Instant recombined fish ball

Abstract

The invention discloses an instant recombined fish ball and relates to the technical field of food processing. The instant recombined fish ball is processed from raw materials in parts by weight as follows: 20-30 parts of fish, 15-20 parts of chicken, 5-10 parts of isolated soy protein powder, 20-30 parts of starch, 0.1-0.3 part of transglutaminase, 0.1-0.4 part of konjac flour, 0.2-0.6 part of carrageenan, 20-30 parts of water and a proper amount of brine. During processing, the fish and the chicken are processed into minced fish and minced chicken, the minced fish, the chicken fish, the isolated soy protein powder, the transglutaminase, the konjac flour, the carrageenan and water are weighed in proportion and added to a cut mixer for cut mixing for 8-10 min, then, the obtained material is transferred into a constant-temperature water bath at 35-45 DEG C for a crosslinking reaction for 30-45 min, a colloidal mixture is obtained and mixed with starch, the obtained mixture is kneaded ina dough kneader for 8-10 min, and dough is obtained; the dough is quickly placed in a ball forming machine to be processed into balls, the balls are placed in hot water at 85-95 DEG C for setting 20-30 min, a primary fish ball product is obtained, the primary fish ball product is marinated with special brine, and the instant fish ball which is convenient to eat, healthy, nutritional, unique in flavor and convenient to preserve and tastes elastic is obtained.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to instant recombined fish balls. Background technique [0002] Fish ball is one of the traditional Chinese delicacies. It is a ball-shaped food made of surimi as the main raw material. It has the characteristics of high protein, low cholesterol, low heat, and low salt. Dim sum ingredients, can also be used as soup, more suitable for shabu-shabu, has always been loved by people. The main raw materials for making traditional fish balls are fresh fish meat, starch and salt. Their nutrition is relatively simple, which does not meet the modern people’s pursuit of nutrition and health. In addition to nutritional value, the elasticity and toughness of fish balls are also used to measure the quality of fish balls. The elasticity and toughness of fish balls mostly depend on the degree of gelation of the raw materials. Some merchants add chemical additives to enhance the chewiness o...

AI Technical Summary

Problems solved by technology

The main raw materials for making traditional fish balls are fresh fish meat, starch and salt. Their nutrition is relatively simple, which does not meet the modern people’s pursuit of nutrition and health. In addition to nutritional value, the elasticity and toughness of fish balls are also used to measure the quality of fish balls. The elasticity and toughness of fish balls mostly depend on the degree of gelation of the raw materials. Some merchants add chemical additives to enhance the chewiness of fish balls. Due to the single structure of raw materials, the raw material structure of original fish balls is not enough, and the taste improvement is limited. Most of the existing fish balls are eaten in hot pot or soup. Among young people with high work pressure and fast pace of life, Undoubtedly, the convenience is not enough, so this invention aims to improve the raw material formula and process of fish balls, so that the protein of the raw materials can be reorganized during the production process, thereby improving the flavor, nutritional value and toughness of the final product, and finally developing a healthy nutritional , instant reconstituted fish balls with rich taste and Q-bomb taste