阅读说明：本技术 一种鲮鱼饼的制作方法 (Method for making dace cake ) 是由 丁洪亮 叶建生 袁伟响 马学军 胡小云 于 2019-11-27 设计创作，主要内容包括：本发明涉及水产品加工领域,尤其涉及一种鲮鱼饼的制作方法。一种鲮鱼饼的制作方法,其特征在于包括如下步骤：预处理、采肉、清洗、浸泡、控水、冷冻、切片、搅拌、成型、凝胶化、加热煮制、冷却、速冻、包装。本发明制作的鲮鱼饼既保持了鲮鱼肉固有的性状特有的韧劲,又有效斩断鱼刺,方便食用。(The invention relates to the field of aquatic product processing, and particularly relates to a dace cake making method. A method for making dace cake is characterized by comprising the following steps: pretreating, collecting meat, cleaning, soaking, controlling water, freezing, slicing, stirring, molding, gelatinizing, heating and boiling, cooling, quickly freezing, and packaging. The dace cake prepared by the invention not only keeps the unique toughness of the dace meat, but also effectively cuts off fishbone, and is convenient to eat.)

1. A method for making dace cake is characterized by comprising the following steps:

1) pretreatment: taking fresh dace, and removing fish scales, fish heads and viscera;

2) meat collection: cutting along the back of the fish, tightly attaching the fish bone, and stripping the fish body and the fish bone;

3) cleaning: cleaning the fish body meat by using a cleaning device;

4) soaking: soaking the cleaned fish meat in ice water of 0-5 deg.C for 5-10 min to cool the fish meat;

5) controlling water: fishing out the fish meat soaked in the ice water, and controlling the water for 3-5 minutes;

6) freezing: storing the dace meat at-18 ℃ for 20-24 hours to freeze the dace meat into a whole block;

7) slicing: placing the fish blocks in a slicing machine, cutting into slices with the thickness of 2-3mm, and cutting the inter-muscle bones in the fish meat to make the dace fish meat in a slice shape;

8) stirring: putting the sliced dace meat into a stirrer, adding a mixed solution prepared from salt, mixed oil, a compound moisture retention agent, glutamine transaminase, carrageenan, cassava powder, white granulated sugar, chicken essence, pepper powder, tangerine peel powder, xylose, glucose and ice, stirring at a low speed of 60 revolutions per minute, stopping stirring after forward stirring for 1 minute, standing for 5 minutes, and performing fusion reaction on the fish meat and the mixed solution; and then the stirring is stopped after the reverse stirring is carried out for 1 minute, the still standing is carried out for 5 minutes, and the circulation is carried out for a plurality of times until the fish meat and the blending liquid are uniformly mixed;

9) molding: the stirred fish is placed into a fish cake forming machine for forming;

10) and (3) gelation: the fish cake is put into warm water with the temperature of about 46 ℃ after coming out of the forming machine, and is formed for 20-25 minutes;

11) heating and boiling: pushing the fish cake into a water tank at 85-90 ℃ to be boiled for 10 minutes;

12) and (3) cooling: putting the fish cake into a cooling water tank, and cooling with flowing clear water;

13) quick-freezing: and putting the fish cake into a flat quick freezing cabinet to be quickly frozen for 3-4 hours, so that the central temperature of the fish cake reaches-18 ℃.

14) And (6) packaging.

2. The method for making dace cake as claimed in claim 1, wherein: the weight percentage of the raw materials added during stirring is as follows: 76.55% of dace meat, 2.31% of salt, 2.5% of blend oil, 0.39% of compound moisture retention agent, 0.26% of glutamine transaminase, 0.42% of carrageenan, 1.82% of tapioca flour, 1.82% of white granulated sugar, 0.75% of chicken essence, 0.09% of ground pepper, 0.27% of dried orange peel powder, 0.29% of xylose, 0.26% of glucose and 9.09% of ice.

3. The method for making dace cake as claimed in claim 2, wherein: the compound moisture retention agent is a compound phosphate.

Technical Field

The invention relates to the field of aquatic product processing, and particularly relates to a dace cake making method.

Background

Dace, commonly known as dace, cyprinid and cyprinid. The dace is prolonged in body, round in abdomen and short and small in head, is the most common fish in the Yangtze river basin, and is a common fish in the everyday life. The dace meat is rich in protein and phosphorus, and is helpful for physical and mental development of children, and people with weak constitution, deficiency of qi and blood, and malnutrition should eat more. Although the dace is fresh and sweet in taste and rich in nutrition, the dace is thorny, and the taste is influenced by directly cooking and eating the dace.

Currently, most of fish cakes on the market are made in workshops, fish is taken as a raw material, scales, internal organs and bones are removed, meat slices are formed, then the fish cakes are chopped into meat paste, and the meat paste is pressed into a round cake shape.

Method of the invention

The invention aims to provide a method for making dace cakes, and the dace cakes made by the method not only keep the special toughness of dace meat, but also effectively cut fishbones and are convenient to eat.

In order to realize the purpose, the following technical scheme is adopted:

a method for making dace cake is characterized by comprising the following steps:

1) pretreatment: taking fresh dace, and removing fish scales, fish heads and viscera;

2) meat collection: cutting along the back of the fish, tightly attaching the fish bone, and stripping the fish body and the fish bone;

3) cleaning: cleaning the fish body meat by using a cleaning device;

4) soaking: soaking the cleaned fish meat in ice water of 0-5 deg.C for 5-10 min to cool the fish meat;

5) controlling water: fishing out the fish meat soaked in the ice water, and controlling the water for 3-5 minutes;

6) freezing: storing the dace meat at-18 ℃ for 20-24 hours to freeze the dace meat into a whole block;

7) slicing: placing the fish blocks in a slicing machine, cutting into slices with the thickness of 2-3mm, and cutting the inter-muscle bones in the fish meat to make the dace fish meat in a slice shape;

8) stirring: putting the sliced dace meat into a stirrer, adding a mixed solution prepared from salt, mixed oil, a compound moisture retention agent, glutamine transaminase, carrageenan, cassava powder, white granulated sugar, chicken essence, pepper powder, tangerine peel powder, xylose, glucose and ice, stirring at a low speed of 60 revolutions per minute, stopping stirring after forward stirring for 1 minute, standing for 5 minutes, and performing fusion reaction on the fish meat and the mixed solution; and then the stirring is stopped after the reverse stirring is carried out for 1 minute, the still standing is carried out for 5 minutes, and the circulation is carried out for a plurality of times until the fish meat and the blending liquid are uniformly mixed; (ii) a

9) Molding: the stirred fish is placed into a fish cake forming machine for forming;

10) and (3) gelation: the fish cake is put into warm water with the temperature of about 46 ℃ after coming out of the forming machine, and is formed for 20-25 minutes;

11) heating and boiling: pushing the fish cake into a water tank at 85-90 ℃ to be boiled for 10 minutes;

12) and (3) cooling: putting the fish cake into a cooling water tank, and cooling with flowing clear water;

13) quick-freezing: and putting the fish cake into a flat quick freezing cabinet to be quickly frozen for 3-4 hours, so that the central temperature of the fish cake reaches-18 ℃.

14) And (6) packaging.

Further, according to the weight percentage, the raw materials are added during stirring in the following proportion: 76.55% of dace meat, 2.31% of salt, 2.5% of blend oil, 0.39% of compound moisture retention agent, 0.26% of glutamine transaminase, 0.42% of carrageenan, 1.82% of tapioca flour, 1.82% of white granulated sugar, 0.75% of chicken essence, 0.09% of ground pepper, 0.27% of dried orange peel powder, 0.29% of xylose, 0.26% of glucose and 9.09% of ice.

Further, the compound moisture retention agent is a compound phosphate.

The invention has the following advantages: the dace cake prepared by the invention not only keeps the unique toughness of the dace meat, but also effectively cuts off fishbone, and is convenient to eat.

Detailed Description

Preparing dace cake:

1. receiving raw materials: selecting fresh dace cultured in uncontaminated area, wherein the received dace must be fresh and has the characteristics of fresh fish, such as healthy fish body, normal swimming and no fish disease symptoms.

2. Temporary culture: and the fish is temporarily cultured in the temporary culture pond for 6 to 12 hours by opening oxygen enrichment, so that the death of the fish is avoided, and the gill filaments of the fish are filtered and dirt is discharged in the temporary culture process.

3. Descaling: fishing out the fish in the temporary culture pond in batches according to the processing requirements, conveying the fish to a pretreatment room, and pouring the dace into a scale beating machine to remove the scales.

4. Removing heads, viscera and meat:

1) the fish head is cut off, the viscera are taken out and the black coat attached to the fish meat is scraped. Care was taken not to break bile during handling so as not to cause the fish meat to be bitter.

2) The fish body and the fish bone are peeled off by tightly sticking the fish bone along the back of the fish and cutting the fish bone as far as possible, and the fish bone is remained in the fish.

5. Cleaning: and cleaning the fish body meat by using a meat cleaning matching device to remove residual dirty blood, black films, residual fish scales and the like.

6. Soaking in ice water: soaking in ice water of 0-5 deg.C for 5-10 min to cool the fillet meat.

7. Controlling water: fishing out the fillet meat from the ice water tank, and controlling the water for 3-5 minutes.

8. Plate-arranging and freezing: the dace pieces are regularly arranged in stainless steel trays of 30cm multiplied by 20cm multiplied by 6cm, and are placed in a refrigerated storage at the temperature of 18 ℃ below zero for storage for 20 to 24 hours, so that the dace pieces are frozen into a whole.

9. Cutting meat: taking out the dace meat blocks from the cold storage, firstly placing the dace meat blocks on a slicing machine, cutting the dace meat blocks into slices with the slice thickness of 2-3mm, and cutting the inter-muscle bones in the fish meat to enable the dace meat to be flaky.

10. Stirring: putting the sliced dace meat into a stirrer, and adding a mixed solution prepared from salt, mixed oil, a compound moisture retention agent, glutamine transaminase, carrageenan, cassava powder, white granulated sugar, chicken essence, pepper powder, tangerine peel powder, xylose, glucose and ice water. Stirring at a low speed of 60 revolutions per minute, firstly stirring in the forward direction for 1 minute, then stopping stirring, and then standing for 5 minutes to allow the fish meat and the blending liquid to perform fusion reaction; and then stirring at a low speed in the reverse direction for 1 minute, stopping stirring, standing for 5 minutes, and repeating the steps for multiple times until the fish meat and the blending liquid are uniformly mixed after visual observation. The process adopts a low-speed stirring mode for multiple times, and aims to keep the dace meat slices as flaky as possible and uniformly mix the dace meat slices with the blending liquid. The weight percentage of each ingredient is shown in the table I.

Watch 1

Ingredients	Content (wt.)	Ingredients	Content (wt.)
				Dace fish meat	76.55％	Glutamine transaminase	0.26％
Ice	9.09％	Carrageenan	0.42％
				Cassava flour	5.00％	Pepper powder	0.09％
Edible salt	2.31％	Xylose	0.29％
				Composite phosphate	0.39％	Dried orange peel powder	0.27％
White granulated sugar	1.82％	Glucose	0.26％
				Chicken essence	0.75％	Blend oil	2.5％

11. Forming the fish cake:

the stirred dace meat has strong viscosity and plasticity, and is put into a fish cake forming machine to be pressed into a fish cake shape meeting the requirement.

12. And (3) gelation:

the fish cake is put into warm water with the temperature of about 46 ℃ after coming out of the forming machine, and is formed for 20-25 minutes to enhance the elasticity and the water retention of the fish cake, and the water temperature cannot exceed 52 ℃. The warm water for shaping is replaced according to the quantity and the time of production.

13. Heating and boiling:

the fish cake is pushed into a water tank at 85-90 ℃ to be boiled for 10 minutes, the water temperature cannot be lower than 82 ℃, and the fish cake is prevented from loosening.

14. Cooling with clear water: and (4) putting the fish cake into a cooling water tank, and cooling with flowing clear water.

15. Quick-freezing: and putting the fish cake discharging plate into a flat quick freezing cabinet to be quickly frozen for 3-4 hours, so that the central temperature of the fish cake discharging plate reaches-18 ℃.

16. Tray releasing: and taking the quick-frozen fish cake out of the cabinet and taking the fish cake out of the tray.

17. Weighing and vacuum packaging: weighing the fish cake, filling the fish cake into a plastic vacuum packaging bag, and putting the plastic vacuum packaging bag into a vacuum machine for vacuumizing and packaging.

18. Boxing: the products are loaded into the carton box, and the production information of the products is noted on the carton box.

19. Warehousing and storing: and putting the products filled with the paper boxes into a refrigeration house in time, and keeping the products at the temperature of minus 18 ℃ for refrigeration storage.