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Preparation method for improving gel hardness of fish balls

A technology for fish balls and hardness, which is applied in the field of preparation for improving the hardness of fish ball gels, and can solve problems such as poor gelation ability of freshwater surimi

Inactive Publication Date: 2012-10-03
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the gelling ability of freshwater surimi is generally poor, especially after frozen storage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1: pick fish meat with a meat harvester, remove bone spurs and black film, put the fish meat slices into a concentration of 5-8% salt solution and soak for 20-40min, and the soaking process is constantly stirred. Put the deodorized fish meat in 4-6 times of clear water, stir slowly for 8-10 minutes, rinse repeatedly with circulating water, dissolve 2-4% salt in water, add it to minced fish, and beat for 2-4 minutes. Add 0.2% transglutaminase (TGase), mash for 6-10 minutes, add seasonings into the surimi and mash for 1-4 minutes. Then add 6% gluten powder into surimi and beat for another 2-5 minutes. Place the minced fish in a cold storage at 0°C for 1-3 hours, shape the balls into balls with a weight of 7-15g, first heat the fish balls at 37-45°C for 15-25min, then put them in a water bath at 70-85°C for 20-30min , take out, quick cooling, quick freezing, packaging.

Embodiment 2

[0013] Embodiment 2: pick fish meat with a meat harvester, remove bone spurs and black film, put the fish meat slices into a salt solution with a concentration of 5-8% and soak for 20-40min, and the soaking process is constantly stirred. Put the deodorized fish meat in 4-6 times of clear water, stir slowly for 8-10 minutes, rinse repeatedly with circulating water, dissolve 2-4% salt in water, add it to minced fish, and beat for 2-4 minutes. Add 0.4% transglutaminase (TGase), grind for 6-10 minutes, add seasonings into the minced fish and grind for 1-4 minutes. Then add 3% gluten powder into surimi and beat for another 2-5 minutes. Place the minced fish in a cold storage at 0°C for 1-3 hours, shape the balls into balls with a weight of 7-15g, first heat the fish balls at 37-45°C for 15-25min, then put them in a water bath at 70-85°C for 20-30min , take out, quick cooling, quick freezing, packaging.

Embodiment 3

[0014] Embodiment 3: pick fish meat with a meat harvester, remove bone spurs and black film, put the fish meat slices into 5-8% salt solution and soak for 20-40min, and stir constantly during the soaking process. Put the deodorized fish meat in 4-6 times of clear water, stir slowly for 8-10 minutes, rinse repeatedly with circulating water, dissolve 2-4% salt in water, add it to minced fish, and beat for 2-4 minutes. Add 0.5% transglutaminase (TGase), grind for 6-10 minutes, add seasonings into the minced fish and grind for 1-4 minutes. Then add 5% gluten powder into the surimi and beat for another 2-5 minutes. Place the minced fish in a cold storage at 0°C for 1-3 hours, shape the balls into balls with a weight of 7-15g, first heat the fish balls at 37-45°C for 15-25min, then put them in a water bath at 70-85°C for 20-30min , take out, quick cooling, quick freezing, packaging.

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PUM

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Abstract

The invention relates to a preparation method for improving the gel hardness of fish balls, which is characterized by comprising the following steps of: separating fish meat by using a meat separator, removing fish bones and black films, putting fish fillets into 5 to 8 percent salt solution and soaking for 20 to 40 minutes with continuous stirring; putting the fish meat from which fishy smell isremoved into clear water in an amount which is 4 to 6 times that of fish meat, slowly stirring for 8 to 10 minutes, repeatedly washing by using circulating water, dissolving 2 to 4 percent of salt inwater, adding into minced fillets, milling for 2 to 4 minutes, adding 0.1 to 0.6 percent of transglutaminase (TGase), milling for 6 to 10 minutes, adding seasonings into the minced fillets, and milling for 1 to 4 minutes; adding 3 to 6 percent of wheat gluten into the minced fillets, and milling for 2 to 5 minutes; putting the minced fillets into a 0 DEG C refrigerator for 1 to 3 hours, forming by using a ball making machine, and ensuring that the weight of each ball is 7 to 15g; and heating the fish balls to the temperature of between 37 and 45 DEG C, keeping for 15 to 25 minutes, putting into a 70 to 85 DEG C water bath for 20 to 30 minutes, fishing out, quickly cooling, quickly freezing, and packaging. The fish balls prepared by the method have smooth and mellow appearance, smooth mouthfeel, high elasticity and rich nutrition.

Description

technical field [0001] The invention relates to a method for preparing fish balls, in particular to a method for improving the gel hardness of fish balls. Background technique [0002] Fish is delicious, whether it is meat or soup, it is fresh, delicious and appetizing, and it is a favorite food in people's daily diet. The nutritional value of fish meat is extremely high. Fish meat contains vitamins such as folic acid, vitamin B2, and vitamin B12. It is also rich in magnesium, vitamin A, iron, calcium, phosphorus, etc. Eating fish often has the effect of nourishing liver and blood, nourishing skin and hair. Rich in complete protein. Fish contains a lot of protein, low fat content, and mostly unsaturated fatty acids. The fat content of fish is generally low, most of which are only 1%-4%, which has the effect of lowering cholesterol. Both seawater fish and freshwater fish are rich in sulphur, and also contain inorganic salts such as phosphorus, calcium, and iron. Fish also...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 吴立根王岸娜王晓曦竹建德
Owner HENAN UNIVERSITY OF TECHNOLOGY
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