CN104872726A - Low-peroxide-value and high-fat fish ball added with seaweed concentrate and preparation method of fish ball - Google Patents
Low-peroxide-value and high-fat fish ball added with seaweed concentrate and preparation method of fish ball Download PDFInfo
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- CN104872726A CN104872726A CN201510215843.8A CN201510215843A CN104872726A CN 104872726 A CN104872726 A CN 104872726A CN 201510215843 A CN201510215843 A CN 201510215843A CN 104872726 A CN104872726 A CN 104872726A
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 77
- 239000012141 concentrate Substances 0.000 title claims abstract description 64
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 241001474374 Blennius Species 0.000 title abstract 6
- 239000004519 grease Substances 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 18
- 239000002131 composite material Substances 0.000 claims abstract description 18
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 18
- 239000010452 phosphate Substances 0.000 claims abstract description 18
- 239000000203 mixture Substances 0.000 claims description 33
- 239000002002 slurry Substances 0.000 claims description 25
- 235000015110 jellies Nutrition 0.000 claims description 20
- 239000008274 jelly Substances 0.000 claims description 20
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 17
- 229930006000 Sucrose Natural products 0.000 claims description 17
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 17
- 239000004223 monosodium glutamate Substances 0.000 claims description 17
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 17
- 150000003839 salts Chemical class 0.000 claims description 17
- 239000005720 sucrose Substances 0.000 claims description 17
- 238000003860 storage Methods 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 12
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 11
- 102000002322 Egg Proteins Human genes 0.000 claims description 11
- 108010000912 Egg Proteins Proteins 0.000 claims description 11
- 108010073771 Soybean Proteins Proteins 0.000 claims description 11
- 229920002472 Starch Polymers 0.000 claims description 11
- 235000014103 egg white Nutrition 0.000 claims description 11
- 210000000969 egg white Anatomy 0.000 claims description 11
- 235000015277 pork Nutrition 0.000 claims description 11
- 235000019710 soybean protein Nutrition 0.000 claims description 11
- 239000008107 starch Substances 0.000 claims description 11
- 235000019698 starch Nutrition 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 11
- 239000000499 gel Substances 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 7
- 238000011049 filling Methods 0.000 claims description 6
- 238000007493 shaping process Methods 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 241000195474 Sargassum Species 0.000 claims description 4
- 239000010419 fine particle Substances 0.000 claims description 4
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 3
- 241001261505 Undaria Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000003925 fat Substances 0.000 claims description 3
- 235000019197 fats Nutrition 0.000 claims description 3
- 239000003292 glue Substances 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 241000206607 Porphyra umbilicalis Species 0.000 claims description 2
- 150000002978 peroxides Chemical class 0.000 abstract description 32
- 239000000796 flavoring agent Substances 0.000 abstract description 20
- 235000019634 flavors Nutrition 0.000 abstract description 20
- 230000003647 oxidation Effects 0.000 abstract description 12
- 238000007254 oxidation reaction Methods 0.000 abstract description 12
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
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- 230000000052 comparative effect Effects 0.000 description 12
- 230000000694 effects Effects 0.000 description 8
- 150000002632 lipids Chemical class 0.000 description 6
- 239000002994 raw material Substances 0.000 description 5
- 230000033228 biological regulation Effects 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- 239000003963 antioxidant agent Substances 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 235000004213 low-fat Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 230000001804 emulsifying effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000019465 surimi Nutrition 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 1
- 241000212297 Pelvetia Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
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- 238000005516 engineering process Methods 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000005502 peroxidation Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
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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
Abstract
The invention discloses a low-peroxide-value and high-fat fish ball added with a seaweed concentrate and a preparation method of the fish ball. The fish ball mainly consists of the following components in parts by weight: 50-100 parts of frozen minced fillet, 5-10 parts of a seaweed concentrate, 15-30 parts of grease, 10-20 parts of water, 0.03-0.5 part of composite phosphate, 0.5-1.5 parts of table salt, 0.1-0.3 part of seasoning and the balance of accessories. The low-peroxide-value and high-fat fish ball added with the seaweed concentrate, which is disclosed by the invention, is low in peroxide value, long in shelf life and rich in nutrition; by introducing the seaweed concentrate which is combined with the fish ball in the preparation process of the high-fat fish ball, fat oxidation is controlled and subsequent quality issue of the high-fat fish ball caused by the fat oxidation is solved, so as to add flavor of the high-fat fish ball, enrich taste and improve the quality of the finished product; and meanwhile, the comprehensive utilization of the seaweed is promoted as well.
Description
Technical field
The invention belongs to surimi product field, relate to a kind of low-peroxide value height fat fish ball adding marine alga concentrate and preparation method thereof.
Background technology
Surimi product take frozen minced fillets as primary raw material, mixes by cutting or stir, even with auxiliary material and flavoring for mixture, makes raw slurry, then through shaping, slaking (poach, fried, bake the heat treatments such as oven dry), quick-frozen, packaging and the conditioning food made.High fat fish ball local flavor is given prominence to, and mouthfeel bullet is crisp, protein abundance, the interpolation of grease in manufacturing process, can increase the smooth mouthfeel of high fat fish ball, gives the characteristic chicken flavor of high fat fish ball grease, the juice sense of high fat fish ball can also be promoted, comprehensively improve the quality of high fat fish ball.But at transport and storage period, grease is easily oxidized, particularly the fluctuation of temperature, will speed up the oxidation of grease; Oxidation of Fat and Oils can destroy the nutritional labeling in high fat fish ball, brings bad local flavor simultaneously, have impact on organoleptic quality and the nutritive value of high fat fish ball, even produces harmful substance, causes food-safety problem.In SB/T 10379 " prepared frozen food ", product peroxide value is carried out limiting the quantity regulation, so reducing high fat fish ball peroxide value, is the requirement to high fat fish ball quality and quality.At present, the fish ball grease addition on market is low, and substantially at 5-8%, too high for worrying oil quantity after all, Oxidation of Fat and Oils, peroxide value is too high, destroys product special flavour and matter structure, affects product quality, cause shelf life short.
Summary of the invention
For solving weak point of the prior art, the object of this invention is to provide that a kind of local flavor is given prominence to, the low-peroxide value height fat fish ball of smooth in taste, juice sense is strong, shelf life is long interpolation marine alga concentrate and preparation method thereof.
For achieving the above object, solution of the present invention:
A kind of low-peroxide value height fat fish ball adding marine alga concentrate, its component is counted by weight: frozen minced fillets 50-100 part, marine alga concentrate 5-10 part, grease 15-30 part, composite phosphate 0.03-0.5 part, salt 0.5-1.5 part, water 10-20 part, adjunct ingredient is cold pork 10-15 part, jelly 2-8 part, starch 5-20 part, egg white 2-5 part, soybean protein isolate 2-4 part, monosodium glutamate 0.2-0.6 part, sucrose 0.3-0.8 part, flavoring 0.1-0.3 part.
The low-peroxide value height fat fish ball of described interpolation marine alga concentrate, its component is counted by weight: rotten 70 parts of frozen fish, marine alga concentrate 5 parts, grease 15 parts, composite phosphate 0.3 part, salt 2 parts, 15 parts, water, flavoring 0.2 part, auxiliary material is cold pork 12 parts, jelly 6 parts, starch 10 parts, 2 parts, egg white, soybean protein isolate 3 parts, monosodium glutamate 0.3 part, sucrose 0.5 part.
Described marine alga be selected from sea-tangle, brown alga, sargassum, undaria pinnitafida, laver one or more, and be fresh marine alga.
Described grease is one or more in rapeseed oil, soybean oil, fat meat, lard.
Described flavoring is soy sauce and spice.
Add a preparation method for the low-peroxide value height fat fish ball of marine alga concentrate, its step comprises:
Step one: the preparation of skin, adopt to cut and mix technique, fish gruel is thawed, flaking, cut and mix to fine particle, add composite phosphate and carry out arena and burst, to slurry toughness, then add salt and carry out cutting mixing, cut and mix to pulpous state, without grit, add soybean protein isolate, egg white, cut and mix evenly, add the mixture of jelly, grease and marine alga concentrate, after mixing, add monosodium glutamate, sucrose, starch, mix, cut in the process of mixing, add frozen water, control slurry temperature, last slurry temperature is no more than 10 DEG C;
Step 2: the preparation of filling, cold pork thaws, and flaking strand system, adds composite phosphate, arena is burst to without grit, add salt to stir, be stirred to pulpous state, meat slurry viscosity is larger, add the mixture of jelly, grease and marine alga concentrate, finally add sucrose, monosodium glutamate, flavoring, stir, control final slurry temperature and be no more than 8 DEG C;
Step 3: use former to carry out shaping;
Step 4: gel, controlling water temperature is 45 DEG C, gel 20 minutes;
Step 5: slaking, 90 DEG C of boiling 5min;
Step 6: cooling, quick-frozen, packaging, cold storage.
In described step 2, jelly is that foodstuff glue first mixes with water and is prepared from through rubbing.
After adopting such scheme, good effect of the present invention is as follows:
1, when identical frozen minced fillets and auxiliary material, high fat fish ball provided by the invention, unique flavor, shelf life is long, and lipid oxidation speed is slow.Method in GB/T5009.56 is adopted to measure the peroxide value of high fat fish ball, marine alga concentrate is substituted as blank using water, cold storage is after 12 months, peroxide value is 0.69g/100g, specify more than the peak of 0.25g/100g in SB 10379, and have the high fat fish ball adding marine alga concentrate, after testing, its peroxide value peak is 0.12g/100g, far below the value that standard specifies; Under same recipe, by the interpolation of different marine alga concentrate amount, measure the peroxide value of high fat fish ball again, result shows, when adding 5-10 part marine alga concentrate, more up add, the peroxide value of high fat fish ball can't reduce how many, this is that in marine alga concentrate, polyphenol and polysaccharide material have scavenging free radicals, anti-lipid peroxidation effect.
2, existing food standard and regulation all specify additive finite quantity, the addition of GB2760 to antioxidant has strict limitation regulation, addition major general does not reach the effect suppressing lipid oxidation, and marine alga concentrate is marine alga is prepared from, can be used as raw material to add, and it suppresses lipid oxidation ability comparatively strong, the basis can guaranteeing food security promotes the quality of high fat fish ball.
3, the low-peroxide value height fat fish ball of interpolation marine alga concentrate provided by the invention, after measured, initial peroxide value is 0.019g/100g, then 170-175 DEG C after fried 1 minute, and measuring its peroxide value is 0.046g/100g, cold storage is after 12 months, peroxide value is 0.20g/100g, shows the low-peroxide value height fat fish ball of interpolation marine alga concentrate provided by the invention, even if fried through high temperature, also can suppress the peroxidating of high fat fish ball, further demonstrate good effect of the present invention.
4, the low-peroxide value height fat fish ball of interpolation marine alga concentrate provided by the invention, smooth in taste, juice Ganfeng is rich, and whiteness also improves, mainly because, more grease is added in formula, make the emulsifying effectiveness of whole slurry system better, by grease emulsifying, slurry is finer and smoother, glossiness increases, and visually observes and just has whiter effect.
In sum, the low-peroxide value height fat fish ball of interpolation marine alga concentrate provided by the present invention, the interpolation of grease is in conjunction with marine alga concentrate, high fat fish ball is made to have better local flavor and mouthfeel, improve the quality of fish ball, by the combination of each component, inhibit the oxidation of lipid, ensure that high fat fish ball quality, extend shelf life.
The marine alga concentrate that the present invention uses is with conventional chemical classes antioxidant difference, conventional chemical classes antioxidant has certain influence to the local flavor of fish ball and mouthfeel, and in GB2760, also have corresponding interpolation to limit regulation, but marine alga concentrate is prepared from by marine alga, can be used as raw material to add, suppress lipid oxidation in fish ball, ensure that the quality of high fat fish ball, extend the shelf life of high fat fish ball, also the local flavor of high fat fish ball is added, meanwhile, the efficiency utilization of marine alga in ocean is facilitated.
Accompanying drawing explanation
Fig. 1 is the variation diagram of shelf time height fat fish ball peroxide value.
Detailed description of the invention
Present invention is disclosed a kind of low-peroxide value height fat fish ball adding marine alga concentrate, its component is counted by weight: frozen minced fillets 50-100 part, marine alga concentrate 5-10 part, grease 15-30 part, composite phosphate 0.03-0.5 part, salt 0.5-1.5 part, water 10-20 part, adjunct ingredient is cold pork 10-15 part, jelly 2-8 part, starch 5-20 part, egg white 2-5 part, soybean protein isolate 2-4 part, monosodium glutamate 0.2-0.6 part, sucrose 0.3-0.8 part, flavoring 0.1-0.3 part; Described marine alga be selected from sea-tangle, brown alga, sargassum one or more, and be fresh marine alga; Described grease is one or more in rapeseed oil, soybean oil, fat meat, lard; Described flavoring is soy sauce and spice.
Add a preparation method for the low-peroxide value height fat fish ball of marine alga concentrate, its step comprises:
Step one: the preparation of skin, adopt to cut and mix technique, fish gruel is thawed, flaking, cut and mix to fine particle, add composite phosphate and carry out arena and burst, to slurry toughness, then add salt and carry out cutting mixing, cut and mix to pulpous state, without grit, add soybean protein isolate, egg white, cut and mix evenly, add the mixture of jelly, grease and marine alga concentrate, after mixing, add monosodium glutamate, sucrose, starch, mix, cut in the process of mixing, add frozen water, control slurry temperature, last slurry temperature is no more than 10 DEG C;
Step 2: the preparation of filling, cold pork thaws, flaking strand system, add composite phosphate, bursting to without grit in arena, adds salt and stir, be stirred to pulpous state, meat slurry viscosity is larger, add the mixture of jelly, grease and marine alga concentrate, finally add sucrose, monosodium glutamate, flavoring, stir, control final slurry temperature and be no more than 8 DEG C, wherein jelly is that foodstuff glue first mixes with water and is prepared from through rubbing;
Step 3: use former to carry out shaping;
Step 4: gel, controlling water temperature is 45 DEG C, gel 20 minutes;
Step 5: slaking, 90 DEG C of boiling 5min;
Step 6: cooling, quick-frozen, packaging, cold storage.
Embodiment one:
Marine alga concentrate mixes with grease and jelly in advance, stirs, and makes mixture and adds.
The weight portion composition of skin: frozen minced fillets 70 parts, composite phosphate 0.1 part, salt 1.5 parts, soybean protein isolate 3 parts, 2 parts, egg white, jelly 1 part, grease 3 parts, marine alga concentrate 2 parts, monosodium glutamate 0.2 part, sucrose 0.3 part, starch 10 parts, frozen water 10 parts.
The weight portion composition of filling: cold pork 12 parts, composite phosphate 0.05 part, salt 1 part, jelly 5 parts, grease 12 parts, marine alga concentrate 3 parts, sucrose 0.2 part, monosodium glutamate 0.1 part, flavoring 0.2 part.
Technological process:
(1) employing is cut and is mixed technique, the gruel of 70 portions of fishes is suitably thawed, flaking, cut and mix to fine particle, add 0.1 part of composite phosphate carry out arena burst, to slurry toughness, add 1.5 portions of salt again to carry out cutting mixing, cut and mix to pulpous state, without grit, add soybean protein isolate 3 parts, 2 parts, egg white, cut and mix evenly, add jelly 1 part, the mixture of grease 3 parts and marine alga concentrate 2 parts, after mixing, add monosodium glutamate 0.2 part, sucrose 0.3 part, starch 10 parts, mix, cut in the process of mixing, add 10 portions of frozen water, control slurry temperature, last slurry temperature is no more than 10 DEG C,
(2) filling processed adopts stirring technique, cold pork 12 parts suitably thaws, and flaking strand system, adds 0.05 part of composite phosphate, arena is burst to without grit, add 1 portion of salt to stir, be stirred to pulpous state, meat slurry viscosity is larger, add the mixture of 5 portions of jelly, 12 parts of greases and 3 parts of marine alga concentrates, finally add sucrose 0.2 part, monosodium glutamate 0.1 part, flavoring 0.2 part, stir, control final slurry temperature and be no more than 5 DEG C;
(3) slurry carries out shaping, gel, slaking, quick-frozen, packaging, cold storage.
The high fat fish ball adopting technique scheme to make, measures its peroxide value, when completing at first by method in GB/T5009.56, peroxide value is 0.019g/100g, cold storage is after 12 months, and its peroxide value is 0.093g/100g, still can keep good smooth mouthfeel and juice sense.
Coordinate shown in accompanying drawing 1,
Comparative example one
Comparative example one does not add marine alga concentrate, other formulas are all identical with embodiment one with operation, adopt the high fat fish ball that such scheme makes, flavor characteristic is more weak, and after testing, its initial peroxide value is 0.022g/100g, after cold storage December, surface color is dimmed, and local flavor is lost, and measuring its peroxide value is 0.58g/100g.As can be seen here, the low-peroxide value height fat fish ball of interpolation marine alga concentrate provided by the invention, its shelf life is longer, and local flavor is better.
Comparative example two
Comparative example two reduces the addition of marine alga concentrate, other formulas are all identical with embodiment one with operation, the high fat fish ball made, have certain flavour, but flavor characteristic is not clearly, after measured, its initial peroxide value is 0.029g/100g, and cold storage is after 12 months, and its peroxide value is 0.28g/100g, fish ball glossiness declines, and local flavor is thin out.As can be seen here, according to the low-peroxide value height fat fish ball scheme of interpolation marine alga concentrate provided by the invention, just corresponding good effect can need be had.
Comparative example three
Comparative example 3 increases the addition of marine alga concentrate, other formulas are all identical with embodiment one with operation, the high fat fish ball made, because marine alga concentrate has dark background, after shaping, high fat fish ball has good gloss degree, but whiteness is on the low side, marine alga concentrate instead of part water, and slurry pulp temperature is higher, have impact on subsequent forming; After testing, initial peroxide value is 0.025g/100g, and cold storage is after 12 months, peroxide value is 0.085g/100g, and comparative example one, and its peroxide value difference is very little, illustrate marine alga concentrate add to a certain amount of after, then increase addition, to the not more liftings of suppression lipid oxidation ability.Comprehensive Correlation example one, comparative example two and comparative example three, embodiment one is best production program.
Comparative example four:
The marine alga concentrate raw material sources of comparative example four are dry sea-tangle, dry brown alga, dry sargassum, dry undaria pinnitafida, one or more in dry pelvetia silquosa, other formulas are all identical with embodiment one with operation, the high fat fish ball made, initial flavor and mouthfeel and embodiment one difference less, after measured, initial peroxide value is 0.018g/100g, but after being through cold storage in December, its local flavor and mouthfeel comparatively embodiment one have significant difference, peroxide value 0.19g/100g, though be the limitation that is above standard, but growth rate is very fast, and the peroxide value of high fat fish ball cold storage after 12 months made by embodiment one is 0.093g/100g, and local flavor, outward appearance and mouthfeel all keep good.Therefore, marine alga concentrate adopts fresh marine alga as raw material better effects if, and the low-peroxide value height fat fish ball production program of interpolation marine alga concentrate provided by the invention is more excellent scheme.
Comparative example five
Embodiment five reduces the addition of grease, and other formulas are identical with embodiment one with operation, making be low fat fish ball, because of grease addition seldom, after testing, its peroxide value is 0.012g/100g, and cold storage is after 12 months, and peroxide value is 0.032g/100g; Marine alga concentrate in above-mentioned formula is changed to the low fat fish ball that water makes, initial peroxide value is 0.013g/100g, cold storage is after 12 months, peroxide value is 0.095g/100g, contrast shows, scheme provided by the invention, is also applicable to low fat fish ball, the rising of peroxide value can be delayed, Shelf-life.
Embodiment two is consistent with embodiment one technological process, and difference is:
The weight portion composition of skin: frozen minced fillets 70 parts, composite phosphate 0.2 part, salt 1.8 parts, grease 4 parts, soybean protein isolate 3 parts, 25 parts, water, starch 5 parts, 3 parts, egg white, monosodium glutamate 0.25 part, sucrose 0.35 part, marine alga concentrate 3 parts.
Filling weight portion composition: cold pork 16 parts, composite phosphate 0.15 part, salt 1.8 parts, jelly 6 parts, monosodium glutamate 0.15 part, sucrose 0.3 part, grease 13 parts, flavoring 0.3 part, marine alga concentrate 4 parts.
Embodiment two is filled a prescription and is adopted such scheme, other operations are identical with embodiment one, made high fat fish ball, place cold storage after 12 months, through subjective appreciation, still there is normal flavor and the mouthfeel of high fat fish ball, detecting its peroxide value is 0.18g/100g, show the low-peroxide value height fat fish ball of the interpolation marine alga concentrate that the present invention makes, its Oxidation of Fat and Oils speed is comparatively slow, has comparatively long shelf life.
The foregoing is only several instantiation of the present invention, in order to technical essential of the present invention and good effect to be described, and be not used to limit the scope of application of the present invention, any distortion of making on basis of the present invention and change, all should be considered as protection scope of the present invention.
Claims (7)
1. one kind is added the low-peroxide value height fat fish ball of marine alga concentrate, it is characterized in that, its component is counted by weight: frozen minced fillets 50-100 part, marine alga concentrate 5-10 part, grease 15-30 part, composite phosphate 0.03-0.5 part, salt 0.5-1.5 part, water 10-20 part, adjunct ingredient is cold pork 10-15 part, jelly 2-8 part, starch 5-20 part, egg white 2-5 part, soybean protein isolate 2-4 part, monosodium glutamate 0.2-0.6 part, sucrose 0.3-0.8 part, flavoring 0.1-0.3 part.
2. a kind of low-peroxide value height fat fish ball adding marine alga concentrate as claimed in claim 1, it is characterized in that, its component is counted by weight: rotten 70 parts of frozen fish, marine alga concentrate 5 parts, grease 15 parts, composite phosphate 0.3 part, salt 2 parts, 15 parts, water, flavoring 0.2 part, auxiliary material is cold pork 12 parts, jelly 6 parts, starch 10 parts, 2 parts, egg white, soybean protein isolate 3 parts, monosodium glutamate 0.3 part, sucrose 0.5 part.
3. the marine alga concentrate as described in claims 1 or 2, is characterized in that, marine alga be selected from sea-tangle, brown alga, sargassum, undaria pinnitafida, laver one or more, and be fresh marine alga.
4. a kind of low-peroxide value height fat fish ball adding marine alga concentrate as described in claims 1 or 2, is characterized in that, grease is one or more in rapeseed oil, soybean oil, fat meat, lard.
5. a kind of low-peroxide value height fat fish ball adding marine alga concentrate as described in claims 1 or 2, it is characterized in that, described flavoring is soy sauce and spice.
6. add a preparation method for the low-peroxide value height fat fish ball of marine alga concentrate, its step comprises:
Step one: the preparation of skin, adopt to cut and mix technique, fish gruel is thawed, flaking, cut and mix to fine particle, add composite phosphate and carry out arena and burst, to slurry toughness, then add salt and carry out cutting mixing, cut and mix to pulpous state, without grit, add soybean protein isolate, egg white, cut and mix evenly, add the mixture of jelly, grease and marine alga concentrate, after mixing, add monosodium glutamate, sucrose, starch, mix, cut in the process of mixing, add frozen water, control slurry temperature, last slurry temperature is no more than 10 DEG C;
Step 2: the preparation of filling, cold pork thaws, and flaking strand system, adds composite phosphate, arena is burst to without grit, add salt to stir, be stirred to pulpous state, meat slurry viscosity is larger, add the mixture of jelly, grease and marine alga concentrate, finally add sucrose, monosodium glutamate, flavoring, stir, control final slurry temperature and be no more than 8 DEG C;
Step 3: use former to carry out shaping;
Step 4: gel, controlling water temperature is 45 DEG C, gel 20 minutes;
Step 5: slaking, 90 DEG C of boiling 5min;
Step 6: cooling, quick-frozen, packaging, cold storage.
7. a kind of preparation method adding the low-peroxide value height fat fish ball of marine alga concentrate as claimed in claim 6, is characterized in that: in described step 2, jelly is that foodstuff glue first mixes with water and is prepared from through rubbing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510215843.8A CN104872726A (en) | 2015-04-30 | 2015-04-30 | Low-peroxide-value and high-fat fish ball added with seaweed concentrate and preparation method of fish ball |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510215843.8A CN104872726A (en) | 2015-04-30 | 2015-04-30 | Low-peroxide-value and high-fat fish ball added with seaweed concentrate and preparation method of fish ball |
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| Publication Number | Publication Date |
|---|---|
| CN104872726A true CN104872726A (en) | 2015-09-02 |
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| CN201510215843.8A Pending CN104872726A (en) | 2015-04-30 | 2015-04-30 | Low-peroxide-value and high-fat fish ball added with seaweed concentrate and preparation method of fish ball |
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| WO2016127351A1 (en) * | 2015-02-12 | 2016-08-18 | Nestec S.A. | Lipid activation with seaweed |
| CN106490510A (en) * | 2016-09-29 | 2017-03-15 | 福建安井食品股份有限公司 | High gas-holding minced fillet product and preparation method thereof |
| 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 |
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