CN101884414A - Soup stuffed fish balls and making method thereof - Google Patents
Soup stuffed fish balls and making method thereof Download PDFInfo
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- CN101884414A CN101884414A CN2010102409984A CN201010240998A CN101884414A CN 101884414 A CN101884414 A CN 101884414A CN 2010102409984 A CN2010102409984 A CN 2010102409984A CN 201010240998 A CN201010240998 A CN 201010240998A CN 101884414 A CN101884414 A CN 101884414A
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Abstract
The invention relates to soup stuffed fish balls and a making method thereof. The soup stuffed fish balls comprise pulp skin and stuffing, wherein the fish pulp skin comprises the following raw materials in part by weight: 55 parts of minced fillet, 10 parts of potato powder, 2 parts of egg white, 14 parts of fat meat, 15 parts of ice water, 1.2 parts of white sugar, 1.4 parts of salt, 0.8 part of monosodium glutamate, 0.15 part of phosphate, 0.2 part of pepper, 0.03 part of disodium nucleotide and 0.8 part of sesame oil; and the stuffing comprises the following raw materials in part by weight: 35 parts of lean meat, 34 parts of fat meat, 3.5 parts of fried minced shallot, 8 parts of scallion, 1.4 parts of white sugar, 0.8 part of salt, 1.4 parts of monosodium glutamate, 5 parts of soy sauce, 0.2 part of pepper, 0.02 part of disodium nucleotide, 0.5 part of sesame oil, 0.1 part of meaty fragile phosphate, 0.5 part of pork balm, 0.1 part of meat extract powder, 0.1 part of uniting agent, 0.8 part of yellow wine and 11 parts of ice water. The soup stuffed fish balls have the advantages of good ball formation, centered stuffing, more stuffed soup and moderate viscosity and elasticity of the fish pulp skin and the stuffing; and compared with the traditional pulping method, the making method has a higher level.
Description
Technical field
The present invention relates to field of food, relate in particular to a kind of soup stuffed fish balls and preparation method thereof.
Background technology
Along with the raising of people's living standard and quality of life, the food that people pursue features good taste, are of high nutritive value, and fish ball is comparatively ideal selection, fish ball is the special product of Coastal Provinces in China, and is very popular.The bag heart is again the stunt of making fish ball, and filling soup more is the skill in the skill.But Chang Yong fish ball is made up of the single flesh of fish in the market, and the consumer has only a kind of mouthfeel of the flesh of fish when edible, and mouthfeel is single, and in the fish ball preparation process commonly used, adopts the traditional-handwork methods of beating, and the fish ball mouthfeel that makes is fresh inadequately, and is not good to eat.
Summary of the invention
The purpose of this invention is to provide a kind of soup stuffed fish balls and preparation method thereof, soup stuffed fish balls delicate mouthfeel, lubricious, good springiness are to overcome the defective that above-mentioned prior art exists.
The objective of the invention is to be achieved through the following technical solutions:
A kind of soup stuffed fish balls comprises fish laitance coating and filling material, and described fish laitance coating comprises the raw material of following parts by weight: rotten 55 parts of fish, 10 parts of dehydrated potato powders, 2 parts in egg white, 14 parts of fat meat, 15 parts of frozen water, 1.2 parts of white sugar, 1.4 parts of salt, 0.8 part of monosodium glutamate, 0.15 part of phosphate, 0.2 part of pepper powder, 0.03 part of disodium 5 '-ribonucleotide, 0.8 part in sesame oil; Described filling material package is drawn together the raw material of following parts by weight: 35 parts in lean meat, 34 parts of fat meat, 3.5 parts of oily green onions, verdant 8 parts, 1.4 parts of white sugar, 0.8 part of salt, 1.4 parts of monosodium glutamates, 5 parts in soy sauce, 0.2 part of pepper powder, 0.02 part of disodium 5 '-ribonucleotide, 0.5 part in sesame oil, 0.1 part in the crisp phosphorus of meat, 0.5 part of pork balm, 0.1 part in the smart powder of meat, 0.1 part of the agent of uniting, 0.8 part of yellow rice wine, 11 parts of frozen water.
The preparation method of described soup stuffed fish balls may further comprise the steps:
1) make the fish laitance coating, may further comprise the steps:
(1) feeds intake: in the cutmixer with the rotten 55 parts of input slow rotation of fish;
(2) sky is cut: cut at a slow speed and mix 4 minutes, cut and mix to the rotten one-tenth of fish pasty state, add a small amount of trash ice cooling simultaneously as required, then the sky time of cutting will extend if the fish gruel is not thawed;
(3) salt is cut: 2% salt of the rotten total amount of fish is joined in the gruel of pasty state fish, cuts fast and mix 4 minutes, extract salting-in protein, certain viscosity and glossiness are arranged to the rotten slurry of fish, during add trash ice adjustment slurry temperature in right amount;
(4) cutmixer changes down speed, in the rotten slurry of fish, add remaining salt in 1.4 parts of the salt then, add 14 parts of 2 parts in egg white, 1.2 parts of white sugar, 0.8 part of monosodium glutamate, 0.15 part of phosphate, 0.2 part of pepper powder, 0.03 part of disodium 5 '-ribonucleotide and fat meat again, cut fast to mix and made fat meat emulsification in 4 minutes; And add frozen water successively, to the surplus of frozen water be 5% of total frozen water addition;
(5) cutmixer changes down shelves, adds 10 parts of dehydrated potato powders then in the rotten slurry of fish, cuts and mixes to no longer flying powder, adds 0.8 part in sesame oil, cut fast and mix 3-4 minute, during observe slurry denseness, add remaining 5% frozen water according to circumstances successively;
(6) pulp is stand-by to charging basket;
2) make the filling material, may further comprise the steps:
(1) in making bucket, drops into strand good 34 parts of 35 parts in lean meat, fat meat, 3.5 parts of oily green onions;
(2) stir at a slow speed, and add 5 parts in soy sauce, 0.02 part of disodium 5 '-ribonucleotide successively, 0.8 part of 0.1 part in the smart powder of 0.1 part of the agent of uniting, 1.4 parts of white sugar, 0.8 part of salt, 1.4 parts of monosodium glutamates, 0.2 part of pepper powder, 0.5 part in sesame oil, 0.1 part in the crisp phosphorus of meat, 0.5 part of pork balm, meat and yellow rice wine, back middling speed stirs 3 minutes to producing viscosity, during add frozen water successively slowly and 11 parts it fully absorbed;
(3) add verdant 8 parts, stirring at a slow speed gets final product;
3) fish laitance coating and the filling material made are put into moulding in the Stuffed Fish Balls machine with the ratio of weight and number of 3:1;
4) with the fish ball after the moulding earlier 80 ℃ boil 3 minutes gel formings, boiled about 92 ℃ 2 minutes then, boiling is finished after through supercooling, suddenly freeze, get final product behind the finished product, check, packing, refrigeration processing.
Beneficial effect of the present invention is: ball forming, filling material be placed in the middle, it is many to irritate soup, and viscosity, the elasticity of fish laitance coating and filling material are moderate; Compare traditional methods of beating, technological level increases, and regulates by the speed of the filling material being cut the speed of mixing, forms and irritates soup, soup stuffed fish balls delicate mouthfeel, lubricious, good springiness, whiteness height, stuffing-big-peel-thin; Have characteristics such as low fat, polyprotein, high nutrition, delicious U.S., pure natural, easy absorption, the habits and customs and the mouthfeel demand of having catered to the modern have satisfied modern's health and fast pace life.
The specific embodiment
A kind of soup stuffed fish balls of the present invention comprises laitance coating and filling material, and described fish laitance coating comprises the raw material of following weight (kilogram): fish gruel 55, dehydrated potato powder 10, egg white 2, fat meat 14, frozen water 15, white sugar 1.2, salt 1.4, monosodium glutamate 0.8, phosphate 0.15, pepper powder 0.2, disodium 5 '-ribonucleotide 0.03, sesame oil 0.8; Described filling material package is drawn together the raw material of following weight (kilogram): lean meat 35, fat meat 34, oily green onion 3.5, verdant 8, white sugar 1.4, salt 0.8, monosodium glutamate 1.4, soy sauce 5, pepper powder 0.2, disodium 5 '-ribonucleotide 0.02, sesame oil 0.5, the crisp phosphorus 0.1 of meat, pork balm 0.5, the smart powder 0.1 of meat, the agent 0.1 of uniting, yellow rice wine 0.8, frozen water 11; Used lean meat and fat meat are pork.
The preparation method of soup stuffed fish balls of the present invention may further comprise the steps:
1) make the fish laitance coating, may further comprise the steps:
(1) feeds intake: in the cutmixer with the rotten 55 kilograms of input slow rotation of fish;
(2) sky is cut: cut at a slow speed and mix 4 minutes, cut and mix to the rotten one-tenth of fish pasty state, add a small amount of trash ice cooling simultaneously as required, then the sky time of cutting will extend if the fish gruel is not thawed;
(3) salt is cut: 1.1 kilograms salt of the rotten total amount of fish is joined in the gruel of pasty state fish, cuts fast and mix 4 minutes, extract salting-in protein, certain viscosity and glossiness are arranged to the rotten slurry of fish, during add trash ice adjustment slurry temperature in right amount;
(4) cutmixer changes down speed, in the rotten slurry of fish, add 0.3 kilogram of salt then, add 14 kilograms of 2 kilograms in egg white, 1.2 kilograms of white sugar, 0.8 kilogram of monosodium glutamate, 0.15 kilogram of phosphate, 0.2 kilogram of pepper powder, 0.03 kilogram of disodium 5 '-ribonucleotide and fat meat again, cut fast to mix and made fat meat emulsification in 4 minutes; And add frozen water successively, to the surplus of frozen water be 5% of total frozen water addition;
(5) cutmixer changes down shelves, adds 10 kilograms of dehydrated potato powders then in the rotten slurry of fish, cuts and mixes to no longer flying powder, adds 0.8 kilogram in sesame oil, cut fast and mix 3-4 minute, during observe slurry denseness, add described remaining 5% frozen water according to circumstances successively;
(6) pulp is stand-by to charging basket;
2) make the filling material, may further comprise the steps:
(1) in making bucket, drops into strand good 34 kilograms of 35 kilograms in lean meat, fat meat, 3.5 kilograms of oily green onions;
(2) stir at a slow speed, and add 5 kilograms in soy sauce, 0.02 kilogram of disodium 5 '-ribonucleotide successively, 0.8 kilogram of 0.1 kilogram in the smart powder of 0.1 kilogram of the agent of uniting, 1.4 kilograms of white sugar, 0.8 kilogram of salt, 1.4 kilograms of monosodium glutamates, 0.2 kilogram of pepper powder, 0.5 kilogram in sesame oil, 0.1 kilogram in the crisp phosphorus of meat, 0.5 kilogram of pork balm, meat and yellow rice wine, middling speed stirs 3 minutes to producing viscosity then, during slowly add frozen water successively and 11 kilograms it fully absorbed;
(3) add verdant 8 kilograms, stirring at a slow speed gets final product;
3) fish laitance coating and the filling material made are put into moulding in the Stuffed Fish Balls machine with the weight ratio ratio of 3:1;
4) with the fish ball after the moulding earlier 80 ℃ boil 3 minutes gel formings, boiled about 92 ℃ 2 minutes then, boiling is finished after through supercooling, suddenly freeze, get final product behind the finished product, check, packing, refrigeration processing.
The ball forming that the inventive method makes, fillings be placed in the middle, it is many to fill with soup, and viscosity, the elasticity of fish laitance coating and fillings are moderate; Compare traditional methods of beating, technological level increases, and regulates by the speed of fillings being cut the speed of mixing, forms and fills with soup, soup stuffed fish balls delicate mouthfeel, lubricious, good springiness, whiteness height, stuffing-big-peel-thin; Have the characteristics such as low fat, polyprotein, high nutrition, delicious, pure natural, easy absorption, habits and customs and the mouthfeel demand of having catered to the modern have satisfied modern's health and fast pace life.
Claims (2)
1. a soup stuffed fish balls comprises laitance coating and filling material, it is characterized in that, described fish laitance coating comprises the raw material of following parts by weight: rotten 55 parts of fish, 10 parts of dehydrated potato powders, 2 parts in egg white, 14 parts of fat meat, 15 parts of frozen water, 1.2 parts of white sugar, 1.4 parts of salt, 0.8 part of monosodium glutamate, 0.15 part of phosphate, 0.2 part of pepper powder, 0.03 part of disodium 5 '-ribonucleotide, and 0.8 part in sesame oil; Described filling material package is drawn together the raw material of following parts by weight: 35 parts in lean meat, 34 parts of fat meat, 3.5 parts of oily green onions, verdant 8 parts, 1.4 parts of white sugar, 0.8 part of salt, 1.4 parts of monosodium glutamates, 5 parts in soy sauce, 0.2 part of pepper powder, 0.02 part of disodium 5 '-ribonucleotide, 0.5 part in sesame oil, 0.1 part in the crisp phosphorus of meat, 0.5 part of pork balm, 0.1 part in the smart powder of meat, 0.1 part of the agent of uniting, 0.8 part of yellow rice wine, 11 parts of frozen water.
2. the preparation method of the described soup stuffed fish balls of claim 1 is characterized in that, may further comprise the steps:
1) make the fish laitance coating, may further comprise the steps:
(a) feed intake: in the cutmixer with the rotten 55 parts of input slow rotation of fish;
(b) sky is cut: cut at a slow speed and mix 4 minutes, cut and mix to the rotten one-tenth of fish pasty state;
(c) salt is cut: the salt of the rotten gross weight 2% of fish is joined in the gruel of pasty state fish, cuts fast and mix 4 minutes, extract salting-in protein, certain viscosity and glossiness are arranged to the rotten slurry of fish, during add trash ice adjustment slurry temperature in right amount;
(d) cutmixer changes down speed, in the rotten slurry of fish, add remaining salt in 1.4 parts of the salt then, add 14 parts of 2 parts in egg white, 1.2 parts of white sugar, 0.8 part of monosodium glutamate, 0.15 part of phosphate, 0.2 part of pepper powder, 0.03 part of disodium 5 '-ribonucleotide and fat meat again, cut fast to mix and made fat meat emulsification in 4 minutes; And add frozen water successively, to the surplus of frozen water be 5% of total frozen water addition;
(e) cutmixer changes down shelves, adds 10 parts of dehydrated potato powders then in the rotten slurry of fish, cuts and mixes to no longer flying powder, adds 0.8 part in sesame oil, cut fast and mix 3-4 minute, during observe slurry denseness, add remaining 5% frozen water successively;
(f) pulp is stand-by to charging basket;
2) make the filling material, may further comprise the steps:
(a) in making bucket, drop into strand good 34 parts of 35 parts in lean meat, fat meat, 3.5 parts of oily green onions;
(b) stir at a slow speed, and add 5 parts in soy sauce, 0.02 part of disodium 5 '-ribonucleotide successively, 0.8 part of 0.1 part in the smart powder of 0.1 part of the agent of uniting, 1.4 parts of white sugar, 0.8 part of salt, 1.4 parts of monosodium glutamates, 0.2 part of pepper powder, 0.5 part in sesame oil, 0.1 part in the crisp phosphorus of meat, 0.5 part of pork balm, meat and yellow rice wine, back middling speed stirs 3 minutes to producing viscosity, during add frozen water successively slowly and 11 parts it fully absorbed;
(c) add verdant 8 parts, stirring at a slow speed gets final product;
3) fish laitance coating and the filling material made are put into moulding in the Stuffed Fish Balls machine with the ratio of weight and number of 3:1;
4) with the fish ball after the moulding earlier 80 ℃ boil 3 minutes gel formings, boiled about 92 ℃ 2 minutes then, boiling is finished after through supercooling, suddenly freeze, get final product behind the finished product, check, packing, refrigeration processing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2010102409984A CN101884414B (en) | 2010-07-30 | 2010-07-30 | Soup stuffed fish balls and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010102409984A CN101884414B (en) | 2010-07-30 | 2010-07-30 | Soup stuffed fish balls and making method thereof |
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| CN101884414A true CN101884414A (en) | 2010-11-17 |
| CN101884414B CN101884414B (en) | 2012-06-20 |
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| CN2010102409984A Expired - Fee Related CN101884414B (en) | 2010-07-30 | 2010-07-30 | Soup stuffed fish balls and making method thereof |
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102106567A (en) * | 2011-01-26 | 2011-06-29 | 蓬莱京鲁渔业有限公司 | Instant balls and preparation method thereof |
| CN102423079A (en) * | 2011-11-25 | 2012-04-25 | 福州百洋海味食品有限公司 | Meat ball and processing technology thereof |
| CN102499370A (en) * | 2011-11-17 | 2012-06-20 | 福建省连江远嘉冷冻食品有限公司 | Core sea cucumber fish ball and preparation method thereof |
| CN103393157A (en) * | 2013-07-30 | 2013-11-20 | 安徽富煌三珍食品集团有限公司 | Hangover-alleviating core-wrapped fish ball product and preparation method thereof |
| CN103907966A (en) * | 2014-03-28 | 2014-07-09 | 王勤 | Process for preparing instant flavored core-wrapped balls |
| CN104026645A (en) * | 2014-06-17 | 2014-09-10 | 山东华昌食品科技有限公司 | Farci fish ball as well as preparation method thereof |
| CN104187854A (en) * | 2014-07-08 | 2014-12-10 | 山东惠发食品股份有限公司 | Minced fillet egg tart gel product and making method thereof |
| CN104621580A (en) * | 2013-11-15 | 2015-05-20 | 海欣食品股份有限公司 | Soup-filling meatball wrapper and preparation method thereof |
| CN104664451A (en) * | 2013-11-29 | 2015-06-03 | 海欣食品股份有限公司 | Cuttlefish ball and preparation method thereof |
| CN104872726A (en) * | 2015-04-30 | 2015-09-02 | 福建安井食品股份有限公司 | Low-peroxide-value and high-fat fish ball added with seaweed concentrate and preparation method of fish ball |
| CN105614745A (en) * | 2016-01-05 | 2016-06-01 | 福建安井食品股份有限公司 | Low-fat soup-filled fish balls and processing method thereof |
| CN106261961A (en) * | 2016-08-16 | 2017-01-04 | 山东佳士博食品有限公司 | A kind of seafood gristle fish pill and preparation method thereof |
| CN106962814A (en) * | 2017-03-14 | 2017-07-21 | 华中农业大学 | A kind of rotten conditioning-gel product of new fried flavored high-calcium and its production technology |
| CN111067003A (en) * | 2019-12-31 | 2020-04-28 | 山东佳士博食品有限公司 | Spicy fragrant bag and processing method thereof |
| CN112244239A (en) * | 2020-10-29 | 2021-01-22 | 福建富邦食品有限公司 | Production equipment and preparation method of cuttlefish ball emulsified slurry |
| CN115251324A (en) * | 2022-07-14 | 2022-11-01 | 广州海霸王食品有限公司 | Fish ball stuffing and fish balls prepared from same |
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| CN1545931A (en) * | 2003-12-16 | 2004-11-17 | 华中农业大学 | Ice-temperature air adjusting fresh-keeping minced fillet foodstuff and production process thereof |
| CN1830321A (en) * | 2005-11-15 | 2006-09-13 | 陈义 | Preparation method of instant fish ball |
| CN101653271A (en) * | 2009-08-28 | 2010-02-24 | 高翔 | Yam fish ball and production method thereof |
Cited By (23)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106567A (en) * | 2011-01-26 | 2011-06-29 | 蓬莱京鲁渔业有限公司 | Instant balls and preparation method thereof |
| CN102499370A (en) * | 2011-11-17 | 2012-06-20 | 福建省连江远嘉冷冻食品有限公司 | Core sea cucumber fish ball and preparation method thereof |
| CN102499370B (en) * | 2011-11-17 | 2013-09-25 | 福建省连江远嘉冷冻食品有限公司 | Core sea cucumber fish ball and preparation method thereof |
| CN102423079A (en) * | 2011-11-25 | 2012-04-25 | 福州百洋海味食品有限公司 | Meat ball and processing technology thereof |
| CN102423079B (en) * | 2011-11-25 | 2013-03-13 | 福州百洋海味食品有限公司 | Meat ball and processing technology thereof |
| CN103393157A (en) * | 2013-07-30 | 2013-11-20 | 安徽富煌三珍食品集团有限公司 | Hangover-alleviating core-wrapped fish ball product and preparation method thereof |
| CN104621580A (en) * | 2013-11-15 | 2015-05-20 | 海欣食品股份有限公司 | Soup-filling meatball wrapper and preparation method thereof |
| CN104621580B (en) * | 2013-11-15 | 2018-02-02 | 海欣食品股份有限公司 | One kind piss burger crust and preparation method thereof |
| CN104664451A (en) * | 2013-11-29 | 2015-06-03 | 海欣食品股份有限公司 | Cuttlefish ball and preparation method thereof |
| CN104664451B (en) * | 2013-11-29 | 2018-03-16 | 海欣食品股份有限公司 | A kind of inkfish ball and preparation method thereof |
| CN103907966A (en) * | 2014-03-28 | 2014-07-09 | 王勤 | Process for preparing instant flavored core-wrapped balls |
| CN103907966B (en) * | 2014-03-28 | 2015-07-01 | 王勤 | Process for preparing instant flavored core-wrapped balls |
| CN104026645A (en) * | 2014-06-17 | 2014-09-10 | 山东华昌食品科技有限公司 | Farci fish ball as well as preparation method thereof |
| CN104187854A (en) * | 2014-07-08 | 2014-12-10 | 山东惠发食品股份有限公司 | Minced fillet egg tart gel product and making method thereof |
| CN104872726A (en) * | 2015-04-30 | 2015-09-02 | 福建安井食品股份有限公司 | Low-peroxide-value and high-fat fish ball added with seaweed concentrate and preparation method of fish ball |
| CN105614745B (en) * | 2016-01-05 | 2019-06-18 | 福建安井食品股份有限公司 | Low fat soup stuffed fish balls and its processing method |
| CN105614745A (en) * | 2016-01-05 | 2016-06-01 | 福建安井食品股份有限公司 | Low-fat soup-filled fish balls and processing method thereof |
| CN106261961A (en) * | 2016-08-16 | 2017-01-04 | 山东佳士博食品有限公司 | A kind of seafood gristle fish pill and preparation method thereof |
| CN106962814A (en) * | 2017-03-14 | 2017-07-21 | 华中农业大学 | A kind of rotten conditioning-gel product of new fried flavored high-calcium and its production technology |
| CN111067003A (en) * | 2019-12-31 | 2020-04-28 | 山东佳士博食品有限公司 | Spicy fragrant bag and processing method thereof |
| CN112244239A (en) * | 2020-10-29 | 2021-01-22 | 福建富邦食品有限公司 | Production equipment and preparation method of cuttlefish ball emulsified slurry |
| CN112244239B (en) * | 2020-10-29 | 2023-11-28 | 福建富邦食品有限公司 | Production equipment of cuttlefish ball emulsified slurry and preparation method thereof |
| CN115251324A (en) * | 2022-07-14 | 2022-11-01 | 广州海霸王食品有限公司 | Fish ball stuffing and fish balls prepared from same |
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