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Tripod fish balls with scales and processing method thereof

A technology of scale fish and field fish, applied in food preparation, application, food science and other directions, can solve problems such as single processed products, and achieve the effects of improving nutritional value, bright colors, and expanding utilization of processing methods.

Inactive Publication Date: 2012-06-06
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to propose a new processing product of field fish - scaled field fish ball and its processing method in view of the increasing production of field fish and the single problem of processed products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: (the scale field fish ball formula and manual processing method 1 thereof)

[0023] The parts by weight of raw materials involved in the formula of scaled fish balls in this example are: 55 parts of ground fish surimi, 15 parts of starch, 5 parts of fish scales, 3 parts of refined salt, 0.1 part of beet red pigment, and 21.9 parts of water.

[0024] In this example, the processing method of scaled fish balls is:

[0025] (1) Scraping and processing of scales: select fresh and live, fat field fish, scrape off the scales with a kitchen knife, wash them, and drain them; immerse the scales with 0.1% acetic acid solution in a ratio of 1:3 by weight for 60 After a few minutes, remove, drain, and set aside;

[0026] (2) Making surimi: dissect the squid after taking the scales, collect the fish meat by hand, chop it, wash it with water, put it in a cloth bag and wring it out until the water content of the fish meat drops to 80%-82% , and then use a filter screen...

Embodiment 2

[0030] Embodiment 2: (scaled field fish ball formula and machining method 2 thereof)

[0031] The weight parts of the raw materials involved in the formula of scaled fish balls in this example are: 70 parts of ground fish, 11.99 parts of starch, 2 parts of scales, 1 part of refined salt, 0.01 part of beet red, and 15 parts of water.

[0032] In this example, the processing method of scaled fish balls: Among them,

[0033] (1) Scraping and processing of scales: scrape the scales with a metal brush; immerse the scales with 1% acetic acid solution by weight in a ratio of 1:3 for 20 minutes;

[0034] (2) making surimi: after collecting fish meat with a meat harvester, put it into a 2500 rpm dehydrator for dehydration, make surimi and freeze it for subsequent use;

[0035] (3) Beating and mixing: thaw the frozen surimi in step (2) to 3°C; add refined salt and beat for 18 minutes; then add starch, beet red pigment and water and beat for 10 minutes;

[0036] (4) Forming and ripenin...

Embodiment 3

[0038] Embodiment 3: (the scale field fish ball formula and its manual processing method 3)

[0039] The parts by weight of raw materials involved in the formula of scaled fish balls in this example are: 64.45 ground fish, 5 starch, 3.5 scales, 2 refined salt, 0.05 beet red, and 25 water.

[0040] (1) Scraping and processing of the scales: scrape the scales with a kitchen knife; immerse the scales and 0.5% acetic acid solution in a ratio of 1:3 by weight for 40 minutes;

[0041] (2) Making surimi: collect fish meat by manual method and mince it, put it into a cloth bag and wring it out for dehydration to make surimi;

[0042] (3) Beating and mixing: pre-cool the surimi in step (2) to 2°C; then add refined salt and beat for 20 minutes; then add starch, beet red pigment and water and beat for 12 minutes;

[0043] (4) Molding and curing: Molding by hand, first put into 45°C warm water and soak for 18 minutes, then put into 85°C hot water until the fish balls float and pick up im...

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Abstract

The invention discloses tripod fish balls with scales and a processing method thereof and belongs to the technical field of aquatic products processing. The tripod fish balls comprise the following raw materials in part by weight according to a formula: 55 to 70 parts of minced tripod fish, 5 to 15 parts of starch, 2 to 5 parts of tripod fish scales, 1 to 3 parts of refined salt, 0.01 to 0.1 partof beet red pigments, and 15 to 25 parts of water. The method comprises the following steps of: preparing live tripod fish; scraping scales and performing softening treatment; preparing minced fish; kneading and mixing the minced fish; and forming and packing the fish balls to obtain a finished product. By adopting the characteristic that tripod fish scales are soft and edible, a novel product, namely the tripod fish balls with the scales, is prepared by soaking the scales into solution of acetic acid for further softening and mixing and forming the fish with other raw materials; therefore the nutritional value and the elastic mouthfeel of the fish balls are improved and the utilization means of the tripod fish is expanded; after plant-sourced beet red pigments are added, the color of theproduct is closer to that of the live tripod fish. The tripod fish balls with the scales and the processing method can be popularized and applied in tripod fish production areas.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a field fish ball processed by using scaled field fish as a raw material and a processing and preparation method of the field fish ball. Background technique [0002] The field fish evolved from carps, and it is commonly known as the field fish because it has been bred in rice fields for a long time. Rice field fish farming has a history of more than 1,200 years in Lishui and Wenzhou in the south of Zhejiang Province. In June 2005, the rice field fish farming system in Qingtian County, Zhejiang Province was listed by the Food and Agriculture Organization of the United Nations, the United Nations Development Program and the Global Environment Facility. "Global Important Agricultural Heritage Conservation Project". The rice field and fish farming area in the county has reached more than 100,000 mu, and the total annual output of field fish has reached more than ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 陈剑兵程绍南夏其乐陆胜民
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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