压→煮熟定味→杀菌包装等工序制得一种速食类鱼制品,成品口感香辣爽滑,而且蛋白含量高,弥补了传统鱼蛋营养成分单一的问题,从而进一步丰富市场上方便速食类鱼蛋品种。(The invention discloses an instant fish egg with compound flavor and a preparation method thereof. The main components of the product of the invention are grass carp minced fillet, chicken minced fillet and bean curd, the specific preparation method mainly comprises the steps of respectively preparing minced fillet, chicken minced fillet and bean curd block → stirring → molding extrusion → cooking for flavor determination → sterilization and packaging, and the like, so that the instant fish product is prepared, the finished product is spicy and smooth in taste, and high in protein content, and the problem of single nutritional component of the traditional fish egg is solved, thereby further enriching the variety of the convenient and instant fish egg on the market.)

1. An instant fish egg with composite flavor and a preparation method thereof are characterized by comprising the following components in parts by weight: 60-80 parts of grass carp, 22-30 parts of chicken minced meat, 10-18 parts of bean curd, 5-8 parts of potato starch, 3-4 parts of black pepper powder, 8-12 parts of salt, 5-6 parts of sugar, 4-7 parts of monosodium glutamate, 6-8 parts of yellow wine, 2-3 parts of ginger juice, 9-14 parts of edible oil, 12-17 parts of chili red soup and 120-160 parts of purified water.

2. The instant fish egg with compound flavor and the preparation method thereof according to claim 1, wherein the method comprises the following steps:

(1) preparing minced fillet: selecting fresh grass carp, removing bone and fillet, and putting into a high-speed cutting and mixing machine to prepare minced fillet for later use.

(2) Preparing chicken paste: selecting fresh chicken breast, and putting the chicken breast into a high-speed cutting and mixing machine to prepare meat paste for later use.

(3) Dicing bean curd, and adding salt, herba Alii Fistulosi, succus Zingiberis recens, and edible oil for pickling.

(4) Stirring: mixing the above minced fillet, minced chicken, bean curd, potato starch, black pepper powder, sugar, monosodium glutamate, and yellow wine. And (5) uniformly mixing the water.

(5) Molding and extruding: quickly boiling the materials into a ball shape, and keeping the temperature for shaping.

(6) Cooking and flavor fixing: and (4) putting the shaped fish eggs into the chili red soup for cooking to make the fish eggs tasty.

(7) And (5) sterilizing and packaging: sterilizing in a sterilizing pot at high temperature, cooling, and packaging.

3. The instant composite-flavor fish egg and the preparation method thereof as claimed in claim 1, wherein the addition of sugar in the preparation process of the fish egg not only can reduce salty taste, but also can play roles in seasoning, corrosion prevention, freezing prevention, denaturation prevention and water retention, and can prevent water loss, thereby improving the overall quality. The elasticity and chewiness of the whole fish egg are improved by adding starch.

4. The instant fish egg with compound flavor and the preparation method thereof according to claim 1, wherein the ingredients comprise 7% of potato starch, 1.5% of sugar, 3% of salt, 1% of pepper powder, 1.5% of monosodium glutamate, 2% of yellow wine and 1% of ginger juice.

5. The instant fish egg with compound flavor and the preparation method thereof according to claim 1, wherein the main materials comprise 56-58% of grass carp mash, 22-24% of chicken and 18-20% of bean curd.

6. The instant fish egg with compound flavor and the preparation method thereof according to claim 1, wherein the stirring time of minced fillet is 5-6 min, and the stirring time of minced chicken is 3-4 min.

7. The instant fish egg with compound flavor and the preparation method thereof according to claim 1, wherein the temperature for heat preservation and shaping is 50-60 ℃, the fish egg is boiled and then is turned to middle fire for 8-12 min.

8. The instant fish egg with compound flavor and the preparation method thereof according to claim 1, wherein the finished product is delicious and mellow, has no fishy smell, is milky white and moderate in elasticity, and has flexible mouthfeel.

Technical Field

The invention belongs to the field of fish food production and processing, and particularly relates to an instant composite-flavor fish egg and a preparation method thereof.

Background

The fish eggs are also named as fish balls, are fish processed food which is popular among people, and most of the traditional fish balls in the market are mainly quick-frozen and packaged, so that the fish balls are inconvenient to eat. Instant fish eggs packaged conveniently are started to appear on the market, but the fish eggs have single nutrient components, less taste, and not enough tasty and not flexible enough mouthfeel.

Disclosure of Invention

The present invention is directed to an instant composite flavor fish egg and a method for preparing the same, which can solve the above-mentioned problems of the prior art.

The purpose of the invention can be realized by the following technical scheme: the raw materials comprise, by weight, 60-80 parts of grass carp, 22-30 parts of minced chicken, 10-18 parts of bean curd, 5-8 parts of potato starch, 3-4 parts of black pepper powder, 8-12 parts of salt, 5-6 parts of sugar, 4-7 parts of monosodium glutamate, 6-8 parts of yellow wine, 2-3 parts of ginger juice, 9-14 parts of edible oil, 12-17 parts of chili red soup and 120-160 parts of purified water.

The method specifically comprises the following steps:

(1) preparing minced fillet: selecting fresh grass carp, removing bones and pieces of meat, putting the grass carp into a high-speed cutting and mixing machine, and stirring for 5-6 min to prepare minced fillet for later use.

(2) Preparing chicken paste: selecting fresh chicken breast, and putting the chicken breast into a high-speed cutting and mixing machine, wherein the mixing time is 3-4 min. Making into meat paste for use.

(3) Dicing the bean curd, and adding salt, shallot, ginger juice and edible oil to pickle for 20-25 min.

(4) Stirring: mixing the above minced fillet, minced chicken, bean curd, potato starch, black pepper powder, sugar, monosodium glutamate, yellow wine, and water, and adding water for three times.

(5) Molding and extruding: quickly boiling the materials into a ball shape, and keeping the temperature for shaping.

(6) Cooking and flavor fixing: and (4) putting the shaped fish eggs into the chili red soup for cooking to make the fish eggs tasty.

(7) And (5) sterilizing and packaging: sterilizing in a sterilizing pot at high temperature, cooling, and packaging.

As a further preferred option, both the surimi and chicken surimi may be developed using paprika for further palatability.

As a further preferred embodiment, water is added in portions during the stirring.

The invention has the beneficial effects that: the finished product is rich in nutrition, flexible in taste, spicy, free of fishy smell, milky in color and moderate in elasticity, and is very suitable for convenient and instant eating.

Detailed Description

The technical solution of the present invention will be further described with reference to the following examples.