Succulent fish ball containing stuffing and preparation method thereof

A core-wrapped fish ball and core-wrapped technology, applied in food preparation, application, food science, etc., can solve the problem of not being juicy enough, dry in the mouth, not put in the mouth, and wrapped fish balls into soup Poor adhesion with fillings, expensive vegetables and other problems, to achieve the effect of convenient molding, rich nutrition, and high soup content

Active Publication Date: 2011-01-19
通威(成都)水产食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is a common problem in the industrial production of core-packed fish balls in the market, that is, the fillings are not juicy enough, and the mouth is dry after eating, and it is not put in the mouth. It is a surprise, a surprise, and a thick The thick soup burst out from the pills, and the feeling of splashing delicious juice
If you want to eat juicy and core-preserved fish balls splashed with delicious juice, you can only go to restaurants, and the prices in resta

Method used

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  • Succulent fish ball containing stuffing and preparation method thereof
  • Succulent fish ball containing stuffing and preparation method thereof
  • Succulent fish ball containing stuffing and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029]

[0030] According to the above recipe amount:

[0031] (1) Grind surimi, chicken skin, and pig fat with a meat grinder to a material with a diameter of 0.5cm, and set aside;

[0032] (2) Put the minced surimi mentioned above into the chopping machine, add phosphate, chop and mix for 8-10 minutes, then add carrageenan and salt and chop and mix for 7-8 minutes, then add the twisted chicken skin, pork Chop and mix the fat for 5-8 minutes, and finally add monosodium glutamate, white sugar, carrageenan, yeast powder, spices, starch, ice water, chop and mix for 3-5 minutes, and get the outer layer of fish pulp wrapping material for later use;

[0033] Preparation of the inner core filling:

[0034] (1) Grind pork No. 4 meat and pig fat with a meat grinder until the diameter is 5mm, and set aside;

[0035] (2) Put the above materials and soybean tissue protein into the chopping machine, chop and mix for 3-5 minutes, add mushrooms or green peppers, white sugar, salt, mono...

Embodiment 2

[0040]

[0041] The outer layer of fish paste foreskin, the inner layer of cored stuffing and juice are prepared according to the method of Example 1.

[0042] Calculated by weight percentage: the above-mentioned 25% inner layer cored stuffing and 10% sauce are transferred to the cored fish ball machine for subsequent use after fully stirring; In the core fish ball machine, the finished product is packaged; the material temperature in the above preparation method is lower than 10°C.

Embodiment 3

[0044]

[0045] The outer layer of fish paste foreskin, the inner layer of cored stuffing and juice are prepared according to the method of Example 1.

[0046] By weight percentage: the above-mentioned 25% inner layer cored stuffing and 15% juice are transferred to the cored fish ball machine for subsequent use after fully stirring; In the core fish ball machine, the finished product is packaged; the material temperature in the above preparation method is lower than 10°C.

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Abstract

The invention relates to a succulent fish ball containing stuffing, which is made by an outer-layer fish meat paste wrapper and inner-layer core stuffing, and is characterized in that the succulent fish ball containing the stuffing further contains sauce; the preparation method of the succulent fish ball containing the stuffing is as follows: using 55-65% of outer-layer fish meat paste wrapper material, 20-30% of inner-layer core stuffing and 5-15% of sauce after fully stirring to package and prepare a finished product by using a machine for making the fish balls containing the stuffing; and the greatest characteristics of the succulent fish ball containing stuffing are succulency and industrial production. The succulent fish ball containing the stuffing can overcome the shortcomings of little sauce, dry and astringent stuffing and poor bonding degree between the juice and the stuffing during the traditional production. The succulent fish ball containing the stuffing is more delicious, succulent, nutritional and healthy.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, in particular, the invention relates to a juicy cored fish ball and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, people's requirements for food are not limited to being edible and delicious, and people pay more attention to the nutrition and health of diet. Due to the high protein content and low fat content of fish products, eating fish has become an inevitable choice for people, and the convenient and nutritious surimi products are gradually being favored by people. The so-called surimi products are minced fish with ingredients, It is a food made by crushing, becoming a thick and viscous fish paste (raw surimi), and then making it into a certain shape and then boiling, frying, baking and drying. At present, surimi products mainly include fish balls, cored fish balls, fish dumplings, freshwater fish balls, fish...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
Inventor 沈硕万刚马国栋李晶钟威
Owner 通威(成都)水产食品有限公司
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