Instant balls and preparation method thereof

A technology of meatballs and recipes, applied in food preparation, food science, application, etc., can solve the problems of less soup, single taste of fish balls, heavy greasy feeling, etc., and achieve high elasticity, improved technology level, and good taste crisp effect

Inactive Publication Date: 2011-06-29
PENGLAI JINGLU FISHERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the above-mentioned problem that the taste of the fish balls is single, unpalatable, and the fish balls wrapped in heart have little soup or heavy greasy feeling, the invention provides a kind of instant meatballs and a preparation method thereof

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of instant meatball, it is made by following steps:

[0025] Step 1, making fish paste skin, it may further comprise the steps:

[0026] Step 1.1. Weigh the raw materials in the following weight ratio: 50% minced fish, 10% chicken, 10% pork fat, 10% potato starch, 15% water, 2.1% salt, 2% sugar, and 0.2% polyphosphate %, monosodium glutamate 0.1%, seasoning fish meal 0.6%;

[0027] Step 1.2, Feeding: Put the surimi into the chopping machine, chop and mix at a low speed of 1000-1500 rpm until it becomes sticky;

[0028] Step 1.3, protein extraction: After the surimi is thickened and thickened, add polyphosphate and mix at a high speed of 3500-4500 rpm for 5 minutes until the surimi becomes viscous and glossy, then add salt, and mix during the mixing process Add ice water to control the fish paste temperature to 10-12 degrees;

[0029] Step 1.4, seasoning: add seasoning sugar, monosodium glutamate and seasoning fish meal, chop and mix at a medium speed of 2000-2...

Embodiment 2

[0041] A kind of instant meatball, it is made by following steps:

[0042] Step 1, making fish paste skin, it may further comprise the steps:

[0043] Step 1.1. Weigh the raw materials in the following weight ratio: 40% minced fish, 10% chicken, 10% pork fat, 15% potato starch, 20% water, 2.2% salt, 2.13% sugar, 0.15% polyphosphate %, monosodium glutamate 0.12%, seasoning fish meal 0.4%;

[0044] Step 1.2, Feeding: Put the surimi into the chopping machine, chop and mix at a low speed of 1000-1500 rpm until it becomes sticky;

[0045] Step 1.3, protein extraction: After the surimi is thickened and thickened, add polyphosphate and mix at a high speed of 3500-4500 rpm for 5 minutes until the surimi becomes viscous and glossy, then add salt, and mix during the mixing process Add ice water to control the fish paste temperature to 10-12 degrees;

[0046] Step 1.4, seasoning: add seasoning sugar, monosodium glutamate and seasoning fish meal, chop and mix at a medium speed of 2000-...

Embodiment 3

[0058] A kind of instant meatball, it is made by following steps:

[0059] Step 1, making fish paste skin, it may further comprise the steps:

[0060] Step 1.1. Weigh the raw materials in the following weight ratio: 55% minced fish, 9% chicken, 9% pork fat, 10% potato starch, 12% water, 1.9% salt, 2% sugar, and 0.2% polyphosphate %, monosodium glutamate 0.1%, seasoning fish meal 0.8%;

[0061] Step 1.2, Feeding: Put the surimi into the chopping machine, chop and mix at a low speed of 1000-1500 rpm until it becomes sticky;

[0062] Step 1.3, protein extraction: After the surimi is thickened and thickened, add polyphosphate and mix at a high speed of 3500-4500 rpm for 5 minutes until the surimi becomes viscous and glossy, then add salt, and mix during the mixing process Add ice water to control the fish paste temperature to 10-12 degrees;

[0063] Step 1.4, seasoning: add seasoning sugar, monosodium glutamate and seasoning fish meal, chop and mix at a medium speed of 2000-250...

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PUM

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Abstract

The invention relates to instant balls and a preparation method thereof. According to the formula, the install balls comprise the following raw materials by weight: 30 to 45 percent of minced fillet, 5.25 to 9 percent of chicken, 11 to 22.25 percent of fat pork, 6.25 to 10 percent of pork ham, 6 to 11.25 percent of potato starch, 8.25 to 17 percent of water, 1.35 to 1.90 percent of salt, 1.45 to 2.15 percent of sugar, 0.11 to 0.19 percent of polyphosphate, 0.31 to 0.44 percent of monosodium glutamate, 0.23 to 0.60 percent of seasoning fish meal, 1.5 to 2.5 percent of scallion, 0.75 to 2 percent of soy sauce, 0.08 to 0.18 percent of sesame oil, 0.08 to 0.20 percent of pork cream, 0.08 to 0.2 percent of meat fine powder, 0.25 to 0.75 percent of yellow wine and 1.25 to 5 percent of pigskin jelly. The skin of the instant balls has elasticity, white luster and crisp mouthfeel; and the stuffing has much soup, is oily but not greasy, and has pure taste.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to instant meatballs and a preparation method thereof. Background technique [0002] Surimi products have long been popular all over the world, and have developed rapidly in China in recent years. Its technology is to process the fish meat into a variety of elastic surimi products after fine filtration and rinsing through beating, molding and other processes. Surimi products are rich in nutrition and diverse in variety, which saves people from washing fish, removing viscera, removing thorns, processing and other complicated procedures when eating fish. Heavy greasy feeling. Contents of the invention [0003] In order to overcome the above-mentioned problems that the fish balls have a single taste, are not palatable, and the fish balls wrapped in a heart have little soup or a heavy greasy feeling, the invention provides an instant meatball and a preparation method thereo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/317A23L17/10A23L13/60
Inventor 牟伟丽迟应明田晓静柯昌松张道旭
Owner PENGLAI JINGLU FISHERY
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