Squid high-protein cheese ball and preparation method thereof

Abstract

According to the squid high-protein cheese ball and the preparation method thereof, fresh squid is selected as a main material, high-quality cheese and other auxiliary materials are combined, and the squid high-protein cheese ball is elaborately prepared through scientific proportioning. The squid high-protein cheese ball not only is delicious in taste, but also has rich nutritional value, including high-quality protein, vitamins, mineral substances, unsaturated fatty acid and the like. The production process disclosed by the invention covers multiple steps of squid meat paste preparation, cheese treatment, dough blending, forming, deep-frying, marinating, sterilization and the like, so that the mouth feel and the nutritional value of the squid high-protein cheese balls are ensured. The invention aims at young people and families pursuing health, deliciousness and innovation, and is located in the middle-and-high-end leisure food market. The product has good profitability, and on the whole, due to the unique flavor and nutritional value of the squid high-protein cheese ball, especially the protein digestibility in the aspect of the nutritional value is 74% or above, and the squid high-protein cheese ball has excellent application prospects.

Description

Technical Field

[0001] The present invention belongs to the technical field of cheese balls, and particularly relates to a squid high-protein cheese ball and a preparation method thereof. Background Art

[0002] Cheese, with the English name Cheese, is a fermented dairy product made from milk, goat milk or the milk of other animals. The production process of cheese includes steps such as milk coagulation, dehydration, fermentation, and aging, and finally forms a cheese with a firm texture and rich flavor. There are many types of cheese, which can be divided into soft cheese, hard cheese, semi-hard cheese, etc. according to different production processes and ripening times.

[0003] As mentioned in the prior art solution with the patent publication number "CN114009507A", corresponding cheese balls can be prepared using cheese and other ingredients. However, currently, such cheese balls generally have the defects of poor taste levels and a protein digestibility of less than 62% in terms of nutritional value. Summary of the Invention

[0004] To solve the defects in the prior art, the present invention proposes a squid high-protein cheese ball and a preparation method thereof, effectively avoiding the defects that the cheese balls in the prior art generally have poor taste levels and a protein digestibility of less than 62% in terms of nutritional value.

[0005] The present invention employs the following technical solutions.

[0006] A preparation method of a squid high-protein cheese ball includes the following steps: Step 1: Melt the cheese slices to form melted cheese in a paste state; Step 2: Mix the melted cheese in a paste state with related ingredients to form prepared cheese; Step 3: Freeze the prepared cheese to form mixed cheese; Step 4: Make squid meat paste; Step 5: Conduct dough preparation; Step 6: Mix the prepared dough with the squid meat paste to form a mixed squid meat paste dough; Step 7: Mold the mixed cheese and the mixed squid meat paste dough to form a squid high-protein cheese ball; Step 8: Deep-fry the squid high-protein cheese ball to form a cooled squid ball; Step 9: Braise the cooled squid ball to form a braised squid ball; Step 10: Sterilize the braised squid ball; Step 11: Cooling the final product, that is, placing the final product in a cooling chamber and cooling it to a suitable temperature to form cooled squid balls, the suitable temperature being 0°C to 4°C; Step 12: Packing the cooled squid balls, that is, packing the cooled squid balls to make high-protein squid cheese balls.

[0007] Further, in step 1, 100 to 200 parts by mass of cheese slices are placed in a microwave oven and heated on high heat for 55 to 65 seconds until the cheese slices are completely melted into a paste-like cheese, and the high heat heating temperature is 65°C to 75°C.

[0008] Furthermore, in step 2, the melted cheese and related ingredients are fully stirred until they are evenly mixed into a paste mixture, and the paste mixture is fixed with a mold to form a prepared cheese for later use. The mass portions of the related ingredients are 10 to 20 parts, and the related ingredients are strawberries, blueberries and kiwis, and the mass of strawberries, blueberries and kiwis are equal.

[0009] Furthermore, step 2 can also be: frying the relevant ingredients until they are slightly charred and then grinding them into vanilla powder, then evenly mixing the vanilla powder with the cheese that has melted into a paste to form a mixture, and then putting the mixture into a mold to fix it to form the prepared cheese for later use, the mass fraction of the relevant ingredients is 10 to 20 parts, the relevant ingredients are basil, rosemary and thyme cut into segments, the mass of basil, rosemary and thyme are equal, and the particle size of the vanilla powder is 25μm to 45μm.

[0010] Furthermore, in step 3, the prepared cheese is placed in a refrigerator for 2 to 4 hours, and the mixed cheese is formed after it is completely solidified for later use.

[0011] Furthermore, step 4 specifically includes: Step 4-1: Processing Peruvian squid: remove the viscera, cartilage and skin of the Peruvian squid, cut 10 to 20 parts of squid meat by weight into squid meat pieces of 3 cm to 4 cm in length, rinse the squid meat pieces with tap water at a mass ratio of 3:1 for 3 to 4 times, compact and dehydrate the squid meat pieces with gauze, put the squid meat pieces in a refrigerator, and take them out when the temperature drops to 4°C; freeze the Bering haddock minced fish to 4°C and then thaw for 12 hours, the mass ratio of squid meat pieces to Bering haddock minced fish is 8:2; Step 4-2: Pound the squid meat and Bering haddock minced fish in a blender: Put the Peruvian squid meat into a blender and pound it for 5 minutes; Put the Bering haddock minced fish into a blender and pound it for 3 minutes; Step 4-3: Salt pounding the empty squid meat pieces and Bering haddock minced fish: add 2% by weight of NaCl salt to the empty squid meat pieces, continue to put the squid meat pieces added with NaCl salt into a chopper and chop for 10 minutes, until a uniform Peruvian squid minced fish is obtained; add 3% by weight of NaCl salt to the empty Bering haddock minced fish, continue to put the Bering haddock minced fish added with NaCl salt into a chopper and chop for 3 minutes to form haddock minced fish, then evenly mix the chopped Peruvian squid minced fish and haddock minced fish to form squid minced fish for later use.

[0012] Further, in step 5, an oil material formed by mixing monoolein oil with palm oil and white granulated sugar in parts by mass is beaten with a handheld egg beater for 2 minutes until it becomes a white and fluffy material; thereafter, whole egg liquid is added to the white and fluffy material and beaten for 5 minutes to form an intermediate material one; NaCl salt and baking soda are added to the intermediate material one, and the beating is continued for 2 minutes to form an intermediate material two; finally, low-gluten flour is added to the intermediate material two and stirred evenly by hand to form a prepared dough, wherein the monoolein oil, palm oil, white granulated sugar, whole egg liquid, NaCl salt and baking soda are of equal mass, and the mass ratio of the total mass of monoolein oil, palm oil, white granulated sugar, whole egg liquid, NaCl salt and baking soda to the low-gluten flour is 1:35.

[0013] Furthermore, in step 6, the prepared dough and the squid minced meat are evenly mixed in a mass ratio of 1:10, and 1 to 3 parts of lemon juice are dripped at the same time to form a mixed squid minced meat dough for later use.

[0014] Furthermore, in step 7, the mixed cheese is cut into cheese blocks with a length of 3 cm to 4 cm, and the cheese blocks are wrapped with the mixed squid minced meat dough, and then the wrapped cheese blocks are fixed into spherical squid high-protein cheese balls with a mold, and the diameter of the squid high-protein cheese balls is 5 cm to 7 cm.

[0015] Furthermore, in step 8, the squid high-protein cheese balls are coated with 1 to 3 parts by weight of bread crumbs, fried in a high-temperature oil pan until golden brown, and then taken out and cooled to room temperature to form cooled squid balls.

[0016] Further, in step 9, the prepared marinade is put into a pot, 600 to 1000 parts of clean water are added by mass, boiled for 40 minutes, and then filtered to form a brine, the cooled squid balls are put into the brine in sequence, and stewed for 20-30 minutes to form the marinated squid balls. The percentage of the prepared marinade in the clean water is: 2% salt, 5% white sugar, 3% monosodium glutamate, 5% soy sauce, 0.2% cooking wine, 0.2% cinnamon powder, 0.05% dried ginger powder, 0.05% bay leaf powder, 0.04% star anise powder, and 0.01% nutmeg powder.

[0017] Further, in step 10, the marinated squid balls are transferred to an ultra-high temperature instantaneous sterilizer for sterilization to form the final product, that is, heated to 125 - 150 °C in the ultra-high temperature instantaneous sterilizer and maintained for 2 - 8 seconds.

[0018] A kind of squid high-protein cheese ball, comprising: The cheese ball prepared according to the preparation method of the squid high-protein cheese ball described above.

[0019] The beneficial effects of the present invention are as follows. Compared with the prior art, the purpose of the present invention is to select fresh squid as the main raw material, combine high-quality cheese and other auxiliary materials, and make it through scientific proportioning and elaborate production. The squid high-protein cheese ball not only tastes delicious but also has rich nutritional value, including high-quality protein, vitamins, minerals, unsaturated fatty acids, etc. The production process of the present invention covers multiple steps such as squid meat paste making, cheese processing, dough blending, shaping, frying, marinating, sterilization, etc., ensuring the taste and nutritional value of the squid high-protein cheese ball. The present invention targets young people and families who pursue health, deliciousness and innovation, and is positioned in the mid- to high-end leisure food market. The product has good profitability. Generally speaking, the squid high-protein cheese ball, with its unique flavor and nutritional value, especially the protein digestibility of more than 74% in terms of its nutritional value, has excellent application prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 is a flowchart of steps 1 to 6 of the preparation method of the squid high-protein cheese ball in the present invention; Figure 2 is a flowchart of steps 7 to 12 of the preparation method of the squid high-protein cheese ball in the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0021] The present invention is committed to the research and development of innovative squid products, aiming to create a special food with both deliciousness and nutrition: squid high-protein cheese balls. It uses fresh squid as the main raw material, combines high-nutritional-value auxiliary materials, and through scientific proportioning and elaborate modulation, creates a delicious snack with a crispy outer skin and a fragrant inner filling.

[0022] The squid high-protein cheese ball not only retains the unique flavor of the squid but also endows it with an attractive taste through processes such as frying. In the outer skin, the present invention specially adds elements related to squid to make it more oceanic. The inner filling selects high-quality cheese and other ingredients, enriching the taste levels and allowing each bite to feel the collision of multiple delicious flavors.

[0023] The squid high-protein cheese ball of the present invention is not only a delicious dish but also a healthy and nutritious food choice suitable for all types of people to enjoy.

[0024] To make the objectives, technical solutions, and advantages of the present invention clearer, the following will clearly and completely describe the technical solutions of the present invention in conjunction with the accompanying drawings in the embodiments of the present invention. The embodiments described in this application are only a part of the embodiments of the present invention, not all of them. Based on the spirit of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts fall within the protection scope of the present invention.

[0025] As From Figure 1 to Figure 2 shown, a method for preparing a high-protein squid cheese ball according to the present invention includes: With the continuous growth of consumers' demand for healthy and delicious foods, the demand for innovative foods in the market is also increasing. Therefore, the present invention is committed to developing a special food that can satisfy the taste buds and is rich in nutrition. It is decided to use fresh squid as the main raw material and combine it with high-nutritional-value auxiliary materials to develop a unique high-protein squid cheese ball.

[0026] Research on the current situation and future prospects of the global squid fishery shows that squid resources are abundant and there are diverse fishing methods, providing high-quality raw materials for the present invention. In addition, research progress on the impact of low-temperature storage and thawing processes on squid quality indicates that scientific storage and thawing methods can effectively maintain the fresh taste and nutritional value of squid.

[0027] The high-protein squid cheese ball is positioned in the mid- to high-end casual food market, and the target consumers are young people and families who pursue health, deliciousness, and innovation. It is not only suitable as a daily snack but also as a delicious snack for occasions such as parties and gatherings. The present invention can bring a brand-new food experience to consumers and also inject new and promising products into the market.

[0028] The corresponding method for preparing the high-protein squid cheese ball is as follows: Step 1: Melt the cheese slices to form melted cheese in a paste state; In a preferred but non-limiting implementation method of the present invention, in Step 1, 100 to 200 parts by mass of cheese slices are placed in a microwave oven and heated at high power for 55 to 65 seconds until the cheese slices are completely melted into melted cheese in a paste state, and the temperature of the high-power heating is 65°C to 75°C.

[0029] Step 2: Mix the melted cheese in a paste state with related ingredients to form the prepared cheese; In a preferred but non-limiting embodiment of the present invention, in step 2, the melted cheese in a paste form is fully stirred with relevant ingredients until evenly mixed into a paste-like mixture, and the paste-like mixture is fixed with a mold to form the prepared cheese for standby. The mass parts of the relevant ingredients are 10 parts to 20 parts, and the relevant ingredients are fresh fruits such as strawberries, blueberries and kiwifruits, and the masses of strawberries, blueberries and kiwifruits are equal.

[0030] In a preferred but non-limiting embodiment of the present invention, step 2 may also be: frying the relevant ingredients until slightly charred and then grinding them into vanilla powder. Then, the vanilla powder is evenly stirred with the melted cheese in a paste form to form a mixture, and the mixture is put into a mold and fixed to form the prepared cheese for standby. The mass parts of the relevant ingredients are 10 parts to 20 parts, and the relevant ingredients are herbs such as basil, rosemary and thyme cut into sections, and the masses of basil, rosemary and thyme are equal. The particle size of the vanilla powder is 25 μm to 45 μm.

[0031] Step 3: Freezing the prepared cheese to form the mixed cheese; In a preferred but non-limiting embodiment of the present invention, in step 3, the prepared cheese is placed in a refrigerator and refrigerated for 2 hours to 4 hours, and after it is completely solidified, it is used as the mixed cheese for standby.

[0032] Step 4: Making squid meat paste; In a preferred but non-limiting embodiment of the present invention, step 4 specifically includes: Step 4-1: Processing Peruvian squid: Removing the internal organs, cartilage and fish skin of the Peruvian squid, cutting the squid meat with a mass of 10 parts to 20 parts into squid meat pieces with a length of 3 cm to 4 cm, rinsing the squid meat pieces 3 to 4 times according to the mass ratio of squid meat pieces to tap water of 3:1, pressing and dehydrating the squid meat pieces with a gauze, putting the squid meat pieces into a refrigerator, and taking them out when the temperature drops to 4°C; freezing the Alaska pollock surimi to 4°C and then thawing it for 12 h. The mass ratio of the squid meat pieces to the Alaska pollock surimi is 8:2. Step 4-2: Empty beating the Peruvian squid meat pieces and the Alaska pollock surimi: Putting the Peruvian squid meat pieces into a chopper and empty beating for 5 minutes; putting the Alaska pollock surimi into a chopper and empty beating for 3 minutes; Step 4-3: Salt beating the Peruvian squid meat pieces and the Alaska pollock surimi after empty beating: Adding NaCl salt with a mass percentage of 2% of it to the Peruvian squid meat pieces after empty beating, and continuing to put the Peruvian squid meat pieces added with NaCl salt into the chopper and chopping for 10 minutes until uniform Peruvian squid meat paste is obtained; adding NaCl salt with a mass percentage of 3% of it to the Alaska pollock surimi after empty beating, and continuing to put the Alaska pollock surimi added with NaCl salt into the chopper and chopping for 3 minutes to form Alaska pollock surimi paste, and then evenly mixing the chopped Peruvian squid meat paste and Alaska pollock surimi paste to form the squid meat paste for standby.

[0033] Step 5: Prepare the dough. In a preferred but non-limiting embodiment of the present invention, in Step 5, the oil material formed by palm oil and granulated sugar with the mass fraction of glycerol monoleate oil mixed is whipped with a hand-held egg beater for 2 minutes until it becomes a white and fluffy material; then, whole egg liquid is added to the white and fluffy material and whipped quickly for 5 minutes to form Intermediate Material 1; then, NaCl salt and baking soda are added to Intermediate Material 1 and whipped continuously for 2 minutes to form Intermediate Material 2; finally, low-gluten flour is added to Intermediate Material 2 and manually stirred evenly to form the prepared dough. The glycerol monoleate oil, palm oil, granulated sugar, whole egg liquid, NaCl salt and baking soda are of equal mass, and the mass ratio of the total mass of glycerol monoleate oil, palm oil, granulated sugar, whole egg liquid, NaCl salt and baking soda to the mass of low-gluten flour is 1:35.

[0034] Step 6: Mix the prepared dough with squid meat paste to form a well-mixed squid meat paste dough. In a preferred but non-limiting embodiment of the present invention, in Step 6, the prepared dough and squid meat paste are mixed evenly at a mass ratio of 1:10, and at the same time, 1 to 3 parts by mass of lemon juice is added dropwise to form a standby well-mixed squid meat paste dough.

[0035] Step 7: Shape the mixed cheese and the well-mixed squid meat paste dough to form squid high-protein cheese balls. In a preferred but non-limiting embodiment of the present invention, in Step 7, the mixed cheese is cut into cheese blocks with a length of 3 to 4 cm, and the well-mixed squid meat paste dough is used to wrap the cheese blocks, and then the wrapped cheese blocks are fixed into spherical squid high-protein cheese balls with a diameter of 5 to 7 cm using a mold.

[0036] Step 8: Deep-fry the squid high-protein cheese balls to form cooled squid balls. In a preferred but non-limiting embodiment of the present invention, in Step 8, the squid high-protein cheese balls are coated with 1 to 3 parts by mass of breadcrumbs, fried in a high-temperature oil pan until golden brown, and then taken out and cooled to room temperature to form cooled squid balls.

[0037] Step 9: Braise the cooled squid balls to form braised squid balls. In a preferred but non-restrictive implementation method of the present invention, in step 9, the prepared marinade is put into a pot, 600 to 1000 parts of clean water are added by mass, boiled for 40 minutes, and then filtered to form a brine, and the cooled squid balls are put into the brine in sequence, stewed for 20-30 minutes to form the marinated squid balls, and the percentage of the prepared marinade in the clean water is: 2% salt, 5% white sugar, 3% monosodium glutamate, 5% soy sauce, 0.2% cooking wine, 0.2% cinnamon powder, 0.05% dried ginger powder, 0.05% bay leaf powder, 0.04% star anise powder, and 0.01% nutmeg powder.

[0038] Step 10: Sterilize the marinated squid balls; In a preferred but non-limiting implementation method of the present invention, in step 10, the marinated squid balls are transferred to an ultra-high temperature instantaneous sterilizer for sterilization (UHT sterilization) to form the final product, that is, heated to 125-150° C. in the ultra-high temperature instantaneous sterilizer for 2-8 seconds.

[0039] Step 11: Cooling the final product, that is, placing the final product in a cooling chamber and cooling it to a suitable temperature to form cooled squid balls, the suitable temperature being 0°C to 4°C; Step 12: Packing the cooled squid balls, that is, packing the cooled squid balls to make high-protein squid cheese balls.

[0040] The squid high-protein cheese ball of the present invention comprises: The cheese balls are prepared according to the method for preparing the squid high-protein cheese balls.

[0041] The beneficial effect of the present invention is that, compared with the prior art, the purpose of the present invention is to select fresh squid as the main ingredient, combined with high-quality cheese and other auxiliary materials, through scientific proportioning and careful production. The squid high-protein cheese ball is not only delicious, but also has rich nutritional value, including high-quality protein, vitamins, minerals and unsaturated fatty acids. The production process of the present invention covers multiple steps such as squid minced meat production, cheese processing, dough preparation, molding, frying, braising, sterilization, etc., to ensure the taste and nutritional value of the squid high-protein cheese ball. The present invention is aimed at young people and families who pursue health, deliciousness and innovation, and is positioned in the mid-to-high-end snack food market. The product has good profitability. Generally speaking, the squid high-protein cheese ball has excellent application prospects due to its unique flavor and nutritional value, especially its protein digestibility in terms of nutritional value is above 74%.

[0042] The embodiments of the preparation method of the present invention are as follows: Example 1 The preparation method of squid high-protein cheese balls comprises: Step 1: Melt the cheese slices to form a cheese paste; In step 1, 100 parts by mass of cheese slices are placed in a microwave oven and heated at high power for 55 seconds until the cheese slices are completely melted into a paste-like cheese. The temperature for heating at high power is 65 °C.

[0043] Step 2: The melted paste-like cheese is mixed with related ingredients to form the prepared cheese. In step 2, the melted paste-like cheese is fully stirred with related ingredients until it is uniformly mixed into a paste-like mixture. The paste-like mixture is fixed with a mold to form the prepared cheese for standby. The mass of the related ingredients is 10 parts, and the related ingredients are fresh fruits such as strawberries, blueberries, and kiwifruits, and the masses of strawberries, blueberries, and kiwifruits are equal.

[0044] Step 3: The prepared cheese is frozen to form the mixed cheese. In step 3, the prepared cheese is placed in a refrigerator and refrigerated for 2 hours. After it is completely solidified, it forms the mixed cheese for standby.

[0045] Step 4: Make squid meat paste. Step 4 specifically includes: Step 4-1: Process Peruvian squid: Remove the internal organs, cartilage, and fish skin of the Peruvian squid. Cut 10 parts by mass of squid meat into squid meat pieces with a length of 3 cm. After rinsing 3 times in a ratio of 3:1 by mass of squid meat pieces to tap water, press and dehydrate the squid meat pieces with a gauze, and place the squid meat pieces in a refrigerator. Take them out when their temperature drops to 4 °C; freeze the Alaska pollock surimi to 4 °C and then thaw it for 12 h. The mass ratio of squid meat pieces to Alaska pollock surimi is 8:2. Step 4-2: Empty-pounding the Peruvian squid meat pieces and Alaska pollock surimi: Place the Peruvian squid meat pieces in a chopper and empty-pound for 5 minutes; place the Alaska pollock surimi in a chopper and empty-pound for 3 minutes. Step 4-3: Salt-pounding the empty-pounded Peruvian squid meat pieces and Alaska pollock surimi: Add 2% NaCl salt by mass to the empty-pounded Peruvian squid meat pieces, and continue to place the Peruvian squid meat pieces added with NaCl salt in a chopper and chop for 10 minutes until uniform Peruvian squid meat paste is obtained; add 3% NaCl salt by mass to the empty-pounded Alaska pollock surimi, and continue to place the Alaska pollock surimi added with NaCl salt in a chopper and chop for 3 minutes to form Alaska pollock surimi. Then, uniformly mix the chopped Peruvian squid meat paste and Alaska pollock surimi to form the squid meat paste for standby.

[0046] Step 5: Prepare the dough. In step 5, an oil material formed by palm oil and white granulated sugar mixed with monoolein oil is beaten with a hand-held egg beater for 2 minutes until it becomes a white and fluffy material; then, whole egg liquid is added to the white and fluffy material and quickly beaten for 5 minutes to form an intermediate material one; NaCl salt and baking soda are added to the intermediate material one, and the beating is continued for 2 minutes to form an intermediate material two; finally, low-gluten flour is added to the intermediate material two and stirred evenly by hand to form a prepared dough, wherein the monoolein oil, palm oil, white granulated sugar, whole egg liquid, NaCl salt and baking soda are of equal mass, and the mass ratio of the total mass of the monoolein oil, palm oil, white granulated sugar, whole egg liquid, NaCl salt and baking soda to the low-gluten flour is 1:35.

[0047] Step 6: Mix the prepared dough and the minced squid meat to form a mixed minced squid meat dough; In step 6, the prepared dough and the squid minced meat are evenly mixed in a weight ratio of 1:10, and 1 weight part of lemon juice is dripped at the same time to form a mixed squid minced meat dough for use.

[0048] Step 7: Shape the mixed cheese and squid minced meat dough into squid high-protein cheese balls; In step 7, the mixed cheese is cut into cheese blocks of 3 cm in length, and the cheese blocks are wrapped with the mixed squid minced meat dough, and then the wrapped cheese blocks are fixed with a mold to form spherical squid high-protein cheese balls, and the diameter of the squid high-protein cheese balls is 5 cm.

[0049] Step 8: Deep fry the squid high protein cheese balls to form cooled squid balls; In step 8, the squid high-protein cheese balls are coated with 1 part of bread crumbs by weight, fried in a high-temperature oil pan until golden brown, and then taken out and cooled to room temperature to form cooled squid balls.

[0050] Step 9: marinate the cooled squid balls to form marinated squid balls; In step 9, the prepared marinade is put into a pot, 600 parts by mass of clean water is added, boiled for 40 minutes, and then filtered to form a brine, the cooled squid balls are put into the brine in sequence, and stewed for 20 minutes to form the marinated squid balls. The percentage of the prepared marinade in the clean water is: 2% salt, 5% white sugar, 3% monosodium glutamate, 5% soy sauce, 0.2% cooking wine, 0.2% cinnamon powder, 0.05% dried ginger powder, 0.05% bay leaf powder, 0.04% star anise powder, and 0.01% nutmeg powder.

[0051] Step 10: Sterilize the marinated squid balls; In step 10, the marinated squid balls are transferred to an ultra-high temperature instantaneous sterilizer for sterilization (UHT sterilization) to form the final product, that is, heated to 125 °C in the ultra-high temperature instantaneous sterilizer for 2 seconds.

[0052] Step 11: Cool the final product, that is, put the final product into a cooling chamber to cool it to a suitable temperature to form the cooled squid balls, and the suitable temperature is 0 °C; Step 12: Package the cooled squid balls, that is, package the cooled squid balls, and thus make the squid high-protein cheese balls.

[0053] The squid high-protein cheese balls include: The cheese balls prepared according to the preparation method of the squid high-protein cheese balls described in Example 1.

[0054] Example 2 The preparation method of the squid high-protein cheese balls includes: Step 1: Melt the cheese slices to form a melted paste-like cheese; In step 1, 150 parts by mass of cheese slices are put into a microwave oven and heated at high fire for 60 seconds until the cheese slices are completely melted into a paste-like cheese, and the temperature of high-fire heating is 70 °C.

[0055] Step 2: Mix the melted paste-like cheese with related ingredients to form the prepared cheese; Step 2 is: Stir-fry the related ingredients until slightly charred and then grind them into vanilla powder. Then, stir the vanilla powder evenly with the melted paste-like cheese to form a mixture, and then put the mixture into a mold and fix it to form the prepared cheese for standby. The mass fraction of the related ingredients is 15 parts, and the related ingredients are herbs such as cut basil, rosemary, and thyme. The masses of basil, rosemary, and thyme are equal, and the particle size of the vanilla powder is 35 μm.

[0056] Step 3: Freeze the prepared cheese to form the mixed cheese; In step 3, put the prepared cheese into the refrigerator and refrigerate it for 3 hours. After it is completely solidified, form the mixed cheese for standby.

[0057] Step 4: Make squid meat paste; Step 4 specifically includes: Step 4-1: Process Peruvian squid: Remove the internal organs, cartilage, and fish skin of the Peruvian squid. Cut the squid meat with a mass fraction of 15 parts into squid meat pieces with a length of 3.5 cm. Rinse the squid meat pieces 3 times in a mass ratio of 3:1 with tap water. Then, press and dehydrate the squid meat pieces with a gauze, and put the squid meat pieces into the refrigerator. Take them out when the temperature drops to 4°C. Freeze the Alaska pollock surimi to 4°C and then thaw it for 12 h. The mass ratio of the squid meat pieces to the Alaska pollock surimi is 8:2. Step 4-2: Knead the squid meat pieces and Alaska pollock surimi without adding anything: Put the Peruvian squid meat pieces into the chopper and knead them for 5 minutes; put the Alaska pollock surimi into the chopper and knead it for 3 minutes. Step 4-3: Knead the squid meat pieces and Alaska pollock surimi after kneading without adding anything with salt: Add NaCl salt with a mass percentage of 2% of the squid meat pieces after kneading without adding anything. Continue to put the squid meat pieces added with NaCl salt into the chopper and chop them for 10 minutes until uniform Peruvian squid meat paste is obtained. Add NaCl salt with a mass percentage of 3% of the Alaska pollock surimi after kneading without adding anything. Continue to put the Alaska pollock surimi added with NaCl salt into the chopper and chop it for 3 minutes to form Alaska pollock surimi paste. Then, evenly mix the chopped Peruvian squid meat paste and Alaska pollock surimi paste to form the squid meat paste for standby.

[0058] Step 5: Prepare the dough. In Step 5, whip the oil material formed by palm oil and granulated sugar with a mass fraction of glycerol monoleate oil with a hand-held egg beater for 2 minutes until it becomes a white and fluffy material. Then, add the whole egg liquid to the white and fluffy material and quickly whip it for 5 minutes to form Intermediate Material 1. Then, add NaCl salt and baking soda to Intermediate Material 1 and continue to stir for 2 minutes to form Intermediate Material 2. Finally, add low-gluten flour to Intermediate Material 2 and manually stir evenly to form the prepared dough. The glycerol monoleate oil, palm oil, granulated sugar, whole egg liquid, NaCl salt, and baking soda are of equal mass. The total mass of the glycerol monoleate oil, palm oil, granulated sugar, whole egg liquid, NaCl salt, and baking soda and the mass ratio of the low-gluten flour is 1:35.

[0059] Step 6: Mix the prepared dough and the squid meat paste to form a well-mixed squid meat paste dough. In Step 6, mix the prepared dough and the squid meat paste evenly in a mass ratio of 1:10, and at the same time drip 2 parts by mass of lemon juice to form the standby well-mixed squid meat paste dough.

[0060] Step 7: Mold the mixed cheese and the well-mixed squid meat paste dough to form squid high-protein cheese balls. In step 7, the mixed cheese is cut into cheese blocks of 3.5 cm in length, and the cheese blocks are wrapped with the mixed squid minced meat dough, and then the wrapped cheese blocks are fixed with a mold to form spherical squid high-protein cheese balls, and the diameter of the squid high-protein cheese balls is 6 cm.

[0061] Step 8: Deep fry the squid high protein cheese balls to form cooled squid balls; In step 8, the squid high-protein cheese balls are coated with 2 parts by weight of bread crumbs, fried in a high-temperature oil pan until golden brown, and then taken out and cooled to room temperature to form cooled squid balls.

[0062] Step 9: marinate the cooled squid balls to form marinated squid balls; In step 9, the prepared marinade is put into a pot, 800 parts by mass of clean water is added, boiled for 40 minutes, and then filtered to form a brine, the cooled squid balls are put into the brine in sequence, and stewed for 25 minutes to form the marinated squid balls, and the percentage of the prepared marinade in the clean water is: 2% salt, 5% white sugar, 3% monosodium glutamate, 5% soy sauce, 0.2% cooking wine, 0.2% cinnamon powder, 0.05% dried ginger powder, 0.05% bay leaf powder, 0.04% star anise powder, and 0.01% nutmeg powder.

[0063] Step 10: Sterilize the marinated squid balls; In step 10, the marinated squid balls are transferred to an ultra-high temperature instantaneous sterilizer for sterilization (UHT sterilization) to form the final product, that is, heated to 135° C. in the ultra-high temperature instantaneous sterilizer for 5 seconds.

[0064] Step 11: Cooling the final product, that is, placing the final product in a cooling chamber and cooling it to a suitable temperature to form cooled squid balls, the suitable temperature being 2°C; Step 12: Packing the cooled squid balls, that is, packing the cooled squid balls to make high-protein squid cheese balls.

[0065] Squid high protein cheese balls, including: The cheese balls are prepared according to the preparation method of squid high-protein cheese balls described in Example 2.

[0066] Example 3 The preparation method of squid high-protein cheese balls comprises: Step 1: Melt the cheese slices to form a cheese paste; In step 1, 200 parts by mass of cheese slices are placed in a microwave oven and heated at high heat for 65 seconds until the cheese slices are completely melted into a paste-like cheese, and the high heat heating temperature is 75°C.

[0067] Step 2: Mix the melted and pasty cheese with related ingredients to form the prepared cheese; In Step 2, the melted and pasty cheese is fully stirred with related ingredients until evenly mixed into a pasty mixture, and the pasty mixture is fixed with a mold to form the prepared cheese for standby. The mass fraction of the related ingredients is 20 parts, and the related ingredients are fresh fruits such as strawberries, blueberries and kiwifruits, and the masses of strawberries, blueberries and kiwifruits are equal.

[0068] Step 3: Freeze the prepared cheese to form the mixed cheese; In Step 3, the prepared cheese is placed in the refrigerator and refrigerated for 4 hours. After it is completely solidified, it forms the mixed cheese for standby.

[0069] Step 4: Make squid meat paste; Step 4 specifically includes: Step 4-1: Process Peruvian squid: Remove the internal organs, cartilage and fish skin of the Peruvian squid, cut 20 parts by mass of squid meat into squid meat pieces with a length of 4 cm, rinse the squid meat pieces 4 times according to the mass ratio of squid meat pieces to tap water of 3:1, press and dehydrate the squid meat pieces with a gauze, put the squid meat pieces into the refrigerator, and take them out when the temperature drops to 4°C; freeze the Alaska pollock surimi to 4°C and thaw it for 12 h. The mass ratio of the squid meat pieces to the Alaska pollock surimi is 8:2; Step 4-2: Knead the Peruvian squid meat pieces and Alaska pollock surimi without adding seasonings: Put the Peruvian squid meat pieces into a chopper and knead them for 5 minutes; put the Alaska pollock surimi into a chopper and knead it for 3 minutes; Step 4-3: Knead the Peruvian squid meat pieces and Alaska pollock surimi without adding seasonings after adding salt: Add 2% NaCl salt by mass percentage to the Peruvian squid meat pieces after kneading without adding seasonings, and continue to put the Peruvian squid meat pieces added with NaCl salt into the chopper and knead for 10 minutes until uniform Peruvian squid meat paste is obtained; add 3% NaCl salt by mass percentage to the Alaska pollock surimi after kneading without adding seasonings, and continue to put the Alaska pollock surimi added with NaCl salt into the chopper and knead for 3 minutes to form Alaska pollock surimi, and then evenly mix the kneaded Peruvian squid meat paste and Alaska pollock surimi to form squid meat paste for standby.

[0070] Step 5: Prepare the dough; In step 5, an oil material formed by palm oil and white granulated sugar mixed with monoolein oil is beaten with a hand-held egg beater for 2 minutes until it becomes a white and fluffy material; then, whole egg liquid is added to the white and fluffy material and quickly beaten for 5 minutes to form an intermediate material one; NaCl salt and baking soda are added to the intermediate material one, and the beating is continued for 2 minutes to form an intermediate material two; finally, low-gluten flour is added to the intermediate material two and stirred evenly by hand to form a prepared dough, wherein the monoolein oil, palm oil, white granulated sugar, whole egg liquid, NaCl salt and baking soda are of equal mass, and the mass ratio of the total mass of the monoolein oil, palm oil, white granulated sugar, whole egg liquid, NaCl salt and baking soda to the low-gluten flour is 1:35.

[0071] Step 6: Mix the prepared dough and the minced squid meat to form a mixed minced squid meat dough; In step 6, the prepared dough and the squid minced meat are evenly mixed in a weight ratio of 1:10, and 3 parts of lemon juice are dripped at the same time to form a mixed squid minced meat dough for later use.

[0072] Step 7: Shape the mixed cheese and squid minced meat dough into squid high-protein cheese balls; In step 7, the mixed cheese is cut into cheese blocks of 4 cm in length, and the cheese blocks are wrapped with the mixed squid minced meat dough, and then the wrapped cheese blocks are fixed with a mold to form spherical squid high-protein cheese balls, and the diameter of the squid high-protein cheese balls is 7 cm.

[0073] Step 8: Deep fry the squid high protein cheese balls to form cooled squid balls; In step 8, the squid high-protein cheese balls are coated with 3 parts of bread crumbs by weight, fried in a high-temperature oil pan until golden brown, and then taken out and cooled to room temperature to form cooled squid balls.

[0074] Step 9: marinate the cooled squid balls to form marinated squid balls; In step 9, the prepared marinade is put into a pot, 1000 parts by mass of clean water is added, boiled for 40 minutes, and then filtered to form a brine, the cooled squid balls are put into the brine in sequence, and stewed for 30 minutes to form the marinated squid balls, and the percentage of the prepared marinade in the clean water is: 2% salt, 5% white sugar, 3% monosodium glutamate, 5% soy sauce, 0.2% cooking wine, 0.2% cinnamon powder, 0.05% dried ginger powder, 0.05% bay leaf powder, 0.04% star anise powder, and 0.01% nutmeg powder.

[0075] Step 10: Sterilize the marinated squid balls; In step 10, the marinated squid balls are transferred to an ultra-high temperature instantaneous sterilizer for sterilization (UHT sterilization) to form the final product, that is, heated to 150 °C in the ultra-high temperature instantaneous sterilizer for 8 seconds.

[0076] Step 11: Cool the final product, that is, put the final product into a cooling chamber to cool it to a suitable temperature to form the cooled squid balls, and the suitable temperature is 4 °C; Step 12: Package the cooled squid balls, that is, package the cooled squid balls, and thus make the squid high-protein cheese balls.

[0077] The squid high-protein cheese balls include: The cheese balls prepared according to the preparation method of the squid high-protein cheese balls described in Example 3.

[0078] In addition, three control groups are also used for reference description: Control group 1, control group 2 and control group 3 are three groups of cheese balls prepared by using the existing technical scheme with the patent publication number of "CN114009507A" under different proportioning conditions respectively.

[0079] In this way, the protein digestibility of the cheese balls obtained from Example 1 to Example 3, control group 1, control group 2 to control group 3 is detected respectively, and the detection results in Table 1 are obtained: Table 1

[0080] It can be seen from Table 1 that the protein digestibility of the cheese balls obtained in the examples of the present invention is significantly higher than the visible light transmittance and near-infrared barrier rate of control group 1, control group 2 and control group 3 using the existing technical scheme, that is, the protein digestibility of the cheese balls obtained in the examples of the present invention is higher than 74, far more significantly improved than the protein digestibility obtained by control group 1, control group 2 and control group 3 of the existing technology.

[0081] In addition, in the present invention, its components are as follows: Squid: It is rich in nutrients such as protein, vitamins, minerals and unsaturated fatty acids. The vitamins in squid include B12, B6, A and E, etc., which have a positive effect on human health; the calcium in squid can support bone health and help maintain heart function and nerve conduction; and the iron in squid is beneficial to the synthesis of hemoglobin and improves the oxygen transport ability; in addition, unsaturated fatty acids are beneficial to cardiovascular health, can reduce blood lipids and reduce inflammatory reactions.

[0082] Alaska pollock surimi: Adding squid paste makes the gel network structure of Alaska pollock surimi denser, with smaller gel pores, and enhances the gel strength of surimi by affecting the secondary structure of surimi proteins. A large number of studies have shown that adding an appropriate amount of surimi to squid not only reduces costs and enhances nutrition but also improves its gel properties. Because of its delicious taste and richer texture, Alaska pollock surimi is a fish product with high protein, low fat, and rich in unsaturated fatty acids, which can effectively promote the repair and growth of body tissues, reduce unnecessary fat intake at the same time. Fatty acids also help control weight and prevent cardiovascular diseases. At the same time, the nutrients in Alaska pollock surimi also have a very positive effect on the development of children's brains and eyes.

[0083] Lemon juice: During the production process, the addition of lemon juice further provides nutritional support for the high-protein squid cheese balls. Lemon juice is rich in vitamin C, which can not only enhance immune function and have a positive effect on reducing cholesterol levels, thus preventing cardiovascular diseases to a certain extent, but also effectively increase the absorption efficiency of iron elements rich in squid. In addition, the acidic environment of lemon helps maintain the nutritional components of squid, slows down the occurrence of oxidation reactions during cooking, and thus prevents excessive loss of nutrients.

[0084] Cheese: The use of cheese further enriches the nutritional structure of the high-protein squid cheese balls. During the production process, by mixing melted cheese (cheese slices) with a small amount of hard mature cheese, it can provide rich nutrients such as protein, calcium, vitamin A, B12, as well as phosphorus, zinc, etc. These components not only have a significant effect on bone health but also can provide relatively high energy and increase satiety. The viscous texture of cheese combined with the seafood flavor of squid effectively improves the taste and appetite of the product. In addition, the high water content of soft cheese improves digestibility and reduces the risk of indigestion.

[0085] Through the effective integration of these ingredients, it can not only ensure that the finished product is attractive in flavor but also provide comprehensive nutritional support for consumers.

[0086] As an innovative food that combines seafood flavor and the rich taste of cheese, the high-protein squid cheese balls of the present invention not only make a breakthrough in flavor but also meet the modern consumers' needs for health and nutrition. For example, the addition of lemon juice not only enhances the taste level but also increases the health value of the product. Especially the promotion of iron absorption by the intake of vitamin C provides more comprehensive nutritional support for consumers. This innovative combination of the present invention not only satisfies the taste enjoyment but also conforms to the market demand for functional foods.

[0087] In terms of production technology, the present invention adopts a variety of modern food processing technologies, including low-temperature storage, UHT sterilization and innovative wrapping technology. These technologies used in the present invention can effectively maintain the freshness and nutritional components of the squid. At the same time, the present invention will ensure that the product maintains the freshness of the raw materials and prolongs the shelf life of the product through a scientific process.

[0088] In terms of packaging design, the present invention will adopt a packaging form that is portable, easy to open and has good sealing performance. Such a packaging form not only meets the fast-paced life needs of modern consumers, but also can protect the taste and nutritional components of the product to a certain extent.

[0089] In terms of packaging design, the present invention will highlight the seafood characteristics of the product through the visual presentation of marine elements; in terms of packaging materials, the present invention will choose environmentally friendly materials as much as possible, which can also reflect the concern for sustainable development and give the product more social responsibility.

[0090] As modern consumers' demand for healthy and convenient foods increases, the innovative squid high-protein cheese ball product caters to the current dietary trend. More and more consumers tend to choose foods that are rich in protein, low in fat and nutritionally balanced, and squid itself is a healthy food that is rich in protein, low in calories and low in fat. In addition, the addition of cheese further enhances the nutritional value of the product, making it a high-protein, high-calcium and easy-to-digest food choice. Urban white-collar workers and young people in particular prefer this convenient, nutritious and delicious ready-to-eat product.

[0091] There are many similar instant seafood products and cheese snack products on the market, but innovative foods that combine seafood and cheese, such as squid high-protein cheese balls, are relatively rare, and have certain uniqueness and market differentiation advantages. This unique product positioning can attract consumers who pursue novelty and health. At the same time, the present invention analyzes existing competitors in the market by combining with modern tools such as big data, and finds that most products are not as diverse and balanced as squid high-protein cheese balls in terms of nutritional combination, so the product has strong market competitiveness.

[0092] The production of the present invention involves technical operations in multiple links, such as the production of squid minced meat, cheese processing, low-temperature storage technology and UHT sterilization process, etc. Most of these technologies are mature and commonly used food processing technologies with high operability.

[0093] In addition, the processing equipment required by the present invention, including a chopper, UHT sterilization equipment, low-temperature refrigeration equipment, etc., are all common in the food processing industry and are easy to purchase and install.

[0094] The raw materials of the present invention mainly include squid, cheese, herbs, lemon juice, etc. These materials are stably supplied in the market with little price fluctuation, which can ensure the controllability of production costs. The main components of production costs are raw material costs, labor costs, and logistics costs. After reaching a certain scale, through refined management and large-scale production, the unit cost can be further reduced. The initial investment is mainly used for equipment transformation and market promotion. With the expansion of the market and the improvement of brand awareness, the subsequent production and promotion costs will be further diluted.

[0095] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit them. Although the present invention has been described in detail with reference to the above embodiments, those of ordinary skill in the art should understand that: modifications or equivalent replacements can still be made to the specific embodiments of the present invention, and any modifications or equivalent replacements that do not depart from the spirit and scope of the present invention should be covered within the protection scope of the claims of the present invention.

Claims

1. A method for preparing squid high-protein cheese balls, characterized in that: include: Step 1: Melt the cheese slices to form a cheese paste; Step 2: Mix the melted cheese with relevant ingredients to form the prepared cheese; Step 3: Freeze the prepared cheese to form mixed cheese; Step 4: Prepare squid mince; Step 5: Prepare the dough; Step 6: Mix the prepared dough and the minced squid meat to form a mixed minced squid meat dough; Step 7: Shape the mixed cheese and squid minced meat dough into squid high-protein cheese balls; Step 8: Deep fry the squid high protein cheese balls to form cooled squid balls; Step 9: marinate the cooled squid balls to form marinated squid balls; Step 10: Sterilize the marinated squid balls; Step 11: Cooling the final product, that is, placing the final product in a cooling chamber and cooling it to a suitable temperature to form cooled squid balls, the suitable temperature being 0°C to 4°C; Step 12: Packing the cooled squid balls, that is, packing the cooled squid balls to make high-protein squid cheese balls.

2. The method for preparing squid high-protein cheese balls according to claim 1, characterized in that: In step 1, 100 to 200 parts by mass of cheese slices are placed in a microwave oven and heated at high heat for 55 to 65 seconds until the cheese slices are completely melted into a paste-like cheese, and the high heat heating temperature is 65° C. to 75° C.

3. The method for preparing squid high-protein cheese balls according to claim 2, characterized in that: In step 2, the melted cheese and related ingredients are fully stirred until they are evenly mixed into a paste mixture, and the paste mixture is fixed with a mold to form a prepared cheese for later use, wherein the mass portion of the related ingredients is 10 to 20 parts, and the related ingredients are strawberries, blueberries and kiwifruit, and the mass of the strawberries, blueberries and kiwifruit is equal; Step 2 may also be: frying the relevant ingredients until they are slightly charred and then grinding them into vanilla powder, then evenly mixing the vanilla powder with the cheese melted into a paste to form a mixture, and then putting the mixture into a mold to fix it to form the prepared cheese for later use, the mass portion of the relevant ingredients is 10 to 20 parts, the relevant ingredients are basil, rosemary and thyme cut into segments, the mass of basil, rosemary and thyme are equal, and the particle size of the vanilla powder is 25μm to 45μm.

4. The method for preparing squid high-protein cheese balls according to claim 3, characterized in that: In step 3, place the prepared cheese in the refrigerator for 2 to 4 hours, and wait for it to completely solidify to form a mixed cheese for later use.

5. The method for preparing squid high-protein cheese balls according to claim 4, characterized in that: Step 4 specifically includes: Step 4-1: Processing Peruvian squid: remove the viscera, cartilage and skin of the Peruvian squid, cut 10 to 20 parts of squid meat by weight into squid meat pieces of 3 cm to 4 cm in length, rinse the squid meat pieces with tap water at a mass ratio of 3:1 for 3 to 4 times, compact and dehydrate the squid meat pieces with gauze, put the squid meat pieces in a refrigerator, and take them out when the temperature drops to 4°C; freeze the Bering haddock minced fish to 4°C and then thaw for 12 hours, the mass ratio of squid meat pieces to Bering haddock minced fish is 8:2; Step 4-2: Pound the squid meat and Bering haddock minced fish in a blender: Put the Peruvian squid meat into a blender and pound it for 5 minutes; Put the Bering haddock minced fish into a blender and pound it for 3 minutes; Step 4-3: Salt pounding the empty squid meat pieces and Bering haddock minced fish: add 2% by weight of NaCl salt to the empty squid meat pieces, continue to put the squid meat pieces added with NaCl salt into a chopper and chop for 10 minutes, until a uniform Peruvian squid minced fish is obtained; add 3% by weight of NaCl salt to the empty Bering haddock minced fish, continue to put the Bering haddock minced fish added with NaCl salt into a chopper and chop for 3 minutes to form haddock minced fish, then evenly mix the chopped Peruvian squid minced fish and haddock minced fish to form squid minced fish for later use.

6. The method for preparing squid high-protein cheese balls according to claim 5, characterized in that: In step 5, an oil material formed by palm oil and white granulated sugar mixed with monoolein oil is beaten with a hand-held egg beater for 2 minutes until it becomes a white and fluffy material; then, whole egg liquid is added to the white and fluffy material and beaten for 5 minutes to form an intermediate material one; NaCl salt and baking soda are added to the intermediate material one, and the beating is continued for 2 minutes to form an intermediate material two; finally, low-gluten flour is added to the intermediate material two and stirred evenly by hand to form a prepared dough, wherein the monoolein oil, palm oil, white granulated sugar, whole egg liquid, NaCl salt and baking soda are of equal mass, and the mass ratio of the total mass of the monoolein oil, palm oil, white granulated sugar, whole egg liquid, NaCl salt and baking soda to the low-gluten flour is 1:

35.

7. The method for preparing squid high-protein cheese balls according to claim 6, characterized in that: In step 6, the prepared dough and the squid minced meat are evenly mixed in a mass ratio of 1:10, and 1 to 3 parts of lemon juice are dripped at the same time to form a mixed squid minced meat dough for standby use; In step 7, the mixed cheese is cut into cheese blocks with a length of 3 cm to 4 cm, and the cheese blocks are wrapped with the mixed squid minced meat dough, and then the wrapped cheese blocks are fixed into spherical squid high-protein cheese balls with a mold, and the diameter of the squid high-protein cheese balls is 5 cm to 7 cm.

8. The method for preparing squid high-protein cheese balls according to claim 7, characterized in that: In step 8, the squid high-protein cheese balls are coated with 1 to 3 parts by weight of bread crumbs, fried in a high-temperature oil pan until golden brown, and then removed and cooled to room temperature to form cooled squid balls.

9. The method for preparing squid high-protein cheese balls according to claim 8, characterized in that: In step 9, the prepared marinade is put into a pot, 600 to 1000 parts of clean water are added by mass, and the mixture is boiled for 40 minutes and then filtered to form a brine. The cooled squid balls are sequentially put into the brine and stewed for 20 to 30 minutes to form the marinated squid balls. The percentage of the prepared marinade in the clean water is: 2% salt, 5% white sugar, 3% monosodium glutamate, 5% soy sauce, 0.2% cooking wine, 0.2% cinnamon powder, 0.05% dried ginger powder, 0.05% bay leaf powder, 0.04% star anise powder, and 0.01% nutmeg powder; In step 10, the marinated squid balls are transferred to an ultra-high temperature instantaneous sterilizer for sterilization to form the final product, that is, they are heated to 125-150° C. in the ultra-high temperature instantaneous sterilizer for 2-8 seconds.

10. A squid high-protein cheese ball, characterized in that: include: A cheese ball prepared by the method for preparing squid high-protein cheese balls according to any one of claims 1 to 9.

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