Fish balls and making method thereof

A technology of fish balls and surimi, applied in the field of fish balls and its preparation, can solve the problems of high fat content, easy deterioration, and easy leakage of juice, etc., and achieve the effects of reducing fat content, improving quality, and enriching taste

Inactive Publication Date: 2019-03-15
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The main purpose of the present invention is to propose a fish ball and its preparation method, aiming to solve the problems that fish ball products generally have high fat content, easy leakage of juice after freezing, and easy deterioration

Method used

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  • Fish balls and making method thereof
  • Fish balls and making method thereof

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preparation example Construction

[0039] In addition, the present invention also proposes a method for preparing fish balls, combining figure 1 The schematic flow chart of an embodiment of the preparation method of provided fish balls, as can be seen, the preparation method of described fish balls comprises the following steps:

[0040] Step S10 , centrifuge dehydrating, freezing, and mincing the cleaned and removed fish meat to obtain surimi.

[0041] Wherein, the temperature during freezing is -5°C to -10°C.

[0042] The fish meat used to prepare the fish balls can be any edible fish meat, including freshwater fish and marine fish. For the convenience of processing, fish with high meat content, less fish bones and easy processing can be selected. Before step S10 is implemented, the fish needs to be pretreated to make clean fish meat with bony spurs, anti-connective tissue, mucous membranes and other impurities removed. The specific operations can be as follows:

[0043] After removing the scales, heads, v...

Embodiment 1

[0068] Centrifuge and dehydrate the fish meat after cleaning and removing impurities, freeze at -5°C, and mince to obtain surimi. Kneading at a temperature of 2°C to 8°C: Mix 500g surimi, 300g highland barley flour and 300g high-gluten flour, and then grind for 4 minutes, then add 22g of salt, grind for 8 minutes with salt, then add seasonings, and grind for 10 minutes After that, send it into the mixer and stir for 10 minutes to obtain a crushed material. After the crushed material is made into pellets (each fish ball is about 25g), put it in warm water at 40°C and heat it for 12 minutes, then take it out, put it in boiling water at 95°C and heat it for 18 minutes to get shaped fish balls. The formed fish balls are cooled in ice water, then taken out and drained, and then put into a liquid nitrogen tunnel machine for ultra-low temperature rapid freezing to obtain fish ball products.

Embodiment 2

[0070] Centrifuge and dehydrate the fish meat after cleaning and removing impurities, freeze at -10°C, and mince to obtain surimi. Kneading at a temperature of 2°C to 8°C: Mix 500g of surimi, 300g of 100-mesh highland barley flour and 300g of flour, and then grind for 5 minutes in the air, then add 33g of salt, and grind for 7.5 minutes with salt, then add seasoning, seasoning After beating for 14 minutes, send it into a mixer and stir for 13 minutes to obtain a beating material. After the crushed material is made into pellets (each fish ball is about 25g), put it in warm water at 60°C and heat it for 10 minutes, then remove it, put it in boiling water at 100°C and heat it for 15 minutes to get shaped fish balls. The formed fish balls are cooled in ice water, then taken out and drained, and then put into a liquid nitrogen tunnel machine for ultra-low temperature rapid freezing to obtain fish ball products.

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Abstract

The invention discloses fish balls and a making method thereof, and relates to the technical field of food processing. The fish balls comprise the following raw materials in parts by weight of 50-60 parts of fish meat, 30-40 parts of naked barley flour and 20-30 parts of flour. The making method of the fish balls comprises the following steps of performing centrifugal dewatering on the fish meat which is subjected to cleaning and impurity removal, performing freezing, and performing mincing to obtain minced fish meat; uniformly mixing the minced fish meat with the naked barley flour and the flour, performing grinding, and performing stirring to obtain ground materials; making the ground materials into balls, placing the balls in warm water, performing primary shaping, and then adding the balls after primary shaping to boiling water for shaping for the second time, so as to obtain shaped fish balls; and cooling the shaped fish balls, performing draining, and performing freezing with liquid nitrogen, so that fish ball products are obtained. The invention aims to solve the problems that the fish ball products are high in fat content, juice of the frozen fish balls is easy to seep outwards, and the fish balls are easy to deteriorate.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fish ball and a preparation method thereof. Background technique [0002] Fish meat is rich in protein and has high nutritional value. It is one of the sources of protein intake for people. But the bone spur of fish brings many inconveniences to people's use. After shaving the bone spurs, surimi products made by recombination came into being. Such surimi products include fish balls, fish cakes, fish sausages, fish noodles, etc. Among them, fish balls are popular because of their easy preservation, excellent taste and diverse eating methods. [0003] Fish balls are made of fish meat, rinsed, minced, then added with salt, starch and seasonings, and then shaped. At present, the fish ball products on the market generally have the problems of high fat content, easy leakage of juice after freezing, and easy deterioration. Contents of the invention [0004] The main purp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L7/157A23B4/20
CPCA23B4/20A23V2002/00A23L7/157A23L17/70A23V2200/14
Inventor 祝东品吕庆云周梦舟
Owner WUHAN POLYTECHNIC UNIVERSITY
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