CN1203785C - Fresh water fish ball and its making process - Google Patents
Fresh water fish ball and its making process Download PDFInfo
- Publication number
- CN1203785C CN1203785C CNB031280358A CN03128035A CN1203785C CN 1203785 C CN1203785 C CN 1203785C CN B031280358 A CNB031280358 A CN B031280358A CN 03128035 A CN03128035 A CN 03128035A CN 1203785 C CN1203785 C CN 1203785C
- Authority
- CN
- China
- Prior art keywords
- fresh
- water fish
- fish ball
- water
- ball
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Abstract
The present invention relates to a fresh fresh-water fish ball and a making method thereof, which belongs to the field of fish products. Minced fresh-water fish, fat pork, egg white, ginger powder, onions, table salt, white pepper, white vinegar, starch, gourmet powder, water, egg yolk, etc. as raw materials are shaped by a ball forming machine after mixed; the mixed raw materials are packed in vacuum after boiled in boiled water; then the mixed raw materials are steamed and sterilized by a special process; thereby, a finished product of the fresh fresh-water fish ball is prepared. The fresh fresh-water fish ball is spongy, smooth and tender, has good mouth feel, fresh and delicious taste and convenient eating method and can be cooled, heated and stewed to be eaten. Moreover, the fresh fresh-water fish ball has reasonable recipe and simple making process and is suitable for bulk production. The present invention solves the problems that the existing handmade fresh fresh-water fish ball has single mouth feel, and the shelf life is only from 3 days to 5 days. The shelf life of the fresh fresh-water fish ball can reach more than 6 months at normal temperature. The fresh fresh-water fish ball is a delicious food suitable for young and old people.
Description
Affiliated technical field:
The present invention relates to a kind of freshwater fish goods, particularly a kind of fresh freshwater fish burger goods made from the flesh of fish of fresh freshwater fish belong to the fish product field.
Background technology:
In the middle and lower reach of Yangtze River and more place, lake, fresh-water fishes are the home cookings on people's dining table, way is also a lot, methods such as generally frying in shallow oil, explode, steam, stew and be braised in soy sauce, these methods all are fish to be cut into bulk or whole piece is made, and the taste of generally working it out is all heavier, there is not light taste, and fishbone does not separate with the flesh of fish, bothers when edible, and manufacturing process is also complicated.In order to address the above problem, have a kind of way exactly fish-skin and fishbone to be removed, the flesh of fish is stirred into fish meat emulsion after, stir with egg, fecula and other condiments again, make the ball shape, put into chafing dish then and stewing and eat.Though this kind method instant is arbitrarily prepared by the producer because of the content of other raw material and condiments, taste is difficult to popular, and taste each is inconsistent because of producer's level, manufacturing process is also pretty troublesome.The fish ball of making can only generally also can only be preserved three to five days in the temperature below 10 ℃ with doing with eating, and therefore, the generally seldom employing of this way family is just celebrated the New Year or the Spring Festival, made a bit on a small quantity when celebrating a festival, and is usually according to said method edible.
Summary of the invention:
The objective of the invention is to, provide a kind of and make, not adding preservative agent with the flesh of fish of fresh freshwater fish, the following shelf-life of normal temperature is 6 months, high protein, low fat, instant has bright fragrant sliding tender mouthfeel, the fresh freshwater fish burger goods and the preparation method that are suitable for producing in batches.
The present invention realizes above-mentioned purpose by following prescription and preparation method:
One, component and content (percentage by weight)
The blue or green 4-8% pig of fresh freshwater fish meat gruel 44-56% egg fat meat 2-4%
Ginger end 1-3% onion 0.5-1.5% salt 1-2%
White pepper powder 0.05-0.15% light-coloured vinegar 0.2-0.6% starch 4-8%
Monosodium glutamate 0.05-0.15% water 25-35%
Two, preparation method
Earlier fresh freshwater fish is scaled, the internal organ afterwash, remove fish-skin, fish-bone and subcutaneous red meat, pick out cutability and carry out rinsing after 1 hour, it is stirred into fish meat emulsion; Again pig fat meat is cut into bulk; Under 5 ℃-25 ℃ temperature, fish meat emulsion, pig fat meat, egg green grass or young crops, ginger end, onion, salt, white pepper powder, light-coloured vinegar, starch, monosodium glutamate, water poured in the mixer by above-mentioned content and stirred 5-7 minute, pour into the moulding of ball machine then into; It is 100 ℃ that fish ball after the moulding falls into temperature, and the ratio of water and salt is in 100: 0.3 the salt water-soluble device, the pale blue foam in the saline solution to be removed, after treating that fish ball boils 3-5 minute in saline solution, fish ball is pulled out, naturally cooled to normal temperature, carry out asepsis vacuum packing; Again the fish ball after the vacuum packaging is put into retort, make the temperature in the retort rise to 100 ℃-120 ℃, pressure is that 0.11-0.15Mpa kept 20-35 minute, being cooled to temperature then is below 50 ℃, when being zero, takes out pressure, again after water-cooled to 25 ℃, be the fresh freshwater fish burger of finished product in air dry 3-4 hour.
The fresh freshwater fish burger goods of making by component of the present invention and content and preparation method have following advantage:
1. shelf life of products is long, and the following shelf-life of normal temperature is 6 months;
2. product does not contain anticorrisive agent and artificial color;
3. have soft, sliding tender effect, mouthfeel is good, bright fragrant, the instant of taste, and hot and cold, stewed, food all can;
4. prescription is reasonable, manufacturing process is simple, is suitable for producing in batches.
The specific embodiment:
Below in conjunction with three specific embodiments the present invention is illustrated (is example to make 50kg fresh freshwater fish burger) further
Embodiment 1:
At first fresh freshwater fish meat is made into the fresh freshwater fish meat gruel, pig fat meat is cut into bulk by aforesaid method.
Get fresh freshwater fish meat gruel 22kg (44%), egg blue or green 4kg (8%), pig fat meat 2kg (4%), ginger end 1.1kg (2.2%), onion 0.75kg (1.5%), salt 0.7kg (1.4%), white pepper powder 0.075kg (0.15%), light-coloured vinegar 0.3kg (0.6%), starch 4kg (8%), monosodium glutamate 0.075kg (0.15%), water 15kg (30%).
The above-mentioned raw material of getting all poured in the mixer stirred 5-7 minute, pour into the moulding of ball machine then into; It is 100 ℃ that fish ball after the moulding falls into temperature, and the ratio of water and salt is in 100: 0.3 the salt water-soluble device, the pale blue foam in the saline solution to be removed, after treating that fish ball boils 3-5 minute in saline solution, fish ball is pulled out, naturally cooled to normal temperature, carry out asepsis vacuum packing; Again the fish ball after the vacuum packaging is put into retort, make the temperature in the retort rise to 100 ℃-120 ℃, pressure is that 0.11-0.15Mpa kept 20-35 minute, being cooled to temperature then is below 50 ℃, when being zero, takes out pressure, again after water-cooled to 25 ℃, be the fresh freshwater fish burger of finished product in air dry 3-4 hour.
Embodiment 2:
Get fresh freshwater fish meat gruel 25kg (50%), egg blue or green 3.5kg (7%), pig fat meat 1.2kg (2.4%), ginger end 1kg (2%), onion 0.5kg (1%), salt 1kg (2%), white pepper powder 0.05kg (0.1%), light-coloured vinegar 0.2kg (0.4%), starch 3kg (6%), monosodium glutamate 0.05kg (0.1%), water 14.5kg (29%).Preparation method by the foregoing description 1 is made into fresh freshwater fish burger finished product.
Embodiment 3:
Get fresh freshwater fish meat gruel 26kg (52%), egg blue or green 3kg (6%), pig fat meat 1kg (2%), ginger end 1kg (2%), onion 0.25kg (0.5%), salt 0.5kg (1%), white pepper powder 0.025kg (0.05%), light-coloured vinegar 0.1kg (0.2%), starch 4kg (8%), monosodium glutamate 0.025kg (0.05%), water 14.1kg (28.2%).Preparation method by the foregoing description 1 is made into fresh freshwater fish burger finished product.
Claims (1)
1. fresh freshwater fish burger goods is characterized in that it is made by the following weight proportion raw material:
The blue or green 4-8% pig of fresh freshwater fish meat gruel 44-56% egg fat meat 2-4%
Ginger end 1-3% onion 0.5-1.5% salt 1-2%
White pepper powder 0.05-0.15% light-coloured vinegar 0.2-0.6% starch 4-8%
Monosodium glutamate 0.05-0.15% water 25-35%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031280358A CN1203785C (en) | 2003-05-23 | 2003-05-23 | Fresh water fish ball and its making process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031280358A CN1203785C (en) | 2003-05-23 | 2003-05-23 | Fresh water fish ball and its making process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1452911A CN1452911A (en) | 2003-11-05 |
| CN1203785C true CN1203785C (en) | 2005-06-01 |
Family
ID=29260364
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB031280358A Expired - Fee Related CN1203785C (en) | 2003-05-23 | 2003-05-23 | Fresh water fish ball and its making process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1203785C (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150919B (en) * | 2011-01-26 | 2013-08-28 | 蓬莱京鲁渔业有限公司 | Method for sterilizing instant balls |
| CN102302194A (en) * | 2011-04-28 | 2012-01-04 | 大连百家食品有限公司 | Fish balls and preparation method thereof |
| CN102273664B (en) * | 2011-09-09 | 2014-03-26 | 鲜八里集团有限公司 | Production method of fish cake |
| CN104687112A (en) * | 2013-12-10 | 2015-06-10 | 东港市炬丰食品有限公司 | Cuttlefish ball and preparation method thereof |
| CN104687111A (en) * | 2013-12-10 | 2015-06-10 | 东港市炬丰食品有限公司 | Squid ball and preparation method thereof |
| CN104256728A (en) * | 2014-10-16 | 2015-01-07 | 广西大学 | Nutritious fish cake with long shelf-life |
| CN104366586A (en) * | 2014-11-18 | 2015-02-25 | 唐加宜 | Carp fish balls and preparation method thereof |
| CN107594384A (en) * | 2017-10-16 | 2018-01-19 | 洛阳正大食品有限公司 | A kind of preparation method of burger sizing |
| CN110122793A (en) * | 2019-06-19 | 2019-08-16 | 厨贵人(重庆)食品有限责任公司 | A kind of production technology of pure fish ball |
-
2003
- 2003-05-23 CN CNB031280358A patent/CN1203785C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1452911A (en) | 2003-11-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103271383B (en) | Preparation method of instant flavor-conditioning fish dried bean curd stored at room temperature | |
| CN102630958B (en) | Formula and processing technology of black pepper beef flavoring bag | |
| CN101697819A (en) | Fish paste and preparation method | |
| CN104207152B (en) | Add the outer of thunder bamboo shoot edible fiber and wrap up in paste, application and prepared fish ball | |
| CN105145865A (en) | Production method of spicy fish dried bean curds | |
| CN1843212A (en) | Fish ball containing stuffing and its preparation method | |
| CN102771757A (en) | Method for preparing undaria pinnatifida sauce | |
| CN1062723C (en) | Fresh freshwater fish cake and producing process thereof | |
| CN102038232B (en) | Method for preparing preprocessed milky white mutton soup | |
| CN1203785C (en) | Fresh water fish ball and its making process | |
| KR20050092299A (en) | Easy gruel to cook and manufacturing process thereof | |
| CN1452910A (en) | Fresh water fish cake product and its making process | |
| CN103798647A (en) | Method for preparing fried bean curd | |
| CN101317673B (en) | Quick-freezing laver sardine steak food and preparation thereof | |
| KR101559499B1 (en) | Green vegetables with natural pigments method of dumplings | |
| CN105519967A (en) | Shii-take meatball and preparation method thereof | |
| CN1324985C (en) | Instant fresh-keeping bean curd, and its making method | |
| CN1353956A (en) | Production method of crystal high-nutrient instant flavous squirred dumplings and ravioli | |
| CN100542420C (en) | Assorted sheet jelly dish and preparation method thereof | |
| CN1102353C (en) | Method for making high calcium content ground meat on skewer | |
| CN1600169A (en) | Technique for preparing vinegar spicy eggs | |
| CN101061878B (en) | Dumpling stuffed with soup | |
| CN1452909A (en) | Fresh water fish skin ball and its making process | |
| CN109953250A (en) | A kind of vegetables meat rice and preparation method thereof | |
| CN1380011A (en) | Production process for making sanyuan imperial food yellow chicken |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |