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Preparation method of octopus balls

A production method and technology of octopus, applied in food preparation, food shaping, food science, etc., can solve problems that have not been reported, and achieve the effect of strong aroma

Active Publication Date: 2015-04-15
ZHEJIANG GONGSHANG UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the compound surimi product processing technology of octopus flavor and the technology that makes Luzhou-flavored octopus ball compound with octopus foot and surimi have not been reported

Method used

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  • Preparation method of octopus balls
  • Preparation method of octopus balls
  • Preparation method of octopus balls

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Embodiment 1, a kind of preparation method of octopus ball, carries out following steps successively:

[0045] The following parts are parts by weight;

[0046] 1) Slurry chopping and mixing:

[0047] First add 5g of compound phosphate (obtained by mixing the mass ratio of sodium tripolyphosphate: sodium pyrophosphate = 3:1) into 1kg of semi-thawed frozen surimi (grade A miscellaneous surimi) and mix for 3 minutes, then add 20g of edible salt was chopped and mixed for 5 minutes to obtain a viscous, non-grainy surimi slurry;

[0048] Add 50g of raw potato starch, 50g of acetylated distarch phosphate, 50g of soybean protein isolate, 20g of white sugar, 10g of monosodium glutamate and 35g of spices into the surimi slurry to obtain a composite slurry; High-speed chopping and mixing, adding ice water during the chopping process to adjust the moisture content of the composite slurry to 75%, to obtain a uniform composite slurry;

[0049] 2), material mixing:

[0050] The f...

Embodiment 2

[0066] Embodiment 2, make the following changes with respect to embodiment 1:

[0067] Change the weight of fresh octopus foot particles into 100g from 200g; all the other contents are equal to embodiment 1.

[0068] After testing, in terms of the overall sensory color of the octopus balls, the overall whiteness of the octopus ball samples in this embodiment is significantly higher than that of the sample in Example 1, but the interspersed white and brown octopus foot particles are slightly less than the sample in Example 1, and it is rated as " good". At the same time, the reduction in the addition of octopus foot particles increased the gel strength of the overall texture of octopus balls, and the overall compactness index and elastic quality index were evaluated as "excellent". But the richness of aroma of the sample of this embodiment is significantly lower than the sample of Example 1, and the index of richness of aroma is evaluated as "good", which reduces the product c...

Embodiment 3

[0069] Embodiment 3, make the following changes with respect to embodiment 1:

[0070] The frozen surimi was changed from grade A miscellaneous surimi to AAA grade miscellaneous surimi, and the remaining contents were identical to those in Example 1.

[0071] After testing, the sensory color, aroma intensity, and hygienic standards of the octopus balls are all similar to those of Example 1. The sensory color index is "excellent", the overall compactness index is "excellent", the elasticity quality index is "excellent", The index of aroma intensity is "excellent". The high-grade frozen surimi greatly improves the gel strength of the overall texture of the octopus balls. It is known from specific measurements that the gel strength value of octopus balls has increased from 200 to 280g×cm in Example 1 to 390 to 450g×cm in Example 3, and the combination of octopus foot particles and surimi gel in the sample of Example 3 It is more compact and is in a highly dense state, which is ...

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Abstract

The invention discloses a preparation method of octopus balls. The preparation method comprises the following steps: (1), chopping stock: firstly adding composite phosphate into semi-thawed frozen minced fillet for chopping, then adding starch, non-muscle proteins, white granulated sugar, monosodium glutamate and spices for chopping, adding icy water in the chopping process for regulating moisture of the composite stock to 60%-75%; (2), material mixing: adding fresh octopus foot particles into the uniformly chopped composite stock for carrying out material mixing to obtain composite stock containing the octopus foot particles; and (3), forming, curing and cooling: preparing the composite stock containing the octopus foot particles into particle pellet-shaped octopus balls, curing and shaping the octopus balls by cooking in water and heating for 20 minutes-40 minutes at 90 DEG C-100 DEG C, soaking in icy water for 8 minutes-12 minutes to realize quick cooling, and drying the surface of the quickly-cooled octopus balls with cold air, and carrying out quick freezing and packaging.

Description

technical field [0001] The invention belongs to the field of frozen prepared food processing, and relates to a method for making octopus balls, in particular to making octopus balls with strong aroma by compounding octopus feet and minced fish, in particular to a processing method thereof. Background technique [0002] Octopus (Octopus), also known as octopus, stone sucker or tide watcher, belongs to the mollusk phylum, cephalopod class, octopus order, and octopus family. The body of the octopus is short oval and sac-shaped. There are eight retractable arms and feet on the head and trunk, and the inter-arms are connected by membranes. There are two rows of sessile suckers on the arms. Octopus is distributed in all coastal fishing grounds in China. The fish season is from March to May in spring and September to November in autumn, including Octopus variabilis, Octopus ocellatus and Octopus vulgaris. Octopus meat is thick, has a firm taste, and is rich in nutrients such as ta...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/333A23L1/326A23P1/02A23L17/10A23L17/50A23P10/20
CPCA23L17/50A23V2002/00A23V2250/5118A23V2250/54252A23V2250/5488A23V2250/5486
Inventor 戴志远胡于青丁浩宸
Owner ZHEJIANG GONGSHANG UNIVERSITY
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