Inkfish ball with mustard and its making process

A technology of cuttlefish balls and mustard pepper is applied in the field of mustard-spicy cuttlefish balls and its preparation, which can solve the problems of labor-intensive and time-consuming chemical additives and the like, and achieve the effects of crisp taste, good taste, and fresh and spicy taste.

Active Publication Date: 2007-12-19
汕头市潮庭食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome the defects of time-consuming and excessive use of chemical additives

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0024] A specific embodiment of the present invention is as follows:

[0025] 1. Ingredients for wasabi cuttlefish balls

[0026] Cuttlefish meat 15000g 68.369%

[0027] Refined salt 300g 1.367%

[0028] MSG 900g 4.100%

[0029] Starch 1500g 6.838%

[0030] diced white meat 2250g 10.256%

[0031] Horseshoe 1250g 5.698%

[0032] Green Garlic White 250g 1.139%

[0033] Red pepper 250g 1.139%

[0034] Green mustard 240g 1.094%

[0035] 2. The preparation method of mustard cuttlefish balls

[0036] 1) Stirring: Put the cuttlefish meat into the electric meat grinder, start the meat grinder to run for about 5 minutes, and stir into cuttlefish paste; put the cuttlefish paste into the meat blender and grind for 15 minutes;

[0037] 2) Seasoning: Add refined salt, monosodium glutamate, diced white meat, horseshoe meat, white garlic, red pepper, and green mustard during the beating process for seasoning and mixing, and continue to run the meat mixer for 5 minutes, then add star...

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PUM

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Abstract

The present invention belongs to the field of food producing technology, and is especially inkfish ball and its making process. The inkfish ball is produced with the materials including inkfish meat, fine salt, sodium glutamate, starch, diced boiled pork, water chestnut pulp, young garlic, red chili and mustard powder, and through the steps of mixing, crushing, seasoning, forming, heating, cooling and packing. It is served after being boiled in water.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to mustard cuttlefish balls obtained by a vacuum freezing method and a preparation method thereof. Background technique [0002] Cuttlefish Ball is a unique traditional food in Chaoshan area. It is also known as Mo Dou Wan and Mo Dou Yuan among the people. It is rich in nutrition, fresh, sweet and refreshing. In the prior art, the preparation method of cuttlefish balls is quite labor-intensive and time-consuming. In order to make the cuttlefish balls better in color, fragrance and taste and to facilitate preservation, many chemical preparations must be added in the cuttlefish balls, such as whitening agents, elastin, Preservatives, and even surimi are stirred into the main ingredients. Although all these improve the appearance and taste, long-term consumption may have adverse effects on the human body. Contents of the invention [0003] The object of the present invention is to ove...

Claims

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Application Information

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IPC IPC(8): A23L1/333A23L17/50
Inventor 陈志斌
Owner 汕头市潮庭食品股份有限公司
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