CN104687110A - Octopus ball and preparation method thereof - Google Patents
Octopus ball and preparation method thereof Download PDFInfo
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- CN104687110A CN104687110A CN201310666294.7A CN201310666294A CN104687110A CN 104687110 A CN104687110 A CN 104687110A CN 201310666294 A CN201310666294 A CN 201310666294A CN 104687110 A CN104687110 A CN 104687110A
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Abstract
The present invention relates to the field of food processing, in particular to an octopus ball and a preparation method thereof. The octopus ball comprises the following ingredients: 20-30 parts of octopus meat, 10-15 parts of starch, 10-20 parts of chicken, 5-10 parts of fish, 0.5-1 part of vegetable proteins, 0.5-1 part of white sugar, 0.5-1 part of garlic, 1-2 parts of refined salt, 0.2-0.5 part of monosodium glutamate, 0.5-1 part of white pepper and 5-6 parts of drinking water. The preparation method is as follows: adding water and octopus into a blender according to a ratio mentioned above and pulping the octopus, adding the starch and vegetable proteins and carrying out uniformly stirring, sequentially adding the white pepper, garlic, refined salt, white sugar and monosodium glutamate, uniformly stirring the materials and putting the mixture into a forming machine to perform forming process, successively carrying out fumigating for cooking, cooling the octopus ball to room temperature and carrying out freeze preservation. The octopus ball prepared in the invention has unique features in the aspect of color, smell, taste and nutrition, is fresh, tender, pleasant and rich in elasticity, and does not loose after being boiled for a long time.
Description
Technical field
The present invention relates to food processing field, specifically a kind of octopus ball and preparation method thereof.
Background technology:
Ratio and the configuration technique of the quality of a ball and major ingredient and auxiliary material have very large relation: not more multi-product quality is better for major ingredient, once major ingredient exceeds the proportioning limit, product quality can decline on the contrary.So make a ball time technology and technique extremely important, a large amount of additives much put into by the octopus ball sold in the market, and this makes it unfavorable to the health of people.
Summary of the invention:
For solving the problem, the invention provides one is octopus ball and preparation method thereof, with octopus meat for major ingredient, with various wholefood for batching, through special Process configuration, then by mechanical-moulded more in addition post-processed be made.Be specially:
A kind of octopus ball, the batching of described octopus ball is as follows: octopus meat 20-30 part, starch 10-15 part, chicken 10-20 part, flesh of fish 5-10 part, vegetable protein 0.5-1 part, white sugar 0.5-1 part, garlic 0.5-1 part, refined salt 1-2 part, monosodium glutamate 0.2-0.5 part, white pepper 0.5-1 part, drinking water 5-6 part.
Octopus meat 28 parts, starch 15 parts, 15 parts, chicken, oppresses 10 parts, vegetable protein 0.8 part, sugar 0.8 part, garlic 0.6 part, refined salt 1.5 parts, monosodium glutamate 0.2 part, white pepper 0.5 part, drinking water 6 parts.
Described vegetable protein is soybean protein, and garlic is garlic end.
Described octopus ball particle diameter is 3-4cm.
Fresh octopus is cleaned up rear pouring dry, add water and put into mixer and break into pulpous state according to the above ratio, add starch and vegetable protein again, mix, add white pepper, garlic, refined salt, white sugar, monosodium glutamate successively again, constantly stir simultaneously, put into forming machine after stirring and carry out forming processes, stifling slaking is carried out after shaping, stifling slaking heats 15-30 minute under the condition of 95-150 degree, cools, refrigerate under putting into 18 degrees below zero temperature after cooling under putting into room temperature.
Advantage of the present invention:
Octopus ball of the present invention shows unique characteristics in color, nutrition etc., fresh and tender tasty and refreshing, high resilience, boils and does not fall apart for a long time.Because of the elasticity of its uniqueness, the nutritive value that toughness is sharp and clear and higher, is loved by the people, and be no matter Baoshang, mutton cooked in a chafing pot or stir-fry, steaming, barbecue, fried, unique flavor, allows people hundred eat and do not mind.
Detailed description of the invention
Embodiment one
Batching process:
Starch, white sugar, refined salt, monosodium glutamate, white pepper, vegetable protein are directly commercial in market;
The process of garlic is shredded, grinds garlic, grind up powder by garlic.
Consumption prepared by octopus ball is: octopus meat 28 jin, starch 8 jin, 20 jin, chicken, oppresses 10 jin, vegetable protein 0.8 jin, sugar 0.8 jin, garlic 0.6 jin, refined salt 1.5 jin, monosodium glutamate 0.2 jin, white pepper 0.5 jin, drinking water 6 jin.
Fresh octopus is cleaned up rear pouring dry, add water and put into mixer and break into pulpous state according to the above ratio, add starch and vegetable protein again, mix, add white pepper, garlic, refined salt, white sugar, monosodium glutamate successively again, constantly stir, stir aftershaping simultaneously, after shaping under the condition of 95-150 degree boiling 15-30 minute, after put into room temperature under cool 1-2 hour, put into the freezing 12-15 hour of sharp freezing room of subzero 28 degree after cooling, refrigerate at 18 degrees below zero temperature after outbound.
Embodiment two
Be with the difference of embodiment one: prepare burden and process:
Octopus meat 25 jin, starch 15 jin, 15 jin, chicken, oppresses 10 jin, vegetable protein 0.5 jin, white sugar 0.5 jin, garlic 0.5 jin, refined salt 2 jin, monosodium glutamate 0.5 jin, white pepper 0.5 jin, drinking water 6 jin.
Claims (5)
1. an octopus ball, it is characterized in that: the batching of described octopus ball is as follows: octopus meat 20-30 part, starch 10-15 part, chicken 10-20 part, flesh of fish 5-10 part, vegetable protein 0.5-1 part, white sugar 0.5-1 part, garlic 0.5-1 part, refined salt 1-2 part, monosodium glutamate 0.2-0.5 part, white pepper 0.5-1 part, drinking water 5-6 part.
2. by octopus ball described in claim 1, it is characterized in that: the most adaptive material of described octopus ball is than as follows: octopus meat 28 parts, starch 15 parts, 15 parts, chicken, oppress 10 parts, vegetable protein 0.8 part, sugar 0.8 part, garlic 0.6 part, refined salt 1.5 parts, monosodium glutamate 0.2 part, white pepper 0.5 part, drinking water 6 parts.
3. by octopus ball described in claim 1, it is characterized in that: described vegetable protein is soybean protein, garlic is garlic end.
4., by octopus ball described in claim 1, it is characterized in that: described octopus ball particle diameter is 3-4cm.
5. the preparation method by octopus ball described in claim 1, it is characterized in that: fresh octopus is cleaned up rear pouring dry, add water and put into mixer and break into pulpous state according to the above ratio, add starch and vegetable protein again, mix, add white pepper, garlic, refined salt, white sugar, monosodium glutamate successively again, constantly stir simultaneously, put into forming machine after stirring and carry out forming processes, stifling slaking is carried out after shaping, stifling slaking heats 15-30 minute under the condition of 95-150 degree, cool under putting into room temperature, refrigerate under putting into 18 degrees below zero temperature after cooling.
Priority Applications (1)
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CN201310666294.7A CN104687110A (en) | 2013-12-10 | 2013-12-10 | Octopus ball and preparation method thereof |
Applications Claiming Priority (1)
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CN201310666294.7A CN104687110A (en) | 2013-12-10 | 2013-12-10 | Octopus ball and preparation method thereof |
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CN104687110A true CN104687110A (en) | 2015-06-10 |
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CN201310666294.7A Pending CN104687110A (en) | 2013-12-10 | 2013-12-10 | Octopus ball and preparation method thereof |
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107410942A (en) * | 2017-09-15 | 2017-12-01 | 东山县启昌冷冻加工有限公司 | A kind of fish ball of fourth containing inkfish and preparation method thereof |
CN107788423A (en) * | 2017-12-12 | 2018-03-13 | 福清龙威水产食品有限公司 | A kind of processing technology for roasting octopus ball |
CN108936418A (en) * | 2018-07-04 | 2018-12-07 | 集美大学 | A kind of processing method of octopus ball |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1757321A (en) * | 2005-09-20 | 2006-04-12 | 厦门东海洋水产品进出口有限公司 | Method for prducing roasted octopus meat ball |
CN101152012A (en) * | 2006-09-30 | 2008-04-02 | 姜堰市喜鹊湖水产品有限公司 | Composite nutrient fish product |
CN101496617A (en) * | 2009-03-10 | 2009-08-05 | 周黎明 | Ice temperature gas regulation fresh-keeping water-cooking minced fish octopus bolus ball |
-
2013
- 2013-12-10 CN CN201310666294.7A patent/CN104687110A/en active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1757321A (en) * | 2005-09-20 | 2006-04-12 | 厦门东海洋水产品进出口有限公司 | Method for prducing roasted octopus meat ball |
CN101152012A (en) * | 2006-09-30 | 2008-04-02 | 姜堰市喜鹊湖水产品有限公司 | Composite nutrient fish product |
CN101496617A (en) * | 2009-03-10 | 2009-08-05 | 周黎明 | Ice temperature gas regulation fresh-keeping water-cooking minced fish octopus bolus ball |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107410942A (en) * | 2017-09-15 | 2017-12-01 | 东山县启昌冷冻加工有限公司 | A kind of fish ball of fourth containing inkfish and preparation method thereof |
CN107788423A (en) * | 2017-12-12 | 2018-03-13 | 福清龙威水产食品有限公司 | A kind of processing technology for roasting octopus ball |
CN108936418A (en) * | 2018-07-04 | 2018-12-07 | 集美大学 | A kind of processing method of octopus ball |
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Application publication date: 20150610 |
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