Aquatic collagen fish ball and preparation method thereof

A technology for collagen fish balls and aquatic collagen, which is applied in the field of food processing, can solve the problems of collagen gel not liquefied when heated, softened collagen loss, and attenuation of surimi raw materials, and achieves crisp and tender taste, good elasticity of fish balls, The effect of eating convenience

Inactive Publication Date: 2015-01-14
厦门美拉德食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 rep

Method used

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Examples

Experimental program
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Effect test

preparation example Construction

[0028] The preparation method of aquatic collagen fish ball of the present invention comprises the following steps:

[0029] S001. First make the aquatic collagen raw material into collagen gel peptone with a mass concentration of 5-20%, cut it into small cubes of 1 cm, add it to a chopping machine and mix it for 10-30 minutes and fully chop it until it becomes a slurry;

[0030] S002. Add soybean protein isolate to the slurry obtained in the above step S001. In order to avoid a large number of air bubbles, stir and beat at a slow speed for 10 to 20 minutes until the soybean protein isolate is fully emulsified;

[0031] S003. Add starch, egg white protein, fat pork, thickener, calcium salt, protein crosslinking agent, seasoning and ice water to the slurry obtained in the above step S002, and stir evenly for 5-15 minutes;

[0032] S004. Form the slurry obtained in the above step S003 into fish balls with a forming machine or manually, and then immediately put the formed fish ba...

Embodiment 1

[0037] Embodiment 1 of the present invention aquatic product collagen fish ball, contains following raw material, and its mass percent is:

[0038] Aquatic collagen peptone 60%, soybean protein isolate 2%, fatty pork 7%, starch 18%, egg white protein 1.5%, thickener 1%, seasoning 5%, calcium chloride 0.2%, protein cross-linking agent 0.3 %, ice water 5%.

[0039] Wherein, in the present embodiment 1, the thickener is xanthan gum, the calcium salt is calcium chloride, the protein cross-linking agent is gluconolactone, and the seasoning is 40% salt, 10% monosodium glutamate, 20% sugar, flavoring phylloline 10%, yeast extract 10%, scallion 5%, garlic 5%.

[0040] The preparation method of the aquatic collagen fish ball of embodiment 1 of the present invention comprises the following steps:

[0041] S101, first make the aquatic collagen raw material into 8% collagen gel peptone, cut it into small cubes of 1 cm, add it to a chopping machine and mix it for 10-30 minutes and fully ...

Embodiment 2

[0049] Embodiment 1 of the present invention aquatic product collagen fish ball, contains following raw material, and its mass percent is:

[0050] Aquatic collagen peptone 70%, soybean protein isolate 1%, fat pork 5%, starch 15%, egg white protein 1.2%, thickener 1.2%, seasoning 6%, calcium salt 0.2%, protein cross-linking agent 0.3% , ice water 0.1%.

[0051] Wherein, in the present embodiment 2, the thickener is xanthan gum, the calcium salt is calcium chloride, and the protein crosslinking agent is a mixture of 0.2% gluconolactone and 0.1% transglutaminase; 40%, monosodium glutamate 10%, sugar 20%, mirin 10%, yeast extract 10%, scallion white 5%, garlic 5%.

[0052] The preparation method of the embodiment of the present invention 2 aquatic collagen fish balls, comprises the following steps:

[0053] S201, first make the aquatic collagen raw material into 8% collagen gel peptone, cut it into small cubes of 1 cm, add it to a chopping machine and mix it for 10-30 minutes a...

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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...

Claims

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Application Information

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IPC IPC(8): A23L1/327A23L1/305A23P1/02A23L33/17A23L33/185A23L33/28A23P10/25
CPCA23L33/17A23L13/67A23L33/00A23L33/185A23P30/10A23V2002/00
Inventor 王美贵杨芳
Owner 厦门美拉德食品科技有限公司
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