CN102178276A - Method for making roasted kelp fish balls - Google Patents

Abstract

The invention discloses a method for making grilled kelp fish balls. The fish balls are made from fresh fish meat, kelp, starch, egg white, lean meat, seasonings and purified water, and are characterized in that kelp raw materials are added, The parts by weight of each raw material in the formula are: 30%-45% of fish, 20%-30% of seaweed, 10%-15% of starch, 5%-10% of egg white, 15%-20% of lean meat, seasoning Material 3%-5%, water 15%-20%. The production process of the fish balls includes (1) selecting fresh freshwater fish to collect meat; (2) rinsing, draining, mincing and fine filtering the fish meat; (3) preparing roasted kelp powder; (4) crushing the fish meat, making (5) forming; (6) packaging, quick-freezing, and refrigerating; the roasted kelp fish balls produced by the method have unique flavor, delicious taste, rich nutrition, are more beneficial to human health, and fill the gap in the market for iodine health food.

Description

A kind of preparation method of grilled kelp fish ball

technical field

The invention relates to a method for producing flavored fish balls by using low-value freshwater fish and kelp, and belongs to the field of food science and technology.

Background technique

my country is a big fishery country in the world, and its freshwater fish production has ranked first in the world for 20 consecutive years. The Food and Agriculture Organization of the United Nations (FAO) predicts that China's aquatic product output will reach 76.12 million tons in 2020. Bulk freshwater fish is an important part of my country's food safety and one of the main sources of animal protein, occupying an important position in the food structure of our people. Fish is rich in complete protein, and the amount and ratio of essential amino acids contained in the protein are most suitable for the needs of the human body, and are easily digested and absorbed by the human body. For example, yellow croaker contains 17.6%, hairtail contains 18.1%, mackerel contains 21.4%, silver carp contains 18.6%, carp contains 17.3%, and crucian carp contains 13%. Fish fat content is low, and mostly unsaturated fatty acids. Most of the fat content of fish is only 1% - 4%, such as yellow croaker with 0.8%, hairtail with 3.8%, mackerel with 4%, silver carp with 4.3%, carp with 5%, crucian carp with 1.1% bighead carp, fat head fish with only 0.9%, cuttlefish only contains 0.7%. The fat of fish meat is mostly composed of unsaturated fatty acids, which have longer carbon chains and have the effect of lowering cholesterol. In addition, the content of inorganic salts and vitamins in fish is relatively high. Both seawater fish and freshwater fish are rich in sulphur, and also contain inorganic salts such as phosphorus, calcium, and iron. Fish also contains a lot of vitamin A, vitamin D, vitamin B1, and niacin. These are the nutrients that the human body needs. In addition, the muscle fibers of fish meat are relatively short, the protein structure is loose, and the water content is relatively high. Therefore, the meat quality is relatively fresh and tender. Compared with poultry meat, it tastes softer and easier to digest and absorb. Therefore, it can be seen that fish meat has the advantages of high protein, low fat, rich in vitamins and minerals, good taste, and easy digestion and absorption. "Eat more fish and less meat" has long been a consensus among people.

Kelp contains more than 60 kinds of nutrients. It is a nutritious edible brown algae with the characteristics of high carbohydrate, high cellulose, high mineral elements, medium protein and low fat. The carbohydrate content in dried kelp is as high as 56.2%, which is several times or even dozens of times that of ordinary vegetables. The cellulose content is 9.8%, which is much higher than that of general animal and plant foods. The protein content is medium (8.2%), which is lower than the protein content in meat and beans, but much higher than that in vegetables, and the amino acid composition is reasonable, and the mutual ratio of essential amino acids conforms to the standard model determined by FAO. Kelp contains rich minerals such as potassium, sodium, magnesium, phosphorus, and calcium, and trace elements such as iron, iodine, copper, cobalt, manganese, zinc, and selenium. The content of calcium in kelp is very high, 1177 mg per 100 grams. Regular consumption of kelp, together with appropriate vitamin D, protein, lactose and other substances that are conducive to calcium absorption, can effectively prevent osteoporosis in middle-aged and elderly people . Kelp is one of the most iodine-rich foods on the earth, with a high iodine content of 5%, and 80% of the iodine in kelp is organic active iodine that can be directly absorbed and utilized. In addition, kelp is also rich in vitamins (including A, B, K, E and carotene, etc.), as well as physiologically active substances such as mannitol, alginic acid, and brown alginate, and the fatty acids contained are mostly unsaturated fatty acids. Studies have shown that kelp has preventive and therapeutic functions for certain diseases, can enhance human immunity, and also has resistance to tumors and diseases of the cardiovascular system. There are also some physiologically active substances in kelp that can prevent and assist certain diseases. For example, mannitol nicotinate can significantly relieve angina pectoris; It is a good active substance to prevent arteriosclerosis and hyperlipidemia; sodium alginate has the effect of discharging certain heavy metals; acidic polysaccharide compounds have anti-tumor effects and so on.

Kelp is not only rich in nutritional value, but also has many functions. At present, the processing of kelp in our country only stays in the light dry or salt dry of the whole barley, and in the soaking process, the loss of nutrients is too large. In order to change the current situation, the kelp is baked and processed into dry cooked food, so that the nutrients in the kelp can be matured, and its nutritional value is greatly improved. Studies have shown that compared with ordinary kelp, dried kelp has slightly higher protein and fat content, but compared with most foods in the food composition table, it is still a low-fat and low-calorie food, and is still an ideal healthy food . Seasonings such as refined salt, sugar, pepper, ginger, and sesame are added to the cooking process of kelp to make it have a strong taste, remove the inherent fishy smell of algae, and enhance the taste.

With the continuous improvement of people's living standards, food nutrition has become the focus of global attention. Grilled kelp fish balls first bake the nutritious kelp to further increase its nutritional value, and make the kelp have a unique flavor after roasting; as one of the traditional surimi products, fish balls have always been popular among consumers. Love it, this grilled kelp fish ball is not only nutritious, but also unique in flavor. The roasted kelp fish ball provided by the invention is a kind of convenience food suitable for the public's taste for supplementing iodine for the human body, and fills the gap of iodine health food in the market.

Contents of the invention

The object of the present invention is to provide a method for preparing grilled kelp fish balls, the fish balls produced by cooking the kelp are rich in nutrition, unique in flavor and delicious in taste.

The technical scheme adopted in the present invention is: the present invention adopts fresh fish meat, kelp, starch, egg white, lean meat, seasoning, pure water to be raw material to make a kind of grilled kelp fish ball, and the parts by weight of each raw material in the used formula are respectively : Fish 30%-45%, kelp 20%-30%, starch 10%-15%, egg white 5%-10%, lean meat 15%-20%, seasoning 3%-5%, water 15%- 20%.

A method for preparing grilled kelp fish balls, comprising the following steps:

(1) Select fresh or chilled freshwater fish for meat;

(2) Fish meat is rinsed, drained, minced, finely filtered;

(3) preparation of baking kelp powder;

(4) Fish meat beating and making pills;

(5) Forming;

(6) Packaging, quick freezing and refrigeration;

In the step (1), the pretreatment and meat harvesting of the raw fish should be carried out at about 4°C to reduce the loss of protein and other components in the meat; pretreatment means removing the head, scales, skin and internal organs, etc. Fish bones and connective tissue, etc. to obtain fish meat.

The rinsing of the fish meat in the step (2) is to rinse the fish meat according to the weight ratio of fish and water of 1:3, rinse 2-3 times (determined according to the freshness of the fish meat), stir slowly during each rinsing, let stand for 3min-8min, pour Sewage discharge; the purpose of rinsing is to remove water-soluble protein, blood stains, enzymes, etc. that affect product quality;

The preparation of roasted kelp powder in the step (3) includes washing, cooking, dipping in seasoning liquid, baking and pulverizing. Adopting this technology to produce kelp powder keeps the original composition of the kelp, and the specific steps are as follows: 1) Cleaning: wash away the impurities on the surface of the kelp. In this operation, the washing time should be strictly controlled to prevent the kelp from absorbing too much water and losing nutrients. 2) Cooking: steam the kelp dry for 30min--40min, take it out and set aside. 3) Seasoning impregnation: mix the seasoning according to the formula, and heat and boil for 30min--40min. Then pour the steamed kelp shreds into the seasoning liquid and soak for 2 hours to 3 hours. During the soaking process, the temperature of the seasoning liquid should be kept above 30°C. 4) Baking: Take out the kelp soaked in the seasoning liquid, drain it, and put it in the oven to bake. During the drying process, the mixing of sundries should be avoided as much as possible. 5) Pulverization: Pulverize into powder, pass through 80 mesh sieve.

In the step (4), the crushing of minced fish is carried out in three steps; the first step is empty grinding, and the pure minced fish without adding any ingredients is crushed for 5min--10min; 2-3% salt and crush for 10min--15min; the third step is seasoning, add egg white, seasoning, roasted kelp powder, lean meat to the fish and crush for 15min--20min;

The fish balls formed in the step (5) are heated and shaped or extruded.

The fish balls described in the step (6) are quickly cooled and then quickly frozen, then quantitatively packed into food-grade plastic bags, weighed, vacuumed, and sealed, and the packed fish balls are quickly frozen at -40°C by a freezer. The packaging of the fish balls is vacuum moisture-proof packaging, the temperature during packaging is 15° C. to 20° C., and the humidity is below 60%. The fish balls made are refrigerated.

The invention utilizes the unique flavor and rich nutrition of kelp and combines the traditional production process of fish balls to provide a production method and production process of roasted kelp fish balls. The fish balls produced by the method are not only unique in flavor and delicious, but also rich in nutrition. The invention provides grilled kelp fish balls, which is a kind of convenience food suitable for people's taste for supplementing iodine for the human body, and fills the gap of iodine health food in the market.

Description of drawings

Fig. 1 is the process flow diagram of roasting kelp fish balls.

Specific implementation cases

The technical solutions of the present invention will be described below in conjunction with specific embodiments, and it should be understood that these specific embodiments are not limitations on the technical solutions.

Example 1:

The grilled kelp fish ball is made of fresh fish meat, kelp, starch, egg white, lean meat, seasoning, and purified water. %, egg white 8%, lean meat 15%, seasoning 5%, water 15%.

Produce fish balls according to the following specific steps:

(1) Harvested fish: select fresh or chilled freshwater fish and wash them with tap water. Pretreatment of raw fish and harvesting of meat should be carried out at about 4°C to reduce the loss of protein and other components in the meat; Head, scales, skin and viscera, etc., to harvest fish bones and connective tissues to obtain fish meat.

(2) Rinsing: Rinse the fish according to the weight ratio of fish and water 1:3, rinse twice, stir slowly during each rinse, let it stand for 5 minutes, and pour out the sewage; the purpose of rinsing is to remove water-soluble proteins and blood stains that affect product quality , enzymes, etc.; add 0.1% salt of fish meat weight in the last rinsing solution. Rinsing can remove water-soluble protein, pigment, fishy smell and fat components in fish meat, and improve the elasticity and whiteness of fish balls.

Drain: manual extrusion at 10°C, water content controlled at 80%; minced meat: mince the fish meat at a temperature lower than 10°C for 5 minutes, add crushed ice cubes to cool down during the mincing process, and then cool it at 4°C Let stand for 30min.

Fine filtration: to remove impurities such as broken bones, fish skin, and fine scales that affect product quality, use a fine filter with a mesh diameter of 0.8mm to filter.

(3) Preparation of roasted kelp powder: including cleaning, cooking, dipping in seasoning liquid, baking, and pulverizing. Adopting this technology to produce kelp powder keeps the original composition of the kelp, and the specific steps are as follows: 1) Cleaning: wash away the impurities on the surface of the kelp. In this operation, the washing time should be strictly controlled to prevent the kelp from absorbing too much water and losing nutrients. 2) Steaming: dry-steam the kelp for 30 minutes, take it out and set aside. 3) Seasoning impregnation: mix the seasoning according to the recipe, and heat and boil for 30 minutes. Then pour the steamed kelp shreds into the seasoning liquid and soak for 3 hours. During the soaking process, the temperature of the seasoning liquid should be kept above 30°C. 4) Baking: Take out the kelp soaked in the seasoning liquid, drain it, and put it in the oven to bake. During the drying process, the mixing of sundries should be avoided as much as possible. 5) Pulverization: Pulverize into powder, pass through 80 mesh sieve.

(4) Grinding and making pills: minced fish is divided into three steps; the first step is to grind pure minced fish without any ingredients for 5 minutes; the second step is to grind with salt, adding 3% of the weight of minced fish % salt for 10 minutes; the third step is seasoning, add egg whites, seasonings, kelp powder, and lean meat to the fish and grind for 15 minutes;

(5) Boiling and forming: the formed fish balls are heated and shaped, the water temperature is 90°C, when the fish balls float, they are picked up immediately, cooled rapidly, and made into balls.

(6) Packing and refrigeration: the fish balls are quantitatively packed into food-grade plastic bags, weighed, vacuumed, and sealed, and the packed fish balls are quickly frozen at -40°C by a freezer. The packing of described fish ball is vacuum moisture-proof packing, and the temperature during packing is 15 ℃, and humidity is below 60%. The fish balls made are refrigerated.

Example 2:

The grilled kelp fish ball is made of fresh fish meat, kelp, starch, egg white, lean meat, seasoning, and purified water. %, egg white 8%, lean meat 15%, seasoning 5%, water 20%.

Produce fish balls according to the following specific steps:

(1) Harvested fish: select fresh or chilled freshwater fish and wash them with tap water. Pretreatment of raw fish and harvesting of meat should be carried out at about 4°C to reduce the loss of protein and other components in the meat; Head, scales, skin and viscera, etc., to harvest fish bones and connective tissues to obtain fish meat.

(2) Rinsing: Rinse the fish according to the weight ratio of fish and water 1:3, rinse twice, stir slowly during each rinse, let it stand for 5 minutes, and pour out the sewage; the purpose of rinsing is to remove water-soluble proteins and blood stains that affect product quality , enzymes, etc.; add 0.1% salt of fish meat weight in the last rinsing solution. Rinsing can remove water-soluble protein, pigment, fishy smell and fat components in fish meat, and improve the elasticity and whiteness of fish balls.

Drain: manual extrusion at 10°C, water content controlled at 80%; minced meat: mince the fish meat at a temperature lower than 10°C for 5 minutes, add crushed ice cubes to cool down during the mincing process, and then cool it at 4°C Let stand for 30min.

Fine filtration: to remove impurities such as broken bones, fish skin, and fine scales that affect product quality, use a fine filter with a mesh diameter of 0.8mm to filter.

(3) Preparation of roasted kelp powder: including cleaning, cooking, dipping in seasoning liquid, baking, and pulverizing. Adopting this technology to produce kelp powder keeps the original composition of the kelp, and the specific steps are as follows: 1) Cleaning: wash away the impurities on the surface of the kelp. In this operation, the washing time should be strictly controlled to prevent the kelp from absorbing too much water and losing nutrients. 2) Steaming: dry-steam the kelp for 30 minutes, take it out and set aside. 3) Seasoning impregnation: mix the seasoning according to the recipe, and heat and boil for 30 minutes. Then pour the steamed kelp shreds into the seasoning liquid and soak for 3 hours. During the soaking process, the temperature of the seasoning liquid should be kept above 30°C. 4) Baking: Take out the kelp soaked in the seasoning liquid, drain it, and put it in the oven to bake. During the drying process, the mixing of sundries should be avoided as much as possible. 5) Pulverization: Pulverize into powder, pass through 80 mesh sieve.

(4) Grinding and making pills: minced fish is divided into three steps; the first step is to grind pure minced fish without any ingredients for 5 minutes; the second step is to grind with salt, adding 3% of the weight of minced fish % salt for 10 minutes; the third step is seasoning, add egg whites, seasonings, kelp powder, and lean meat to the fish and grind for 15 minutes;

(5) Extrusion molding: the formed fish balls are extruded and then cooled to form pellets.

(6) Packing and refrigeration: the fish balls are quantitatively packed into food-grade plastic bags, weighed, vacuumed, and sealed, and the packed fish balls are quickly frozen at -40°C by a freezer. The packing of described fish ball is vacuum moisture-proof packing, and the temperature during packing is 15 ℃, and humidity is below 60%. The fish balls made are refrigerated.

Claims (6)

1. Grilled kelp fish ball, it is characterized in that, described fish ball adopts fresh fish meat, kelp, starch, egg white, lean meat, seasoning, pure water to be raw material to make, and the parts by weight of each raw material in the formula used is respectively Contains: fish 30%-45%, kelp 20%-30%, starch 10%-15%, egg white 5%-10%, lean meat 15%-20%, seasoning 3%-5%, water 15% -20%. 2. A method for preparing roasted kelp fish balls as claimed in claim 1, comprising the following processes: (1) selecting fresh freshwater fish to collect meat; (2) rinsing, draining, mincing, fine filtration of fish meat; (3) ) preparation of roasted kelp powder; (4) crushing fish meat and making pills; (5) boiling and forming; (6) packaging, quick freezing and refrigeration; 3. The grilled seaweed fish ball according to claim 2, characterized in that: the preparation of the grilled seaweed powder includes cleaning, cooking, dipping in seasoning liquid, baking, and pulverizing. Adopting this technology to produce kelp powder keeps the original composition of the kelp, and the specific steps are as follows: 1) Cleaning: wash away the impurities on the surface of the kelp. In this operation, the washing time should be strictly controlled to prevent the kelp from absorbing too much water and losing nutrients. 2) Steaming: dry-steam the kelp for 30 minutes, take it out and set aside. 3) Seasoning impregnation: mix the seasoning according to the recipe, and heat and boil for 30 minutes. Then pour the steamed kelp shreds into the seasoning liquid and soak for 2 to 3 hours. During the soaking process, the temperature of the seasoning liquid should be kept above 30°C. 4) Baking: Take out the kelp soaked in the seasoning liquid, drain it, and put it in the oven to bake. During the drying process, the mixing of sundries should be avoided as much as possible. 5) Pulverization: Pulverize into powder, pass through 80 mesh sieve. 4. The grilled kelp fish ball according to claim 2, characterized in that: the fish ball is boiled and shaped at a water temperature of 90-95° C., when the fish ball floats, it is picked up immediately, cooled rapidly, and made into a ball. 5. The grilled kelp fish ball according to claim 2, characterized in that: the fish ball is cooled after being extruded and shaped to form a ball. 6. The grilled kelp fish ball according to claim 2, characterized in that: the prepared fish ball is refrigerated.

Images