CN106036599A - Seaweed-squid balls and making method thereof - Google Patents
Seaweed-squid balls and making method thereof Download PDFInfo
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- CN106036599A CN106036599A CN201610370498.XA CN201610370498A CN106036599A CN 106036599 A CN106036599 A CN 106036599A CN 201610370498 A CN201610370498 A CN 201610370498A CN 106036599 A CN106036599 A CN 106036599A
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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
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the technical field of producing and processing of foods, and discloses seaweed-squid balls and a making method thereof. The seaweed-squid balls provided by the invention are based on a healthy diet idea and a thought of collocation of meat and vegetables, squids are used as a main raw material, seaweed, grass carps, fat lard and the like are used as auxiliary materials, and salt, pepper powder, gourmet powder, white granulated sugar and the like are used as seasonings, so that the healthy and nutritive seaweed-squid balls are made, a food additive is not used completely, and the seaweed-squid balls are rich in nutrition, safe and reliable; marine raw materials which are low in price, rich in nutrition, delicious in taste and easy to obtain are used, and the seaweed-squid balls are processed through a simple stable technology, so that the original flavor and the original nutrition of product raw materials are reserved to the maximum extent, the obtained seaweed-squid balls are complete in color, aroma and taste, smooth in surfaces, free from powder and residues when being chewed, rich in certain elasticity, and tender and smooth in mouth feel, and besides, have the delicate fragrance of the seaweed and the delicate freshness of the squids. The seaweed-squid balls provided by the invention are simple in preparation technology, delicious and unique, and a good-quality food which is rich in nutrition and high in cost performance ratio is provided for vast masses.
Description
Technical field
The present invention relates to the technical field of food production processing, more particularly, to a kind of zostera marina squid ball and preparation 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.
Squid has high protein, low fat, advantage low in calories, and its nutritive value is not less than beef and tuna.
The cholesterol that edible squid is accumulated in being effectively reduced blood vessel wall, all has much for prevention sclerosis of blood vessels, the formation of cholelithiasis
Effect.Mental, prevention senile dementia etc. can be supplemented simultaneously.Therefore in easy cardiovascular aspect disease, old people
For, the most wholesome food of squid.Food article after the squid deep processing circulated in the market mainly includes squid
Dry products and the instant products such as dried fish, squid chip, shredded squid, squid block, squid roll and baked squid.But the said goods is fashionable
After a period of time, gradually touch the bottom in market, its main cause be above-mentioned leisure food substantially will bake through high temperature or
The technological process of high temperature sterilization, after the product nutrient loss passing through this type of processor is more, and high temperature bakes, product
Lose moisture, the defects such as product quality is really up to the mark, limit consumer groups, particularly child old man, and squid to aged health and
Child's growth and development has good result.
Zostera marina is also referred to as Semen Sesami Thallus Laminariae, is subordinate to Phaeophyta, Alariaceae.It contains abundant nutritional labeling, according to data,
The 11.6g Han crude protein, crude fat 0.32g, saccharide 37.81g in every hectogram dry product, ash 18.93g, possibly together with multivitamin.
Wherein, the content of crude protein is higher than Thallus Laminariae (Thallus Eckloniae).It addition, it is possibly together with the multiple amino including eight kinds of essential amino acids
Acid, and the mineral such as calcium, ferrum, iodine, zinc, selenium, be the natural treasure-house of trace element and mineral.Its calcium content is the 10 of milk
Times, zinc content is 3 times of beef, and the iron-holder of 500g zostera marina is equal to 21 kilograms of Herba Spinaciaes, and the amount containing vitamin is comparable to 1.5 kilograms
Radix Dauci Sativae, protein content can compare favourably with 1.5 Stichopus japonicuss, and its content of iodine is higher than Thallus Laminariae (Thallus Eckloniae) simultaneously, adds rich in aminoacid, thick
Fiber etc. so that zostera marina not only nutrition is high, and heat is low, the most useful to skeleton, the intelligent development of child.
Chinese Patent Application No. is the mandate patent of invention of CN201210281214.1, discloses a kind of zostera marina squid fish pill
And preparation technology, zostera marina squid fish pill is added flavouring agent made by zostera marina fragment, squid minced meat, porkburger, starch, carrageenan,
Preparation technology include the pretreatment of zostera marina, the pretreatment of squid, the pretreatment of Carnis Sus domestica, batch mixing, pack, steaming and decocting, quick-freezing, packaging etc.
Step, squid is through Tenderization simultaneously, and mouthfeel is tender crisp, and sea food flavor highlights, and adds zostera marina composition and is more beneficial for health care, meets
Healthy consumption theory.But the carrageenan added in raw material exists potential safety hazard to health, there are some researches show long-term food
With causing gastroenteropathy.
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 smooth surface, mouthfeel are soft,
Chew without powder, without slag and be rich in toughness；Meanwhile, balanced in nutrition, remain with the QINGXIANG of zostera marina and the zostera marina squid ball that squid is the freshest.
The present invention also provides for the preparation method of a kind of zostera marina squid ball, the method technique simple and stable, can be effectively retained former
Original local flavor and mouthfeel and the nutritional labelings etc. such as material zostera marina, squid.
The purpose of the present invention is achieved through the following technical solutions:
Thering is provided a kind of zostera marina squid ball, described zostera marina squid ball is made up of the component of following weight:
The ratio of described water and Rhizoma Zingiberis Recens is 1:1.
Preferably, described zostera marina squid ball is made up of the component of following weight:
The ratio of described water and Rhizoma Zingiberis Recens is 1:1.
Present invention theory based on health diet, the thinking of meat and vegetables collocation, it is provided that a kind of abandon food additive completely
In the case of, develop with squid as primary raw material, with zostera marina, Ctenopharyngodon idellus, lard etc. as adjuvant, with salt, Fructus Piperis powder, monosodium glutamate, white
The health-nutrition zostera marina squid ball that Saccharum Sinensis Roxb. etc. are flavouring agent.The squid meat meat fiber that the present invention selects is thick, viscosity is not enough, economical
It is worth low, by PROCESS FOR TREATMENT, uses zostera marina, Ctenopharyngodon idellus, lard etc. for adjuvant, in the case of high squid addition, improve
Its mouthfeel and taste thereof, improve edibility and the economic worth of squid, and on the crucial ginseng affecting zostera marina squid ball local flavor
Number, zostera marina, grass carp meat, lard addition are investigated, and find that zostera marina and grass carp meat addition directly affect fishy smell index,
The addition of zostera marina also has considerable influence to its color and luster simultaneously；Color and luster and elasticity are had a direct impact by the addition of lard.Logical
Cross the applicant's constantly explorative experiment and optimize the formulation parameter of zostera marina squid ball, obtained zostera marina squid ball surface light
Cunning, mouthfeel are soft, chew without powdery without slag, and high resilience；QINGXIANG and the squid also with zostera marina are the freshest and nutritious,
Use pure natural raw material safe and reliable as adding flavoring agent, can extensively meet eating and drinking establishment and the eating requirements of popular family.
Preferably, described starch is one or several the mixing in wheaten starch, sweet potato starch, corn starch, excellent
Elect corn starch as.
The present invention also provides for a kind of method of zostera marina squid ball simultaneously, comprises the following steps:
S1. pretreatment of raw material
The pretreatment of S11 squid meat: the squid meat cleaned up is put into pulper and blends, then by the squid meat that blends and
Sal is stirred together, obtains squid minced meat standby；
The pretreatment of S12 grass carp meat: take fresh grass carp meat and mince, with saline soak, drain, obtain fish young pilose antler standby；
The pretreatment of S13 lard: take the big porker meat cubelets that fresh lard is cut into standby；
The pretreatment of S14 zostera marina: choose zostera marina that is fresh or that dry, the zostera marina dried clear water foams, and then uses clear water
Draining after washing, it is standby that the zostera marina after draining is cut into zostera marina fragment with vegetable-chopper；
S2. batch mixing: step S1 gained is mixed stir through pretreated feedstock, starch and remaining component,
Obtain zostera marina squid ball semi-finished product；
S3. molding, make ripe: the zostera marina squid ball semi-finished product of step S2 gained are put in forming machine making molding, will system
Making the zostera marina squid ball of molding, to put heating system ripe, and cooling is dried, and obtains finished product zostera marina squid ball.Preferably, will described in step S11
The squid meat blended is stirred together with Sal, is stirred for first blending squid meat, adds Sal and continues stirring.Logical
Cross empty stirring, make squid blend into young pilose antler, improve meat fiber, in order to preferably merge with salt；Stirred by salt, make salt preferably melt
Enter in squid muscle, improve squid muscle retentiveness, and can preferably improve the viscosity of squid muscle, also increase squid tenderness and
Elastic.
Preferably, saline soak described in step S12 is 0.1～0.3% saline soak 1～5min, more preferably 0.2%
Saline soak 2min.
Preferably, described in step S2, pretreated feedstock, starch and flavoring for mixture stirring means are: first by step S12 institute
Obtain in the squid minced meat of fish young pilose antler addition step S11 gained and stir, add step S13 gained big porker meat cubelets and continue stirring, finally
Add step S14 gained zostera marina fragment, starch and flavouring agent to stir.First add the stirring of step S12 gained fish young pilose antler, make Ctenopharyngodon idellus
Together with meat fully merges with squid meat, the grass carp meat retentiveness after supersalt is soaked is relatively strong, can preferably improve squid meat water holding
Property, thus it is elastic to increase zostera marina squid ball；Add step S13 gained big porker meat cubelets and continue stirring, can more preferably make fat meat
Together with fourth fully merges with squid meat, fish young pilose antler, thus improve the viscosity of mixture；Final step S14 gained zostera marina fragment, starch
And flavouring agent stirring, the soft hard degree of squid mud can be controlled, in order to molding and reach the effect of seasoning.
Preferably, heating means described in step S3 are boiling 3～5min in 90～100 DEG C of water.
Preferably, described heating means 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
Zostera marina squid ball of the present invention, theory based on health diet, the thinking of meat and vegetables collocation, it is provided that a kind of with squid
Fish is primary raw material, with zostera marina, Ctenopharyngodon idellus, lard etc. as adjuvant, and being good for salt, Fructus Piperis powder, monosodium glutamate, white sugar etc. as flavouring agent
Health nutrition zostera marina squid ball, has abandoned food additive completely, nutritious safe and reliable, can extensively meet food and drink hotel with big
The eating requirements of many families；The present invention prepares the technique simple and stable of zostera marina squid ball, and the equipment of needs is conventional equipment, becomes
This is relatively low, workable, it is easy to large-scale production.
Zostera marina squid ball provided by the present invention, uses low price and the nutritious delicious marine feedstock being easy to get, warp
The processes crossing simple and stable forms, and remains the original local flavor of products material and nutrition, obtained zostera marina to greatest extent
Squid ball looks good, smell good and taste good, smooth surface, chews without powdery without slag, and high resilience, and mouthfeel is soft, and have zostera marina QINGXIANG and
Squid is the freshest.The zostera marina squid ball preparation technology that the present invention provides is simple, delicious unique, is improving marine resources squid and zostera marina
Added value while provide, for broad masses of the people, the high quality food that a kind of nutritious cost performance is high, 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 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
A kind of zostera marina squid ball, described zostera marina squid ball is made up of the component of following weight:
The ratio of described water and Rhizoma Zingiberis Recens is 1:1.
The method of described zostera marina squid ball, comprises the following steps:
S1. pretreatment of raw material
The pretreatment of S11 squid meat: the squid meat cleaned up is put into pulper and blends, then the squid meat sky that will blend
Stirring 1min, is subsequently adding Sal and continues stirring 1.5min, obtain squid minced meat standby；
The pretreatment of S12 grass carp meat: take fresh grass carp meat and mince, with the saline soak 2min of 0.2%, drains, obtains fish
Fine and soft standby；
The pretreatment of S13 lard: take the big porker meat cubelets that fresh lard is cut into standby；
The pretreatment of S14 zostera marina: choose fresh zostera marina, drains after washing with clear water, and the zostera marina after draining is with cutting the dish
It is standby that machine is cut into zostera marina fragment；
S2. batch mixing: first step S12 gained fish young pilose antler is added in the squid minced meat of step S11 gained and stir, add step
S13 gained big porker meat cubelets continue stirring, are eventually adding step S14 gained zostera marina fragment, starch and flavouring agent and stir, obtain extra large
Grass squid ball semi-finished product；
S3. molding, make ripe: the zostera marina squid ball semi-finished product of step S2 gained are put in forming machine making molding, will system
Make the zostera marina squid ball of molding to put in 100 DEG C of water and boil 5min, after pull out, put into cooling 4min in mixture of ice and water, drain the water
Dry, obtain finished product zostera marina squid ball.
The outward appearance of the present embodiment product, color and luster, local flavor, mouthfeel, brittleness etc. are carried out subjective appreciation.
Embodiment 2
A kind of zostera marina squid ball, described zostera marina squid ball is made up of the component of following weight:
The ratio of described water and Rhizoma Zingiberis Recens is 1:1.
The method of described zostera marina squid ball, comprises the following steps:
S1. pretreatment of raw material
The pretreatment of S11 squid meat: the squid meat cleaned up is put into pulper and blends, then the squid meat sky that will blend
Stirring 1min, is subsequently adding Sal and continues stirring 1.5min, obtain squid minced meat standby；
The pretreatment of S12 grass carp meat: take fresh grass carp meat and mince, with the saline soak 2min of 0.2%, drains, obtains fish
Fine and soft standby；
The pretreatment of S13 lard: take the big porker meat cubelets that fresh lard is cut into standby；
The pretreatment of S14 zostera marina: choose fresh zostera marina, drains after washing with clear water, and the zostera marina after draining is with cutting the dish
It is standby that machine is cut into zostera marina fragment；
S2. batch mixing: first step S12 gained fish young pilose antler is added in the squid minced meat of step S11 gained and stir, add step
S13 gained big porker meat cubelets continue stirring, are eventually adding step S14 gained zostera marina fragment, starch and flavouring agent and stir, obtain extra large
Grass squid ball semi-finished product；
S3. molding, make ripe: the zostera marina squid ball semi-finished product of step S2 gained are put in forming machine making molding, will system
Make the zostera marina squid ball of molding to put in 100 DEG C of water and boil 5min, after pull out, put into cooling 4min in mixture of ice and water, drain the water
Dry, obtain finished product zostera marina squid ball.
Embodiment 3
A kind of zostera marina squid ball, described zostera marina squid ball is made up of the component of following weight:
The ratio of described water and Rhizoma Zingiberis Recens is 1:1.
The method of described zostera marina squid ball, comprises the following steps:
S1. pretreatment of raw material
The pretreatment of S11 squid meat: the squid meat cleaned up is put into pulper and blends, then the squid meat sky that will blend
Stirring 1min, is subsequently adding Sal and continues stirring 1.5min, obtain squid minced meat standby；
The pretreatment of S12 grass carp meat: take fresh grass carp meat and mince, with the saline soak 2min of 0.2%, drains, obtains fish
Fine and soft standby；
The pretreatment of S13 lard: take the big porker meat cubelets that fresh lard is cut into standby；
The pretreatment of S14 zostera marina: choose fresh zostera marina, drains after washing with clear water, and the zostera marina after draining is with cutting the dish
It is standby that machine is cut into zostera marina fragment；
S2. batch mixing: first step S12 gained fish young pilose antler is added in the squid minced meat of step S11 gained and stir, add step
S13 gained big porker meat cubelets continue stirring, are eventually adding step S14 gained zostera marina fragment, starch and flavouring agent and stir, obtain extra large
Grass squid ball semi-finished product；
S3. molding, make ripe: the zostera marina squid ball semi-finished product of step S2 gained are put in forming machine making molding, will system
Make the zostera marina squid ball of molding to put in 100 DEG C of water and boil 5min, after pull out, put into cooling 4min in mixture of ice and water, drain the water
Dry, obtain finished product zostera marina squid ball.
Embodiment 4
A kind of zostera marina squid ball, described zostera marina squid ball is made up of the component of following weight:
The ratio of described water and Rhizoma Zingiberis Recens is 1:1.
The method of described zostera marina squid ball, comprises the following steps:
S1. pretreatment of raw material
The pretreatment of S11 squid meat: the squid meat cleaned up is put into pulper and blends, then the squid meat sky that will blend
Stirring 1min, is subsequently adding Sal and continues stirring 1.5min, obtain squid minced meat standby；
The pretreatment of S12 grass carp meat: take fresh grass carp meat and mince, with the saline soak 2min of 0.2%, drains, obtains fish
Fine and soft standby；
The pretreatment of S13 lard: take the big porker meat cubelets that fresh lard is cut into standby；
The pretreatment of S14 zostera marina: choose fresh zostera marina, drains after washing with clear water, and the zostera marina after draining is with cutting the dish
It is standby that machine is cut into zostera marina fragment；
S2. batch mixing: first step S12 gained fish young pilose antler is added in the squid minced meat of step S11 gained and stir, add step
S13 gained big porker meat cubelets continue stirring, are eventually adding step S14 gained zostera marina fragment, starch and flavouring agent and stir, obtain extra large
Grass squid ball semi-finished product；
S3. molding, make ripe: the zostera marina squid ball semi-finished product of step S2 gained are put in forming machine making molding, will system
Make the zostera marina squid ball of molding to put in 100 DEG C of water and boil 5min, after pull out, put into cooling 4min in mixture of ice and water, drain the water
Dry, obtain finished product zostera marina squid ball.
Embodiment 5
A kind of zostera marina squid ball, described zostera marina squid ball is made up of the component of following weight:
The ratio of described water and Rhizoma Zingiberis Recens is 1:1.
The method of described zostera marina squid ball, comprises the following steps:
S1. pretreatment of raw material
The pretreatment of S11 squid meat: the squid meat cleaned up is put into pulper and blends, then the squid meat sky that will blend
Stirring 1min, is subsequently adding Sal and continues stirring 1.5min, obtain squid minced meat standby；
The pretreatment of S12 grass carp meat: take fresh grass carp meat and mince, with the saline soak 2min of 0.2%, drains, obtains fish
Fine and soft standby；
The pretreatment of S13 lard: take the big porker meat cubelets that fresh lard is cut into standby；
The pretreatment of S14 zostera marina: choose fresh zostera marina, drains after washing with clear water, and the zostera marina after draining is with cutting the dish
It is standby that machine is cut into zostera marina fragment；
S2. batch mixing: first step S12 gained fish young pilose antler is added in the squid minced meat of step S11 gained and stir, add step
S13 gained big porker meat cubelets continue stirring, are eventually adding step S14 gained zostera marina fragment, starch and flavouring agent and stir, obtain extra large
Grass squid ball semi-finished product；
S3. molding, make ripe: the zostera marina squid ball semi-finished product of step S2 gained are put in forming machine making molding, will system
Make the zostera marina squid ball of molding to put in 100 DEG C of water and boil 5min, after pull out, put into cooling 4min in mixture of ice and water, drain the water
Dry, obtain finished product zostera marina squid ball.
Embodiment 6
A kind of zostera marina squid ball, described zostera marina squid ball is made up of the component of following weight:
The ratio of described water and Rhizoma Zingiberis Recens is 1:1.
The method of described zostera marina squid ball, comprises the following steps:
S1. pretreatment of raw material
The pretreatment of S11 squid meat: the squid meat cleaned up is put into pulper and blends, then the squid meat sky that will blend
Stirring 1min, is subsequently adding Sal and continues stirring 1.5min, obtain squid minced meat standby；
The pretreatment of S12 grass carp meat: take fresh grass carp meat and mince, with the saline soak 2min of 0.2%, drains, obtains fish
Fine and soft standby；
The pretreatment of S13 lard: take the big porker meat cubelets that fresh lard is cut into standby；
The pretreatment of S14 zostera marina: choose fresh zostera marina, drains after washing with clear water, and the zostera marina after draining is with cutting the dish
It is standby that machine is cut into zostera marina fragment；
S2. batch mixing: first step S12 gained fish young pilose antler is added in the squid minced meat of step S11 gained and stir, add step
S13 gained big porker meat cubelets continue stirring, are eventually adding step S14 gained zostera marina fragment, starch and flavouring agent and stir, obtain extra large
Grass squid ball semi-finished product；
S3. molding, make ripe: the zostera marina squid ball semi-finished product of step S2 gained are put in forming machine making molding, will system
Make the zostera marina squid ball of molding to put in 100 DEG C of water and boil 5min, after pull out, put into cooling 4min in mixture of ice and water, drain the water
Dry, obtain finished product zostera marina squid ball.
Comparative example 1
A kind of zostera marina squid ball, described zostera marina squid ball is made up of the component of following weight:
The ratio of described water and Rhizoma Zingiberis Recens is 1:1.
The method of described zostera marina squid ball, comprises the following steps:
S1. pretreatment of raw material
The pretreatment of S11 squid meat: the squid meat cleaned up is put into pulper and blends, then the squid meat sky that will blend
Stirring 1min, is subsequently adding Sal and continues stirring 1.5min, obtain squid minced meat standby；
The pretreatment of S12 grass carp meat: take fresh grass carp meat and mince, with the saline soak 2min of 0.2%, drains, obtains fish
Fine and soft standby；
The pretreatment of S13 lard: take the big porker meat cubelets that fresh lard is cut into standby；
The pretreatment of S14 zostera marina: choose fresh zostera marina, drains after washing with clear water, and the zostera marina after draining is with cutting the dish
It is standby that machine is cut into zostera marina fragment；
S2. batch mixing: first step S12 gained fish young pilose antler is added in the squid minced meat of step S11 gained and stir, add step
S13 gained big porker meat cubelets continue stirring, are eventually adding step S14 gained zostera marina fragment, starch and flavouring agent and stir, obtain extra large
Grass squid ball semi-finished product；
S3. molding, make ripe: the zostera marina squid ball semi-finished product of step S2 gained are put in forming machine making molding, will system
Make the zostera marina squid ball of molding to put in 100 DEG C of water and boil 5min, after pull out, put into cooling 4min in mixture of ice and water, drain the water
Dry, obtain finished product zostera marina squid ball.
Comparative example 2
A kind of zostera marina squid ball, described zostera marina squid ball is made up of the component of following weight:
The ratio of described water and Rhizoma Zingiberis Recens is 1:1.
The method of described zostera marina squid ball, comprises the following steps:
S1. pretreatment of raw material
The pretreatment of S11 squid meat: the squid meat cleaned up is put into pulper and blends, then the squid meat sky that will blend
Stirring 1min, is subsequently adding Sal and continues stirring 1.5min, obtain squid minced meat standby；
The pretreatment of S12 grass carp meat: take fresh grass carp meat and mince, with the saline soak 2min of 0.2%, drains, obtains fish
Fine and soft standby；
The pretreatment of S13 lard: take the big porker meat cubelets that fresh lard is cut into standby；
The pretreatment of S14 zostera marina: choose fresh zostera marina, drains after washing with clear water, and the zostera marina after draining is with cutting the dish
It is standby that machine is cut into zostera marina fragment；
S2. batch mixing: first step S12 gained fish young pilose antler is added in the squid minced meat of step S11 gained and stir, add step
S13 gained big porker meat cubelets continue stirring, are eventually adding step S14 gained zostera marina fragment, starch and flavouring agent and stir, obtain extra large
Grass squid ball semi-finished product；
S3. molding, make ripe: the zostera marina squid ball semi-finished product of step S2 gained are put in forming machine making molding, will system
Make the zostera marina squid ball of molding to put in 100 DEG C of water and boil 5min, after pull out, put into cooling 4min in mixture of ice and water, drain the water
Dry, obtain finished product zostera marina squid ball.
Comparative example 3
A kind of zostera marina squid ball, described zostera marina squid ball is made up of the component of following weight:
The ratio of described water and Rhizoma Zingiberis Recens is 1:1.
The method of described zostera marina squid ball, comprises the following steps:
S1. pretreatment of raw material
The pretreatment of S11 squid meat: the squid meat cleaned up is put into pulper and blends, then the squid meat sky that will blend
Stirring 1min, is subsequently adding Sal and continues stirring 1.5min, obtain squid minced meat standby；
The pretreatment of S12 lard: take the big porker meat cubelets that fresh lard is cut into standby；
The pretreatment of S13 zostera marina: choose fresh zostera marina, drains after washing with clear water, and the zostera marina after draining is with cutting the dish
It is standby that machine is cut into zostera marina fragment；
S2. batch mixing: first step S12 gained big porker meat cubelets are added in the squid minced meat of step S11 gained and stir, finally add
Enter step S13 gained zostera marina fragment, starch and flavouring agent to stir, obtain zostera marina squid ball semi-finished product；
S3. molding, make ripe: the zostera marina squid ball semi-finished product of step S2 gained are put in forming machine making molding, will system
Make the zostera marina squid ball of molding to put in 100 DEG C of water and boil 5min, after pull out, put into cooling 4min in mixture of ice and water, drain the water
Dry, obtain finished product zostera marina squid ball.
Embodiment 7
A kind of zostera marina squid ball, described zostera marina squid ball is made up of the component of following weight:
The ratio of described water and Rhizoma Zingiberis Recens is 1:1.
The method of described zostera marina squid ball, comprises the following steps:
S1. pretreatment of raw material
The pretreatment of S11 squid meat: the squid meat cleaned up is put into pulper and blends, then the squid meat sky that will blend
Stirring 2min, is subsequently adding Sal and continues stirring 1min, obtain squid minced meat standby；
The pretreatment of S12 grass carp meat: take fresh grass carp meat and mince, with the saline soak 1min of 0.3%, drains, obtains fish
Fine and soft standby；
The pretreatment of S13 lard: take the big porker meat cubelets that fresh lard is cut into standby；
The pretreatment of S14 zostera marina: choose fresh zostera marina, drains after washing with clear water, and the zostera marina after draining is with cutting the dish
It is standby that machine is cut into zostera marina fragment；
S2. batch mixing: first step S12 gained fish young pilose antler is added in the squid minced meat of step S11 gained and stir, add step
S13 gained big porker meat cubelets continue stirring, are eventually adding step S14 gained zostera marina fragment, starch and flavouring agent and stir, obtain extra large
Grass squid ball semi-finished product；
S3. molding, make ripe: the zostera marina squid ball semi-finished product of step S2 gained are put in forming machine making molding, will system
Make the zostera marina squid ball of molding to put in 90 DEG C of water and boil 5min, after pull out, put into cooling 3min in mixture of ice and water, drain the water and dry in the air
Dry, obtain finished product zostera marina squid ball.
Embodiment 8
A kind of zostera marina squid ball, described zostera marina squid ball is made up of the component of following weight:
The ratio of described water and Rhizoma Zingiberis Recens is 1:1.
The method of described zostera marina squid ball, comprises the following steps:
S1. pretreatment of raw material
The pretreatment of S11 squid meat: the squid meat cleaned up is put into pulper and blends, then the squid meat sky that will blend
Stirring 2min, is subsequently adding Sal and continues stirring 1min, obtain squid minced meat standby；
The pretreatment of S12 grass carp meat: take fresh grass carp meat and mince, with the saline soak 5min of 0.1%, drains, obtains fish
Fine and soft standby；
The pretreatment of S13 lard: take the big porker meat cubelets that fresh lard is cut into standby；
The pretreatment of S14 zostera marina: choose fresh zostera marina, drains after washing with clear water, and the zostera marina after draining is with cutting the dish
It is standby that machine is cut into zostera marina fragment；
S2. batch mixing: first step S12 gained fish young pilose antler is added in the squid minced meat of step S11 gained and stir, add step
S13 gained big porker meat cubelets continue stirring, are eventually adding step S14 gained zostera marina fragment, starch and flavouring agent and stir, obtain extra large
Grass squid ball semi-finished product；
S3. molding, make ripe: the zostera marina squid ball semi-finished product of step S2 gained are put in forming machine making molding, will system
Make the zostera marina squid ball of molding to put in 100 DEG C of water and boil 3min, after pull out, put into cooling 5min in mixture of ice and water, drain the water
Dry, obtain finished product zostera marina squid ball.
Embodiment 9
A kind of zostera marina squid ball, described zostera marina squid ball is made up of the component of following weight:
The ratio of described water and Rhizoma Zingiberis Recens is 1:1.
The method of described zostera marina squid ball, comprises the following steps:
S1. pretreatment of raw material
The pretreatment of S11 squid meat: the squid meat cleaned up is put into pulper and blends, then the squid meat sky that will blend
Stirring 1min, is subsequently adding Sal and continues stirring 1.5min, obtain squid minced meat standby；
The pretreatment of S12 grass carp meat: take fresh grass carp meat and mince, with the saline soak 2min of 0.2%, drains, obtains fish
Fine and soft standby；
The pretreatment of S13 lard: take the big porker meat cubelets that fresh lard is cut into standby；
The pretreatment of S14 zostera marina: choose fresh zostera marina, drains after washing with clear water, and the zostera marina after draining is with cutting the dish
It is standby that machine is cut into zostera marina fragment；
S2. batch mixing: step S1 gained pretreated feedstock, starch and flavouring agent are stirred, obtains zostera marina squid ball half and becomes
Product；
S3. molding, make ripe: the zostera marina squid ball semi-finished product of step S2 gained are put in forming machine making molding, will system
Make the zostera marina squid ball of molding to put in 100 DEG C of water and boil 5min, after pull out, put into cooling 4min in mixture of ice and water, drain the water
Dry, obtain finished product zostera marina squid ball.
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 zostera marina squid ball, local flavor, nozzle
The mouthfeels such as chewing property, elasticity carries out subjective appreciation, gives a mark according to ten point system, utilizes Excel software to carry out statistical analysis, test
Data all take three times parallel after mean values.Table 1 is zostera marina squid ball organoleptic quality standards of grading.The results are shown in Table 2.
Table 1 zostera marina squid ball organoleptic quality standards of grading
Table 2 zostera marina squid ball organoleptic quality appraisal result
| Sample | Color and luster | Tissue profile | Elastic | Chewiness | Local flavor |
| Embodiment 1 | 9.0 | 9.6 | 8.8 | 8.3 | 9.4 |
| Embodiment 2 | 8.3 | 8.1 | 8.5 | 8.4 | 8.7 |
| Embodiment 3 | 9.2 | 9.7 | 9.1 | 8.9 | 8.9 |
| Embodiment 4 | 9.4 | 9.2 | 9.4 | 9.3 | 9.5 |
| Embodiment 5 | 9.1 | 8.9 | 8.6 | 9.5 | 8.9 |
| Embodiment 6 | 8.5 | 8.6 | 9.3 | 8.7 | 9.0 |
| Embodiment 7 | 8.6 | 9.2 | 8.6 | 8.6 | 9.4 |
| Embodiment 8 | 9.2 | 9.4 | 8.7 | 8.7 | 8.7 |
| Embodiment 9 | 7.9 | 8.6 | 9.0 | 8.8 | 9.1 |
| Comparative example 1 | 7.4 | 8.3 | 6.8 | 7.2 | 8.1 |
| Comparative example 2 | 6.9 | 7.6 | 7.9 | 7.6 | 7.3 |
| Comparative example 3 | 7.2 | 7.9 | 6.9 | 8.6 | 7.2 |
Claims (10)
1. a zostera marina squid ball, it is characterised in that described zostera marina squid ball is made up of the component of following weight:
Squid meat 180～220 parts；
Zostera marina 30～40 parts；
Lard 20～30 parts；
Starch 8～12 parts；
Grass carp meat 55～65 parts；
Sal 3～5 parts；
Fructus Piperis powder 0.5～1 part；
Monosodium glutamate 1～2 parts；
White sugar 1～2 parts；
Cooking wine 4～6 parts；
Vegetable oil 2～3 parts；
Water and Rhizoma Zingiberis Recens；3～6 parts；
The ratio of described water and Rhizoma Zingiberis Recens is 1:1.
Zostera marina squid ball the most according to claim 1, it is characterised in that described zostera marina squid ball is by following weight
Component forms:
Squid meat 200 parts；
Zostera marina 35 parts；
Lard 25 parts；
Starch 10 parts；
Grass carp meat 60 parts；
Sal 4 parts；
Fructus Piperis powder 1 part；
Monosodium glutamate 1.5 parts；
White sugar 1.5 parts；
Cooking wine 5 parts；
Vegetable oil 2.5 parts；
Water and Rhizoma Zingiberis Recens；4 parts；
The ratio of described water and Rhizoma Zingiberis Recens is 1:1.
Zostera marina squid ball the most according to claim 1 or claim 2, it is characterised in that described starch be wheaten starch, sweet potato starch,
One or several mixing in corn starch, preferably corn starch.
4. the method for zostera marina squid ball described in preparation claim 1 or 2, it is characterised in that comprise the following steps:
S1. pretreatment of raw material
S11. the pretreatment of squid meat: the squid meat cleaned up is put into pulper and blends, then by the squid meat blended and food
Salt is stirred together, obtains squid minced meat standby；
S12. the pretreatment of grass carp meat: take fresh grass carp meat and mince, with saline soak, drain, obtain fish young pilose antler standby；
S13. the pretreatment of lard: take the big porker meat cubelets that fresh lard is cut into standby；
S14. the pretreatment of zostera marina: choose zostera marina that is fresh or that dry, the zostera marina dried clear water foams, and then washes with clear water
Draining after washing, it is standby that the zostera marina after draining is cut into zostera marina fragment with vegetable-chopper；
S2. batch mixing: step S1 gained is mixed stir through pretreated feedstock, starch and remaining component, obtains extra large
Grass squid ball semi-finished product；
S3. molding, make ripe: the zostera marina squid ball semi-finished product of step S2 gained are put in forming machine making molding, will be fabricated to
It is ripe that the zostera marina squid ball of type puts heating system, and cooling is dried, and obtains finished product zostera marina squid ball.
The preparation method of zostera marina squid ball the most according to claim 4, it is characterised in that the squid that will blend described in step S11
The flesh of fish be stirred with Sal together with, be stirred 1～2min for first blending squid meat, add Sal continuation stir 1～
2min。
The preparation method of zostera marina squid ball the most according to claim 4, it is characterised in that saline soak described in step S12 is
0.1～0.3% saline soak 1～5min, preferably 0.2% saline soak 2min.
The preparation method of zostera marina squid ball the most according to claim 4, it is characterised in that pretreated feedstock described in step S2,
Starch and flavoring for mixture stirring means be: first step S12 gained fish young pilose antler is added in the squid minced meat of step S11 gained and is stirred
Mix, add step S13 gained big porker meat cubelets and continue stirring, be eventually adding step S14 gained zostera marina fragment, starch and seasoning
Material stirs.
The preparation method of zostera marina squid ball the most according to claim 4, it is characterised in that heating means described in step S3 be
Boiling 3～5min in 90～100 DEG C of water.
The preparation method of zostera marina squid ball the most according to claim 8, it is characterised in that described heating means are at 90 DEG C of water
Middle boiling 5min.
The preparation method of zostera marina squid ball the most according to claim 4, it is characterised in that be cooled at ice described in step S3
Aqueous mixtures soaks 3～5 min, preferably soaks 4min.
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| CN201610370498.XA CN106036599A (en) | 2016-05-27 | 2016-05-27 | Seaweed-squid balls and making method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110050965A (en) * | 2019-03-18 | 2019-07-26 | 浙江省海洋水产研究所 | A kind of squid method for producing pills |
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| CN103070426A (en) * | 2012-08-09 | 2013-05-01 | 浙江省海洋开发研究院 | Seaweed squid sausage and processing method thereof |
| CN104041855A (en) * | 2014-06-25 | 2014-09-17 | 山东佳士博食品有限公司 | Seaweed fish ball and processing method thereof |
| CN104687111A (en) * | 2013-12-10 | 2015-06-10 | 东港市炬丰食品有限公司 | Squid ball and preparation method thereof |
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| CN102113684A (en) * | 2009-12-31 | 2011-07-06 | 上海海洋大学 | Laver fish meatball and preparation method |
| CN103054088A (en) * | 2012-08-09 | 2013-04-24 | 浙江省海洋开发研究院 | Sargassum and sleeve-fish balls and preparation technology |
| CN103070426A (en) * | 2012-08-09 | 2013-05-01 | 浙江省海洋开发研究院 | Seaweed squid sausage and processing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110050965A (en) * | 2019-03-18 | 2019-07-26 | 浙江省海洋水产研究所 | A kind of squid method for producing pills |
| CN110050965B (en) * | 2019-03-18 | 2023-03-10 | 浙江省海洋水产研究所 | Squid ball making method |
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