CN102178276A - Method for making roasted kelp fish balls - Google Patents
Method for making roasted kelp fish balls Download PDFInfo
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- CN102178276A CN102178276A CN2011100933043A CN201110093304A CN102178276A CN 102178276 A CN102178276 A CN 102178276A CN 2011100933043 A CN2011100933043 A CN 2011100933043A CN 201110093304 A CN201110093304 A CN 201110093304A CN 102178276 A CN102178276 A CN 102178276A
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Abstract
The invention discloses a method for making roasted kelp fish balls. The fish balls are prepared from the raw materials namely fresh fish flesh, kelp, starch, egg white, lean meat, seasoner and purified water. The invention is characterized in that the kelp raw material is specially added, and the formula comprises the following raw materials in percent by weight: 30-45% of fish flesh, 20-30% of kelp, 10-15% of starch, 5-10% of egg white, 15-20% of lean meat, 3-5% of seasoner and 15-20% of water. The process for making the roasted kelp fish balls comprises the following steps of: (1) selecting fresh freshwater fish to separate flesh; (2) rinsing fish flesh, draining, rubbing, and accurately filtering; (3) preparing roasted kelp powder; (4) beating the fish flesh and pelleting; (5) forming; and (6) packaging, quick freezing and refrigerating. The roasted kelp fish balls produced by the method have unique flavour, delicious taste and abundant nutrients and are more beneficial to human health, and the gap of iodine health-care food in the market is filled.
Description
Technical field
The present invention relates to a kind of method of utilizing low-value freshwater fish and laminaria production Special flavour fish ball, belong to technical field of food science.
Background technology
China is world fishery big country, and fresh-water fishes output ranked first in the world in continuous 20 years.Food and Agricultural Organization of the United Nations (FAO) prediction, the year two thousand twenty China output of aquatic products will reach 7,612 ten thousand tons.Large fresh-water fishes are important component parts of China's food security, also are one of main source of animal protein, occupy important position in China people's eating patterns.Fish contain abundant complete protein, and contained necessary amino acid whose amount of protein and the most suitable human body needs of ratio, are absorbed by human consumption easily.As yellow croaker contain 17.6%, hairtail contains 18.1%, mackerel contains 21.4%, silver carp contains 18.6%, carp contains 17.3%, crucian contains 13%.Flesh of fish fat content is lower, and mostly is unrighted acid.The fat content great majority of the flesh of fish have only 1%--4%, as yellow croaker contain 0.8%, hairtail contains 3.8%, mackerel contains 4%, silver carp contains 4.3%, carp contains 5% crucian and contains 1.1% bighead, big head only contains 0.9%, cuttle fish only contains 0.7%.The fattiness of the flesh of fish is made up of unrighted acid, and the carbochain of unrighted acid is longer, has the effect that reduces cholesterol.In addition, the inorganic salts of fish, vitamin content are higher.Seawater fish and fresh-water fishes all contain abundant sulphur, also contain inorganic salts such as phosphorus, calcium, iron.The flesh of fish also contains a large amount of vitamin As, vitamin D, vitamin B1, niacin.These all are the nutrients that human body needs.In addition, the muscle fibre of the flesh of fish is shorter, and proteinaceous tissue is loosely organized, and moisture is many, and therefore, meat is fresher and tenderer, compares with fowl poultry meat, tastes and more feels soft tender, also easier digesting and assimilating.So as can be seen, it is abundant that the flesh of fish has high protein, low fat, vitamin, content of mineral substances, features good taste, the advantage that is easy to digest and assimilate." eat fish more, eat meat less ", become people's common recognition already.
Sea-tangle contains 60 multiple nutrients compositions, is a kind of nutritious edible brown alga, has Hi CHO, high-cellulose, high mineral element, middle albumen, low-fat characteristics.Carbohydrate content is several times even tens times of general vegetables up to 56.2% in the dried sea-tangle.Content of cellulose is 9.8%, far above general animals and plants food.Protein content medium (8.2%) is lower than protein content in meat and the beans, but is higher than the protein content in the vegetables far away, and the amino acid composition rationally, and the essential amino acid mutual ratios meets the mode standard that FAO determines.Contain abundant mineral matter such as potassium, sodium, magnesium, phosphorus, calcium and iron, iodine, copper, cobalt, manganese, zinc, selenium and other trace elements in the sea-tangle.The content of calcium is very high in the sea-tangle, and every hectogram contains 1177mg, often edible sea-tangle, and join help the material that calcium absorbs with suitable vitamin D, protein, lactose etc., can effectively prevent the elderly's osteoporosis.Sea-tangle is to contain one of the abundantest food of iodine on the earth, and iodine amount height contains and reaches 5%, and 80% iodine is the organic active iodine that can directly absorb in the sea-tangle.In addition, also contain more rich vitamin (comprising A, B, K, E and carrotene etc.) in the sea-tangle, and physiological activator such as sweet mellow wine, alginic acid, laminaran, the aliphatic acid that contains also mostly is unrighted acid.Studies show that sea-tangle has prevention and treatment function to some disease, can strengthen body immunity, the disease of tumour and cardiovascular system is also had resistant function.Sea-tangle also has some physiological activators to have the effect of prevention and some disease of supplemental treatment, and the effect of obvious allevating angina pectoris is arranged as the nicotinic acid Nitranitol; Laminaran ester sodium has effects such as certain reducing blood lipid, anticoagulation, the gathering of inhibition blood upper plate, is to prevent artery sclerosis and high fat of blood active material preferably; Sodium alginate has the effect of discharging some heavy metal; The acidic polysaccharose compound has antitumor action or the like.
Sea-tangle not only nutritive value is abundant, and has many effects.At present, China is to the processing of sea-tangle, and the light dried or salt that only rests on whole highland barley is done, and in immersion process, the nutritional labeling loss is excessive.For a change present situation is toasted sea-tangle, is processed into the cooked food product, makes the nutritional labeling in the sea-tangle reach slaking, has improved its nutritive value greatly.Studies show that do the more common sea-tangle of ripe sea-tangle and compare, protein and fat content are all omited high, but compare with most foods in the composition table of foods, still belong to the low fat low-calorie diet, still are a kind of more satisfactory healthy food.Add flavorings such as refined salt, white sugar, capsicum, ginger, sesame in the sea-tangle shortening process, make it to have dense taste, removed the intrinsic fishy smell of algae, strengthened mouthfeel.
Along with improving constantly of living standards of the people, food nutrition has become the focus that the whole world is paid close attention to.Roasting sea-tangle fish ball at first toasts shortening with nutritious sea-tangle, further improves its nutritive value, and makes the peculiar flavour after sea-tangle has baking; Fish ball is subjected to liking of consumers in general as one of traditional surimi product always, and this kind of roasting sea-tangle fish ball is not only nutritious, and unique flavor.The instant food of the human body supplementing iodine that roasting sea-tangle fish ball provided by the invention is a kind of suitable popular taste has been filled up the blank of market iodine health food.
Summary of the invention
The objective of the invention is to: a kind of preparation method of roasting sea-tangle fish ball is provided, nutritious by the fish ball that sea-tangle is carried out produce after the shortening processing, unique flavor, tasty mouthfeel.
The technical solution used in the present invention is: it is that raw material is made a kind of roasting sea-tangle fish ball that the present invention adopts the fresh flesh of fish, sea-tangle, starch, egg white, lean meat, flavoring, pure water, and each raw materials in part by weight is respectively in the used prescription: the flesh of fish 30%-45%, sea-tangle 20%-30%, starch 10%-15%, egg white 5%-10%, lean meat 15%-20%, flavoring 3%-5%, water 15%-20%.
A kind of method for preparing roasting sea-tangle fish ball comprises following steps:
(1) selects fresh-water fishes fresh or that ice is bright and adopt meat;
(2) flesh of fish rinsing, drain, rub, smart filter;
(3) preparation of roasting sea-tangle powder;
(4) flesh of fish is beaten routed, pill;
(5) moulding;
(6) packing, quick-frozen, refrigeration;
Raw material fish preliminary treatment and adopt meat and should carry out about 4 ℃ under in the described step (1) is with the loss of albumen and other compositions in the minimizing 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.
Flesh of fish rinsing is by the fish and water weight ratio rinsing in 1: 3 flesh of fish in the described step (2), and rinsing 2-3 time (freshness according to the flesh of fish determines) is slowly stirred during rinsing at every turn, leaves standstill 3min-8min, pours out sewage; The purpose of rinsing is to remove the water-solubility protein influence product quality, blood stains, enzyme etc.;
The preparation of roasting sea-tangle powder comprises cleaning in the described step (3), boiling, and the liquid seasoning dipping, baking is pulverized.Adopt this technology to produce the sea-tangle powder and kept being with well original composition, concrete steps are as follows: 1) clean: the impurity on flush away sea-tangle surface.This operation should strictly be controlled the washing time, avoids sea-tangle to adsorb too many moisture and nutrient loss.2) boiling: with steam dry blowing 30min--40min, take out standby sea-tangle.3) flavoring dipping: prepare flavoring by prescription, and 30min--40min is boiled in heating.Then the sea-tangle silk of boiling is poured into liquid seasoning and soaked, soak time 2h--3h, immersion process should keep the temperature of liquid seasoning more than 30 ℃.4) baking: the sea-tangle taking-up that liquid seasoning was soaked drains, and puts in the baking box and bakes.Should avoid foreign material to sneak in the drying course as far as possible.5) pulverize: be ground into powder, cross 80 mesh sieves.
Fish meat emulsion is beaten to burst and was divided for three steps carried out in the described step (4); The first step is empty the arena, does not add the rotten 5min--10min that bursts that beats of pure fish of any batching; Second step was that salt is beaten, and added the salt of the 2-3% of the rotten weight of fish and beat the 10min--15min that bursts; The 3rd step was that seasoning is beaten, and egg is clear, flavoring, roasting sea-tangle powder, lean meat add to beats the 15min--20min that bursts in the flesh of fish;
Fish ball in the described step (5) after the moulding adds thermal finalization or extrusion modling.
The rapid cooling back quick-frozen of fish ball described in the described step (6) in the food grade plastic bag of quantitatively packing into then, weighing, vacuum, is sealed, and adopts freezer to carry out quick-frozen at-40 ℃ packaged fish ball.The packing of described fish ball is packed with vacuum damp-proofing, and the temperature during packing is at 15 ℃～20 ℃, and humidity is below 60%.The described fish ball of making refrigerates.
The present invention utilizes peculiar flavour and the abundant nutrition of sea-tangle, in conjunction with the manufacture craft of traditional fish ball, provides a kind of preparation method and production technology of roasting sea-tangle fish ball.The fish ball that this method is produced is unique flavor not only, delicious flavour, and also nutritious.The invention provides roasting sea-tangle fish ball is a kind of instant food of human body supplementing iodine of suitable popular taste, has filled up the blank of market iodine health food.
Description of drawings
Fig. 1 is the process chart of roasting sea-tangle fish ball.
Concrete case study on implementation
Below in conjunction with specific embodiment technical solution of the present invention is described, should understands these specific embodiments and be not restriction technical scheme.
Embodiment 1:
It is that raw material is made that roasting sea-tangle fish ball adopts the fresh flesh of fish, sea-tangle, starch, egg white, lean meat, flavoring, pure water, and each raw materials in part by weight is respectively in the used prescription: the flesh of fish 40%, sea-tangle 30%, starch 10%, egg white 8%, lean meat 15%, flavoring 5%, water 15%.
Produce fish ball by following concrete steps:
(1) adopt the flesh of fish: select fresh-water fishes fresh or that ice is bright, with cleaning through running water, raw material fish preliminary treatment and adopt meat and should carry out about 4 ℃ under is with the loss of albumen and other compositions in the minimizing 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.
(2) rinsing: by fish and water weight ratio rinsing in 1: 3 flesh of fish, rinsing 2 times is slowly stirred during rinsing at every turn, leaves standstill 5min, pours out sewage; The purpose of rinsing is to remove the water-solubility protein influence product quality, blood stains, enzyme etc.; 0.1% of interpolation flesh of fish weight salt in the last rinsing liquid.Rinsing can be removed water soluble protein in the flesh of fish, pigment, fishy smell and fat constituent, improves fish ball elasticity and whiteness.
Drain: manual compression under 10 ℃ of conditions, moisture is controlled at 80%; The strand slough-tissue: the flesh of fish rubs rotten being lower than under 10 ℃ of conditions 5min, can add the rubble ice cooling in the Minced Steak process, leaves standstill 30min afterwards under 4 ℃.
Smart filter: remove the impurity that broken bone, fish-skin, thin squama etc. influence product quality, select strainer for use, mesh diameter 0.8mm filters.
(3) preparation of roasting sea-tangle powder: comprise cleaning, boiling, the liquid seasoning dipping, baking is pulverized.Adopt this technology to produce the sea-tangle powder and kept being with well original composition, concrete steps are as follows: 1) clean: the impurity on flush away sea-tangle surface.This operation should strictly be controlled the washing time, avoids sea-tangle to adsorb too many moisture and nutrient loss.2) boiling: with steam dry blowing 30min, take out standby sea-tangle.3) flavoring dipping: prepare flavoring by prescription, and 30min is boiled in heating.Then the sea-tangle silk of boiling is poured into liquid seasoning and soaked, soak time 3h, immersion process should keep the temperature of liquid seasoning more than 30 ℃.4) baking: the sea-tangle taking-up that liquid seasoning was soaked drains, and puts in the baking box and bakes.Should avoid foreign material to sneak in the drying course as far as possible.5) pulverize: be ground into powder, cross 80 mesh sieves.
(4) beat routed and pill: fish meat emulsion is beaten to burst and was divided for three steps carried out; The first step is empty the arena, does not add the rotten 5min that bursts that beats of pure fish of any batching; Second step was that salt is beaten, and added 3% salt of the rotten weight of fish and beat the 10min that bursts; The 3rd step was that seasoning is beaten, and egg is clear, flavoring, sea-tangle powder, lean meat add to beats the 15min that bursts in the flesh of fish;
(5) poach moulding: the fish ball after the moulding adds thermal finalization, and water temperature picks up after fish ball floats immediately at 90 ℃, cooling fast, pill.
(6) packing and refrigeration: fish ball is quantitatively packed in the food grade plastic bag, weighing, vacuum, seal, adopt freezer to carry out quick-frozen packaged fish ball at-40 ℃.The packing of described fish ball is packed with vacuum damp-proofing, and the temperature during packing is at 15 ℃, and humidity is below 60%.The described fish ball of making refrigerates.
Embodiment 2:
It is that raw material is made that roasting sea-tangle fish ball adopts the fresh flesh of fish, sea-tangle, starch, egg white, lean meat, flavoring, pure water, and each raw materials in part by weight is respectively in the used prescription: the flesh of fish 35%, sea-tangle 25%, starch 12%, egg white 8%, lean meat 15%, flavoring 5%, water 20%.
Produce fish ball by following concrete steps:
(1) adopt the flesh of fish: select fresh-water fishes fresh or that ice is bright, with cleaning through running water, raw material fish preliminary treatment and adopt meat and should carry out about 4 ℃ under is with the loss of albumen and other compositions in the minimizing 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.
(2) rinsing: by fish and water weight ratio rinsing in 1: 3 flesh of fish, rinsing 2 times is slowly stirred during rinsing at every turn, leaves standstill 5min, pours out sewage; The purpose of rinsing is to remove the water-solubility protein influence product quality, blood stains, enzyme etc.; 0.1% of interpolation flesh of fish weight salt in the last rinsing liquid.Rinsing can be removed water soluble protein in the flesh of fish, pigment, fishy smell and fat constituent, improves fish ball elasticity and whiteness.
Drain: manual compression under 10 ℃ of conditions, moisture is controlled at 80%; The strand slough-tissue: the flesh of fish rubs rotten being lower than under 10 ℃ of conditions 5min, can add the rubble ice cooling in the Minced Steak process, leaves standstill 30min afterwards under 4 ℃.
Smart filter: remove the impurity that broken bone, fish-skin, thin squama etc. influence product quality, select strainer for use, mesh diameter 0.8mm filters.
(3) preparation of roasting sea-tangle powder: comprise cleaning, boiling, the liquid seasoning dipping, baking is pulverized.Adopt this technology to produce the sea-tangle powder and kept being with well original composition, concrete steps are as follows: 1) clean: the impurity on flush away sea-tangle surface.This operation should strictly be controlled the washing time, avoids sea-tangle to adsorb too many moisture and nutrient loss.2) boiling: with steam dry blowing 30min, take out standby sea-tangle.3) flavoring dipping: prepare flavoring by prescription, and 30min is boiled in heating.Then the sea-tangle silk of boiling is poured into liquid seasoning and soaked, soak time 3h, immersion process should keep the temperature of liquid seasoning more than 30 ℃.4) baking: the sea-tangle taking-up that liquid seasoning was soaked drains, and puts in the baking box and bakes.Should avoid foreign material to sneak in the drying course as far as possible.5) pulverize: be ground into powder, cross 80 mesh sieves.
(4) beat routed and pill: fish meat emulsion is beaten to burst and was divided for three steps carried out; The first step is empty the arena, does not add the rotten 5min that bursts that beats of pure fish of any batching; Second step was that salt is beaten, and added 3% salt of the rotten weight of fish and beat the 10min that bursts; The 3rd step was that seasoning is beaten, and egg is clear, flavoring, sea-tangle powder, lean meat add to beats the 15min that bursts in the flesh of fish;
(5) extrusion modling: cooling after the fish ball after the moulding is extruded to shape, pill.
(6) packing and refrigeration: fish ball is quantitatively packed in the food grade plastic bag, weighing, vacuum, seal, adopt freezer to carry out quick-frozen packaged fish ball at-40 ℃.The packing of described fish ball is packed with vacuum damp-proofing, and the temperature during packing is at 15 ℃, and humidity is below 60%.The described fish ball of making refrigerates.
Claims (6)
1. roasting sea-tangle fish ball, it is characterized in that, it is that raw material is made that described fish ball adopts the fresh flesh of fish, sea-tangle, starch, egg white, lean meat, flavoring, pure water, and each raw materials in part by weight is respectively in the used prescription: the flesh of fish 30%-45%, sea-tangle 20%-30%, starch 10%-15%, egg white 5%-10%, lean meat 15%-20%, flavoring 3%-5%, water 15%-20%.
2. method for preparing roasting sea-tangle fish ball as claimed in claim 1, comprise following technology: (1) is selected new fresh freshwater fish and is adopted meat; (2) flesh of fish rinsing, drain, rub, smart filter; (3) preparation of roasting sea-tangle powder; (4) flesh of fish is beaten routed, pill; (5) poach moulding; (6) packing, quick-frozen, refrigeration;
3. roasting sea-tangle fish ball according to claim 2 is characterized in that: the preparation of roasting sea-tangle powder: comprise cleaning, and boiling, the liquid seasoning dipping, baking is pulverized.Adopt this technology to produce the sea-tangle powder and kept being with well original composition, concrete steps are as follows: 1) clean: the impurity on flush away sea-tangle surface.This operation should strictly be controlled the washing time, avoids sea-tangle to adsorb too many moisture and nutrient loss.2) boiling: with steam dry blowing 30min, take out standby sea-tangle.3) flavoring dipping: prepare flavoring by prescription, and 30min is boiled in heating.Then the sea-tangle silk of boiling is poured into liquid seasoning and soaked, soak time 2～3h, immersion process should keep the temperature of liquid seasoning more than 30 ℃.4) baking: the sea-tangle taking-up that liquid seasoning was soaked drains, and puts in the baking box and bakes.Should avoid foreign material to sneak in the drying course as far as possible.5) pulverize: be ground into powder, cross 80 mesh sieves.
4. roasting sea-tangle fish ball according to claim 2 is characterized in that: fish ball adopts the poach typing, and water temperature picks up after fish ball floats immediately at 90-95 ℃, cooling fast, pill.
5. roasting sea-tangle fish ball according to claim 2 is characterized in that: fish ball adopts the back cooling that is extruded to shape, pill.
6. roasting sea-tangle fish ball according to claim 2 is characterized in that: the described fish ball of making refrigerates.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102524642A (en) * | 2012-01-18 | 2012-07-04 | 福建省连江远嘉冷冻食品有限公司 | Kelp and octopus cake and preparation method for kelp and octopus cake |
| CN102524835A (en) * | 2012-01-18 | 2012-07-04 | 福建省连江远嘉冷冻食品有限公司 | Kelp cuttlefish ball and preparation method thereof |
| CN102524643A (en) * | 2012-01-18 | 2012-07-04 | 福建省连江远嘉冷冻食品有限公司 | Vegetable kelp cake and preparation method thereof |
| CN103054088A (en) * | 2012-08-09 | 2013-04-24 | 浙江省海洋开发研究院 | Sargassum and sleeve-fish balls and preparation technology |
| CN103750138A (en) * | 2013-12-31 | 2014-04-30 | 上海海洋大学 | Kelp functional fish dumpling and processing method thereof |
| CN104605398A (en) * | 2015-02-09 | 2015-05-13 | 福州大学 | Food rich in proteins from laminaria japonica |
| CN105918917A (en) * | 2016-04-27 | 2016-09-07 | 鹤壁市永达调理食品有限公司 | Quick-frozen kelp-meat balls and preparation method thereof |
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| CN102524642A (en) * | 2012-01-18 | 2012-07-04 | 福建省连江远嘉冷冻食品有限公司 | Kelp and octopus cake and preparation method for kelp and octopus cake |
| CN102524835A (en) * | 2012-01-18 | 2012-07-04 | 福建省连江远嘉冷冻食品有限公司 | Kelp cuttlefish ball and preparation method thereof |
| CN102524643A (en) * | 2012-01-18 | 2012-07-04 | 福建省连江远嘉冷冻食品有限公司 | Vegetable kelp cake and preparation method thereof |
| CN102524835B (en) * | 2012-01-18 | 2013-04-10 | 福建省连江远嘉冷冻食品有限公司 | Kelp cuttlefish ball and preparation method thereof |
| CN103054088A (en) * | 2012-08-09 | 2013-04-24 | 浙江省海洋开发研究院 | Sargassum and sleeve-fish balls and preparation technology |
| CN103054088B (en) * | 2012-08-09 | 2014-12-31 | 浙江省海洋开发研究院 | Sargassum and sleeve-fish balls and preparation technology |
| CN103750138A (en) * | 2013-12-31 | 2014-04-30 | 上海海洋大学 | Kelp functional fish dumpling and processing method thereof |
| CN103750138B (en) * | 2013-12-31 | 2016-04-06 | 上海海洋大学 | A kind of kelp functional fish dumpling and processing method thereof |
| CN104605398A (en) * | 2015-02-09 | 2015-05-13 | 福州大学 | Food rich in proteins from laminaria japonica |
| CN105918917A (en) * | 2016-04-27 | 2016-09-07 | 鹤壁市永达调理食品有限公司 | Quick-frozen kelp-meat balls and preparation method thereof |
| CN107897772A (en) * | 2017-11-19 | 2018-04-13 | 山东明鑫集团有限公司 | The preparation method of one main laminaria burger food |
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