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Method for preparing high-calcium soup-stock fish ball by using channel catfish bone

A technology for channel catfish and fish in soup is applied in the field of food processing, can solve problems such as waste, and achieve the effects of high calcium content, prevention of various diseases, and simple operation process

Active Publication Date: 2010-05-19
ANHUI FUHUANG SUNGEM FOODSTUFF GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, these calcium-rich fish skeletons are usually made into feed, and a lot of them are wasted due to lack of deep processing

Method used

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Embodiment Construction

[0024] The specific implementation is carried out as follows:

[0025] 1. Raw material processing: Remove the head, tail, and side fins from the fish skeleton, and keep the fish fillet so that there is basically no black skin on the fish fillet; then rinse it with clean water, drain it, and make it slightly frozen at about 0°C.

[0026] 2. Preparation of fish bone and meat paste: crush the frozen fish fillet with a crusher first, and then grind it with a colloid mill. During grinding, add ice water according to the temperature of the fish bone and meat paste at the outlet of the colloid mill, so that the fish bone and meat paste can be discharged The temperature does not exceed 4°C, and the amount of ice water added is not measured;

[0027] 3. Use a centrifuge to remove excess water from the ground fish bone meat paste. After dehydration, the water content of the fish bone meat paste is about 80%, and it is semi-dry;

[0028] 4. Processing of fish balls:

[0029] Mix fish b...

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Abstract

The invention discloses a method for preparing a high-calcium soup-stock fish ball by using channel catfish bone, which is characterized by comprising the following steps of: removing, head, tail and side wings of a fish skeleton, remaining a fish steak and ensuring that the fish skeleton has components with black skin; rinsing the fish skeleton with clean water, draining and slightly freezing the fish skeleton at 0 DEG C; crushing the slightly-frozen fish skeleton by a crusher and grinding the powder by colloid into fishbone crushed meat with the granule no more than 1mm; centrifuging and dewatering the ground fishbone crushed meat for later use; preparing the fishbone crushed meat for later use, accessories and seasonings together into an outer coating material; and evenly stirring the outer coating material with pork emulsion, sugar, salt and agar to be prepared into stuff core, placing the stuff core and the outer coating material into a forming machine for shaping and then boiling the shaped material with water to cure to obtain fish balls. By the method, the added value of products can be effectively improved, and the high-efficiency comprehensive utilization of the products can be promoted.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for preparing fish balls in high-calcium broth by utilizing the skeleton of channel catfish. Background technique [0002] As we all know, calcium plays an important role in the human body. Calcium deficiency may lead to symptoms such as premenstrual syndrome in women, slow growth and development in children and adolescents, colon cancer, and osteoporosis. [0003] Fish bones contain a lot of calcium, protein, minerals and other components, and the ratio of calcium and phosphorus is consistent with the optimal ratio required by the human body. It is a by-product of meat processing with very high nutritional value. Among them, the calcium content of catfish bones is 4150mg / 100g higher than that of pig bones with a content of 3950mg / 100g, which is about 40 times that of milk. [0004] During the processing of channel catfish for meat, the fleshy fish skeleton accounting for abo...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/304A23L33/16
Inventor 杨俊斌
Owner ANHUI FUHUANG SUNGEM FOODSTUFF GRP
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