CN111134290A - Method for making seafood balls - Google Patents
Method for making seafood balls Download PDFInfo
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- CN111134290A CN111134290A CN202010082824.3A CN202010082824A CN111134290A CN 111134290 A CN111134290 A CN 111134290A CN 202010082824 A CN202010082824 A CN 202010082824A CN 111134290 A CN111134290 A CN 111134290A
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- mullet
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- seafood
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Classifications
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- 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
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
- A23L15/00—Egg products; Preparation or treatment thereof
-
- 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
- A23L17/40—Shell-fish
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/82—Acid flavourants
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
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- 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)
- Molecular Biology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a preparation method of seafood balls, which is characterized in that mullet meat, south America white prawn meat, Chinese fevervine leaves and spirulina are combined, and white vinegar, starch and egg white salt are matched. Under the condition of not adding a preservative, the cold storage and fresh-keeping period is obviously prolonged, and good quality is better maintained. The seafood pills prepared by the invention are beneficial to improving appetite and have the effect of conditioning intestines and stomach.
Description
Technical Field
The invention relates to the technical field of shrimp and fish balls, in particular to a method for making seafood balls.
Background
Penaeus vannamei Boone is a tropical shrimp with wide temperature and wide salinity. The penaeus vannamei boone is rich in nutrition, delicious in taste, rich in protein, rich in trace elements such as calcium, magnesium, phosphorus, potassium and iodine, vitamin A, chitin and other functional components beneficial to human health, is a high-quality and high-efficiency food for promoting human health and longevity, has the effects of maintaining beauty and keeping young, tonifying qi and nourishing yin and the like, and is an inexorable food-borne health care product.
Mullet is one of the most important economic fishes cultivated in coastal fresh water in south China and is also one of the most widely distributed important economic fishes in the world. Mullet is rich in protein, fatty acid, B vitamins, vitamin E, calcium, magnesium, selenium and other nutrient elements, and has tender meat and delicious taste.
The shrimp-fish ball is a meat ball product which is prepared by taking shrimps, fish and the like as basic raw materials and adding a certain amount of auxiliary materials through the processes of minced fillet processing, minced shrimp processing, main and auxiliary material proportioning and mixing, water boiling forming or frying forming and the like, and is one of the traditional dishes in China. The shrimp and fish balls are good for human body digestion and absorption due to rich nutritive value, and can be eaten by the old and the children, so the shrimp and fish balls are popular with people.
However, the shelf life is prolonged by adding a preservative for long-distance sale or long-term storage because of short refrigeration, and the shelf life is prolonged by storing the food under freezing conditions, which requires high transportation conditions, and the taste is significantly deteriorated and the nutritive value is also deteriorated. Therefore, a manufacturing method of seafood balls is urgently needed to solve the technical problems.
Disclosure of Invention
Therefore, the seafood ball prepared by the method provided by the invention has good taste and long refrigeration and fresh-keeping period.
The technical scheme of the invention is realized as follows:
a manufacturing method of seafood balls comprises the following steps:
(1) pretreatment: taking the Chinese fevervine herb leaves, adding hot water to soak for 50-70 min, and then fishing out; adding edible alcohol which is 1-3 times of the weight of the spirulina into the spirulina, soaking for 40-50 min, taking out the spirulina, and washing for 2-4 times by using clear water; mixing the treated spirulina with the paederia scandens leaves, and performing wall breaking treatment at 30000-40000 rpm for 20-40 min to obtain a mixed solution; vacuum concentrating the mixed solution to dryness, pulverizing and sieving to obtain mixed powder;
(2) preparing the mashed potatoes: respectively taking fresh penaeus vannamei boone and mullet to prepare penaeus vannamei boone and mullet meat, respectively rinsing with ice water, refrigerating, draining the refrigerated mullet meat and the refrigerated margarine prawn meat, and respectively preparing the mullet meat and the margarine prawn meat into fish meat floss and shrimp meat floss;
(3) beating: placing mullet meat floss and south American white shrimp meat floss in a container in an ice bath environment according to the weight parts, and carrying out air grinding for 13-18 min; adding salt, continuously carrying out salt beating and beating for 18-22 min, adding the mixed powder, starch, egg white and white vinegar in the step (1), and continuously carrying out mixed beating and beating for 8-12 min to obtain shrimp and fish meat paste;
(4) boiling in water for forming: wrapping shrimp and fish meat paste with low-gluten flour to obtain balls, putting the balls into boiling water, and taking out when the balls float on the water surface.
Further, the raw materials comprise the following components in parts by weight: 42-48 parts of mullet meat, 23-28 parts of south America white prawn kernels, 7-9 parts of Chinese feverfew leaves, 2-4 parts of spirulina, 20-30 parts of starch, 18-25 parts of egg white, 2-5 parts of salt and 1.5-2.5 parts of white vinegar.
Further, the raw materials comprise the following components in parts by weight: the mullet meat is 45 parts, the south America white shrimp meat is 25 parts, the Chinese feverfew leaves are 8 parts, the spirulina is 3 parts, the starch is 28 parts, the egg white is 23 parts, the salt is 3 parts and the white vinegar is 2 parts.
Further, in the step (1), the temperature of the hot water is 60-80 ℃.
Further, in the step (1), the concentration of the edible alcohol is 5-10 w/w%.
Further, in the step (1), the rotating speed of the wall breaking is 37000rpm, and the wall breaking time is 28min
Further, step (2), the specific operation of the mullet fish rinsing is as follows: mixing ice water with the weight 9-11 times that of mullet meat with mullet meat, stirring for 9-12 min, standing for 2-3 min, removing rinsing liquid, repeating for 2-4 times, rinsing, and refrigerating for 2-2.5 h.
Further, step (2), the specific operation of rinsing the peeled prawns in south America white is as follows: mixing ice water with the weight 8-10 times that of the south America white prawn meat with the south America white prawn meat, stirring for 5-6 min, standing for 4-5 min, removing rinsing liquid, repeating for 2-4 times, rinsing, and refrigerating for 2-2.5 h.
Compared with the prior art, the invention has the beneficial effects that:
according to the invention, by using a unique formula, mullet meat, south America white prawn meat, Chinese fevervine leaves and spirulina are combined, white vinegar, starch, egg white and salt are matched, the seafood balls are scientifically proportioned, and the seafood balls prepared by combining the specific preparation process disclosed by the invention are good in taste, elasticity, stickiness, chewiness and excellent in overall taste. Under the condition of not adding a preservative, the cold storage and fresh-keeping period is obviously prolonged to be more than 2 weeks, and good quality is better maintained. The application condition shows that the seafood pills prepared by the invention are beneficial to improving appetite and have the effect of coordinating intestines and stomach.
Detailed Description
In order to better understand the technical content of the invention, specific examples are provided below to further illustrate the invention.
The experimental methods used in the examples of the present invention are all conventional methods unless otherwise specified.
The materials, reagents and the like used in the examples of the present invention can be obtained commercially without specific description.
Example 1
A manufacturing method of seafood balls comprises the following steps:
(1) pretreatment: soaking cleaned folium Paederiae in 63 deg.C hot water for 70min, and taking out; taking cleaned Spirulina, adding 10 w/w% edible alcohol 1.2 times of Spirulina weight, soaking for 40min, taking out Spirulina, and washing with clear water for 2 times; mixing the treated spirulina with the Chinese fevervine herb leaves, and performing wall breaking treatment at 30000rpm for 40min to obtain a mixed solution; and (4) concentrating the mixed solution in vacuum to be dry, crushing and sieving by a 200-mesh sieve to prepare mixed powder.
(2) Preparing the mashed potatoes: respectively taking fresh penaeus vannamei boone and mullet to prepare penaeus vannamei boone and mullet meat, mixing ice water with weight 9 times of the mullet meat with the mullet meat, stirring for 12min, standing for 2min, removing rinsing liquid, repeating for 2 times, rinsing, and refrigerating for 2 h; mixing ice water 8 times the weight of the south America white prawn meat with the south America white prawn meat, stirring for 5min, standing for 4min, removing rinsing liquid, repeating for 2 times, rinsing, and refrigerating for 2 h; draining refrigerated mullet meat and south America white prawn meat, and making into fish meat floss and shrimp meat floss.
(3) Beating: placing mullet meat floss and south American white shrimp meat floss in a container in ice bath environment, and air-grinding for 13 min; adding salt, continuously carrying out salt-blending for 18min, adding the mixed powder, starch, egg white and white vinegar in the step (1), and continuously carrying out mixed-blending for 8min to obtain the shrimp and fish meat paste.
(4) Boiling in water for forming: wrapping shrimp and fish meat paste with low-gluten flour to obtain balls, putting the balls into boiling water, and taking out when the balls float on the water surface.
The raw materials comprise, by weight, 45 parts of mullet meat, 25 parts of south America white prawn meat, 8 parts of Chinese feverfew leaves, 3 parts of spirulina, 28 parts of starch, 23 parts of egg white, 3 parts of salt and 2 parts of white vinegar.
Example 2
A manufacturing method of seafood balls comprises the following steps:
(1) pretreatment: soaking cleaned folium Paederiae in 78 deg.C hot water for 50min, and taking out; taking cleaned Spirulina, adding 10 w/w% edible alcohol 2.8 times of Spirulina weight, soaking for 50min, taking out Spirulina, and washing with clear water for 4 times; mixing the processed Spirulina and folium Paederiae, and breaking cell wall at 40000rpm for 20min to obtain mixed solution; and (4) concentrating the mixed solution in vacuum to be dry, crushing and sieving by a 200-mesh sieve to prepare mixed powder.
(2) Preparing the mashed potatoes: respectively taking fresh penaeus vannamei boone and mullet to prepare penaeus vannamei boone and mullet meat, mixing ice water with weight 11 times of the mullet meat with the mullet meat, stirring for 9min, standing for 3min, removing rinsing liquid, repeating for 4 times, rinsing, and refrigerating for 2.5 h; mixing ice water with the weight of 10 times of that of the south America white prawn meat with the south America white prawn meat, stirring for 6min, standing for 5min, removing rinsing liquid, repeating for 4 times, rinsing, and refrigerating for 2.5 h; draining refrigerated mullet meat and south America white prawn meat, and making into fish meat floss and shrimp meat floss.
(3) Beating: placing mullet meat floss and south American white shrimp meat floss in a container in ice bath environment, and performing air grinding for 18 min; adding salt, continuously carrying out salt-blending for 22min, adding the mixed powder, starch, egg white and white vinegar in the step (1), and continuously carrying out mixed-blending for 12min to obtain the shrimp and fish meat paste.
(4) Boiling in water for forming: wrapping shrimp and fish meat paste with low-gluten flour to obtain balls, putting the balls into boiling water, and taking out when the balls float on the water surface.
The raw materials comprise, by weight, 45 parts of mullet meat, 25 parts of south America white prawn meat, 8 parts of Chinese feverfew leaves, 3 parts of spirulina, 28 parts of starch, 23 parts of egg white, 3 parts of salt and 2 parts of white vinegar.
Example 3
A manufacturing method of seafood balls comprises the following steps:
(1) pretreatment: soaking cleaned folium Paederiae in 70 deg.C hot water for 60min, and taking out; taking cleaned Spirulina, adding 8 w/w% edible alcohol 2 times of Spirulina, soaking for 45min, taking out Spirulina, and washing with clear water for 3 times; mixing the processed Spirulina and folium Paederiae, and breaking cell wall at 37000rpm for 28min to obtain mixed solution; and (4) concentrating the mixed solution in vacuum to be dry, crushing and sieving by a 200-mesh sieve to prepare mixed powder.
(2) Preparing the mashed potatoes: respectively collecting fresh Penaeus vannamei Boone and mullet to obtain kernel and meat of Penaeus vannamei Boone, mixing ice water 10 times the weight of the meat with the meat, stirring for 10min, standing for 2min, removing rinsing liquid, repeating for 3 times, rinsing, and refrigerating for 2.5 hr; mixing ice water 8 times the weight of the south America white prawn meat with the south America white prawn meat, stirring for 5min, standing for 4min, removing rinsing liquid, repeating for 3 times, rinsing, and refrigerating for 2.5 h; draining refrigerated mullet meat and south America white prawn meat, and making into fish meat floss and shrimp meat floss.
(3) Beating: placing mullet meat floss and south American white prawn meat floss in a container in ice bath environment, and air-grinding for 15 min; adding salt, continuously carrying out salt-blending for 20min, adding the mixed powder, starch, egg white and white vinegar in the step (1), and continuously carrying out mixed-blending for 10min to obtain the shrimp and fish meat paste.
(4) Boiling in water for forming: wrapping shrimp and fish meat paste with low-gluten flour to obtain balls, putting the balls into boiling water, and taking out when the balls float on the water surface.
The raw materials comprise, by weight, 45 parts of mullet meat, 25 parts of south America white prawn meat, 8 parts of Chinese feverfew leaves, 3 parts of spirulina, 28 parts of starch, 23 parts of egg white, 3 parts of salt and 2 parts of white vinegar.
Example 4
The difference between the example and the example 3 is that the raw material mixture ratio is different, and the raw material mixture ratio is 42 parts of mullet fish meat, 23 parts of south America white shrimp meat, 7 parts of Chinese fevervine herb leaves, 2 parts of spirulina, 20 parts of starch, 18 parts of egg white, 2 parts of salt and 1.5 parts of white vinegar by weight.
Example 5
The difference between the example and the example 3 is that the raw materials are different in proportion, and the raw materials comprise 48 parts of mullet meat, 28 parts of south America white shrimp meat, 9 parts of Chinese fevervine herb leaves, 4 parts of spirulina, 30 parts of starch, 25 parts of egg white, 5 parts of salt and 2.5 parts of white vinegar in parts by weight.
Comparative example 1
The comparative example is different from example 3 in that the mixed powder is replaced by equal amounts of commercially available paederia scandens leaf powder and spirulina powder, and the weight ratio of the paederia scandens leaf powder to the spirulina powder is 1: 1.
comparative example 2
The difference between the comparative example and the example 3 is that the preparation method of the seafood balls comprises the following raw materials in parts by weight: 30 parts of mullet meat, 40 parts of south America white shrimp meat, 20 parts of Chinese feverfew leaves, 1 part of spirulina, 35 parts of starch, 10 parts of egg white, 3 parts of salt and 2 parts of white vinegar.
First, detection of microorganisms
Through detection, the total number of bacterial colonies of the seafood pills prepared in the embodiments 1-5 and the comparative examples 1-2 is far lower than the indexes specified by the national food sanitation standard, and escherichia coli is not detected, so that the seafood pills accord with the national food sanitation standard.
Second, sensory evaluation test
70 sensory evaluation workers are randomly divided into 10 groups, 10 groups correspond to examples 1-5 and comparative examples 1-2 respectively, 10 persons in each group do not eat other foods 30 minutes before sensory evaluation, and repeatedly gargle with warm boiled water for 3-5 times; the seafood pills of examples 1 to 5 and comparative examples 1 to 2 were tasted separately (boiled by a conventional method), and evaluations were given according to the specified sensory requirements and scores, and the average number of sensory evaluators for each item was calculated.
Sensory evaluation standard of seafood pills
Sensory test result of seafood pills
| Taste of the product | Smell(s) | Color and luster | Tissue morphology | Elasticity | Total score | |
| Example 1 | 36 | 22 | 10 | 15 | 10 | 93 |
| Example 2 | 37 | 23 | 10 | 15 | 9 | 94 |
| Example 3 | 38 | 24 | 10 | 15 | 10 | 97 |
| Example 4 | 35 | 22 | 9 | 15 | 10 | 91 |
| Example 5 | 36 | 21 | 10 | 15 | 10 | 92 |
| Comparative example 1 | 31 | 19 | 9 | 12 | 9 | 80 |
| Comparative example 2 | 33 | 21 | 8 | 13 | 9 | 84 |
The results show that the seafood balls prepared in the embodiments 1 to 5 of the invention have good taste, smell, color, tissue shape and elasticity. According to the invention, mullet meat, south America white prawn meat, Chinese feverfew leaves and spirulina are combined, white vinegar, starch, egg white and salt are matched, and the seafood balls are scientifically proportioned.
Third, testing the freshness period of the refrigerated storage
The results show that the seafood balls prepared in the embodiments 1-5 have long refrigeration and preservation period which can reach more than 2 weeks, and the refrigeration and preservation period is prolonged by more than one week. The seafood ball refrigeration and preservation method has the advantages that the seafood ball refrigeration and preservation period is prolonged obviously by adopting the preparation process.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (8)
1. A method for making seafood balls is characterized in that: the method comprises the following steps:
(1) pretreatment: taking the Chinese fevervine herb leaves, adding hot water to soak for 50-70 min, and then fishing out; adding edible alcohol which is 1-3 times of the weight of the spirulina into the spirulina, soaking for 40-50 min, taking out the spirulina, and washing for 2-4 times by using clear water; mixing the treated spirulina with the paederia scandens leaves, and performing wall breaking treatment at 30000-40000 rpm for 20-40 min to obtain a mixed solution; vacuum concentrating the mixed solution to dryness, pulverizing and sieving to obtain mixed powder;
(2) preparing the mashed potatoes: respectively taking fresh penaeus vannamei boone and mullet to prepare penaeus vannamei boone and mullet meat, respectively rinsing with ice water, refrigerating, draining the refrigerated mullet meat and the refrigerated margarine prawn meat, and respectively preparing the mullet meat and the margarine prawn meat into fish meat floss and shrimp meat floss;
(3) beating: placing mullet meat floss and south American white shrimp meat floss in a container in an ice bath environment according to the weight parts, and carrying out air grinding for 13-18 min; adding salt, continuously carrying out salt beating and beating for 18-22 min, adding the mixed powder, starch, egg white and white vinegar in the step (1), and continuously carrying out mixed beating and beating for 8-12 min to obtain shrimp and fish meat paste;
(4) boiling in water for forming: wrapping shrimp and fish meat paste with low-gluten flour to obtain balls, putting the balls into boiling water, and taking out when the balls float on the water surface.
2. The seafood pill making method according to claim 1, characterized in that: the raw materials comprise the following components in parts by weight: 42-48 parts of mullet meat, 23-28 parts of south America white prawn kernels, 7-9 parts of Chinese feverfew leaves, 2-4 parts of spirulina, 20-30 parts of starch, 18-25 parts of egg white, 2-5 parts of salt and 1.5-2.5 parts of white vinegar.
3. The seafood pill making method according to claim 2, characterized in that: the raw materials comprise the following components in parts by weight: the mullet meat is 45 parts, the south America white shrimp meat is 25 parts, the Chinese feverfew leaves are 8 parts, the spirulina is 3 parts, the starch is 28 parts, the egg white is 23 parts, the salt is 3 parts and the white vinegar is 2 parts.
4. The seafood pill making method according to claim 1, characterized in that: and (1) controlling the temperature of the hot water to be 60-80 ℃.
5. The seafood pill making method according to claim 4, characterized in that: and (1) the concentration of the edible alcohol is 5-10 w/w%.
6. The seafood pill making method according to claim 5, characterized in that: and (1) the rotating speed of the wall breaking is 37000rpm, and the wall breaking time is 28 min.
7. The seafood pill making method according to claim 1, characterized in that: step (2), the specific operation of the mullet fish rinsing is as follows: mixing ice water with the weight 9-11 times that of mullet meat with mullet meat, stirring for 9-12 min, standing for 2-3 min, removing rinsing liquid, repeating for 2-4 times, rinsing, and refrigerating for 2-2.5 h.
8. The method for making seafood balls according to any one of claims 1 to 7, wherein the method comprises the following steps: step (2), the specific operation of rinsing the peeled prawns in south America white shrimp is as follows: mixing ice water with the weight 8-10 times that of the south America white prawn meat with the south America white prawn meat, stirring for 5-6 min, standing for 4-5 min, removing rinsing liquid, repeating for 2-4 times, rinsing, and refrigerating for 2-2.5 h.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112057896A (en) * | 2020-09-17 | 2020-12-11 | 重庆市中药研究院 | Paederia scandens extract and preparation method and application thereof |
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