CN108094941A - A kind of Rofe fish ball and its processing method - Google Patents
A kind of Rofe fish ball and its processing method Download PDFInfo
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- CN108094941A CN108094941A CN201711441602.0A CN201711441602A CN108094941A CN 108094941 A CN108094941 A CN 108094941A CN 201711441602 A CN201711441602 A CN 201711441602A CN 108094941 A CN108094941 A CN 108094941A
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 45
- 238000003672 processing method Methods 0.000 title claims description 9
- 239000000843 powder Substances 0.000 claims abstract description 40
- 241000287828 Gallus gallus Species 0.000 claims abstract description 21
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 21
- 241000276707 Tilapia Species 0.000 claims abstract description 18
- 240000004638 Dendrobium nobile Species 0.000 claims abstract description 13
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 13
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 13
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 13
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 13
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 13
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 13
- 244000197580 Poria cocos Species 0.000 claims abstract description 13
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 13
- 210000004317 gizzard Anatomy 0.000 claims abstract description 13
- 239000012528 membrane Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- URQMEZRQHLCJKR-UHFFFAOYSA-N 3-Methyl-5-propyl-2-cyclohexen-1-one Chemical compound CCCC1CC(C)=CC(=O)C1 URQMEZRQHLCJKR-UHFFFAOYSA-N 0.000 claims abstract description 8
- 244000028550 Auricularia auricula Species 0.000 claims abstract description 8
- 235000000023 Auricularia auricula Nutrition 0.000 claims abstract description 8
- 241000675108 Citrus tangerina Species 0.000 claims abstract description 8
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 8
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 8
- 241000195947 Lycopodium Species 0.000 claims abstract description 8
- 108010001441 Phosphopeptides Proteins 0.000 claims abstract description 8
- 244000294611 Punica granatum Species 0.000 claims abstract description 8
- 235000014360 Punica granatum Nutrition 0.000 claims abstract description 8
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- 244000269722 Thea sinensis Species 0.000 claims abstract description 8
- 240000008042 Zea mays Species 0.000 claims abstract description 8
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 8
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 8
- 239000005018 casein Substances 0.000 claims abstract description 8
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000021240 caseins Nutrition 0.000 claims abstract description 8
- 235000005822 corn Nutrition 0.000 claims abstract description 8
- 239000000428 dust Substances 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 235000009569 green tea Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- 235000021419 vinegar Nutrition 0.000 claims abstract description 8
- 239000000052 vinegar Substances 0.000 claims abstract description 8
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 235000021388 linseed oil Nutrition 0.000 claims abstract description 5
- 239000000944 linseed oil Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 35
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 20
- 238000009835 boiling Methods 0.000 claims description 15
- 238000007710 freezing Methods 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 11
- 230000008014 freezing Effects 0.000 claims description 10
- 229910052757 nitrogen Inorganic materials 0.000 claims description 10
- 238000007493 shaping process Methods 0.000 claims description 10
- 239000012141 concentrate Substances 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 8
- 238000010009 beating Methods 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 238000004513 sizing Methods 0.000 claims description 5
- 239000004576 sand Substances 0.000 claims 1
- 235000000346 sugar Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 3
- 206010028980 Neoplasm Diseases 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract 1
- 240000006240 Linum usitatissimum Species 0.000 description 3
- 235000004431 Linum usitatissimum Nutrition 0.000 description 3
- 244000126002 Ziziphus vulgaris Species 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 235000004426 flaxseed Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000019465 surimi Nutrition 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
- A23L17/10—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)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of Rofe fish ball, include the raw material of following parts by weight：120 150 parts of Tilapia, 5 10 parts of egg, 36 parts of casein phosphopeptide, 5 10 parts of starch, 15 25 parts of corn flour, 35 parts of fishbone dust, 47 parts of white granulated sugar, 24 parts of vinegar, 13 parts of soy sauce, 13 parts of chickens' extract, 35 parts of fennel powder, 13 parts of green tea powder, 13 parts of tangerine peel powder, 15 20 parts of salt, 35 parts of linseed oil, 0.3 0.5 parts of pomegranate seed, 35 parts of celery powder, 13 parts of auricularia auriculajudae powder, 35 parts of lycopodium powder, 13 parts of Poria cocos, 35 parts of the membrane of a chicken's gizzard, 24 parts of matrimony vine, 13 parts of spina date seed, 35 parts of Chinese yam, 13 parts of the stem of noble dendrobium.The present invention Rofe fish ball is full of nutrition, delicious flavour, delicate mouthfeel, meanwhile, also with brain-nourishing intelligence-benefiting, strengthening spleen and nourishing stomach, improve a poor appetite, inhibit the health-care efficacies such as tumour, meet pursuit of the modern people to nutrient health.
Description
Technical field
The present invention relates to fishery products manufacture fields, and in particular to a kind of Rofe fish ball and its processing method.
Background technology
Fish ball is one of traditional surimi product, has full of nutrition, high protein, low fat, eats aspect, deliciousness can
The advantages that mouth, unique flavor, so fish ball is the favorite food of people.Fish ball is smooth with its, fine and smooth, and preferable elasticity is in fire
Pot is scalded using extensively in the dish such as pot, household soup dish, and market is popular.
As the improvement of people's living standards, the requirement to food is also higher and higher, the mouthfeel not only pursued is also more next
More focus on nutritive value of food.Therefore, a kind of full of nutrition, delicious flavour, the fish ball for being conducive to health are developed
Prospect will be had a vast market.
The content of the invention
It is an object of the invention to：A kind of Rofe fish ball and its processing method are provided.
To achieve these goals, the present invention provides following technical solution：
A kind of Rofe fish ball includes the raw material of following parts by weight：
120-150 parts of Tilapia, 5-10 parts of egg, 3-6 parts of casein phosphopeptide, 5-10 parts of starch, corn flour 15-
25 parts, 3-5 parts of fishbone dust, 4-7 parts of white granulated sugar, 2-4 parts of vinegar, 1-3 parts of soy sauce, 1-3 parts of chickens' extract, 3-5 parts of fennel powder, green tea powder 1-
3 parts, 1-3 parts of tangerine peel powder, 15-20 parts of salt, 3-5 parts of linseed oil, 0.3-0.5 parts of pomegranate seed, 3-5 parts of celery powder, auricularia auriculajudae powder
1-3 parts, 3-5 parts of lycopodium powder, 1-3 parts of Poria cocos, 3-5 parts of the membrane of a chicken's gizzard, 2-4 parts of matrimony vine, 1-3 parts of spina date seed, 3-5 parts of Chinese yam, the stem of noble dendrobium
1-3 parts.
Preferably, a kind of Rofe fish ball includes the raw material of following parts by weight：
135 parts of Tilapia, 9 parts of egg, 5 parts of casein phosphopeptide, 8 parts of starch, 20 parts of corn flour, 4 parts of fishbone dust,
6 parts of white granulated sugar, 3 parts of vinegar, 2 parts of soy sauce, 2 parts of chickens' extract, 4 parts of fennel powder, 2 parts of green tea powder, 2 parts of tangerine peel powder, 18 parts of salt, linseed
4 parts of oil, 0.4 part of pomegranate seed, 4 parts of celery powder, 2 parts of auricularia auriculajudae powder, 4 parts of lycopodium powder, 2 parts of Poria cocos, 4 parts of the membrane of a chicken's gizzard, 3 parts of matrimony vine, acid
2 parts of jujube kernel, 4 parts of Chinese yam, 2 parts of the stem of noble dendrobium.
A kind of processing method of Rofe fish ball, is as follows：
(1) the 4-6 times of water slightly boiling measured is added to decoct 1-2h Poria cocos, the membrane of a chicken's gizzard, matrimony vine, spina date seed, Chinese yam, the stem of noble dendrobium, filtered,
Filter residue adds 3-4 times of water slightly boiling measured to decoct 0.5-1h again, filtering, merging filtrate, be concentrated into original volume 1/2-3/5 obtain it is dense
Contracting liquid, it is spare；
(2) rubbed after Tilapia is cleaned up；
(3) Tilapia of rubbing is put into beat in mixing and kneading machine and is burst, beating burst addition concentrate and other raw materials in the process；
(4) beat burst after made of minced fillet be put into forming machine shaping, become one by one diameter in 2-4cm, weight in 10-
Then the fish ball of 20g puts it into rapidly water temperature and 10-20min sizings is boiled in 25-40 DEG C of warm water；
(5) fish ball after shaping, which is put into water temperature boiling 8-15min in 92-98 DEG C of pot, makes its curing；
(6) fish ball after curing is cooled to room temperature using cold water, then drained away the water, fish ball finally is put into liquid nitrogen surpasses
The quick-frozen quick freezing of low-temperature deep, quick freezing to central temperature reaches -18 in the environment of -52~-62 DEG C of liquid nitrogen tunnel machine
DEG C up to Rofe fish ball.
The beneficial effects of the present invention are：
Rofe fish ball of the invention is full of nutrition, delicious flavour, delicate mouthfeel, meanwhile, also supported with brain-nourishing intelligence-benefiting, invigorating the spleen
Stomach improves a poor appetite, inhibits the health-care efficacies such as tumour, meets pursuit of the modern people to nutrient health.
Specific embodiment
Embodiment 1
A kind of Rofe fish ball includes the raw material of following parts by weight：
120 parts of Tilapia, 5 parts of egg, 3 parts of casein phosphopeptide, 5 parts of starch, 15 parts of corn flour, 3 parts of fishbone dust,
4 parts of white granulated sugar, 2 parts of vinegar, 1 part of soy sauce, 1 part of chickens' extract, 3 parts of fennel powder, 1 part of green tea powder, 1 part of tangerine peel powder, 15 parts of salt, linseed
3 parts of oil, 0.3 part of pomegranate seed, 3 parts of celery powder, 1 part of auricularia auriculajudae powder, 3 parts of lycopodium powder, 1 part of Poria cocos, 3 parts of the membrane of a chicken's gizzard, 2 parts of matrimony vine, acid
1 part of jujube kernel, 3 parts of Chinese yam, 1 part of the stem of noble dendrobium.
The processing method of above-mentioned Rofe fish ball, is as follows：
(1) the water slightly boiling of 4 times of amounts is added to decoct 1h, filtering, filter residue Poria cocos, the membrane of a chicken's gizzard, matrimony vine, spina date seed, Chinese yam, the stem of noble dendrobium
Again plus the water slightly boiling of 3 times of amounts decocts 0.5h, and filtering, merging filtrate is concentrated into the 1/2 of original volume and obtains concentrate, spare；
(2) rubbed after Tilapia is cleaned up；
(3) Tilapia of rubbing is put into beat in mixing and kneading machine and is burst, beating burst addition concentrate and other raw materials in the process；
(4) beat burst after made of minced fillet be put into forming machine shaping, become one by one diameter in 2-4cm, weight in 10-
Then the fish ball of 20g puts it into rapidly water temperature and 10min sizings is boiled in 25 DEG C of warm water；
(5) fish ball after shaping, which is put into water temperature boiling 8min in 92 DEG C of pot, makes its curing；
(6) fish ball after curing is cooled to room temperature using cold water, then drained away the water, fish ball finally is put into liquid nitrogen surpasses
The quick-frozen quick freezing of low-temperature deep, quick freezing to central temperature reaches -18 in the environment of -52~-62 DEG C of liquid nitrogen tunnel machine
DEG C up to Rofe fish ball.
Embodiment 2
A kind of Rofe fish ball includes the raw material of following parts by weight：
135 parts of Tilapia, 9 parts of egg, 5 parts of casein phosphopeptide, 8 parts of starch, 20 parts of corn flour, 4 parts of fishbone dust,
6 parts of white granulated sugar, 3 parts of vinegar, 2 parts of soy sauce, 2 parts of chickens' extract, 4 parts of fennel powder, 2 parts of green tea powder, 2 parts of tangerine peel powder, 18 parts of salt, linseed
4 parts of oil, 0.4 part of pomegranate seed, 4 parts of celery powder, 2 parts of auricularia auriculajudae powder, 4 parts of lycopodium powder, 2 parts of Poria cocos, 4 parts of the membrane of a chicken's gizzard, 3 parts of matrimony vine, acid
2 parts of jujube kernel, 4 parts of Chinese yam, 2 parts of the stem of noble dendrobium.
The processing method of above-mentioned Rofe fish ball, is as follows：
(1) the water slightly boiling that Poria cocos, the membrane of a chicken's gizzard, matrimony vine, spina date seed, Chinese yam, the stem of noble dendrobium are added 5 times of amounts decocts 1.5h, filters, filter
Slag adds the water slightly boiling of 3.5 times of amounts to decoct 0.8h again, and filtering, merging filtrate is concentrated into the 1/2 of original volume and obtains concentrate, standby
With；
(2) rubbed after Tilapia is cleaned up；
(3) Tilapia of rubbing is put into beat in mixing and kneading machine and is burst, beating burst addition concentrate and other raw materials in the process；
(4) beat burst after made of minced fillet be put into forming machine shaping, become one by one diameter in 2-4cm, weight in 10-
Then the fish ball of 20g puts it into rapidly water temperature and 14min sizings is boiled in 30 DEG C of warm water；
(5) fish ball after shaping, which is put into water temperature boiling 10min in 94 DEG C of pot, makes its curing；
(6) fish ball after curing is cooled to room temperature using cold water, then drained away the water, fish ball finally is put into liquid nitrogen surpasses
The quick-frozen quick freezing of low-temperature deep, quick freezing to central temperature reaches -18 in the environment of -52~-62 DEG C of liquid nitrogen tunnel machine
DEG C up to Rofe fish ball.
Embodiment 3
A kind of Rofe fish ball includes the raw material of following parts by weight：
150 parts of Tilapia, 10 parts of egg, 6 parts of casein phosphopeptide, 10 parts of starch, 25 parts of corn flour, fishbone dust 5
Part, 7 parts of white granulated sugar, 4 parts of vinegar, 3 parts of soy sauce, 3 parts of chickens' extract, 5 parts of fennel powder, 3 parts of green tea powder, 3 parts of tangerine peel powder, 20 parts of salt, Asia
5 parts of flaxseed oil, 0.5 part of pomegranate seed, 5 parts of celery powder, 3 parts of auricularia auriculajudae powder, 5 parts of lycopodium powder, 3 parts of Poria cocos, 5 parts of the membrane of a chicken's gizzard, matrimony vine 4
Part, 3 parts of spina date seed, 5 parts of Chinese yam, 3 parts of the stem of noble dendrobium.
The processing method of above-mentioned Rofe fish ball, is as follows：
(1) the water slightly boiling of 6 times of amounts is added to decoct 2h, filtering, filter residue Poria cocos, the membrane of a chicken's gizzard, matrimony vine, spina date seed, Chinese yam, the stem of noble dendrobium
Again plus the water slightly boiling of 4 times of amounts decocts 1h, and filtering, merging filtrate is concentrated into the 3/5 of original volume and obtains concentrate, spare；
(2) rubbed after Tilapia is cleaned up；
(3) Tilapia of rubbing is put into beat in mixing and kneading machine and is burst, beating burst addition concentrate and other raw materials in the process；
(4) beat burst after made of minced fillet be put into forming machine shaping, become one by one diameter in 2-4cm, weight in 10-
Then the fish ball of 20g puts it into rapidly water temperature and 20min sizings is boiled in 40 DEG C of warm water；
(5) fish ball after shaping, which is put into water temperature boiling 15min in 98 DEG C of pot, makes its curing；
(6) fish ball after curing is cooled to room temperature using cold water, then drained away the water, fish ball finally is put into liquid nitrogen surpasses
The quick-frozen quick freezing of low-temperature deep, quick freezing to central temperature reaches -18 in the environment of -52~-62 DEG C of liquid nitrogen tunnel machine
DEG C up to Rofe fish ball.
Claims (3)
1. a kind of Rofe fish ball, it is characterised in that：Include the raw material of following parts by weight：
120-150 parts of Tilapia, 5-10 parts of egg, 3-6 parts of casein phosphopeptide, 5-10 parts of starch, corn flour 15-25
Part, 3-5 parts of fishbone dust, 4-7 parts of white granulated sugar, 2-4 parts of vinegar, 1-3 parts of soy sauce, 1-3 parts of chickens' extract, 3-5 parts of fennel powder, green tea powder 1-3
Part, 1-3 parts of tangerine peel powder, 15-20 parts of salt, 3-5 parts of linseed oil, 0.3-0.5 parts of pomegranate seed, 3-5 parts of celery powder, auricularia auriculajudae powder 1-
3 parts, 3-5 parts of lycopodium powder, 1-3 parts of Poria cocos, 3-5 parts of the membrane of a chicken's gizzard, 2-4 parts of matrimony vine, 1-3 parts of spina date seed, 3-5 parts of Chinese yam, stem of noble dendrobium 1-3
Part.
2. a kind of Rofe fish ball according to claim 1, it is characterised in that：Include the raw material of following parts by weight：
135 parts of Tilapia, 9 parts of egg, 5 parts of casein phosphopeptide, 8 parts of starch, 20 parts of corn flour, 4 parts of fishbone dust, white sand
6 parts of sugar, 3 parts of vinegar, 2 parts of soy sauce, 2 parts of chickens' extract, 4 parts of fennel powder, 2 parts of green tea powder, 2 parts of tangerine peel powder, 18 parts of salt, linseed oil 4
Part, 0.4 part of pomegranate seed, 4 parts of celery powder, 2 parts of auricularia auriculajudae powder, 4 parts of lycopodium powder, 2 parts of Poria cocos, 4 parts of the membrane of a chicken's gizzard, 3 parts of matrimony vine, spina date seed
2 parts, 4 parts of Chinese yam, 2 parts of the stem of noble dendrobium.
3. a kind of processing method of Rofe fish ball, it is characterised in that：It is as follows：
(1) the 4-6 times of water slightly boiling measured is added to decoct 1-2h, filtering, filter residue Poria cocos, the membrane of a chicken's gizzard, matrimony vine, spina date seed, Chinese yam, the stem of noble dendrobium
Again plus the 3-4 times of water slightly boiling measured decocts 0.5-1h, filtering, and merging filtrate, the 1/2-3/5 for being concentrated into original volume is concentrated
Liquid, it is spare；
(2) rubbed after Tilapia is cleaned up；
(3) Tilapia of rubbing is put into beat in mixing and kneading machine and is burst, beating burst addition concentrate and other raw materials in the process；
(4) beat burst after made of minced fillet be put into forming machine shaping, become one by one diameter in 2-4cm, weight in 10-20g
Fish ball, then put it into rapidly water temperature boiled in 25-40 DEG C of warm water 10-20min sizing；
(5) fish ball after shaping, which is put into water temperature boiling 8-15min in 92-98 DEG C of pot, makes its curing；
(6) fish ball after curing is cooled to room temperature using cold water, then drains away the water, fish ball is finally put into nitrogen ultra low temperature
Cryogenic quick-freezing quick freezing, quick freezing to central temperature reaches -18 DEG C i.e. in the environment of -52~-62 DEG C of liquid nitrogen tunnel machine
Obtain Rofe fish ball.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711441602.0A CN108094941A (en) | 2017-12-27 | 2017-12-27 | A kind of Rofe fish ball and its processing method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711441602.0A CN108094941A (en) | 2017-12-27 | 2017-12-27 | A kind of Rofe fish ball and its processing method |
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| Publication Number | Publication Date |
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| CN108094941A true CN108094941A (en) | 2018-06-01 |
Family
ID=62213564
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| CN201711441602.0A Pending CN108094941A (en) | 2017-12-27 | 2017-12-27 | A kind of Rofe fish ball and its processing method |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09271361A (en) * | 1996-04-03 | 1997-10-21 | Kyowa Shokuhin:Kk | Food material consisting essentially of soybean milk and fish meat |
| CN104585793A (en) * | 2014-12-23 | 2015-05-06 | 施东德 | Tilapia ball food |
| CN105995629A (en) * | 2016-05-19 | 2016-10-12 | 中国水产舟山海洋渔业公司 | Making process of quick-frozen flavored fish balls |
| CN106036569A (en) * | 2016-06-17 | 2016-10-26 | 安徽润天农业发展有限公司 | Green tea flavor fish balls based on lotus leaf freshness retaining and preparation method thereof |
| CN106307181A (en) * | 2016-08-24 | 2017-01-11 | 高伟 | Cassia hypotensive fish balls and preparing method thereof |
-
2017
- 2017-12-27 CN CN201711441602.0A patent/CN108094941A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09271361A (en) * | 1996-04-03 | 1997-10-21 | Kyowa Shokuhin:Kk | Food material consisting essentially of soybean milk and fish meat |
| CN104585793A (en) * | 2014-12-23 | 2015-05-06 | 施东德 | Tilapia ball food |
| CN105995629A (en) * | 2016-05-19 | 2016-10-12 | 中国水产舟山海洋渔业公司 | Making process of quick-frozen flavored fish balls |
| CN106036569A (en) * | 2016-06-17 | 2016-10-26 | 安徽润天农业发展有限公司 | Green tea flavor fish balls based on lotus leaf freshness retaining and preparation method thereof |
| CN106307181A (en) * | 2016-08-24 | 2017-01-11 | 高伟 | Cassia hypotensive fish balls and preparing method thereof |
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