CN102178275A - Method for making gulfweed fish balls - Google Patents
Method for making gulfweed fish balls Download PDFInfo
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- CN102178275A CN102178275A CN2011100932943A CN201110093294A CN102178275A CN 102178275 A CN102178275 A CN 102178275A CN 2011100932943 A CN2011100932943 A CN 2011100932943A CN 201110093294 A CN201110093294 A CN 201110093294A CN 102178275 A CN102178275 A CN 102178275A
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Abstract
The invention relates to a method for making gulfweed fish balls, belonging to the technical field of food science. Under the synergistic action of vitamin in gulfweed and collagen in pig skin and fish protein as well as other beneficial factors, all the necessary nutritional factors can be effectively replenished, and diet balance can be maintained, thus the subhealth status in modern life can be alleviated and immunity of a human body can be improved. The gulfweed and pig skin which have high nutritive values are added into the fish balls, the product shape is different from that of the traditional fish balls, and the nutritive value is increased compared with the traditional fish balls; meanwhile, the fish balls made by adopting the method provided by the invention have a certain functional characteristic.
Description
Technical field
The present invention relates to a kind of method of utilizing sargassum, pigskin and flesh of fish production nutrition fish ball, belong to technical field of food science.
Background technology
At present, many low value fishes of China and small fish output occupy prostatitis, the world, and in the extended familys of fresh-water fishes, the characteristics of low-value freshwater fish (as silver carp flathead etc.) are the output height; Meat white but between flesh thorn many; Protein content and unblemished fish are suitable.These characteristics have determined that they are desirable feedstock of exploitation surimi product.Be difficult to fishbone is removed with traditional cooking methods.Thorn has hindered a lot of consumers' selection between these little and many fleshes, make those need most edible high-nutrition food the crowd---the elderly, children etc. seldom eats fish maybe dare not eat fish.Thereby the low but stock of fish that is of high nutritive value of quite a few commodity value abundant reasonable use as yet.Modern surimi product process technology can solve these contradiction, can not only remove fishbone, and can realize the scale of producing and the variation of kind.Good and cheap, hygienic and convenient, market prospects are boundless.
The United Nations's nutritive issue is defined as the flesh of fish best source of animal protein of human 21 century at the beginning of calendar year 2001.Numerous nutritionists, sanitationist suggestion are preferably eaten the fish meat protein of 100g high-quality for each person every day by the place of condition.American-European countries advocates the diet theory of " reduce meat, eat fish more " already.
Fish ball is time-honored surimi product, because it is of high nutritive value, meat is delicate, and fat content is less, is easy to digest and assimilate and is loved by the people.
Sargassum is rich in carbohydrate, accounts for 72.98% of frond dry weight, the protein content height, and fat content is low, and essential amino acids content height wherein, accounts for 43.0% of total amino acid content, and essential amino acid is formed rationally, is a kind of protein sources of high-quality.Fucose content is up to 7.35% in the sargassan, sulfate radical content is 13.60%, and studies show that fucoidan is called fucoidin again, fucosan has physiologically active widely, as have antiviral, anticoagulation, antitumor, anti-oxidant, reducing blood lipid, regulate effects such as immunity, it is active closely related with sulfate radical content and position.Sargassum mineral composition and vitamin content are very abundant, and wherein B family vitamin content is the highest, can be used as the important source of some minerals and vitamins.Having preferably, exploitation is worth and application prospect.Therefore, sargassum is a kind of Hi CHO, high protein, low-fat large-scale economical alga, can be used as the quality raw materials of health food and medicine.
Pigskin has higher nutritive value, in the various compositions of skin, mainly is collagenic protein, accounts for 95% of total protein quality.In addition, also have a spot of albumin, globulin and elastin laminin.Collagen contains a large amount of glycine (20%), proline (12%-13%), hydroxyproline (12%) and a small amount of lysine.According to document announcement, in every 100g collagen, can be 14.8g for the amino acid of absorption of human body.These nutriments have certain benefit to additional essence and blood, skin care, gloss hair.Often edible collagen can play the effect that improves microcirculation and cell metabolism.Every nutritive index of pigskin not only is higher than thin pork, also is higher than chicken, the flesh of fish, can replace part lean meat with it, both can increase the nutrition of product, can reduce production costs again.
Sargassum and pigskin all are the high-quality raw materials of development functionality food, but all lack systematic research and Application and Development, therefore, sargassum and pigskin are added in the fish ball, develop a kind of surimi product with functional characteristic and have very big feasibility.
At present, the most of on the market fish ball product of China mostly is traditional water and sends out fish ball and fried fish balls, and product form is comparatively dull, and functional surimi product is less relatively.Add in the fish ball having sargassum that better nutritivity is worth, pigskin etc., both different with traditional fish ball on product form, on nutritive value, increase again than traditional fish ball, have certain functional characteristic simultaneously.
The exploitation of functional fish ball, not only on nutritive value, product form, improve to some extent and innovate, simultaneously, also make China low value fish, small fish, sargassum and pigskin etc. obtain the rational utilization of resources, this has not only improved economic benefit, has also created higher social value.
This patent is intended to utilize the good characteristic of sargassum and pigskin, produces a kind of nutritiously, and has the novel fish ball of better functional characteristic.With the quickening pace of modern life, the improving constantly of people's living standard, increasing people begins to pay attention to the quality of diet, and the consumer has proposed more requirement to the function of food.The research of functional fish ball can be satisfied the growing living needs of people.The synergy of the vitamin in the sargassum, the collagen in the pigskin, fish protein and other useful factors, can effectively replenish various essential trophic factors, keep diet balance, thereby alleviate the sub-health state in the modern life, improve the immunity of people's health.
Summary of the invention
The objective of the invention is with sargassum, pigskin and the flesh of fish is main material production auxotype fish ball, remedies the vacancy of functional product in China's surimi product manufacture field.
It is primary raw material that the present invention waits with the flesh of fish, by the preliminary treatment of raw material fish, adopt that pigskin and sargassum powder, poach moulding, cooling packing are burst, added to meat, rinsing, arena, the warehouse-in cold storage procedure is produced a kind of functional fish ball.
The preparation method of a kind of sargassum fish ball of the present invention is characterized in that: raw materials used fish preliminary treatment and adopt meat and should under about 4 ℃, carry out, to reduce the loss of albumen and other compositions in the meat; Preliminary treatment is promptly decaptitated, squama, skin and internal organ etc., adopts meat and promptly removes fish-bone and connective tissue etc. to obtain the flesh of fish.
Rinsing of the present invention is that the NaCl solution with 0.2%-0.3% washs the flesh of fish of being adopted.Rinsing can be removed water soluble protein in the flesh of fish, pigment, smell and fat constituent, improves fish ball elasticity and whiteness.
Bursting in arena of the present invention is not to be higher than under 4 ℃ of conditions in temperature to carry out, and comprises that promptly empty arena of three steps, salt are beaten, seasoning is beaten and burst, and wherein, empty arena 5-10min can further destroy flesh of fish muscle fibre tissue, makes the abundant stripping of salt soluble protein; Salt is beaten 10-15min, beats with the salt of flesh of fish amount 1%-3% and bursts, and forms the rotten colloidal sol of fish; The 15-20min that bursts is beaten in seasoning, and add a certain proportion of batching: spice 0.2%-0.5%, starch 3%-5%, sugar 1%-3%, composite phosphate 0.3%-0.5% etc. stir with the flesh of fish.
The sargassum powder addition that the present invention added is 1%-3%, and the pigskin addition is 5%-10%.
Poach moulding of the present invention is to carry out under 90 ℃ of-95 ℃ of conditions, keeps 20-30min.
Cooling packing of the present invention is that the fish ball behind the type of boiling water into seals after-25 ℃ of following snap frozen.
Warehouse-in refrigeration of the present invention is to place-18 ℃ to store and sell the product after the sealing.
Compare with existing production technology, the fish ball that has added sargassum and pigskin has following characteristics:
(1) in fish ball, adds the sargassum powder and have extra-nutritions, remove oxyradical, delay senility, raising immunity and the functions such as resistivity of disease;
(2) fish ball that has added pigskin has better elastic, and collagen wherein has good gel-forming property and improves microcirculation and the effect of cell metabolism, not only improved product quality, and nutrition, health care and its cosmetic values is very considerable.
(3) add sargassum powder and pigskin fourth in the flesh of fish, the pigskin after the machine-shaping in the fish ball is transparent, oppresses to be that white, the tangent plane of a ball are transparent alternate with white, and viridescent algae powder is inlayed outward appearance novelty, unique flavor in the flesh of fish of white simultaneously.
(4) add sargassum and pigskin and reduced production cost to a certain extent, help improving economic benefit of enterprises, improved the commercial value of sargassum and pigskin;
(5) this product has the nutritive value higher than common fish ball, helps to keep the human body diet balance, improves immunity, is beneficial to health.
Description of drawings
Fig. 1 is the process chart of sargassum fish ball.
Concrete case study on implementation
Example one
1. with the preliminary treatment under 4 ℃ of conditions of raw material fish, promptly remove head, squama, skin and internal organ etc., and remove fish-bone and connective tissue etc. to obtain the flesh of fish.
2. the gained flesh of fish is washed 5min in 0.2% NaCl solution, repeat this step 3 time.
3. the flesh of fish after the rinsing is not higher than under 4 ℃ of conditions in temperature and carries out, comprise that promptly empty arena of three steps, salt are beaten, seasoning is beaten and burst, wherein, empty arena 5min; Salt is beaten 10min, beats with the salt of flesh of fish amount 2% and bursts, and forms the rotten colloidal sol of fish; The 15min that bursts is beaten in seasoning, and add a certain proportion of batching: spice 0.5%, starch 5%, sugar 3%, composite phosphate 0.5%, water 20% etc. stir with the flesh of fish.
4. in the fish gruel of beating after bursting, add the pigskin fourth that accounts for the sargassum powder of flesh of fish amount 1% and account for flesh of fish amount 5%, be stirred well to evenly.
5. above-mentioned fish gruel is made the fish ball of the about 1.5cm of diameter, drop in 95 ℃ of water and keep 20min.
6. the fish ball that boils water into type seals then-25 ℃ of following snap frozen.
7. the product after will sealing places-18 ℃ to store and sell.
Example two
1. with the preliminary treatment under 4 ℃ of conditions of raw material fish, promptly remove head, squama, skin and internal organ etc., and remove fish-bone and connective tissue etc. to obtain the flesh of fish.
2. the gained flesh of fish is washed 5min in 0.2% NaCl solution, repeat this step 3 time.
3. the flesh of fish after the rinsing is not higher than under 4 ℃ of conditions in temperature and carries out, comprise that promptly empty arena of three steps, salt are beaten, seasoning is beaten and burst, wherein, empty arena 5min; Salt is beaten 10min, beats with the salt of flesh of fish amount 3% and bursts, and forms the rotten colloidal sol of fish; The 15min that bursts is beaten in seasoning, and add a certain proportion of batching: spice 0.5%, starch 3%, sugar 5%, composite phosphate 0.5%, water 15% etc. stir with the flesh of fish.
4. in the fish gruel of beating after bursting, add to account for the sargassum powder of flesh of fish amount 2% and account for the flesh of fish and measure 10% pigskin fourth, be stirred well to evenly.
5. above-mentioned fish gruel is made the fish ball of the about 1.5cm of diameter, drop in 90 ℃ of water and keep 30min.
6. the fish ball that boils water into type seals then-25 ℃ of following snap frozen.
7. the product after will sealing places-18 ℃ to store and sell.
Claims (8)
1. the preparation method of a sargassum fish ball is a primary raw material with the sargassum and the flesh of fish, by the preliminary treatment of raw material fish, adopt that pigskin and sargassum powder, poach moulding, cooling packing are burst, added to meat, rinsing, arena, the warehouse-in cold storage procedure is made.
2. require the preparation method of described a kind of sargassum fish ball according to right 1, it is characterized in that: raw materials used fish preliminary treatment and adopt meat and should under about 4 ℃, carry out, to reduce the loss of albumen and other compositions in the meat; Preliminary treatment is promptly decaptitated, squama, skin and internal organ etc., adopts meat and promptly removes fish-bone and connective tissue etc. to obtain the flesh of fish.
3. require the preparation method of described a kind of sargassum fish ball according to right 1, it is characterized in that: described rinsing is that the NaCl solution with 0.2%-0.3% washs the flesh of fish of being adopted.Rinsing can be removed water soluble protein in the flesh of fish, pigment, fishy smell and fat constituent, improves fish ball elasticity and whiteness.
4. require the preparation method of described a kind of sargassum fish ball according to right 1, it is characterized in that: bursting in described arena is not to be higher than under 4 ℃ of conditions in temperature to carry out, comprise that promptly empty arena of three steps, salt are beaten, seasoning is beaten and burst, wherein, the empty 5-10min that beats, can further destroy flesh of fish muscle fibre tissue, make the abundant stripping of salt soluble protein; Salt is beaten 10-15min, beats with the salt of flesh of fish amount 1%-3% and bursts, and forms the rotten colloidal sol of fish; The 15-20min that bursts is beaten in seasoning, and add a certain proportion of batching: spice 0.2%-0.5%, starch 3%-5%, sugar 1%-3%, composite phosphate 0.3%-0.5% etc. stir with the flesh of fish.
5. require the preparation method of described a kind of sargassum fish ball according to right 1, it is characterized in that: the sargassum powder addition that is added is 1%-3%, and the pigskin addition is 5%-10%.Sargassum is rich in carbohydrate, the protein content height, and fat content is low, and essential amino acids content height wherein, and essential amino acid is formed rationally, is a kind of protein sources of high-quality.Fucose content is up to 7.35% in the sargassan, and sulfate radical content is 13.60%, has physiologically active widely, have antiviral, anticoagulation, antitumor, anti-oxidant, effects such as immunity are regulated in reducing blood lipid.Heng Shi sargassum mineral composition and vitamin content are very abundant in addition.Pigskin has higher nutritive value, in the various compositions of skin, it mainly is collagenic protein, collagen contains a large amount of glycine (20%), proline (12%-13%), hydroxyproline (12%) and a small amount of lysine, and these nutriments have certain benefit to additional essence and blood, skin care, gloss hair.Often edible collagen can play the effect that improves microcirculation and cell metabolism.
6. require the preparation method of described a kind of sargassum fish ball according to right 1, it is characterized in that: described poach moulding is to carry out under 90 ℃ of-95 ℃ of conditions, keeps 20-30min.
7. require the preparation method of described a kind of sargassum fish ball according to right 1, it is characterized in that: the fish ball that relates to cooling packing and be behind the type of boiling water into seals after-25 ℃ of following snap frozen.
8. require the preparation method of described a kind of sargassum fish ball according to right 1, it is characterized in that: described warehouse-in refrigeration is to place-18 ℃ to store and sell the product after the sealing.
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| CN2011100932943A CN102178275A (en) | 2011-04-14 | 2011-04-14 | Method for making gulfweed fish balls |
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| CN2011100932943A CN102178275A (en) | 2011-04-14 | 2011-04-14 | Method for making gulfweed fish balls |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125572A (en) * | 2013-03-27 | 2013-06-05 | 广东海洋大学 | Semi-fermented gulfweed pineapple mooncake and making method thereof |
| CN103549506A (en) * | 2013-10-27 | 2014-02-05 | 毛献萍 | Health care whitebait food |
| CN103719936A (en) * | 2013-12-16 | 2014-04-16 | 浙江大学 | Preparation method of high elasticity dietary fiber type seawater fish highly-processed product |
| 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 |
| CN111084344A (en) * | 2019-11-29 | 2020-05-01 | 淮阴工学院 | Soft-pockmarked Changtong fish ball and preparation method thereof |
| CN111657336A (en) * | 2020-06-30 | 2020-09-15 | 集美大学 | Application of fucoidin in minced fillet product |
| CN112586658A (en) * | 2020-11-26 | 2021-04-02 | 山西透云生物科技有限公司 | Preparation method of high-nutrition artificial seafood |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101791134A (en) * | 2010-01-21 | 2010-08-04 | 上海海洋大学 | Kelp-fish ball and preparation method thereof |
-
2011
- 2011-04-14 CN CN2011100932943A patent/CN102178275A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101791134A (en) * | 2010-01-21 | 2010-08-04 | 上海海洋大学 | Kelp-fish ball and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 《食品研究与开发》 20101231 吴佳莉，路红波 银杏海带保健鱼丸的研制 第124-125页 1-8 第31卷, 第11期 * |
| 《食品科学》 20071231 张根生，沈春燕，郑佳 速冻鸡肉丸的研制 第645-646页 1-8 第28卷, 第10期 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125572A (en) * | 2013-03-27 | 2013-06-05 | 广东海洋大学 | Semi-fermented gulfweed pineapple mooncake and making method thereof |
| CN103549506A (en) * | 2013-10-27 | 2014-02-05 | 毛献萍 | Health care whitebait food |
| CN103719936A (en) * | 2013-12-16 | 2014-04-16 | 浙江大学 | Preparation method of high elasticity dietary fiber type seawater fish highly-processed product |
| CN103719936B (en) * | 2013-12-16 | 2015-12-02 | 浙江大学 | A kind of preparation method of high elasticity dietary fiber type marine fish flesh finely processed product |
| 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 |
| CN111084344A (en) * | 2019-11-29 | 2020-05-01 | 淮阴工学院 | Soft-pockmarked Changtong fish ball and preparation method thereof |
| CN111657336A (en) * | 2020-06-30 | 2020-09-15 | 集美大学 | Application of fucoidin in minced fillet product |
| CN112586658A (en) * | 2020-11-26 | 2021-04-02 | 山西透云生物科技有限公司 | Preparation method of high-nutrition artificial seafood |
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Application publication date: 20110914 |