CN1843212A - Fish ball containing stuffing and its preparation method - Google Patents
Fish ball containing stuffing and its preparation method Download PDFInfo
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- CN1843212A CN1843212A CNA2006100810837A CN200610081083A CN1843212A CN 1843212 A CN1843212 A CN 1843212A CN A2006100810837 A CNA2006100810837 A CN A2006100810837A CN 200610081083 A CN200610081083 A CN 200610081083A CN 1843212 A CN1843212 A CN 1843212A
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Abstract
The invention relates to a fish ball with cores, which comprises 50-70 wt% of outer layer fish meat and 30-50 wt% of inner layer core, the outer layer is made from fish meat and accessory foods, the inner layer core is made from auxiliary food material and flavorings. The preparing process consists of the steps of fresh fish boning, disintegrating, stirring, beating, stirring homogeneously, and loading.
Description
Technical field
The present invention relates to a kind of food, particularly a kind of fish ball and preparation method thereof.
Background technology
Fish ball commonly used becomes homogeneous to form by the single flesh of fish on market at present, and the consumer has only a kind of mouthfeel of the flesh of fish when edible, and mouthfeel is single.And in the fish ball preparation process commonly used, adopting the traditional-handwork methods of beating, the fish ball mouthfeel that makes is fresh inadequately, and is not good to eat.
Summary of the invention
The technical problem to be solved in the present invention is intended to overcome the deficiency of above-mentioned prior art, and a kind of fish ball containing stuffing is provided, and this fish ball not only can have the mouthfeel of other foods except that the flesh of fish, and the mouthfeel of the flesh of fish is crisp more good to eat.
The technical solution used in the present invention is:
Fish ball containing stuffing, described fish ball is made up of the skin flesh of fish foreskin of 50-70% mass content and the internal layer bag core of 30-50% mass content, and described flesh of fish foreskin is aided with seasoning matter by the flesh of fish and makes, and described Bao Xin is aided with seasoning matter by food material and makes.
Further, described flesh of fish foreskin is made by following steps: the fresh fish peeling of picking a bone, be aided with seasoning matter after pulverize, stir, make after the making beating, and described methods of beating is for 1500-2000 rev/min of beater making beating 12-15 minute, and inside and outside beater, adds ice cube.
Further, described Bao Xin is equipped with soup juice after meat or the grates vegetables, and is aided with seasoning matter after the refrigeration and mixes well preparation and get, and described soup juice is fructus amomi, cardamom, finishes the decocting liquid of bold and vigorous, galingal, dried orange peel and the root of Dahurain angelica.
Compared with the prior art fish ball containing stuffing of the present invention has following good effect: the mouthfeel of other foods except that the flesh of fish is provided, has avoided the single problem of fish ball mouthfeel; The pure white delicacy of flesh of fish foreskin that makes, high resilience, it is good to eat that the mouthfeel of the flesh of fish is crisp more; With the accent juice of Chinese herbal medicine decocting liquid as Bao Xin, can make that fish ball has the taking care of health of Chinese herbal medicine itself, stimulates the circulation of the blood and cause the muscles and joints to relax, the effect of nourishing the stomach, and Chinese herbal medicine can seasoning, flavouring, make the taste of fish ball better.
Another technical problem that the present invention will solve provides a kind of preparation method of fish ball containing stuffing, the rich in taste of the feasible fish ball for preparing of this preparation method.
The technical solution used in the present invention is:
A kind of method for preparing fish ball containing stuffing comprises following steps:
1) get the fresh fish peeling of picking a bone, pulverize, stir after being aided with seasoning matter, inside and outside beater, add ice cube, standby after 12-15 minute with 1500-2000 rev/min of beater making beating;
2) get and be aided with seasoning matter after the bag core raw material is pulverized, the back that stirs is standby;
3) the above-mentioned flesh of fish foreskin of 50-70% mass ratio and the above-mentioned Bao Xin of 30-50% mass ratio are adorned with the mechanical irrigation of bag core.
Compared with the prior art the preparation method of fish ball containing stuffing of the present invention has following good effect: the rich in taste of the fish ball for preparing; Adopt new methods of beating preparation flesh of fish foreskin, compare traditional methods of beating, technological level increases, and adds inside and outside beater that ice cube can keep the fresh mouthfeel of the flesh of fish to greatest extent and the fiber of the flesh of fish is difficult for destroyed, the feasible flesh of fish foreskin high resilience that makes, it is good to eat that mouthfeel is crisp.
The specific embodiment
Below will be described in detail the specific embodiment of the present invention.
Table 1
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 |
| Foreskin mass content (%) | 50 | 60 | 70 | 50 | 60 | 70 |
| Bag core mass content (%) | 50 | 40 | 30 | 50 | 40 | 30 |
| The beater rotating speed (rev/min) | The traditional-handwork operation | 1500 | 1800 | 2000 |
| Beating time (minute) | 15 | 13 | 12 |
Shown in embodiment 1-6 in the table 1, get the fresh fish peeling of picking a bone, pulverize, stir after being aided with seasoning matter, it is standby to make the fish ball foreskin after adding the ice cube making beating inside and outside the beater.Fish ball of the present invention has the Bao Xin that other foods are made as raw material, compares traditional fish ball, and the mouthfeel of other foods except that the flesh of fish can be provided.Wherein, the preferred flesh of fish foreskin that adopts accounts for 60% of fish ball gross mass, and Bao Xin accounts for 40%.
Further, in the fish ball containing stuffing that the present invention relates to, except adopting the conventional fresh fish peeling of picking a bone of getting, be aided with after the seasoning matter pulverize, outside the stirring method, also methods of beating is improved, promptly inside and outside beater, add ice cube, and make according to making beating parameter operation among the embodiment 4-6 as shown in table 2, wherein preferably adopt the operation of 12-15 minute parameter of 1800 rev/mins of beater making beating, wherein said seasoning matter can also further include the ice that the flesh of fish is had preservation except that conventional seasoning matter.Make that because of the improvement of beating process the characteristic of the fish ball make is more superior, promptly can keep the fresh mouthfeel of the flesh of fish and the fiber of the flesh of fish to greatest extent and be difficult for destroyed.
Table 2
| Project | Embodiment 7 | Embodiment 8 | Embodiment 9 |
| Mashed potatoes mass content (%) | 15 | 20 | 25 |
| Yolk mass content (%) | 85 | 80 | 75 |
In the fish ball containing stuffing that the present invention relates to, the mashed potatoes of the mass content of described bag core selection shown in table 2 embodiment 7-9 and yolk Bao Xin are as raw material, wherein, preferably adopt the yolk of the mashed potatoes of 20% mass content and 80% mass content to be aided with seasoning matter after, stirring promptly can be used as Bao Xin.Because mashed potatoes and yolk all have some viscosity, therefore not needing to add other liquid gets final product conglomerate, forms Bao Xin.
Table 3
| Project | Embodiment 10 | Embodiment 11 | Embodiment 12 | Embodiment 13 |
| Fructus amomi quality (g) | 4 | 6 | 4 | 4 |
| Cardamom quality (g) | 6 | 8 | 6 | 6 |
| Finish and sprinkle quality (g) | 5 | 7 | 5 | 5 |
| Galingal quality (g) | 3 | 5 | 3 | 3 |
| Dried orange peel quality (g) | 6 | 8 | 6 | 6 |
| Root of Dahurain angelica quality (g) | 3 | 5 | 3 | 3 |
| The soup juice quality (g) of mixing | 1500 | 2000 | 1500 | 1000 |
| The bag core raw material | Pork | Beef | Peeled shrimp | Mushroom, bamboo shoots and heart of a cabbage Deng mass ratio |
| Bag core quality (kg) | 5 | 5 | 5 | 5 |
As shown in table 3, can adopt meat or vegetables as raw material, meat or vegetables are aided with seasoning matter after can directly pulverizing, and the back that stirs is standby.But meat or vegetables viscosity is relatively poor itself to be difficult to agglomeratingly, be equipped with soup juice after therefore preferably it being pulverized and make it mix more even and can be agglomerating, and be aided with after refrigerating 12 hours seasoning matter mix well preparation and Bao Xin, the refrigeration step can play the effect of starching.Wherein, preferably to adopt described soup juice be fructus amomi, cardamom, finish sprinkle, the decocting liquid of galingal, dried orange peel and the root of Dahurain angelica, the Chinese medicine of respectively distinguishing the flavor of of getting quality as shown in table 3 adds 2500g water, slow fire is endured and was promptly got described decocting liquid in 50 minutes.Wherein, described meat or vegetables preferably adopt pork or beef or peeled shrimp or etc. the mixture of the mass ratio mushroom, bamboo shoots and the heart of a cabbage that mix, pork or beef or peeled shrimp or wait mushroom, bamboo shoots and the heart of a cabbage of mass ratio mixing as shown in table 3 with each quality of mixing of described decocting liquid.
Above-mentioned flesh of fish foreskin for preparing and Bao Xin are promptly got fish ball containing stuffing of the present invention with bag core mechanical irrigation dress.
Described seasoning matter can be conventional seasoning matter such as green onion, ginger, starch, monosodium glutamate, salt, pepper, small oil, but the kind that is not limited to enumerate.
Claims (8)
1, fish ball containing stuffing is characterized in that, described fish ball is made up of the skin flesh of fish foreskin of 50-70% mass content and the internal layer bag core of 30-50% mass content, and described flesh of fish foreskin is aided with seasoning matter by the flesh of fish and makes, and described Bao Xin is aided with seasoning matter by food material and makes.
2, fish ball containing stuffing according to claim 1, it is characterized in that described flesh of fish foreskin is made by following steps: get the fresh fish peeling of picking a bone, pulverize, stir after being aided with seasoning matter, inside and outside beater, add ice cube, make after 12-15 minute with 1500-2000 rev/min of beater making beating.
According to claim 1 or the described fish ball containing stuffing of 2 arbitrary claims, it is characterized in that 3, described Bao Xin is equipped with soup juice after meat or the grates vegetables, and refrigeration after be aided with seasoning matter mix well the preparation and get.
4, fish ball containing stuffing according to claim 3 is characterized in that, described soup juice is fructus amomi, cardamom, finish sprinkle, the decocting liquid of galingal, dried orange peel and the root of Dahurain angelica.
5, fish ball containing stuffing according to claim 4, it is characterized in that, described meat or vegetables are the mixture of mushroom, bamboo shoots and the heart of a cabbage of mass ratios mixing such as pork or beef or peeled shrimp, and described mass ratio is 5: the meat of 1-2 or vegetables and described decocting liquid phase are joined.
6, according to claim 1 or the described fish ball containing stuffing of 2 arbitrary claims, it is characterized in that the mashed potatoes that described bag core raw material is the 15-25% mass content and the yolk of 75-85% mass content.
7, a kind of preparation comprises following steps as the method for claim 1 or the described fish ball containing stuffing of 2 arbitrary claims:
1) get the fresh fish peeling of picking a bone, pulverize, stir after being aided with seasoning matter, inside and outside beater, add ice cube, standby after 12-15 minute with 1500-2000 rev/min of beater making beating;
2) get and be aided with seasoning matter after the bag core raw material is pulverized, the back that stirs is standby;
3) the above-mentioned flesh of fish foreskin of 50-70% mass content and the above-mentioned Bao Xin of 30-50% mass content are adorned with the mechanical irrigation of bag core.
8, the preparation method of fish ball containing stuffing according to claim 7, it is characterized in that in described step 2) in, with meat or vegetables as the bag core raw material, further with fructus amomi, cardamom, finish sprinkle, the decocting liquid of galingal, dried orange peel and the root of Dahurain angelica is as soup juice, after the raw material pulverized and soup juice mixed with mass ratio 5: 1-2 and refrigerating 12 hours, being aided with seasoning matter again, to mix well the back standby.
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2006100810837A CN100482105C (en) | 2006-05-23 | 2006-05-23 | Fish ball containing stuffing and its preparation method |
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2006100810837A CN100482105C (en) | 2006-05-23 | 2006-05-23 | Fish ball containing stuffing and its preparation method |
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| CN1843212A true CN1843212A (en) | 2006-10-11 |
| CN100482105C CN100482105C (en) | 2009-04-29 |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN102423089A (en) * | 2011-11-25 | 2012-04-25 | 福州百洋海味食品有限公司 | Core eel ball and preparation method thereof |
| CN103584207A (en) * | 2013-11-26 | 2014-02-19 | 天津市宽达水产食品有限公司 | Novel fish skin peanut crisp, and making method and molding apparatus thereof |
| CN103734752A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Meat ball with stuffing made of sticky corn and cheese and manufacturing method thereof |
| CN103734799A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Manufacturing method of roe cake |
| CN103750402A (en) * | 2011-12-31 | 2014-04-30 | 福建省东山县海魁水产集团有限公司 | Manufacturing method for frozen fish ball with stuffing |
| CN104026645A (en) * | 2014-06-17 | 2014-09-10 | 山东华昌食品科技有限公司 | Farci fish ball as well as preparation method thereof |
| CN104223199A (en) * | 2014-07-30 | 2014-12-24 | 卢磊 | Shrimp ball processing process |
| CN104286897A (en) * | 2014-10-18 | 2015-01-21 | 得利斯集团有限公司 | Meat balls with vegetable stuffing and preparation method of meat balls |
| CN105265937A (en) * | 2014-06-28 | 2016-01-27 | 盐城市怡美食品有限公司 | Formula and processing method of stuffed fish balls |
| CN106307185A (en) * | 2016-08-30 | 2017-01-11 | 李伟基 | Fish balls and preparation method thereof |
| CN108813406A (en) * | 2018-05-02 | 2018-11-16 | 西华大学 | A kind of vegetable sauce heart yak burger and preparation method thereof |
| CN111406911A (en) * | 2020-02-17 | 2020-07-14 | 大洋世家(舟山)优品有限公司 | Preparation method of yolk-wrapped shrimp balls |
| CN115211539A (en) * | 2022-06-21 | 2022-10-21 | 董发利 | Method for making fresh meat fish balls |
-
2006
- 2006-05-23 CN CNB2006100810837A patent/CN100482105C/en not_active Expired - Fee Related
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101946911B (en) * | 2010-09-30 | 2012-07-25 | 通威（成都）水产食品有限公司 | Succulent fish ball containing stuffing and preparation method thereof |
| 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 |
| CN102423089A (en) * | 2011-11-25 | 2012-04-25 | 福州百洋海味食品有限公司 | Core eel ball and preparation method thereof |
| CN103750402A (en) * | 2011-12-31 | 2014-04-30 | 福建省东山县海魁水产集团有限公司 | Manufacturing method for frozen fish ball with stuffing |
| CN103584207B (en) * | 2013-11-26 | 2015-11-25 | 天津市宽达水产食品有限公司 | A kind of boiled peanut is crisp and preparation method thereof and former |
| CN103584207A (en) * | 2013-11-26 | 2014-02-19 | 天津市宽达水产食品有限公司 | Novel fish skin peanut crisp, and making method and molding apparatus thereof |
| CN103734752A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Meat ball with stuffing made of sticky corn and cheese and manufacturing method thereof |
| CN103734799A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Manufacturing method of roe cake |
| CN103734752B (en) * | 2013-12-14 | 2016-04-20 | 山东惠发食品股份有限公司 | A kind of preparation method doing the Stuffed Meat Balls of filling with glutinous corn and cheese |
| CN103734799B (en) * | 2013-12-14 | 2015-03-25 | 山东惠发食品股份有限公司 | Manufacturing method of roe cake |
| CN104026645A (en) * | 2014-06-17 | 2014-09-10 | 山东华昌食品科技有限公司 | Farci fish ball as well as preparation method thereof |
| CN105265937A (en) * | 2014-06-28 | 2016-01-27 | 盐城市怡美食品有限公司 | Formula and processing method of stuffed fish balls |
| CN104223199A (en) * | 2014-07-30 | 2014-12-24 | 卢磊 | Shrimp ball processing process |
| CN104286897A (en) * | 2014-10-18 | 2015-01-21 | 得利斯集团有限公司 | Meat balls with vegetable stuffing and preparation method of meat balls |
| CN106307185A (en) * | 2016-08-30 | 2017-01-11 | 李伟基 | Fish balls and preparation method thereof |
| CN108813406A (en) * | 2018-05-02 | 2018-11-16 | 西华大学 | A kind of vegetable sauce heart yak burger and preparation method thereof |
| CN111406911A (en) * | 2020-02-17 | 2020-07-14 | 大洋世家(舟山)优品有限公司 | Preparation method of yolk-wrapped shrimp balls |
| CN115211539A (en) * | 2022-06-21 | 2022-10-21 | 董发利 | Method for making fresh meat fish balls |
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| CN100482105C (en) | 2009-04-29 |
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Granted publication date: 20090429 Termination date: 20100523 |