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Gulfweed-containing cuttlefish balls and preparation method thereof

A technology of sargassum and cuttlefish balls, which is applied in the direction of food ingredients as color, food ingredients as taste improvers, food ingredients as odor improvers, etc., can solve the problem of small proportion of cuttlefish addition, limited nutrients, hard taste of cuttlefish and other problems, to achieve the effect of smooth surface, rich nutrition and tender taste

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, cuttlefish exists in the form of cuttlefish particles. The taste of cuttlefish itself is relatively hard and has a strong fishy smell. Nutrients are limited

Method used

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  • Gulfweed-containing cuttlefish balls and preparation method thereof
  • Gulfweed-containing cuttlefish balls and preparation method thereof
  • Gulfweed-containing cuttlefish balls and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Prepare each composition of required weight portion proportioning according to table 1, specifically, the preparation method of sargassum cuttlefish ball, comprises the following steps:

[0037] S1. Raw material pretreatment

[0038] S11. Pretreatment of cuttlefish meat: Put the cleaned cuttlefish meat into a blender and grind it, then first stir the crushed cuttlefish meat for 1 minute, then add salt and continue stirring for 2 minutes to obtain minced cuttlefish meat for later use;

[0039] S12. Pretreatment of grass carp meat: mince fresh grass carp meat, soak in 0.2% salt water for 2 minutes, drain, and obtain minced fish for later use;

[0040]S13. Pretreatment of fat pork: take 0.1cm diced fat pork cut from fresh fat pork for later use;

[0041] S14. Pretreatment of Sargassum: select the dried Sargassum and grind it into powder for later use;

[0042] S15. Potato pretreatment: peel the washed potatoes, steam them, and grind them into mashed potatoes for later us...

Embodiment 2～6

[0047] The difference between Examples 2-6 and Example 1 is that the required components by weight are prepared according to the proportions of the components specified in Table 1, and the rest of the conditions are the same. The sensory evaluation results are shown in Table 3.

Embodiment 7

[0049] Different from Example 1, prepare Sargassum cuttlefish balls as follows:

[0050] S1. Raw material pretreatment

[0051] S11. Pretreatment of cuttlefish meat: Put the cleaned cuttlefish meat into a blender and grind it, then first stir the crushed cuttlefish meat for 2 minutes, then add salt and continue stirring for 1 minute to obtain minced cuttlefish meat for later use;

[0052] S12. Pretreatment of grass carp meat: chop fresh grass carp meat, soak in 0.1% salt water for 5 minutes, drain, and get mashed fish for later use;

[0053] S13. Pretreatment of fat pork: take 0.1cm diced fat pork cut from fresh fat pork for later use;

[0054] S14. Pretreatment of Sargassum: select the dried Sargassum and grind it into powder for later use;

[0055] S15. Potato pretreatment: peel the washed potatoes, steam them, and grind them into mashed potatoes for later use;

[0056] S2. Mixing ingredients: first add minced fish obtained in step S12 to the minced squid meat obtained in...

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PUM

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Abstract

The invention relates to the technical field of food producing and processing, and discloses gulfweed-containing cuttlefish balls and a preparation method thereof. The gulfweed-containing cuttlefish balls are based on the concept of a healthy diet and the thought of meat and vegetable collocation; the invention provides the healthy and nutritional gulfweed-containing cuttlefish balls which take cuttlefish as a main raw material, use gulfweed, grass carps, fat pork, mashed potato and the like as auxiliary materials and adopt salt, ground pepper, monosodium glutamate, white granulated sugar and the like as seasonings, and food additives are completely abandoned, so that the gulfweed-containing cuttlefish balls are rich in nutrition, safe and reliable; the ocean raw material which is low in price, rich in nutrition, delicious and easy to obtain is adopted, and the cuttlefish balls are obtained by processing the ocean raw material by means of a simple and stable technology, so that the original flavor and nutrition of the product raw material are maintained to the utmost extent; the obtained gulfweed-containing cuttlefish balls are excellent in color, aroma and taste, are free from powder and residue when being chewed and have certain elasticity; furthermore, the gulfweed-containing cuttlefish balls have the faint scent of the gulfweed and the freshness of the cuttlefish. The gulfweed-containing cuttlefish balls provided by the invention are simple in preparation technology, delicious and unique, so that a high-quality food which is rich in nutrition and high in cost performance is provided for the broad masses of people.

Description

technical field [0001] The invention relates to the technical field of food production and processing, in particular to a sargassum cuttlefish 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. It is difficult to meet the needs of modern people. [0003] Cuttlefish is a marine cephalopod mollusk. It not only tastes crisp and refreshing, but also has high nutritional value and medicinal value. Every 100 grams of cuttlefish meat contains 13 grams of protein and onl...

Claims

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Application Information

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IPC IPC(8): A23L17/50A23L17/60A23L17/00A23L13/60A23L19/12
CPCA23V2002/00A23V2200/16A23V2200/15A23V2200/14A23V2200/04
Inventor 陈道海马景球
Owner LINGNAN NORMAL UNIV
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