CN114027472A - 一种爆汁鱼籽球皮制作配方及其制作工艺 - Google Patents

一种爆汁鱼籽球皮制作配方及其制作工艺 Download PDF

Info

Publication number
CN114027472A
CN114027472A CN202111498581.2A CN202111498581A CN114027472A CN 114027472 A CN114027472 A CN 114027472A CN 202111498581 A CN202111498581 A CN 202111498581A CN 114027472 A CN114027472 A CN 114027472A
Authority
CN
China
Prior art keywords
parts
fish
fish roe
juice
chicken
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN202111498581.2A
Other languages
English (en)
Inventor
肖垚
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Shandong Century Shengda Food Co ltd
Original Assignee
Shandong Century Shengda Food Co ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Shandong Century Shengda Food Co ltd filed Critical Shandong Century Shengda Food Co ltd
Priority to CN202111498581.2A priority Critical patent/CN114027472A/zh
Publication of CN114027472A publication Critical patent/CN114027472A/zh
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—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
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • 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
    • A23L17/20—Fish extracts
    • 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
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • 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
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • 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
    • A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
    • 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
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A23L27/63—Ketchup
    • 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
    • A23L29/015—Inorganic compounds
    • 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
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • A23L29/04—Fatty acids or derivatives
    • 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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

本发明提供一种爆汁鱼籽球皮制作配方及其制作工艺，属于爆汁鱼籽球，该爆汁鱼籽球皮制作配方包括以下重量份数的原料：鸡肉38‑40份、鱼糜56‑60份、冰水24‑28份、蒜头1.8‑2.1份、豆油乳化浆100‑110份、原粉25‑28份、玉米淀粉24‑26份、白糖3.0‑3.5份、山药3‑5份、苹果浆5‑8份、番茄酱1.0‑1.3份、葱姜水2‑4份、复合磷酸盐0.72‑0.75份、香葱粉0.21‑0.25份、味佳鲜0.2‑0.3份、鱼肉提取物0.25‑0.3份、鱼香精0.15‑0.17份、蒜粉0.4‑0.5份、海鲜香精0.7‑0.9份、明矾0.02‑0.03份，还提供了其制作工艺。具有维生素等人体所需的营养成分，而且还有助于消化，并且提高了爆汁鱼籽球皮的口感，不仅新鲜美味，在食用爆汁鱼籽球时更加有爆汁感，便于规模化针对爆汁鱼籽球皮制作，在制作过程中保证了食物的干净与食物的新鲜，适合在食品领域推广应用。

Description

一种爆汁鱼籽球皮制作配方及其制作工艺
技术领域
本发明属于爆汁鱼籽球行业产品，尤其涉及一种爆汁鱼籽球皮制作配方及其制作工艺。
背景技术
随着社会的发展和人们生活水平的提高，人们对饮食的要求也越来越高，不仅要求食品营养丰富，而且还要新颖。鱼丸爽滑，里面一兜鲜汁，几颗飞鱼籽撞到牙齿上，激情便在齿颊边绽放，撞起带着海鲜味的层层涟漪。相比鱼丸单纯的鲜，鱼籽中洋溢着甜，还带着一丝撩人的腥味，鲜美可口，且爆汁鱼籽球的制作是由外皮和内馅加工而成。然而爆汁鱼籽球的外皮简称球皮，它是包裹在爆汁鱼籽球内馅的外部，且通过球皮在食用时给人们不仅增加爆汁感，而且吃起来更加美味，爆汁鱼籽球的外皮的制作是通过采用原料制成的浆体，然后配合高速包心机包馅成型的。
中国专利公开号为CN 111084336 A，发明创造的名称为一种爆汁肉丸及其加工方法，由外皮和内馅加工而成，所述外皮由以下重量份的原料制成：鸡胸肉40份，鸡皮10份，乙酰化二淀粉磷酸酯14份，冰水16份，酿造酱油3份，三聚磷酸钠0.2份，盐1份，白砂糖1份，味精1份，白胡椒粉0.3份，食用香精0.2份。但是现有的技术关于鱼籽球皮存在着不具有较好的维生素等人体所需的营养成分与有助于消化的效果，鱼籽球皮的口感差，不仅不够新鲜美味，在食用肉丸时没有更好有爆汁感，在制作过程中不便于保证了食物的干净与食物的新鲜的问题。
因此，发明一种爆汁鱼籽球皮制作配方及其制作工艺显得非常必要。
发明内容
为了解决上述技术问题，本发明提供一种爆汁鱼籽球皮制作配方及其制作工艺，以解决现有的技术关于鱼籽球皮存在着不具有较好的维生素等人体所需的营养成分与有助于消化的效果，鱼籽球皮的口感差，不仅不够新鲜美味，在食用肉丸时没有更好有爆汁感，在制作过程中不便于保证了食物的干净与食物的新鲜的问题。一种爆汁鱼籽球皮制作配方包括以下重量份数的原料：鸡肉38-40份、鱼糜56-60份、冰水24-28份、蒜头1.8-2.1份、豆油乳化浆100-110份、原粉25-28份、玉米淀粉24-26份、白糖3.0-3.5份、山药3-5份、苹果浆5-8份、番茄酱1.0-1.3份、葱姜水2-4份、复合磷酸盐0.72-0.75份、香葱粉0.21-0.25份、味佳鲜0.2-0.3份、鱼肉提取物0.25-0.3份、鱼香精0.15-0.17份、蒜粉0.4-0.5份、海鲜香精0.7-0.9份、明矾0.02-0.03份。
该爆汁鱼籽球皮配方包括以下重量份数的优选配比原料为：鸡肉40份、A鱼糜60份、冰水25份、蒜头2份、豆油乳化浆110份、原粉25份、玉米淀粉24份、白糖3.0份、山药4份、苹果浆7份、番茄酱1.1份、葱姜水3份、复合磷酸盐0.73份、香葱粉0.23份、味佳鲜0.3份、鱼肉提取物0.27份、鱼香精0.16份、蒜粉0.4份、海鲜香精0.8份、明矾0.025份。
优选地，所述苹果浆是通过采用苹果削皮切块放锅内蒸，然后放入白糖面粉拌好制成的浆体。
优选地，所述葱姜水制作时葱的份数大于姜份数的六分之一，且放入清水后水煮10分钟葱姜水为最佳。
一种爆汁鱼籽球皮制作工艺包含以下步骤：
A)首先根据爆汁鱼籽球皮配方称取重量配比的各原料，为制作爆汁鱼籽球皮做好准备；
B)将原料中鸡肉38-40份、鱼糜56-60份解冻2至3个小时，且解冻后将鸡肉用清水清洗3分钟至5分钟；
C)清洗后的鸡肉自然脱水3分钟，再将鱼糜与鸡肉先用8mm孔板的绞肉机绞一遍，再用6mm孔板的绞肉机绞制第二遍，然后放入-1度的冷冻机保鲜备用；
D)将原料中的白糖3.0-3.5份、山药3-5份、苹果浆5-8份、番茄酱1.0-1.3份、葱姜水2-4份放入搅拌机的内部混合搅拌，搅拌半个小时后备用；
E)将绞制好的鸡肉、鱼糜加入0.72-0.75份复合磷酸盐斩拌3分钟,再加入混合搅拌好的白糖、山药、苹果浆、番茄酱、葱姜水斩拌2分钟,最后加入香葱粉0.23份、味佳鲜0.3份、鱼肉提取物0.27份、鱼香精0.16份、蒜粉0.4份、海鲜香精0.8份斩拌3分钟；
F)最后加入明矾0.02-0.03份斩拌2分钟，然后将斩拌好的呈膏浆状的原料捞出，制成了爆汁鱼籽球的皮，且放在-3至1度下保鲜，为制作爆汁鱼籽球备好使用。
优选地，所述在搅拌原料白糖、山药、苹果浆、番茄酱、葱姜水时搅拌机以 450～550 转/分工作。
优选地，所述在斩拌原料时保证温度在-5度至-3度，保证斩拌时原料的新鲜，且斩拌时斩拌机以300～ 3500 转/分工作。
优选地，所述的明矾采用呈粉状的原料，用来增加爆汁鱼籽球皮的韧性和弹性。
与现有技术相比，本发明具有如下有益效果：
1、本发明采用爆汁鱼籽球皮的配方，通过采用鸡肉40份、A鱼糜60份、冰水25份、蒜头2份、豆油乳化浆110份、原粉25份满足了爆汁鱼籽球的食用要求，并通过选用鸡肉38-40份降低了原料的成本，且通过采用玉米淀粉24份、白糖3.0份、山药4份、苹果浆7份、番茄酱1.1份、葱姜水3份，具有维生素等人体所需的营养成分，而且还有助于消化，并且提高了爆汁鱼籽球皮的口感，通过采用香葱粉0.23份、味佳鲜0.3份、鱼肉提取物0.27份、鱼香精0.16份、蒜粉0.4份、海鲜香精0.8份、明矾0.025份使在食用爆汁鱼籽球时更加有爆汁感，同时使爆汁鱼籽球皮更加的新鲜美味。
2、本发明采用爆汁鱼籽球皮制作工艺，便于规模化针对爆汁鱼籽球皮制作，且在制作过程中保证了食物的干净与食物的新鲜，并且在绞肉与搅拌工艺中使原料更好的混合在一起，不易出现块状，保证了爆汁鱼籽球皮的制作要求。
具体实施方式
下面结合具体实施例对本发明做进一步地说明：
一种爆汁鱼籽球皮制作配方包括以下重量份数的原料：鸡肉38-40份、鱼糜56-60份、冰水24-28份、蒜头1.8-2.1份、豆油乳化浆100-110份、原粉25-28份、玉米淀粉24-26份、白糖3.0-3.5份、山药3-5份、苹果浆5-8份、番茄酱1.0-1.3份、葱姜水2-4份、复合磷酸盐0.72-0.75份、香葱粉0.21-0.25份、味佳鲜0.2-0.3份、鱼肉提取物0.25-0.3份、鱼香精0.15-0.17份、蒜粉0.4-0.5份、海鲜香精0.7-0.9份、明矾0.02-0.03份。
该爆汁鱼籽球皮配方包括以下重量份数的优选配比原料为：鸡肉40份、A鱼糜60份、冰水25份、蒜头2份、豆油乳化浆110份、原粉25份、玉米淀粉24份、白糖3.0份、山药4份、苹果浆7份、番茄酱1.1份、葱姜水3份、复合磷酸盐0.73份、香葱粉0.23份、味佳鲜0.3份、鱼肉提取物0.27份、鱼香精0.16份、蒜粉0.4份、海鲜香精0.8份、明矾0.025份。
优选地，所述苹果浆是通过采用苹果削皮切块放锅内蒸，然后放入白糖面粉拌好制成的浆体。
优选地，所述葱姜水制作时葱的份数大于姜份数的六分之一，且放入清水后水煮10分钟葱姜水为最佳。
一种爆汁鱼籽球皮制作工艺包含以下步骤：
A)首先根据爆汁鱼籽球皮配方称取重量配比的各原料，为制作爆汁鱼籽球皮做好准备；
B)将原料中鸡肉38-40份、鱼糜56-60份解冻2至3个小时，且解冻后将鸡肉用清水清洗3分钟至5分钟；
C)清洗后的鸡肉自然脱水3分钟，再将鱼糜与鸡肉先用8mm孔板的绞肉机绞一遍，再用6mm孔板的绞肉机绞制第二遍，然后放入-1度的冷冻机保鲜备用；
D)将原料中的白糖3.0-3.5份、山药3-5份、苹果浆5-8份、番茄酱1.0-1.3份、葱姜水2-4份放入搅拌机的内部混合搅拌，搅拌半个小时后备用；
E)将绞制好的鸡肉、鱼糜加入0.72-0.75份复合磷酸盐斩拌3分钟,再加入混合搅拌好的白糖、山药、苹果浆、番茄酱、葱姜水斩拌2分钟,最后加入香葱粉0.23份、味佳鲜0.3份、鱼肉提取物0.27份、鱼香精0.16份、蒜粉0.4份、海鲜香精0.8份斩拌3分钟；
F)最后加入明矾0.02-0.03份斩拌2分钟，然后将斩拌好的呈膏浆状的原料捞出，制成了爆汁鱼籽球的皮，且放在-3至1度下保鲜，为制作爆汁鱼籽球备好使用。
优选地，所述在搅拌原料白糖、山药、苹果浆、番茄酱、葱姜水时搅拌机以 450～550 转/分工作。
优选地，所述在斩拌原料时保证温度在-5度至-3度，保证斩拌时原料的新鲜，且斩拌时斩拌机以300～ 3500 转/分工作。
优选地，所述的明矾采用呈粉状的原料，用来增加爆汁鱼籽球皮的韧性和弹性。
实例1
爆汁鱼籽球皮选用以下重量份数的原料：鸡肉40份、A鱼糜60份、冰水25份、蒜头2份、豆油乳化浆110份、原粉25份、玉米淀粉24份、白糖3.0份、山药4份、苹果浆7份、番茄酱1.1份、葱姜水3份、复合磷酸盐0.73份、香葱粉0.23份、味佳鲜0.3份、鱼肉提取物0.27份、鱼香精0.16份、蒜粉0.4份、海鲜香精0.8份、明矾0.025份。
实例2
爆汁鱼籽球制作包括以下工艺：首先根据爆汁鱼籽球皮配方称取重量配比的各原料，为制作爆汁鱼籽球皮做好准备；将原料中鸡肉40份、鱼糜60份解冻2至3个小时，且解冻后将鸡肉用清水清洗3分钟至5分钟；清洗后的鸡肉自然脱水3分钟，再将鱼糜与鸡肉先用8mm孔板的绞肉机绞一遍，再用6mm孔板的绞肉机绞制第二遍，然后放入-1度的冷冻机保鲜备用；将原料中的白糖3.0份、山药4份、苹果浆7份、番茄酱1.1份、葱姜水3份放入搅拌机的内部混合搅拌，搅拌半个小时后备用；
将绞制好的鸡肉、鱼糜加入0.73份复合磷酸盐斩拌3分钟,再加入混合搅拌好的白糖、山药、苹果浆、番茄酱、葱姜水斩拌2分钟,最后加入香葱粉0.23份、味佳鲜0.3份、鱼肉提取物0.27份、鱼香精0.16份、蒜粉0.4份、海鲜香精0.8份斩拌3分钟；最后加入明矾0.025份斩拌2分钟，然后将斩拌好的呈膏浆状的原料捞出，制成了爆汁鱼籽球的皮，且放在-3至1度下保鲜，为制作爆汁鱼籽球备好使用。
验证结果表明，满足了爆汁鱼籽球的食用要求，具有维生素等人体所需的营养成分，而且还有助于消化，并且提高了爆汁鱼籽球皮的口感，不仅新鲜美味，在食用爆汁鱼籽球时更加有爆汁感，便于规模化针对爆汁鱼籽球皮制作，在制作过程中保证了食物的干净与食物的新鲜，适合在食品领域推广应用。
利用本发明所述的技术方案，或本领域的技术人员在本发明技术方案的启发下，设计出类似的技术方案，而达到上述技术效果的，均是落入本发明的保护范围。

Claims (8)

1.一种爆汁鱼籽球皮制作配方，其特征在于，该爆汁鱼籽球皮制作配方包括以下重量份数的原料：鸡肉38-40份、鱼糜56-60份、冰水24-28份、蒜头1.8-2.1份、豆油乳化浆100-110份、原粉25-28份、玉米淀粉24-26份、白糖3.0-3.5份、山药3-5份、苹果浆5-8份、番茄酱1.0-1.3份、葱姜水2-4份、复合磷酸盐0.72-0.75份、香葱粉0.21-0.25份、味佳鲜0.2-0.3份、鱼肉提取物0.25-0.3份、鱼香精0.15-0.17份、蒜粉0.4-0.5份、海鲜香精0.7-0.9份、明矾0.02-0.03份。
2.如权利要求1所述的爆汁鱼籽球皮制作配方，其特征在于，该爆汁鱼籽球皮配方包括以下重量份数的优选配比原料为：鸡肉40份、A鱼糜60份、冰水25份、蒜头2份、豆油乳化浆110份、原粉25份、玉米淀粉24份、白糖3.0份、山药4份、苹果浆7份、番茄酱1.1份、葱姜水3份、复合磷酸盐0.73份、香葱粉0.23份、味佳鲜0.3份、鱼肉提取物0.27份、鱼香精0.16份、蒜粉0.4份、海鲜香精0.8份、明矾0.025份。
3.如权利要求1所述的爆汁鱼籽球皮制作配方，其特征在于，所述苹果浆是通过采用苹果削皮切块放锅内蒸，然后放入白糖面粉拌好制成的浆体。
4.如权利要求1所述的爆汁鱼籽球皮制作配方，其特征在于，所述葱姜水制作时葱的份数大于姜份数的六分之一，且放入清水后水煮10分钟葱姜水为最佳。
5.该爆汁鱼籽球皮制作工艺包含以下步骤：
A)首先根据爆汁鱼籽球皮配方称取重量配比的各原料，为制作爆汁鱼籽球皮做好准备；
B)将原料中鸡肉38-40份、鱼糜56-60份解冻2至3个小时，且解冻后将鸡肉用清水清洗3分钟至5分钟；
C)清洗后的鸡肉自然脱水3分钟，再将鱼糜与鸡肉先用8mm孔板的绞肉机绞一遍，再用6mm孔板的绞肉机绞制第二遍，然后放入-1度的冷冻机保鲜备用；
D)将原料中的白糖3.0-3.5份、山药3-5份、苹果浆5-8份、番茄酱1.0-1.3份、葱姜水2-4份放入搅拌机的内部混合搅拌，搅拌半个小时后备用。
E)将绞制好的鸡肉、鱼糜加入0.72-0.75份复合磷酸盐斩拌3分钟,再加入混合搅拌好的白糖、山药、苹果浆、番茄酱、葱姜水斩拌2分钟,最后加入香葱粉0.23份、味佳鲜0.3份、鱼肉提取物0.27份、鱼香精0.16份、蒜粉0.4份、海鲜香精0.8份斩拌3分钟；
F)最后加入明矾0.02-0.03份斩拌2分钟，然后将斩拌好的呈膏浆状的原料捞出，制成了爆汁鱼籽球的皮，且放在-3至1度下保鲜，为制作爆汁鱼籽球备好使用。
6.如权利要求5所述的爆汁鱼籽球皮制作工艺，其特征在于，所述在搅拌原料白糖、山药、苹果浆、番茄酱、葱姜水时搅拌机以 450～550 转/分工作。
7.如权利要求5所述的爆汁鱼籽球皮制作工艺，其特征在于，所述在斩拌原料时保证温度在-5度至-3度，保证斩拌时原料的新鲜，且斩拌时斩拌机以300～ 3500 转/分工作。
8.如权利要求5所述的爆汁鱼籽球皮制作工艺，其特征在于，所述的明矾采用呈粉状的原料，用来增加爆汁鱼籽球皮的韧性和弹性。
CN202111498581.2A 2021-12-09 2021-12-09 一种爆汁鱼籽球皮制作配方及其制作工艺 Pending CN114027472A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202111498581.2A CN114027472A (zh) 2021-12-09 2021-12-09 一种爆汁鱼籽球皮制作配方及其制作工艺

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202111498581.2A CN114027472A (zh) 2021-12-09 2021-12-09 一种爆汁鱼籽球皮制作配方及其制作工艺

Publications (1)

Publication Number Publication Date
CN114027472A true CN114027472A (zh) 2022-02-11

Family

ID=80146628

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202111498581.2A Pending CN114027472A (zh) 2021-12-09 2021-12-09 一种爆汁鱼籽球皮制作配方及其制作工艺

Country Status (1)

Country Link
CN (1) CN114027472A (zh)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103734800A (zh) * 2013-12-14 2014-04-23 山东惠发食品股份有限公司 一种鱼卵馅包心丸及其制作方法
CN106072040A (zh) * 2016-06-29 2016-11-09 通威（成都）水产食品有限公司 一种爆汁鱼丸及其制备方法
CN108094930A (zh) * 2017-12-27 2018-06-01 北海玖嘉久食品有限公司 双色包心鱼糜制品及其制备方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103734800A (zh) * 2013-12-14 2014-04-23 山东惠发食品股份有限公司 一种鱼卵馅包心丸及其制作方法
CN106072040A (zh) * 2016-06-29 2016-11-09 通威（成都）水产食品有限公司 一种爆汁鱼丸及其制备方法
CN108094930A (zh) * 2017-12-27 2018-06-01 北海玖嘉久食品有限公司 双色包心鱼糜制品及其制备方法

Similar Documents

Publication Publication Date Title
CN108497365B (zh) 一种芝士虾滑及其加工方法
CN102342488A (zh) 辣椒南瓜酱的制作方法
CN101152012A (zh) 一种复合营养鱼制品
CN104413477A (zh) 一种墨鱼丸子及其制作方法
CN110771823A (zh) 一种虾肉肠的制备方法
CN101088409A (zh) 一种海带营养肠及其生产工艺
CN111184187A (zh) 一种健康蔬菜鸡肉饼及其制作方法
CN105266093A (zh) 一种马铃薯粉肠的加工方法
KR102353805B1 (ko) 전복면 및 그의 제조 방법
KR101582559B1 (ko) 배즙 숙성 훈제 오리 및 이의 제조방법
CN114027472A (zh) 一种爆汁鱼籽球皮制作配方及其制作工艺
CN109043358B (zh) 一种虾肉馅料及其制备方法
CN112544910A (zh) 一种即食金枪鱼丸及其制备方法
KR101208096B1 (ko) 연육 및 축육을 포함하는 가공식품 및 이의 제조방법
CN111134290A (zh) 一种海鲜丸的制作方法
CN105394618A (zh) 一种鹌鹑蛋美容养颜鱿鱼火腿肠及其制备方法
KR20200113354A (ko) 치즈 떡갈비 및 그의 제조 방법
CN115336721B (zh) 一种瘦身鱼鱼饼及其加工工艺
KR102522257B1 (ko) 굴을 주재로 한 떡국떡과 그 조성물 및 제조방법
KR102703379B1 (ko) 꽃게 및 새우를 포함하는 비스큐 소스 조성물 및 이의 제조방법
CN107183665A (zh) 一种牛肉酱及其制作方法
KR100798613B1 (ko) 생배추와 황태를 주원료로 하는 비빔소스 제조방법
KR20180056829A (ko) 웰빙식 건강우동
KR20160145389A (ko) 붉은 대게 살 크림소스 고로케(김치맛)및 그 제조방법
CN104799324A (zh) 一种带骨肉棒的制作方法

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20220211

RJ01 Rejection of invention patent application after publication