CN113995102A - Method for preparing Q elastic freshwater balls - Google Patents
Method for preparing Q elastic freshwater balls Download PDFInfo
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- CN113995102A CN113995102A CN202010737377.0A CN202010737377A CN113995102A CN 113995102 A CN113995102 A CN 113995102A CN 202010737377 A CN202010737377 A CN 202010737377A CN 113995102 A CN113995102 A CN 113995102A
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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
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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
- A23L17/40—Shell-fish
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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
- A23L17/60—Edible seaweed
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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
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
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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
- 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
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- A—HUMAN NECESSITIES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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- 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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Abstract
The invention discloses a method for preparing Q elastic freshwater balls, which comprises the following steps: selecting raw materials; step two, cutting and soaking; step three, stirring and cleaning; step four, dehydrating and mincing; step five, twisting and stirring; step six, molding and heating; according to the freshwater ball, the fish meat is soaked and deodorized by the prepared fishy smell removing liquid before the fish meat is mashed, the fishy smell of the fish meat is favorably removed, meanwhile, the fish meat is directly placed in the fishy smell removing liquid to be soaked, the fishy smell removing method is simple and easy to operate, the influence on the quality of the whole freshwater ball due to the existence of the fishy smell is avoided, meanwhile, the dried laver and the shrimp meat are added into the ball stuffing, the delicious degree of the freshwater ball is improved, the fragrance of the freshwater ball is increased, the freshwater ball is favorable for eating, two different starches are adopted for the freshwater ball skin and the freshwater ball stuffing, the elasticity of the freshwater ball is improved, and the reduction of the taste caused by the looseness of the meat quality is avoided.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for preparing Q elastic freshwater balls.
Background
The freshwater ball is composed of freshwater ball skin and freshwater ball stuffing, and is delicious in taste and convenient to eat, so that the freshwater ball is widely applied to hot pot for matching and eating, meanwhile, the freshwater ball is also one of important products in hot pot materials, wherein the freshwater ball skin is mainly made of fish, but due to certain fishy smell in the fish, fishy smell removal treatment is needed in the process of making the freshwater ball skin, but the traditional fishy smell removal steps are complicated, and the fishy smell removal is not facilitated, so that the delicious degree of the freshwater ball is reduced, and the freshwater ball stuffing is mainly formed by mixing pork, chicken and various seasonings.
Disclosure of Invention
The invention aims to provide a method for preparing Q-shaped elastic freshwater balls, which aims to solve the problems in the background technology.
In order to solve the technical problems, the invention provides the following technical scheme: a method for preparing Q elastic freshwater balls comprises the following steps: selecting raw materials; step two, cutting and soaking; step three, stirring and cleaning; step four, dehydrating and mincing; step five, twisting and stirring; step six, molding and heating;
in the first step, 56-64 parts of boneless and stingless fish meat, 0.5-0.6 part of sesame oil, 0.8-0.9 part of garlic, 14-16 parts of potato starch, 3-3.4 parts of edible salt, 20-22 parts of ice water, 1-1.2 parts of monosodium glutamate, 0.2-0.24 part of white pepper powder, 2.8-3.4 parts of white sugar, 2.3-2.4 parts of soy sauce, 14-15 parts of chicken breast crushed meat, 28-30 parts of fat, 1-2 parts of dry laver, 2-3 parts of shrimp meat, 8-9 parts of corn starch, 0.05-0.06 part of shredded ginger, 3-4 parts of fresh mushroom, 34-36 parts of pork leg meat and 2-3 parts of egg white are selected;
in the second step, uniformly cutting the bone-free and bone-free fish meat selected in the first step into a plurality of parts, wherein the parts by weight of each part are respectively 7-8 parts, and then completely soaking the cut bone-free and bone-free fish meat in the fishy smell removing solution for 5-10 minutes;
in the third step, injecting the bone-free and spine-free fish meat soaked in the second step into a rinsing pool, slowly stirring for 8-10min, keeping the bone-free and spine-free fish meat and water in the rinsing pool at a ratio of 1:5-8, standing for 3-5min, removing rinsing water in the rinsing pool, adding water according to a ratio of 1:5-8, rinsing again, repeating for 2-3 times, and taking out the bone-free and spine-free fish meat and soaking and cleaning the bone-free and spine-free fish meat by using 0.15% of edible salt water;
in the fourth step, the bone-free and spine-free fish meat cleaned in the third step is dehydrated by using a screw squeezer or a centrifugal machine, then the bone-free and spine-free fish meat after being dehydrated is placed into a mincing machine to be minced for 2-3min, then 2-2.2 parts of edible salt and 0.5-0.6 part of sesame oil in the first step are selected to be further minced for 7-8min, then 14-16 parts of potato starch, 15-16 parts of ice water, 0.5-0.6 part of monosodium glutamate, 0.18-0.21 part of white pepper powder, 1.2-1.4 parts of white sugar, 9-10 parts of fat and 2-3 parts of egg white selected in the first step are added to be further minced for 10-12min, and then the ball skin is obtained and then kept fresh;
in the fifth step, 34-36 parts of pork leg meat, 14-15 parts of chicken breast minced meat and the balance fat meat selected in the first step are placed in a meat grinder of a corresponding screen plate to be ground into mixed particles for later use, then 0.05-0.06 part of shredded ginger, 3-4 parts of fresh mushroom, 2-3 parts of shrimp meat, 1-2 parts of dried laver, 0.8-0.9 part of garlic and the balance white pepper powder selected in the first step are manually cut into powder, then the powder and the mixed particles are placed in a stirrer to be stirred, and then 8-9 parts of corn starch, the balance edible salt, the balance ice water, the balance monosodium glutamate, the balance white sugar and 2.3-2.4 parts of soy sauce selected in the first step are placed in the stirrer to be fully stirred to obtain the ball meat;
and in the sixth step, the ball skin stuffing in the fourth step and the ball meat stuffing obtained in the fifth step are molded by a fresh water ball molding machine to obtain a semi-finished product, then the semi-finished product is gelled for 30-40min at the temperature of 29-31 ℃, then the semi-finished product is gelled for 17-18h at the temperature of 7-10 ℃, then the semi-finished product after the gelling is placed in water to be heated and boiled, and then the semi-finished product after the gelling is processed and boiled is naturally cooled to the normal temperature to obtain the finished product.
According to the technical scheme, in the second step, the fishy smell removing liquid is prepared by mixing and heating 5-10 parts by weight of lemon water, 5-10 parts by weight of cooking wine, 2-3 parts by weight of white vinegar, 6-8 parts by weight of perilla water, 2-3 parts by weight of 52-degree grain liquor, 1-2 parts by weight of minced garlic, 1-2 parts by weight of ginger slices and 90-100 parts by weight of purified water to 60 ℃, and then cooling to 5-10 ℃.
According to the technical scheme, in the third step, the ratio of the edible salt water to the boneless and stingless fish meat is 4:1, and the temperature of the water in the rinsing pool and the temperature of the edible salt water are both 3-5 ℃.
According to the technical scheme, in the fourth step, the preservation temperature is 0-4 ℃.
According to the technical scheme, in the fifth step, the aperture of the screen plate is 3-5 mm.
According to the technical scheme, in the fifth step, the stirring environment temperature is 2-5 ℃.
Compared with the prior art, the invention has the following beneficial effects: the method for making the Q-shaped elastic freshwater balls is characterized in that fish meat is soaked in the prepared fishy smell removing liquid before being mashed, the fishy smell of the fish meat is removed, meanwhile, the fish meat is directly placed in the fishy smell removing liquid to be soaked, the fishy smell removing method is simple and easy to operate, the influence on the quality of the whole freshwater ball due to the existence of the fishy smell is avoided, meanwhile, the dry laver and the shelled shrimps are added into the ball stuffing, the delicious degree of the freshwater ball is improved, the fragrance of the freshwater ball is increased, the fresh water ball is beneficial to eating, two different starches are adopted for the freshwater ball skin and the freshwater ball stuffing, the elasticity of the freshwater ball is improved, and the reduction of the taste caused by the looseness of the meat is avoided.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings:
FIG. 1 is a flow chart of the method of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, the present invention provides a technical solution:
example 1:
a method for preparing Q elastic freshwater balls comprises the following steps: selecting raw materials; step two, cutting and soaking; step three, stirring and cleaning; step four, dehydrating and mincing; step five, twisting and stirring; step six, molding and heating;
in the first step, 56 parts by weight of boneless and stingless fish meat, 0.5 part by weight of sesame oil, 0.8 part by weight of garlic, 14 parts by weight of potato starch, 3 parts by weight of edible salt, 20 parts by weight of ice water, 1 part by weight of monosodium glutamate, 0.2 part by weight of white pepper powder, 2.8 parts by weight of white sugar, 2.3 parts by weight of soy sauce, 14 parts by weight of chicken breast minced meat, 28 parts by weight of fat, 1 part by weight of dried laver, 2 parts by weight of shrimp meat, 8 parts by weight of corn starch, 0.05 part by weight of shredded ginger, 3 parts by weight of fresh mushroom, 34 parts by weight of pork leg meat and 2 parts by weight of egg white are selected;
in the second step, the boneless and thornless fish meat selected in the first step is uniformly cut into a plurality of parts, each part is 7 parts by weight, then the boneless and thornless fish meat is completely placed in fishy smell removing liquid for soaking for 5-10 minutes, and the fishy smell removing liquid is prepared by mixing and heating 5 parts by weight of lemon water, 5 parts by weight of cooking wine, 2 parts by weight of white vinegar, 6 parts by weight of perilla water, 2 parts by weight of 52-degree grain liquor, 1 part by weight of minced garlic, 1 part by weight of ginger slices and 90 parts by weight of purified water to 60 ℃, and then cooling to 5-10 ℃;
in the third step, the bone-free and spine-free fish meat soaked in the second step is injected into a rinsing pool to be slowly stirred for 8-10min, the ratio of the bone-free and spine-free fish meat to water in the rinsing pool is 1:5-8, then the fish meat is kept still for 3-5min, then rinsing water in the rinsing pool is removed, water is added again according to the ratio of 1:5-8 for rinsing, the rinsing is repeated for 2-3 times, then the bone-free and spine-free fish meat is fished out, 0.15% edible saline water is used for soaking and cleaning, the ratio of the edible saline water to the bone-free and spine-free fish meat is 4:1, and the water temperature in the rinsing pool and the temperature of the edible saline water are both 3-5 ℃;
in the fourth step, the bone-free and spine-free fish meat cleaned in the third step is dehydrated by using a screw squeezer or a centrifugal machine, then the bone-free and spine-free fish meat after being dehydrated is placed into a mincing machine to be minced for 2-3min, then 2 parts of edible salt and 0.5 part of sesame oil in the first step are selected to be minced for 7-8min, then 14 parts of potato starch, 15 parts of ice water, 0.5-0.6 part of monosodium glutamate, 0.18 part of white pepper powder, 1.2 parts of white sugar, 9 parts of fat and 2 parts of egg white selected in the first step are added to be minced for 10-12min, and then the ball skin stuffing can be obtained and is preserved, wherein the preservation temperature is 0-4 ℃;
in the fifth step, 34 parts of pork leg meat, 14 parts of chicken breast minced meat and the balance fat meat selected in the first step are placed in a meat grinder of a corresponding screen plate to be ground to obtain mixed particles for later use, the aperture of the screen plate is 3-5mm, then 0.05 part of shredded ginger, 3 parts of fresh mushroom, 2 parts of shrimp meat, 1 part of dried laver, 0.8 part of garlic and the balance white pepper powder selected in the first step are manually cut into powder, then the powder and the mixed particles are placed in a stirrer to be stirred, then 8 parts of corn starch, the balance edible salt, the balance ice water, the balance monosodium glutamate, the balance white sugar and 2.3 parts of soy sauce selected in the first step are placed in the stirrer to be fully stirred to obtain meat paste, and the stirring environment temperature is 2-5 ℃;
and in the sixth step, the ball skin stuffing in the fourth step and the ball meat stuffing obtained in the fifth step are molded by a fresh water ball molding machine to obtain a semi-finished product, then the semi-finished product is gelled for 30-40min at the temperature of 29-31 ℃, then the semi-finished product is gelled for 17-18h at the temperature of 7-10 ℃, then the semi-finished product after the gelling is placed in water to be heated and boiled, and then the semi-finished product after the gelling is processed and boiled is naturally cooled to the normal temperature to obtain the finished product.
Example 2:
a method for preparing Q elastic freshwater balls comprises the following steps: selecting raw materials; step two, cutting and soaking; step three, stirring and cleaning; step four, dehydrating and mincing; step five, twisting and stirring; step six, molding and heating;
in the first step, 64 parts by weight of boneless and stingless fish meat, 0.6 part by weight of sesame oil, 0.9 part by weight of garlic, 16 parts by weight of potato starch, 3.4 parts by weight of edible salt, 22 parts by weight of ice water, 1.2 parts by weight of monosodium glutamate, 0.24 part by weight of white pepper powder, 3.4 parts by weight of white sugar, 2.4 parts by weight of soy sauce, 15 parts by weight of chicken breast minced meat, 30 parts by weight of fat, 2 parts by weight of dried laver, 3 parts by weight of shrimp meat, 9 parts by weight of corn starch, 0.06 part by weight of shredded ginger, 4 parts by weight of fresh mushroom, 36 parts by weight of pork leg meat and 3 parts by weight of egg white egg are selected;
in the second step, the boneless and thornless fish meat selected in the first step is uniformly cut into a plurality of parts, each part is 8 parts by weight, then the boneless and thornless fish meat is completely placed in fishy smell removing liquid for soaking for 5-10 minutes, and the fishy smell removing liquid is prepared by mixing and heating 10 parts by weight of lemon water, 10 parts by weight of cooking wine, 3 parts by weight of white vinegar, 8 parts by weight of perilla water, 3 parts by weight of 52-degree grain liquor, 2 parts by weight of minced garlic, 2 parts by weight of ginger slices and 100 parts by weight of purified water to 60 ℃, and then cooling to 5-10 ℃;
in the third step, the bone-free and spine-free fish meat soaked in the second step is injected into a rinsing pool to be slowly stirred for 8-10min, the ratio of the bone-free and spine-free fish meat to water in the rinsing pool is 1:5-8, then the fish meat is kept still for 3-5min, then rinsing water in the rinsing pool is removed, water is added again according to the ratio of 1:5-8 for rinsing, the rinsing is repeated for 2-3 times, then the bone-free and spine-free fish meat is fished out, 0.15% edible saline water is used for soaking and cleaning, the ratio of the edible saline water to the bone-free and spine-free fish meat is 4:1, and the water temperature in the rinsing pool and the temperature of the edible saline water are both 3-5 ℃;
in the fourth step, the bone-free and spine-free fish meat cleaned in the third step is dehydrated by using a screw squeezer or a centrifugal machine, then the bone-free and spine-free fish meat after being dehydrated is placed into a mincing machine to be minced for 2-3min, then 2.2 parts of edible salt and 0.6 part of sesame oil in the first step are selected to be minced for 7-8min, then 16 parts of potato starch, 16 parts of ice water, 0.6 part of monosodium glutamate, 0.21 part of white pepper powder, 1.4 parts of white sugar, 10 parts of fat and 3 parts of egg white selected in the first step are added to be minced for 10-12min, and then the ball skin stuffing can be obtained and is preserved, and the preservation temperature is 0-4 ℃;
placing 36 parts of pork leg meat, 15 parts of chicken breast minced meat and the balance fat meat selected in the step one in a meat grinder of a corresponding screen plate to be ground into mixed particles for later use, wherein the aperture of the screen plate is 3-5mm, then manually cutting 0.06 part of shredded ginger, 4 parts of fresh mushroom, 3 parts of shrimp meat, 2 parts of dried laver, 0.9 part of garlic and the balance white pepper powder selected in the step one into powder, then placing the powder and the mixed particles in a stirrer to be stirred, then placing 9 parts of corn starch, the balance edible salt, the balance ice water, the balance monosodium glutamate, the balance white sugar and 2.4 parts of soy sauce selected in the step one in the stirrer to be fully stirred to obtain meat paste, and the stirring environment temperature is 2-5 ℃;
and in the sixth step, the ball skin stuffing in the fourth step and the ball meat stuffing obtained in the fifth step are molded by a fresh water ball molding machine to obtain a semi-finished product, then the semi-finished product is gelled for 30-40min at the temperature of 29-31 ℃, then the semi-finished product is gelled for 17-18h at the temperature of 7-10 ℃, then the semi-finished product after the gelling is placed in water to be heated and boiled, and then the semi-finished product after the gelling is processed and boiled is naturally cooled to the normal temperature to obtain the finished product.
Example 3:
a method for preparing Q elastic freshwater balls comprises the following steps: selecting raw materials; step two, cutting and soaking; step three, stirring and cleaning; step four, dehydrating and mincing; step five, twisting and stirring; step six, molding and heating;
in the first step, 60 parts by weight of boneless and stingless fish meat, 0.6 part by weight of sesame oil, 0.9 part by weight of garlic, 15 parts by weight of potato starch, 3.4 parts by weight of edible salt, 21 parts by weight of ice water, 1.1 parts by weight of monosodium glutamate, 0.22 part by weight of white pepper powder, 3 parts by weight of white sugar, 2.4 parts by weight of soy sauce, 15 parts by weight of chicken breast minced meat, 29 parts by weight of fat, 2 parts by weight of dried laver, 3 parts by weight of shrimp meat, 9 parts by weight of corn starch, 0.06 part by weight of shredded ginger, 4 parts by weight of fresh mushroom, 35 parts by weight of pork leg meat and 3 parts by weight of egg white are selected;
in the second step, the boneless and thornless fish meat selected in the first step is uniformly cut into a plurality of parts, each part is 7 parts by weight, then the cut boneless and thornless fish meat is completely placed in fishy smell removing liquid for soaking for 5-10 minutes, and the fishy smell removing liquid is prepared by mixing and heating 8 parts by weight of lemon water, 8 parts by weight of cooking wine, 2 parts by weight of white vinegar, 8 parts by weight of perilla water, 2 parts by weight of 52-degree grain liquor, 2 parts by weight of minced garlic, 2 parts by weight of ginger slices and 95 parts by weight of purified water to 60 ℃, and then cooling to 5-10 ℃;
in the third step, the bone-free and spine-free fish meat soaked in the second step is injected into a rinsing pool to be slowly stirred for 8-10min, the ratio of the bone-free and spine-free fish meat to water in the rinsing pool is 1:5-8, then the fish meat is kept still for 3-5min, then rinsing water in the rinsing pool is removed, water is added again according to the ratio of 1:5-8 for rinsing, the rinsing is repeated for 2-3 times, then the bone-free and spine-free fish meat is fished out, 0.15% edible saline water is used for soaking and cleaning, the ratio of the edible saline water to the bone-free and spine-free fish meat is 4:1, and the water temperature in the rinsing pool and the temperature of the edible saline water are both 3-5 ℃;
in the fourth step, the bone-free and spine-free fish meat cleaned in the third step is dehydrated by using a screw squeezer or a centrifugal machine, then the bone-free and spine-free fish meat after being dehydrated is placed into a mincing machine to be minced for 2-3min, then 2.2 parts of edible salt and 0.6 part of sesame oil in the first step are selected to be minced for 7-8min, then 15 parts of potato starch, 16 parts of ice water, 0.5 part of monosodium glutamate, 0.18 part of white pepper powder, 1.3 parts of white sugar, 10 parts of fat and 3 parts of egg white selected in the first step are added to be minced for 10-12min, and then the ball skin stuffing can be obtained and is preserved, and the preservation temperature is 0-4 ℃;
placing 35 parts of pork leg meat, 15 parts of chicken breast minced meat and the balance fat meat selected in the step one in a meat grinder of a corresponding screen plate to be ground into mixed particles for later use, wherein the aperture of the screen plate is 3-5mm, then manually cutting 0.06 part of shredded ginger, 4 parts of fresh mushroom, 3 parts of shrimp meat, 2 parts of dried laver, 0.9 part of garlic and the balance white pepper powder selected in the step one into powder, then placing the powder and the mixed particles in a stirrer to be stirred, then placing 9 parts of corn starch, the balance edible salt, the balance ice water, the balance monosodium glutamate, the balance white sugar and 2.4 parts of soy sauce selected in the step one in a stirrer to be fully stirred to obtain meat paste, and the stirring environment temperature is 2-5 ℃;
and in the sixth step, the ball skin stuffing in the fourth step and the ball meat stuffing obtained in the fifth step are molded by a fresh water ball molding machine to obtain a semi-finished product, then the semi-finished product is gelled for 30-40min at the temperature of 29-31 ℃, then the semi-finished product is gelled for 17-18h at the temperature of 7-10 ℃, then the semi-finished product after the gelling is placed in water to be heated and boiled, and then the semi-finished product after the gelling is processed and boiled is naturally cooled to the normal temperature to obtain the finished product.
The freshwater balls obtained in the above examples are respectively eaten, and the obtained results are as follows:
| taste of the product | |
| Example 1 | Delicious and elastic |
| Example 2 | Delicious and elastic |
| Example 3 | Delicious and elastic |
Based on the above, the method has the advantages that the fish meat is soaked in the prepared fishy smell removing liquid before being mashed, so that the fishy smell of the fish meat is removed, meanwhile, the fish meat is directly placed in the fishy smell removing liquid to be soaked, the fishy smell removing method is simple and easy to operate, the influence on the quality of the whole freshwater ball due to the existence of the fishy smell is avoided, in the process of making the ball filling, the delicious degree of the freshwater ball is improved, the fragrance of the freshwater ball is increased, the eating is facilitated, meanwhile, potato starch and corn starch are respectively adopted as ingredients in the process of making the freshwater ball skin and the freshwater ball filling, the elasticity of the freshwater ball is improved, and meanwhile, the reduction of the mouth feel caused by the looseness of the meat quality is avoided.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (6)
1. A method for preparing Q elastic freshwater balls comprises the following steps: selecting raw materials; step two, cutting and soaking; step three, stirring and cleaning; step four, dehydrating and mincing; step five, twisting and stirring; step six, molding and heating; the method is characterized in that:
in the first step, 56-64 parts of boneless and stingless fish meat, 0.5-0.6 part of sesame oil, 0.8-0.9 part of garlic, 14-16 parts of potato starch, 3-3.4 parts of edible salt, 20-22 parts of ice water, 1-1.2 parts of monosodium glutamate, 0.2-0.24 part of white pepper powder, 2.8-3.4 parts of white sugar, 2.3-2.4 parts of soy sauce, 14-15 parts of chicken breast crushed meat, 28-30 parts of fat, 1-2 parts of dry laver, 2-3 parts of shrimp meat, 8-9 parts of corn starch, 0.05-0.06 part of shredded ginger, 3-4 parts of fresh mushroom, 34-36 parts of pork leg meat and 2-3 parts of egg white are selected;
in the second step, uniformly cutting the bone-free and bone-free fish meat selected in the first step into a plurality of parts, wherein the parts by weight of each part are respectively 7-8 parts, and then completely soaking the cut bone-free and bone-free fish meat in the fishy smell removing solution for 5-10 minutes;
in the third step, injecting the bone-free and spine-free fish meat soaked in the second step into a rinsing pool, slowly stirring for 8-10min, keeping the bone-free and spine-free fish meat and water in the rinsing pool at a ratio of 1:5-8, standing for 3-5min, removing rinsing water in the rinsing pool, adding water according to a ratio of 1:5-8, rinsing again, repeating for 2-3 times, and taking out the bone-free and spine-free fish meat and soaking and cleaning the bone-free and spine-free fish meat by using 0.15% of edible salt water;
in the fourth step, the bone-free and spine-free fish meat cleaned in the third step is dehydrated by using a screw squeezer or a centrifugal machine, then the bone-free and spine-free fish meat after being dehydrated is placed into a mincing machine to be minced for 2-3min, then 2-2.2 parts of edible salt and 0.5-0.6 part of sesame oil in the first step are selected to be further minced for 7-8min, then 14-16 parts of potato starch, 15-16 parts of ice water, 0.5-0.6 part of monosodium glutamate, 0.18-0.21 part of white pepper powder, 1.2-1.4 parts of white sugar, 9-10 parts of fat and 2-3 parts of egg white selected in the first step are added to be further minced for 10-12min, and then the ball skin is obtained and then kept fresh;
in the fifth step, 34-36 parts of pork leg meat, 14-15 parts of chicken breast minced meat and the balance fat meat selected in the first step are placed in a meat grinder of a corresponding screen plate to be ground into mixed particles for later use, then 0.05-0.06 part of shredded ginger, 3-4 parts of fresh mushroom, 2-3 parts of shrimp meat, 1-2 parts of dried laver, 0.8-0.9 part of garlic and the balance white pepper powder selected in the first step are manually cut into powder, then the powder and the mixed particles are placed in a stirrer to be stirred, and then 8-9 parts of corn starch, the balance edible salt, the balance ice water, the balance monosodium glutamate, the balance white sugar and 2.3-2.4 parts of soy sauce selected in the first step are placed in the stirrer to be fully stirred to obtain the ball meat;
and in the sixth step, the ball skin stuffing in the fourth step and the ball meat stuffing obtained in the fifth step are molded by a fresh water ball molding machine to obtain a semi-finished product, then the semi-finished product is gelled for 30-40min at the temperature of 29-31 ℃, then the semi-finished product is gelled for 17-18h at the temperature of 7-10 ℃, then the semi-finished product after the gelling is placed in water to be heated and boiled, and then the semi-finished product after the gelling is processed and boiled is naturally cooled to the normal temperature to obtain the finished product.
2. The method for preparing Q elastic freshwater balls according to claim 1, which is characterized in that: in the second step, the fishy smell removing liquid is prepared by mixing and heating 5-10 parts by weight of lemon water, 5-10 parts by weight of cooking wine, 2-3 parts by weight of white vinegar, 6-8 parts by weight of perilla water, 2-3 parts by weight of 52-degree grain white spirit, 1-2 parts by weight of minced garlic, 1-2 parts by weight of ginger slices and 90-100 parts by weight of purified water to 60 ℃, and then cooling to 5-10 ℃.
3. The method for preparing Q elastic freshwater balls according to claim 1, which is characterized in that: in the third step, the ratio of the edible salt water to the boneless and stingless fish is 4:1, and the temperature of the water in the rinsing pool and the temperature of the edible salt water are both 3-5 ℃.
4. The method for preparing Q elastic freshwater balls according to claim 1, which is characterized in that: in the fourth step, the preservation temperature is 0-4 ℃.
5. The method for preparing Q elastic freshwater balls according to claim 1, which is characterized in that: in the fifth step, the aperture of the screen plate is 3-5 mm.
6. The method for preparing Q elastic freshwater balls according to claim 1, which is characterized in that: in the fifth step, the stirring environment temperature is 2-5 ℃.
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