CN102823892A - Dietary fiber fish ball and preparation method thereof - Google Patents
Dietary fiber fish ball and preparation method thereof Download PDFInfo
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- CN102823892A CN102823892A CN2012103530301A CN201210353030A CN102823892A CN 102823892 A CN102823892 A CN 102823892A CN 2012103530301 A CN2012103530301 A CN 2012103530301A CN 201210353030 A CN201210353030 A CN 201210353030A CN 102823892 A CN102823892 A CN 102823892A
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Abstract
The invention provides a dietary fiber fish ball and a preparation method thereof. The fish ball is prepared from the following raw materials parts by weight: 80 to 100 parts of minced fillet, 3-5 parts of prime condition, 50-70 parts of modified starch, 4-6 parts of dietary fiber, 80-100 parts of emulsion paste, 0.1-0.25 part of phosphate, 10-15 parts of garlic, 5-6 parts of salt, 5-6 parts of white granulated sugar and 2.5-3.5 parts of condiment, wherein the emulsifier is prepared based on the mass ratio of the soy isolate protein to the water of 1:(3-4). The invention also provides a method for preparing the fish ball. The high-quality dietary fiber with a proper rate is added into the traditional fish ball, the traditional diet is not changed, the health-care effects of reducing the blood sugar, reducing the cholesterol, losing weight and preventing the intestinal cancer, constipation and cardiovascular diseases are achieved, and the dietary fiber fish ball meets the low-salt diet national health requirement.
Description
Technical field
The invention belongs to food processing field, especially relate to a kind of dietary fiber fish ball and preparation method thereof.
Background technology
China is one of country that the fresh water aquaculture water surface is maximum in the world, and freshwater fish output also occupies first place in the world.Over past ten years, China's fresh water culture fishery development rapidly.Nineteen ninety, China fresh-water fishes output reached 5,150,000 tons, accounted for 43% of aquatic products total output.But the shared ratio of China fresh-water fishes processing is quite low, relies on marketing fresh basically; In some emphasis area of breeding fish; The assault of production and marketing contradiction the sixth of the twelve Earthly Branches occurs unsalable phenomenon, in order to improve the dynamics of its deep processing; Having selected representative frozen minced fillets is the material fish ball, for making full use of aquatic resources crucial meaning is arranged.
Fish ball (fish ball) is the traditional food of China.Estimate the quality of fish ball, one of them most important standard be its elasticity how, the fish ball good springiness; Show that quality is better, the fish ball poor flexibility shows that quality is also poor; And under the certain situation of fish meat protein content, the elasticity that how to improve fish ball is a problem demanding prompt solution.
In addition, during fish ball is made at present, much be careless about because of selecting materials; The not science of filling a prescription, too high like the starch addition, make that finished product fish ball taste and mouthfeel are poor; And the fish ball that has has added multiple additives for pursuing mouthfeel; Like dibutyl phthalate and brightening agent, long-term edible can cause certain influence to people are healthy, can not satisfy people to mouthfeel and healthy quality requirements.
Summary of the invention
The problem that the present invention will solve provides a kind of health-nutrition, mouthfeel is good, salt content is low dietary fiber fish ball and preparation method thereof.
For solving the problems of the technologies described above, the technical scheme that the present invention adopts is: a kind of dietary fiber fish ball, process by the raw material that comprises following parts by weight:
Fish is rotten: 80-100 part, show condition: 3-5 part, converted starch: 50-70 part, dietary fiber: 4-6 part, emulsion paste: 80-100 part, phosphate: 0.1-0.25 part, garlic: 10-15 part, salt: 5-6 part, white granulated sugar: 5-6 part and flavor enhancement: 2.5-3.5 part;
Said emulsifying agent is pressed quality proportioning soybean protein isolate: water=1: (3-4), preferred 1:4 prepares.
Preferably, said flavor enhancement contains the raw material of following parts by weight: monosodium glutamate: 0.5-0.8 part and flavoring essence: 1.8-2.7 part.
Raw material according to the invention all can commercially availablely obtain.
Said fish gruel is commercial frozen minced fillets.
Preferably, said phosphate is one or more in sodium phosphate trimer, sodium pyrophosphate or the calgon, and more preferably by quality proportioning sodium pyrophosphate: sodium phosphate trimer=2:1 is mixed with the phosphate that obtains.
The show condition that in fish ball, adds can play the effect of emulsification and strengthen the effect of mouthfeel.
Dietary fiber (Dietary fiber is called for short DF) is " the 7th nutrient " after sugar, protein, fat, water, minerals and vitamins.Dietary fiber is can't be by the composition of human consumption decomposition in the food, though it does not have any nutritive value, it is stayed and has but brought into play many effects in the enteron aisle; Comprise that can reduce cholesterol is climbed sharply to slow down blood sugar by fast Absorption with the generation, the obstruction carbohydrate that reduce angiocardiopathy; Wherein maximum function is that it has significant effect to the prevention of colorectal cancer, the most filthy at last place of large intestine in the organ of human body, and human body finishes Nutrient Absorption required in the food; Unwanted material just forms ight soil and is discharged by large intestine; With regard to as the street cleaner, it can dilute the toxin in the ight soil to cellulose, also can promote intestines peristalsis the role in the intestinal tube; It is too of a specified duration that ight soil is not stopped in enteron aisle, the chance that noxious material is not done mischief.Dietary fiber is that health diet is indispensable, and fiber is keeping playing the part of important role on the digestive system health, and absorbing enough fibers simultaneously also can angiocardiopathy preventing, cancer, diabetes and other disease.Fiber can clean wall of digestive and strengthen digestive function, and fiber can dilute and quicken simultaneously the removing of carcinogen and noxious material in the food, the alimentary canal that protection is fragile and prevent colon cancer.Fiber can slow down digestion rate and rapid drainage cholesterol, so can let blood sugar and cholesterol in the blood be controlled at optimal level.Because dietary fiber has the blood sugar of reduction, reduces cholesterol, fat-reducing, health cares such as prevention intestinal cancer, constipation, angiocardiopathy, the raising of Along with people's level of consciousness, the effect of dietary fiber also more and more is much accounted of.In addition, dietary fiber has higher water imbibition and water holding dilatancy, can adsorb the moisture that is equivalent to himself weight several times, forms full-bodied gel, is that the fish ball that raw material is processed has better elastic with it.
The present invention also provides the preparation method of above-mentioned dietary fiber fish ball, comprises the steps:
(1) raw material thaws:
Selection meets rotten, the show condition of hygienic requirements fish, the processing of thawing of fish is rotten, show condition, and the thawing room temperature is controlled between-18 ± 2 ℃; The requirement room ventilation is good, and thawing time is at 18-24 hour, preferred 24 hours; Thaw the central temperature of, show condition rotten in the time of-2 to 4 ℃ to fish; Preferred 0 ℃, can get into next procedure, require smell, color and luster all normal;
(2) Minced Steak:
Show condition after thawing is made through the meat grinder strand, and the sieve plate correct in strict accordance with process choice twists system, and the axle cutter of meat grinder, sieve plate are installed firm, and the show condition that twisted is graininess, color and luster is normal, and temperature is controlled at-1 to 4 ℃, preferred 0 ℃ after the strand system;
(3) preparation emulsion paste:
Soybean protein isolate and water fully stirred process emulsion paste;
(4) cut and mix:
Cutmixer is put in fish gruel after will thawing by said proportioning, adds to cut behind the phosphate to mix 1-3min, preferred 2min; The adding emulsion paste is cut and is mixed 1-2min, preferred 2min, and adding salt, dietary fiber, white granulated sugar and flavor enhancement are cut and are mixed 5-8min; Preferred 6min, the adding garlic is cut with the good show condition of strand and mixes 1-2min, preferred 1min; Add converted starch at last, want when adding converted starch slowly to add uniformly, in order to avoid caking; Fine and smooth shinny after slurry is fully cut and mixed, granular sensation is arranged, temperature is controlled at below 10 ℃ and gets final product;
(5) moulding:
To join the type of processing in the fish-meat ball making machine through the slurry that rolls after mixing, by the operational procedure operation, slurry Ying Suiyong does not park too of a specified duration in the workshop with going out; The control slurry temperature can not be higher than 10 ℃;
(6) boiling:
The fish ball of moulding is placed on boiling in the poach groove, and the temperature in the poach groove is controlled at 85 ℃-95 ℃, and preferred 90 ℃, digestion time 5-10min, preferred 5min; Boiling temperature is lower than 85 ℃ and can not puts into production, and temperature can not be higher than 95 ℃ can influence the product mouthfeel;
(7) quick-frozen:
Fish ball after the boiling is cooled off (being cooled to about 15 ℃ of central temperatures) in relatively drier environment; Freeze fish ball to central temperature through freeze tunnel and reach below-15 ℃, the freeze tunnel temperature is controlled at below-30 ℃, and freeze-off time is 30-50min; Preferred 30min gets said fish ball.
Fish ball through after the quick-frozen can carry out packaging step: the fish ball that quick-frozen is good is examined title, packs, is sealed; Electric sealing machine seals; Sealing temperature is about 50-200 ℃, and with packaged fish ball vanning, the name of an article of carton, date want and inner packing is consistent; Carton does not have breakage, and label is clear.
Advantage and good effect that the present invention has are:
1, the present invention has added the suitable high-quality dietary fiber of ratio in traditional fish ball; When not changing people's tradition meals; Play reduction blood sugar, reduced health cares such as cholesterol, fat-reducing, prevention intestinal cancer, constipation, angiocardiopathy, reduced the absorption of all the other material heats in the fish ball, more be of value to health; And higher water imbibition that dietary fiber had and water holding dilatancy make fish ball have elasticity preferably; Further interact with fish gruel, show condition, converted starch, soybean protein isolate, phosphate, make that the fish ball elasticity process is significantly increased, it is good to eat mouthfeel;
2, the blend proportion of fish gruel of the present invention, show condition, converted starch, dietary fiber, soybean protein isolate, garlic, salt, phosphate and flavor enhancement is scientific and reasonable; Salt and additive level are low in the fish ball of processing; Mouthfeel and nutrient health have reached balance preferably; More meet the health of people health, the fitness-for-all demand of low salt diet;
3, to have technology simple for the present invention's method of preparing fish ball, and end product quality is high, the yield rate advantages of higher.
Description of drawings
Fig. 1 is the process chart that the present invention prepares fish ball.
The specific embodiment
Of Fig. 1, the process chart of the present invention preparation comprises that raw material receives, thaws → Minced Steak → the preparation emulsion paste → cut and mix (making beating) → moulding → boiling → cooling → quick-frozen → quantitative package → warehouse-in.
Below in conjunction with specific embodiment the present invention is described further, but does not limit protection scope of the present invention.
Related umber is parts by weight among embodiment 1 and the embodiment 2.
Embodiment 1
A kind of fish ball is obtained by what comprise the steps to prepare:
(1) raw material thaws:
Selection meets rotten, the show condition of fish of hygienic requirements; The processing of thawing of fish is rotten, show condition; The thawing room temperature is controlled between-18 ± 2 ℃, requires room ventilation good, and thawing time is 24 hours; The central temperature rotten to fish, show condition of thawing can get into next procedure in the time of 0 ℃, require smell, color and luster all normal;
(2) Minced Steak:
Show condition after thawing is made through the meat grinder strand, and the sieve plate correct in strict accordance with process choice twists system, and the axle cutter of meat grinder, sieve plate are installed firm, and the show condition that twisted is graininess, color and luster is normal, and temperature is 0 ℃ after the strand system;
(3) preparation emulsion paste:
20 parts of soybean protein isolates and 80 parts of water are fully stirred process emulsion paste;
(4) cut and mix:
The fish that accurately takes by weighing after thawing is put into cutmixer for rotten 80 parts, adds to cut behind 0.15 part of phosphate (sodium pyrophosphate: sodium phosphate trimer=2:1, mass ratio) to mix 2min; Adding 100 parts of emulsion pastes cuts and mixes 2min; Add 5 portions of salt, 5 parts of dietary fibers, 6 portions of white granulated sugars, 0.6 portion of monosodium glutamate and 2.2 parts of flavoring essences and cut and mix 6min, add 12 portions of garlics and 4 parts of good show conditions of strand and cut and mix 1min, add 60 portions of converted starches at last; Want when adding converted starch slowly to add uniformly, in order to avoid caking; Fine and smooth shinny after slurry is fully cut and mixed, granular sensation is arranged, temperature is controlled at below 10 ℃ and gets final product;
(5) moulding:
To join the type of processing in the fish-meat ball making machine through the slurry that rolls after mixing, the control slurry temperature can not be higher than 10 ℃;
(6) boiling:
The fish ball of moulding is placed on boiling in the poach groove, and the temperature in the poach groove is controlled at 90 ℃, digestion time 5min;
(7) quick-frozen:
Fish ball after the boiling is cooled off (being cooled to about 15 ℃ of central temperatures) in relatively drier environment; Freeze fish ball to central temperature through freeze tunnel again and reach below-15 ℃; The freeze tunnel temperature is controlled at below-30 ℃, and freeze-off time is 30min, gets said fish ball.
(8) quantitative package:
The fish ball that quick-frozen is good is examined title, packs, is sealed, and electric sealing machine seals, and sealing temperature is about 200 ℃.With packaged fish ball vanning, the name of an article of carton, date want and inner packing is consistent, and carton does not have breakage, and label is clear.
(9) warehouse-in.
Embodiment 2
A kind of fish ball is obtained by what comprise the steps to prepare:
(1) raw material thaws:
Selection meets rotten, the show condition of fish of hygienic requirements; The processing of thawing of fish is rotten, show condition; The thawing room temperature is controlled between-18 ± 2 ℃, requires room ventilation good, and thawing time is 24 hours; The central temperature rotten to fish, show condition of thawing can get into next procedure in the time of 0 ℃, require smell, color and luster all normal;
(2) Minced Steak:
Show condition after thawing is made through the meat grinder strand, and the sieve plate correct in strict accordance with process choice twists system, and the axle cutter of meat grinder, sieve plate are installed firm, and the show condition that twisted is graininess, color and luster is normal, and temperature is 0 ℃ after the strand system;
(3) preparation emulsion paste:
25 parts of soybean protein isolates and 85 parts of water are fully stirred process emulsion paste;
(4) cut and mix:
The fish that accurately takes by weighing after thawing is put into cutmixer for rotten 90 parts, adds to cut behind 0.2 part of phosphate (sodium pyrophosphate: sodium phosphate trimer=2:1, mass ratio) to mix 2min; Adding 100 parts of emulsion pastes cuts and mixes 2min; Add 5.5 portions of salt, 6 parts of dietary fibers, 5.5 portions of white granulated sugars, 0.65 portion of monosodium glutamate and 2.5 parts of flavoring essences and cut and mix 6min, add 14 portions of garlics and 5 parts of good show conditions of strand and cut and mix 1min, add 65 portions of converted starches at last; Want when adding converted starch slowly to add uniformly, in order to avoid caking; Fine and smooth shinny after slurry is fully cut and mixed, granular sensation is arranged, temperature is controlled at below 10 ℃ and gets final product;
(5) moulding:
To join the type of processing in the fish-meat ball making machine through the slurry that rolls after mixing, the control slurry temperature can not be higher than 10 ℃;
(6) boiling:
The fish ball of moulding is placed on boiling in the poach groove, and the temperature in the poach groove is controlled at 90 ℃, digestion time 5min;
(7) quick-frozen:
Fish ball after the boiling is cooled off (being cooled to about 15 ℃ of central temperatures) in relatively drier environment; Freeze fish ball to central temperature through freeze tunnel again and reach below-15 ℃; The freeze tunnel temperature is controlled at below-30 ℃, and freeze-off time is 30min, gets said fish ball.
(8) quantitative package:
The fish ball that quick-frozen is good is examined title, packs, is sealed, and electric sealing machine seals, and sealing temperature is about 200 ℃.With packaged fish ball vanning, the name of an article of carton, date want and inner packing is consistent, and carton does not have breakage, and label is clear.
(9) warehouse-in.
More than preferred embodiment of the present invention is specified, but said content is merely preferred embodiment of the present invention, can not be considered to be used to limit practical range of the present invention.All equalizations of doing according to application range of the present invention change and improve etc., all should still belong within the patent covering scope of the present invention.
Claims (6)
1. dietary fiber fish ball, it is characterized in that: the raw material by comprising following parts by weight is processed:
Fish is rotten: 80-100 part, show condition: 3-5 part, converted starch: 50-70 part, dietary fiber: 4-6 part, emulsion paste: 80-100 part, phosphate: 0.1-0.25 part, garlic: 10-15 part, salt: 5-6 part, white granulated sugar: 5-6 part and flavor enhancement: 2.5-3.5 part;
Said emulsifying agent is pressed quality proportioning soybean protein isolate: water=1: (3-4), preferred 1:4 prepares.
2. dietary fiber fish ball according to claim 1 is characterized in that: said flavor enhancement contains the raw material of following parts by weight: monosodium glutamate: 0.5-0.8 part and flavoring essence: 1.8-2.7 part.
3. dietary fiber fish ball according to claim 1 and 2 is characterized in that: said phosphate is one or more in sodium phosphate trimer, sodium pyrophosphate or the calgon.
4. a method for preparing each described dietary fiber fish ball of claim 1-3 is characterized in that: comprise the steps:
(1) raw material thaws:
Processings of thawing of fish is rotten, show condition, the thawing room temperature is controlled between-18 ± 2 ℃, and thawing time is at 18-24 hour, thaws to the central temperature of fish gruel, show condition can get into next procedure-2 to 4 ℃ the time, requires smell, color and luster all normal;
(2) Minced Steak:
Show condition after thawing is made through the meat grinder strand, and the show condition that twisted is graininess, color and luster is normal, and strand system back temperature is controlled at-1 to 4 ℃;
(3) preparation emulsion paste:
Soybean protein isolate and water fully stirred process emulsion paste;
(4) cut and mix:
Cutmixer is put in fish gruel after will thawing by said proportioning, adds to cut behind the phosphate to mix 1-3min, adds emulsion paste and cuts and mix 1-2min; Adding salt, dietary fiber, white granulated sugar and flavor enhancement are cut and are mixed 5-8min; The adding garlic is cut with the good show condition of strand and mixes 1-2min, adds converted starch at last, and exquisiteness was shinny after slurry was fully cut and mixed; Granular sensation is arranged, and temperature is controlled at below 10 ℃ and gets final product;
(5) moulding:
To join the type of processing in the fish-meat ball making machine through the slurry that rolls after mixing, the control slurry temperature can not be higher than 10 ℃;
(6) boiling:
The fish ball of moulding is placed on boiling in the poach groove, and the temperature in the poach groove is controlled at 85 ℃-95 ℃, digestion time 5-10min;
(7) quick-frozen:
Fish ball after the boiling is cooled off, freeze fish ball to central temperature through freeze tunnel and reach below-15 ℃, the freeze tunnel temperature is controlled at below-30 ℃, and freeze-off time is 30-50min, said fish ball.
5. method according to claim 4 is characterized in that:
During step (1) raw material thawed, thawing time was at 24 hours, and the central temperature rotten to fish, show condition of thawing can get into next procedure in the time of 0 ℃;
In step (2) Minced Steak, strand system back temperature is 0 ℃;
During step (4) is cut and mixed, add to cut behind the phosphate and mix 2min, add emulsion paste and cut and mix 2min, add salt, dietary fiber and flavor enhancement and cut and mix 6min, add garlic and cut with the good show condition of strand and mix 1min;
In step (6) boiling, the temperature in the poach groove is controlled at 90 ℃, digestion time 5min;
In step (7) quick-frozen, freeze-off time is 30min.
6. according to claim 4 or 5 described methods, it is characterized in that: said phosphate is one or more in sodium phosphate trimer, sodium pyrophosphate or the calgon.
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| CN103040025A (en) * | 2013-01-23 | 2013-04-17 | 通威股份有限公司 | Fish ball and preparation method thereof |
| CN103876199A (en) * | 2014-04-09 | 2014-06-25 | 青岛博之源生物技术有限公司 | Preparation method of novel compound nutritional fish balls |
| CN103907970A (en) * | 2014-04-30 | 2014-07-09 | 毛献萍 | Whitebait meat balls |
| CN104000230A (en) * | 2014-04-09 | 2014-08-27 | 青岛博之源生物技术有限公司 | Health care fish ball with an anti-aging function and preparing method of health care fish ball |
| CN105166999A (en) * | 2015-10-09 | 2015-12-23 | 潮州市华祖工贸有限公司 | Production method of instant minced fish product |
| CN105614754A (en) * | 2016-03-30 | 2016-06-01 | 福建农林大学 | Millet oat fish ball and processing method thereof |
| CN106307188A (en) * | 2016-09-18 | 2017-01-11 | 浙江渔夫食品有限公司 | Preparing method of fish ball |
| CN106387716A (en) * | 2016-09-18 | 2017-02-15 | 浙江渔夫食品有限公司 | Making method of fish sausages |
| CN107439988A (en) * | 2017-07-10 | 2017-12-08 | 山东商业职业技术学院 | A kind of beef dumplings rich in dietary fiber and preparation method thereof |
| CN109247496A (en) * | 2018-08-08 | 2019-01-22 | 中国计量大学 | A kind of black fungus dietary fiber fish ball and preparation method |
| CN111011764A (en) * | 2019-12-03 | 2020-04-17 | 河北农业大学 | Preparation method of fish balls rich in dietary fibers |
| CN111557416A (en) * | 2020-04-08 | 2020-08-21 | 上海海洋大学 | barley-Ruoye fish preserved fruit and preparation method thereof |
| CN111920019A (en) * | 2020-08-17 | 2020-11-13 | 德清唯信食品有限公司 | Fish ball emulsification production process and production device |
| CN114009715A (en) * | 2021-11-16 | 2022-02-08 | 上海交通大学 | Food protein modifier and application thereof in improving quality of fish balls |
| CN114831282A (en) * | 2022-04-27 | 2022-08-02 | 广州浩林创亿食品有限公司 | Formula for increasing weight of abalone and processing technology |
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103040025A (en) * | 2013-01-23 | 2013-04-17 | 通威股份有限公司 | Fish ball and preparation method thereof |
| CN103876199A (en) * | 2014-04-09 | 2014-06-25 | 青岛博之源生物技术有限公司 | Preparation method of novel compound nutritional fish balls |
| CN104000230A (en) * | 2014-04-09 | 2014-08-27 | 青岛博之源生物技术有限公司 | Health care fish ball with an anti-aging function and preparing method of health care fish ball |
| CN103907970A (en) * | 2014-04-30 | 2014-07-09 | 毛献萍 | Whitebait meat balls |
| CN105166999A (en) * | 2015-10-09 | 2015-12-23 | 潮州市华祖工贸有限公司 | Production method of instant minced fish product |
| CN105614754A (en) * | 2016-03-30 | 2016-06-01 | 福建农林大学 | Millet oat fish ball and processing method thereof |
| CN106307188A (en) * | 2016-09-18 | 2017-01-11 | 浙江渔夫食品有限公司 | Preparing method of fish ball |
| CN106387716A (en) * | 2016-09-18 | 2017-02-15 | 浙江渔夫食品有限公司 | Making method of fish sausages |
| CN107439988A (en) * | 2017-07-10 | 2017-12-08 | 山东商业职业技术学院 | A kind of beef dumplings rich in dietary fiber and preparation method thereof |
| CN109247496A (en) * | 2018-08-08 | 2019-01-22 | 中国计量大学 | A kind of black fungus dietary fiber fish ball and preparation method |
| CN109247496B (en) * | 2018-08-08 | 2022-04-15 | 中国计量大学 | Black fungus dietary fiber fish ball and preparation method thereof |
| CN111011764A (en) * | 2019-12-03 | 2020-04-17 | 河北农业大学 | Preparation method of fish balls rich in dietary fibers |
| CN111557416A (en) * | 2020-04-08 | 2020-08-21 | 上海海洋大学 | barley-Ruoye fish preserved fruit and preparation method thereof |
| CN111920019A (en) * | 2020-08-17 | 2020-11-13 | 德清唯信食品有限公司 | Fish ball emulsification production process and production device |
| CN114009715A (en) * | 2021-11-16 | 2022-02-08 | 上海交通大学 | Food protein modifier and application thereof in improving quality of fish balls |
| CN114831282A (en) * | 2022-04-27 | 2022-08-02 | 广州浩林创亿食品有限公司 | Formula for increasing weight of abalone and processing technology |
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Denomination of invention: Dietary fiber fish ball and its preparation method Effective date of registration: 20221130 Granted publication date: 20140108 Pledgee: Bank of Beijing Limited by Share Ltd. Tianjin branch Pledgor: TIANJIN KUANDA AQUATIC FOOD CO.,LTD. Registration number: Y2022980024412 |