CN105795374A - Processing method of tea-flavored fish balls - Google Patents
Processing method of tea-flavored fish balls Download PDFInfo
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- CN105795374A CN105795374A CN201610159692.3A CN201610159692A CN105795374A CN 105795374 A CN105795374 A CN 105795374A CN 201610159692 A CN201610159692 A CN 201610159692A CN 105795374 A CN105795374 A CN 105795374A
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- fish
- tea
- flesh
- processing method
- meat
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 141
- 238000003672 processing method Methods 0.000 title claims abstract description 27
- 239000000796 flavoring agent Substances 0.000 claims abstract description 39
- 235000019634 flavors Nutrition 0.000 claims abstract description 39
- 239000000203 mixture Substances 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000013372 meat Nutrition 0.000 claims abstract description 13
- 108091005804 Peptidases Proteins 0.000 claims abstract description 12
- 239000004365 Protease Substances 0.000 claims abstract description 12
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 12
- 235000019465 surimi Nutrition 0.000 claims abstract description 12
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 6
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 6
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 6
- 238000002791 soaking Methods 0.000 claims abstract description 6
- 238000005406 washing Methods 0.000 claims abstract description 6
- 244000269722 Thea sinensis Species 0.000 claims description 58
- 235000013616 tea Nutrition 0.000 claims description 50
- 239000006187 pill Substances 0.000 claims description 38
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 17
- 235000006468 Thea sinensis Nutrition 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 9
- 235000020279 black tea Nutrition 0.000 claims description 5
- 235000009569 green tea Nutrition 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 235000020333 oolong tea Nutrition 0.000 claims description 5
- 108010070551 Meat Proteins Proteins 0.000 claims description 2
- 230000009471 action Effects 0.000 claims description 2
- 230000007850 degeneration Effects 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 210000001087 myotubule Anatomy 0.000 claims description 2
- 230000008569 process Effects 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 238000003809 water extraction Methods 0.000 claims description 2
- 235000020334 white tea Nutrition 0.000 claims description 2
- 238000002156 mixing Methods 0.000 abstract description 8
- 238000010438 heat treatment Methods 0.000 abstract description 4
- 238000007493 shaping process Methods 0.000 abstract description 4
- 241001122767 Theaceae Species 0.000 abstract 3
- 235000019640 taste Nutrition 0.000 abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 210000001015 abdomen Anatomy 0.000 abstract 1
- 239000003086 colorant Substances 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 238000005360 mashing Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 210000001835 viscera Anatomy 0.000 abstract 1
- 230000036541 health Effects 0.000 description 7
- 235000013305 food Nutrition 0.000 description 4
- 210000002816 gill Anatomy 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 238000004925 denaturation Methods 0.000 description 3
- 230000036425 denaturation Effects 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 235000021404 traditional food Nutrition 0.000 description 2
- 235000000173 Camellia sinensis var sinensis Nutrition 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000252230 Ctenopharyngodon idella Species 0.000 description 1
- 241000720946 Hypophthalmichthys molitrix Species 0.000 description 1
- 241000252234 Hypophthalmichthys nobilis Species 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000020344 instant tea Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
Classifications
-
- 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
- Fish Paste Products (AREA)
Abstract
The invention discloses a processing method of tea-flavored fish balls, and belongs to the technical field of processing methods of tea-flavored fish balls. The processing method of the tea-flavored fish balls comprise the following technologic steps: killing fishes, cutting bellies of the killed fishes open, removing internal organs, scales and bones, and taking refined fish meat; soaking and washing the refined fish meat in cold water, and obtaining clean and fully drained fish meat; fully mashing the fish meat by a meat grinder so as to obtain mashed fish meat; performing protease treatment on the mashed fish meat; adding tea liquid and table salt into the mashed fish meat after the protease treatment, and carrying out full mixing; fully smashing the fish-meat mixture; adding starch into the fish surimi, and carrying out full mixing; manually shaping the fish surimi so as to obtain fish-surimi products of various shapes; heating the fish-surimi products so as to make the fish-meat proteins denatured, so that the tea-flavored fish balls are prepared. The tea-flavored fish balls prepared by the processing method are delicious in tastes, and have tea flavors; the tea-flavored fish balls are chewier and more elastic in tastes as well as diversified and attractive in appearances and colors; moreover, the tea-flavored fish balls have multiple healthcare functions of the tea leaves and the like.
Description
Technical field
The invention belongs to the technical field of tea flavour fish pill processing method, the processing method being specifically related to a kind of tea flavour fish pill.
Background technology
In recent years, China's tea food development is in Rapid development stage, and various Novel tea food continue to bring out, such as novel tea bread, tea cake, tea noodles and tea new year cake etc..Along with improving constantly of national life level, quality safety and the flavor quality of food are required more and more higher by consumer.The food with high-quality or particular flavor is increasingly subject to the welcome of consumer.Modern scientific research shows, Folium Camelliae sinensis has the flavor type health drink of the plurality of health care functions such as antioxidation, defying age, anticancer, prevention cardiovascular disease.By Folium Camelliae sinensis with traditional food in conjunction with development of new cakes and sweetmeats product, it is possible not only to improve the alimentary health-care function of traditional food, its flavor quality can also be improved simultaneously.Therefore, tea juice is combined the fish pill developing the characteristic tea local flavor having certain health value with fish pill and is subjected to the welcome of consumers in general.
Summary of the invention
For prior art Problems existing, it is an object of the invention to the technical scheme that design provides the processing method of a kind of tea flavour fish pill with certain health value and special favor, the method is with Folium Camelliae sinensis (or instant tea powder), starch, Sal and the flesh of fish etc. for raw material, through particular procedure, it is processed into the fish pill with tea local flavor, by the tea flavour fish pill that the method is processed, not only there is specific health value, appearance color is unique, and tasty mouthfeel.
The processing method of described a kind of tea flavour fish pill, it is characterised in that comprise the following steps that:
1), after fish is cutd open killing, gill, fish scale and bone, take the essence flesh of fish；It is placed in cold water by the flesh of fish washing by soaking 20～60min, the flesh of fish obtain totally, being filtered dry；
2) flesh of fish meat grinder step 1) obtained fully blends, and must blend the flesh of fish；
3) by step 2) flesh of fish that blends that obtains carries out Protease Treatment, and ferment treatment condition is: temperature 10～40 DEG C, time 30～180min；
4) ferment treatment flesh of fish step 3) obtained adds tea juice and Sal, and fully mixes；
5) flesh of fish obtained for step 4) being carried out abundant blend, by constantly stirring and abrasive action, make flesh of fish muscle fiber destroy further, now the salting-in protein in the flesh of fish is fully dissolved out becoming the minced fish that viscosity is very strong；
6) minced fish step 5) obtained adds starch, and fully mix；
7) minced fish step 6) obtained carries out hand finishing, obtains difform surimi product；
8) surimi product obtained by step 7) is heated, and makes fish meat protein degeneration, it is thus achieved that tea flavour fish pill goods.
The processing method of described a kind of tea flavour fish pill, it is characterised in that the weight ratio of the described flesh of fish in step 1) and cold water is: 1:5～1:10, the temperature of cold water is 10～30 DEG C.
The processing method of described a kind of tea flavour fish pill, it is characterised in that the protease addition in described step 3) is the 0.05%～0.4% of flesh of fish weight.
The processing method of described a kind of tea flavour fish pill, it is characterised in that the Protease Treatment condition in described step 3) is: process 60～120min under 20～30 DEG C of conditions.
The processing method of described a kind of tea flavour fish pill, it is characterized in that one or more mixture that the tea juice in described step 4) is instant green tea powder, instant oolong tea powder, instant white tea powder and instant black tea powder are dissolved in the tea juice obtained in pure water, or one or more in green tea, oolong tea, Ramulus et Folium Mussaendae Pubescentis and black tea are by hot water extraction, the tea juice filtering gained.
The processing method of described a kind of tea flavour fish pill, it is characterised in that the tea juice concentration in described step 4) is 1%～10%, tea juice addition is the 2%～15% of flesh of fish weight, and the addition of Sal is the 1%～3% of flesh of fish weight.
The processing method of described a kind of tea flavour fish pill, it is characterised in that the blend time in described step 5) is 20min～60min.
The processing method of described a kind of tea flavour fish pill, it is characterised in that in described step 6), the addition of starch is the 3%～12% of minced fish weight.
The processing method of above-mentioned a kind of tea flavour fish pill, reasonable in design, the flesh of fish is hydrolyzed into polypeptide by protease part, makes that flesh of fish local flavor is more delicious, mouthfeel more flexible；Tea juice is added in fish pill, improve the health care such as antioxidation of fish pill, reduce the fishy smell of fish pill simultaneously, increase the distinctive local flavor of its Folium Camelliae sinensis, it is also possible to change the appearance color of fish pill goods so that it is more tempting.Tea flavour fish pill obtained by this processing method, not only flavour is delicious, have tea flavour, and mouthfeel more chews strength and elasticity, and appearance color is various and tempting, and has the plurality of health care functions such as Folium Camelliae sinensis.
Detailed description of the invention
The present invention is further illustrated below in conjunction with specific embodiment.
Embodiment 1
Raw material: take Ctenopharyngodon idellus 5kg, gills, fish scale and bone, takes the essence flesh of fish；The flesh of fish is placed in washing by soaking 40min in 10 DEG C of cold water of 8 times of weight of the flesh of fish, obtains totally, be filtered dry flesh of fish 2.8kg.
Enzymolysis: by the flesh of fish with meat grinder rub after, add the flesh of fish weight 0.1% protease 2.8g, be dissolved in a small amount of pure water, Homogeneous phase mixing to the flesh of fish in, enzymolysis 90min at 25 DEG C.
Blend: adding mass concentration in the flesh of fish that enzymolysis is good is the oolong tea juice of 5%, and addition is the 3% of flesh of fish weight, is about 85g, adds the Sal of flesh of fish weight 1.5% simultaneously, is about 43g；Then carrying out sufficient blend, the time is 35min.
Shape: in the minced fish that blend is good, add the starch 180g of minced fish weight 6%, after being sufficiently stirred for, mixing, carry out hand finishing, make the surimi product of circular granular.
Heating: the surimi product of shaping is heated in water, makes protein denaturation, it is thus achieved that fish pill goods.
The tea flavour fish pill processed is carried out sensory evaluation, and concrete outcome is as follows:
Embodiment 2
Raw material: take Hypophthalmichthys molitrix 5kg, gills, fish scale and bone, takes the essence flesh of fish；The flesh of fish is placed in washing by soaking 20min in 20 DEG C of cold water of 10 times of weight of the flesh of fish, obtains totally, be filtered dry flesh of fish 3.2kg.
Enzymolysis: by the flesh of fish with meat grinder rub after, add the flesh of fish weight 0.4% protease 12.8g, be dissolved in a small amount of pure water, Homogeneous phase mixing to the flesh of fish in, enzymolysis 120min at 20 DEG C.
Blend: adding mass concentration in the flesh of fish that enzymolysis is good is the green tea juice of 10%, and addition is the 2% of flesh of fish weight, is about 64g, adds the Sal of flesh of fish weight 1% simultaneously, is about 32g；Then carrying out sufficient blend, the time is 20min.
Shape: in the minced fish that blend is good, add the starch 95g of minced fish weight 3%, after being sufficiently stirred for, mixing, carry out hand finishing, make the surimi product of oval granule.
Heating: the surimi product of shaping is heated in water, makes protein denaturation, it is thus achieved that fish pill goods.
The tea flavour fish pill processed is carried out sensory evaluation, and concrete outcome is as follows:
Embodiment 3
Raw material: take Aristichthys nobilis 5kg, gills, fish scale and bone, takes the essence flesh of fish；The flesh of fish is placed in washing by soaking 60min in 30 DEG C of cold water of 5 times of weight of the flesh of fish, obtains totally, be filtered dry flesh of fish 2.5kg.
Enzymolysis: by the flesh of fish with meat grinder rub after, add the flesh of fish weight 0.05% protease 1.25g, be dissolved in a small amount of pure water, Homogeneous phase mixing to the flesh of fish in, enzymolysis 30min at 30 DEG C.
Blend: adding mass concentration in the flesh of fish that enzymolysis is good is the black tea draw-off juice of 1%, and addition is the 12% of flesh of fish weight, is about 300g, adds the Sal of flesh of fish weight 3% simultaneously, is about 75g；Then carrying out sufficient blend, the time is 60min.
Shape: in the minced fish that blend is good, add the starch 310g of minced fish weight 12%, after being sufficiently stirred for, mixing, carry out hand finishing, make the surimi product of circular granular.
Heating: the surimi product of shaping is heated in microwave oven, makes protein denaturation, it is thus achieved that fish pill goods.
The tea flavour fish pill processed is carried out sensory evaluation, and concrete outcome is as follows:
Claims (8)
1. the processing method of a tea flavour fish pill, it is characterised in that comprise the following steps that:
1), after fish is cutd open killing, gill, fish scale and bone, take the essence flesh of fish；It is placed in cold water by the flesh of fish washing by soaking 20～60min, the flesh of fish obtain totally, being filtered dry；
2) flesh of fish meat grinder step 1) obtained fully blends, and must blend the flesh of fish；
3) by step 2) flesh of fish that blends that obtains carries out Protease Treatment, and ferment treatment condition is: temperature 10～40 DEG C, time 30～180min；
4) ferment treatment flesh of fish step 3) obtained adds tea juice and Sal, and fully mixes；
5) flesh of fish obtained for step 4) being carried out abundant blend, by constantly stirring and abrasive action, make flesh of fish muscle fiber destroy further, now the salting-in protein in the flesh of fish is fully dissolved out becoming the minced fish that viscosity is very strong；
6) minced fish step 5) obtained adds starch, and fully mix；
7) minced fish step 6) obtained carries out hand finishing, obtains difform surimi product；
8) surimi product obtained by step 7) is heated, and makes fish meat protein degeneration, it is thus achieved that tea flavour fish pill goods.
2. the processing method of a kind of tea flavour fish pill as claimed in claim 1, it is characterised in that the weight ratio of the described flesh of fish in step 1) and cold water is: 1:5～1:10, the temperature of cold water is 10～30 DEG C.
3. the processing method of a kind of tea flavour fish pill as claimed in claim 1, it is characterised in that the protease addition in described step 3) is the 0.05%～0.4% of flesh of fish weight.
4. the processing method of a kind of tea flavour fish pill as claimed in claim 1, it is characterised in that the Protease Treatment condition in described step 3) is: process 60～120min under 20～30 DEG C of conditions.
5. the processing method of a kind of tea flavour fish pill as claimed in claim 1, it is characterized in that one or more mixture that the tea juice in described step 4) is instant green tea powder, instant oolong tea powder, instant white tea powder and instant black tea powder are dissolved in the tea juice obtained in pure water, or one or more in green tea, oolong tea, Ramulus et Folium Mussaendae Pubescentis and black tea are by hot water extraction, the tea juice filtering gained.
6. the processing method of a kind of tea flavour fish pill as claimed in claim 1, it is characterised in that the tea juice concentration in described step 4) is 1%～10%, tea juice addition is the 2%～15% of flesh of fish weight, and the addition of Sal is the 1%～3% of flesh of fish weight.
7. the processing method of a kind of tea flavour fish pill as claimed in claim 1, it is characterised in that the blend time in described step 5) is 20min～60min.
8. the processing method of a kind of tea flavour fish pill as claimed in claim 1, it is characterised in that in described step 6), the addition of starch is the 3%～12% of minced fish weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610159692.3A CN105795374A (en) | 2016-03-21 | 2016-03-21 | Processing method of tea-flavored fish balls |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610159692.3A CN105795374A (en) | 2016-03-21 | 2016-03-21 | Processing method of tea-flavored fish balls |
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| CN105795374A true CN105795374A (en) | 2016-07-27 |
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| CN201610159692.3A Pending CN105795374A (en) | 2016-03-21 | 2016-03-21 | Processing method of tea-flavored fish balls |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106579056A (en) * | 2016-12-14 | 2017-04-26 | 翟珺 | Rapid fermentation method for minced fish products |
| CN107125626A (en) * | 2017-06-05 | 2017-09-05 | 三只松鼠股份有限公司 | A kind of Q bullets beef dumplings and preparation method thereof |
| CN107348401A (en) * | 2017-08-28 | 2017-11-17 | 山东好当家海洋发展股份有限公司 | A kind of manufacture method of Spanish mackerel meat slurry food |
| CN107348403A (en) * | 2017-09-04 | 2017-11-17 | 集美大学 | A kind of minced fillet and preparation method thereof |
| CN108618007A (en) * | 2018-05-06 | 2018-10-09 | 范玉武 | A kind of preparation method of carp minced fillet |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102423087A (en) * | 2011-11-24 | 2012-04-25 | 江南大学 | Vacuum microwave segmented combined drying manufacturing method of instant crisp dehydrated fish ball |
| CN104489760A (en) * | 2014-12-08 | 2015-04-08 | 宁波大学 | Functional sturgeon ball and preparation method thereof |
| CN105341766A (en) * | 2015-11-03 | 2016-02-24 | 邓其青 | Fish ball and preparation method thereof |
| CN105361003A (en) * | 2015-12-18 | 2016-03-02 | 合肥乐保养生科技有限公司 | Tea-flavored fructus lycii and preserved fish sausage and making method thereof |
-
2016
- 2016-03-21 CN CN201610159692.3A patent/CN105795374A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102423087A (en) * | 2011-11-24 | 2012-04-25 | 江南大学 | Vacuum microwave segmented combined drying manufacturing method of instant crisp dehydrated fish ball |
| CN104489760A (en) * | 2014-12-08 | 2015-04-08 | 宁波大学 | Functional sturgeon ball and preparation method thereof |
| CN105341766A (en) * | 2015-11-03 | 2016-02-24 | 邓其青 | Fish ball and preparation method thereof |
| CN105361003A (en) * | 2015-12-18 | 2016-03-02 | 合肥乐保养生科技有限公司 | Tea-flavored fructus lycii and preserved fish sausage and making method thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106579056A (en) * | 2016-12-14 | 2017-04-26 | 翟珺 | Rapid fermentation method for minced fish products |
| CN107125626A (en) * | 2017-06-05 | 2017-09-05 | 三只松鼠股份有限公司 | A kind of Q bullets beef dumplings and preparation method thereof |
| CN107348401A (en) * | 2017-08-28 | 2017-11-17 | 山东好当家海洋发展股份有限公司 | A kind of manufacture method of Spanish mackerel meat slurry food |
| CN107348403A (en) * | 2017-09-04 | 2017-11-17 | 集美大学 | A kind of minced fillet and preparation method thereof |
| CN108618007A (en) * | 2018-05-06 | 2018-10-09 | 范玉武 | A kind of preparation method of carp minced fillet |
| CN108618007B (en) * | 2018-05-06 | 2021-12-10 | 上海高更食品科技股份有限公司 | Preparation method of carp surimi |
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