Production process of sea duck egg shrimp balls

Abstract

The production process comprises the following steps: (1) preparing egg yolk stuffing, (2) preparing shrimp meat particles, (3) preparing mother slurry, (4) preparing skin slurry, (5) filling and pelleting, (6) solidifying and shaping, (7) performing two-stage cooking, (8) performing heat dissipation and cooling, (9) performing quick freezing, (10) performing metal detection, (11) performing bagging and packaging, and (12) storing in a refrigeration house, so as to obtain the sea duck egg shrimp ball product. The production process comprises the following steps: (1) preparing egg yolk stuffing, (2) preparing shrimp meat particles, (3) preparing mother slurry, (4) preparing skin slurry, (5) filling and pelleting, (6) performing solidification and shaping, (7) performing two-stage cooking, (8) performing heat dissipation and cooling, according to the invention, the preparation process of the skin pulp is improved, the stirring technology is perfected, the specific additive is added, and the uniformity of wrapping the stuffing with the skin pulp is improved, so that the texture and viscosity of the skin pulp are more suitable for wrapping the stuffing; the formula of the wrapper and the stuffing is optimized, the occurrence rate of undesirable phenomena such as cooking deformation and wrapper-stuffing separation caused by stuffing defects is greatly reduced, the taste and quality of the product are improved, and the stability and uniformity of the product quality are powerfully guaranteed.

Description

Technical field

[0001] The invention relates to the technical field of food processing, and in particular to a production process of sea duck egg shrimp balls. [Background Technology]

[0002] Shrimp balls, a classic meatball product, are popular for their naturally delicious and chewy texture, and are ubiquitous in hot pot dishes, soups, and snack stalls. However, with rising consumer expectations, a single shrimp meat composition is becoming increasingly bland, and its nutritional profile struggles to meet comprehensive health needs. According to market research, over 70% of consumers expect meatballs to incorporate new ingredients, offer innovative flavors, and be enriched with high-quality protein, vitamins, and minerals, suggesting a new direction for shrimp ball innovation.

[0003] Focusing on the characteristics of the ingredients, sea duck eggs are the ideal match to meet the above demands. The Beihai region is rich in sea duck eggs, and their production environment gives them a unique flavor and high nutritional value. Sea duck eggs contain 12.0% protein and 18 essential amino acids for the human body, with a total amino acid content of up to 12.0%. The lecithin content, which is beneficial for enhancing intelligence, is as high as 4.10mg, which is higher than the 15.9% of ordinary duck eggs (3596mg / 100g). Lysine and methionine are respectively 11.1% (0.864%) and 10.0% (0.5%) higher than ordinary duck eggs. The cholesterol content of the edible part of the whole sea duck egg is about 429mg / 100g of fresh egg liquid, which is far lower than the result of 884mg / 100g given in the United States Department of Agriculture Standard Reference National Nutrient Database (USDA). By combining it with shrimp meat, it is theoretically possible to create a new type of ball product with a unique flavor and a "strong combination" of nutrition, and open up a niche market.

[0004] In terms of technological evolution, traditional shrimp ball production mostly involves simply chopping the shrimp meat, adding basic seasonings and starch, shaping and cooking. The process is extensive and the quality stability is poor. In recent years, with the continuous development of food science and technology, various new food preparation technologies have emerged, such as vacuum freeze-drying, high-pressure homogenization, molecular cuisine, etc. The application of these technologies in the food field has provided new ideas and methods for the production of shrimp balls. However, the application of these technologies to the preparation of shrimp balls still faces many challenges, such as high cost, strict equipment requirements, and complex operation. In addition, the introduction of sea duck eggs also needs to overcome the fusion problem, such as uneven emulsification of egg liquid and shrimp meat during stirring, which can easily lead to separation in the taste, and the special texture of egg yolk during cooking affects the overall shaping. The Chinese patent application with publication number CN111406911A discloses a method for preparing egg yolk-filled shrimp balls, which includes the steps of filling preparation, skin material preparation, filling and molding, steaming, quick freezing, and bagging and sealing. The filling preparation includes beating the salted egg yolk into sand after steaming it, and then adding corn oil and stirring to obtain the filling; the skin material preparation includes making shrimp into granular shrimp paste and the other part into shrimp paste, and then mixing the granular shrimp paste and shrimp paste according to a mass ratio of 1: (1-1.5) to obtain a mixed slurry, and then adding 0.3-0.5% chicken powder, 0.4-0.6% white sugar, 0.5-0.7% edible salt and 4-6% cornstarch accounting for the total mass of the mixed slurry in sequence, and stirring evenly to obtain the skin material. The method still has the following technical problems: First, in the filling preparation process, the salted egg yolk is steamed and then oiled. Although a sandy and oily filling can be obtained, it may cause the loss of nutrients in the egg yolk; secondly, in the skin material preparation process, the uniformity of the shrimp paste wrapping the filling is difficult to ensure, which may cause the filling to overflow during the steaming process of the shrimp balls, affecting the appearance and taste; thirdly, during the steaming process, the shrimp balls have poor stability and are prone to skin and filling separation, affecting the taste and quality of the product. The invention discloses a sea duck egg shrimp ball, which can solve the above-mentioned technical problems to a certain extent.

[0005] The disclosure of the above background technology content is only used to assist in understanding the inventive concept and technical solution of the present invention. It does not necessarily belong to the prior art of this patent application. In the absence of clear evidence that the above content has been disclosed on the filing date of this patent application, the above background technology should not be used to evaluate the novelty and creativity of this application. [Summary of the invention]

[0006] The present invention aims to provide a production process for sea duck egg shrimp balls to solve the technical problems existing in the above-mentioned prior art.

[0007] To this end, the present invention provides a production process for sea duck egg shrimp balls, comprising the following steps:

[0008] (1) Preparation of egg yolk filling: After the sea duck egg yolk is completely thawed, adjust the cooking time and temperature for steaming. After the steamed sea duck egg yolk is cooled, add shredded cheese, seasoning packet and palm oil, and stir evenly to make the egg yolk filling;

[0009] (2) Preparing shrimp meat pellets: After the shrimps are processed, they are subjected to a moisture retention treatment, and the moisture-retained shrimps are washed, drained, and minced into pellets;

[0010] (3) Preparation of stock slurry: After preparing the surimi, add crushed ice, salt, phosphate, modified starch and seasoning packet and chop and blend in a chopper in three stages: pounding with water → pounding with salt → pounding with seasoning to prepare the stock slurry;

[0011] (4) preparing the outer skin slurry: adding the chopped and mixed mother slurry prepared in step (3) to the shrimp meat particles, egg white, scallion and ginger water, vegetable oil and konjac gum solution prepared in step (2) to mix and stir in two stages: early stage → late stage to prepare the outer skin slurry;

[0012] (5) adding the outer skin paste obtained in step (4) and the egg yolk filling prepared in step (1) into the hopper of an automatic meatball machine to prepare sea duck egg shrimp balls;

[0013] (6) placing the sea duck egg shrimp balls prepared in step (5) in a fresh-keeping warehouse and allowing them to stand and solidify;

[0014] (7) After the quality is good, the sea duck egg shrimp balls are boiled in two stages;

[0015] (8) The cooked sea duck egg shrimp balls are cooled by heat dissipation, then (9) quickly frozen, and after being frozen, (10) metal detection is performed. After detection, if no metal fragments are left, (11) the balls are bagged for inner and outer packaging, and (12) are stored in a cold storage to produce sea duck egg shrimp balls.

[0016] Preferably, in parts by mass, the seasoning packet includes 1.5-2 parts of monosodium glutamate, 0.1-0.2 parts of white pepper, and 1.7-2.2 parts of white sugar.

[0017] Preferably, in parts by mass, 10-20 parts of sea duck egg yolks are thawed in step (1), and the sea duck egg yolks are steamed for 25-35 minutes at a temperature of 85°C-95°C. After the sea duck egg yolks have cooled, they are beaten at a speed of 600-1000 r / min until no obvious particles are formed, and then 3-5 parts of shredded cheese and a seasoning packet are added. When the egg yolks are beaten until smooth and free of particles, 1.5-3 parts of palm oil are added, and the mixture is chopped and mixed evenly. The cheese is a mixture of cheddar cheese and cream cheese, and the ratio of cheddar cheese to cream cheese is 2:1.

[0018] Preferably, in parts by mass, the step of processing the shrimps in step (2) comprises peeling 60-80 parts of shrimps, removing the shrimp heads, and picking out the shrimp intestines at the second section of the tail to ensure thorough cleaning; the specific operation of the water retention treatment is: the processed shrimps are placed in the prepared sodium hexametaphosphate-trehalose solution and soaked for 1-2 hours; after the soaking is completed, the shrimps are removed from the solution, placed in ice water with a temperature not exceeding 10°C for washing, and excess water retaining agent on the surface is removed, and then the water is drained for use; the shrimps are put into a meat grinder and made into shrimp meat particles with an aperture of 6-14 mm; the amount of sodium hexametaphosphate used in the shrimps is 0.3%-0.5% of the weight of the shrimps, and the ratio of trehalose to sodium hexametaphosphate is 1-2:10.

[0019] Preferably, in parts by mass, when preparing the surimi in step (3), 10-30 parts of the surimi need to be thawed to a semi-thawed state; the surimi chopping and blending is performed in three stages: pounding with water → pounding with salt → pounding with seasoning.

[0020] a. Empty blender: Add surimi and blend at 0-4°C, 600-1000 rpm for 8-10 minutes. Add 1-5 portions of crushed ice at the beginning of blending.

[0021] b. Salt pounding: Add 0.5-1 parts of salt and 0.04-0.07 parts of phosphate to the surimi after the empty pounding, and chop and blend at 4-8 ° C, 1300-1700 r / min for 6-8 minutes. Add 5-10 parts of crushed ice when chopping and blending.

[0022] c. Seasoning pounding: Add 0.5-1 parts of seasoning packet and 1-2 parts of modified starch to the salted fish paste, and chop and blend for 12-14 minutes at 8-14℃ and 1000-1400r / min.

[0023] Preferably, in parts by mass, the mixing and stirring in step (4) to prepare the skin pulp is carried out in two stages: early stage → late stage:

[0024] a. Early stage: Put the shrimp granules prepared in step (2) and the mother slurry prepared in step (3) into the chopping machine, add 1.5-3 parts of egg white, chop and mix at 6-8 ° C, 1000-1400r / min for 2-4min, and slowly add 1-5 parts of onion and ginger water to the chopping start;

[0025] b. Late: Segmented addition of 0.02-0.08 parts of sesame oil and 1-2 parts of konjac gum solution, first add a portion of sesame oil, stir and then add konjac gum solution, and finally add the remaining vegetable oil, at 8-10 ℃, 600-1000r / min under the circumstances of chopping 10-15min to obtain skin pulp.

[0026] Preferably, the konjac glucomannan solution is prepared by placing konjac glucomannan in a small amount of 0-4° C. cold water, soaking the konjac glucomannan in water for 10-15 minutes to allow the konjac glucomannan to fully absorb water and swell, and stirring the konjac glucomannan to form a uniform colloidal solution; the ratio of konjac glucomannan to water is 1:8-12.

[0027] Preferably, in step (6), when the product is placed in a fresh-keeping storage for standing and solidifying, the temperature of the fresh-keeping storage is set at 5-7°C and the standing time is 30-60 minutes.

[0028] Preferably, in the two-stage boiling of step (7), the first stage boiling temperature is set to 45-55°C, the time is set to 12-17 minutes, the second stage boiling temperature is set to 85-95°C, the time is 3-8 minutes; the center temperature of the product after boiling is ≥83°C.

[0029] Preferably, in step (8), the temperature at the center of the product is reduced to ≤30°C after heat dissipation and cooling; (9) a double-screw single-freeze machine is used for quick freezing, the temperature is controlled at -35°C±3°C, the quick freezing time of the product is set to 30 minutes, and feeding is allowed only when the temperature of the single-freeze machine drops below -25°C. The temperature at the center of the product after freezing is ≤-18°C.

[0030] Compared with the prior art, the present invention has the following significant advantages:

[0031] 1. Effective retention of nutrition and flavor: In the processing of sea duck egg yolks, the present invention adopts a steaming and baking process, which has exquisite advantages. On the one hand, it can accurately retain the inherent oil content of sea duck egg yolks, ensure that the lecithin, multiple vitamins, minerals and other nutrients rich in it are not destroyed, and maintain the natural nutritional structure of the egg yolk to the greatest extent; on the other hand, it can firmly lock the original flavor of the egg yolk, so that the rich and unique flavor can be fully preserved, laying a solid foundation for the subsequent production of high-quality sea duck egg fillings, allowing consumers to enjoy products that are both nutritious and delicious.

[0032] 2. Finely Crafted Texture: A chopper, operating at high speed and a constant speed, meticulously processes the sea duck egg yolks, shortening, and other ingredients, ensuring they are thoroughly blended and evenly dispersed. This process results in a uniform texture, resulting in a symbiotically delicious, savory, and fluffy filling. Upon entering the mouth, a fresh, fragrant aroma permeates. As the chew progresses, the delicate fluffy texture develops, and the fluffy texture gradually expands throughout the mouth. The rich, layered textures and natural transitions effectively overcome the uneven texture and subpar texture often associated with existing technologies.

[0033] 3. Synergistic Effects of Fishy Odor Removal and Flavor Enhancement: The innovative addition of various cheeses to the sea duck egg filling process delivers multiple positive benefits. The cheese, with its inherent chemical properties and unique flavor, effectively eliminates the potential fishy odor of sea duck egg yolks, purifying the taste experience. Simultaneously, its rich milky flavor blends seamlessly with the inherent mellowness of sea duck egg yolks, creating a new and rich flavor layer, significantly surpassing the limitations of existing technologies in both fishy odor removal and flavor enhancement.

[0034] 4. Overall quality improvement: The present invention improves the process of preparing the outer skin slurry, and improves the uniformity of the outer skin slurry wrapping the filling. By improving the stirring technology and adding specific additives, the texture and viscosity of the outer skin slurry are more suitable for wrapping the filling, and can be evenly distributed around the filling to avoid overflowing of the filling during cooking, ensuring the appearance and taste of the product; by optimizing the skin and filling formula, the expansion coefficient and shrinkage rate of the two during the cooking process are more matched, reducing the separation of the skin and filling, ensuring that the shrimp balls can be heated evenly during the cooking process, thereby improving the taste and quality of the product; based on the synergistic efforts of the above-mentioned process innovations, the sea duck egg shrimp balls have achieved a full range of high-quality leaps in appearance, taste, flavor and other dimensions, greatly reducing the incidence of adverse phenomena such as cooking deformation and skin-filling separation due to filling defects, and effectively ensuring product quality stability and uniformity.

Brief Description of the Drawings

[0035] Figure 1 This is a product picture of sea duck egg shrimp balls according to embodiment 2 of the present invention. [Specific implementation method]

[0036] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0037] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0038] In an embodiment of the present invention, a production process for sea duck egg shrimp balls comprises the following steps:

[0039] (1) Preparation of egg yolk filling: After the sea duck egg yolk is completely thawed, adjust the cooking time and temperature for steaming. After the steamed sea duck egg yolk is cooled, add shredded cheese, seasoning packet and palm oil, and stir evenly to make the egg yolk filling;

[0040] (2) Preparing shrimp meat pellets: After the shrimps are processed, they are subjected to a moisture retention treatment, and the moisture-retained shrimps are washed, drained, and minced into pellets;

[0041] (3) Preparation of stock slurry: After preparing the surimi, add crushed ice, salt, phosphate, modified starch and seasoning packet and chop and blend in a chopper in three stages: pounding with water → pounding with salt → pounding with seasoning to prepare the stock slurry;

[0042] (4) preparing the outer skin slurry: adding the chopped and mixed mother slurry prepared in step (3) to the shrimp meat particles, egg white, scallion and ginger water, vegetable oil and konjac gum solution prepared in step (2) to mix and stir in two stages: early stage → late stage to prepare the outer skin slurry;

[0043] (5) adding the outer skin paste obtained in step (4) and the egg yolk filling prepared in step (1) into the hopper of an automatic meatball machine to prepare sea duck egg shrimp balls;

[0044] (6) placing the sea duck egg shrimp balls prepared in step (5) in a fresh-keeping warehouse and allowing them to stand and solidify;

[0045] (7) After the quality is good, the sea duck egg shrimp balls are boiled in two stages;

[0046] (8) The cooked sea duck egg shrimp balls are cooled by heat dissipation, then (9) quickly frozen, and after being frozen, (10) metal detection is performed. After detection, if no metal fragments are left, (11) the balls are bagged for inner and outer packaging, and (12) are stored in a cold storage to produce sea duck egg shrimp balls.

[0047] In parts by mass, the seasoning packet includes 1.5-2 parts of monosodium glutamate, 0.1-0.2 parts of white pepper, and 1.7-2.2 parts of white sugar.

[0048] In parts by mass, 10-20 parts of sea duck egg yolks are thawed in step (1), and the sea duck egg yolks are steamed for 25-35 minutes at a temperature of 85°C-95°C. After the sea duck egg yolks are cooled, they are beaten at a speed of 600-1000 r / min until there are no obvious particles, and then 3-5 parts of shredded cheese and a seasoning packet are added. When the egg yolks are beaten until they are smooth and free of particles, 1.5-3 parts of palm oil are added, and the mixture is chopped and mixed evenly. The cheese is a mixture of cheddar cheese and cream cheese, and the ratio of cheddar cheese to cream cheese is 2:1.

[0049] In parts by mass, the step of processing the shrimp in step (2) comprises peeling the shrimp shells, removing the shrimp heads, and picking out the shrimp intestines at the second section of the tail to ensure thorough cleaning; the specific operation of the water retention treatment is: the processed shrimp is placed in a prepared sodium hexametaphosphate-trehalose solution and soaked for 1-2 hours; after the soaking is completed, the shrimp is removed from the solution, placed in ice water with a temperature not exceeding 10°C for washing, and excess water retaining agent on the surface is removed, and then the water is drained for use; the shrimp is placed in a meat grinder and made into shrimp meat particles with an aperture of 6-14 mm; the amount of sodium hexametaphosphate used in the shrimp is 0.3%-0.5% of the weight of the shrimp, and the ratio of trehalose to sodium hexametaphosphate is 1-2:10.

[0050] In terms of parts by mass, when preparing the surimi in step (3), 10-30 parts of the surimi need to be thawed to a semi-thawed state; the surimi is chopped and blended in three stages: pounding with water → pounding with salt → pounding with seasoning.

[0051] a. Empty blender: Add surimi and blend at 0-4°C, 600-1000 rpm for 8-10 minutes. Add 1-5 portions of crushed ice at the beginning of blending.

[0052] b. Salt pounding: Add 0.5-1 parts of salt and 0.04-0.07 parts of phosphate to the surimi after the empty pounding, and chop and blend at 4-8 ° C, 1300-1700 r / min for 6-8 minutes. Add 5-10 parts of crushed ice when chopping and blending.

[0053] c. Seasoning pounding: Add 0.5-1 parts of seasoning packet and 1-2 parts of modified starch to the salted fish paste, and chop and blend for 12-14 minutes at 8-14℃ and 1000-1400r / min.

[0054] In parts by mass, the mixing and stirring in step (4) to prepare the outer skin slurry is carried out in two stages: early stage → late stage:

[0055] a. Early stage: Put the shrimp granules prepared in step (2) and the mother slurry prepared in step (3) into the chopping machine, add 1.5-3 parts of egg white, chop and mix at 6-8 ° C, 1000-1400r / min for 2-4min, and slowly add 1-5 parts of onion and ginger water to the chopping start;

[0056] b. Late: Segmented addition of 0.02-0.08 parts of sesame oil and 1-2 parts of konjac gum solution, first add a portion of sesame oil, stir and then add konjac gum solution, and finally add the remaining vegetable oil, at 8-10 ℃, 600-1000r / min under the circumstances of chopping 10-15min to obtain skin pulp.

[0057] The preparation method of the konjac glucomannan solution comprises the following steps: putting konjac glucomannan into a small amount of cold water at 0-4 DEG C, soaking the konjac glucomannan in water for 10-15 minutes to fully absorb water and swell the konjac glucomannan, and stirring the konjac glucomannan to water solution to form a uniform colloidal solution; the ratio of the konjac glucomannan to water is 1:8-12.

[0058] In step (6), when the product is placed in a fresh-keeping store and allowed to stand for solidification, the temperature of the fresh-keeping store is set at 5-7° C. and the standing time is 30-60 minutes.

[0059] In the two-stage boiling of step (7), the first stage boiling temperature is set to 45-55°C, the time is set to 12-17 minutes, and the second stage boiling temperature is set to 85-95°C, the time is 3-8 minutes; after boiling, the center temperature of the product is ≥83°C.

[0060] In the step (8), the center temperature of the product is reduced to ≤30°C after heat dissipation and cooling; (9) a double-screw single-freeze machine is used for quick freezing, the temperature is controlled at -35°C±3°C, the quick freezing time of the product is set to 30 minutes, and feeding is allowed only when the temperature of the single-freeze machine drops below -25°C. The center temperature of the product after freezing is ≤-18°C.

[0061] Technical principle of the present invention:

[0062] The synergistic effect of each raw material, the necessity and importance of raw material dosage

[0063] 1. Sea Duck Egg Yolk with Cheese and Palm Oil: Sea duck egg yolk is a core ingredient, providing a unique flavor. The addition of a moderate amount of cheese cleverly masks the fishy flavor with its rich, milky aroma, while not overwhelming it with excess. The precise control of the two ingredients creates a complementary and enriching flavor profile, enriching the egg yolk filling. Palm oil adds a smoother and more refined texture to the filling, enhancing the overall taste and maintaining its stability during subsequent processing.

[0064] 2. Surimi and Other Ingredients: Surimi is the primary ingredient in the stock paste, providing its essential texture and elasticity. Crushed ice controls the temperature during the chopping process, preventing overheating and spoilage, while also ensuring freshness and processing performance. Salt and phosphate are added during the salting and pounding stage. Salt helps extract the myofibrillar protein in the surimi, forming a gel structure and enhancing the elasticity and viscosity of the surimi. Phosphate increases the water retention and pH value of the surimi, further improving its gel properties. Modified starch is added during the seasoning and pounding stage to increase the viscosity of the stock paste, improving its gel strength and stability, allowing it to better coat the egg yolk filling and shrimp particles during subsequent processing. The seasoning packet imparts a rich flavor to the stock paste, harmonizing with the flavor of the filling.

[0065] 3. Shrimp Granules and Other Ingredients: Shrimp granules provide the delicious shrimp flavor and rich protein of the sea duck egg shrimp balls. During the shrimp granule preparation process, a sodium hexametaphosphate-trehalose solution is used for moisture retention. The combination of sodium hexametaphosphate and trehalose effectively maintains the moisture and tenderness of the shrimp, preventing dehydration and hardening during processing, which could affect the taste. Egg white, rich in protein, combines with the shrimp granules and stock during the initial mixing process to further enhance the viscosity and elasticity of the shell paste. Scallion and ginger water removes any fishy smell and enhances the flavor, enhancing the overall flavor of the shrimp balls. Sesame oil lubricates the shell paste, improving the texture and, to a certain extent, preventing it from sticking to processing equipment. Konjac gum solution is added later. The colloid solution formed by the swelling of the konjac gum increases the gel strength and toughness of the shell paste, allowing it to better wrap the filling and maintain its shape during the cooking process, preventing it from cracking.

[0066] The function, necessity and importance of setting each process parameter

[0067] 1. Step (1) Steaming parameters of sea duck egg yolk: The steaming time is 30 minutes and the temperature is 85℃-90℃. This temperature and time combination can ensure that the sea duck egg yolk is fully cooked, while at the same time it will not cause the egg yolk to be too dry or excessive loss of nutrients due to excessive temperature or too long cooking time. If the temperature is too low or the cooking time is too short, the egg yolk cannot be fully cooked, and there may be a raw core inside, which not only affects the taste (hard and fishy) but also poses a food safety risk; if the temperature is too high or the cooking time is too long, the egg yolk loses water and nutrients seriously, becomes dry and hard, and the flavor is compromised. After the egg yolk has cooled, beat it at a speed of 600-1000r / min until there are no obvious particles, then add shredded cheese and seasoning packet. When the egg yolk is fine and free of particles, add palm oil. This gradual addition and stirring method can fully mix the ingredients and achieve the delicate taste requirement. The ratio of cheese to sea duck egg yolk (3-5:10) and the ratio of cheddar cheese to cream cheese (2:1) were determined through experiments to ensure the best balance between removing fishy smell and enhancing flavor without masking the flavor of the sea duck egg yolk itself.

[0068] 2. Step (2) Shrimp processing parameters: When processing shrimp, peel the shrimp shell, remove the shrimp head, and pick out the shrimp intestines at the second section of the tail to ensure that the shrimp is thoroughly clean. This is the basis for ensuring the hygiene and taste of the product. During the water retention treatment, the shrimp is soaked in sodium hexametaphosphate-trehalose solution for 1-2 hours. This time allows the water retaining agent to fully penetrate into the shrimp and play a water retention role. After soaking, the ice water rinse can remove excess water retaining agent on the surface to prevent excessive water retaining agent from affecting the taste and quality. The drained shrimp is minced into particles with an aperture of 6-14mm. This aperture size can obtain shrimp meat particles of appropriate particle size, which not only ensures the taste of the shrimp meat, but also facilitates mixing with other raw materials. The amount of sodium hexametaphosphate used is set to 0.3%-0.5% of the shrimp weight, and the ratio of trehalose to sodium hexametaphosphate is maintained at 1-2:10. As a humectant, sodium hexametaphosphate, within this dosage range, effectively binds moisture in shrimp meat, synergizing with trehalose to stabilize the shrimp's cell structure, keeping the meat tender, juicy, and elastic. If the dosage is inaccurate—too little, insufficient water retention can lead to the shrimp losing water and becoming dry and tough during processing and storage, resulting in a poor taste. Too much can alter the shrimp's original flavor and potentially cause quality issues due to excess residual humectant, compromising the overall taste and harmony of the product.

[0069] 3. Step (3) Parameters for chopping and mixing fish paste:

[0070] Empty pounding stage: Chop and blend for 8-10 minutes at 0-4°C and 600-1000 rpm. Add 1-5 portions of crushed ice at the beginning of the chopping process. The low temperature and appropriate rotation speed will initially break up the surimi. The crushed ice also controls the temperature, preventing deterioration due to frictional heat during the chopping process. This lays a good foundation for subsequent pounding with salt and seasoning.

[0071] Salt-pounding stage: Chop and blend at 4-8°C, 1300-1700 rpm for 6-8 minutes. Add 5-10 portions of crushed ice at the start of the chopping process. Salt and phosphate are added during this stage. The higher speed helps thoroughly mix the salt and phosphate with the surimi, accelerating the extraction of myofibrillar proteins and forming a gel structure. Temperature control remains crucial, and the amount of crushed ice added is increased to account for the temperature increase associated with the increased chopping speed and ensure the quality of the surimi.

[0072] Seasoning stage: Chop and blend for 12-14 minutes at 8-14°C and 1000-1400 rpm. Add the seasoning packet and modified starch at this time, and appropriately reduce the rotation speed and increase the temperature to help the seasoning and modified starch disperse evenly in the surimi, forming a stock with rich flavor and good gel strength.

[0073] 4. Step (4) Skin Slurry Mixing Parameters

[0074] Initial stage: Chop and blend at 6-8°C, 1000-1400 rpm for 2-4 minutes. Slowly add 1-5 portions of scallion and ginger water. This stage primarily involves initially mixing the shrimp granules, egg yolk paste, and egg white. Controlling the speed and temperature ensures uniform mixing of the ingredients. Slowly adding the scallion and ginger water allows for better dispersion, removing the fishy smell and enhancing the flavor.

[0075] Later stage: Chop and blend for 10-15 minutes at 8-10°C and 600-1000 rpm. Add the sesame oil and konjac gum solution in stages, starting with a portion of the sesame oil and stirring thoroughly before adding the konjac gum solution and finally the remaining vegetable oil. A lower speed and appropriately elevated temperature help thoroughly mix the ingredients, forming a uniform, sticky, and tough outer skin paste. The addition of the konjac gum solution enhances its thickening and gel-strengthening properties, while the vegetable oil is added last to provide a smoother outer skin paste.

[0076] 5. Step (6) Parameters for setting the shape in a fresh-keeping room: Set the temperature in the fresh-keeping room to 5-7°C and set the shape for 30-60 minutes. This temperature and time allows the outer layer of the shrimp balls to blend better with the egg yolk filling and set, preparing for the subsequent boiling process and preventing problems such as the filling leaking out during the boiling process.

[0077] 6. Step (7) Two-stage boiling parameters: The first stage of boiling is set at 50°C for 15 minutes. This temperature and time allow the shrimp balls to initially form and further stabilize the gel structure of the outer shell. The second stage of boiling is set at 90°C for 6 minutes, so that the core temperature of the product is ≥83°C. This ensures that the shrimp balls are fully cooked, kills any microorganisms, and achieves the best taste and texture of the outer shell.

[0078] 7. Steps (8) and (9) cooling and quick freezing parameters: After heat dissipation cooling, the center temperature of the product is reduced to ≤30°C, which can avoid the degradation of product quality due to excessive temperature during the quick freezing process. During quick freezing, a double-screw single-freeze machine is used for freezing, and the temperature is controlled at -35°C ± 3°C. The product quick freezing time is set to 30 minutes. Feeding is allowed only when the single-freeze machine temperature drops below -25°C. After freezing, the center temperature of the product is ≤-18°C. These parameters can quickly freeze the sea duck egg shrimp balls, reduce the formation of ice crystals, and maintain the shape, taste and nutritional content of the product to the greatest extent.

[0079] In order to make the disclosure of the present invention more complete, it is described below with reference to more specific embodiments.

[0080] Example 1

[0081] (1) Prepare egg yolk filling: After 15 portions of sea duck egg yolks are completely thawed, fill a stainless steel tray with one layer and adjust the steaming time and temperature to 30 minutes at 90°C. After the steamed sea duck egg yolks have cooled, beat them at 800 rpm until there are no obvious particles. Then add 4 portions of shredded cheese and 1 portion of seasoning packet. When the egg yolks are beaten until smooth and free of particles, add 2 portions of palm oil and chop and mix well. The cheese is a mixture of cheddar cheese and cream cheese, with a ratio of cheddar cheese to cream cheese of 2:1. The seasoning packet contains 2 portions of MSG, 0.1 portion of white pepper, and 2 portions of white sugar.

[0082] (2) Preparation of shrimp pellets: 80 shrimps were shelled and heads removed, and the intestines were picked out at the second segment of the tail to ensure thorough cleaning; the specific operation of the water retention treatment was as follows: the treated shrimps were placed in the prepared sodium hexametaphosphate-trehalose solution and soaked for 1.5 hours; after the soaking was completed, the shrimps were removed from the solution and washed in ice water at a temperature not exceeding 10°C to remove excess water retaining agent on the surface, and then drained for use; the shrimps were placed in a meat grinder with a 10 mm aperture to make shrimp pellets; the amount of sodium hexametaphosphate used in the shrimps was 0.4% of the weight of the shrimps, and the ratio of trehalose to sodium hexametaphosphate was 1:10;

[0083] (3) Preparation of surimi:

[0084] a. Empty blender: Thaw 10 portions of surimi until half-thawed and add to a blender. After adding the surimi, blend at 2°C, 800 rpm for 8 minutes. Add 3 portions of crushed ice at the beginning of blending.

[0085] b. Salt pounding: Add 0.8 parts of salt and 0.06 parts of phosphate to the pounded fish paste, and chop at 6°C, 1500 rpm for 7 minutes. Add 8 parts of crushed ice at the beginning of chopping.

[0086] c. Seasoning pounding: Add 1 part seasoning packet and 2 parts modified starch to the salted surimi, and chop and blend at 10°C, 1200 rpm for 12 minutes;

[0087] (4) Preparation of skin pulp:

[0088] a. Early stage: The shrimp granules prepared in step (2) and the mother slurry prepared in step (3) were put into a chopping machine, 2.5 parts of egg white were added, and the mixture was chopped at 6°C, 1200r / min for 3min, and chopped and mixed to start slowly adding 3 parts of onion and ginger water;

[0089] b. Late stage: 0.05 parts of sesame oil and 1 part of konjac glucomannan solution were added segmentally, first a portion of sesame oil was added, stirred and then the konjac glucomannan solution was added, and finally the remaining vegetable oil was added, at 8 ° C, 800r / min under the condition of chopping and mixing 12min to obtain the outer skin slurry; the konjac glucomannan solution was prepared by: konjac glucomannan was put into a small amount of ice water, soaked for 10min, so that it fully absorbed water swelling, stirring to form a uniform colloidal solution; the ratio of konjac glucomannan to water was 1: 10;

[0090] (5) adding the outer skin paste obtained in step (4) and the egg yolk filling prepared in step (1) into the hopper of an automatic meatball machine to prepare sea duck egg shrimp balls;

[0091] (6) placing the sea duck egg shrimp balls prepared in step (5) in a fresh-keeping warehouse and letting them stand to solidify, with the temperature of the fresh-keeping warehouse set at 5° C. and the standing time for 60 min;

[0092] (7) After the quality is good, the sea duck egg shrimp balls are boiled in two stages. The first stage of boiling is set at 50℃ and the time is set to 15 minutes. The second stage of boiling is set at 90℃ and the time is 6 minutes. The center temperature of the product after boiling is measured to be ≥83℃.

[0093] (8) The cooked sea duck egg shrimp balls are cooled and the center temperature of the product is measured to be ≤30°C. Then (9) the sea duck egg shrimp balls are frozen in a double-screw single-freeze machine with the temperature set at -35°C and the product quick-freezing time set at 30 minutes. After freezing, (10) metal detection is performed. After the detection shows that no metal fragments remain, (11) the balls are bagged for inner and outer packaging, and (12) the balls are stored in a cold storage to produce sea duck egg shrimp balls.

[0094] Example 2

[0095] (1) Prepare egg yolk filling: After 18 portions of sea duck egg yolks are completely thawed, fill a stainless steel tray with one layer and adjust the steaming time and temperature to 30 minutes at 90°C. After the steamed sea duck egg yolks have cooled, beat them at 800 rpm until there are no obvious particles. Then add 3 portions of shredded cheese and 1.5 portions of seasoning packet. When the egg yolks are beaten until smooth and free of particles, add 2.5 portions of palm oil and chop and mix well. The cheese is a mixture of cheddar cheese and cream cheese, with a ratio of cheddar cheese to cream cheese of 2:1. The seasoning packet contains 2 portions of MSG, 0.1 portion of white pepper, and 2 portions of white sugar.

[0096] (2) Preparation of shrimp pellets: 75 shrimps were shelled and heads removed, and the intestines were picked out at the second segment of the tail to ensure thorough cleaning; the specific operation of the water retention treatment was as follows: the treated shrimps were placed in the prepared sodium hexametaphosphate-trehalose solution and soaked for 1.5 hours; after the soaking was completed, the shrimps were removed from the solution and washed in ice water at a temperature not exceeding 10°C to remove excess water retaining agent on the surface, and then drained for use; the shrimps were put into a meat grinder with a 10 mm aperture to make shrimp pellets; the amount of sodium hexametaphosphate used in the shrimps was 0.4% of the weight of the shrimps, and the ratio of trehalose to sodium hexametaphosphate was 1:10;

[0097] (3) Preparation of surimi:

[0098] a. Empty blender: Thaw 20 parts of surimi until half-thawed and add to the blender. After adding the surimi, blend at 2°C, 800 rpm for 8 minutes. Add 5 parts of crushed ice at the beginning of blending.

[0099] b. Salt pounding: Add 0.8 parts of salt and 0.06 parts of phosphate to the pounded fish paste, and chop at 6°C, 1500 rpm for 7 minutes. Add 10 parts of crushed ice at the beginning of chopping.

[0100] c. Seasoning pounding: Add 1.5 parts of the seasoning packet and 2 parts of modified starch to the salted fish paste, and chop and mix at 10°C and 1200r / min for 12min;

[0101] (4) Preparation of skin pulp:

[0102] a. Early stage: The shrimp granules prepared in step (2) and the mother slurry prepared in step (3) were put into a chopping machine, 3 parts of egg white were added, and the mixture was chopped at 6°C, 1200r / min for 3min, and chopped and mixed to start slowly adding 4 parts of onion and ginger water;

[0103] b. Late stage: 0.08 parts of sesame oil and 1.5 parts of konjac glucomannan solution were added segmentally, first adding a portion of sesame oil, stirring and then adding konjac glucomannan solution, and finally adding the remaining vegetable oil, at 8 ° C, 800r / min under the condition of chopping and mixing 12min to obtain the outer skin slurry; the konjac glucomannan solution preparation method is: konjac glucomannan is put into a small amount of ice water, soaked for 10min, so that it fully absorbs water swelling, stirring to form a uniform colloidal solution; the ratio of konjac glucomannan to water is 1: 10;

[0104] (5) adding the outer skin paste obtained in step (4) and the egg yolk filling prepared in step (1) into the hopper of an automatic meatball machine to prepare sea duck egg shrimp balls;

[0105] (6) placing the sea duck egg shrimp balls prepared in step (5) in a fresh-keeping warehouse and letting them stand to solidify, with the temperature of the fresh-keeping warehouse set at 5° C. and the standing time for 60 min;

[0106] (7) After the quality is good, the sea duck egg shrimp balls are boiled in two stages. The first stage of boiling is set at 50℃ and the time is set to 15 minutes. The second stage of boiling is set at 90℃ and the time is 6 minutes. The center temperature of the product after boiling is measured to be ≥83℃.

[0107] (8) After the sea duck egg shrimp balls are cooked, they are cooled and the temperature of the product center is measured to be ≤30°C. Then (9) a double-screw single-freezing machine is used to freeze the sea duck egg shrimp balls. The temperature is set to -35°C and the product quick freezing time is set to 30 minutes. After freezing, (10) metal detection is performed. After the detection shows that no metal fragments are left, (11) the balls are bagged for inner and outer packaging. (12) The balls are stored in a cold storage to produce sea duck egg shrimp balls. See the product picture. Figure 1 .

[0108] Example 3

[0109] (1) Prepare egg yolk filling: After 10 portions of sea duck egg yolks are completely thawed, fill a stainless steel tray with one layer and adjust the steaming time and temperature to 30 minutes at 90°C. After the steamed sea duck egg yolks have cooled, beat them at 800 rpm until there are no obvious particles. Then add 2 portions of shredded cheese and 1 portion of a seasoning packet. When the egg yolks are beaten until smooth and free of particles, add 1.5 portions of palm oil and chop and mix well. The cheese is a mixture of cheddar cheese and cream cheese, with a ratio of cheddar cheese to cream cheese of 2:1. The seasoning packet contains 2 portions of monosodium glutamate, 0.1 portion of white pepper, and 2 portions of white sugar.

[0110] (2) Preparation of shrimp pellets: 60 shrimps were shelled and heads removed, and the intestines were picked out at the second segment of the tail to ensure thorough cleaning; the specific operation of the water retention treatment was as follows: the treated shrimps were placed in the prepared sodium hexametaphosphate-trehalose solution and soaked for 1.5 hours; after the soaking was completed, the shrimps were removed from the solution and washed in ice water at a temperature not exceeding 10°C to remove excess water retaining agent on the surface, and then drained for use; the shrimps were put into a meat grinder with a 10 mm aperture to make shrimp pellets; the amount of sodium hexametaphosphate used in the shrimps was 0.4% of the weight of the shrimps, and the ratio of trehalose to sodium hexametaphosphate was 1:10;

[0111] (3) Preparation of surimi:

[0112] a. Empty blender: Thaw 30 parts of surimi until half-thawed and add to a blender. After adding the surimi, blend at 2°C, 800 rpm for 8 minutes. Add 5 parts of crushed ice at the beginning of blending.

[0113] b. Salt pounding: Add 1 part of salt and 0.08 parts of phosphate to the pounded fish paste, and chop at 6°C and 1500 rpm for 7 minutes. Add 10 parts of crushed ice at the beginning of chopping.

[0114] c. Seasoning pounding: Add 2 parts of seasoning packet and 2.5 parts of modified starch to the salted fish paste, and chop and mix at 10°C, 1200r / min for 12min;

[0115] (4) Preparation of skin pulp:

[0116] a. Early stage: The shrimp granules prepared in step (2) and the mother slurry prepared in step (3) were put into a chopping machine, 3 parts of egg white were added, and the mixture was chopped at 6°C, 1200r / min for 3min, and chopped and mixed to start slowly adding 4 parts of onion and ginger water;

[0117] b. Late stage: 0.05 parts of sesame oil and 2 parts of konjac glucomannan solution were added segmentally, first a portion of sesame oil was added, stirred and then the konjac glucomannan solution was added, and finally the remaining vegetable oil was added, at 8 ° C, 800r / min under the condition of chopping and mixing 12min to obtain the outer skin slurry; the konjac glucomannan solution was prepared by: konjac glucomannan was put into a small amount of ice water, soaked for 10min, so that it fully absorbed water swelling, stirring to form a uniform colloidal solution; the ratio of konjac glucomannan to water was 1: 10;

[0118] (5) adding the outer skin paste obtained in step (4) and the egg yolk filling prepared in step (1) into the hopper of an automatic meatball machine to prepare sea duck egg shrimp balls;

[0119] (6) placing the sea duck egg shrimp balls prepared in step (5) in a fresh-keeping warehouse and letting them stand to solidify, with the temperature of the fresh-keeping warehouse set at 5° C. and the standing time for 60 min;

[0120] (7) After the quality is good, the sea duck egg shrimp balls are boiled in two stages. The first stage of boiling is set at 50℃ and the time is set to 15 minutes. The second stage of boiling is set at 90℃ and the time is 6 minutes. The center temperature of the product after boiling is measured to be ≥83℃.

[0121] (8) The cooked sea duck egg shrimp balls are cooled and the center temperature of the product is measured to be ≤30°C. Then (9) the sea duck egg shrimp balls are frozen in a double-screw single-freeze machine with the temperature set at -35°C and the product quick-freezing time set at 30 minutes. After freezing, (10) metal detection is performed. After the detection shows that no metal fragments remain, (11) the balls are bagged for inner and outer packaging, and (12) the balls are stored in a cold storage to produce sea duck egg shrimp balls.

[0122] Comparative Example 1

[0123] The egg yolk filling prepared in step (1) of Example 2 was adjusted to: no cheese was added.

[0124] The remaining steps remain unchanged to produce the sea duck egg shrimp ball product.

[0125] Comparative Example 2

[0126] The egg yolk filling prepared in step (1) of Example 2 was adjusted to: no palm oil was added.

[0127] The remaining steps remain unchanged to produce the sea duck egg shrimp ball product.

[0128] Comparative Example 3

[0129] The water retention treatment method in preparing shrimp meat particles in step (2) of Example 2 was adjusted as follows: the treated shrimp meat was covered with crushed ice for 15 minutes, and sodium hexametaphosphate-trehalose solution was not used as a water retention agent.

[0130] The remaining steps remain unchanged to produce the sea duck egg shrimp ball product.

[0131] Comparative Example 4

[0132] The later operation in preparing the outer skin pulp in step (4) of Example 2 was adjusted to: not adding konjac gum solution.

[0133] The remaining steps remain unchanged to produce the sea duck egg shrimp ball product.

[0134] Comparative Example 5

[0135] The step (6) of Example 2, which is to allow the shrimp balls to stand and solidify, is adjusted to: not allowing the shrimp balls to stand and solidify, and directly boiling them in two stages after the shrimp balls are prepared in step (5).

[0136] The remaining steps remain unchanged to produce the sea duck egg shrimp ball product.

[0137] The sea duck egg shrimp balls prepared in Examples 1-3 and Comparative Examples 1-5 were subjected to sensory evaluation. The specific sensory evaluation method was as follows:

[0138] A professional sensory evaluation team consisting of five male evaluators and five female evaluators who have undergone professional training, randomly selected 10 prepared sea duck egg shrimp balls from each of Examples 1-3 and Comparative Examples 1-5 for cooking and sensory evaluation. Evaluation indicators include appearance (color, smoothness, recovery, fineness), taste (hardness, elasticity, viscosity), flavor (fragrance, umami, odor) and other aspects. A scoring method (full score 100 points) was used to score each evaluation index, and a comprehensive evaluation was conducted on the effects of different process parameters on the sensory quality of sea duck egg shrimp balls. The scoring criteria are shown in Table 1 below, and the scoring results are shown in Table 2 below.

[0139] Table 1: Scoring criteria

[0140]

[0141]

[0142] Table 2: Scoring results

[0143] Group shape Flavor Taste Total score Example 1 27 28 39 94 Example 2 28 29 39.5 96.5 Example 3 26 27.5 39.5 93 Comparative Example 1 26 26 38 90 Comparative Example 2 26 26 38 90 Comparative Example 3 24 26 36 86 Comparative Example 4 24 27.5 36 87.5 Comparative Example 5 22 27.5 34 83.5

[0144] From the scoring results, it can be seen that by comparing the comparative example with Example 2:

[0145] The lack of cheese would weaken the flavor of the egg yolk filling, affecting the flavor score. At the same time, cheese plays a role in the texture of the egg yolk filling, and the lack of cheese could affect both the appearance and taste, leading to lower appearance and taste scores.

[0146] The lack of palm oil reduces the lubricity of the egg yolk filling, affecting the smoothness of the appearance, leading to a lower appearance score. Furthermore, palm oil contributes to flavor, and its absence weakens the flavor, further affecting the flavor score. The taste also deteriorates due to the lack of palm oil's lubricating effect.

[0147] Changing the water retention method to not use the sodium hexametaphosphate-trehalose solution will reduce the water retention of the shrimp meat, making it less tender and affecting its elasticity and resilience, leading to a lower appearance score. Furthermore, the flavor and taste of the shrimp meat will also be affected, resulting in a decrease in both flavor and taste scores.

[0148] The lack of konjac gum solution will reduce the gel strength and stability of the outer skin pulp, affecting the integrity and smoothness of the appearance, resulting in a lower appearance score. In terms of taste, the lack of the added toughness of the konjac gum solution will make the taste worse, but the impact on the flavor is relatively small.

[0149] Directly boiling the shrimp balls without setting them in a static setting will cause them to deform easily during the boiling process, affecting their appearance and regularity, resulting in a significant drop in the appearance score. The lack of setting will also cause them to become loose, with reduced stickiness and elasticity, leading to a lower taste score.

[0150] It should be understood that the terms described herein are intended only to describe particular embodiments and are not intended to limit the present invention. In addition, for numerical ranges herein, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. The intermediate value within any stated value or stated range, and each smaller range between any other stated value or intermediate value within the stated range, is also encompassed within the present invention. The upper and lower limits of these smaller ranges may be independently included or excluded within the scope.

[0151] The embodiments described above are merely descriptions of preferred embodiments of the present invention and are not intended to limit the scope of the present invention. Without departing from the spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by persons skilled in the art should fall within the scope of protection defined by the claims of the present invention.

Claims

1. A production process of sea duck egg shrimp balls, characterized in that: The following steps are involved: (1) preparing egg yolk filling: after the sea duck egg yolk is completely thawed, adjust the steaming time and temperature for steaming, after the steamed sea duck egg yolk is cooled, add shredded cheese, seasoning packet and palm oil, and stir evenly to make the egg yolk filling; (2) preparing shrimp meat pellets: treating the shrimps to retain water, washing, draining and grinding the shrimp meats into pellets; (3) preparing a stock slurry: after preparing the surimi, add crushed ice, salt, phosphate, modified starch and seasoning packet, and chop and mix in a chopper in three stages: pounding with air → pounding with salt → pounding with seasoning to obtain a stock slurry; (4) preparing the outer skin slurry: adding the chopped and mixed stock prepared in step (3) to the shrimp meat particles, egg white, scallion and ginger water, vegetable oil and konjac gum solution prepared in step (2), and mixing and stirring in two stages from the early stage to the later stage to prepare the outer skin slurry; (5) adding the outer skin paste obtained in step (4) and the egg yolk filling prepared in step (1) into the hopper of an automatic meatball machine to prepare sea duck egg shrimp balls; (6) placing the sea duck egg shrimp balls prepared in step (5) in a fresh-keeping warehouse and letting them stand and solidify; (7) After the quality is good, the sea duck egg shrimp balls are boiled in two stages; (8) The cooked sea duck egg shrimp balls are cooled for heat dissipation, then (9) quickly frozen, and after being frozen, metal detection is performed (10). After detection of no metal fragments remaining, the balls are bagged for inner and outer packaging, and (12) stored in a cold storage to produce sea duck egg shrimp balls.

2. The production process of sea duck egg shrimp balls according to claim 1, characterized in that: In units of parts by mass, the seasoning packet includes 1.5-2 parts of monosodium glutamate, 0.1-0.2 parts of white pepper, and 1.7-2.2 parts of white sugar.

3. The production process of sea duck egg shrimp balls according to claim 1, characterized in that: In parts by mass, 10-20 portions of sea duck egg yolks are thawed in step (1), and the sea duck egg yolks are steamed for 25-35 minutes at a temperature of 85°C-95°C; after the sea duck egg yolks are cooled, they are beaten at a speed of 600-1000 r / min until there are no obvious particles, and then 3-5 portions of shredded cheese and seasoning packets are added; when the egg yolks are beaten until they are fine and free of particles, 1.5-3 portions of palm oil are added, and the mixture is chopped and mixed evenly; the cheese is a mixture of cheddar cheese and cream cheese, and the ratio of cheddar cheese to cream cheese is 2:

1.

4. The production process of sea duck egg shrimp balls according to claim 1, characterized in that: In units of parts by mass, the step of processing the shrimp in step (2) comprises peeling the shrimp shells of 60-80 shrimps, removing the shrimp heads, and picking out the shrimp intestines at the second section of the tail to ensure thorough cleaning; the specific operation of the water retention treatment is: the processed shrimp is placed in a prepared sodium hexametaphosphate-trehalose solution and soaked for 1-2 hours; after the soaking is completed, the shrimp is taken out of the solution, placed in ice water with a temperature not exceeding 10° C. for washing, and excess water retaining agent on the surface is removed, and then the water is drained for use; the shrimp is put into a meat grinder and made into shrimp meat particles with an aperture of 6-14 mm; the amount of sodium hexametaphosphate used in the shrimp is 0.3%-0.5% of the weight of the shrimp, and the ratio of trehalose to sodium hexametaphosphate is 1-2:

10.

5. The production process of sea duck egg shrimp balls according to claim 1, characterized in that: In terms of parts by mass, when preparing the fish paste in step (3), 10-30 parts of the fish paste need to be thawed to a semi-thawed state; the fish paste is chopped and blended in three stages: pounding with water → pounding with salt → pounding with seasoning: a. Empty pounding: Add the surimi and chop at 0-4℃, 600-1000r / min for 8-10min. Add 1-5 portions of crushed ice at the beginning of chopping; b. Salt pounding: add 0.5-1 parts of salt and 0.04-0.07 parts of phosphate to the pounded fish paste, chop and blend for 6-8 minutes at 4-8°C and 1300-1700r / min, and add 5-10 parts of crushed ice when chopping and blending begins; c. Seasoning pounding: Add 0.5-1 portion of seasoning packet and 1-2 portions of modified starch to the salted fish paste, and chop and mix for 12-14 minutes at 8-14°C and 1000-1400r / min.

6. The production process of sea duck egg shrimp balls according to claim 1, characterized in that: In parts by mass, the mixing and stirring in step (4) to form the outer skin slurry is performed in two stages: early stage → late stage: a. Preliminary: Put the shrimp granules prepared in step (2) and the mother slurry prepared in step (3) into a chopper, add 1.5-3 parts of egg white, chop and mix at 6-8°C, 1000-1400r / min for 2-4min, and slowly add 1-5 parts of onion and ginger water when chopping; b. Late stage: Add 0.02-0.08 parts of sesame oil and 1-2 parts of konjac gum solution in sections, first add a portion of sesame oil, stir and then add konjac gum solution, and finally add the remaining vegetable oil, at 8-10 ℃, 600-1000r / min, chop and mix for 10-15min to obtain the outer skin slurry.

7. The production process of sea duck egg shrimp balls according to claim 6, characterized in that: The preparation method of the konjac gum solution is as follows: putting konjac gum into a small amount of 0-4 DEG C cold water, soaking for 10-15 minutes, allowing it to fully absorb water and swell, and stirring to form a uniform colloidal solution; the ratio of konjac gum to water is 1:8-12.

8. The production process of sea duck egg shrimp balls according to claim 1, characterized in that: In the step (6), when the mixture is placed in a fresh-keeping store to stand and solidify, the temperature of the fresh-keeping store is set at 5-7° C. and the standing time is 30-60 minutes.

9. The production process of sea duck egg shrimp balls according to claim 1, characterized in that: In the two-stage boiling of step (7), the first stage of boiling is set at 45-55°C and the time is set at 12-17 min, and the second stage of boiling is set at 85-95°C and the time is 3-8 min; the center temperature of the product after boiling is ≥83°C; after heat dissipation cooling in step (8), the center temperature of the product drops to ≤30°C; (9) during quick freezing, a double-screw single freezer is used for freezing, the temperature is controlled at -35°C±3°C, the product quick freezing time is set to 30 min, feeding is allowed only when the temperature of the single freezer drops below -25°C, and the center temperature of the product after freezing is ≤-18°C.

10. A sea duck egg shrimp ball produced according to the process according to any one of claims 1 to 9.

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