CN107410942A - A kind of fish ball of fourth containing inkfish and preparation method thereof - Google Patents
A kind of fish ball of fourth containing inkfish and preparation method thereof Download PDFInfo
- Publication number
- CN107410942A CN107410942A CN201710833192.8A CN201710833192A CN107410942A CN 107410942 A CN107410942 A CN 107410942A CN 201710833192 A CN201710833192 A CN 201710833192A CN 107410942 A CN107410942 A CN 107410942A
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- CN
- China
- Prior art keywords
- inkfish
- fish ball
- parts
- meat
- fish
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000013372 meat Nutrition 0.000 claims abstract description 23
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 241000287828 Gallus gallus Species 0.000 claims abstract description 7
- 244000203593 Piper nigrum Species 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 7
- 235000013614 black pepper Nutrition 0.000 claims abstract description 7
- 239000003651 drinking water Substances 0.000 claims abstract description 7
- 235000020188 drinking water Nutrition 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 6
- 235000019698 starch Nutrition 0.000 claims abstract description 6
- 239000008107 starch Substances 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000001514 detection method Methods 0.000 claims abstract description 4
- 235000019197 fats Nutrition 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 238000005057 refrigeration Methods 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims description 7
- 241001396014 Priacanthus arenatus Species 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- 238000010009 beating Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 239000002184 metal Substances 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 235000019465 surimi Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000003750 conditioning effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
Classifications
-
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- 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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Fish Paste Products (AREA)
Abstract
The present invention relates to a kind of fish ball of fourth containing inkfish and preparation method thereof, belong to surimi product manufacture field, it comprises the following steps：（1）Minced fillet, chicken and drinking water are mixed to be added in cutmixer and cut mixing muddy flesh；（2）Add starch, soybean protein, fat meat and muddy flesh cut mix uniformly after sequentially add white granulated sugar, white pepper, garlic, refined salt, monosodium glutamate and stir, be eventually adding inkfish fourth and be stirred uniformly；（3）Fish ball is molded；（4）Cooling, sabot；（5）It is quick-frozen；（6）Detection, refrigeration.The present invention can effective reduced cost, and can taste fish ball high resilience and entrance it is sharp and clear, while it is original fresh and tender and rich in tenacity to experience inkfish meat.
Description
Technical field
The present invention relates to surimi product manufacture field, in particular to a kind of fish ball of fourth containing inkfish and preparation method thereof.
Background technology
With the raising of Living consumption, the food consumption idea and mode of people quietly change, therefore existing
Food increasingly into variation.Minced fillet is a kind of new aquatic products conditioning food raw material, and surimi product includes fish ball, fish at present
Cake, fish sausage, paupiette etc..Inkfish ball is exactly one kind in numerous fish balls, and existing inkfish ball is typically all to use based on inkfish
Material, production material is expensive, after inkfish meat is prepared into inkfish ball, although the advantages of inkfish ball is flexible, and entrance is sharp and clear, together
When be lost original fresh and tender and rich in tenacity the characteristic of inkfish meat.Therefore, research and develop it is a can either effective reduced cost, and
It is sharp and clear that high resilience and the entrance of fish ball can be tasted, while can also experience that inkfish meat is original fresh and tender and containing rich in tenacity
Inkfish fourth fish ball and preparation method thereof is the research purpose of the present invention.
The content of the invention
In view of the above-mentioned problems of the prior art, the invention reside in provide a kind of fish ball of fourth containing inkfish and its preparation side
Method, this contain inkfish fourth fish ball can effective reduced cost, and can taste fish ball high resilience and entrance it is sharp and clear, simultaneously also
It is original fresh and tender and rich in tenacity that inkfish meat can be experienced.
The technical scheme is that：
A kind of fish ball of fourth containing inkfish, the raw material that the fish ball is configured by following ratios by weight form：Minced fillet 20-30
Part, starch 10-15 parts, chicken 10-20 parts, fat meat 4-6 parts, inkfish fourth 5-10 parts, soybean protein 0.5-1 parts, white granulated sugar 0.5-1
Part, garlic 0.5-1 parts, refined salt 1-2 parts, monosodium glutamate 0.2-0.5 parts, white pepper 0.5-1 parts, drinking water 5-6 parts.
The inkfish fourth is to dice into 4-6mm3 by inkfish meat to be formed.
The minced fillet is using big eye madai meat as raw material, and big eye madai meat is formed after rubbing, beating and burst.
A kind of preparation method of the fish ball of fourth containing inkfish, the preparation method comprise the following steps：
（1）Minced fillet, chicken and drinking water are mixed to be added in cutmixer and cut mixing muddy flesh；
（2）Add starch, soybean protein, fat meat and muddy flesh cut mix uniformly after sequentially add white granulated sugar, white pepper, garlic, refined salt,
Monosodium glutamate stirs, and is eventually adding inkfish fourth and is stirred uniformly；
（3）Fish ball is molded：By step（2）The material to stir be put into it is canned into fish ball in fish-meat ball making machine, canned shaping
Fish ball is put into fish ball boiling full-automatic assembly line and is cooked；
（4）Cooling, sabot：By step（3）Well-done fish ball is cooled to room temperature, sabot；
（5）It is quick-frozen：By step（4）The fish ball feeding quick-freezing room of sabot is refrigerated to product center temperature and reaches -18 DEG C；
（6）Detection, refrigeration：Will be through step（5）Quick-frozen good fish ball product is packed after metal detector detects, refrigerated.
Advantages of the present invention：
The present invention using prepared by big eye madai meat into minced fillet for major ingredient progress fish ball production, be then also added with the fresh ink flesh of fish
Manufactured inkfish fourth.So, can either effective reduced cost, and the high resilience of fish ball can be tasted and entrance is felt well
It is crisp, while it is original fresh and tender and rich in tenacity to experience inkfish meat.
Embodiment
For the ease of it will be appreciated by those skilled in the art that being now described in further detail by embodiment to the present invention：
A kind of fish ball of fourth containing inkfish, the raw material that the fish ball is configured by following ratios by weight form：25 parts of minced fillet, form sediment
13 parts of powder, 15 parts of chicken, 5 parts of fat meat, 7 parts of inkfish fourth, 0.7 part of soybean protein, 0.7 part of white granulated sugar, 0.7 part of garlic, refined salt 1.5
Part, 0.3 part of monosodium glutamate, 0.6 part of white pepper, 5.5 parts of drinking water.
The inkfish fourth is to dice into 4-6mm3 by inkfish meat to be formed.The minced fillet is using big eye madai meat as raw material, greatly
Eye madai meat is formed after rubbing, beating and burst.
The preparation method of the fish ball of fourth containing inkfish comprises the following steps：
（1）Minced fillet, chicken and drinking water are mixed to be added in cutmixer and cut mixing muddy flesh；
（2）Add starch, soybean protein, fat meat and muddy flesh cut mix uniformly after sequentially add white granulated sugar, white pepper, garlic, refined salt,
Monosodium glutamate stirs, and is eventually adding inkfish fourth and is stirred uniformly；
（3）Fish ball is molded：By step（2）The material to stir be put into it is canned into fish ball in fish-meat ball making machine, canned shaping
Fish ball is put into fish ball boiling full-automatic assembly line and is cooked；
（4）Cooling, sabot：By step（3）Well-done fish ball is cooled to room temperature, sabot；
（5）It is quick-frozen：By step（4）The fish ball feeding quick-freezing room of sabot is refrigerated to product center temperature and reaches -18 DEG C；
（6）Detection, refrigeration：Will be through step（5）Quick-frozen good fish ball product is packed after metal detector detects, refrigerated.
The foregoing is only presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification, it should all belong to the covering scope of the present invention.
Claims (4)
- A kind of 1. fish ball of fourth containing inkfish, it is characterised in that：The fish ball is the raw material group configured by following ratios by weight Into：Minced fillet 20-30 parts, starch 10-15 parts, chicken 10-20 parts, fat meat 4-6 parts, inkfish fourth 5-10 parts, soybean protein 0.5-1 Part, white granulated sugar 0.5-1 parts, garlic 0.5-1 parts, refined salt 1-2 parts, monosodium glutamate 0.2-0.5 parts, white pepper 0.5-1 parts, drinking water 5-6 Part.
- 2. one kind fish ball of fourth containing inkfish according to claim 1, it is characterised in that：The inkfish fourth is diced by inkfish meat Formed into 4-6mm3.
- 3. one kind fish ball of fourth containing inkfish according to claim 1, it is characterised in that：The minced fillet be using big eye madai meat as Raw material, big eye madai meat are formed after rubbing, beating and burst.
- A kind of 4. preparation method of fish ball of fourth containing inkfish according to claim 1, it is characterised in that：The preparation method bag Include following steps：（1）Minced fillet, chicken and drinking water are mixed to be added in cutmixer and cut mixing muddy flesh；（2）Add starch, soybean protein, fat meat and muddy flesh cut mix uniformly after sequentially add white granulated sugar, white pepper, garlic, refined salt, Monosodium glutamate stirs, and is eventually adding inkfish fourth and is stirred uniformly；（3）Fish ball is molded：By step（2）The material to stir be put into it is canned into fish ball in fish-meat ball making machine, canned shaping Fish ball is put into fish ball boiling full-automatic assembly line and is cooked；（4）Cooling, sabot：By step（3）Well-done fish ball is cooled to room temperature, sabot；（5）It is quick-frozen：By step（4）The fish ball feeding quick-freezing room of sabot is refrigerated to product center temperature and reaches -18 DEG C；（6）Detection, refrigeration：Will be through step（5）Quick-frozen good fish ball product is packed after metal detector detects, refrigerated.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710833192.8A CN107410942A (en) | 2017-09-15 | 2017-09-15 | A kind of fish ball of fourth containing inkfish and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710833192.8A CN107410942A (en) | 2017-09-15 | 2017-09-15 | A kind of fish ball of fourth containing inkfish and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107410942A true CN107410942A (en) | 2017-12-01 |
Family
ID=60433000
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710833192.8A Pending CN107410942A (en) | 2017-09-15 | 2017-09-15 | A kind of fish ball of fourth containing inkfish and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107410942A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927625A (en) * | 2017-12-27 | 2018-04-20 | 北海玖嘉久食品有限公司 | Packet octopus surimi product and preparation method thereof |
| CN108669477A (en) * | 2018-05-17 | 2018-10-19 | 江苏鸣生物股份有限公司 | A kind of preparation method of freezing sea cucumber fish ball using glutamine transaminage |
| CN108703326A (en) * | 2018-05-24 | 2018-10-26 | 山东惠发食品股份有限公司 | A kind of colorful fishiness towel volume and preparation method thereof |
| CN109699959A (en) * | 2019-02-26 | 2019-05-03 | 苏州闻达食品配料有限公司 | A kind of recombination squid loop and its processing method |
| FR3085251A1 (en) * | 2018-09-03 | 2020-03-06 | Groupe Bigard | PROCESS FOR THE TREATMENT AND PACKAGING OF GROUND MEAT |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524835A (en) * | 2012-01-18 | 2012-07-04 | 福建省连江远嘉冷冻食品有限公司 | Kelp cuttlefish ball and preparation method thereof |
| CN104687112A (en) * | 2013-12-10 | 2015-06-10 | 东港市炬丰食品有限公司 | Cuttlefish ball and preparation method thereof |
| CN104687110A (en) * | 2013-12-10 | 2015-06-10 | 东港市炬丰食品有限公司 | Octopus ball and preparation method thereof |
-
2017
- 2017-09-15 CN CN201710833192.8A patent/CN107410942A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524835A (en) * | 2012-01-18 | 2012-07-04 | 福建省连江远嘉冷冻食品有限公司 | Kelp cuttlefish ball and preparation method thereof |
| CN104687112A (en) * | 2013-12-10 | 2015-06-10 | 东港市炬丰食品有限公司 | Cuttlefish ball and preparation method thereof |
| CN104687110A (en) * | 2013-12-10 | 2015-06-10 | 东港市炬丰食品有限公司 | Octopus ball and preparation method thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927625A (en) * | 2017-12-27 | 2018-04-20 | 北海玖嘉久食品有限公司 | Packet octopus surimi product and preparation method thereof |
| CN107927625B (en) * | 2017-12-27 | 2021-04-02 | 北海玖嘉久食品有限公司 | Octopus surimi product with stuffing and preparation method thereof |
| CN108669477A (en) * | 2018-05-17 | 2018-10-19 | 江苏鸣生物股份有限公司 | A kind of preparation method of freezing sea cucumber fish ball using glutamine transaminage |
| CN108703326A (en) * | 2018-05-24 | 2018-10-26 | 山东惠发食品股份有限公司 | A kind of colorful fishiness towel volume and preparation method thereof |
| FR3085251A1 (en) * | 2018-09-03 | 2020-03-06 | Groupe Bigard | PROCESS FOR THE TREATMENT AND PACKAGING OF GROUND MEAT |
| CN109699959A (en) * | 2019-02-26 | 2019-05-03 | 苏州闻达食品配料有限公司 | A kind of recombination squid loop and its processing method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171201 |
|
| RJ01 | Rejection of invention patent application after publication |