CN105901572A - Pure seafood balls and preparation method thereof - Google Patents
Pure seafood balls and preparation method thereof Download PDFInfo
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Abstract
The invention relates to the technical field of food production and processing and discloses a pure seafood ball and a preparation method thereof. The invention develops a healthy and nutritious pure seafood ball which takes pure seafood meat as a main raw material, takes lard and egg white as auxiliary materials and takes ginger juice, fistular onion juice and the like as condiments based on the idea of healthy diet under the condition that food additives are completely avoided. The selected seafood meat has coarse muscle fibers, is insufficient in viscidity and low in economic value, due to process treatment, the mouthfeel and the taste of the seafood ball are improved, and the edible and economic values of the seafood are increased. According to continuous exploratory experiments of an inventor, formula parameters of the pure seafood ball are accurately optimized, and the pure seafood ball is processed by a simple and stable process and is bright in color, tender in mouthfeel and sufficient in elasticity. Meanwhile, the original flavor and the nutrition of the product raw materials are remained to the greatest degree, eating requirements of different crowds at all age grades can be met, and the pure seafood ball has good popularization and market values.
Description
Technical field
The present invention relates to the technical field of food production processing, more particularly, to a kind of pure seafood balls and preparation side thereof
Method.
Background technology
Along with expanding economy and the raising of people's living standard, the requirement to food is more and more higher, food
Ask not only delicious nice, but also require natural food safety, nourishing healthy.Fish pill is time-honored surimi product, due to
Its meat is delicate, and fat content is prone to digestion less and is loved by the people, but the various fish pill taste lists occurred in the market
One, trophic structure is single, and finished product fish pill mouthfeel is not good enough, it is difficult to meet the demand of modern people.
Common seafood such as cuttlefish, squid, shrimps and shellfish etc. because having high protein, low fat, advantage low in calories,
Its nutritive value is not less than beef and tuna, and is extensively pursued by market.After the seafood deep processing circulated in the market
Food article mainly have dry products and instant product.But the said goods is after fashionable a period of time, gradually touches the bottom in market,
Its main cause is that above-mentioned leisure food substantially will bake or the technological process of high temperature sterilization through high temperature, adds through this type of
After the product nutrient loss of engineering sequence is more, and high temperature bakes, product loses moisture, and it is really up to the mark that product exists quality,
The defects such as taste is single, limit consumer groups, particularly child old man.
Summary of the invention
The technical problem to be solved in the present invention is the defect overcoming prior art, it is provided that a kind of color and luster bright clean, mouthfeel is delicate,
Resilient enough；Meanwhile, nutritious, retain the freshest pure seafood balls of clear fresh script.
The present invention also provides for the preparation method of a kind of pure seafood balls, the method technique simple and stable, and can be effectively retained sea
Fresh original local flavor and mouthfeel and nutritional labeling, it is easy to industrialized production.
The purpose of the present invention is achieved through the following technical solutions:
A kind of pure seafood balls, described pure seafood balls is provided to be made up of the component of following weight:
Wherein, described pure seafood meat is the one in cuttlefish meat or squid meat.
Preferably, described pure seafood balls is made up of the component of following weight:
Preferably, described pure seafood balls is made up of the component of following weight:
Present invention theory based on health diet, it is provided that in the case of one abandons food additive completely, develop with
Pure seafood meat is primary raw material, the health with lard, Ovum Gallus domesticus album as adjuvant, with salt, Sucus Zingberis, Sucus Allii Fistulosi, monosodium glutamate etc. as flavouring agent
The pure seafood balls of nutrition.The seafood meat meat fiber that the present invention selects is thick, viscosity is not enough, and economic worth is low, by PROCESS FOR TREATMENT, changes
Its mouthfeel kind and taste thereof, improve edibility and the economic worth of seafood, and on the crucial ginseng affecting pure seafood balls local flavor
Number additions investigated, in the present invention lard primarily serve abundant mouthfeel, improve fish glue viscosity, promote tenderness,
Increase the effect of finished product brightness；Sucus Zingberis and Sucus Allii Fistulosi are mainly used in the fishy smell of Chen Haixian, simultaneously work as flavouring and propose fresh effect；Raw
Powder is mainly used in increasing the viscosity of fish glue, promoting the lubricity of finished product；Ovum Gallus domesticus album can increase finished product tenderness, improve finished product face
Color；The addition of water affects finished product tenderness and mouthfeel；In the present invention, salt, Carnis Sus domestica and the component that adds water directly determine that fish glue is
No can quickly float on the surface of the water, the deal of Ovum Gallus domesticus album and fecula affects the color of finished product and fine and smooth degree.Continuous by the applicant
Ground explorative experiment optimizes the formulation parameter of pure seafood balls, obtained pure seafood balls color and luster bright clean, mouthfeel is delicate, elastic ten
Foot；Meanwhile, nutritious, retain the freshest of clear fresh script, the eating requirements of each age level different crowd can be met.
The present invention also provides for a kind of method of pure seafood balls simultaneously, comprises the following steps:
S1. pretreatment of raw material
S11. the pretreatment of seafood meat: cleaned up by seafood meat, puts into pulper and blends, and obtains seafood meat young pilose antler standby；
S12. the pretreatment of lard: take the big porker meat cubelets that fresh lard is cut into, putting into blender, to break into fat meat young pilose antler standby
With；
S2. batch mixing: step S1 gained is stirred together with flavoring for mixture through pretreated feedstock, Ovum Gallus domesticus album,
Obtain pure seafood balls semi-finished product fish glue；
S3. molding, make ripe: the pure seafood balls semi-finished product of step S2 gained are put in forming machine making molding, will make
It is ripe that the pure seafood balls of molding puts heating system, and cooling is dried, and obtains the pure seafood balls of finished product.
Preferably, described in step S11, seafood meat is cleaned up, for first seafood meat being cut into strip, then float with cold water
Wash clean, this step keeps the color and luster of finished product to have pivotal role.
Preferably, mixing time described in step S11 and step S12 is 25～30min, and the long short circuit of mixing time affects fish
The drinking water of glue and the fine and smooth degree of finished product.
Preferably, the method for batch mixing described in step S2 is: first stir fine and soft for step S11 gained seafood meat with water, salt, monosodium glutamate
Uniformly, it is subsequently adding fat meat young pilose antler and stirs, be eventually adding fecula, Sucus Zingberis, Sucus Allii Fistulosi, Ovum Gallus domesticus album continue to stir；Step S2
Described mixing direction is same direction.First seafood meat young pilose antler is stirred with water, salt and monosodium glutamate, can preferably improve seafood
Meat retentiveness, thus it is elastic to increase pure seafood balls, is subsequently adding fat meat young pilose antler and stirs, thus improves the thickness of mixture
Degree, is eventually adding the stirring of other flavouring agents, can control the soft hard degree of gained fish glue, in order to molding and reach the work of seasoning
With.It is the committed step that formed product determines taste by the process that seafood meat young pilose antler makes fish glue, puts into the precedence of adjuvant and flavoring agent
Control all will affect the quality of finished product with stirring order and time.
Preferably, the pure seafood balls making molding described in step S3 can float on cold water face naturally.
Preferably, heating means described in step S3 are boiling 3～5min in 90～100 DEG C of water.
It is highly preferred that heating means described in step S3 are boiling 5min in 90 DEG C of water.
Preferably, it is cooled to described in step S3 in mixture of ice and water soak 3～5min, more preferably 4min.
Relative to prior art, there is advantages that
Present invention theory based on health diet, it is provided that in the case of one abandons food additive completely, develop with
Pure seafood meat is primary raw material, the health with lard, Ovum Gallus domesticus album as adjuvant, with salt, Sucus Zingberis, Sucus Allii Fistulosi, monosodium glutamate etc. as flavouring agent
The pure seafood balls of nutrition.The seafood meat meat fiber that the present invention selects is thick, viscosity is not enough, and economic worth is low, by PROCESS FOR TREATMENT, changes
Its mouthfeel kind and taste thereof, improve edibility and the economic worth of seafood, by the applicant's constantly explorative experiment essence
Really optimize the formulation parameter of pure seafood balls, obtained pure seafood balls color and luster bright clean, mouthfeel is delicate, resilient enough；Meanwhile,
Nutritious, retain the freshest of clear fresh script, the eating requirements of each age level different crowd can be met.
Pure seafood balls provided by the present invention, uses low price and the nutritious delicious marine feedstock being easy to get, and passes through
The processes of simple and stable forms, and remains the original local flavor of products material and nutrition to greatest extent.It is pure that the present invention provides
Seafood balls preparation technology is simple, and the product delicious food obtained is unique, is each year age grade while improving the added value of marine resources
The broad masses of the people of section provide the high quality food that a kind of nutritious cost performance is high, acceptance is high, have good popularization and
Market value.
The present invention is further illustrated below in conjunction with specific embodiment.Unless stated otherwise, the embodiment of the present invention uses
Raw material and method are the conventional commercial raw material in this area and conventional use of method, and the equipment used is that this area routine sets
Standby.
Embodiment 1
Prepare each composition of required weight by table 1, in table 1, seafood meat is cuttlefish meat, specifically, and pure seafood balls
Preparation method, comprise the following steps:
S1. pretreatment of raw material
S11. the pretreatment of cuttlefish meat: cuttlefish meat is cut into strip, clean by cold rinse, it is then placed in pulper stirring
28min, obtains cuttlefish young pilose antler standby；
S12. the pretreatment of lard: take the big porker meat cubelets that fresh lard is cut into, puts into blender stirring 8min, obtains fertile
Meat young pilose antler is standby；
S2. batch mixing: first step S11 gained cuttlefish young pilose antler stirred with water, salt, monosodium glutamate, is subsequently adding the stirring of fat meat young pilose antler
Uniformly, being eventually adding fecula, Sucus Zingberis, Sucus Allii Fistulosi, Ovum Gallus domesticus album continue to stir, above-mentioned stirring is all same direction, obtains pure seafood
Ball semi-finished product fish glue；
S3. molding, make ripe: the pure seafood balls semi-finished product of step S2 gained are put in forming machine making molding, will make
It is ripe that the pure seafood balls of molding puts heating system, puts in 90 DEG C of water and boils 5min, after pull out, put in mixture of ice and water cooling 4min,
Drain the water and dry, obtain the pure seafood balls of finished product.
According to the pure seafood balls organoleptic quality standards of grading shown in table 2, to the outward appearance of the present embodiment product, color and luster, local flavor,
Mouthfeel, brittleness etc. carry out subjective appreciation, and result is as shown in table 3.
Embodiment 2～3
Weight portion needed for embodiment 2～3 is prepared by each component proportion specified in table 1 as different from Example 1 is joined
Each composition of ratio, wherein seafood meat is cuttlefish meat, and remaining condition is identical, and results of sensory evaluation is as shown in table 3.
Embodiment 4～6
Weight portion needed for embodiment 4～6 is prepared by each component proportion specified in table 1 as different from Example 1 is joined
Each composition of ratio, wherein seafood meat is squid meat, and remaining condition is identical, and results of sensory evaluation is as shown in table 3.
Embodiment 7
As different from Example 1, it is prepared as follows pure seafood balls:
S1. pretreatment of raw material
S11. the pretreatment of cuttlefish meat: cuttlefish meat is cut into strip, clean by cold rinse, it is then placed in pulper stirring
25min, obtains cuttlefish young pilose antler standby；
S12. the pretreatment of lard: take the big porker meat cubelets that fresh lard is cut into, puts into blender stirring 8min, obtains fertile
Meat young pilose antler is standby；
S2. batch mixing: first step S11 gained cuttlefish young pilose antler stirred with water, salt, monosodium glutamate, is subsequently adding the stirring of fat meat young pilose antler
Uniformly, being eventually adding fecula, Sucus Zingberis, Sucus Allii Fistulosi, Ovum Gallus domesticus album continue to stir, above-mentioned stirring is all same direction, obtains pure seafood
Ball semi-finished product fish glue；
S3. molding, make ripe: the pure seafood balls semi-finished product of step S2 gained are put in forming machine making molding, will make
It is ripe that the pure seafood balls of molding puts heating system, puts in 100 DEG C of water and boils 3min, after pull out, put in mixture of ice and water cooling 3min,
Drain the water and dry, obtain the pure seafood balls of finished product.
According to the pure seafood balls organoleptic quality standards of grading shown in table 2, to the outward appearance of the present embodiment product, color and luster, local flavor,
Mouthfeel, brittleness etc. carry out subjective appreciation, and result is as shown in table 3.
Embodiment 8
As different from Example 1, it is prepared as follows pure seafood balls:
S1. pretreatment of raw material
S11. the pretreatment of cuttlefish meat: cuttlefish meat is cut into strip, clean by cold rinse, it is then placed in pulper stirring
28min, obtains cuttlefish young pilose antler standby；
S12. the pretreatment of lard: take the big porker meat cubelets that fresh lard is cut into, puts into blender stirring 10min,
Fat meat young pilose antler is standby；
S2. batch mixing: first step S11 gained cuttlefish young pilose antler stirred with water, salt, monosodium glutamate, is subsequently adding the stirring of fat meat young pilose antler
Uniformly, being eventually adding fecula, Sucus Zingberis, Sucus Allii Fistulosi, Ovum Gallus domesticus album continue to stir, above-mentioned stirring is all same direction, obtains pure seafood
Ball semi-finished product fish glue；
S3. molding, make ripe: the pure seafood balls semi-finished product of step S2 gained are put in forming machine making molding, will make
It is ripe that the pure seafood balls of molding puts heating system, puts in 90 DEG C of water and boils 3min, after pull out, put in mixture of ice and water cooling 5min,
Drain the water and dry, obtain the pure seafood balls of finished product.
According to the pure seafood balls organoleptic quality standards of grading shown in table 2, to the outward appearance of the present embodiment product, color and luster, local flavor,
Mouthfeel, brittleness etc. carry out subjective appreciation, and result is as shown in table 3.
Embodiment 9
As different from Example 4, it is prepared as follows pure seafood balls:
S1. pretreatment of raw material
S11. the pretreatment of squid meat: squid meat is cut into strip, clean by cold rinse, it is then placed in pulper stirring
30min, obtains squid young pilose antler standby；
S12. the pretreatment of lard: take the big porker meat cubelets that fresh lard is cut into, puts into blender stirring 10min,
Fat meat young pilose antler is standby；
S2. batch mixing: first step S11 gained squid young pilose antler stirred with water, salt, monosodium glutamate, is subsequently adding the stirring of fat meat young pilose antler
Uniformly, being eventually adding fecula, Sucus Zingberis, Sucus Allii Fistulosi, Ovum Gallus domesticus album continue to stir, above-mentioned stirring is all same direction, obtains pure seafood
Ball semi-finished product fish glue；
S3. molding, make ripe: the pure seafood balls semi-finished product of step S2 gained are put in forming machine making molding, will make
It is ripe that the pure seafood balls of molding puts heating system, puts in 90 DEG C of water and boils 3min, after pull out, put in mixture of ice and water cooling 3min,
Drain the water and dry, obtain the pure seafood balls of finished product.
According to the pure seafood balls organoleptic quality standards of grading shown in table 2, to the outward appearance of the present embodiment product, color and luster, local flavor,
Mouthfeel, brittleness etc. carry out subjective appreciation, and result is as shown in table 3.
Experimental result
(1) organoleptic quality assessment method
10 members are selected to set up subjective appreciation group, tissue morphology and the color and luster to pure seafood balls, local flavor, chew
Property etc. mouthfeel, elasticity carries out subjective appreciation, gives a mark according to ten point system, utilizes Excel software to carry out statistical analysis, tests number
According to all take three times parallel after mean values.Table 2 is pure seafood balls organoleptic quality standards of grading.The results are shown in Table 3.
(2) nutrition measures
Embodiment 1 products obtained therefrom is carried out nutrition mensuration, and measurement result is: containing 2 kinds of flavour nucleotides, inosinic acid
Content is up to 19mg/100g, guanyl content 0.4 milligram/100 grams, and vitamin A is 8.98 μ g/100g, and vitamin E is 0.36 μ
G/100g, taurine 2.78g/kg, in fatty acid, the ratio shared by unsaturated fatty acid is 62.6%, the ratio of ω-6: ω-3
22.5, in fatty acid, DHA content reaches 0.1%, it is necessary to amino acid content 10.6g/100g, it is necessary to aminoacid accounts for the ratio of total amino acids
Example reaches 37.7%.
Embodiment 4 products obtained therefrom is carried out nutrition mensuration, and measurement result is: this product inosinic acid content 0.9mg/
100g, vitamin A is up to 15.5 μ g/100g, and vitamin E is 0.436 μ g/100g, and taurine is 0.57g/kg, in fatty acid not
Ratio shared by satisfied fatty acid is 61.7%, and the ratio 26.3 of ω-6: ω-3, in fatty acid, DHA content reaches 0.2%, and EPA contains
Amount 0.1%；Essential amino acids content 6.36g/100g, it is necessary to aminoacid accounts for the ratio of total amino acids and reaches 39.2%.
Table 1
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 | |
| Seafood meat | 500 | 400 | 500 | 500 | 400 | 500 |
| Lard | 80 | 80 | 70 | 75 | 80 | 75 |
| Sucus Zingberis | 9 | 8 | 9 | 10 | 12 | 10 |
| Sucus Allii Fistulosi | 8 | 10 | 10 | 9 | 8 | 9 |
| Ovum Gallus domesticus album | 75 | 65 | 60 | 60 | 70 | 65 |
| Sal | 4 | 3 | 5 | 4 | 3 | 5 |
| Fecula | 50 | 60 | 65 | 65 | 50 | 60 |
| Monosodium glutamate | 7 | 6 | 6 | 6 | 7 | 7 |
| Water | 230 | 220 | 230 | 230 | 220 | 230 |
Table 2
Table 3 pure seafood balls organoleptic quality appraisal result
| Sample | Color and luster | Tissue profile | Elastic | Chewiness | Local flavor |
| Embodiment 1 | 9 | 9 | 10 | 9 | 10 |
| Embodiment 2 | 8 | 8 | 9 | 8 | 9 |
| Embodiment 3 | 9 | 9 | 8 | 9 | 8 |
| Embodiment 4 | 9 | 8 | 9 | 9 | 8 |
| Embodiment 5 | 8 | 9 | 8 | 8 | 10 |
| Embodiment 6 | 9 | 8 | 10 | 8 | 9 |
| Embodiment 7 | 9 | 8 | 9 | 10 | 9 |
| Embodiment 8 | 9 | 9 | 8 | 10 | 9 |
| Embodiment 9 | 10 | 9 | 10 | 8 | 9 |
Claims (10)
1. a pure seafood balls, it is characterised in that described pure seafood balls is made up of the component of following weight:
Seafood meat 400～600 parts；
Lard 70～80 parts；
Sucus Zingberis 8～12 parts；
Sucus Allii Fistulosi 8～10 parts；
Ovum Gallus domesticus album 60～75 parts；
Sal 3～5 parts；
Fecula 50～65 parts；
Monosodium glutamate 6～7 parts；
Water 220～230 parts；
Wherein, described pure seafood meat is the one in cuttlefish meat or squid meat.
The purest seafood balls, it is characterised in that described pure seafood balls is by the component of following weight
Composition:
Cuttlefish meat 500 parts；
Lard 80 parts；
Sucus Zingberis 9 parts；
Sucus Allii Fistulosi 8 parts；
Ovum Gallus domesticus album 75 parts；
Sal 4 parts；
Fecula 50 parts；
Monosodium glutamate 7 parts；
230 parts of water.
The purest seafood balls, it is characterised in that described pure seafood balls is by the component of following weight
Composition:
Squid meat 500 parts；
Lard 75 parts；
Sucus Zingberis 10 parts；
Sucus Allii Fistulosi 9 parts；
Ovum Gallus domesticus album 60 parts；
Sal 4 parts；
Fecula 65 parts；
Monosodium glutamate 6 parts；
230 parts of water.
4. the method for pure seafood balls described in preparation claims 1 to 3 any one, it is characterised in that comprise the following steps:
S1. pretreatment of raw material
S11. the pretreatment of seafood meat: cleaned up by seafood meat, puts into pulper and blends, and obtains seafood meat young pilose antler standby；
S12. the pretreatment of lard: take the big porker meat cubelets that fresh lard is cut into, putting into blender, to break into fat meat young pilose antler standby；
S2. batch mixing: stirred together with flavoring for mixture through pretreated feedstock, Ovum Gallus domesticus album by step S1 gained, obtains pure
Seafood balls semi-finished product fish glue；
S3. molding, make ripe: the pure seafood balls semi-finished product of step S2 gained are put in forming machine making molding, molding will be made
Pure seafood balls put heating system ripe, cooling is dried, and obtains the pure seafood balls of finished product.
The preparation method of the purest seafood balls, it is characterised in that described in step S11, seafood meat is cleaned
Totally, for first seafood meat being cut into strip, then clean by cold rinse.
The preparation method of the purest seafood balls, it is characterised in that stir described in step S11 and step S12
Time is 25～30min.
The preparation method of the purest seafood balls, it is characterised in that the method for batch mixing described in step S2 is:
First step S11 gained seafood meat young pilose antler is stirred with water, salt, monosodium glutamate, be subsequently adding fat meat young pilose antler and stir, last fecula,
Sucus Zingberis, Sucus Allii Fistulosi, Ovum Gallus domesticus album continue to stir；Mixing direction described in step S2 is same direction.
The preparation method of the purest seafood balls, it is characterised in that make the pure sea of molding described in step S3
Fresh ball can float on cold water face naturally.
The preparation method of the purest seafood balls, it is characterised in that heating means described in step S3 are 90
～boiling 3～5min in 100 DEG C of water, it is preferably boiling 5min in 90 DEG C of water.
The preparation method of the purest seafood balls, it is characterised in that be cooled at frozen water described in step S3
Mixture soaks 3～5 min, preferably soaks 4min.
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