CN114052220A - Food formula of fish roe-like lobster ball and preparation method thereof - Google Patents
Food formula of fish roe-like lobster ball and preparation method thereof Download PDFInfo
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- CN114052220A CN114052220A CN202010751311.7A CN202010751311A CN114052220A CN 114052220 A CN114052220 A CN 114052220A CN 202010751311 A CN202010751311 A CN 202010751311A CN 114052220 A CN114052220 A CN 114052220A
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- 241000238565 lobster Species 0.000 title claims abstract description 112
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 69
- 235000013305 food Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 235000013601 eggs Nutrition 0.000 claims abstract description 43
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 41
- 238000010411 cooking Methods 0.000 claims abstract description 37
- 150000003839 salts Chemical class 0.000 claims abstract description 35
- 244000291564 Allium cepa Species 0.000 claims abstract description 27
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims abstract description 27
- 229920002472 Starch Polymers 0.000 claims abstract description 27
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 27
- 235000012813 breadcrumbs Nutrition 0.000 claims abstract description 27
- 235000008397 ginger Nutrition 0.000 claims abstract description 27
- 235000019698 starch Nutrition 0.000 claims abstract description 27
- 239000008107 starch Substances 0.000 claims abstract description 27
- 235000015067 sauces Nutrition 0.000 claims abstract description 15
- 235000013372 meat Nutrition 0.000 claims abstract description 11
- 241000238557 Decapoda Species 0.000 claims description 129
- 235000015277 pork Nutrition 0.000 claims description 47
- 239000000203 mixture Substances 0.000 claims description 42
- 235000011194 food seasoning agent Nutrition 0.000 claims description 40
- 238000003756 stirring Methods 0.000 claims description 33
- 241000234314 Zingiber Species 0.000 claims description 26
- 238000004140 cleaning Methods 0.000 claims description 22
- 239000007788 liquid Substances 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 239000002994 raw material Substances 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 10
- 238000005554 pickling Methods 0.000 claims description 9
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 8
- 239000004278 EU approved seasoning Substances 0.000 claims description 8
- 238000007598 dipping method Methods 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 230000009965 odorless effect Effects 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 8
- 238000005057 refrigeration Methods 0.000 claims description 8
- 238000005096 rolling process Methods 0.000 claims description 8
- 238000002791 soaking Methods 0.000 claims description 8
- 235000002639 sodium chloride Nutrition 0.000 claims description 8
- 238000005303 weighing Methods 0.000 claims description 8
- 235000013409 condiments Nutrition 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 description 6
- 238000004659 sterilization and disinfection Methods 0.000 description 6
- 230000008569 process Effects 0.000 description 4
- 230000009471 action Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
- 238000010009 beating Methods 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000007547 defect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
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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
- A23L17/40—Shell-fish
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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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
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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
- 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
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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
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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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 food formula of fish roe-like lobster ball and a preparation method thereof, wherein the formula comprises the following steps: the lobster sauce comprises the following components in percentage by mass: 15-25 parts of lobster, 20-30 parts of pig back, 15-25 parts of ham, 10-20 parts of starch, 5-10 parts of bread crumbs, 10-20 parts of eggs, 1-3 parts of refined salt, 2-4 parts of rapeseed oil, 1-2 parts of ginger slices, 1-2 parts of shallot and 1-3 parts of cooking wine; the lobster, the pig loins and the ham can play a role of simulating fish roes, so that the mouth feel of the fish roe-simulated lobster ball is better and delicious, the lobster meat is cooked and then fried, the phenomenon of external maturity and internal generation of the lobster meat is avoided, and the lobster meat is convenient to eat, simple to store and beneficial to eating by users.
Description
Technical Field
The invention relates to the technical field of fish roe-imitated lobster balls, in particular to a food formula of fish roe-imitated lobster balls and a preparation method thereof.
Background
The fish roe-like lobster ball is a dish product made of lobsters serving as a main food material, is a traditional local famous dish in Shandong province, belongs to a Shandong dish system, is a refined product with a seafood flavor, and is prepared by beating and pressing a lobster extract into fish paste with appropriate force, and then beating, pickling and stirring the fish paste; the traditional fish roe-imitating lobster ball only adopts lobsters as raw materials, is not easy to digest and absorb, and cannot play a fish roe-imitating role, so that the fish roe-imitating lobster ball has a single taste, and the traditional lobster ball is directly fried, so that the outer maturity and inner growth phenomena of lobster kernels are easy to occur; aiming at the defects, it is necessary to design a food formula of the fish roe-like lobster ball and a preparation method thereof.
Disclosure of Invention
The invention aims to provide a food formula of fish roe-like lobster ball 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 food formula of fish roe-like lobster ball comprises the following components: the lobster sauce comprises the following components in percentage by mass: 15-25 parts of lobster, 20-30 parts of pig back, 15-25 parts of ham, 10-20 parts of starch, 5-10 parts of bread crumbs, 10-20 parts of eggs, 1-3 parts of refined salt, 2-4 parts of rapeseed oil, 1-2 parts of ginger slices, 1-2 parts of shallot and 1-3 parts of cooking wine.
A preparation method of a food formula of fish roe and lobster ball imitation comprises the following steps of selecting raw materials; step two, processing lobsters; step three, preparing seasonings; fourthly, frying the shrimp balls; step five, packaging and storing;
in the first step, the components in percentage by mass are as follows: weighing 15-25 parts of lobster, 20-30 parts of pig back, 15-25 parts of ham, 10-20 parts of starch, 5-10 parts of bread crumbs, 10-20 parts of eggs, 1-3 parts of refined salt, 2-4 parts of rapeseed oil, 1-2 parts of ginger slices, 1-2 parts of shallot and 1-3 parts of cooking wine;
in the second step, the lobster processing comprises the following steps:
1) artificially selecting the lobsters which are bright in color, odorless and alive, and removing tail shrimp threads of the lobsters;
2) removing shells of lobsters, taking peeled shrimps, cleaning the peeled shrimps for 2-3 times, and then adding refined salt into the peeled shrimps to be pickled with rapeseed oil;
3) taking out the pickled shelled shrimps, pouring into a pot, adding water, stirring for 10-20min, cooking with strong fire, taking out after 10-15min, immediately soaking in cold water, and then placing in a basin for storage;
in the third step, the seasoning configuration comprises the following steps:
1) manually slicing the pork back and the ham along the texture, and then pouring the slices into a centrifugal crusher for crushing;
2) preparing a seasoning basin, cleaning the seasoning basin, adding cooking wine, adding refined salt, rapeseed oil, ginger slices and shallots, and mixing and stirring for 10-20 min;
3) manually adding the smashed pork back and ham into a seasoning basin, and pickling for 1-2 h;
wherein in the fourth step, the shrimp ball frying comprises the following steps:
1) manually stirring eggs uniformly, adding starch and bread crumbs, stirring for 5-10min, and standing;
2) mixing the shelled shrimps in the step two 3) with the pork back and the ham in the step three 3), pouring the mixture into egg liquid for dipping, and placing the mixture of the shelled shrimps, the pork back and the ham which are dipped in the egg liquid in a plate for standing;
3) adding rapeseed oil into a pot, heating the oil to 60-80 ℃, adding the mixture of the shrimp meat, the pig back and the ham after the condiment sauce is added, frying until the mixture is fried to golden yellow, and taking out the mixture to obtain the fish roe-imitated lobster ball;
and in the fifth step, the fish roe-imitated lobster balls obtained in the fourth step 3) are packaged in boxes, the same weight of each box is ensured, and the box-packaged fish roe-imitated lobster balls are packaged in boxes and stored in a refrigeration house.
According to the technical scheme, the components are as follows by mass percent: 16 parts of lobster, 25 parts of pig back, 20 parts of ham, 10 parts of starch, 5 parts of bread crumbs, 10 parts of eggs, 2 parts of refined salt, 4 parts of rapeseed oil, 1 part of ginger slices, 1 part of shallot and 3 parts of cooking wine.
According to the technical scheme, when the lobsters are selected in the step two 1), the lobsters with complete shapes and uniform heads need to be selected.
According to the technical scheme, the cooking temperature in the second step 3) is 60-80 ℃.
According to the technical scheme, in the step three 1), the pig back and the ham are required to be cleaned before slicing.
According to the technical scheme, manual rolling is needed during frying in the step four 3).
According to the technical scheme, in the fifth step, the box needs to be disinfected by ultraviolet irradiation before boxing.
Compared with the prior art, the invention has the following beneficial effects: the lobster, the pig loin and the ham are used as raw materials, the raw materials are smashed, pickled and fried to prepare the fish roe imitated lobster balls, the digestion and the absorption are easier, the lobster, the pig loin and the ham can play a fish roe imitating role, the fish roe imitated lobster balls are enabled to be delicious in taste, the lobster kernels are cooked and fried firstly, the outer-cooked and inner-grown phenomena of the lobster kernels are avoided, meanwhile, the eating is convenient, the storage is simple, the eating by a user is facilitated, the process is simple and rigorous, other expensive fish roe imitated lobster ball production processes can be replaced, the effect is obvious, the raw materials are cheap, the cost is low, the processing is convenient, the production cost is greatly saved, and the processing and the production are facilitated.
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 process flow diagram 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: a food formula of fish roe-like lobster ball and a preparation method thereof are disclosed:
example 1:
a food formula of fish roe-like lobster ball comprises the following components: the lobster sauce comprises the following components in percentage by mass: 16 parts of lobster, 20 parts of pig back, 25 parts of ham, 10 parts of starch, 5 parts of bread crumbs, 10 parts of eggs, 2 parts of refined salt, 4 parts of rapeseed oil, 1 part of ginger slices, 1 part of shallot and 3 parts of cooking wine.
A preparation method of a food formula of fish roe and lobster ball imitation comprises the following steps of selecting raw materials; step two, processing lobsters; step three, preparing seasonings; fourthly, frying the shrimp balls; step five, packaging and storing;
in the first step, the components in percentage by mass are as follows: weighing 16 parts of lobster, 25 parts of pig back, 20 parts of ham, 10 parts of starch, 5 parts of bread crumbs, 10 parts of eggs, 2 parts of refined salt, 4 parts of rapeseed oil, 1 part of ginger slices, 1 part of shallot and 3 parts of cooking wine;
in the second step, the lobster processing comprises the following steps:
1) selecting fresh, odorless and alive lobsters, selecting the lobsters with complete shape and uniform heads, and removing tail part shrimp threads of the lobsters;
2) removing shells of lobsters, taking peeled shrimps, cleaning the peeled shrimps for 2-3 times, and then adding refined salt into the peeled shrimps to be pickled with rapeseed oil;
3) taking out pickled shelled shrimps, pouring into a pot, adding water, stirring for 10-20min, cooking with strong fire at 60-80 deg.C for 10-15min, taking out, immediately soaking in cold water, and standing
Storing in the basin for later use;
in the third step, the seasoning configuration comprises the following steps:
1) manually slicing the pork tenderloin and the ham along the texture, cleaning the pork tenderloin and the ham before slicing, and then pouring the pork tenderloin and the ham into a centrifugal crusher for crushing;
2) preparing a seasoning basin, cleaning the seasoning basin, adding cooking wine, adding refined salt, rapeseed oil, ginger slices and shallots, and mixing and stirring for 10-20 min;
3) manually adding the smashed pork back and ham into a seasoning basin, and pickling for 1-2 h;
wherein in the fourth step, the shrimp ball frying comprises the following steps:
1) manually stirring eggs uniformly, adding starch and bread crumbs, stirring for 5-10min, and standing;
2) mixing the shelled shrimps in the step two 3) with the pork back and the ham in the step three 3), pouring the mixture into egg liquid for dipping, and placing the mixture of the shelled shrimps, the pork back and the ham which are dipped in the egg liquid in a plate for standing;
3) adding oleum Rapae into a pan, heating to 60-80 deg.C, adding the mixture of shelled shrimp, pig spine and ham, frying until the mixture is golden yellow, and taking out
Rolling to obtain fish roe-imitated lobster balls;
and in the fifth step, the fish roe-imitated lobster balls obtained in the fourth step 3) are packaged in boxes, the boxes need to be subjected to ultraviolet irradiation sterilization before being packaged into the boxes, the weight of each box is guaranteed to be the same, and the box-packaged fish roe-imitated lobster balls are packaged in boxes and stored in a refrigeration house.
Example 2:
a food formula of fish roe-like lobster ball comprises the following components: the lobster sauce comprises the following components in percentage by mass: 16 parts of lobster, 25 parts of pig back, 20 parts of ham, 10 parts of starch, 5 parts of bread crumbs, 10 parts of eggs, 2 parts of refined salt, 4 parts of rapeseed oil, 1 part of ginger slices, 1 part of shallot and 3 parts of cooking wine.
A preparation method of a food formula of fish roe and lobster ball imitation comprises the following steps of selecting raw materials; step two, processing lobsters; step three, preparing seasonings; fourthly, frying the shrimp balls; step five, packaging and storing;
in the first step, the components in percentage by mass are as follows: weighing 16 parts of lobster, 25 parts of pig back, 20 parts of ham, 10 parts of starch, 5 parts of bread crumbs, 10 parts of eggs, 2 parts of refined salt, 4 parts of rapeseed oil, 1 part of ginger slices, 1 part of shallot and 3 parts of cooking wine;
in the second step, the lobster processing comprises the following steps:
1) selecting fresh, odorless and alive lobsters, selecting the lobsters with complete shape and uniform heads, and removing tail part shrimp threads of the lobsters;
2) removing shells of lobsters, taking peeled shrimps, cleaning the peeled shrimps for 2-3 times, and then adding refined salt into the peeled shrimps to be pickled with rapeseed oil;
3) taking out pickled shelled shrimps, pouring into a pot, adding water, stirring for 10-20min, cooking with strong fire at 60-80 deg.C for 10-15min, taking out, immediately soaking in cold water, and standing
Storing in the basin for later use;
in the third step, the seasoning configuration comprises the following steps:
1) manually slicing the pork tenderloin and the ham along the texture, cleaning the pork tenderloin and the ham before slicing, and then pouring the pork tenderloin and the ham into a centrifugal crusher for crushing;
2) preparing a seasoning basin, cleaning the seasoning basin, adding cooking wine, adding refined salt, rapeseed oil, ginger slices and shallots, and mixing and stirring for 10-20 min;
3) manually adding the smashed pork back and ham into a seasoning basin, and pickling for 1-2 h;
wherein in the fourth step, the shrimp ball frying comprises the following steps:
1) manually stirring eggs uniformly, adding starch and bread crumbs, stirring for 5-10min, and standing;
2) mixing the shelled shrimps in the step two 3) with the pork back and the ham in the step three 3), pouring the mixture into egg liquid for dipping, and placing the mixture of the shelled shrimps, the pork back and the ham which are dipped in the egg liquid in a plate for standing;
3) adding oleum Rapae into a pan, heating to 60-80 deg.C, adding the mixture of shelled shrimp, pig spine and ham, frying until the mixture is golden yellow, and taking out
Rolling to obtain fish roe-imitated lobster balls;
and in the fifth step, the fish roe-imitated lobster balls obtained in the fourth step 3) are packaged in boxes, the boxes need to be subjected to ultraviolet irradiation sterilization before being packaged into the boxes, the weight of each box is guaranteed to be the same, and the box-packaged fish roe-imitated lobster balls are packaged in boxes and stored in a refrigeration house.
Example 3:
a food formula of fish roe-like lobster ball comprises the following components: the lobster sauce comprises the following components in percentage by mass: 16 parts of lobster, 30 parts of pig back, 15 parts of ham, 10 parts of starch, 5 parts of bread crumbs, 10 parts of eggs, 2 parts of refined salt, 4 parts of rapeseed oil, 1 part of ginger slices, 1 part of shallot and 3 parts of cooking wine.
A preparation method of a food formula of fish roe and lobster ball imitation comprises the following steps of selecting raw materials; step two, processing lobsters; step three, preparing seasonings; fourthly, frying the shrimp balls; step five, packaging and storing;
in the first step, the components in percentage by mass are as follows: weighing 16 parts of lobster, 25 parts of pig back, 20 parts of ham, 10 parts of starch, 5 parts of bread crumbs, 10 parts of eggs, 2 parts of refined salt, 4 parts of rapeseed oil, 1 part of ginger slices, 1 part of shallot and 3 parts of cooking wine;
in the second step, the lobster processing comprises the following steps:
1) selecting fresh, odorless and alive lobsters, selecting the lobsters with complete shape and uniform heads, and removing tail part shrimp threads of the lobsters;
2) removing shells of lobsters, taking peeled shrimps, cleaning the peeled shrimps for 2-3 times, and then adding refined salt into the peeled shrimps to be pickled with rapeseed oil;
3) taking out pickled shelled shrimps, pouring into a pot, adding water, stirring for 10-20min, cooking with strong fire at 60-80 deg.C for 10-15min, taking out, immediately soaking in cold water, and standing
Storing in the basin for later use;
in the third step, the seasoning configuration comprises the following steps:
1) manually slicing the pork tenderloin and the ham along the texture, cleaning the pork tenderloin and the ham before slicing, and then pouring the pork tenderloin and the ham into a centrifugal crusher for crushing;
2) preparing a seasoning basin, cleaning the seasoning basin, adding cooking wine, adding refined salt, rapeseed oil, ginger slices and shallots, and mixing and stirring for 10-20 min;
3) manually adding the smashed pork back and ham into a seasoning basin, and pickling for 1-2 h;
wherein in the fourth step, the shrimp ball frying comprises the following steps:
1) manually stirring eggs uniformly, adding starch and bread crumbs, stirring for 5-10min, and standing;
2) mixing the shelled shrimps in the step two 3) with the pork back and the ham in the step three 3), pouring the mixture into egg liquid for dipping, and placing the mixture of the shelled shrimps, the pork back and the ham which are dipped in the egg liquid in a plate for standing;
3) adding rapeseed oil into a pot, heating the oil to 60-80 ℃, adding the mixture of the shrimp meat, the pig back and the ham after the condiment sauce is added, frying the mixture until the mixture is fried to be golden yellow, and taking out the mixture, wherein manual rolling is needed during frying, so that the fish roe-imitated lobster balls can be obtained;
and in the fifth step, the fish roe-imitated lobster balls obtained in the fourth step 3) are packaged in boxes, the boxes need to be subjected to ultraviolet irradiation sterilization before being packaged into the boxes, the weight of each box is guaranteed to be the same, and the box-packaged fish roe-imitated lobster balls are packaged in boxes and stored in a refrigeration house.
Example 4:
a food formula of fish roe-like lobster ball comprises the following components: the lobster sauce comprises the following components in percentage by mass: 16 parts of lobster, 25 parts of pig back, 15 parts of ham, 20 parts of starch, 5 parts of bread crumbs, 10 parts of eggs, 2 parts of refined salt, 4 parts of rapeseed oil, 1 part of ginger slices, 1 part of shallot and 3 parts of cooking wine.
A preparation method of a food formula of fish roe and lobster ball imitation comprises the following steps of selecting raw materials; step two, processing lobsters; step three, preparing seasonings; fourthly, frying the shrimp balls; step five, packaging and storing;
in the first step, the components in percentage by mass are as follows: weighing 16 parts of lobster, 25 parts of pig back, 20 parts of ham, 10 parts of starch, 5 parts of bread crumbs, 10 parts of eggs, 2 parts of refined salt, 4 parts of rapeseed oil, 1 part of ginger slices, 1 part of shallot and 3 parts of cooking wine;
in the second step, the lobster processing comprises the following steps:
1) selecting fresh, odorless and alive lobsters, selecting the lobsters with complete shape and uniform heads, and removing tail part shrimp threads of the lobsters;
2) removing shells of lobsters, taking peeled shrimps, cleaning the peeled shrimps for 2-3 times, and then adding refined salt into the peeled shrimps to be pickled with rapeseed oil;
3) taking out the pickled shelled shrimps, pouring the shelled shrimps into a pot, adding water, stirring for 10-20min, cooking with strong fire at 60-80 ℃, taking out after 10-15min, immediately soaking in cold water, and then placing in a basin for storage;
in the third step, the seasoning configuration comprises the following steps:
1) manually slicing the pork tenderloin and the ham along the texture, cleaning the pork tenderloin and the ham before slicing, and then pouring the pork tenderloin and the ham into a centrifugal crusher for crushing;
2) preparing a seasoning basin, cleaning the seasoning basin, adding cooking wine, adding refined salt, rapeseed oil, ginger slices and shallots, and mixing and stirring for 10-20 min;
3) manually adding the smashed pork back and ham into a seasoning basin, and pickling for 1-2 h;
wherein in the fourth step, the shrimp ball frying comprises the following steps:
1) manually stirring eggs uniformly, adding starch and bread crumbs, stirring for 5-10min, and standing;
2) mixing the shelled shrimps in the step two 3) with the pork back and the ham in the step three 3), pouring the mixture into egg liquid for dipping, and placing the mixture of the shelled shrimps, the pork back and the ham which are dipped in the egg liquid in a plate for standing;
3) adding rapeseed oil into a pot, heating the oil to 60-80 ℃, adding the mixture of the shrimp meat, the pig back and the ham after the condiment sauce is added, frying the mixture until the mixture is fried to be golden yellow, and taking out the mixture, wherein manual rolling is needed during frying, so that the fish roe-imitated lobster balls can be obtained;
and in the fifth step, the fish roe-imitated lobster balls obtained in the fourth step 3) are packaged in boxes, the boxes need to be subjected to ultraviolet irradiation sterilization before being packaged into the boxes, the weight of each box is guaranteed to be the same, and the box-packaged fish roe-imitated lobster balls are packaged in boxes and stored in a refrigeration house.
Example 5:
a food formula of fish roe-like lobster ball comprises the following components: the lobster sauce comprises the following components in percentage by mass: 16 parts of lobster, 25 parts of pig back, 20 parts of ham, 15 parts of starch, 5 parts of bread crumbs, 10 parts of eggs, 2 parts of refined salt, 4 parts of rapeseed oil, 1 part of ginger slices, 1 part of shallot and 3 parts of cooking wine.
A preparation method of a food formula of fish roe and lobster ball imitation comprises the following steps of selecting raw materials; step two, processing lobsters; step three, preparing seasonings; fourthly, frying the shrimp balls; step five, packaging and storing;
in the first step, the components in percentage by mass are as follows: weighing 16 parts of lobster, 25 parts of pig back, 20 parts of ham, 10 parts of starch, 5 parts of bread crumbs, 10 parts of eggs, 2 parts of refined salt, 4 parts of rapeseed oil, 1 part of ginger slices, 1 part of shallot and 3 parts of cooking wine;
in the second step, the lobster processing comprises the following steps:
1) selecting fresh, odorless and alive lobsters, selecting the lobsters with complete shape and uniform heads, and removing tail part shrimp threads of the lobsters;
2) removing shells of lobsters, taking peeled shrimps, cleaning the peeled shrimps for 2-3 times, and then adding refined salt into the peeled shrimps to be pickled with rapeseed oil;
3) taking out the pickled shelled shrimps, pouring the shelled shrimps into a pot, adding water, stirring for 10-20min, cooking with strong fire at 60-80 ℃, taking out after 10-15min, immediately soaking in cold water, and then placing in a basin for storage;
in the third step, the seasoning configuration comprises the following steps:
1) manually slicing the pork tenderloin and the ham along the texture, cleaning the pork tenderloin and the ham before slicing, and then pouring the pork tenderloin and the ham into a centrifugal crusher for crushing;
2) preparing a seasoning basin, cleaning the seasoning basin, adding cooking wine, adding refined salt, rapeseed oil, ginger slices and shallots, and mixing and stirring for 10-20 min;
3) manually adding the smashed pork back and ham into a seasoning basin, and pickling for 1-2 h;
wherein in the fourth step, the shrimp ball frying comprises the following steps:
1) manually stirring eggs uniformly, adding starch and bread crumbs, stirring for 5-10min, and standing;
2) mixing the shelled shrimps in the step two 3) with the pork back and the ham in the step three 3), pouring the mixture into egg liquid for dipping, and placing the mixture of the shelled shrimps, the pork back and the ham which are dipped in the egg liquid in a plate for standing;
3) adding rapeseed oil into a pot, heating the oil to 60-80 ℃, adding the mixture of the shrimp meat, the pig back and the ham after the condiment sauce is added, frying the mixture until the mixture is fried to be golden yellow, and taking out the mixture, wherein manual rolling is needed during frying, so that the fish roe-imitated lobster balls can be obtained;
and in the fifth step, the fish roe-imitated lobster balls obtained in the fourth step 3) are packaged in boxes, the boxes need to be subjected to ultraviolet irradiation sterilization before being packaged into the boxes, the weight of each box is guaranteed to be the same, and the box-packaged fish roe-imitated lobster balls are packaged in boxes and stored in a refrigeration house.
Example 6:
a food formula of fish roe-like lobster ball comprises the following components: the lobster sauce comprises the following components in percentage by mass: 16 parts of lobster, 20 parts of pig back, 25 parts of ham, 15 parts of starch, 5 parts of bread crumbs, 10 parts of eggs, 2 parts of refined salt, 4 parts of rapeseed oil, 1 part of ginger slices, 1 part of shallot and 3 parts of cooking wine.
A preparation method of a food formula of fish roe and lobster ball imitation comprises the following steps of selecting raw materials; step two, processing lobsters; step three, preparing seasonings; fourthly, frying the shrimp balls; step five, packaging and storing;
in the first step, the components in percentage by mass are as follows: weighing 16 parts of lobster, 25 parts of pig back, 20 parts of ham, 10 parts of starch, 5 parts of bread crumbs, 10 parts of eggs, 2 parts of refined salt, 4 parts of rapeseed oil, 1 part of ginger slices, 1 part of shallot and 3 parts of cooking wine;
in the second step, the lobster processing comprises the following steps:
1) selecting fresh, odorless and alive lobsters, selecting the lobsters with complete shape and uniform heads, and removing tail part shrimp threads of the lobsters;
2) removing shells of lobsters, taking peeled shrimps, cleaning the peeled shrimps for 2-3 times, and then adding refined salt into the peeled shrimps to be pickled with rapeseed oil;
3) taking out the pickled shelled shrimps, pouring the shelled shrimps into a pot, adding water, stirring for 10-20min, cooking with strong fire at 60-80 ℃, taking out after 10-15min, immediately soaking in cold water, and then placing in a basin for storage;
in the third step, the seasoning configuration comprises the following steps:
1) manually slicing the pork tenderloin and the ham along the texture, cleaning the pork tenderloin and the ham before slicing, and then pouring the pork tenderloin and the ham into a centrifugal crusher for crushing;
2) preparing a seasoning basin, cleaning the seasoning basin, adding cooking wine, adding refined salt, rapeseed oil, ginger slices and shallots, and mixing and stirring for 10-20 min;
3) manually adding the smashed pork back and ham into a seasoning basin, and pickling for 1-2 h;
wherein in the fourth step, the shrimp ball frying comprises the following steps:
1) manually stirring eggs uniformly, adding starch and bread crumbs, stirring for 5-10min, and standing;
2) mixing the shelled shrimps in the step two 3) with the pork back and the ham in the step three 3), pouring the mixture into egg liquid for dipping, and placing the mixture of the shelled shrimps, the pork back and the ham which are dipped in the egg liquid in a plate for standing;
3) adding rapeseed oil into a pot, heating the oil to 60-80 ℃, adding the mixture of the shrimp meat, the pig back and the ham after the condiment sauce is added, frying the mixture until the mixture is fried to be golden yellow, and taking out the mixture, wherein manual rolling is needed during frying, so that the fish roe-imitated lobster balls can be obtained;
and in the fifth step, the fish roe-imitated lobster balls obtained in the fourth step 3) are packaged in boxes, the boxes need to be subjected to ultraviolet irradiation sterilization before being packaged into the boxes, the weight of each box is guaranteed to be the same, and the box-packaged fish roe-imitated lobster balls are packaged in boxes and stored in a refrigeration house.
The properties of the examples are compared in the following table:
based on the above, the method has the advantages that the method is safe and reliable, the lobsters, the pork loins and the ham are used as raw materials, the lobsters, the pork loins and the ham are broken and then pickled and fried to prepare the fish roe-imitated lobster balls, the digestion and the absorption are easier, the lobsters, the pork loins and the ham can play a role in imitating fish roes, the taste of the fish roe-imitated lobster balls is better and delicious, the lobster meat is cooked and then fried, the phenomenon that the lobster meat is cooked externally and internally is generated is avoided, and meanwhile, the method is convenient to eat, simple to store and beneficial to eating of users.
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 (8)
1. A food formula of fish roe-like lobster ball is characterized in that: the formula comprises the following components: the lobster sauce comprises the following components in percentage by mass: 15-25 parts of lobster, 20-30 parts of pig back, 15-25 parts of ham, 10-20 parts of starch, 5-10 parts of bread crumbs, 10-20 parts of eggs, 1-3 parts of refined salt, 2-4 parts of rapeseed oil, 1-2 parts of ginger slices, 1-2 parts of shallot and 1-3 parts of cooking wine.
2. A preparation method of a food formula of fish roe and lobster ball imitation comprises the following steps of selecting raw materials; step two, processing lobsters; step three, preparing seasonings; fourthly, frying the shrimp balls; step five, packaging and storing; the method is characterized in that:
in the first step, the components in percentage by mass are as follows: weighing 15-25 parts of lobster, 20-30 parts of pig back, 15-25 parts of ham, 10-20 parts of starch, 5-10 parts of bread crumbs, 10-20 parts of eggs, 1-3 parts of refined salt, 2-4 parts of rapeseed oil, 1-2 parts of ginger slices, 1-2 parts of shallot and 1-3 parts of cooking wine;
in the second step, the lobster processing comprises the following steps:
1) artificially selecting the lobsters which are bright in color, odorless and alive, and removing tail shrimp threads of the lobsters;
2) removing shells of lobsters, taking peeled shrimps, cleaning the peeled shrimps for 2-3 times, and then adding refined salt into the peeled shrimps to be pickled with rapeseed oil;
3) taking out the pickled shelled shrimps, pouring into a pot, adding water, stirring for 10-20min, cooking with strong fire, taking out after 10-15min, immediately soaking in cold water, and then placing in a basin for storage;
in the third step, the seasoning configuration comprises the following steps:
1) manually slicing the pork back and the ham along the texture, and then pouring the slices into a centrifugal crusher for crushing;
2) preparing a seasoning basin, cleaning the seasoning basin, adding cooking wine, adding refined salt, rapeseed oil, ginger slices and shallots, and mixing and stirring for 10-20 min;
3) manually adding the smashed pork back and ham into a seasoning basin, and pickling for 1-2 h;
wherein in the fourth step, the shrimp ball frying comprises the following steps:
1) manually stirring eggs uniformly, adding starch and bread crumbs, stirring for 5-10min, and standing;
2) mixing the shelled shrimps in the step two 3) with the pork back and the ham in the step three 3), pouring the mixture into egg liquid for dipping, and placing the mixture of the shelled shrimps, the pork back and the ham which are dipped in the egg liquid in a plate for standing;
3) adding rapeseed oil into a pot, heating the oil to 60-80 ℃, adding the mixture of the shrimp meat, the pig back and the ham after the condiment sauce is added, frying until the mixture is fried to golden yellow, and taking out the mixture to obtain the fish roe-imitated lobster ball;
and in the fifth step, the fish roe-imitated lobster balls obtained in the fourth step 3) are packaged in boxes, the same weight of each box is ensured, and the box-packaged fish roe-imitated lobster balls are packaged in boxes and stored in a refrigeration house.
3. The food formula of the fish roe-like lobster ball as claimed in claim 1, wherein: the components are as follows by mass percent: 16 parts of lobster, 25 parts of pig back, 20 parts of ham, 10 parts of starch, 5 parts of bread crumbs, 10 parts of eggs, 2 parts of refined salt, 4 parts of rapeseed oil, 1 part of ginger slices, 1 part of shallot and 3 parts of cooking wine.
4. The preparation method of the fish roe and lobster ball imitated food formula as claimed in claim 2, is characterized in that: and in the second step 1), the lobsters with complete shapes and uniform heads are selected.
5. The preparation method of the fish roe and lobster ball imitated food formula as claimed in claim 2, is characterized in that: the cooking temperature in the second step 3) is 60-80 ℃.
6. The preparation method of the fish roe and lobster ball imitated food formula as claimed in claim 2, is characterized in that: and in the step three 1), the pig back and the ham are required to be cleaned before slicing.
7. The preparation method of the fish roe and lobster ball imitated food formula as claimed in claim 2, is characterized in that: and in the step four 3), manual rolling is needed during frying.
8. The preparation method of the fish roe and lobster ball imitated food formula as claimed in claim 2, is characterized in that: and in the fifth step, the box needs to be sterilized by ultraviolet irradiation before boxing.
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