Fish balls preparing method

Abstract

The present invention provides a method for preparing fish ball. Said method includes the following steps: selecting material, pretreatment, collecting fish muscle, washing, dewatering, fine filtering, forming, cooking and IQF freezing so as to obtain the frozen fish ball.

Description

technical field

[0001] The invention belongs to the field of aquatic product processing, and more specifically relates to a method for preparing fish balls with fish as raw materials by using ozone technology. Background technique

[0002] Fish balls are one of the traditional surimi products, which are rich in nutrition, high in protein, low in fat, convenient to eat, delicious and unique in flavor. But fish balls will have the problem of poor quality after being placed or frozen, causing its industrialization and large-scale production to fail. Contents of the invention

[0003] The purpose of the present invention is to provide a preparation method of fish balls, which not only solves the problems of dark color, weakened gel strength, and poor taste of fish balls after being placed or frozen, but also has low requirements on equipment and can be operated It is strong and suitable for large-scale production of fish balls; it also provides a new method for the industrial...

Examples

Embodiment

[0024] (1) material selection: select fresh silver carp as raw material;

[0025] (2) The selected silver carp is pretreated, meat harvested, rinsed, dehydrated, and finely filtered to make surimi. During this process, the temperature of the treatment should be controlled to be 2 to 10°C;

[0026] (3) grind the surimi after fine filtration, and add ozone water at the later stage of beating, and continue beating until it becomes muddy;

[0027] (4) The crushed surimi should be molded within 5 minutes, and then soaked in warm water at 40-45°C for 15-20 minutes;

[0028] (5) Heating and shaping the formed fish balls, the water temperature is 85°C to 95°C, when the fish balls float up, pick them up immediately, dry and cool, then IQF freezes to become fish ball products, and then refrigerate.

[0029] The ozone concentration is 0.2-1.2mg / L, the temperature is 2-10°C, the added amount is 10%-25% of the weight of the fish meat, and the crushing time is 5-10min, and it should be add...

technical field

[0001] The invention belongs to the field of aquatic product processing, and more specifically relates to a method for preparing fish balls with fish as raw materials by using ozone technology. Background technique

[0002] Fish balls are one of the traditional surimi products, which are rich in nutrition, high in protein, low in fat, convenient to eat, delicious and unique in flavor. But fish balls will have the problem of poor quality after being placed or frozen, causing its industrialization and large-scale production to fail. Contents of the invention

[0003] The purpose of the present invention is to provide a preparation method of fish balls, which not only solves the problems of dark color, weakened gel strength, and poor taste of fish balls after being placed or frozen, but also has low requirements on equipment and can be operated It is strong and suitable for large-scale production of fish balls; it also provides a new method for the industrial...

Examples

Embodiment

[0024] (1) material selection: select fresh silver carp as raw material;

[0025] (2) The selected silver carp is pretreated, meat harvested, rinsed, dehydrated, and finely filtered to make surimi. During this process, the temperature of the treatment should be controlled to be 2 to 10°C;

[0026] (3) grind the surimi after fine filtration, and add ozone water at the later stage of beating, and continue beating until it becomes muddy;

[0027] (4) The crushed surimi should be molded within 5 minutes, and then soaked in warm water at 40-45°C for 15-20 minutes;

[0028] (5) Heating and shaping the formed fish balls, the water temperature is 85°C to 95°C, when the fish balls float up, pick them up immediately, dry and cool, then IQF freezes to become fish ball products, and then refrigerate.

[0029] The ozone concentration is 0.2-1.2mg / L, the temperature is 2-10°C, the added amount is 10%-25% of the weight of the fish meat, and the crushing time is 5-10min, and it should be add...