Method for preparing compound bag-packaged fish balls in clear soup

A clear soup fish and composite bag technology, which is applied in food preparation, application, food science, etc., can solve the problems that the appearance of the product is greatly affected, the back is turbid, and the fish and meatballs in the clear soup are mixed with the soup.

Inactive Publication Date: 2011-04-06
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But fish balls on the market are almost sold in frozen form, and this form is suitable for household life, and cannot satisfy the crowds of tourism and hiking. Therefore, there is a wide market for producing instant fish balls. However, fish balls are packaged There is a technical problem of turbidity in the sterilization process, which has a great impact on the appearance of the product. This technology solves this problem and solves the problem of mixed soup in the sterilization process of clear soup fish meatballs packaged in composite bags.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Example 1: The skinless and boneless fish meat was collected by a meat harvester with a 7 mm aperture, placed at 0 to 4°C for 5 to 10 minutes, then chopped and mixed at low speed for 3 to 5 minutes, adding 0.3% (w / w) Salt, then chop at high speed for 4-8 minutes; add auxiliary materials and seasonings and chop at medium speed for 3-5 minutes. After chopping the minced fish, let it cool at 0~4℃ for 1.5 hours to form, and boil in water 8 to 10 minutes, and soak in 0.3% (w / w) sodium alginate for 1-3 minutes, then enter 1% (w / w) chitosan solution to soak for 1-3 minutes, drain, cool, and composite cooking bag After packaging, pour into clear soup, pressurize and sterilize, and cool to become the finished product.

Embodiment 2

[0015] Example 2: The skinless and boneless fish is harvested by a meat harvester with a 7 mm aperture, placed at 0 to 4°C for 5 to 10 minutes, then chopped and mixed at low speed for 3 to 5 minutes, and 0.5% (w / w) is added Salt, then chop at high speed for 4-8 minutes; add auxiliary materials and seasonings and chop at medium speed for 3-5 minutes. After the minced fish is chopped, let it cool at 0-4℃ for 2 hours to form, and boil it in water 8-10 minutes, and soak in 0.4% (w / w) sodium alginate for 1-3 minutes, then enter 2% (w / w) chitosan solution for 1-3 minutes, drain, cool, and combine cooking bags After packaging, pour into clear soup, pressurize and sterilize, and cool to become the finished product.

Embodiment 3

[0016] Example 3: The skinless and boneless fish meat was collected by a meat harvester with a 7 mm aperture, placed at 0~4℃ for 5~10 minutes, then chopped and mixed at low speed for 3~5 minutes, adding 1.2% (w / w) Salt, then chop at high speed for 4-8 minutes; add auxiliary materials and seasonings and chop at medium speed for 3-5 minutes. After the minced fish is chopped, let it cool at 0~4℃ for 3 hours to form, and boil in water 8 to 10 minutes, and soak in 0.5% (w / w) sodium alginate for 1-3 minutes, then enter 3% (w / w) chitosan solution for 1-3 minutes, drain, cool, and composite cooking bag After packaging, pour into clear soup, pressurize and sterilize, and cool to become the finished product.

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PUM

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Abstract

The invention relates to a method for preparing compound bag-packaged fish balls in clear soup. The method comprises the following steps of: collecting fish meat from skinless boned fish meat by using a flesh separator with the pore diameter of 7 mm; after placing the fish meat at the temperature of 0 to 4 DEG C for 5 to 10 minutes, chopping and stirring the fish meat at a low speed for 3 to 5 minutes; after adding 0.3 to 1.2 percent (w / w) of salt, chopping and stirring for 4 to 8 minutes at a high speed; adding auxiliary materials and seasonings, and chopping and stirring at an intermediate speed for 3 to 5 minutes; placing chopped and stirred minced fish meat for 1 to 3 hours in cold at the temperature of 0 to 4 DEG C for molding; boiling for 8 to 10 minutes in water; soaking in 0.3 to 0.5 percent (w / w) sodium alginate for 1 to 3 minutes; soaking in 1 to 3 percent (w / w) chitosan solution for 1 to 3 minutes; after draining, cooling and packing by using composite cooking bags, filling clear soup; pressurizing and sterilizing; and cooling to obtain a finished product. The compound bag-packaged fish balls in the clear soup prepared by the method has rich nutrition, fresh, tender and crisp mouthfeel, and clear soup color without turbidity.

Description

Technical field [0001] The invention relates to a preparation method of fish balls, in particular to a preparation method of clear soup fish balls packed in composite bags. Background technique [0002] The meat of fish is tender, delicious, nutritious, nourishing and nourishing, and suitable for various cooking methods. Compared with beef and pork, the protein quality is higher. The protein is rich in all essential amino acids. Its content is very similar to the amino acids in eggs and milk. It is a high-quality protein source with high digestibility and is easily absorbed by the body. It has the function of enhancing physical strength and strengthening the body. Fat has a higher content of unsaturated fatty acids, especially polyunsaturated fatty acids. It can be eaten by the general population, and it is more suitable for the elderly, the sick and the infirm. [0003] Fish balls are widely used in hot pots, hot pots, home soups and other dishes for their smoothness, fineness,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 吴立根王岸娜王晓曦竹建德周志强
Owner HENAN UNIVERSITY OF TECHNOLOGY
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