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Method for processing vegetable fish balls

A processing method and technology of vegetables, applied in application, food preparation, food science, etc., can solve problems such as lack of vitamins and minerals, single taste, etc.

Inactive Publication Date: 2011-08-24
FUZHOU XUHUANG FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional fish balls only use fish meat as the main raw material, with a single taste and lack of certain vitamins and minerals in nutrition, while vegetables are rich in vitamins and minerals and dietary fiber with certain physiological functions

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1. After the fresh fish is pretreated, the meat is picked and rinsed;

[0029] 2. Put the rinsed fish meat into the fine filter for fine filtration. The aperture of the fine filter is 0.8mm;

[0030] 3. Pass the finely filtered fish meat through a colloid mill for homogenization and micronization treatment to obtain micronized surimi with a fineness of 150 μm;

[0031] 4. After the mixed vegetables (which can be two or more kinds of seasonal green leafy vegetables such as spinach, shepherd's purse, rape, leek, celery, etc.) are pretreated by washing, removing impurities, etc., the weight ratio of vegetables to water is 1: Mix at a ratio of 0.5-1; then add 0.05% sodium iso-Vc in the total weight of vegetables and water, and add it into a beater for beating to obtain a vegetable coarse pulp with a fineness of 0.5mm.

[0032] 5. Pass the coarse vegetable pulp through a colloid mill for homogenization and micronization treatment to obtain micronized vegetable pulp with a f...

Embodiment 2

[0036] 1. After the fresh fish is pretreated, the meat is harvested and rinsed.

[0037] 2. Put the rinsed fish meat into a fine filter for fine filtration. The aperture of the fine filter is 0.9 mm.

[0038] 3. Pass the finely filtered fish meat through a colloid mill for homogenization and micronization treatment to obtain micronized surimi with a fineness of 180 μm.

[0039] 4. After the mixed vegetables (can be two or more kinds of seasonal green leafy vegetables such as spinach, shepherd's purse, rape, leek, celery, etc.) are pretreated by washing, removing impurities, etc., the weight ratio of vegetables to water is 1: Mix at a weight ratio of 0.6; add vegetables and 0.06% of the total weight of water iso-Vc sodium, add in a beater and make a beating to obtain a vegetable coarse slurry with a fineness of 0.6mm;

[0040] 5. Pass the coarse vegetable pulp through a colloid mill for homogenization and micronization treatment to obtain micronized vegetable pulp with a finen...

Embodiment 3

[0044] 1. After the fresh fish is pretreated, the meat is picked and rinsed;

[0045] 2. Put the rinsed fish meat into the fine filter for fine filtration. The aperture of the fine filter is 1.2mm;

[0046] 3. Pass the finely filtered fish meat through a colloid mill for homogenization and micronization treatment to obtain micronized surimi with a fineness of 200 μm;

[0047] 4. After the mixed vegetables (can be two or more kinds of seasonal green leafy vegetables such as spinach, shepherd's purse, rape, leek, celery, etc.) are pretreated by washing, removing impurities, etc., the weight ratio of vegetables to water is 1: The weight ratio of 1 is mixed; add vegetable and water total weight 0.1% iso-Vc sodium, add in the beater and make beating, make the vegetable coarse pulp of fineness 0.8mm;

[0048] 5. Pass the coarse vegetable pulp through a colloid mill for homogenization and micronization treatment to obtain micronized vegetable pulp with a fineness of 200 μm;

[0049...

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PUM

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Abstract

The invention discloses a method for processing vegetable fish balls, which comprises the following steps of: preprocessing fresh fish, mining meat, and rinsing; adding the rinsed fish into a fine filtering machine for fine filtration; preparing refined minced fillet and refined mashed vegetable by using a colloid mill; mixing the refined minced fillet, refined mashed vegetable, starch, isolated soy protein and seasoning auxiliary materials, and performing grinding treatment; and finally, forming, boiling, cooling, quickly freezing and packaging. The method is low in cost, the process is simple, and the method is convenient to use and has higher application and promotion value.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for processing vegetable fish balls. Background technique [0002] Fish balls (fish balls) are traditional and most representative surimi products in my country. Fish balls are rich in protein and amino acids, rich in nutrition, diverse in taste and convenient to eat, and are very popular among consumers. Compared with other products, fish balls have the characteristics of rich sources of raw materials and different raw materials can be matched with each other. Therefore, in recent years, some new raw materials and new technologies have been well applied in the production of fish balls. With the improvement of living standards, people's requirements for diet are constantly improving, and they are gradually moving closer to health care. Traditional fish balls only use fish meat as the main raw material, which has a single taste and lacks some vitamins and mine...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/212A23L1/305A23L17/10A23L19/00
Inventor 邱德标
Owner FUZHOU XUHUANG FOODS
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