Seafood large meatball product and preparation method thereof

Abstract

The invention discloses a seafood large meatball product and a preparation method thereof. The seafood large meatball product comprises a ball-shaped middle body, and the outer side of the middle bodyis sequentially wrapped with flour, batter and croutons. The product comprises the following components in parts by weight: 49-51 parts of the middle body, 3.9-4.1 parts of the flour, 45-47 parts ofthe batter and 49-51 parts of the croutons. The middle body is prepared from 50-52 parts of fish surimi, 1.7-1.9 parts of salt, 0.20-0.22 part of TG enzyme, 11.5-11.7 parts of seasonings, 6.6-6.8 parts of starch, 15-17 parts of ice water and 12-14 parts of diced vegetables. The invention provides the seafood large meatball product. The fish surimi is used as a main raw material, the delicious seasonings and the diced vegetables are used as auxiliary materials to prepare the middle body, the outer side of the middle body is wrapped with the croutons, after cooking, the product is good in color,fragrance, taste and nutrition, the inner layer is smooth and elastic, and the product is fragrant in fish flavor, fresh, tender, good in mouth feel, convenient to process and high in operability, and expands the processing space of marine products.

Description

technical field [0001] The invention relates to a seafood lion head product and a preparation method thereof, belonging to the technical field of seafood processing. Background technique [0002] As a traditional seafood product, fish balls are rich in nutrition, tender and smooth, and easy to eat. Moreover, fish balls have high protein content and low fat content, so they are deeply loved by people. However, traditional fish balls simply use fish meat as the main raw material, have a single taste, and are lacking in color, aroma, taste, nutrition, etc., and the cooking method is mainly based on steaming. In addition, the myofibrillar protein in surimi is the main component to form the elastic colloid of fish balls. The traditional fish ball processing method fails to control the key steps such as fish ball gel strength, mechanical processing method, and processing temperature, resulting in The fish balls lack the original taste of fresh fish and the taste is not good. [...

AI Technical Summary

Problems solved by technology

However, traditional fish balls only use fish meat as the main raw material, have a single taste, and are lacking in color, aroma, taste, nutrition, etc., and the cooking method is mainly steaming.

In addition, the myofibrillar protein in surimi is the main component to form the elastic colloid of fish balls. The traditional fish ball processing method fails to control the key steps such as fish ball gel strength, mechanical processing method, and processing temperature, resulting in The fish balls lack the original taste of fresh fish and the taste is not good

Images