Spotted maigre meat ball and processing technology thereof

Abstract

The invention discloses a Spotted maigre meat ball. The Spotted maigre meat ball is produced from, by mass, 0.1-0.3% of carnosol, 1-3% of sucrose ester, 0.1-0.3% of chitin, 3-5% of glucomannan, 0.5-1% of betaine, 3-5% of peach gum powder, 1-3% of rice embryo oil, 1.5-2% of edible salt, 0.5-1% of a ginger juice, 1-3% of cooking wine, 0.5-1% of white sugar, 1-2% of soy proteins, 3-5% of egg white, 0.2-0.5% of transglutaminase, 5-10% of potato starch, 20-25% of water, and the balance of Spotted maigre meat. The Spotted maigre meat ball has the characteristics of good frost resistance, good color, good sensory quality, good texture properties and good flavor. The invention also discloses a processing technology of the Spotted maigre meat ball. The technology has the advantages of simple steps, high operability, suitableness for industrialized production, provision of an effective way for the rich resource of Spotted maigre in China, and facilitation of the increase of the economic values of the Spotted maigre.

Description

technical field [0001] The invention relates to the technical field of deep processing of aquatic products, in particular to a yellow croaker fish ball and a processing technology thereof. Background technique [0002] Yellow croaker (albiflora croaker) belongs to Osteophyta, Perciformes, Totoabaidae, and genus Albiflora croaker. It is a warm-temperate middle-lower economic fish in coastal waters, distributed in China's coastal areas, North Korea, and southern Japan. It grows fast, has strong disease resistance, wide temperature, wide salt, low bait coefficient, and delicious meat and rich nutrition. It is welcomed by consumers and is one of the most potential targets for intensive marine fish farming in the future. At present, from a general point of view, the current domestic utilization of yellow croaker is still in frozen products and fresh sales. With the increasing production of croaker in seawater in recent years, the price of croaker has declined accordingly. , so...

AI Technical Summary

Problems solved by technology

However, the biggest problem currently restricting the development of the yellow croaker fish ball processing industry is that the gel performance of the yellow croaker surimi itself is not good, and it is easily denatured during the frozen storage process, which will cause changes in the quality of the fish ball products, such as color changes, Decreased gel strength and elasticity, high juice loss rate after thawing, etc.

[0004] In the prior art ("Study on the Processing Technology of Small Yellow Croaker Whole Nutritional Fish Balls", Food and Processing, Li Yuhuan, etc.), a process for processing small yellow croaker whole nutritional fish balls is disclosed, wherein cornstarch and egg white are added to improve the coagulation of fish balls. Gel properties and elasticity, but the cost of corn starch is high, and the content of amylopectin is low, which does not improve the gel strength to a high degree. At the same time, the fish ball has problems such as easy oxidation and discoloration, and poor frost resistance.

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