CN110463931A - A kind of instant oyster ball and preparation method thereof - Google Patents
A kind of instant oyster ball and preparation method thereof Download PDFInfo
- Publication number
- CN110463931A CN110463931A CN201910882151.7A CN201910882151A CN110463931A CN 110463931 A CN110463931 A CN 110463931A CN 201910882151 A CN201910882151 A CN 201910882151A CN 110463931 A CN110463931 A CN 110463931A
- Authority
- CN
- China
- Prior art keywords
- parts
- oyster
- ball
- spanish mackerel
- meat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
- A23L17/40—Shell-fish
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Dispersion Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of instant oyster balls and preparation method thereof, belong to food processing technology field.Technical scheme is as follows: a kind of instant oyster ball is prepared by the raw material of following parts by weight: 60-120 parts of ice water, oyster starches 10-30 parts, and Spanish mackerel starches 10-30 parts, 10-60 parts of potato starch, 20-40 parts of soybean protein, 1-10 parts of flour.Instant oyster ball uniform color prepared by the present invention, tissue is closely knit, and elasticity is preferably and oyster taste is strong.Food of the present invention not only conforms with modern's high nutrition, fast and easily consumption demand, can also meet non-coastal consumer demand, has very big market potential.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of instant oyster ball and preparation method thereof.
Background technique
Oyster is a kind of bivalve marine product of food and medicament dual-purpose, as a kind of good mariculture shellfish, delicious meat
It is palatable to be liked by people, while having and have very high edible value and medical value.It has now been found that oyster contain it is abundant
The nutritional ingredients such as protein, glycogen, taurine, amino acid, vitamin and microelement, wherein the thiosulfonic acid of high-content quite by
The attention of medical field and nutrition circle is considered playing the role of brain healthy, lower blood-fat and reduce weight, promotion cholesterol decomposition in medical field,
A large amount of glycogen contained in oyster can also be used as the energy that human body cell carries out metabolism simultaneously, supplement energy i (in vivo) deposit,
Improve physical strength and mental activity efficiency.In addition, can be used as sea because oyster is a kind of seashells containing greater activity substance
The raw material of foreign health food and marine drug in prevention cardiovascular and cerebrovascular disease, diabetes, anticancer, anti-aging, promotes human health
Level etc. has broader development and application prospect.Fresh oyster is because its delicious flavour full of nutrition is by broad masses'
Like, but since it is not easy to store and transports, is not able to satisfy non-coastal area consumer demand.
Summary of the invention
For in market today due to fresh oyster be not easy to store and transport and instant ball based food it is less, especially exist
In the process of oyster ball, there are problems, such as ball poor flexibility, poor taste, poor surface flatness the problems such as.This hair
It is bright that a kind of instant oyster ball and preparation method thereof is provided.Technical scheme is as follows: a kind of instant oyster ball, by weighing as follows
The raw material of amount number is prepared: 60-120 parts of ice water, oyster starches 10-30 parts, and Spanish mackerel starches 10-30 parts, potato starch 10-60
Part, 20-40 parts of soybean protein, 1-10 parts of flour.
Further, the instant oyster ball, is prepared by the raw material of following parts by weight: 120 parts of ice water, oyster
30 parts of slurry, Spanish mackerel starch 30 parts, 60 parts of potato starch, 40 parts of soybean protein, 10 parts of flour.
Further, the mass fraction ratio of oyster and Spanish mackerel is 1:1.
The preparation method of the instant oyster ball is claimed in the present invention simultaneously, includes the following steps:
(1) it cleans, adopt meat, refined filtration deburring: oyster and Spanish mackerel are cleaned up, after meat is taken out, then Spanish mackerel is smart
Filter off thorn；
(2) stirring, high-speed homogenization: the meat blender of oyster is blended, then is homogenized 5min with high-speed homogenization machine, obtains oyster
Slurry；
(3) empty beat, high-speed homogenization: by Spanish mackerel meat carry out it is empty beat 5min after, sky is continuously added ice water during beating, then with high
Fast refiner is homogenized 5min, obtains Spanish mackerel slurry；High-speed homogenization makes collagen in oyster and Spanish mackerel and fribrillin more
More dissolutions increases water-retaining property, compactness and the elasticity of oyster ball；Sky beat during be continuously added ice water can guarantee stir evenly
While keep the distinctive delicate flavour of Spanish mackerel；
(4) it feeds, mix: potato starch, soybean protein, flour is added in oyster slurry and Spanish mackerel slurry, and mixes system
At meat gruel；
(5) pelletization, cooked: a ball is made in meat gruel, and is put into 100 DEG C of boiled water pots and boils 8min, is pulled out；
(6) cooling: to naturally cool to 20-25 DEG C, need lid to cover when cooling, prevent sundries from entering；
(7) it packs: vacuum packaging；
(8) sterilize: high pressure steam sterilization, 121 DEG C of temperature, time 15min are to get instant oyster ball.
Beneficial effects of the present invention are as follows:
(1) instant oyster ball prepared by the present invention has nutritive value high, uniform color, organize it is closely knit, elasticity preferably and
The features such as oyster taste is strong.Modern's high nutrition is not only conformed with as instant based food and chafing dish ball, fast and easily consumption needs
It asks, non-coastal area consumer demand can also be met, there is very big market potential.
(2) soybean protein added in the present invention, can be improved the nutritive value of oyster ball, makes the protein in oyster ball
Viscosity enhancing, improves its institutional framework, keeps its interior tissue fine and smooth, and associativity is good, and rich in elastic force, mouthfeel cunning is tender, and will not lose
Lose the fresh fragrance of oyster itself.
(3) taurine that the oyster added in the present invention contains can not only promote the absorption of the protein in Spanish mackerel, also
There can be adjustment effect to mineral calcium therein.
(4) unsaturated fatty acid in the oyster added in the present invention can promote the metabolism of saturated fatty acid in Spanish mackerel,
Mitigate and eliminate harm of the animal tallow to human body, prevents the sedimentation of fat in vascular wall, inhibit the formation of atherosclerosis
And development, enhance the elasticity and toughness of blood vessel.
Specific embodiment
The present invention will be further described With reference to embodiment, if without specified otherwise the raw materials used in the present invention and
Equipment is ordinary skill in the art means, as the fresh Spanish mackerel of raw material, fresh oyster, potato used in the preferred present invention
Starch and flour derive from development zone great Shang Xin Mate supermarket.Soy protein source is limited in Xinlong Asia (Longkou) soy food product
Company.
Embodiment 1
(1) it cleans, adopt meat, refined filtration deburring: oyster and Spanish mackerel are cleaned up, after meat is taken out, then Spanish mackerel is smart
Filter off thorn；
(2) stirring, high-speed homogenization: the meat blender of oyster is blended, then is homogenized 5min with high-speed homogenization machine, obtains oyster
Slurry；
(3) empty arena, high-speed homogenization: after Spanish mackerel meat is carried out empty arena 5min, sky is continuously added ice water 60ml during arena, then
It is homogenized 5min with high-speed homogenization machine, obtains Spanish mackerel slurry；
(4) it feeds, mix: starching 10 grams in oyster and Spanish mackerel starches and 10 grams of potato starch, soybean protein 20 are added in 10 grams
Gram, 1 gram of flour, and mix meat gruel is made；
(5) pelletization, cooked: a ball is made in meat gruel, and is put into 100 DEG C of boiled water pots and boils 8min, is pulled out；
(6) cooling: to naturally cool to 20 DEG C；
(7) it packs: vacuum packaging；
(8) sterilize: high pressure steam sterilization, 121 DEG C of temperature, time 15min are to get instant oyster ball.
Embodiment 2
(1) it cleans, adopt meat, refined filtration deburring: oyster and Spanish mackerel are cleaned up, after meat is taken out, then Spanish mackerel is smart
Filter off thorn；
(2) stirring, high-speed homogenization: the meat blender of oyster is blended, then is homogenized 5min with high-speed homogenization machine, obtains oyster
Slurry；
(3) empty arena, high-speed homogenization: after Spanish mackerel meat is carried out empty arena 5min, sky is continuously added ice water 120ml during arena,
It is homogenized 5min with high-speed homogenization machine again, obtains Spanish mackerel slurry；
(4) it feeds, mix: starching 30 grams in oyster and Spanish mackerel starches and 60 grams of potato starch, soybean protein 40 are added in 30 grams
Gram, 10 grams of flour, and mix meat gruel is made；
(5) pelletization, cooked: a ball is made in meat gruel, and is put into 100 DEG C of boiled water pots and boils 8min, is pulled out；
(6) cooling: to naturally cool to 25 DEG C；
(7) it packs: vacuum packaging；
(8) sterilize: high pressure steam sterilization, 121 DEG C of temperature, time 15min are to get instant oyster ball.
Embodiment 3
(1) it cleans, adopt meat, refined filtration deburring: oyster and Spanish mackerel are cleaned up, after meat is taken out, then Spanish mackerel is smart
Filter off thorn；
(2) stirring, high-speed homogenization: the meat blender of oyster is blended, then is homogenized 5min with high-speed homogenization machine, obtains oyster
Slurry；
(3) empty arena, high-speed homogenization: after Spanish mackerel meat is carried out empty arena 5min, sky is continuously added ice water 90ml during arena, then
It is homogenized 5min with high-speed homogenization machine, obtains Spanish mackerel slurry；
(4) it feeds, mix: starching 20 grams in oyster and Spanish mackerel starches and 30 grams of potato starch, soybean protein 30 are added in 20 grams
Gram, 5 grams of flour, and mix meat gruel is made；
(5) pelletization, cooked: a ball is made in meat gruel, and is put into 100 DEG C of boiled water pots and boils 8min, is pulled out；
(6) cooling: to naturally cool to 22 DEG C；
(7) it packs: vacuum packaging；
(8) sterilize: high pressure steam sterilization, 121 DEG C of temperature, time 15min are to get instant oyster ball.
Subjective appreciation is carried out to the instant oyster ball of embodiment 1-3 preparation, as a result such as the following table 1:
The oyster ball subjective appreciation table of 1 embodiment 1-3 of table preparation
Known by upper table 1, instant oyster ball prepared by the present invention has uniform color, organizes closely knit, elastic preferable and oyster
The characteristics of taste is strong, meets popular taste.
Above-described embodiment is only intended to citing and explanation of the invention, and is not intended to limit the invention to described
In scope of embodiments.Furthermore it will be appreciated by persons skilled in the art that the present invention is not limited to the above embodiment, according to this hair
Bright introduction can also make more kinds of variants and modifications, these variants and modifications all fall within present invention model claimed
In enclosing.
Claims (4)
1. a kind of instant oyster ball, which is characterized in that be prepared by the raw material of following parts by weight: 60-120 parts of ice water, male
Oyster starches 10-30 parts, and Spanish mackerel starches 10-30 parts, 10-60 parts of potato starch, 20-40 parts of soybean protein, 1-10 parts of flour.
2. instant oyster ball as described in claim 1, which is characterized in that be prepared by the raw material of following parts by weight: ice
120 parts of water, oyster starches 30 parts, and Spanish mackerel starches 30 parts, 60 parts of potato starch, 40 parts of soybean protein, 10 parts of flour.
3. instant oyster ball as described in claim 1, which is characterized in that the mass parts ratio of the oyster slurry and Spanish mackerel slurry
Example is 1:1.
4. the preparation method of instant oyster ball as described in claim 1, which comprises the steps of:
(1) it cleans, adopt meat, refined filtration deburring: oyster and Spanish mackerel are cleaned up, after meat is taken out, then Spanish mackerel refined filtration gone
Thorn；
(2) stirring, high-speed homogenization: the meat blender of oyster is blended, then is homogenized 5min with high-speed homogenization machine, obtains oyster slurry；
(3) empty arena, high-speed homogenization: after Spanish mackerel meat is carried out empty arena 5min, sky is continuously added ice water during arena, then even with high speed
Pulp grinder is homogenized 5min, obtains Spanish mackerel slurry；
(4) it feeds, mix: potato starch, soybean protein, flour is added in oyster slurry and Spanish mackerel slurry, and mixes and meat is made
It is rotten；
(5) pelletization, cooked: a ball is made in meat gruel, and is put into 100 DEG C of boiled water pots and boils 8min, is pulled out；
(6) cooling: to naturally cool to 20-25 DEG C；
(7) it packs: vacuum packaging；
(8) sterilize: high pressure steam sterilization, 121 DEG C of temperature, time 15min are to get instant oyster ball.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910882151.7A CN110463931A (en) | 2019-09-18 | 2019-09-18 | A kind of instant oyster ball and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910882151.7A CN110463931A (en) | 2019-09-18 | 2019-09-18 | A kind of instant oyster ball and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110463931A true CN110463931A (en) | 2019-11-19 |
Family
ID=68516149
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910882151.7A Pending CN110463931A (en) | 2019-09-18 | 2019-09-18 | A kind of instant oyster ball and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110463931A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1200251A (en) * | 1997-05-23 | 1998-12-02 | 许新民 | Sea-food shellfish like products and processing method therefor |
| CN101390626A (en) * | 2008-10-30 | 2009-03-25 | 山东潍坊龙威实业有限公司 | Process method of white clam fish ball |
| CN101647579A (en) * | 2009-08-28 | 2010-02-17 | 烟台深水湾海洋食品有限公司 | Marine product meat sausage and making method thereof |
| CN102440400A (en) * | 2010-10-01 | 2012-05-09 | 山东省烟台农业学校 | Low-cost fish ball formula and manufacturing process thereof |
| CN106722392A (en) * | 2016-12-15 | 2017-05-31 | 丹东益霖食品有限责任公司 | A kind of seafood rolls into a ball youngster and its processing method |
| CN107668583A (en) * | 2017-09-19 | 2018-02-09 | 中南林业科技大学 | A kind of production method of oyster meat gruel gel products |
| CN108354142A (en) * | 2018-02-09 | 2018-08-03 | 大连海洋大学 | A kind of clam flavor surimi product and preparation method thereof processed using clam and clam cooking liquor |
-
2019
- 2019-09-18 CN CN201910882151.7A patent/CN110463931A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1200251A (en) * | 1997-05-23 | 1998-12-02 | 许新民 | Sea-food shellfish like products and processing method therefor |
| CN101390626A (en) * | 2008-10-30 | 2009-03-25 | 山东潍坊龙威实业有限公司 | Process method of white clam fish ball |
| CN101647579A (en) * | 2009-08-28 | 2010-02-17 | 烟台深水湾海洋食品有限公司 | Marine product meat sausage and making method thereof |
| CN102440400A (en) * | 2010-10-01 | 2012-05-09 | 山东省烟台农业学校 | Low-cost fish ball formula and manufacturing process thereof |
| CN106722392A (en) * | 2016-12-15 | 2017-05-31 | 丹东益霖食品有限责任公司 | A kind of seafood rolls into a ball youngster and its processing method |
| CN107668583A (en) * | 2017-09-19 | 2018-02-09 | 中南林业科技大学 | A kind of production method of oyster meat gruel gel products |
| CN108354142A (en) * | 2018-02-09 | 2018-08-03 | 大连海洋大学 | A kind of clam flavor surimi product and preparation method thereof processed using clam and clam cooking liquor |
Non-Patent Citations (4)
| Title |
|---|
| 路红波: "新型牡蛎即食食品――牡蛎饼的研制", 《辽宁农业职业技术学院学报》 * |
| 路红波: "新型牡蛎即食食品――牡蛎饼的研制", 《辽宁农业职业技术学院学报》, no. 05, 15 September 2015 (2015-09-15), pages 3 - 5 * |
| 金健等: "即食苍南鱼饼的研制", 《农产品加工(学刊)》 * |
| 金健等: "即食苍南鱼饼的研制", 《农产品加工(学刊)》, no. 09, 25 September 2011 (2011-09-25), pages 124 - 125 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102423089B (en) | Core eel ball and preparation method thereof | |
| EP3407737B1 (en) | A process for preparing fish bone powder | |
| CN101874609B (en) | Preparation process of oyster sauce | |
| CN101485470B (en) | High-calcium nutrient health-care meat sausage with local flavor and method for producing the same | |
| CN101965878A (en) | Nutrient bean curd and preparation method thereof | |
| CN101411431A (en) | Garden stuff bean curd and technique of preparing the same | |
| CN101032311A (en) | High-calcium fish bean curd | |
| CN103960437B (en) | A kind of white chocolate bean dregs crisp sweets and preparation method thereof | |
| CN104172129A (en) | Infant health goose liver paste | |
| CN102342501A (en) | Formula of Wangzi colla piscis food and processing method thereof | |
| CN109566757A (en) | A kind of instant almond protein dew and preparation method thereof | |
| CN105995514A (en) | Rapeseed oil fine dried noodles and preparation technology thereof | |
| CN106605712A (en) | Making method of iron-rich soybean foods | |
| CN102188015A (en) | Dried mushroom chicken sausage and processing method thereof | |
| CN104664315A (en) | Preparation method of seafood soy sauce specially used for cooking diets for pregnant women and lying-in women | |
| WO2007122730A1 (en) | Processed food and production method and use thereof | |
| CN110463931A (en) | A kind of instant oyster ball and preparation method thereof | |
| CN102813232A (en) | Potato ham sausage and production method thereof | |
| CN101991044A (en) | Nutritional health-care steamed bread and process for processing same | |
| CN107668500A (en) | A kind of vegetable food and preparation method thereof | |
| CN104323190B (en) | A kind of Tricholoma matsutake (lto et lmai) Singer spicy complete feed of sauerkraut beef and mutton | |
| CN101700068A (en) | Preparation method of high calcium beverage capable of promoting skeleton growth of children | |
| CN102178278B (en) | Processing technology of cow milk fish porridge | |
| CN101491341B (en) | Eel full nutrient powder and preparation method thereof | |
| CN106417623A (en) | Processing method of high-calcium bean product containing animal bone |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20191119 |
|
| RJ01 | Rejection of invention patent application after publication |