Double-seafood fish ball and preparation method thereof

A technology for fresh fish and seafood, applied in food ingredients as taste improvers, food ingredients as taste improvers, food science, etc., can solve problems such as loss of nutrients, loss of moisture in products, and restrictions on consumer groups, etc., to achieve nutrition Enrich, improve edible value and economic value, retain original flavor and nutrition effect

Inactive Publication Date: 2016-09-21
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-tempera

Method used

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  • Double-seafood fish ball and preparation method thereof
  • Double-seafood fish ball and preparation method thereof
  • Double-seafood fish ball and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Each composition of required weight portion proportioning is prepared according to Table 1, and described seafood meat is cuttlefish meat and squid meat, and wherein cuttlefish meat is 100 parts, and squid meat 200 parts, specifically, the preparation method of double seafood fish ball, comprises The following steps:

[0039] S1. Raw material pretreatment

[0040] S11. Pretreatment of seafood meat: Cut cuttlefish meat and squid meat into strips, rinse them with cold water, then put them into a blender and stir for 28 minutes to get minced cuttlefish and squid for later use;

[0041] S12. Pretreatment of the grass carp meat: clean the grass carp meat, put it into a blender and grind it to get minced grass carp meat for later use;

[0042] S13. Pretreatment of fatty pork: take the diced fatty pork cut from fresh fatty pork, put it into a blender and stir for 28 minutes, and get minced fatty pork for later use;

[0043] S2. Mixing ingredients: First, mix the minced cuttl...

Embodiment 2

[0047] Embodiment 2 is different from Example 1 in that each composition of required weight portion proportioning is prepared by each component proportion specified in table 1, and described seafood meat is cuttlefish meat and squid meat, and wherein cuttlefish meat is 110 parts, 170 parts of squid meat, all the other conditions are the same, the sensory evaluation results are shown in Table 3.

Embodiment 3

[0049]According to Table 1, prepare the required parts by weight for each composition. The seafood meat is cuttlefish meat and dried shrimp meat, wherein the cuttlefish meat is 110 parts, and the dried shrimp meat is 140 parts. Specifically, the preparation method of double seafood fish balls , including the following steps:

[0050] S1. Raw material pretreatment

[0051] S11. Seafood meat pretreatment: Cut the cuttlefish meat into strips, rinse with cold water, then put it into a blender and stir for 28 minutes; dry the dried shrimp meat and grind it into powder to obtain minced cuttlefish and dried shrimp meat for later use;

[0052] S12. Pretreatment of the grass carp meat: clean the grass carp meat, put it into a blender and grind it to get minced grass carp meat for later use;

[0053] S13. Pretreatment of fatty pork: take the diced fatty pork cut from fresh fatty pork, put it into a blender and stir for 28 minutes, and get minced fatty pork for later use;

[0054] S2. ...

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PUM

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Abstract

The invention relates to the technical field of food manufacturing, and discloses a double-seafood fish ball and a preparation method thereof. Based on an idea of healthy diet, the invention provides the double-seafood fish ball developed by taking two types of seafood meat and grass carp meat as main materials, taking lard, egg white and egg yolk as auxiliary materials, and taking ginger juice, fistular onion juice and the like as seasoners under the condition of completely abandoning food additives. The selected seafood meat is coarse in meat fiber, insufficient in viscidity and low in economic value; through technology processing, the mouthfeel and the taste of the seafood meat are improved, and the edibleness and the economic value of seafood are increased; by continuous exploratory experiments of the applicant, recipe parameters of the double-seafood fish ball are accurately optimized, and the double-seafood fish ball is formed by being processed with a simple and stable technology; the obtained double-seafood fish ball is bright and clean in color, fine and tender in mouthfeel, and full in elasticity; meanwhile, the original flavor and nutrition of the product raw materials are furthest reserved, the eating needs of different people in various age stages can be met, and good popularization and market values are achieved.

Description

technical field [0001] The invention relates to the technical field of food production and processing, more specifically, to a double seafood fish 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 ...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L13/60A23L15/00A23L13/40
CPCA23V2002/00A23V2200/14A23V2200/16
Inventor 熊昌定陈道海
Owner LINGNAN NORMAL UNIV
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