CN102551101A - Processing method for seafood balls - Google Patents
Processing method for seafood balls Download PDFInfo
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- CN102551101A CN102551101A CN2011103842101A CN201110384210A CN102551101A CN 102551101 A CN102551101 A CN 102551101A CN 2011103842101 A CN2011103842101 A CN 2011103842101A CN 201110384210 A CN201110384210 A CN 201110384210A CN 102551101 A CN102551101 A CN 102551101A
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- fish
- rancid
- shrimp
- crab
- fresh
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Abstract
The invention relates to the field of food, in particular to a processing method for seafood balls. The processing method comprises the following specific steps of: selecting fresh fishes, crabs, shrimps and clams; skinning, shelling and gutting the fresh fishes, the crabs, the shrimps and the clams for later use; cleaning the skinned and shelled fishes, crabs, shrimps and clams for two to four times in warm water by aiming at cleaning up and ensuring protein not lost; draining water after cleaning for later use; removing impurities on the surface of kelp in cold water for layer use; crushing the processed fishes, crabs, shrimps, clams and kelp, and removing filter residues; mixing the fishes, the crabs, the shrimps, the clams and the kelp according to a certain ratio, and adding seasoning; heating and boiling for 20 to 30 minutes, and adding starch for soaking; pelleting by means of extrusion molding; packing and sealing under vacuum conditions after weighting; quickly freezing and refrigerating the packed seafood balls by means of a freezer.
Description
Technical field
The present invention relates to field of food, concretely, relate to a kind of processing method of seafood ball.
Background technology
Produce in edible animality or vegetable raw material in the sea and be commonly referred to as seafood.Seafood refers to seafood delights more.Just there be saying of ＂ all kinds of delicacies ＂ in China.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.Flesh of fish fat content is lower, and is mostly unrighted acid.Has the effect that reduces cholesterol.In addition, the inorganic salts of fish, vitamin content are higher.These all are the nutrients that human body needs.The equal edible of most kinds in the shellfish, the meat fertilizer of a lot of shellfishes is tender, tasty, nutritious.Clam is thick with the thin meat of its skin, delicious flavour, nutritious and extremely the consumer like, be the main shellfish resource that the coastal waters fisherman fishes for.It contains multiple compositions such as protein, fat, carbohydrate, iron, calcium, phosphorus, iodine, vitamin, amino acid and taurine, is a kind of low heat energy, high protein, can prevent and treat the ultimate food of middle-aged and old chronic diseases.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.And amino acid is formed rationally.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.Can effectively prevent the elderly's osteoporosis.A seafood ball that occurs in the market all is single a kind of seafood, is not a mixing ball that has added various seafood.
Summary of the invention
To above-mentioned technical problem, the object of the present invention is to provide a kind of processing method of having added the seafood ball of two or more seafood products.
Technical scheme to be solved by this invention is following:
Parts by weight of raw materials
Fresh flesh of fish 10-30 part
Fresh crab meat 10-30 part
Fresh shrimp 10-30 part
Fresh rancid meat 10-30 part
Fresh sea-tangle 10-30 part
Starch 20-40 part
Water 10-30 part
Flavoring 10-30 part
Its concrete making step is:
1, select fresh fish, crab, shrimp and rancid, remove the peel, shell, go internal organ, for use;
2, the fish after will removing the peel, shelling, crab, shrimp and rancid cleaned 2-4 time in warm water, is purpose to clean up, and guarantees that its protein does not run off, cleaned drain afterwards water stain for use; Sea-tangle clean surface impurity in cold water is for use;
3, the fish that will handle well, crab, shrimp, rancid and sea-tangle blend, and remove its filter residue;
4, fish, crab, shrimp, rancid and sea-tangle are mixed the back with certain proportion and add flavoring, and add starch after heated and boiled 20-30 minute and soak;
5, adopt the extrusion modling pill, after the weighing under vacuum condition, packaging seal, adopt freezer to carry out quick-frozen on packaged seafood ball, refrigeration.
Described flavoring is two or more the mixture in salt, monosodium glutamate, ginger juice, pepper powder, yellow rice wine, white granulated sugar, the peanut oil.
The invention has the advantages that: the fish that the present invention selects for use, crab, shrimp and rancid be fresh fish, crab, shrimp and rancid; Added sea-tangle; Utilize fish, crab, shrimp, rancid and local flavor that the sea-tangle seafood products are unique and the nutrition of enriching; In conjunction with the manufacture craft of traditional ball class, a kind of processing method of seafood fish ball is provided.The seafood ball that this method is produced is unique flavor not only, delicious flavour, and also nutritious, opened up the space of seafood processing with consumption, enriched people's food species, marketing has a extensive future.
The specific embodiment
Technical scheme to be solved by this invention is following:
Parts by weight of raw materials
Fresh flesh of fish 10-30 part
Fresh crab meat 10-30 part
Fresh shrimp 10-30 part
Fresh rancid meat 10-30 part
Fresh sea-tangle 10-30 part
Starch 20-40 part
Water 10-30 part
Flavoring 10-30 part
Its concrete making step is:
1, select fresh fish, crab, shrimp and rancid, remove the peel, shell, go internal organ, for use;
2, the fish after will removing the peel, shelling, crab, shrimp and rancid cleaned 2-4 time in warm water, is purpose to clean up, and guarantees that its protein does not run off, cleaned drain afterwards water stain for use; Sea-tangle clean surface impurity in cold water is for use;
3, the fish that will handle well, crab, shrimp, rancid and sea-tangle blend, and remove its filter residue;
4, fish, crab, shrimp, rancid and sea-tangle are mixed the back with certain proportion and add flavoring, and add starch after heated and boiled 20-30 minute and soak;
5, adopt the extrusion modling pill, after the weighing under vacuum condition, packaging seal, adopt freezer to carry out quick-frozen on packaged seafood ball, refrigeration.
Described flavoring is two or more the mixture in salt, monosodium glutamate, ginger juice, pepper powder, yellow rice wine, white granulated sugar, the peanut oil.
The invention has the advantages that: the fish that the present invention selects for use, crab, shrimp and rancid be fresh fish, crab, shrimp and rancid; Added sea-tangle; Utilize fish, crab, shrimp, rancid and local flavor that the sea-tangle seafood products are unique and the nutrition of enriching; In conjunction with the manufacture craft of traditional ball class, a kind of processing method of seafood fish ball is provided.The seafood ball that this method is produced is unique flavor not only, delicious flavour, and also nutritious, opened up the space of seafood processing with consumption, enriched people's food species, marketing has a extensive future.
Claims (2)
1. the processing method of a seafood ball is characterized in that:
Parts by weight of raw materials
Fresh flesh of fish 10-30 part
Fresh crab meat 10-30 part
Fresh shrimp 10-30 part
Fresh rancid meat 10-30 part
Fresh sea-tangle 10-30 part
Starch 20-40 part
Water 10-30 part
Flavoring 10-30 part
Its concrete making step is:
1, select fresh fish, crab, shrimp and rancid, remove the peel, shell, go internal organ, for use;
2, the fish after will removing the peel, shelling, crab, shrimp and rancid cleaned 2-4 time in warm water, is purpose to clean up, and guarantees that its protein does not run off, cleaned drain afterwards water stain for use; Sea-tangle clean surface impurity in cold water is for use;
3, the fish that will handle well, crab, shrimp, rancid and sea-tangle blend, and remove its filter residue;
4, fish, crab, shrimp, rancid and sea-tangle are mixed the back with certain proportion and add flavoring, and add starch after heated and boiled 20-30 minute and soak;
5, adopt the extrusion modling pill, after the weighing under vacuum condition, packaging seal, adopt freezer to carry out quick-frozen on packaged seafood ball, refrigeration.
2. the processing method of a kind of seafood ball according to claim 1 is characterized in that: described flavoring is two or more the mixture in salt, monosodium glutamate, ginger juice, pepper powder, yellow rice wine, white granulated sugar, the peanut oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103842101A CN102551101A (en) | 2011-11-28 | 2011-11-28 | Processing method for seafood balls |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103842101A CN102551101A (en) | 2011-11-28 | 2011-11-28 | Processing method for seafood balls |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102551101A true CN102551101A (en) | 2012-07-11 |
Family
ID=46398748
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103842101A Pending CN102551101A (en) | 2011-11-28 | 2011-11-28 | Processing method for seafood balls |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102551101A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111134290A (en) * | 2020-02-07 | 2020-05-12 | 海南煊烨生物科技有限公司 | Method for making seafood balls |
| CN111838585A (en) * | 2020-08-06 | 2020-10-30 | 东山远隆食品有限公司 | Boiling-resistant shrimp ball for hot pot and preparation method thereof |
-
2011
- 2011-11-28 CN CN2011103842101A patent/CN102551101A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111134290A (en) * | 2020-02-07 | 2020-05-12 | 海南煊烨生物科技有限公司 | Method for making seafood balls |
| CN111838585A (en) * | 2020-08-06 | 2020-10-30 | 东山远隆食品有限公司 | Boiling-resistant shrimp ball for hot pot and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120711 |