CN115251324A - Fish ball stuffing and fish balls prepared from same - Google Patents
Fish ball stuffing and fish balls prepared from same Download PDFInfo
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- CN115251324A CN115251324A CN202210830251.7A CN202210830251A CN115251324A CN 115251324 A CN115251324 A CN 115251324A CN 202210830251 A CN202210830251 A CN 202210830251A CN 115251324 A CN115251324 A CN 115251324A
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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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses fish ball stuffing and fish balls prepared from the same, and belongs to the technical field of food processing. The fish ball stuffing disclosed by the invention is rich in nutrition, elastic and delicious in taste, moderate in hardness, strong in meat taste, high in soup yield, excellent in freezing resistance, capable of keeping the original texture and flavor after freezing and unfreezing steps, and more convenient to process and store. The invention also discloses fish balls prepared from the fish ball stuffing, the fish balls have sufficient texture, mellow flavor, juice-bursting effect when being eaten, sufficient grease and meat taste without greasiness, and have the characteristics of solid fish balls and core fish balls in the existing market.
Description
Technical Field
The invention relates to the field of food processing, in particular to fish ball stuffing and fish balls prepared from the same.
Background
The fish ball is also called fish meat, which is generally a ball food prepared by chopping eel, shark or fresh water fish meat into paste, adding sweet potato powder (starch) to stir evenly, and then wrapping with lean pork or shrimp meat and the like as stuffing, and is good reputation of coastal special flavor snacks. In recent years, with the improvement of the consumption level of people, the instant food prepared by the original traditional minced fillet has developed into an emerging industry mainly based on mechanized production.
The existing fish balls in the market comprise two types of filled fish balls and solid fish balls, chopped fish meat is added with proper amount of seasonings such as ginger juice, salt, monosodium glutamate and the like, and is smashed into fish paste, and potato powder is added, and the fish paste is stirred uniformly and then extruded into small balls, and then the fish balls are put into a production mode of boiling and cooking. With the continuous progress of economic ability of people, the solid fish balls can not meet the diversified taste bud requirements of people, so the core fish balls are basically taken as the first choice for purchase and eating. The stuffed fish balls can have various unique tastes due to various fillings, however, most of the traditional fish balls are made of fish meat wrapped with meat stuffing simply, the traditional fish balls are few in nutrient content, the taste of the filling is poor, soup is few, the meat is soft and cannot be chewed, and the eating requirements of different consumers are difficult to meet.
Disclosure of Invention
Based on the defects of the prior art, the invention aims to provide the fish ball stuffing which is rich in nutrition, elastic and delicious in mouth feel, moderate in hardness, strong in meat taste, high in soup yield, excellent in freezing resistance, capable of still keeping original texture after freezing and unfreezing, and convenient to process and store.
In order to achieve the purpose, the invention adopts the technical scheme that:
the fish ball stuffing comprises the following components in parts by weight:
20 to 50 parts of deboned chicken, 8 to 30 parts of pork belly meat, 10 to 30 parts of duck skin, 2 to 10 parts of green onion, 8 to 20 parts of bone soup jelly and 8 to 20 parts of water-soaked wire-drawing protein.
The fish ball contains abundant minced fillet meat as an outer wrapping layer, so that the meat flavor and the mouthfeel are good, and the minced fillet meat is used as stuffing of the fish ball, in order to make up the defects that the ingredients and the taste of the minced fillet layer are single, the juice feeling is less, and the meat quality is easy to soften after processing and preservation, the stuffing prepared by the formula is used for replacing the existing fish ball stuffing of pure pork or chicken, wherein the bone soup jelly contains abundant grease and collagen, can effectively connect all components in the processing process and shape the stuffing, and is dissolved when the fish ball is heated and cooked, so that the soup yield of the fish ball stuffing can be effectively improved, and the juice-popping effect is realized; the wiredrawing protein is mainly extracted from plant soybeans, 70% of the effect of the wiredrawing protein is plant protein, the unit protein content is far higher than that of animal meat such as pork, fish meat and the like, the nutrition is higher, meanwhile, the wiredrawing protein after soaking in water can expand to form a fluffy fiber wadding structure like cotton, the mouthfeel is similar to that of meat to a certain extent, meanwhile, the wiredrawing protein can be effectively matched with bone soup jelly, the stuffing is shaped and juiced, the flavoring, oil soup and other liquids are absorbed in the processing and preparation process, in the eating process, the wiredrawing protein has certain thermal expansion and cold contraction performance, so that the soup and other liquids can be effectively released during heating expansion, the 'juice explosion' effect is cooperatively achieved, meanwhile, the elastic mouthfeel of the stuffing can be improved on the premise that chemical additives (such as edible gum, hair soaking powder and the like) are not introduced after expansion, and the situation that the meat is soft can still not appear even after the freezing and unfreezing process is achieved. By introducing the boneless chicken into the stuffing, the stuffing is guaranteed to have enough fiber feeling, the whole stuffing presents meat feeling during chewing, and meanwhile, the pork belly meat, the duck skin and the green onion are matched to regulate the lubrication degree of the meat quality, so that the meat quality is prevented from being too dry, and the type of grease is enriched.
Meanwhile, the fish ball stuffing is rich in various components such as various proteins, calcium, phosphorus, iron, vitamins and the like required by a human body, is rich in nutrition, does not need a chemical flavoring agent or a shaping agent, is suitable for being used as children food, and can effectively help fish balls get rid of the concept of insufficient nutrition in the traditional concept.
Preferably, the components of the fish ball filling also comprise vegetable particles;
more preferably, the vegetable particles are at least one of corn kernels, carrot kernels and green bean kernels.
Through the introduction of the vegetable particles, the mouthfeel of the fish ball stuffing can be richer, the greasy feeling caused by meat and grease can be eliminated, and the appetite of consumers is promoted.
Preferably, in the components of the fish ball stuffing, the mass ratio of the bone soup jelly to the water-soaked wiredrawing protein is 1: (0.8-1.2).
The bone soup jelly can endow fish balls with rich soup and grease, but the overall chewing texture of the stuffing can be reduced, and meanwhile, the overall greasy feeling of the product can be enhanced due to the addition of too much bone soup jelly, so that a consumer becomes greasy after eating a certain amount of the product; on the other hand, the water-soaked wiredrawing protein can compensate the loss of the chewing feeling caused by bone soup jelly, can fully absorb soup and grease, and reduces the greasy feeling of consumers during eating, but the taste of the water-soaked wiredrawing protein is weak, and the taste of the whole fish ball filling is reduced if the water-soaked wiredrawing protein is introduced too much. After a plurality of tests of the inventor, the inventor finds that when the mass ratio of the bone soup jelly to the water-soaked wire-drawing protein in the fish ball stuffing is within the preferable range, the product can give consideration to both the taste and the flavor, and the whole hardness is moderate.
Preferably, the fish ball stuffing comprises the following components in parts by weight:
30-40 parts of deboned chicken, 8-20 parts of pork belly meat, 15-25 parts of duck skin, 5-7 parts of green onion, 15-20 parts of bone soup jelly and 15-20 parts of water-soaked wire-drawing protein.
Through multiple formula researches and optimized evaluation of the inventor, the taste and mouthfeel of the obtained product are optimal when the stuffing of the fish ball is prepared by the formula, and the requirements of the existing consumer groups on juicy but not greasy wrapped fish balls, chewy texture and full meat feeling are met.
Preferably, the components of the fish ball stuffing further comprise seasoning auxiliary materials;
more preferably, the flavoring auxiliary material is at least one of salt, sugar, spice and oil.
The invention also aims to provide a preparation method of the fish ball stuffing, which comprises the following steps:
putting the deboned chicken, the pork belly meat, the duck skin and the water-soaking wire-drawing protein into a formula according to a formula ratio, and chopping and stirring the mixture at a speed of 12-18 rpm for 2-8 min to preliminarily and uniformly mix the obtained materials; adding green onion and bone soup jelly into the materials, and chopping at the speed of 30-40 rpm for 3-6 min to uniformly mix the components; finally adding seasonings and discharging at the speed of 45-55 rpm for 20-30 min until the seasonings are uniform;
the environmental temperature of the preparation period of the fish ball stuffing is less than or equal to 12 ℃, and the temperature of the material is less than or equal to 15 ℃.
Preferably, the seasoning includes at least one of soy sauce, refined salt, and monosodium glutamate.
Preferably, the green onions are subjected to root and yellow leaf removal, cleaning and chopping.
Preferably, the cutmixer is a 550L model cutmixer.
The preparation method of the fish ball stuffing has simple operation steps and can realize industrialized large-scale production.
Still another object of the present invention is to provide a fish ball prepared from the fish ball stuffing of the present invention.
Preferably, the raw materials for preparing the fish balls comprise fish meat used for preparing the fish skin material and the fish ball stuffing of the invention;
more preferably, the mass ratio of the fish ball stuffing to the fish meat paste is more than 3:7.
more preferably, the mass ratio of the fish ball stuffing to the fish meat is =3:7.
the formula optimization and taste evaluation of the inventor find that when the adding proportion of the minced fillet meat serving as the outer layer and the fish ball stuffing is within the preferable range, the minced fillet meat on the outer layer can guarantee rich meat feeling and fish meat fragrance of the fish ball, meanwhile, the fish ball can not obviously influence the stuffing on the inner layer even after being frozen and thawed for many times, the fish ball stuffing on the inner layer can fully endow the fish ball with the effect of 'juice explosion', meanwhile, the grease fragrance is sufficient and not greasy, the two components are matched with each other, and the taste and the flavor of the fish ball are further improved.
Preferably, the method comprises the following steps:
(1) Selecting fresh minced fillet meat for natural thawing at room temperature, and then mincing the minced fillet meat on a meat mincer at a speed of 150rpm through a 3mm pore plate;
(2) Placing minced fillet, fat and protein emulsified slurry obtained in the step (1) into a dish of a hydraulic lifting vertical pulping machine, mixing and stirring for 10-20 min at the speed of 60-80 rpm, controlling the temperature of the material to be less than 0 ℃ after the materials are preliminarily mixed uniformly, adding cassava starch, modified starch and ice water into the dish, and then stirring for 10-20 min at the speed of 85-100 rpm, wherein the temperature of the material is controlled to be less than 0 ℃; adding seasonings, mixing and chopping at the speed of 115-130 rpm for 10-15 min until the seasonings are uniform, discharging the obtained fish skin material for later use, wherein the temperature of the material before discharging is less than or equal to 15 ℃;
(3) And (2) simultaneously adding the fish skin material and the fish ball stuffing into a ball forming machine for forming, controlling the weight of a formed single fish ball to be 18-22 g, and moving the formed ball into a precooling chamber to be cooled to below 5 ℃ after water tank precooking, high-temperature tank sizing, ice water cooling and draining treatment in sequence to obtain the fish ball.
Preferably, the meat grinder is a JR-D250 type meat grinder, and the hydraulic lifting vertical pulping machine is a YR-DZ550 type hydraulic lifting vertical pulping machine.
Preferably, the fat is processed by mincing it out of a 3mm orifice plate at a rate of 150rpm through a meat mincer.
Preferably, the seasoning includes at least one of soy sauce, refined salt, and monosodium glutamate.
The invention has the beneficial effects that: the invention provides fish ball stuffing which is rich in nutrition, elastic and delicious in taste, moderate in hardness, strong in meat taste, high in soup yield, excellent in freezing resistance, capable of keeping original texture after freezing and unfreezing, and convenient to process and store. The invention also provides the fish balls prepared by the fish ball stuffing, the fish balls have sufficient texture, mellow flavor, juice-bursting effect when being eaten, sufficient grease and meat taste without greasiness, and have the characteristics of solid fish balls and core fish balls in the existing market.
Detailed Description
The raw materials used in the examples of the present invention were purchased from commercial sources unless otherwise specified.
For better illustrating the objects, technical solutions and advantages of the present invention, the present invention will be further described in conjunction with specific embodiments, which are included for the purpose of understanding the content of the present invention in detail, and not for the purpose of limiting the invention.
Example 1
According to one embodiment of the fish ball stuffing and the fish balls prepared by the fish ball stuffing, the fish ball stuffing comprises the following components in parts by weight:
35 parts of deboned chicken meat, 18 parts of pig belly meat, 20 parts of duck skin, 6 parts of green onion, 18 parts of bone soup jelly, 18 parts of water-soaking wire-drawing protein, 0.5 part of salt, 0.5 part of sugar and 0.5 part of sesame oil.
The preparation method of the fish ball stuffing comprises the following steps of mixing the components:
putting the deboned chicken meat, the pork belly meat, the water-soaked wire-drawing protein and the duck skin into a 550L cutting and mixing machine according to the formula proportion, and cutting and mixing at a low speed of 12-18 rpm for 2-8 min to preliminarily and uniformly mix all the materials; adding auxiliary materials (white granulated sugar is added for seasoning) such as green onion (subjected to root and yellow leaf removal, cleaning and cutting treatment), bone soup jelly and the like, and then chopping and mixing at the medium speed of 30-40 rpm for 3-6 min to fully mix various raw materials and auxiliary materials; adding soy sauce, salt, essence and other seasonings, then quickly chopping at 45-55 rpm for 20-30 min until the mixture is uniform, controlling the temperature to be below 12 ℃ during the discharge standby period, and controlling the product temperature to be below 15 ℃ in the whole stirring process. And obtaining the stuffing of the fish ball.
The preparation steps of the fish ball are as follows:
(1) Selecting fresh and rinsed minced fillet as a raw material, placing the raw material on a unfreezing frame, and naturally unfreezing the minced fillet at room temperature;
(2) Minced fillet and fertilizer glance sideways at are respectively minced out from a 3mm pore plate on a JR-D250 type meat grinder at the rotating speed of 150rpm and are separately contained for standby;
(3) Placing minced fillet and fat meat which are twisted into a dish of a YR-DZ550 type hydraulic lifting vertical pulping machine (necessary protein emulsion slurry is introduced during the preparation) which is arranged below the minced fillet and the fat meat according to the formula proportion, mixing and stirring the mixture for 10 to 20min at the speed of 60 to 80rpm to ensure that the materials are preliminarily mixed uniformly, and simultaneously ensuring that the fat meat has the emulsion effect, and measuring the temperature of the product to be below 0 ℃; adding auxiliary materials such as cassava starch, modified starch, ice water and the like into a dish, and stirring at the speed of 85-100 rpm for 10-20 min until the temperature of the product is measured below 0 ℃; then adding seasonings such as refined salt, white granulated sugar, monosodium glutamate and the like, quickly mixing and chopping at 115-130 rpm for 10-15 min until the mixture is uniform, and controlling the temperature of the product below 15 ℃ during the period of discharging for later use (carrying out temperature fine adjustment by using ice water added at the early stage and a workshop air conditioner);
(4) And (3) simultaneously adding the slurry stirred in the step (3) and the prepared stuffing into a ball forming machine for forming, wherein the single average weight is 20g (+ -2 g), pre-boiling the formed balls (malformation, insufficient weight, heavy weight, exposed stuffing and directly used as waste products for treatment), shaping by a high-temperature groove, cooling by ice water, draining, moving into a pre-cooling chamber for cooling to be below 5 ℃, and continuously cooling to obtain the fish balls, wherein the fish balls are elastic and crisp.
The mass ratio of the fish ball stuffing to the fish paste =3:7.
example 2
The difference between the embodiment and the embodiment 1 is only that the fish ball filling comprises the following components in parts by weight:
30 parts of deboned chicken, 20 parts of pork belly meat, 25 parts of duck skin, 7 parts of green onion, 15 parts of bone soup jelly, 15 parts of water-soaking wire-drawing protein, 0.5 part of salt, 0.5 part of sugar and 0.8 part of sesame oil.
Example 3
The difference between the embodiment and the embodiment 1 is only that the fish ball filling comprises the following components in parts by weight:
40 parts of deboned chicken, 15 parts of pork belly meat, 15 parts of duck skin, 5 parts of green onion, 20 parts of bone soup jelly, 20 parts of water-soaking wire-drawing protein, 0.5 part of salt, 0.5 part of sugar and 0.3 part of sesame oil.
Example 4
The difference between the embodiment and the embodiment 1 is only that the fish ball filling comprises the following components in parts by weight:
20 parts of deboned chicken meat, 10 parts of pig belly meat, 10 parts of duck skin, 10 parts of green onion, 20 parts of bone soup jelly, 20 parts of water-soaked wire-drawing protein, 5 parts of corn kernels, 10 parts of carrot kernels, 0.8 part of salt, 0.8 part of sugar and 0.3 part of sesame oil.
Example 5
The difference between the embodiment and the embodiment 1 is only that the fish ball filling comprises the following components in parts by weight:
50 parts of deboned chicken, 30 parts of pork belly meat, 30 parts of duck skin, 2 parts of green onion, 8 parts of bone soup jelly, 8 parts of water-soaking wire-drawing protein, 10 parts of green bean granules, 1 part of salt, 0.3 part of sugar and 0.8 part of sesame oil.
Example 6
The difference between the embodiment and the embodiment 1 is only that the fish ball filling comprises the following components in parts by weight:
35 parts of deboned chicken meat, 18 parts of pig belly meat, 20 parts of duck skin, 6 parts of green onion, 20 parts of bone soup jelly, 16 parts of water-soaking wire-drawing protein, 0.5 part of salt, 0.5 part of sugar and 0.5 part of sesame oil.
Example 7
The difference between the embodiment and the embodiment 1 is only that the fish ball filling comprises the following components in parts by weight:
35 parts of deboned chicken, 18 parts of pork belly meat, 20 parts of duck skin, 6 parts of green onion, 16 parts of bone soup jelly, 20 parts of water-soaking wire-drawing protein, 0.5 part of salt, 0.5 part of sugar and 0.5 part of sesame oil.
Example 8
The difference between the embodiment and the embodiment 1 is only that the added mass ratio of the minced fish used for the fish ball to the fish ball filling is 8:2.
Comparative example 1
The comparative example differed from example 1 only in that the deboned chicken meat was replaced with pork leg meat.
Comparative example 2
The comparative example differed from example 1 only in that the duck skin was replaced with duck breast meat.
Comparative example 3
The comparative example only differs from example 1 in that the fish ball filling comprises the following components in parts by weight:
35 parts of deboned chicken, 18 parts of pork belly meat, 20 parts of duck skin, 6 parts of green onion, 36 parts of bone soup jelly, 0.5 part of salt, 0.5 part of sugar and 0.5 part of sesame oil.
Comparative example 4
The comparative example only differs from example 1 in that the fish ball filling comprises the following components in parts by weight:
35 parts of deboned chicken meat, 18 parts of pig belly meat, 20 parts of duck skin, 6 parts of green onion, 36 parts of water-soaking wire-drawing protein, 0.5 part of salt, 0.5 part of sugar and 0.5 part of sesame oil.
Comparative example 5
The comparative example only differs from example 1 in that the fish ball filling comprises the following components in parts by weight:
70 parts of deboned chicken, 18 parts of pork belly meat, 20 parts of duck skin, 6 parts of green onion, 3 parts of bone soup jelly, 3 parts of water-soaking wire-drawing protein, 0.5 part of salt, 0.5 part of sugar and 0.5 part of sesame oil.
Comparative example 6
The comparative example only differs from example 1 in that the fish ball filling comprises the following components in parts by weight:
15 parts of deboned chicken, 18 parts of pork belly meat, 5 parts of duck skin, 12 parts of green onion, 25 parts of bone soup jelly, 25 parts of water-soaking wire-drawing protein, 0.5 part of salt, 0.5 part of sugar and 0.5 part of sesame oil.
Effect example 1
The glue pudding prepared from the sesame stuffing of the strong aromatic glue pudding obtained according to the method in the example 1 is subjected to sample testing and inspection for inspection (national processed food quality inspection and detection center), and is detected according to GB 19295-2021 quick-frozen flour rice product of national food safety standard, GB 2762-2017 pollutant limit in food safety national standard food and SB/T10379-2012 quick-frozen prepared food, and the results are shown in Table 1.
TABLE 1
As can be seen from the table 1, the fish balls prepared by the fish ball stuffing prepared by the invention meet the requirements of national food safety standards in aspects of form, color, taste, food safety and the like.
Effect example 2
In order to confirm the taste and flavor of the fish ball stuffing and the fish balls prepared by the fish ball stuffing, the fish balls in each embodiment and comparative example are cooked, each group of fish balls are divided into 10 parts, all groups of rice dumplings are randomly tasted by 150 volunteers aged 20-40 years, the taste and flavor of the fish balls are respectively evaluated, the scores are 1-10, wherein 10 is the highest, and the specific reasons corresponding to the scores are recorded and summarized for groups giving less than 6 (including 6) and more than 9 (including 9); the scores for each group were averaged and recorded, with the results shown in table 2. Then, the fish balls of each example and comparative example were frozen at-5 ℃ for 24 hours, then naturally thawed to room temperature under aseptic conditions, and cooked after repeating 3 times, and the taste and flavor of the fish balls were evaluated by the same test methods as described above, and the results are shown in table 3.
TABLE 2
TABLE 3
As can be seen from tables 3 and 4, the fish ball stuffing and the fish ball prepared by the fish ball stuffing are well evaluated, and the evaluation of the products obtained in the examples 1 to 3 is the highest; the test results of the products obtained in the examples 1, 6 and 7 show that the proportion of the bone soup jelly and the water-soaked wire-drawn protein in the fish ball filling component has a great influence on the flavor of the overall taste, and under the condition of a certain total amount of the added materials, if the mass ratio of the bone soup jelly to the water-soaked wire-drawn protein is not 1: (0.8-1.2), the product cannot achieve the best flavor and taste; example 8 comparative example 1 the fish ball filling content in the fish ball was too low, which also affected the overall flavor and mouthfeel of the fish ball. In contrast, the evaluation of each proportion product is low, and the product cannot achieve the comprehensive effects of moderate hardness, strong meat feeling, good taste, and 'juice burst' effect and no greasiness. After freezing and unfreezing treatment, the products of the embodiments can keep the scores close to those before treatment, which shows that the fish ball stuffing and the fish balls prepared by the fish ball stuffing have good frost resistance, and have a market better than that of the existing frozen fish balls, while the comparative products have lower scores after treatment and are difficult to reach the level of normal fish ball stuffing and fish balls.
Finally, it should be noted that the above embodiments are only used for illustrating the technical solutions of the present invention and not for limiting the protection scope of the present invention, and although the present invention is described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.
Claims (10)
1. The fish ball stuffing is characterized by comprising the following components in parts by weight:
20 to 50 parts of deboned chicken, 8 to 30 parts of pork belly meat, 10 to 30 parts of duck skin, 2 to 10 parts of green onion, 8 to 20 parts of bone soup jelly and 8 to 20 parts of water-soaked wire-drawing protein.
2. The fish ball filling of claim 1, wherein the components of the fish ball filling further comprise vegetable particles.
3. The fish ball filling of claim 2, wherein the vegetable particles are at least one of corn, carrot, and green bean.
4. The fish ball filling according to claim 1, wherein the fish ball filling comprises the following components in a mass ratio of 1: (0.8-1.2).
5. The fish ball filling of claim 1, wherein the fish ball filling comprises the following components in parts by weight:
30-40 parts of deboned chicken, 8-20 parts of pork belly meat, 15-25 parts of duck skin, 5-10 parts of green onion, 15-20 parts of bone soup jelly and 15-20 parts of water-soaked wire-drawing protein.
6. The fish ball filling of claim 1, wherein the components of the fish ball filling further comprise a flavoring; the flavoring auxiliary material is at least one of salt, sugar, spice and oil.
7. A method for preparing a fish ball filling according to any one of claims 1 to 6, comprising the steps of:
putting the deboned chicken meat, the pork belly meat, the duck skin and the water-soaking wire-drawing protein into a cutting and mixing machine according to the formula proportion, and cutting and mixing for 2-8 min at the speed of 12-18 rpm to ensure that the obtained materials are primarily and uniformly mixed; adding green onion and bone soup jelly into the materials, and chopping at the speed of 30-40 rpm for 3-6 min to uniformly mix the components; finally adding seasonings and discharging at the speed of 45-55 rpm for 20-30 min until the seasonings are uniform;
the environmental temperature of the preparation period of the fish ball stuffing is less than or equal to 12 ℃, and the temperature of the material is less than or equal to 15 ℃.
8. A fish ball, characterized in that the fish ball is prepared by the fish ball stuffing of any one of claims 1 to 6.
9. The fish ball of claim 8, wherein the raw materials for preparing the fish ball comprise minced fillet for preparing fish skin material and fish ball filling material of any one of claims 1-6;
the mass ratio of the fish ball stuffing to the fish paste is more than 3:7.
10. a process for the preparation of fish balls as claimed in claim 8 or 9, comprising the steps of:
(1) Selecting fresh minced fillet meat for natural thawing at room temperature, and then mincing the minced fillet meat on a meat mincer at a speed of 150rpm through a 3mm pore plate;
(2) Placing minced fillet, fat and protein emulsified slurry which are stranded in the step (1) into a dish of a hydraulic lifting vertical pulping machine, mixing and stirring for 10-20 min at a speed of 60-80 rpm, controlling the temperature of the materials to be less than 0 ℃ after the materials are initially uniformly mixed, adding cassava starch, modified starch and ice water into the dish, and then stirring for 10-20 min at a speed of 85-100 rpm, wherein the temperature of the materials is controlled to be less than 0 ℃; adding seasonings, mixing and chopping at the speed of 115-130 rpm for 10-15 min to be uniform, discharging the obtained fish skin material for later use, wherein the temperature of the material before discharging is less than or equal to 15 ℃;
(3) Adding the fish skin material and the fish ball stuffing material of any one of claims 1 to 6 into a ball forming machine at the same time for forming, controlling the forming weight of each fish ball to be 18 to 22g, pre-boiling the formed balls in a water tank, forming in a high-temperature tank, cooling with ice water, draining, transferring into a pre-cooling chamber, and cooling to below 5 ℃ to obtain the fish balls.
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| CN202210830251.7A CN115251324A (en) | 2022-07-14 | 2022-07-14 | Fish ball stuffing and fish balls prepared from same |
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| CN101946911A (en) * | 2010-09-30 | 2011-01-19 | 通威（成都）水产食品有限公司 | Succulent fish ball containing stuffing and preparation method thereof |
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