Preparation method of frozen litchi fish balls with low freeze-thaw loss and product of frozen litchi fish balls

Abstract

The invention discloses a preparation method of frozen litchi fish balls with low freeze-thaw loss and products thereof, and belongs to the technical field of aquatic product processing, the frozen litchi fish balls with low freeze-thaw loss are processed by taking fish meat as a processing raw material and litchi powder, corn starch, egg white, salt, trehalose and monosodium glutamate as auxiliary materials through key processes of raw material recombination, mixing and chopping, heating and forming and the like. The fish balls are rich in nutrition, excellent in water binding capacity and low in freeze-thaw loss. According to the frozen litchi fish ball product developed by the invention, the frozen litchi fish ball product is prepared by combining the processes of synergistic fishy smell reduction of various seasonings, raw material recombination optimization and the like with the non-phosphorus freeze-thaw protective agent, mixing and chopping, and wrapping the crisp flower grains; the product is similar to litchis in appearance, unique and innovative, crispy outside and chewy and tasty inside, ingeniously fuses the fragrance of the litchis and the fragrance of the fish meat, meets the nutritional requirements of human bodies, and has a wide market prospect.

Description

Technical Field

[0001] The invention belongs to the technical field of aquatic product processing, and particularly relates to a preparation method of frozen lychee fish balls with low freeze-thaw loss and a product thereof. Background Art

[0002] Surimi products are the main form of freshwater fish processing in my country, but there are serious problems of product homogeneity and insufficient diversity of product flavors and tastes. Developing new surimi products from the perspectives of uniform nutrition, diverse forms, and innovative flavors will contribute to the healthy development of the surimi products industry. Lychees are rich in nutrients, containing glucose, sucrose, vitamins A, B, C, and other nutrients.

[0003] At present, the most common lychee meatballs on the market are represented by lychee shrimp balls, which have a bright red and crispy skin, plump grains, delicate shrimp meat, and a lingering fragrance, giving consumers a rich visual and taste enjoyment. Taking lychee shrimp balls as a model, further developing imitation lychee products with fish meat as the inner filling has a good foundation in terms of raw material supply, technical support, and market acceptance.

[0004] Compared with shrimp meat, freshwater fish raw materials have short muscle fibers, weak gel elasticity, and the texture is easily deteriorated by freezing and the juice is lost. How to effectively maintain the texture characteristics of the product during the processing, storage and transportation of lychee fish balls is a product technical bottleneck that needs to be solved urgently. Summary of the invention

[0005] The purpose of this section is to summarize some aspects of embodiments of the present invention and briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section and the specification abstract and the invention title of this application to avoid blurring the purpose of this section, the specification abstract and the invention title, and such simplifications or omissions cannot be used to limit the scope of the present invention.

[0006] In view of the above problems and / or the problems existing in the prior art, the present invention is proposed.

[0007] Therefore, the object of the present invention is to overcome the deficiencies in the prior art and provide a method for preparing frozen lychee fish balls with low freeze-thaw loss.

[0008] In order to solve the above technical problems, the present invention provides the following technical solutions: a method for preparing frozen lychee fish balls with low freeze-thaw loss, comprising:

[0009] Processing the fish meat raw material into fish fillets and removing the fishy smell to obtain fish meat without fishy smell;

[0010] Chop the deodorized fish meat, add salt, continue chopping, then add corn starch, egg white, lychee powder, monosodium glutamate and water, mix and chop to obtain a mixed fish paste, wherein, based on the mass percentage of the deodorized fish meat, the water is 5-10%, the lychee powder is 5-10%, the corn starch is 5-10%, the egg white is 5-10%, the salt is 0-5%, and the monosodium glutamate is 0-2%;

[0011] The mixed fish paste is whipped and squeezed into fish balls, the formed fish balls are heated in a water bath to gel the fish meat, and the fish balls are cooled to room temperature to obtain fish balls;

[0012] Wrap the fish balls with red crispy flower grains to make the lychee fish balls;

[0013] The lychee fish balls are pre-cooled and then quickly frozen to set, and the finished products are stored at -18°C.

[0014] As a preferred embodiment of the preparation method of the present invention, the fish meat deodorization process comprises:

[0015] The fish meat is marinated at low temperature with a marinating liquid, the low temperature marinating time for removing the fishy smell is 0.5-1h, and the marinating temperature is controlled within 10°C, wherein the marinating liquid accounts for 10-20% of the weight of the fish meat.

[0016] As a preferred embodiment of the preparation method of the present invention, the preparation method of the pickling liquid comprises:

[0017] The scallion, ginger and water are mixed in a mass ratio of 1:1:10, and after pulping and filtering, a scallion and ginger pickling liquid is obtained.

[0018] As a preferred embodiment of the preparation method of the present invention, the chopping and mixing of the deodorized fish meat further comprises adding 0-5% trehalose as a percentage of the mass of the deodorized fish meat.

[0019] As a preferred embodiment of the preparation method of the present invention, the mixed fish paste is obtained by mixing and chopping, wherein the chopping temperature does not exceed 10°C.

[0020] As a preferred embodiment of the preparation method of the present invention, the formed fish balls are heated in a water bath, wherein the gelation heating temperature is 85-95° C. and the heating time is 10-30 min.

[0021] As a preferred embodiment of the preparation method of the present invention, the whipping of the mixed fish paste includes whipping the mixed fish paste in a clockwise direction.

[0022] As a preferred solution of the preparation method of the present invention, the lychee powder is 6%.

[0023] As a preferred embodiment of the preparation method of the present invention, the red crispy flower grains are round and have a diameter of 1-3 mm.

[0024] As a preferred embodiment of the preparation method of the present invention, the fish balls are coated with red crispy grains, wherein the coating process uses egg white adhesion, and the outer layer of crispy grains is a single layer uniformly wrapped around the fish balls.

[0025] Another object of the present invention is to overcome the deficiencies in the prior art and provide a method for preparing frozen lychee fish balls with low freeze-thaw loss to obtain frozen lychee fish balls with low freeze-thaw loss.

[0026] Beneficial effects of the present invention:

[0027] (1) The present invention provides a frozen lychee fish ball product with low freeze-thaw loss, and reorganizes and optimizes the raw materials of the lychee fish ball, effectively solving the problem of poor water retention and sensory properties of the fish ball.

[0028] (2) The present invention provides a frozen lychee fish ball product with low freeze-thaw loss. A phosphorus-free freeze-thaw protective agent is added during the chopping process of the lychee fish balls, which effectively solves the problem of large freeze-thaw losses of the fish balls after multiple freeze-thaw cycles.

[0029] (3) The frozen lychee fish ball product with low freeze-thaw loss produced by the present invention is coated with crispy flower grains on the outside, has a visual innovation, is aesthetically pleasing, tastes crispy and delicious on the outside, is elastic on the inside, is highly operable, and is suitable for industrial production. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the following briefly introduces the drawings required for describing the embodiments. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without creative labor. Among them:

[0031] Figure 1 The effect of the amount of corn starch added in Example 1 of the present invention on the water holding capacity, freeze-thaw loss and sensory score of litchi fish balls;

[0032] Figure 2 The effect of the amount of egg white added in Example 2 of the present invention on the water holding capacity, freeze-thaw loss and sensory score of litchi fish balls;

[0033] Figure 3 The effect of the amount of lychee powder added in Example 3 of the present invention on the water holding capacity and sensory score of lychee fish balls;

[0034] Figure 4 The effect of the amount of corn starch added in Comparative Example 1 of the present invention on the water holding capacity and sensory score of litchi fish balls;

[0035] Figure 5 The effect of different freeze-thaw cycles on freeze-thaw loss of litchi fish balls in Example 4 of the present invention;

[0036] Figure 6 The effect of different freeze-thaw cycles on the moisture distribution and relaxation time of lychee fish balls in Example 4 of the present invention;

[0037] Figure 7 The effects of different freeze-thaw protectants on the water holding capacity and freeze-thaw loss of litchi fish balls in Example 5 of the present invention;

[0038] Figure 8 Graph showing the effect of different frying times on the sensory scores of fried lychee fish balls in Example 6 of the present invention. DETAILED DESCRIPTION

[0039] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the specific implementation methods of the present invention are described in detail below in conjunction with the embodiments of the specification.

[0040] In the following description, many specific details are set forth to facilitate a full understanding of the present invention, but the present invention may also be implemented in other ways different from those described herein, and those skilled in the art may make similar generalizations without violating the connotation of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below.

[0041] Secondly, the term "one embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The term "in one embodiment" that appears in different places in this specification does not necessarily refer to the same embodiment, nor does it refer to a separate or selective embodiment that is mutually exclusive with other embodiments.

[0042] The determination and analysis method of litchi fish balls in the embodiment of the present invention:

[0043] (1) Determination of water holding capacity of lychee fish balls: weigh about 5g of sample, wrap it with 3 layers of filter paper and put it into a centrifuge tube. Centrifuge conditions: 4℃, 5000r / min, 15min, weigh the mass of fish balls after centrifugation. The water holding capacity calculation formula is:

[0044]

[0045] Wherein, WHC is the water holding capacity of the fish balls (%), W1 is the mass of the fish balls before centrifugation (g), and W2 is the mass of the fish balls after centrifugation (g).

[0046] (2) Determination of freeze-thaw loss of litchi fish balls: weigh the initial mass of the fish balls, take them out after freeze-thaw treatment, thaw them at 4°C for 12 h, wipe off the surface moisture with absorbent paper and weigh them again. The freeze-thaw loss rate is calculated as:

[0047]

[0048] Wherein, TL is the freeze-thaw loss of fish balls (%), W1 is the mass of fish balls before freeze-thaw (g), and W2 is the mass of fish balls after freeze-thaw (g).

[0049] Determination of sensory evaluation of lychee fish balls in the embodiment of the present invention:

[0050] Invite 6 evaluators who have received sensory testing training to form a sensory evaluation panel to evaluate the color, texture, smell, taste and mouthfeel of the fish balls. The scoring criteria are shown in Table 1;

[0051] The average score of the group is used as the sensory score of the sample, and the total score is calculated using the weighted method. The total score calculation formula is as follows (X is the score of each indicator, and Y is the weighting coefficient):

[0052] Total score = ∑X i Y i

[0053] Table 1 Sensory scoring standards for lychee fish balls in Examples 1-3 and Comparative Example 1

[0054]

[0055]

[0056] Determination of the total texture properties (TPA) of lychee fish balls in the embodiment of the present invention: the fish ball sample was cut into pieces (1 cm×1 cm×1.5 cm), and TPA analysis was performed using a physical property analyzer at room temperature;

[0057] Test conditions: cylindrical probe p / 25, speed before test: 5mm / s, test speed: 1mm / s, speed after test: 5mm / s, compression deformation 50%, trigger force 5g, interval between two presses 10s.

[0058] Determination of moisture distribution and composition of lychee fish balls in the embodiment of the present invention: about 2 g of lychee fish ball sample was cut and placed in a nuclear magnetic resonance tube with a diameter of 25 mm, and measured using a Carr-Purcell-Meiboom-Gill (Q-CPMG) pulse sequence;

[0059] The parameters are set as follows: TW = 7000.00ms, TE = 0.600ms, NECH = 14000, NS = 2, P1 = 7.52μs, P2 = 14.48μs, SW = 200kHz, RG1 = 20.0db, DRG1 = 2, PRG = 2;

[0060] The test results were inverted using the NiumagInvert software with an iteration number of 1×10 6 , and get the T2 value.

[0061] Color difference measurement of lychee fish balls in the embodiment of the present invention: The color of the red shell of the lychee fish balls was measured using a colorimeter to measure the sample brightness (L*), redness (a*), and yellowness (b*) values.

[0062] The sensory scoring standard of fried lychee fish balls is shown in Table 2.

[0063] Table 2

[0064]

[0065]

[0066]

[0067] The litchi powder in the embodiment of the present invention is derived from Hanzhong Hansuyuan Biotechnology Co., Ltd.

[0068] The red crispy flower grains come from Xinxiang Fengquan District Kaifulai Food Co., Ltd.;

[0069] Food-grade compound phosphates come from Henan Zhongchen Biotechnology Co., Ltd.;

[0070] Trehalose comes from Dezhou Huiyang Biotechnology Co., Ltd.;

[0071] Corn starch, table salt, eggs, onions, ginger, and MSG are all common commercial products.

[0072] Example 1

[0073] This embodiment provides a method for effectively improving the water holding capacity and sensory properties of lychee fish balls with corn starch, and the specific steps are as follows:

[0074] (1) The frozen fish meat was thawed and heated at 4°C and cut into pieces, and the fish meat was marinated with scallion, ginger and other auxiliary materials to obtain the fish meat with a synergistic fishy smell reduction method. The ratio of scallion, ginger and water was 1:1:10 (w / w / w). After pulping and filtering, the scallion and ginger water marinade was obtained. The amount used was 20% of the fish meat mass, and the marinating time for fishy smell removal was 1 hour;

[0075] (2) Using the deodorized fish meat as raw material, the diced fish meat was directly chopped and blended for 3 minutes, and then 2% edible salt was added and the chopping and blending was continued for 3 minutes;

[0076] (3) adding 2%, 4%, 6%, and 8% by weight of corn starch, 10% of egg white, 6% of lychee powder, and 0.4% of monosodium glutamate, respectively, and mixing with the fish paste for 1 min to obtain a mixed fish paste;

[0077] (4) Pour the fish paste into a bowl, stir it clockwise for 10 minutes by hand, and squeeze it into shape by hand;

[0078] (5) placing the formed fish balls in a water bath, heating at 90° C. for 20 min to gel the fish meat, and then cooling to obtain fish balls;

[0079] The outer layer of the fish balls is brushed with egg white and evenly coated with red crispy flower grains to obtain the finished lychee fish balls. After the finished product is obtained, it is pre-cooled and then quickly frozen to shape, packaged, and stored at -18°C.

[0080] Effect of corn starch addition on litchi fish balls Figure 1 ,Depend on Figure 1 It can be seen that the water holding capacity of fish balls increases with the increase of corn starch addition, and the freeze-thaw loss of fish balls decreases with the increase of corn starch addition. And with the addition of corn starch, the sensory score of fish balls increases first and then decreases, reaching the highest at 6%;

[0081] Below 6%, the addition of corn starch makes the network structure of surimi gel more delicate and dense, and the elasticity of fish balls is improved, so the smell, tissue state score and taste score of the samples continue to improve; but when the starch addition amount exceeds 6%, the starch taste of the fish balls becomes heavier, the surface texture and hardness increase, the elasticity and smoothness when chewing will decrease, and the corresponding sensory score decreases accordingly; the experimental group with 6% corn starch added has the highest sensory score, and the water holding capacity and freeze-thaw loss rate are relatively ideal, so the corn starch addition amount of 6% was selected as the best treatment group.

[0082] Example 2

[0083] This embodiment provides a method for improving the water holding capacity and sensory properties of lychee fish balls by using egg white, and the specific steps are as follows:

[0084] (1) The frozen fish meat was thawed and heated at 4°C and cut into pieces, and the fish meat was marinated with scallion, ginger and other auxiliary materials to obtain the fish meat with a synergistic fishy smell reduction method. The ratio of scallion, ginger and water was 1:1:10 (w / w / w). After pulping and filtering, the scallion and ginger water marinade was obtained. The amount used was 20% of the fish meat mass, and the marinating time for fishy smell removal was 1 hour;

[0085] (2) Using the deodorized fish meat as raw material, the diced fish meat was directly chopped and blended for 3 minutes, and then 2% edible salt was added and the chopping and blending was continued for 3 minutes;

[0086] (3) adding 6%, 8%, 10%, and 12% by weight of egg white, 6% corn starch, 6% lychee powder, and 0.4% monosodium glutamate, respectively, and mixing with the fish paste for 1 min to obtain a mixed fish paste;

[0087] (4) Pour the fish paste into a bowl, stir it clockwise for 10 minutes by hand, and squeeze it into shape by hand;

[0088] (5) Place the formed fish balls in a water bath and heat at 90°C for 20 minutes to gel the fish meat. After cooling, the fish balls are obtained. Brush the outer layer of the fish balls with egg white and evenly coat them with red crispy flower grains to obtain the finished lychee fish balls. After the finished product is obtained, it is pre-cooled and then quickly frozen to set the shape, packaged, and stored at -18°C.

[0089] Effect of egg white addition on lychee fish balls, see Figure 2 ,Depend on Figure 2 It can be seen that the water holding capacity of fish balls increases with the increase of egg white addition, and the freeze-thaw loss of fish balls decreases with the increase of egg white addition. And with the addition of egg white, the sensory score of fish balls first increases and then decreases;

[0090] However, when the amount of egg white added exceeded 10%, the improvement of flavor and taste was extremely limited, and the fish balls with 12% addition had slightly larger pores in the cross section, and the sensory score of the tissue state decreased. The results showed that the sample with 10% egg white had the highest sensory score, and the water holding capacity and freeze-thaw loss rate were relatively ideal, so the 10% egg white addition was selected as the best treatment group.

[0091] Example 3

[0092] This embodiment provides a method for effectively improving the water holding capacity and sensory properties of litchi fish balls with litchi powder, and the specific steps are as follows:

[0093] (1) The frozen fish meat was thawed and heated at 4°C and cut into pieces, and the fish meat was marinated with scallion, ginger and other auxiliary materials to obtain the fish meat with a synergistic fishy smell reduction method. The ratio of scallion, ginger and water was 1:1:10 (w / w / w). After pulping and filtering, the scallion and ginger water marinade was obtained. The amount used was 20% of the fish meat mass, and the marinating time for fishy smell removal was 1 hour;

[0094] (2) Using the deodorized fish meat as raw material, the diced fish meat was directly chopped and blended for 3 minutes, and then 2% edible salt was added and the chopping and blending was continued for 3 minutes;

[0095] (3) adding lychee powder, 6% corn starch, 10% egg white and 0.4% monosodium glutamate in a weight ratio of 2%, 4%, 6%, 8% and 10% respectively, and mixing with the fish paste for 1 min to obtain a mixed fish paste;

[0096] (4) Pour the fish paste into a bowl, stir it clockwise for 10 minutes by hand, and squeeze it into shape by hand;

[0097] The formed fish balls are placed in a water bath and heated at 90℃ for 20 minutes to gel the fish meat. After cooling, the fish balls are obtained. The outer layer of the fish balls is brushed with egg white and evenly coated with red crispy flower grains to obtain the finished lychee fish balls. After the finished product is obtained, it is pre-cooled, then quickly frozen to shape, packaged, and stored at -18℃.

[0098] Effect of litchi powder addition on litchi fish balls Figure 3 ,Depend on Figure 3 It can be seen that after adding low-concentration litchi powder, the water holding capacity of the fish balls was significantly improved compared with the group without litchi powder. With the addition of litchi powder, the water holding capacity of the fish balls first increased and then gradually stabilized. When the addition of litchi powder reached 10%, the water holding capacity decreased significantly.

[0099] Analysis of the sensory scoring data shows that when the amount of litchi added increases from 2% to 6%, the fresh lychee fragrance given to the fish balls gradually increases within an appropriate range without being too strong, but when the amount of litchi powder added exceeds 6%, the litchi flavor is heavier, affecting the original fresh fragrance of the fish balls, resulting in a lower flavor score. When the amount of litchi powder added reaches 10%, the gel properties of the fish paste are destroyed, resulting in a significant decrease in the water holding capacity and sensory score of the fish paste. Comprehensively evaluated, the experimental group with 6% litchi powder added had the highest sensory score and better water holding capacity, so the 6% litchi powder addition was selected as the best treatment group.

[0100] Comparative Example 1

[0101] (1) The frozen fish meat was thawed and heated at 4°C and cut into pieces, and the fish meat was marinated with scallion, ginger and other auxiliary materials to obtain fish meat with deodorized fish meat. The ratio of scallion and ginger water was 1:1:10, the amount used was 20% of the weight of the fish meat, and the marinating time was 1 hour;

[0102] (2) Using the deodorized fish meat as raw material, the diced fish meat was directly chopped and blended for 3 minutes, and then 2% edible salt was added and the chopping and blending was continued for 3 minutes;

[0103] (3) adding 6%, 8%, 10%, 12% corn starch, 10% egg white and 0.4% monosodium glutamate, and mixing with the fish paste for 1 min to obtain a mixed fish paste;

[0104] (4) Pour the fish paste into a bowl, stir it clockwise for 10 minutes by hand, and squeeze it into shape by hand;

[0105] (5) placing the formed fish balls in a water bath, heating at 90° C. for 20 min to gel the fish meat, and then cooling to obtain fish balls;

[0106] Brush the outer layer of the fish balls with egg white and evenly coat them with red crispy flower pieces to make the finished lychee fish balls;

[0107] After the finished product is produced, it is pre-cooled and then quickly frozen to shape, packaged, and stored at -18°C.

[0108] Without the addition of litchi powder, the effect of corn starch addition on the water holding capacity and sensory score of fish balls is shown in the following table. Figure 4 As shown in the figure. With the increase of corn starch addition, the starch granules swell and fill into the gel network structure as they absorb water, which improves the water holding capacity of the fish balls. But at the same time, the hardness of the fish balls also increases, causing their sensory scores to decrease. Combined with the results of Examples 1-3, corn starch and litchi powder have a certain synergistic effect, which improves the water holding capacity of the fish balls, but does not affect the taste of the fish balls.

[0109] Example 4

[0110] This example provides a study on the freeze-thaw stability of fish balls based on the analysis results of Examples 1-3, and lychee fish balls are prepared and subjected to four freeze-thaw cycles.

[0111] The steps for preparing lychee fish balls are the same as those in Example 3 except step (3), and step (3) is specifically adjusted as follows:

[0112] 6% lychee powder, 6% corn starch, 10% egg white and 0.4% monosodium glutamate were added, and the mixture was mixed with the fish paste and chopped for 1 minute to obtain mixed fish paste.

[0113] The effects of different freeze-thaw times on the texture changes of litchi fish balls are shown in Table 3.

[0114] Table 3

[0115]

[0116] Note: Different letters in the table indicate significant differences (p<0.05), the same below.

[0117] Freeze-thaw loss can also reflect the water holding capacity of fish balls to a certain extent. The greater the freeze-thaw loss, the more juice the fish balls lose during the frozen storage process, and the quality will deteriorate.

[0118] like Figure 5 As shown in the figure, the freeze-thaw loss of fish balls increased continuously after repeated freeze-thaw cycles. After 1, 2, 3, and 4 freeze-thaw cycles, the freeze-thaw loss increased from 0.92% to 1.16%, 1.52%, and 1.95%, respectively.

[0119] The changes in the texture properties of fish balls after repeated freezing and thawing are shown in Table 3. It can be seen from the table that with the increase in the number of freeze-thaw cycles, the hardness, viscosity and adhesion of the fish balls gradually increase, while the elasticity and recovery gradually decrease.

[0120] The moisture distribution of fish balls after freezing and thawing is as follows Figure 6 As shown in the figure, with the increase of repeated freezing and thawing times, the bound water T 21 With T 22 The relaxation time is slightly increased, and it is not easy to flow water T 23 and free water T 24 The relaxation time of the lychee fish balls increased significantly, indicating that its fluidity was significantly enhanced. This shows that repeated freezing and thawing reduced the binding force of surimi protein on water molecules, causing some free water to flow and migrate. These results show that as the number of freeze-thaw cycles increases, the freeze-thaw loss of lychee fish balls increases, the elasticity and recovery gradually decrease, and the juice loss increases.

[0121] Example 5

[0122] This embodiment provides a method for effectively improving the freeze-thaw loss of lychee fish balls with phosphate, and the specific steps are:

[0123] (1) The frozen fish meat was thawed and heated at 4°C and cut into pieces, and the fish meat was marinated with scallion, ginger and other auxiliary materials to obtain the fish meat with a synergistic fishy smell reduction method. The ratio of scallion, ginger and water was 1:1:10 (w / w / w). After pulping and filtering, the scallion and ginger water marinade was obtained. The amount used was 20% of the fish meat mass, and the marinating time for fishy smell removal was 1 hour;

[0124] (2) Using the deodorized fish meat as raw material, the diced fish meat was directly chopped and blended for 3 minutes, and then 2% edible salt was added and the chopping and blending was continued for 3 minutes;

[0125] (3) adding 0.09% phosphate, 6% lychee powder, 6% corn starch, 10% egg white and 0.4% monosodium glutamate, and mixing with the fish paste for 1 min to obtain a mixed fish paste;

[0126] (4) Pour the fish paste into a bowl, stir it clockwise for 10 minutes by hand, and squeeze it into shape by hand;

[0127] (5) The formed fish balls are placed in a water bath and heated at 90°C for 20 minutes to gel the fish meat. The fish balls are then cooled to obtain the finished lychee fish balls. The outer layer of the fish balls is brushed with egg white and evenly coated with red crispy flower grains to obtain the finished lychee fish balls. After the finished product is obtained, it is pre-cooled and then quickly frozen to set the shape, packaged, and stored at -18°C.

[0128] Example 6

[0129] This embodiment provides a method for effectively improving the freeze-thaw loss of lychee fish balls with trehalose, and the specific steps are:

[0130] (1) The frozen fish meat was thawed and heated at 4°C and cut into pieces, and the fish meat was marinated with scallion, ginger and other auxiliary materials to obtain the fish meat with a synergistic fishy smell reduction method. The ratio of scallion, ginger and water was 1:1:10 (w / w / w). After pulping and filtering, the scallion and ginger water marinade was obtained. The amount used was 20% of the fish meat mass, and the marinating time for fishy smell removal was 1 hour;

[0131] (2) Using the deodorized fish meat as raw material, the diced fish meat was directly chopped and blended for 3 minutes, and then 2% edible salt was added and the chopping and blending was continued for 3 minutes;

[0132] (3) adding 4% trehalose, 6% lychee powder, 6% corn starch, 10% egg white and 0.4% monosodium glutamate, and mixing with the fish paste for 1 min to obtain a mixed fish paste;

[0133] (4) Pour the fish paste into a basin, beat it clockwise for 10 minutes by hand, and squeeze it into shape by hand; put the formed fish balls into a water bath, heat it in a 90℃ water bath for 20 minutes to gel the fish meat, and make fish balls after cooling. Brush the outer layer of the fish balls with egg white, and evenly coat them with red crispy flower grains to make the finished lychee fish balls. After the finished product is made, it is first pre-cooled and then quickly frozen to set the shape, packaged, and stored at -18℃.

[0134] The effects of different freeze-thaw protective agents on the texture changes of litchi fish balls in Examples 5-6 are shown in Table 4.

[0135] Table 4

[0136]

[0137] Changes in water holding capacity of litchi fish balls with different types of freeze-thaw protection Figure 7 As shown in the left picture, it is obvious that the water holding capacity of the fish balls with freeze-thaw protection before freeze-thaw treatment is better than that of the group without freeze-thaw protection.

[0138] The water holding capacity of lychee fish balls without freeze-thaw protection decreased by about 20.25% after four freeze-thaw cycles, while the water holding capacity of fish balls with added complex phosphates and trehalose decreased by 18.11% and 13.60% respectively after four freeze-thaw cycles, both of which were better than the control group.

[0139] The results showed that the addition of trehalose improved the water holding capacity better than the composite phosphate. The freeze-thaw loss of litchi fish balls with different types of freeze-thaw protection agents changed as follows: Figure 7 As shown in the figure on the right, after four freeze-thaw cycles, the freeze-thaw loss rate of the group without freeze-thaw protection was 2.70%, while the freeze-thaw loss rates of the experimental groups with added complex phosphates and trehalose were 1.80% and 1.74%, respectively, which significantly reduced the freeze-thaw loss of litchi fish balls.

[0140] Table 4 records the effects of different freeze-thaw protective materials on the freeze-thaw texture changes of fish balls. It can be seen from the table that both complex phosphates and trehalose can increase the hardness and chewiness of fish balls, and can slow down the increase in freeze-thaw viscosity of fish balls to a certain extent, and improve the deterioration of elasticity and recovery of fish balls during the freeze-thaw process.

[0141] Analysis of the above data shows that trehalose, as a frozen phosphorus-free freeze-thaw protectant, can effectively replace the water-holding effect of commercial phosphate freeze-thaw protectants in lychee fish ball products.

[0142] Example 7

[0143] This embodiment is based on Example 6 to prepare lychee fish balls, and provides a method for frying excellent lychee fish balls, and the specific steps are as follows:

[0144] Prepare the inner fish balls of lychee fish balls, brush the outer layer with egg white, and evenly coat them with red crispy flower grains. Divide the finished lychee fish balls into four groups.

[0145] Use an oil bath pan at 90℃ to fry for 2, 3, 4, and 5 minutes respectively, then take out.

[0146] The color of the red shell of lychee fish balls was measured using a colorimeter.

[0147] The effects of different frying times on the texture characteristics of fish balls are shown in Table 5.

[0148] Table 5

[0149]

[0150] The effect of different frying times on the color of fish ball shell is shown in Table 6.

[0151] Table 6

[0152]

[0153] Depend on Figure 8 As shown in Tables 5 and 6, the sensory score of the lychee fish balls was the best when the frying time was 3 min. The reason was that when the frying time was short, the crispy flower grains on the shell were not fragrant enough and not crispy enough, the cooked fish meat inside was not fragrant enough, and the taste and flavor sensory scores were low.

[0154] When the frying time is 4 minutes or more, the shell color of the lychee fish balls becomes darker, and the fish balls expand, causing uneven coverage of the crispy grains, and the appearance score decreases. At the same time, the frying time is too long, causing the fish aroma and lychee fragrance to be lost or covered by the aroma of the crispy grains, and the flavor and taste scores of the fish balls decrease.

[0155] Therefore, the recommended frying process for this product is frying at 90℃ for 3 minutes.

[0156] In summary, the present invention provides a frozen lychee fish ball product with low freeze-thaw loss and a preparation method thereof. First, auxiliary materials such as green onion and ginger are used to synergistically reduce the fishy smell of fish meat, and then the formula of corn starch, egg white and lychee powder is reorganized and optimized, and at the same time, a phosphorus-free freeze-thaw protective agent is added to mix and chop, and the fish paste is whipped, extruded, and heated for gelation, and finally the crispy flower grains are evenly wrapped on the fish balls and frozen to obtain the finished product.

[0157] The invention effectively solves the problems of poor water retention of frozen fish balls and high freeze-thaw loss rate of products. In addition, the frozen lychee fish balls produced by the method have an appearance similar to lychee, strong aesthetics, crisp and delicious taste on the outside, elastic and smooth taste on the inside, ingenious fusion of lychee aroma and fish aroma, rich nutrition, and broad market prospects.

[0158] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention can be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, which should all be included in the scope of the present invention.

Claims

1. A method for preparing frozen lychee fish balls with low freeze-thaw loss, characterized in that: include, Processing the fish meat raw material into fish fillets and removing the fishy smell to obtain fish meat without fishy smell; Chop the deodorized fish meat, add salt, continue chopping, then add corn starch, egg white, lychee powder, monosodium glutamate and water, mix and chop to obtain a mixed fish paste, wherein, based on the mass percentage of the deodorized fish meat, the water is 5-10%, the lychee powder is 5-10%, the corn starch is 5-10%, the egg white is 5-10%, the salt is 0-5%, and the monosodium glutamate is 0-2%; The mixed fish paste is whipped and squeezed into fish balls, the formed fish balls are heated in a water bath to gel the fish meat, and the fish balls are cooled to room temperature to obtain fish balls; Wrap the fish balls with red crispy flower grains to make the lychee fish balls; The lychee fish balls are pre-cooled and then quickly frozen to set, and the finished products are stored at -18°C.

2. The preparation method according to claim 1, characterized in that: The fish meat deodorization process comprises: The fish meat is marinated at low temperature with a marinating liquid, the low temperature marinating time for removing the fishy smell is 0.5-1h, and the marinating temperature is controlled within 10°C, wherein the marinating liquid accounts for 10-20% of the weight of the fish meat.

3. The preparation method according to claim 2, characterized in that: The method for preparing the pickling liquid comprises: The scallion, ginger and water are mixed in a mass ratio of 1:1:10, and after pulping and filtering, a scallion and ginger pickling liquid is obtained.

4. The preparation method according to any one of claims 1 to 3, characterized in that: The method of chopping and mixing the fish meat to remove the smelly smell also includes adding 0-5% trehalose as a percentage of the weight of the fish meat to remove the smelly smell.

5. The preparation method according to claim 4, characterized in that: The mixing and chopping process obtains mixed fish paste, wherein the chopping temperature does not exceed 10°C.

6. The preparation method according to claim 1, characterized in that: The formed fish balls are heated in a water bath, wherein the gelling heating temperature is 85-95° C. and the heating time is 10-30 minutes.

7. The preparation method according to claim 1 or 6, characterized in that: The litchi powder is 6%.

8. The preparation method according to claim 1, characterized in that: The red crispy flower grains are round and have a diameter of 1-3 mm.

9. The preparation method according to claim 1 or 8, characterized in that: The red crispy grains are coated on the outer layer of the fish balls, wherein the coating process uses egg white to adhere, and the outer layer of crispy grains is in a single layer and uniformly fully coated on the outer surface of the fish balls.

10. Frozen lychee fish balls with low freeze-thaw loss obtained by the preparation method according to any one of claims 1 to 9.

Images