CN109170646A - A kind of quick-frozen salmon ball - Google Patents
A kind of quick-frozen salmon ball Download PDFInfo
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- CN109170646A CN109170646A CN201811247581.3A CN201811247581A CN109170646A CN 109170646 A CN109170646 A CN 109170646A CN 201811247581 A CN201811247581 A CN 201811247581A CN 109170646 A CN109170646 A CN 109170646A
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- 241000972773 Aulopiformes Species 0.000 title claims abstract description 25
- 235000019515 salmon Nutrition 0.000 title claims abstract description 25
- 229920002472 Starch Polymers 0.000 claims abstract description 19
- 235000019698 starch Nutrition 0.000 claims abstract description 19
- 239000008107 starch Substances 0.000 claims abstract description 19
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 13
- 239000002131 composite material Substances 0.000 claims abstract description 13
- 239000010452 phosphate Substances 0.000 claims abstract description 13
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 235000014102 seafood Nutrition 0.000 claims abstract description 11
- 240000002234 Allium sativum Species 0.000 claims abstract description 9
- 244000247747 Coptis groenlandica Species 0.000 claims abstract description 9
- 235000002991 Coptis groenlandica Nutrition 0.000 claims abstract description 9
- 102000004190 Enzymes Human genes 0.000 claims abstract description 9
- 108090000790 Enzymes Proteins 0.000 claims abstract description 9
- 230000021736 acetylation Effects 0.000 claims abstract description 9
- 238000006640 acetylation reaction Methods 0.000 claims abstract description 9
- 235000004611 garlic Nutrition 0.000 claims abstract description 9
- 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 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 9
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 9
- 235000013599 spices Nutrition 0.000 claims abstract description 9
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 8
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical class OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000005457 ice water Substances 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 8
- 210000000481 breast Anatomy 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000000465 moulding Methods 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 9
- 210000000038 chest Anatomy 0.000 claims description 8
- 241000287828 Gallus gallus Species 0.000 claims description 5
- 101100008044 Caenorhabditis elegans cut-1 gene Proteins 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 239000003337 fertilizer Substances 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000010257 thawing Methods 0.000 claims description 4
- 235000018102 proteins Nutrition 0.000 claims description 2
- 108090000623 proteins and genes Proteins 0.000 claims description 2
- 102000004169 proteins and genes Human genes 0.000 claims description 2
- 244000068988 Glycine max Species 0.000 claims 1
- 235000010469 Glycine max Nutrition 0.000 claims 1
- 238000000926 separation method Methods 0.000 claims 1
- 235000019688 fish Nutrition 0.000 abstract description 15
- 241000251468 Actinopterygii Species 0.000 abstract description 14
- 238000003672 processing method Methods 0.000 abstract description 3
- 235000015277 pork Nutrition 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000251730 Chondrichthyes Species 0.000 description 1
- 241001635206 Conger conger Species 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- WNLRTRBMVRJNCN-UHFFFAOYSA-L adipate(2-) Chemical compound [O-]C(=O)CCCCC([O-])=O WNLRTRBMVRJNCN-UHFFFAOYSA-L 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000003442 weekly effect Effects 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Fish Paste Products (AREA)
Abstract
A kind of quick-frozen salmon ball, is made of the raw material of following mass fraction: salmon is 100 parts, 200 parts of gold thread minced fillet rotten; 100 parts of Fresh Grade Breast, 50 parts of show condition, 20 parts of garlic; double 40 parts of starch, 15 parts of soybean protein isolate, 100 parts of ice water of the starch adipates of acetylation; 2 parts of composite phosphate, 2 parts of seafood cure, 10 parts of salt; 15 parts, 4 parts of monosodium glutamate, 4 parts of spice of sugar; 1 part of essence, 1 part of TG enzyme.The fish ball that the raw material and processing method that the application uses obtain can be good at satisfaction and do not like the needs for eating fishy smell crowd almost without fishy smell.
Description
Technical field
The present invention relates to a kind of fish ball, specifically a kind of quick-frozen salmon ball.
Background technique
Fish ball is also known as " fish packet meat ", chops Rong with sea eel, shark or fresh-water fishes, sweet potato flour (starch) is added to stir evenly, then
Packet is with pellet food made of the fillings such as lean pork or shrimp, rich in one of coastal special flavor snack.And fish ball is Foochow, Fujian
South, Guangzhou, Taiwan, Jiangxi Fuzhou City one belong to Guangdong dishes or Fujian cuisine system with the characteristic traditional famous cake often cooked.Also name " water-bindered pill ",
Ancient times claims " quick-boil fish ball ".Because its delicious flavour, is not fed up with eating, dessert ingredient can be made, and soup can be made more, be that coastal people are indispensable
Seafood delights delicacies.Inland resident is less accustomed to the fishy smell of fish ball, although it is full of nutrition, but seldom eat, mainly with pig
Based on burger.
Summary of the invention
Technical problem to be solved by the invention is to provide a kind of quick-frozen salmon ball and its processing methods.
In order to solve the above technical problems, the technical scheme is that a kind of quick-frozen salmon ball, by following mass fraction
Raw material composition: rotten 100 parts of salmon, 200 parts of gold thread minced fillet, 100 parts of Fresh Grade Breast, 50 parts of show condition, 20 parts of garlic, acetylation is double
40 parts of starch adipate starch, 15 parts of soybean protein isolate, 100 parts of ice water, 2 parts of composite phosphate, 2 parts of seafood cure, salt
10 parts, 15 parts, 4 parts of monosodium glutamate, 4 parts of spice, 1 part of essence, 1 part of TG enzyme of sugar.
Above-mentioned quick-frozen salmon ball, which is characterized in that including lower step:
Step 1: it takes first-class salmon 100 parts rotten, allows salmon gruel natural thaw that 2 portions of seafood are added and salt down after thawing completely
Material and 1 part of composite phosphate are pickled 1 hour, are put into fresh-keeping warehouse stand for standby use；
Step 2: taking 100 parts of big chests of chicken, and natural thaw is twisted out spare to 0 DEG C of central temperature or so with 8mm orifice plate；Take 50 parts of fertilizer
Fat is twisted out spare with 8mm orifice plate；
Step 3: taking 200 parts of quick-frozen gold thread minced fillet, and natural thaw thaws to 0 DEG C of central temperature or so, puts into cutmixer, high
Speed is cut 1 minute or so, puts into the 100 parts of big chests twisted, 1 part of composite phosphate is added, cuts be put into salt 10 after mixing 1 minute at a high speed
Part, 20 parts of garlic are continued to cut at a high speed and be mixed 1 minute；
Step 4: taking double 40 parts of starch of the starch adipates of acetylation, 15 parts of investment cutmixers of soybean protein isolate, and low speed is cut
It mixes, while sugared 15 parts, 4 parts of monosodium glutamate, 4 parts of spice, 1 part of essence, 1 part of TG enzyme, 100 parts of ice water is added, cut mix 2 minutes at a high speed；
Step 5: being added the show condition that has twisted, the salmon gruel that 100 parts of addition has been pickled, low speed is cut mix 1 minute after can go out filling,
Out fall into temperature control between 6-8 DEG C, temperature it is too high or too it is low all influence product structure and mouthfeel；
The filling made: being put into ball making machine molding, cook after molding, cook and divide three phases by step 6-molding boiling, and first
The control of stage water temperature is at 50-60 DEG C, the time 10 minutes, 95 DEG C of second stage water temperature, the time 10 minutes, phase III water temperature 0-5
DEG C, a cooling cooked ball guarantees its soft mouthfeel；
Step 7-is quick-frozen: for the ball cooled down directly into instant freezer, the lower 35 DEG C of progress of zero temperature are quick-frozen, make its product center temperature
Degree is lower than -18 DEG C, can be packed and stored.
As the above scheme is adopted, the present invention develops a kind of nutritive value more horn of plenty, the more unique fish of taste
Ball, strong operability not high to equipment requirement are suitable for large-scale production, and open the new approaches of egg dumplings class product.This
It invents full of nutrition, is rich in unsaturated fatty acid, the protein in the flesh of fish contains 18 kinds of amino acid (including needed by human
8 kinds of amino acid), and protein content is apparently higher than other products.In addition, the present invention be also rich in several mineral materials (such as calcium, phosphorus,
Magnesium etc.)；Unsaturated fatty acid rich in the present invention, can be effectively reduced blood lipid and cholesterolemia, prevention and cure of cardiovascular disease,
Two meal weekly can will be reduced one third by the dead probability of heart disease attack, it is slow effectively to prevent diabetes etc.
Property disease generation, development, have very high nutritive value；And the fish ball that the raw material and processing method of the application use obtain
Almost without fishy smell, it can be good at satisfaction and do not like the needs for eating fishy smell crowd.
Specific embodiment
The present invention is described further combined with specific embodiments below.
Embodiment 1
A kind of quick-frozen salmon ball, is made of the raw material of following mass fraction: salmon is 100 parts rotten, and 200 parts of gold thread minced fillet, chicken
100 parts of brisket, 50 parts of show condition, 20 parts of garlic, double 40 parts of starch of the starch adipates of acetylation, 15 parts of soybean protein isolate, ice
100 parts of water, 2 parts of composite phosphate, 2 parts of seafood cure, 10 parts of salt, 15 parts of sugar, 4 parts of monosodium glutamate, 4 parts of spice, 1 part of essence, TG
1 part of enzyme.
Above-mentioned quick-frozen salmon ball, which is characterized in that including lower step:
Step 1: it takes first-class salmon 100 parts rotten, allows salmon gruel natural thaw that 2 portions of seafood are added and salt down after thawing completely
Material and 1 part of composite phosphate are pickled 1 hour, are put into fresh-keeping warehouse stand for standby use；
Step 2: taking 100 parts of big chests of chicken, and natural thaw is twisted out spare to 0 DEG C of central temperature or so with 8mm orifice plate；Take 50 parts of fertilizer
Fat is twisted out spare with 8mm orifice plate；
Step 3: taking 200 parts of quick-frozen gold thread minced fillet, and natural thaw thaws to 0 DEG C of central temperature or so, puts into cutmixer, high
Speed is cut 1 minute or so, puts into the 100 parts of big chests twisted, 1 part of composite phosphate is added, cuts be put into salt 10 after mixing 1 minute at a high speed
Part, 20 parts of garlic are continued to cut at a high speed and be mixed 1 minute；
Step 4: taking double 40 parts of starch of the starch adipates of acetylation, 15 parts of investment cutmixers of soybean protein isolate, and low speed is cut
It mixes, while sugared 15 parts, 4 parts of monosodium glutamate, 4 parts of spice, 1 part of essence, 1 part of TG enzyme, 100 parts of ice water is added, cut mix 2 minutes at a high speed；
Step 5: being added the show condition that has twisted, the salmon gruel that 100 parts of addition has been pickled, low speed is cut mix 1 minute after can go out filling,
Out fall into temperature control between 6-8 DEG C, temperature it is too high or too it is low all influence product structure and mouthfeel；
The filling made: being put into ball making machine molding, cook after molding, cook and divide three phases by step 6-molding boiling, and first
The control of stage water temperature is at 50-60 DEG C, the time 10 minutes, 95 DEG C of second stage water temperature, the time 10 minutes, phase III water temperature 0-5
DEG C, a cooling cooked ball guarantees its soft mouthfeel；
Step 7-is quick-frozen: for the ball cooled down directly into instant freezer, the lower 35 DEG C of progress of zero temperature are quick-frozen, make its product center temperature
Degree is lower than -18 DEG C, can be packed and stored.
Embodiment 2
A kind of frozen fish ball is made of the raw material of following mass fraction: 100 parts of lean pork, 200 parts of gold thread minced fillet, and Fresh Grade Breast 100
Part, 50 parts of show condition, 20 parts of garlic, double 40 parts of starch of the starch adipates of acetylation, 15 parts of soybean protein isolate, 100 parts of ice water,
2 parts of composite phosphate, 2 parts of seafood cure, 10 parts of salt, 15 parts, 4 parts of monosodium glutamate, 4 parts of spice, 1 part of essence, 1 part of TG enzyme of sugar.
Above-mentioned frozen fish ball, which is characterized in that including lower step:
Step 1: taking 100 parts of first-class lean pork, allows lean pork natural thaw that 2 parts of seafood cures and 1 is added after thawing completely
Part composite phosphate, pickles 1 hour, is put into fresh-keeping warehouse stand for standby use；
Step 2: taking 100 parts of big chests of chicken, and natural thaw is twisted out spare to 0 DEG C of central temperature or so with 8mm orifice plate；Take 50 parts of fertilizer
Fat is twisted out spare with 8mm orifice plate；
Step 3: taking 200 parts of quick-frozen gold thread minced fillet, and natural thaw thaws to 0 DEG C of central temperature or so, puts into cutmixer, high
Speed is cut 1 minute or so, puts into the 100 parts of big chests twisted, 1 part of composite phosphate is added, cuts be put into salt 10 after mixing 1 minute at a high speed
Part, 20 parts of garlic are continued to cut at a high speed and be mixed 1 minute；
Step 4: taking double 40 parts of starch of the starch adipates of acetylation, 15 parts of investment cutmixers of soybean protein isolate, and low speed is cut
It mixes, while sugared 15 parts, 4 parts of monosodium glutamate, 4 parts of spice, 1 part of essence, 1 part of TG enzyme, 100 parts of ice water is added, cut mix 2 minutes at a high speed；
Step 5: being added the show condition that has twisted, 100 portions of lean pork pickled of addition, low speed is cut mix 1 minute after can go out filling, out
Fall into temperature control between 6-8 DEG C, temperature it is too high or too it is low all influence product structure and mouthfeel；
The filling made: being put into ball making machine molding, cook after molding, cook and divide three phases by step 6-molding boiling, and first
The control of stage water temperature is at 50-60 DEG C, the time 10 minutes, 95 DEG C of second stage water temperature, the time 10 minutes, phase III water temperature 0-5
DEG C, a cooling cooked ball guarantees its soft mouthfeel；
Step 7-is quick-frozen: for the ball cooled down directly into instant freezer, the lower 35 DEG C of progress of zero temperature are quick-frozen, make its product center temperature
Degree is lower than -18 DEG C, can be packed and stored.
By 30 experienced subjective appreciation personnel evaluations, the quick-frozen salmon ball (embodiment 1) that the present invention makes is fragrant
Gas, smell are normal, and only 3 subjective appreciation personnel think there is slightly fishy smell, but can receive, fresh with certain seafood instead
Taste, with traditional (embodiment 2) using pork as raw material, and the egg dumplings without the flesh of fish is only 3 people compared to gap, therefore the present invention mentions
Supply one kind using the flesh of fish as major ingredient, it is full of nutrition, in good taste, and fishy smell is lighter, it is deep by not liking that eating fishy smell crowd is liked.
The foregoing is merely the schematical specific embodiment of the present invention, the range being not intended to limit the invention.It is any
Those skilled in the art, made equivalent changes and modifications under the premise of not departing from design and the principle of the present invention,
It should belong to the scope of protection of the invention.
Claims (2)
1. a kind of quick-frozen salmon ball, which is characterized in that be made of the raw material of following mass fraction: salmon is 100 parts rotten, gold thread
200 parts of minced fillet, 100 parts of Fresh Grade Breast, 50 parts of show condition, 20 parts of garlic, double 40 parts of starch of the starch adipates of acetylation, soybean separation
Protein 15 part, 100 parts of ice water, 2 parts of composite phosphate, 2 parts of seafood cure, 10 parts of salt, 15 parts of sugar, 4 parts of monosodium glutamate, 4 parts of spice,
1 part of essence, 1 part of TG enzyme.
2. a kind of quick-frozen salmon ball as described in claim 1, which is characterized in that including lower step:
Step 1: it takes first-class salmon 100 parts rotten, allows salmon gruel natural thaw that 2 portions of seafood are added and salt down after thawing completely
Material and 1 part of composite phosphate are pickled 1 hour, are put into fresh-keeping warehouse stand for standby use；
Step 2: taking 100 parts of big chests of chicken, and natural thaw is twisted out spare to 0 DEG C of central temperature or so with 8mm orifice plate；Take 50 parts of fertilizer
Fat is twisted out spare with 8mm orifice plate；
Step 3: taking 200 parts of quick-frozen gold thread minced fillet, and natural thaw thaws to 0 DEG C of central temperature or so, puts into cutmixer, high
Speed is cut 1 minute or so, puts into the 100 parts of big chests twisted, 1 part of composite phosphate is added, cuts be put into salt 10 after mixing 1 minute at a high speed
Part, 20 parts of garlic are continued to cut at a high speed and be mixed 1 minute；
Step 4: taking double 40 parts of starch of the starch adipates of acetylation, 15 parts of investment cutmixers of soybean protein isolate, and low speed is cut
It mixes, while sugared 15 parts, 4 parts of monosodium glutamate, 4 parts of spice, 1 part of essence, 1 part of TG enzyme, 100 parts of ice water is added, cut mix 2 minutes at a high speed；
Step 5: being added the show condition that has twisted, the salmon gruel that 100 parts of addition has been pickled, low speed is cut mix 1 minute after can go out filling,
Out fall into temperature control between 6-8 DEG C, temperature it is too high or too it is low all influence product structure and mouthfeel；
The filling made: being put into ball making machine molding, cook after molding, cook and divide three phases by step 6-molding boiling, and first
The control of stage water temperature is at 50-60 DEG C, the time 10 minutes, 95 DEG C of second stage water temperature, the time 10 minutes, phase III water temperature 0-5
DEG C, a cooling cooked ball guarantees its soft mouthfeel；
Step 7-is quick-frozen: for the ball cooled down directly into instant freezer, the lower 35 DEG C of progress of zero temperature are quick-frozen, make its product center temperature
Degree is lower than -18 DEG C, can be packed and stored.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811247581.3A CN109170646A (en) | 2018-10-25 | 2018-10-25 | A kind of quick-frozen salmon ball |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811247581.3A CN109170646A (en) | 2018-10-25 | 2018-10-25 | A kind of quick-frozen salmon ball |
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| CN109170646A true CN109170646A (en) | 2019-01-11 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111671057A (en) * | 2020-06-21 | 2020-09-18 | 大连瑞驰食品有限公司 | Freeze-dried salmon ball and preparation method thereof |
| CN112189799A (en) * | 2019-07-07 | 2021-01-08 | 大连瑞驰企业集团有限公司 | Salmon ball and processing method thereof |
| CN114403394A (en) * | 2022-02-28 | 2022-04-29 | 集美大学 | Shaddock peel whole-powder fish ball and preparation method thereof |
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| CN105167004A (en) * | 2015-09-28 | 2015-12-23 | 山东新润食品有限公司 | Tripe-flavored fish bean curd and processing method thereof |
| CN106261954A (en) * | 2016-08-15 | 2017-01-04 | 山东惠发食品股份有限公司 | A kind of Sargassum deep-sea fish pill and preparation method thereof |
| CN106261998A (en) * | 2016-08-15 | 2017-01-04 | 山东惠发食品股份有限公司 | A kind of seafood large meatball |
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2018
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|---|---|---|---|---|
| CN104172283A (en) * | 2014-07-08 | 2014-12-03 | 山东惠发食品股份有限公司 | Tender and crisp fish ball and making method thereof |
| CN105167004A (en) * | 2015-09-28 | 2015-12-23 | 山东新润食品有限公司 | Tripe-flavored fish bean curd and processing method thereof |
| CN106261954A (en) * | 2016-08-15 | 2017-01-04 | 山东惠发食品股份有限公司 | A kind of Sargassum deep-sea fish pill and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112189799A (en) * | 2019-07-07 | 2021-01-08 | 大连瑞驰企业集团有限公司 | Salmon ball and processing method thereof |
| CN111671057A (en) * | 2020-06-21 | 2020-09-18 | 大连瑞驰食品有限公司 | Freeze-dried salmon ball and preparation method thereof |
| CN114403394A (en) * | 2022-02-28 | 2022-04-29 | 集美大学 | Shaddock peel whole-powder fish ball and preparation method thereof |
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