CN110679867A - Fried fish ball and preparation method thereof - Google Patents

Fried fish ball and preparation method thereof Download PDF

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Publication number
CN110679867A
CN110679867A CN201911051345.9A CN201911051345A CN110679867A CN 110679867 A CN110679867 A CN 110679867A CN 201911051345 A CN201911051345 A CN 201911051345A CN 110679867 A CN110679867 A CN 110679867A
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China
Prior art keywords
fish
parts
minced fillet
fried
meat
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CN201911051345.9A
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上官云山
李泽生
袁闯
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GUANGXI ZHENGWU MARINE INDUSTRY Co Ltd
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GUANGXI ZHENGWU MARINE INDUSTRY Co Ltd
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Priority to CN201911051345.9A priority Critical patent/CN110679867A/en
Publication of CN110679867A publication Critical patent/CN110679867A/en
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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
    • A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
    • 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
    • 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
    • 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
    • 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
    • A23L27/14—Dried spices
    • 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
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • 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
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Dispersion Chemistry (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Molecular Biology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention provides a fried fish ball and a preparation method thereof, belonging to the technical field of fish product processing, wherein the fried fish ball comprises the following raw materials: the fish meat, the pig fat, the salt, the carrageenan, the monosodium glutamate, the trehalose, the white pepper powder, the seafood powder, the cassava starch, the soybean protein and the ice water. The invention has no special requirements on the fish meat, and the fish meat is prepared from low-value fishes such as decapterus maruadsi (Pachyrhizus), mackerel (Huawei), decapterus maruadsi (Pachyrhizus bambusoides), horse mackerel (Scomber mackerel) and the like; the raw materials adopted by the invention have low cost and convenient material acquisition, and are suitable for large-scale industrial production. The fried fish ball is convenient to eat, uniform in quality and delicious.

Description

Fried fish ball and preparation method thereof
Technical Field
The invention relates to the technical field of fish product processing, in particular to a fried fish ball and a preparation method thereof.
Background
The fried fish balls are common cooking food, and are increasingly popular due to the advantages of rich nutrition, delicious taste, convenient eating and the like. The fried fish balls prepared by the current recipes and cooking methods are mostly suitable for daily eating by families, and the quality stability and uniformity of the fried fish balls are difficult to guarantee, so that the requirements of industrial batch production cannot be met.
Disclosure of Invention
The invention aims to provide the fried fish ball and the preparation method thereof.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides fried fish balls which comprise the following raw materials in parts by mass: 70-80 parts of fish meat, 5-6 parts of pig fat, 1-2 parts of salt, 0.3-0.8 part of carrageenan, 0.2-0.4 part of monosodium glutamate, 1-2 parts of trehalose, 0.05-0.15 part of white pepper powder, 0.1-0.5 part of seafood powder, 13-14 parts of cassava starch, 1.5-2 parts of soybean protein and 12-13 parts of ice water.
Preferably, the fried fish balls comprise the following raw materials in parts by mass: 75 parts of fish meat, 5.5 parts of pig fat, 1.5 parts of salt, 0.5 part of carrageenan, 0.3 part of monosodium glutamate, 1.5 parts of trehalose, 0.1 part of white pepper powder, 0.3 part of seafood powder, 13.5 parts of cassava starch, 1.8 parts of soybean protein and 12.5 parts of ice water.
Preferably, the weight of the fried fish balls is 500 g/10-15.
The invention also provides a preparation method of the fried fish ball in the scheme, which comprises the following steps:
1) crushing the fish to obtain minced fillet, rinsing and dehydrating the minced fillet to obtain dehydrated minced fillet;
2) mixing the dehydrated minced fillet with the pig fat, salt, carrageenan, monosodium glutamate, trehalose, white pepper powder, seafood powder, tapioca starch, soybean protein and ice water, and grinding for 20-30 min at 0-12 ℃ to obtain a mixture
3) And forming the mixture to obtain formed fish balls, putting the formed fish balls into edible oil, frying for 1-3 min at 160-180 ℃, frying for a second time at 220-240 ℃, and frying until the surfaces of the fish balls are golden yellow to obtain the fried fish balls.
Preferably, the grain diameter of the minced fillet in the step 1) is less than or equal to 3 mm.
Preferably, water is adopted to rinse the minced fillet in the rinsing process in the step 1), and the mass ratio of the minced fillet to the water is 1: 3-5.
Preferably, the rinsing time in the step 1) is 10-15 min.
Preferably, the mixing temperature in the step 2) is 0-10 ℃.
The invention has the beneficial effects that: the invention provides fried fish balls, which comprise the following raw materials: the fish meat, the pig fat, the salt, the carrageenan, the monosodium glutamate, the trehalose, the white pepper powder, the seafood powder, the cassava starch, the soybean protein and the ice water. The invention has no special requirements on the fish meat, and the fish meat is prepared from low-value fishes such as decapterus maruadsi (Pachyrhizus), mackerel (Huawei), decapterus maruadsi (Pachyrhizus bambusoides), horse mackerel (Scomber mackerel) and the like; the raw materials adopted by the invention have low cost and convenient material acquisition, and are suitable for large-scale industrial production. The fried fish ball is convenient to eat, uniform in quality and delicious. The fried fish ball is a cooked product, can be eaten after being heated, does not need other cooking procedures, and can be used as an auxiliary raw material of other dishes.
Detailed Description
The invention provides fried fish balls which comprise the following raw materials in parts by mass: 70-80 parts of fish meat, 5-6 parts of pig fat, 1-2 parts of salt, 0.3-0.8 part of carrageenan, 0.2-0.4 part of monosodium glutamate, 1-2 parts of trehalose, 0.05-0.15 part of white pepper powder, 0.1-0.5 part of seafood powder, 13-14 parts of cassava starch, 1.5-2 parts of soybean protein and 12-13 parts of ice water; preferably, the fried fish balls comprise the following raw materials in parts by mass: 75 parts of fish meat, 5.5 parts of pig fat, 1.5 parts of salt, 0.5 part of carrageenan, 0.3 part of monosodium glutamate, 1.5 parts of trehalose, 0.1 part of white pepper powder, 0.3 part of seafood powder, 13.5 parts of cassava starch, 1.8 parts of soybean protein and 12.5 parts of ice water; in the present invention, the weight of the fried fish balls is preferably 500 g/10-15, more preferably 500 g/12-13.
In the invention, the raw material fish of the fish meat is preferably one or more selected from decapterus maruadsi (Pachyrhizus), mackerel (Huawei), decapterus maruadsi (Pachyrhizus bambusoides), and horse mackerel (Scomber mackerel of order macroales); the weight of the raw material fish is preferably more than or equal to 250g per fish; the fish meat yield of the raw material fish is preferably 36%; according to the invention, low-value fish is adopted for high-value processing, so that the waste of low-value fish raw materials is avoided, and the production cost of enterprises is reduced; the fish meat is preferably purchased from a culturing farm recorded by CIQ (entry and exit inspection and quarantine bureau); the farm breeding medication record meets the specified requirements, and chloramphenicol, nitrofuran, obvious and hidden malachite green, crystal violet and the like are qualified through inspection.
In the invention, the seafood powder is preferably purchased from the scientific and technological group of Wei-Ming bioengineering; the seafood powder has the functions of improving freshness and keeping the freshness of the fish balls.
In the invention, the following method is preferably adopted for selecting fish meat from raw fish: washing the surface of raw fish, removing scales and/or skin, cutting, and cleaning abdominal cavity; the purpose of washing the surface of the raw fish is to remove mucus and bacteria attached to the surface, and the treatment can reduce the number of the bacteria by 80-90%; the method of cutting includes dorsal dissection (dissection down the dorsal midline) or ventral dissection (dissection from the ventral midline); the function of cleaning the abdominal cavity is to remove residual internal organs, prepared dirt and black membrane in the abdominal cavity.
The invention also provides a preparation method of the fried fish ball in the scheme, which comprises the following steps:
1) crushing the fish to obtain minced fillet, rinsing and dehydrating the minced fillet to obtain dehydrated minced fillet;
2) mixing the dehydrated minced fillet with the pig fat, salt, carrageenan, monosodium glutamate, trehalose, white pepper powder, seafood powder, tapioca starch, soybean protein and ice water, and grinding for 20-30 min at 0-12 ℃ to obtain a mixture
3) And forming the mixture to obtain formed fish balls, putting the formed fish balls into edible oil, frying for 1-3 min at 160-180 ℃, frying for a second time at 220-240 ℃, and frying until the surfaces of the fish balls are golden yellow to obtain the fried fish balls.
Firstly, crushing the fish to obtain minced fillet, rinsing and dehydrating the minced fillet to obtain dehydrated minced fillet; the crushing equipment is preferably a drum-type meat separator; the aperture of the pore plate of the drum-type meat separator is preferably 3 mm; the fish meat is processed by a drum-type meat separator, the fish meat enters the inside of a drum through mesh holes of the drum of the meat separator, and the inner spine and the fish skin are on the surface of the drum, so that the fish meat is separated from the bone spine and the fish skin; the grain size of the minced fillet is preferably less than or equal to 3 mm; the method comprises the following steps of rinsing minced fillet by adopting water in the rinsing process, wherein the mass ratio of the minced fillet to the water is preferably 1: 3-5, and more preferably 1: 4; the rinsing frequency is preferably 1-3 times, more preferably 2 times, and the time of each rinsing is preferably 10-15 min, more preferably 12-14 min; the rinsing temperature is preferably less than or equal to 21 ℃; the rinsing function is to remove water-soluble protein, pigment, smell and fat in the fish meat, improve the elasticity and whiteness of the fish meat, and further improve the quality and preservation performance of the minced fillet.
After the minced fillet is rinsed by water, the method preferably also comprises the steps of removing impurities such as finely-crushed fish skin, broken bone, fish skin and the like and filtering to remove redundant water so as to prevent the minced fillet from losing; the filtering equipment is preferably a fine filter; the pore size of the filtration is preferably 3.5 mm; the filtering temperature is preferably 0-10 ℃ to prevent the fish protein from being denatured.
In the invention, the dehydration temperature is preferably 8-10 ℃; the time for the dehydration is not particularly limited in the present invention, and the dehydration is carried out until no moisture is remarkably exuded; the dewatering equipment is preferably a screw press; the reason for the dehydration is that the minced fillet after rinsing has a high water content and needs to be dehydrated.
After obtaining the dehydrated minced fillet, mixing the dehydrated minced fillet, pig fat, salt, carrageenan, monosodium glutamate, trehalose, white pepper powder, seafood powder, cassava starch, soybean protein and ice water, and grinding for 20-30 min at the temperature of 0-12 ℃ to obtain a mixture; the mixing temperature is preferably 0-10 ℃; the invention has no special limit on the mixing time, and the uniform mixing is taken as the standard; the beating temperature is preferably 4-10 ℃; the preferable beating time is 22-28 min, the minced fillet has no obvious granular sensation after beating, the elasticity is reasonable, and the quality of the minced fillet is affected when the beating time is too short; the mincing device is preferably a mincing machine; the beating and kneading effects are that the muscle fiber tissue of the fish is further destroyed through stirring and grinding effects, good conditions are created for the sufficient dissolution of the salt-soluble protein, ice is properly added or intermittently beaten in the beating and kneading process to reduce the temperature of the fish, and the deterioration of the protein of the fish is prevented.
After the mixture is obtained, the mixture is molded to obtain molded fish balls, the molded fish balls are placed in edible oil, first frying is carried out for 1-3 min at the temperature of 160-180 ℃, second frying is carried out at the temperature of 220-240 ℃, and the fried fish balls are obtained after the surface of the fish balls is golden yellow; the temperature of the first frying is preferably 170 ℃; the time for the first frying is preferably 2 min; the temperature of the second frying is preferably 230 ℃. In the invention, through the first frying and the second frying, protein can be denatured and solidified to play a role in sterilization, and meanwhile, the edible flavor can be increased. The first frying treatment is arranged to prevent the surface of the fish balls from being fried to be scorched and the inside of the fish balls from being unripe.
After obtaining the fried fish balls, the invention preferably further comprises vacuum packaging the fried fish balls; the vacuum packaging equipment is preferably a vacuum packaging machine; the preservation temperature of the vacuum-packed fried fish balls is preferably less than or equal to-18 ℃.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
Example 1
1. Raw material purchasing: the raw material is obtained from the breeding farm registered by CIQ (entry and exit inspection and quarantine bureau). Before purchasing, checking whether the breeding drug records meet the specified requirements; the company sends people to a farm for sampling inspection (the inspection items are chloramphenicol, nitrofuran, obvious and hidden malachite green, crystal violet and the like), and the company can purchase the samples after the inspection is qualified.
2. Pretreatment: firstly, washing more than 250g of raw fish (the yield of fish meat is 36 percent), removing mucus and bacteria attached to the surface (the number of bacteria can be reduced by 80 to 90 percent), then removing scales or skins, removing heads and viscera. Dorsal dissection (dissection down the dorsal midline). And then the residual viscera, the prepared dirt and the black membrane in the abdominal cavity are cleaned by water.
3. Meat collection: a drum-type meat separator with a 3mm hole plate is used for mincing and separating meat, fish meat passes through mesh holes of a drum of the meat separator and enters the inside of the drum, and inner bones and fish skin are on the surface of the drum, so that the fish meat is separated from bone bones and the fish skin.
4. Rinsing: the fish meat is rinsed with clear water to remove water-soluble protein, pigment, odor and fat in the fish meat, and improve elasticity and whiteness of the fish meat. The method is an important process technology for producing the minced fillet, and plays a great role in improving the quality and the preservation performance of the minced fillet product. During rinsing, minced fillet is placed in a container, water with the mass 3 times that of the minced fillet is added, the mixture is stirred uniformly and then is kept stand for 10min, floaters such as fish skin and the like rinsed in the water are removed, and the water is poured out by a filter screen to prevent the loss of the minced fillet. The second rinsing was as above.
5. Fine filtering: removing impurities such as finely-crushed fish skin, broken bones and the like in the minced fillet by using a fine filter. Ice must often be added to the ice tank during the fine filtration and fractionation process to maintain the fish meat temperature at 8 ℃ to prevent denaturation of the fish meat proteins.
6. And (3) dehydrating: the fish meat is rinsed and then has a high water content, and must be dehydrated. The higher the temperature, the easier the dehydration and the faster the dehydration rate, but the more labile the protein, using a screw press to remove the water. In consideration of the actual production process, the temperature is controlled to be 8-10 ℃, and dehydration is carried out until no moisture is obviously exuded.
7. Preparing materials: 750g of fish meat, 55g of pig fat, 15g of salt, 5g of carrageenan, 3g of monosodium glutamate, 15g of trehalose, 1g of white pepper powder, 3g of seafood powder, 135g of cassava starch, 18g of soybean protein and 125g of ice water.
7. Beating: the special equipment is used for beating and kneading. The prepared mixture is placed into a mincing machine for mincing, and the meat myofibrillar tissue is further destroyed through stirring and grinding, so that good conditions are created for the full dissolution of the salt soluble protein. The temperature of the fish meat is reduced by properly adding ice or intermittently kneading in the kneading process, so that the deterioration of the protein of the fish meat is prevented. The beating and kneading temperature is controlled to be 8-10 ℃, the minced fillet does not have obvious granular feeling after beating and the elasticity is optimal for rough beating.
8. Molding and gelling: the minced fillet product is formed by a forming machine, and the specification of the fish balls is based on 10-12 fish balls with the weight of 500 g. The forming operation and the kneading operation are carried out synchronously, and the time interval is not too long. Or the minced fillet is placed in a fresh-keeping storehouse at the temperature of 0-4 ℃ for temporary placement, otherwise, the minced fillet after being mashed loses viscosity and plasticity and cannot be molded.
9. Frying: the frying machine is used for frying the formed fish balls, so that the protein can be denatured and solidified, the sterilization effect is achieved, and the storage life of the minced fillet product is greatly prolonged. Meanwhile, the edible flavor can be increased. The oil temperature is controlled at 160 deg.C to prevent the surface of the fish ball from being fried to brown and the inside of the fish ball from being unripe, and the oil temperature is increased to 220 deg.C after the fish ball is put into the pot for about 2min, and the fish ball is fried until the surface of the fish ball is golden yellow.
10. And (3) vacuum packaging: and (4) carrying out vacuum packaging on the weighed fried fish ball products by using a vacuum packaging machine. And (4) packaging the products, immediately sending the products into a cold storage at the temperature of-20 ℃ for refrigeration, and separately stacking the products according to different specifications and batch numbers.
11. Sensory evaluation
1) Before the fried fish balls are boiled: the fish ball has golden yellow shell, the shell is jade white and irregular, the shell of the fish ball is rough, the smell is normal and slightly oily, and the fish ball is full and shrinks;
2) after the fried fish ball is boiled, the appearance is as follows: the fish ball shell is yellow, the color in the fish ball shell is not changed, the fish ball skin tends to be smooth and is not damaged, the fish ball shell is mellow in shape, the volume is increased, the smell is fresh and fragrant, and the weight is increased; the mouthfeel is as follows: the fish ball has moderate salinity and freshness in the entrance, crisp ball skin, compact ball meat, rich taste and flavor of fish.
Example 2
1. Raw material purchasing: the raw material is obtained from the breeding farm registered by CIQ (entry and exit inspection and quarantine bureau). Before purchasing, checking whether the breeding drug records meet the specified requirements; the company sends people to a farm for sampling inspection (the inspection items are chloramphenicol, nitrofuran, obvious and hidden malachite green, crystal violet and the like), and the company can purchase the samples after the inspection is qualified.
2. Pretreatment: firstly, washing more than 250g of raw fish (the yield of fish meat is 36 percent), removing mucus and bacteria attached to the surface (the number of bacteria can be reduced by 80 to 90 percent), then removing scales or skins, removing heads and viscera. Dorsal dissection (dissection down the dorsal midline). And then the residual viscera, the prepared dirt and the black membrane in the abdominal cavity are cleaned by water.
3. Meat collection: a drum-type meat separator with a 3mm hole plate is used for mincing and separating meat, fish meat passes through mesh holes of a drum of the meat separator and enters the inside of the drum, and inner bones and fish skin are on the surface of the drum, so that the fish meat is separated from bone bones and the fish skin.
4. Rinsing: the fish meat is rinsed with clear water to remove water-soluble protein, pigment, odor and fat in the fish meat, and improve elasticity and whiteness of the fish meat. The method is an important process technology for producing the minced fillet, and plays a great role in improving the quality and the preservation performance of the minced fillet product. During rinsing, minced fillet is placed in a container, water with the mass 3 times that of the minced fillet is added, the mixture is stirred uniformly and then is kept stand for 15min, floaters such as fish skin and the like rinsed in the water are removed, and the water is poured out by a filter screen to prevent the loss of the minced fillet. The second rinsing was as above.
5. Fine filtering: removing impurities such as finely-crushed fish skin, broken bones and the like in the minced fillet by using a fine filter. Ice must often be added to the ice tank during the fine filtration and fractionation process to maintain the fish meat temperature at 6 ℃ to prevent denaturation of the fish meat proteins.
6. And (3) dehydrating: the fish meat is rinsed and then has a high water content, and must be dehydrated. The higher the temperature, the easier the dehydration and the faster the dehydration rate, but the more labile the protein, using a screw press to remove the water. In consideration of the actual production process, the temperature is controlled to be 8-10 ℃, and dehydration is carried out until no moisture is obviously exuded.
7. Preparing materials: 750g of fish meat, 55g of pig fat, 15g of salt, 5g of carrageenan, 3g of monosodium glutamate, 15g of trehalose, 1g of white pepper powder, 3g of seafood powder, 135g of cassava starch, 18g of soybean protein and 125g of ice water.
7. Beating: the special equipment is used for beating and kneading. The prepared mixture is placed into a mincing machine for mincing, and the meat myofibrillar tissue is further destroyed through stirring and grinding, so that good conditions are created for the full dissolution of the salt soluble protein. The temperature of the fish meat is reduced by properly adding ice or intermittently kneading in the kneading process, so that the deterioration of the protein of the fish meat is prevented. The beating and kneading temperature is controlled to be 8-10 ℃, the minced fillet does not have obvious granular feeling after beating and the elasticity is optimal for rough beating.
8. Molding and gelling: the minced fillet product is formed by a forming machine, and the specification of the fish balls is based on 13-15 grains with the weight of 500 g. The forming operation and the kneading operation are carried out synchronously, and the time interval is not too long. Or the minced fillet is placed in a fresh-keeping storehouse at the temperature of 0-4 ℃ for temporary placement, otherwise, the minced fillet after being mashed loses viscosity and plasticity and cannot be molded.
9. Frying: the frying machine is used for frying the formed fish balls, so that the protein can be denatured and solidified, the sterilization effect is achieved, and the storage life of the minced fillet product is greatly prolonged. Meanwhile, the edible flavor can be increased. The oil temperature is controlled at 180 deg.C to prevent the surface of the fish ball from being fried to brown and the inside of the fish ball from being unripe, and the oil temperature is increased to 240 deg.C after the fish ball is put into the pot for about 2min, and the fish ball is fried until the surface of the fish ball is golden yellow.
10. And (3) vacuum packaging: and (4) carrying out vacuum packaging on the weighed fried fish ball products by using a vacuum packaging machine. And (4) packaging the products, immediately sending the products into a cold storage at the temperature of-20 ℃ for refrigeration, and separately stacking the products according to different specifications and batch numbers.
11. Sensory evaluation
1) Before the fried fish balls are boiled: the fish ball has golden yellow shell, the shell is jade white and irregular, the shell of the fish ball is rough, the smell is normal and slightly oily, and the fish ball is full and shrinks;
2) after the fried fish ball is boiled, the appearance is as follows: the fish ball shell is yellow, the color in the fish ball shell is not changed, the fish ball skin tends to be smooth and is not damaged, the fish ball shell is mellow in shape, the volume is increased, the smell is fresh and fragrant, and the weight is increased; the mouthfeel is as follows: the fish ball has moderate salinity and freshness in the entrance, crisp ball skin, compact ball meat, rich taste and flavor of fish.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.

Claims (8)

1. The fried fish ball is characterized by comprising the following raw materials in parts by mass: 70-80 parts of fish meat, 5-6 parts of pig fat, 1-2 parts of salt, 0.3-0.8 part of carrageenan, 0.2-0.4 part of monosodium glutamate, 1-2 parts of trehalose, 0.05-0.15 part of white pepper powder, 0.1-0.5 part of seafood powder, 13-14 parts of cassava starch, 1.5-2 parts of soybean protein and 12-13 parts of ice water.
2. The fried fish ball of claim, comprising the following raw materials in parts by mass: 75 parts of fish meat, 5.5 parts of pig fat, 1.5 parts of salt, 0.5 part of carrageenan, 0.3 part of monosodium glutamate, 1.5 parts of trehalose, 0.1 part of white pepper powder, 0.3 part of seafood powder, 13.5 parts of cassava starch, 1.8 parts of soybean protein and 12.5 parts of ice water.
3. The fried fish balls of claim 1 or 2, wherein the fried fish balls have a weight of 500 g/10-15.
4. A method for producing fried fish balls as claimed in any one of claims 1 to 3, comprising the steps of:
1) crushing the fish to obtain minced fillet, rinsing and dehydrating the minced fillet to obtain dehydrated minced fillet;
2) mixing the dehydrated minced fillet with the pig fat, salt, carrageenan, monosodium glutamate, trehalose, white pepper powder, seafood powder, tapioca starch, soybean protein and ice water, and grinding for 20-30 min at the temperature of 0-12 ℃ to obtain a mixture;
3) and forming the mixture to obtain formed fish balls, putting the formed fish balls into edible oil, frying for 1-3 min at 160-180 ℃, frying for a second time at 220-240 ℃, and frying until the surfaces of the fish balls are golden yellow to obtain the fried fish balls.
5. The preparation method according to claim 4, wherein the grain size of the minced fillet in step 1) is less than or equal to 3 mm.
6. The preparation method of claim 4, wherein the rinsing process in the step 1) is to rinse the minced fillet by using water, and the mass ratio of the minced fillet to the water is 1: 3-5.
7. The preparation method according to claim 6, wherein the rinsing time in the step 1) is 10 to 15 min.
8. The method according to claim 4, wherein the mixing temperature in the step 2) is 0 to 10 ℃.
CN201911051345.9A 2019-10-31 2019-10-31 Fried fish ball and preparation method thereof Pending CN110679867A (en)

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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103110140A (en) * 2011-11-16 2013-05-22 谢冰艳 Making method of fish balls
CN103416786A (en) * 2013-08-21 2013-12-04 江西鄱湖水产股份有限公司 Freshwater fish gluten and processing technique thereof
CN105341766A (en) * 2015-11-03 2016-02-24 邓其青 Fish ball and preparation method thereof
CN106666481A (en) * 2015-11-06 2017-05-17 上海康沈建筑装潢材料有限公司 Fish ball and preparation method thereof
CN107087765A (en) * 2017-05-24 2017-08-25 广州禄仕食品有限公司 Gold Stuffed Fish Balls and preparation method thereof
CN107319392A (en) * 2017-07-31 2017-11-07 湖南文理学院 A kind of instant Culter fish balls and preparation method thereof
CN108157844A (en) * 2016-12-07 2018-06-15 福州旭煌食品有限公司 A kind of preparation method of instant seafood fish balls

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103110140A (en) * 2011-11-16 2013-05-22 谢冰艳 Making method of fish balls
CN103416786A (en) * 2013-08-21 2013-12-04 江西鄱湖水产股份有限公司 Freshwater fish gluten and processing technique thereof
CN105341766A (en) * 2015-11-03 2016-02-24 邓其青 Fish ball and preparation method thereof
CN106666481A (en) * 2015-11-06 2017-05-17 上海康沈建筑装潢材料有限公司 Fish ball and preparation method thereof
CN108157844A (en) * 2016-12-07 2018-06-15 福州旭煌食品有限公司 A kind of preparation method of instant seafood fish balls
CN107087765A (en) * 2017-05-24 2017-08-25 广州禄仕食品有限公司 Gold Stuffed Fish Balls and preparation method thereof
CN107319392A (en) * 2017-07-31 2017-11-07 湖南文理学院 A kind of instant Culter fish balls and preparation method thereof

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