Pure seafood balls and preparation method thereof

A technology for seafood and seafood meat, applied in the field of pure seafood balls and its preparation, can solve the problems of high loss of nutrients, loss of water in products, and restriction of consumer groups, etc., to achieve rich nutrition, improve food value and economic value, and retain raw materials. Flavor and Nutritious Effects

Inactive Publication Date: 2016-08-31
LINGNAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, after the above-mentioned products have been popular for a period of time, the market has gradually entered a trough. The main reason is that the above-mentioned snack foods basically have to go through the technological process of high-temperature baking or high-temperature sterilization. After high-temperature baking, the product loses moisture, and the product has defects such as excellent texture and single taste, which limits the number of consumers, especially the elderly and children.

Method used

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  • Pure seafood balls and preparation method thereof
  • Pure seafood balls and preparation method thereof
  • Pure seafood balls and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Prepare each composition of required weight portion proportioning by table 1, seafood meat is cuttlefish meat in table 1, specifically, the preparation method of pure seafood ball, comprises the following steps:

[0035] S1. Raw material pretreatment

[0036] S11. Pretreatment of cuttlefish meat: Cut the cuttlefish meat into strips, rinse with cold water, then put it into a blender and stir for 28 minutes to get minced cuttlefish for later use;

[0037] S12. Pretreatment of fatty pork: take the diced fatty pork cut from fresh fatty pork, put it into a blender and stir for 8 minutes, and get minced fatty pork for later use;

[0038] S2. Mixing ingredients: First, mix the minced cuttlefish obtained in step S11 with water, salt, and monosodium glutamate evenly, then add the minced fatty meat and mix evenly, and finally add cornstarch, ginger juice, green onion juice, and egg white and continue to stir evenly. The above stirring is all In the same direction, you can get th...

Embodiment 2～3

[0042] Embodiments 2 to 3 are different from Example 1 in that they prepare the required parts by weight according to the composition ratio specified in Table 1, wherein the seafood meat is cuttlefish meat, and all the other conditions are the same. The sensory evaluation results are shown in the table 3.

Embodiment 4～6

[0044] Embodiments 4 to 6 are different from Example 1 in that they prepare the required parts by weight according to the composition ratio specified in Table 1, wherein the seafood meat is squid meat, and all the other conditions are the same. The sensory evaluation results are shown in the table 3.

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PUM

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Abstract

The invention relates to the technical field of food production and processing and discloses a pure seafood ball and a preparation method thereof. The invention develops a healthy and nutritious pure seafood ball which takes pure seafood meat as a main raw material, takes lard and egg white as auxiliary materials and takes ginger juice, fistular onion juice and the like as condiments based on the idea of healthy diet under the condition that food additives are completely avoided. The selected seafood meat has coarse muscle fibers, is insufficient in viscidity and low in economic value, due to process treatment, the mouthfeel and the taste of the seafood ball are improved, and the edible and economic values of the seafood are increased. According to continuous exploratory experiments of an inventor, formula parameters of the pure seafood ball are accurately optimized, and the pure seafood ball is processed by a simple and stable process and is bright in color, tender in mouthfeel and sufficient in elasticity. Meanwhile, the original flavor and the nutrition of the product raw materials are remained to the greatest degree, eating requirements of different crowds at all age grades can be met, and the pure seafood ball has good popularization and market values.

Description

technical field [0001] The invention relates to the technical field of food production and processing, more specifically, to a pure seafood ball and a preparation method thereof. Background technique [0002] With the development of the economy and the improvement of people's living standards, the requirements for food are getting higher and higher. The requirements for food are not only delicious, but also natural, safe, nutritious and healthy. Fish balls are surimi products with a long history. They are loved by people because of their white and tender meat, low fat content and easy digestion. However, various fish balls appearing on the market have a single taste and a single nutritional structure. Difficult to meet the needs of modern people. [0003] Common seafood such as cuttlefish, squid, shrimp and shellfish are widely sought after in the market because of their high protein, low fat and low calorie advantages, and their nutritional value is not inferior to that of...

Claims

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Application Information

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IPC IPC(8): A23L17/50
Inventor 熊昌定陈道海
Owner LINGNAN NORMAL UNIV
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