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A kind of squid ball and preparation method thereof

A technology for cuttlefish balls and surimi, which is applied in the field of preparation of cuttlefish balls, can solve the problems of affecting the surface smoothness of fish balls, soft and inflexible mouthfeel, and lack of smooth product appearance, so as to achieve less looseness and breakage, increase water absorption capacity, and promote dissolution. Effect

Active Publication Date: 2018-03-16
HAIXIN FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

According to this process, the meat paste formed by crushing is directly matured and formed. The air bubbles in the slurry are not fully discharged, which affects the smoothness of the surface of the fish balls. In addition, the fish balls cooked at a high temperature at one time, due to the rapid denaturation of protein when exposed to high temperatures, If the setting is too fast, the appearance of the product will not be smooth enough, and the taste will be soft and inelastic

Method used

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  • A kind of squid ball and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] 1. Raw material formula: surimi 30kg, chicken breast 21kg, cassava modified starch 7.5kg, pork fat 7.5kg, cuttlefish 17.5kg, white onion 3.5kg, garlic 2kg, ice-water mixture 7.5kg, salt 2kg, pyrophosphoric acid Sodium 0.3kg, other seasonings 3.5kg (sugar 1487.5g, monosodium glutamate 1487.5g, pepper 525g).

[0039] Surimi: Produced by Zhoushan Tengxin Food Co., Ltd., AA Tengxin miscellaneous surimi, 20kg / piece

[0040] 2. Preparation of slurry:

[0041] Clean the chicken breast, and use a meat grinder to grind it into chicken breast mince particles with a particle size of 4mm;

[0042] Clean the cuttlefish meat, blanch it with hot water until it changes color, pick it up, put it into a dicing machine, and cut it into 5×5×10mm cuttlefish particles; clean the white onion and garlic, and cut them into soybean-sized particles;

[0043] Control the temperature of raw materials at -5~0℃, and perform beating treatment in the following order:

[0044] 1) Pour surimi, chicken...

Embodiment 2

[0056] 1. Raw material formula: 20kg surimi, 17kg chicken breast, 5kg cassava modified starch, 5kg pork fat, 15kg squid meat, 2kg white onion, 1kg garlic, 5kg ice-water mixture, 1kg table salt, 0.1kg sodium tripolyphosphate, Other seasonings 2kg (sugar 1000g, monosodium glutamate 700g, pepper 300g).

[0057] 2. Preparation of slurry:

[0058] Clean the chicken breast, and use a meat grinder to grind it into chicken breast mince particles with a particle size of 4mm;

[0059] Clean the squid meat, blanch it with hot water until it changes color, pick it up, put it into a dicing machine, and cut it into 5×5×10mm cuttlefish particles; clean the white onion and garlic, and cut them into soybean-sized particles;

[0060] Control the temperature of raw materials at -5~0℃, and perform beating treatment in the following order:

[0061] 1) Pour surimi, chicken breast meat, ice-water mixture, and sodium tripolyphosphate into the beating bucket, set the beating frequency to 5Hz, and th...

Embodiment 3

[0071] 1. Raw material formula: surimi 40kg, chicken breast 25kg, cassava modified starch 10kg, pork fat 10kg, cuttlefish 20kg, white onion 5kg, garlic 3kg, ice-water mixture 10kg, salt 3kg, sodium hexametaphosphate 0.5kg, Other seasonings 5kg (sugar 2500g, monosodium glutamate 2250g, pepper 250g).

[0072] 2. Preparation of slurry:

[0073] Clean the chicken breast, and use a meat grinder to grind it into chicken breast mince particles with a particle size of 4mm;

[0074] Clean the squid meat, blanch it with hot water until it changes color, pick it up, put it into a dicing machine, and cut it into 5×5×10mm cuttlefish particles; clean the white onion and garlic, and cut them into soybean-sized particles;

[0075] Control the temperature of raw materials at -5~0℃, and perform beating treatment in the following order:

[0076] 1) Pour surimi, chicken breast meat, ice-water mixture, and sodium hexametaphosphate into the beating bucket, set the beating frequency to 25Hz, and t...

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Abstract

The invention discloses a cuttlefish ball and a preparation method thereof. The raw materials include surimi, chicken breast meat, cassava modified starch, pig fat meat, cuttlefish meat, ice-water mixture, salt, phosphate and other seasonings; the preparation method thereof , comprising: washing the chicken breast meat and twisting it into minced meat particles, storing it in an environment of -5-0°C; mixing the minced meat particles with minced fish, ice-water mixture, and phosphate, and performing beating treatment, and beating During the treatment, the slurry is formed by sequentially adding other raw materials; the formed slurry is sequentially subjected to standing treatment, forming treatment, secondary cooking treatment and freezing treatment to make the cuttlefish balls.

Description

technical field [0001] The invention belongs to the field of preparation of quick-frozen minced meat foods, and in particular relates to a preparation process of cuttlefish balls. Background technique [0002] Minced meat products refer to a type of meat products made by grinding and beating meat, adding various additives, mixing evenly, and cooking. At present, the production of minced meat products mostly focuses on the research of raw material formula, and the preparation process adopted is usually relatively simple, mainly including steps such as mincing, chopping (or stirring), molding, and cooking. [0003] For example, the patent application with the publication number CN101803756A discloses a production method of vegetable fish balls. After the raw materials such as fish meat, spinach, shiitake mushrooms, and pork are minced and prepared, they are chopped, placed, formed, boiled, and frozen. steps are prepared. However, due to the different physical properties of e...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/50A23L13/50A23L13/60A23L17/10
Inventor 魏倩婷蒋荣龙郑红
Owner HAIXIN FOODS
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