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Kelp cuttlefish ball and preparation method thereof

A technology of cuttlefish balls and kelp, which is applied in the field of kelp cuttlefish balls and its preparation, can solve problems such as single taste, and achieve the effects of rich nutrition, rich variety, and high production efficiency

Active Publication Date: 2012-07-04
福建省天源水产集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the common fish balls currently on the market are made of a single surimi and other ingredients, and have a single taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0051] In the present invention, the method for preparing kelp cuttlefish balls includes the following steps:

[0052] 1) Preparation of kelp pulp: Wash the kelp, spin-dry, crush, spray dry powder, and then mix with water to make a concentration of 10-25% kelp pulp;

[0053] 2) Preparation of dehydrated vegetable powder: fresh vegetables are cleaned, dehydrated, spray-dried, and made into powder;

[0054] 3) Chopping: Thaw the minced fish and chicken to minus 3°C, add them to the chopping machine to chop them into mashed meat, add starch, soy protein, fatty meat and mashed meat, then add sugar and spices in turn , Garlic, salt, and monosodium glutamate, mix well, and finally add the prepared kelp paste in step 1), the dehydrated vegetable powder and cuttlefish particles prepared in step 2), and stir evenly;

[0055] 4) Fish ball forming: Put the chopped slurry in step 3) into the fish ball forming machine and canned it into seaweed cuttlefish balls, and the canned seaweed cuttlefish b...

Embodiment 1

[0060] The ingredients and weight of kelp cuttlefish balls are:

[0061] Chicken 7kg;

[0062] Surimi 20kg;

[0063] Cuttlefish 13kg;

[0064] Starch 8kg;

[0065] Kelp powder 0.05kg;

[0066] Green pepper powder 0.3kg;

[0067] Fat 6kg;

[0068] Soy protein 0.1kg;

[0069] 1.1kg of white sugar;

[0070] Taste disodium nucleotide 1.3kg;

[0071] Garlic 2.8kg;

[0072] Salt 1.8kg;

[0073] MSG 0.7kg.

[0074] Preparation method of kelp cuttlefish ball

[0075] 1) Preparation of kelp slurry: clean the kelp, soak it in water for two hours, then spin dry, crush, spray dry to make powder, and then mix with water to make a concentration of 10% kelp slurry;

[0076] 2) Preparation of dehydrated vegetable powder: fresh green peppers are cleaned, dehydrated, spray-dried, and made into powder;

[0077] 3) Chopping: Thaw the minced fish and chicken to minus 3°C, add them to the chopping machine to chop them into meat puree, then add starch, soy protein, fatty meat and meat puree, and then add sugar and Stir ...

Embodiment 2

[0083] The ingredients and quality of kelp cuttlefish balls are:

[0084] Chicken 13.5 kg;

[0085] Surimi 30 kg;

[0086] Cuttlefish 19 kg;

[0087] Starch 18 kg;

[0088] Kelp powder 1.2 kg;

[0089] Shallot powder 0.5 kg;

[0090] Fatty meat 14 kg;

[0091] Soy protein 0.9 kg;

[0092] Sugar 2.8 kg;

[0093] Glycine 3.0 kg;

[0094] Garlic 4.5 kg;

[0095] Table salt 3.0 kg;

[0096] MSG 1.5 kg.

[0097] The method for preparing kelp cuttlefish balls includes the following steps:

[0098] 1) Preparation of kelp slurry: clean the kelp, soak it in water for two hours, then spin dry, crush, spray dry and make powder, and then mix with water to make a 25% kelp slurry;

[0099] 2) Preparation of dehydrated vegetable powder: fresh shallots are cleaned, dehydrated, spray-dried, and made into powder;

[0100] 3) Chopping: Thaw the minced fish and chicken to minus 3°C, add them to the chopping machine to chop them into meat puree, then add starch, soy protein, fat and meat puree, and then add sugar and g...

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Abstract

The invention discloses a kelp cuttlefish ball and a preparation method of the kelp cuttlefish ball. The preparation method comprises the following steps of: (1) preparing a kelp paste; (2) preparing dehydrated vegetable powders; (3) chopping: thawing minced fish meat and chicken meat to -3 DEG C, loading to a mincer to make a meat paste, adding starch, mixing thoroughly, adding white sugar, spices, garlic, table salt and monosodium glutamate in order, mixing thoroughly, adding the kelp paste obtained in the step (1), the dehydrated vegetable powders obtained in the step (2) and cuttlefish grains, and mixing thoroughly; (4) forming fish balls; (5) cooling and putting in containers; (6) quickly freezing; and (7) inspecting and cold-preserving. The kelp cuttlefish ball is made with the mixture of kelp, cuttlefish and minced fish meat, is rich in nutrients, has delicious and crisp taste of cuttlefish, and retains medical functions of kelp and cuttlefish. The preparation method of the kelp cuttlefish ball is simple and adapted to streamline large-scale production, and has time-saving and labor-saving effects and high production efficiency.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a kelp cuttlefish ball and a preparation method thereof. Background technique [0002] Fish ball is one of the traditional surimi products. It has the advantages of rich nutrition, high protein, low fat, convenient eating, delicious and unique flavor. However, the common fish balls currently on the market are made from a single surimi and other ingredients and have a single taste. [0003] Kelp contains more than 60 nutrients and is a nutrient-rich edible brown algae. It has the characteristics of high carbohydrate, high fiber, high mineral elements, medium protein and low fat. Kelp generally contains 3 to 5‰ of iodine, up to 7-10‰. Iodine and alginic acid obtained from kelp are widely used in medicine, food and chemical industry. Iodine is one of the essential elements of the human body. Iodine deficiency can cause goiter. Eating more kelp can prevent this disease, prevent arterioscle...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/333A23L1/337A23L1/09A23L17/10A23L17/50A23L17/60
Inventor 陈滢增
Owner 福建省天源水产集团有限公司
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