High-quality seafood mushroom fish balls and preparation method thereof

Abstract

The present application belongs to the technical field of mushroom fish ball preparation, and particularly relates to a high-quality seafood mushroom fish ball and a preparation method thereof. The method comprises the following steps: frozen eel surimi pretreatment: frozen eel surimi is thawed and cut into pieces; first chopping and mixing: the thawed and cut eel surimi is added with salt in a low-temperature environment, and first chopping and mixing is performed under certain conditions; second chopping and mixing: first chopping and mixing treatment is performed, pig fat, egg white, pepper powder and crushed ice are added, and second chopping and mixing is performed under certain conditions; third chopping and mixing: after the second chopping and mixing treatment, starch, sesame oil and seafood mushroom are added, and third chopping and mixing is performed under certain conditions; fish ball shaping: after the third chopping and mixing, the raw materials are placed in cold water for shaping, and then are cooked in hot water at a certain temperature, and the cooked fish balls are cooled, packaged and stored in a freezer. The seafood mushroom preparation method provided by the present application can effectively improve the nutritional value of the fish balls by using seafood mushroom.

Description

Technical Field

[0001] This invention belongs to the field of mushroom fish ball preparation technology, specifically relating to a high-quality seafood mushroom fish ball and its preparation method. Background Technology

[0002] Seafood mushrooms, also known as shiitake, spotted mushrooms, and true shiitake, are a rare and valuable fungus used in both medicine and food. They are delicious, crisp, versatile, rich in nutrients, and inexpensive, making them a low-fat, low-calorie health food. Nutritional studies show that while the average crude protein content of edible fungi is between 19% and 35%, young seafood mushrooms contain 31.79%. Seafood mushrooms are also rich in various amino acids and contain abundant potassium, calcium, sodium, phosphorus, magnesium, and other elements, as well as trace elements essential for normal human physiological and biochemical metabolism, such as selenium, iron, zinc, manganese, and copper. Furthermore, seafood mushrooms contain B vitamins such as VB2, VB6, folic acid, and niacin, all of which participate in human metabolism. Currently, seafood mushroom products on the market mainly include seafood mushroom biscuits, seafood mushroom lactic acid drinks, and seafood mushroom seasoning soup bases, but there is a lack of application of seafood mushroom surimi products and research on the deep processing of seafood mushrooms.

[0003] Surimi can be divided into fresh surimi and frozen surimi. It is a viscous semi-finished product used as a raw material for processing other aquatic food products. Fresh surimi is made by harvesting, rinsing, dehydrating, and filtering fish meat. Frozen surimi is made by adding sugar, phosphates, and other ingredients to fresh surimi, then mixing, chopping, and freezing. Surimi products are fish-based gelatinous foods made primarily from surimi through processes such as pounding and chopping. Fish balls are one of the main surimi products. They are delicious, not greasy, and can be eaten as snacks or in soups, making them an indispensable delicacy for coastal residents. According to experts, global consumption of frozen food will reach 60% in the next 10 years, indicating a broad market prospect and significant development potential for the fish ball industry. Summary of the Invention

[0004] To address the aforementioned technical problems, this invention provides a high-quality seafood mushroom fish ball and its preparation method. The seafood mushroom preparation method provided by this invention effectively enhances the nutritional value of the fish ball using seafood mushrooms.

[0005] The technical solution adopted in this invention is as follows:

[0006] A method for preparing high-quality seafood mushroom fish balls, the method comprising the following steps:

[0007] Pre-treatment of frozen eel paste: Thaw the frozen eel paste and cut it into pieces;

[0008] First chopping: The thawed and diced eel paste is mixed with salt under low temperature conditions and chopped for the first time.

[0009] Second chopping and mixing: After the first chopping and mixing, add pork fat, egg white, pepper powder, and crushed ice, and chop and mix a second time under certain conditions;

[0010] Third chopping: After the second chopping process, starch, sesame oil, and seafood mushrooms are added and chopped a third time under certain conditions;

[0011] Fish ball shaping: After the third chopping and mixing, the raw materials are placed in cold water to shape, then steamed in hot water at a certain temperature. After the fish balls are cooked, they are cooled, packaged, and frozen for storage.

[0012] Furthermore, during the preparation process, by weight, for every 200g of frozen eel surimi, add 6-9g of seafood mushrooms, 0.8-1.1g of phosphate, 3.5-4.5g of salt, 10-14g of pork fat, 5.3-6.6g of egg white, 0.45-0.6g of pepper powder, 14-18g of tapioca starch, 1.7-2.3g of sesame oil, and 46-56g of crushed ice.

[0013] Furthermore, during the preparation process, by weight, 6-9g of seafood mushrooms, 1g of phosphate, 4g of salt, 10g of pork fat, 6g of egg white, 0.5g of pepper powder, 16g of tapioca starch, 2g of sesame oil, and 50g of crushed ice are added to every 200g of frozen eel surimi.

[0014] Furthermore, the pretreatment step of the frozen eel surimi specifically involves thawing the frozen eel surimi in a refrigerator at 2-5℃ for 11-17 hours and then cutting it into pieces.

[0015] Furthermore, the first chopping step is as follows: the thawed and diced eel paste is chopped at high speed for 55-70 seconds in a mixer at a low temperature of less than 10°C, phosphate is added and slowly mixed for 112-128 seconds, then quickly mixed for 5 minutes, and finally salt is added and chopped at low speed for 280-330 seconds.

[0016] The high-speed chopping speed ranges from 2800 to 3200 rpm; after adding phosphate, the slow chopping speed is 600-750 rpm, and the fast chopping speed is 1500-1700 rpm; after adding salt, the low-speed chopping speed is 1050-1300 rpm. This step involves a high-speed-slow-fast-low-speed chopping process. The principle behind strictly controlling the chopping speed is as follows: the initial high-speed chopping is to prevent temperature rise and maintain the good properties of the fish paste; the second slow-speed chopping is to ensure that the phosphate is fully mixed with the fish paste raw material, improving the water retention of the fish paste; the third fast-speed chopping is to ensure that the fish paste raw material mixed with phosphate is fully rubbed, thereby increasing the temperature and making the subsequent salt addition and chopping more effective; finally, the low-speed chopping is to ensure that the salt-soluble protein is fully dissolved and better dispersed evenly.

[0017] Furthermore, the second chopping step specifically involves: adding pork fat and beating quickly for 4-6 minutes at a speed of 1350-1500 rpm; then adding egg white, pepper, and crushed ice and chopping for 8-11 minutes at a speed of 3100-3300 rpm.

[0018] The addition of crushed ice is to cool the raw materials to below 10°C to prevent gel deterioration.

[0019] Furthermore, the third chopping step specifically involves adding starch, sesame oil, and seafood mushrooms and chopping them evenly.

[0020] Furthermore, the specific steps for shaping the fish balls are as follows: after the third chopping and mixing, the raw materials are placed in cool water at 18-23℃ for 4-6 minutes to set, then steamed in hot water at 80℃-95℃ for 9-11 minutes. After cooking, the fish balls are cooled, packaged, and then frozen for storage. In this step, the hot water temperature should not exceed 95℃, and the heating time should not exceed 10 minutes to avoid the temperature being too high, which could cause the fish balls to crack and deform.

[0021] A high-quality seafood mushroom fish ball, comprising: 200 parts frozen eel paste, 6-9 parts seafood mushroom, 0.8-1.1 parts phosphate, 3.5-4.5 parts salt, 10-14 parts pork fat, 5.3-6.6 parts egg white, 0.45-0.6 parts pepper powder, 14-18 parts tapioca starch, and 1.7-2.3 parts sesame oil.

[0022] Furthermore, the seafood mushroom fish balls comprise: 200 parts frozen eel paste, 6-9 parts seafood mushrooms, 1 part phosphate, 4 parts salt, 10 parts pork fat, 6 parts egg white, 0.5 parts pepper powder, 16 parts tapioca starch, and 2 parts sesame oil.

[0023] Beneficial technical effects of the present invention:

[0024] The seafood mushroom preparation method provided by this invention can effectively enhance the nutritional value of fish balls by using seafood mushrooms. Compared with control fish balls without seafood mushrooms, the seafood mushroom fish balls provided by this invention have significantly lower levels of starch, fat, reducing sugar, sodium, and volatile basic nitrogen. Compared with control fish balls, seafood mushroom fish balls are lower in fat, sugar, and salt, which can help control the daily intake of fat and salt in the human body and improve the nutritional composition of fish balls. They are more beneficial to the nutritional needs of the human body and are a healthy food that meets the ideal of modern life. Attached Figure Description

[0025] Figure 1 This is a graph showing the effect of the amount of seafood mushroom added on the gel strength of fish balls in an embodiment of the present invention;

[0026] Figure 2 This is a graph showing the effect of different amounts of seafood mushrooms on the color of fish balls in an embodiment of the present invention;

[0027] Figure 3 This is a graph showing the effect of the amount of seafood mushroom added on the water-holding capacity of fish balls in an embodiment of the present invention;

[0028] Figure 4 This is a graph showing the effect of the amount of seafood mushroom added on the sensory quality of fish balls in an embodiment of the present invention.

[0029] Figure 5 This is a graph showing the effect of the amount of cassava starch added on the gel strength of fish balls in an embodiment of the present invention.

[0030] Figure 6 This is a graph showing the effect of the amount of cassava starch added on the color of fish balls in an embodiment of the present invention.

[0031] Figure 7 This is a graph showing the effect of the amount of cassava starch added on the water-holding capacity of fish balls in an embodiment of the present invention.

[0032] Figure 8 This is a graph showing the effect of the amount of cassava starch added on the sensory quality of fish balls in an embodiment of the present invention.

[0033] Figure 9 This is a graph showing the effect of the amount of pork fat added on the gel strength of fish balls in an embodiment of the present invention.

[0034] Figure 10 This is a graph showing the effect of the amount of pork fat added on the color of fish balls in an embodiment of the present invention;

[0035] Figure 11 This is a graph showing the effect of the amount of pork fat added on the water-holding capacity of fish balls in an embodiment of the present invention.

[0036] Figure 12This is a graph showing the effect of the amount of pork fat added on the sensory quality of fish balls in an embodiment of the present invention. Detailed Implementation

[0037] To further illustrate the technical means and effects of the present invention in achieving its intended purpose, the following detailed description of the specific implementation methods, structures, features, and effects of the present invention, in conjunction with the accompanying drawings and preferred embodiments, is provided below.

[0038] This invention provides an embodiment of a method for preparing high-quality seafood mushroom fish balls, the method comprising the following steps:

[0039] Pre-treatment of frozen eel paste: Thaw the frozen eel paste and cut it into pieces;

[0040] First chopping: The thawed and diced eel paste is mixed with salt under low temperature conditions and chopped for the first time.

[0041] Second chopping and mixing: After the first chopping and mixing, add pork fat, egg white, pepper powder, and crushed ice, and chop and mix a second time under certain conditions;

[0042] Third chopping: After the second chopping process, starch, sesame oil, and seafood mushrooms are added and chopped a third time under certain conditions;

[0043] Fish ball shaping: After the third chopping and mixing, the raw materials are placed in cold water to shape, then steamed in hot water at a certain temperature. After the fish balls are cooked, they are cooled, packaged, and frozen for storage.

[0044] In this embodiment, during the preparation process, by weight, 6-9g of seafood mushrooms, 0.8-1.1g of phosphate, 3.5-4.5g of salt, 8-11.8g of pork fat, 5.3-6.6g of egg white, 0.45-0.6g of pepper powder, 15-18.5g of starch (preferably tapioca starch), 1.7-2.3g of sesame oil, and 46-56g of crushed ice are added per 200g of frozen eel surimi.

[0045] In this embodiment, during the preparation process, by weight, 6-9g of seafood mushrooms, 1g of phosphate, 4g of salt, 10g of pork fat, 6g of egg white, 0.5g of pepper powder, 16g of tapioca starch, 2g of sesame oil, and 50g of crushed ice are added to every 200g of frozen eel surimi.

[0046] In this embodiment, the pretreatment step of the frozen eel surimi is as follows: the frozen eel surimi is thawed in a refrigerator at 2-5℃ for 11-17 hours and then cut into pieces.

[0047] In this embodiment, the first chopping step is as follows: the thawed and diced eel paste is chopped at high speed for 55-70 seconds in a low temperature environment below 10°C using a mixer, phosphate is added and slowly mixed for 112-128 seconds, then quickly mixed for 5 minutes, and finally salt is added and chopped at low speed for 280-330 seconds.

[0048] The high-speed chopping speed range is 2800-3200 r / min; the slow chopping speed after adding phosphate is 600-750 r / min, and the fast chopping speed is 1500-1700 r / min; the low-speed chopping speed after adding salt is 1050-1300 r / min.

[0049] In this embodiment, the second chopping step is as follows: add pork fat and beat quickly for 4-6 minutes at a speed of 1350-1500 r / min; then add egg white, pepper powder, and crushed ice and chop for 8-11 minutes at a speed of 3100-3300 r / min.

[0050] The addition of crushed ice is to cool the raw materials to below 10°C to prevent gel deterioration.

[0051] In this embodiment, the third chopping step specifically involves adding starch, sesame oil, and seafood mushrooms and chopping them evenly.

[0052] In this embodiment, the fish ball shaping step specifically involves: after the third chopping and mixing, placing the raw material in cool water at 18-23℃ for 4-6 minutes to shape, then steaming it in hot water at 80℃-95℃ for 9-11 minutes. After cooking, the fish balls are cooled, packaged, and then frozen for storage. In this step, the hot water temperature should not exceed 95℃, and the heating time should not exceed 10 minutes to avoid the temperature being too high, which could cause the fish balls to crack and deform.

[0053] The present invention also provides an embodiment of high-quality seafood mushroom fish balls, wherein the seafood mushroom fish balls comprise: 200 parts frozen eel paste, 6-9 parts seafood mushrooms, 0.8-1.1 parts phosphate, 3.5-4.5 parts salt, 8-11.8 parts pork fat, 5.3-6.6 parts egg white, 0.45-0.6 parts pepper powder, 15-18.5 parts tapioca starch, and 1.7-2.3 parts sesame oil.

[0054] Preferably, the seafood mushroom fish balls comprise: 200 parts frozen eel paste, 6-9 parts seafood mushrooms, 1 part phosphate, 4 parts salt, 10 parts pork fat, 6 parts egg white, 0.5 parts pepper powder, 16 parts tapioca starch, and 2 parts sesame oil.

[0055] The specific development process of the high-quality seafood mushroom fish balls described in this invention is as follows:

[0056] Determine the basic recipe for fish balls: 200g frozen eel paste, 1g compound phosphate, 14g pork fat, 4g salt, 6g egg white, 0.5g pepper powder, 14g tapioca starch, 2g sesame oil, and 50g crushed ice;

[0057] Set up a single-factor experiment for the seafood mushroom fish ball recipe:

[0058] Determination of the amount of seafood mushroom added: With the basic formula unchanged, based on 200g of frozen eel surimi, 0g, 3g, 6g, 9g and 12g of seafood mushroom were added respectively to study the quality characteristics of fish balls.

[0059] Determination of the amount of tapioca starch added: With the basic formula unchanged and the seafood mushrooms added at the optimal amount, 10, 12, 14, 16 and 18g of tapioca starch were added respectively based on 200g of frozen eel paste to study the effect of different amounts of tapioca starch added on the quality characteristics of fish balls.

[0060] Determination of the amount of pork fat added: With the basic formula unchanged and the seafood mushrooms and tapioca starch added at the optimal amounts, 10, 14, 18, 22 and 26g of pork fat were added respectively based on 200g of frozen eel surimi to study the effect of different amounts of pork fat added on the quality characteristics of fish balls.

[0061] Orthogonal experiment on the formula of seafood mushroom fish balls: Based on the single-factor experiment, three conditions were selected as experimental factors, namely the amount of seafood mushrooms added (A), the amount of tapioca starch added (B), and the amount of pork fat added (C), and an L9(3) orthogonal experiment was conducted. 4 An orthogonal experiment was conducted, using sensory evaluation scores as the evaluation index, to optimize the fish ball formula. The experimental levels of each factor are shown in Table 1.

[0062] Table 1: Factor Level Design Table for Orthogonal Experiments

[0063]

[0064] Methods for the determination and analysis of seafood mushrooms and fish balls

[0065] Determination of fish ball gel strength: The TA.XT Express Enhanced texture analyzer was used. The parameters were set as follows: P / 5S probe, trigger force 5g, pressing distance 10mm, and speeds of 1.0mm / s, 1.0mm / s, and 5.0mm / s before, during, and after the test, respectively. Ten parallel measurements were performed, and the data results are expressed as mean ± standard deviation.

[0066] Determination of the textural properties of fish balls: The hardness, springiness, cohesiveness, gumminess, chewiness, and resilience of fish balls were measured using a TA.XT Express Enhanced texture analyzer. Parameters were set as follows: P / 36R probe, trigger force 5g, pressing distance 10mm, and speeds of 1.0mm / s, 1.0mm / s, and 5.0mm / s before, during, and after the test. Ten parallel measurements were performed, and the data are expressed as mean ± standard deviation.

[0067] Color determination of fish balls: The color was measured using an NS 810 spectrophotometer. The brightness (L*), red-green value (a*), and yellow-blue value (b*) were measured, and the whiteness of the fish balls was calculated using the following formula:

[0068] W = 100 - [(100 - L*)] 2 +a* 2 +b* 2 ] 0.5

[0069] Ten parallel determinations were performed, and the data results are expressed as mean ± standard deviation.

[0070] Determination of water-holding capacity of fish balls: After cutting fish balls into 5mm thick slices, weigh them and record the weight as (W1g). Place 3 layers of filter paper on the top and 2 layers of filter paper on the bottom of the sample, respectively. Then, place a 2kg weight on the sample and press for 2 minutes. Remove the sample and weigh it again, recording the weight as (W2g). The formula for calculating water-holding capacity (WHC) is:

[0071] Water holding capacity = (W2 / W1) × 100%

[0072] Five parallel measurements were performed, and the data results are expressed as mean ± standard deviation.

[0073] Sensory quality assessment of fish balls: The sensory scoring criteria for seafood mushroom fish balls are shown in Table 2. The sensory evaluation results were based on the average score of 5 professionals who had received sensory training, and were used as the sensory scores for each experimental group.

[0074] Table 2. Orthogonal Experiment Factor Level Design Table

[0075]

[0076]

[0077] Results and Analysis of Single-Factor Experiment on the Amount of Seafood Mushroom Addition

[0078] The effect of seafood mushroom addition on fish ball gel strength: by Figure 1 It can be seen that as the amount of seafood mushroom added increases, the gel strength value shows a trend of first increasing and then decreasing. As shown in Table 3, when the amount of seafood mushroom added is 6-9g, the breaking force, indentation depth, and gel strength are relatively large. When the amount of seafood mushroom added is 9g, the breaking force, indentation depth, and gel strength reach their maximum values. This is because the large molecular proteins in seafood mushroom fill the gaps in the surimi network structure, making the network structure easier to form and playing a reinforcing role. When the amount of seafood mushroom added is greater than 9g, the gel strength tends to decrease with the increase of the amount added. The addition of too much seafood mushroom causes the protein in it to polymerize with the myosin in the surimi, hindering the interaction of myosin and interfering with the formation of the gel network, ultimately forming a sparse and poorly dense three-dimensional network structure.

[0079] Table 3. Effect of Seafood Mushroom Addition Amount on Fish Ball Gelatin Strength

[0080]

[0081] Note: Identical letters in the same column indicate no significant difference (P>0.05), while identical letters indicate a significant difference. The same applies below.

[0082] The effect of seafood mushroom addition on the textural properties of fish balls: TPA (Texture Profile Analysis) analysis is an important reference for judging the quality characteristics of fish balls. Furthermore, there is a positive correlation between the product properties measured by the texture analyzer and various sensory indicators. Hardness is the maximum deformation during the first extrusion; elasticity is the recovery after the first compression, and its value is the ratio of the time of the second compression to the time of the first compression; cohesion refers to the deformation compression or internal force that occurs before biting; adhesiveness is equal to the product of hardness and the ratio of the area of ​​the two compression cycles; chewiness is the energy required to chew to a swallowable state; resilience is the resilience energy during the first extrusion, and its value is expressed as the ratio of the peak value during the initial rise to the peak value during the downward compression process.

[0083] The effects of seafood mushroom addition on the textural properties of fish balls are shown in Table 4. As can be seen from Table 4, with increasing seafood mushroom addition, the hardness, elasticity, cohesion, and resilience of the fish balls all increased to some extent. When the addition amount was 6-9g, the hardness, elasticity, cohesion, and resilience of the fish balls were relatively high. When the addition amount was 9g, the hardness, elasticity, cohesion, and resilience of the fish balls reached their maximum values. When the addition amount was higher than 9g, the hardness, elasticity, cohesion, and resilience of the fish balls showed a decreasing trend, and the addition amount of seafood mushroom had no significant effect on the cohesion of the fish balls (P>0.05). The adhesiveness and chewiness of the fish balls reached their maximum values ​​when the addition amount of seafood mushroom was 6g. When the addition amount was higher than 6g, the adhesiveness and chewiness of the fish balls decreased significantly. When the addition amount was 3g, the elasticity of the fish balls was lower than that of the fish balls without seafood mushroom, indicating that the improvement effect of 3g of addition was less than the destructive effect on elasticity, resulting in a certain degree of decrease in elasticity.

[0084] Table 4. Effects of Seafood Mushroom Addition Amount on Texture Properties of Fish Balls

[0085]

[0086] Effects of Seafood Mushroom Addition Amount on Fish Ball Color: The effects of different seafood mushroom addition amounts on fish ball color are shown in Table 5 and... Figure 2 As shown in Table 5, the brightness value L* gradually decreases with increasing amounts of seafood mushrooms. When the amount of seafood mushrooms added is 3g, the red-green value a* reaches its lowest value, and the yellow-blue value b* reaches its highest value. Figure 2 It can be seen that as the amount of seafood mushrooms added increases, the whiteness value (W) of the fish balls gradually decreases. This indicates that adding seafood mushrooms does affect the whiteness of the fish balls, but the effect is not significant.

[0087] Table 5. Effect of Seafood Mushroom Addition Amount on Fish Ball Color

[0088]

[0089] The effect of seafood mushroom addition on the water-holding capacity of fish balls: Water-holding capacity is one of the important indicators for evaluating the quality of fish balls; the higher the water-holding capacity, the better the quality of the fish balls. Figure 3 It can be seen that when the amount of seafood mushroom added is 3g, the water-holding capacity of the fish balls is lower than that of fish balls without seafood mushroom added. This indicates that a small amount of seafood mushroom has a greater detrimental effect on the water-holding capacity of the fish balls than an improvement effect. Subsequently, as the amount of seafood mushroom added increases, the water-holding capacity of the fish balls also increases to some extent. When the amount of seafood mushroom added is 6-9g, the water-holding capacity is relatively high, and the water-holding capacity reaches its maximum at 9g. When the amount of seafood mushroom added is greater than 9g, the water-holding capacity of the fish balls decreases with increasing seafood mushroom addition. This indicates that adding excessive seafood mushroom will be detrimental to maintaining the quality of the fish balls.

[0090] The effect of seafood mushroom addition on the sensory quality of fish balls: The results of the effect of seafood mushroom addition on the sensory quality of fish balls are as follows. Figure 4 As shown in the figure, the sensory score of the fish balls increases with the increase of the amount of seafood mushrooms added. The sensory score is highest when the amount of seafood mushrooms added is 9g. This shows that the fish balls with seafood mushrooms added have a significant improvement in taste, flavor, and aroma. When the amount of seafood mushrooms added is greater than 9g, the sensory score of the fish balls decreases to some extent. The excessive addition of seafood mushrooms masks the umami flavor of the fish balls and reduces their elasticity, resulting in a poorer taste.

[0091] The results of the above study show that when the frozen eel paste is 200g and the amount of seafood mushroom added is 6-9g, the fish balls have better gel strength, elasticity, resilience, water holding capacity and sensory quality, and the optimal amount of seafood mushroom added is 9g.

[0092] The effect of tapioca starch addition on the gel strength of fish balls: The effect of tapioca starch addition on the gel strength of fish balls is shown in the figure below, as shown in Table 6 and... Figure 5 It can be seen that with the addition of cassava starch, the gel strength value shows a trend of first increasing and then decreasing. When the amount of cassava starch added is 14-18g, the gel strength is relatively high. Cassava starch has a high amylopectin content and strong water absorption capacity. During heating, it can absorb water and swell to form a starch gel, which fills the network structure of the surimi protein gel, making the network structure of the surimi gel more delicate and dense. The maximum value is reached when the amount of cassava starch added is 16g. When the amount of cassava starch added is greater than 16g, the gel strength decreases with the increase of the amount added. Excessive cassava starch hinders the formation of the surimi protein gel itself, thus reducing the gel strength. Therefore, the amount added needs to be controlled below 18g.

[0093] Table 6. Effect of cassava starch addition on the gel strength of fish balls

[0094]

[0095] The effect of tapioca starch addition on the textural properties of fish balls: Table 7 shows the effect of different tapioca starch addition amounts on the textural properties of fish balls. According to the table, the elasticity, cohesiveness, gelatinity, and chewiness of fish balls increase with the increase of tapioca starch addition. When the amount of tapioca starch added is 14-18g, the elasticity, cohesiveness, gelatinity, and chewiness of fish balls reach their maximum values. When the amount of tapioca starch added is 16g, the elasticity, cohesiveness, gelatinity, and chewiness of fish balls reach their maximum values. The hardness and resilience of fish balls reach their maximum values ​​when the amount of tapioca starch added is 18g, which are 742 and 0.561, respectively. This indicates that the more tapioca starch is added, the harder and tougher the fish balls become, and the more the texture of the fish balls is changed, resulting in a more uniform and delicate cut surface and a more compact structure.

[0096] Table 7 Effect of cassava starch addition on the textural properties of fish balls

[0097]

[0098] The effect of tapioca starch addition on the color of fish balls: The results of the effect of tapioca starch addition on the color of fish balls are shown in Table 8 and... Figure 6 As shown in Table 8, when the amount of tapioca starch added is 10g, the yellow-blue value b* reaches its maximum value, while the brightness value L* gradually decreases with the amount of tapioca starch added. When the amount of seafood mushroom added is 18g, the red-green value a* reaches its minimum value. Figure 6 It can be seen that as the amount of tapioca starch added increases, the whiteness W of the fish balls shows a linear change of first decreasing and then increasing. When the amount added is 16g, the whiteness value of the fish balls reaches the lowest value; however, when the amount added increases further, the whiteness of the fish balls increases instead.

[0099] Table 8. Effect of Tapioca Starch Addition Amount on the Color of Fish Balls

[0100]

[0101] The effect of tapioca starch addition on the water-holding capacity of fish balls: Figure 7 It can be seen that the water-holding capacity of fish balls shows a trend of first increasing and then decreasing. When 14-18g of tapioca starch is added, the water-holding capacity of the fish balls is relatively high. When eel paste is heated, the proteins in it undergo heat denaturation, forming a special network structure. Since a large amount of water is still not fully bound, the starch particles absorb water and swell during heating, making them soft and elastic. They then fill the pores of the gel, thus better retaining moisture and increasing the water-holding capacity of the fish balls.

[0102] The effect of tapioca starch addition on the sensory quality of fish balls: The results of the effect of tapioca starch addition on the sensory quality of fish balls are as follows. Figure 8 As shown in the figure, the sensory score of fish balls is higher when the amount of tapioca starch added is 14-18g, and the sensory score is the highest when the amount of tapioca starch added is 16g; however, when the amount added is higher than 18g, the sensory score of fish balls decreases. Adding an appropriate amount of tapioca starch improves the taste and aroma of fish balls, making them more chewy and firmer; however, when the amount added is higher than 18g, if more starch is added, the fish balls become harder, the surface becomes rougher, the texture becomes more doughy, the umami flavor of the fish balls and seafood mushrooms is masked, and the sensory score decreases accordingly.

[0103] In summary, with the basic formula unchanged and the amount of seafood mushroom added at 9g, based on 200g of frozen eel paste, the addition of 10, 12, 14, 16, and 18g of tapioca starch yielded the following results: the fish balls exhibited better gel strength, textural properties, water-holding capacity, and sensory quality when the amount of tapioca starch added was 14-18g, with the optimal quality achieved at 16g. Therefore, when the amount of frozen eel paste is 200g, the optimal amount of tapioca starch added is 14-18g.

[0104] Effect of pork fat addition on fish ball gel strength: The effect of pork fat addition on fish ball gel strength is shown in Table 9 and... Figure 9 As shown in the figure, the gel strength is relatively high when the amount of pork fat added is 10-14g, and reaches its maximum when the amount of pork fat added is 14g. Further increasing the amount of pork fat added, i.e., when the amount exceeds 14g, the gel strength decreases with increasing addition. Transglutaminase (TG enzyme) in porcine lipoprotein catalyzes the myosin heavy chain (MHC) in fish paste, thereby making the network structure of the fish paste protein gel more robust and improving the gel strength of the seafood mushroom fish balls. However, adding too much pork fat will cause it to polymerize with the myosin heavy chain of eel fish paste, making the network structure of the fish paste gel loose and thus decreasing the gel strength.

[0105] Table 9. Effect of Pork Fat Addition Amount on Fish Ball Gelatin Strength

[0106]

[0107] The effect of pork fat addition on the textural properties of fish balls: The effect of pork fat addition on the textural properties of fish balls is shown in Table 10. As can be seen from Table 10, when the addition amount is 10-14g, the hardness, elasticity, cohesiveness, and chewiness of the fish balls reach their maximum values. When the addition amount is 14g, the hardness, elasticity, cohesiveness, and chewiness of the fish balls decrease to some extent. This indicates that adding an appropriate amount of pork fat to fish balls can improve their textural properties to a certain extent.

[0108] Table 10 Effects of Pork Fat Addition on the Texture Properties of Fish Balls

[0109]

[0110] Effect of Pork Fat Addition on Fish Ball Color: The results of the effect of pork fat addition on fish ball color are shown in Table 11 and... Figure 10 As shown in Table 11, the brightness value L*, red-green value a*, and chroma coefficient b* gradually increase with the increase of the amount of pig fat added. Figure 10It can be seen that as the amount of pork fat added increases, the whiteness coefficient W of the fish balls gradually increases. The addition of fat can make the fish balls taste more delicious, especially since pork fat is high in short-chain fatty acids. Adding a certain amount to the fish balls can improve their flavor and significantly increase their whiteness.

[0111] Table 11 Effect of Pork Fat Addition Amount on Fish Ball Color

[0112]

[0113] The effect of pork fat addition on the water-holding capacity of fish balls: by Figure 11 It can be seen that as the amount of pork fat added increases, the water-holding capacity of the fish balls shows a trend of first increasing and then decreasing. When the amount of pork fat added is 10-14g, the water-holding capacity is relatively large, reaching its maximum at 14g. When the amount of pork fat added is greater than 14g, the water-holding capacity of the fish balls decreases with the increase of pork fat addition. After the myosin heavy chains in eel surimi are catalyzed by TG enzyme, the network structure of the surimi protein becomes more robust, and the water-holding capacity of the seafood mushroom fish balls is improved. When the amount of pork fat added exceeds a certain level, it will polymerize with the myosin heavy chains of eel surimi, making the network structure of the surimi gel loose and the water-holding capacity decrease accordingly.

[0114] The effect of pork fat addition on the sensory quality of fish balls: The results of the effect of pork fat addition on the sensory quality of fish balls are as follows. Figure 12 As shown in the figure, the overall sensory quality score of fish balls initially increases and then decreases with increasing amounts of added pork fat. When the amount of pork fat added reaches 10-14g, the sensory evaluation is relatively high (the highest sensory evaluation is achieved when the amount of pork fat added reaches 14g). This indicates that pork fat, rich in short-chain fatty acids, can improve the flavor and color of fish balls. However, when the amount of pork fat added exceeds 14g, the sensory score of the fish balls decreases to some extent. This may be because the excessive fat content increases the greasiness of the fish balls, making their texture heavier and reducing the umami flavor of the seafood mushroom fish balls.

[0115] In summary, with the basic formula unchanged and the addition of 9g of seafood mushrooms and 16g of tapioca starch, based on 200g of frozen eel surimi, the addition of 10, 14, 18, 22, and 26g of pork fat respectively showed that when the amount of pork fat added was 10-14g, the fish balls had better gel strength, hardness, elasticity, chewiness, water holding capacity, and sensory quality, and the quality was best when the amount of pork fat added was 14g.

[0116] Table 12 Sensory evaluation results of the orthogonal experiment on the seafood mushroom fish ball formula

[0117]

[0118] Results and Analysis of the Orthogonal Experiment for the Seafood Mushroom and Fish Ball Formula: Table 12 shows the range analysis of sensory evaluation for the orthogonal experiment of the seafood mushroom and fish ball formula. R... B >R C >R A The three factors affecting the quality characteristics of seafood mushroom fish balls, in descending order, are tapioca starch > pork fat > seafood mushrooms. The optimal combination is A2B2C1, which means that for every 200g of fish paste, there are 9g of seafood mushrooms, 16g of tapioca starch, and 10g of pork fat.

[0119] As shown in Table 13, the F-values ​​of the three factors are in the order of B>C>A. Therefore, the order of influence of the three factors on the overall score of seafood mushroom fish balls from high to low is B>C>A, that is, tapioca starch>pork fat>seafood mushroom, which is consistent with the results of the range analysis.

[0120] Table 13. Orthogonal Experimental Analysis of Seafood Mushroom Fish Ball Recipe

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[0122] Rsquared = 0.483 (Adjusted Rsquared = -1.070)

[0123] Seafood Mushroom Fish Ball Formula Validation Experiment: As shown above, the optimal combination for the seafood mushroom fish ball formula is A2B2C1, which means 9g of seafood mushrooms, 16g of tapioca starch, and 10g of pork fat per 200g of fish paste. However, this optimal combination was not among the nine experimental groups. Therefore, the optimal formula was selected for three validation experiments. The sensory score of the seafood mushroom fish balls obtained in the validation experiments was 93.6 points, higher than the highest sensory score (91.6 points) in the orthogonal experiment, proving the feasibility of the formula. The seafood mushroom fish balls obtained through formula optimization have a unique flavor, pleasant aroma, smooth surface, firm structure, delicate texture, and the seafood mushrooms are evenly distributed in the fish balls, indicating good quality.

[0124] This invention investigates the effects of different amounts of seafood mushrooms, tapioca starch, and pork fat on the gel strength, textural properties, color, water-holding capacity, and sensory quality of seafood mushroom fish balls through single-factor experiments. The results show that, based on 200g of frozen eel surimi, the recommended addition amounts of seafood mushrooms, tapioca starch, and pork fat are 9g, 16g, and 14g, respectively. Based on the single-factor experiments, the orthogonal experimental design was used to optimize the seafood mushroom fish ball formula, using sensory evaluation scores as the indicator. The optimal formula for preparing seafood mushroom fish balls was obtained as follows: 200g frozen eel surimi, 9g seafood mushrooms, 16g tapioca starch, 10g pork fat, 1g compound phosphate, 4g salt, 6g egg white, 0.5g pepper powder, 2g sesame oil, and 50g crushed ice. The seafood mushroom fish balls prepared using the optimal formula achieved the highest sensory score of 93.6 points.

[0125] The nutritional composition of the seafood mushroom fish balls prepared with the above-mentioned optimal formula (200g frozen eel paste, 9g seafood mushrooms, 16g tapioca starch, 10g pork fat, 1g compound phosphate, 4g salt, 6g egg white, 0.5g pepper powder, 2g sesame oil, 50g crushed ice) was analyzed, as shown in Table 14:

[0126] Table 14 Comparison of nutritional components between fish balls and seafood mushroom fish balls

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[0128] As shown in Table 14, the protein and dietary fiber content of the seafood mushroom fish balls are superior to those of the control fish balls (the only difference between the control fish balls and the seafood mushroom fish balls prepared using the optimal formula is the absence of seafood mushrooms). Furthermore, the protein content difference is significant (P<0.05), indicating that the seafood mushroom preparation method provided by this invention effectively enhances the nutritional value of the fish balls. Additionally, the starch, fat, reducing sugar, sodium, and volatile basic nitrogen content of the seafood mushroom fish balls provided by this invention are significantly reduced, with significant differences in fat, reducing sugar, and sodium content (P<0.05). This suggests that the seafood mushroom fish balls are lower in fat, sugar, and salt than the control fish balls, which can help control the daily intake of fat and salt, improve the nutritional composition of the fish balls, and better meet the nutritional needs of the human body, making them a healthy food that aligns with modern lifestyle ideals.

[0129] This invention aims to develop a novel, high-quality mushroom-based fish ball, combining seafood mushrooms with fish balls. Building upon traditional fish ball production methods, it delves into the formulation elements and functional nutritional components of seafood mushroom fish balls, developing a seafood mushroom fish ball with high nutritional value. Single-factor experiments were conducted to study the effects of different amounts of seafood mushrooms, pork fat, and tapioca starch added on the quality characteristics of seafood mushroom fish balls, determining the optimal addition amounts of several key ingredients. Based on the single-factor experiments, orthogonal experimental design was used to optimize the formulation, using sensory evaluation as an indicator to determine the optimal formula for seafood mushroom fish balls. This research provides guidance for the promotion and application of seafood mushroom fish balls, opens a new path for the efficient utilization of seafood mushrooms, and offers valuable reference for future development. Simultaneously, it has significant practical implications for expanding new varieties of surimi products, broadening the surimi market, increasing the added value of aquatic products, and promoting the industrialization of aquatic products.

[0130] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Although the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the present invention. Any person skilled in the art can make some modifications or alterations to the above-disclosed technical content to create equivalent embodiments without departing from the scope of the present invention. Any simple modifications, equivalent changes and alterations made to the above embodiments based on the technical essence of the present invention without departing from the scope of the present invention shall still fall within the scope of the present invention.

Claims

1. A method for preparing high-quality seafood mushroom fish balls, characterized in that, The method includes the following steps: Pre-treatment of frozen eel paste: Thaw the frozen eel paste and cut it into pieces; First chopping: The thawed and diced eel paste is mixed with salt under low temperature conditions and chopped for the first time. The specific steps of the first chopping are as follows: The thawed and diced eel paste is chopped at high speed for 55-70 seconds in a mixer at a low temperature below 10℃, phosphate is added and the mixture is slowly mixed for 112-128 seconds, then quickly mixed for 5 minutes, and finally salt is added and chopped at low speed for 280-330 seconds. The high-speed chopping speed range is 2800-3200 rpm; the slow mixing speed after adding phosphate is 600-750 rpm, and the fast mixing speed is 1500-1700 rpm; the low-speed chopping speed after adding salt is 1050-1300 rpm. Second chopping and mixing: After the first chopping and mixing, add pork fat, egg white, pepper powder, and crushed ice, and chop and mix a second time under certain conditions; Third chopping: After the second chopping process, starch, sesame oil, and seafood mushrooms are added and chopped a third time under certain conditions; Fish ball shaping: After the third chopping and mixing, the raw materials are placed in cold water to shape, and then steamed in hot water at a certain temperature. After the fish balls are cooked, they are cooled, packaged, and frozen for storage. The salts added during the first chopping process include phosphates and table salt; During the preparation process, by weight, add 6-9g of seafood mushrooms, 0.8-1.1g of phosphate, 3.5-4.5g of salt, 10-14g of pork fat, 5.3-6.6g of egg white, 0.45-0.6g of pepper powder, 14-18g of tapioca starch, 1.7-2.3g of sesame oil, and 46-56g of crushed ice per 200g of frozen eel surimi; The second chopping step is as follows: add pork fat and beat quickly for 4-6 minutes at a speed of 1350-1500 rpm; then add egg white, pepper, and crushed ice and chop for 8-11 minutes at a speed of 3100-3300 rpm. The specific steps for shaping the fish balls are as follows: after the third chopping and mixing, the raw materials are placed in cold water at 18-23℃ for 4-6 minutes to shape, and then steamed in hot water at 80℃~95℃ for 9-11 minutes. After cooking, the fish balls are cooled, packaged, and stored in the freezer.

2. The method for preparing high-quality seafood mushroom fish balls according to claim 1, characterized in that, During the preparation process, by weight, add 9g of seafood mushrooms, 1g of phosphate, 4g of salt, 10g of pork fat, 6g of egg white, 0.5g of pepper powder, 16g of tapioca starch, 2g of sesame oil, and 50g of crushed ice to every 200g of frozen eel surimi.

3. The method for preparing high-quality seafood mushroom fish balls according to claim 1, characterized in that, The specific steps of the frozen eel surimi pretreatment are as follows: thaw the frozen eel surimi in a refrigerator at 2-5℃ for 11-17 hours and then cut it into pieces.

4. The method for preparing high-quality seafood mushroom fish balls according to claim 1, characterized in that, The third chopping and mixing step specifically involves adding starch, sesame oil, and seafood mushrooms, then chopping and mixing until evenly mixed.

5. A high-quality seafood mushroom fish ball, prepared by the preparation method according to any one of claims 1-4, characterized in that, By weight, the seafood mushroom fish balls comprise: 200 parts frozen eel paste, 6-9 parts seafood mushrooms, 0.8-1.1 parts phosphate, 3.5-4.5 parts salt, 10-14 parts pork fat, 5.3-6.6 parts egg white, 0.45-0.6 parts pepper powder, 14-18 parts tapioca starch, and 1.7-2.3 parts sesame oil.

6. The high-quality seafood mushroom fish ball according to claim 5, characterized in that, By weight, the seafood mushroom fish balls comprise: 200 parts frozen eel paste, 9 parts seafood mushrooms, 1 part phosphate, 4 parts salt, 10 parts pork fat, 6 parts egg white, 0.5 parts pepper powder, 16 parts tapioca starch, and 2 parts sesame oil.

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