CN102907708A - Method for processing grass carp balls - Google Patents
Method for processing grass carp balls Download PDFInfo
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- CN102907708A CN102907708A CN2012104408966A CN201210440896A CN102907708A CN 102907708 A CN102907708 A CN 102907708A CN 2012104408966 A CN2012104408966 A CN 2012104408966A CN 201210440896 A CN201210440896 A CN 201210440896A CN 102907708 A CN102907708 A CN 102907708A
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Abstract
The invention provides a method for processing grass carp balls, and belongs to the technical field of processing of grass carp. The method comprises the technical processes as follows: getting raw grass carp-cleaning the grass carp body-preprocessing (removing scale, head and internal organs)- cleaning the inside and outside of the grass carp body-collecting the flesh-rinsing-cutting and mixing-forming-heating and boiling-cooling-obtaining the finished product-detecting the index. According to the method, salted egg white is added during cutting and mixing. The grass carp balls processed by the method provided by the invention are high in elasticity, gumminess, chewiness and whiteness, and have the special delicate flavor of fish, and are rich in flavor, delicate in taste, soft, dense in section and small and uniform in air pores.
Description
Technical field
The invention belongs to the fish ball processing technique field, particularly a kind of method of processing the grass carp fish ball.
Background technology
China is freshwater fish culturing big country, but the processing of fresh-water fishes but only accounts for about 3% of fresh-water fishes total amount
[1], the fine finishining of fresh-water fishes is the fundamental way that realizes fresh-water fishes seriation, variation and high added value future development.The processing of fish ball has long history in China, and it is the fish ball of the special product of China southeastern coast each province, especially Shantou, Guangdong, the south of Fujian Province, Fujian one band, deeply is subjected to liking of Southeast Asian countries and the consumer of Hong Kong and Macao.From the nutrition angle, fish ball is the pure flesh of fish that aquatic products have been removed non-edible part, low fat, contains the completely protein that is easy to digest and assimilate, not only be of high nutritive value, and edible safety
[2]
Salted duck egg is the special food of the time-honored name of China, also is the traditional exporting of China.Its product has unique flavor, instant, the characteristics such as nutritious, liked by common people, also enjoys favor on market.It is rich in each seed amino acid of fat, protein and needed by human body, also contains various trace elements and the vitamin of the several mineral materials such as calcium, phosphorus, iron and needed by human, and is easily absorbed by human body, is the good food that replenishes the nutritional labelings such as calcium, iron.Preserved egg yellow is the raw material that the manufacturers such as moon cake, cake are liked always, and salted egg white in because the content of sodium chloride generally more than 10%, just can utilize its desalination, but desalting processing not only complex process but also cost are very high, so most of abandoned
[3]This not only causes serious pollution to surrounding environment, water source, and is the significant wastage to protein resource.Domestic comprehensive utilization aspect to it seldom relates to.But because the protein content in the egg white is higher, therefore have the character such as gelling, foaming
[4], it being added in fish ball the characteristics such as elasticity on fish ball, chewiness, deadlocked property has to a certain degree impact.
Also the utilization of no-trump salted egg albumen is processed the achievement in research that combines with fish ball at home, so the present invention has the exploration meaning.
Summary of the invention
The purpose of this invention is to provide a kind of method of processing the grass carp fish ball, studied the method that adds salted egg albumen processing grass carp fish ball, mainly the addition of technological process, salted egg albumen, the temperature and time of heating and cooking are studied.
A kind of method of processing the grass carp fish ball is characterized in that the method comprises following technological process:
1) take grass carp as raw material, first clean fish body, the preliminary treatment of scaling again, decaptitate, going internal organ, then clean fish inside and outside after the preliminary treatment gathers the flesh of fish;
2) flesh of fish of adopting is carried out rinsing;
3) flesh of fish after the rinsing is cut mixed, its operating process is divided into three phases:
Phase I: the flesh of fish being put into machine cut and mix, by stirring and abrasive action, destroy the muscle fiber of the flesh of fish, is that good condition is created in the abundant stripping of salting-in protein;
Second stage: adding salt continues to cut to be mixed, and the salt addition is mixed the abundant stripping of the salt soluble protein that makes in the flesh of fish for 1.5% of flesh of fish quality through cutting, and forms the rotten paste of the very strong fish of stickiness colloidal sol;
Phase III: add salted egg albumen, cornstarch and auxiliary material, and make it to stir with the flesh of fish; The addition of salted egg albumen is 10%～15% of flesh of fish quality; The addition of preferred salted egg albumen is 10% of flesh of fish quality;
4) moulding: cut to mix and carry out at once forming operation afterwards;
5) heating and cooking: heating and cooking adopts two sections heatings, and namely under 40 ℃ of temperature, be incubated first 20min and carry out gelation, be under 95 ℃ fish ball to be carried out boiling in heating-up temperature more afterwards, be 50min heat time heating time;
6) cooling gets finished product.
Rinse cycle and cut and mix process temperature and will be controlled at below 10 ℃, suggestion is carried out rinsing with frozen water and is cut and mix Zhong Jiashui.
Gelation before the heating must be sufficient, and 40 ℃ high temperature gel effect is better.
The present invention also to the rinsing number of times, cut time spent of mixing each stage in the operation, cut the phase III starch addition of mixing operation and be studied.
One, rinsing refers to that water or the aqueous solution wash the flesh of fish of adopting, to remove the compositions such as coloring matter in the flesh of fish, smell, fat, remaining skin and internal organ chip, blood, water soluble protein, inorganic salts
[5]Rinsing is one important operation of producing in the surimi product, and it is to improving quality and the keeping property thereof of frozen minced fillets, and the variety range of expanding production frozen minced fillets needed raw material has all played very large effect
[6]In addition, the poor or freezing raw material fish of freshness is produced effect with the quality that rinsing improves the fish gruel very much, elasticity and whiteness all are significantly improved
[7]
The rinsing number of times that the present invention provides is 1～3 time.
The rinse method that the present invention provides is the clear water fulling, and the consumption of water is fish: water=1:5(mass ratio), low rate mixing 8～10min makes the abundant stripping of water-solubility protein, and static 10min makes fully precipitation of the flesh of fish, and the surperficial rinsing liquid that inclines is finished a rinsing.
Two, cut and mix
Cut that to mix be one of important procedure in the surimi product production process.
The present invention cuts the starch that the phase III of mixing operation must add capacity, and the addition of cornstarch is 8%～12% of flesh of fish quality;
The present invention has provided and has cut the time of mixing each stage in the operation, and time phase I is 5min, and the second stage time is controlled at 10min, and time phase III is controlled at 10min.
Described auxiliary material comprises white sugar, ginger, garlic and monosodium glutamate.
Three, moulding
Cut and mix and stir between the moulding for a long time interval, otherwise, cut that at room temperature placement meeting of fish gruel after mixing loses stickiness because of gel phenomenon and plasticity can't moulding
[8]The present invention can be manual or mechanical mode carry out moulding.
The Main Function of heating and cooking in the fish ball production process is that protein denaturation is solidified.Heating-up temperature is below 65 ℃ the time, because the existence of protease, the partially protein of having degraded being arranged.So that the deliquescing of flesh of fish gel structure, the fish ball goods elasticity that makes is not enough
[9]But heating-up temperature can not be too high, otherwise can be because protein thermal decomposition and sex change are excessive, equally so that the fish ball Quality Down.Heating and cooking adopts two sections heatings, and namely insulation 20min is to increase elasticity and the water-retaining property of surimi product under 40 ℃ of temperature first, and this process is gelation
[10], by the high temperature more than 75 ℃ fish ball is carried out boiling more afterwards.
Salted egg albumen of the present invention is the egg white of Salted duck egg.Salt content can be measured by GB/T1245.7-2008 in the salted egg albumen, and in general, used salted egg albumen salt content is 10%～15%(mass percent).
To sum up, fish ball processing process:
Raw material fish → clean fish body → preliminary treatment (scaling, decaptitate, go the internal organ) → clean fish inside and outside → collection flesh of fish → rinsing → cut and mix → moulding → heating and cooking → cooling → finished product → testing index.
Beneficial effect of the present invention is:
The present invention as raw material, adds salted egg albumen with grass carp in the process of fish ball, result of study shows that 95 ℃ of heating-up temperatures, the time is 50min, and the salted egg albumen addition is 10%, can obtain preferably fish ball quality when the rinsing number of times is 3 times.The fish ball that the fish ball processing method that the present invention provides processes possesses preferably elasticity, deadlocked property, chewiness and whiteness.Have the distinctive delicate flavour of the flesh of fish, aromatic flavour, delicate mouthfeel, it is soft that section is closely knit and not strong, and pore is tiny and even.
The specific embodiment
The following examples can make those skilled in the art more fully understand the present invention, but do not limit the present invention in any way.
A kind of method of processing the grass carp fish ball is characterized in that the method comprises following technological process:
1) take grass carp as the raw material fish, first clean fish body, the preliminary treatment of scaling again, decaptitate, going internal organ, then clean fish inside and outside after the preliminary treatment gathers the flesh of fish;
2) flesh of fish of adopting is carried out rinsing; The rinsing number of times is 1～3 time, preferred rinsing 3 times, and rinse method is the clear water fulling, the consumption of water is fish: water=1:5(mass ratio), low rate mixing 8～10min makes the abundant strippings of composition such as water-solubility protein, static 10min makes fully precipitation of the flesh of fish, and the surperficial rinsing liquid that inclines is finished a rinsing;
3) flesh of fish after the rinsing is cut mixed, its operating process is divided into three phases:
Phase I: the flesh of fish being put into machine cut and mix, by stirring and abrasive action, destroy the muscle fiber of the flesh of fish, is that good condition is created in the abundant stripping of salting-in protein, and the time is 5min;
Second stage: add salt and continue to cut the process of mixing, the salt addition is mixed the abundant stripping of the salt soluble protein that makes in the flesh of fish for 1.5% of flesh of fish quality through cutting, and forms the rotten colloidal sol of sticking with paste of the very strong fish of stickiness, and the time is controlled at 10min;
Phase III: add salted egg albumen, cornstarch and auxiliary material, and make it to stir with the flesh of fish, the time is controlled at 10min; The addition of salted egg albumen is 10%～15% of flesh of fish quality; The addition of preferred salted egg albumen is 10% of flesh of fish quality; The starch that must add capacity, the addition of cornstarch is 12% of flesh of fish quality; Described auxiliary material comprises white sugar, ginger, garlic and monosodium glutamate;
4) moulding: cut to mix and carry out at once forming operation afterwards; Carry out moulding in manual or mechanical mode;
5) heating and cooking: heating and cooking adopts two sections heatings, and namely under 40 ℃ of temperature, be incubated first 20min and carry out gelation, be under 95 ℃ fish ball to be carried out boiling in heating-up temperature more afterwards, be 50min heat time heating time;
6) cooling gets finished product.
Rinse cycle and cut and mix process temperature and will be controlled at below 10 ℃, suggestion is carried out rinsing with frozen water and is cut and mix Zhong Jiashui.
Gelation before the heating must be sufficient, and 40 ℃ high temperature gel effect is better.
Salted egg albumen of the present invention is the egg white of Salted duck egg, and used salted egg albumen salt content is the 12%(mass percent).
The grass carp of the present embodiment is available from the supermarket, source in Agricultural University Of Hunan east.
The fish ball that the fish ball processing method that the present embodiment provides processes possesses preferably elasticity, deadlocked property, chewiness and whiteness.Have the distinctive delicate flavour of the flesh of fish, aromatic flavour, delicate mouthfeel, it is soft that section is closely knit and not strong, and pore is tiny and even.
Adding salted egg albumen in the fish ball process, to probe into its impact on quality be that novelty is explored domestic this research report that there is no at present.
The above; only for the better specific embodiment of the present invention, but protection scope of the present invention is not limited to this, anyly is familiar with those skilled in the art in the technical scope that the present invention discloses; the variation that can expect easily or replacement all should be encompassed within protection scope of the present invention.Therefore, protection scope of the present invention should be as the criterion with the protection domain of claim.
List of references
[1] Wang Xichang, Wang's sum. surimi product process technology [M]. China Light Industry Press, 1997:94
[2] Rui Hanming, old in, Ceng Qingxiao is etc. the research of fish ball influencing factors of quality [J]. food industry science and technology, 1997 (3): 29-33
[3] Ma Meihu, fowls egg products production technology [J]. light industry of China is published .2003:85
[4] Liu Liangzhong, Jiang Chunjie, literary friend wait first. and shorten the salted egg processing time and improve the research [J] of salted egg's quality. food science and technology, 2003 (1): 36-37
[5] Wang Suilou. the research of antiseptics for natural food Nisin. Food Science, 1990 (4): 48-51
[6] Huang Guohong, Shen Yaolin. the Research Progress in Influencing Factors [J] of gelling performance in the rotten process of fish. modern food science and technology, 2006,23 (1): 107-110
[7] Wang Weifang, Li Dandan, Xiong Shanbai. the pork addition is on the impact [J] of minced fish gel product property. meat industry, 2006,1:31-34
[8] Zhao Siming, Li Hongxia, Xiong Shanbai, etc. quality change kinetics scale-model investigation [J] in the fish ball storage. Food Science, 2002,4:80-82
[9] what spring sun-light, Hong Yongping. surimi product elasticity and flesh of fish gel characteristic progress [J]. aquatic science, 2006,23 (6): 41-43
[10] Shen Yuexin. aquatic food is learned [M]. the .2001:56 of Chinese agriculture publishing house.
Claims (10)
1. method of processing the grass carp fish ball is characterized in that the method comprises following technological process:
1) take grass carp as the raw material fish, first clean fish body, the preliminary treatment of scaling again, decaptitate, going internal organ, then clean fish inside and outside after the preliminary treatment gathers the flesh of fish;
2) flesh of fish of adopting is carried out rinsing;
3) flesh of fish after the rinsing is cut mixed, its operating process is divided into three phases:
Phase I: the flesh of fish is put into machine cut and mix, by stirring and abrasive action, destroy the muscle fiber of the flesh of fish, for the abundant stripping of salting-in protein creates conditions;
Second stage: add salt and continue to cut the process of mixing, the salt addition is mixed the abundant stripping of the salt soluble protein that makes in the flesh of fish for 1.5% of flesh of fish quality through cutting;
Phase III: add salted egg albumen, cornstarch and auxiliary material, and make it to stir with the flesh of fish; The addition of salted egg albumen is 10%～15% of flesh of fish quality;
4) moulding: cut to mix and carry out at once forming operation afterwards;
5) heating and cooking: heating and cooking adopts two sections heatings, and namely under 40 ℃ of temperature, be incubated first 20min and carry out gelation, be under 95 ℃ fish ball to be carried out boiling in heating-up temperature more afterwards, be 50min heat time heating time;
6) cooling gets finished product.
2. method according to claim 1 is characterized in that: the addition of salted egg albumen is 10% of flesh of fish quality.
3. method according to claim 1 is characterized in that: rinse cycle and cut and mix process temperature and will be controlled at below 10 ℃.
4. method according to claim 1, it is characterized in that: the rinsing number of times is 1～3 time.
5. method according to claim 2, it is characterized in that: rinse method is the clear water fulling, the consumption of water is fish: water=1:5(mass ratio), low rate mixing 8～10min, make the abundant stripping of water-solubility protein, static 10min makes fully precipitation of the flesh of fish, and the surperficial rinsing liquid that inclines is finished a rinsing.
6. method according to claim 1 is characterized in that: cut the phase III of mixing operation, the addition of cornstarch is 8%～12% of flesh of fish quality.
7. method according to claim 1 is characterized in that: cut that to mix in the operation time in each stage as follows: time phase I is 5min, and the second stage time is controlled at 10min, and time phase III is controlled at 10min.
8. method according to claim 1, it is characterized in that: described auxiliary material comprises white sugar, ginger, garlic and monosodium glutamate.
9. method according to claim 1 is characterized in that: carry out moulding with craft or mechanical system.
10. method according to claim 1, it is characterized in that: used salted egg albumen salt content is 10%～15%(mass percent).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2012104408966A CN102907708A (en) | 2012-11-07 | 2012-11-07 | Method for processing grass carp balls |
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| CN2012104408966A CN102907708A (en) | 2012-11-07 | 2012-11-07 | Method for processing grass carp balls |
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| CN102907708A true CN102907708A (en) | 2013-02-06 |
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| CN2012104408966A Pending CN102907708A (en) | 2012-11-07 | 2012-11-07 | Method for processing grass carp balls |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103340446A (en) * | 2013-06-24 | 2013-10-09 | 浙江大学 | Method for improving quality of fresh grass carp surimi product gel |
| CN104207210A (en) * | 2013-06-03 | 2014-12-17 | 江苏中洋集团股份有限公司 | Processing method of sturgeon balls |
| CN107692091A (en) * | 2017-09-27 | 2018-02-16 | 巢湖美维食品有限公司 | A kind of manufacture craft of grass carp balls |
| CN107865029A (en) * | 2017-11-08 | 2018-04-03 | 何华添 | A kind of preparation method of bone free grisped grass carp fishery -ies product |
| CN116195724A (en) * | 2023-03-24 | 2023-06-02 | 东北农业大学 | Preparation method of elastic water chestnut fish balls capable of facilitating bowel movement and relaxing bowels |
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| CN1228939A (en) * | 1999-02-04 | 1999-09-22 | 熊秀峰 | Breaded fish stick product with chicken extract |
| CN1640319A (en) * | 2004-01-14 | 2005-07-20 | 林敬明 | Special flavour fish ball |
| CN102293422A (en) * | 2010-06-24 | 2011-12-28 | 胡林 | Processing technic of fish balls |
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2012
- 2012-11-07 CN CN2012104408966A patent/CN102907708A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1228939A (en) * | 1999-02-04 | 1999-09-22 | 熊秀峰 | Breaded fish stick product with chicken extract |
| CN1640319A (en) * | 2004-01-14 | 2005-07-20 | 林敬明 | Special flavour fish ball |
| CN102293422A (en) * | 2010-06-24 | 2011-12-28 | 胡林 | Processing technic of fish balls |
Non-Patent Citations (2)
| Title |
|---|
| 杨金林: "淡水鱼加工技术", 《农村新技术》 * |
| 赖燕娜等: "咸鸭蛋蛋清对罗非鱼鱼糜凝胶品质的影响", 《食品工业科技》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207210A (en) * | 2013-06-03 | 2014-12-17 | 江苏中洋集团股份有限公司 | Processing method of sturgeon balls |
| CN103340446A (en) * | 2013-06-24 | 2013-10-09 | 浙江大学 | Method for improving quality of fresh grass carp surimi product gel |
| CN107692091A (en) * | 2017-09-27 | 2018-02-16 | 巢湖美维食品有限公司 | A kind of manufacture craft of grass carp balls |
| CN107865029A (en) * | 2017-11-08 | 2018-04-03 | 何华添 | A kind of preparation method of bone free grisped grass carp fishery -ies product |
| CN116195724A (en) * | 2023-03-24 | 2023-06-02 | 东北农业大学 | Preparation method of elastic water chestnut fish balls capable of facilitating bowel movement and relaxing bowels |
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Application publication date: 20130206 |