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Juicy fish ball and making method thereof

A technology for popping fish and fish in juice, which is applied to the field of fish balls in juice and their preparation, and can solve the problems of less invagination juice, affecting the taste of fish balls in juice, poor elasticity of the skin and the like

Inactive Publication Date: 2016-11-09
通威(成都)水产食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing juicy fish balls have the problems of poor elasticity of the outer skin and less juice inside, which affects the taste of the juicy fish balls

Method used

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  • Juicy fish ball and making method thereof

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Effect test

preparation example Construction

[0043] The present invention also provides a preparation method of juicy fish balls, comprising the following steps:

[0044] A) 30wt%~60wt% minced fish, 0wt%~10wt% chicken skin, 0wt%~15wt% chicken breast meat, 0wt%~10wt% pig fat and 0.5wt%~1wt% garlic are minced respectively into particles;

[0045] Mix the ground surimi, chicken skin, chicken breast, pig fat with 1wt%-2wt% edible salt, 1wt%-2wt% white sugar, 0.5wt%-1wt% monosodium glutamate, 0.3wt%-1wt% % of carrageenan, 0.2wt% to 0.5wt% of phosphate, twisted garlic, 2wt% to 10wt% of water, 5wt% to 15wt% of potato starch and 0wt% to 15wt% of modified cassava starch Mix to obtain the skin raw material for preparing the juicy fish ball, the temperature of the skin raw material for preparing the juicy fish ball is ≤10°C;

[0046] B) 10wt%-30wt% chicken breast meat, 10wt%-30wt% pork lean meat, 10wt%-30wt% pig fat, 10wt%-25wt% jelly, 1wt%-5wt% scallions Made into granules; soaked in 0wt%-10wt% soybean silk protein, dehydrated ...

Embodiment 1

[0076] Thaw AA freshwater surimi, AB miscellaneous surimi, chicken skin, chicken breast, pork lean meat, pig fat, and pig skin, and twist them into a size of 6mm. Wash the garlic and green onions and finely mince them with a chopping machine. Put 30% of AA freshwater surimi, 15% of AB miscellaneous surimi, 15% of chicken skin, and 0.5% of garlic into a chopping machine at 800-1000r / min for 2 minutes, then add 1.8% of edible salt, 1% of white sugar, and monosodium glutamate 0.8%, 0.5% carrageenan, 0.25% sodium tripolyphosphate, 0.15% sodium pyrophosphate, 17% ice water, 1800-200r / min chopping and mixing for 8 minutes, and finally 9% potato starch and 9% cassava modified starch were added evenly and slowly Put it into a chopping machine, chop and mix at 1000-1200r / min for 5 minutes, chop and mix evenly, and get the skin raw materials for preparing juicy fish balls out of the pan for later use (the temperature of the skin raw materials for preparing juicy fish balls is required t...

Embodiment 2

[0085] Thaw AAA freshwater surimi, AA freshwater surimi, chicken breast, pork lean meat, pig fat, and pig skin, and twist them into a size of 6mm. Wash the garlic and green onions and finely mince them with a chopping machine.

[0086] Put 25% of AAA freshwater surimi, 30% of AA freshwater surimi, 10% of chicken breast, 9% of pork fat, and 0.5% of garlic into a chopping machine at 800-1000r / min for 2 minutes, then add 1.8% of edible salt , white sugar 1.5%, monosodium glutamate 0.6%, carrageenan 0.5%, sodium tripolyphosphate 0.1%, sodium pyrophosphate 0.1%, ice water 12.8%, chop and mix at 1800-2000r / min for 8min, and finally mix 8% potato starch evenly Slowly put it into the chopping machine, chop and mix at 800-1000r / min for 3 minutes, chop and mix evenly, and take it out of the pan for later use (required that the temperature of the outer skin raw materials for preparing juicy fish balls should be ≤ 10°C), and take it out as the skin material for later use.

[0087] Boil p...

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Abstract

The invention provides a juicy fish ball which is elastic in surface and fresh and juicy in stuffing. Minced fillet is used as the surface main raw material, the material temperature is required to be controlled to be 10 DEG C or below in the processing technology, and the freshness and elasticity of the raw material are kept to the maximum extent; the fish ball is cooked and shaped through a two-stage heating method, the temperature at the first stage is 75-85 DEG C, the temperature at the second stage is 85 DEG C or above, the gelatinization of minced fillet is ensured, and the shaping and cooking of the product are ensured. Pork and chicken meat are used as the stuffing main raw materials, pork jelly which is formed by decocting pigskin and cooling the liquid in advance is added, and the product is fresh and juicy.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a juicy fish ball and a preparation method thereof. Background technique [0002] Fish balls, also known as "fish wrapped meat", are made of eel, shark or freshwater fish, mixed with sweet potato powder (starch), and then wrapped with lean pork or shrimp. It is a ball-shaped food made of coastal characteristics. One of the snacks. And fish balls are a traditional Han nationality dish that is often cooked in Fuzhou, southern Fujian, Guangzhou, Taiwan, and Fuzhou, Jiangxi, and belongs to Cantonese or Fujian cuisine. Also known as "water pill", it was called "snake fish ball" in ancient times. Because of its delicious taste, it is not greasy to eat more, and it can be used as a snack ingredient or soup. It is an indispensable seafood delicacy for coastal people. [0003] At present, there are many kinds of fish balls on the market, among which, the fish balls with richer...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L13/20A23L13/50A23L13/60A23L29/30A23P20/25
Inventor 薛峰石元江王莉马华阳刘杰
Owner 通威(成都)水产食品有限公司
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