CN104223199A - 虾丸加工工艺 - Google Patents
虾丸加工工艺 Download PDFInfo
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Abstract
本发明公开了一种虾丸加工工艺,属于食品加工领域。解决了现有虾丸不含虾肉,营养价值低的缺陷。本发明主要由鲜虾、螃蟹、猪肉等原料组成,加工工艺包括以下步骤:(1)原料预处理;(2)虾丸心馅的制作;(3)虾丸皮馅的制作;(4)虾丸的制作。本发明加工工艺简单易操作,虾丸营养丰富,老少皆宜。
Description
技术领域
本发明涉及一种虾丸加工工艺,属于食品加工领域。
背景技术
虾营养丰富,且肉质松软,易消化,对身体虚弱以及病后需要调养的人是极好的食物;虾中含有丰富的镁,对心脏活动具有重要的调节作用,能很好的保护心血管系统,它可减少血液中胆固醇含量,防止动脉硬化,同时还能扩张冠状动脉,有利于预防高血压及心肌梗死;虾的通乳作用较强,并且富含磷、钙、对小儿、孕妇尤有补益功效;对虾体内含有的虾青素,是目前发现的最强的一种抗氧化剂,广泛用于化妆品、食品添加以及药品。螃蟹中含有蛋白质、烟碱素、维生素、脂肪、碳水化合物、铁、磷等多种营养物质,其中维生素C、维生素B1和B2的含量都是非常高的。
肉丸是一种有着悠久历史的传统食品,在20世纪80年代中后期,我国生产企业借鉴先进的加工设备和技术工艺,使肉丸的制作工艺不断得到继承和推广提升,形成一套完整的肉丸制作操作程序。肉丸是属于肉类的深加工产品,按所使用的原料分类有猪肉丸、鸡肉丸、牛肉丸、羊肉丸、鱼肉丸、虾肉丸等品种。目前,市售的虾丸并不含真正的虾肉,这些食物严格意义上叫做“仿生”食物,多半以低值鱼加工而成的鱼糜为主要原料,从形状、风味、营养上模仿天然海洋食品加工而成。仿生食品的营养价值是无法和原生海洋食品相比的,可以说差得很远。另外,由于加入的食品添加剂过多,能量很高,还有反式脂肪酸等物质,多吃无益,容易造成肥胖和器官的负担。因此,小孩老人最好不要吃,健康人群也尽量少吃。
发明内容
本发明的目的在于提供一种虾丸加工工艺,工艺简单,营养丰富。
所述的虾丸加工工艺包括以下步骤:
(1)原料预处理:
取新鲜对虾和螃蟹,清洗干净后,分别分离出虾肉和虾壳,螃蟹肉和螃蟹壳;
(2)虾丸心馅的制作:
将清洗干净的虾壳和螃蟹壳按1:0.8-1.5的质量比混合研磨粉碎得虾壳和螃蟹壳的混合粉末,将其加入到3倍于混合粉末质量的纯净水中,煮沸5-6小时,然后分别加入总液体质量2-5%的植物油、0.3-0.6%的食盐、0.8-3%五香粉,搅拌均匀后加入0.5-1%的琼脂,待琼脂融化搅拌均匀后冷却,即得虾丸心馅;
(3)虾丸皮馅的制作:
取虾肉40-50份,螃蟹肉20-30份,猪肉5-15份切碎,然后加入淀粉5-15份、姜末1-2份、葱末2-3份、食盐0.3-0.5份、植物油3-8份、五香粉0.03-0.1份,在斩拌机中高速斩拌均匀,即得虾丸皮馅;
(4)虾丸的制作:
以1-2:1的质量比取虾丸皮馅和心馅,用包心丸子机成型,杀菌包装即得虾丸。
由于虾肉和蟹肉含脂率较低,为了提高产品的口感、嫩度和弹性,在本发明中添加猪肉。
所述的猪肉,肥肉和瘦肉比为1:1。
本发明的有益效果是:
本发明不含食品添加剂,使用纯正的虾肉蟹肉,并以虾壳和螃蟹壳作为心馅,使其中的丰富的钙、磷、氨基酸等营养元素得到充分利用,是真正意义上的虾丸,营养价值极高。通过添加猪肉,使得虾丸的口感顺滑,富有弹性,营养均衡,老少皆宜。
具体实施方式
下面结合具体实施例对本发明作进一步说明。
实施例1
所述的虾丸加工工艺包括以下步骤:
(1)原料预处理:
取新鲜对虾和螃蟹,清洗干净后,分别分离出虾肉和虾壳,螃蟹肉和螃蟹壳;
(2)虾丸心馅的制作:
将清洗干净的虾壳和螃蟹壳按1:1的质量比混合研磨粉碎得虾壳和螃蟹壳的混合粉末,将其加入到3倍于混合粉末质量的纯净水中,煮沸5.5小时,然后分别加入总液体质量3%的植物油、0.4%的食盐、2%五香粉,搅拌均匀后加入0.8%的琼脂,待琼脂融化搅拌均匀后冷却,即得虾丸心馅;
(3)虾丸皮馅的制作:
取虾肉45份,螃蟹肉25份,猪肉10份切碎,然后加入淀粉10份、姜末1.5份、葱末2.5份、食盐0.4份、植物油5份、五香粉0.08份,在斩拌机中高速斩拌均匀,即得虾丸皮馅;
(4)虾丸的制作:
以1.5:1的质量比取虾丸皮馅和心馅,用包心丸子机成型,杀菌包装即得虾丸。
实施例2
所述的虾丸加工工艺包括以下步骤:
(1)原料预处理:
取新鲜对虾和螃蟹,清洗干净后,分别分离出虾肉和虾壳,螃蟹肉和螃蟹壳;
(2)虾丸心馅的制作:
将清洗干净的虾壳和螃蟹壳按1:0.8的质量比混合研磨粉碎得虾壳和螃蟹壳的混合粉末,将其加入到3倍于混合粉末质量的纯净水中,煮沸5小时,然后分别加入总液体质量2%的植物油、0.3%的食盐、0.8%五香粉,搅拌均匀后加入0.5%的琼脂,待琼脂融化搅拌均匀后冷却,即得虾丸心馅;
(3)虾丸皮馅的制作:
取虾肉40份,螃蟹肉20份,猪肉5份切碎,然后加入淀粉5份、姜末1份、葱末2份、食盐0.3份、植物油3份、五香粉0.03份,在斩拌机中高速斩拌均匀,即得虾丸皮馅;
(4)虾丸的制作:
以1:1的质量比取虾丸皮馅和心馅,用包心丸子机成型,杀菌包装即得虾丸。
实施例3
所述的虾丸加工工艺包括以下步骤:
(1)原料预处理:
取新鲜对虾和螃蟹,清洗干净后,分别分离出虾肉和虾壳,螃蟹肉和螃蟹壳;
(2)虾丸心馅的制作:
将清洗干净的虾壳和螃蟹壳按1:1.5的质量比混合研磨粉碎得虾壳和螃蟹壳的混合粉末,将其加入到3倍于混合粉末质量的纯净水中,煮沸6小时,然后分别加入总液体质量5%的植物油、0.6%的食盐、3%五香粉,搅拌均匀后加入1%的琼脂,待琼脂融化搅拌均匀后冷却,即得虾丸心馅;
(3)虾丸皮馅的制作:
取虾肉50份,螃蟹肉30份,猪肉15份切碎,然后加入淀粉15份、姜末2份、葱末3份、食盐0.5份、植物油8份、五香粉0.1份,在斩拌机中高速斩拌均匀,即得虾丸皮馅;
(4)虾丸的制作:
以2:1的质量比取虾丸皮馅和心馅,用包心丸子机成型,杀菌包装即得虾丸。
Claims (1)
1.一种虾丸加工工艺,其特征在于,包括以下步骤:
(1)原料预处理:
取新鲜对虾和螃蟹,清洗干净后,分别分离出虾肉和虾壳,螃蟹肉和螃蟹壳;
(2)虾丸心馅的制作:
将清洗干净的虾壳和螃蟹壳按1:0.8-1.5的质量比混合研磨粉碎得虾壳和螃蟹壳的混合粉末,将其加入到3倍于混合粉末质量的纯净水中,煮沸5-6小时,然后分别加入总液体质量2-5%的植物油、0.3-0.6%的食盐、0.8-3%五香粉,搅拌均匀后加入0.5-1%的琼脂,待琼脂融化搅拌均匀后冷却,即得虾丸心馅;
(3)虾丸皮馅的制作:
取虾肉40-50份,螃蟹肉20-30份,猪肉5-15份切碎,然后加入淀粉5-15份、姜末1-2份、葱末2-3份、食盐0.3-0.5份、植物油3-8份、五香粉0.03-0.1份,在斩拌机中高速斩拌均匀,即得虾丸皮馅;
(4)虾丸的制作:
以1-2:1的质量比取虾丸皮馅和心馅,用包心丸子机成型,杀菌包装即得虾丸。
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CN105104938A (zh) * | 2015-10-15 | 2015-12-02 | 南安市益鳄堂生物科技有限公司 | 一种丸子及其加工方法 |
CN111406911A (zh) * | 2020-02-17 | 2020-07-14 | 大洋世家(舟山)优品有限公司 | 一种蛋黄包心虾丸的制备方法 |
CN115024467A (zh) * | 2022-07-11 | 2022-09-09 | 宋从志 | 一种三文鱼桂圆肉丸及其制备方法 |
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CN115024467A (zh) * | 2022-07-11 | 2022-09-09 | 宋从志 | 一种三文鱼桂圆肉丸及其制备方法 |
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