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A technology for sandwiching fish and clams, which is applied in the field of clam sandwiched fish balls and its production, can solve the problems of single processed products, insufficient development of clam resources, and undiscovered clam sandwiched fish balls products, etc., to achieve elasticity, rich food types, Soft and smooth skin effect
Inactive Publication Date: 2012-08-22
FUJIAN HAIYI FOOD BEVERAGE
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Abstract
Description
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Problems solved by technology
Although clams have a large output and high nutritional value, there are only simple salt-dried products on the market at present, and the processed products are single, and the resources of clams have not been fully developed.
At present, no reports about clam sandwiched fish balls have been found
Method used
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Embodiment
[0012] When preparing the present invention, 55 kg of frozen tilapia surimi were naturally thawed at room temperature for 1 hour, chopped and placed in a crushing machine for hollow grinding for 5 minutes, and 0.4 kg of salt and 0.3 kg of polyphosphate were added to the crushing machine at the same time , salt and grind for 15 minutes, add 0.4kg of monosodium glutamate, 0.3kg of ginger juice, 0.05kg of pepper powder, 0.05kg of rice wine, 0.5kg of white sugar, 2.4kg of peanut oil, 2.6kg of carrageenan, soybean protein isolate 10kg and 3kg of potato starch, continue to beat for 10min, and the added 11 kinds of auxiliary materials weigh 20kg in total to make clam sandwich fish ball skin. In addition, make the fresh and live clams spit out all the sediment, peel the shells and take the meat, put them together with the juice in the refrigerator at -5-0°C for 1 hour, take out 25kg and cut them into small cubes, wrap them in the skin of the above fish balls, and make clams Sandwiched...
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Abstract
The invention discloses a clam sandwich fish-ball and a making method thereof. The invention is characterized in that outer skin of the fish-ball comprises surimi and eleven auxiliary materials; micro-freezing clam meat and sap thereof are made into stuffing to be wrapped in the outer skin; the surimi, the eleven auxiliary materials, the micro-freezing clam meat and the sap thereof respectively account for 50-60w%, 18-25w% and 22-28w% of the total weight of the clam sandwich fish-ball; and the eleven auxiliary materials are respectively salt, polyphosphate, monosodium glutamate, ginger juice,pepper powders, yellow wine, white granulated sugar, peanut oil, carrageenin, soy protein isolate and potato starch respectively with the weight percents of 1-3, 1-2, 1-2.5, 1-2, 0.2-0.3, 0.2-0.3, 2-3, 12-15, 12-15, 48-52 and12-16. The clam sandwich fish-ball has the advantages of smooth and tender, elastic, crisp and non-greasy outer kin, fresh and succulent stuffing, convenience and good taste and rich nutrition. The clam sandwich fish-ball develops the space of processing and consuming clams and enriches food types for people.
Description
technical field [0001] The invention relates to clam-filled fish balls and a preparation method thereof. Background technique [0002] Surimi is a new type of aquatic food. Fish is used as raw material. When preparing, the fish is crushed, salt and auxiliary materials are added to make a sticky fish paste. After molding, it is heated to become an elastic gel. . Fish ball is an important surimi product. Because it is easy to prepare, tender and delicious, and resistant to storage, it is quite suitable for urban consumption. This kind of product can not only be manufactured in a large-scale factory, but also can be produced by hand at home. It can not only increase the economic value of low-value fish, but also be accepted by the people. Therefore, it is a promising aquatic product. [0003] my country's total freshwater fish production ranks first in the world, and it is also the world's largest freshwater fish farming country. my country has unique advantages in the devel...
Claims
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Application Information
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