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Preparation technology of grass carp balls

A production process and fish ball technology, applied in the field of food processing, can solve the problems of aggravated fishy smell of grass carp and fish meat, influence of fish meat flavor and the like

Inactive Publication Date: 2018-02-16
CHAOHU MEADVILLE FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the aggravation of environmental pollution in recent years, the fishy smell of grass carp meat has increased compared with grass carp cultured in a natural and pollution-free environment, which has a greater impact on the flavor of fish meat

Method used

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  • Preparation technology of grass carp balls
  • Preparation technology of grass carp balls

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of preparation technology of grass carp fish ball, comprises the steps:

[0024] S1. Slaughter and wash the grass carp, remove the bones in the fish meat, and separate the fish meat from the fish bones;

[0025] S2. Beat the fish meat for 30-50 seconds to make the fish meat fiber soft, and scrape the fish meat along the muscle lines of the fish with a knife;

[0026] S8. Rinse the fish until the fish is white, then take out the fish for later use;

[0027] S3. Add seasoning to the fish, put it into a blender and grind it to get minced fish for later use;

[0028] S4. Add ingredients to the minced fish, put it into a blender and stir for 10-15 minutes, and then further process;

[0029] S5. Put the processed minced fish into a molding machine to make a shape, cook the shaped fish balls in hot water for 4-5 minutes to cook, then put them in ice water at 1-3°C to cool, and then cook for 1-3 minutes 2min, naturally cooled and dried to obtain the finished fish ball...

Embodiment 2

[0037] A kind of preparation technology of grass carp fish ball, comprises the steps:

[0038] S1. Slaughter and wash the grass carp, remove the bones in the fish meat, and separate the fish meat from the fish bones;

[0039] S2. Beat the fish meat for 30-50 seconds to make the fish meat fiber soft, and scrape the fish meat along the muscle lines of the fish with a knife;

[0040] S3. Rinse the fish until the fish is white, then take out the fish for later use;

[0041] The washing method of S3 is as follows: wrap the fish meat in a gauze bag, put the gauze bag into the cleaning pool and soak it with the cleaning material for 10-15 minutes, then rinse the gauze bag with running water, and squeeze the gauze bag to remove the water until the fish meat turns white After that, take out the fish;

[0042] The cleaning materials include: 4-6 parts of baking soda, 1-2 parts of refined salt, 3-4 parts of lemon slices, 1-2 parts of hawthorn, 0.5-1 part of ginger slices, 1-2 parts of ...

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Abstract

The invention provides a preparation technology of grass carp balls, and relates to the field of food processing. The preparation technology of the grass carp balls comprises the following steps of slaughtering grass carps, carrying out thorough washing, removing fine fish bones from fish meat, and separating fish meat from fish bones; obtaining fish meat by carrying out scraping along muscle lines of the fish by using a knife; putting the obtained fish meat into a rinsing apparatus, adding a cleaning material so as to carry out rinsing until the fish meat is white, and taking the rinsed fishmeat out so as to obtain materials ready for using; adding seasonings into the fish meat, putting the seasoned fish meat into a mincing machine, and carrying out mincing so as to obtain minced fish meat ready for using; adding auxiliary materials into the minced fish meat, putting the mixture into a stirring machine, and carrying out stirring for 10-15 minutes so as to obtain materials ready for next process; putting the treated minced fish meat into a shaping machine, carrying out shaping, and cooking the shaped fish balls with hot water for 4-5 minutes so as to obtain cooked fish balls; andthen, carrying out packaging and refrigeration, and carrying out transportation. According to the preparation technology of the grass carp balls provided by the invention, most of fish blood and impurities are removed so that the prepared fish balls are free of fishy flavor; moreover, the fish balls are purely white in color, rich in colloid content, good in elasticity and toughness, as well as fresh and sweet in taste.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a process for making grass carp balls. Background technique [0002] my country is a big freshwater fish breeding country, but the processing of freshwater fish only accounts for about 3% of the total amount of freshwater fish. The fine processing of freshwater fish is the fundamental way to realize the serialization, diversification and high value-added development of freshwater fish. The processing of fish balls has a long history in our country. It is a special product of the southeast coastal provinces of our country, especially the fish balls in Shantou, Guangdong and southern Fujian, which are deeply loved by consumers in Southeast Asian countries and Hong Kong and Macao. From a nutritional point of view, fish balls are pure fish meat with non-edible parts removed from aquatic products. They are low in fat and contain complete protein that is easy to digest and absorb. They n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00
CPCA23L17/70
Inventor 陈本来赵德龙胡社柱叶琴华
Owner CHAOHU MEADVILLE FOOD CO LTD
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