Tender and crisp fish ball and making method thereof
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A tender and crispy fish ball technology, applied in food preparation, application, food science, etc., can solve the problems of surimi products losing nutritional value and taste, and achieve the effect of rich protein content, increased production profit, and simple product ingredients
Inactive Publication Date: 2014-12-03
SHANDONG HUIFA FOODS
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Summary
Abstract
Description
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Problems solved by technology
In recent years, many manufacturers of surimi products have added a large amount of starch to their products in the prior art in pursuit of low cost and frost resistance of their products, resulting in the loss of the original characteristics of surimi products in terms of nutritional value and taste.
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Effect test
Embodiment 1
[0040] A kind of tender and crisp fish ball, comprises the component of following proportioning by weight:
[0041] 45-60 parts of frozen golden thread fish mince, 0.5-2 parts of tender crisp agent, 3-8 parts of pig fat, 20-30 parts of ice water, 0.1-0.5 parts of compound phosphate, 1-3 parts of salt, 0.1 parts of monosodium glutamate ~1.0 parts, 0.1-1.0 parts of glucose, 0.1-1.0 parts of seafood essence, 5-10 parts of auxiliary materials, and the elasticity grade of the frozen goldenhair surimi is SA grade.
[0042] The proportioning by weight of each component described in the present embodiment is respectively:
[0043] 47 parts of frozen golden thread fish mince, 2 parts of tender crisp agent, 8 parts of pig fat, 30 parts of ice water, 0.4 part of compound phosphate, 1.3 parts of salt, 0.3 part of monosodium glutamate, 0.4 part of glucose, 0.6 part of seafood essence, auxiliary materials 10 parts, wherein the auxiliary material is shrimp granules.
[0044] The tender and...
Embodiment 2
[0065] The difference between this embodiment and Embodiment 1 is that the parts by weight of each component are different, and the proportions of parts by weight of each component described in this embodiment are respectively:
[0066] 52 parts of frozen golden thread surimi, 2 parts of tender crisp agent, 8 parts of pork fat, 30 parts of ice water, 0.4 parts of compound phosphate, 1.3 parts of salt, 0.3 parts of monosodium glutamate, 0.4 parts of glucose, 0.6 parts of seafood essence, auxiliary materials 5 parts, the auxiliary material is shredded chives.
[0067] This present embodiment mainly comprises the following steps:
[0068] Step 1. Raw material thawing
[0069] Select the frozen golden thread surimi that meets the national health standards, and put the frozen golden thread surimi into a thawing room with a thawing temperature of 8°C for natural thawing. The thawing time is 4 hours and it is ready for use.
[0070] Step two, stranding
[0071] Grind the thawed go...
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Abstract
The invention discloses a tender and crisp fish ball. The tender and crisp fish ball comprises the following components in parts by weight: 45-60 parts of minced fillet of frozen nemipterus virgatus, 0.5-2 parts of tender and crisp agent, 3-8 parts of pig fat, 20-30 parts of ice water, 0.1-0.5 part of composite phosphate, 1-3 parts of table salt, 0.1-1.0 part of aginomoto, 0.1-1.0 part of glucose, 0.1-1.0 part of seafood flavor and 5-20 parts of accessories. The invention also relates to a method for making the fish balls; the method has the following advantages: (1) the high-quality minced fillet of nemipterus virgatus is adopted so that the protein content is rich, the accessories of the product are simple, and the water binding capacity and freezing resistance of the product can be guaranteed without any starch and colloid; (2) the tender and crisp agent comprises protein as a major component, and is nutritive, healthy and harmless to a human body, and capable of keeping better tender and crisp taste of the product while supplementing the protein; and (3) a simple steaming process is adopted, so that the production cost of an enterprise is saved and the productive profit of the enterprise is increased.
Description
technical field [0001] The invention relates to the field of food, in particular to a tender and crispy fish ball, and also relates to a method for making the tender and crispy fish ball. Background technique [0002] Surimi products are gelatinous foods made from frozen surimi or surimi directly made from fresh raw materials, and then processed by beating or chopping, forming, heating and cooling. Such as fish balls, fish intestines, crab sticks, chikuwa and tempura etc. Surimi products are rich in nutrition and convenient to eat, and are deeply loved by consumers. In recent years, many manufacturers of surimi products have added a large amount of starch to their products in the prior art in order to pursue low cost and frost resistance of the products, thus causing the nutritional value and taste of the products to lose the original characteristics of surimi products. Contents of the invention [0003] The technical problem to be solved by the present invention is to p...
Claims
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Application Information
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