CN102511846A - Octopus ball and preparation method thereof - Google Patents
Octopus ball and preparation method thereof Download PDFInfo
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- CN102511846A CN102511846A CN2011104416760A CN201110441676A CN102511846A CN 102511846 A CN102511846 A CN 102511846A CN 2011104416760 A CN2011104416760 A CN 2011104416760A CN 201110441676 A CN201110441676 A CN 201110441676A CN 102511846 A CN102511846 A CN 102511846A
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Abstract
The invention relates to an octopus ball and a preparation method thereof. The preparation method comprises the following steps: cleaning and cutting octopus raw materials into sections to be boiled in boiling water and performing leaching the obtain octopus sections; weighing wheat starch, soybean isolated protein powder and eggs to mixed with water, adding mixture into boiling oil dropwisely to be fried to be golden yellow and obtaining flour granules; weighing glucose, skipjack tuna meal, wheat flour, wheat starch, salt, gourmet powder, white sugar, vegetable oil, eggs and water to be mixed with minced green onion, minced ginger and chopped black salted turnip evenly to obtain flour and vegetable pulp; mixing and stirring the flour granules and the flour and vegetable pulp to be poured into a preheated ball mould which is brushed with edible oil and then the octopus sections are placed in the ball mould to be fried until the octopus ball is cured and formed; and performing demoulding, cooling and package to obtain a finished product. The preparation method is rigorous in material selection, scientific in formula, reasonable in process and strong in operability. The octopus ball manufactured by the preparation method is good in taste and flavor, balanced in nutrition and convenient to eat.
Description
Technical field
The present invention relates to a kind of aquatic food goods, especially a kind of octopus ball and preparation method thereof.
Background technology
Octopus invertebrate, Mollusca, Cephalopoda, octopus section (Octopodidae), or claim octopus.The octopus body is short oval, no fin.8 wrists are arranged, so claim " octopus " again on the head.The chapter flesh of fish is very plump, is good seafood.Octopus contains nutrients such as rich in protein, mineral matter, and also is rich in antifatigue, anti-ageing, can prolong important healthy ingredient-natural taurines such as human longevity.It has very high medical value, welcome by the consumer of China and foreign countries, sells as high-grade aquatic products always.But octopus exists storage property poor, and the keep-alive cost is high, processing difficulties, and problems such as market price height have influenced octopus Products Development and market sale to a certain extent.
At present, the processing sell form of octopus mainly contains following two kinds: first kind is fresh octopus; Second kind is the octopus product through freezing or dry or salt system.It exists the octopus converted products more single, can't satisfy consumer's diversified demand.
Summary of the invention
In order to overcome the single deficiency of octopus product variety in the prior art, the present invention provides a kind of octopus ball and preparation method thereof.The present invention has widened the intensive processing of octopus, and the octopus ball rim of the mouth of its making is felt, taste is good, balanced in nutrition, instant; That its preparation method is selected materials is rigorous, scientific formulation, technology are reasonable, workable.
The technical solution adopted for the present invention to solve the technical problems is: a kind of preparation method of an octopus ball is characterized in that: through following process steps
The preparation of a, octopus section
Choose fresh octopus or octopus freezing and that thaw is a raw material, carry out segment after cleaning, the segment length is controlled at 2-4cm; The octopus section of cutting was gone in the boiling water boiling 4-10 minute, draining, subsequent use;
The preparation of b, face particle
The employing funnel splashes into fried the system to golden yellow in the oil that boils after taking by weighing wheaten starch, soybean isolate protein powder, egg and water mixing, fishes for, and gets the face particle, and is subsequent use;
The preparation of c, face puree
Choose fresh green onion, ginger, cut into broken end after it is cleaned, subsequent use;
Choose fresh root-mustard, cut into fine grained chippings after it is cleaned, subsequent use;
Take by weighing glucose, skipjack meal, wheat flour, wheaten starch, salt, monosodium glutamate, white sugar, vegetable oil, egg and water, mix with green onion end, bruised ginger, the root-mustard piece of above-mentioned preparation, the face puree, subsequent use;
The preparation of d, compound
The face puree uniform mixing in proportion that face particle that step b is made and step c make, compound, subsequent use;
E, fried moulding
At a spot of edible oil of semicircular ball mould inner surface brushing, be heated to oily temperature when reaching 140-200 ℃, pour the compound that steps d makes into; And put into the octopus section that step a makes; Big fire is fried, treat that the compound that contacts with ball mould inner surface solidifies hardening after, with 180 ° of the materials overturnings in the ball mould; It is fried to continue big fire, and slaking is shaped to an octopus ball;
Wherein, in the octopus ball of fried moulding, the percentage by weight of control octopus section is that the percentage by weight of 5-10%, face particle is that the percentage by weight of 5-10%, face puree is 80-90%;
F, packing
With the octopus ball demoulding of the fried moulding of step e, cooling, packing gets octopus ball finished product.
In the raw material of a described preparation face material, the percentage by weight of each component is respectively: wheaten starch 30%-35%, soybean isolate protein powder 1%-5%, egg 5%-10%, water 55%-60%, the percentage by weight sum of each component is 100%.
In described the puree; The percentage by weight of each component is respectively: glucose 0.1%-0.3%, skipjack meal 0.8%-1.5%, wheat flour 12%-15%, wheaten starch 1.5%-5.5%, salt 0.1%-3%, monosodium glutamate 0.4%-2%, white sugar 0.1%-1.5%, vegetable oil 0.2%-2%, egg 1%-3.5%, green onion end 6%-7.5%, bruised ginger 0.8%-1.5%, root-mustard piece 12%-15%, water 52%-58%, the percentage by weight sum of each component is 100%.
An octopus ball that makes by above-mentioned arbitrary method.
The present invention sneaks into the face particle of the octopus section of cutting, prefrying system in the face puree, fried one-tenth ball type food in mould.The face particle of prefrying system can increase the mouthfeel and the ratio of briquetting of an octopus ball; Raw materials such as the glucose that in the face puree, adds, skipjack meal can not only be adjusted taste, can have additional nutrients again.That preparation method of the present invention is selected materials is rigorous, scientific formulation, technology are reasonable, workable.An octopus ball that adopts preparation method of the present invention to make, its mouthfeel is good, taste is good, balanced in nutrition, instant, is a kind of all-ages nutrient instant food.
The specific embodiment
Below in conjunction with embodiment the present invention is further specified.
Embodiment one
A kind of preparation method of an octopus ball is characterized in that: through following process steps
The preparation of a, octopus section
Choosing fresh octopus is raw material, carries out segment after cleaning, and the segment length is controlled at 2cm, and Weight control is about every section 2g; The octopus section of cutting was gone in the boiling water boiling 6 minutes, draining, subsequent use;
The preparation of b, face particle
Take by weighing by weight percentage: wheaten starch 32.5%, soybean protein isolate 2.5%, egg 9% and water 56%; With the above-mentioned wheaten starch that takes by weighing, soybean isolate protein powder, egg and water mixing, adopt funnel to splash into fried system the in the oil that boils then to golden yellow, fish for; Get the face particle, subsequent use;
The preparation of c, face puree
Choose fresh green onion, ginger, cut into broken end after it is cleaned, subsequent use;
Choose fresh root-mustard, cut into fine grained chippings after it is cleaned, subsequent use;
Take by weighing glucose, skipjack meal, wheat flour, wheaten starch, salt, monosodium glutamate, white sugar, vegetable oil, egg and water, mix with green onion end, bruised ginger, the root-mustard piece of above-mentioned preparation, the face puree, subsequent use; Wherein, In the face puree, the percentage by weight of each component is respectively: glucose 0.2%, skipjack meal 1%, wheat flour 14.8%, wheaten starch 2.1%, salt 0.9%, monosodium glutamate 0.5%, white sugar 0.4%, vegetable oil 1.2 %, egg 1.3%, green onion end 7%, bruised ginger 1.2%, root-mustard piece 13.1% and water 56.3%;
The preparation of d, compound
Take by weighing the ratio uniform mixing of face particle that step b makes, face puree that step c makes in 1 ︰ 13, compound, subsequent use;
E, fried moulding
At diameter is a spot of edible oil of semicircle ball mould inner surface brushing of 5cm, is heated to oily temperature when reaching 160 ℃, pours the compound that steps d makes into; And put into the octopus section that one section step a makes; Big fire is fried, treat that the compound that contacts with ball mould inner surface solidifies hardening after, with 180 ° of the materials overturnings in the ball mould; It is fried to continue big fire, and slaking is shaped to the octopus ball of about 30g;
Wherein, in the octopus ball of this fried moulding, the weight that the weight that the weight of control octopus section is about 2g, face particle is about 2g, face puree is about 26g;
F, packing
With the octopus ball demoulding of the fried moulding of step e, cooling, packing gets octopus ball finished product.
With present embodiment a packaged octopus ball go into freezing preservation in-18 ℃ the freezer, for sale.
The octopus ball rim of the mouth that this enforcement is made is felt, taste is good, balanced in nutrition, instant, is a kind of all-ages nutrient instant food.
Embodiment two
A kind of preparation method of an octopus ball is characterized in that: through following process steps
The preparation of a, octopus section
Choosing fresh octopus is raw material, carries out segment after cleaning, and the segment length is controlled at 3cm, and Weight control is about every section 3g; The octopus section of cutting was gone in the boiling water boiling 10 minutes, draining, subsequent use;
The preparation of b, face particle
Take by weighing by weight percentage: wheaten starch 33%, soybean isolate protein powder 2%, egg 8.5% and water 56.5%; With the above-mentioned wheaten starch that takes by weighing, soybean isolate protein powder, egg and water mixing, adopt funnel to splash into fried system the in the oil that boils then to golden yellow, fish for; Get the face particle, subsequent use;
The preparation of c, face puree
Choose fresh green onion, ginger, cut into broken end after it is cleaned, subsequent use;
Choose fresh root-mustard, cut into fine grained chippings after it is cleaned, subsequent use;
Take by weighing glucose, skipjack meal, wheat flour, wheaten starch, salt, monosodium glutamate, white sugar, vegetable oil, egg and water, mix with green onion end, bruised ginger, the root-mustard piece of above-mentioned preparation, the face puree, subsequent use; Wherein, In the face puree, the percentage by weight of each component is respectively: glucose 0.3%, skipjack meal 1.5%, wheat flour 13.7%, wheaten starch 2%, salt 1%, monosodium glutamate 0.5%, white sugar 0.45%, vegetable oil 1.1%, egg 1.5%, green onion end 6.45%, bruised ginger 1.5%, root-mustard piece 13.5% and water 56.5%;
The preparation of d, compound
Take by weighing the ratio uniform mixing of face particle that step b makes, face puree that step c makes in 1 ︰ 18, compound, subsequent use;
E, fried moulding
At diameter is a spot of edible oil of semicircle ball mould inner surface brushing of 8cm, is heated to oily temperature when reaching 200 ℃, pours the compound that steps d makes into; And put into the octopus section that one section step a makes; Big fire is fried, treat that the compound that contacts with ball mould inner surface solidifies hardening after, with 180 ° of the materials overturnings in the ball mould; It is fried to continue big fire, and slaking is shaped to an octopus ball that is about 50g;
Wherein, in the octopus ball of this fried moulding, the weight that the weight that the weight of control octopus section is about 2.5g, face particle is about 2.5g, face puree is about 45g;
F, packing
With the octopus ball demoulding of the fried moulding of step e, cooling, packing gets octopus ball finished product.
With present embodiment a packaged octopus ball go into freezing preservation in-18 ℃ the freezer, for sale.
Embodiment three
A kind of preparation method of an octopus ball is characterized in that: through following process steps
The preparation of a, octopus section
Choosing octopus freezing and that thaw is raw material, carries out segment after cleaning, and the segment length is controlled at 4cm, and Weight control is about every section 5g; The octopus section of cutting was gone in the boiling water boiling 10 minutes, draining, subsequent use;
The preparation of b, face particle
Take by weighing by weight percentage: wheaten starch 30%, soybean isolate protein powder 5%, egg 5% and water 60%; With the above-mentioned wheaten starch that takes by weighing, soybean isolate protein powder, egg and water mixing, adopt funnel to splash into fried system the in the oil that boils then to golden yellow, fish for; Get the face particle, subsequent use;
The preparation of c, face puree
Choose fresh green onion, ginger, cut into broken end after it is cleaned, subsequent use;
Choose fresh root-mustard, cut into fine grained chippings after it is cleaned, subsequent use;
Take by weighing glucose, skipjack meal, wheat flour, wheaten starch, salt, monosodium glutamate, white sugar, vegetable oil, egg and water, mix with green onion end, bruised ginger, the root-mustard piece of above-mentioned preparation, the face puree, subsequent use; Wherein, In the face puree, the percentage by weight of each component is respectively: glucose 0.1%, skipjack meal 0.8%, wheat flour 12%, wheaten starch 5.5%, salt 3%, monosodium glutamate 1%, white sugar 0.1%, vegetable oil 0.2%, egg 3.5%, green onion end 6%, bruised ginger 0.8%, root-mustard piece 15% and water 52%;
The preparation of d, compound
Take by weighing the ratio uniform mixing of face particle that step b makes, face puree that step c makes in 1 ︰ 8, compound, subsequent use;
E, fried moulding
At diameter is a spot of edible oil of semicircle ball mould inner surface brushing of 8cm, is heated to oily temperature when reaching 140 ℃, pours the compound that steps d makes into; And put into the octopus section that one section step a makes; Big fire is fried, treat that the compound that contacts with ball mould inner surface solidifies hardening after, with 180 ° of the materials overturnings in the ball mould; It is fried to continue big fire, and slaking is shaped to an octopus ball that is about 50g;
Wherein, in the octopus ball of this fried moulding, the weight that the weight that the weight of control octopus section is about 5g, face particle is about 5g, face puree is about 40g;
F, packing
With the octopus ball demoulding of the fried moulding of step e, cooling, packing gets octopus ball finished product.
With present embodiment a packaged octopus ball go into freezing preservation in-18 ℃ the freezer, for sale.
Embodiment four
A kind of preparation method of an octopus ball is characterized in that: through following process steps
The preparation of a, octopus section
Choosing octopus freezing and that thaw is raw material, carries out segment after cleaning, and the segment length is controlled at 2.5cm, and Weight control is about every section 3.75g; The octopus section of cutting was gone in the boiling water boiling 4 minutes, draining, subsequent use;
The preparation of b, face particle
Take by weighing by weight percentage: wheaten starch 35%, soybean isolate protein powder 1%, egg 9% and water 55%; With the above-mentioned wheaten starch that takes by weighing, soybean isolate protein powder, egg and water mixing, adopt funnel to splash into fried system the in the oil that boils then to golden yellow, fish for; Get the face particle, subsequent use;
The preparation of c, face puree
Choose fresh green onion, ginger, cut into broken end after it is cleaned, subsequent use;
Choose fresh root-mustard, cut into fine grained chippings after it is cleaned, subsequent use;
Take by weighing glucose, skipjack meal, wheat flour, wheaten starch, salt, monosodium glutamate, white sugar, vegetable oil, egg and water, mix with green onion end, bruised ginger, the root-mustard piece of above-mentioned preparation, the face puree, subsequent use; Wherein, In the face puree, the percentage by weight of each component is respectively: glucose 0.25%, skipjack meal 1.25%, wheat flour 13%, wheaten starch 1.5%, salt 0.1%, monosodium glutamate 2%, white sugar 1.5%, vegetable oil 2%, egg 1%, green onion end 6.4%, bruised ginger 1%, root-mustard piece 12% and water 58%;
The preparation of d, compound
Take by weighing the ratio uniform mixing of face particle that step b makes, face puree that step c makes in 1 ︰ 11, compound, subsequent use;
E, fried moulding
At diameter is a spot of edible oil of semicircle ball mould inner surface brushing of 8cm, is heated to oily temperature when reaching 140 ℃, pours the compound that steps d makes into; And put into the octopus section that one section step a makes; Big fire is fried, treat that the compound that contacts with ball mould inner surface solidifies hardening after, with 180 ° of the materials overturnings in the ball mould; It is fried to continue big fire, and slaking is shaped to an octopus ball that is about 50g;
Wherein, in the octopus ball of this fried moulding, the weight that the weight that the weight of control octopus section is about 3.75g, face particle is about 3.75g, face puree is about 42.5g;
F, packing
With the octopus ball demoulding of the fried moulding of step e, cooling, packing gets octopus ball finished product.
With present embodiment a packaged octopus ball go into freezing preservation in-18 ℃ the freezer, for sale.
Press the octopus ball that present embodiment is made, its appearance looks elegant, color and luster is vivid, and have that mouthfeel is good, taste is good, the advantage of balanced in nutrition, instant.That its preparation method is selected materials is rigorous, scientific formulation, technology are reasonable, workable.
Claims (4)
1. the preparation method of an octopus ball is characterized in that: through following process steps
The preparation of a, octopus section
Choose fresh octopus or octopus freezing and that thaw is a raw material, carry out segment after cleaning, the segment length is controlled at 2-3cm; The octopus section of cutting was gone in the boiling water boiling 4-10 minute, draining, subsequent use;
The preparation of b, face particle
The employing funnel splashes into fried the system to golden yellow in the oil that boils after taking by weighing wheaten starch, soybean isolate protein powder, egg and water mixing, fishes for, and gets the face particle, and is subsequent use;
The preparation of c, face puree
Choose fresh green onion, ginger, cut into broken end after it is cleaned, subsequent use;
Choose fresh root-mustard, cut into fine grained chippings after it is cleaned, subsequent use;
Take by weighing glucose, skipjack meal, wheat flour, wheaten starch, salt, monosodium glutamate, white sugar, vegetable oil, egg and water, mix with green onion end, bruised ginger, the root-mustard piece of above-mentioned preparation, the face puree, subsequent use;
The preparation of d, compound
The face puree uniform mixing in proportion that face particle that step b is made and step c make, compound, subsequent use;
E, fried moulding
At a spot of edible oil of semicircular ball mould inner surface brushing, be heated to oily temperature when reaching 140-200 ℃, pour the compound that steps d makes into; And put into the octopus section that step a makes; Big fire is fried, treat that the compound that contacts with ball mould inner surface solidifies hardening after, with 180 ° of the materials overturnings in the ball mould; It is fried to continue big fire, and slaking is shaped to an octopus ball;
Wherein, in the octopus ball of fried moulding, the percentage by weight of control octopus section is that the percentage by weight of 5-10%, face particle is that the percentage by weight of 5-10%, face puree is 80-90%;
F, packing
With the octopus ball demoulding of the fried moulding of step e, cooling, packing gets octopus ball finished product.
2. the preparation method of an a kind of octopus ball according to claim 1; It is characterized in that: in the raw material of a described preparation face material; The percentage by weight of each component is respectively: wheaten starch 30%-35%, soybean isolate protein powder 1%-5%, egg 5%-10%, water 55%-60%, the percentage by weight sum of each component is 100%.
3. the preparation method of an a kind of octopus ball according to claim 1; It is characterized in that: in described the puree; The percentage by weight of each component is respectively: glucose 0.1%-0.3%, skipjack meal 0.8%-1.5%, wheat flour 12%-15%, wheaten starch 1.5%-5.5%, salt 0.1%-3%, monosodium glutamate 0.4%-2%, white sugar 0.1%-1.5%, vegetable oil 0.2%-2%, egg 1%-3.5%, green onion end 6%-7.5%, bruised ginger 0.8%-1.5%, root-mustard piece 12%-15%, water 52%-58%, the percentage by weight sum of each component is 100%.
4. octopus ball that makes according to arbitrary method among the claim 1-3.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011104416760A CN102511846B (en) | 2011-12-27 | 2011-12-27 | Octopus ball and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011104416760A CN102511846B (en) | 2011-12-27 | 2011-12-27 | Octopus ball and preparation method thereof |
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| CN102511846B CN102511846B (en) | 2013-06-26 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103082178A (en) * | 2013-01-29 | 2013-05-08 | 杨恒坚 | Tamayaki ball powder and preparation method thereof |
| CN103548941A (en) * | 2013-11-14 | 2014-02-05 | 哈尔滨艾博雅食品科技开发有限公司 | Shrimp ball powder |
| CN103689678A (en) * | 2013-12-31 | 2014-04-02 | 浙江工商大学 | Preparation method of octopus balls |
| CN107397156A (en) * | 2017-06-05 | 2017-11-28 | 舟山市齐晟水产有限公司 | A kind of octopus section boiling method |
| CN108936418A (en) * | 2018-07-04 | 2018-12-07 | 集美大学 | A kind of processing method of octopus ball |
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| JPS61274668A (en) * | 1985-05-31 | 1986-12-04 | Fuji Oil Co Ltd | Production of tako-yaki |
| CN1129080A (en) * | 1995-06-19 | 1996-08-21 | 陈卫彬 | Stewed octopus and production technology thereof |
| JP2009136228A (en) * | 2007-12-07 | 2009-06-25 | Naotake Kawanobe | Grilled dumpling with bits of octopus, and method for producing the same |
| CN102160661A (en) * | 2011-03-11 | 2011-08-24 | 长乐佳诚食品有限公司 | Processing method of octopus |
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2011
- 2011-12-27 CN CN2011104416760A patent/CN102511846B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JPS61274668A (en) * | 1985-05-31 | 1986-12-04 | Fuji Oil Co Ltd | Production of tako-yaki |
| CN1129080A (en) * | 1995-06-19 | 1996-08-21 | 陈卫彬 | Stewed octopus and production technology thereof |
| JP2009136228A (en) * | 2007-12-07 | 2009-06-25 | Naotake Kawanobe | Grilled dumpling with bits of octopus, and method for producing the same |
| CN102160661A (en) * | 2011-03-11 | 2011-08-24 | 长乐佳诚食品有限公司 | Processing method of octopus |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103082178A (en) * | 2013-01-29 | 2013-05-08 | 杨恒坚 | Tamayaki ball powder and preparation method thereof |
| CN103548941A (en) * | 2013-11-14 | 2014-02-05 | 哈尔滨艾博雅食品科技开发有限公司 | Shrimp ball powder |
| CN103689678A (en) * | 2013-12-31 | 2014-04-02 | 浙江工商大学 | Preparation method of octopus balls |
| CN103689678B (en) * | 2013-12-31 | 2015-04-15 | 浙江工商大学 | Preparation method of octopus balls |
| CN107397156A (en) * | 2017-06-05 | 2017-11-28 | 舟山市齐晟水产有限公司 | A kind of octopus section boiling method |
| CN108936418A (en) * | 2018-07-04 | 2018-12-07 | 集美大学 | A kind of processing method of octopus ball |
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|---|---|
| CN102511846B (en) | 2013-06-26 |
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