CN105995633A - Okra health-care red snapper ball and preparation method thereof - Google Patents
Okra health-care red snapper ball and preparation method thereof Download PDFInfo
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- CN105995633A CN105995633A CN201610359874.5A CN201610359874A CN105995633A CN 105995633 A CN105995633 A CN 105995633A CN 201610359874 A CN201610359874 A CN 201610359874A CN 105995633 A CN105995633 A CN 105995633A
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- 241000123826 Lutjanus campechanus Species 0.000 title claims abstract description 59
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 240000004507 Abelmoschus esculentus Species 0.000 title claims description 61
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 235000013372 meat Nutrition 0.000 claims abstract description 22
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 235000003934 Abelmoschus esculentus Nutrition 0.000 claims description 60
- 241000251468 Actinopterygii Species 0.000 claims description 47
- 239000000203 mixture Substances 0.000 claims description 26
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 23
- 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 14
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 14
- 239000004223 monosodium glutamate Substances 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 206010013911 Dysgeusia Diseases 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 2
- 241001075517 Abelmoschus Species 0.000 abstract 3
- 229920002261 Corn starch Polymers 0.000 abstract 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 abstract 1
- 239000008120 corn starch Substances 0.000 abstract 1
- 229940099112 cornstarch Drugs 0.000 abstract 1
- 229930195712 glutamate Natural products 0.000 abstract 1
- 239000006187 pill Substances 0.000 description 19
- 230000000052 comparative effect Effects 0.000 description 14
- 238000004458 analytical method Methods 0.000 description 8
- 239000002994 raw material Substances 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 241000628997 Flos Species 0.000 description 3
- 240000003183 Manihot esculenta Species 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 235000005739 manihot Nutrition 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 210000001519 tissue Anatomy 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
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- 210000003734 kidney Anatomy 0.000 description 2
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- 239000000126 substance Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
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- 235000005911 diet Nutrition 0.000 description 1
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- 230000002708 enhancing effect Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- QUCZBHXJAUTYHE-UHFFFAOYSA-N gold Chemical compound [Au].[Au] QUCZBHXJAUTYHE-UHFFFAOYSA-N 0.000 description 1
- 239000003906 humectant Substances 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 230000009759 skin aging Effects 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the technical field of food processing, and in particular discloses an okra health-care red snapper ball and a preparation method thereof. The okra health red snapper ball disclosed by the invention comprises the following components in parts by mass: 5-30 parts of red snapper meat, 0.3-5 parts of okra, 0.08-0.4 part of salt, 0.015-0.06 part of monosidum 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 cubes. According to the invention, the materials are strictly selected, the formula is scientifically and reasonably matched, requirements in aspects such as nutrition, taste, color and the like are taken into account, the preparation process is simple, the prepared red snapper ball is tender, tasty, fresh and delicious in aftertaste and moderate in saltines degree, and taste requirements in different districts are met.
Description
Technical field
The invention belongs to food processing technology field, in particular it relates to a kind of Abelmoschus esculentus health care Red snapper ball and preparation method thereof.
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, the soluble collagen extracted in Red snapper, there is high cell cohesiveness, humectant and good organoleptic properties, and the high easily absorption of activity, odorless is transparent, does not produce zest.Often edible Red snapper, not only can delay skin aging, reduce the years such as wrinkle, mottle problem, more can improve human metabolism, allow people have younger condition.Zhanjiang city marine product is well-known, within 2010, it is cited as " China sea deliciousness food all ", Zhanjiang borders on Beibu Bay in the west, the Red snapper that this marine site produces is dry and the goods such as Red snapper cylinder are one of the famous special products in Zhanjiang, Zhanjiang Red snapper annual production is more stable, the whole year all can fish for, abundance.
Flos abelmoschi manihot, also known as Abelmoschus esculentus, Abelmoschus esculentus, popular name swordweed, purling eggplant, American cries its " plant gold gold autumn certain herbaceous plants with big flowers ", is hypoglycemic good medicine.Containing the trace element such as abundant vitamin A, vitamin B, vitamin C and ferrum, potassium, phosphorus, zinc, calcium, and protein content is up to 15～26%, and carbohydrate reaches 6.4%, and fat 2%, cellulose 1%, every hectogram can provide the heat of 150 kilojoules.There is enhancing physical endurance, resisting fatigue and the effect of kidney tonifying qi-restoratives.Many countries are using it as the tonic of male Yang tonifying, and " medicine " of old man's kidney tonifying qi-restoratives, the additive of coffee and succedaneum, dietary function highlights, enjoys and make a pet of.
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 Flos abelmoschi manihot prepares.
Summary of the invention
The present invention is directed to the deficiencies in the prior art, it is provided that a kind of Abelmoschus esculentus health care Red snapper ball, make the fish pill prepared have the taste of uniqueness, and nutritious.
Another object of the present invention is to provide the preparation method of above-mentioned Abelmoschus esculentus health care Red snapper ball.
The above-mentioned purpose of the present invention is achieved by the following technical programs:
A kind of Abelmoschus esculentus health care Red snapper ball, including the following component counted by weight: Red snapper meat 5～30 parts, Abelmoschus esculentus 0.3 ~ 5 part, 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.
There are other the most simultaneously and oppress the fish pill product prepared, but protein ingredient and content, tissue density etc. there are differences between oppressing due to difference, the aspects such as every kind of color and luster oppressed, mouthfeel, elasticity and matter structure be there are differences, when especially carrying out proportioning with other nutrient substance, can affect each other, the nutrient substance of such as main collocation and taste compound, the above quality index that all can affect the fish pills such as the freshness of fish pill, fragrance, tissue morphology.
Abelmoschus esculentus 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 there is the taste of uniqueness, and nutritious.
Preferably, including the following component counted by weight: Red snapper meat 10 parts, Abelmoschus esculentus 1 part, 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.
The present invention also provides for the preparation method of above-mentioned Abelmoschus esculentus health care Red snapper ball, comprises the steps:
S1. prepared by Abelmoschus esculentus juice: by Abelmoschus esculentus meat decocting in water, add water after squeezing the juice, and obtains described Abelmoschus esculentus 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 3 ~ 8 minutes, continuously adds Abelmoschus esculentus juice blend prepared for S1 3 ~ 8 minutes, continuously adds fecula blend and becomes 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 Abelmoschus esculentus 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:
Abelmoschus esculentus 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, and preparation technology 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 limited in any form by embodiment.Unless stated otherwise, the present invention uses reagent, method and apparatus are the art conventional reagent, method and apparatus.
Embodiment
1
The present embodiment provides a kind of Abelmoschus esculentus health care Red snapper ball, including the following component counted by weight: Red snapper meat 10 parts, Abelmoschus esculentus 1 part, 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.
Above-mentioned Abelmoschus esculentus health care Red snapper ball prepares in accordance with the following steps:
S1. prepared by Abelmoschus esculentus juice: by Abelmoschus esculentus meat decocting in water, add water after squeezing the juice, and obtains described Abelmoschus esculentus 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 minutes, continuously adds Abelmoschus esculentus juice blend prepared for S1 5 minutes, continuously adds fecula blend and becomes minced fish in 5 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 Abelmoschus esculentus health care Red snapper ball, including the following component counted by weight: Red snapper meat 5 parts, Abelmoschus esculentus 0.3 part, salt 0.08 part, monosodium glutamate 0.015 part, sugar 0.07 part, fecula 0.5 part, 0.1 part of water, ice cube 0.25 part.
Above-mentioned Abelmoschus esculentus health care Red snapper ball prepares in accordance with the following steps:
S1. prepared by Abelmoschus esculentus juice: by Abelmoschus esculentus meat decocting in water, add water after squeezing the juice, and obtains described Abelmoschus esculentus 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 minutes, continuously adds Abelmoschus esculentus juice blend prepared for S1 5 minutes, continuously adds fecula blend and becomes minced fish in 5 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 Abelmoschus esculentus health care Red snapper ball, including the following component counted by weight: Red snapper meat 30 parts, Abelmoschus esculentus 5 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.
Above-mentioned Abelmoschus esculentus health care Red snapper ball prepares in accordance with the following steps:
S1. prepared by Abelmoschus esculentus juice: by Abelmoschus esculentus meat decocting in water, add water after squeezing the juice, and obtains described Abelmoschus esculentus 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 minutes, continuously adds Abelmoschus esculentus juice blend prepared for S1 5 minutes, continuously adds fecula blend and becomes minced fish in 5 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 Abelmoschus esculentus health care Red snapper ball is the most same as in Example 1, and difference is, the weight of this comparative example Abelmoschus esculentus 7 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 Abelmoschus esculentus health care Red snapper ball is the most same as in Example 1, and difference is, the weight of this comparative example Abelmoschus esculentus 0.1 part.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 Abelmoschus esculentus health care Red snapper ball is the most same as in Example 1, and difference is, the parts by weight of this comparative example 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 Abelmoschus esculentus health care Red snapper ball is the most same as in Example 1, and difference is, the parts by weight of this comparative example 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.
Table
1
The Abelmoschus esculentus health care sensory test standards of grading of Red snapper ball
Table
2
The sensory evaluation of 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 Abelmoschus esculentus juice of the present invention and Red snapper slurry each raw material components need to reach specific proportioning, preferable aesthetic quality could be realized, such as in comparative example 3 due to the flesh of fish adding proportion too high, in mouthfeel the most rough, fresh fragrant sense deficiency, poor in mouthfeel.And flesh of fish ratio interpolation is too high, also can affect its outward appearance, abnormal smells from the patient and elasticity, therefore, the addition of the flesh of fish can cause fish pill product to reduce in the scoring of different aspect, i.e. affects its total quality simultaneously.Meanwhile, above-mentioned fish pill needs between each component reach a balance, delicate flavour and the fragrance of Flos abelmoschi manihot of the flesh of fish could be highlighted simultaneously, and taste highlights.
From the sensory evaluation analysis result of table 2, compared with reference examples 1～4, sliding tender tasty and refreshing, the fresh perfume (or spice) of aftertaste of Abelmoschus esculentus that various embodiments of the present invention prepare health care Red snapper ball, moderately salted, tissue is fine and smooth uniformly, without layering, and the abnormal smells from the patient of Abelmoschus esculentus health care Red snapper ball prepared by the present invention is normal, coordinate free from extraneous odour, delicate mouthfeel, delicious, salty fresh appropriateness, taste are soft, and the sensory evaluation scores of the Abelmoschus esculentus health care Red snapper ball that various embodiments of the present invention prepare is in higher level；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, and preparation technology is succinct, sliding tender tasty and refreshing, the fresh perfume (or spice) of aftertaste of the Abelmoschus esculentus health care Red snapper ball for preparing, salty moderate, meets the taste demand of different regions.
Claims (5)
1. an Abelmoschus esculentus health care Red snapper ball, it is characterized in that, including the following each component counted by weight: Red snapper meat 5～30 parts, Abelmoschus esculentus 0.3 ~ 5 part, 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.
Abelmoschus esculentus the most according to claim 1 health care Red snapper ball, it is characterised in that include the following each component counted by weight: Red snapper meat 10 parts, Abelmoschus esculentus 1 part, 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.
3. the preparation method of the Abelmoschus esculentus health care Red snapper ball described in claim 1 or 2, it is characterised in that comprise the steps:
S1. prepared by Abelmoschus esculentus juice: by Abelmoschus esculentus meat decocting in water, add water after squeezing the juice, and obtains described Abelmoschus esculentus 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 3 ~ 8 minutes, continuously adds Abelmoschus esculentus juice blend prepared for S1 3 ~ 8 minutes, continuously adds fecula blend and becomes 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 3, it is characterised in that in described S2, centrifugal condition is: centrifugal 3 ~ 5min under 3000r/min.
Preparation method the most according to claim 3, it is characterised in that the centrifugal flesh of fish in described S3, S2 obtained, and the mixing of salt, monosodium glutamate, sugar, ice cube, blend 5 minutes, continuously adds Abelmoschus esculentus juice blend prepared for S1 5 minutes, continuously adds fecula blend and becomes minced fish in 5 minutes.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115669880A (en) * | 2022-10-19 | 2023-02-03 | 江苏大学 | Preparation method of okra-minced fillet composite gel product |
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| CN103027317A (en) * | 2012-12-20 | 2013-04-10 | 集美大学 | Minced fillet product producing method |
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