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A kind of kelp functional fish dumpling and processing method thereof

A functional kelp technology, applied in the field of food processing, can solve the problems of few functional surimi products and single product form, and achieve significant anti-oxidation effects, aftertaste, salty aroma, and prolong shelf life.

Inactive Publication Date: 2016-04-06
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Most of the surimi products on the market in my country are traditional water-fried fish balls and fried fish balls, the product form is relatively single, and there are relatively few functional surimi products

Method used

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Examples

Experimental program
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Effect test

Embodiment

[0047] Select edible freshwater fish that meets the hygienic inspection standard as raw materials, 70 kg of skinless and boneless fish meat, 3 kg of pig fat, cut the fish meat and pig fat into small pieces of 3×3×3 cm, and place them separately. 13kg of fresh kelp leftovers were beaten into pulp, and the kelp pulp was added to the ethanol solution with a volume concentration of 50% at a mass-to-volume ratio of 1:10, and the pH value was adjusted to 6.5-7 with 0.1N NaOH. Soak overnight, filter and discard the residue (the filter residue can be used to extract trehalose, etc.), evaporate and concentrate the filtrate in a vacuum at 40 °C to remove ethanol, pass through a 0.45 μm water film to obtain the crude extract of kelp polyphenols, and freeze-dry to obtain powdered Kelp polyphenol crude extract. Take 15kg of kelp, wash it, mince it to a particle size of about 2mm, place it in an oven at 50°C, and dry it until the water content is 30-40wt%, then take it out and cool it for p...

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Abstract

The invention discloses a kelp functional fish dumpling and a processing method of the kelp functional fish dumpling. The processing method comprises the steps of preparing kelp polyphenol powder and kelp particles; chopping fish meat into fish mince, adding the kelp polyphenol powder and the kelp particles into the fish mince, and adding a proper amount of egg white, salt, ginger, garlic and the like for uniform stirring to obtain stuffing; wetting a dried wrapper, cutting the dried wrapper into squares, putting about 10 grams of the prepared fish stuffing onto each wrapper, folding the wrapper to tightly wrap the fish stuffing, and tightly closing the edge to prepare the fish dumpling; performing stewing, quick freezing and refrigeration to obtain the kelp functional fish dumpling. The kelp functional fish dumpling has the advantage of containing kelp polyphenol active factors, has anti-oxidization and immunity adjustment functions; the prepared fish dumpling is rich in nutrition and has various medicinal values of kelp and fresh, crispy and delicious taste.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a functional fish dumpling produced from kelp as a raw material and a processing method thereof. Background technique [0002] Kelp is a nutritious edible brown algae, which has the characteristics of high carbohydrate, high fiber, high mineral elements, medium protein and low fat. The iodine content in kelp is about 3-5%. Eating more kelp can effectively prevent goiter, prevent arteriosclerosis, and reduce the accumulation of cholesterol and fat. In my country, there are cultures from Liaoning and Shandong in the north to Jiangsu, Zhejiang, Guangdong and Fujian in the south. Kelp culture has become one of the pillar industries of aquaculture in my country. At present, my country's kelp resources are basically at the processing level of primary products. my country's kelp industry has problems such as low resource utilization, low product added value, high production c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/10A23L17/10A23L17/60A23L33/00
CPCA23L13/62A23L17/10A23P20/25A23V2002/00A23V2200/08A23V2300/20
Inventor 孟彤刘源牛丽琼
Owner SHANGHAI OCEAN UNIV
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