Smelly mandarin fish lion head and preparation method thereof

Abstract

This invention discloses a fermented mandarin fish lion's head and its preparation method, belonging to the field of food processing technology, specifically involving the standardized preparation of Chinese dishes and the industrial production technology of pre-prepared dishes. This invention aims to solve the technical problems of severe homogenization of existing pork lion's head products, the tendency of fermented mandarin fish lion's head to crumble and crack, the difficulty in precisely controlling fermentation odors, and the inability to adapt to standardized industrial production. The fermented mandarin fish lion's head of this invention adopts a layered heterogeneous structure with an outer layer of fish paste base wrapping an inner filling, using fermented mandarin fish as the core ingredient, and is prepared with a full-process gradient shaping process and a triple odor neutralization system. This invention effectively improves the morphological stability of the product throughout the entire process of processing, storage, and reheating, achieves precise control of fermentation flavor, produces a low-fat and healthy product, and has quantifiable and controllable process parameters. It is suitable for standardized production in catering establishments and large-scale production of pre-prepared dishes, broadening the product's application scenarios.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, and in particular relates to a stinky mandarin fish lion head and its preparation method. Background Technology

[0002] Lion's head meatballs are a classic traditional dish in the Huaiyang cuisine of China. With their soft, tender, and smooth texture, they enjoy a wide appeal and are a frequent dish in Chinese banquets and everyday meals. With the upgrading of catering consumption, the industry has conducted extensive research and development on optimizing the traditional lion's head meatball recipe, standardizing the process, and improving storage and preservation, resulting in several related technical solutions: The previously published invention patent application, application number 201910364945.4, publication number CN 110074312 A, entitled "A Method for Making Lion's Head Meatballs," uses pork belly with a fat-to-lean ratio of 4:6 as the sole main ingredient, and glutinous rice, cornstarch, and eggs as auxiliary ingredients. The process involves shredding, chopping, seasoning, boiling to set the shape, and refrigerating to make lion's head meatballs. The use of glutinous rice improves the product's shapeability, preventing it from falling apart during cooking, while also achieving a healthy effect of being free of frying and preservatives.

[0003] The previously published invention patent application, application number 201610579618.7, publication number CN 106174116 A, is entitled "A Lion's Head Meatball and Its Processing Method." This method uses frozen pork with a mixture of lean and fat as the core raw material, combined with auxiliary materials such as shiitake mushrooms, egg whites, and starch. The process involves mincing, chopping, shaping, constant-temperature blanching, freezing, and vacuum packaging to produce lion's head meatballs, thus optimizing the product's shelf life and achieving low-cost mass production.

[0004] The two prior art disclosures mentioned above are the most representative existing technical solutions in the lion's head product field. Although they have achieved technical optimizations in terms of formability, mass production, and preservation, analysis shows that both have unsolvable technical defects and do not cover the research and development direction of this invention at all, as detailed below: Both of the aforementioned prior technologies use pork as the sole core ingredient, and the product flavor can only achieve the conventional meat and soy sauce aromas, lacking any distinctive flavor characteristics and resulting in severe market homogenization. Neither of them involves the application of fermented fish ingredients, nor have they conducted any technical research and development on the raw material characteristics of fermented stinky mandarin fish. They are unable to break through the category boundaries of traditional pork lion's head meatballs and cannot meet consumers' upgraded demands for distinctive flavors, low fat and health.

[0005] Both of the aforementioned prior technologies use a homogeneous meat filling structure, which can only achieve a single soft and glutinous texture. The flavor relies solely on basic seasonings and soup base, and cannot achieve a progressive release of texture and flavor. They do not involve a layered, non-homogeneous structure design, and cannot solve the industry pain point of the traditional lion's head meatballs having a monotonous texture and single flavor.

[0006] The two prior art technologies mentioned above employ conventional processes of boiling and constant-temperature blanching for shaping, respectively. These methods are only suitable for the protein characteristics of fresh pork muscle fibers and do not address the specific shaping requirements of fermented mandarin fish. The structure of the fish protein in fermented mandarin fish is disrupted after microbial fermentation, resulting in a significant decrease in gelling and viscosity. Directly applying the conventional shaping processes of these two prior art technologies would lead to problems such as easy product disintegration, cracking, and extremely low yield, making it impossible to achieve stable production of fermented fish lion's head meatballs. Summary of the Invention

[0007] The purpose of this invention is to provide a stinky mandarin fish lion's head and its preparation method, so as to solve any of the technical problems in the background art mentioned above.

[0008] To solve the above-mentioned technical problems, the specific technical solution of the present invention is as follows: In some embodiments of this application, a stinky mandarin fish lion head and its preparation method are provided, which consists of an outer layer of fish paste base, an inner filling and a compound seasoning system. The outer layer of fish paste base wraps around the inner filling to form a layered heterogeneous spherical structure. By weight, the outer layer of fish paste base comprises the following components: 450-550 parts fermented mandarin fish fillet, 120-180 parts tender winter bamboo shoots, 30-50 parts pork fat, 20-40 parts diced water chestnuts, 15-20 parts corn starch, 50-70 parts deodorizing and balancing water, 50-70 parts scallion, ginger, cooking wine and water, 1-3 parts salt, 0.5-1.5 parts white pepper powder, and 1-3 parts white sugar; By weight, the stuffing includes the following components: 60-100 parts of Lu'an black pork, 30-50 parts of diced water chestnuts, 0.5-1.5 parts of salt, and 3-8 parts of scallion, ginger, cooking wine and water. The fat-to-lean ratio of the Lu'an black pork is 3:7. The compound seasoning system includes a deodorizing and balancing water, a scallion-ginger-cooking wine water, and a bone broth simmering base. The deodorizing and balancing water is prepared by soaking and extracting 20-30 parts of scallion segments, 10-20 parts of ginger slices, 8-12 parts of cooking wine, 0.5-1.5 parts of white sugar, and 140-160 parts of warm water. The scallion-ginger-cooking wine water is prepared by soaking and extracting scallion segments, ginger slices, and cooking wine in a weight ratio of 3:2:1 with water. The bone broth simmering base includes 1800-2200 parts of concentrated pork bone broth, 15-25 parts of oyster sauce, and 15-25 parts of light soy sauce.

[0009] In some embodiments of this application, the fermented mandarin fish meat is taken from fresh mandarin fish weighing 900-1100g from the Huangshan River Basin. The fresh mandarin fish is fermented naturally at a constant temperature for 45-50 days to produce fermented mandarin fish. After fermentation, the head, tail, bones, skin and all fish bones are removed to obtain the clean meat.

[0010] In some embodiments of this application, the outer surimi base comprises the following components by weight: 500 parts fermented mandarin fish meat, 150 parts tender winter bamboo shoots, 40 parts pork fat, 30 parts diced water chestnuts, 18 parts corn starch, 60 parts deodorizing and balancing water, 60 parts scallion, ginger, cooking wine and water, 2 parts salt, 1 part white pepper powder, and 2 parts white sugar.

[0011] In some embodiments of this application, the stuffing includes the following components by weight: 80 parts of Lu'an black pork, 40 parts of diced water chestnuts, 1 part of salt, and 5 parts of scallion, ginger, cooking wine and water.

[0012] In some embodiments of this application, the deodorizing and balancing water is prepared by soaking 25 parts of scallion segments, 15 parts of ginger slices, 10 parts of cooking wine, 1 part of white sugar, and 150 parts of warm water for 20 minutes and then taking the supernatant.

[0013] In some embodiments of this application, the broth base for simmering bone broth also includes 30-50 parts of Huangshan stone ear fungus and 3-7 parts of wolfberry; the pork bone broth is prepared by simmering pork bones and water in a weight ratio of 1:5 over low heat for 6-8 hours.

[0014] In some embodiments of this application, 3-5 parts of crab roe are added to the inner filling; the amount of a single ball of the outer fish paste base is 60-80g, and the amount of a single ball of the inner filling is 15-25g.

[0015] Some embodiments of this application disclose a method for preparing stinky mandarin fish lion's head meatballs as described in any of the above-mentioned embodiments, comprising the following steps: S1 Pre-treatment: Prepare pork bone broth, stuffing filling, and deodorizing and balancing water for later use; S2 Stinky Mandarin Fish Paste Preparation and Protein Viscosity Activation: Take fermented stinky mandarin fish meat, cut it into cubes, mix it with pork fat, tender bamboo shoot tips, and diced water chestnuts to obtain mixed raw materials, add the corresponding components of the compound seasoning system to the mixed raw materials, stir in the same direction until the raw materials become elastic, marinate, and then let it stand at low temperature with shaking to obtain shaped fish paste; S3 Layered Inlaid Filling Shaping: After the shaped fish paste is evenly divided, it is kneaded into a hollow ball, the inner filling is inserted, the opening is sealed and rolled into a complete ball to obtain the lion's head raw dough; S4 gradient shaping and juice locking: Deep-fry the raw lion's head in cooking oil at 170-190℃ until golden brown to complete one physical shaping and obtain the shaped lion's head; S5 Simmering to Lock in Flavor: Place the shaped lion's head into a simmering bone broth and simmer for 18-22 minutes to complete the second heat setting and flavor adjustment, resulting in the finished stinky mandarin fish lion's head.

[0016] In some embodiments of this application, in step S2, the duration of the co-directional stirring is 15-20 minutes, the duration of the marinating is 8-12 minutes, and the temperature of the low-temperature shaking and settling is 0-4°C for 12-18 minutes.

[0017] In some embodiments of this application, in step S4, the temperature of the edible oil is 180°C and the frying time is 40-60 seconds; in step S5, the simmering time is 20 minutes; after the finished product is prepared, the lion's head meatballs and a quantitative concentrated bone broth are sealed and packaged, quick-frozen at -35°C, and then stored in a cold chain environment at -18°C.

[0018] Compared with existing technologies, the beneficial effects of this invention are as follows: This invention uses fermented mandarin fish as the core ingredient to replace traditional pork, reducing the product's fat content and meeting the demands of healthy eating while giving the product a unique fermented flavor, breaking through the homogeneity limitations of traditional pork lion's head products; through the layered, heterogeneous spherical structure design of the outer layer of fish paste base wrapping the inner filling, the product achieves a progressive taste and flavor release effect, solving the problem of monotonous taste and flavor caused by the homogeneous meat filling structure in existing technologies; and through protein viscosity activation... The gradient shaping process, which combines low-temperature strengthening, high-temperature frying for one shaping, and simmering for a second shaping, effectively improves the problems of decreased gelation and viscosity of fermented mandarin fish meat protein after microbial fermentation and easy disintegration and cracking during the preparation of lion's head meatballs. It enhances the morphological stability of the product throughout the entire process of processing, cold chain storage, and reheating. Through a triple odor neutralization system of winter bamboo shoot raw material neutralization, deodorizing and balancing water pretreatment, and concentrated bone broth simmering adsorption, the pungent odor of fermented mandarin fish can be reduced while retaining its inherent flavor characteristics, thus broadening the product's target audience. Detailed Implementation

[0019] The specific embodiments of the present invention will be described in further detail below with reference to the examples. These examples are for illustrative purposes only and are not intended to limit the scope of the invention.

[0020] To better understand the purpose, structure, and function of this invention, the invention will be further described in detail below with reference to embodiments.

[0021] This invention discloses a fermented mandarin fish lion's head and its preparation method. It solves the problem of homogeneity in flavor and taste of traditional lion's head by using a layered heterogeneous spherical structure design. It solves the industry pain points of easy disintegration and poor stability in the production of fermented fermented mandarin fish lion's head by using a full-process gradient shaping system. It achieves precise control of fermentation flavor through a triple fresh and odor balance control system. At the same time, the whole process is quantitatively standardized and adapted to catering store production and industrial production of pre-made dishes.

[0022] The present invention will be further described in detail below with reference to specific embodiments, comparative examples and effect verification.

[0023] In all the embodiments and comparative examples of this invention, the pretreatment method for the common raw materials used is consistent as follows to ensure that the experimental variables are unique and the results can be repeatedly verified: Preparation of Fermented Stinky Mandarin Fish Meat: Select fresh mandarin fish from the Huangshan River Basin, with each fish weighing between 900-1100g. After slaughtering, remove the scales, gills, and internal organs, clean the fish, and then allow it to ferment naturally at a constant temperature for 45-50 days to produce the fermented mandarin fish. After fermentation, remove the head, tail, bones, skin, and all fish bones, and use the clean fish meat to ensure that there are no fish bones left.

[0024] Preparation of scallion, ginger and cooking wine solution: Take scallion segments, ginger slices and cooking wine in a weight ratio of 3:2:1, mix them and add 2 times the weight of room temperature water, seal and soak for 30 minutes, filter and take the clear liquid from the top for later use.

[0025] Preparation of pork bone broth: Take pork bones and water in a weight ratio of 1:5, put them in a clay pot, bring to a boil over high heat, skim off the foam, simmer over low heat for 7 hours, filter to remove bone residue and impurities, and cool to 40-50℃ for later use. II. Specific Implementation Methods Example 1 1. Formula composition (by weight parts) Outer layer of fish paste base: 500 parts fermented mandarin fish meat, 150 parts tender winter bamboo shoots, 40 parts pork fat, 30 parts diced water chestnuts, 18 parts cornstarch, 60 parts deodorizing and balancing water, 60 parts scallion, ginger, cooking wine and water, 2 parts salt, 1 part white pepper powder, 2 parts white sugar; Stuffing filling: 80 parts Lu'an black pork (lean to fat ratio 3:7), 40 parts water chestnut pieces, 1 part salt, 5 parts scallion, ginger, cooking wine and water; Fishy-smelling balancing water: 25 parts scallion segments, 15 parts ginger slices, 10 parts cooking wine, 1 part white sugar, 150 parts warm water; Soup base for simmering bone broth: 2000 portions of rich pork bone broth, 20 portions of oyster sauce, 20 portions of light soy sauce, 40 portions of Huangshan stone fungus, and 5 portions of goji berries.

[0027] 2. Preparation steps S1 Pre-processing: Prepare the deodorizing and balancing water according to the above formula: Add scallion segments, ginger slices, cooking wine, and white sugar to warm water, seal and soak for 20 minutes, filter and take 60 portions of the clear liquid from the top layer for later use. Preparation of stuffing: Cut Lu'an black pork into 0.5cm cubes, cut water chestnuts into small cubes, add salt, scallions, ginger, cooking wine and water, stir in one direction and refrigerate at 0-4℃ for later use; Preparation of auxiliary ingredients: Blanch the tender tips of winter bamboo shoots in boiling water for 5 minutes to remove the bitterness, cut them into 0.3cm cubes, drain and set aside.

[0028] S2 Stinky mandarin fish paste preparation and protein viscosity activation: Cut the fermented mandarin fish fillet into 0.5cm cubes, cut pork fat into small cubes of the same size, and mix with diced winter bamboo shoots and water chestnuts to obtain the mixed ingredients; Add the fishy-smelling balancing water, scallion and ginger cooking wine water, salt, white pepper powder, sugar, and cornstarch to the mixed ingredients. Continue to stir in one direction for 18 minutes until the ingredients are fully elastic and the fish protein viscosity is fully activated. Marinate at room temperature for 10 minutes. After marinating, place the fish paste in a 2°C refrigerated environment, shake and let it stand for 15 minutes. The low temperature strengthens the binding force of fish protein molecules, resulting in a shaped fish paste.

[0029] S3 Layered Inlaid Center Shaping: Divide the shaped fish paste evenly into 70g portions, and hand-shape each portion into a hollow sphere with uniform wall thickness. Each hollow sphere is precisely embedded with 20g of pre-made inner filling. After being pinched and sealed, it is rolled into a smooth, undamaged complete sphere to obtain the lion's head raw material.

[0030] S4 gradient shaping and juice locking: Heat the cooking oil in a pot to 180℃, add the raw lion's head meatballs, and deep-fry for 50 seconds until the surface is evenly golden brown. This quickly forms a dense water-locking layer, completing the physical shaping process. Remove the meatballs and drain the oil to obtain the shaped lion's head meatballs.

[0031] S5 Simmered over low heat to lock in aroma and flavor: Sauté scallions and ginger in oil, then add pork bone broth, oyster sauce, and light soy sauce. Stir well to create a complex soup base, and keep it at a gentle simmer. Add the shaped lion's head meatballs and Huangshan stone ear fungus to the soup base, turn to low heat and simmer for 20 minutes to complete the second heat setting and flavor adjustment. After simmering, add goji berries to get the finished stinky mandarin fish lion's head meatballs.

[0032] S6 Finished Product Processing: For dine-in: Place the braised lion's head meatballs in the center, drizzle with the original broth and thicken with cornstarch, surround with rock tripe and winter bamboo shoot slices, and garnish with goji berries before serving. Pre-prepared dishes: Seal the lion's head meatballs and a measured amount of concentrated bone broth into a package, flash-freeze at -35℃ for 30 minutes, and then store in a cold chain environment at -18℃.

[0033] Example 2 The only difference between this embodiment and Embodiment 1 is that 4 parts of crab roe are added to the filling. The rest of the formula and preparation steps are completely the same as in Embodiment 1.

[0034] Example 3 1. Formula composition (by weight) Outer layer of fish paste base: 450 parts fermented mandarin fish meat, 120 parts tender winter bamboo shoots, 30 parts pork fat, 20 parts diced water chestnuts, 15 parts cornstarch, 50 parts deodorizing and balancing water, 50 parts scallion, ginger, cooking wine and water, 1 part salt, 0.5 parts white pepper powder, 1 part sugar; Stuffing filling: 60 parts Lu'an black pork (lean to fat ratio 3:7), 30 parts water chestnut pieces, 0.5 parts salt, 3 parts scallion, ginger, cooking wine and water; Fishy-smelling balancing water: 20 parts scallion segments, 10 parts ginger slices, 8 parts cooking wine, 0.5 parts white sugar, 140 parts warm water; Soup base for simmering bone broth: 1800 portions of rich pork bone broth, 15 portions of oyster sauce, 15 portions of light soy sauce, 30 portions of Huangshan stone fungus, and 3 portions of goji berries.

[0035] 2. Preparation steps S1 Pre-treatment: Same as the steps in Example 1, after soaking in deodorizing and balancing water, take 50 portions of the supernatant for later use; S2 Stinky mandarin fish paste preparation and protein viscosity activation: Stir in one direction for 15 minutes until the raw material becomes elastic, marinate for 8 minutes, place in a 0℃ refrigerated environment and shake and let stand for 12 minutes to obtain shaped fish paste; S3 Layered Filling and Shaping: The shaped fish paste is divided into 60g portions, and each portion is filled with 15g of filling to form a lion's head raw dough; S4 Gradient Shaping and Juice Locking: Fry at 170℃ for 40 seconds until golden brown to complete the first shaping; S5 Simmering over low heat to lock in aroma and flavor: Simmer over low heat for 18 minutes to complete the second shaping and flavor adjustment, resulting in the finished product.

[0036] Example 4 1. Formula composition (by weight) Outer layer fish paste base: 550 parts fermented mandarin fish fillet, 180 parts tender winter bamboo shoots, 50 parts pork fat, 40 parts diced water chestnuts, 20 parts cornstarch, 70 parts deodorizing and balancing water, 70 parts scallion, ginger, cooking wine and water, 3 parts salt, 1.5 parts white pepper powder, and 3 parts white sugar; Stuffing filling: 100 portions of Lu'an black pork (lean to fat ratio 3:7), 50 portions of diced water chestnuts, 1.5 portions of salt, and 8 portions of scallion, ginger, cooking wine and water. Fishy-smelling balancing water: 30 parts scallion segments, 20 parts ginger slices, 12 parts cooking wine, 1.5 parts white sugar, 160 parts warm water; Soup base for simmering bone broth: 2200 servings of rich pork bone broth, 25 servings of oyster sauce, 25 servings of light soy sauce, 50 servings of Huangshan stone ear fungus, and 7 servings of goji berries.

[0037] 2. Preparation steps S1 Pre-treatment: Same as the steps in Example 1, after soaking in deodorizing and balancing water, take 70 portions of the supernatant for later use; S2 Stinky mandarin fish paste preparation and protein viscosity activation: Stir in one direction for 20 minutes until the raw material becomes elastic, marinate for 12 minutes, place in a 4℃ refrigerated environment and shake and let stand for 18 minutes to obtain shaped fish paste; S3 Layered Filling and Shaping: The shaped fish paste is divided into 80g portions, and each portion is filled with 25g of filling to form a lion's head shape. S4 Gradient Setting and Juice Locking: Fry at 190℃ for 60 seconds until golden brown to complete the first setting; S5 Simmering over low heat to lock in aroma and flavor: Simmer over low heat for 22 minutes to complete the second shaping and flavor adjustment, resulting in the finished product.

[0038] III. Proportional Settings To verify the technical effect of the present invention, four comparative examples were set up for comparison with Example 1. The test environment, raw material specifications, and general pretreatment methods of all comparative examples were kept consistent with those of Example 1, with only the core process and formula differing: Comparative Example 1: Traditional Huaiyang pork lion's head, prepared using a commercially available classic recipe and conventional process, with pork belly as the core ingredient, no fermented stinky mandarin fish components, no layered core structure, and no whole-process shaping process.

[0039] Comparative Example 2: Ordinary fresh grass carp lion's head, prepared using the conventional process of commercially available fish balls, with fresh grass carp meat as the core ingredient, no fermented components, and without the low-temperature strengthening and triple freshness-odor balance process of this invention.

[0040] Comparative Example 3: The stinky mandarin fish lion head without a complete shaping system differs from Example 1 only in that the low-temperature shaking and settling step and the deep-frying shaping step are removed, and the shaping is done by simply boiling after stirring. The rest of the formula and steps are completely the same.

[0041] Comparative Example 4: Stinky Mandarin Fish Lion Head without the Triple Fresh-Flavor Balance System. The only difference from Example 1 is that the deodorizing balance water and tender winter bamboo shoots were removed, and the bone broth was replaced with water. The rest of the formula and steps were completely the same.

[0042] IV. Effect Verification and Data Analysis 1. Validation of projects and testing methods Molding rate: The molding rate is calculated as the number of complete molded samples out of 100 samples prepared in a single batch. Molding rate = (Number of complete molded samples / Total number of samples prepared) × 100%. Cold chain stability: After the samples were stored at -18℃ for 30 days, the number of damaged samples was counted after thawing. The damage rate = number of damaged samples / total number of samples × 100%. Reheat stability: After thawing, the samples were reheated in boiling water 3 times, and the morphological integrity rate was calculated. Integrity rate = (Number of samples with intact morphology / Total number) × 100%; Fat content: Tested according to the method specified in GB 5009.6-2016 "National Food Safety Standard - Determination of Fat in Food"; Consumer acceptance: A blind test was conducted on 100 consumers of different ages to determine the percentage of people who had no aversion to the product flavor and found it acceptable. Batch consistency: Five batches were prepared consecutively, and the weight deviation, flavor deviation, and taste deviation of the finished products were detected. The batch consistency coefficient was calculated by combining the results.

[0043] 2. Validation Result Data From the above verification data, it can be clearly concluded that: Example 1 of this invention, through a full-process gradient shaping system, shows that the finished product molding rate, cold chain stability, and reheating stability are significantly better than those of Comparative Example 2 and Comparative Example 3, thus completely solving the core pain points of easy disintegration and poor stability in making lion's head meatballs from fermented stinky mandarin fish. In Example 1 of this invention, through a triple fresh-odor balance system, the consumer flavor acceptance rate reached 92%, which is much higher than the 41% of Comparative Example 4. While retaining the core flavor of fermented stinky mandarin fish, it significantly lowered the consumption threshold and achieved the expected fresh-odor balance effect. The product of this invention has a fat content of only 6.2g / 100g, which is less than 1 / 7 of that of traditional pork lion's head meatballs, in line with the trend of healthy eating. At the same time, the layered structure design achieves a multi-dimensional taste and flavor fusion, solving the problem of homogenization of traditional products. The batch consistency coefficient of the fully quantified process of this invention reaches 96%, which is significantly better than the traditional process. It eliminates the reliance on the chef's personal experience, is suitable for industrial-scale production, and has strong practicality.

[0044] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, or parameter adjustments made by those skilled in the art to the technical solutions described in the above embodiments within the core concept and technical principles of the present invention should be included within the protection scope of the present invention.

[0045] For example, the seasoning ratio of the bone broth can be adjusted according to regional taste preferences; the weight of each lion's head and the types of fillings can be adjusted according to the application scenario; and manual steps can be replaced with standardized food machinery operations according to the needs of industrial production. All such modifications do not depart from the inventive concept of this invention and are within the protection scope of this invention.

[0046] The various embodiments in this specification are described in a progressive manner, with each embodiment focusing on its differences from other embodiments. Similar or identical parts between embodiments can be referred to interchangeably. For the apparatus disclosed in the embodiments, since it corresponds to the method disclosed in the embodiments, the description is relatively simple; relevant parts can be referred to the method section.

[0047] The above description of the disclosed embodiments enables those skilled in the art to make or use the invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the invention. Therefore, the invention is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A kind of stinky mandarin fish lion's head, characterized in that, It consists of an outer layer of fish paste base, an inner filling, and a compound seasoning system. The outer layer of fish paste base wraps around the inner filling, forming a layered heterogeneous spherical structure. By weight, the outer layer of fish paste base comprises the following components: 450-550 parts fermented mandarin fish fillet, 120-180 parts tender winter bamboo shoots, 30-50 parts pork fat, 20-40 parts diced water chestnuts, 15-20 parts corn starch, 50-70 parts deodorizing and balancing water, 50-70 parts scallion, ginger, cooking wine and water, 1-3 parts salt, 0.5-1.5 parts white pepper powder, and 1-3 parts white sugar; By weight, the stuffing includes the following components: 60-100 parts of Lu'an black pork, 30-50 parts of diced water chestnuts, 0.5-1.5 parts of salt, and 3-8 parts of scallion, ginger, cooking wine and water. The fat-to-lean ratio of the Lu'an black pork is 3:

7. The compound seasoning system includes a deodorizing and balancing water, a scallion-ginger-cooking wine water, and a bone broth simmering base. The deodorizing and balancing water is prepared by soaking and extracting 20-30 parts of scallion segments, 10-20 parts of ginger slices, 8-12 parts of cooking wine, 0.5-1.5 parts of white sugar, and 140-160 parts of warm water. The scallion-ginger-cooking wine water is prepared by soaking and extracting scallion segments, ginger slices, and cooking wine in a weight ratio of 3:2:1 with water. The bone broth simmering base includes 1800-2200 parts of concentrated pork bone broth, 15-25 parts of oyster sauce, and 15-25 parts of light soy sauce.

2. The stinky mandarin fish lion's head according to claim 1, characterized in that, The fermented mandarin fish meat is taken from fresh mandarin fish weighing 900-1100g from the Huangshan River Basin. The fresh mandarin fish undergoes 45-50 days of constant temperature natural fermentation to produce fermented mandarin fish. After fermentation, the head, tail, bones, skin, and all fish bones are removed to obtain the clean meat.

3. The stinky mandarin fish lion's head according to claim 1, characterized in that, By weight, the outer surimi base comprises the following components: 500 parts fermented mandarin fish fillet, 150 parts tender winter bamboo shoots, 40 parts pork fat, 30 parts diced water chestnuts, 18 parts corn starch, 60 parts deodorizing and balancing water, 60 parts scallion, ginger, cooking wine and water, 2 parts salt, 1 part white pepper powder, and 2 parts white sugar.

4. The stinky mandarin fish lion's head according to claim 1, characterized in that, By weight, the stuffing includes the following components: 80 parts of Lu'an black pork, 40 parts of diced water chestnuts, 1 part of salt, and 5 parts of scallion, ginger, cooking wine and water.

5. The stinky mandarin fish lion's head according to claim 1, characterized in that, The deodorizing and balancing water is prepared by soaking 25 parts of scallion segments, 15 parts of ginger slices, 10 parts of cooking wine, 1 part of white sugar, and 150 parts of warm water for 20 minutes and then taking the clear liquid from the top.

6. The stinky mandarin fish lion's head according to claim 1, characterized in that, The broth base also includes 30-50 parts of Huangshan stone ear fungus and 3-7 parts of wolfberry; the pork bone broth is made by simmering pork bones and water in a 1:5 weight ratio over low heat for 6-8 hours.

7. The stinky mandarin fish lion's head according to claim 1, characterized in that, The inner filling also contains 3-5 parts crab roe; the amount of each ball of the outer fish paste base is 60-80g, and the amount of each ball of the inner filling is 15-25g.

8. A method for preparing the stinky mandarin fish lion's head meatball as described in any one of claims 1 to 7, characterized in that, Includes the following steps: S1 Pre-treatment: Prepare pork bone broth, stuffing filling, and deodorizing and balancing water for later use; S2 Stinky Mandarin Fish Paste Preparation and Protein Viscosity Activation: Take fermented stinky mandarin fish meat, cut it into cubes, mix it with pork fat, tender bamboo shoot tips, and diced water chestnuts to obtain mixed raw materials, add the corresponding components of the compound seasoning system to the mixed raw materials, stir in the same direction until the raw materials become elastic, marinate, and then let it stand at low temperature with shaking to obtain shaped fish paste; S3 Layered Inlaid Filling Shaping: After the shaped fish paste is evenly divided, it is kneaded into a hollow ball, the inner filling is inserted, the opening is sealed and rolled into a complete ball to obtain the lion's head raw dough; S4 gradient shaping and juice locking: Deep-fry the raw lion's head in cooking oil at 170-190℃ until golden brown to complete one physical shaping and obtain the shaped lion's head; S5 Simmering to Lock in Flavor: Place the shaped lion's head into a simmering bone broth and simmer for 18-22 minutes to complete the second heat setting and flavor adjustment, resulting in the finished stinky mandarin fish lion's head.

9. The preparation method according to claim 8, characterized in that, In step S2, the duration of the stirring in the same direction is 15-20 minutes, the duration of the marinating is 8-12 minutes, and the duration of the low-temperature shaking and settling is 0-4℃ for 12-18 minutes.

10. The preparation method according to claim 8, characterized in that, In step S4, the temperature of the edible oil is 180℃ and the frying time is 40-60 seconds; in step S5, the simmering time is 20 minutes; after the finished product is prepared, the lion's head meatballs and a quantitative concentrated bone broth are sealed and packaged, quick-frozen at -35℃ and then stored in a cold chain environment at -18℃.

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