CN105942293A - Double-seafood fish ball and preparation method thereof - Google Patents
Double-seafood fish ball and preparation method thereof Download PDFInfo
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- CN105942293A CN105942293A CN201610370651.9A CN201610370651A CN105942293A CN 105942293 A CN105942293 A CN 105942293A CN 201610370651 A CN201610370651 A CN 201610370651A CN 105942293 A CN105942293 A CN 105942293A
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 91
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000013372 meat Nutrition 0.000 claims abstract description 165
- 235000014102 seafood Nutrition 0.000 claims abstract description 133
- 241000252230 Ctenopharyngodon idella Species 0.000 claims abstract description 44
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 27
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 27
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 8
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims description 49
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 41
- 241000238371 Sepiidae Species 0.000 claims description 40
- 210000003056 antler Anatomy 0.000 claims description 37
- 239000000047 product Substances 0.000 claims description 33
- 239000000203 mixture Substances 0.000 claims description 29
- 241000287828 Gallus gallus Species 0.000 claims description 22
- 238000000465 moulding Methods 0.000 claims description 20
- 210000004681 ovum Anatomy 0.000 claims description 18
- 241000238366 Cephalopoda Species 0.000 claims description 17
- 239000011265 semifinished product Substances 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 15
- 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 15
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 15
- 239000004223 monosodium glutamate Substances 0.000 claims description 15
- 241000058338 Macrobrachium nipponense Species 0.000 claims description 14
- 239000004833 fish glue Substances 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 13
- 241000237509 Patinopecten sp. Species 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 12
- 235000020637 scallop Nutrition 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 15
- 235000019634 flavors Nutrition 0.000 abstract description 12
- 235000013305 food Nutrition 0.000 abstract description 9
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- 238000005516 engineering process Methods 0.000 abstract description 4
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- 238000002474 experimental method Methods 0.000 abstract description 3
- 239000000835 fiber Substances 0.000 abstract description 3
- 235000013373 food additive Nutrition 0.000 abstract description 3
- 239000002778 food additive Substances 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 2
- 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 abstract 1
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- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 235000014103 egg white Nutrition 0.000 abstract 1
- 210000000969 egg white Anatomy 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 235000004280 healthy diet Nutrition 0.000 abstract 1
- 239000002932 luster Substances 0.000 description 5
- 235000008935 nutritious Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 239000006187 pill Substances 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 239000002671 adjuvant Substances 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 235000013355 food flavoring agent Nutrition 0.000 description 3
- 230000007547 defect Effects 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 1
- 241000282894 Sus scrofa domesticus Species 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003651 drinking water Substances 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 relates to the technical field of food manufacturing, and discloses a double-seafood fish ball and a preparation method thereof. Based on an idea of healthy diet, the invention provides the double-seafood fish ball developed by taking two types of seafood meat and grass carp meat as main materials, taking lard, egg white and egg yolk as auxiliary materials, and taking ginger juice, fistular onion juice and the like as seasoners under the condition of completely abandoning food additives. The selected seafood meat is coarse in meat fiber, insufficient in viscidity and low in economic value; through technology processing, the mouthfeel and the taste of the seafood meat are improved, and the edibleness and the economic value of seafood are increased; by continuous exploratory experiments of the applicant, recipe parameters of the double-seafood fish ball are accurately optimized, and the double-seafood fish ball is formed by being processed with a simple and stable technology; the obtained double-seafood fish ball is bright and clean in color, fine and tender in mouthfeel, and full in elasticity; meanwhile, the original flavor and nutrition of the product raw materials are furthest reserved, the eating needs of different people in various age stages can be met, and good popularization and market values are achieved.
Description
Technical field
The present invention relates to the technical field of food production processing, more particularly, to a kind of double seafood fish balls and
Preparation method.
Background technology
Along with expanding economy and the raising of people's living standard, the requirement to food is more and more higher, to food
Requirement not only delicious nice, but also require natural food safety, nourishing healthy.Fish pill is time-honored
Surimi product, owing to its meat is delicate, fat content is prone to digestion less and is loved by the people, but existing market
The various fish pill tastes of upper appearance are single, and trophic structure is single, and finished product fish pill mouthfeel is not good enough, it is difficult to meet the modern times
The demand of people.
Common seafood such as cuttlefish, squid, shrimps and shellfish etc. are because having high protein, low fat, low in calories
Advantage, its nutritive value is not less than beef and tuna, and is extensively pursued by market.Existing market is upper
The logical food article after seafood deep processing mainly has dry products and instant product.But the said goods is at fashionable one section
After time, gradually touch the bottom in market, and its main cause is that above-mentioned leisure food substantially will roast through high temperature
Bake or the technological process of high temperature sterilization, more through the product nutrient loss of this type of processor and high
After temperature bakes, the defects such as product loses moisture, and it is really up to the mark that product exists quality, and taste is single, limit consumption
Crowd, 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 bright clean, mouthfeel of color and luster
Delicate, resilient enough；Meanwhile, nutritious, retain the freshest double seafood fish balls of clear fresh script.
The present invention also provides for the preparation method of a kind of pair of seafood fish balls, the method technique simple and stable, and can be effective
Retain the original local flavor of seafood and mouthfeel and nutritional labeling, it is easy to industrialized production.
The purpose of the present invention is achieved through the following technical solutions:
Thering is provided a kind of double seafood fish balls, described pair of seafood fish balls is made up of the component of following weight:
Wherein, described seafood meat is made up of two kinds of seafood, and one therein is cuttlefish meat, another kind be squid meat,
One in dry Macrobrachium nipponensis, dry Dried Scallop meat.
Preferably, described pair of seafood fish balls is made up of the component of following weight:
Preferably, described pair of seafood fish balls is made up of the component of following weight:
Preferably, described pair of seafood fish 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, exploitation
Go out with two kinds of seafood meat and grass carp meat as primary raw material, with lard, Ovum Gallus domesticus album, egg yolk as adjuvant, with salt,
The double seafood fish balls of the health-nutrition that Sucus Zingberis, Sucus Allii Fistulosi, monosodium glutamate etc. are flavouring agent.The seafood meat muscle that the present invention selects
Fiber is thick, viscosity is not enough, and economic worth is low, by PROCESS FOR TREATMENT, and, improve its mouthfeel and taste thereof, improve
The edibility of seafood and economic worth, and the key parameter addition of seafood fish balls local flavor double on impact carries out
Investigating, in the present invention, lard primarily serves abundant mouthfeel, the viscosity improving fish glue, promotes tenderness, increasing
Add 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 carry fresh
Effect；Fecula is mainly used in increasing the viscosity of fish glue, promoting the lubricity of finished product；Ovum Gallus domesticus album can increase into
Product tenderness, improve finished color；The effect that egg yolk plays and improves finished color level, increases finished product nutrition；
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
Whether fish glue can quickly float on the surface of the water, and the deal of Ovum Gallus domesticus album and fecula affects the color of finished product and fine and smooth degree.Logical
Cross the applicant's constantly explorative experiment and optimize the formulation parameter of double seafood fish balls, obtained double seafood fish balls
Color and luster bright clean, mouthfeel is delicate, resilient enough；Meanwhile, nutritious, retain the freshest of clear fresh script, can be full
The eating requirements of each age level different crowd of foot.
The present invention also provides for the method for a kind of pair of seafood fish 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, or by dry sea
Fresh meat is dried and is broken into powder, obtains seafood meat young pilose antler standby；
S12. the pretreatment of grass carp meat: cleaned up by grass carp meat, puts into pulper and blends, and obtains grass carp meat fine and soft
Standby；
S13. the pretreatment of lard: take the big porker meat cubelets that fresh lard is cut into, put into blender and break into fertilizer
Meat young pilose antler is standby；
S2. batch mixing: step S1 gained is stirred together with flavoring for mixture through pretreated feedstock, Ovum Gallus domesticus album
Mix uniformly, obtain double seafood fish balls semi-finished product fish glue；
S3. molding, make ripe: double seafood fish balls semi-finished product of step S2 gained are put in forming machine and are fabricated to
Type, by ripe for the double seafood fish balls heating system making molding, cooling is dried, and obtains the double seafood fish balls of finished product.
Preferably, described in step S11, seafood meat is cleaned up, for first seafood meat being cut into strip, then use
Cold rinse is clean；Described in step S12, grass carp meat is cleaned up, for first grass carp meat being cut into strip, then
Clean by cold rinse；This step keeps the color and luster of finished product to have pivotal role.
Preferably, mixing time described in step S11 and step S13 is 25～30min, the length of mixing time
Connect the fine and smooth degree of drinking water and the finished product affecting fish glue.
Preferably, the method for batch mixing described in step S2 is: first by fine and soft for step S11 gained seafood meat and S12 institute
Grass carp meat young pilose antler water, salt, monosodium glutamate stir, be subsequently adding fat meat young pilose antler and stir, be eventually adding fecula,
Sucus Zingberis, Sucus Allii Fistulosi, Ovum Gallus domesticus album continue to stir；Mixing direction described in step S2 is same direction.First by sea
Fresh meat young pilose antler stirs with water, salt and monosodium glutamate, can preferably improve seafood meat retentiveness, thus increase double
The elasticity of seafood fish balls, is subsequently adding fat meat young pilose antler and stirs, thus improve the viscosity of mixture, finally add
Enter the stirring of other flavouring agents, the soft hard degree of gained fish glue can be controlled, in order to molding and reach the effect of seasoning.
It is the committed step that formed product determines taste by the process that fine and soft for cuttlefish and grass carp meat young pilose antler make fish glue, puts into adjuvant and tune
The precedence of material controls all will affect the quality of finished product with stirring order and time,
Preferably, the seafood fish 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, exploitation
Go out with two kinds of seafood meat and grass carp meat as primary raw material, with lard, Ovum Gallus domesticus album, egg yolk as adjuvant, with salt,
The double seafood fish balls of the health-nutrition that Sucus Zingberis, Sucus Allii Fistulosi, monosodium glutamate etc. are flavouring agent.The seafood meat muscle that the present invention selects
Fiber is thick, viscosity is not enough, and economic worth is low, by PROCESS FOR TREATMENT, improves its mouthfeel and taste thereof, improves
The edibility of seafood and economic worth, accurately optimize double seafood by the applicant's constantly explorative experiment
The formulation parameter of fish pill, obtained double seafood fish balls color and lusters 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.
Provided by the present invention pair of seafood fish balls, uses low price and the nutritious delicious ocean being easy to get former
Material, the processes through simple and stable forms, and remains the original local flavor of products material and nutrition to greatest extent.
Double seafood fish balls preparation technologies that the present invention provides are simple, and the product delicious food obtained is unique, improving marine resources
Added value while provide that a kind of nutritious cost performance is high for the broad masses of the people of each age level, accept
Spend high high quality food, there is 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 is adopted
Raw material and method be the conventional commercial raw material in this area and conventional use of method, the equipment used is this
Field conventional equipment.
Embodiment 1
Prepare each composition of required weight by table 1, described seafood meat is cuttlefish meat and squid meat, its
Middle cuttlefish meat is 100 parts, squid meat 200 parts, and specifically, the preparation method of double seafood fish balls, including following
Step:
S1. pretreatment of raw material
S11. the pretreatment of seafood meat: cuttlefish meat, squid meat are cut into strip, clean by cold rinse, so
After put into pulper stirring 28min, obtain that cuttlefish is fine and soft and squid young pilose antler is standby；
S12. the pretreatment of grass carp meat: cleaned up by grass carp meat, puts into pulper and blends, and obtains grass carp meat fine and soft
Standby；
S13. the pretreatment of lard: take the big porker meat cubelets that fresh lard is cut into, puts into blender stirring
28min, obtains fat meat young pilose antler standby；
S2. batch mixing: first by fine and soft for fine and soft for step S11 gained cuttlefish, squid with S12 gained grass carp meat young pilose antler, water, salt,
Monosodium glutamate stirs, and is subsequently adding fat meat young pilose antler and stirs, is eventually adding fecula, Sucus Zingberis, Sucus Allii Fistulosi, Ovum Gallus domesticus album
Continuing to stir, above-mentioned stirring is all same direction, obtains double seafood fish balls semi-finished product fish glue；
S3. molding, make ripe: double seafood fish balls semi-finished product of step S2 gained are put in forming machine and are fabricated to
Type, by make molding double seafood fish balls put heating make ripe, put in 90 DEG C of water and boil 5min, after pull out, put
Enter cooling 4min in mixture of ice and water, drain the water and dry, obtain the double seafood fish balls of finished product.
According to the double seafood fish balls organoleptic quality standards of grading shown in table 2, outward appearance, the color to the present embodiment product
Pool, local flavor, mouthfeel, brittleness etc. carry out subjective appreciation, and result is as shown in table 3.
Embodiment 2
Embodiment 2 is as different from Example 1 by the weight portion needed for each component proportion preparation specified in table 1
Each composition of proportioning, described seafood meat is cuttlefish meat and squid meat, and wherein cuttlefish meat is 110 parts, squid meat
170 parts, remaining condition is identical, and results of sensory evaluation is as shown in table 3.
Embodiment 3
Prepare each composition of required weight by table 1, described seafood meat is cuttlefish meat and dry Macrobrachium nipponensis, its
Middle cuttlefish meat is 110 parts, dry Macrobrachium nipponensis 140 parts, and specifically, the preparation method of double seafood fish balls, including following
Step:
S1. pretreatment of raw material
S11. the pretreatment of seafood meat: cuttlefish meat is cut into strip, clean by cold rinse, it is then placed in stirring
Broken machine stirring 28min；Dry Macrobrachium nipponensis is dried and breaks into powder, obtain the fine and soft and dry Macrobrachium nipponensis young pilose antler of cuttlefish standby；
S12. the pretreatment of grass carp meat: cleaned up by grass carp meat, puts into pulper and blends, and obtains grass carp meat fine and soft
Standby；
S13. the pretreatment of lard: take the big porker meat cubelets that fresh lard is cut into, puts into blender stirring
28min, obtains fat meat young pilose antler standby；
S2. batch mixing: first by fine and soft for fine and soft, dry for step S11 gained cuttlefish Macrobrachium nipponensis with S12 gained grass carp meat young pilose antler, water,
Salt, monosodium glutamate stir, and are subsequently adding fat meat young pilose antler and stir, are eventually adding fecula, Sucus Zingberis, Sucus Allii Fistulosi, chicken
Ovum Gallus domesticus album continues to stir, and above-mentioned stirring is all same direction, obtains double seafood fish balls semi-finished product fish glue；
S3. molding, make ripe: double seafood fish balls semi-finished product of step S2 gained are put in forming machine and are fabricated to
Type, by make molding double seafood fish balls put heating make ripe, put in 90 DEG C of water and boil 5min, after pull out, put
Enter cooling 4min in mixture of ice and water, drain the water and dry, obtain the double seafood fish balls of finished product.
According to the double seafood fish balls organoleptic quality standards of grading shown in table 2, outward appearance, the color to the present embodiment product
Pool, local flavor, mouthfeel, brittleness etc. carry out subjective appreciation, and result is as shown in table 3.
Embodiment 4
Embodiment 4 is as different from Example 3 by the weight portion needed for each component proportion preparation specified in table 1
Each composition of proportioning, described middle seafood meat is cuttlefish meat and squid meat, and wherein cuttlefish meat is 140 parts, dry Macrobrachium nipponensis
120 parts, remaining condition is identical, and results of sensory evaluation is as shown in table 3.
Embodiment 5
Prepare each composition of required weight by table 1, described seafood meat is cuttlefish meat and dry Macrobrachium nipponensis, its
Middle cuttlefish meat is 130 parts, dry Dried Scallop meat 170 parts, specifically, the preparation method of double seafood fish balls, including with
Lower step:
S1. pretreatment of raw material
S11. the pretreatment of seafood meat: cuttlefish meat is cut into strip, clean by cold rinse, it is then placed in stirring
Broken machine stirring 28min；Dry Dried Scallop meat is dried and breaks into powder, obtain the fine and soft and dry Dried Scallop meat young pilose antler of cuttlefish standby；
S12. the pretreatment of grass carp meat: cleaned up by grass carp meat, puts into pulper and blends, and obtains grass carp meat fine and soft
Standby；
S13. the pretreatment of lard: take the big porker meat cubelets that fresh lard is cut into, puts into blender stirring
28min, obtains fat meat young pilose antler standby；
S2. batch mixing: first by fine and soft for fine and soft, dry for step S11 gained cuttlefish Dried Scallop meat with S12 gained grass carp meat young pilose antler, water,
Salt, monosodium glutamate stir, and are subsequently adding fat meat young pilose antler and stir, are eventually adding fecula, Sucus Zingberis, Sucus Allii Fistulosi, chicken
Ovum Gallus domesticus album continues to stir, and above-mentioned stirring is all same direction, obtains double seafood fish balls semi-finished product fish glue；
S3. molding, make ripe: double seafood fish balls semi-finished product of step S2 gained are put in forming machine and are fabricated to
Type, by make molding double seafood fish balls put heating make ripe, put in 90 DEG C of water and boil 5min, after pull out, put
Enter cooling 4min in mixture of ice and water, drain the water and dry, obtain the double seafood fish balls of finished product.
According to the double seafood fish balls organoleptic quality standards of grading shown in table 2, outward appearance, the color to the present embodiment product
Pool, local flavor, mouthfeel, brittleness etc. carry out subjective appreciation, and result is as shown in table 3.
Embodiment 6
Execute the weight portion needed for example 4 is prepared as different from Example 3 by each component proportion specified in table 1 to join
Each composition of ratio, described seafood meat is cuttlefish meat and squid meat, and wherein cuttlefish meat is 100 parts, dry Dried Scallop meat
150 parts, 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 double seafood fish balls:
S1. pretreatment of raw material
S11. the pretreatment of seafood meat: cuttlefish meat, squid meat are cut into strip, clean by cold rinse, so
After put into pulper stirring 25min, obtain that cuttlefish is fine and soft and squid young pilose antler is standby；
S12. the pretreatment of grass carp meat: cleaned up by grass carp meat, puts into pulper and blends, and obtains grass carp meat fine and soft
Standby；
S13. the pretreatment of lard: take the big porker meat cubelets that fresh lard is cut into, puts into blender stirring
30min, obtains fat meat young pilose antler standby；
S2. batch mixing: first by fine and soft for fine and soft for step S11 gained cuttlefish, squid with S12 gained grass carp meat young pilose antler, water, salt,
Monosodium glutamate stirs, and is subsequently adding fat meat young pilose antler and stirs, is eventually adding fecula, Sucus Zingberis, Sucus Allii Fistulosi, Ovum Gallus domesticus album
Continuing to stir, above-mentioned stirring is all same direction, obtains double seafood fish balls semi-finished product fish glue；
S3. molding, make ripe: double seafood fish balls semi-finished product of step S2 gained are put in forming machine and are fabricated to
Type, by make molding double seafood fish balls put heating make ripe, put in 100 DEG C of water and boil 3min, after pull out, put
Enter cooling 3min in mixture of ice and water, drain the water and dry, obtain the double seafood fish balls of finished product.
According to the double seafood fish balls organoleptic quality standards of grading shown in table 2, outward appearance, the color to the present embodiment product
Pool, local flavor, mouthfeel, brittleness etc. carry out subjective appreciation, and result is as shown in table 3.
Embodiment 8
As different from Example 3, it is prepared as follows double seafood fish balls:
S1. pretreatment of raw material
S11. the pretreatment of seafood meat: cuttlefish meat is cut into strip, clean by cold rinse, it is then placed in stirring
Broken machine stirring 30min；Dry Macrobrachium nipponensis is dried and breaks into powder, obtain the fine and soft and dry Macrobrachium nipponensis young pilose antler of cuttlefish standby；
S12. the pretreatment of grass carp meat: cleaned up by grass carp meat, puts into pulper and blends, and obtains grass carp meat fine and soft
Standby；
S13. the pretreatment of lard: take the big porker meat cubelets that fresh lard is cut into, puts into blender stirring
25min, obtains fat meat young pilose antler standby；
S2. batch mixing: first by fine and soft for fine and soft, dry for step S11 gained cuttlefish Macrobrachium nipponensis with S12 gained grass carp meat young pilose antler, water,
Salt, monosodium glutamate stir, and are subsequently adding fat meat young pilose antler and stir, are eventually adding fecula, Sucus Zingberis, Sucus Allii Fistulosi, chicken
Ovum Gallus domesticus album continues to stir, and above-mentioned stirring is all same direction, obtains double seafood fish balls semi-finished product fish glue；
S3. molding, make ripe: double seafood fish balls semi-finished product of step S2 gained are put in forming machine and are fabricated to
Type, by make molding double seafood fish balls put heating make ripe, put in 90 DEG C of water and boil 3min, after pull out, put
Enter cooling 5min in mixture of ice and water, drain the water and dry, obtain the double seafood fish balls of finished product.
According to the double seafood fish balls organoleptic quality standards of grading shown in table 2, outward appearance, the color to the present embodiment product
Pool, 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 double seafood fish balls:
S1. pretreatment of raw material
S11. the pretreatment of seafood meat: cuttlefish meat is cut into strip, clean by cold rinse, it is then placed in stirring
Broken machine stirring 25min；Dry Dried Scallop meat is dried and breaks into powder, obtain the fine and soft and dry Dried Scallop meat young pilose antler of cuttlefish standby；
S12. the pretreatment of grass carp meat: cleaned up by grass carp meat, puts into pulper and blends, and obtains grass carp meat fine and soft
Standby；
S13. the pretreatment of lard: take the big porker meat cubelets that fresh lard is cut into, puts into blender stirring
25min, obtains fat meat young pilose antler standby；
S2. batch mixing: first by fine and soft for fine and soft, dry for step S11 gained cuttlefish Dried Scallop meat with S12 gained grass carp meat young pilose antler, water,
Salt, monosodium glutamate stir, and are subsequently adding fat meat young pilose antler and stir, are eventually adding fecula, Sucus Zingberis, Sucus Allii Fistulosi, chicken
Ovum Gallus domesticus album continues to stir, and above-mentioned stirring is all same direction, obtains double seafood fish balls semi-finished product fish glue；
S3. molding, make ripe: double seafood fish balls semi-finished product of step S2 gained are put in forming machine and are fabricated to
Type, by make molding double seafood fish balls put heating make ripe, put in 100 DEG C of water and boil 5min, after pull out, put
Enter cooling 3min in mixture of ice and water, drain the water and dry, obtain the double seafood fish balls of finished product.
According to the double seafood fish balls organoleptic quality standards of grading shown in table 2, outward appearance, the color to the present embodiment product
Pool, 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 double seafood fish balls,
The mouthfeel such as local flavor, chewiness, elasticity carries out subjective appreciation, gives a mark according to ten point system, utilizes Excel soft
Part carries out statistical analysis, test data all take three times parallel after mean values.Table 2 is double seafood fish balls sense organs
Sensory assessment standard.The results are shown in Table 3.
Table 1
Table 2
3 pairs of seafood fish balls organoleptic quality appraisal result of table
| Sample | Color and luster | Tissue profile | Elastic | Chewiness | Local flavor |
| Embodiment 1 | 9 | 8 | 9 | 8 | 9 |
| Embodiment 2 | 8 | 8 | 9 | 8 | 9 |
| Embodiment 3 | 9 | 9 | 8 | 8 | 10 |
| Embodiment 4 | 8 | 9 | 10 | 8 | 9 |
| Embodiment 5 | 9 | 8 | 9 | 8 | 8 |
| Embodiment 6 | 9 | 8 | 9 | 8 | 8 |
| Embodiment 7 | 9 | 10 | 8 | 9 | 9 |
| Embodiment 8 | 10 | 9 | 9 | 8 | 9 |
| Embodiment 9 | 9 | 8 | 9 | 10 | 9 |
Claims (10)
1. a double seafood fish balls, it is characterised in that described pair of seafood fish balls is made up of the component of following weight:
Seafood meat
250～300 parts；
Grass carp meat
200～250 parts；
Lard
80～100 parts；
Sucus Zingberis
6～10 parts；
Sucus Allii Fistulosi
5～7 parts；
Ovum Gallus domesticus album
60～70 parts；
Egg yolk
60～85 parts；
Sal
4～6 parts；
Fecula
40～50 parts；
Monosodium glutamate 7～8 parts；
Water
240～260 parts；
Wherein, described seafood meat is made up of two kinds of seafood, and one therein is cuttlefish meat, and another kind is the one in squid meat, dry Macrobrachium nipponensis, dry Dried Scallop meat.
The most double seafood fish balls, it is characterised in that described pair of seafood fish balls is made up of the component of following weight:
Seafood meat
300 parts；
Grass carp meat
200 parts；
Lard
65 parts；
Sucus Zingberis
10 parts；
Sucus Allii Fistulosi
6 parts；
Ovum Gallus domesticus album
65 parts；
Egg yolk
60 parts；
Sal
4 parts；
Fecula
45 parts；
Monosodium glutamate
7 parts；
Water
240 parts；
Wherein, described seafood meat is made up of cuttlefish meat and squid meat, and the most described cuttlefish meat is 100 parts, and squid meat is 200 parts.
The most double seafood fish balls, it is characterised in that described pair of seafood fish balls is made up of the component of following weight:
Seafood meat
250 parts；
Grass carp meat
250 parts；
Lard
95 parts；
Sucus Zingberis
9 parts；
Sucus Allii Fistulosi
6 parts；
Ovum Gallus domesticus album
65 parts；
Egg yolk
75 parts；
Sal
4 parts；
Fecula
50 parts；
Monosodium glutamate
8 parts；
Water
250 parts；
Wherein, described seafood meat is made up of cuttlefish meat and dry Macrobrachium nipponensis, and the most described cuttlefish meat is 110 parts, and dry Macrobrachium nipponensis is 140 parts.
The most double seafood fish balls, it is characterised in that described pair of seafood fish balls is made up of the component of following weight:
Seafood meat
300 parts；
Grass carp meat
200 parts；
Lard
70 parts；
Sucus Zingberis
6 parts；
Sucus Allii Fistulosi
5 parts；
Ovum Gallus domesticus album
70 parts；
Egg yolk
85 parts；
Sal
6 parts；
Fecula
50 parts；
Monosodium glutamate
7 parts；
Water
240 parts；
Wherein, described seafood meat is made up of cuttlefish meat and dry Dried Scallop meat, and the most described cuttlefish meat is 130 parts, and dry Dried Scallop meat is 170 parts.
5. the method for double seafood fish balls described in preparation Claims 1-4 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 respectively, puts into pulper and blends or the drying of dry seafood meat is broken into powder, obtain seafood meat young pilose antler standby；
S12. the pretreatment of grass carp meat: cleaned up by grass carp meat, puts into pulper and blends, and obtains grass carp meat young pilose antler standby；
S13. 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 double seafood fish balls semi-finished product fish glue；
S3. molding, make ripe: double seafood fish balls semi-finished product of step S2 gained are put in forming machine making molding, and by ripe for the double seafood fish balls heating system making molding, cooling is dried, and obtains finished product pair seafood fish balls.
The preparation method of the most double seafood fish balls, it is characterised in that described in step S11, seafood meat is cleaned up, for first seafood meat being cut into strip, then clean by cold rinse；Described in step S12, grass carp meat is cleaned up, for first grass carp meat being cut into strip, then clean by cold rinse.
The preparation method of the most double seafood fish balls, it is characterised in that mixing time described in step S11 and step S13 is 25～30min.
The preparation method of the most double seafood fish balls, it is characterized in that, the method of batch mixing described in step S2 is: first step S11 gained seafood meat young pilose antler stirred with S12 gained grass carp meat young pilose antler water, salt, monosodium glutamate, being subsequently adding fat meat young pilose antler to 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 most double seafood fish balls, it is characterised in that the seafood fish balls making molding described in step S3 can float on cold water face naturally.
The preparation method of the most double seafood fish balls, it is characterised in that heating means described in step S3 are boiling 3～5min in 90～100 DEG C of water, is preferably boiling 5min in 90 DEG C of water.
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| CN111134290A (en) * | 2020-02-07 | 2020-05-12 | 海南煊烨生物科技有限公司 | Method for making seafood balls |
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Application publication date: 20160921 |