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Prepacked ready-to-eat fish ball and processing method thereof

A pre-packaging and fish egg technology, which is applied in the fields of baked food, food preparation, food science, etc., can solve the problems that the technology is difficult to achieve at the same time, and achieve the effect of maintaining the texture of the product

Active Publication Date: 2015-05-20
FUJIAN ANJOY FOODS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Obviously, the existing public formulas and technologies are difficult to meet the above three process requirements at the same time

Method used

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  • Prepacked ready-to-eat fish ball and processing method thereof
  • Prepacked ready-to-eat fish ball and processing method thereof
  • Prepacked ready-to-eat fish ball and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] The proportioning of prepackaged ready-to-eat fish eggs, in percentage by weight, consists of: surimi (frozen surimi) 70%, compound phosphate 0.3%, edible salt 0.5%, white granulated sugar 1.5%, monosodium glutamate 0.5%, xylose 0.15% %, glucose 0.2%, curdlan gum powder 1%, high amylose corn starch 4%, MTG modified gluten powder 6%, water 10%, other accessories (fat meat, ginger and garlic), spices (pepper powder), seasoning Ingredients and food flavors add up to 5.85%.

[0057] The processing method of prepackaged instant fish eggs is:

[0058] 0) Pretreatment: mix curdlan rubber powder, high amylose corn starch, MTG modified gluten powder, and water according to the above ratio, and perform mechanical shearing operation with a high-speed emulsifier at a shaft speed of 7000r / min for 3 minutes, and then use The food heating and stirring tank is heated and stirred at a shaft speed of 150r / min to 65±1°C, and maintained for 4 minutes to obtain a mixed slurry; cooled to be...

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PUM

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Abstract

The invention discloses a prepacked ready-to-eat fish ball and a processing method thereof. The prepacked ready-to-eat fish ball comprises the following active ingredients in percentage by weight: 65.0-75.0% of minced fillet, 0.2-0.3% of composite phosphate, 0.5-0.8% of edible salt, 1.5-2.0% of white granulated sugar, 0.5-0.7% of aginomoto, 0.15% of xylose, 0.2% of glucose, 0.5-1.5% of curdlan gum powder, 2.0-6.0% of high amylase corn starch, 3.0-9.0% of MTG modified wheat gluten, 5.0-15.0% of water, and no more than 6% of auxiliaries, spices, seasonings and edible essences; the processing method comprises the following steps: pretreating, performing empty cutting, salt cutting and mixed cutting, forming, gelatinizing, curing, oil frying, cooling, packing, performing two-stage sterilization, and cooling, thus obtaining the prepacked ready-to-eat fish ball. According to the prepacked ready-to-eat fish ball and the processing method thereof, the phenomena that the tissues of the traditional fish ball are seriously destroyed during high-temperature frying and high-temperature sterilization procedures to further cause the poorer mouth feeling can be solved.

Description

technical field [0001] The invention belongs to the technical field of surimi products processing, and relates to a prepackaged instant fish egg and a processing method thereof. Background technique [0002] The surimi products are made of frozen surimi, which is thawed and beaten to form a thick and viscous fish paste. After mixing with auxiliary materials and seasonings, it is formed and matured (boiling, steaming, frying, baking) The prepared aquatic flavor food has certain elasticity. Surimi products such as quick-frozen fish balls, refrigerated simulated crab meat, and normal-temperature fish sausages have huge market potential and development prospects around the world. However, the distribution channels and eating forms of existing surimi products in the market are relatively single, mainly in the form of quick-frozen raw and cooked products in frozen storage and circulation, and partly in the form of cooled cooked products in refrigerated circulation. Consumers stil...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/01A21D13/00A23L17/10A23L5/10
Inventor 黄建联周文果丁浩宸陈江平叶伟建陈超
Owner FUJIAN ANJOY FOODS CO LTD
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