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Crab roe fish ball and processing method thereof

A technology of crab roe fish balls and processing methods, which is applied in the field of crab roe fish balls and its processing, can solve the problems of product quality discounts, large differences in taste and flavor, etc., to ensure appearance and taste, uniform and beautiful shape, Nutrient-rich effect

Active Publication Date: 2015-08-19
HAIXIN FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Fishball products with different ingredients have great differences in taste and flavor, and most of them are produced through industrialization, and the product quality is greatly reduced

Method used

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  • Crab roe fish ball and processing method thereof

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Embodiment 1

[0034] A kind of crab roe fish ball, ingredients are as follows according to mass percentage:

[0035] (1) Skin: fish paste 55, starch 8, emulsified pulp (soy protein isolate, lard, water, sodium caseinate) 3, compound phosphate 0.1, salt 2.8, mirin 2, monosodium glutamate 0.4, white sugar 2.7, Balance water.

[0036] (2) Filling: fish paste 28, flying fish roe 9, pork loin fat 20, gelatin 30, essence (crab essence) and pigment (chili red) 0.2, garlic 0.3, salt 0.4, sugar 0.1, and ice water as the rest.

[0037] The processing method is as follows:

[0038] A. Preparation of skin:

[0039] 1) Thawing: thaw the fish paste, and thaw half of it;

[0040] 2) Chop and mix: chop and mix the thawed fish paste, compound phosphate, emulsified pulp, skin seasoning and water in a chopping machine. During this period, add starch when the temperature of the material reaches 15°C and continue chopping. It is 22 ℃ to make the skin material of crab roe fish ball;

[0041] B. Preparation ...

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Abstract

The invention relates to a crab roe fish ball and a processing method thereof. The crab roe fish ball comprises an outer wrapper and inner stuffing; the outer wrapper comprises 50 to 60% of fish cream, 5 to 10% of starch, 2 to 4% of emulsion paste, 0.07 to 0.15% of composite phosphate, 5 to 10% of outer wrapper seasoner and the balance of water; the inner stuffing comprises 25 to 30% of fish cream, 6 to 10% of flying fish roe, 15 to 25% of pig backbone fat, 28 to 32% of gelatin, 0.1 to 0.3% of food additives, 0.6 to 1% of inner stuffing seasoner and the balance of ice water. The crab roe fish ball is prepared by preparing the outer wrapper, preparing the inner stuffing, forming, cooking, cooling, quick-freezing and packing. The invention aims to provide the crab roe fish ball with better mouthfeel, taste and nutrition, and the processing method thereof. The obtained product is fresh and tender in the outer wrapper, is juicy and delicious in the inner stuffing, is greatly improved in mouthfeel and taste, is rich in nutrition, and can meet the demand of a human body on multi-amino acids and other nutrients.

Description

technical field [0001] The invention relates to crab roe fish balls and a processing method thereof. Background technique [0002] Heart-wrapped fish balls refer to fish balls with fillings, and crab roe fairy peach belongs to the heart-wrapped fish balls. It is very popular in Guangdong, Fujian, Taiwan, Shanghai and other places, and it is the signature dish of various snack bars and hot pot restaurants. [0003] Flying fish roe is a nutritious food that contains a lot of protein, calcium, phosphorus, iron, vitamins and riboflavin, and is a good supplement and growth agent for human brain and bone marrow. Flying fish eggs are also rich in vitamins A, B, and D. Vitamin A can prevent eye diseases, vitamin B can prevent beriberi and dysplasia, and vitamin D can prevent rickets. Here, fish eggs also contain a large amount of cephalin nutrients. These nutrients are extremely important to the human body, especially for growth and development, and they are relatively lacking in...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/00A23P1/08A23L17/10
Inventor 滕用雄
Owner HAIXIN FOODS
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