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Yam fish ball and production method thereof

A production method, the technology of yam fish, applied in the fields of application, food preparation, food science, etc., can solve the problems of insufficient nutrition, high production cost, yellowish color, etc., and achieve the effects of simple operation, increased income, and improved elasticity

Inactive Publication Date: 2010-02-24
高翔
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Factors such as high production cost of traditional fish balls and fish cakes, weak flavor (fish meat is difficult to taste), heavy fishy smell, insufficient nutrition, and yellowish color seriously restrict the large-scale production of fish balls and fish cakes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Embodiment 1: produce fish ball by following specific steps:

[0033] Picking fish meat: select fresh freshwater fish, wash them with softened tap water (the same below), remove the dirt on the surface of the fish body, and then remove the head, scales and viscera, and harvest the meat manually;

[0034] Rinsing: Rinse the fish meat according to the weight ratio of fish and water 1:3, rinse twice, stir slowly during each rinse, then let it stand for 5 minutes, and pour out the sewage; the purpose of rinsing is to remove water-soluble protein, blood stains, enzymes that affect product quality etc., in order to enhance the draining effect of fish meat and reduce fishy smell, add 0.1% salt of fish meat weight in the last rinsing solution;

[0035] Draining: manual extrusion at 10°C, the water content should be controlled at 80-82%;

[0036] Minced meat: Mince the meat for 5 minutes at a temperature lower than 10°C. Add crushed ice cubes to cool down the meat, and then let...

Embodiment 2

[0042] Embodiment 2: produce fish ball by following specific steps:

[0043] Fish harvesting: select fresh freshwater fish, wash them with softened tap water (the same below), remove the dirt on the surface of the fish body, then remove the head, scales and viscera, and harvest the meat by machine;

[0044] Rinsing: Rinse the fish meat according to the weight ratio of fish and water 1:3.5, rinse 3 times, stir slowly during each rinse, then let it stand for 5 minutes, and pour out the sewage; the purpose of rinsing is to remove water-soluble proteins, blood stains, and enzymes that affect product quality etc., in order to enhance the draining effect of the fish and reduce the fishy smell, add 0.2% salt of the weight of the fish to the last rinsing solution;

[0045] Drain: machine dehydration, machine dehydration process parameters: 2000r / min, 20min at 10°C, moisture control at 80-82%;

[0046] Minced meat: Mince the fish meat for 7 minutes at a temperature lower than 10°C, ad...

Embodiment 3

[0052] Embodiment 3: produce fish ball by following specific steps:

[0053] Picking fish meat: select fresh freshwater fish, wash them with softened tap water (the same below), remove the dirt on the surface of the fish body, and then remove the head, scale, and viscera, and harvest the meat manually or by machine;

[0054] Rinsing: Rinse the fish according to the weight ratio of fish and water 1:4, rinse twice, stir slowly during each rinse, then let it stand for 5 minutes, pour out the sewage; the purpose of rinsing is to remove water-soluble proteins, blood stains, and enzymes that affect product quality etc., in order to enhance the draining effect of fish meat and reduce the fishy smell, add 0.3% salt of fish meat weight in the last rinsing liquid;

[0055] Drain: machine dehydration, machine dehydration process parameters: 8000r / min, 20min at 10°C, moisture control at 80-82%;

[0056] Grinding minced meat: Mince the fish meat for 10 minutes at a temperature lower than ...

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PUM

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Abstract

The invention discloses a yam fish ball and a production method thereof. The yam fish ball comprises the following components by weight part: 10 parts of fish mixture, 1-4 parts of Chinese yam rhizome, 0.2-0.4 part of egg white, 0.2-0.6 part of potato starch, 0.2-0.4 part of fat lining, 0.73-0.83 part of modifier and 0.5 part of seasoning. The method comprises the following steps: (1) selecting fresh water fish; (2) poaching, draining, rubbing and straining fish meat; (3) preparing yam mash; (4) mincing the fish meat and producing balls; (5) gelling the yam fish balls; and (6) packaging, quickfreezing and refrigerating. The yam fish ball produced by the method has low cost, full nutrition, delicious taste, white colour and good sense, is easy for digestive absorption and is favorable forhealth of human bodies.

Description

technical field [0001] The invention relates to surimi products and a production method thereof, in particular to low-value freshwater fish and Chinese yam compound yam fish balls and a production method thereof. Background technique [0002] The nutritional value of fish meat is very rich, the protein content is as high as 15-20%, and the digestibility is 97%. Carbasahexaenoic acid (DHA) and other polyunsaturated fatty acids have the effect of inhibiting cardiovascular diseases and are nutritious foods suitable for all ages. Yam has been a high-quality food resource with the same source of medicine and food since ancient times. It is rich in starch (16%), glycoprotein, mucopolysaccharide, dietary fiber and other nutrients. Various health functions such as immune function, adjustment of stomach and anti-tumor. [0003] At present, some freshwater fish, such as silver carp and bighead carp, are called low-value freshwater fish because of their many spines, heavy fishy smell...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/216A23L1/30A23L1/221A23L17/10
Inventor 高翔王蕊
Owner 高翔
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