A kind of functional sturgeon meatball and preparation method thereof
A production method and functional technology are applied to the functional sturgeon balls rich in proanthocyanidins and the production field thereof, which can solve the problems of non-disclosure and the like, and achieve the effects of improving color and luster, improving product quality, and maintaining the elasticity of blood vessels.
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Embodiment 1
[0049] A functional sturgeon meatball, with sturgeon meat as the main raw material, proanthocyanidin extract, transglutaminase, vitamin C, salt and seasoning as the main auxiliary materials, boiled in water, marinated fish meat, compound fish meat puree Production, enzymolysis reaction, fish ball forming, packaging and sterilization processes. Specifically include the following steps:
[0050] (1) Preparation of proanthocyanidin extract
[0051] ① Raw material sorting and pretreatment: sort the grape seeds, remove the sundries and rotting seed leaves, wash them repeatedly with clean water 2-3 times, drain the water, and then put them in the drying room at 68°C After drying for 3.5 hours until the moisture content is less than 10%, the dried grape seeds are crushed and degreased, crushed with a pulverizer, and then sieved to obtain defatted grape seed powder, wherein the particle size of the defatted grape seed powder is controlled to 65 mesh; The process of crushing and degr...
Embodiment 2
[0062] With above-mentioned embodiment 1, its difference is:
[0063] In the preparation of the proanthocyanidin extract in step (1), the sorted, washed and drained grape seeds were baked at 65°C for 4 hours; the particle size of the defatted grape seed powder was controlled to 50 mesh; the volume of the ethanol solution added was Defatted grape seed powder 8ml; use ultrasonic treatment at room temperature for 10min;
[0064] In the cooking of the material water in step (3), the parts by weight of each raw material in the material water are: 20 parts of eagle tea, 20 parts of rattan pepper, 2 parts of table salt, 5 parts of dried Gynostemma pentaphylla, 10 parts of fennel, 1 part of white sugar, water 800 copies;
[0065] During the marinating in step (4), marinate the sturgeon meat in feed water at 4°C for 5 hours;
[0066] In step (5), in the mixing of the fish paste ingredients, add 10% ice cubes, 3% corn starch, 1% sweet potato starch, 3% ovalbumin, and 0.06% marshmallow...
Embodiment 3
[0071] With above-mentioned embodiment 1, its difference is:
[0072] In the preparation of the proanthocyanidin extract in step (1), the sorted, washed and drained grape seeds were baked at 70°C for 3 hours; the particle size of the defatted grape seed powder was controlled to 80 mesh; the volume of the ethanol solution added was Defatted grape seed powder 5ml; use ultrasonic treatment at room temperature for 20min;
[0073] In the cooking of the material water in step (3), the parts by weight of each raw material in the material water are: 30 parts of eagle tea, 30 parts of rattan pepper, 5 parts of table salt, 10 parts of dried Gynostemma pentaphylla, 15 parts of fennel, 2.5 parts of white sugar, water 1100 copies;
[0074] In the marinating step (4), the sturgeon meat is marinated in the feed water at 6°C for 2 hours;
[0075] In step (5) of mixing the ingredients of the fish paste, add ice cubes with 30% of the weight of the fish paste, 5% corn starch, 2% sweet potato s...
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