CN113995103A - Fish ball for popping juice and making teeth and making method thereof - Google Patents
Fish ball for popping juice and making teeth and making method thereof Download PDFInfo
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- CN113995103A CN113995103A CN202010738946.3A CN202010738946A CN113995103A CN 113995103 A CN113995103 A CN 113995103A CN 202010738946 A CN202010738946 A CN 202010738946A CN 113995103 A CN113995103 A CN 113995103A
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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
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
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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
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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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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Abstract
The invention discloses a fish ball for popping juice and making teeth and a preparation method thereof, and the formula comprises the following components: fish, chicken breast, beef tendon, potato starch, egg white, pork lean meat, chicken skin, pigskin, corn kernel, carrot, cassava starch and cooked lard; according to the invention, the beef tendon and the chicken breast are added into the fish ball skin material, so that the elasticity of the fish ball skin is improved, the fish ball obtains the tooth-springing effect, the nutritional ingredients of the fish ball are increased, the edible taste of the fish ball is improved, the edible requirement of a consumer is met, the chicken skin and the pork skin are added into the fish ball filling material, so that the oil content in the fish ball filling material is increased, the soup-making rate of the fish ball filling material is improved, the fish ball obtains the juice-popping effect, the taste bud of the consumer is stimulated, the appetite is enhanced, the nutritional ingredients of the fish ball are increased, the edible taste of the fish ball filling material is also improved, the meat quality is moderate in hardness, delicious and delicious, and the quality of the fish ball is improved.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a fish ball for popping juice and popping teeth and a preparation method thereof.
Background
The fish ball is also called as fish meat, which is a special local snack in coastal areas, and is prepared by using eel, shark or freshwater fish minced chop, adding sweet potato powder (starch) to stir evenly, and then wrapping with a ball-shaped food made of fillings of lean pork or shrimp and the like. The fish ball is a characteristic traditional name for frequently cooking Fujian Fuzhou, Wenzhou, Minnan, Guangdong, Taiwan and Jiangxi Fuzhou, and belongs to Guangdong dish or Mincai series. Also called 'water pills', which are called 'quick-boiled fish balls' in ancient times. Because the seafood is delicious in taste, and can be used as a snack ingredient and also as a soup when being eaten more than once, the seafood is a necessary seafood delicacy for coastal people.
However, most of the traditional fish balls are simply made by wrapping meat stuffing with fish meat, have insufficient nutritional ingredients, poor mouthfeel, less soup, soft meat and no elastic teeth, and are difficult to meet the eating requirements of different consumers.
Disclosure of Invention
The invention aims to provide a fish ball for popping juice and popping teeth and a preparation method thereof, and aims to solve the problems in the background technology.
In order to solve the technical problems, the invention provides the following technical scheme: a fish ball for popping juice and tapping teeth comprises the following components: the feed comprises the following components in parts by weight: 110-130 parts of fish meat, 40-50 parts of chicken breast meat, 22-28 parts of beef tendon, 15-18 parts of potato starch, 10-12 parts of egg white, 45-55 parts of pig lean meat, 30-40 parts of chicken skin, 25-35 parts of pig skin, 21-24 parts of corn kernels, 18-20 parts of carrot, 15-18 parts of cassava starch and 12-15 parts of cooked lard.
A method for preparing fish balls for popping juice and making teeth comprises the following steps of selecting materials; step two, beating and kneading; step three, chopping and mixing; step four, molding; step five, cooking; step six, packaging;
in the first step, 110-130 parts of fish meat, 40-50 parts of chicken breast meat, 22-28 parts of beef tendon, 15-18 parts of potato starch, 10-12 parts of egg white, 45-55 parts of pig lean meat, 30-40 parts of chicken skin, 25-35 parts of pigskin, 21-24 parts of corn kernel, 18-20 parts of carrot, 15-18 parts of cassava starch and 12-15 parts of cooked lard are selected, then 110-130 parts of fish meat, 40-50 parts of chicken breast meat and 22-28 parts of beef tendon are respectively cleaned, and the mixture is drained for later use;
in the second step, the 110-130 parts of fish meat, 40-50 parts of chicken breast meat and 22-28 parts of beef tendon prepared in the first step are respectively shredded by a meat grinder, the shredded fish meat, the shredded chicken breast meat and the shredded beef tendon are rinsed and drained respectively, the shredded fish meat is placed into a mincing and crushing machine, a proper amount of ice water is added, primary mincing is carried out, a proper amount of minced ginger, white granulated sugar, salt, monosodium glutamate and sesame oil are added into the mincing and crushing machine, secondary mincing is carried out, finally the shredded chicken breast meat and the shredded beef tendon are added into the mincing and crushing machine, 15-18 parts of potato starch and 10-12 parts of egg white are added, tertiary mincing is carried out, and after-gelation is carried out, the fish ball skin material is prepared;
in the third step, 45-55 parts of lean pork, 30-40 parts of chicken skin, 25-35 parts of pigskin, 21-24 parts of corn kernels and 18-20 parts of carrots selected in the first step are respectively cleaned and drained, then 45-55 parts of lean pork, 30-40 parts of chicken skin and 25-35 parts of pigskin are respectively shredded by a meat grinder to prepare thin pork shreds, chicken skin shreds and pigskin shreds, then the thin pork shreds, the chicken skin shreds and the pigskin shreds are respectively rinsed and drained, then 21-24 parts of corn kernels and 18-20 parts of carrots are put into a cutting and mixing machine to be cut into cubes, finally the thin pork shreds, the chicken skin shreds and the pigskin shreds are respectively beaten into meat floss by a beater and then are added into the cutting and mixing machine, then 15-18 parts of tapioca starch and 12-15 parts of cooked pork oil are added into the cutting and mixing machine, and proper amounts of ginger powder, white granulated sugar, salt, sesame oil and fish stuffing are added to prepare fish balls, and the mixture is mixed and cooled;
adding the skin material of the fish balls prepared in the step two and the stuffing material of the fish balls prepared in the step three into a forming machine, and forming a semi-finished product of the fish balls with a preset shape;
putting the semi-finished fish ball prepared in the fourth step into a water boiling machine, adding a proper amount of ice water, heating to a preheating temperature, preserving heat, cooking, heating to a cooking temperature, preserving heat, cooking, rinsing and cooling in a proper amount of ice water, finally putting into a disinfection cabinet, sterilizing and drying to obtain a fish ball finished product;
and step six, putting the finished fish ball prepared in step five into a packaging machine, adding a prefabricated packaging bag, packaging the finished fish ball, then putting into a sterilization cabinet, sterilizing, drying and warehousing.
According to the technical scheme, in the second step, the grinder is a vacuum grinder, the primary grinding time is 5-10 min, the secondary grinding time is 10-30 min, and the tertiary grinding time is 20-50 min.
According to the technical scheme, in the third step, the fish ball beater is selected as the beater, the rotating speed of the paddle is 300-500 r/min, and the diameter of the sieve pore is 0.5-1.5 mm.
According to the technical scheme, in the third step, the rotating speed of the cutter shaft of the chopping mixer is 1800-3600 r/min, and the stirring time is 30-40 min.
According to the technical scheme, in the fourth step, the forming machine is a core-wrapped fish ball machine, and the forming diameter is 25-35 mm.
According to the technical scheme, in the fifth step, the preheating temperature of the water boiling machine is 35-45 ℃, the cooking temperature is 70-80 ℃, and the heat preservation time is 20-40 min.
According to the technical scheme, in the fifth step, the ultraviolet disinfection cabinet is selected as the disinfection cabinet, and the disinfection temperature is 60-70 ℃.
According to the technical scheme, in the sixth step, the microwave sterilization cabinet is selected as the sterilization cabinet, and the frequency is 0.3-300 GHz.
Compared with the prior art, the invention has the following beneficial effects: according to the invention, the beef tendon and the chicken breast are added into the fish ball skin material, so that the elasticity of the fish ball skin is improved, the fish ball obtains the tooth-popping effect, the nutritional ingredients of the fish ball are increased, the edible mouthfeel of the fish ball is improved, and the edible requirements of consumers are met; by adding the chicken skin and the pigskin into the fish ball stuffing, the oil content in the fish ball stuffing is increased, the soup yield of the fish ball stuffing is improved, the fish ball obtains the juice-popping effect, the taste buds of consumers are stimulated, and the appetite is enhanced; by adding the corn kernels and the carrots into the fish ball stuffing, not only are the nutritional ingredients of the fish balls increased, but also the edible mouthfeel of the fish ball stuffing is improved, and the fish ball stuffing has moderate meat quality, is crisp and delicious and is more delicious.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings:
FIG. 1 is a flow chart of the method of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, the present invention provides a technical solution:
example 1:
a fish ball for popping juice and tapping teeth comprises the following components: the feed comprises the following components in parts by weight: 110-130 parts of fish meat, 40-50 parts of chicken breast meat, 22-28 parts of beef tendon, 15-18 parts of potato starch, 10-12 parts of egg white, 45-55 parts of pig lean meat, 30-40 parts of chicken skin, 25-35 parts of pig skin, 21-24 parts of corn kernels, 18-20 parts of carrots, 15-18 parts of cassava starch, 12-15 parts of cooked lard, 6-10 parts of ginger powder, 6-10 parts of white granulated sugar, 4-8 parts of salt, 2-6 parts of monosodium glutamate and 2-6 parts of sesame oil.
A method for preparing fish balls for popping juice and making teeth comprises the following steps of selecting materials; step two, beating and kneading; step three, chopping and mixing; step four, molding; step five, cooking; step six, packaging;
in the first step, 110 parts of fish meat, 40 parts of chicken breast meat, 22 parts of beef tendon, 15 parts of potato starch, 10 parts of egg white, 45 parts of pork lean meat, 30 parts of chicken skin, 25 parts of pigskin, 21 parts of corn kernel, 18 parts of carrot, 15 parts of cassava starch, 12 parts of cooked lard, 6 parts of bruised ginger, 6 parts of white granulated sugar, 4 parts of salt, 2 parts of monosodium glutamate and 2 parts of sesame oil are selected, then 110 parts of fish meat, 40 parts of chicken breast meat and 22 parts of beef tendon are respectively cleaned, and the mixture is drained for later use;
in the second step, the 110 parts of fish meat, 40 parts of chicken breast meat and 22 parts of beef tendon prepared in the first step are respectively shredded by a meat grinder, the shredded fish meat, the shredded chicken breast meat and the beef tendon are respectively rinsed and drained, the shredded fish meat is placed into a grinding and crushing machine, the grinding and crushing machine adopts a vacuum grinding and crushing machine, the primary grinding and crushing time is 5-10 min, the secondary grinding and crushing time is 10-30 min, the tertiary grinding and crushing time is 20-50 min, a proper amount of ice water is added, the primary grinding and crushing are carried out, then a proper amount of ginger powder, white granulated sugar, salt, monosodium glutamate and the beef tendon are added into the grinding and crushing machine, 15 parts of potato starch and 10 parts of egg white are added, the tertiary grinding and crushing are carried out, the mixture is cooled and gelled, and the fish skin material is prepared;
in the third step, 45 parts of lean pork, 30 parts of chicken skin, 25 parts of pigskin, 21 parts of corn kernels and 18 parts of carrots selected in the first step are respectively cleaned and drained, then 45 parts of lean pork, 30 parts of chicken skin and 25 parts of pigskin are respectively shredded by a meat grinder, the shredded lean pork, the shredded chicken skin and the shredded pigskin are respectively rinsed and drained, then 21 parts of corn kernels and 18 parts of carrots are placed into a chopper and mixer to be chopped into cubes, finally the lean pork, the shredded chicken skin and the shredded pigskin are respectively beaten into meat floss by a beater and then are placed into the chopper and mixer, the chopper selects a fish ball beater, the rotating speed of blades is 300-500 r/min, the diameter of sieve holes is 0.5-1.5 mm, 15 parts of tapioca starch and 12 parts of lard are added into the chopper, the rotating speed of cutter shaft of the chopper is 1800-500 r/min, the rotating speed of cutter shaft is 3600-40 r/min, and the ginger powder is added for stirring for a proper amount of 30-40 min, Mixing white granulated sugar, salt, monosodium glutamate and sesame oil, stirring, cooling, and gelling to obtain stuffing of the fish ball;
adding the skin material of the fish balls prepared in the step two and the stuffing material of the fish balls prepared in the step three into a forming machine, wherein the forming machine adopts a core-wrapping fish ball machine, the forming diameter is 25-35 mm, and semi-finished products of the fish balls in preset shapes are formed;
putting the semi-finished fish ball prepared in the fourth step into a water boiling machine, wherein the preheating temperature of the water boiling machine is 35-45 ℃, the cooking temperature is 70-80 ℃, the heat preservation time is 20-40 min, adding a proper amount of ice water, heating to the preheating temperature, preserving heat, cooking, preserving heat, rinsing and cooling in a proper amount of ice water, finally putting into a disinfection cabinet, selecting an ultraviolet disinfection cabinet, sterilizing at 60-70 ℃, and drying to obtain a fish ball finished product;
and step six, putting the finished fish ball prepared in the step five into a packaging machine, adding a prefabricated packaging bag, packaging the finished fish ball, then putting into a sterilization cabinet, wherein the frequency of the sterilization cabinet is 0.3-300 GHz, and sterilizing, drying and warehousing the fish ball.
Example 2:
a fish ball for popping juice and tapping teeth comprises the following components: the feed comprises the following components in parts by weight: 110-130 parts of fish meat, 40-50 parts of chicken breast meat, 22-28 parts of beef tendon, 15-18 parts of potato starch, 10-12 parts of egg white, 45-55 parts of pig lean meat, 30-40 parts of chicken skin, 25-35 parts of pig skin, 21-24 parts of corn kernels, 18-20 parts of carrots, 15-18 parts of cassava starch, 12-15 parts of cooked lard, 6-10 parts of ginger powder, 6-10 parts of white granulated sugar, 4-8 parts of salt, 2-6 parts of monosodium glutamate and 2-6 parts of sesame oil.
A method for preparing fish balls for popping juice and making teeth comprises the following steps of selecting materials; step two, beating and kneading; step three, chopping and mixing; step four, molding; step five, cooking; step six, packaging;
in the first step, 120 parts of fish meat, 45 parts of chicken breast meat, 25 parts of beef tendon, 16 parts of potato starch, 11 parts of egg white, 50 parts of pork lean meat, 35 parts of chicken skin, 30 parts of pigskin, 22 parts of corn kernel, 19 parts of carrot, 16 parts of cassava starch, 14 parts of cooked lard, 8 parts of bruised ginger, 8 parts of white granulated sugar, 6 parts of salt, 4 parts of monosodium glutamate and 4 parts of sesame oil are selected, then 120 parts of fish meat, 45 parts of chicken breast meat and 25 parts of beef tendon are respectively cleaned, and the mixture is drained for later use;
in the second step, 120 parts of fish meat, 45 parts of chicken breast meat and 25 parts of beef tendon prepared in the first step are respectively shredded by a meat grinder, the shredded fish meat, the shredded chicken breast meat and the beef tendon are respectively rinsed and drained, the shredded fish meat is placed into a grinding and crushing machine, the grinding and crushing machine adopts a vacuum grinding and crushing machine, the primary grinding and crushing time is 5-10 min, the secondary grinding and crushing time is 10-30 min, the tertiary grinding and crushing time is 20-50 min, a proper amount of ice water is added, the primary grinding and crushing are carried out, then a proper amount of ginger powder, white granulated sugar, salt, monosodium glutamate and the beef tendon are added into the grinding and crushing machine, 16 parts of potato starch and 11 parts of egg white are added, the tertiary grinding and crushing are carried out, the mixture is cooled and gelled, and the fish skin material is prepared;
respectively cleaning 50 parts of lean pork, 35 parts of chicken skin, 30 parts of pigskin, 22 parts of corn kernels and 19 parts of carrots selected in the step one, draining, mincing 50 parts of lean pork, 35 parts of chicken skin and 30 parts of pigskin by a meat mincer to prepare thin shredded pork, shredded chicken skin and shredded pork skin, respectively rinsing and draining, putting 22 parts of corn kernels and 19 parts of carrots into a chopper mixer, chopping into blocks, respectively beating the thin shredded pork, shredded chicken skin and shredded pork skin into minced meat by a beater, then adding the minced meat into the chopper mixer, selecting a fish ball beater with a paddle rotating speed of 300-500 r/min and a sieve mesh diameter of 0.5-1.5 mm, adding 16 parts of cassava starch and 14 parts of lard into the chopper, stirring at a cutter shaft rotating speed of 1800-40 r/min and a proper amount of ginger powder for stirring for 30-40 min, Mixing white granulated sugar, salt, monosodium glutamate and sesame oil, stirring, cooling, and gelling to obtain stuffing of the fish ball;
adding the skin material of the fish balls prepared in the step two and the stuffing material of the fish balls prepared in the step three into a forming machine, wherein the forming machine adopts a core-wrapping fish ball machine, the forming diameter is 25-35 mm, and semi-finished products of the fish balls in preset shapes are formed;
putting the semi-finished fish ball prepared in the fourth step into a water boiling machine, wherein the preheating temperature of the water boiling machine is 35-45 ℃, the cooking temperature is 70-80 ℃, the heat preservation time is 20-40 min, adding a proper amount of ice water, heating to the preheating temperature, preserving heat, cooking, preserving heat, rinsing and cooling in a proper amount of ice water, finally putting into a disinfection cabinet, selecting an ultraviolet disinfection cabinet, sterilizing at 60-70 ℃, and drying to obtain a fish ball finished product;
and step six, putting the finished fish ball prepared in the step five into a packaging machine, adding a prefabricated packaging bag, packaging the finished fish ball, then putting into a sterilization cabinet, wherein the frequency of the sterilization cabinet is 0.3-300 GHz, and sterilizing, drying and warehousing the fish ball.
Example 3:
a fish ball for popping juice and tapping teeth comprises the following components: the feed comprises the following components in parts by weight: 110-130 parts of fish meat, 40-50 parts of chicken breast meat, 22-28 parts of beef tendon, 15-18 parts of potato starch, 10-12 parts of egg white, 45-55 parts of pig lean meat, 30-40 parts of chicken skin, 25-35 parts of pig skin, 21-24 parts of corn kernels, 18-20 parts of carrots, 15-18 parts of cassava starch, 12-15 parts of cooked lard, 6-10 parts of ginger powder, 6-10 parts of white granulated sugar, 4-8 parts of salt, 2-6 parts of monosodium glutamate and 2-6 parts of sesame oil.
A method for preparing fish balls for popping juice and making teeth comprises the following steps of selecting materials; step two, beating and kneading; step three, chopping and mixing; step four, molding; step five, cooking; step six, packaging;
in the first step, 130 parts of fish meat, 50 parts of chicken breast meat, 28 parts of beef tendon, 18 parts of potato starch, 12 parts of egg white, 55 parts of pork lean meat, 40 parts of chicken skin, 35 parts of pigskin, 24 parts of corn kernel, 20 parts of carrot, 18 parts of cassava starch, 15 parts of cooked lard, 10 parts of bruised ginger, 10 parts of white granulated sugar, 8 parts of salt, 6 parts of monosodium glutamate and 6 parts of sesame oil are selected, then 130 parts of fish meat, 50 parts of chicken breast meat and 28 parts of beef tendon are respectively cleaned, and the mixture is drained for later use;
in the second step, 130 parts of fish, 50 parts of chicken breast and 28 parts of beef tendon prepared in the first step are respectively shredded by a meat grinder to prepare fish shreds, chicken breast shreds and beef tendon shreds, the fish shreds are rinsed and drained respectively, then the fish shreds are placed into a mincing and mincing machine, the mincing and mincing machine is a vacuum mincing and mincing machine, the primary mincing and mincing time is 5-10 min, the secondary mincing and mincing time is 10-30 min, the third mincing and mincing time is 20-50 min, a proper amount of ice water is added, then the primary mincing and mincing is carried out, a proper amount of ginger powder, white granulated sugar, salt, monosodium glutamate and the beef shreds are added into the mincing and mincing machine, 18 parts of potato starch and 12 parts of egg white are added, the tertiary mincing and mincing is carried out, the fish skin material is prepared after the fish flesh shreds and the beef shreds are cooled;
respectively cleaning 55 parts of lean pork, 40 parts of chicken skin, 35 parts of pigskin, 24 parts of corn kernels and 20 parts of carrots selected in the step one, draining, mincing 55 parts of lean pork, 40 parts of chicken skin and 35 parts of pigskin by a meat mincer to prepare thin shredded pork, shredded chicken skin and shredded pork skin, respectively rinsing and draining, putting 224 parts of corn kernels and 20 parts of carrots into a chopper mixer, chopping into blocks, respectively beating the thin shredded pork, shredded chicken skin and shredded pork skin into minced meat by a beater, then adding the minced meat into the chopper mixer, selecting a fish ball beater with a paddle rotating speed of 300-500 r/min and a sieve mesh diameter of 0.5-1.5 mm, adding 18 parts of cassava starch and 15 parts of lard into the chopper, stirring at a cutter shaft rotating speed of 1800-40 r/min and a proper amount of ginger powder for 30-40 min, and adding a proper amount of ginger powder, Mixing white granulated sugar, salt, monosodium glutamate and sesame oil, stirring, cooling, and gelling to obtain stuffing of the fish ball;
adding the skin material of the fish balls prepared in the step two and the stuffing material of the fish balls prepared in the step three into a forming machine, wherein the forming machine adopts a core-wrapping fish ball machine, the forming diameter is 25-35 mm, and semi-finished products of the fish balls in preset shapes are formed;
putting the semi-finished fish ball prepared in the fourth step into a water boiling machine, wherein the preheating temperature of the water boiling machine is 35-45 ℃, the cooking temperature is 70-80 ℃, the heat preservation time is 20-40 min, adding a proper amount of ice water, heating to the preheating temperature, preserving heat, cooking, preserving heat, rinsing and cooling in a proper amount of ice water, finally putting into a disinfection cabinet, selecting an ultraviolet disinfection cabinet, sterilizing at 60-70 ℃, and drying to obtain a fish ball finished product;
and step six, putting the finished fish ball prepared in the step five into a packaging machine, adding a prefabricated packaging bag, packaging the finished fish ball, then putting into a sterilization cabinet, wherein the frequency of the sterilization cabinet is 0.3-300 GHz, and sterilizing, drying and warehousing the fish ball.
The fish balls obtained in the above examples were respectively scored for eating and compared with the common fish balls on the market as a control group, and the obtained data are as follows:
| item | Degree of burst juice/10 | Degree of tooth springing/10 | Mouthfeel/10 |
| Control group | 3 | 3 | 5 |
| Example 1 | 7 | 7 | 7 |
| Example 2 | 8 | 8 | 8 |
| Example 3 | 9 | 9 | 9 |
Compared with the prior art, the invention has the following beneficial effects: the beef tendon and the chicken breast are added, so that the elasticity of the skin of the fish ball is improved, the fish ball obtains the tooth-popping effect, the nutritional ingredients of the fish ball are increased, the edible mouthfeel of the fish ball is improved, and the edible requirements of consumers are met; the chicken skin and the pigskin are added, so that the oil content in the fish ball stuffing is increased, the soup yield of the fish ball stuffing is improved, the fish ball obtains the juice-popping effect, the taste buds of consumers are stimulated, and the appetite is enhanced; the corn kernels and the carrots are added, so that the nutritional ingredients of the fish balls are increased, the edible mouthfeel of the fish ball stuffing is improved, and the fish ball stuffing has moderate meat quality, is crisp and delicious and is more delicious.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (9)
1. A fish ball for popping juice and tapping teeth comprises the following components: fish meat, chicken breast meat, beef tendon, potato starch, egg white, lean pork, chicken skin, pigskin, corn kernels, carrots, cassava starch and cooked lard, and is characterized in that: the weight parts of the components are respectively as follows: 110-130 parts of fish meat, 40-50 parts of chicken breast meat, 22-28 parts of beef tendon, 15-18 parts of potato starch, 10-12 parts of egg white, 45-55 parts of pig lean meat, 30-40 parts of chicken skin, 25-35 parts of pig skin, 21-24 parts of corn kernels, 18-20 parts of carrot, 15-18 parts of cassava starch and 12-15 parts of cooked lard.
2. A method for preparing fish balls for popping juice and making teeth comprises the following steps of selecting materials; step two, beating and kneading; step three, chopping and mixing; step four, molding; step five, cooking; step six, packaging; the method is characterized in that:
in the first step, 110-130 parts of fish meat, 40-50 parts of chicken breast meat, 22-28 parts of beef tendon, 15-18 parts of potato starch, 10-12 parts of egg white, 45-55 parts of pig lean meat, 30-40 parts of chicken skin, 25-35 parts of pigskin, 21-24 parts of corn kernel, 18-20 parts of carrot, 15-18 parts of cassava starch and 12-15 parts of cooked lard are selected, then 110-130 parts of fish meat, 40-50 parts of chicken breast meat and 22-28 parts of beef tendon are respectively cleaned, and the mixture is drained for later use;
in the second step, the 110-130 parts of fish meat, 40-50 parts of chicken breast meat and 22-28 parts of beef tendon prepared in the first step are respectively shredded by a meat grinder, the shredded fish meat, the shredded chicken breast meat and the shredded beef tendon are rinsed and drained respectively, the shredded fish meat is placed into a mincing and crushing machine, a proper amount of ice water is added, primary mincing is carried out, a proper amount of minced ginger, white granulated sugar, salt, monosodium glutamate and sesame oil are added into the mincing and crushing machine, secondary mincing is carried out, finally the shredded chicken breast meat and the shredded beef tendon are added into the mincing and crushing machine, 15-18 parts of potato starch and 10-12 parts of egg white are added, tertiary mincing is carried out, and after-gelation is carried out, the fish ball skin material is prepared;
in the third step, 45-55 parts of lean pork, 30-40 parts of chicken skin, 25-35 parts of pigskin, 21-24 parts of corn kernels and 18-20 parts of carrots selected in the first step are respectively cleaned and drained, then 45-55 parts of lean pork, 30-40 parts of chicken skin and 25-35 parts of pigskin are respectively shredded by a meat grinder to prepare thin pork shreds, chicken skin shreds and pigskin shreds, then the thin pork shreds, the chicken skin shreds and the pigskin shreds are respectively rinsed and drained, then 21-24 parts of corn kernels and 18-20 parts of carrots are put into a cutting and mixing machine to be cut into cubes, finally the thin pork shreds, the chicken skin shreds and the pigskin shreds are respectively beaten into meat floss by a beater and then are added into the cutting and mixing machine, then 15-18 parts of tapioca starch and 12-15 parts of cooked pork oil are added into the cutting and mixing machine, and proper amounts of ginger powder, white granulated sugar, salt, sesame oil and fish stuffing are added to prepare fish balls, and the mixture is mixed and cooled;
adding the skin material of the fish balls prepared in the step two and the stuffing material of the fish balls prepared in the step three into a forming machine, and forming a semi-finished product of the fish balls with a preset shape;
putting the semi-finished fish ball prepared in the fourth step into a water boiling machine, adding a proper amount of ice water, heating to a preheating temperature, preserving heat, cooking, heating to a cooking temperature, preserving heat, cooking, rinsing and cooling in a proper amount of ice water, finally putting into a disinfection cabinet, sterilizing and drying to obtain a fish ball finished product;
and step six, putting the finished fish ball prepared in step five into a packaging machine, adding a prefabricated packaging bag, packaging the finished fish ball, then putting into a sterilization cabinet, sterilizing, drying and warehousing.
3. The method for making the fish ball capable of bursting juice and popping teeth according to claim 2, which is characterized by comprising the following steps: in the second step, the grinding machine is a vacuum grinding machine, the primary grinding time is 5-10 min, the secondary grinding time is 10-30 min, and the tertiary grinding time is 20-50 min.
4. The method for making the fish ball capable of bursting juice and popping teeth according to claim 2, which is characterized by comprising the following steps: in the third step, the beating machine is a fish ball beating machine, the rotating speed of the paddle is 300-500 r/min, and the diameter of the sieve mesh is 0.5-1.5 mm.
5. The method for making the fish ball capable of bursting juice and popping teeth according to claim 2, which is characterized by comprising the following steps: in the third step, the rotating speed of a cutter shaft of the cut mixer is 1800-3600 r/min, and the stirring time is 30-40 min.
6. The method for making the fish ball capable of bursting juice and popping teeth according to claim 2, which is characterized by comprising the following steps: in the fourth step, the forming machine adopts a core-wrapped fish ball machine, and the forming diameter is 25-35 mm.
7. The method for making the fish ball capable of bursting juice and popping teeth according to claim 2, which is characterized by comprising the following steps: in the fifth step, the preheating temperature of the water boiling machine is 35-45 ℃, the cooking temperature is 70-80 ℃, and the heat preservation time is 20-40 min.
8. The method for making the fish ball capable of bursting juice and popping teeth according to claim 2, which is characterized by comprising the following steps: in the fifth step, the ultraviolet disinfection cabinet is selected as the disinfection cabinet, and the disinfection temperature is 60-70 ℃.
9. The method for making the fish ball capable of bursting juice and popping teeth according to claim 2, which is characterized by comprising the following steps: and in the sixth step, the microwave sterilization cabinet is selected as the sterilization cabinet, and the frequency is 0.3-300 GHz.
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| CN104041838A (en) * | 2014-06-25 | 2014-09-17 | 山东佳士博食品有限公司 | Small stuffed ball and making method thereof |
| CN104643126A (en) * | 2013-11-15 | 2015-05-27 | 海欣食品股份有限公司 | Juicy beef ball and preparation method thereof |
| CN106072040A (en) * | 2016-06-29 | 2016-11-09 | 通威（成都）水产食品有限公司 | A kind of quick-fried juice fish pill and preparation method thereof |
| CN108142862A (en) * | 2017-12-29 | 2018-06-12 | 满洲里双实肉类食品有限公司 | A kind of instant Cowhells fish ball and preparation method thereof |
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2020
- 2020-07-28 CN CN202010738946.3A patent/CN113995103A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104643126A (en) * | 2013-11-15 | 2015-05-27 | 海欣食品股份有限公司 | Juicy beef ball and preparation method thereof |
| CN104041838A (en) * | 2014-06-25 | 2014-09-17 | 山东佳士博食品有限公司 | Small stuffed ball and making method thereof |
| CN106072040A (en) * | 2016-06-29 | 2016-11-09 | 通威（成都）水产食品有限公司 | A kind of quick-fried juice fish pill and preparation method thereof |
| CN108142862A (en) * | 2017-12-29 | 2018-06-12 | 满洲里双实肉类食品有限公司 | A kind of instant Cowhells fish ball and preparation method thereof |
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