CN104041857A - Vegetable fish balls and preparation method thereof - Google Patents
Vegetable fish balls and preparation method thereof Download PDFInfo
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- CN104041857A CN104041857A CN201410292729.0A CN201410292729A CN104041857A CN 104041857 A CN104041857 A CN 104041857A CN 201410292729 A CN201410292729 A CN 201410292729A CN 104041857 A CN104041857 A CN 104041857A
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 94
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 240000000467 Carum carvi Species 0.000 claims abstract description 42
- 235000005747 Carum carvi Nutrition 0.000 claims abstract description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 229920002472 Starch Polymers 0.000 claims abstract description 21
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 21
- 229940029982 garlic powder Drugs 0.000 claims abstract description 21
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 21
- 150000003839 salts Chemical class 0.000 claims abstract description 21
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 21
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 21
- 235000019698 starch Nutrition 0.000 claims abstract description 21
- 239000008107 starch Substances 0.000 claims abstract description 21
- 235000000346 sugar Nutrition 0.000 claims abstract description 21
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 235000019688 fish Nutrition 0.000 claims description 84
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 39
- 239000000203 mixture Substances 0.000 claims description 15
- 238000009835 boiling Methods 0.000 claims description 12
- 229910019142 PO4 Inorganic materials 0.000 claims description 10
- 230000029087 digestion Effects 0.000 claims description 10
- 239000010452 phosphate Substances 0.000 claims description 10
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 10
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000005338 heat storage Methods 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 230000000717 retained effect Effects 0.000 claims description 5
- 238000004513 sizing Methods 0.000 claims description 5
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 5
- 239000001488 sodium phosphate Substances 0.000 claims description 5
- 230000003068 static effect Effects 0.000 claims description 5
- 239000013638 trimer Substances 0.000 claims description 5
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical group [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 6
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 3
- 239000011575 calcium Substances 0.000 abstract description 3
- 229910052791 calcium Inorganic materials 0.000 abstract description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 3
- 229910052742 iron Inorganic materials 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 239000011707 mineral Substances 0.000 abstract description 3
- 235000010755 mineral Nutrition 0.000 abstract description 3
- 239000011574 phosphorus Substances 0.000 abstract description 3
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000003086 colorant Substances 0.000 abstract 3
- 235000019568 aromas Nutrition 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 abstract 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 abstract 1
- 239000002390 adhesive tape Substances 0.000 description 6
- 238000012856 packing Methods 0.000 description 5
- 238000003860 storage Methods 0.000 description 4
- 239000003638 chemical reducing agent Substances 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 229910052751 metal Inorganic materials 0.000 description 3
- 239000002184 metal Substances 0.000 description 3
- 238000007666 vacuum forming Methods 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Fish Paste Products (AREA)
Abstract
The invention discloses vegetable fish balls. The vegetable fish balls comprise the following components: fresh fish flesh, fresh caraways, water, starch, salt, sugar, sodium glutamate and garlic powder. The invention also discloses a preparation method of the vegetable fish balls. The vegetable fish balls and the preparation method have the beneficial effects that combining the fresh fish flesh with the fresh caraways, the vegetable fish balls have attractive colors and contain proteins, unsaturated fatty acids and vitamins; the caraways also contain rich minerals, such as iron, phosphorus, calcium and the like; the products have novel colors and are fully fleshy, tasty, smooth, tender and juicy; two-stage water temperature forming is adopted during cooking, and the vegetable fish balls are quickly frozen and packaged directly after quick cooling, thus ensuring that the nutritional ingredients of the fish flesh and vegetables are not easy to lose, and furthest ensuring the original colors, aromas and tastes of the food materials.
Description
Technical field
The present invention relates to field of food, relate in particular to a kind of vegetable fish balls, also relate to a kind of method of making above-mentioned vegetable fish balls.
Background technology
Quickening along with people's rhythm of life, instant food is more and more subject to people's favor, as at present popular vegetable fish balls etc., but the raising along with people's living standard, modern more and more payes attention to green, nutrition, healthy theory, in common fish ball machining process, have the loss of part nutritional labeling, therefore can not meet people's nutritional need, and above-mentioned vegetable fish balls is all in order to guarantee its shelf-life, generally all be added with anticorrisive agent, mouthfeel is poor, and people are the edible health that is unfavorable for health for a long time.
Summary of the invention
Technical problem to be solved by this invention is to provide the vegetable fish balls of a kind of instant, comprehensive nutrition.
For solving the problems of the technologies described above, technical scheme of the present invention is: a kind of vegetable fish balls, comprises following component: fresh fish, fresh caraway, water, starch, salt, sugar, sodium glutamate and garlic powder.
As a kind of preferred technical scheme, the weight portion proportioning of described each component is respectively: 70～75 parts of fresh fishs, 10～13 parts, fresh caraway, 6～10 parts, water, 3～5 parts of starch, 1.2～1.6 parts of salt, 3～4 parts of sugar, 0.4～0.6 part of sodium glutamate, 0.3～0.5 part, garlic powder.
As a kind of preferred technical scheme, the weight portion proportioning of described each component is respectively: 70 parts of fresh fishs, 10 parts, fresh caraway, 6 parts, water, 3 parts of starch, 1.2 parts of salt, 3 parts of sugar, 0.4 part of sodium glutamate, 0.3 part, garlic powder.
As a kind of preferred technical scheme, the weight portion proportioning of described each component is respectively: 73 parts of fresh fishs, 12 parts, fresh caraway, 6 parts, water, 3 parts of starch, 1.4 parts of salt, 3.55 parts of sugar, 0.5 part of sodium glutamate, 0.45 part, garlic powder.
As a kind of preferred technical scheme, the weight portion proportioning of described each component is respectively: 75 parts of fresh fishs, 13 parts, fresh caraway, 10 parts, water, 5 parts of starch, 1.6 parts of salt, 4 parts of sugar, 0.6 part of sodium glutamate, 0.5 part, garlic powder.
The present invention also provides a kind of preparation method simple, vegetable fish balls that storage time is long of preparing, and comprises the following steps:
Step 1, described fresh fish is carried out to Temperature Treatment, make its central temperature be retained to-2～2 ℃, and use the meat grinder with 6～8mm orifice plate twist preparation use fresh fish; Go root to clean fresh caraway, the fresh caraway dish section of chopping into 1.5～2cm off is standby;
Step 2, the fresh fish that strand is made utilizes cutmixer to cut out viscosity under the speed of 1000～1500 revs/min, add the salt weighing up, by the speed of 3000～3500 revs/min, cut and mix, fresh fish is cut and mixed to strong viscosity, agranular state, add water, sugar, sodium glutamate and garlic powder, by the speed of 3000～3500 revs/min, cut and mix evenly, add again starch and fresh caraway dish section, by 1500～2000 revs/min of speed of cutting, mix, until being cut to mix, fresh caraway dish section is 0.4～0.6cm particle, form fillings, put into 0～4 ℃ of constant heat storage, static 1.5～3 hours, standby,
Step 3, fillings is carried out in the temperature of 40～75 ℃ to boiling sizing, digestion time is controlled at 2～10 minutes, and boiling is continued in temperature increase to 90～95 ℃, and digestion time is controlled at 20～30 minutes, and the standing fillings that makes is down to normal temperature;
Step 4, the fillings under normal temperature state is processed into vegetable fish balls finished product, and carries out precooling, the central temperature of vegetable fish balls finished product is down to below 5 ℃;
Step 5, carry out vacuum packaging after vegetable fish balls finished product is cooling, and quick-frozen.
As a kind of preferred technical scheme, in step 2, when fresh fish being utilized cutmixer cut to mix, add the phosphate of 0.2～0.3 part under the speed of 1000～1500 revs/min.
As a kind of preferred technical scheme, described phosphate is sodium phosphate trimer.
As a kind of preferred technical scheme, the described quick-frozen time is 25～30 minutes, makes the central temperature of product below-18 ℃.
Owing to having adopted technique scheme, the invention has the beneficial effects as follows: adopt fresh fish to combine with fresh caraway, color and luster is tempting, and contains protein, unrighted acid, vitamin, also contains abundant mineral matter, as iron, phosphorus, calcium etc. in caraway.Product color that the present invention makes is novel, and voluptuousness is pure, delicious flavour, sliding tender succulence; During boiling, adopt two sections of water temperature moulding, cooling rear direct quick-frozen packing, has guaranteed that the flesh of fish and the nutritional labeling of vegetables are difficult for running off, and guarantee the original color of food materials to greatest extent rapidly.
The specific embodiment
Below in conjunction with embodiment, further set forth the present invention.In the following detailed description, only by the mode of explanation, some one exemplary embodiment of the present invention has been described.Undoubtedly, those of ordinary skill in the art can recognize, without departing from the spirit and scope of the present invention in the situation that, can to described embodiment, revise by various mode.Therefore, following being described in is illustrative in essence, rather than for limiting the protection domain of claim.
Embodiment mono-:
A kind of vegetable fish balls, comprise following component: fresh fish, fresh caraway, water, starch, salt, sugar, sodium glutamate and garlic powder, the weight portion proportioning of described each component is respectively: 70～75 parts of fresh fishs, 10～13 parts, fresh caraway, 6～10 parts, water, 3～5 parts of starch, 1.2～1.6 parts of salt, 3～4 parts of sugar, 0.4～0.6 part of sodium glutamate, 0.3～0.5 part, garlic powder.
The weight portion proportioning of each component described in the present embodiment is respectively: 70 parts of fresh fishs, 10 parts, fresh caraway, 6 parts, water, 3 parts of starch, 1.2 parts of salt, 3 parts of sugar, 0.4 part of sodium glutamate, 0.3 part, garlic powder.
The preparation method of the vegetable fish balls described in the present embodiment comprises the following steps:
Step 1, described fresh fish is carried out to Temperature Treatment, make its central temperature be retained to 0 ℃, and use the meat grinder with 6mm orifice plate twist preparation use fresh fish; Go root to clean fresh caraway, the fresh caraway dish section of chopping into 1.5cm off is standby;
Step 2, the fresh fish that strand is made utilize vacuum cut mixer to cut out viscosity under the speed of 1200 revs/min, add the salt weighing up, by the speed of 3300 revs/min, cut and mix, fresh fish is cut and mixed to strong viscosity, agranular state, add water, sugar, sodium glutamate and garlic powder, by the speed of 3300 revs/min, cut and mix evenly, add again starch and fresh caraway dish section, by 1800 revs/min of speed of cutting, mix, until fresh caraway dish section is cut to mix, be 0.5cm particle, form fillings, put into 2 ℃ of constant heat storages, static 2 hours, standby; In this step, when fresh fish being utilized cutmixer cut under the speed of 1200 revs/min to mix, can add the phosphate of 0.25 part to use as water-loss reducer and rejuvenator, and described phosphate is sodium phosphate trimer.
Step 3, fillings is carried out in the temperature of 70 ℃ to boiling sizing, digestion time is controlled at 5 minutes, and temperature increase to 93 ℃ is continued to boiling, and digestion time is controlled at 25 minutes, and the standing fillings that makes is down to normal temperature;
Step 4, utilize automatic vacuum forming to be machined to vegetable fish balls finished product the fillings under normal temperature state, and carry out precooling, the central temperature of vegetable fish balls finished product is down to below 5 ℃, each vegetable fish balls finished product is 10 grams of left and right;
Step 5, carry out vacuum packaging after vegetable fish balls finished product is cooling, and utilize full-automatic instant freezer to carry out quick-frozen, the described quick-frozen time is 30 minutes, makes the central temperature of product below-18 ℃.
Can to product, pack according to customer requirement, packaged product will be cased after the detection of metal detector, has packing slip in case, the outer correct sign of case; With adhesive tape, case is sealed, tape will be pasted smooth, must not have fold, and almost symmetry is answered on adhesive tape both sides.
Packaged product will be placed in-18 ℃ of following freezers and refrigerate, and makes product temperature below-18 ℃, and storage period must not surpass December.
Embodiment bis-:
The weight portion proportioning of described each component of the present embodiment is respectively: 73 parts of fresh fishs, 12 parts, fresh caraway, 6 parts, water, 3 parts of starch, 1.4 parts of salt, 3.55 parts of sugar, 0.5 part of sodium glutamate, 0.45 part, garlic powder.
The preparation method of the vegetable fish balls described in the present embodiment comprises the following steps:
Step 1, described fresh fish is carried out to Temperature Treatment, make its central temperature be retained to 0 ℃, and use the meat grinder with 8mm orifice plate twist preparation use fresh fish; Go root to clean fresh caraway, the fresh caraway dish section of chopping into 2cm off is standby;
Step 2, the fresh fish that strand is made utilize vacuum cut mixer to cut out viscosity under the speed of 1200 revs/min, add the salt weighing up, by the speed of 3300 revs/min, cut and mix, fresh fish is cut and mixed to strong viscosity, agranular state, add water, sugar, sodium glutamate and garlic powder, by the speed of 3300 revs/min, cut and mix evenly, add again starch and fresh caraway dish section, by 1800 revs/min of speed of cutting, mix, until fresh caraway dish section is cut to mix, be 0.5cm particle, form fillings, put into 2 ℃ of constant heat storages, static 2 hours, standby; In this step, when fresh fish being utilized cutmixer cut under the speed of 1200 revs/min to mix, can add the phosphate of 0.25 part to use as water-loss reducer and rejuvenator, and described phosphate is sodium phosphate trimer.
Step 3, fillings is carried out in the temperature of 50 ℃ to boiling sizing, digestion time is controlled at 5 minutes, and temperature increase to 93 ℃ is continued to boiling, and digestion time is controlled at 25 minutes, and the standing fillings that makes is down to normal temperature;
Step 4, utilize automatic vacuum forming to be machined to vegetable fish balls finished product the fillings under normal temperature state, and carry out precooling, the central temperature of vegetable fish balls finished product is down to below 5 ℃, each vegetable fish balls finished product is 10 grams of left and right;
Step 5, carry out vacuum packaging after vegetable fish balls finished product is cooling, and utilize full-automatic instant freezer quick-frozen, the described quick-frozen time is 30 minutes, makes the central temperature of product below-18 ℃.
Can to product, pack according to customer requirement, packaged product will be cased after the detection of metal detector, has packing slip in case, the outer correct sign of case; With adhesive tape, case is sealed, tape will be pasted smooth, must not have fold, and almost symmetry is answered on adhesive tape both sides.
Packaged product will be placed in-18 ℃ of following freezers and refrigerate, and makes product temperature below-18 ℃, and storage period must not surpass December.
Embodiment tri-:
Described in the present embodiment, the weight portion proportioning of each component is respectively: 75 parts of fresh fishs, 13 parts, fresh caraway, 10 parts, water, 5 parts of starch, 1.6 parts of salt, 4 parts of sugar, 0.6 part of sodium glutamate, 0.5 part, garlic powder.
The preparation method of the vegetable fish balls described in the present embodiment comprises the following steps:
Step 1, described fresh fish is carried out to Temperature Treatment, make its central temperature be retained to 0 ℃, and use the meat grinder with 8mm orifice plate twist preparation use fresh fish; Go root to clean fresh caraway, the fresh caraway dish section of chopping into 2cm off is standby;
Step 2, the fresh fish that strand is made utilize vacuum cut mixer to cut out viscosity under the speed of 1200 revs/min, add the salt weighing up, by the speed of 3300 revs/min, cut and mix, fresh fish is cut and mixed to strong viscosity, agranular state, add water, sugar, sodium glutamate and garlic powder, by the speed of 3300 revs/min, cut and mix evenly, add again starch and fresh caraway dish section, by 1800 revs/min of speed of cutting, mix, until fresh caraway dish section is cut to mix, be 0.5cm particle, form fillings, put into 2 ℃ of constant heat storages, static 2 hours, standby; In this step, when fresh fish being utilized cutmixer cut under the speed of 1200 revs/min to mix, can add the phosphate of 0.3 part to use as water-loss reducer and rejuvenator, and described phosphate is sodium phosphate trimer.
Step 3, fillings is carried out in the temperature of 65 ℃ to boiling sizing, digestion time is controlled at 5 minutes, and temperature increase to 93 ℃ is continued to boiling, and digestion time is controlled at 25 minutes, and the standing fillings that makes is down to normal temperature;
Step 4, utilize automatic vacuum forming to be machined to vegetable fish balls finished product the fillings under normal temperature state, and carry out precooling, the central temperature of vegetable fish balls finished product is down to below 5 ℃, each vegetable fish balls finished product is 10 grams of left and right;
Step 5, carry out vacuum packaging after vegetable fish balls finished product is cooling, and utilize full-automatic instant freezer to carry out quick-frozen, the described quick-frozen time is 30 minutes, makes the central temperature of product below-18 ℃.
Can to product, pack according to customer requirement, packaged product will be cased after the detection of metal detector, has packing slip in case, the outer correct sign of case; With adhesive tape, case is sealed, tape will be pasted smooth, must not have fold, and almost symmetry is answered on adhesive tape both sides.
Packaged product will be placed in-18 ℃ of following freezers and refrigerate, and makes product temperature below-18 ℃, and storage period must not surpass December.
The equipment such as the beater using in the present invention, fully automatic vacuum bottle placer, full-automatic instant freezer are the conventional machinery of food processing, here repeat no more.
The present invention adopts fresh fish to combine with fresh caraway, and color and luster is tempting, and contains protein, unrighted acid, vitamin, also contains abundant mineral matter, as iron, phosphorus, calcium etc. in caraway.Product color that the present invention makes is novel, and voluptuousness is pure, delicious flavour, sliding tender succulence; During boiling, adopt two sections of water temperature moulding, cooling rear direct quick-frozen packing, has guaranteed that the flesh of fish and the nutritional labeling of vegetables are difficult for running off, and guarantee the original color of food materials to greatest extent rapidly.
Description of the invention provides for example with for the purpose of describing, and is not exhaustively or limit the invention to disclosed form.Many modifications and variations are obvious for the ordinary skill in the art.Selecting and describing embodiment is for better explanation principle of the present invention and practical application, thereby and makes those of ordinary skill in the art can understand the various embodiment with various modifications that the present invention's design is suitable for special-purpose.
Claims (9)
1. a vegetable fish balls, is characterized in that, comprises following component: fresh fish, fresh caraway, water, starch, salt, sugar, sodium glutamate and garlic powder.
2. a kind of vegetable fish balls as claimed in claim 1, it is characterized in that, the weight portion proportioning of described each component is respectively: 70～75 parts of fresh fishs, 10～13 parts, fresh caraway, 6～10 parts, water, 3～5 parts of starch, 1.2～1.6 parts of salt, 3～4 parts of sugar, 0.4～0.6 part of sodium glutamate, 0.3～0.5 part, garlic powder.
3. a kind of vegetable fish balls as claimed in claim 2, is characterized in that, the weight portion proportioning of described each component is respectively: 70 parts of fresh fishs, 10 parts, fresh caraway, 6 parts, water, 3 parts of starch, 1.2 parts of salt, 3 parts of sugar, 0.4 part of sodium glutamate, 0.3 part, garlic powder.
4. a kind of vegetable fish balls as claimed in claim 2, is characterized in that, the weight portion proportioning of described each component is respectively: 73 parts of fresh fishs, 12 parts, fresh caraway, 6 parts, water, 3 parts of starch, 1.4 parts of salt, 3.55 parts of sugar, 0.5 part of sodium glutamate, 0.45 part, garlic powder.
5. a kind of vegetable fish balls as claimed in claim 2, is characterized in that, the weight portion proportioning of described each component is respectively: 75 parts of fresh fishs, 13 parts, fresh caraway, 10 parts, water, 5 parts of starch, 1.6 parts of salt, 4 parts of sugar, 0.6 part of sodium glutamate, 0.5 part, garlic powder.
6. the preparation method of the vegetable fish balls as described in claim 3,4 or 5, is characterized in that, comprises the following steps:
Step 1, described fresh fish is carried out to Temperature Treatment, make its central temperature be retained to-2～2 ℃, and use the meat grinder with 6～8mm orifice plate twist preparation use fresh fish; Go root to clean fresh caraway, the fresh caraway dish section of chopping into 1.5～2cm off is standby;
Step 2, the fresh fish that strand is made utilizes cutmixer to cut out viscosity under the speed of 1000～1500 revs/min, add the salt weighing up, by the speed of 3000～3500 revs/min, cut and mix, fresh fish is cut and mixed to strong viscosity, agranular state, add water, sugar, sodium glutamate and garlic powder, by the speed of 3000～3500 revs/min, cut and mix evenly, add again starch and fresh caraway dish section, by 1500～2000 revs/min of speed of cutting, mix, until being cut to mix, fresh caraway dish section is 0.4～0.6cm particle, form fillings, put into 0～4 ℃ of constant heat storage, static 1.5～3 hours, standby,
Step 3, fillings is carried out in the temperature of 40～75 ℃ to boiling sizing, digestion time is controlled at 2～10 minutes, and boiling is continued in temperature increase to 90～95 ℃, and digestion time is controlled at 20～30 minutes, and the standing fillings that makes is down to normal temperature;
Step 4, the fillings under normal temperature state is processed into vegetable fish balls finished product, and carries out precooling, the central temperature of vegetable fish balls finished product is down to below 5 ℃;
Step 5, carry out vacuum packaging after vegetable fish balls finished product is cooling, and quick-frozen.
7. the preparation method of vegetable fish balls as claimed in claim 6, is characterized in that, in step 2, when fresh fish being utilized cutmixer cut to mix, adds the phosphate of 0.2～0.3 part under the speed of 1000～1500 revs/min.
8. the preparation method of vegetable fish balls as claimed in claim 7, is characterized in that, described phosphate is sodium phosphate trimer.
9. the preparation method of vegetable fish balls as claimed in claim 6, is characterized in that, the described quick-frozen time is 25～30 minutes, makes the central temperature of product below-18 ℃.
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| CN104397612A (en) * | 2014-10-30 | 2015-03-11 | 界首市东城金玉满堂大酒店 | Coriander meatballs and preparation method thereof |
| CN104489766A (en) * | 2014-12-10 | 2015-04-08 | 山东和利农业发展有限公司 | Pickle-grouper slide and processing technique thereof |
| CN104687103A (en) * | 2015-04-08 | 2015-06-10 | 浙江鱼极食品有限公司 | Fish ball product production device and process |
| CN105105206A (en) * | 2015-09-09 | 2015-12-02 | 浙江海洋学院 | Wormwood fish ball and making technology thereof |
| CN107594386A (en) * | 2017-10-31 | 2018-01-19 | 宋继朋 | Manual vegetables ball |
| CN111920019A (en) * | 2020-08-17 | 2020-11-13 | 德清唯信食品有限公司 | Fish ball emulsification production process and production device |
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| CN102429260A (en) * | 2011-12-19 | 2012-05-02 | 李�浩 | Fish balls with Chinese parsley and making method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104397612A (en) * | 2014-10-30 | 2015-03-11 | 界首市东城金玉满堂大酒店 | Coriander meatballs and preparation method thereof |
| CN104489766A (en) * | 2014-12-10 | 2015-04-08 | 山东和利农业发展有限公司 | Pickle-grouper slide and processing technique thereof |
| CN104687103A (en) * | 2015-04-08 | 2015-06-10 | 浙江鱼极食品有限公司 | Fish ball product production device and process |
| CN105105206A (en) * | 2015-09-09 | 2015-12-02 | 浙江海洋学院 | Wormwood fish ball and making technology thereof |
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| CN111920019A (en) * | 2020-08-17 | 2020-11-13 | 德清唯信食品有限公司 | Fish ball emulsification production process and production device |
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Application publication date: 20140917 |