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Process method of white clam fish ball

A processing method and technology for white clam fish meat, which are applied in the field of processing white clam fish meatballs, can solve the problems of large sand content of clam meat, narrow circulation market, low resource utilization rate, etc., so as to solve the problem of rational utilization and improve society. and ecological benefits, nutrient-rich effects

Inactive Publication Date: 2011-01-26
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] Example 1. In this example, white clam meatballs were prepared according to the following method:

[0019] a. Desanding of clam meat: remove all impurities such as shell and residue from fresh white clam meat. Use a wet and dry grinder to remove the slices of clams and smash them while the clams are frozen and crisp, so as to break the clam innards as the standard for washing away. Silt in the intestines and stomach; put an appropriate amount of water in the water container, pour the minced clam meat and stir for 5-10 minutes, then use a 50-80 mesh screen to drain the clam meat, and drain the minced clam meat Put it in another water container and wash it again, and wash it 3 times until the clams have a toothless taste; pour the washed clams into a 80-100 mesh sieve bag and tie it. Use a dewatering machine or a squeezer to dehydrate until the hands are backlogged and no more water is produced to make the main material. The main ingredients should be prepared within 2 hour...

Embodiment 2

[0023] Example 2. The raw material ratio for making fillings in this example is: 62 kg of white clam meat, 20 kg of surimi, 5 kg of starch, 3 kg of soy protein, 3 kg of refined salt, 3 kg of sugar, 3 kg of cooking wine, and 0.6 kg of monosodium glutamate. Kg, 0.3 kg of ginger powder, 0.1 kg of compound phosphate, 20g of potassium sorbate. Other technical features are the same as in Example 1.

Embodiment 3

[0024] Example 3. The raw material ratio of the filling in this example is: 68 kg of white clam meat, 14 kg of surimi, 2 kg of refined salt, 2 kg of sugar, 3.5 kg of cooking wine, 7 kg of starch, 2 kg of soybean protein, and 0.8 kg of MSG. Kg, 0.4 kg of ginger powder, 0.3 kg of compound phosphate, 30g of potassium sorbate. Other technical features are the same as in Example 1.

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PUM

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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, and specifically relates to a method for processing white clam fish meatballs. Background technique [0002] The scientific name of white clam is four-cornered clam, which has high nutritional value. According to data, per 100g of white clam meat contains 10.8g of protein, 1.16g of fat, 4.6g of carbohydrate, 37mg of calcium, 82mg of phosphorus, 14.2mg of iron, 400 international units of vitamin A, 0.03mg of thiamine, and 0.15 mg, 1.7 mg of niacin. Among them, protein contains 9 kinds of human amino acids in a moderate proportion, which is a complete protein, and its fat contains the main component of brain gold. Traditional Chinese medicine believes that white clam meat is cold and salty, and has the effects of nourishing yin, hydrating, resolving phlegm, and softening. Long-term consumption not only has rich nutrition, delicious meat, but also has health benefits. [0003] White clams are wi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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