CN103689678A - Preparation method of octopus balls - Google Patents
Preparation method of octopus balls Download PDFInfo
- Publication number
- CN103689678A CN103689678A CN201310754929.9A CN201310754929A CN103689678A CN 103689678 A CN103689678 A CN 103689678A CN 201310754929 A CN201310754929 A CN 201310754929A CN 103689678 A CN103689678 A CN 103689678A
- Authority
- CN
- China
- Prior art keywords
- octopus
- ball
- preparation
- mix
- foot
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 241000238413 Octopus Species 0.000 title claims abstract description 151
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 239000002245 particle Substances 0.000 claims abstract description 55
- 239000002131 composite material Substances 0.000 claims abstract description 37
- 238000002156 mixing Methods 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 16
- 229920002472 Starch Polymers 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 12
- 235000019698 starch Nutrition 0.000 claims abstract description 12
- 239000008107 starch Substances 0.000 claims abstract description 12
- 230000008569 process Effects 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 8
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 8
- 239000010452 phosphate Substances 0.000 claims abstract description 8
- 235000013599 spices Nutrition 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 5
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 5
- 241000251468 Actinopterygii Species 0.000 claims description 27
- 239000004570 mortar (masonry) Substances 0.000 claims description 26
- 239000000203 mixture Substances 0.000 claims description 23
- 239000002002 slurry Substances 0.000 claims description 13
- 238000005520 cutting process Methods 0.000 claims description 10
- 210000003205 muscle Anatomy 0.000 claims description 8
- 230000011218 segmentation Effects 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 229920000881 Modified starch Polymers 0.000 claims description 4
- 239000004368 Modified starch Substances 0.000 claims description 4
- 235000019426 modified starch Nutrition 0.000 claims description 4
- 230000035807 sensation Effects 0.000 claims description 4
- 238000004513 sizing Methods 0.000 claims description 4
- 108010073771 Soybean Proteins Proteins 0.000 claims description 3
- 238000005469 granulation Methods 0.000 claims description 3
- 230000003179 granulation Effects 0.000 claims description 3
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 3
- 239000001488 sodium phosphate Substances 0.000 claims description 3
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 3
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 3
- 235000019710 soybean protein Nutrition 0.000 claims description 3
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 3
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 3
- 239000013638 trimer Substances 0.000 claims description 3
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 3
- 229920002261 Corn starch Polymers 0.000 claims description 2
- 108010068370 Glutens Proteins 0.000 claims description 2
- 102000004407 Lactalbumin Human genes 0.000 claims description 2
- 108090000942 Lactalbumin Proteins 0.000 claims description 2
- 240000003183 Manihot esculenta Species 0.000 claims description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 2
- 239000008120 corn starch Substances 0.000 claims description 2
- 229940099112 cornstarch Drugs 0.000 claims description 2
- 235000021312 gluten Nutrition 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract description 2
- 238000007710 freezing Methods 0.000 abstract description 2
- 230000008014 freezing Effects 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 102000008934 Muscle Proteins Human genes 0.000 abstract 1
- 108010074084 Muscle Proteins Proteins 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 17
- 239000003205 fragrance Substances 0.000 description 17
- 235000019634 flavors Nutrition 0.000 description 16
- 235000019465 surimi Nutrition 0.000 description 16
- 150000001875 compounds Chemical class 0.000 description 13
- 238000011156 evaluation Methods 0.000 description 12
- 239000002932 luster Substances 0.000 description 9
- 210000000697 sensory organ Anatomy 0.000 description 9
- 238000012360 testing method Methods 0.000 description 9
- 238000012545 processing Methods 0.000 description 7
- 238000005516 engineering process Methods 0.000 description 6
- 235000013372 meat Nutrition 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 230000008859 change Effects 0.000 description 5
- 230000001276 controlling effect Effects 0.000 description 4
- PFRGXCVKLLPLIP-UHFFFAOYSA-N diallyl disulfide Chemical compound C=CCSSCC=C PFRGXCVKLLPLIP-UHFFFAOYSA-N 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 230000006872 improvement Effects 0.000 description 4
- 239000010813 municipal solid waste Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- -1 salt ion Chemical class 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 235000019615 sensations Nutrition 0.000 description 3
- WQADWIOXOXRPLN-UHFFFAOYSA-N 1,3-dithiane Chemical compound C1CSCSC1 WQADWIOXOXRPLN-UHFFFAOYSA-N 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 2
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- XNZOTQPMYMCTBZ-UHFFFAOYSA-N allyl methyl disulfide Chemical compound CSSCC=C XNZOTQPMYMCTBZ-UHFFFAOYSA-N 0.000 description 2
- VQLYBLABXAHUDN-UHFFFAOYSA-N bis(4-fluorophenyl)-methyl-(1,2,4-triazol-1-ylmethyl)silane;methyl n-(1h-benzimidazol-2-yl)carbamate Chemical compound C1=CC=C2NC(NC(=O)OC)=NC2=C1.C=1C=C(F)C=CC=1[Si](C=1C=CC(F)=CC=1)(C)CN1C=NC=N1 VQLYBLABXAHUDN-UHFFFAOYSA-N 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 239000004567 concrete Substances 0.000 description 2
- ALVPFGSHPUPROW-UHFFFAOYSA-N dipropyl disulfide Chemical compound CCCSSCCC ALVPFGSHPUPROW-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229940093503 ethyl maltol Drugs 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- VNFYMAPAENTMMO-UHFFFAOYSA-N 5-chloro-2-methylquinoline Chemical compound ClC1=CC=CC2=NC(C)=CC=C21 VNFYMAPAENTMMO-UHFFFAOYSA-N 0.000 description 1
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241000712522 Amphioctopus fangsiao Species 0.000 description 1
- 206010006326 Breath odour Diseases 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- 241000442132 Lactarius lactarius Species 0.000 description 1
- 241000237852 Mollusca Species 0.000 description 1
- 241000238415 Octopodidae Species 0.000 description 1
- 241000047760 Octopus variabilis Species 0.000 description 1
- 241000238414 Octopus vulgaris Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 241000607768 Shigella Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 241000607272 Vibrio parahaemolyticus Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 229940008075 allyl sulfide Drugs 0.000 description 1
- 150000008126 allyl sulfides Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 238000005056 compaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 238000012009 microbiological test Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000001931 piper nigrum l. white Substances 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 210000000707 wrist Anatomy 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method of octopus balls. The preparation method comprises the following steps: (1), chopping stock: firstly adding composite phosphate into semi-thawed frozen minced fillet for chopping, then adding starch, non-muscle proteins, white granulated sugar, monosodium glutamate and spices for chopping, adding icy water in the chopping process for regulating moisture of the composite stock to 60%-75%; (2), material mixing: adding fresh octopus foot particles into the uniformly chopped composite stock for carrying out material mixing to obtain composite stock containing the octopus foot particles; and (3), forming, curing and cooling: preparing the composite stock containing the octopus foot particles into particle pellet-shaped octopus balls, curing and shaping the octopus balls by cooking in water and heating for 20 minutes-40 minutes at 90 DEG C-100 DEG C, soaking in icy water for 8 minutes-12 minutes to realize quick cooling, and drying the surface of the quickly-cooled octopus balls with cold air, and carrying out quick freezing and packaging.
Description
Technical field
The invention belongs to Frozen Prepared Food manufacture field, relate to a kind of preparation method of octopus ball, be specially the octopus ball, particularly its processing and fabricating method that utilize octopus foot and the rotten produced with combination of fish to there is strong fragrance.
Background technology
Octopus (Octopus), claims again octopus, stone inhale or hope tide, belongs to Mollusca, Cephalopoda, Octopodida, Octopodidae.Octopus health is short oval, cryptomere, and a metastomium has eight contractile peduncles, and interbrachial membrane is connected, has two row without ambulacra on wrist.Octopus all has distribution in a China coastal fishing ground, and the fish phase is 3～May of spring and 9～November of autumn, comprises long octopus (Octopus variabilis), short octopus (Octopus ocellatus) and true octopus (Octopus vulgaris) etc.Octopus meat is plump, mouthfeel is solid and contain the nutrients such as abundant taurine, mineral matter, is deeply subject to Southeast Asia consumers welcomed, belongs to medium-to-high grade raw materials of marine products.At present, octopus is mainly fresh sale, freeze product the roughing such as sells and pickles, and the rice product that flour, starch and a small amount of octopus meat grain make as raw material of take is also comparatively general.But fresh octopus exists that the fresh-keeping difficulty of keep-alive is large, storage property is poor, the raw materials of marine products characteristic such as perishable under room temperature, and its market price and process technology defect have also affected exploitation, the production and selling of octopus product to a certain extent.
Compound surimi product belongs to Frozen Prepared Food, is in processing of aquatic products industry, to develop one of sub-industry faster.Compound surimi product can keep the distinctive nutritional labeling of raw material and flavor characteristic preferably, and can expand and sell for multiple products such as chafing dish material, ODEN, instant balls.By the octopus foot of relative low price, for compound surimi product processing, be a kind of high-valued processing and utilization mode of octopus muscle.But the technology of the compound surimi product processing technology of octopus local flavor and sufficient with octopus in fish rotten produced with combination Luzhou-flavor octopus ball is not reported.
The preparation flow of existing compound surimi product for mix cut mix, moulding heating, frozen-pack.Make, produce comparatively tradition of the compound surimi product that obtains, its local flavor is comparatively light or slightly with aquatic products fishy smell.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of preparation method of octopus ball, octopus meat is applied to the making of compound surimi product, and the octopus ball that processing is obtained has strong fragrance and is uniformly distributed resilient octopus meat grain.
In order to solve the problems of the technologies described above, the invention provides a kind of preparation method of octopus ball, comprise the following steps:
Following part is weight portion;
1), slurry is cut and is mixed:
First in the frozen minced fillets after 100 part half thaws, add 0.2～0.5 part of composite phosphate to cut and mix 2～5min, then add 2～3 portions of edible salts to cut and mix 4～6min, thereby obtain thickness, without the rotten slurry of fish of granular sensation;
In the rotten slurry of described fish, add 5～20 parts of starch, 5～10 parts of non-muscle proteinoid, 2～3 portions of white granulated sugars, 1～2 portion of monosodium glutamate and 1～5 part of spice, obtain composite mortar; Described composite mortar is carried out to cutting of 5～15min and mix, thereby in cutting the process of mixing, add frozen water to regulate moisture to 60～75% of composite mortar, must cut and mix uniform composite mortar;
2), mixing of materials:
To cutting of step 1) gained, mix in uniform composite mortar and add 10～20 parts of fresh octopus foot particles, carry out the mixing of materials of 2～5min, must be containing the composite mortar of octopus foot particle;
The particle diameter of described fresh octopus foot particle is 5～15mm;
3), moulding, slaking, cooling:
By the octopus ball of the composite mortar granulation ball shape containing octopus foot particle; 90～100 ℃ of hot water bath 20～40min make octopus ball slaking sizing; Thereby then in frozen water, flooding 8～12min realizes cooling fast;
Quick cooled octopus ball dries up the laggard scanning frequency of surface moisture with cold wind and freezes and pack.
Improvement as the preparation method of octopus ball of the present invention:
Described composite phosphate is that sodium phosphate trimer and sodium pyrophosphate mix the mixture of gained according to the weight ratio of 0.5～3:1.
Further improvement as the preparation method of octopus ball of the present invention:
Described starch is at least a kind in ative starch or modified starch;
Described ative starch is farina, tapioca or cornstarch;
Described modified starch is Ultra Tex 2.
Further improvement as the preparation method of octopus ball of the present invention:
Described non-muscle proteinoid is at least a kind in soybean protein isolate, lactalbumin, Gluten and albumen.
Further improvement as the preparation method of octopus ball of the present invention:
Described fresh octopus foot particle is that the artificial or mechanical segmentation of fresh octopus foot channel, chopping obtain, and particle diameter is 5～15mm.
In the present invention, frozen minced fillets can be selected the frozen minced fillets of A～AAA level; Spice is the conventional material of surimi product, comprises that garlic solvent, garlic end, onion are last, ginger powder, ginger juice, white pepper powder etc.
In the present invention, be first fresh octopus foot is carried out to artificial or mechanical segmentation, chopping, thus the particle diameter of controlling octopus foot particle in 5～15mm, the excessive or too small octopus foot particle of particle diameter is all unfavorable for the making of octopus ball.The excessive octopus foot particle of particle diameter can affect the rotten protein gel of fish of composite mortar maturation stage, and then the octopus ball gel strength that causes making to obtain is lower slightly.The too small octopus foot particle of particle diameter is conducive to promote the whole gel strength of octopus ball, but make the octopus ball obtaining, obviously lacks granular sensation and the tough and tensile mouthfeel that octopus foot particle brings.
In the present invention, the slurry that first carries out the frozen minced fillets described in step 1) is cut and is mixed, and then adds fresh octopus foot particle carry out step 2 again) described mixing of materials is one of critical process of the present invention.The frozen minced fillets that will partly thaw of step 1) adds composite phosphate and edible salt to cut to mix, make the salt soluble protein in fish gruel, under salt ion effect, stripping occur, and becomes the fish slurry that is rich in stickiness; And then add starch, non-muscle proteinoid, white granulated sugar, monosodium glutamate and spice to cut to mix, in cutting the process of mixing, add appropriate frozen water can guarantee composite mortar temperature lower than 10 ℃ and to have regulated composite mortar moisture be 60～75.To cut and mix uniform composite mortar and be placed in batch mixer or beater, add through shredding pretreated fresh octopus foot particle, thereby batch mixing can discharging carry out follow-up step 3) after mixing.
In the present invention, by the composite mortar (being the rotten slurry of compound fish) that is evenly distributed with octopus foot particle with the even complete ball of various ball forming machines or the Individual Size that is made by handwork.Adopt " one-step method " hot water bath (90～100 ℃, be preferably 95 ℃, 20～40min) to make octopus ball slaking sizing.Octopus ball after slaking moulding is flooded to 10min with cooling fast in frozen water, and cold wind (10～15 ℃) dries up the laggard scanning frequency of product surface moisture and freezes (30～-20 ℃), metal detection, packing, warehouse-in.
The octopus ball of making by the present invention, its organoleptic quality, sanitary standard and shelf-life are all far onlapped the related request that closes surimi product.
According to GB/T10132-2005 surimi product sanitary standard, get 20.0g octopus ball sample under available light, by methods such as range estimation, trial test, feels, check the sense organs such as its color and luster, flavour and smell, elasticity.Sensory evaluation method is introduced as follows: by 10 trainees that are familiar with aquatic flavor, form sensory evaluation group, octopus ball sample is placed in to 40 ℃ of water-bath 30min, by sensory evaluation standard, the sense organ color and luster of octopus ball sample, whole tight ness rating, elastic qualities, degree of giving off a strong fragrance are carried out to sensory evaluation, the clear water of usining when different octopus ball samples are evaluated is gargled as interval.Concrete sensory evaluation standard is in Table 1.
Table 1 octopus ball sensory evaluation standard
Color and luster aspect, the minced fish gel part whiteness of octopus ball of the present invention is higher, is mixed with the octopus foot particle of more white and brown, is different from the compound fish ball of ordinary white fish ball or single color and luster, makes product of the present invention have higher outward appearance identification.First cut the special process of mixing compound fish slurry, the fresh octopus foot of rear mixing particle, finally adding thermal maturation, make the degree of adhesion of octopus foot particle and minced fish gel better, do not occur octopus foot particle separated, obscission from minced fish gel.Therefore aspect matter structure, the minced fish gel of octopus ball partly has suitable elasticity, and octopus foot particulate fraction mouthfeel is tough and tensile, chew strength, and octopus ball integral body has the peculiar mouthfeel of surimi product and octopus muscle concurrently.Aspect local flavor, octopus ball flavour is delicious, salinity is moderate, and the strong fragrance with super common surimi product far away, does not have the faint fishy smell of fish gruel, its fragrance is mainly derived from the volatile flavor component that octopus foot particle and spice produce in heating maturing process.
Aspect food safety and hygiene standard, according to GB/T4789.20 method, octopus ball is carried out to Micro biological Tests.In GB/T10132-2005 surimi product sanitary standard, non-instant series products total plate count index is≤5 * 104(CFU/g), coliform index is≤450(MPN/100g); By the present invention, make the octopus ball product of acquisition, actual measurement total plate count is only 2.3 * 103(CFU/g), survey coliform quantity < 30(MPN/100g), and pathogenic bacteria (salmonella, staphylococcus aureus, vibrio parahemolyticus, Shigella) do not detect.After testing, the percentage of water loss of octopus ball is only 0.01%, well below the percentage of water loss in frozen fish meat industry standard SC/T3701-2003 limit the quantity of (6%); In octopus ball, compound phosphoric acid salt content is only 1.3(g/kg), the phosphate in GB/T2760-2011 limit the quantity of (5.0g/kg).Aspect the shelf-life, under conventional-18 ℃ of freezing states, to preserve, transport, sell, the octopus ball shelf-life of making by the present invention, the octopus ball after long-term cold storage still had strong fragrance when the cooking is edible more than 12 months.Reasonably formula Design and process innovation are the important sources of the present invention's contained positive effect aspect food safety and hygiene standard.
The unique volatile flavor component being had with HS-SPME-gas chromatography-mass spectrography technical Analysis octopus ball provided by the invention, its TIC as shown in Figure 1.
In sum, the present invention is by the octopus foot of relative low price for compound surimi product processing, and the octopus ball of made is distributed with the octopus foot particle that mouthfeel is tough and tensile, and the octopus ball of final gained does not have fishlike smell, and has strong fragrance; Therefore can obtain liking of consumer.
Accompanying drawing explanation
Below in conjunction with accompanying drawing, the specific embodiment of the present invention is described in further detail.
Fig. 1 is TIC.
Remarks explanation: only main volatile flavor components is marked in figure, all the other volatile flavors form also to the certain contribution of the whole local flavor existence of octopus ball.
The specific embodiment
In order to make object of the present invention, technical scheme, good effect clearer, by following embodiment, the present invention is further elaborated.Below for the description of specific embodiments only for explaining the present invention, do not limit the present invention.
The preparation method of embodiment 1, a kind of octopus ball, carry out successively following steps:
Following part is weight portion;
1), slurry is cut and is mixed:
First in the frozen minced fillets after 1kg partly thaws (A level trash fish is rotten), add 5g composite phosphate (by sodium phosphate trimer: sodium pyrophosphate=3: 1 mass ratio is obtained by mixing) cut and mix 3min, then add 20g edible salt to cut and mix 5min, thereby obtain thickness, without the rotten slurry of fish of granular sensation;
In the rotten slurry of described fish, add 50g potato ative starch, 50g Ultra Tex 2,50g soybean protein isolate, 20g white granulated sugar, 10g monosodium glutamate and 35g spice, obtain composite mortar; Described composite mortar is carried out to 10min and cut and mix at a high speed, thereby in cutting the process of mixing, add frozen water to regulate composite mortar moisture to 75%, must cut and mix uniform composite mortar;
2), mixing of materials:
Fresh octopus foot is carried out to mechanical segmentation, chopping, and the particle diameter of controlling octopus foot particle is 7～13mm; Obtain fresh octopus foot particle.
To cutting of step 1) gained, mix in uniform composite mortar and add the fresh octopus foot of 200g particle, carry out 5min mixing of materials, must be containing the composite mortar of octopus foot particle;
3), moulding, slaking, cooling:
By the octopus ball of the composite mortar granulation ball shape containing octopus foot particle; 95 ℃ of hot water bath 30min make octopus ball slaking sizing; Thereby then in frozen water, flooding 10min realizes cooling fast;
Quick cooled octopus ball freezes (that is ,-30～-20 ℃), metal detection, packing, warehouse-in with drying up the laggard scanning frequency of surface moisture with cold wind (10～15 ℃).
The octopus ball of as stated above the present embodiment 1 being made detects.After testing, the evaluation result of the sense organ color and luster of octopus ball, whole tight ness rating, elastic qualities, degree of giving off a strong fragrance is " excellent ".And this octopus ball has tough and tensile chew characteristics, mouthfeel is good.
The octopus ball that the present embodiment 1 is made carries out the detection of volatile flavor substance, and testing result as shown in Figure 1.
In Fig. 1, different chromatographic peaks represent different volatile flavor substances.Through NIST system retrieval, determine each main volatile flavor components kind, in the octopus ball of making by the present invention, mainly contain ethyl maltol, diallyl disulphide, Diallytrisin, allyl methyl disulfide, allyl sulfide, diallyl disulphide, dipropyl disulfide, allyl sulfides, 1,3-dithiane etc., wherein multiple sulfur-containing compound is the chief component composition of the strong fragrance of octopus ball, and ethyl maltol is given the muscle fragrance not having in fresh octopus foot particle and raw raw fish meat paste state.Meanwhile, the fishlike smell volatile ingredient in surimi product (fertilizer by using various aldehyde compound) content is also extremely low, fails octopus ball main body local flavor to play a leading role.This be mainly by new additives of the present invention and technique successfully sheltered frozen minced fillets itself with faint bad breath, can make octopus ball prepared by the present invention not like the consumer group of fishlike smell to be accepted by more, for octopus higher value application and the progress of compound surimi product process technology, have important practical significance.
Comparative example 1, with respect to embodiment 1, do following change:
Fresh octopus foot is carried out to mechanical segmentation, chopping, and the particle diameter of controlling octopus foot particle is 2～4mm; Obtain fresh octopus foot particle.
All the other contents are equal to embodiment 1.
After testing, the evaluation result of the sense organ color and luster of octopus ball, whole tight ness rating, elastic qualities, degree of giving off a strong fragrance is " excellent ".But this octopus ball does not have tough and tensile chew characteristics, so mouthfeel is not good.This is mainly that the pretreated difference of octopus foot causes octopus foot particle too in small, broken bits caused.
Comparative example 2, with respect to embodiment 1, do following change:
Fresh octopus foot is carried out to mechanical segmentation, chopping, and the particle diameter of controlling octopus foot particle is 16～25mm; Obtain fresh octopus foot particle.
All the other contents are equal to embodiment 1.
After testing, the sense organ lustre index of this octopus ball and degree of giving off a strong fragrance index are still " excellent ", but whole tight ness rating index and elastic qualities index are only " good ".In addition, because the excessive octopus ball monnolithic case degree of irregularity that causes of octopus foot particle increases, thereby affect attractive in appearance.
Embodiment 2, with respect to embodiment 1, do following change:
By 200g, make the weight of fresh octopus foot particle into 100g; All the other contents are equal to embodiment 1.
After testing, the whole sense organ color and luster aspect of this octopus ball, the overall whiteness of the present embodiment octopus ball sample is apparently higher than embodiment 1 sample, but the white of being mixed with, brown octopus foot particle are slightly less than embodiment 1 sample, are assessed as " good ".The reduction of octopus foot particle addition simultaneously increases the gel strength of the whole matter structure of octopus ball to some extent, and whole tight ness rating index and elastic qualities index evaluation are " excellent ".But the degree of giving off a strong fragrance of the present embodiment sample is significantly lower than embodiment 1 sample, and degree of giving off a strong fragrance index evaluation is " good ", make the present invention require the product performance reaching to be reduced.
Embodiment 3, with respect to embodiment 1, do following change:
By the gruel of A level trash fish, make frozen minced fillets the gruel of into AAA level trash fish, all the other contents are equal to embodiment 1.
After testing, the sense organ color and luster of this octopus ball, degree of giving off a strong fragrance, sanitary standard etc. are all approximate with embodiment 1, and its sense organ lustre index is that " excellent ", whole tight ness rating index are that " excellent ", elastic qualities index are that " excellent ", degree of giving off a strong fragrance index are " excellent ".High-grade frozen minced fillets significantly promotes the gel strength of the whole matter structure of octopus ball.Concrete mensuration known, the gel strength value of octopus ball is promoted to 390～450g * cm of embodiment 3 by 200～280g * cm of embodiment 1, and in embodiment 3 samples, between octopus foot particle and minced fish gel, combination is more tight, be high compaction state, this is also one of visualize of increasing of sample gel strength.This is mainly by due to frozen minced fillets grade difference used, but is using A level frozen minced fillets can make product quality reach outstanding; And high-grade frozen minced fillets cost of material is also higher, improving product cost significantly during use.
Comparative example 3, with respect to embodiment 1, do following change:
Cancellation step 2);
Together with after frozen minced fillets (A level trash fish is rotten) after the fresh octopus foot of 200g is partly thawed with 1kg merges, carrying out cutting as shown in step 1) mixes;
All the other contents are equal to embodiment 1.
After testing, the evaluation result of the sense organ color and luster of octopus ball, whole tight ness rating, elastic qualities is " excellent "; But the evaluation result of degree of giving off a strong fragrance is only " good ", and there is no tough and tensile chew characteristics, so mouthfeel is not good.
Finally, it is also to be noted that, what more than enumerate is only several specific embodiments of the present invention.Obviously, the invention is not restricted to above embodiment, can also have many distortion.All distortion that those of ordinary skill in the art can directly derive or associate from content disclosed by the invention, all should think protection scope of the present invention.
Claims (5)
1. the preparation method of octopus ball, is characterized in that comprising the following steps:
Following part is weight portion;
1), slurry is cut and is mixed:
First in the frozen minced fillets after 100 part half thaws, add 0.2～0.5 part of composite phosphate to cut and mix 2～5min, then add 2～3 portions of edible salts to cut and mix 4～6min, thereby obtain thickness, without the rotten slurry of fish of granular sensation;
In the rotten slurry of described fish, add 5～20 parts of starch, 5～10 parts of non-muscle proteinoid, 2～3 portions of white granulated sugars, 1～2 portion of monosodium glutamate and 1～5 part of spice, obtain composite mortar; Described composite mortar is carried out to cutting of 5～15min and mix, thereby in cutting the process of mixing, add frozen water to regulate moisture to 60～75% of composite mortar, must cut and mix uniform composite mortar;
2), mixing of materials:
To cutting of step 1) gained, mix in uniform composite mortar and add 10～20 parts of fresh octopus foot particles, carry out the mixing of materials of 2～5min, must be containing the composite mortar of octopus foot particle;
The particle diameter of described fresh octopus foot particle is 5～15mm;
3), moulding, slaking, cooling:
By the octopus ball of the composite mortar granulation ball shape containing octopus foot particle; 90～100 ℃ of hot water bath 20～40min make octopus ball slaking sizing; Thereby then in frozen water, flooding 8～12min realizes cooling fast;
Quick cooled octopus ball dries up the laggard scanning frequency of surface moisture with cold wind and freezes and pack.
2. the preparation method of octopus ball according to claim 1, is characterized in that:
Described composite phosphate is that sodium phosphate trimer and sodium pyrophosphate mix the mixture of gained according to the weight ratio of 0.5～3:1.
3. the preparation method of octopus ball according to claim 2, is characterized in that:
Described starch is at least a kind in ative starch or modified starch;
Described ative starch is farina, tapioca or cornstarch;
Described modified starch is Ultra Tex 2.
4. according to the preparation method of the octopus ball described in claim 2 or 3, it is characterized in that:
Described non-muscle proteinoid is at least a kind in soybean protein isolate, lactalbumin, Gluten and albumen.
5. the preparation method of octopus ball according to claim 4, is characterized in that:
Described fresh octopus foot particle is that the artificial or mechanical segmentation of fresh octopus foot channel, chopping obtain, and particle diameter is 5～15mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310754929.9A CN103689678B (en) | 2013-12-31 | 2013-12-31 | Preparation method of octopus balls |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310754929.9A CN103689678B (en) | 2013-12-31 | 2013-12-31 | Preparation method of octopus balls |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103689678A true CN103689678A (en) | 2014-04-02 |
| CN103689678B CN103689678B (en) | 2015-04-15 |
Family
ID=50351466
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310754929.9A Active CN103689678B (en) | 2013-12-31 | 2013-12-31 | Preparation method of octopus balls |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103689678B (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187831A (en) * | 2014-09-12 | 2014-12-10 | 三统万福（青岛）食品有限公司 | Preparation method of Oden (mix Japanese hotchpotch) |
| CN105595234A (en) * | 2016-02-29 | 2016-05-25 | 大连工业大学 | Making method for squid-flavored food |
| CN106722392A (en) * | 2016-12-15 | 2017-05-31 | 丹东益霖食品有限责任公司 | A kind of seafood rolls into a ball youngster and its processing method |
| CN107927625A (en) * | 2017-12-27 | 2018-04-20 | 北海玖嘉久食品有限公司 | Packet octopus surimi product and preparation method thereof |
| CN108936418A (en) * | 2018-07-04 | 2018-12-07 | 集美大学 | A kind of processing method of octopus ball |
| CN111165753A (en) * | 2020-03-13 | 2020-05-19 | 荣成市广益水产食品有限公司 | Fish ball and production process thereof |
| CN111406908A (en) * | 2020-04-02 | 2020-07-14 | 上海海洋大学 | Preparation method of cheese fish ball instant food |
| 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 |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1923051A (en) * | 2006-09-13 | 2007-03-07 | 浙江工商大学 | Processing method of Peruvian calamary head, foot and ear |
| CN101496617A (en) * | 2009-03-10 | 2009-08-05 | 周黎明 | Ice temperature gas regulation fresh-keeping water-cooking minced fish octopus bolus ball |
| CN301513509S (en) * | 2010-11-10 | 2011-04-13 | 厦门华顺民生食品有限公司 | Packaging bag (octopus balls) |
| CN102511846A (en) * | 2011-12-27 | 2012-06-27 | 泰祥集团技术开发有限公司 | Octopus ball and preparation method thereof |
| CN103431449A (en) * | 2013-04-11 | 2013-12-11 | 浙江工商大学 | Preparation method of composite fish mince product added with low-value shrimp mince |
-
2013
- 2013-12-31 CN CN201310754929.9A patent/CN103689678B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1923051A (en) * | 2006-09-13 | 2007-03-07 | 浙江工商大学 | Processing method of Peruvian calamary head, foot and ear |
| CN101496617A (en) * | 2009-03-10 | 2009-08-05 | 周黎明 | Ice temperature gas regulation fresh-keeping water-cooking minced fish octopus bolus ball |
| CN301513509S (en) * | 2010-11-10 | 2011-04-13 | 厦门华顺民生食品有限公司 | Packaging bag (octopus balls) |
| CN102511846A (en) * | 2011-12-27 | 2012-06-27 | 泰祥集团技术开发有限公司 | Octopus ball and preparation method thereof |
| CN103431449A (en) * | 2013-04-11 | 2013-12-11 | 浙江工商大学 | Preparation method of composite fish mince product added with low-value shrimp mince |
Non-Patent Citations (1)
| Title |
|---|
| （明）宋诩: "《宋氏养生部（饮食部分）》", 31 October 1989, 中国商业出版社, article "糖香", pages: 213 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187831A (en) * | 2014-09-12 | 2014-12-10 | 三统万福（青岛）食品有限公司 | Preparation method of Oden (mix Japanese hotchpotch) |
| CN105595234A (en) * | 2016-02-29 | 2016-05-25 | 大连工业大学 | Making method for squid-flavored food |
| CN106722392A (en) * | 2016-12-15 | 2017-05-31 | 丹东益霖食品有限责任公司 | A kind of seafood rolls into a ball youngster and its processing method |
| CN107927625A (en) * | 2017-12-27 | 2018-04-20 | 北海玖嘉久食品有限公司 | Packet octopus surimi product and preparation method thereof |
| CN107927625B (en) * | 2017-12-27 | 2021-04-02 | 北海玖嘉久食品有限公司 | Octopus surimi product with stuffing and preparation method thereof |
| CN108936418A (en) * | 2018-07-04 | 2018-12-07 | 集美大学 | A kind of processing method of octopus ball |
| CN111165753A (en) * | 2020-03-13 | 2020-05-19 | 荣成市广益水产食品有限公司 | Fish ball and production process thereof |
| CN111406908A (en) * | 2020-04-02 | 2020-07-14 | 上海海洋大学 | Preparation method of cheese fish ball instant food |
| 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 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103689678B (en) | 2015-04-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103689678B (en) | Preparation method of octopus balls | |
| CN102068008B (en) | Smoked and cooked sausage and preparation method thereof | |
| CN101861992B (en) | Method for improving gelling performance of minced Tilapia mossambica products | |
| CN103404909B (en) | Processing method of euphausia superb flavor composite shrimp mince products | |
| CN103431449B (en) | Preparation method of composite fish mince product added with low-value shrimp mince | |
| CN109674028B (en) | Novel compound thickener for minced fillet product | |
| CN107484976A (en) | A kind of snowflake chicken stick and preparation method thereof | |
| CN101756264B (en) | Zhangde fu nutritious pork meat patties | |
| CN107242454B (en) | Wrapping powder for frozen pre-fried food, frozen pre-fried food and preparation method of wrapping powder | |
| CN108464460A (en) | A kind of krill shrimp is slided and preparation method thereof | |
| CN105559032A (en) | Special compound modified starch for quick-frozen fish balls | |
| CN104957670A (en) | Fish skin ham sausage preparation method using ictalurus punctatus skin | |
| CN103829269A (en) | Western-style chicken granule preparation method | |
| KR100262556B1 (en) | Method for preparing noodle | |
| Famurewa et al. | Effect of different drying methods on the physicochemical characteristics of cassava flour (“pupuru”) | |
| CN102232402B (en) | Corn pizza and preparation method thereof | |
| CN109549077A (en) | A kind of manufacture craft of fast food dumpling | |
| CN108902796A (en) | A kind of krill-white leg Shrimp is sliding and preparation method thereof | |
| KR101021246B1 (en) | Manufacturing method of salted tripe of skates | |
| CN107319322A (en) | A kind of breakage-proof rice hamburger | |
| KR100610996B1 (en) | Preparation Method of Assorting Mixtures for Boiled Rice from Boiled-Dried Anchovy, Mushrooms, Sea Vegetables, Vegetables and Kimch | |
| KR19980020387A (en) | Manufacturing method of vacuum freeze dried kimchi spice block | |
| CN111000156A (en) | Frozen glutinous rice lotus root pork balls and making method thereof | |
| KR100381722B1 (en) | Fish-based vermicelli and process for manufacturing the same | |
| CN104304962A (en) | Wrapping flour for fried meat and processing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |