CN106923248A - A kind of production method of shrimp ball - Google Patents
A kind of production method of shrimp ball Download PDFInfo
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- CN106923248A CN106923248A CN201710270694.4A CN201710270694A CN106923248A CN 106923248 A CN106923248 A CN 106923248A CN 201710270694 A CN201710270694 A CN 201710270694A CN 106923248 A CN106923248 A CN 106923248A
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- shrimp
- roe
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- ball
- composite mortar
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Abstract
The invention provides a kind of production method of shrimp ball, comprise the following steps：Shrimp, extra large oyster, pig brain, pumpkin, Zizyphus Spinosa Hu Flesh, bean curd, steamed bun bits, salt, farina, water press 10 12：1‑3：1‑2：3‑5：2‑3：1‑2：2‑5：1‑2：5‑8：13 15 weight ratio, input cutmixer cut and mixes 5 7min, cut mix during to add frozen water so as to adjust the water content of composite mortar be 60 70wt%, cut temperature of charge when mixing and be maintained at 7 11 DEG C；To the roe mixing and 3 5wt% are added in uniform composite mortar is cut, mixing and stirring obtains the composite mortar containing roe；Composite mortar is shaped to quantitative shrimp ball, and then 85 90 DEG C of water boil 10 12min, shrimp ball is cured sizing, then through cooling, packaging, freezing, obtain final product.Shrimp ball of the invention contains shrimp, extra large oyster, pig brain, and equipped with pumpkin, Zizyphus Spinosa Hu Flesh, bean curd, steamed bun bits, delicate flavour foot, unique flavor, nutritious.
Description
Technical field
The invention belongs to field of food, more particularly to a kind of production method of shrimp ball.
Background technology
The shrimp ball sold in the market is much put into substantial amounts of additive, and this causes it to the healthy unfavorable of people.
The making raw material of traditional shrimp ball is that, using shrimp, starch and salt, its nutrition is relatively single, in the market sale
Shrimp ball starch ooze composition and division in a proportion example it is higher, be much put into substantial amounts of additive, so often make shrimp ball lack nature delicate flavour, mouthfeel owe
It is good.
The content of the invention
The present invention provides a kind of production method of shrimp ball, and its obtained shrimp ball is nutritious, with naturally fresh fragrance.
The present invention is achieved through the following technical solutions：
A kind of production method of shrimp ball, comprises the following steps：
(1) fresh sea shrimp, decaptitates, shell, shrimp intestines, obtains shrimp；Roe is manually kneaded into striping, graininess is formed it into,
The roe for obtaining will be kneaded to be cleaned；
(2) shrimp, extra large oyster, pig brain, pumpkin, Zizyphus Spinosa Hu Flesh, bean curd, steamed bun bits, salt, farina, water press 10-12：
1-3：1-2：3-5：2-3：1-2：2-5：1-2：5-8：The weight ratio of 13-15, input cutmixer cut mixing 5-7min, is mixed cutting
During add frozen water so as to adjust the water content of composite mortar for 60-70wt%, cut temperature of charge when mixing and be maintained at 7-11 DEG C；
(3) to the roe mixing and 3-5wt% is added in uniform composite mortar is cut, mixing and stirring is obtained containing roe
Composite mortar；
(4) composite mortar that step (3) is obtained is shaped to quantitative shrimp ball, then 85-90 DEG C of water boils 10-12min, makes
Shrimp ball curing sizing, then through cooling, packaging, freezing, obtain final product.
The preparation method of the Zizyphus Spinosa Hu Flesh is：In wild jujube input boiling water, boil 5-7min and ftracture to pericarp, using manually going
Skin, stirring at low speed to fruit stone is separated in being put into mixer, removes fruit stone, obtains Zizyphus Spinosa Hu Flesh.
Preferably, the roe is SHISHAMO roe.
Preferably, the steamed bun bits are wheat flour steamed bun bits.
The beneficial effects are mainly as follows the following aspects：
(1) shrimp ball of the invention contains shrimp, extra large oyster, pig brain, and equipped with pumpkin, Zizyphus Spinosa Hu Flesh, bean curd, steamed bun bits, delicate flavour
It is foot, unique flavor, nutritious.
(2) extra large oyster, pig brain, Zizyphus Spinosa Hu Flesh, bean curd are fresh and tender fragrant sliding food, and the shrimp ball made is fresh and tender tasty and refreshing, in good taste.
Specific embodiment
With reference to embodiment, present disclosure is further illustrated.It should be appreciated that implementation of the invention is not limited to
In the following examples, any formal accommodation and/or change made to the present invention fall within the scope of the present invention.
In the present invention, if not refering in particular to, all of part, percentage are unit of weight, and all of equipment and raw material etc. are
It is commercially available or the industry is conventional.Method in following embodiments, unless otherwise instructed, is the routine of this area
Method.
Embodiment 1
A kind of production method of shrimp ball, comprises the following steps：
(1) fresh sea shrimp, decaptitates, shell, shrimp intestines, obtains shrimp；Roe is manually kneaded into striping, graininess is formed it into,
The roe for obtaining will be kneaded to be cleaned；
(2) shrimp, extra large oyster, pig brain, pumpkin, Zizyphus Spinosa Hu Flesh, bean curd, steamed bun bits, salt, farina, water press 11：2：2：
3：2：1：3：1：6：13 weight ratio, input cutmixer cut mixing 6min, cut mix during add frozen water multiple so as to adjust
The water content for closing slurry is 65wt%, cuts temperature of charge when mixing and is maintained at 7-11 DEG C；
(3) to the roe mixing and 5wt% is added in uniform composite mortar is cut, mixing and stirring obtains answering containing roe
Close slurry；
(4) composite mortar that step (3) is obtained is shaped to quantitative shrimp ball, then 85 DEG C of water boil 11min, make shrimp ball ripe
Change sizing, then through cooling, packaging, freezing, obtain final product.
The preparation method of the Zizyphus Spinosa Hu Flesh is：In wild jujube input boiling water, boil 6min and ftractureed to pericarp, removed the peel using artificial,
Stirring at low speed to fruit stone is separated in being put into mixer, removes fruit stone, obtains Zizyphus Spinosa Hu Flesh.
The roe is SHISHAMO roe.
The steamed bun bits are considered to be worth doing for wheat flour steamed bun.
Embodiment 2
A kind of production method of shrimp ball, comprises the following steps：
(1) fresh sea shrimp, decaptitates, shell, shrimp intestines, obtains shrimp；Roe is manually kneaded into striping, graininess is formed it into,
The roe for obtaining will be kneaded to be cleaned；
(2) shrimp, extra large oyster, pig brain, pumpkin, Zizyphus Spinosa Hu Flesh, bean curd, steamed bun bits, salt, farina, water press 10：3：2：
4：2：1：2：1：8：15 weight ratio, input cutmixer cut mixing 7min, cut mix during add frozen water multiple so as to adjust
The water content for closing slurry is 60wt%, cuts temperature of charge when mixing and is maintained at 7-11 DEG C；
(3) to the roe mixing and 4wt% is added in uniform composite mortar is cut, mixing and stirring obtains answering containing roe
Close slurry；
(4) composite mortar that step (3) is obtained is shaped to quantitative shrimp ball, then 90 DEG C of water boil 12min, make shrimp ball ripe
Change sizing, then through cooling, packaging, freezing, obtain final product.
The preparation method of the Zizyphus Spinosa Hu Flesh is：In wild jujube input boiling water, boil 7min and ftractureed to pericarp, removed the peel using artificial,
Stirring at low speed to fruit stone is separated in being put into mixer, removes fruit stone, obtains Zizyphus Spinosa Hu Flesh.
The roe is SHISHAMO roe.
The steamed bun bits are considered to be worth doing for wheat flour steamed bun.
Embodiment 3
A kind of production method of shrimp ball, comprises the following steps：
(1) fresh sea shrimp, decaptitates, shell, shrimp intestines, obtains shrimp；Roe is manually kneaded into striping, graininess is formed it into,
The roe for obtaining will be kneaded to be cleaned；
(2) shrimp, extra large oyster, pig brain, pumpkin, Zizyphus Spinosa Hu Flesh, bean curd, steamed bun bits, salt, farina, water press 12：1：1：
5：3：2：5：2：5：14 weight ratio, input cutmixer cut mixing 5min, cut mix during add frozen water multiple so as to adjust
The water content for closing slurry is 70wt%, cuts temperature of charge when mixing and is maintained at 7-11 DEG C；
(3) to the roe mixing and 3wt% is added in uniform composite mortar is cut, mixing and stirring obtains answering containing roe
Close slurry；
(4) composite mortar that step (3) is obtained is shaped to quantitative shrimp ball, then 90 DEG C of water boil 10min, make shrimp ball ripe
Change sizing, then through cooling, packaging, freezing, obtain final product.
The preparation method of the Zizyphus Spinosa Hu Flesh is：In wild jujube input boiling water, boil 5min and ftractureed to pericarp, removed the peel using artificial,
Stirring at low speed to fruit stone is separated in being put into mixer, removes fruit stone, obtains Zizyphus Spinosa Hu Flesh.
The roe is SHISHAMO roe.
The steamed bun bits are considered to be worth doing for wheat flour steamed bun.
Although inventor has done more detailed elaboration and has enumerated to technical scheme, it will be appreciated that right
For the those skilled in the art of this area one, modification is made to above-described embodiment or equivalent alternative solution is used, this
It is to those skilled in the art it is clear that these for being made without departing from theon the basis of the spirit of the present invention are changed or changed
Enter, belong to the scope of protection of present invention.
Claims (4)
1. a kind of production method of shrimp ball, it is characterised in that：Comprise the following steps：
(1) fresh sea shrimp, decaptitates, shell, shrimp intestines, obtains shrimp；Roe is manually kneaded into striping, graininess is formed it into, will be rubbed
The roe that sth. made by twisting is obtained is cleaned；
(2) shrimp, extra large oyster, pig brain, pumpkin, Zizyphus Spinosa Hu Flesh, bean curd, steamed bun bits, salt, farina, water press 10-12：1-3：
1-2：3-5：2-3：1-2：2-5：1-2：5-8：The weight ratio of 13-15, input cutmixer cut mixing 5-7min, is cutting the process of mixing
Middle addition frozen water is 60-70wt% so as to adjust the water content of composite mortar, cuts temperature of charge when mixing and is maintained at 7-11 DEG C；
(3) to the roe mixing and 3-5wt% is added in uniform composite mortar is cut, mixing and stirring obtains compound containing roe
Slurry；
(4) composite mortar that step (3) is obtained is shaped to quantitative shrimp ball, then 85-90 DEG C of water boils 10-12min, makes shrimp ball
Curing sizing, then through cooling, packaging, freezing, obtain final product.
2. a kind of production method of shrimp ball as claimed in claim 1, it is characterised in that：The preparation method of the Zizyphus Spinosa Hu Flesh is：
In wild jujube input boiling water, boil 5-7min and ftractureed to pericarp, using artificial peeling, stirring at low speed to fruit stone divides in being put into mixer
From, fruit stone is removed, obtain Zizyphus Spinosa Hu Flesh.
3. a kind of production method of shrimp ball as claimed in claim 1 or 2, it is characterised in that：The roe is SHISHAMO roe.
4. a kind of production method of shrimp ball as claimed in claim 1 or 2, it is characterised in that：The steamed bun bits are wheat flour steamed bun
Dandruff.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201710270694.4A CN106923248A (en) | 2017-04-24 | 2017-04-24 | A kind of production method of shrimp ball |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710270694.4A CN106923248A (en) | 2017-04-24 | 2017-04-24 | A kind of production method of shrimp ball |
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| CN106923248A true CN106923248A (en) | 2017-07-07 |
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| CN201710270694.4A Pending CN106923248A (en) | 2017-04-24 | 2017-04-24 | A kind of production method of shrimp ball |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107455694A (en) * | 2017-09-15 | 2017-12-12 | 东山县启昌冷冻加工有限公司 | A kind of preparation method of the sufficient shrimp ball of fragrance |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489664A (en) * | 2014-12-10 | 2015-04-08 | 山东和利农业发展有限公司 | Shrimp meat-egg sausage and processing method thereof |
| CN105167008A (en) * | 2015-09-28 | 2015-12-23 | 山东新润食品有限公司 | Pineapple flavor shrimp balls and making method thereof |
| CN105266077A (en) * | 2015-09-28 | 2016-01-27 | 山东新润食品有限公司 | Mustard flavored shrimp ball and manufacturing method thereof |
| CN105533507A (en) * | 2015-12-09 | 2016-05-04 | 郑州仁宏医药科技有限公司 | Shrimp ball capable of promoting digestion and resolving accumulation and preparation method of shrimp ball |
| CN105639031A (en) * | 2016-01-07 | 2016-06-08 | 福建省农业科学院果树研究所 | QQ candy containing choerospondias axillaris and kumquat and preparation method thereof |
| CN105707750A (en) * | 2016-01-22 | 2016-06-29 | 福建农林大学 | Dried sea shrimp-soybean protein meat balls and preparation method thereof |
| CN105747135A (en) * | 2016-02-29 | 2016-07-13 | 大连工业大学 | Production method of frozen prepared shrimp food |
-
2017
- 2017-04-24 CN CN201710270694.4A patent/CN106923248A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489664A (en) * | 2014-12-10 | 2015-04-08 | 山东和利农业发展有限公司 | Shrimp meat-egg sausage and processing method thereof |
| CN105167008A (en) * | 2015-09-28 | 2015-12-23 | 山东新润食品有限公司 | Pineapple flavor shrimp balls and making method thereof |
| CN105266077A (en) * | 2015-09-28 | 2016-01-27 | 山东新润食品有限公司 | Mustard flavored shrimp ball and manufacturing method thereof |
| CN105533507A (en) * | 2015-12-09 | 2016-05-04 | 郑州仁宏医药科技有限公司 | Shrimp ball capable of promoting digestion and resolving accumulation and preparation method of shrimp ball |
| CN105639031A (en) * | 2016-01-07 | 2016-06-08 | 福建省农业科学院果树研究所 | QQ candy containing choerospondias axillaris and kumquat and preparation method thereof |
| CN105707750A (en) * | 2016-01-22 | 2016-06-29 | 福建农林大学 | Dried sea shrimp-soybean protein meat balls and preparation method thereof |
| CN105747135A (en) * | 2016-02-29 | 2016-07-13 | 大连工业大学 | Production method of frozen prepared shrimp food |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107455694A (en) * | 2017-09-15 | 2017-12-12 | 东山县启昌冷冻加工有限公司 | A kind of preparation method of the sufficient shrimp ball of fragrance |
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Application publication date: 20170707 |
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