Simulated meaty fish ball filling and method for preparing same

A technology for bionic meat and ball fillings, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of soybean texture protein with heavy beany flavor, yellow color, and the inability of bionic meat products to have fresh meat flavor and color. The effect of rich and mellow taste, low cost, good practical value and application prospect

Inactive Publication Date: 2011-07-27
FUZHOU XUHUANG FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, soybean textured protein has a strong beany smell and slightly yellow color, which ma

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] 1. After the sailfish is gutted, headed and thorned, cleaned, put into a meat grinder and minced for later use; after the squid is gutted, boned, and cleaned, put into a meat grinder and minced for later use;

[0034] 2. Put the raw materials into the blender according to 50 parts of swordfish meat, 33 parts of squid meat, 5 parts of soybean textured protein powder, 10 parts of water, and 2 parts of seasoning accessories, and stir and mix evenly; the seasoning accessories are made of the following Raw material composition in parts by weight: 50 parts of salt, 35 parts of sugar, 10 parts of soy sauce, 2 parts of I+G, 2.5 parts of pork-flavored yeast extract, 0.5 part of ethyl maltol;

[0035] 3. Put the mixed raw materials into the twin-screw extruder, the screw speed is 150r / min, the feeding speed is 5kg / min, and carry out extrusion texturing;

[0036] 4. The extruded and texturized filling is cooled and packaged to obtain the finished product of bionic meat-flavored fi...

Embodiment 2

[0038] 1. After the sailfish is gutted, headed and thorned, cleaned, put into a meat grinder and minced for later use; after the squid is gutted, boned, and cleaned, put into a meat grinder and minced for later use;

[0039] 2. Add the raw materials according to the parts by weight of 55 parts of swordfish meat, 25 parts of squid meat, 7 parts of soybean textured protein powder, 10 parts of water, and 3 parts of seasoning accessories, and stir and mix evenly in the mixer; the seasoning accessories are made of the following Raw material composition in parts by weight: 50 parts of salt, 36 parts of sugar, 8 parts of soy sauce, 2 parts of I+G, 3 parts of pork-flavored yeast extract, 1 part of ethyl maltol;

[0040] 3. Put the mixed raw materials into the twin-screw extruder, the screw speed is 160r / min, the feeding speed is 6kg / min, and carry out extrusion texturing;

[0041] 4. The extruded and texturized filling is cooled and packaged to obtain the finished product of bionic me...

Embodiment 3

[0043] 1. After the sailfish is gutted, headed and thorned, cleaned, put into a meat grinder and minced for later use; after the squid is gutted, boned and cleaned, put into a meat grinder and minced for later use;

[0044] 2. The raw materials are added into a blender according to the parts by weight of 58 parts of swordfish meat, 25 parts of squid meat, 5 parts of soybean textured protein powder, 10 parts of water, and 2 parts of seasoning accessories; the seasoning accessories are made of the following Raw material composition in parts by weight: 50 parts of salt, 35 parts of sugar, 6 parts of soy sauce, 3 parts of I+G, 5 parts of chicken-flavored yeast extract, and 1 part of ethyl maltol;

[0045] 3. Put the mixed raw materials into the twin-screw extruder, the screw speed is 180r / min, the feeding speed is 8kg / min, and carry out extrusion texturing;

[0046] 4. The extruded and texturized filling is cooled and packaged to obtain the finished product of bionic meat-flavored...

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PUM

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Abstract

The invention discloses simulated meaty fish ball filling and a method for preparing the simulated meaty fish ball filling. The filling comprises the following raw materials in portions by weight: 45-60 portions of sailfish flesh, 25-35 portions of sleeve-fish flesh, 5-10 portions of textured bean albumen powder, 10-15 portions of water, and 2-8 portions of auxiliary seasoning. The producing method adopts protein extrusion technology to manufacture a plurality of raw materials into simulated food similar to the structure, chewing feeling and organoleptic attribute of meat. The invention is low in cost, simple in process and convenient to use, thus having greater application and popularization values.

Description

technical field [0001] The invention belongs to the field of processing fish ball fillings, and in particular relates to a bionic meat-flavored fish ball filling and a processing method thereof. Background technique [0002] Traditional fish ball meat filling is made of livestock and poultry meat, but with the development of science and technology and people's higher and higher requirements for natural flavor, harmonious mellowness and nutrition and health, meat filling ingredients have also been greatly improved. development of. Some new raw materials and new technologies have also been well applied in the production of meat filling ingredients. When consumers have higher requirements for flavor, they hope that new ingredients can provide natural mellow and long-lasting flavor and flavor enhancement effects at the same time, and require raw materials to be safe, nutritious and natural. The development and production of bionic minced meat is driven by consumers' demand for...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/333A23L17/10A23L17/50
Inventor 邱德标
Owner FUZHOU XUHUANG FOODS
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