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Pickled vegetable filling containing fish balls and processing method thereof
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A processing method and stuffed fish technology, which is applied in the field of quick-frozen prepared food processing, can solve the problems of permeability affecting the gel effect of the skin, and achieve the effect of crispy skin
Pending Publication Date: 2017-07-25
FUJIAN ANJOY FOODS CO LTD +1
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Description
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Problems solved by technology
However, after exploration and research, it was found that when lactic acid bacteria fermented kimchi is applied to
Method used
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Embodiment 1
[0024] The present embodiment is implemented according to the stuffed fish balls with kimchi fillings and the processing method thereof, and the following are all in weight percentage, a kind of stuffed fish balls with kimchi fillings, including leather and fillings; In terms of weight percentage, the composition is: 80% of fish meat, 2% of edible salt, 15% of water, 1.5% of seasoning, and 1.5% of auxiliary materials; it is characterized in that: in terms of weight percentage, the filling material is composed of: pork leg meat 30.0% %, edible salt 0.5%, sodium lactate 1.5%, kimchi old soup 10.0%, cabbage kimchi 50.0%, seasoning 8.0%; described cabbage kimchi is pickled cabbage raw material with Chinese cabbage, after adding kimchi old soup, it is airtight, and the effective fermentation time is 48h.
[0025] A processing method for stuffed fish balls with kimchi fillings, the steps are:
[0026] Step 1. Ingredients for stuffed fish balls with kimchi fillings: 4mm minced fish m...
Embodiment 2
[0033]The present embodiment is implemented according to the stuffed fish balls with kimchi fillings and the processing method thereof, and the following are all in weight percentage, a kind of stuffed fish balls with kimchi fillings, including leather and fillings; In terms of weight percentage, the composition is: 80% of fish meat, 2% of edible salt, 15% of water, 1.5% of seasoning, and 1.5% of auxiliary materials; it is characterized in that: in terms of weight percentage, the filling material is composed of: pork leg meat 30.0% %, edible salt 0.5%, sodium lactate 1.5%, kimchi old soup 10.0%, carrot kimchi 50.0%, seasoning 8.0%; described carrot kimchi is pickled vegetable raw material with carrot block, after adding kimchi old soup, airtight, effective fermentation time is 120h.
[0034] The processing method of the stuffed fish ball of kimchi class filling is with reference to embodiment 1.
Embodiment 3
[0036] The present embodiment is implemented according to the stuffed fish balls with kimchi fillings and the processing method thereof, and the following are all in weight percentage, a kind of stuffed fish balls with kimchi fillings, including leather and fillings; In terms of weight percentage, the composition is: 80% of fish meat, 2% of edible salt, 15% of water, 1.5% of seasoning, and 1.5% of auxiliary materials; it is characterized in that: in terms of weight percentage, the filling material is composed of: pork leg meat 30.0% %, edible salt 0.5%, sodium lactate 1.5%, kimchi old soup 10.0%, mixed kimchi 50.0%, seasoning 8.0%; 1:1) is the kimchi raw material, after adding the old kimchi soup, it is sealed, and the effective fermentation time is 48h.
[0037] The processing method of the stuffed fish ball of kimchi class filling is with reference to embodiment 1.
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Abstract
The invention discloses pickled vegetable filling containing fish balls and a processing method thereof. Fillings consist of the following components in percentage by weight: 20.0-30.0% of poultry and livestock muscle and fish meat, 2.0-3.0% of edible salt and sodium lactate, 10.0% of a pickled vegetable soup stock, 30.0-50.0% of pickled vegetables and 5.0-10.0% of seasoning. The processing method of the pickled vegetable filling containing fish balls comprises the following steps of firstly processing wrapper materials of the pickled vegetable filling containing fish balls and the fillings of the pickled vegetable filling containing fish balls; then placing the fillings of the pickled vegetable filling containing fish balls into a clean material bucket, performing airtight covering with a plastic film, placing the clean material bucket in a refrigerating chamber of minus 2 to 2 DEG C for 2-6h, and shaping the fillings of the pickled vegetable filling containing fish balls for standby application; performing shaping according to requirements of products, enabling the shaped pickled vegetable filling containing fish balls to be in an inducing shaping solution of 30-50 DEG C for 5-10min, then enabling the pickled vegetable filling containing fish balls from the inducing shaping solution to be in purified water of 30-50 DEG C for 5-10min, and then enabling the pickled vegetable filling containing fish balls from the purified water to be in purified water of 85-90 DEG C for 3-5min; and performing cooling so as to obtain the pickled vegetable filling containing fish balls. The outer coatings of the pickled vegetable filling containing fish balls are crisp in mouth feel and have sliced layering feeling, and a technique direction having texture strengthening effects which cannot be obtained through purely protein thermal induction and gel coagulation is provided.
Description
technical field [0001] The invention belongs to the technical field of quick-frozen prepared food processing, and relates to a stuffed fish ball with kimchi-like filling and a processing method thereof. Background technique [0002] Stuffed fish balls are also called heart-packed fish balls. The traditional stuffed fish balls are a kind of prepared food with fish meat slurry as the outer skin and poultry meat slurry as the filling. Among them, Fuzhou fish balls are traditional stuffed fish balls. representative of. Fuzhou fish balls use fish meat to make the outer skin paste, use sauce-flavored minced pork to make the filling paste, and the outer skin paste to wrap the filling paste to make meatballs. Chinese patent CN104026645B discloses a wrapped fish ball and its preparation method, which is characterized in that the main ingredients are composed of the following raw materials in parts by weight: 20-30 parts of fish, 10-20 parts of chicken, 2-4 parts of fat, 3 parts of s...
Claims
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Application Information
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