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Quick-frozen seafood fish ball and processing method thereof

A processing method and technology of quick-frozen sea, applied in the field of quick-frozen seafood fish balls and their processing, can solve the problems of general elasticity and brittleness, single taste, etc., and achieve the effects of increasing elasticity and brittleness, delicious taste, and good freeze-thaw stability.

Inactive Publication Date: 2013-01-23
NANJING DADI REFRIGERATION FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional fish balls are generally made of fresh fish meat and ordinary starch, which has a single taste, general elasticity and brittleness.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of quick-frozen seafood fish ball, the composition of described quick-frozen seafood fish ball comprises by weight: 100 parts of minced fish, 10 parts of cornstarch, 10 parts of tapioca starch, 10 parts of tapioca modified starch, 30 parts of water, seasoning, Food additive; the seasoning includes: 5 parts of edible salt, 5 parts of white granulated sugar, 0.6 part of monosodium glutamate, 0.2 part of white pepper; the food additive includes: 0.3 part of special fresh food; 0.3 part of fish flavor, 0.3 part of moisture retaining agent , 0.05 part of sorbitol.

[0022] The moisture retaining agent is composed of sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate, and special flavor and fish flavor can be purchased in the market.

[0023] A kind of processing method of quick-frozen seafood fish ball, its processing method comprises the steps:

[0024] (1) Sampling: Weigh the raw material components by weight and set aside;

[0025] (2) Mak...

Embodiment 2

[0032] A kind of quick-frozen seafood fish ball, the composition of described quick-frozen seafood fish ball comprises by weight: 120 parts of minced fish, 30 parts of cornstarch, 20 parts of tapioca starch, 30 parts of tapioca modified starch, 20 parts of water, seasoning, Food additive; the seasoning includes: 2 parts of edible salt, 3 parts of white granulated sugar, 0.4 part of monosodium glutamate, 0.1 part of white pepper; the food additive includes: 0.1 part of special fresh food; 0.1 part of fish flavor, 0.1 part of moisture retaining agent , 0.03 part of sorbitol.

[0033] The moisture retaining agent is composed of sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate, and special flavor and fish flavor can be purchased in the market.

[0034] A kind of processing method of quick-frozen seafood fish ball, its processing method comprises the steps:

[0035] (1) Sampling: Weigh the raw material components by weight and set aside;

[0036] (2) Mak...

Embodiment 3

[0043] A kind of quick-frozen seafood fish ball, the composition of described quick-frozen seafood fish ball comprises by weight: 110 parts of minced fish, 20 parts of cornstarch, 15 parts of tapioca starch, 25 parts of tapioca modified starch, 25 parts of water, seasoning, Food additives; the seasonings include: 3 parts of edible salt, 4 parts of white sugar, 0.5 parts of monosodium glutamate, 0.15 parts of white pepper; , 0.04 part of sorbitol.

[0044] The moisture retaining agent is composed of sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate, and special flavor and fish flavor can be purchased in the market.

[0045] A kind of processing method of quick-frozen seafood fish ball, its processing method comprises the steps:

[0046] (1) Sampling: Weigh the raw material components by weight and set aside;

[0047] (2) Making fillings: Pour surimi and water into a blender and stir for 8 minutes, then add cornstarch, tapioca starch and tapioca modifi...

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PUM

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Abstract

The invention discloses a quick-frozen seafood fish ball and a processing method thereof. The quick-frozen seafood fish ball comprises the following ingredients in parts by weight: 100-200 parts of surimi, 10-30 parts of corn starch, 10-20 parts of tapioca starch, 10-30 parts of tapioca modified starch, 20-30 parts of water, seasonings and food additives, wherein the seasonings comprise 2-5 parts of edible salt, 3-5 parts of white granulated sugar, 0.4-0.6 part of monosodium glutamate and 0.1-0.2 part of white pepper; and the food additives comprise 0.1-0.3 part of flavor enhancer, 0.1-0.3 part of fish essence, 0.1-0.3 part of humectants and 0.03-0.05 part of sorbitol. The processing method of the fish ball comprises a series of processes of sampling, mixing, forming, cooling, quick freezing, packaging, storing and the like. The quick-frozen seafood fish ball provided in the invention contains not only the conventional fish meat component but also tapioca with rich nutrition, and is fresh and tender in mouthfeel as well as chewy and crispy by virtue of rational combination.

Description

technical field [0001] The invention relates to the technical field of food and food preparation, in particular to a quick-frozen seafood fish ball and a processing method thereof. Background technique [0002] Fish ball is a traditional famous dish, also known as "water ball". In ancient times, it was called "simmered fish ball". Dim sum ingredients, but also for soup, is an indispensable seafood delicacies. [0003] Traditional fish balls generally use fresh fish meat and ordinary starch as raw materials, which have a single taste, general elasticity and brittleness. Contents of the invention [0004] Purpose of the invention: in order to overcome the deficiencies in the prior art, the first purpose of the present invention is to provide a kind of quick-frozen seafood fish ball. [0005] Another object provided by the present invention is to provide a processing method for the quick-frozen seafood fish balls. [0006] Technical solution: In order to achieve the ab...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/09A23L17/10
Inventor 陈大弟
Owner NANJING DADI REFRIGERATION FOOD
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