Aquatic collagen fish ball and preparation method thereof

Abstract

The invention relates to an aquatic collagen fish ball and a preparation method thereof. The fish ball contains the following raw materials by mass: 40-70% of aquatic collagen, 1-10% of soybean protein isolate, 5-15% of fat pork, 10-30% of starch, 0.5-2% of egg white protein, 0.5-5% of a thickening agent, 5-10% of a seasoning, 0.01-0.5% of a calcium salt, 0.1-1% of a protein cross-linking agent, and the balance ice water. The preparation method of the fish ball includes: preparing the aquatic collagen into gel peptone, conducting chopping, then mixing the chopped gel peptone with the soybean protein isolate in certain proportion, carrying out pulping and emulsification, then adding auxiliary materials, the protein cross-linking agent and the seasoning, mixing the materials evenly, then performing molding, quick-freezing, storage and packaging, thus obtaining the finished fish ball product. The fish ball provided by the invention has the characteristics of good heat resistance, delicious taste, good elasticity, crisp and tender taste, rich nutrition, and convenience eating. The preparation method of the fish ball provided by the invention has the advantages of simple operation, high efficiency and low cost, effectively solves the problems of poor heat resistance and lack of raw materials in traditional collagen products, and is suitable for popularization and application.

Description

[0001] technical field [0002] The invention relates to the technical field of food processing, in particular to an aquatic collagen fish ball and a preparation method thereof. [0003] Background technique [0004] Fish balls are one of the traditional surimi products in my country. They have the advantages of rich nutrition, high protein, low fat, delicious food, and unique flavor. Its taste is smooth, delicate and elastic. It is widely used in hot pot, hot pot, home soup and other dishes, and is favored by domestic consumers. At present, the surimi for fish ball processing mainly adopts seawater fish, but with the increase of fishery catch, the output of marine fish begins to show a serious downward trend, and the surimi used by domestic enterprises for surimi products mainly uses small miscellaneous fish surimi , due to the lack of raw materials, most of the surimi products manufacturers even use poor quality hairtail fish paste and small miscellaneous fish paste to m...

AI Technical Summary

Problems solved by technology

[0007] In order to solve the problem of product denaturation, softening and collagen loss caused by the crisis of the existing surimi raw materials and the thermal liquefaction of collagen gel, the present invention proposes a method of replacing traditional surimi with aquatic collagen And adopt the special process of protein cross-linking agent to cross-link collagen, so that the collagen gel will not liquefy when heated, and will not rot after being boiled for a long time.