CN104489764A - Kelp flatfish balls and preparation method thereof - Google Patents
Kelp flatfish balls and preparation method thereof Download PDFInfo
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- CN104489764A CN104489764A CN201410745181.0A CN201410745181A CN104489764A CN 104489764 A CN104489764 A CN 104489764A CN 201410745181 A CN201410745181 A CN 201410745181A CN 104489764 A CN104489764 A CN 104489764A
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- 241000512259 Ascophyllum nodosum Species 0.000 title claims abstract description 73
- 241000269978 Pleuronectiformes Species 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title claims abstract description 34
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 49
- 241000251468 Actinopterygii Species 0.000 claims abstract description 48
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 16
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 11
- 238000009835 boiling Methods 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 235000013372 meat Nutrition 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims description 18
- 238000001914 filtration Methods 0.000 claims description 10
- 239000011265 semifinished product Substances 0.000 claims description 10
- 241001466453 Laminaria Species 0.000 claims description 9
- 239000008188 pellet Substances 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 241000015177 Saccharina japonica Species 0.000 claims description 7
- 238000001802 infusion Methods 0.000 claims description 7
- 238000004904 shortening Methods 0.000 claims description 7
- 239000008280 blood Substances 0.000 claims description 6
- 210000004369 blood Anatomy 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 210000000683 abdominal cavity Anatomy 0.000 claims description 5
- 238000010009 beating Methods 0.000 claims description 5
- 230000009172 bursting Effects 0.000 claims description 5
- 239000012530 fluid Substances 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 210000004400 mucous membrane Anatomy 0.000 claims description 5
- 210000001519 tissue Anatomy 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 2
- 230000014759 maintenance of location Effects 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 239000003205 fragrance Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 238000009776 industrial production Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000019688 fish Nutrition 0.000 description 37
- 235000008935 nutritious Nutrition 0.000 description 5
- 235000013402 health food Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000251730 Chondrichthyes Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 241001622901 Scomberomorus commerson Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
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- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000023555 blood coagulation Effects 0.000 description 1
- CJOBVZJTOIVNNF-UHFFFAOYSA-N cadmium sulfide Chemical compound [Cd]=S CJOBVZJTOIVNNF-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229910052573 porcelain Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
Classifications
-
- 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
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to kelp flatfish balls and a preparation method thereof. The kelp flatfish balls are prepared by taking flatfish minced fillets and shredded kelps as raw materials, seasoning by using kelp juice, extruding into balls by virtue of a ball making machine, boiling in hot water, and cooling. The raw materials are easy to obtain and are scientifically matched with one another, the prepared kelp flatfish balls are rich in nutrition and unique in flavor, the blending of the fragrance of the kelp juice and the freshness and tenderness of fish meat ensures that the kelp flatfish balls are fresh and delicious, the mouthfeel of flexibility, tenderness and freshness of the kelp flatfish balls can be tasted, and the crispness, smoothness and tastiness of kelp can also be tasted. The preparation method is simple and reasonable in process, feasible in operation and suitable for industrial production.
Description
Technical field
The present invention relates to aquatic food goods, especially main laminaria flatfish ball and preparation method thereof.
Background technology
We know, fish ball is major ingredient mainly with cadmium yellow fish, Spanish mackerel, eel, little ginseng shark, minces the flesh of fish, adds appropriate ginger juice, salt, monosodium glutamate, be pounded fish mud, transfer in potato powder, be extruded into little ball after stirring evenly, and the soup that enters to boil boils.Because its delicious flavour, its look, as porcelain, is not fed up with eating more, can make dessert batching, can make soup again, is the indispensable seafood delights delicacies of coastal people.But, current fish ball deeply by the restriction preparing material, the equal high resilience of its fish ball in mouthfeel, but not crisp and refreshing.
Summary of the invention
In order to overcome fish ball of the prior art, only there is in mouthfeel elasticity and not crisp and refreshing deficiency, the invention provides that a kind of raw material is easy to get, unique flavor, nutritious, technique simple, the preparation method of the sea-tangle flatfish ball of operation feasible.
The technical solution adopted for the present invention to solve the technical problems is: a main laminaria flatfish ball, it is characterized in that: its be squeeze ball by following raw materials according, shortening forms: flatfish fish is rotten, Shredded kelp and kelp juice, wherein, the mass percent of each component is respectively: flatfish fish gruel 70 ~ 80%, Shredded kelp 10 ~ 25%, kelp juice 5 ~ 10%, and the mass percent sum of its each component is 100%; Described Shredded kelp is after Fresh Laminaria Japonica cleaning, is cut into the little filament of long 12 ~ 25mm, wide 1 ~ 3mm, is placed in the ZnCl of 150 ~ 300mg/mL of pH value 5.0
2boil color retention 5 ~ 15min in solution, pull out, clear water rinses, drain well, prepares and obtains; Described kelp juice to be added water infusion lixiviate by sea-tangle, filters, concentrated obtained inspissated juice, then add the salt seasoning of inspissated juice quality 12 ~ 18%, preparation and obtaining.
The preparation method of one main laminaria flatfish ball, is characterized in that: through following process steps:
(1) flatfish to decaptitate internal organ by flatfish fish gruel preparation, and cleans in abdominal cavity the foreign material comprising blood stains, black film with flowing water; Send into flesh separator will oppress and skin, osteodiastasis; Get and oppress rinsing repeatedly 2 ~ 4 times; The flesh of fish after rinsing is through filtering meat machine filter except the foreign body comprising tiny spur, anti-connective tissue, mucous membrane; Control flesh of fish temperature and remain on less than 10 DEG C, carry out beating process of bursting, obtained fish is rotten, for subsequent use;
(2), after Fresh Laminaria Japonica cleans by the preparation of Shredded kelp, be cut into the little filament of long 12 ~ 25mm, wide 1 ~ 3mm, be placed in the ZnCl that pH value is the 150 ~ 300mg/mL of 5.0
2boil in solution and protect look 5 ~ 15min, pull out, clear water rinses, drain well, obtained Shredded kelp, for subsequent use;
(3) sea-tangle is added the water of its quality 10 ~ 20 times by the preparation of kelp juice, and heating infusion lixiviate 1 ~ 2h, is concentrated into 1/5 ~ 1/10 of filtered fluid original volume after filtration, obtained sea-tangle inspissated juice, add the salt seasoning of sea-tangle inspissated juice quality 12 ~ 18% again, obtained kelp juice, for subsequent use;
(4) Shredded kelp that raw material mixes the obtained order fish fish gruel of weighing step (1), step (2) obtains and the kelp juice that step (3) obtains, mix according to following masses percentage: flatfish fish gruel 70 ~ 80%, Shredded kelp 10 ~ 25%, kelp juice 5 ~ 10%, the mass percent sum of its each component is 100%; Stir with mixer, obtain material, for subsequent use;
(5) material that step (4) obtains by crowded ball is sent in pellet processing machine, is squeezed into ball type, obtains fish ball semi-finished product by preset quality;
(6) fish ball semi-finished product boiling 15 ~ 30min in 80 ~ 90 DEG C of hot water of will obtaining in step (5) of shortening, pulls out, and cooling, obtains sea-tangle flatfish ball.
The present invention is that carry out seasoning with kelp juice, be squeezed into ball type through pellet processing machine, boiling in hot water, cooling forms with the gruel of flatfish fish, Shredded kelp for raw material.It adopts the rotten raw material of flatfish, and be rich in the nutritional labelings such as protein, vitamin A, vitamin D, calcium, phosphorus, potassium, especially the content of vitamin B6 is rich, and fat content is less, and the DHA be rich in can increase intelligence; The Shredded kelp raw material adopted, can prevent and treat dysthyroidism, prevents and treats hypertension and artery sclerosis, have the effect increasing blood and prevent blood clotting; Kelp juice seasoning only used by fish ball of the present invention, unique flavor, and nutritious, the fresh and tender mediation of kelp juice fragrance and the flesh of fish, tasty.The present invention selects materials meticulously, and science is arranged in pairs or groups, and is added by sea-tangle filament in the gruel of flatfish fish, and mouthfeel can be experienced the bullet of fish ball, tender, fresh, can experience again sea-tangle crisp, sliding, feel well, be a kind of suitable to people of all ages health food.Present invention process advantages of simple, operation feasible, applicable suitability for industrialized production.
Detailed description of the invention
Below in conjunction with embodiment to being originally described further.
embodiment 1
The preparation method of one main laminaria flatfish ball, through following process steps:
(1) flatfish to decaptitate internal organ by flatfish fish gruel preparation, and cleans in abdominal cavity the foreign material comprising blood stains, black film with flowing water; Send into flesh separator will oppress and skin, osteodiastasis; Get and oppress rinsing repeatedly 3 times; The flesh of fish after rinsing is through filtering meat machine filter except the foreign body comprising tiny spur, anti-connective tissue, mucous membrane; Control flesh of fish temperature and remain on less than 10 DEG C, carry out beating process of bursting, obtained fish is rotten, for subsequent use;
(2), after Fresh Laminaria Japonica cleans by the preparation of Shredded kelp, be cut into long 20mm, the little filament of wide 2mm, be placed in the ZnCl that pH value is the 200mg/mL of 5.0
2boil in solution and protect look 10min, pull out, clear water rinses, drain well, obtained Shredded kelp, for subsequent use;
(3) sea-tangle is added the water of its quality 15 times by the preparation of kelp juice, and heating infusion lixiviate 1.5h, is concentrated into 1/8 of filtered fluid original volume, obtained sea-tangle inspissated juice, then adds the salt seasoning of sea-tangle inspissated juice quality 15%, obtained kelp juice after filtration, for subsequent use;
(4) Shredded kelp that raw material mixes the obtained order fish fish gruel of weighing step (1), step (2) obtains and the kelp juice that step (3) obtains, mix according to following masses percentage: flatfish fish gruel 75%, Shredded kelp 18%, kelp juice 7%; Stir with mixer, obtain material, for subsequent use;
(5) material that step (4) obtains by crowded ball is sent in pellet processing machine, is squeezed into ball type, obtains fish ball semi-finished product by 10g/;
(6) fish ball semi-finished product boiling 25min in 85 DEG C of hot water of will obtaining in step (5) of shortening, pulls out, and cooling, obtains sea-tangle flatfish ball.
The preparation method of the sea-tangle flatfish ball that the present embodiment provides, its science of selecting materials, raw material abounds with in China and is easy to get, sea-tangle filament is added in the gruel of flatfish fish, mouthfeel can be experienced the elasticity of fish ball, can experience the crisp and refreshing of sea-tangle again, be a kind of suitable to people of all ages health food.This preparation method's technique advantages of simple, operation feasible; Obtained fish ball unique flavor, nutritious, the fresh and tender mediation of kelp juice fragrance and the flesh of fish, tasty.
embodiment 2
The preparation method of one main laminaria flatfish ball, through following process steps:
(1) flatfish to decaptitate internal organ by flatfish fish gruel preparation, and cleans in abdominal cavity the foreign material comprising blood stains, black film, muscle silk with flowing water; Send into flesh separator will oppress and skin, osteodiastasis; Get and oppress rinsing repeatedly 4 times; The flesh of fish after rinsing is through filtering meat machine filter except the foreign body comprising tiny spur, anti-connective tissue, mucous membrane; Control flesh of fish temperature and remain on less than 4 DEG C, carry out beating process of bursting, obtained fish is rotten, for subsequent use;
(2), after Fresh Laminaria Japonica cleans by the preparation of Shredded kelp, be cut into long 25mm, the little filament of wide 3mm, be placed in the ZnCl that pH value is the 300mg/mL of 5.0
2boil in solution and protect look 15min, pull out, clear water rinses, drain well, obtained Shredded kelp, for subsequent use;
(3) sea-tangle is added the water of its quality 20 times by the preparation of kelp juice, and heating infusion lixiviate 2h, is concentrated into 1/5 of filtered fluid original volume, obtained sea-tangle inspissated juice, then adds the salt seasoning of sea-tangle inspissated juice quality 12%, obtained kelp juice after filtration, for subsequent use;
(4) Shredded kelp that raw material mixes the obtained order fish fish gruel of weighing step (1), step (2) obtains and the kelp juice that step (3) obtains, mix according to following masses percentage: flatfish fish gruel 80%, Shredded kelp 10%, kelp juice 10%; Stir with mixer, obtain material, for subsequent use;
(5) material that step (4) obtains by crowded ball is sent in pellet processing machine, is squeezed into ball type, obtains fish ball semi-finished product by 15g/;
(6) fish ball semi-finished product boiling 15min in 90 DEG C of hot water of will obtaining in step (5) of shortening, pulls out, and cooling, obtains sea-tangle flatfish ball.
The preparation method of the sea-tangle flatfish ball that the present embodiment provides, it is that carry out seasoning with kelp juice, be squeezed into ball type through pellet processing machine, boiling in hot water, cooling forms with the gruel of flatfish fish, Shredded kelp for raw material.It adopts flatfish rotten with Shredded kelp raw material, and obtained fish ball is nutritious, and unique flavor is tasty, and mouthfeel can be experienced the bullet of fish ball, tender, fresh, can experience again sea-tangle crisp, sliding, feel well, be a kind of suitable to people of all ages health food.This preparation method's technique advantages of simple, operation feasible, applicable suitability for industrialized production.
embodiment 3
The preparation method of one main laminaria flatfish ball, through following process steps:
(1) flatfish to decaptitate internal organ by flatfish fish gruel preparation, and cleans in abdominal cavity the foreign material comprising blood stains, black film with flowing water; Send into flesh separator will oppress and skin, osteodiastasis; Get and oppress rinsing repeatedly 2 times; The flesh of fish after rinsing is through filtering meat machine filter except the foreign body comprising tiny spur, anti-connective tissue, mucous membrane; Control flesh of fish temperature and remain on less than 6 DEG C, carry out beating process of bursting, obtained fish is rotten, for subsequent use;
(2), after Fresh Laminaria Japonica cleans by the preparation of Shredded kelp, be cut into long 12mm, the little filament of wide 1mm, be placed in the ZnCl that pH value is the 150mg/mL of 5.0
2boil in solution and protect look 5min, pull out, clear water rinses, drain well, obtained Shredded kelp, for subsequent use;
(3) sea-tangle is added the water of its quality 10 times by the preparation of kelp juice, and heating infusion lixiviate 2h, is concentrated into 1/10 of filtered fluid original volume, obtained sea-tangle inspissated juice, then adds the salt seasoning of sea-tangle inspissated juice quality 18%, obtained kelp juice after filtration, for subsequent use;
(4) Shredded kelp that raw material mixes the obtained order fish fish gruel of weighing step (1), step (2) obtains and the kelp juice that step (3) obtains, mix according to following masses percentage: flatfish fish gruel 70%, Shredded kelp 25%, kelp juice 5%; Stir with mixer, obtain material, for subsequent use;
(5) material that step (4) obtains by crowded ball is sent in pellet processing machine, is squeezed into ball type, obtains fish ball semi-finished product by 25g/;
(6) fish ball semi-finished product boiling 30min in 80 DEG C of hot water of will obtaining in step (5) of shortening, pulls out, and cooling, obtains sea-tangle flatfish ball.
The preparation method of the sea-tangle flatfish ball that the present embodiment provides, it is mixed the gruel of flatfish fish, Shredded kelp, kelp juice, is squeezed into ball type, boiling in hot water through pellet processing machine, cools and obtain.Its raw material is easy to get, collocation science, and obtained fish ball is nutritious, unique flavor, and mouthfeel can be experienced the bullet of fish ball, tender, fresh, can experience again sea-tangle crisp, sliding, feel well.This preparation method's technique advantages of simple, operation feasible, applicable suitability for industrialized production.
Claims (2)
1. a main laminaria flatfish ball, it is characterized in that: its be squeeze ball by following raw materials according, shortening forms: flatfish fish is rotten, Shredded kelp and kelp juice, wherein, the mass percent of each component is respectively: flatfish fish gruel 70 ~ 80%, Shredded kelp 10 ~ 25%, kelp juice 5 ~ 10%, and the mass percent sum of its each component is 100%; Described Shredded kelp is after Fresh Laminaria Japonica cleaning, is cut into the little filament of long 12 ~ 25mm, wide 1 ~ 3mm, is placed in the ZnCl of 150 ~ 300mg/mL of pH value 5.0
2boil color retention 5 ~ 15min in solution, pull out, clear water rinses, drain well, prepares and obtains; Described kelp juice to be added water infusion lixiviate by sea-tangle, filters, concentrated obtained inspissated juice, then add the salt seasoning of inspissated juice quality 12 ~ 18%, preparation and obtaining.
2. the preparation method of a main laminaria flatfish ball according to claim 1, is characterized in that: through following process steps:
(1) flatfish to decaptitate internal organ by flatfish fish gruel preparation, and cleans in abdominal cavity the foreign material comprising blood stains, black film with flowing water; Send into flesh separator will oppress and skin, osteodiastasis; Get and oppress rinsing repeatedly 2 ~ 4 times; The flesh of fish after rinsing is through filtering meat machine filter except the foreign body comprising tiny spur, anti-connective tissue, mucous membrane; Control flesh of fish temperature and remain on less than 10 DEG C, carry out beating process of bursting, obtained fish is rotten, for subsequent use;
(2), after Fresh Laminaria Japonica cleans by the preparation of Shredded kelp, be cut into the little filament of long 12 ~ 25mm, wide 1 ~ 3mm, be placed in the ZnCl that pH value is the 150 ~ 300mg/mL of 5.0
2boil in solution and protect look 5 ~ 15min, pull out, clear water rinses, drain well, obtained Shredded kelp, for subsequent use;
(3) sea-tangle is added the water of its quality 10 ~ 20 times by the preparation of kelp juice, and heating infusion lixiviate 1 ~ 2h, is concentrated into 1/5 ~ 1/10 of filtered fluid original volume after filtration, obtained sea-tangle inspissated juice, add the salt seasoning of sea-tangle inspissated juice quality 12 ~ 18% again, obtained kelp juice, for subsequent use;
(4) Shredded kelp that raw material mixes the obtained order fish fish gruel of weighing step (1), step (2) obtains and the kelp juice that step (3) obtains, mix according to following masses percentage: flatfish fish gruel 70 ~ 80%, Shredded kelp 10 ~ 25%, kelp juice 5 ~ 10%, the mass percent sum of its each component is 100%; Stir with mixer, obtain material, for subsequent use;
(5) material that step (4) obtains by crowded ball is sent in pellet processing machine, is squeezed into ball type, obtains fish ball semi-finished product by preset quality;
(6) fish ball semi-finished product boiling 15 ~ 30min in 80 ~ 90 DEG C of hot water of will obtaining in step (5) of shortening, pulls out, and cooling, obtains sea-tangle flatfish ball.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104872726A (en) * | 2015-04-30 | 2015-09-02 | 福建安井食品股份有限公司 | Low-peroxide-value and high-fat fish ball added with seaweed concentrate and preparation method of fish ball |
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| CN101791134A (en) * | 2010-01-21 | 2010-08-04 | 上海海洋大学 | Kelp-fish ball and preparation method thereof |
| CN103054088A (en) * | 2012-08-09 | 2013-04-24 | 浙江省海洋开发研究院 | Sargassum and sleeve-fish balls and preparation technology |
| CN103719935A (en) * | 2013-12-16 | 2014-04-16 | 浙江大学 | Preparation method of Antarctic ice algae flavored seawater fish meat deep-processing products |
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2014
- 2014-12-09 CN CN201410745181.0A patent/CN104489764A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101791134A (en) * | 2010-01-21 | 2010-08-04 | 上海海洋大学 | Kelp-fish ball and preparation method thereof |
| CN103054088A (en) * | 2012-08-09 | 2013-04-24 | 浙江省海洋开发研究院 | Sargassum and sleeve-fish balls and preparation technology |
| CN103719935A (en) * | 2013-12-16 | 2014-04-16 | 浙江大学 | Preparation method of Antarctic ice algae flavored seawater fish meat deep-processing products |
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| Title |
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| 王芳: "《调味品制作工艺》", 31 March 2003, 延边人民出版社 * |
| 郝祖涛: "《家庭海味制作》", 31 December 1995, 山东科学技术出版社 * |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104872726A (en) * | 2015-04-30 | 2015-09-02 | 福建安井食品股份有限公司 | Low-peroxide-value and high-fat fish ball added with seaweed concentrate and preparation method of fish ball |
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