CN106213251A - The compounding nutrition meatball manufacture method of the Carnis Sus domestica flesh of fish - Google Patents
The compounding nutrition meatball manufacture method of the Carnis Sus domestica flesh of fish Download PDFInfo
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- CN106213251A CN106213251A CN201610629361.1A CN201610629361A CN106213251A CN 106213251 A CN106213251 A CN 106213251A CN 201610629361 A CN201610629361 A CN 201610629361A CN 106213251 A CN106213251 A CN 106213251A
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 94
- 241000282894 Sus scrofa domesticus Species 0.000 title claims abstract description 54
- 238000000034 method Methods 0.000 title claims abstract description 44
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 42
- 230000035764 nutrition Effects 0.000 title claims abstract description 39
- 238000013329 compounding Methods 0.000 title claims abstract description 38
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 90
- 235000013372 meat Nutrition 0.000 claims abstract description 84
- 235000015167 meat floss Nutrition 0.000 claims abstract description 42
- 239000003292 glue Substances 0.000 claims abstract description 38
- 235000015277 pork Nutrition 0.000 claims abstract description 36
- 241000252230 Ctenopharyngodon idella Species 0.000 claims abstract description 24
- 238000003756 stirring Methods 0.000 claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims abstract description 14
- 241000282898 Sus scrofa Species 0.000 claims abstract description 13
- 235000020991 processed meat Nutrition 0.000 claims abstract description 13
- 238000010411 cooking Methods 0.000 claims abstract description 8
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- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 8
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- 238000001816 cooling Methods 0.000 claims description 4
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 4
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- 235000013305 food Nutrition 0.000 description 20
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- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 10
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- 241000195493 Cryptophyta Species 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
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- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
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- 235000013622 meat product Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
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- 150000002978 peroxides Chemical class 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
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- 229910052711 selenium Inorganic materials 0.000 description 1
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- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses the compounding nutrition meatball manufacture method of a kind of Carnis Sus domestica flesh of fish, comprise the following steps: to choose pig lean meat and be placed in meat grinder with Carnis Sus domestica mixing and rubbed into minced pork；Choose grass carp meat section post rinse to drain, be placed in meat grinder and rubbed, repeatedly rub four times to obtain fish meat floss；Fish meat floss is put in blender, be sequentially added into corn starch, Sal, Rhizoma Zingiberis Recens juice, Fructus Piperis powder, cooking wine and water, stir to obtain fish meat floss glue；Minced pork is placed in blender stirring, then fish meat floss glue is poured into stirring in blender, prepare gel；Gel stands 1 1.2h in 0～4 DEG C of environment, makes straight meat ball, puts into frying in oil cauldron, obtains processed meat ball.The present invention uses rational formula, and nutrition more they tends to rationally, and secondary glue method is greatly improved the uniformity of protein emulsifying effectiveness and tissue, increases the combination water of protein, strengthens gelation, improves the effect of meat ball chilled storage.
Description
Technical field
The present invention relates to a kind of meat ball and preparation method thereof.It is more particularly related to a kind of Carnis Sus domestica flesh of fish is compounding
Nutrition meatball manufacture method.
Background technology
A ball, also known as " dumpling made of glutinous rice flour ", has a meaning of reunion, therefore, when most area is reunited with one's family and be celebrating festivals or holidays at home
Will eat and use a ball.Pork balls, a beef ball, fish meatball all have and eat history earlier.Recently as process technology
Development, the meat ball goods industry of China makes significant progress, the past produce pork balls, beef dumplings, fish pill, shrimp ball etc. single
Kind, develops into a series of fish ball of mechanization production or adds the element flesh of fish ball as major ingredient such as fruit and vegetables, but this
Class ball taste is more miscellaneous, and due to raw material, proportioning, the difference of technique, causes meat ball quality uneven, meat ball water content
Height, room temperature and cryopreservation are corrupt because of growth of microorganism, and chilled storage changes again the structure of meat ball and loses due to water freezing
Remove its local flavor；Meat ball fat content is too high, and fat oxidation can cause rotten variable color spoiled, affects the quality of meat products, is not suitable for
Modern healthy Diet concept.
Stinging between Ctenopharyngodon idellus fine and tender taste, individual big, flesh enjoys consumer to like less, is the high-quality that a kind of economic worth is higher
Fish, Ctenopharyngodon idellus contains vitamin B1, B2, nicotinic acid, unsaturated fatty acid, and calcium, phosphorus, ferrum, zinc, selenium etc., blood circulation promoting,
The most edible effect having defying age, skin care, and tumor is also had certain preventive and therapeutic effect, for asthenic body, appetite not
For the people shaken, can whet the appetite, nourish.
Thallus Laminariae and Thallus Porphyrae, containing abundant vitamin C, can stop unsaturated fatty acid attacked by peroxide, and
Containing the dirty acid of algae and water solublity (being dissolved in water) fiber, after entering in stomach, cholesterol can be wrapped, have the work promoting its excretion
With, it is well suited for preventing and treating adult diseases.
Summary of the invention
It is an object of the invention to solve at least the above, and the advantage that at least will be described later is provided.
It is a still further object of the present invention to provide a kind of compounding nutrition meatball manufacture method of the Carnis Sus domestica flesh of fish, it uses reasonably
Formula, nutrition more they tends to rationally, is greatly improved the uniformity of protein emulsifying effectiveness and tissue by secondary glue method, increases egg
The combination water of white matter, strengthen gelation, improve meat ball chilled storage effect, freeze (less than-18 DEG C) storage 1 month, 2
Individual month, 3 months, 4 months, 5 months, 6 months, 12 months mouthfeels, physicochemical character keep good, poor without significance before and after storage
Different.
In order to realize according to object of the present invention and further advantage, it is provided that a kind of compounding nutrient meat of the Carnis Sus domestica flesh of fish
Ball, comprises the following steps:
S1. Feedstock treating: a, by weight component meter choose pig lean meat 26-38 part and the mixing of Carnis Sus domestica 11-17 part is placed on
Sieve aperture be 60 mesh meat grinder in rubbed into minced pork；B, by weight component meter float after choosing the section of grass carp meat 13-19 part
Wash and drain, be placed in the meat grinder that sieve aperture is 60 mesh and rubbed, repeatedly rub four times to obtain fish meat floss；
S2. the preparation of fish meat floss glue: put in blender by the fish meat floss obtained in step S1, component note by weight is sequentially added into
Corn starch 3.6-5.5 part, Sal 0.8-1.2 part, Rhizoma Zingiberis Recens juice 0.8-1.2 part, Fructus Piperis powder 0.6-0.8 part, cooking wine 1-1.2 part and
Water 13-19 part, 1000r/min is stirred 6-10min, obtains fish meat floss glue；
S3. glue is mixed: the minced pork obtained in step S1 is placed in 500r/min in blender and stirs 5-7min, then will
The fish meat floss glue obtained in step S2 is poured 1000r/min in blender into and is stirred 10-12min, prepares gel；
S4. gel consolidates and processed: the gel obtained in step S3 is stood in 0～4 DEG C of environment 1-1.2h, obtains condensation
Glue, is placed in the meat ball making a diameter of 35～40mm in ball class forming machine by epoxy resin, and putting into regulation and control oil temperature in oil cauldron is 180-
185 DEG C, frying 5-7min, obtain processed meat ball.
Preferably, the water of the grass carp meat flowing after rinsing is specially section described in step S1 rinses 10-15min,
Adding the water of grass carp meat 6 times amount after section, adding Fructus Mali pumilae acid for adjusting pH is immersion 6-8min after 6.0-6.6, with stream after filtration
Dynamic water rinses 1min, and adding mass fraction is 3% saline solution rinsing 6-8min, rinses 1min, drip with the water of flowing after filtration
Solid carbon dioxide divides.
Preferably, step S2 also includes adding antioxidant 0.1-0.3 part in blender, and described antioxidant is matter
Amount than being the vitamin E of 1:2 and plant extract, described plant extract be mass ratio be the Pericarpium Vitis viniferae of 1:2:1, Radix Dauci Sativae and
The water solution extract of Stigma Maydis.
Preferably, described plant extract manufacture method is: weigh corresponding mass part successively for 1:2:1 in mass ratio
Pericarpium Vitis viniferae, Radix Dauci Sativae and Stigma Maydis also mix to obtain the first mixture, by the first mixture and send into mistake after pulverizer is pulverized
60-80 mesh sieve obtains the first powder, adds and soaks 3-5h after the water of the first powder 6-8 times amount is uniformly mixed, is warming up to 80-
After 100 DEG C of decoction 15-20min, cooling is 60-80 DEG C of decoction, until decoction liquor volume is former decoction liquor volume four/
Three, filter, obtain the first filtering residue and the first filtrate, the first filtering residue is poured into beater, then pour the water of its quality half into, beat
Slurry, centrifugal filtration, take the second filtrate, the first filtrate and the second filtrate are mixed, concentrate at 50-60 DEG C and be evaporated to obtain crystallization, i.e.
Obtain plant extract.
Preferably, step S1 also includes, c, by weight component meter choose Bulbus Allii Cepae 1-2 part, cleans and pours into after draining away the water
Beater, then pour the water of its quality half into, making beating, obtain Bulbus Allii Cepae slurry；
Step S2 also includes adding the Bulbus Allii Cepae slurry obtained in step c in blender.
Preferably, step S1 also includes, d, by weight component meter choose Thallus Laminariae 3-5 part and Thallus Porphyrae 2-4 part is cleaned and shone
Mix to obtain seaweed mix after Gan, pour beater into after seaweed mix described in steam heating 40～60min, then pour institute into
State the water of seaweed mix quality 1/3rd, making beating, obtain Sargassum slurry；
Step S2 also includes adding the Sargassum slurry obtained in step d in blender.
Preferably, step S1 also includes, e, by weight component meter choose Semen sojae atricolor 4-6 part and soak 1-2h filtration in warm water
Rinse Semen sojae atricolor 5-10min with the water of flowing afterwards, add the warm water of Semen sojae atricolor 10-15 times amount, add 6-10g residual clean clear after soak 2-3h
Rinse Semen sojae atricolor 5-10min with the water of flowing after filtration, drain away the water, then pour into fall after the water steaming and decocting 20～30min of its 1-2 times amount
Enter beater making beating, obtain Semen sojae atricolor slurry；
Step S2 also includes adding the Semen sojae atricolor slurry obtained in step e in blender.
The present invention at least includes following beneficial effect:
1, in the compounding nutrition meatball manufacture method of the Carnis Sus domestica flesh of fish of the present invention, in Carnis Sus domestica, water content is few, and fat content is higher,
And it mostly is satisfied fatty acid；In the flesh of fish, water content is high, and fat content is less, and unsaturated fatty acid content is high, both is carried out
Compounding, fat content can be reduced, relatively increase the content of unsaturated fatty acid, more meet modern nutritional need, by necessarily
The Sal of mass ratio and water can improve the flesh of fish and porcine protein water solublity, increase the combination water of protein, strengthen gelling and make
With, and then control the intensity of protein colloid well, and Sal to make myosin produce salt molten, be conducive to improving the breast of protein
Change ability, makes the Water-In-Oil structure that water and lipogenesis are stable, and firm moisture reduces its flowing, keeps good lubricating properties simultaneously.
2, the interpolation of the corn starch of certain mass ratio in the compounding nutrition meatball manufacture method of the Carnis Sus domestica flesh of fish of the present invention, increases
Adding stickiness, starch polymer structure jointly acts on the stability strengthening meat ball with protein network structure, meanwhile, in corn starch
The glucide contained has the apparent freezing point effect reducing meat ball, improves the effect of meat ball chilled storage.
3, the abundant dimension that in the Carnis Sus domestica compounding nutrition meatball manufacture method of the flesh of fish of the present invention, Thallus Laminariae and Thallus Porphyrae contain he
Life C has antioxidation, can stop unsaturated fatty acids acid oxidase in the flesh of fish that rotten variable color can be caused spoiled, and contain in Thallus Laminariae
The dirty acid of some algaes and water-soluble fibre, can wrap cholesterol, promotes excretion, and Semen sojae atricolor is relatively low rich in soybean protein and heat, with
Thallus Laminariae acts on jointly will not worry fat-reducing of feeling at ease owing to meat ball contains substantial amounts of fat while meeting people's mouthfeel, and
The interpolation of antioxidant can effectively prevent the oxidation of saturated fat in Carnis Sus domestica and the rotten variable color that causes is spoiled.
4, in the compounding nutrition meatball manufacture method of the Carnis Sus domestica flesh of fish of the present invention, meat ball yield rate is 90 99%, and mainly seeks
The more simple pork balls of foster material and fish ball are improved, and nutrition more they tends to rationally.Meat ball in-18 DEG C of storages,
Mouthfeel, physicochemical character keep good, and its Major Nutrient material does not occur significant change (p < 0.05), cooling storage during preserving
Hide (0～8 DEG C) and 21 days can be preserved.
5, the compounding nutrition meatball manufacture method of the Carnis Sus domestica flesh of fish of the present invention uses secondary glue method in technique, the most first will
Fish meat floss makes fish meat floss glue uniform, fine and smooth, that stickiness is strong, then mixes with minced pork and carry out secondary glue.So it is greatly improved albumen
Matter emulsifying effectiveness and the uniformity of tissue, increase the combination water of protein, strengthens gelation, and then controls protein colloid well
Intensity, moisture is served Stabilization, firm moisture reduce its flowing, improve meat ball chilled storage effect.
6, the Bulbus Allii Cepae in the compounding nutrition meatball manufacture method of the Carnis Sus domestica flesh of fish of the present invention obtains Bulbus Allii Cepae slurry, opotism through pretreatment
Dish and Thallus Porphyrae are pulled an oar after steam heating and to obtain Sargassum slurry, and Semen sojae atricolor is pulled an oar after being cleaned multiple times and to be obtained Semen sojae atricolor slurry, it is possible to preferably with
Other raw materials merge, and strengthen meat ball structural homogenity.
7, the grass carp meat after cutting into slices in the compounding nutrition meatball manufacture method of the Carnis Sus domestica flesh of fish of the present invention can increase through rinsing
Gel strength with the post-production fish meat floss of the flesh of fish.
8, plant extract manufacture method described in the Carnis Sus domestica compounding nutrition meatball manufacture method of the flesh of fish of the present invention can be
Save time and extract the effective ingredient in Pericarpium Vitis viniferae, Radix Dauci Sativae and Stigma Maydis to greatest extent on the basis of material-saving.
Part is embodied by the further advantage of the present invention, target and feature by description below, and part also will be by this
Invention research and practice and be understood by the person skilled in the art.
Detailed description of the invention
The invention discloses a kind of compounding nutrition meatball manufacture method of the Carnis Sus domestica flesh of fish, those skilled in the art can use for reference this
Literary composition content, is suitably modified technological parameter and realizes.Special needs to be pointed out is, all similar replacements and change are to art technology
Being apparent from for personnel, they are considered as being included in the present invention.Method and the application of the present invention have been passed through preferably
Embodiment is described, and related personnel substantially can be to side as herein described in without departing from present invention, spirit and scope
Method is modified or suitably changes and combine realizing and applying the inventive method.
Below in conjunction with embodiment, the present invention is described in further detail, to make those skilled in the art with reference to description
Word can be implemented according to this.
<embodiment 1>
The invention provides a kind of compounding nutrition meatball manufacture method of the Carnis Sus domestica flesh of fish, comprise the following steps:
S1. Feedstock treating: a, choosing freezing fresh pork, temperature controls to carry out Carnis Sus domestica after 4-8 DEG C of defrosting 14h and pig is thin
Meat separates, and component meter chooses pig lean meat 32 parts and Carnis Sus domestica 13.7 parts and the most slitting mixing is placed on sieve aperture and is by weight
The meat grinder of 60 mesh is rubbed into minced pork；
B, by weight component meter choose grass carp meat 16 parts section post rinse and drain, and being placed in the meat grinder that sieve aperture is 60 mesh will
It rubs, take out after blending grass carp meat is replaced in meat grinder and again blends, repeatedly rub four times to obtain fish meat floss；
S2. the preparation of fish meat floss glue: put in blender by the fish meat floss obtained in step S1, component note by weight is sequentially added into
Corn starch 4.5 parts, Sal 1 part, Rhizoma Zingiberis Recens juice 0.8 part, Fructus Piperis powder 0.6 part, cooking wine 1 part and 16 parts of water, the speed of regulation blender
Degree be stirred 8min for 1000r/min, after taking-up uniformly, exquisiteness, stickiness height fish meat floss glue；
S3. glue is mixed: the minced pork obtained in step S1 is placed in blender the speed regulating blender at a slow speed
500r/min stirs 5min, then the fish meat floss glue obtained in step S2 is poured into regulation stirring in the blender equipped with above-mentioned minced pork
The speed of machine is that quick 1000r/min stirs 10min, prepares the gel with relatively strong tack；
S4. gel consolidates and processed: the gel obtained in step S3 is stood in 0～4 DEG C of environment 1h, obtains epoxy resin,
Epoxy resin is placed in ball class forming machine and makes diameter range and control the meat ball 35～40mm, put into oil cauldron regulates and controls oil temperature to be
180 DEG C, frying about 5-7min, obtain processed meat ball, processed meat ball is pulled out and is cooled to surface temperature in room temperature and is 65-75 DEG C
Time, in subpackage to food bag or food box, and pack warehouse-in to described food bag or food box inflated with nitrogen.
<embodiment 2>
The invention provides a kind of compounding nutrition meatball manufacture method of the Carnis Sus domestica flesh of fish, comprise the following steps:
S1. Feedstock treating: a, choosing freezing fresh pork, temperature controls to carry out Carnis Sus domestica after 4-8 DEG C of defrosting 16h and pig is thin
Meat separates, and component meter is chosen pig lean meat 26 parts and is placed on sieve aperture with Carnis Sus domestica 11 parts the most slitting mixing by weight is 60
Purpose meat grinder is rubbed into minced pork；
B, by weight component meter choose grass carp meat 13 parts section post rinse and drain, and being placed in the meat grinder that sieve aperture is 60 mesh will
It rubs, take out after blending grass carp meat is replaced in meat grinder and again blends, repeatedly rub four times to obtain fish meat floss；
S2. the preparation of fish meat floss glue: put in blender by the fish meat floss obtained in step S1, component note by weight is sequentially added into
Corn starch 3.6 parts, Sal 0.8 part, Rhizoma Zingiberis Recens juice 1 part, Fructus Piperis powder 0.7 part, cooking wine 1 part and 13 parts of water, the speed of regulation blender
Degree be stirred 6min for 1000r/min, after taking-up uniformly, exquisiteness, stickiness height fish meat floss glue；
S3. glue is mixed: the minced pork obtained in step S1 is placed in blender the speed regulating blender at a slow speed
500r/min stirs 5min, then the fish meat floss glue obtained in step S2 is poured into regulation stirring in the blender equipped with above-mentioned minced pork
The speed of machine is that quick 1000r/min stirs 11min, prepares the gel with relatively strong tack；
S4. gel consolidates and processed: the gel obtained in step S3 is stood in 0～4 DEG C of environment 1.1h, obtains condensation
Glue, is placed in epoxy resin in ball class forming machine and makes diameter range and control the meat ball 35～40mm, puts into regulation and control oil in oil cauldron
Temperature is 182 DEG C, frying about 5-7min, obtains processed meat ball, and being pulled out by processed meat ball and being cooled to surface temperature in room temperature is 65-75
DEG C time, in subpackage to food bag or food box, and pack warehouse-in to described food bag or food box inflated with nitrogen.
<embodiment 3>
The invention provides a kind of compounding nutrition meatball manufacture method of the Carnis Sus domestica flesh of fish, comprise the following steps:
S1. Feedstock treating: a, choosing freezing fresh pork, temperature controls to carry out Carnis Sus domestica after 4-8 DEG C of defrosting 20h and pig is thin
Meat separates, and component meter is chosen pig lean meat 38 parts and is placed on sieve aperture with Carnis Sus domestica 17 parts the most slitting mixing by weight is 60
Purpose meat grinder is rubbed into minced pork；
B, by weight component meter choose grass carp meat 19 parts section post rinse and drain, and being placed in the meat grinder that sieve aperture is 60 mesh will
It rubs, take out after blending grass carp meat is replaced in meat grinder and again blends, repeatedly rub four times to obtain fish meat floss；
S2. the preparation of fish meat floss glue: put in blender by the fish meat floss obtained in step S1, component note by weight is sequentially added into
Corn starch 5.5 parts, Sal 1.2 parts, Rhizoma Zingiberis Recens juice 1.2 parts, Fructus Piperis powder 0.8 part, cooking wine 1.2 parts and 19 parts of water, regulate blender
Speed be that 1000r/min is stirred 10min, after taking-up uniformly, fine and smooth, stickiness height fish meat floss glue；
S3. glue is mixed: the minced pork obtained in step S1 is placed in blender the speed regulating blender at a slow speed
500r/min stirs 7min, then the fish meat floss glue obtained in step S2 is poured into regulation stirring in the blender equipped with above-mentioned minced pork
The speed of machine is that quick 1000r/min stirs 12min, prepares the gel with relatively strong tack；
S4. gel consolidates and processed: the gel obtained in step S3 is stood in 0～4 DEG C of environment 1.2h, obtains condensation
Glue, is placed in epoxy resin in ball class forming machine and makes diameter range and control the meat ball 35～40mm, puts into regulation and control oil in oil cauldron
Temperature is 185 DEG C, frying about 5-7min, obtains processed meat ball, is pulled out by processed meat ball and is cooled to surface temperature in room temperature and is 65-75 DEG C
Time, in subpackage to food bag or food box, and pack warehouse-in to described food bag or food box inflated with nitrogen.
<embodiment 4>
The invention provides a kind of compounding nutrition meatball manufacture method of the Carnis Sus domestica flesh of fish, comprise the following steps:
S1. Feedstock treating: a, choosing freezing fresh pork, temperature controls to carry out Carnis Sus domestica after 4-8 DEG C of defrosting 14h and pig is thin
Meat separates, and component meter chooses pig lean meat 32 parts and Carnis Sus domestica 13.7 parts and the most slitting mixing is placed on sieve aperture and is by weight
The meat grinder of 60 mesh is rubbed into minced pork；
B, by weight component meter choose grass carp meat 16 parts section post rinse and drain, and being placed in the meat grinder that sieve aperture is 60 mesh will
It rubs, take out after blending grass carp meat is replaced in meat grinder and again blends, repeatedly rub four times to obtain fish meat floss；
C, by weight component meter choose Bulbus Allii Cepae 2 parts, clean and pour beater into after draining away the water, then pour its quality half into
Water, making beating, obtain Bulbus Allii Cepae slurry；
D, by weight component meter choose Thallus Laminariae 3 parts and Thallus Porphyrae 4 parts is cleaned after drying and mixes to obtain seaweed mix, steam with water
Vapour heats pours beater after described seaweed mix 40min into, then pours the water of described seaweed mix quality 1/3rd into, beats
Slurry, obtains Sargassum slurry；
E, by weight component meter choose 4 parts of Semen sojae atricolor and soak the water flushing Semen sojae atricolor 5min using flowing after 2h filters in warm water,
Add the warm water of Semen sojae atricolor 15 times amount, add after the residual clean clear rear 3h of immersion of 10g filters with the water flushing Semen sojae atricolor 10min of flowing, drain
Moisture, then pour beater making beating after pouring the water steaming and decocting 20min of its 1 times amount into into, obtain Semen sojae atricolor slurry；
Wherein, described rinsing is specially the water of the grass carp meat flowing after section and rinses 15min, adds the Ctenopharyngodon idellus after section
The water of meat 6 times amount, adding mass fraction is 3% saline solution rinsing 8min, rinses 1min with the water of flowing, drain the water after filtration
Point；
S2. the preparation of fish meat floss glue: put in blender by the fish meat floss obtained in step S1, component note by weight is sequentially added into
Corn starch 4.5 parts, Sal 1 part, Rhizoma Zingiberis Recens juice 0.8 part, Fructus Piperis powder 0.6 part, cooking wine 1 part, 16 parts of water, antioxidant 0.1 part, step
The Semen sojae atricolor obtained in the Sargassum slurry obtained in the Bulbus Allii Cepae slurry of acquisition, step d in rapid c and step e is starched, the speed of regulation blender
Be stirred 8min for 1000r/min, after taking-up uniformly, fine and smooth, stickiness height fish meat floss glue；
Wherein, described antioxidant be mass ratio be vitamin E and the plant extract of 1:2, described plant extract is
Mass ratio is the water solution extract of the Pericarpium Vitis viniferae of 1:2:1, Radix Dauci Sativae and Stigma Maydis, and described plant extract manufacture method is: press
Mass ratio is that 1:2:1 weighs the Pericarpium Vitis viniferae of corresponding mass part, Radix Dauci Sativae and Stigma Maydis successively and mixes to obtain the first mixture, by
One mixture is also sent into and is crossed 60 mesh sieves after pulverizer is pulverized and obtain the first powder, and the water stirring adding the first powder 8 times amount is mixed
Soaking 3h after closing uniformly, lowering the temperature after being warming up to 80 DEG C of decoction 20min is 60 DEG C of decoctions, until decoction liquor volume is former decoction liquor
3/4ths of volume, filter, obtain the first filtering residue and the first filtrate, the first filtering residue is poured into beater, then pours its quality into
The water of half, making beating, centrifugal filtration, take the second filtrate, the first filtrate and the second filtrate are mixed, concentrates at 50 DEG C and be evaporated
Crystallization, obtains plant extract；
S3. glue is mixed: the minced pork obtained in step S1 is placed in blender the speed regulating blender at a slow speed
500r/min stirs 5min, then the fish meat floss glue obtained in step S2 is poured into regulation stirring in the blender equipped with above-mentioned minced pork
The speed of machine is that quick 1000r/min stirs 10min, prepares the gel with relatively strong tack；
S4. gel consolidates and processed: the gel obtained in step S3 is stood in 0～4 DEG C of environment 1h, obtains epoxy resin,
Epoxy resin is placed in ball class forming machine and makes diameter range and control the meat ball 35～40mm, put into oil cauldron regulates and controls oil temperature to be
180 DEG C, frying about 5-7min, obtain processed meat ball, processed meat ball is pulled out and is cooled to surface temperature in room temperature and is 65-75 DEG C
Time, in subpackage to food bag or food box, and pack warehouse-in to described food bag or food box inflated with nitrogen.
<embodiment 5>
The invention provides a kind of compounding nutrition meatball manufacture method of the Carnis Sus domestica flesh of fish, comprise the following steps:
S1. Feedstock treating: a, choosing freezing fresh pork, temperature controls to thaw at 4-8 DEG C to carry out Carnis Sus domestica after 14 and pig is thin
Meat separates, and component meter chooses pig lean meat 32 parts and Carnis Sus domestica 13.7 parts and the most slitting mixing is placed on sieve aperture and is by weight
The meat grinder of 60 mesh is rubbed into minced pork；
B, by weight component meter choose grass carp meat 16 parts section post rinse and drain, and being placed in the meat grinder that sieve aperture is 60 mesh will
It rubs, take out after blending grass carp meat is replaced in meat grinder and again blends, repeatedly rub four times to obtain fish meat floss；
C, by weight component meter choose Bulbus Allii Cepae 1 part, clean and pour beater into after draining away the water, then pour its quality half into
Water, making beating, obtain Bulbus Allii Cepae slurry；
D, by weight component meter choose Thallus Laminariae 5 parts and Thallus Porphyrae 2 parts is cleaned after drying and mixes to obtain seaweed mix, steam with water
Vapour heats pours beater after described seaweed mix 60min into, then pours the water of described seaweed mix quality 1/3rd into, beats
Slurry, obtains Sargassum slurry；
E, by weight component meter choose 6 parts of Semen sojae atricolor and soak the water flushing Semen sojae atricolor 10min using flowing after 1h filters in warm water,
Add the warm water of Semen sojae atricolor 10 times amount, add after the residual clean clear rear 2h of immersion of 6g filters with the water flushing Semen sojae atricolor 5min of flowing, drain the water
Point, then pour beater making beating after pouring the water steaming and decocting 30min of its 2 times amount into into, obtain Semen sojae atricolor slurry；
Wherein, described rinsing is specially the water of the grass carp meat flowing after section and rinses 10min, adds the Ctenopharyngodon idellus after section
The water of meat 6 times amount, adding mass fraction is 3% saline solution rinsing 6min, rinses 1min with the water of flowing, drain the water after filtration
Point.
S2. the preparation of fish meat floss glue: put in blender by the fish meat floss obtained in step S1, component note by weight is sequentially added into
Corn starch 4.5 parts, Sal 1 part, Rhizoma Zingiberis Recens juice 0.8 part, Fructus Piperis powder 0.6 part, cooking wine 1 part, 16 parts of water, antioxidant 0.3 part, step
The Semen sojae atricolor obtained in the Sargassum slurry obtained in the Bulbus Allii Cepae slurry of acquisition, step d in rapid c and step e is starched, the speed of regulation blender
Be stirred 8min for 1000r/min, after taking-up uniformly, fine and smooth, stickiness height fish meat floss glue；
Wherein, described antioxidant be mass ratio be vitamin E and the plant extract of 1:2, described plant extract is
Mass ratio is the water solution extract of the Pericarpium Vitis viniferae of 1:2:1, Radix Dauci Sativae and Stigma Maydis, and described plant extract manufacture method is: press
Mass ratio is that 1:2:1 weighs the Pericarpium Vitis viniferae of corresponding mass part, Radix Dauci Sativae and Stigma Maydis successively and mixes to obtain the first mixture, by
One mixture is also sent into and is crossed 80 mesh sieves after pulverizer is pulverized and obtain the first powder, and the water stirring adding the first powder 6 times amount is mixed
Soaking 5h after closing uniformly, lowering the temperature after being warming up to 100 DEG C of decoction 15min is 80 DEG C of decoctions, until decoction liquor volume is former decoction
Liquid long-pending 3/4ths, filter, obtain the first filtering residue and the first filtrate, the first filtering residue is poured into beater, then pours its matter into
The water of amount half, making beating, centrifugal filtration, take the second filtrate, the first filtrate and the second filtrate are mixed, concentrates at 60 DEG C and be evaporated
Must crystallize, obtain plant extract；
S3. glue is mixed: the minced pork obtained in step S1 is placed in blender the speed regulating blender at a slow speed
500r/min stirs 5min, then the fish meat floss glue obtained in step S2 is poured into regulation stirring in the blender equipped with above-mentioned minced pork
The speed of machine is that quick 1000r/min stirs 10min, prepares the gel with relatively strong tack；
S4. gel consolidates and processed: the gel obtained in step S3 is stood in 0～4 DEG C of environment 1h, obtains epoxy resin,
Epoxy resin is placed in ball class forming machine and makes diameter range and control the meat ball 35～40mm, put into oil cauldron regulates and controls oil temperature to be
180 DEG C, frying about 5-7min, obtain processed meat ball, processed meat ball is pulled out and is cooled to surface temperature in room temperature and is 65-75 DEG C
Time, in subpackage to food bag or food box, and pack warehouse-in to described food bag or food box inflated with nitrogen.
<contrast test 1>
Using traditional method to make pork balls, fish ball as a comparison case 1 and comparative example 2, yield rate is to weigh meat ball warp
The important indicator of Ji benefit, the highest explanation of yield rate is lost little in producing, business efficiency is high, by carrying out the yield rate of meat ball
Contrast, yield rate=meat ball quality/(whole raw materials, adjuvant quality and), draw following data:
The impact of each embodiment of table 1 nutrition meatball yield rate (%) compounding on the Carnis Sus domestica flesh of fish
| Comparative example 1 | Comparative example 2 | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | |
| Yield rate | 88.5 | 84.2 | 99.0 | 93.5 | 90.0 | 92.4 | 94.5 |
As can be seen from Table 1, the compounding nutrition meatball yield rate of the Carnis Sus domestica flesh of fish made by the present invention is up to 90～99%, is more than
Conventional art makes the 88.5% of pork balls, makes the 84.2% of fish ball.Therefore, the compounding battalion of the Carnis Sus domestica flesh of fish that the present invention makes
Supporting meat ball yield rate high, significantly improve the economic benefit making the compounding nutrition meatball of the Carnis Sus domestica flesh of fish, wherein, embodiment 1 has
Optimal yield rate.
<contrast test 2>
Traditional method is used to make pork balls, fish ball as a comparison case 1 and comparative example 2, by the main battalion to meat ball
Support material (protein, fat, saccharide, water) to carry out contrasting (table 2) with embodiment 1, and the meat ball storage difference in embodiment 1
Time nutritional labeling change (table 3), draws following data:
100 grams of edible part main nutrient composition of table 2 meat ball
| Protein (g) | Fat (g) | Saccharide (g) | Water (g) | |
| Comparative example 1* | 13.2 | 37.0 | 2.4 | 46.8 |
| Comparative example 2* | 16.6 | 5.2 | 0 | 77.3 |
| Embodiment 1 | 13.9 | 21.9 | 4.1 | 61.4 |
Note: * Data Source " Chinese food component list " (2002), medical publishing society of Peking University, 2008
3-18 DEG C of table 100 grams of meat ball nutritional labelings of storage
| 0 | 1m | 2m | 3m | 4m | 5m | 6m | |
| Protein | 13.9 | 12.6 | 14.3 | 13.4 | 12.5 | 13.7 | 12.8 |
| Fat | 21.0 | 20.9 | 20.1 | 20.9 | 20.3 | 19.7 | 20.1 |
| Saccharide | 4.1 | 3.9 | 3.9 | 3.6 | 5.6 | 5.1 | 4.0 |
| Moisture | 61.4 | 62.1 | 61.5 | 62.2 | 60.5 | 60.5 | 61.9 |
As can be seen from Table 2, in embodiment 1 the compounding nutrition meatball of the Carnis Sus domestica flesh of fish Major Nutrient material (protein, fat,
Saccharide, water) more simple Carnis Sus domestica and the flesh of fish be improved, and nutrition more they tends to rationally.As can be seen from Table 3, Carnis Sus domestica fish in embodiment 1
Meat compound nutrition meatball-18 DEG C preserve 1 month, 2 months, 3 months, 4 months, 5 months, 6 months, during 12 months,
Significant change (p < 0.05), wherein, the compounding battalion of the Carnis Sus domestica flesh of fish in embodiment 1 is there is not in its Major Nutrient material during preserving
Support meat ball cooling storage (0～8 DEG C) and 21 days can be preserved.
<contrast test 3>
Use traditional method to make pork balls, fish ball as a comparison case 1 and comparative example 2, finished product is cut into size homogeneous
Fritter square for 3cm, by the color and luster of meat ball, fragrance, flavour, form, structural homogenity, lubricity, elasticity, stickiness,
Chewiness, ten aspects of hardness formulate aesthetic quality's standards of grading table (table 4) carry out professional's scoring and embodiment 1 carry out right
Ratio (table 5), draws following data:
Table 4 aesthetic quality's standards of grading table
Table 5 sensory quality assessment result
| Comparative example 1 | Comparative example 2 | Embodiment 1 | |
| Score | 84 | 82 | 92 |
According to table 4 to using traditional method to make pork balls, fish ball as a comparison case 1 and comparative example 2, and embodiment 1
The Carnis Sus domestica compounding nutrition meatball of the flesh of fish sensory quality assessment as can be seen from Table 5, the compounding nutrition meatball of the Carnis Sus domestica flesh of fish in embodiment 1
Aesthetic quality be up to 92 points, more than conventional art make pork balls 84, make fish ball 82.Therefore, the present invention makes
The Carnis Sus domestica compounding nutrition meatball of the flesh of fish more get consumer reception, significantly improve the economy making the compounding nutrition meatball of the Carnis Sus domestica flesh of fish
Benefit.
Although embodiment of the present invention are disclosed as above, but it is not restricted in description and embodiment listed
Using, it can be applied to various applicable the field of the invention completely, for those skilled in the art, and can be easily
Realizing other amendment, therefore under the general concept limited without departing substantially from claim and equivalency range, the present invention does not limit
In specific details.
Claims (7)
1. the compounding nutrition meatball manufacture method of the Carnis Sus domestica flesh of fish, it is characterised in that comprise the following steps:
S1. Feedstock treating: a, by weight component meter choose pig lean meat 26-38 part and the mixing of Carnis Sus domestica 11-17 part is placed on sieve aperture
It is that the meat grinder of 60 mesh is rubbed into minced pork；B, by weight component meter choose the section post rinse drip of grass carp meat 13-19 part
Dry, it is placed in the meat grinder that sieve aperture is 60 mesh and is rubbed, repeatedly rub four times to obtain fish meat floss；
S2. the preparation of fish meat floss glue: put in blender by the fish meat floss obtained in step S1, component note by weight is sequentially added into Semen Maydis
Starch 3.6-5.5 part, Sal 0.8-1.2 part, Rhizoma Zingiberis Recens juice 0.8-1.2 part, Fructus Piperis powder 0.6-0.8 part, cooking wine 1-1.2 part and water
13-19 part, 1000r/min is stirred 6-10min, obtains fish meat floss glue；
S3. glue is mixed: the minced pork obtained in step S1 is placed in 500r/min in blender and stirs 5-7min, then by step
The fish meat floss glue obtained in S2 is poured 1000r/min in blender into and is stirred 10-12min, prepares gel；
S4. gel consolidates and processed: the gel obtained in step S3 is stood in 0～4 DEG C of environment 1-1.2h, obtains epoxy resin,
Epoxy resin is placed in the meat ball making a diameter of 35～40mm in ball class forming machine, and putting into regulation and control oil temperature in oil cauldron is 180-185
DEG C, frying 5-7min, obtain processed meat ball.
2. the compounding nutrition meatball manufacture method of the Carnis Sus domestica flesh of fish as claimed in claim 1, it is characterised in that float described in step S1
The water washing the grass carp meat flowing after specially section rinses 10-15min, adds the water of grass carp meat 6 times amount after section, adds
Mass fraction is 3% saline solution rinsing 6-8min, rinses 1min with the water of flowing, drain away the water after filtration.
3. the compounding nutrition meatball manufacture method of the Carnis Sus domestica flesh of fish as claimed in claim 1, it is characterised in that step S2 also include to
In blender add antioxidant 0.1-0.3 part, described antioxidant be mass ratio be vitamin E and the plant extract of 1:2,
Described plant extract be mass ratio be the water solution extract of the Pericarpium Vitis viniferae of 1:2:1, Radix Dauci Sativae and Stigma Maydis.
4. the compounding nutrition meatball manufacture method of the Carnis Sus domestica flesh of fish as claimed in claim 3, it is characterised in that described plant extract
Manufacture method is: in mass ratio for 1:2:1 weigh successively the Pericarpium Vitis viniferae of corresponding mass part, Radix Dauci Sativae and Stigma Maydis and mix the
One mixture, by the first mixture and send into after pulverizer is pulverized cross 60-80 mesh sieve obtain the first powder, add the first powder
The water of 6-8 times amount soaks 3-5h after being uniformly mixed, and after being warming up to 80-100 DEG C of decoction 15-20min, cooling is 60-80 DEG C
Decoct, until decoction liquor volume is former decoction liquor volume 3/4ths, filter, obtain the first filtering residue and the first filtrate, by the
One filtering residue pours beater into, then pours the water of its quality half into, making beating, and centrifugal filtration takes the second filtrate, by the first filtrate and the
Two filtrate mixing, concentrate at 50-60 DEG C and are evaporated to obtain crystallization, obtain plant extract.
5. the compounding nutrition meatball manufacture method of the Carnis Sus domestica flesh of fish as claimed in claim 3, it is characterised in that step S1 also includes,
C, by weight component meter choose Bulbus Allii Cepae 1-2 part, clean and pour beater after draining away the water into, then pour the water of its quality half into, beat
Slurry, obtains Bulbus Allii Cepae slurry；
Step S2 also includes adding the Bulbus Allii Cepae slurry obtained in step c in blender.
6. the compounding nutrition meatball manufacture method of the Carnis Sus domestica flesh of fish as claimed in claim 5, it is characterised in that step S1 also includes,
D, by weight component meter choose Thallus Laminariae 3-5 part and Thallus Porphyrae 2-4 part is cleaned after drying and mixed to obtain seaweed mix, add with water vapour
Pour beater into after the described seaweed mix 40～60min of heat, then pour the water of described seaweed mix quality 1/3rd into, beat
Slurry, obtains Sargassum slurry；
Step S2 also includes adding the Sargassum slurry obtained in step d in blender.
7. the compounding nutrition meatball manufacture method of the Carnis Sus domestica flesh of fish as claimed in claim 6, it is characterised in that step S1 also includes,
E, by weight component meter choose Semen sojae atricolor 4-6 part and soak in warm water after 1-2h filters with the water flushing Semen sojae atricolor 5-10min of flowing, add
Enter the warm water of Semen sojae atricolor 10-15 times amount, add after the residual clean clear rear 2-3h of immersion of 6-10g filters with the water flushing Semen sojae atricolor 5-of flowing
10min, drains away the water, then pours beater making beating after pouring the water steaming and decocting 20～30min of its 1-2 times amount into into, obtains Semen sojae atricolor slurry；
Step S2 also includes adding the Semen sojae atricolor slurry obtained in step e in blender.
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| CN112042880A (en) * | 2020-08-14 | 2020-12-08 | 河海大学 | Method for making laver chlorella beef balls |
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| CN112042880A (en) * | 2020-08-14 | 2020-12-08 | 河海大学 | Method for making laver chlorella beef balls |
| CN114468236A (en) * | 2021-12-23 | 2022-05-13 | 湖南人文科技学院 | Method for quickly preparing air-dried meat |
| CN115039856A (en) * | 2022-06-28 | 2022-09-13 | 李彩凤 | Presently-fried Huanghai-Yuan and preparation method thereof |
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Application publication date: 20161214 |