CN101816439A - Tripod fish balls with scales and processing method thereof - Google Patents
Tripod fish balls with scales and processing method thereof Download PDFInfo
- Publication number
- CN101816439A CN101816439A CN201010161548A CN201010161548A CN101816439A CN 101816439 A CN101816439 A CN 101816439A CN 201010161548 A CN201010161548 A CN 201010161548A CN 201010161548 A CN201010161548 A CN 201010161548A CN 101816439 A CN101816439 A CN 101816439A
- Authority
- CN
- China
- Prior art keywords
- fish
- tripod
- scales
- balls
- scale
- 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.)
- Granted
Links
Abstract
The invention discloses tripod fish balls with scales and a processing method thereof and belongs to the technical field of aquatic products processing. The tripod fish balls comprise the following raw materials in part by weight according to a formula: 55 to 70 parts of minced tripod fish, 5 to 15 parts of starch, 2 to 5 parts of tripod fish scales, 1 to 3 parts of refined salt, 0.01 to 0.1 part of beet red pigments, and 15 to 25 parts of water. The method comprises the following steps of: preparing live tripod fish; scraping scales and performing softening treatment; preparing minced fish; kneading and mixing the minced fish; and forming and packing the fish balls to obtain a finished product. By adopting the characteristic that tripod fish scales are soft and edible, a novel product, namely the tripod fish balls with the scales, is prepared by soaking the scales into solution of acetic acid for further softening and mixing and forming the fish with other raw materials; therefore the nutritional value and the elastic mouthfeel of the fish balls are improved and the utilization means of the tripod fish is expanded; after plant-sourced beet red pigments are added, the color of the product is closer to that of the live tripod fish. The tripod fish balls with the scales and the processing method can be popularized and applied in tripod fish production areas.
Description
Technical field
The present invention relates to technical field of aquatic product processing, being specifically related to a kind of is the tripod fish balls that processes of raw material and the preparation for processing of this tripod fish balls with band squama field fish.
Background technology
The field fish is developed by cyprinid fish, is commonly called as the field fish because of culturing in the rice field for a long time.Rice field fish culture has the history in more than 1200 year on the Lishui in south, Zhejiang Province and Wenzhou and other places, in June, 2005, rice field fish culture system in Qingtian county, Zhejiang province was classified in the first batch as " global important cultural heritage conservation of agriculture project " by FAO (Food and Agriculture Organization of the United Nation), UN Development Programme and Global Environment Facility.This county rice field fish culture area has reached more than 10 ten thousand mu, and field fish gross annual output amount reaches more than 3000 ton, and the output value is more than 1 hundred million, and forms modern ecological fishery industry gradually.
Because the field fishing gear has higher nutritive value and edible quality, become delicious food together common on the dining table of south, Zhejiang at present.The field fish is mainly edible based on culinary arts such as family, restaurants, is subjected to liking of the Zhejiang regional people in south and south east asia overseas Chinese deeply.Field fish entire body is scarlet, good looking appearance, there is not mud fishy smell though come from the rice field, Fresh ﹠ Tender in Texture, delicious, good to eat, and nutrition is very abundant, the scale of this fish the beautiful but also soft and smooth property of tasting of color not only particularly, therefore, the field fish is not generally removed scale and eats together with this flesh of fish, and very popular.The field fish is mainly used in and eats raw at present, converted products has only the field dried fish a kind of, though being convenient to storage, this dried product transports, sells (mainly in south east asia) with way far away, not only its local flavor is less better but compare with fresh field fish, and its scale is faint in color, and lost the beautiful color of fresh field flap fully; Simultaneously, along with the propaganda and the popularization of field fish project, the field fish crop increases just year by year, and therefore, developing a kind of new field fish converted products has become the task of top priority in the production.
Traditional fish ball is the most representative traditional surimi product of China, and is very popular.This product is a primary raw material with the fresh flesh of fish or frozen minced fillets, through cut mix or beat routed, become technologies such as ball, heating, cooling to make.Finished surface is smooth, and is rounded, flexible slightly, fresh and tender, fine and smooth, generally is white in color or canescence, is golden yellow after fried.And add fish scale, the scarlet fish ball of color and luster, do not see as yet on the market so far to have and sell or report.
Summary of the invention
The present invention seeks to, increase and the single problem of converted products day by day, propose farming fish processing new product-band squama tripod fish balls and processing method thereof at the field fish crop.
The object of the invention is achieved by following technical solution:
A kind of band squama tripod fish balls; the following row weight portion meter of this tripod fish balls prescription: the rotten 55-70 of field fish; starch 5-15; field flap 2-5; refined salt 1-3; beet red pigment 0.01-0.1 and water 15-25 are raw material, get scale through fresh and alive field fish → scrape and burst with softening processing → making fish gruel → arena and mix → moulding slaking → packing → finished product step and obtaining.
A kind of method of processing belt squama tripod fish balls, this method is carried out according to the following steps:
(1) scraping of scale got and handled: choose fresh and alive, stout and strong field fish, with cutter or metallic brush scale is scraped, cleans, drains; With this scale and concentration be 0.1%-1% acetum by weight 1: 3 ratio dipping pull out, drain after 20-60 minute, standby;
(2) make the fish gruel: will get field fish behind the scale and cut open and kill, with the flesh separator or the manual method collection flesh of fish and after mincing, washing, put it in the dewaterer or cloth bag in strand do dehydration and reduce to 80%-82% to oppressing water content, make the fish gruel after removing fishbone and fish-skin with the strainer filtering of diameter 1.5mm again, standby for directly beating after routed or the cold storage;
(3) beat the mixing of bursting: the frozen fish gruel of separating after step (two) fish gruel or the cold storage is chilled to 1-3 ℃ in advance, puts into mixing and kneading machine and beat routed 5 minutes; Beat routed 15-20 minute after adding refined salt again; Adding starch, beet red pigment and water then beat routed 10-15 minute; The scale that adds at last after draining was beaten routed 1 minute;
(4) moulding, slaking: step (three) beat is burst mixed fish gruel with fish-meat ball making machine or manual method moulding, drop in the 40-50 ℃ of warm water earlier and soaked 15-20 minute, drop into again in the 85-95 ℃ of hot water and after fish ball floats, pick up immediately, soak with cold water and be cooled to room temperature;
(5) packing: will cool off the back fish ball drain, measure the food grade plastic packaging bag of packing into interior, vacuumize, seal after, put-18 ℃ of refrigerations until sale.
The invention has the beneficial effects as follows:
The present invention utilizes field flap softness, edible, and be rich in the characteristics of protein, lecithin, vitamin and multiple micro elements needed by human, this scale is further soaked softening back and other raw material-rise and beat routed mixed-forming through acetum, be prepared into field fish processing new product-band squama tripod fish balls, the processing method that this had both improved nutritive value, the elasticity mouthfeel of fish ball and had broken through traditional fish ball, approach is processed in the utilization that has enlarged the field fish again; And after adding the plant source beet red pigment in this ball, make the color of the more approaching fresh and alive field of product fish, bright in luster, compare with the white of traditional fish ball and liked by the consumer.
The specific embodiment
The present invention is described in further detail by following examples, but never be that the present invention is done any restriction.
Explanation to related material of following examples and machinery:
Beet red pigment: the capable limit of Hebei morning twilight biotechnology group share company
Flesh separator: ZU-300 type, graceful the food apparatus Co., Ltd in Hangzhou
Mixing and kneading machine: HSN-22 type high-speed starting mixing and kneading machine, graceful the food apparatus Co., Ltd in Hangzhou
Fish-meat ball making machine: TC-205A type, graceful the food apparatus Co., Ltd in Hangzhou.
Embodiment 1:(band squama tripod fish balls prescription and manual processing method 1 thereof)
This example band squama tripod fish balls related parts by weight of raw materials of filling a prescription is respectively: rotten 55 parts of field fish, 15 parts of starch, 5 parts of field flaps, 3 parts of refined salt, 0.1 part of beet red pigment, 21.9 parts in water.
The processing method of this example band squama tripod fish balls is:
(1) scraping of scale got and handled: choose fresh and alive, stout and strong field fish, with kitchen knife scale is scraped, cleans, drains; With this scale and concentration be 0.1% acetum by weight 1: 3 ratio dipping pull out, drain after 60 minutes, standby;
(2) make the fish gruel: will get field fish behind the scale and cut open and kill, after the method collection is oppressed and is minced, washes by hand, put it in the cloth bag strand and do and reduce to 80%-82%, make the fish gruel after removing foreign material such as fishbone and fish-skin with the strainer filtering of diameter 1.5mm again to oppressing water content;
(3) beat the mixing of bursting: the fish gruel of step (two) is chilled to 1 ℃ in advance, puts into mixing and kneading machine and beat routed 5 minutes; Beat routed 15 minutes after adding refined salt again; Adding starch, beet red pigment and water then beat routed 15 minutes; The scale that adds at last after draining was beaten routed 1 minute;
(4) moulding, slaking: step (three) is beaten the mixed fish gruel method moulding by hand of bursting, and elder generation drops in 40 ℃ of warm water soaked 20 minutes, dropped in 95 ℃ of hot water to pick up immediately after fish ball floats again, and soaked with cold water to be cooled to room temperature;
(5) packing: will cool off the back fish ball drain, measure the food grade plastic packaging bag of packing into interior, vacuumize, seal after, put-18 ℃ of refrigerations until sale.
Embodiment 2:(band squama tripod fish balls prescription and machining process 2 thereof)
This example band squama tripod fish balls related parts by weight of raw materials of filling a prescription is respectively: rotten 70 parts of field fish, 11.99 parts of starch, 2 parts of field flaps, 1 part of refined salt, 0.01 part of beet red, 15 parts in water.
The processing method of this example band squama tripod fish balls: wherein,
(1) scraping of scale got and handled: with metallic brush scale is scraped; With this scale and concentration is 1% acetum, 1: 3 ratio dipping 20 minutes by weight;
(2) make the fish gruel: after the flesh separator collection flesh of fish, put it into dehydration in 2500 rev/mins of dewaterers, make cold storage after the fish gruel, standby;
(3) beat the mixing of bursting: the fish gruel after step (two) cold storage is thawed to 3 ℃; Beat routed 18 minutes after adding refined salt again; Adding starch, beet red pigment and water then beat routed 10 minutes;
(4) moulding, slaking: use the fish-meat ball making machine moulding, elder generation drops in 50 ℃ of warm water soaked 15 minutes, dropped in 90 ℃ of hot water to pick up immediately after fish ball floats again;
All the other processing technologys and step are with embodiment 1.
Embodiment 3:(band squama tripod fish balls prescription and manual processing method 3 thereof)
This example band squama tripod fish balls related parts by weight of raw materials of filling a prescription is respectively: field fish gruel 64.45, starch 5, field flap 3.5, refined salt 2, beet red 0.05, water 25.
(1) scraping of scale got and handled: with kitchen knife scale is scraped; With scale and concentration is 0.5% acetum, 1: 3 ratio dipping 40 minutes by weight;
(2) make the fish gruel: the method collection is oppressed and is minced by hand, puts it into the cloth bag strand and does dehydration, makes the fish gruel;
(3) beat the mixing of bursting: the gruel of step (two) fish is chilled to 2 ℃ in advance; Beat routed 20 minutes after adding refined salt again; Beat routed 12 minutes after adding starch, beet red pigment and water then;
(4) moulding, slaking: method moulding by hand, elder generation drops in 45 ℃ of warm water soaked 18 minutes, dropped in 85 ℃ of hot water to pick up immediately after fish ball floats again;
All the other processing technologys and step are with embodiment 1.
Claims (2)
1. be with the squama tripod fish balls for one kind; it is characterized in that the following row weight portion meter of this tripod fish balls prescription: the rotten 55-70 of field fish; starch 5-15; field flap 2-5; refined salt 1-3; beet red pigment 0.01-0.1 and water 15-25 are raw material, get scale through fresh and alive field fish → scrape and burst with softening processing → making fish gruel → arena and mix → moulding slaking → packing → finished product step and obtaining.
2. method of processing the described band squama of claim 1 tripod fish balls is characterized in that this method carries out according to the following steps:
(1) scraping of scale got and handled: choose fresh and alive, stout and strong field fish, with cutter or metallic brush scale is scraped, cleans, drains; With this scale and concentration be 0.1%-1% acetum by weight 1: 3 ratio dipping pull out, drain after 20-60 minute, standby;
(2) make the fish gruel: will get field fish behind the scale and cut open and kill, with the flesh separator or the manual method collection flesh of fish and after mincing, washing, put it in the dewaterer or cloth bag in strand do dehydration and reduce to 80%-82% to oppressing water content, make the fish gruel after removing fishbone and fish-skin with the strainer filtering of diameter 1.5mm again, standby for directly beating after routed or the cold storage;
(3) beat the mixing of bursting: the frozen fish gruel of separating after step (two) fish gruel or the cold storage is chilled to 1-3 ℃ in advance, puts into mixing and kneading machine and beat routed 5 minutes; Beat routed 15-20 minute after adding refined salt again; Adding starch, beet red pigment and water then beat routed 10-15 minute; The scale that adds at last after draining was beaten routed 1 minute;
(4) moulding slaking: step (three) beat is burst mixed fish gruel with fish-meat ball making machine or manual method moulding, drop in the 40-50 ℃ of warm water earlier and soaked 15-20 minute, drop into again in the 85-95 ℃ of hot water and after fish ball floats, pick up immediately, soak with cold water and be cooled to room temperature;
(5) packing: will cool off the back fish ball drain, measure the food grade plastic packaging bag of packing into interior, vacuumize, seal after, put-18 ℃ of refrigerations until sale.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101615486A CN101816439B (en) | 2010-04-30 | 2010-04-30 | Tripod fish balls with scales and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101615486A CN101816439B (en) | 2010-04-30 | 2010-04-30 | Tripod fish balls with scales and processing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101816439A true CN101816439A (en) | 2010-09-01 |
| CN101816439B CN101816439B (en) | 2012-06-06 |
Family
ID=42651842
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010101615486A Expired - Fee Related CN101816439B (en) | 2010-04-30 | 2010-04-30 | Tripod fish balls with scales and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101816439B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105265937A (en) * | 2014-06-28 | 2016-01-27 | 盐城市怡美食品有限公司 | Formula and processing method of stuffed fish balls |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101133867A (en) * | 2007-09-29 | 2008-03-05 | 福建农林大学 | Fish balls preparing method |
-
2010
- 2010-04-30 CN CN2010101615486A patent/CN101816439B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101133867A (en) * | 2007-09-29 | 2008-03-05 | 福建农林大学 | Fish balls preparing method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105265937A (en) * | 2014-06-28 | 2016-01-27 | 盐城市怡美食品有限公司 | Formula and processing method of stuffed fish balls |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101816439B (en) | 2012-06-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101791134B (en) | Kelp-fish ball and preparation method thereof | |
| KR101613045B1 (en) | Process for preparing bean-curd using various fruits | |
| CN101731440B (en) | Composite all-fish protein powder and preparation method thereof | |
| CN102697110A (en) | Umami enhanced-type instant seaweed soup and preparation method thereof | |
| CN101919523B (en) | Mixed vegetable and preparation method thereof | |
| KR101513866B1 (en) | Pollack gangjeong and method of its | |
| CN103518853A (en) | Preparation method of nutritional rhizoma dioscoreae soybean milk powder granules | |
| CN103416661B (en) | Nutrient couscous suitable for steamed vegetable and instant rice, as well as production method and application of nutrient couscous | |
| CN103875971A (en) | Growth-promoting dace feed and preparation method thereof | |
| CN102239998A (en) | All-nature colorful glutinous rice noodles and production method thereof | |
| CN104413477A (en) | Cuttlefish ball and production method thereof | |
| CN104686678A (en) | Processing method of fermented bean curd | |
| KR101747744B1 (en) | Pollack gangjeong and method of its | |
| CN103300418A (en) | Production processing technology of fish tofu | |
| CN103637222B (en) | Bean dreg dried meat slices and preparation method thereof | |
| CN103300095A (en) | Small nutritious steamed corn bread made of chestnut flour and method for processing small nutritious steamed corn bread | |
| CN105995670B (en) | Preparation method of vinasse squid | |
| CN101361575B (en) | Instant sharkskin and preparation method thereof | |
| CN104605210A (en) | Feed of trionyx sinensis, and production method of feed | |
| CN104543450A (en) | Fermented catfish feed and preparation method thereof | |
| CN102342502A (en) | Processing formula and technology of rice-flavored meat foodstuff | |
| CN101816439B (en) | Tripod fish balls with scales and processing method thereof | |
| CN109329638A (en) | A kind of Pet dog feed and preparation method thereof | |
| KR101139767B1 (en) | Manufacturing method for chamma fried food | |
| CN114532484A (en) | Processing method of handmade rice noodles |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20120606 Termination date: 20150430 |
|
| EXPY | Termination of patent right or utility model |