CN112189799A - Salmon ball and processing method thereof - Google Patents
Salmon ball and processing method thereof Download PDFInfo
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- CN112189799A CN112189799A CN201910607234.5A CN201910607234A CN112189799A CN 112189799 A CN112189799 A CN 112189799A CN 201910607234 A CN201910607234 A CN 201910607234A CN 112189799 A CN112189799 A CN 112189799A
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- 241000972773 Aulopiformes Species 0.000 title claims abstract description 36
- 235000019515 salmon Nutrition 0.000 title claims abstract description 36
- 238000003672 processing method Methods 0.000 title claims abstract description 6
- 241000251468 Actinopterygii Species 0.000 claims abstract description 27
- 235000019688 fish Nutrition 0.000 claims abstract description 27
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims abstract description 17
- 235000014364 Trapa natans Nutrition 0.000 claims abstract description 17
- 235000009165 saligot Nutrition 0.000 claims abstract description 17
- 239000003292 glue Substances 0.000 claims abstract description 12
- 239000006260 foam Substances 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 9
- 235000017879 Nasturtium officinale Nutrition 0.000 claims abstract description 8
- 240000005407 Nasturtium officinale Species 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 241000287828 Gallus gallus Species 0.000 claims abstract description 7
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 7
- 244000203593 Piper nigrum Species 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 240000001085 Trapa natans Species 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000012045 salad Nutrition 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 244000211187 Lepidium sativum Species 0.000 claims abstract description 4
- 235000007849 Lepidium sativum Nutrition 0.000 claims abstract description 4
- 235000013614 black pepper Nutrition 0.000 claims abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 4
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 4
- 238000005520 cutting process Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 206010034203 Pectus Carinatum Diseases 0.000 claims description 9
- 235000013311 vegetables Nutrition 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 5
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 241001290266 Sciaenops ocellatus Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000010257 thawing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 241001083492 Trapa Species 0.000 description 10
- 235000014102 seafood Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 244000285774 Cyperus esculentus Species 0.000 description 1
- 235000005853 Cyperus esculentus Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000020990 white meat Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A salmon ball and a processing method thereof are disclosed, which comprises the following raw materials by weight: 50-60 parts of salmon paste, 8-12 parts of diced water chestnut, 5-8 parts of chicken paste, 5-6 parts of salad oil, 7-9 parts of water cress foam, 0.1-0.5 part of white pepper powder, 3-5 parts of starch, 1-1.5 parts of ginger juice, 0.5-1 part of powder seasoning and 15-25 parts of fish skin glue. The salmon ball is a fish ball product with excellent taste and high nutritive value, and the processing mode of the salmon ball makes the salmon ball elastic and smooth, removes greasiness of cress and water chestnut in ingredients, can provide crisp taste, enriches the nutrition of the fish ball, brings out the best in the fresh and fragrant of salmon, and achieves the special taste effect. The requirements that consumers in inland regions cannot treat and do fish are met.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a processing method of salmon balls.
Background
The fish balls are also called 'water balls', and are called 'quick-boiled fish balls' in ancient times. Is a traditional Chinese famous spot in Fuzhou, Minnan, Guangzhou and Taiwan which is cooked frequently in Taiwan, and belongs to Guangdong dish or Mincai series. The seafood soup is delicious in taste, can be used as a snack ingredient and also can be used as soup, and is a seafood delicacy which is indispensable to coastal people. The fish ball is different from the minced fillet product fish ball which is in the market and pursues elasticity and taste, and the fish ball uses pure salmon meat, is combined with a rhizome plant of water chestnut, and has rich nutrition and outstanding taste.
Water chestnut, also known as chufa, has white meat, sweet and juicy taste, and is crisp and delicious. Can be used as fruit or vegetable. The water chestnut is rich in nutrition and has high medicinal value, and the northern people are regarded as Jiangnan ginseng.
The salmon as a deep sea fish is characterized by high content of unsaturated fatty acid, low fat content, rich high-quality protein and fragrant and tender meat and is suitable for being used as stuffing. Therefore, the meat balls made of the salmon have extremely high nutritive value, and the taste and the mouthfeel of the meat balls cannot be replaced by other fish balls.
Disclosure of Invention
The invention aims to provide fish balls prepared from salmon as a raw material.
The technical scheme adopted by the invention for realizing the purpose is as follows: the composition is prepared from the following raw materials in parts by weight: 50-60 parts of salmon paste, 8-12 parts of diced water chestnut, 5-8 parts of chicken paste, 5-6 parts of salad oil, 7-9 parts of water cress foam, 0.1-0.5 part of white pepper powder, 3-5 parts of starch, 1-1.5 parts of ginger juice, 0.5-1 part of chicken powder seasoning and 15-25 parts of fish skin glue.
The processing method of the salmon ball comprises the following steps:
step 1) selecting deep-sea salmon as a production raw material, and performing thawing, slicing, boning, thorn removing, peeling and fat removing. Obtaining salmon fillets; and (3) putting the obtained salmon fillet into a cutting and mixing machine, and cutting and mixing for 1-2 minutes at a high speed.
Step 2) peeling the water chestnut, and cutting the water chestnut into small dices with the square of 0.5cm for later use.
And 3) selecting chicken breast, putting the chicken breast into a mincing machine, mincing for 5-10 minutes, and adding 0.4% of sodium tripolyphosphate into the chicken during the mincing process.
And 4) removing roots of the water cress, cleaning, draining water for 5 minutes, and cutting into 0.5cm vegetable foam by using a vegetable cutter.
And 5) selecting the skin and fishbone of the deep-sea redfish, mixing the skin and fishbone with water at a ratio of 1:1, wherein the pressure is 0.29Mpa, the pressure coefficient is 0.0046, the temperature is 121 ℃, and the skin and fishbone glue is formed into viscous and semisolid skin glue after being cooled for 90min.
And 6) feeding the salmon paste → chicken breast → salad oil → ginger juice, chicken powder, pepper powder → starch, fish skin glue → cress foam → water chestnut dices into a stirrer in the sequence, wherein the stirring speed is 30-50 r/min, and 3-5min.
And 7) putting the stirred stuffing into a ball forming machine, adjusting the distance of 7-10 cm, and extruding and forming the fish balls.
And 8) quickly boiling, putting the formed fish balls into a pot with the water temperature of 90 ℃, and curing for 2-3 minutes.
And 9) rapidly cooling in the air duct, and singly freezing the swinging plate.
And step 10), packaging and storing.
The salmon ball is a fish ball product with excellent taste and high nutritive value, and the processing mode of the salmon ball enables the salmon ball to be elastic and smooth, removes greasiness due to the skills of water cresses and water chestnuts in ingredients, can provide crisp taste, enriches the nutrition of the salmon ball, brings out the best of the fresh fragrance of salmon, and achieves the special taste effect. The requirements that consumers in inland regions cannot treat and do fish are met.
The salmon ball of the invention is composed of the following raw materials by weight: 50 parts of salmon paste, 10 parts of diced water chestnut, 5 parts of chicken paste, 5 parts of salad oil, 8 parts of water cress foam, 0.1 part of white pepper powder, 3 parts of starch, 1 part of ginger juice, 0.5 part of chicken powder seasoning and 17.4 parts of fish skin glue.
The processing steps are as follows:
step 1) selecting deep-sea salmon as a production raw material, and performing thawing, slicing, boning, thorn removing, peeling and fat removing. Obtaining salmon fillets; and (4) putting the obtained salmon fillet into a cutting and mixing machine, and cutting and mixing for 2 minutes at a high speed.
Step 2) peeling the water chestnut, and cutting the water chestnut into small dices with the square of 0.5cm for later use.
And 3) selecting chicken breast, putting the chicken breast into a mincing machine, mincing for 5-10 minutes, and adding 0.4% of sodium tripolyphosphate into the chicken during the mincing process.
And 4) removing roots of the water cress, cleaning, controlling water for 5 minutes, and cutting into 0.5cm vegetable foam by using a vegetable cutter.
And 5) selecting the skin and fishbone of the deep-sea redfish, mixing the skin and fishbone with water at a ratio of 1:1, wherein the pressure is 0.29Mpa, the pressure coefficient is 0.0046, the temperature is 121 ℃, and the skin and fishbone glue is formed into viscous and semisolid skin glue after being cooled for 90min.
And 6) feeding the salmon paste → chicken breast → salad oil → ginger juice, chicken powder, pepper powder → starch, fish skin glue → cress foam → water chestnut dices into a stirrer in the sequence, and stirring at the speed of 50 revolutions per minute for 5 minutes until the materials are uniformly stirred.
And 7) putting the stirred stuffing into a ball forming machine, adjusting the distance of 7 cm, and extruding to form the fish balls.
And 8) quickly boiling, putting the formed fish balls into a pot with the water temperature of 90 ℃, and curing for 3 minutes.
And 9) rapidly cooling in the air duct, and singly freezing the swinging plate.
And step 10), packaging and storing.
While the invention has been described with reference to exemplary embodiments, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted for elements thereof without departing from the spirit and scope of the invention. In addition, many modifications may be made to adapt a particular situation or material to the teachings of the invention without departing from the essential scope thereof. Therefore, it is intended that the invention not be limited to the particular embodiment disclosed, but that the invention will include all embodiments falling within the scope of the appended claims.
Claims (1)
1. A salmon ball and a processing method thereof are characterized in that: the composition is prepared from the following raw materials in parts by weight: 50-60 parts of salmon paste, 8-12 parts of diced water chestnut, 5-8 parts of chicken paste, 5-6 parts of salad oil, 7-9 parts of water cress foam, 0.1-0.5 part of white pepper powder, 3-5 parts of starch, 1-1.5 parts of ginger juice, 0.5-1 part of powder seasoning and 15-25 parts of fish skin glue, and the processing steps are as follows: step 1) selecting deep-sea salmon as a production raw material, thawing, slicing, boning, removing thorns, peeling and defatting,
obtaining salmon fillets; the obtained salmon fillet is put into a cutmixer, chopped and mixed for 1-2 minutes at high speed,
step 2) peeling the water chestnut, cutting into 0.5cm square diced meat for later use,
step 3) selecting chicken breast, putting the chicken breast into a mincing machine, mincing for 5-10 minutes, adding 0.4% of sodium tripolyphosphate into the chicken during the mincing process,
step 4) removing roots of the water cress, cleaning, controlling water for 5 minutes, cutting into 0.5cm vegetable foam by a vegetable cutter,
step 5) selecting and using the skin and fishbone of the deep-sea redfish, mixing the skin and fishbone with water at a ratio of 1:1, wherein the pressure is 0.29Mpa, the pressure coefficient is 0.0046, the temperature is 121 ℃, the cooling is carried out for 90min, viscous and semisolid fish skin glue is formed,
step 6) feeding the salmon paste → chicken breast → salad oil → ginger juice, chicken powder, pepper powder → starch, fish skin glue → cress foam → water chestnut dices into a stirrer in the sequence, stirring for 30-50 r/min and 3-5min until the materials are uniformly stirred,
step 7) putting the stirred stuffing into a ball forming machine, adjusting the distance between 7 and 10 centimeters, extruding and forming fish balls,
step 8), quickly boiling, putting the formed fish balls into a pot with the water temperature of 90 ℃, curing for 2-3 minutes,
step 9) cooling rapidly in the air duct, placing the plate and freezing singly,
and step 10), packaging and storing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910607234.5A CN112189799A (en) | 2019-07-07 | 2019-07-07 | Salmon ball and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910607234.5A CN112189799A (en) | 2019-07-07 | 2019-07-07 | Salmon ball and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112189799A true CN112189799A (en) | 2021-01-08 |
Family
ID=74004229
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910607234.5A Pending CN112189799A (en) | 2019-07-07 | 2019-07-07 | Salmon ball and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112189799A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102113684A (en) * | 2009-12-31 | 2011-07-06 | 上海海洋大学 | Laver fish meatball and preparation method |
| CN106261954A (en) * | 2016-08-15 | 2017-01-04 | 山东惠发食品股份有限公司 | A kind of Sargassum deep-sea fish pill and preparation method thereof |
| CN109170646A (en) * | 2018-10-25 | 2019-01-11 | 山东华昌食品科技有限公司 | A kind of quick-frozen salmon ball |
-
2019
- 2019-07-07 CN CN201910607234.5A patent/CN112189799A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102113684A (en) * | 2009-12-31 | 2011-07-06 | 上海海洋大学 | Laver fish meatball and preparation method |
| CN106261954A (en) * | 2016-08-15 | 2017-01-04 | 山东惠发食品股份有限公司 | A kind of Sargassum deep-sea fish pill and preparation method thereof |
| CN109170646A (en) * | 2018-10-25 | 2019-01-11 | 山东华昌食品科技有限公司 | A kind of quick-frozen salmon ball |
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Application publication date: 20210108 |
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