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Formula and making process of fish ball

A production process and fish egg technology, applied in the field of food processing, can solve the problems of single variety and taste, single taste of fish eggs, less nutrients, etc., and achieve the effect of rich and delicate taste

Pending Publication Date: 2021-09-17
漳州市德满分食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional fish eggs have a single taste, less nutrients, and mostly food additives. At the same time, most of the fish fillings are meat products, and the variety and taste are relatively simple; therefore, it is urgent to develop a fish egg formula and its production process.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] The raw fish is pretreated and prepared into surimi, and the components are taken by weight percentage: 375 parts of water, 50 parts of white sugar, 70 parts of edible salt, 70 parts of soybean protein isolate, 65 parts of food flavor, acetylated distarch 6 parts of phosphate esters, 7 parts of disodium 5'-flavored nucleotides, and 8 parts of sodium glutamate; heat the water to 55 degrees, add the above-mentioned components, so that the components are fully mixed into a seasoning base; Add 300 parts of prepared surimi to the seasoning base, and put it into a chopping machine for chopping; take 50 parts of cheese and heat until it melts into a thick shape; take fish egg filling mold and add 80 parts of melted cheese and fish roe; cool down Cooling, the fish ball filling is formed; take the seasoned surimi and put it into the fish ball mold, and wrap the fish ball filling in it; heat the fish ball mold to make the internal fish ball heating and gelling; cooling, packaging,...

Embodiment 2

[0059]After the raw fish is pretreated and prepared into surimi, the components are taken by weight percentage: 390 parts of water, 55 parts of white sugar, 73 parts of edible salt, 75 parts of soybean protein isolate, 55 parts of food flavor, acetylated distarch 6 parts of phosphate esters, 7 parts of disodium 5'-flavored nucleotides, and 8 parts of sodium glutamate; heat the water to 55 degrees, add the above-mentioned components, so that the components are fully mixed into a seasoning base; Add 320 parts of prepared surimi to the seasoning base, and put it into a chopping machine for chopping; take 55 parts of cheese and heat until it melts into a thick shape; take fish egg filling mold and add 75 parts of melted cheese and fish roe; cool down Cooling, the fish ball filling is formed; take the seasoned surimi and put it into the fish ball mold, and wrap the fish ball filling in it; heat the fish ball mold to make the internal fish ball heating and gelling; cooling, packaging...

Embodiment 3

[0061] The raw fish is pretreated and prepared into surimi, and the components are taken by weight percentage: 380 parts of water, 53 parts of white sugar, 71 parts of edible salt, 70 parts of soybean protein isolate, 60 parts of food flavor, acetylated distarch 6 parts of phosphate esters, 7 parts of disodium 5'-flavored nucleotides, and 8 parts of sodium glutamate; heat the water to 55 degrees, add the above-mentioned components, so that the components are fully mixed into a seasoning base; Add 310 parts of prepared surimi to the seasoning base, and put it into a chopping machine for chopping; take 45 parts of cheese and heat until it melts into a thick shape; take fish ball filling mold and add 85 parts of melted cheese and fish roe; cool down Cooling, the fish ball filling is formed; take the seasoned surimi and put it into the fish ball mold, and wrap the fish ball filling in it; heat the fish ball mold to make the internal fish ball heating and gelling; cooling, packaging...

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Abstract

The invention discloses a formula and a making process of a fish ball, and belongs to the technical field of food processing. The fish ball is prepared from the following components in parts by weight: 200 to 400 parts of minced fillet, 250 to 500 parts of water, 50 to 100 parts of fish roes, 10 to 70 parts of cheese, 30 to 70 parts of white granulated sugar, 60 to 80 parts of edible salt, 20 to 80 parts of soybean protein isolate, 20 to 70 parts of edible essence, 4 to 8 parts of acetylated distarch phosphate, 4 to 10 parts of disodium 5'-ribonucleotide and 6 to 10 parts of sodium glutamate. According to the fish ball formula, a traditional fish ball making mode is changed, two novel eating modes of the wiredrawing and the fish roes are integrated, the prepared fish ball is fragrant, fresh and tasty, moderate in saltiness, richer and finer in taste compared with a traditional fish ball, the fish ball, cheese and the fish roes are well arranged, and meanwhile the fish ball is rich in various proteins, calcium, phosphorus, iron and vitamins.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a fish egg formula and a production process thereof. Background technique [0002] Fish balls generally refer to fish balls. Fish balls, also known as "fish wrapped meat", are made of eel, shark or freshwater fish, mixed with sweet potato powder (starch), and then wrapped with lean pork or shrimp. It is a ball-shaped food made of coastal characteristics. One of the snacks. Fish balls are well-known for their emphasis on material selection and production techniques. The main ingredients are fresh yellow croaker, mackerel, eel and shark. Mince the fish meat, add appropriate amount of ginger juice, salt, and monosodium glutamate, mash it into fish paste, add sweet potato powder, stir well, squeeze into small balls, and cook in boiling soup. Its color is like porcelain, full of elasticity, crisp but not greasy, and it is a common dish for banquets. However, t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L17/30A23L33/00A23P20/20
CPCA23L17/70A23L17/30A23P20/20A23L33/00
Inventor 黄天彬王智聪
Owner 漳州市德满分食品有限公司
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