CN107087765A - Gold Stuffed Fish Balls and preparation method thereof - Google Patents
Gold Stuffed Fish Balls and preparation method thereof Download PDFInfo
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- CN107087765A CN107087765A CN201710374916.7A CN201710374916A CN107087765A CN 107087765 A CN107087765 A CN 107087765A CN 201710374916 A CN201710374916 A CN 201710374916A CN 107087765 A CN107087765 A CN 107087765A
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- gold
- fish
- cladding
- stuffed
- fried
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of gold Stuffed Fish Balls and preparation method thereof, the gold Stuffed Fish Balls are made up of cladding and core material, and the cladding is comprised the following raw materials by weight percent：30% 60% flesh of fish, 5 30% egg white, 1 10% yolk, 1 20% starch, 0.1% 2% gelatin, 0.2 0.5% fish meat flavor, 0.1% 0.8% composite phosphates, 1% 2% salt, 10% 30% water, 0.1 0.5% sodium alginate, surplus is auxiliary and condiment.Instant invention overcomes prior art when fried cladding epidermis expand run-down defect, the outward appearance of traditional Stuffed Fish Balls is improved, with more excellent color, smell and taste.
Description
Technical field
The invention belongs to meat gruel class prepared frozen food technical field, specifically, the present invention relates to a kind of gold core
Fish ball and preparation method thereof.
Background technology
Stuffed Fish Balls just refer to the fish ball for having filling, as sea urchin flat peach, crab seed flat peach etc. belong to Stuffed Fish Balls.Guangdong,
The ground such as Fujian, Taiwan, Shanghai are very popular, are various snack bars, the specialty of chafing dish restaurant.
At present, commercially available Stuffed Fish Balls are all, using white fish slurry as base-material, without fried, not there is the bag of gold color
Heart fish ball carries out commercially available.Main cause is that due to there is gap in the middle of cladding and core material, and core material moisture is more, core when fried
Material moisture is vaporized at high temperature, and the air of expansion needs to run outward, internal pressure increase promote the epidermis of script expanded by heating by
Power strengthens, so during fried, the epidermis expansion of Stuffed Fish Balls is run-down.
The content of the invention
Based on this, in order to overcome the defect of above-mentioned prior art, the invention provides a kind of gold Stuffed Fish Balls and its system
Preparation Method.
In order to realize foregoing invention purpose, this invention takes following technical scheme：
A kind of gold Stuffed Fish Balls, the gold Stuffed Fish Balls are made up of cladding and core material, and the cladding is by following weight
The raw material composition of percentage：The 30%-60% flesh of fish, 5-30% egg white, 1-10% yolk, 1-20% starch, 0.1%-2% are bright
Glue, 0.2-0.5% fish meat flavors, 0.1%-0.8% composite phosphates, 1%-2% salt, 10%-30% water, 0.1-0.5%
Sodium alginate, surplus is auxiliary and condiment.
In wherein some embodiments, the cladding is comprised the following raw materials by weight percent：The 40%-60% flesh of fish,
10-25% egg white, 3-7% yolk, 6-20% starch, 1%-2% gelatin, 0.2-0.5% fish meat flavors, 0.3%-0.8% are multiple
Conjunction phosphate, 1.5%-2% salt, 10%-17% water, 0.1-0.5% sodium alginates, surplus is auxiliary and condiment.
In wherein some embodiments, the cladding is comprised the following raw materials by weight percent：55% flesh of fish, 14% egg
Clearly, 5% yolk, 7% starch, 2% gelatin, 0.3% fish meat flavor, 0.5% composite phosphate, 1.7% salt, 14% water,
0.4% sodium alginate, surplus is auxiliary and condiment.
In wherein some embodiments, the core material is comprised the following raw materials by weight percent：Pork 50-70%, always
Take out 1-5%, chive 6-8%, salt 0.5-3%, monosodium glutamate 0.3-1%, white pepper 0.1-0.5%, frozen water 12.5-42.1%.
Present invention also offers the preparation method of above-mentioned gold Stuffed Fish Balls, comprise the following steps：
Step 1：Gelatin is well mixed with sodium alginate, the frozen water for adding 5~15 times of volumes is swelled, and is mixed
Compound；
Step 2：Minced fillet is frozen into block to thaw, rubbed, composite phosphate is added and salt is quickly stirred；
Step 3：Egg white, yolk, starch, fish meat flavor and auxiliary and condiment is added to stir；It is eventually adding the mixed of step 1
Compound stirs, and obtains cladding；
Step 4：The composition of core material is stirred；
Step 5：Core is molded；
Step 6：Fried, the frying technological process is：After 40-80 DEG C of fried 5-20min, 120-160 DEG C of fried 5-20min；
Step 7：Air-cooled, packaging, freezing are refrigerated.
In wherein some embodiments, water temperature when being swelled described in step 1 is 5~10 DEG C.
In wherein some embodiments, frying technological process is described in step 6：After 50 DEG C of fried 10min, 130 DEG C fried
10min。
Compared with prior art, the invention has the advantages that：
Because the moisture and albumen contained by Stuffed Fish Balls are in high temperature frying, product surface is easily charred, and blocks stomata,
Therefore the report of gold Stuffed Fish Balls is had no in the prior art；The present invention in cladding by increasing egg white, and egg white had been heated
Expansion is inspired in journey, making the stretch capability of cladding strengthens；Low temperature it is pre- it is fried in, cladding surface moisture reduce, containing certain
Gel and oil reservoir, in high temperature frying, gelatin and sodium alginate be swelled obtained by mixture dissolve so that cladding possesses certain
Gas permeability, therefore the air pressure of core material part dredged, when fried epidermis will not expand it is run-down, so as to obtain the gold of the present invention
Stuffed Fish Balls.The gold Stuffed Fish Balls of the present invention improve the outward appearance of traditional Stuffed Fish Balls, with more excellent color, smell and taste.
Embodiment
The present invention is further discussed below with reference to specific embodiment, the present invention does not address part and is applied to prior art.Under
Face provides the specific embodiment of the present invention, but embodiment is merely to be described in further detail this explanation, is not intended to limit the present invention
Claim.Reagent or raw material used in following examples, unless otherwise specified, are derived from commercially available.
Embodiment 1
The gold Stuffed Fish Balls of the present embodiment are made up of cladding and core material, by weight percentage,
The raw material of the cladding is constituted：30% flesh of fish, 15% egg white, 1% yolk, 20% starch, 0.5% gelatin,
0.4% fish meat flavor, 0.5% composite phosphate, 2% salt, 30% water, 0.3% sodium alginate, surplus is auxiliary and condiment.
The raw material of the core material is constituted：Pork 50%, dark soy sauce 2%, chive 6%, salt 2.5%, monosodium glutamate 1%, white pepper
0.5%, frozen water 38%.
The preparation method of the gold Stuffed Fish Balls of the present embodiment, comprises the following steps：
Step 1：Minced fillet is frozen into block to thaw, rubbed；
Step 2：Gelatin and sodium alginate and 5 times of water, are swelled at 5~10 DEG C and mixture are made, standby；
Step 3：Minced fillet is put into beater tub, adds composite phosphate and salt is quickly stirred；
Step 4：Egg white, yolk, starch, fish meat flavor and auxiliary and condiment stirring are added, mixture stirring is eventually adding equal
It is even, cladding is made；
Step 5：The raw material of core material is stirred；
Step 6：Core is molded；
Step 7：It is fried, 40 DEG C of low-temperature frying 20min, then 160 DEG C of high temperature frying 5min；
Step 8：Air-cooled, packaging, freezing are refrigerated.
Embodiment 2
The gold Stuffed Fish Balls of the present embodiment are made up of cladding and core material, by weight percentage,
The raw material of the cladding is constituted：55% flesh of fish, 14% egg white, 5% yolk, 7% starch, 2% gelatin, 0.3%
Fish meat flavor, 0.5% composite phosphate, 1.7% salt, 14% water, 0.4% sodium alginate, surplus is auxiliary and condiment.
The raw material of the core material is constituted：Pork 60%, dark soy sauce 3%, chive 6%, salt 1.8%, monosodium glutamate 0.5%, white Hu
Green pepper 0.25%, frozen water 28.45%.
The preparation method of the gold Stuffed Fish Balls of the present embodiment, comprises the following steps：
Step 1：Minced fillet is frozen into block to thaw, rubbed；
Step 2：Gelatin and sodium alginate and 10 times of water, are swelled at 5~10 DEG C and mixture are made, standby；
Step 3：Minced fillet is put into beater tub, adds composite phosphate and salt is quickly stirred；
Step 4：Egg white, yolk, starch, fish meat flavor and auxiliary and condiment stirring are added, mixture stirring is eventually adding equal
It is even, cladding is made；
Step 5：The raw material of core material is stirred；
Step 6：Core is molded；
Step 7：It is fried, 50 DEG C of low-temperature frying 10min, then 130 DEG C of high temperature frying 10min；
Step 8：Air-cooled, packaging, freezing are refrigerated.
Embodiment 3
The gold Stuffed Fish Balls of the present embodiment are made up of cladding and core material, by weight percentage,
The raw material of the cladding is constituted：60% flesh of fish, 20% egg white, 3% yolk, 1% starch, 1.8% gelatin,
0.3% fish meat flavor, 0.5% composite phosphate, 1.2% salt, 12% water, 0.2% sodium alginate, surplus is auxiliary and condiment.
The raw material of the core material is constituted：Pork 50%, dark soy sauce 2%, chive 6%, salt 2.5%, monosodium glutamate 1%, white pepper
0.5%, frozen water 38%.
The preparation method of the gold Stuffed Fish Balls of the present embodiment, comprises the following steps：
Step 1：Minced fillet is frozen into block to thaw, rubbed；
Step 2：Gelatin and sodium alginate and 13 times of frozen water, are swelled at 5~10 DEG C and mixture are made, standby；
Step 3：Minced fillet is put into beater tub, adds composite phosphate and salt is quickly stirred；
Step 4：Egg white, yolk, starch, fish meat flavor and auxiliary and condiment stirring are added, mixture stirring is eventually adding equal
It is even, cladding is made；
Step 5：The raw material of core material is stirred；
Step 6：Core is molded；
Step 7：It is fried, 55 DEG C of low-temperature frying 7min, then 145 DEG C of high temperature frying 7min；
Step 8：Air-cooled, packaging, freezing are refrigerated.
The performance test of test example gold Stuffed Fish Balls
The Stuffed Fish Balls prepared to embodiment 1~3 and control group 1~3 carry out bursting rate statistics, to evaluate its property
Can, as a result as shown in table 1, wherein：
The cladding formula of the Stuffed Fish Balls of control group 1 except without mixture (gelatin and sodium alginate are swelled and obtained) it
Outside, other are same as Example 1；
The Stuffed Fish Balls of control group 2 except gelatin and sodium alginate are directly added into mashing in addition to, other with the phase of embodiment 2
Together；
The Stuffed Fish Balls formula of control group 3 is same as Example 3, is directly obtained in preparation process using high temperature frying.
The cladding formula of the Stuffed Fish Balls of control group 4 is in addition to without egg white, and other are same as Example 1；
The cladding formula of the Stuffed Fish Balls of control group 5 is in addition to without egg white, and other are same as Example 2；
The cladding formula of the Stuffed Fish Balls of control group 6 is in addition to without egg white, and other are same as Example 3；
The performance test result of the embodiment 1~3 of table 1 and control group 1~6
As seen from the results in Table 1, its processing mode of gold Stuffed Fish Balls has obvious effect to solving fried quick-fried problem.Control group
1~2 shows：The addition of mixture 1 and addition manner change the characteristic of cladding, make the pliability of cladding and strengthen, and reduce fried
Quick-fried ratio；Control group 3 shows：The fried mode of fish ball, makes to product to be unlikely in high temperature to be directly heated, decreases one
The ratio that fixed expansion is split；The reduction of egg white in control group 4~6, the ratio of swelling fracture is higher than embodiment 1~3, but together
Numerical value than control group 1~3 is low, illustrates, the addition of egg white can effectively reduce rupture ratio of the Stuffed Fish Balls in expansion.
Each technical characteristic of embodiment described above can be combined arbitrarily, to make description succinct, not to above-mentioned reality
Apply all possible combination of each technical characteristic in example to be all described, as long as however, the combination of these technical characteristics is not deposited
In contradiction, the scope of this specification record is all considered to be.
Embodiment described above only expresses the several embodiments of the present invention, and it describes more specific and detailed, but simultaneously
Can not therefore it be construed as limiting the scope of the patent.It should be pointed out that coming for one of ordinary skill in the art
Say, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to the protection of the present invention
Scope.Therefore, the protection domain of patent of the present invention should be determined by the appended claims.
Claims (7)
1. a kind of gold Stuffed Fish Balls, it is characterised in that the gold Stuffed Fish Balls are made up of cladding and core material, the cladding by
The raw material composition of following percentage by weight：The 30%-60% flesh of fish, 5-30% egg white, 1-10% yolk, 1-20% starch,
0.1%-2% gelatin, 0.2-0.5% fish meat flavors, 0.1%-0.8% composite phosphates, 1%-2% salt, 10%-30%
Water, 0.1-0.5% sodium alginates, surplus is auxiliary and condiment.
2. gold Stuffed Fish Balls according to claim 1, it is characterised in that the cladding by following percentage by weight original
Material composition：The 40%-60% flesh of fish, 10-25% egg white, 3-7% yolk, 6-20% starch, 1%-2% gelatin, 0.2-0.5% fishes
Meat essence, 0.3%-0.8% composite phosphates, 1.5%-2% salt, 10%-17% water, sodium alginate 0.1-0.5%, surplus
For auxiliary and condiment.
3. gold Stuffed Fish Balls according to claim 2, it is characterised in that the cladding by following percentage by weight original
Material composition：55% flesh of fish, 14% egg white, 5% yolk, 7% starch, 2% gelatin, 0.3% fish meat flavor, 0.5% compound phosphoric acid
Salt, 1.7% salt, 14% water, sodium alginate 0.4%, surplus is auxiliary and condiment.
4. the gold Stuffed Fish Balls according to any one of claims 1 to 3, it is characterised in that the core material is by following weight
The raw material composition of percentage：Pork 50-70%, dark soy sauce 1-5%, chive 6-8%, salt 0.5-3%, monosodium glutamate 0.3-1%, white pepper
0.1-0.5%, frozen water 12.5-42.1%.
5. the preparation method of the gold Stuffed Fish Balls described in any one of Claims 1 to 4, it is characterised in that comprise the following steps：
Step 1：Gelatin is well mixed with sodium alginate, the frozen water for adding 5~15 times of volumes is swelled, and is mixed
Thing；
Step 2：Minced fillet is frozen into block to thaw, rubbed, composite phosphate is added and salt is quickly stirred；
Step 3：Egg white, yolk, starch, fish meat flavor and auxiliary and condiment is added to stir；It is eventually adding the mixture of step 1
Stir, obtain cladding；
Step 4：The composition of core material is stirred；
Step 5：Core is molded；
Step 6：Fried, the frying technological process is：After 40-80 DEG C of fried 5-20min, 120-160 DEG C of fried 5-20min；
Step 7：Air-cooled, packaging, freezing are refrigerated.
6. the preparation method of gold Stuffed Fish Balls according to claim 5, it is characterised in that when being swelled described in step 1
Water temperature be 5~10 DEG C.
7. the preparation method of gold Stuffed Fish Balls according to claim 5, it is characterised in that fried work described in step 6
Skill is：After 50 DEG C of fried 10min, 130 DEG C of fried 10min.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710374916.7A CN107087765A (en) | 2017-05-24 | 2017-05-24 | Gold Stuffed Fish Balls and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710374916.7A CN107087765A (en) | 2017-05-24 | 2017-05-24 | Gold Stuffed Fish Balls and preparation method thereof |
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| CN201710374916.7A Pending CN107087765A (en) | 2017-05-24 | 2017-05-24 | Gold Stuffed Fish Balls and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110679867A (en) * | 2019-10-31 | 2020-01-14 | 广西正五海洋产业股份有限公司 | Fried fish ball and preparation method thereof |
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| CN101411343A (en) * | 2007-10-19 | 2009-04-22 | 安琪酵母股份有限公司 | Quick-freezing cooked wheaten food improver and flour, quick-freezing dumpling, noodle and ravioli containing the same |
| CN105309864A (en) * | 2014-07-24 | 2016-02-10 | 王仲怡 | Formula and production process of dry stuffing-containing soup ball |
| CN105410701A (en) * | 2015-11-24 | 2016-03-23 | 孙菁 | Fried marinated egg filled beef meatball and production method thereof |
| CN105433210A (en) * | 2015-11-17 | 2016-03-30 | 青岛明月海藻生物科技有限公司 | Quick-frozen seaweed crystal dumplings and preparation method |
| CN106666488A (en) * | 2016-12-30 | 2017-05-17 | 广州禄仕食品有限公司 | Novel fish meat product and preparation method thereof |
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2017
- 2017-05-24 CN CN201710374916.7A patent/CN107087765A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411343A (en) * | 2007-10-19 | 2009-04-22 | 安琪酵母股份有限公司 | Quick-freezing cooked wheaten food improver and flour, quick-freezing dumpling, noodle and ravioli containing the same |
| CN105309864A (en) * | 2014-07-24 | 2016-02-10 | 王仲怡 | Formula and production process of dry stuffing-containing soup ball |
| CN105433210A (en) * | 2015-11-17 | 2016-03-30 | 青岛明月海藻生物科技有限公司 | Quick-frozen seaweed crystal dumplings and preparation method |
| CN105410701A (en) * | 2015-11-24 | 2016-03-23 | 孙菁 | Fried marinated egg filled beef meatball and production method thereof |
| CN106666488A (en) * | 2016-12-30 | 2017-05-17 | 广州禄仕食品有限公司 | Novel fish meat product and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110679867A (en) * | 2019-10-31 | 2020-01-14 | 广西正五海洋产业股份有限公司 | Fried fish ball and preparation method thereof |
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Application publication date: 20170825 |