CN112189798A - 一种有机鲢鱼丸及其加工方法 - Google Patents
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Abstract
一种有机鲢鱼丸及其加工方法，由下列重量份的原料组成：鲢鱼泥60‑70份，南极鳞虾3‑5份，鸡肉泥5‑8份，色拉油5‑6份，香菜沫7‑9份，白胡椒粉0.1‑0.5份，淀粉3‑5份，姜汁1‑1.5份，鸡粉调味料0.5‑1份，鱼皮胶10‑15份。本发明的鲢鱼丸，外观红白绿相间，营养丰富，蛋白质含量高，鳞虾既可以掩盖淡水鱼的土腥味，又能带来深海的鲜美，与鲢鱼肉质细嫩、香腻完美结合。鲢鱼经过挤刺处理，使得鱼丸不存在鱼刺风险，适合内陆地区不会处理鱼的消费者使用。
Description
技术领域
本发明涉及食品加工技术领域,具尤其涉及一种有机鲢鱼鱼丸的加工方法。
背景技术
鱼丸亦名“水丸”，古时称“氽鱼丸”。是福州、闽南、广州、台湾一带经常烹制的汉族传统名点，属于粤菜或闽菜系。味道鲜美，多吃不腻，可作点心配料，又可作汤，是沿海人们不可少的海味佳肴。
南极磷虾南极地区有大量的渔业资源，磷虾资源尤为丰富。全世界有磷虾80多种，其中以南极磷虾为主。磷虾蛋白质含量出众--一只南极磷虾抵得上5克牛肉，尤其赖氨酸含量在对虾、牛奶和牛肉之上。据国外科学家计算，一年捕捞7000万吨南极磷虾，即可为世界四分之一人口每天提供20克高质量蛋白。
鲢鱼又叫花鲢，是一种养殖淡水鱼类，鲢鱼肉软嫩且细腻，刺细小且多。鲢鱼内含有的蛋白质、多种维生素、矿物质及氨基酸是人体必需的营养物质，鲢鱼人肺，脾经，对胃寒腹痛、肺寒咳嗽、皮肤粗糙无光泽均有治疗作用，妇人产后因气血不足而缺乳，常食用之大有益处。
发明内容
本发明的目的是提供一种具有以鲢鱼为原料而制成的鱼丸。
本发明为实现上述目的所采用的技术方案是：由下列重量份的原料组成：鲢鱼泥60-70份，南极鳞虾3-5份，鸡肉泥5-8份，色拉油5-6份，香菜沫7-9份，白胡椒粉0.1-0.5份，淀粉3-5份，姜汁1-1.5份，鸡粉调味料0.5-1份，鱼皮胶10-15份。
一种三文鱼丸的加工方法包括以下步骤：
步骤1）选择有机鲢鱼作为生产原料，经过去头、打鳞，鱼肉挤出机，滤刺机，即得无刺鲢鱼泥；所得的鱼泥，放入斩拌机，高速斩拌1-2分钟。
步骤2）熟冻磷虾无需解冻，放入斩拌机，高速斩拌1-2分钟。
步骤3）选用鸡胸肉，放入擂溃机，擂溃5-10分钟，擂溃过程中加入鸡肉0.4%的三聚磷酸钠。
步骤4）将香菜去根洗净后，控水5分钟，切菜机切成0.5cm菜沫。
步骤5）选用深海红鲑鱼皮鱼骨，与水1:1混合，压力0.29Mpa,压力系数为0.0046，温度121℃，时间90min.放凉后，形成粘稠、半固体状态的鱼皮胶。
步骤6）按鲢鱼泥→鸡胸肉→色拉油→姜汁、鸡粉、胡椒粉→淀粉、鱼皮胶→香菜沫→磷虾，按此顺序投料到搅拌机内，搅拌转数30-50转/min ,3-5min.直到拌均匀为止。
步骤7）将搅拌好的馅料放入丸子成型机中，调节7-10厘米间距，挤出成型鱼丸
步骤8）汆熟，成型鱼丸放入90℃水温锅里，熟化2-3分钟。
步骤9）风道中迅速冷却，摆盘单冻。
步骤10）包装。
本发明的鲢鱼丸，外观红白绿相间，营养丰富，蛋白质含量高，磷虾即可以掩盖淡水鱼的土腥味，又能带来深海的鲜美，与鲢鱼肉质细嫩，香腻完美结合。鲢鱼经过挤刺处理，使得鱼丸不存在鱼刺风险，适合内陆地区不会处理鱼的消费者使用。
具体实施方式
本发明的鲢鱼丸，由下列重量份的原料组成：鲢鱼泥60份，磷虾5份，鸡肉泥5份，色拉油5份，香菜沫7份，白胡椒粉0.1份，淀粉3份，姜汁1份，鸡粉调味料0.5份，鱼皮胶13.4份。
加工步骤如下：
步骤1）选择有机鲢鱼作为生产原料，经过去头、打鳞，鱼肉挤出机，滤刺机，即得无刺鲢鱼泥；所得的鱼泥，放入斩拌机，高速斩拌2分钟。
步骤2）熟冻磷虾无需解冻，放入斩拌机，高速斩拌1-2分钟。
步骤3）选用鸡胸肉，放入擂溃机，擂溃5-10分钟，擂溃过程中加入鸡肉0.4%的三聚磷酸钠。
步骤4）将香菜去根洗净后，控水5分钟，切菜机切成0.5cm菜沫。
步骤5）选用深海红鲑鱼皮鱼骨，与水1:1混合，压力0.29Mpa,压力系数为0.0046，温度121℃，时间90min.放凉后，形成粘稠、半固体状态的鱼皮胶。
步骤6）按鲢鱼泥→鸡胸肉→色拉油→姜汁、鸡粉、胡椒粉→淀粉、鱼皮胶→香菜沫→磷虾，按此顺序投料到搅拌机内，搅拌转数30-50转/min , 5min.直到拌均匀为止。
步骤7）将搅拌好的馅料放入丸子成型机中，调节7厘米间距，挤出成型鱼丸
步骤8）汆熟，成型鱼丸放入90℃水温锅里，熟化3分钟。
步骤9）风道中迅速冷却，摆盘单冻。
步骤10）包装。
本发明是通过实施例进行描述的，本领域技术人员知悉，在不脱离本发明的精神和范围的情况下，可以对这些特征和实施例进行各种改变或等效替换。另外，在本发明的教导下，可以对这些特征和实施例进行修改以适应具体的情况及材料而不会脱离本发明的精神和范围。因此，本发明不受此处所公开的具体实施例的限制，所有落入本申请的权利要求范围内的实施例都属于本发明的保护范围。
Claims (1)
1.一种有机鲢鱼丸及其加工方法，其特征在于：由下列重量份的原料组成：鲢鱼泥60-70份，南极鳞虾3-5份，鸡肉泥5-8份，色拉油5-6份，香菜沫7-9份，白胡椒粉0.1-0.5份，淀粉3-5份，姜汁1-1.5份，鸡粉调味料0.5-1份，鱼皮胶10-15份，加工步骤如下：
步骤1）选择有机鲢鱼作为生产原料，经过去头、打鳞，鱼肉挤出机，滤刺机，即得无刺鲢鱼泥；所得的鱼泥，放入斩拌机，高速斩拌1-2分钟，
步骤2）熟冻磷虾无需解冻，放入斩拌机，高速斩拌1-2分钟，
步骤3）选用鸡胸肉，放入擂溃机，擂溃5-10分钟，擂溃过程中加入鸡肉0.4%的三聚磷酸钠，
步骤4）将香菜去根洗净后，控水5分钟，切菜机切成0.5cm菜沫，
步骤5）选用深海红鲑鱼皮鱼骨，与水1:1混合，压力0.29Mpa,压力系数为0.0046，温度121℃，时间90min.放凉后，形成粘稠、半固体状态的鱼皮胶，
步骤6）按鲢鱼泥→鸡胸肉→色拉油→姜汁、鸡粉、胡椒粉→淀粉、鱼皮胶→香菜沫→磷虾，按此顺序投料到搅拌机内，搅拌转数30-50转/min ,3-5min.直到拌均匀为止，
步骤7）将搅拌好的馅料放入丸子成型机中，调节7-10厘米间距，挤出成型鱼丸，
步骤8）汆熟，成型鱼丸放入90℃水温锅里，熟化2-3分钟，
步骤9）风道中迅速冷却，摆盘单冻，
步骤10）包装。
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| CN105685852A (zh) * | 2016-03-07 | 2016-06-22 | 大连工业大学 | 一种酒糟鱼丸的制作方法 |
| CN109090500A (zh) * | 2018-07-04 | 2018-12-28 | 浙江工业大学 | 一种高凝胶性高白度鲢鱼鱼糜制品的制备方法 |
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| CN113575874A (zh) * | 2021-08-03 | 2021-11-02 | 西南林业大学 | 一种天麻保健鱼丸及其制作方法 |
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