Low-peroxide-value and high-fat fish ball added with seaweed concentrate and preparation method of fish ball

A technology of seaweed concentrate and peroxide value, which is applied in food preparation, food ingredients as antioxidants, food science, etc., can solve the problems of destroying product flavor and texture, low addition amount, short shelf life, etc., and achieve the purpose of inhibiting fat Strong lipid oxidation ability, inhibition of lipid peroxidation, and slow lipid oxidation

Inactive Publication Date: 2015-09-02
FUJIAN ANJOY FOODS CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the amount of oil added to fish balls on the market is low, basically 5-8%. In the final analysis, it is worried about excessive oil content, oil oxidation, and high peroxide value, which will damage the flavor and texture of the product, affect product quality, and cause shelf life. short term

Method used

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  • Low-peroxide-value and high-fat fish ball added with seaweed concentrate and preparation method of fish ball

Examples

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preparation example Construction

[0027] A method for preparing high-fat fish balls with low peroxide value added with seaweed concentrate, the steps comprising:

[0028] Step 1: Preparation of the skin, using chopping process, thawing surimi, slicing, chopping until fine particles, adding compound phosphate for crushing, until the slurry is viscous, then adding salt for chopping, chopping until pulp shape, no hard particles, add soy protein isolate, egg white, chop and mix well, add jelly, oil and seaweed concentrate mixture, after mixing, add monosodium glutamate, sucrose, starch, mix well, chop and mix, add ice Water, control the slurry temperature, the final slurry temperature does not exceed 10°C;

[0029] Step 2: Preparation of stuffing, thawing frozen pork, slicing and twisting, adding compound phosphate, crushing until there are no hard particles, adding salt and stirring, stirring until the meat paste is more viscous, adding jelly, oil and The mixture of seaweed concentrate, finally add sucrose, mono...

Embodiment 1

[0035] Seaweed concentrate is pre-mixed with oil and jelly, stir well, and add as a mixture.

[0036] Skin composition in parts by weight: 70 parts of frozen surimi, 0.1 part of compound phosphate, 1.5 parts of table salt, 3 parts of soybean protein isolate, 2 parts of egg white, 1 part of jelly, 3 parts of oil, 2 parts of seaweed concentrate, 0.2 part of monosodium glutamate , 0.3 parts of sucrose, 10 parts of starch, and 10 parts of ice water.

[0037] The stuffing consists of 12 parts by weight of frozen pork, 0.05 part of compound phosphate, 1 part of salt, 5 parts of jelly, 12 parts of oil, 3 parts of seaweed concentrate, 0.2 part of sucrose, 0.1 part of monosodium glutamate, and 0.2 part of seasoning.

[0038] Process flow:

[0039] (1) Using chopping process, 70 parts of surimi are defrosted properly, sliced, chopped into fine particles, added 0.1 parts of compound phosphate for crushing, until the slurry is viscous, then added 1.5 parts of salt for chopping, chopped ...

Embodiment 5

[0053] Embodiment five reduces the addition of fat, other formula and operation are the same as embodiment one, what make is low-fat fish ball, because the addition of fat is not much, after testing, its peroxide value is 0.012g / 100g, frozen storage 12 After one month, the peroxide value was 0.032g / 100g; the low-fat fish balls made by replacing the seaweed concentrate in the above formula with water had an initial peroxide value of 0.013g / 100g, and after 12 months of freezing, the peroxide value It is 0.095g / 100g, and the comparison shows that the scheme provided by the invention is also suitable for low-fat fish balls, which can delay the rise of peroxide value and prolong the shelf life.

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Abstract

The invention discloses a low-peroxide-value and high-fat fish ball added with a seaweed concentrate and a preparation method of the fish ball. The fish ball mainly consists of the following components in parts by weight: 50-100 parts of frozen minced fillet, 5-10 parts of a seaweed concentrate, 15-30 parts of grease, 10-20 parts of water, 0.03-0.5 part of composite phosphate, 0.5-1.5 parts of table salt, 0.1-0.3 part of seasoning and the balance of accessories. The low-peroxide-value and high-fat fish ball added with the seaweed concentrate, which is disclosed by the invention, is low in peroxide value, long in shelf life and rich in nutrition; by introducing the seaweed concentrate which is combined with the fish ball in the preparation process of the high-fat fish ball, fat oxidation is controlled and subsequent quality issue of the high-fat fish ball caused by the fat oxidation is solved, so as to add flavor of the high-fat fish ball, enrich taste and improve the quality of the finished product; and meanwhile, the comprehensive utilization of the seaweed is promoted as well.

Description

technical field [0001] The invention belongs to the field of surimi products, and relates to low peroxide value high-fat fish balls added with seaweed concentrate and a preparation method thereof. Background technique [0002] Frozen surimi products are made of frozen surimi as the main raw material, which is mixed evenly with auxiliary materials and seasonings by chopping or stirring to make a raw slurry, which is then shaped and matured (heat treatment such as boiling, frying, baking and drying) , quick-frozen, and packaged prepared food. High-fat fish balls have outstanding flavor, crispy texture and rich protein. The addition of oil during the production process can increase the smooth taste of high-fat fish balls, endow high-fat fish balls with the characteristic aroma of oil, and improve the quality of high-fat fish balls. The juicy feeling comprehensively improves the quality of high-fat fish balls. However, during transportation and storage, oil is easy to oxidize,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/03A23L17/10A23L29/00
CPCA23V2002/00A23V2200/02A23V2200/14A23V2200/15A23V2250/18A23V2250/202A23V2250/5118A23V2250/5488A23V2250/628
Inventor 周文果黄建联陈超唐旭徐长安叶伟建冯骏
Owner FUJIAN ANJOY FOODS CO LTD
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