CN103120326A - Processing method of seafood fish balls - Google Patents
Processing method of seafood fish balls Download PDFInfo
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- CN103120326A CN103120326A CN2011103682507A CN201110368250A CN103120326A CN 103120326 A CN103120326 A CN 103120326A CN 2011103682507 A CN2011103682507 A CN 2011103682507A CN 201110368250 A CN201110368250 A CN 201110368250A CN 103120326 A CN103120326 A CN 103120326A
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Abstract
The invention relates to the technical field of food processing, in particular to a processing method of seafood fish balls. The method includes: (1), cleaning materials; (2), cutting celery and chufa into sizes of mung beans, and cutting water-swollen edible fungus into grains; (3), processing and mincing shrimp fresh, crab meat, scallop meat and fish to minced meat; (4), mixing ingredients in step (2) with 2 grams of salt evenly, enveloping with a gauze and squeezing out part of water for standby; (5), placing the ingredients in the step (3) and the step (4) into a clean container, adding and mixing evenly Artemisia songarica schrenk glue, egg white, sugar, salt, ground pepper and sesame oil, staying for 15-30 minutes, and then making into pill-shaped balls by machine or by hand; and finally (6), placing the ingredients in step (5) into boiling soup to be cooked thoroughly, fishing out to be filtered and cooled, sterilizing and packaging to obtain the finish products. The seafood fish balls are great in taste, delicious in flavor and sufficient in ingredients, and have no additives.
Description
Technical field
The present invention relates to a kind of technical field of food processing, specifically a kind of processing method of seafood fish ball.
Background technology
Fish ball is tradition name point, also " water-bindered pill ", and ancient times claims " fish ball floats ".Fish ball is the traditional food that Foochow, the south of Fujian Province, Guangzhou one band is often cooked.Because its delicious flavour is not fed up with eating more, can make the dessert batching, can make soup again, be the indispensable seafood delights delicacies of coastal people.The fish ball of selling in the market lacks mouthfeel, smell bad, materials are not enough, contain certain edible additive, healthy influential to the people.
Summary of the invention
The purpose of this invention is to provide that a kind of mouthfeel is refreshing, taste is good, materials are sufficient, does not contain the seafood fish ball of edible additive.
The technical solution used in the present invention is,
A kind of processing method of seafood fish ball, described raw material consists of: shrimp 250-500 gram, crab meat 250-500 gram, dried scallop meat 100-200 gram, fish 450-600 gram, celery 250-500 gram, water chestnut 250-500 gram, water-swollen auricularia 100-150 gram, Artemisia Glue 15-20 gram, albumen 50-100 gram, sugared 3-6 gram, salt 4-7 gram, pepper powder 3-6 gram, sesame oil 5-8 gram, upper soup 1000-1500 gram.
Say further, described processing method is:
(1) material is cleaned;
(2) celery, water chestnut are cut into particulate as mung bean, water-swollen auricularia is cut into particle;
(3) with shrimp, crab meat, dried scallop meat, fish, after treatment, stir into minced meat;
(4) (2) are mixed thoroughly with the salt of 2 grams, pack tightly extruding part moisture content with gauze, standby;
(5) clean container is put in (3), (4), add Artemisia Glue, albumen, sugar, salt, pepper powder, sesame oil all to stir evenly, treated after stirring evenly 15-30 minute, then with machine or the manual pill shape that breaks into;
(6) (5) are put into the upper soup that boils and boil, pull out drainage dry in the air cool, sterilization, packing in finished product.
The present invention adds multiple seafood minced meat, adds especially the auricularia auriculajudae grain again, makes the mouthfeel of fish ball strengthen, and makes fish ball have mouthfeel refreshing, delicious.
The specific embodiment
The present invention is further described with the following Examples.
Embodiment 1, a kind of processing method of seafood fish ball, described raw material consists of: shrimp 375 grams, crab meat 375 grams, dried scallop meat 150 grams, fish 525 grams, celery 375 grams, water chestnut 375 grams, water-swollen auricularia 125 grams, Artemisia Glue 17.5 grams, protein 75 gram, sugared 4.5 grams, salt 5.5 grams, pepper powder 4.5 grams, sesame oil 6.5 grams, upper soup 1250 grams; Described processing method is:
(1) material is cleaned;
(2) celery, water chestnut are cut into particulate as mung bean, water-swollen auricularia is cut into particle;
(3) with shrimp, crab meat, dried scallop meat, fish, after treatment, stir into minced meat;
(4) (2) are mixed thoroughly with the salt of 2 grams, pack tightly extruding part moisture content with gauze, standby;
(5) clean container is put in (3), (4), add Artemisia Glue, albumen, sugar, salt, pepper powder, sesame oil all to stir evenly, treated after stirring evenly 15-30 minute, then with machine or the manual pill shape that breaks into;
(6) (5) are put into the upper soup that boils and boil, pull out drainage dry in the air cool, sterilization, packing in finished product.
Fish ball finished product of the present invention can be made the cooking methods such as poach, frying.
Claims (2)
1. the processing method of a seafood fish ball, it is characterized in that, described raw material consists of: shrimp 250-500 gram, crab meat 250-500 gram, dried scallop meat 100-200 gram, fish 450-600 gram, celery 250-500 gram, water chestnut 250-500 gram, water-swollen auricularia 100-150 gram, Artemisia Glue 15-20 gram, albumen 50-100 gram, sugared 3-6 gram, salt 4-7 gram, pepper powder 3-6 gram, sesame oil 5-8 gram, upper soup 1000-1500 gram.
2. the processing method of a kind of seafood fish ball according to claim 1, is characterized in that, described processing method is:
(1) material is cleaned;
(2) celery, water chestnut are cut into particulate as mung bean, water-swollen auricularia is cut into particle;
(3) with shrimp, crab meat, dried scallop meat, fish, after treatment, stir into minced meat;
(4) (2) are mixed thoroughly with the salt of 2 grams, pack tightly extruding part moisture content with gauze, standby;
(5) clean container is put in (3), (4), add Artemisia Glue, albumen, sugar, salt, pepper powder, sesame oil all to stir evenly, treated after stirring evenly 15-30 minute, then with machine or the manual pill shape that breaks into;
(6) (5) are put into the upper soup that boils and boil, pull out drainage dry in the air cool, sterilization, packing in finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103682507A CN103120326A (en) | 2011-11-19 | 2011-11-19 | Processing method of seafood fish balls |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103682507A CN103120326A (en) | 2011-11-19 | 2011-11-19 | Processing method of seafood fish balls |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103120326A true CN103120326A (en) | 2013-05-29 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103682507A Pending CN103120326A (en) | 2011-11-19 | 2011-11-19 | Processing method of seafood fish balls |
Country Status (1)
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| CN (1) | CN103120326A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103494256A (en) * | 2013-09-04 | 2014-01-08 | 合肥市福来多食品有限公司 | Roasted corn shrimp meat ball |
| CN104013004A (en) * | 2014-06-25 | 2014-09-03 | 山东佳士博食品有限公司 | Fresh scallop fried juicy ball and preparing method thereof |
| CN104172291A (en) * | 2014-08-08 | 2014-12-03 | 庄剑峰 | Spanish mackerel ball and preparation method thereof |
| CN107361318A (en) * | 2017-09-15 | 2017-11-21 | 东山县启昌冷冻加工有限公司 | A kind of fish ball with dampness elimination appetizing effect |
| CN107897747A (en) * | 2017-12-14 | 2018-04-13 | 安徽阜阳双宇食品科技有限公司 | A kind of frozen fish ball for possessing nourishing yin and lessening fire effect and preparation method thereof |
-
2011
- 2011-11-19 CN CN2011103682507A patent/CN103120326A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103494256A (en) * | 2013-09-04 | 2014-01-08 | 合肥市福来多食品有限公司 | Roasted corn shrimp meat ball |
| CN104013004A (en) * | 2014-06-25 | 2014-09-03 | 山东佳士博食品有限公司 | Fresh scallop fried juicy ball and preparing method thereof |
| CN104013004B (en) * | 2014-06-25 | 2016-04-06 | 山东佳士博食品有限公司 | Quick-fried juice ball of scallop and preparation method thereof |
| CN104172291A (en) * | 2014-08-08 | 2014-12-03 | 庄剑峰 | Spanish mackerel ball and preparation method thereof |
| CN107361318A (en) * | 2017-09-15 | 2017-11-21 | 东山县启昌冷冻加工有限公司 | A kind of fish ball with dampness elimination appetizing effect |
| CN107897747A (en) * | 2017-12-14 | 2018-04-13 | 安徽阜阳双宇食品科技有限公司 | A kind of frozen fish ball for possessing nourishing yin and lessening fire effect and preparation method thereof |
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| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130529 |