CN105249305A - Goose fat liver-containing fish flesh ball and preparation method thereof - Google Patents

Abstract

The invention discloses a goose fat liver-containing fish flesh ball. The goose fat liver-containing fish flesh ball comprises, by weight, 350-370 parts of goose fat liver, 25-35 parts of egg white, 480-520 parts of fish flesh, 90-140 parts of curdlan, 6-10 parts of sodium glutamate, 0.4-0.8 parts of disodium 5'-guanylate, 4-5 parts of sodium tripolyphosphate, 6-8 parts of mono- and diglycerides of fatty acid, 4-6 parts of white sugar, 6-10 parts of dahurian angelica root powder, 7-9 parts of anise powder, 8-10 parts of onion powder, 90-110 parts of drinking water and a proper amount of lactobacillus acidophilus. In preparation of the goose fat liver-containing fish flesh ball, egg white and goose liver are stirred and ground together so that nutrients of the goose fat liver ball are improved, a dry taste of the goose fat liver is improved and a smooth taste is obtained in eating.

Description

A kind of geese fatty liver flesh of fish ball and preparation method thereof

Technical field

The invention belongs to food processing field, be specifically related to a kind of geese fatty liver flesh of fish ball and preparation method thereof.

Background technology

In geese fatty liver, the content of vitamin A is considerably beyond food such as milk, egg, meat, fishes, vitamin B2, ascorbic content are also higher, iron content is also abundanter, iron produces the indispensable trace element of red blood cell, trace elements of selenium and vitamin C can strengthen the immunocompetence of human body, anti-oxidant, anti-aging, and the generation of energy inhibition tumor cell, vitamin B2 is the part of many enzymes and coenzyme in human body biochemical metabolism, in cell proliferation and skin growth, play indispensable indirectly-acting.Geese fatty liver fatty be the unrighted acid useful to human body mostly, and more than the content of common foie gras lecithin 4 times, nucleic acid increases by 1 times, the activity of enzyme increases by 3 times, it can reduce the cholesterol levels in blood of human body, alleviate the arteriosclerotic formation of congee sample, delay senility, improve body immunity, and the effect of antithrombase, the health of human body is highly profitable.Investigate according to the World Health Organization: Frenchman's cardiovascular and cerebrovascular incidence of disease is lower country of the world, trace to the source with often edible geese fatty liver is relevant with goose duck fat.

The conventional eating method of current China geese fatty liver as: poach geese fatty liver, sauce halogen geese fatty liver, make Foie Gras etc., because eating method is more single, the geese fatty liver of this high nutritive value can not be spread in the vast consumer group of China and go.At present, on market, of a great variety, a feast for the eyes but meat ball with health-preserving function of various meat ball does not have.The meat ball possessing health-preserving function is rare in tonic, health, and especially geese fatty liver nourishing and health preserving meat ball is blank especially! Therefore the domestic precedent also not having factorial praluction fertile foie gras nourishing and health preserving meat ball at present, market does not have yet this series products supply.

Summary of the invention

A kind of reasonable raw material proportioning, advanced, the applicable factorial praluction of production technology, often an edible geese fatty liver flesh of fish ball with nourishing and health preserving effect many to human body benefit are the object of this invention is to provide.

For achieving the above object, the technical solution used in the present invention is as follows:

An a kind of geese fatty liver flesh of fish ball, it is characterized in that, be made up of the raw material of following weight portion: geese fatty liver 350-370, egg 25-35, the flesh of fish 480-520, curdlan 90-140, sodium glutamate 6-10,5 ' inosine acid disodium 0.4-0.8, sodium phosphate trimer 4-5, single diglycerine fatty acid fat 6-8, white granulated sugar 4-6, root of Dahurain angelica powder 6-10, star aniseed powder 7-9, onion powder 8-10, drinking water 90-110, lactobacillus acidophilus are appropriate.

A preparation method for a geese fatty liver flesh of fish ball, is characterized in that, comprise the following steps:

(1) by the geese fatty liver needed for producing before manufacture 1-2h go out freezer and enter and carry out negative catalysis between negative catalysis and thaw, when negative catalysis degree is close to 20%-30%, by diced for half freezing geese fatty liver;

(2) geese fatty liver fourth is placed in boiling water shortening 40-60s, by defibrination after the geese fatty liver fourth of shortening and egg mix and blend, obtains egg white foie gras slurry, for subsequent use; The flesh of fish is stranding into the graininess that particle diameter is 2-6mm, obtains fish meat emulsion, for subsequent use;

(3) freeze-dried powder of lactobacillus acidophilus is placed in MRS fluid nutrient medium, 15-20h is cultivated under the condition of 30-35 DEG C, the phage solution obtained, then phage solution is seeded in the fluid nutrient medium containing cholesterol, static gas wave refrigerator 15-20h under the condition of 30-35 DEG C, removes supernatant after then centrifugal, centrifugal again after washing cell precipitation twice with physiological saline, getting cell precipitation is suspended in physiological saline, obtains lactobacillus acidophilus leavening;

(4) in fish meat emulsion, first add drinking water, curdlan, sodium glutamate, 5 ' inosine acid disodium, sodium phosphate trimer, the acid of single diglycerine fatty fat, white granulated sugar, root of Dahurain angelica powder, star aniseed powder, onion powder, emulsification adds egg white foie gras after stirring 10-20min and starches mix and blend 3-5min again, then lactobacillus acidophilus leavening is linked in mixed material, at the condition bottom fermentation 25-30h of temperature 28-32 DEG C;

(5) fermentation materials being sent into pressure is in the pressure pan of 200-250Mpa, maintains 20-25min and carry out sterilization treatment at the temperature of-20 DEG C;

(6) material after sterilizing is added ball forming machine shaping, then to be heated in the oil of 80-85 DEG C sizing by Fryer, then the ball after sizing is carried out vacuum packaging, obtain a described geese fatty liver flesh of fish ball.

Beneficial effect of the present invention:

A geese fatty liver flesh of fish ball of the present invention is in manufacturing process, egg and foie gras are together stirred defibrination, not only increase the nutriment of a foie gras ball, but also the dry and astringent mouthfeel of foie gras can be improved, taste more lubricious, the flesh of fish added can increase taste and the nutritive value of a ball, the root of Dahurain angelica powder added, star aniseed powders etc. can remove the fishy smell in a ball, use lactobacillus acidophilus fermentation, cholesterol most in foie gras can be removed, reduce the intake of people's cholesterol, under high pressure sterilizing, conventional high-temperature sterilizing methods can be prevented the destruction of food mouthfeel, but also the condiment of interpolation can be made to incorporate fast in foie gras, tasty more thorough.

Detailed description of the invention

Below in conjunction with specific embodiment, the present invention is further illustrated.

Embodiment:

An a kind of geese fatty liver flesh of fish ball of the present invention, it is characterized in that, be made up of the raw material of following weight portion (kg): geese fatty liver 360, egg 30, the flesh of fish 500, curdlan 115, sodium glutamate 8,5 ' inosine acid disodium 0.6, sodium phosphate trimer 4.5, single diglycerine fatty acid fat 7, white granulated sugar 5, root of Dahurain angelica powder 8, star aniseed powder 8, onion powder 9, drinking water 100, lactobacillus acidophilus are appropriate.

A preparation method for a geese fatty liver flesh of fish ball, is characterized in that, comprise the following steps:

(1) by the geese fatty liver needed for producing before manufacture 1-2h go out freezer and enter and carry out negative catalysis between negative catalysis and thaw, when negative catalysis degree is close to 20%-30%, by diced for half freezing geese fatty liver;

(2) geese fatty liver fourth is placed in boiling water shortening 40-60s, by defibrination after the geese fatty liver fourth of shortening and egg mix and blend, obtains egg white foie gras slurry, for subsequent use; The flesh of fish is stranding into the graininess that particle diameter is 2-6mm, obtains fish meat emulsion, for subsequent use;

(3) freeze-dried powder of lactobacillus acidophilus is placed in MRS fluid nutrient medium, 15-20h is cultivated under the condition of 30-35 DEG C, the phage solution obtained, then phage solution is seeded in the fluid nutrient medium containing cholesterol, static gas wave refrigerator 15-20h under the condition of 30-35 DEG C, removes supernatant after then centrifugal, centrifugal again after washing cell precipitation twice with physiological saline, getting cell precipitation is suspended in physiological saline, obtains lactobacillus acidophilus leavening;

(4) in fish meat emulsion, first add drinking water, curdlan, sodium glutamate, 5 ' inosine acid disodium, sodium phosphate trimer, the acid of single diglycerine fatty fat, white granulated sugar, root of Dahurain angelica powder, star aniseed powder, onion powder, emulsification adds egg white foie gras after stirring 10-20min and starches mix and blend 3-5min again, then lactobacillus acidophilus leavening is linked in mixed material, at the condition bottom fermentation 25-30h of temperature 28-32 DEG C;

(5) fermentation materials being sent into pressure is in the pressure pan of 200-250Mpa, maintains 20-25min and carry out sterilization treatment at the temperature of-20 DEG C;

(6) material after sterilizing is added ball forming machine shaping, then to be heated in the oil of 80-85 DEG C sizing by Fryer, then the ball after sizing is carried out vacuum packaging, obtain a described geese fatty liver flesh of fish ball.

The above embodiment is only that the preferred embodiment of the present invention is described and not limits scope of the present invention; under not departing from the present invention and designing the prerequisite of spirit; the various distortion that those of ordinary skill in the art make technical scheme of the present invention and improvement, all should fall in protection domain that claims of the present invention determine.

Claims (2)

1. a geese fatty liver flesh of fish ball, it is characterized in that, be made up of the raw material of following weight portion: geese fatty liver 350-370, egg 25-35, the flesh of fish 480-520, curdlan 90-140, sodium glutamate 6-10,5 ' inosine acid disodium 0.4-0.8, sodium phosphate trimer 4-5, single diglycerine fatty acid fat 6-8, white granulated sugar 4-6, root of Dahurain angelica powder 6-10, star aniseed powder 7-9, onion powder 8-10, drinking water 90-110, lactobacillus acidophilus are appropriate.

2. the preparation method of an a kind of geese fatty liver flesh of fish ball according to claim 1, is characterized in that, comprise the following steps:

(1) by the geese fatty liver needed for producing before manufacture 1-2h go out freezer and enter and carry out negative catalysis between negative catalysis and thaw, when negative catalysis degree is close to 20%-30%, by diced for half freezing geese fatty liver;

(2) geese fatty liver fourth is placed in boiling water shortening 40-60s, by defibrination after the geese fatty liver fourth of shortening and egg mix and blend, obtains egg white foie gras slurry, for subsequent use; The flesh of fish is stranding into the graininess that particle diameter is 2-6mm, obtains fish meat emulsion, for subsequent use;

(3) freeze-dried powder of lactobacillus acidophilus is placed in MRS fluid nutrient medium, 15-20h is cultivated under the condition of 30-35 DEG C, the phage solution obtained, then phage solution is seeded in the fluid nutrient medium containing cholesterol, static gas wave refrigerator 15-20h under the condition of 30-35 DEG C, removes supernatant after then centrifugal, centrifugal again after washing cell precipitation twice with physiological saline, getting cell precipitation is suspended in physiological saline, obtains lactobacillus acidophilus leavening;

(4) in fish meat emulsion, first add drinking water, curdlan, sodium glutamate, 5 ' inosine acid disodium, sodium phosphate trimer, the acid of single diglycerine fatty fat, white granulated sugar, root of Dahurain angelica powder, star aniseed powder, onion powder, emulsification adds egg white foie gras after stirring 10-20min and starches mix and blend 3-5min again, then lactobacillus acidophilus leavening is linked in mixed material, at the condition bottom fermentation 25-30h of temperature 28-32 DEG C;

(5) fermentation materials being sent into pressure is in the pressure pan of 200-250Mpa, maintains 20-25min and carry out sterilization treatment at the temperature of-20 DEG C;

(6) material after sterilizing is added ball forming machine shaping, then to be heated in the oil of 80-85 DEG C sizing by Fryer, then the ball after sizing is carried out vacuum packaging, obtain a described geese fatty liver flesh of fish ball.