CN115736208A - Processing technology of starch-free pure fish balls - Google Patents
Processing technology of starch-free pure fish balls Download PDFInfo
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- CN115736208A CN115736208A CN202211584712.3A CN202211584712A CN115736208A CN 115736208 A CN115736208 A CN 115736208A CN 202211584712 A CN202211584712 A CN 202211584712A CN 115736208 A CN115736208 A CN 115736208A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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Abstract
The invention discloses a processing technology of starch-free pure fish balls, belonging to the technical field of aquatic product processing, and the processing technology comprises the following steps: s1: pre-processing the screened fish body to obtain fish meat; s2: placing the fish meat into an electric meat grinder, running for 10-15 min, and sieving to obtain a primary processed minced fillet; s3: putting the minced fillet into an electric mixer, adding the onion and ginger juice, the egg white and the edible salt, starting the electric mixer, and blending for 20-30 min to obtain a fish ball raw material; s4: forming the fish ball raw material by a fish ball forming machine to obtain a fish ball primary product; s5: heating and solidifying the initial fish ball product in a heating pot to obtain a semi-finished fish ball product; s6: sending the semi-finished fish ball into a cooling tank for cooling; s7: and (3) draining the cooled semi-finished fish ball, and then forming a fish ball finished product by utilizing a liquid nitrogen preservation process at the temperature of-196 ℃ so as to produce the fish ball containing high-purity fish meat and no starch, wherein the fish ball has good fish meat freshness and rich nutritional value.
Description
Technical Field
The invention belongs to the technical field of aquatic product processing, and particularly relates to a starch-free pure fish ball processing technology.
Background
The traditional fish balls are the most representative traditional minced fillet product in China and are popular among people. The fish ball is also called as fish meat, which is a special local snack in coastal areas, and is prepared by using eel, shark or freshwater fish minced chop, adding sweet potato powder (starch) to stir evenly, and then wrapping with a ball-shaped food made of fillings of lean pork or shrimp and the like. The fish ball is a characteristic traditional name for frequently cooking Fujian Fuzhou, wenzhou, minnan, guangdong, taiwan and Jiangxi Fuzhou, and belongs to Guangdong dish or Mincai series. Also called 'water pills', which are called 'quick-boiled fish balls' in ancient times. Because it has delicious taste and can be used as snack ingredient and soup, it is a seafood delicacy for people in coastal area.
The fish balls are evergreen because of paying attention to materials selection and a manufacturing process, the product is prepared by taking fresh fish meat or frozen minced fillet as a main raw material through the processes of chopping or kneading, pelleting, heating, cooling and the like, and the finished product has smooth and round surface, is slightly elastic, fresh, tender and fine, is generally white or offwhite, is porcelain-like in color, is rich in elasticity, is crisp and not greasy, and is a common dish product for banquet.
As is known to all, in order to improve the taste and the gel strength of fish balls, the existing fish ball formula mostly contains starch or other auxiliary additives, so that the fish ball processing technology is mainly directed at a fish ball processing method containing starch, and the fish balls processed and molded by the technology can have good elasticity and gel strength. However, the existing processing technology is difficult to meet the processing requirements of starch-free fish balls, and the processed fish balls are poor in taste and shape retention degree. Therefore, a new processing technology is urgently needed to be developed to meet the processing requirement of the starch-free pure fish balls.
Disclosure of Invention
In view of the above, in order to solve the above problems in the prior art, the present invention aims to provide a starch-free fish ball processing technology to meet the processing requirements of starch-free fish balls by optimizing and improving the processing method.
The technical scheme adopted by the invention is as follows: a processing technology of starch-free pure fish balls comprises the following steps:
s1: pre-processing the screened fish body to obtain fish meat;
s2: putting the fish meat into an electric meat grinder and operating for 10-15 min to obtain minced fillet;
s3: putting 75-95 parts of minced fillet into an electric stirrer, putting 4-8 parts of onion and ginger juice, 6-10 parts of egg white and 0.5-1 part of edible salt into the electric stirrer, and stirring at the rotating speed of 200-800 rpm for 20-30 min by starting the electric stirrer to obtain a fish ball raw material;
s4: forming the fish ball raw material by a fish ball forming machine to obtain a fish ball primary product;
s5: placing the fish ball primary product in a heating pot, heating and solidifying, controlling the water temperature at 85-95 ℃, and heating for 15-20 min to obtain a semi-finished fish ball product;
s6: immersing the semi-finished fish ball into cold water for cooling, keeping the semi-finished fish ball in the cold water for 15 to 20min, and controlling the temperature of the cold water to be between 0 and 5 ℃;
s7: and (3) draining the cooled semi-finished fish ball, then utilizing a liquid nitrogen fresh-keeping process at the temperature of-196 ℃ to form a finished fish ball, and storing the finished fish ball in a low-temperature warehouse at the temperature of-18 ℃.
Further, the preprocessing includes the following:
s101: cleaning fish body, removing fish scales, fish maw, shark fins, fish skin, black membrane, red fish on surface layer, and removing fish bone to obtain fish meat;
s102: taking 75-95 parts of fish, rinsing with clear water for 1 time, immersing into rinsing water for rinsing for 1 time, and finally elutriating with clear water for 1-2 times;
s103: taking out the rinsed fish meat, putting the fish meat into a dehydrator for dehydration until the weight percentage of the water content of the fish meat is 70-85%;
wherein the rinsing water consists of the following components in parts by weight: 90 to 100 parts of water and 1 to 2 parts of edible salt.
Further, in step S3, it comprises the following:
s301: firstly, putting 75-95 parts of minced fillet into an electric stirrer, putting 2-4 parts of onion and ginger juice, starting the electric stirrer to rotate clockwise at the rotating speed of 200-800 rpm and mincing for 5-10 min;
s302: and putting the rest 2-4 parts of onion and ginger juice, 6-10 parts of egg white and 0.5-1 part of edible salt into an electric stirrer, controlling the temperature of a stirring part of the electric stirrer to be 5-20 ℃, and beating and kneading the electric stirrer counterclockwise at the rotating speed of 200-800 rpm for 15-20 min and then pausing to obtain the fish ball raw material.
Further, in step S4, the raw material of the fish ball is applied with a pressure of 250MPa to 350MPa, and is kept at room temperature for 5 minutes, and then the raw material of the fish ball is put into a fish ball forming machine for forming to obtain a fish ball primary product. The ultrahigh pressure technology of the food can effectively reduce the microbial quantity of the hairtail fish balls, the sterilization effect is enhanced along with the increase of pressure, and meanwhile, the ultrahigh pressure treatment can well keep the sensory characteristics of the fish balls. The fish balls processed by ultrahigh pressure have increased elasticity.
Further, in step S7, the draining time of the semi-finished fish ball is the same as the soaking time of the semi-finished fish ball in cold water.
Further, in step S7, the semi-finished fish balls are placed on a draining line for draining.
The beneficial effects of the invention are as follows:
1. according to the processing technology of the starch-free pure fish ball provided by the invention, fish meat is taken, minced and stirred into minced fillet, a fish ball primary product, a fish ball semi-finished product and a fish ball finished product, the produced fish ball product contains high-purity fish meat, the fish meat freshness of the fish ball is ensured to the maximum extent, and meanwhile, the starch-free fish ball is produced through the processing technology, so that the fish ball is ensured to have good gel strength and mouthfeel elasticity.
Drawings
FIG. 1 is a process flow diagram of the starch-free pure fish ball processing technology provided by the invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, 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 some, but not all, embodiments of the present invention. The components of embodiments of the present invention generally described and illustrated in the figures herein may be arranged and designed in a wide variety of different configurations.
Thus, the following detailed description of the embodiments of the present invention, presented in the figures, is not intended to limit the scope of the invention, as claimed, but is merely representative of selected embodiments of the invention. 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.
Example 1
The processing technology is particularly suitable for processing the starch-free pure fish balls, and can ensure that the starch-free fish balls still have good coagulation effect and keep the delicate flavor of fish after being processed and formed. Specifically, the processing technology comprises the following steps:
s1: pre-processing the screened fish body to obtain fish meat, wherein the pre-processing comprises the following steps:
s101: screening fat live fish, cleaning and killing, removing fish scales, fish maw and fish wings, removing fish skin, black membrane and surface red fish meat, and removing fish bones to obtain fish meat, wherein the fish bones in the fish body are removed.
S102: taking 75 parts of fish, washing the fish for 1 time by using clear water, immersing the fish into rinsing water for rinsing for 15min, and finally elutriating the fish for 1-2 times by using the clear water. Wherein the rinsing water consists of the following components in parts by weight: 90 parts of water and 1 part of edible salt are evenly mixed to obtain the edible salt. The rinsing water can effectively remove blood water contained in fish meat, and is favorable for improving the edible taste of later-stage fish meat. The rinsed fish meat is washed twice with clear water.
S103: taking out the cleaned fish, and putting the fish into a dehydrator for dehydration for 5min until the fish contains 70 wt% of water; in practical application, the dehydration time of each section can be set to be 1-2 min, after the dehydration is finished, the fish meat is detected by a moisture detector until the weight percentage of the water content is 70%, and the dehydration of the fish meat is stopped.
S2: the fish meat is put into an electric meat mincer, which is also called a mincer, and is operated for 10min to obtain minced fillet, and the electric meat mincer can stir the fish meat into minced fillet under high-speed rotation.
S3: and putting the primarily processed minced fillet into an electric stirrer, adding 4 parts of onion and ginger juice, 6 parts of egg white and 0.5 part of edible salt into the electric stirrer, starting the electric stirrer, and beating and kneading for 20min at a variable frequency rotating speed of 200-800 rpm to obtain the fish ball raw material.
In practical applications, the step S3 is implemented by mainly decomposing the following steps:
s301: firstly, putting 75 parts of minced fillet into an electric meat ball stirrer, putting 2 parts of onion and ginger juice, starting the electric stirrer to rotate clockwise at the rotating speed of 200-800 rpm and mincing for 5min;
s302: putting the rest 2 parts of the green onion and ginger juice, 6 parts of the egg white and 0.5 part of the edible salt into an electric stirrer, and beating and kneading for 15min at the variable frequency rotating speed of 200-800 rpm, and then stopping the process, so that on one hand, the auxiliary materials (the green onion and ginger juice, the egg white and the edible salt) and the minced fillet can be effectively mixed; on the other hand, under the continuous stirring action of the electric stirrer, the gel strength of the fish balls can be effectively ensured, and the later-stage good molding of the fish balls is facilitated, so that the fish ball raw material is obtained.
In practical application, because the fish meat is not added with starch, the gel strength of the fish balls prepared from the surimi cannot be effectively ensured after the fish meat is stirred into the surimi. Therefore, the egg white is added in the stirring process, the egg white and the fish meat are fully mixed, the minced fillet can effectively improve the gel strength (difficult loosening) of the fish ball, and meanwhile, the fishy smell of the fish meat can be effectively removed, so that the edible mouthfeel is obviously improved.
In the process, the temperature of the electric stirrer is kept at 10-15 ℃, the influence of overhigh temperature on the texture of fish meat is avoided, and meanwhile, the effects of removing fishy smell and improving taste of the scallion and the ginger can be kept.
S4: forming the fish ball raw material by a fish ball forming machine to obtain a fish ball primary product; in practical application, the raw material of the fish ball is applied with a pressure of 250MPa, and is kept for 5 minutes at normal temperature, and then the raw material of the fish ball is put into a fish ball forming machine for forming to obtain a fish ball primary product. The ultra-high pressure technology of the food can effectively reduce the microbial quantity of the fish balls, the sterilization effect is enhanced along with the increase of pressure, meanwhile, the sensory characteristics of the fish balls can be well maintained through ultra-high pressure treatment, and the elasticity of the fish balls subjected to the ultra-high pressure treatment is increased.
S5: heating the fish ball primary product in a heating pot for shaping, controlling the water temperature at 85 deg.C, and heating for 15min to obtain fish ball semi-finished product; therefore, the water temperature is controlled at 85 ℃, which can ensure that the fish balls can be rapidly formed at high temperature; but also can ensure that the fish taste is not aged and loosened because of the overhigh temperature of the boiling water. On the other hand, because the fish ball product contains high-purity fish meat, the fish ball can be ensured to be mature and reach the edible standard only by controlling the temperature to be 85 ℃.
S6: immersing the semi-finished fish ball into cold water for cooling, keeping the semi-finished fish ball in the cold water for 15min, and controlling the temperature of the cold water to be 0-5 ℃; in cold water, the fish balls can be slowly cooled down, compared with the mode of rapidly cooling or air-cooling the fish balls, the freshness and the taste of the fish meat are not damaged.
S7: and (3) placing the cooled semi-finished fish ball on a draining line for draining, placing the semi-finished fish ball into a liquid nitrogen tunnel, forming a finished fish ball by utilizing a liquid nitrogen freshness-locking process at the temperature of minus 196 ℃, and storing the finished fish ball in a low-temperature warehouse at the temperature of minus 18 ℃.
In order to ensure the high efficiency of production, the draining time of the semi-finished fish ball is the same as the soaking time of the semi-finished fish ball in cold water, and under the condition, the cooling and draining of the semi-finished fish ball in two adjacent batches can be ensured to synchronously act, and the production progress cannot be influenced.
Example 2
The processing technology is particularly suitable for processing the starch-free pure fish balls, and can ensure that the starch-free fish balls still have good coagulation effect and keep the delicate flavor of fish after being processed and formed. Specifically, the processing technology comprises the following steps:
s1: pre-processing the screened fish body to obtain fish meat, wherein the pre-processing comprises the following steps:
s101: screening fat live fish, cleaning and killing, removing fish scales, fish maw and fish wings, removing fish skin, black membrane and surface red fish meat, and removing fish bones to obtain fish meat, wherein the fish bones in the fish body are removed.
S102: taking 85 parts of fish meat, washing the fish meat for 1 time by using clean water, immersing the fish meat into rinsing water for rinsing for 20min, and finally washing the fish meat for 1-2 times by using the clean water. Wherein the rinsing water consists of the following components in parts by weight: 95 parts of water and 1.5 parts of edible salt are uniformly mixed. The rinsing water can effectively remove blood water contained in fish meat, and is favorable for improving the edible taste of later-stage fish meat. The rinsed fish meat is elutriated twice with clear water.
S103: taking out the cleaned fish, putting the fish into a dehydrator for dehydration for 8min until the water content of the fish is about 80 percent by weight; in practical application, the dehydration time of each section can be set to be 1-2 min, after the dehydration is finished, the fish meat is detected by a moisture detector until the weight percentage of the moisture content is about 80%, and the dehydration of the fish meat is stopped.
S2: the fish meat is put into an electric meat mincer, which is also called a mincer and can stir the fish meat into minced fillet under high-speed rotation, and then the minced fillet is obtained after the fish meat is operated for 12 min.
S3: putting 85 parts of minced fillet into an electric stirrer, putting 6 parts of onion and ginger juice, 8 parts of egg white and 0.75 part of edible salt into the electric stirrer, starting the electric stirrer, and beating and kneading for 25min at the variable frequency rotating speed of 200-800 rpm to obtain the fish ball raw material.
In practical applications, the step S3 is implemented by mainly decomposing the following steps:
s301: putting 85 parts of minced fillet into a meat ball stirrer, adding 3 parts of onion and ginger juice, starting an electric stirrer to rotate clockwise at the rotating speed of 200-800 rpm and mincing for 7min;
s302: putting the rest 4 parts of onion and ginger juice, 8 parts of egg white and 0.75 part of edible salt into an electric stirrer, and beating and kneading for 18min at the variable frequency rotating speed of 200-800 rpm, and then stopping the process, so that the auxiliary materials and the minced fillet can be effectively mixed on one hand; on the other hand, under the continuous stirring action of the electric stirrer, the gel strength of the fish balls can be effectively ensured, and the later-stage good molding of the fish balls is facilitated, so that the fish ball raw material is obtained.
In practical application, because the fish meat is not added with starch, the gel strength of the fish balls prepared from the surimi cannot be effectively ensured after the fish meat is stirred into the surimi. Therefore, the egg white is added in the stirring process, the egg white and the fish meat are fully mixed, the minced fillet can effectively improve the gel strength (difficult loosening) of the fish ball, and meanwhile, the fishy smell of the fish meat can be effectively removed, so that the edible mouthfeel is obviously improved.
In the process, the temperature of the electric stirrer is kept at 10-15 ℃, the phenomenon that fish texture is influenced due to overhigh temperature is avoided, and meanwhile, the fishy smell removing and flavor improving effects of the scallion and the ginger can be kept.
S4: forming the fish ball raw material by a fish ball forming machine to obtain a fish ball primary product; in practical application, the raw materials of the fish balls are applied with the pressure of 300MPa, the pressure is maintained for 6 minutes at normal temperature, and then the raw materials of the fish balls are placed into a fish ball forming machine for forming to obtain the initial products of the fish balls. The ultra-high pressure technology of the food can effectively reduce the microbial quantity of the hairtail fish balls, the sterilization effect is enhanced along with the increase of pressure, meanwhile, the sensory characteristics of the fish balls can be well maintained through ultra-high pressure treatment, and the elasticity of the fish balls subjected to the ultra-high pressure treatment is increased.
S5: heating the fish ball primary product in a heating pot for solidification at 90 deg.C for 17min to obtain fish ball semi-finished product; therefore, the water temperature is controlled at 90 ℃, which can ensure that the fish balls can be rapidly formed at high temperature; but also can ensure that the fish taste is not aged and loosened because of the overhigh temperature of the boiling water. On the other hand, because the fish ball product contains high-purity fish meat, the fish ball can be ensured to be mature and reach the edible standard only by controlling the temperature to be 90 ℃.
S6: immersing the semi-finished fish ball into cold water for cooling, keeping the temperature of the cold water at 0-5 ℃ for 17 min; in cold water, the fish balls can be slowly cooled, and compared with the mode of rapidly cooling the fish balls, the freshness and the taste of fish meat are not damaged.
S7: and (3) placing the cooled semi-finished fish ball on a draining line for draining, placing the semi-finished fish ball into a liquid nitrogen tunnel, forming a finished fish ball by utilizing a liquid nitrogen fresh-keeping process at the temperature of-196 ℃, and storing the finished fish ball in a low-temperature warehouse at the temperature of-18 ℃.
In order to ensure the high efficiency of production, the draining time of the semi-finished fish ball is the same as the soaking time of the semi-finished fish ball in cold water, and under the condition, the cooling and draining of the semi-finished fish ball in two adjacent batches can be ensured to synchronously act, and the production progress cannot be influenced.
Example 3
The processing technology is particularly suitable for processing the starch-free pure fish balls, and can ensure that the starch-free fish balls still have good coagulation effect and keep the delicate flavor of fish after being processed and formed. Specifically, the processing technology comprises the following steps:
s1: pre-processing the screened fish body to obtain fish meat, wherein the pre-processing comprises the following steps:
s101: screening fat live fish, cleaning and killing, removing fish scales, fish maw and fish wings, removing fish skin, black membrane and surface red fish meat, and removing fish bones to obtain fish meat, wherein the fish bones in the fish body are removed.
S102: washing 95 parts of fish meat with clear water once, and then soaking the fish meat into rinsing water for rinsing for 25min, wherein the rinsing water consists of the following components in parts by mass: 100 parts of water and 2 parts of edible salt are evenly mixed to obtain the edible salt. The rinsing water can effectively remove blood water contained in fish meat, and is favorable for improving the edible taste of later-stage fish meat. The rinsed fish meat is washed twice with clear water.
S103: taking out the rinsed fish, putting the fish into a dehydrator for dehydration for 10min until the water content of the fish is 85% by weight; in practical application, the dehydration time of each section can be set to be 1-2 min, after the dehydration is finished, the fish meat is detected by a moisture detector until the weight percentage of the moisture content is about 85%, and the dehydration of the fish meat is stopped.
S2: and (4) putting the fish meat into an electric meat grinder and operating for 15min to obtain minced fillet.
S3: putting the primarily processed minced fillet into an electric stirrer, adding 8 parts of onion and ginger juice, 10 parts of egg white and 1 part of edible salt into the electric stirrer, starting the electric stirrer, and beating and kneading for 30min at the variable frequency rotating speed of 200-800 rpm to obtain the fish ball raw material.
In practical applications, the step S3 is implemented by mainly decomposing the following steps:
s301: firstly, putting 95 parts of minced fillet into a meat ball stirrer, adding 4 parts of onion and ginger juice, and starting an electric stirrer to rotate clockwise at the rotating speed of 200-800 rpm and knead for 10min;
s302: putting the rest 4 parts of onion and ginger juice, 10 parts of egg white and 1 part of edible salt into an electric stirrer, and beating and kneading for 20min at the variable frequency rotating speed of 200-800 rpm, and then stopping the process, so that the auxiliary materials and the minced fillet can be effectively mixed on one hand; on the other hand, under the continuous stirring action of the electric stirrer, the gel strength of the fish balls can be effectively ensured, and the later good molding of the fish balls is facilitated to obtain the fish ball raw material.
In practical application, because the starch is not added into the fish meat, the gel strength of the fish ball prepared from the surimi after the fish meat is stirred into the surimi cannot be effectively ensured. Therefore, the egg white is added in the stirring process, the egg white and the fish meat are fully mixed, the minced fillet can effectively improve the gel strength (difficult loosening) of the fish ball, and meanwhile, the fishy smell of the fish meat can be effectively removed, so that the edible mouthfeel is obviously improved.
In the process, the temperature of the electric stirrer is kept at 10-15 ℃, the phenomenon that fish texture is influenced due to overhigh temperature is avoided, and meanwhile, the fishy smell removing and flavor improving effects of the scallion and the ginger can be kept.
S4: forming the fish ball raw material by a fish ball forming machine to obtain a fish ball primary product; in practical application, the raw materials of the fish balls are applied with pressure of 350MPa, pressure is maintained for 7 minutes at normal temperature, and then the raw materials of the fish balls are placed into a fish ball forming machine for forming to obtain the initial products of the fish balls. The ultra-high pressure technology of the food can effectively reduce the microbial quantity of the hairtail fish balls, the sterilization effect is enhanced along with the increase of pressure, meanwhile, the sensory characteristics of the fish balls can be well maintained through ultra-high pressure treatment, and the elasticity of the fish balls subjected to the ultra-high pressure treatment is increased.
S5: heating the fish ball primary product in a heating pot for solidification at 95 deg.C for 20min to obtain semi-finished product; therefore, the water temperature is controlled at 95 ℃, which can ensure that the fish balls can be rapidly molded at high temperature; but also can ensure that the fish taste is not aged and loosened because of the overhigh temperature of the boiling water. On the other hand, because the fish ball product contains high-purity fish meat, the fish ball can be ensured to be mature and reach the edible standard only by controlling the temperature to be 95 ℃.
S6: immersing the semi-finished fish ball into cold water for cooling, keeping the semi-finished fish ball in the cold water for 20min, and controlling the temperature of the cold water to be 0-5 ℃; in cold water, the fish balls can be slowly cooled down, and compared with the mode of rapidly cooling the fish balls, the freshness and the taste of the fish meat are not damaged.
S7: taking out the cooled semi-finished fish ball, draining, adding liquid nitrogen at-196 deg.C, and storing at-18 deg.C. In order to ensure the high efficiency of production, the draining time of the semi-finished fish ball is the same as the soaking time of the semi-finished fish ball in cold water, and under the condition, the cooling and draining of the semi-finished fish ball of two adjacent batches can be ensured to synchronously act, and the production progress cannot be influenced.
The fish balls processed by the processes of the above examples 1 to 3 are compared with the fish balls processed by the conventional process according to the following data:
| categories | Example 1 | Example 2 | Example 3 | Conventional process |
| Purity of fish meat | 75％ | 85％ | 95％ | ＜60％ |
| Fresh taste of fish | Is fresher | Fresh food | Fresh food | Poor quality |
| Nutritive value | High (a) | Is higher than | Super high | In general |
The present invention is not limited to the above-mentioned alternative embodiments, and any other various products can be obtained by anyone in the light of the present invention, but any changes in shape or structure thereof, all of which fall within the scope of the present invention, fall within the protection scope of the present invention.
Claims (6)
1. A starch-free pure fish ball processing technology is characterized by comprising the following steps:
s1: pre-processing the screened fish body to obtain fish meat;
s2: putting the fish meat into an electric meat grinder and operating for 10-15 min to obtain minced fillet;
s3: putting 75-95 parts of minced fillet into an electric stirrer, putting 4-8 parts of onion and ginger juice, 6-10 parts of egg white and 0.5-1 part of edible salt into the electric stirrer, and stirring at the rotating speed of 200-800 rpm for 20-30 min by starting the electric stirrer to obtain a fish ball raw material;
s4: forming the fish ball raw material by a fish ball forming machine to obtain a fish ball primary product;
s5: placing the fish ball primary product in a heating pot, heating and solidifying, controlling the water temperature at 85-95 ℃, and heating for 15-20 min to obtain a semi-finished fish ball product;
s6: immersing the semi-finished fish ball into cold water for cooling, keeping the semi-finished fish ball in the cold water for 15 to 20min, and controlling the temperature of the cold water to be between 0 and 5 ℃;
s7: and (4) draining the cooled semi-finished fish ball, and then performing a liquid nitrogen fresh-keeping process at the temperature of-196 ℃ to form a finished fish ball.
2. The starch-free pure fish ball processing technology according to claim 1, wherein the pre-treatment comprises the following steps:
s101: cleaning fish body, removing fish scales, fish maw, fish wings, fish skin, black membrane, red fish on surface layer, and removing fish bone to obtain fish meat;
s102: taking 75-95 parts of fish, rinsing with clear water for 1 time, immersing into rinsing water for rinsing for 1 time, and finally elutriating with clear water for 1-2 times;
s103: taking out the rinsed fish meat, putting the fish meat into a dehydrator for dehydration until the weight percentage of the water content of the fish meat is 70-85%;
wherein the rinsing water consists of the following components in parts by weight: 90 to 100 parts of water and 0.5 to 1 part of edible salt.
3. The starch-free pure fish ball processing process according to claim 1, wherein in step S3, it comprises the following:
s301: firstly, putting 75-95 parts of minced fillet into an electric stirrer, putting 2-4 parts of onion and ginger juice, starting the electric stirrer to rotate clockwise at the rotating speed of 200-800 rpm and mincing for 5-10 min;
s302: and putting the rest 2-4 parts of onion and ginger juice, 6-10 parts of egg white and 0.5-1 part of edible salt into an electric stirrer, controlling the temperature of a stirring part of the electric stirrer to be 5-20 ℃, and beating and kneading the electric stirrer counterclockwise at the rotating speed of 200-800 rpm for 15-20 min and then pausing to obtain the fish ball raw material.
4. The starch-free fish ball processing technology according to claim 1, wherein in step S4, the fish ball raw material is subjected to pressure of 250MPa to 350MPa and pressure maintaining for 5 minutes at normal temperature, and then the fish ball raw material is placed into a fish ball forming machine for forming to obtain a fish ball primary product.
5. The starch-free fish ball processing process according to claim 1, wherein in step S7, the draining time of the semi-finished fish ball is the same as the soaking time of the semi-finished fish ball in cold water.
6. The starch-free fish ball processing process according to claim 1, wherein in step S7, the semi-finished fish balls are placed on a draining line for draining.
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|---|---|---|---|---|
| CN101972002A (en) * | 2010-10-18 | 2011-02-16 | 江南大学 | Production method for strengthening gel refrigerated pure minced fillet fish cake by ultrahigh pressure |
| KR101165801B1 (en) * | 2012-04-19 | 2012-07-12 | 이영재 | Process of fish ball by using surimi |
| CN107173718A (en) * | 2017-07-17 | 2017-09-19 | 河南三佳食品有限责任公司 | One kind is without starch fish ball and preparation method thereof |
| CN109463662A (en) * | 2019-01-08 | 2019-03-15 | 武汉轻工大学 | A kind of fish ball and preparation method thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101972002A (en) * | 2010-10-18 | 2011-02-16 | 江南大学 | Production method for strengthening gel refrigerated pure minced fillet fish cake by ultrahigh pressure |
| KR101165801B1 (en) * | 2012-04-19 | 2012-07-12 | 이영재 | Process of fish ball by using surimi |
| CN107173718A (en) * | 2017-07-17 | 2017-09-19 | 河南三佳食品有限责任公司 | One kind is without starch fish ball and preparation method thereof |
| CN109463662A (en) * | 2019-01-08 | 2019-03-15 | 武汉轻工大学 | A kind of fish ball and preparation method thereof |
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