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Octopus ball and preparation method thereof

A production method and technology of octopus, applied in food preparation, application, food science, etc., can solve the problem of single species, achieve the effect of convenient eating, increasing nutrition, and rigorous material selection

Active Publication Date: 2013-06-26
TAIXIANG GRP TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the shortcoming of the single variety of octopus products in the prior art, the invention provides a kind of octopus balls and a preparation method thereof

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A method for making octopus balls, characterized in that: through the following process steps

[0028] a. Preparation of octopus segments

[0029] Choose fresh octopus as raw material, wash and cut into sections, the length of each section is controlled at 2cm, and the weight of each section is controlled at about 2g; boil the cut octopus sections in boiling water for 6 minutes, drain, and set aside;

[0030] b. Preparation of noodles

[0031] Weighing by weight percentage: wheat starch 32.5%, soybean protein isolate 2.5%, eggs 9% and water 56%, mix the above-mentioned wheat starch, soybean protein isolate powder, eggs and water, and then use a funnel to drip into the boiling water Deep-fry in oil until golden brown, scoop out, get noodles, and set aside;

[0032] c, preparation of pasta pulp

[0033] Choose fresh scallions and ginger, wash them and cut them into minced pieces for later use;

[0034] Choose fresh kohlrabi, wash it and cut it into small pieces for la...

Embodiment 2

[0046] A method for making octopus balls, characterized in that: through the following process steps

[0047] a. Preparation of octopus segments

[0048] Choose fresh octopus as raw material, wash and cut into sections, the length of each section is controlled at 3cm, and the weight of each section is controlled at about 3g; boil the cut octopus sections in boiling water for 10 minutes, drain, and set aside;

[0049] b. Preparation of noodles

[0050] Weigh by weight percentage: wheat starch 33%, soybean protein isolate powder 2%, egg 8.5% and water 56.5%, mix the above-mentioned wheat starch, soybean protein powder isolate, egg and water, and then use a funnel to drop into Deep-fry in boiling oil until golden brown, scoop out, get flour granules, and set aside;

[0051] c, preparation of pasta pulp

[0052] Choose fresh scallions and ginger, wash them and cut them into minced pieces for later use;

[0053] Choose fresh kohlrabi, wash it and cut it into small pieces for la...

Embodiment 3

[0064] A method for making octopus balls, characterized in that: through the following process steps

[0065] a. Preparation of octopus segments

[0066] Choose frozen and thawed octopus as raw material, wash and cut into sections, the length of each section is controlled at 4cm, and the weight of each section is controlled at about 5g; boil the cut octopus sections in boiling water for 10 minutes, drain, and set aside;

[0067] b. Preparation of noodles

[0068] Weigh by weight percentage: 30% wheat starch, 5% soybean protein isolate powder, 5% egg and 60% water, mix the above-mentioned wheat starch, soybean protein isolate powder, egg and water, and then use a funnel to drop into Deep-fry in boiling oil until golden brown, scoop out, get flour granules, and set aside;

[0069] c, preparation of pasta pulp

[0070] Choose fresh scallions and ginger, wash them and cut them into minced pieces for later use;

[0071] Choose fresh kohlrabi, wash it and cut it into small piece...

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PUM

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Abstract

The invention relates to an octopus ball and a preparation method thereof. The preparation method comprises the following steps: cleaning and cutting octopus raw materials into sections to be boiled in boiling water and performing leaching the obtain octopus sections; weighing wheat starch, soybean isolated protein powder and eggs to mixed with water, adding mixture into boiling oil dropwisely tobe fried to be golden yellow and obtaining flour granules; weighing glucose, skipjack tuna meal, wheat flour, wheat starch, salt, gourmet powder, white sugar, vegetable oil, eggs and water to be mixed with minced green onion, minced ginger and chopped black salted turnip evenly to obtain flour and vegetable pulp; mixing and stirring the flour granules and the flour and vegetable pulp to be pouredinto a preheated ball mould which is brushed with edible oil and then the octopus sections are placed in the ball mould to be fried until the octopus ball is cured and formed; and performing demoulding, cooling and package to obtain a finished product. The preparation method is rigorous in material selection, scientific in formula, reasonable in process and strong in operability. The octopus ballmanufactured by the preparation method is good in taste and flavor, balanced in nutrition and convenient to eat.

Description

technical field [0001] The invention relates to an aquatic food product, in particular to octopus balls and a preparation method thereof. Background technique [0002] Octopuses are invertebrates, molluscs, cephalopods, octopus (octopus), or octopuses. The octopus has a short oval body and no fins. There are 8 arms on the head, so it is also called "octopus". The meat of octopus is very fat and it is an excellent seafood. Octopus is rich in nutrients such as protein and minerals, and is also rich in anti-fatigue, anti-aging, and can prolong human life and other important health factors-natural taurine. It has high medical value, is welcomed by Chinese and foreign consumers, and has been sold as a high-grade aquatic product. However, octopus has poor storability, high cost of keeping alive, difficult processing, and high market prices, which have affected the development and marketing of octopus products to a certain extent. [0003] At present, there are two main forms ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/333A23L1/09A23L17/50
Inventor 邵仁东李钰金朱文慧刘远平
Owner TAIXIANG GRP TECH DEV
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