CN105995631A - Orange-flavored health red snapper ball and preparation method thereof - Google Patents
Orange-flavored health red snapper ball and preparation method thereof Download PDFInfo
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- CN105995631A CN105995631A CN201610359869.4A CN201610359869A CN105995631A CN 105995631 A CN105995631 A CN 105995631A CN 201610359869 A CN201610359869 A CN 201610359869A CN 105995631 A CN105995631 A CN 105995631A
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- fragrant citrus
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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
Landscapes
- Seasonings (AREA)
Abstract
The invention belongs to the technical filed of food processing and particularly discloses an orange-flavored health red snapper ball and a preparation method thereof. The orange-flavored health red snapper ball is obtained by mixing red snapper cream and orange-flavored juice, wherein the red snapper cream comprises the following components in parts by weight: 5-30 parts of red snapper meat, 0.08-0.4 part of salt, 0.015-0.06 part of monosodium glutamate, 0.07-0.3 part of sugar, 0.5-1.5 parts of cornstarch, 0.1-1 part of water and 0.25-2 parts of ice blocks. The orange-flavored health red snapper ball is rigorous in material selection, and scientific and reasonable in formula collocation, meets the requirements for nutrition, taste, color and luster and other aspects, is brief in preparation process, tender, tasty and refreshing, delicious in aftertaste and moderate in salty taste and meets the taste demands in different areas.
Description
Technical field
The invention belongs to food processing technology field, in particular it relates to a kind of fragrant citrus local flavor health care Red snapper ball and system thereof
Preparation Method.
Background technology
Red snapper is typically distributed across the ground such as the Bohai and Yellow Seas of China, the East Sea, the South Sea, is just oppressing delicious alcohol, in Red snapper
The soluble collagen extracted, has high cell cohesiveness, humectant and good organoleptic properties, and activity Gao Yi
Absorbing, odorless is transparent, does not produce zest.Often edible Red snapper, not only can delay skin aging, reduce wrinkle, mottle etc. year
Month problem, more can improve human metabolism, allow people have younger condition.Zhanjiang city marine product is well-known far
Near, within 2010, it is cited as " China sea deliciousness food all ", Zhanjiang borders on Beibu Bay in the west, and the Red snapper that this marine site produces is dry and red
The goods such as madai cylinder are one of the famous special products in Zhanjiang, and Zhanjiang Red snapper annual production is more stable, all can fish for the whole year, and yield is rich
Rich.
The preparation of fragrant citrus local flavor juice of the present invention with Lianjiang reddish orange as primary raw material, the big (single fruit weight 320 grams of Lianjiang reddish orange fruit
Left and right), fruit type orange red, soft, juice slag, sweet and sour good, yellowish pink, taste is fresh and sweet, and band is fragrant, heat content 197kJ in every 100g, water
Divide 87.4g, protein 0.8g, fat 0.2g, dietary fiber 0.6g, carbohydrate 10.5g, carotene 160 μ g, retinol
Equivalent 27 μ g, thiamine 0.05mg, riboflavin 0.04mg, nicotinic acid 0.3mg;The raw family E 0.56mg of vitamin C 33mg, dimension;Potassium
159mg, sodium 1.2mg, calcium 20mg, magnesium 14mg, ferrum 0.4mg, manganese 0.05mg, zinc 0.14mg, copper 0.03mg, phosphorus 22mg, selenium 0.31 μ
G, still containing organic acid such as citric acid, malic acid, succinic acid.
Fish pill is traditional famous dish that the coastal south is often cooked, because its delicious flavour, is not fed up with eating more, can make dessert
Dispensing, can make again soup, is the indispensable seafood delicacies of coastal people.
Prior art there are no madai and fish pill product that Lianjiang reddish orange prepares.
Summary of the invention
The present invention is directed to the deficiencies in the prior art, it is provided that a kind of fragrant citrus local flavor health care Red snapper ball, make to prepare
Fish pill has the taste of uniqueness, and nutritious.
Another object of the present invention is to provide the preparation method of above-mentioned fragrant citrus local flavor health care Red snapper ball.
The above-mentioned purpose of the present invention is achieved by the following technical programs:
A kind of fragrant citrus local flavor health care Red snapper ball, obtains after madai slurry and fragrant citrus local flavor juice coordinate, and described madai slurry wraps
Include the following component counted by weight: Red snapper meat 5～30 parts, salt 0.08～0.4 part, monosodium glutamate 0.015～0.06 part, sugar
0.07～0.3 part, fecula 0.5～1.5 parts, water 0.1～1 part, ice cube 0.25～2 parts；
Described fragrant citrus local flavor juice includes each component of following parts by weight: fragrant citrus 3 ~ 7 parts, 5 ~ 10 grams of water, salt 0.1 ~ 0.3 part, sugar
0.5 ~ 1 part, vinegar 0.3 ~ 0.7 part, mandarin orange powder 0.5 ~ 1.5 part.
Fragrant citrus through substantial amounts of experimentation, is arranged in pairs or groups by the present invention with Red snapper, and proportion optimizing so as to get fish pill tool
There is the taste of uniqueness, and nutritious.
Preferably, described madai is starched and includes the following component counted by weight: Red snapper meat 10 parts, salt 0.15 part,
Monosodium glutamate 0.03 part, sugar 0.14 part, fecula 0.75 part, 0.2 part of water, ice cube 0.5 part.
Preferably, described fragrant citrus local flavor juice includes each component of following parts by weight: fragrant citrus 5 parts, 7.5 parts of water, salt 0.15
Part, sugar 0.8 part, vinegar 0.5 part, mandarin orange powder 1 part.
It is highly preferred that described fragrant citrus is Lianjiang reddish orange.The preparation of fragrant citrus local flavor juice of the present invention is with Lianjiang reddish orange for the most former
Material, Lianjiang reddish orange fruit is big (single fruit weight about 320 grams), and fruit type orange red, soft, juice slag, sweet and sour good, yellowish pink, taste is clear
Sweet band is fragrant, heat content 197kJ in every 100g, moisture 87.4g, protein 0.8g, fat 0.2g, dietary fiber 0.6g, carbon aquation
Compound 10.5g, carotene 160 μ g, retinol equivalent 27 μ g, thiamine 0.05mg, riboflavin 0.04mg, nicotinic acid 0.3mg;
The raw family E 0.56mg of vitamin C 33mg, dimension;Potassium 159mg, sodium 1.2mg, calcium 20mg, magnesium 14mg, ferrum 0.4mg, manganese 0.05mg, zinc
0.14mg, copper 0.03mg, phosphorus 22mg, selenium 0.31 μ g, still containing organic acid such as citric acid, malic acid, succinic acid.
The present invention also provides for the preparation method of above-mentioned fragrant citrus local flavor health care Red snapper ball, comprises the steps:
S1. prepared by fragrant citrus local flavor juice: cut into slices by fragrant citrus, adds water, salt, sugar, vinegar and mandarin orange powder, i.e. obtains described after agitation and filtration
Fragrant citrus local flavor juice；
S2. Red snapper processes: clean Red snapper meat is placed in the saline that concentration is 3%～5% rinsing, keeps water temperature≤10
DEG C, centrifugal；
S3. minced fish makes: the centrifugal flesh of fish obtained by S2, and the mixing of salt, monosodium glutamate, sugar, ice cube, blend 5 ~ 15 minutes, continues
Add fragrant citrus local flavor juice blend prepared for S1 3 ~ 8 minutes, continuously add fecula blend and become minced fish in 3 ~ 8 minutes；
S4. the minced fish made is shaped, heating, after cooling, seal chilled storage.
Preferably, in described S2, centrifugal condition is: centrifugal 3 ~ 5min under 3000r/min.
Preferably, the centrifugal flesh of fish in described S3, S2 obtained, and the mixing of salt, monosodium glutamate, sugar, ice cube, blend 5 minutes,
Continuously add fragrant citrus local flavor juice blend prepared for S1 5 minutes, continuously add fecula blend and become minced fish in 5 minutes.
Compared with prior art, the present invention has the beneficial effects that:
Lianjiang reddish orange and Red snapper meat are made fish pill, not only there is the features such as fresh and tender sliding mouth, appetite promoting and the spleen strengthening, appetite stimulator, also
Achieve nutrient complementary, improve nutritive value, meet the needs of different crowd, the kind of abundant fish pill goods, promote marine products
Product development.
The present invention selects materials rigorous, and formula collocation is scientific and reasonable, takes into account each side requirements such as nutrition, taste, color and luster, prepares work
Skill is succinct, sliding tender tasty and refreshing, the fresh perfume (or spice) of aftertaste of the Red snapper ball prepared, salty moderate, meets the taste demand of different regions.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further details, but the present invention is not done any by embodiment
The restriction of form.Unless stated otherwise, the present invention uses reagent, method and apparatus are the art conventional reagent, method
And equipment.
The fragrant citrus used in the present embodiment and comparative example is Lianjiang reddish orange.
Embodiment 1
The present embodiment provides a kind of fragrant citrus local flavor health care Red snapper ball, acquisition after madai slurry and fragrant citrus local flavor juice coordinate,
Madai is starched and includes the following component counted by weight: Red snapper meat 10 parts, salt 0.15 part, monosodium glutamate 0.03 part, and sugar 0.14 part is raw
0.75 part of powder, 0.2 part of water, ice cube 0.5 part.
Fragrant citrus local flavor juice includes each component of following parts by weight: fragrant citrus 5 parts, 7.5 parts of water, salt 0.15 part, sugar 0.8 part,
Vinegar 0.5 part, mandarin orange powder 1 part.
Above-mentioned fragrant citrus local flavor health care Red snapper ball prepares in accordance with the following steps:
S1. prepared by fragrant citrus local flavor juice: cut into slices by fragrant citrus, adds water, salt, sugar, vinegar and mandarin orange powder, i.e. obtains described perfume (or spice) after agitation and filtration
Orange local flavor juice；
S2. Red snapper processes: clean Red snapper meat is placed in the saline that concentration is 3%～5% rinsing, keeps water temperature≤10
DEG C, centrifugal；Centrifugal condition is: centrifugal 3 ~ 5min under 3000r/min.
S3. minced fish makes: the centrifugal flesh of fish obtained by S2, and the mixing of salt, monosodium glutamate, sugar, ice cube, blend 5 ~ 15 minutes,
Continuously add fragrant citrus local flavor juice blend prepared for S1 3 ~ 8 minutes, continuously add fecula blend and become minced fish in 3 ~ 8 minutes；
S4. the minced fish made is shaped, heating, after cooling, seal chilled storage.
Above-mentioned prepared fish pill is carried out organoleptic analysis, the results are shown in Table 2.
Embodiment 2
The present embodiment provides a kind of fragrant citrus local flavor health care Red snapper ball, acquisition after madai slurry and fragrant citrus local flavor juice coordinate,
Madai is starched and includes the following component counted by weight: Red snapper meat 5 parts, salt 0.08 part, monosodium glutamate 0.015 part, and sugar 0.07 part is raw
0.5 part of powder, 0.1 part of water, ice cube 0.25 part.
Fragrant citrus local flavor juice includes each component of following parts by weight: fragrant citrus 3 parts, 5 parts of water, salt 0.1 part, sugar 0.5 part, vinegar
0.3 part, mandarin orange powder 0.5 part.
Above-mentioned fragrant citrus local flavor health care Red snapper ball prepares in accordance with the following steps:
S1. prepared by fragrant citrus local flavor juice: cut into slices by fragrant citrus, adds water, salt, sugar, vinegar and mandarin orange powder, i.e. obtains described perfume (or spice) after agitation and filtration
Orange local flavor juice；
S2. Red snapper processes: clean Red snapper meat is placed in the saline that concentration is 3%～5% rinsing, keeps water temperature≤10
DEG C, centrifugal；Centrifugal condition is: centrifugal 3 ~ 5min under 3000r/min.
S3. minced fish makes: the centrifugal flesh of fish obtained by S2, and the mixing of salt, monosodium glutamate, sugar, ice cube, blend 5 ~ 15 minutes,
Continuously add fragrant citrus local flavor juice blend prepared for S1 3 ~ 8 minutes, continuously add fecula blend and become minced fish in 3 ~ 8 minutes；
S4. the minced fish made is shaped, heating, after cooling, seal chilled storage.
Above-mentioned prepared fish pill is carried out organoleptic analysis, the results are shown in Table 2.
Embodiment 3
The present embodiment provides a kind of fragrant citrus local flavor health care Red snapper ball, acquisition after madai slurry and fragrant citrus local flavor juice coordinate,
Madai is starched and includes the following component counted by weight: Red snapper meat 30 parts, salt 0.4 part, monosodium glutamate 0.06 part, sugar 0.3 part, fecula
1.5 parts, 1 part of water, ice cube 2 parts.
Fragrant citrus local flavor juice includes each component of following parts by weight: fragrant citrus 7 parts, 10 parts of water, salt 0.3 part, sugar 1 part, vinegar 0.7
Part, mandarin orange powder 1.5 parts.
Above-mentioned fragrant citrus local flavor health care Red snapper ball prepares in accordance with the following steps:
S1. prepared by fragrant citrus local flavor juice: cut into slices by fragrant citrus, adds water, salt, sugar, vinegar and mandarin orange powder, i.e. obtains described perfume (or spice) after agitation and filtration
Orange local flavor juice；
S2. Red snapper processes: clean Red snapper meat is placed in the saline that concentration is 3%～5% rinsing, keeps water temperature≤10
DEG C, centrifugal；Centrifugal condition is: centrifugal 3 ~ 5min under 3000r/min.
S3. minced fish makes: the centrifugal flesh of fish obtained by S2, and the mixing of salt, monosodium glutamate, sugar, ice cube, blend 5 ~ 15 minutes,
Continuously add fragrant citrus local flavor juice blend prepared for S1 3 ~ 8 minutes, continuously add fecula blend and become minced fish in 3 ~ 8 minutes；
S4. the minced fish made is shaped, heating, after cooling, seal chilled storage.
Above-mentioned prepared fish pill is carried out organoleptic analysis, the results are shown in Table 2.
Comparative example 1
The composition of raw materials of this comparative example fragrant citrus local flavor health care Red snapper ball is the most same as in Example 1, and difference is, this is right
The parts by weight of ratio fragrant citrus are 10 parts.Its preparation method is the most same as in Example 1.
Above-mentioned prepared fish pill is carried out organoleptic analysis, the results are shown in Table 2.
Comparative example 2
The composition of raw materials of this comparative example fragrant citrus local flavor health care Red snapper ball is the most same as in Example 1, and difference is, this is right
The parts by weight of ratio fragrant citrus are 2 parts.Its preparation method is the most same as in Example 1.
Above-mentioned prepared fish pill is carried out organoleptic analysis, the results are shown in Table 2.
Comparative example 3
The composition of raw materials of this comparative example fragrant citrus local flavor health care Red snapper ball is the most same as in Example 1, and difference is, this is right
The parts by weight of ratio Red snapper meat are 40 parts.Its preparation method is the most same as in Example 1.
Above-mentioned prepared fish pill is carried out organoleptic analysis, the results are shown in Table 2.
Comparative example 4
The composition of raw materials of this comparative example fragrant citrus local flavor health care Red snapper ball is the most same as in Example 1, and difference is, this is right
The parts by weight of ratio Red snapper meat are 3 parts.Its preparation method is the most same as in Example 1.
Above-mentioned prepared fish pill is carried out organoleptic analysis, the results are shown in Table 2.
Comparative example 5
The composition of raw materials of this comparative example fragrant citrus local flavor health care Red snapper ball is the most same as in Example 1, and difference is, at perfume (or spice)
In the preparation process of orange local flavor juice, being added without salt, sugar, vinegar, its preparation method is the most same as in Example 1.
Above-mentioned prepared fish pill is carried out organoleptic analysis, the results are shown in Table 2.
The table 1 fragrant citrus local flavor health care sensory test standards of grading of Red snapper ball
The sensory evaluation of table 2 different formulations fish pill
Note: in comparative example 4, the Red snapper meat content owing to adding is too low, and it can not reach well to shape.
From table 2 result it can also be seen that the fragrant citrus local flavor juice of the present invention and Red snapper slurry each raw material components need reach
Specific proportioning, could realize in preferable aesthetic quality, such as comparative example 3 owing to flesh of fish adding proportion is too high, in mouthfeel relatively
For rough, fresh fragrant sense deficiency, poor in mouthfeel.Meanwhile, above-mentioned fish pill needs between each component to reach a balance, could be simultaneously
The delicate flavour of the prominent flesh of fish and the fragrance of fragrant citrus, and taste is prominent.
From the sensory evaluation analysis result of table 2, compared with reference examples 1～5, various embodiments of the present invention prepare
Sliding tender tasty and refreshing, the fresh perfume (or spice) of aftertaste of fragrant citrus local flavor juice health care Red snapper ball, moderately salted, tissue is fine and smooth uniformly, without layering, and this
The abnormal smells from the patient of the fragrant citrus local flavor juice health care Red snapper ball of bright preparation is normal, coordinate free from extraneous odour, delicate mouthfeel, delicious, salty fresh appropriateness,
Taste is soft, and the sensory evaluation scores of the fragrant citrus local flavor juice health care Red snapper ball that various embodiments of the present invention prepare is in relatively Gao Shui
Flat；The present invention selects materials rigorous, and formula collocation is scientific and reasonable, takes into account each side requirements such as nutrition, taste, color and luster, preparation technology letter
Clean, sliding tender tasty and refreshing, the fresh perfume (or spice) of aftertaste of the fragrant citrus local flavor juice health care Red snapper ball for preparing, salty moderate, meet the taste need of different regions
Ask.
Claims (7)
1. a fragrant citrus local flavor health care Red snapper ball, it is characterised in that obtain after with madai slurry and fragrant citrus local flavor juice, institute
State madai slurry and include the following component counted by weight: Red snapper meat 5～30 parts, salt 0.08～0.4 part, monosodium glutamate 0.015
～0.06 part, sugar 0.07～0.3 part, fecula 0.5～1.5 parts, water 0.1～1 part, ice cube 0.25～2 parts；
Described fragrant citrus local flavor juice includes each component of following parts by weight: fragrant citrus 3 ~ 7 parts, 5 ~ 10 grams of water, salt 0.1 ~ 0.3 part, sugar
0.5 ~ 1 part, vinegar 0.3 ~ 0.7 part, mandarin orange powder 0.5 ~ 1.5 part.
Fragrant citrus local flavor the most according to claim 1 health care Red snapper ball, it is characterised in that described madai slurry includes following
The component counted by weight: Red snapper meat 10 parts, salt 0.15 part, monosodium glutamate 0.03 part, sugar 0.14 part, fecula 0.75 part, water 0.2
Part, ice cube 0.5 part.
Fragrant citrus local flavor the most according to claim 1 health care Red snapper ball, it is characterised in that described fragrant citrus local flavor juice include with
Each component of lower parts by weight: fragrant citrus 5 parts, 7.5 parts of water, salt 0.15 part, sugar 0.8 part, vinegar 0.5 part, mandarin orange powder 1 part.
4. according to the arbitrary described fragrant citrus local flavor health care Red snapper ball of claims 1 to 3, it is characterised in that described fragrant citrus is honest and clean
River reddish orange.
5. the preparation method of the arbitrary described fragrant citrus local flavor health care Red snapper ball of Claims 1-4, it is characterised in that include as
Lower step:
S1. prepared by fragrant citrus local flavor juice: cut into slices by fragrant citrus, adds water, salt, sugar, vinegar and mandarin orange powder, i.e. obtains described perfume (or spice) after agitation and filtration
Orange local flavor juice；
S2. Red snapper processes: clean Red snapper meat is placed in the saline that concentration is 3%～5% rinsing, keeps water temperature≤10
DEG C, centrifugal；
S3. minced fish makes: the centrifugal flesh of fish obtained by S2, and the mixing of salt, monosodium glutamate, sugar, ice cube, blend 5 ~ 15 minutes, continues
Add fragrant citrus local flavor juice blend prepared for S1 3 ~ 8 minutes, continuously add fecula blend and become minced fish in 3 ~ 8 minutes；
S4. the minced fish made is shaped, heating, after cooling, seal chilled storage.
Preparation method the most according to claim 5, it is characterised in that, in described S2, centrifugal condition is: under 3000r/min from
The heart 3 ~ 5min.
Preparation method the most according to claim 5, it is characterised in that the centrifugal flesh of fish in described S3, S2 obtained, and
Salt, monosodium glutamate, sugar, ice cube mix, blend 5 minutes, continuously add fragrant citrus local flavor juice blend prepared for S1 5 minutes, continuously add life
Powder blend becomes minced fish in 5 minutes.
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| CN101147610A (en) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | Fruit sausage and its preparing process |
| CN104207178A (en) * | 2014-07-05 | 2014-12-17 | 许炜 | Fruit-flavor donkey flesh ball and preparation method thereof |
| CN104336660A (en) * | 2013-07-30 | 2015-02-11 | 普罗旺斯番茄制品（天津）有限公司 | Tomato fish balls and preparation method thereof |
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2016
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101147610A (en) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | Fruit sausage and its preparing process |
| CN104336660A (en) * | 2013-07-30 | 2015-02-11 | 普罗旺斯番茄制品（天津）有限公司 | Tomato fish balls and preparation method thereof |
| CN104207178A (en) * | 2014-07-05 | 2014-12-17 | 许炜 | Fruit-flavor donkey flesh ball and preparation method thereof |
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Application publication date: 20161012 |