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A seafood fish and fresh fish technology, applied in the direction of food ingredients as taste improvers, food science, application, etc., can solve problems such as loss of nutrients, restricting consumer groups, and product loss of water, so as to achieve rich nutrition and retain original ingredients. It has the effect of flavor and nutrition, improving food value and economic value
Pending Publication Date: 2016-10-12
LINGNAN NORMAL UNIV
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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.
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Embodiment 1
[0036] Prepare each composition of required weight portion proportioning by table 1, seafood meat is cuttlefish meat in table 1, specifically, the preparation method of seafood fish ball, comprises the following steps:
[0037] S1. Raw material pretreatment
[0038] 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;
[0039] 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;
[0040] 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;
[0041] S2. Mixing ingredients: First, mix the minced cuttlefish obtained in step S11 with the minced grass carp meat obtained in S12, water, salt, and monosodium glutamate, then add the mince...
Embodiment 2～3
[0045] Embodiments 2-3 are different from Example 1 in that each composition of the required weight portion proportioning is prepared according to the proportioning proportion of each component specified in Table 1, wherein the seafood meat is cuttlefish meat, and all the other conditions are the same, and the sensory evaluation results are shown in the table 3.
Embodiment 4～6
[0047] Embodiments 4 to 6 are different from Example 1 in that the components by weight specified in Table 1 are used to prepare the required components in proportions by weight, 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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Abstract
The invention relates to the technical field of food producing and processing, and discloses seafood-fish balls and a preparation method thereof. Based on the concept of healthy diet, the invention provides healthy and nutritious seafood-fish balls which are prepared completely without addition of food additives. The healthy and nutritious seafood-fish balls are developed by using the following ingredients: seafood meat and grass carp meat as main raw-materials; fat pork, egg white and hen-egg yolks as auxiliary materials; and ginger juice, scallion juice and so on as seasonings. The seafood meat used in the seafood-fish balls and the preparation method thereof is coarse in fiber texture, insufficient in stickiness and low in economic values; however, taste and flavor of the seafood meat are improved while edible values and economic values of the seafood meat are increased by carrying out technological processes. Moreover, formula parameters of the seafood-fish balls are exactly optimized after continuous exploration and experiments carried out by the applicant of the invention; and the seafood-fish balls are prepared by utilizing simple and stable technologies. The prepared seafood-fish balls are bright and neat in color and luster as well as fine, tender and very elastic in taste. Furthermore, original flavors and nutrients in the raw materials of the seafood-fish balls are preserved to the maximum extents, so that edible demands of different groups of people at various ages are satisfied; thus, the seafood-fish balls and the preparation method thereof have good promotion and market values.
Description
technical field [0001] The invention relates to the technical field of food production and processing, more specifically, to a 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 that of...
Claims
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