Making method of freeze-dried seven-kind fish balls

Abstract

The invention relates to a making method of freeze-dried seven-kind fish balls. The making method comprises the following steps of selecting seven kinds of fresh freshwater fish, removing internal organs from the selected fish, performing thorough cleaning, performing skin removal, performing bone removal, and performing meat separation; respectively soaking fish meat in pure water under 4-8 DEG Cfor 8 hours or above, fishing the soaked fish meat out, and performing draining to remove water; mixing the seven kinds of drained freshwater fish meat according to a certain ratio, putting the mixedfreshwater fish meat in a pulping machine, performing pulping under 4-8 DEG C, and adding refrigerated egg white; continuing adding a mixture of corn starch and Chinese yam flour, and continuing performing pulping; adding mixed seasonings to the mixture of the mixed fish meat, and performing uniform mixing; pouring in ground meat filling cores by hand labor or a machine; performing cooking for 5-10 minutes; fishing the cooked fish balls out, and putting the fish balls which are fished out in pure water under room temperature for cooling; transferring the cooled fish balls in a paste mixture of seasoning paste and an anti-freezing agent under 2-4 DEG C, and performing soaking for 3-5 seconds; and fishing the soaked fish balls out, immediately performing plate presentation, performing quick-freezing under minus 40 DEG C or below for 5-6 hours, and then performing freeze-drying. Through the adoption of the processing method disclosed by the invention, the fish balls made by mixed freshwater fish meat is scientific in ratio; and after rehydration is performed, the fish balls are delicious in taste, unique in flavor, fresh and smooth in mouth feel, and flexible, and can be stored for along time.

Description

technical field [0001] The invention relates to a preparation method of freeze-dried seven-star fish balls, belonging to the technical field of aquatic products processing. Background technique [0002] The nutritional value of fish meat is very rich, the protein content is as high as 15%-20%, and the digestibility is 97%. It contains 8 kinds of essential amino acids and multivitamins, especially eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA) and other polyunsaturated fatty acids have the effect of inhibiting cardiovascular diseases, and are suitable nutritious food for all ages. [0003] At present, some freshwater fish, such as silver carp and bighead carp, are called low-value freshwater fish because of their many spines, heavy fishy smell, and troublesome cooking. Modern people do not like to consume them. However, surimi products such as fish balls and fish cakes are favored by consumers because of their nutrition and convenience. If low-value freshwater fi...

AI Technical Summary

Problems solved by technology

Factors such as high production cost of traditional fish balls, weak flavor (fish meat is difficult to taste), heavy fishy smell, insufficient nutrition, and yellowish color seriously restrict its scale production

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