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A technology of fish balls and fish meat, which is applied in the field of fish ball preparation, can solve unfavorable health problems and achieve the effects of improving immunity, improving taste, increasing elastic flavor and nutrition
Active Publication Date: 2015-07-22
FUJIAN SAILOR FOODS
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Summary
Abstract
Description
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Problems solved by technology
Most surimi processing companies still use high salt to improve the gel performance of surimi products, which is not good for health
Method used
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Comparison scheme
Effect test
Embodiment 1
[0039] A method for preparing fish balls, comprising:
[0040] Prepare fresh fish steps;
[0041] Peeling and cutting fresh fish;
[0042] The rinsing step is carried out by a washing machine, which is used to remove water-soluble protein, pigment, odor and fat in the fish meat, and improve the elasticity and whiteness of the fish meat; the rinsing is, for example, selected for rinsing with clean water or dilute saline water;
[0043] Add sea cucumber essence, agar ester and starch; wherein: add 2-5 grams of sea cucumber essence, 2-5 grams of agar ester, and 10-30 grams of starch for every 100 grams of fish meat; the sea cucumber essence contains 15-25 grams of sea cucumber protein 15-25 parts by weight of sea cucumber polysaccharide and 40-60 parts by weight of sea cucumber saponin, such as 20 parts by weight of sea cucumber protein, 20 parts by weight of sea cucumber polysaccharide and 50 parts by weight of sea cucumber saponin, or about 17% of sea cucumber protein and abou...
Embodiment 2
[0072] It differs from Embodiment 1 in that: a method for preparing fish balls, comprising:
[0073] Prepare fresh fish steps;
[0074] Peeling and cutting fresh fish;
[0075] A washing machine is used for the rinsing step;
[0076] Use a crushing machine for crushing;
[0077] Add sea cucumber essence, agar ester, starch, and beat;
[0078] Add protein compound enzyme, stir well, and incubate, so that the surimi protein, agar ester, sea cucumber essence and starch in the surimi form a composite raw material, and realize the surimi protein, sea cucumber protein of sea cucumber essence, sea cucumber polysaccharide of sea cucumber essence, Sea cucumber saponins of sea cucumber essence, their intramolecular and intermolecular cross-linking and coating sea cucumber saponins, so that new high-grade surimi can be prepared;
[0079] Adding step;
[0080] forming step;
[0081] Cooking steps.
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Abstract
The invention discloses a method for preparing fish balls. The method comprises the following steps: preparing fish, taking the fish meat, bleaching, blending, preparing seasonings, shaping and cooking. The method is characterized in that sea cucumber essence, agar ester and starch are added after the bleaching step, and subsequently the blending step is performed; after the blending step and before the step of preparing the seasonings, protein complex phosphoesterasum is added and uniformly stirred for incubation, so that a composite raw material can be prepared from minced fillet protein in minced fillet, agar ester, sea cucumber essence and starch, and intramolecular and intermolecular cross-linking and coating of minced fillet protein, sea cucumber protein of sea cucumber essence, sea cucumber polysaccharide of sea cucumber essence and sea cucumber saponin of sea cucumber essence with sea cucumber saponin coating can be achieved. The method has the technical effects that not only is the taste improved, but also the influence to human body health caused by high salt is avoided; due to catalysis of the protein complex phosphoesterasum, the complex phosphoesterasum can be cross-linked and coated with protein in fish meat, and the elastic flavor and the nutrition of the minced fillet are further improved; the agar ester has functions of improving the immunity and preventing viruses, and sulfated polysaccharide can be relatively easily cross-linked with protein.
Description
technical field [0001] The invention relates to a food preparation method, in particular to a method for preparing fish balls. Background technique [0002] Fish balls are made of surimi products, which are widely welcomed by consumers. It is of great significance to develop new, healthy and nutritious surimi products. Most surimi processing enterprises still use high salt to improve the gel performance of surimi products, which is not good for health. Some enterprises have begun to use transglutaminase to catalyze the cross-linking of surimi protein to prepare surimi products with low salt and good gelation. Contents of the invention [0003] The object of the present invention is to provide a method for preparing fish balls, which prepares a low-salt and nutritious fish balls. [0004] One of the technical solutions is as follows: [0005] A method for preparing fish balls, comprising a fish preparation step, a fish meat removal step, a rinsing step, a beating step, a...
Claims
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Application Information
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