CN104413454A - Weever ball and production method thereof - Google Patents
Weever ball and production method thereof Download PDFInfo
- Publication number
- CN104413454A CN104413454A CN201310372511.1A CN201310372511A CN104413454A CN 104413454 A CN104413454 A CN 104413454A CN 201310372511 A CN201310372511 A CN 201310372511A CN 104413454 A CN104413454 A CN 104413454A
- Authority
- CN
- China
- Prior art keywords
- gram
- perch
- weevers
- ball
- fish
- 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.)
- Pending
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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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a weever ball and a production method thereof which belong to the field of food processing. In order to solve the above problems, the production method is composed of the following steps: selecting weevers, removing the scales, the heads and viscera and the fishbones of the weevers, rinsing and smashing the treated weevers and filling the smashed weevers into a tank, mixing the smashed weevers with other ingredients, stirring the mixed materials evenly, placing the materials into a template, drying and stereotyping, vacuum packaging, autoclaving and statically drying the mixed weevers and thereby obtaining the finished products. The production method has a reasonable and simple manufacturing process, can save energy, is free of preservatives and artificial coloring, can maintain a variety of nutrients of the weevers, and thus the weever balls have a delicate meat and a delicious taste, are easy to store and are nourishing food for all ages.
Description
Technical field
The present invention relates to a kind of fish ball food made from perch and preparation method, belong to food processing field.
Background technology
Spanish mackerel: occupy upper strata, trip speed is fast, happiness living food, its meat exquisiteness, delicious flavour, nutritious, every hundred portions of flesh of fish containing 19 parts, protein, fatty 2.5 parts.The praise having " there is francolin river deer on mountain, nautical mile Spanish mackerel silvery pomfret " among the people.In addition, Spanish mackerel also has refreshes oneself and health care is waited for a long time food therapy function, normal food is to treatment anaemia, early ageing, malnutritive, the disease such as puerperal asthenia and neurasthenia has certain auxiliary curative effect, but it should not be preserved for a long time for fresh goods, so perch is processed into fish ball, fish cake is a kind of manufacturing process that people preserve for a long time perch and eat, supply various half-finished fish ball in the market, its local flavor is different, because many fish balls wherein add nonnutritive colloid, as fish ball adds fish glue, make the meat of fish ball coarse, firmly, always, and color and luster is dim, taste is not delicious.
Summary of the invention
The object of this invention is to provide a kind of preservative free and additive, be both conducive to the long-time storage of perch, do not destroy again natural taste and the nutritive value of perch, be suitable for a kind of fish ball food made with perch produced in batches.
In order to solve the problem, the technical solution adopted in the present invention is: preferred primary raw material is perch; Auxiliary material is refined salt, natural flavor, egg, chickens' extract, white sugar, cooking wine, sweet potato starch, shallot-ginger oil, shallot-ginger water, the auxiliary material contained in above-mentioned every 500 grams of perch meat forms by following percentage by weight: refined salt 20-30 gram, natural flavor 5-10 gram, egg 30-50 gram, chickens' extract 3-5 gram, white sugar 5-10 gram, cooking wine 10-20 gram, sweet potato starch 15-30 gram, shallot-ginger oil 25-50 gram, shallot-ginger water 400-500 gram, described major ingredient and described auxiliary material are uniformly mixed into fine and soft shape.
The step of its preparation method is as follows: choosing perch is raw material, go through select materials-scale-decaptitating dirty-pick out in fish bony spur-cutability flushing-tank filling pulverize-to be blended into-to prepare burden to mix-be blended into and stir-insert template-freeze settled-boil-cool-vacuum packaging-autoclaving-static dry finished product.
The invention has the beneficial effects as follows:
The various nutritions that preparation method of the present invention is reasonable, technique simple, save the energy, can not keep perch containing anticorrisive agent and man-made additive, meat is fine and smooth, delicious flavour, and being convenient to store, is suitable to people of all ages nourishing food.
Detailed description of the invention
embodiment 1
Its procedure of processing is: choosing perch is raw material.
Select materials: choose without damaged, perch of rotting;
Scale: the scale scraping off fish;
Decaptitate dirty: perch decaptitates dirty removal of contamination;
Pick out fish bony spur: opened from intermediate by perch, pick out fish bony spur;
Cutability rinses: cutability is inserted in container and rinsed well with clear water;
Pulverize: by 500 grams of perch meat, insert in pulverizer and pulverize, add the shallot-ginger water of 180 grams, mix and blend about 5 minutes, becomes fine and soft shape for subsequent use;
Batching mix and blend: fresh fish is inserted in mixer and stir along a direction, stir while divide to add several times and be blended into natural flavor 10 grams, shallot-ginger water 220 grams, cooking wine 20 grams, refined salt 25 grams, white sugar 10 grams, chickens' extract 5 grams, sweet potato starch 30 grams, egg 50 grams, vegetable oil 40 grams, mixing stirs to thick muddy flesh, seasoning in static 40 minutes.
Insert template: load pill in shaping mould by being stirred to thick muddy flesh;
Freeze settled: by described fish ball subzero 7 degree sizings in freezing 1 hour;
Boil: fish ball being inserted temperature is in the pot of 90-100 DEG C, and time 10-15 minute boils;
Cooling: load container after normal temperature cooling;
Vacuum packaging: carry out vacuum packaging in desinfection chamber;
Autoclaving: fish ball after vacuum packaging to be inserted in autoclaving case sterilizing 20 minutes;
Static dry finished product: the goods of taking-up put into air natural drying 3 hours, get product.
Claims (4)
1. perch ball and preparation method thereof, is characterized in that: primary raw material is perch; Auxiliary material is refined salt, natural flavor, egg, chickens' extract, white sugar, cooking wine, sweet potato starch, shallot-ginger oil, shallot-ginger water, and described major ingredient and described auxiliary material uniformly admixture become fine and soft shape.
2. according to claim 1, a kind of perch ball and preparation method thereof, is characterized in that the auxiliary material contained in every 500 grams of perch meat forms by following percentage by weight: refined salt 20-30 gram, natural flavor 5-10 gram, egg 30-50 gram, chickens' extract 3-5 gram, white sugar 5-10 gram, cooking wine 10-20 gram, sweet potato starch 15-30 gram, vegetable oil 25-50 gram, shallot-ginger water 400-500 gram.
3. according to claim 1,2, a kind of perch ball and preparation method thereof, is characterized in that: described perch is cunner fish or sheepshead fish one wherein.
4. according to claim 1,2, a kind of perch ball and preparation method thereof, it is characterized in that making step is as follows: choosing perch is raw material, go through select materials-scale-decaptitating dirty-pick out in fish bony spur-cutability flushing-tank filling pulverize-batching mixes-stir-be blended into-stir-inserts template-freeze settled-boil-cool-vacuum packaging-autoclaving-static dry finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310372511.1A CN104413454A (en) | 2013-08-25 | 2013-08-25 | Weever ball and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310372511.1A CN104413454A (en) | 2013-08-25 | 2013-08-25 | Weever ball and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104413454A true CN104413454A (en) | 2015-03-18 |
Family
ID=52964385
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310372511.1A Pending CN104413454A (en) | 2013-08-25 | 2013-08-25 | Weever ball and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104413454A (en) |
-
2013
- 2013-08-25 CN CN201310372511.1A patent/CN104413454A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150318 |