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Low-fat soup filled fish balls and processing method thereof

A processing method and fish soup technology, which are applied to low-fat soup-filled fish balls and their processing fields, can solve problems such as excessive peroxide value, adverse cardiovascular health, etc., achieve a rich soup feel, reduce food risks and other food safety. effect of risk

Active Publication Date: 2019-06-18
FUJIAN ANJOY FOODS CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, animal fats make the fillings of soup filled fish balls have a high lipid content. Long-term consumption of high-fat foods is not conducive to cardiovascular health. Groups do not like greasy stuffing soup and refuse to consume soup filled fish balls and heart-wrapped fish balls

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) Processing of frozen jellyfish granules:

[0035] Pretreatment: Fresh jellyfish is separated and cleaned, and cut into pieces with a knife distance of 3mm; fresh jellyfish particles are obtained;

[0036] Soaking treatment: prepare 3% alum-1% edible salt low-temperature soaking solution, carry out low-temperature soaking treatment according to the mass ratio of low-temperature soaking solution:fresh jellyfish particles 1.5:1, stir and soak for 4 hours;

[0037] Quick-freezing treatment: soak the processed jellyfish granules, drain the water, and quickly freeze them on a plate until the central temperature reaches -10°C; obtain frozen jellyfish granules.

[0038] (2) Ingredients for low-fat soup fish ball skin: 70.0% semi-thawed surimi, sliced ​​and chopped with a high-speed chopping machine (Hebei Xiaojin Machinery Manufacturing Co., Ltd.) at low speed until the surimi has no hard particles ; Add 2.0% edible salt, 10.0% egg white, 8.0% seasoning, 10.0% ice water an...

Embodiment 2

[0106] (1) The processing of frozen jellyfish particles is the same as in Example 1:

[0107] (2) Ingredients for low-fat soup fish ball skin: 60.0% semi-thawed surimi, sliced ​​and chopped with a high-speed chopping machine (Hebei Xiaojin Machinery Manufacturing Co., Ltd.) at low speed until the surimi has no hard particles ; Add 2.0% edible salt, 10.0% egg white, 5.0% seasoning, 2.0% soybean protein isolate, 1.0% transglutaminase, 5.0% starch, 15.0% ice water and high-speed salt chop until the slurry is fine and sticky; obtain low-fat Soup fish ball skin;

[0108] (3) Ingredients for low-fat soup filling fish balls: 15.0% half-thawed lean meat, 15.0% half-thawed chicken breast, 10.0% half-thawed surimi, sliced ​​and minced, add 0.2% compound phosphoric acid Salt, beat in the air with a beater (Xiamen Kunyang Food Machinery Co., Ltd.) at low speed until there are no hard particles and blend well with each other; add 2.0% edible salt, 2.0% seasoning, and beat with high-speed ...

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PUM

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Abstract

The invention discloses low-fat soup-filled fish balls and a processing method thereof. The low-fat soup-filled fish balls comprise a wrapping material and a stuffing material, wherein the stuffing material is prepared from the following components in percentages by weight: 30.0 to 40.0 percent of lean meat and minced fillet, 0.2 to 0.3 percent of composite phosphate, 2.0 to 5.0 percent of edible salt, 2.0 to 5.0 percent of seasoner, 0 to 5.0 percent of water, 30.0 to 50.0 percent of frozen jellyfis particle and 0.1 to 5.0 percent of collagenase. These components are pounded at a low speed in air and pounded at a high speed in salt until a paste material is fine, smooth and sticky; after formation, the temperature of a wrapper of a product is quickly raised to the range of 80 DEG C to 85 DEG C; the temperature of stuffing of the product is raised to 65 DEG C to 75 DEG C; the shaping of the wrapper of the product is carried out by maintaining the temperatures for 1min to 3min; a shaping temperature is lowered to 65 DEG C to 75 DEG C; the temperature of the stuffing of the product is maintained in the range of 65 DEG C to 75 DEG C for 10min to 20min, so that the stuffing of the product releases juice sufficiently; the temperature of the stuffing of the product is raised to the range of 85 DEG C to 95 DEG C for 1min to 3min; therefore, the low-fat soup-filled fish balls which are abundant in clear soup juice taste are obtained, and are high-protein food with a health-care effect.

Description

technical field [0001] The invention belongs to the technical field of surimi products processing, and relates to a low-fat soup filled fish ball and a processing method thereof. Background technique [0002] Soup-filled fish balls are traditional wrapped fish balls, a type of minced meat-based food prepared with surimi slurry as the outer skin and poultry meat slurry as the filling, among which Fuzhou fish balls are the representative of traditional wrapped fish balls . Fuzhou fish balls use surimi (fish meat) to make the outer skin paste, pork lean meat mixed with a large amount of lean fat to make the filling paste, and the outer skin paste to wrap the filling paste to make meatballs. After Fuzhou fish balls and other stuffed fish balls are cooked, the fat and other animal fats in the stuffing are heated and turned into liquid oily soup. Therefore, Fuzhou fish balls are characterized by their full filling soup. Chinese patent CN101994414B discloses a soup filled fish ba...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/00A23L17/50A23L13/00A23L29/00A23L33/10A23P20/25
CPCA23V2002/00A23V2200/30A23V2300/20
Inventor 黄建联丁浩宸陈江平叶伟建
Owner FUJIAN ANJOY FOODS CO LTD
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