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Process method of white clam fish ball

A processing method and technology of white clam fish meat, applied in the field of processing white clam fish meatballs, can solve the problems of high sand content in clam meat, narrow circulation market, low utilization rate of resources, etc., and achieve reasonable utilization and good society and ecological benefits, nutrient-rich effects

Inactive Publication Date: 2009-03-25
SHANDONG WEIFANG LONGWEI IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current processing is mostly primary processing, such as primary quick-frozen clam meat, seasoned soft canned clam meat, etc., with few varieties, narrow circulation market, small crowd suitable for taste, and low resource utilization rate. It is difficult to solve the problem of sandy clam meat in processed products. The problem of gritty feeling when eating in large quantities

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1, the present embodiment prepares white clam meatball by following method:

[0019] a. Desanding clam meat: remove all impurities such as shells and slag from fresh white clam meat, use a dry and wet grinder, remove the lozenges, and crush the clam meat while the jelly is crisp, taking the internal organs of the clam meat as the standard for washing The sediment in the stomach; put an appropriate amount of water in the water container, pour the minced clam meat into it and stir for 5-10 minutes, then drain the clam meat with a 50-80 mesh screen, and the minced clam meat after draining Then put it into another water container and wash it again, and wash it like this for 3 times, until the taste of the minced clam meat has no gritty feeling; after washing, the minced clam meat is poured into a 80-100-mesh mesh bag to tie the mouth. Use a dehydrator or press to dehydrate until the hands are no longer watery, and then make the main ingredient. The preparation o...

Embodiment 2

[0023] Example 2. The ratio of raw materials for making stuffing in this example is: 62 catties of white clam meat, 20 catties of minced fish, 5 catties of starch, 3 kg of soybean protein, 3 catties of refined salt, 3 catties of sugar, 3 catties of cooking wine, and 0.6 catties of monosodium glutamate jin, ginger powder 0.3 jin, compound phosphate 0.1 jin, potassium sorbate 20g. Other technical characteristics are the same as embodiment 1.

Embodiment 3

[0024] Example 3. The ratio of raw materials for making fillings in this example is: 68 catties of white clam meat, 14 catties of minced fish, 2 kg of refined salt, 2 catties of sugar, 3.5 catties of cooking wine, 7 catties of starch, 2 catties of soybean protein, and 0.8 catties of monosodium glutamate jin, ginger powder 0.4 jin, compound phosphate 0.3 jin, potassium sorbate 30g. Other technical characteristics are the same as embodiment 1.

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Abstract

Disclosed is a Mastra meat-fish ball processing method, including the following steps: grinding fresh Mastra meat, washing to get rid of the silt and dehydrating to prepare main material; mixing above main material and prepared minced fillet according certain proportion, adding auxiliary materials, seasonings and additives in necessary amounts, shredding and mixing to be even, then adding appropriate amount of water and mixing to be even to make fillings with moderate hardness and stickiness; processing according to different requirements, packing and making into finished products. The processing method solves the technical difficulty that due to large content of silt, Mastra meat is unsuitable to be processed and eaten. Through special preparing and processing techniques, the processed product is delicious in taste and flavor and rich in nutrition, and can better satisfy the food demand of the consumers.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for processing white clam meatballs. Background technique [0002] The scientific name of white clam is four-cornered clam, which has high nutritional value. According to data, every 100 grams of white clam meat contains 10.8g of protein, 1.16g of fat, 4.6g of carbohydrates, 37mg of calcium, 82mg of phosphorus, 14.2mg of iron, 400 international units of vitamin A, 0.03mg of thiamine, and 0.15 mg of sulfonine. mg, niacin 1.7mg. Among them, the protein contains 9 kinds of human amino acids and the proportion is moderate, which is a complete protein, and its fat contains the main component of brain gold. According to traditional Chinese medicine, white clam meat is cold and salty, and has the effects of nourishing yin, diuresis, resolving phlegm, and softening firmness. Long-term consumption is not only rich in nutrition, but also delicious in meat, and has health...

Claims

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Application Information

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IPC IPC(8): A23L1/33A23L1/326A23L1/29A23L17/40A23L17/10A23L33/00
Inventor 袁勇王成叶
Owner SHANDONG WEIFANG LONGWEI IND
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