CN105685852A - Production method of wine-lees fish balls - Google Patents

Production method of wine-lees fish balls Download PDF

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Publication number
CN105685852A
CN105685852A CN201610131276.2A CN201610131276A CN105685852A CN 105685852 A CN105685852 A CN 105685852A CN 201610131276 A CN201610131276 A CN 201610131276A CN 105685852 A CN105685852 A CN 105685852A
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China
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fish
pill
red wine
minced
parts
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CN201610131276.2A
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Inventor
林心萍
刘洒洒
纪超凡
董秀萍
潘锦锋
孙黎明
谢同舟
高宁
屈福杰
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Dalian Polytechnic University
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Dalian Polytechnic University
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Abstract

The invention relates to the technical field of fish food processing, in particular to a production method of wine-lees fish balls. The production method of the wine-lees fish balls comprises specific steps as follows: pretreatment of raw materials, chopping, low-temperature fermentation with red wine lees, forming, steaming, cooling, quick freezing, vacuum packaging and the like. Residues, namely, red wine lees, produced in the red kojic wine brewing process are perfectly combined with fish balls; the fish balls are seasoned through low-temperature pickling and fermentation with the red wine lees, the nutritional value of the fish balls is increased through the decomposition function of ingredients and microorganisms in the red wine lees, the fishy smell of the fish balls is removed, food is endowed with mellow and sweet taste, and the defects of light flavor, heavy fishy smell, incomplete nutrition and the like of conventional fish balls are overcome. Functions and nutrition of the red wine lees are sufficiently developed and utilized, the economical additive value is increased, and high-valued utilization of the red wine lees is realized.

Description

A kind of manufacture method of distiller grains fish pill
Technical field
The present invention relates to fish food processing technique field, be specifically related to the manufacture method of a kind of distiller grains fish pill。
Background technology
Fish pill, has another name called fish ball, and ancient times claims " float fish pill ", is the pellet food being processed into for primary raw material with minced fish。Delicious flavour, color and luster is porcelain such as, high resilience, crisp and oiliness, both can make dessert dispensing, can make again soup, is the indispensable seafood delicacies in coastal area。Fish pill has a variety of, and dividing way has steamed fish pill, fish balls with/in brown sauce, decocting in water fish pill etc.;Foochow fish pill is had from geographically dividing, Jinjiang fish pill, Wenzhou fish pill, Chaozhou fish pill, Taiwan fish pill etc.。But tradition fish pill is merely with the flesh of fish for primary raw material, taste is single, and according to some fresh-water fishes, such as silver carp, flathead etc., is processed into fish pill, fishlike smell weight, is unfavorable for the processing development of these Fish。
Red wine dregs, is traditional special product of China, is fermentation derivant remaining after adopting Monas cuspurpureus Went and Oryza glutinosa to brewage wine of rice fermented with red yeast, and after wine of rice fermented with red yeast sieving, remaining dregs are just red wine dregs。Material and some mineral elements such as rich in proteins, starch, crude fibre, fat, aminoacid, poly-pentose, ash and abundant vitamin, auxin in red wine dregs, and the nutrient substance such as the fungus produced in sweat, the multiple pure and sweet factor of delicate fragrance。Additionally, research shows that it also has the specific functions such as reduction cholesterol, blood pressure lowering, blood sugar lowering and anti-cancer, more there is estimable natural red colouring matter, be precious delicious healthy wholefood。Grain Fish processed are traditional cuisines of China, in recent years, many companies start to develop by the technique of this traditional food industrializing, as " processing method of a kind of grain marine fish processed " (application number: 201410278671.4) was declared in 2014 by Fujian Kun Xing Marine Bio Co., Ltd., " preparation technology of a kind of fruit fragrant lees fish " (application number: 201410268953.8) was declared in 2014 by brand-new tank Food Co., Ltd of Xuzhou U.S., " a kind of instant grain fish " (application number: 201410237278.0) was declared in 2014 by Huoshan Yuanweiyuan Agriculture and Forestry Technology Co., Ltd.。But, surimi product, such as fish pill, as feature difference in the reshaping product of the flesh of fish, the technique utilizing red wine dregs making minced fish or fish pill is comparatively rare。
Summary of the invention
It is an object of the invention to develop the manufacture method of a kind of fish pill based food, optimize the local flavor of fish pill based food, improve nutritive value;Simultaneously, it is achieved the dregs produced in wine of rice fermented with red yeast brewing process and the recycling of red wine dregs, fully develop the nutritive value of red wine dregs, improve its economic value added, it is achieved the higher value application of red wine dregs。
For reaching above-mentioned purpose, the invention provides the manufacture method of a kind of distiller grains fish pill, concrete steps include:
S1, cut and mix: take minced fish and cut and mix 2~5min minute, add Sal and continue to cut and mixes 10~15min, add red wine dregs, flavouring agent and materials, stirring and stir well even, cut and mix 10~15min, obtain red wine dregs minced fish;
Described flavouring agent includes monosodium glutamate, white sugar, white pepper powder, five spice powder or Herba Alii fistulosi Sucus Zingberis;Described adjuvant includes starch and Ovum Gallus domesticus album;
In mass fraction, the ratio of described minced fish, Sal, red wine dregs, flavouring agent and adjuvant is: minced fish 50~80 parts, Sal 1~3 part, red wine dregs 10~20 parts, monosodium glutamate 0.08~1 part, white sugar 0.5~2 part, starch 6~12 parts, 4~8 parts of Ovum Gallus domesticus album, white pepper powder 0~0.05 part, five spice powder 0~0.05 part, Herba Alii fistulosi Sucus Zingberis 0~0.02 part;
S2, red wine dregs low temperature fermentation: by the step S1 red wine dregs minced fish prepared at 10~20 DEG C of condition bottom fermentation 2~12h, obtain fermentation minced fish;Prepared described fermentation minced fish is placed in 0~4 DEG C and deposits standby;
The flesh of fish is fermented by the yeast and the mycete that remain in application red wine dregs, is conducive to the nutritional labeling in the flesh of fish to decompose, improves the nutritive value of product, and containing the pure and sweet factor of delicate fragrance in red wine dregs can permeate simultaneously slowly, promotes the formation of excellent flavor;
S3, molding: the fermentation minced fish that step S2 prepares is made pellet, put into and shrink sizing in the water of 0~4 DEG C, obtain molding fish pill;
S4, steaming and decocting: the molding fish pill that step S3 prepares is carried out Segmented heating: first by described molding fish pill steaming and decocting 3~10min under 40~50 DEG C of conditions;Under 85~95 DEG C of conditions, continue steaming and decocting 5~15min again, obtain ripening fish pill;
S5, cooling: the ripening fish pill that step S4 prepares is cooled to 10~15 DEG C, obtains distiller grains fish pill;
Cooling processes and can prevent fish pill from drying and elephant skin and brown stain etc. occur, and makes soft surface smooth。
Under optimal way, minced fish described in step S1 is the minced fish that one or more mixing in marine fish or fresh-water fishes prepare。
Under optimum way, minced fish described in step S1 is the minced fish that one or more mixing in Spanish mackerel, Anguillar japonica, Hypophthalmichthys molitrix, Aristichthys nobilis or Ctenopharyngodon idellus prepare。
Under optimal way, the manufacture method of minced fish described in step S1 is:
Clean Fish exocuticle, control the water temperature water yield at 0~25 DEG C, employing 2~8 times, rinse 4~18min, wash away mucus and the antibacterial of attachment with fish;Decaptitate, skin, internal organs, with water carry out second time clean;Through adopting meat, rinsing, dehydration, fine straining process, prepare minced fish。
Under optimum way, described processed is: under 8~12 DEG C of conditions, by flesh of fish centrifuge dehydration to the 80% of former water content;
Described fine straining processes: the strainer adopting filter screen diameter to be 0.5~0.8 millimeter, under 6~10 DEG C of environment, removes the impurity in the flesh of fish, such as fish skin in small, broken bits, broken bone etc.;In order to prevent fish protein degeneration in fine straining process, ice must be added in strainer ice bank and equipment is carried out cooling process, make flesh of fish temperature control at 6~10 DEG C。
Under optimal way, cut process of mixing described in step S1 and keep flesh of fish temperature at 2~14 DEG C;Cutting temperature in the process of mixing to raise, suitably on the rocks or employing interval is cut the mode mixed and is lowered the temperature。
Under optimal way, cooling procedure described in step S5 adopts water-cooled or air-cooled mode to process。
Under optimal way, also include step S6, quick-freezing: after the distiller grains fish pill that step S5 prepares is cooled to 0~4 DEG C, carries out quick-freezing at-25~-35 DEG C, make the temperature at fish pill center drop to-18~-25 DEG C。
The order ground of quick-freezing mainly avoids fish pill to be subject to the pollution of microorganism in storage, transport and sales process。
Under optimum way, also include step S7, vacuum packaging: packed when vacuum 0.95Mpa by the distiller grains fish pill through quick-freezing that step S6 prepares。
The beneficial effects of the present invention is:
1, the present invention is by the dregs red wine dregs produced in wine of rice fermented with red yeast brewing process and the making perfect adaptation of fish pill, adopts red wine dregs low temperature pickling and fermenting that fish pill is seasoned, utilizes the decomposition of composition and microorganism in red wine dregs to improve fish pill nutritive value;Remove the fishy smell of fish pill, give the aromatic sweet and refreshing flavour of food, solve the defects such as tradition fish pill local flavor is light, fishy smell heavy, nutrition is comprehensive not。
Composition in red wine dregs and the thick protein in the microorganism decomposable asymmetric choice net flesh of fish, crude fat。The breaks down proteins of macromole is become micromolecular protein or aminoacid by microorganism;Crude fat resolves into free fatty, it is possible to makes the content of unsaturated fatty acid increase, is beneficial to the absorption of human body。
Additionally, possibly together with material, mineral element and red pigment etc. such as crude fibre, fat, aminoacid, poly-pentose, ash and abundant vitamin, auxin in red wine dregs, the nutritive value of fish pill can be improved。
2, the red wine dregs color used in the present invention is red gorgeous tempting, is added by red wine dregs and can improve the phenomenon that on market, fish pill color is single in fish pill, has good market prospect。
3, function and the nutrition of red wine dregs have been carried out sufficient exploitation by the present invention, improve its economic value added, it is achieved that the higher value application of red wine dregs。
4, the present invention adopts the mode of Segmented heating, it is possible to improve the elasticity of fish pill, increases the gel strength of fish pill, makes fish pill taste more Q bullet。
Detailed description of the invention
It is embodied as example below by several the present invention will be further described。
Embodiment 1: distiller grains Spanish mackerel ball
Raw material forms by weight: Spanish mackerel minced fish 75 parts, red wine dregs 10 parts, starch 8 parts, 5 parts of Ovum Gallus domesticus album, Sal 1.1 parts, monosodium glutamate 0.08 part, white sugar 1.5 parts, white pepper powder 0.02 part, five spice powder 0.01 part, Herba Alii fistulosi Sucus Zingberis 0.02 part。
(1) raw material material pretreatment: the Spanish mackerel of buying is carried out pre-treatment, with mechanical or manual decaptitating, remove the peel, removing internal organs, carries out second time with water and cleans, obtain minced fish through adopting the steps such as meat, rinsing, dehydration, fine straining。
(2) cut and mix: Spanish mackerel minced fish (75 parts) being put into meat mill and fully cuts and mix, first sky is cut and mixed 3min, be subsequently adding the Sal of 1.1 parts and continue to cut and mix about 12min; add red wine dregs 10 parts, starch 8 parts, 5 parts of Ovum Gallus domesticus album; monosodium glutamate 0.08 part; white sugar 1.5 parts, and add white pepper powder 0.02 part, five spice powder 0.01 part; Herba Alii fistulosi Sucus Zingberis 0.02 part; abundant agitating is uniform with oppressing, and cuts suitably on the rocks in the process of mixing or interval and cuts and mix reduction flesh of fish temperature, cuts and mix time 15min。
(3) red wine dregs low temperature fermentation: the flesh of fish is fermented by the yeast and mycete that are mixed with minced fish residual in 10 DEG C of condition bottom fermentation 4h, application red wine dregs of red wine dregs。
Step (3) makes fermentation minced fish and to be connected with step (4) forming operation and carry out, it is impossible to interval time is oversize;Or the fermentation minced fish that step (3) prepares is put in 0~4 DEG C of fresh-keeping warehouse and put temporarily, and otherwise minced fish can lose viscosity and plasticity can not molding。
(4) molding: adopt fish-meat ball making machine molding, puts into after molding and shrinks sizing in the chilly water of 0~4 DEG C。
(5) steaming and decocting: adopt Segmented heating, first fish pill is put in the temperature of 45 DEG C and carry out steaming and decocting 3min sizing;Temperature is promoted to 95 DEG C again and continues steaming and decocting 10min。
(6) pre-cooling and quick-freezing cooling: the fish pill after ripening adopts water-cooled quickly to cool down, and makes the temperature of fish pill be down to 10 DEG C。
(7) quick-freezing warehouse-in: the temperature of fish pill goods is down to 0 DEG C in advance, then carries out quick-freezing the temperature of-25~-35 DEG C rapidly, makes the temperature at fish pill center drop to-25 DEG C。
(8) vacuum packaging: pack by vacuum 0.95MPa, obtains fish pill finished product。
Embodiment 2: distiller grains Anguillar japonica ball
Raw material forms by weight: Anguillar japonica minced fish 65 parts, red wine dregs 19 parts, starch 6 parts, 6 parts of Ovum Gallus domesticus album, Sal 2.5 parts, monosodium glutamate 1.0 parts, white sugar 1.0 parts, white pepper powder 0.02 part, Herba Alii fistulosi Sucus Zingberis 0.02 part。
(1) pretreatment of raw material: the Anguillar japonica of buying is carried out pre-treatment, with mechanical or manual decaptitating, remove the peel, removing internal organs, carries out second time with water and cleans, obtain minced fish through adopting the steps such as meat, rinsing, dehydration, fine straining。
(2) cut and mix: Anguillar japonica minced fish is put into cutmixer and fully cuts and mix, first sky is cut and is mixed 5min minute, is subsequently adding the Sal of 2.5 parts and continues to cut and mix about 15min, adds red wine dregs 19 parts, starch 6 parts, 6 parts of Ovum Gallus domesticus album, monosodium glutamate 1.0 parts, white sugar 1.0 parts, and add white pepper powder 0.02 part, Herba Alii fistulosi Sucus Zingberis 0.02 part, abundant agitating is uniform with oppressing, and cuts suitably on the rocks in the process of mixing or interval and cuts and mix reduction flesh of fish temperature, cuts and mix time 12min。
(3) red wine dregs low temperature fermentation: the flesh of fish is fermented by the yeast and mycete that are mixed with minced fish residual in 20 DEG C of condition bottom fermentation 2h, application red wine dregs of red wine dregs。
(4) molding: adopt fish-meat ball making machine molding, puts into after molding and shrinks sizing in the chilly water of 0~4 DEG C。
(5) steaming and decocting: adopt Segmented heating, first fish pill is put in the temperature of 50 DEG C and carry out steaming and decocting 10min sizing;Temperature is promoted to 90 DEG C again and continues steaming and decocting 8min。
(6) pre-cooling and quick-freezing cooling: the fish pill after ripening adopts air-cooled quick cooling, makes the temperature of fish pill be down to 11 DEG C。
(7) quick-freezing warehouse-in: the temperature of fish pill goods is down to 2 DEG C in advance, then carries out quick-freezing the temperature of-25~-35 DEG C rapidly, makes the temperature at fish pill center drop to-25 DEG C。
(8) vacuum packaging: pack by vacuum 0.95MPa, obtains fish pill finished product。
Embodiment 3: distiller grains Hypophthalmichthys molitrix ball
Raw material forms by weight: chub surimi 55 parts, red wine dregs 20 parts, starch 11 parts, 8 parts of Ovum Gallus domesticus album, Sal 3 parts, monosodium glutamate 1.0 parts, white sugar 2.0 parts, five spice powder 0.05 part, Herba Alii fistulosi Sucus Zingberis 0.02 part。
(1) pretreatment of raw material: the Hypophthalmichthys molitrix of buying is carried out pre-treatment, with mechanical or manual decaptitating, remove the peel, removing internal organs, carries out second time with water and cleans, obtain minced fish through adopting the steps such as meat, rinsing, dehydration, fine straining。
(2) cut and mix: chub surimi is put into cutmixer and fully cuts and mix, first sky is cut and is mixed 5min minute, it is subsequently adding the Sal of 3 parts to continue to cut and mix about 15min, adds red wine dregs 20 parts, starch 11 parts, 8 parts of Ovum Gallus domesticus album, monosodium glutamate 1.0 parts, white sugar 2.0 parts, and add five spice powder 0.05 part, Herba Alii fistulosi Sucus Zingberis 0.02 part, abundant agitating is uniform with oppressing, cut suitably on the rocks in the process of mixing or interval cut mix reduction the flesh of fish temperature, cut and mix time 10min。
(3) red wine dregs low temperature fermentation: the flesh of fish is fermented by the yeast and mycete that are mixed with minced fish residual in 14 DEG C of condition bottom fermentation 3h, application red wine dregs of red wine dregs。
(4) molding: adopt fish-meat ball making machine molding, puts into after molding and shrinks sizing in the chilly water of 0~4 DEG C。
(5) steaming and decocting: adopt Segmented heating, first fish pill is put in the temperature of 45 DEG C and carry out steaming and decocting 10min sizing;Temperature is promoted to 85 DEG C again and continues steaming and decocting 15min。
(6) pre-cooling and quick-freezing cooling: the fish pill after ripening adopts air-cooled quick cooling, makes the temperature of fish pill be down to 12 DEG C。
(7) quick-freezing warehouse-in: the temperature of fish pill goods is down to 4 DEG C in advance, then carries out quick-freezing the temperature of-25~-35 DEG C rapidly, makes the temperature at fish pill center drop to-25 DEG C。
(8) vacuum packaging: pack by vacuum 0.95MPa, obtains fish pill finished product。
Embodiment 4: distiller grains Aristichthys nobilis ball
Raw material forms by weight: bighead surimi 65 parts, red wine dregs 12 parts, starch 11 parts, 8 parts of Ovum Gallus domesticus album, Sal 1.5 parts, monosodium glutamate 0.5 part, white sugar 2.0 parts, white pepper powder 0.05 part, five spice powder 0.05 part, Herba Alii fistulosi Sucus Zingberis 0.02 part。
(1) pretreatment of raw material: the Aristichthys nobilis of buying is carried out pre-treatment, with mechanical or manual decaptitating, remove the peel, removing internal organs, carries out second time with water and cleans, obtain minced fish through adopting the steps such as meat, rinsing, dehydration, fine straining。
(2) cut and mix: bighead surimi is put into cutmixer and fully cuts and mix, first sky is cut and is mixed 4min minute, it is subsequently adding the Sal of 1.5 parts to continue to cut and mix about 10min, adds red wine dregs 12 parts, starch 11 parts, 8 parts of Ovum Gallus domesticus album, monosodium glutamate 0.5 part, white sugar 2.0 parts, and add white pepper powder 0.05 part, five spice powder 0.05 part, Herba Alii fistulosi Sucus Zingberis 0.02 part, abundant agitating is uniform with oppressing, cut suitably on the rocks in the process of mixing or interval cut mix reduction the flesh of fish temperature, cut and mix time 12min。
(3) red wine dregs low temperature fermentation: the flesh of fish is fermented by the yeast and mycete that are mixed with minced fish residual in 10 DEG C of condition bottom fermentation 12h, application red wine dregs of red wine dregs。
(4) molding: adopt fish-meat ball making machine molding, puts into after molding and shrinks sizing in the chilly water of 0~4 DEG C。
(5) steaming and decocting: adopt Segmented heating, first fish pill is put in the temperature of 50 DEG C and carry out steaming and decocting 3min sizing;Temperature is promoted to 95 DEG C again and continues steaming and decocting 10min。
(6) pre-cooling and quick-freezing cooling: the fish pill after ripening adopts air-cooled quick cooling, makes the temperature of fish pill be down to 12 DEG C。
(7) quick-freezing warehouse-in: the temperature of fish pill goods is down to 0 DEG C in advance, then carries out quick-freezing the temperature of-25~-35 DEG C rapidly, makes the temperature at fish pill center drop to-25 DEG C。
(8) vacuum packaging: pack by vacuum 0.95MPa, obtains fish pill finished product。
Embodiment 5: distiller grains Ctenopharyngodon idellus ball
Raw material forms by weight: Grass Carp Surimi 75 parts, red wine dregs 10 parts, starch 6 parts, 4 parts of Ovum Gallus domesticus album, Sal 2.0 parts, monosodium glutamate 1.0 parts, white sugar 2.0 parts, five spice powder 0.05 part, Herba Alii fistulosi Sucus Zingberis 0.02 part。
(1) pretreatment of raw material: the Ctenopharyngodon idellus of buying is carried out pre-treatment, with mechanical or manual decaptitating, remove the peel, removing internal organs, carries out second time with water and cleans, obtain minced fish through adopting the steps such as meat, rinsing, dehydration, fine straining。
(2) cut and mix: Grass Carp Surimi is put into cutmixer and fully cuts and mix, first sky is cut and is mixed 3min minute, it is subsequently adding the Sal of 2.0 parts to continue to cut and mix about 15min, adds red wine dregs 10 parts, starch 6 parts, 4 parts of Ovum Gallus domesticus album, monosodium glutamate 1.0 parts, white sugar 2.0 parts, and add five spice powder 0.05 part, Herba Alii fistulosi Sucus Zingberis 0.02 part, abundant agitating is uniform with oppressing, cut suitably on the rocks in the process of mixing or interval cut mix reduction the flesh of fish temperature, cut and mix time 10min。
(3) red wine dregs low temperature fermentation: the flesh of fish is fermented by the yeast and mycete that are mixed with minced fish residual in 15 DEG C of condition bottom fermentation 8h, application red wine dregs of red wine dregs。
(4) molding: adopt fish-meat ball making machine molding, puts into after molding and shrinks sizing in the chilly water of 0~4 DEG C。
(5) steaming and decocting: adopt Segmented heating, first fish pill is put in the temperature of 50 DEG C and carry out steaming and decocting 7min sizing;Temperature is promoted to 95 DEG C again and continues steaming and decocting 8min。
(6) pre-cooling and quick-freezing cooling: the fish pill after ripening adopts air-cooled quick cooling, makes the temperature of fish pill be down to 10 DEG C。
(7) quick-freezing warehouse-in: the temperature of fish pill goods is down to 0 DEG C in advance, then carries out quick-freezing the temperature of-25~-35 DEG C rapidly, makes the temperature at fish pill center drop to-25 DEG C。
(8) vacuum packaging: pack by vacuum 0.95MPa, obtains fish pill product。
The above; it is only the present invention preferably detailed description of the invention; but protection scope of the present invention is not limited thereto; any those familiar with the art is in the technical scope of present disclosure; it is equal to replacement according to technical scheme and inventive concept thereof or is changed, all should be encompassed within protection scope of the present invention。

Claims (9)

1. the manufacture method of a distiller grains fish pill, it is characterised in that concrete steps include:
S1, cut and mix: take minced fish and cut and mix 2~5min minute, add Sal and continue to cut and mixes 10~15min, add red wine dregs, flavouring agent and materials, stirring and stir well even, cut and mix 10~15min, obtain red wine dregs minced fish;
Described flavouring agent includes monosodium glutamate, white sugar, white pepper powder, five spice powder or Herba Alii fistulosi Sucus Zingberis;Described adjuvant includes starch and Ovum Gallus domesticus album;
In mass fraction, the ratio of described minced fish, Sal, red wine dregs, flavouring agent and adjuvant is: minced fish 50~80 parts, Sal 1~3 part, red wine dregs 10~20 parts, monosodium glutamate 0.08~1 part, white sugar 0.5~2 part, starch 6~12 parts, 4~8 parts of Ovum Gallus domesticus album, white pepper powder 0~0.05 part, five spice powder 0~0.05 part, Herba Alii fistulosi Sucus Zingberis 0~0.02 part;
S2, red wine dregs low temperature fermentation: by the step S1 red wine dregs minced fish prepared at 10~20 DEG C of condition bottom fermentation 2~12h, obtain fermentation minced fish;Prepared described fermentation minced fish is placed in 0~4 DEG C and deposits standby;
S3, molding: the fermentation minced fish that step S2 prepares is made pellet, put into and shrink sizing in the water of 0~4 DEG C, obtain molding fish pill;
S4, steaming and decocting: by the step S3 molding fish pill prepared under 40~50 DEG C of conditions after steaming and decocting 3~10min;Under 85~95 DEG C of conditions, continue steaming and decocting 5~15min, obtain ripening fish pill;
S5, cooling: the ripening fish pill that step S4 prepares is cooled to 10~15 DEG C, obtains distiller grains fish pill。
2. the manufacture method of distiller grains fish pill according to claim 1, it is characterised in that minced fish described in step S1 is the minced fish that one or more mixing in marine fish or fresh-water fishes prepare。
3. the manufacture method of distiller grains fish pill according to claim 2, it is characterised in that minced fish described in step S1 is the minced fish that one or more mixing in Spanish mackerel, Anguillar japonica, Hypophthalmichthys molitrix, Aristichthys nobilis or Ctenopharyngodon idellus prepare。
4. the manufacture method of distiller grains fish pill according to claim 1, it is characterised in that the manufacture method of minced fish described in step S1 is:
Clean Fish exocuticle, control the water temperature water yield at 0~25 DEG C, employing 2~8 times, rinse 4~18min, wash away mucus and the antibacterial of attachment with fish;Decaptitate, skin, internal organs, with water carry out second time clean;Through adopting meat, rinsing, dehydration, fine straining process, prepare minced fish。
5. the manufacture method of distiller grains fish pill according to claim 4, it is characterised in that:
Described processed is: under 8~12 DEG C of conditions, and flesh of fish centrifuge dehydration to described flesh of fish moisture is reached 80%;
Described fine straining processes: the strainer adopting filter screen diameter to be 0.5~0.8 millimeter, under 6~10 DEG C of environment, removes the impurity in the flesh of fish。
6. the manufacture method of distiller grains fish pill according to claim 1, it is characterised in that cut suitably on the rocks in the process of mixing described in step S1 or adopt interval to cut the mode mixed to carry out。
7. the manufacture method of distiller grains fish pill according to claim 1, it is characterised in that cooling procedure described in step S5 adopts water-cooled or air-cooled mode to process。
8. the manufacture method of distiller grains fish pill according to claim 1, it is characterised in that also include step S6, quick-freezing: after the distiller grains fish pill that step S5 prepares is cooled to 0~4 DEG C, carries out quick-freezing at-25~-35 DEG C, make the temperature at fish pill center drop to-18~-25 DEG C。
9. the manufacture method of distiller grains fish pill according to claim 7, it is characterised in that also include step S7, vacuum packaging: the distiller grains fish pill through quick-freezing that step S6 prepares is packed when vacuum 0.95Mpa。
CN201610131276.2A 2016-03-07 2016-03-07 Production method of wine-lees fish balls Pending CN105685852A (en)

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CN107692202A (en) * 2017-09-25 2018-02-16 常州市天宁区鑫发织造有限公司 A kind of preparation method of holothurian oral liquid

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