CN104432246A - Fermented crocodile fish ball with mushroom and preparation method of fermented crocodile fish ball with mushroom - Google Patents

Fermented crocodile fish ball with mushroom and preparation method of fermented crocodile fish ball with mushroom Download PDF

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Publication number
CN104432246A
CN104432246A CN201410815861.5A CN201410815861A CN104432246A CN 104432246 A CN104432246 A CN 104432246A CN 201410815861 A CN201410815861 A CN 201410815861A CN 104432246 A CN104432246 A CN 104432246A
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CN
China
Prior art keywords
parts
mushroom
fermented
juice
fish
Prior art date
Application number
CN201410815861.5A
Other languages
Chinese (zh)
Inventor
李超
陈尚龙
王乃馨
戴晓娟
陈丹
崔珏
刘辉
耿中华
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徐州工程学院
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Priority to CN201410815861.5A priority Critical patent/CN104432246A/en
Publication of CN104432246A publication Critical patent/CN104432246A/en

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065Microorganisms
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00Edible extracts or preparations of fungi; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/15Bulgaricus
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2240/00Streptococcus, lactococcus
    • A23Y2240/75Thermophilus

Abstract

The invention discloses a fermented crocodile fish ball with mushroom and a preparation method of the fermented crocodile fish ball with the mushroom, and belongs to the field of meat product processing. The fermented crocodile fish ball with the mushroom is characterized by being prepared from the following raw materials in parts by weight: 60-80 parts of crocodile meat, 8-10 parts of mushroom powder, 2-4 parts of corn starch, 10-14 parts of egg white, 0.6-0.9 part of table salt, 1.6-2.4 parts of ginger juice, 2.5-3.5 parts of spring onion juice, 0.15-0.25 part of white granulated sugar, 0.15-0.25 part of aginomoto, 1-2 parts of a leavening agent and a proper amount of ice water. The fermented crocodile fish ball with the mushroom is prepared by the steps of pickling, chopping, pelleting, fermenting, boiling and cooling. With the crocodile meat as a main raw material, the fermented crocodile fish ball with the mushroom is abundant in nutrient, convenient to eat and easy to store; direct vat complex bifidobacterium, lactobacillus bulgaricus and streptococcus thermophilus leavening agents are selected in the processing process; the effects of producing acid and inhibiting bacteria can be achieved; and the product is unique in flavor.

Description

A kind of fermentation Xiang Gu Ge fish ball and preparation method thereof

Technical field

The invention belongs to field of meat product processing, specifically a kind of fermentation Xiang Gu Ge fish ball and preparation method thereof.

Background technology

Ge fish, SILURIFORMES Chang section Pelteobagrus.Have another name called Pelteobagrus fulvidraco, yellow cheek fish etc., be widely distributed in each Pacific Ocean, Eastern China water system.Containing 17.8 grams, protein in every 100 grams, 2.7 grams, fat, 7.1 grams, carbohydrate, the mineral matters such as calcium, phosphorus, potassium, sodium.Its nature and flavor: sweet, flat, micro-poison.There is diuresis, consumer edema, the effect such as to dispel the wind, sober up.Suitable cirrhotic ascites, nephritic dropsy, beriberi oedema and nutritional edema person eat; Suitable children's's acne rash initial stage eats.The research of domestic and international Dui Ge fish focuses mostly at Analysis of Nutritive Composition, nutritive value relatively or evaluate, and still rarely has report at present to its processing.

Burger is with livestock meat, animality aquatic products etc. for primary raw material, adds the auxiliary material such as water, starch, through rubbing, pickling or do not pickle, emulsification (cut and mix or stir), shaping, shortening or the not spherical shape product made of the technique such as shortening, cooling.At present in the making of burger, be major ingredient mainly with pork greatly, kind is relative with taste single, has been not suitable with the requirement that modern pursues multiple tastes.

Summary of the invention

The object of this invention is to provide a kind of fermentation Xiang Gu Ge fish ball and preparation method thereof.

For achieving the above object, the present invention adopts following technical scheme: each raw material and mass fraction: Ge thereof oppress 60 ~ 80 parts, mushroom powder 8 ~ 10 parts, cornstarch 2 ~ 4 parts, 10 ~ 14 parts, egg white, salt 0.6 ~ 0.9 part, ginger juice 1.6 ~ 2.4 parts, 2.5 ~ 3.5 parts, spring onion juice, white granulated sugar 0.15 ~ 0.25 part, monosodium glutamate 0.15 ~ 0.25 part, leavening 1 ~ 2 part, frozen water be appropriate; Jian Kang Ge fish selected by the Suo Shu Ge flesh of fish, scales, head, internal organ, adopts to adopt meat mode by hand, rejects bone and thorn, cleaned up by meat, can not remain blood stains and tunica albuginea with cold water; Described ginger juice or spring onion juice use two-layer filtered through gauze after selecting fresh ginger or spring onion to squeeze the juice; Described leavening selects direct putting type compound Bifidobacterium, lactobacillus bulgaricus and streptococcus thermophilus fermentation agent.

Concrete preparation method: Shou Xian the Ge flesh of fish is twisted into meat stuffing, again add part frozen water, salt evenly after pickle; Then mushroom powder, cornstarch, egg white, ginger juice, spring onion juice, white granulated sugar, monosodium glutamate, leavening and frozen water are joined in the meat stuffing pickled, cut and mix to evenly; Last pill, fermentation, poach and cooling, must ferment Xiang Gu Ge fish ball; Described pickling places 6 ~ 24h under 0 ~ 4 DEG C of condition; Describedly cut that to mix be under 0 ~ 10 DEG C of condition, mix 5 ~ 10min to evenly; Described pill is extruded into the burger that diameter is about 2cm; Described fermentation is ferment at constant temperature 2 ~ 3h under condition meat stuffing being in 30 ~ 34 DEG C; Described poach be burger is shaping after put into the boiling water of 100 DEG C, boiling 6 ~ 10min, treats that burger is bubbled through the water column, pulls out and drain away the water; Described cooling at room temperature cools 1 ~ 2h, then at 0 ~ 4 DEG C of cooling 2 ~ 3h, last less than-18 DEG C refrigerations.

Owing to have employed above technical scheme, the present invention has the following advantages:

1, the Shi Yi Ge flesh of fish of the present invention is primary raw material, nutritious, instant and be easy to storage;

2, work in-process selects direct putting type compound Bifidobacterium, lactobacillus bulgaricus and streptococcus thermophilus fermentation agent, not only serves and produces the antibacterial effect of acid, and product special flavour can be made unique.

Detailed description of the invention

embodiment 1:

Each raw material and mass fraction: Ge thereof oppress 600g, mushroom powder 100g, cornstarch 40g, egg white 120g, salt 6g, ginger juice 16g, spring onion juice 25g, white granulated sugar 1.5g, monosodium glutamate 2g, leavening 20g, frozen water are appropriate; Jian Kang Ge fish selected by the Suo Shu Ge flesh of fish, scales, head, internal organ, adopts to adopt meat mode by hand, rejects bone and thorn, cleaned up by meat, can not remain blood stains and tunica albuginea with cold water; Described ginger juice or spring onion juice use two-layer filtered through gauze after selecting fresh ginger or spring onion to squeeze the juice; Described leavening selects direct putting type compound Bifidobacterium, lactobacillus bulgaricus and streptococcus thermophilus fermentation agent.

Concrete preparation method: Shou Xian the Ge flesh of fish is twisted into meat stuffing, again add part frozen water, salt evenly after pickle; Then mushroom powder, cornstarch, egg white, ginger juice, spring onion juice, white granulated sugar, monosodium glutamate, leavening and frozen water are joined in the meat stuffing pickled, cut and mix to evenly; Last pill, fermentation, poach and cooling, must ferment Xiang Gu Ge fish ball; Described pickling places 15h under 2 DEG C of conditions; Describedly cut that to mix be under 10 DEG C of conditions, mix 10min to evenly; Described pill is extruded into the burger that diameter is about 2cm; Described fermentation is ferment at constant temperature 3h under condition meat stuffing being in 34 DEG C; Described poach be burger is shaping after put into the boiling water of 100 DEG C, boiling 7min, treats that burger is bubbled through the water column, pulls out and drain away the water; Described cooling at room temperature cools 2h, then at 2 DEG C of cooling 2h, last less than-18 DEG C refrigerations.

embodiment 2:

Each raw material and mass fraction: Ge thereof oppress 800g, mushroom powder 90g, cornstarch 30g, egg white 100g, salt 9g, ginger juice 24g, spring onion juice 35g, white granulated sugar 2.5g, monosodium glutamate 1.5g, leavening 10g, frozen water are appropriate; Jian Kang Ge fish selected by the Suo Shu Ge flesh of fish, scales, head, internal organ, adopts to adopt meat mode by hand, rejects bone and thorn, cleaned up by meat, can not remain blood stains and tunica albuginea with cold water; Described ginger juice or spring onion juice use two-layer filtered through gauze after selecting fresh ginger or spring onion to squeeze the juice; Described leavening selects direct putting type compound Bifidobacterium, lactobacillus bulgaricus and streptococcus thermophilus fermentation agent.

Concrete preparation method: Shou Xian the Ge flesh of fish is twisted into meat stuffing, again add part frozen water, salt evenly after pickle; Then mushroom powder, cornstarch, egg white, ginger juice, spring onion juice, white granulated sugar, monosodium glutamate, leavening and frozen water are joined in the meat stuffing pickled, cut and mix to evenly; Last pill, fermentation, poach and cooling, must ferment Xiang Gu Ge fish ball; Described pickling places 6h under 4 DEG C of conditions; Describedly cut that to mix be under 6 DEG C of conditions, mix 8min to evenly; Described pill is extruded into the burger that diameter is about 2cm; Described fermentation is ferment at constant temperature 2.5h under condition meat stuffing being in 30 DEG C; Described poach be burger is shaping after put into the boiling water of 100 DEG C, boiling 8min, treats that burger is bubbled through the water column, pulls out and drain away the water; Described cooling at room temperature cools 1.5h, then at 4 DEG C of cooling 2.5h, last less than-18 DEG C refrigerations.

embodiment 3:

Each raw material and mass fraction: Ge thereof oppress 700g, mushroom powder 80g, cornstarch 20g, egg white 140g, salt 8g, ginger juice 18g, spring onion juice 30g, white granulated sugar 2g, monosodium glutamate 2.5g, leavening 15g, frozen water are appropriate; Jian Kang Ge fish selected by the Suo Shu Ge flesh of fish, scales, head, internal organ, adopts to adopt meat mode by hand, rejects bone and thorn, cleaned up by meat, can not remain blood stains and tunica albuginea with cold water; Described ginger juice or spring onion juice use two-layer filtered through gauze after selecting fresh ginger or spring onion to squeeze the juice; Described leavening selects direct putting type compound Bifidobacterium, lactobacillus bulgaricus and streptococcus thermophilus fermentation agent.

Concrete preparation method: Shou Xian the Ge flesh of fish is twisted into meat stuffing, again add part frozen water, salt evenly after pickle; Then mushroom powder, cornstarch, egg white, ginger juice, spring onion juice, white granulated sugar, monosodium glutamate, leavening and frozen water are joined in the meat stuffing pickled, cut and mix to evenly; Last pill, fermentation, poach and cooling, must ferment Xiang Gu Ge fish ball; Described pickling places 24h under 0 DEG C of condition; Describedly cut that to mix be under 4 DEG C of conditions, mix 5min to evenly; Described pill is extruded into the burger that diameter is about 2cm; Described fermentation is ferment at constant temperature 2h under condition meat stuffing being in 32 DEG C; Described poach be burger is shaping after put into the boiling water of 100 DEG C, boiling 6min, treats that burger is bubbled through the water column, pulls out and drain away the water; Described cooling at room temperature cools 1h, then at 0 DEG C of cooling 3h, last less than-18 DEG C refrigerations.

Claims (2)

1. ferment a fragrant mushroom Ge fish ball, and its feature is being: each raw material and mass fraction thereof: the Ge flesh of fish 60 ~ 80 parts, mushroom powder 8 ~ 10 parts, cornstarch 2 ~ 4 parts, 10 ~ 14 parts, egg white, salt 0.6 ~ 0.9 part, ginger juice 1.6 ~ 2.4 parts, 2.5 ~ 3.5 parts, spring onion juice, white granulated sugar 0.15 ~ 0.25 part, monosodium glutamate 0.15 ~ 0.25 part, leavening 1 ~ 2 part, frozen water are appropriate; Jian Kang Ge fish selected by the Suo Shu Ge flesh of fish, scales, head, internal organ, adopts to adopt meat mode by hand, rejects bone and thorn, cleaned up by meat, can not remain blood stains and tunica albuginea with cold water; Described ginger juice or spring onion juice use two-layer filtered through gauze after selecting fresh ginger or spring onion to squeeze the juice; Described leavening selects direct putting type compound Bifidobacterium, lactobacillus bulgaricus and streptococcus thermophilus fermentation agent.
2. concrete preparation method: Shou Xian the Ge flesh of fish is twisted into meat stuffing, again add part frozen water, salt evenly after pickle; Then mushroom powder, cornstarch, egg white, ginger juice, spring onion juice, white granulated sugar, monosodium glutamate, leavening and frozen water are joined in the meat stuffing pickled, cut and mix to evenly; Last pill, fermentation, poach and cooling, must ferment Xiang Gu Ge fish ball; Described pickling places 6 ~ 24h under 0 ~ 4 DEG C of condition; Describedly cut that to mix be under 0 ~ 10 DEG C of condition, mix 5 ~ 10min to evenly; Described pill is extruded into the burger that diameter is about 2cm; Described fermentation is ferment at constant temperature 2 ~ 3h under condition meat stuffing being in 30 ~ 34 DEG C; Described poach be burger is shaping after put into the boiling water of 100 DEG C, boiling 6 ~ 10min, treats that burger is bubbled through the water column, pulls out and drain away the water; Described cooling at room temperature cools 1 ~ 2h, then at 0 ~ 4 DEG C of cooling 2 ~ 3h, last less than-18 DEG C refrigerations.
CN201410815861.5A 2014-12-25 2014-12-25 Fermented crocodile fish ball with mushroom and preparation method of fermented crocodile fish ball with mushroom CN104432246A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104757510A (en) * 2015-04-09 2015-07-08 徐州工程学院 Oxidation-resisting type yellow-head catfish meat sauce and making method thereof
CN106343403A (en) * 2016-08-30 2017-01-25 李伟基 Packet heart fish ball and preparing method thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1864549A (en) * 2006-06-16 2006-11-22 哈尔滨商业大学 A method for preparing fermented meat cake or meat ball
CN101485473A (en) * 2009-01-20 2009-07-22 湘潭大学 Fish meat emulsion fermented with mixed bacteria based on lactobacillus and preparation method thereof
CN103519244A (en) * 2013-10-26 2014-01-22 贺州学院 Pelteobagrus fulvidraco fish ball food
CN104432228A (en) * 2014-11-13 2015-03-25 福建农林大学 Processing method for improving gelation ability of shrimp flesh balls

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1864549A (en) * 2006-06-16 2006-11-22 哈尔滨商业大学 A method for preparing fermented meat cake or meat ball
CN101485473A (en) * 2009-01-20 2009-07-22 湘潭大学 Fish meat emulsion fermented with mixed bacteria based on lactobacillus and preparation method thereof
CN103519244A (en) * 2013-10-26 2014-01-22 贺州学院 Pelteobagrus fulvidraco fish ball food
CN104432228A (en) * 2014-11-13 2015-03-25 福建农林大学 Processing method for improving gelation ability of shrimp flesh balls

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104757510A (en) * 2015-04-09 2015-07-08 徐州工程学院 Oxidation-resisting type yellow-head catfish meat sauce and making method thereof
CN106343403A (en) * 2016-08-30 2017-01-25 李伟基 Packet heart fish ball and preparing method thereof

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Application publication date: 20150325