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Fish ball food and preparation method thereof

A fish ball and food technology, applied in the field of fish ball food preparation, can solve food nutrition, color, shape, fragrance, taste, quality, safety cannot be guaranteed, industrialized production and operation, preservation, packaging, and transportation costs cannot be realized Advanced problems, to achieve the effect of saving long-term energy dependence, realizing remote sales, and saving recurring costs

Inactive Publication Date: 2009-06-17
浙江正心农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Fish balls (or called fish balls) is a traditional dish with a long history in Wenzhou. Because the traditional production process is mainly manual cooking, it can only be sold in local hotels or specialty stores, and it cannot be packaged at room temperature. Storage, transport, for distance selling
Therefore, it is impossible to realize industrialized production and operation
[0003]The production method of traditional fish ball food is characterized by: the semi-finished products are stored at low temperature, packaged, transported, stored, sold, and eaten after being cooked or heated, preserved, packaged , high transportation costs, difficult to carry, food nutrition, color, shape, aroma, taste, quality, safety, etc. cannot be guaranteed, and the storage time is short

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Use 1000 grams of fish as raw material, cut the fish into 2 cm strips; add 12.5 grams of salt, 10 grams of monosodium glutamate, 10 grams of chicken essence, 15 grams of green onion, 30 grams of ginger, 4 grams of sugar, and 2 grams of pepper as seasoning Stir together the ingredients; let it stand for 15 minutes; add 100 grams of cornstarch and stir evenly; pick the evenly stirred fish meat into fish balls, put them in boiling water and cook them, and pick them up after the fish balls float; Freeze in the freezing equipment for 1.5 hours, then enter the vacuum freeze-drying cabin at -15°C for 6 hours, and then heat the system to raise the temperature to 40°C for 30 minutes to effectively evaporate the water in the fish balls; leave the cabin at room temperature , made fish ball food.

Embodiment 2

[0027] Use 1000 grams of fish as raw material, cut the fish into 4 cm strips; add 12.5 grams of salt, 10 grams of monosodium glutamate, 10 grams of chicken essence, 15 grams of green onion, 30 grams of ginger, 4 grams of sugar, and 2 grams of pepper as seasoning Stir together the ingredients; let it stand for 30 minutes; add 100 grams of raw powder and stir evenly; pick the evenly stirred fish meat into fish balls, put them in boiling water and cook them, and pick them up after the fish balls float; Freeze in the freezing equipment for 3 hours, then enter the vacuum freeze-drying cabin at -40°C for 20 hours, and then heat the system to raise the temperature to 50°C for 70 minutes to effectively evaporate the water in the fish balls; leave the cabin at room temperature , made fish ball food.

Embodiment 3

[0029] Use 1000 grams of fish as raw material, cut the fish into 5 cm strips; add 12.5 grams of salt, 10 grams of monosodium glutamate, 10 grams of chicken stock, 15 grams of green onion, 30 grams of ginger, 4 grams of sugar, and 2 grams of pepper as seasoning Stir together the ingredients; let it stand for 40 minutes; add 100 grams of cornstarch and stir evenly; pick the evenly stirred fish meat into fish balls, put them in boiling water and cook them, and pick them up after the fish balls float; Freeze in the freezing equipment for 5 hours, then enter the vacuum freeze-drying cabin at -60°C for 26 hours, then heat the system to raise the temperature to 60°C and work for 120 minutes to effectively evaporate the water in the fish balls; leave the cabin at room temperature , made fish ball food.

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PUM

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Abstract

The invention discloses a fish ball food and preparation method thereof. The fish ball food preparation method comprises: firstly, making fish ball by traditional handwork method; then, freeze-drying by a food vacuum freeze-drying equipment; finally, taking out under normal temperature condition and obtaining fish ball food. The fish ball food of the present invention achieves the advantages of convenience in preserving eating and carrying, long shelf life and light weight; the invention realizes not only packaging, preserving and transporting under normal temperature condition, but also remote sale, and can promote the modernization, technicalization, industrialization and large scale of the agricultural product operation effectively.

Description

technical field [0001] The present invention relates to a fish ball (or called fish ball) food, in particular to a fish ball food; in addition, the invention also relates to a preparation method of the fish ball food. Background technique [0002] Fish balls (or called fish balls) is a traditional dish with a long history in Wenzhou. Because the traditional production process is mainly manual cooking, it can only be sold in local hotels or specialty stores, and it cannot be packaged at room temperature. Store, transport, for distance selling. Therefore, it is impossible to realize industrialized production and operation. [0003] The characteristics of the production method of traditional fish ball food are: after the semi-finished product is preserved at low temperature, packaged, transported, stored and sold, and eaten after cooking or heating, the cost of preservation, packaging and transportation is high, and it is difficult to carry. , fragrance, taste, quality, safet...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23B4/037A23L17/10
Inventor 谢跃月吴联大任一陈剑谢志镭严维凌王锡昌吴存友
Owner 浙江正心农业开发有限公司
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