CN101347250A - Quick freezing small octopus vegetable ball and method for producing the same - Google Patents
Quick freezing small octopus vegetable ball and method for producing the same Download PDFInfo
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- CN101347250A CN101347250A CNA2008101387425A CN200810138742A CN101347250A CN 101347250 A CN101347250 A CN 101347250A CN A2008101387425 A CNA2008101387425 A CN A2008101387425A CN 200810138742 A CN200810138742 A CN 200810138742A CN 101347250 A CN101347250 A CN 101347250A
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Abstract
The invention relates to a quick-frozen octopus-vegetable meat ball and a preparation method thereof. The quick-frozen octopus-vegetable meat ball takes fresh octopus which is soaked, scalded, cooled and diced as base material, takes wheat flour as a thickening adhesive, and the base material is added with cabbage, sauce, fried flour gluten balls, egg liquid and water to mix and prepare vegetable wrapper ingredient; the octopus base material is wrapped by the prepared vegetable wrapper ingredient and made into balls; the weight ratio of the octopus base material is 1:8-10. The balls are baked in an overturning way with high temperature until the outer surface of the balls become golden brown; then the balls are cooled for quick freezing, therefore, the quick-frozen octopus-vegetable meat ball is obtained. The vegetable wrapper ingredient in the quick-frozen octopus-vegetable meat ball has the following components: 12-25% of wheat flour, 10-15% of cabbage, 5-15% of sauce, 1-5% of fired flour gluten balls, 2-8% of egg liquid and 40-50% of water. The meat ball food has the advantages of golden brown color, being crisp outside and tender inside, fresh and delicious flavor and balanced nutrition; in addition, the meat ball food has long storage life and can be eaten after simple heating. The preparation method of the meat ball is characterized by reasonable manufacturing process and strong operability; and the prepared food is safe and healthy as well as stable in quality.
Description
Technical field
The present invention relates to a kind of aquatic food goods and manufacture method thereof, especially a kind of quick-frozen crust octopus bhaji and preparation method thereof.
Background technology
The crust octopus is named octopus, octopus again, is a kind of small-sized octopus.It belongs to mollusk, and 8 long pawls are arranged, tripe white, and oval row is a kind of of Cephalopoda animal.It contains nutrients such as rich in protein, mineral matter; and also be rich in antifatigue, anti-ageing; can prolong important healthy ingredient-natural ox gallstone acid such as human longevity; outstanding suitable have a delicate constitution, the people of insufficiency of vital energy and blood, malnutrition eats; being the very high seafood of a kind of nutritive value, also is the good merchantable brand that dietotherapy among the people is taken a tonic or nourishing food to build up one's health.Now, the eating method of crust octopus all is fresh crust octopus is adopted frying or to fire-cure, because of the crust octopus has easily ripe, suitable tender characteristics, should not be repeatedly, food heating for a long time, but want quick-fried, can not " late glutinous ", the fast stir-fry of big fire goes out soon, otherwise easily causes the crust octopus aging, and mouthfeel is as chewing glue when edible.Also should bake soon soon go out when fire-cureing.Existing crust octopus goods exist that product is single, inconvenient eating, the unbalanced deficiency of nutritional labeling.
Brussels sprouts, have another name called cabbage, cabbage, root-mustard, nutritive value is very high, contained vitamin is Duoed 3 times than tomato, it is the first that vitamin occupy in green vegetables, the content of citrin also comes out at the top in vegetables, also contains a large amount of vitamin Es and carrotene, is a kind of natural anti-cancer good medicine.At present, finding as yet that crust octopus and vegetables Brussels sprouts and other auxiliary materials are arranged in pairs or groups manufactures the report of ball shape food.
Summary of the invention
Product is single in order to overcome in the prior art, inconvenient eating, the unbalanced deficiency of nutritional labeling, the invention provides a kind of quick-frozen crust octopus bhaji and preparation method thereof.The nutritional labeling of the comprehensive plurality of raw materials of this quick-frozen crust octopus bhaji, balanced in nutrition, be easy to store instant, outer crisp interior tender, delicious flavour, the manufacturing approach craft of this ball are rationally strict, strong operability, make efficiency height, ball food safety and sanitation, the stay in grade produced.
The technical solution adopted for the present invention to solve the technical problems is: a kind of quick-frozen crust octopus bhaji, it is to soak, blanching, cooling, the fresh crust octopus that cuts into piece is a base-material, with the wheat flour is thickening adhesive, add Brussels sprouts, the flavor enhancement material, fried face ball, egg liquid and water are in harmonious proportion and make the vegatable stuffing cladding, described crust octopus base-material adopts the above-mentioned vegatable stuffing cladding parcel that makes and is molded as pellet, the weight ratio of its crust octopus base-material and filling cladding is 1: 8～10 in this pellet, this pellet high temperature turns over and irons shortening to the appearance golden yellow, cooling back quick-frozen, quick-frozen crust octopus bhaji, the weight percentage of the various components of vegatable stuffing cladding is respectively in this quick-frozen crust octopus bhaji: wheat flour 12～25%, Brussels sprouts 10～15%, flavor enhancement material 5～15%, fried face ball 1～5%, egg liquid 2～8% and water 40～50%.
Described flavor enhancement material is made up of salt, sodium bicarbonate, monosodium glutamate, wooden fish powder, malt sugar, bruised ginger, green onion end, and the weight percentage of its component in the vegatable stuffing cladding is respectively: salt 0.15～0.5%, sodium bicarbonate 0.05～0.2%, monosodium glutamate 0.1～0.5%, wooden fish powder 0.2～0.8%, malt sugar 2～6%, bruised ginger 1～3%, green onion end 1.5～4%.
Described frying surface ball is to be that 30～40% wheat flour, 0.05～0.15% sodium bicarbonate, surplus are that water evenly mixes by weight percentage, and being molded as diameter is 5～10mm pellet, and the fried shortening of this pellet is golden yellow to appearance.
A kind of preparation method of quick-frozen crust octopus bhaji is:
Fresh crust octopus fresh or freezing and that thaw is selected in choosing and preparing of A, base-material for use, gill, cleaning the back is containing 1.5% salt, 0.5% sodium bicarbonate, the rest is in the soak of water according to 1～3: 1 ratio was soaked 15～25 minutes, during to stir at interval;
The crust octopus that immersion treatment is crossed scalded 2～3 minutes in hot water more than 90 ℃, took out in the clear water that flows and was cooled to normal temperature;
Cooled crust octopus pulled out cut into crust octopus piece behind the draining, standby;
The preparation of B, filling cladding is selected for use non-harmful Brussels sprouts to remove Lao Ye, cleaned, cuts into fragment, and is standby;
Choosing weight percentage is that 30～40% wheat flour, 0.05～0.15% sodium bicarbonate, surplus are that water evenly mixes, be molded as the pellet that diameter is 5～8mm, this pellet carries out fried in oily temperature is 170～180 ℃ Fryer, the fried time is 30～40 seconds, appearance is fried to the appearance golden yellow, select this frying surface ball of preparation for use, standby;
Select fresh egg for use, sterilization, beat eggs after cleaning, get pale blue yolk and stir that to form egg liquid standby;
Select for use detection qualified salt, sodium bicarbonate, monosodium glutamate, wooden fish powder, malt sugar, bruised ginger, green onion end standby;
With above-mentioned raw material after selecting for use, handling according to following percentage by weight weighing: wheat flour 12～25%, vegetables Brussels sprouts 10～15%, fried face ball 1～5%, egg liquid 2～8%, water 40～50%, salt 0.15～0.5%, sodium bicarbonate 0.05～0.2%, monosodium glutamate 0.1～0.5%, wooden fish powder 0.2～0.8%, malt sugar 2～6%, bruised ginger 1～3%, green onion end 1.5～4% are mixed the back and are stirred with mixer, make the filling cladding, standby;
C, be molded as ball the crust octopus piece base-material of above-mentioned preparation adopted the above-mentioned filling cladding parcel that makes after, put into forming machine and be molded as pellet, weight ratio of its crust octopus base-material and filling cladding is 1: 8～10 in the described pellet;
D, the pellet that pokers above-mentioned preparation place semi-circular making machine to poker, and the temperature in the making machine is controlled at more than 100 ℃, and the pellet central temperature reaches more than 80 ℃, pokers 7～8 minutes, and the pellet appearance is pokered to golden yellow;
E, cooling are positioned over the low temperature place with the golden yellow pellet after above-mentioned the pokering and are cooled to below 20 ℃;
F, finished product go into temperature for below-30 ℃ in the instant freezer with above-mentioned cooled golden yellow pellet, and quick-frozen 40-60 minute, the pellet central temperature reached below-18 ℃, quick-frozen crust octopus bhaji.
Ball food of the present invention is on the basis of preferred feedstock, adopt base-material preparation, the preparation of filling cladding, parcel to be shaped, to poker with quick-frozen and handle, obtain quick-frozen ball food tender in golden yellow, the outer shortcake of color, delicious flavour, compared with prior art, it combines the nutritional labeling of crust octopus, Brussels sprouts and plurality of raw materials preferably, balanced in nutrition, the frying surface ball in the filling cladding makes this ball food, and crisp-fried is good to eat more.The ball food storing phase of the present invention is long, and simple heating is an edible.The preparation method technology of this ball food is reasonable, strong operability, make efficiency height, the food safety and sanitation of producing, stay in grade.
The specific embodiment
The present invention will be further described below in conjunction with embodiment.
Embodiment 1
A kind of quick-frozen crust octopus bhaji, it is to soak, blanching, cooling, the fresh crust octopus that cuts into piece is a base-material, with weight percentage is that 22.2% wheat flour is a thickening adhesive, the Brussels sprouts of adding 13.8%, 10.42% flavor enhancement material, 2.3% fried face ball, 5.08% egg liquid and 46.2% water are in harmonious proportion and make the vegatable stuffing cladding, wherein the flavor enhancement material is by salt, sodium bicarbonate, monosodium glutamate, the wooden fish powder, malt sugar, bruised ginger, the green onion end is formed, and the weight percentage of its component in the vegatable stuffing cladding is respectively: salt 0.28%, sodium bicarbonate 0.09%, monosodium glutamate 0.23%, wooden fish powder 0.55%, malt sugar 4.62%, bruised ginger 1.85%, green onion end 2.8%.Fried face ball is to be that being molded as diameter was the 8mm pellet after 34% wheat flour, 0.1% sodium bicarbonate, 65.9% water evenly mixed by weight percentage, and the fried shortening of this pellet forms to appearance is golden yellow.Crust octopus base-material adopts the above-mentioned vegatable stuffing cladding parcel that makes and is molded as pellet, the weight ratio of its crust octopus base-material and filling cladding is 1: 9.25 in this pellet, this pellet high temperature in making machine turns over and irons shortening to the appearance golden yellow, the quick-frozen of cooling back, quick-frozen crust octopus bhaji.
Embodiment 2
A kind of quick-frozen crust octopus bhaji, it is to soak, blanching, cooling, the fresh crust octopus that cuts into piece is a base-material, with weight percentage is that 13.2% wheat flour is a thickening adhesive, the Brussels sprouts of adding 14.7%, 11.34% flavor enhancement material, 3.92% fried face ball, 7.84% egg liquid and 49% water are in harmonious proportion and make the vegatable stuffing cladding, wherein the flavor enhancement material is by salt, sodium bicarbonate, monosodium glutamate, the wooden fish powder, malt sugar, bruised ginger, the green onion end is formed, and the weight percentage of its component in the vegatable stuffing cladding is respectively: salt 0.5%, sodium bicarbonate 0.2%, monosodium glutamate 0.2%, wooden fish powder 0.6%, malt sugar 4.9%, bruised ginger 2%, green onion end 2.94%.Fried face ball is to be that being molded as diameter was the 6mm pellet after 40% wheat flour, 0.15% sodium bicarbonate, 59.85% water evenly mixed by weight percentage, and the fried shortening of this pellet forms to appearance is golden yellow.Crust octopus base-material adopts the above-mentioned vegatable stuffing cladding parcel that makes and is molded as pellet, the weight ratio of its crust octopus base-material and filling cladding is 1: 10 in this pellet, this pellet high temperature in making machine turns over and irons shortening to the appearance golden yellow, the quick-frozen of cooling back, quick-frozen crust octopus bhaji.
Embodiment 3
A kind of quick-frozen crust octopus bhaji, it is to soak, blanching, cooling, the fresh crust octopus that cuts into piece is a base-material, with weight percentage is that 25% wheat flour is a thickening adhesive, the Brussels sprouts of adding 10%, 10% flavor enhancement material, 5% fried face ball, 5% egg liquid and 45% water are in harmonious proportion and make the vegatable stuffing cladding, wherein the flavor enhancement material is by salt, sodium bicarbonate, monosodium glutamate, the wooden fish powder, malt sugar, bruised ginger, the green onion end is formed, and the weight percentage of its component in the vegatable stuffing cladding is respectively: salt 0.2%, sodium bicarbonate 0.1%, monosodium glutamate 0.2%, wooden fish powder 0.5%, malt sugar 5%, bruised ginger 2%, green onion end 2%.Fried face ball is to be that being molded as diameter was the 7mm pellet after 35% wheat flour, 0.15% sodium bicarbonate, 64.85% water evenly mixed by weight percentage, and the fried shortening of this pellet forms to appearance is golden yellow.Crust octopus base-material adopts the above-mentioned vegatable stuffing cladding parcel that makes and is molded as pellet, the weight ratio of its crust octopus base-material and filling cladding is 1: 8 in this pellet, this pellet high temperature in making machine turns over and irons shortening to the appearance golden yellow, the quick-frozen of cooling back, quick-frozen crust octopus bhaji.
To produce 35g quick-frozen crust octopus bhaji is example, provides the preparation method of one embodiment of the invention:
Fresh crust octopus is selected in choosing and preparing of A, base-material for use, gill, after cleaning up with clear water, soaked 20 minutes containing 1.5% salt, 0.5% sodium bicarbonate, the soak that 98% water is made, its crust octopus and soak soak according to 2: 1 ratio, to stir at interval during this time, the crust octopus fully be mixed with soak contact;
The crust octopus that immersion treatment is crossed blanching 2 minutes in 100 ℃ of hot water is taken out immediately and be cooled to normal temperature in the clear water that flows, and can guarantee that like this crust octopus of producing is crisp, tender;
Cooled crust octopus pulled out cut into crust octopus piece behind the draining, every is about about 2g, and weighing 11.7kg is standby;
The preparation of B, filling cladding is selected for use non-harmful Brussels sprouts to remove Lao Ye, is cleaned, cuts into fragment, and weighing 15kg is standby;
Choose 34% wheat flour, 0.1% sodium bicarbonate, 65.9% water evenly mixes, being molded as diameter is the round face ball of 8mm, this round ball carries out fried in oily temperature is 170～180 ℃ Fryer, the oil plant that uses is soybean oil, require not contain any additives in the oil, the fried time is 40 seconds, and appearance is fried golden yellow for well to appearance.Select this frying surface ball 2.5kg of preparation for use, standby;
Select fresh egg for use, put into 100ppM liquor natrii hypochloritis sterilization 2 minutes, flowing water is beaten eggs after cleaning 2 times, gets the pale blue yolk formation egg liquid that stirs, and weighing 5.5kg is standby;
Select for use and detect qualified wheat flour 24kg, salt 0.3kg, sodium bicarbonate 0.1kg, monosodium glutamate 0.25kg, wooden fish powder 0.6kg, malt sugar 5kg, bruised ginger 2kg, green onion end 3kg and water 50kg, standby;
Above-mentioned raw material after selecting for use, handling is mixed the back stir, make vegatable stuffing cladding 108.25kg with mixer, standby;
C, be molded as the filling cladding 37g parcel that ball makes the crust octopus piece base-material weighing 4g of above-mentioned preparation with weighing after, put into the round pellet that forming machine is molded as 41g;
D, the pellet that pokers above-mentioned preparation place semi-circular making machine to poker, temperature in the making machine is controlled at more than 100 ℃, the pellet central temperature reaches more than 80 ℃, poker 8 minutes, this pellet appearance is pokered to golden yellow, ball after pokering is because of having lost a part of moisture content, about heavily about 35g;
It is in-10 ℃ the cooling line that E, cooling are sent to temperature with the golden yellow pellet after above-mentioned the pokering through the mechanical transmission band, is cooled to below 20 ℃;
F, finished product go into temperature for below-30 ℃ in the instant freezer with above-mentioned cooled golden yellow pellet, quick-frozen 55 minutes, the pellet central temperature reaches below-18 ℃, quick-frozen crust octopus bhaji.
The fried quick-freezing chicken meat cartilage bhaji that quick-frozen is good is crossed the metal detection check: use the standard of Fe＜1.2mm, SUS＜2.0mm to guarantee not have any metallic foreign body, and fried quick-freezing chicken meat cartilage bhaji checked (about finished weight 35g) one by one, pack after rejecting shape, color is bad, weight falls short of specifications food, send into temperature and be controlled in the warehouse for finished product about-18 ℃ and store.
To produce 20g quick-frozen crust octopus bhaji is example, provides the preparation method of another embodiment of the present invention:
Fresh crust octopus freezing and that thaw is selected in choosing and preparing of A, base-material for use, gill, cleaning the back soaked 20 minutes in containing the soak that 1.5% salt, 0.5% sodium bicarbonate, 98% water makes, its crust octopus and soak soak according to 1.5: 1 ratio, to stir at interval during this time, the crust octopus fully be mixed with soak contact;
The crust octopus that immersion treatment is crossed blanching 3 minutes in 95 ℃ of hot water is taken out immediately and be cooled to normal temperature in the clear water that flows, and can guarantee that like this crust octopus of producing is crisp, tender;
Cooled crust octopus pulled out cut into crust octopus piece behind the draining, every is about about 2g, and weighing 10.2kg is standby;
The preparation of B, filling cladding is selected for use non-harmful Brussels sprouts to remove Lao Ye, is cleaned, cuts into fragment, and weighing 15kg is standby;
After choosing weight percentage and be 40% wheat flour, 0.15% sodium bicarbonate, 59.85% water and evenly mixing, being molded as diameter is round the ball of 6mm, this face ball carries out fried in oily temperature is 170～180 ℃ Fryer, the oil plant that uses is soybean salad oil, require not contain any additives in the oil, the fried time is 30 seconds, and appearance is fried to the appearance golden yellow.Select this frying surface ball 4kg of preparation for use, standby;
Select fresh egg for use, put into 50ppM liquor natrii hypochloritis sterilization 3 minutes, flowing water is beaten eggs after cleaning 2 times, gets the pale blue yolk formation egg liquid that stirs, and weighing 8kg is standby;
Select for use and detect qualified wheat flour 13.5kg, salt 0.5kg, sodium bicarbonate 0.2kg, monosodium glutamate 0.2kg, wooden fish powder 0.6kg, malt sugar 5kg, bruised ginger 2kg, green onion end 3kg and water 50kg, standby;
Above-mentioned raw material after selecting for use, handling is mixed the back stir, make vegatable stuffing cladding 102kg with mixer, standby;
C, be molded as the filling cladding 25g parcel that ball makes the crust octopus piece base-material weighing 2.5g of above-mentioned preparation with weighing after, put into the round pellet that forming machine is molded as 27.5g;
D, the pellet that pokers above-mentioned preparation place semi-circular making machine to poker, temperature in the making machine is controlled at more than 100 ℃, the pellet central temperature reaches more than 80 ℃, poker 7 minutes, this pellet appearance is pokered to golden yellow, ball after pokering is because of having lost a part of moisture content, about heavily about 20g;
It is in-10 ℃ the cooling line that E, cooling are sent to temperature with the golden yellow pellet after above-mentioned the pokering through the mechanical transmission band, is cooled to below 20 ℃;
F, finished product go into temperature for below-30 ℃ in the instant freezer with above-mentioned cooled golden yellow pellet, quick-frozen 45 minutes, the pellet central temperature reaches below-18 ℃, 20g quick-frozen crust octopus bhaji.
Quick-frozen operation of the present invention has played the effect that suppresses the harmful microorganism growth and make enzymatic inactivation, has guaranteed the safety and sanitation of food, has guaranteed that food has the long shelf-life, helps prolonging the shelf life of food.
A ball of the present invention combines the nutritional labeling of crust octopus, Brussels sprouts and plurality of raw materials preferably, and balanced in nutrition, the frying surface ball in the filling cladding makes this ball food, and crisp-fried is good to eat more, and the simple heating of tender in golden yellow, the outer shortcake of its color, delicious flavour is an edible.The preparation method technology of this ball food is reasonable, strong operability, and the make efficiency height is fit to suitability for industrialized production.
Claims (4)
1, a kind of quick-frozen crust octopus bhaji, it is characterized in that: it is to soak, blanching, cooling, the fresh crust octopus that cuts into piece is a base-material, with the wheat flour is thickening adhesive, add Brussels sprouts, the flavor enhancement material, fried face ball, egg liquid and water are in harmonious proportion and make the vegatable stuffing cladding, described crust octopus base-material adopts the above-mentioned vegatable stuffing cladding parcel that makes and is molded as pellet, the weight ratio of its crust octopus base-material and filling cladding is 1: 8～10 in this pellet, this pellet high temperature turns over and irons shortening to the appearance golden yellow, cooling back quick-frozen, quick-frozen crust octopus bhaji, the weight percentage of the various components of vegatable stuffing cladding is respectively in this quick-frozen crust octopus bhaji: wheat flour 12～25%, Brussels sprouts 10～15%, flavor enhancement material 5～15%, fried face ball 1～5%, egg liquid 2～8% and water 40～50%.
2, a kind of quick-frozen crust octopus bhaji according to claim 1, it is characterized in that: described flavor enhancement material is made up of salt, sodium bicarbonate, monosodium glutamate, wooden fish powder, malt sugar, bruised ginger, green onion end, and the weight percentage of its component in the vegatable stuffing cladding is respectively: salt 0.15～0.5%, sodium bicarbonate 0.05～0.2%, monosodium glutamate 0.1～0.5%, wooden fish powder 0.2～0.8%, malt sugar 2～6%, bruised ginger 1～3%, green onion end 1.5～4%.
3, a kind of quick-frozen crust octopus bhaji according to claim 1 and 2, it is characterized in that: described frying surface ball is to be that 30～40% wheat flour, 0.05～0.15% sodium bicarbonate, surplus are that water evenly mixes by weight percentage, being molded as diameter is 5～10mm pellet, and the fried shortening of this pellet is golden yellow to appearance.
4, the preparation method of a kind of quick-frozen crust octopus bhaji according to claim 1 is characterized in that: through the following step
Fresh crust octopus fresh or freezing and that thaw is selected in choosing and preparing of A, base-material for use, gill, cleaning the back is containing 1.5% salt, 0.5% sodium bicarbonate, the rest is in the soak of water according to 1～3: 1 ratio was soaked 15～25 minutes, during to stir at interval;
The crust octopus that immersion treatment is crossed scalded 2～3 minutes in hot water more than 90 ℃, took out in the clear water that flows and was cooled to normal temperature;
Cooled crust octopus pulled out cut into crust octopus piece behind the draining, standby;
The preparation of B, filling cladding is selected for use non-harmful Brussels sprouts to remove Lao Ye, cleaned, cuts into fragment, and is standby;
Choosing weight percentage is that 30～40% wheat flour, 0.05～0.15% sodium bicarbonate, surplus are that water evenly mixes, be molded as the pellet that diameter is 5～8mm, this pellet carries out fried in oily temperature is 170～180 ℃ Fryer, the fried time is 30～40 seconds, appearance is fried to the appearance golden yellow, select this frying surface ball of preparation for use, standby;
Select fresh egg for use, sterilization, beat eggs after cleaning, get pale blue yolk and stir that to form egg liquid standby;
Select for use detection qualified salt, sodium bicarbonate, monosodium glutamate, wooden fish powder, malt sugar, bruised ginger, green onion end standby;
With above-mentioned raw material after selecting for use, handling according to following percentage by weight weighing: wheat flour 12～25%, vegetables Brussels sprouts 10～15%, fried face ball 1～5%, egg liquid 2～8%, water 40～50%, salt 0.15～0.5%, sodium bicarbonate 0.05～0.2%, monosodium glutamate 0.1～0.5%, wooden fish powder 0.2～0.8%, malt sugar 2～6%, bruised ginger 1～3%, green onion end 1.5～4% are mixed the back and are stirred with mixer, make the filling cladding, standby;
C, be molded as ball the crust octopus piece base-material of above-mentioned preparation adopted the above-mentioned filling cladding parcel that makes after, put into forming machine and be molded as pellet, weight ratio of its crust octopus base-material and filling cladding is 1: 8～10 in the described pellet;
D, the pellet that pokers above-mentioned preparation place semi-circular making machine to poker, and the temperature in the making machine is controlled at more than 100 ℃, and the pellet central temperature reaches more than 80 ℃, pokers 7～8 minutes, and the pellet appearance is pokered to golden yellow;
E, cooling are positioned over the low temperature place with the golden yellow pellet after above-mentioned the pokering and are cooled to below 20 ℃;
F, finished product go into temperature for below-30 ℃ in the instant freezer with above-mentioned cooled golden yellow pellet, and quick-frozen 40-60 minute, the pellet central temperature reached below-18 ℃, quick-frozen crust octopus bhaji.
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2008101387425A CN101347250A (en) | 2008-07-30 | 2008-07-30 | Quick freezing small octopus vegetable ball and method for producing the same |
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2008101387425A CN101347250A (en) | 2008-07-30 | 2008-07-30 | Quick freezing small octopus vegetable ball and method for producing the same |
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| CN101347250A true CN101347250A (en) | 2009-01-21 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102273658A (en) * | 2011-05-31 | 2011-12-14 | 长乐佳诚食品有限公司 | Processing method of octopus ball |
| CN102933095A (en) * | 2010-05-31 | 2013-02-13 | 株式会社日冷食品 | Method for producing batter-fried food as ready-made food product |
| CN104757444A (en) * | 2015-01-22 | 2015-07-08 | 安徽栋泰农业科技发展有限公司 | Kidney-warming yang-supporting quick-frozen strawberry ball and preparation method thereof |
| CN104757442A (en) * | 2015-01-22 | 2015-07-08 | 安徽栋泰农业科技发展有限公司 | Digestion-promoting depression-dispelling quick-frozen strawberry ball and preparation method thereof |
| CN105901566A (en) * | 2016-04-19 | 2016-08-31 | 安徽省泰贡食品有限公司 | Preparation method of sticky stir-fried fish |
-
2008
- 2008-07-30 CN CNA2008101387425A patent/CN101347250A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102933095A (en) * | 2010-05-31 | 2013-02-13 | 株式会社日冷食品 | Method for producing batter-fried food as ready-made food product |
| CN102273658A (en) * | 2011-05-31 | 2011-12-14 | 长乐佳诚食品有限公司 | Processing method of octopus ball |
| CN104757444A (en) * | 2015-01-22 | 2015-07-08 | 安徽栋泰农业科技发展有限公司 | Kidney-warming yang-supporting quick-frozen strawberry ball and preparation method thereof |
| CN104757442A (en) * | 2015-01-22 | 2015-07-08 | 安徽栋泰农业科技发展有限公司 | Digestion-promoting depression-dispelling quick-frozen strawberry ball and preparation method thereof |
| CN105901566A (en) * | 2016-04-19 | 2016-08-31 | 安徽省泰贡食品有限公司 | Preparation method of sticky stir-fried fish |
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