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Sargassum and sleeve-fish balls and preparation technology

A technology of squid fish and seaweed, applied in the field of seaweed squid fish balls and its preparation, can solve the problems of unbalanced nutrition of fish balls, single seaweed and squid processed products, etc., and achieve the effect of outstanding seafood flavor, novel varieties and convenient consumption

Active Publication Date: 2014-12-31
ZHEJIANG MARINE DEV RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a nutritionally balanced seaweed and squid fish ball in order to solve the nutritional imbalance of existing fish balls and the single defect of seaweed and squid processed products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A kind of preparation technology of seaweed squid fish ball, described preparation technology comprises the following steps:

[0039] a) Seaweed pretreatment: select fresh seaweed, wash with water and drain, cut the drained seaweed into pieces with a length of 0.3mm with a vegetable cutter, and place them at 0°C for later use to obtain pieces of seaweed; After testing, it is ensured that all edible safety indicators are fully up to standard; wash off the algae, mud and sand and other sundries attached to the laver with clean water; if the cleaning is not clean, the laver has poor gloss, deteriorates quickly, and has a poor taste;

[0040] b) Pretreatment of squid: peel the fresh squid, remove the internal organs, eyeballs and mouth, clean the squid ketone body, head and whiskers, and then immerse the cleaned squid meat in the soaking solution. The ratio is 1:2, the soaking time is 80 minutes, and the temperature of the soaking solution is 30°C; see Table 1 for the compo...

Embodiment 2

[0047] A kind of preparation technology of seaweed squid fish ball, described preparation technology comprises the following steps:

[0048] a) Pretreatment of seaweed: select sun-dried kelp, foam it with clean water, wash it with clean water and drain it, cut the drained seaweed into pieces with a length of 0.4mm with a vegetable cutter, put it at 2°C for later use, and obtain Kelp fragments; kelp must be tested to ensure that all food safety indicators are fully up to standard; wash off algae, mud, sand and other sundries attached to the kelp with clean water; if the cleaning is not clean, the kelp has poor gloss, deteriorates quickly, and has a poor taste;

[0049] b) Pretreatment of squid: peel the frozen squid after natural thawing, remove the skin, viscera, eyeballs and mouth, clean the squid ketone body, head and whiskers, and then immerse the cleaned squid meat in the soaking liquid, squid meat and The soaking solution is 1:3 by weight, the soaking time is 60 minutes, ...

Embodiment 3

[0056] A kind of preparation technology of seaweed squid ball, is characterized in that, described preparation technology comprises the following steps:

[0057] a) Pretreatment of seaweed: select fresh wakame, wash with water and drain, cut the drained seaweed into pieces with a length of 0.6mm with a vegetable cutter, and place them at 4°C for later use to obtain pieces of wakame; Vegetables must be tested to ensure that all food safety indicators are fully up to standard; wash off the algae, mud and sand attached to the wakame with clean water; if the cleaning is not clean, the wakame has poor gloss, deteriorates quickly, and has a poor taste;

[0058] b) Pretreatment of squid: peel the fresh squid, remove the internal organs, eyeballs and mouth, clean the squid ketone body, head and whiskers, and then immerse the cleaned squid meat in the soaking solution. The squid meat and soaking solution are weighed The ratio is 1:5, the soaking time is 50min, and the temperature of th...

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PUM

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Abstract

The invention relates to sargassum and sleeve-fish balls and a preparation technology. The sargassum and sleeve-fish balls are prepared from sargassum fragments, minced sleeve-fish, minced pork, starch and carrageenan as well as seasonings. The preparation technology comprises the following steps of: preprocessing the sargassum, the sleeve-fish and the pork, mixing the materials, wrapping, cooking, freezing quickly the balls, packaging the balls, and the like. According to the invention, the sleeve-fish meat, the sargassum and the pork are mixed, and then the seasonings are added to the materials to prepare the fish balls, and the fish balls are complete in color, fragrance and taste and suitable for industrialized production, are green and healthy, and are novel in variety and convenient to eat; meanwhile, the sleeve-fish subjected to tenderization treatment is tender and crisp in mouthfeel and has obvious seafood flavor; and the fish balls with the sargassum is good for health protection, and conforms to the concept of healthy consumption.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to seaweed squid balls and a preparation process. Background technique [0002] With the development of the economy and the improvement of people's living standards, the requirements for food are getting higher and higher. The requirements for food are not only delicious, but also natural, safe, nutritious and healthy. Fish ball is a surimi product with a long history. It is popular because of its white and tender meat, low fat content and easy digestion. However, all kinds of fish balls on the market have a single taste and a single nutritional structure, which makes the taste of the finished fish balls unsatisfactory. , it is difficult to meet the needs of modern people. [0003] Seaweed such as kelp, wakame, seaweed, etc. are rich in carbohydrates, protein, crude fiber, minerals, fat, vitamins and trace elements. Most seaweed contains high iodine content, whic...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/333A23L1/337A23L1/311A23L1/317A23L1/314A23L1/29A23L17/50A23L13/10A23L13/40A23L13/60A23L17/60A23L33/00
Inventor 付万冬廖妙飞杨会成钟明杰周宇芳
Owner ZHEJIANG MARINE DEV RES INST
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