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High-protein tilapia fish ball and preparation method thereof

A tilapia fish, high-protein technology, applied in the field of high-protein tilapia fish balls, preparation of high-protein tilapia fish balls, and fish balls, can solve the problems of poor water retention and frost resistance of fish intestine gel, Achieve good antifreeze effect, compact three-dimensional grid structure, and high nutritional value

Active Publication Date: 2014-06-18
广西金海盈食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

No safe food additives such as konjac powder and sodium lactate are added to the fish sausage ingredients described in this patent, so the gel water retention of the final fish sausage and the freezing resistance during frozen storage are poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] 1. Pretreatment of raw tilapia meat: remove the head, phosphorus, thorns and viscera of fresh tilapia;

[0056] 2. Beating: First, chop and mix the pretreated tilapia meat with skin for 10 minutes, then grind it empty for 10 minutes, add 2.5 parts of salt to 100 parts of tilapia meat with skin and beat it for 20 minutes, and finally add 5 parts of soybeans Protein, 0.5 parts of konjac powder, 0.5 parts of transglutaminase, 2.5 parts of white sugar, 0.15 parts of monosodium glutamate, 1.0 parts of ginger powder, 0.1 parts of white pepper powder, 20 parts of rice wine, 8 parts of sodium lactate, beat for 10 minutes;

[0057] 3. Forming: Make fish balls with a diameter of 3.5cm in the fish ball forming machine after adding food additives to the minced fish;

[0058] 4. Ultra-high pressure treatment of fish balls: use ultra-high pressure equipment with a temperature control device to process fish balls, where the pressure is 300MPa, the temperature is 65°C, and the action ...

Embodiment 2

[0063] 1. Pretreatment of raw tilapia meat: remove the head, phosphorus, viscera and thorns of fresh tilapia to ensure that the meat raw material is free of impurities;

[0064] 2. Beating: first chop and mix the pretreated tilapia meat with skin for 10 minutes, then grind it empty for 10 minutes, add 2.5 parts of salt to 100 parts of tilapia meat with skin and beat it for 10 minutes, and finally add 8 parts of soybeans Protein, 0.8 parts of konjac powder, 0.8 parts of transglutaminase, 2 parts of white sugar, 0.15 parts of monosodium glutamate, 1.0 parts of ginger powder, 0.1 parts of white pepper powder, 25 parts of rice wine, 8 parts of sodium lactate, and beat for 10 minutes;

[0065] 3. Forming: Make fish balls with a diameter of 3.5cm in the fish ball forming machine after adding food additives to the minced fish;

[0066] 4. Ultra-high pressure treatment of fish balls: use ultra-high pressure equipment with a temperature control device to process fish balls, where the ...

Embodiment 3

[0071] 1. Pretreatment of raw tilapia meat: remove the head, phosphorus, viscera and thorns of fresh tilapia to ensure that the meat raw material is free of impurities;

[0072] 2. Beating: First, chop and mix the pretreated tilapia meat with skin for 10 minutes, then grind it empty for 10 minutes, add 2 parts of salt to 100 parts of tilapia meat with skin and beat it for 10 minutes, and finally add 7 parts of soybeans Protein, 1 part of konjac powder, 1 part of transglutaminase, 3 parts of white sugar, 0.10 part of monosodium glutamate, 1.0 part of ginger powder, 0.10 part of white pepper powder, 20 parts of rice wine, 10 parts of sodium lactate, beat for 10 minutes;

[0073] 3. Forming: Make fish balls with a diameter of 3.5cm in the fish ball forming machine after adding food additives to the minced fish;

[0074] 4. Ultra-high pressure treatment of fish balls: use ultra-high pressure equipment with a temperature control device to process fish balls, where the pressure is ...

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Abstract

The invention relates to a high-protein tilapia fish ball and a preparation method thereof and belongs to the field of food processing technology. The invention relates to a fish ball, in particular relates to the high-protein tilapia fish ball and also a method for producing the high protein tilapia fish ball by utilizing a superhigh pressure technology. According to the preparation method, fish meat and fish skin of tilapia fish are used as main ingredients, soy protein, glutamine transaminase, konjac powder, sodium lactate, salt, granulated sugar, monosodium glutamate, white pepper powder and yellow wine are added, a superhigh pressure device with a temperature control device is utilized for processing the fish ball, pressure is controlled to be 200-600MPa, temperature is controlled to be 65-80 DEG C, and action time is controlled to be 10-20min to prepare the high-protein tilapia fish ball. The high-protein tilapia fish ball is good in flavor, high in protein content, compact in structure and good in elasticity, water-retaining property and anti-freezing effect.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a fish ball, in particular to a high-protein tilapia fish ball, and at the same time, the invention also relates to a preparation method of the high-protein tilapia fish ball. Background technique [0002] my country has a vast sea area and is also one of the countries with the largest inland water area, which contains rich marine fishery resources. In 2012, the total amount of aquatic products in my country was 51.2 million tons, including 36.35 million tons of farmed aquatic products and 14.85 million tons of caught aquatic products. [0003] With the rapid development of my country's aquatic product industry, the output of aquatic products has increased significantly, and industrial problems have gradually emerged. Problems such as poor edible quality of aquatic products and low output of high-end aquatic products have seriously restricted the development of my country's...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/30A23L33/10A23L33/105
CPCA23L5/30A23L17/70A23L29/06A23L33/17A23V2002/00C12Y203/02013A23V2250/5488A23V2250/5066A23V2300/46
Inventor 尚校兰姚虹姜淑慧郭红珍
Owner 广西金海盈食品有限公司
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