CN110050965B - Squid ball making method - Google Patents
Squid ball making method Download PDFInfo
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- CN110050965B CN110050965B CN201910202022.9A CN201910202022A CN110050965B CN 110050965 B CN110050965 B CN 110050965B CN 201910202022 A CN201910202022 A CN 201910202022A CN 110050965 B CN110050965 B CN 110050965B
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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
- 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
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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
- A23L15/00—Egg products; Preparation or treatment thereof
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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
- A23L17/50—Molluscs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
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- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
- A23L27/2028—Carboxy compounds
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A23L27/33—Artificial sweetening agents containing sugars or derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
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- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention relates to the technical field of aquatic product processing, and particularly discloses a squid ball making method, which comprises the following steps: preparing mixed minced fillet; (II) a mashed food; (III) salt beating; (IV) seasoning and beating; (V) forming; sixthly, cooking; (VII) quenching; and (eighthly), quick-freezing and packaging. The squid ball processing technology takes the crude minced fillet, the ginger juice, the white sugar, the cooking wine, the vegetable oil, the I + G, the pig fat and the corn starch as basic formulas, takes the trehalose, the sucrose ester, the glutamine transaminase and the egg white as quality modifiers, optimizes the processing technology of the squid ball, has simple process steps, is easy to implement, improves the product quality, provides an effective new way for squid processing, and has great significance for enriching the market product types of squid products and promoting the development of the deep and refined processing industry of the squid.
Description
Technical Field
The invention relates to the technical field of aquatic product processing, in particular to a squid ball making method.
Background
The squid is rich in nutrition, high in protein and low in fat, is rich in protein and various amino acids required by a human body, has essential amino acid composition close to that of whole egg protein, contains rich calcium, phosphorus and iron elements, is beneficial to bone development and hematopoiesis, and can prevent anemia, meanwhile, the body part of the squid accounts for about 50% of the body weight, the head part and the foot part of the squid account for about 30% of the body weight, so that the edible part of the squid reaches over 80% and is about 20% higher than that of common fishes, and the squid is a good raw material for processing aquatic products.
At present, the processing and utilization of the squid in China are still only in the primary stage, the processed product of the squid is mainly dry product such as dried squid, shredded squid, sliced squid, baked squid and the like, the product type is single, and therefore, the development of a new squid product has important significance for improving the economic value of the squid.
Chinese patent application publication No. CN104687111A and application publication No. 2015.06.10 disclose a squid ball and a preparation method thereof. The squid ball comprises the following ingredients: 20-30 parts of squid meat, 15-20 parts of starch, 10-20 parts of chicken, 5-10 parts of fish meat, 0.5-1 part of vegetable protein, 0.5-1 part of white sugar, 0.5-1 part of garlic, 1-2 parts of refined salt, 0.2-0.5 part of monosodium glutamate, 0.5-1 part of white pepper and 5-6 parts of drinking water. Adding water into sleeve-fish according to the above proportion, beating into slurry in a stirrer, adding starch and vegetable protein, mixing well, sequentially adding white pepper, garlic, refined salt, white sugar and monosodium glutamate, stirring well, placing into a forming machine for forming treatment, fumigating and curing after forming, and placing into room temperature for cooling and preserving. The method has the following defects:
(1) The squid balls are made of a large amount of starch, the starch is heavy in taste, poor in taste and mouthfeel, low in consumer acceptance degree, and capable of being aged (regenerated) after being heated, gelatinized and separated from water, so that the squid balls are hardened;
(2) The sleeve-fish balls are directly fumigated and cured at the temperature of 95-150 ℃, the sleeve-fish balls cannot be fully gelatinized, the obtained sleeve-fish balls are poor in elasticity, and meanwhile, quick water loss on the surfaces of the sleeve-fish balls due to fumigation and curing can cause the phenomenon of crinkling, so that the sensory quality is influenced;
(3) The squid muscle contains endogenous proteolytic enzyme with high activity capable of decomposing myosin, and the method does not inhibit the endogenous proteolytic enzyme, so that the problem of gel deterioration is easy to occur when squid balls are prepared, and the quality of the squid balls is influenced;
(4) The squid muscle has weak gel forming capability and low gel strength, so the method improves the gel forming capability and the gel strength of the squid by adding vegetable protein (soybean protein), but the soybean protein has heavier beany flavor and can influence the flavor of squid balls;
(5) The squid balls are frozen and stored at the temperature of 18 ℃ below zero by the method, large ice crystals can be generated in the squid balls, a large amount of air holes can be generated in cut surfaces after thawing, the squid balls can float after being boiled, the mouth feel is slagged, no elasticity exists, and the product quality of the squid balls is greatly influenced.
Disclosure of Invention
The invention aims to solve the technical problems of the squid ball preparation method in the prior art, provides the squid ball preparation method, has simple process steps and easy implementation, provides an effective new way for squid processing, has great significance for enriching the market product types of squid products and promoting the development of the deep and refined processing industry of the squid, and the prepared squid ball has compact and uniform structure, high elasticity, good flavor and taste, light white and glossy color, smooth surface and good product quality.
In order to achieve the purpose, the invention adopts the following technical scheme:
the invention relates to a method for preparing squid balls, which comprises the following steps:
(I) preparing mixed minced fillet
(1) Peeling Peru squid, removing viscera, cleaning with clear water, and draining to obtain squid meat; rinsing the squid meat once by using clean water for 10-15 min, and draining; and finally, rinsing the squid meat once by using the rinsing liquid A for 15-20 min, cleaning by using clear water, and dehydrating until the water content is 80-85% for later use. The squid meat is compact and white, so that the squid meat is rinsed once by using clean water and rinsing liquid respectively, and the rinsing time can be slightly longer every time, so that the rinsing effect and efficiency are ensured.
(2) Firstly, removing scales, heads and internal organs of the spotted maigre, cleaning the spotted maigre with clear water, draining, and collecting meat to obtain spotted maigre meat; then putting the spotted maigre meat into the fishy smell removing liquid to be soaked for 20-30 min for fishy smell removal; and finally, rinsing the nibea albiflora meat once by using clean water for 5-10 min, rinsing the nibea albiflora meat twice by using rinsing liquid B after rinsing the nibea albiflora meat by using clean water, rinsing the nibea albiflora meat for 2-3 min each time, cleaning the nibea albiflora meat by using clean water, and dehydrating the nibea albiflora meat until the water content is 80-85% for later use. The spotted maigre is white-fleshed fish, the fat content is low, but the water-soluble protein content is high, so the rinsing mode of rinsing once with clear water and rinsing twice with the rinsing liquid B is adopted to fully remove the water-soluble protein, endogenous protease, fat, fishy smell substances and other components in the spotted maigre meat, thereby being beneficial to improving the elasticity and whiteness of the squid ball and improving the product quality of the squid ball.
(3) Adding the squid meat and the nibea albiflora meat into a meat mincer together for mincing to obtain mixed minced fillet, wherein the mass ratio of the squid meat to the nibea albiflora meat is (7-8): 3. the taste and flavor of the prepared product are single by using squid meat, and the gel forming capability of squid muscle is weak, so that a proper amount of spotted maigre meat is added into the squid meat, the spotted maigre is white-fleshed fish, the content of myosin is high, the meat viscosity is good, the gel forming capability is strong, the flavor of squid balls can be increased, the gel forming capability of squid surimi can be improved, the elasticity of the squid balls is improved, but the tasty and refreshing property of the squid balls can be reduced by too much spotted maigre meat, and the flavor of the squid is covered, so that the mass ratio of the squid meat to the spotted maigre meat is controlled to be (7-8): 3.
(II) mashed
And placing the mixed minced fillet into a chopping and mixing machine for chopping and mixing for 3-5 min to obtain the coarse minced fillet. The excessively long chopping time causes the temperature of the mixed surimi to rise, which leads to protein denaturation.
(III) salt mill
Based on the mass of the coarse minced fillet, adding 2-3% of salt, chopping for 10-15 min, adding 10-15% of ozone water with the concentration of 0.5-0.7 mg/L into the coarse minced fillet three times during chopping, wherein the adding amount of the first ozone water is 50-60% of the total mass of the ozone water, the adding amount of the second ozone water is 20-30% of the total mass of the ozone water, and the rest of the ozone water is added for the third time.
According to the squid ball, ozone water is added for three times in the salt beating process, so that firstly, the temperature of the crude minced fillet can be controlled, secondly, the crude minced fillet can fully absorb moisture and increase the water content of the crude minced fillet, so that the elasticity of the squid ball is enhanced, the taste is smooth and tender, thirdly, the ozone can oxidize sulfydryl in protein into disulfide bonds, the network structure of the squid ball can be enhanced, the gel strength is improved, meanwhile, the ozone also has the effects of sterilization, bleaching, deodorization and the like, the color of the squid ball can be improved, the sensory quality of products is improved, and the freshness period is prolonged; if ozone water is added at one time, soup (bleeding) can be produced during the salt beating, so that the ozone water is added for multiple times, meanwhile, the adding amount of the ozone water cannot be too much, the concentration of the ozone water cannot be too high, otherwise, the too high concentration can cause the dehydration of protein, the gel formation of coarse minced fillet is influenced, the elasticity of the squid ball is poor, and the hardness is increased, so that the concentration of the ozone water is limited to be 0.5-0.7 mg/L, the adding amount of the ozone water is 10-15% of the mass of the coarse minced fillet, the adding amount of the first ozone water is 50-60% of the total mass of the ozone water, the adding amount of the second ozone water is 20-30% of the total mass of the ozone water, and the remaining ozone water is added for the third time, so that the quality of the squid ball is ensured while the coarse minced fillet can fully absorb water; and chopping the coarse minced fillet until the ozone water completely absorbs and becomes sticky, and adding the next ozone water.
(IV) seasoning mash
Taking the mass of the crude minced fillet as a reference, adding 3-5% of ginger juice, 1-1.5% of white sugar, 3-5% of cooking wine, 1-1.5% of vegetable oil, 5-8% of pig fat, 5-7% of trehalose, 0.05-0.1% of sucrose ester and 0.05-0.1% of I + G, chopping for 3-5 min, then sequentially adding 0.4-0.6% of glutamine transaminase and 3-5% of egg white, and finally chopping for 3-5 min by adding 15-20% of corn starch.
The squid ball formula is optimized, the raw minced fillet, the ginger juice, the white sugar, the cooking wine, the vegetable oil, the I + G, the pig fat and the corn starch are taken as basic formulas, and the trehalose, the sucrose ester, the glutamine transaminase and the egg white are taken as quality modifiers; the fat pork can enable the squid balls to obtain tender and smooth mouthfeel, improve the hardness of the squid balls and increase the whiteness of the squid balls, but the squid balls are not easy to form due to excessive addition, the elasticity of the squid balls can be reduced, and the fat taste is too heavy; the trehalose plays an extremely important role in the invention, has excellent water retention, can inhibit the freezing denaturation of the squid balls in the freezing and storing process, avoids the generation of large ice crystals, thereby reducing the loss of juice during thawing, simultaneously can inhibit the oxidation of fat and the function of flavor correction, can improve the quality of the squid balls, and can inhibit the aging of starch and the denaturation of protein, thereby inhibiting the aging of the starch after heating and gelatinization and the deterioration of minced squid gel; the vegetable oil is added, so that the chopped vegetable oil is easy to separate out (oil-water separation), and is easy to diffuse into water during cooking, so that the sucrose ester is added in the squid ball, the sucrose ester can stably emulsify the vegetable oil and prevent the vegetable oil from separating out, and in addition, the sucrose ester can improve the moisture content and the taste of the squid ball; the gel forming ability and the gel strength are improved by the glutamine transaminase, the egg white and the corn starch, the glutamine transaminase, the egg white and the corn starch cannot be excessive, the glutamine transaminase is excessive, protein forms an excessive cross-linked structure, and the squid pill has poor elasticity and hard mouthfeel; the egg white is excessive, egg white flavor is generated, the flavor of the squid fish balls is influenced, meanwhile, the egg white has expansibility, and the surface of the squid fish balls is not smooth when the egg white is excessive, so that the appearance of the squid fish balls is influenced.
(V) Molding
And (3) carrying out extrusion molding by using a fish ball molding machine or manually, putting the squid ball into water with the temperature of 30-40 ℃ after extrusion, and keeping the constant temperature for 20-25 min for gelation. The formed squid balls are placed at a lower temperature for a period of time to promote gelation, so that the squid balls are fully gelatinized and shaped, and the elasticity and the water retention of the squid balls are improved.
(VI) cooking
And placing the gelatinized squid balls into water with the temperature of 90-95 ℃ to continuously heat for 15-20 min. The squid balls after gelation are placed in water with the temperature of 90-95 ℃, so that the squid balls quickly pass through a temperature zone (50-70 ℃) with the temperature of about 60 ℃ of the deteriorated gel to prevent the deteriorated gel, and the protein is denatured and solidified to form elastic gel, the heating temperature cannot be too high, otherwise, the squid balls can be hardened, have poor elasticity and have poor taste.
(VII) quenching
And (5) putting the squid balls in the step (VI) into ice water for cooling, quickly cooling the central temperature of the squid balls to room temperature, taking out and draining. The squid ball surface can not generate the wrinkled skin phenomenon caused by water loss through shock cooling, and meanwhile, the cooling time can be shortened, and the squid ball can be softer and more tasty.
(VIII) quick-freezing package
Quick freezing squid balls at the temperature below-25 ℃, vacuum packaging and freezing preservation.
Preferably, in the step (1), the washing temperature is controlled to 0 to 5 ℃.
Preferably, in the step (1), the rinsing is carried out by airflow stirring rinsing, the rinsing temperature is controlled to be 5-10 ℃, and the mass ratio of the squid meat to the clear water is 1: (7-8), the mass ratio of the squid meat to the rinsing liquid A is 1: (3-5), the rinsing liquid A is an aqueous solution containing 0.1-0.2% of salt, 0.2-0.3% of sodium bicarbonate and 0.005-0.01% of ethyl maltol. The crushing degree of the squid can be reduced by stirring and rinsing with air flow; the cleaning agent has the advantages that the cleaning agent has the best effect of removing endogenous protease through saline water rinsing, the inhibition effect on gel deterioration is the greatest, the Peru squid has unpleasant sour and astringent taste, the sodium bicarbonate can effectively remove sour and astringent substances in the Peru squid, the purpose of improving the mouthfeel of squid surimi is achieved, the ethyl maltol can inhibit the sour and astringent taste of the Peru squid and improve the flavor of squid balls, the cleaning agent also has antibacterial and antiseptic effects, the fat oxidation rancidity is avoided, and the component content in the rinsing liquid A is mass percentage content.
Preferably, in the step (2), the washing temperature is controlled to 0 to 5 ℃.
Preferably, in the step (2), the temperature of the fishy smell removing liquid is 5-10 ℃, and the mass ratio of the nibea albiflora meat to the fishy smell removing liquid is 1: (3-5), wherein the fishy smell removing solution is an aqueous solution containing 0.1-0.2% of citric acid and 0.5-1% of yeast powder. The fishy smell of the nibea albiflora is removed by soaking the nibea albiflora meat with fishy smell removing liquid, so that the flavor of the squid balls is improved.
Preferably, in the step (2), the rinsing is carried out by airflow stirring rinsing, the rinsing temperature is controlled to be 5-10 ℃, and the mass ratio of the nibea albiflora meat to the clear water is 1: (7-8), the mass ratio of the nibea albiflora meat to the rinsing liquid B is 1: (3-5), the rinsing liquid B is a mixed aqueous solution containing 3-5% of salt and 30-40% of ethanol. The nibea albiflora is white-fleshed fish, so that the nibea albiflora is rinsed by clear water with neutral pH and rinsing liquid B, the ethanol in the rinsing liquid can slightly dehydrate the surface of nibea albiflora to tighten, the swelling of the surface of nibea albiflora during rinsing is inhibited, the breakage degree of fish meat is reduced, the component contents in the rinsing liquid B are all mass percentage contents, the ethanol content cannot be too high, otherwise, the surface of nibea albiflora is excessively dehydrated to be not beneficial to rinsing, and meanwhile, the flavor of the nibea albiflora is influenced.
Preferably, in the step (II), the chopping temperature is controlled to be 0 to 10 ℃. The air-beating temperature is controlled to be 0-10 ℃, the quality of the mixed minced fillet is influenced by overhigh temperature, and the phenomenon of separating protein from water (water separation) can be seriously caused.
Preferably, in the third step, the chopping temperature is controlled to be 5 to 8 ℃. The chopping temperature during salt beating is too high, the protein is easy to change, the temperature is too low, and the salt soluble protein (actomyosin) is difficult to dissolve out, so the chopping temperature during salt beating is controlled to be 5-8 ℃.
Preferably, in the step (IV), the chopping temperature is controlled to be 0 to 10 ℃.
Therefore, the invention has the following beneficial effects:
(1) The processing technology of the squid ball is optimized, the processing steps are simple, the implementation is easy, an effective new way is provided for squid processing, and the method has great significance for enriching the market product types of squid products and promoting the development of the deep processing industry of the squid;
(2) The raw material formula of the squid ball is optimized, the crude minced fillet, the ginger juice, the white sugar, the cooking wine, the vegetable oil, the I + G, the pig fat and the corn starch are used as basic formulas, and the trehalose, the sucrose ester, the glutamine transaminase and the egg white are used as quality modifiers, so that the prepared squid ball has the advantages of compact and uniform structure, high elasticity, good flavor and taste, light white and glossy color, smooth surface and good product quality.
Detailed Description
The invention is further described below by means of specific embodiments.
Example 1
(I) preparing mixed minced fillet
(1) Peeling Peru squid, removing viscera, cleaning with clear water, draining to obtain squid meat, and cleaning at 0 deg.C; and rinsing the squid meat once with clear water, wherein the mass ratio of the squid meat to the clear water is 1:7, stirring and rinsing by adopting air flow, controlling the rinsing temperature to be 5 ℃, rinsing for 15min, and draining; finally, rinsing the squid meat once by using a rinsing liquid A, wherein the rinsing liquid A is an aqueous solution containing 0.1% of salt, 0.2% of sodium bicarbonate and 0.005% of ethyl maltol, and the mass ratio of the squid meat to the rinsing liquid A is 1:3, stirring and rinsing by adopting airflow, controlling the rinsing temperature at 5 ℃, rinsing for 20min, washing by using clean water after rinsing, and dehydrating until the water content is 80% for later use;
(2) Firstly, removing scales, heads and internal organs of spotted maigre, cleaning the spotted maigre with clear water, draining, and collecting meat to obtain spotted maigre meat, wherein the cleaning temperature is controlled at 0 ℃; and then putting the nibea albiflora meat into a fishy smell removing solution at the temperature of 5 ℃ for soaking for 30min for removing fishy smell, wherein the mass ratio of the nibea albiflora meat to the fishy smell removing solution is 1:3, the fishy smell removing liquid is a water solution containing 0.1% of citric acid and 0.5% of yeast powder; finally, rinsing the nibea albiflora meat once with clear water, wherein the mass ratio of the nibea albiflora meat to the clear water is 1:7, stirring and rinsing by adopting airflow, wherein the rinsing time is 10min, and the rinsing temperature is controlled at 5 ℃; rinsing twice with a rinsing liquid B after rinsing with clear water, wherein the mass ratio of the nibea albiflora flesh to the rinsing liquid B is 1:3, rinsing the mixture for 3min by using a rinsing liquid B which is a mixed aqueous solution containing 3% of salt and 30% of ethanol, wherein the rinsing temperature is controlled at 5 ℃; rinsing, cleaning with clear water, and dehydrating until the water content is 80% for later use;
(3) Adding the squid meat and the nibea albiflora meat into a meat mincer, and mincing to obtain mixed minced fillet, wherein the mass ratio of the squid meat to the nibea albiflora meat is 7:3;
(II) mashed
Placing the mixed minced fillet into a chopping and mixing machine, chopping and mixing for 5min to obtain coarse minced fillet, wherein the chopping and mixing temperature is controlled at 0 ℃;
(III) salt mill
Adding 2% of salt into the coarse minced fillet, chopping for 15min, controlling the chopping temperature at 5 ℃, adding 10% of ozone water with the concentration of 0.7mg/L into the coarse minced fillet by three times during chopping, wherein the adding amount of the first ozone water is 50% of the total mass of the ozone water, the adding amount of the second ozone water is 20% of the total mass of the ozone water, and the rest of the ozone water is added for the third time;
(IV) seasoning mash
Taking the mass of the crude minced fillet as a reference, adding 3% of ginger juice, 15% of white sugar, 3% of cooking wine, 1% of vegetable oil, 5% of pig fat, 5% of trehalose, 0.05% of sucrose ester and 0.05% of I + G, chopping for 5min, then sequentially adding 0.4% of glutamine transaminase and 3% of egg white, chopping for 5min, finally adding 15% of corn starch, chopping for 5min, and controlling the chopping temperature to be 5 ℃;
(V) Molding
Molding with fish ball molding machine or manual extrusion, placing the squid ball in 30 deg.C water, keeping constant temperature for 25min for gelation;
(VI) cooking
Placing the gelatinized squid ball in water of 90 deg.C, and heating for 20min;
(VII) quenching
Putting the squid balls in the step (six) into ice water for cooling, quickly cooling the central temperature of the squid balls to room temperature, taking out and draining;
(VIII) quick-freezing package
Quick freezing squid balls at the temperature below-25 ℃, vacuum packaging and freezing preservation.
Example 2
(I) preparing mixed minced fillet
(1) Peeling Peru squid, removing viscera, cleaning with clear water, draining to obtain squid meat, and controlling the cleaning temperature at 5 deg.C; and rinsing the squid meat once with clear water, wherein the mass ratio of the squid meat to the clear water is 1:8, stirring and rinsing by adopting air flow, controlling the rinsing temperature to be 10 ℃, rinsing for 10min, and draining; finally, rinsing the squid meat once by using a rinsing liquid A, wherein the rinsing liquid A is an aqueous solution containing 0.2% of salt, 0.3% of sodium bicarbonate and 0.01% of ethyl maltol, and the mass ratio of the squid meat to the rinsing liquid A is 1:5, stirring and rinsing by adopting airflow, controlling the rinsing temperature at 10 ℃, rinsing for 15min, washing by using clean water after rinsing, and dehydrating until the water content is 85% for later use;
(2) Firstly, removing scales, heads and internal organs of spotted maigre, cleaning the spotted maigre with clear water, draining, and collecting meat to obtain spotted maigre meat, wherein the cleaning temperature is controlled at 5 ℃; and then putting the nibea albiflora meat into a fishy smell removing solution at the temperature of 10 ℃ for soaking for 20min for removing fishy smell, wherein the mass ratio of the nibea albiflora meat to the fishy smell removing solution is 1:5, removing fishy smell liquid which is water solution containing 0.2% of citric acid and 1% of yeast powder; finally, rinsing the nibea albiflora meat once with clear water, wherein the mass ratio of the nibea albiflora meat to the clear water is 1:8, stirring and rinsing by adopting airflow, wherein the rinsing time is 5min, and the rinsing temperature is controlled at 10 ℃; rinsing twice with a rinsing liquid B after rinsing with clear water, wherein the mass ratio of the nibea albiflora flesh to the rinsing liquid B is 1:5, rinsing the mixture B with 5% salt and 40% ethanol for 2min at 10 deg.C; rinsing, cleaning with clear water, and dehydrating until the water content is 85% for later use;
(3) Adding the squid meat and the nibea albiflora meat into a meat mincer together for mincing to obtain mixed minced fillet, wherein the mass ratio of the squid meat to the nibea albiflora meat is 8:3;
(II) mashed
Placing the mixed minced fillet into a chopping and mixing machine, chopping and mixing for 3min to obtain coarse minced fillet, wherein the chopping and mixing temperature is controlled at 10 ℃;
(III) salt mill
Adding 3% of salt into the coarse minced fillet, chopping for 10min, controlling the chopping temperature at 8 ℃, adding ozone water with the concentration of 0.5mg/L and the mass of 15% of the coarse minced fillet for three times during chopping, wherein the adding amount of the first ozone water is 60% of the total mass of the ozone water, the adding amount of the second ozone water is 30% of the total mass of the ozone water, and the rest of the ozone water is added for the third time;
(IV) seasoning mash
Taking the mass of the crude minced fillet as a reference, adding 5% of ginger juice, 1.5% of white sugar, 5% of cooking wine, 1.5% of vegetable oil, 8% of pig fat, 7% of trehalose, 0.1% of sucrose ester and 0.1% of I + G, chopping for 3min, then sequentially adding 0.6% of glutamine transaminase and 5% of egg white, chopping for 3min, finally adding 20% of corn starch, chopping for 3min, and controlling the chopping temperature to be 8 ℃;
(V) Molding
Molding with fish ball molding machine or manual extrusion, placing the squid ball in water of 40 deg.C, and keeping at constant temperature for 20min for gelation;
(VI) cooking
Placing the gelatinized squid ball in water of 95 deg.C, and heating for 15min;
(VII) quenching
Putting the squid balls in the step (six) into ice water for cooling, quickly cooling the central temperature of the squid balls to room temperature, taking out and draining;
(VIII) quick-freezing package
Quick freezing squid balls at the temperature below-25 ℃, vacuum packaging and freezing preservation.
Example 3
(I) preparing mixed minced fillet
(1) Peeling Peru squid, removing viscera, cleaning with clear water, draining to obtain squid meat, and cleaning at 3 deg.C; and rinsing the squid meat once with clear water, wherein the mass ratio of the squid meat to the clear water is 1:7.5, stirring and rinsing by adopting air flow, controlling the rinsing temperature at 8 ℃, rinsing for 12min, and draining; finally, rinsing the squid meat once with a rinsing liquid A, wherein the rinsing liquid A is an aqueous solution containing 0.15% of salt, 0.25% of sodium bicarbonate and 0.007% of ethyl maltol, and the mass ratio of the squid meat to the rinsing liquid A is 1:4, stirring and rinsing by adopting airflow, controlling the rinsing temperature at 8 ℃, rinsing for 18min, washing by using clean water after rinsing, and dehydrating until the water content is 82% for later use;
(2) Firstly, removing scales, heads and internal organs of spotted maigre, cleaning the spotted maigre with clear water, draining, and collecting meat to obtain spotted maigre meat, wherein the cleaning temperature is controlled at 3 ℃; and then putting the nibea albiflora meat into a fishy smell removing solution at the temperature of 8 ℃ for soaking for 25min for removing fishy smell, wherein the mass ratio of the nibea albiflora meat to the fishy smell removing solution is 1:4, the fishy smell removing liquid is a water solution containing 0.15% of citric acid and 0.8% of yeast powder; finally, rinsing the nibea albiflora meat once with clear water, wherein the mass ratio of the nibea albiflora meat to the clear water is 1:7.5, stirring and rinsing by adopting airflow, wherein the rinsing time is 7min, and the rinsing temperature is controlled at 8 ℃; rinsing with clear water twice by using a rinsing liquid B, wherein the mass ratio of the spotted maigre meat to the rinsing liquid B is 1:4, rinsing the liquid B with a mixed aqueous solution containing 3.5% of salt and 35% of ethanol for 2.5min each time, wherein the rinsing temperature is controlled at 8 ℃; rinsing, cleaning with clear water, and dehydrating until the water content is 82% for later use;
(3) Adding the squid meat and the nibea albiflora meat into a meat mincer, and mincing to obtain mixed minced fillet, wherein the mass ratio of the squid meat to the nibea albiflora meat is 7.5:3;
(II) air mill
Placing the mixed minced fillet into a chopping and mixing machine, chopping and mixing for 4min to obtain coarse minced fillet, wherein the chopping and mixing temperature is controlled at 5 ℃;
(III) salt mill
Adding 2.5% of salt into the coarse minced fillet, chopping for 12min, controlling the chopping temperature at 6 ℃, adding ozone water with the concentration of 0.6mg/L and the mass of the coarse minced fillet for 12% in three times during chopping, wherein the adding amount of the first ozone water is 55% of the total mass of the ozone water, the adding amount of the second ozone water is 25% of the total mass of the ozone water, and the rest of the ozone water is added for the third time;
(IV) seasoning mash
Taking the mass of the crude minced fillet as a reference, adding 4% of ginger juice, 1.2% of white sugar, 3.5% of cooking wine, 1.2% of vegetable oil, 6% of pig fat, 6% of trehalose, 0.07% of sucrose ester and 0.06% of I + G, chopping for 4min, then sequentially adding 0.5% of glutamine transaminase and 4% of egg white, chopping for 4min, finally adding 18% of corn starch, chopping for 3.5min, and controlling the chopping temperature to be 6 ℃;
(V) Molding
Molding with fish ball molding machine or manual extrusion, placing the squid ball in 35 deg.C water, keeping at constant temperature for 22min for gelation;
(VI) cooking
Placing the gelatinized squid ball in 92 deg.C water, and heating for 18min;
(VII) quenching
Putting the squid balls in the step (six) into ice water for cooling, quickly cooling the central temperature of the squid balls to room temperature, taking out and draining;
(VIII) quick-freezing package
Quick freezing squid balls at the temperature below-25 ℃, vacuum packaging and freezing preservation.
The quality indexes of the squid ball product obtained by the invention are as follows (the physicochemical and microbial indexes are detected and evaluated according to SB/T10610-2011 meatballs):
sensory index
Elasticity: the elasticity is good, the finger is pressed with obvious dent but not broken, and the finger can be quickly restored to the original shape after being released;
color: the color is uniform light white or grey white, the luster is good, and the brightness is transparent;
organization state: the section is smooth, the tissue is uniform and compact, no large pores exist, and the pores are tiny and are uniformly distributed;
freshness and flavor: the squid flavor is rich, and the squid flavor has light spotted maigre flavor, sufficient delicate flavor and no peculiar smell;
the mouthfeel is as follows: is tasty, smooth and tender, fine and easy to chew.
Physical and chemical indexes
Moisture content: less than or equal to 70 (g/100 g);
protein: not less than 15.6 (g/100 g);
fat: less than or equal to 8.8 (g/100 g);
lead: not detected;
inorganic arsenic: not detected;
methyl mercury: less than or equal to 0.05 (mg/kg);
cadmium: less than or equal to 0.04 (mg/kg).
Microbiological indicator
Total number of colonies: less than or equal to 10 (CFU/g);
coliform group bacteria: less than or equal to 30 (MPN/100 g);
pathogenic bacteria (salmonella, staphylococcus aureus, vibrio parahaemolyticus, shigella) were not detected.
The physical and chemical indexes and the microbial indexes of the invention both meet the regulations of SB/T10610-2011 meatballs.
The squid ball processing technology takes the crude minced fillet, the ginger juice, the white sugar, the cooking wine, the vegetable oil, the I + G, the pig fat and the corn starch as basic formulas, takes the trehalose, the sucrose ester, the glutamine transaminase and the egg white as quality modifiers, optimizes the processing technology of the squid ball, has simple process steps, is easy to implement, improves the product quality, provides an effective new way for squid processing, and has great significance for enriching the market product types of squid products and promoting the development of the deep and refined processing industry of the squid.
The above-described embodiments are only preferred embodiments of the present invention, and are not intended to limit the present invention in any way, and other variations and modifications may be made without departing from the spirit of the invention as set forth in the claims.
Claims (6)
1. A squid ball preparation method is characterized by comprising the following steps:
(I) preparing mixed minced fillet
(1) Firstly, removing skin and internal organs of Peru squid, cleaning the Peru squid with clear water, and draining to obtain squid meat; rinsing the squid meat once with clear water for 10 to 15min, and draining; finally, rinsing squid meat once with a rinsing liquid A, wherein the mass ratio of the squid meat to the rinsing liquid A is 1: (3~5), the rinsing liquid A is an aqueous solution containing 0.1-0.2% of salt, 0.2-0.3% of sodium bicarbonate and 0.005-0.01% of ethyl maltol, the rinsing time is 15-20min, the materials are washed with clean water, and the materials are dehydrated until the water content is 80-85% for later use;
(2) Firstly, removing scales, heads and internal organs of the spotted maigre, cleaning the spotted maigre with clear water, draining, and collecting meat to obtain spotted maigre meat; then putting the nibea albiflora meat into a fishy smell removing solution for soaking for 20 to 30min for fishy smell removal, wherein the fishy smell removing solution is an aqueous solution containing 0.1 to 0.2% of citric acid and 0.5 to 1% of yeast powder; and finally, rinsing the nibea albiflora meat once by using clean water for 5-10min, rinsing the nibea albiflora meat twice by using rinsing liquid B after rinsing by using the clean water for 2-3min, wherein the mass ratio of the nibea albiflora meat to the rinsing liquid B is 1: (3~5), the rinsing liquid B is a mixed water solution containing 3~5% of salt and 30-40% of ethanol, and the mixed water solution is cleaned by clear water and dehydrated until the water content is 80-85% for later use;
(3) Adding the squid meat and the nibea albiflora meat into a meat mincer together for mincing to obtain mixed minced fillet, wherein the mass ratio of the squid meat to the nibea albiflora meat is (7~8): 3;
(II) mashed
Placing the mixed minced fillet into a chopping machine, chopping for 3-5 min to obtain crude minced fillet, and controlling the chopping temperature to be 0-10 ℃;
(III) salt mill
Adding 2~3% of salt into the crude minced fillet by taking the mass of the crude minced fillet as a reference, chopping for 10-15min, controlling the chopping temperature at 5~8 ℃, adding 10-15% of ozone water with the mass of the crude minced fillet and the concentration of 0.5-0.7 mg/L into the minced fillet three times during chopping, wherein the adding amount of the first ozone water is 50-60% of the total mass of the ozone water, the adding amount of the second ozone water is 20-30% of the total mass of the ozone water, and the remaining ozone water is added into the minced fillet three times;
(IV) seasoning mash
Taking the mass of the crude minced fillet as a reference, adding 3~5% ginger juice, 1 to 1.5% white sugar, 3~5% cooking wine, 1 to 1.5% vegetable oil, 5~8% pig fat, 5~7% trehalose, 0.05 to 0.1% sucrose ester, 0.05 to 0.1% I + G, chopping for 3 to 5min, sequentially adding 0.4 to 0.6% glutamine transaminase, 3~5% egg white, chopping for 3 to 5min, finally adding 15 to 20% corn starch, chopping for 3 to 5min, and controlling the chopping temperature to be 0 to 10 ℃;
(V) Molding
Using a fish ball forming machine or manual extrusion forming, placing the squid balls into water with the temperature of 30-40 ℃ after extrusion, and keeping the constant temperature for 20-25 min for gelation;
(VI) cooking
Placing the gelatinized squid balls into water at the temperature of 90-95 ℃ and continuously heating for 15-20 min;
(VII) quenching
Putting the squid balls in the step (six) into ice water for cooling, quickly cooling the central temperature of the squid balls to room temperature, taking out and draining;
(VIII) quick-freezing package
Quick freezing squid balls at the temperature below-25 ℃, vacuum packaging and freezing preservation.
2. The squid ball making method according to claim 1, wherein in the step (1), the washing temperature is controlled to be 0~5 ℃.
3. A squid ball making method according to claim 1 or 2, characterized in that in the step (1), the rinsing is carried out by air flow agitation rinsing; the rinsing temperature is controlled to be 5-10 ℃, and the mass ratio of the squid meat to clear water is 1: (7~8).
4. The squid ball making method according to claim 1, wherein in the step (2), the washing temperature is controlled to be 0~5 ℃.
5. A squid ball making method according to claim 1 or 4, characterized in that in the step (2), the fishy smell removing temperature is 5-10 ℃, and the mass ratio of the nibea albiflora meat to the fishy smell removing liquid is 1: (3~5).
6. A squid ball making method according to claim 5, characterized in that in the step (2), the rinsing is carried out by stirring and rinsing with air flow, the rinsing temperature is controlled to be 5-10 ℃, and the mass ratio of the nibea albiflora meat to clear water is 1: (7~8).
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