Kelp-fish ball and preparation method thereof

A technology of fish meat balls and kelp fish, which is applied in the field of food processing, can solve the problems of few types of surimi products and low sales volume, and achieve the effect of increasing sales volume and increasing the processing ratio

Inactive Publication Date: 2010-08-04
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a kind of kelp fish meatball and its preparation method, so as to solve the problem of few types of surimi products and low sales volume

Method used

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  • Kelp-fish ball and preparation method thereof
  • Kelp-fish ball and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Such as figure 1 As shown, when preparing kelp fish meatballs of the present invention, it is first necessary to pretreat the kelp and prepare surimi, then mix the ingredients according to predetermined proportions, shape and prepare kelp fish meatballs, then heat and cook them, and pack them after cooling.

[0039] Concrete preparation steps are as follows:

[0040] 1) Pretreatment of kelp: Wash the kelp with water to remove the salt and dirt on the surface, soak it in water to make it fully absorb water, take it out after about 2 hours, rinse the surface with clean water, and cut it into silk shape; adding boiling water to blanching, so that the color of the sea-tangle changes from brown to green; put it into a pulverizer and pulverize to obtain a coarse slurry containing fragments, and then perform a crushing and homogenization to obtain a sea-tangle slurry;

[0041] 2) Preparation of surimi: laparotomy, head, and viscera of fresh silver carp; washing to remove dirt...

Embodiment 2

[0057] The ingredients of kelp fish meatballs (by weight):

[0058] Grass carp surimi 13

[0059] starch 2

[0060] Pork 2.5

[0061] Kelp pulp 4

[0062] Salt 0.45

[0063] Oil 1.3

[0064] Rice wine 0.1

[0065] MSG 0.15

[0066] Egg white 0.4

[0067] Onion ginger juice 0.06

[0068] All the other are with embodiment 1.

[0069] In the practical process of producing kelp fish meatballs, for the convenience of processing, a large amount of surimi is often prepared and then processed into fish balls. At this time, it is necessary to include the step of freezing the surimi after preparing the surimi. Thereby guaranteeing that surimi does not go bad before preparing fish ball, described freezing step is that surimi and antifreeze additive are mixed so that 4% sucrose, 4% sorbitol, 0.3% polyphosphate (by gross weight) are included in the surimi to be frozen. Calculated), chopped and mixed with a cooling mixer to make it evenly mixed; after being sealed and packaged, it...

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PUM

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Abstract

The invention relates to a kelp-fish ball and a preparation method thereof, belonging to the field of food processing. The kelp-fish ball is a novel fish ball prepared by mixing kelp with minced fillet after the kelp is subjected to certain preprocessing. The kelp-fish ball has the nutritive value of common fish balls, contains multiple trace elements necessary for human bodies and algal polysaccharides with health-care functions and has unique characteristics on aspects of color, aroma, taste, nutrition, and the like.

Description

Technical field: [0001] The invention belongs to the field of food processing, and relates to a production process for preparing novel kelp fish meatballs by adding kelp to minced fish. Background technique: [0002] At present, surimi products mainly include fish balls, fish sausages and fish noodles, etc., which are rich in high-quality protein, while kelp contains more polysaccharides and trace elements needed by the human body. The combination of the two products will have both animal food and The advantages of plant food, the development of this product will play a certain guiding role in people's balanced intake of nutrients, enrich the types of surimi products, and increase the processing ratio of aquatic products in our country. Invention content: [0003] The technical problem to be solved by the present invention is to provide a seaweed meatball and a preparation method thereof, so as to solve the problems of few types of surimi products and low sales volume. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/337A23L1/30A23L33/10
Inventor 汪之和施文正潘朝进朱友良李杰朱孔辉
Owner SHANGHAI OCEAN UNIV
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