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Laver fish meatball and preparation method

A technology for seaweed fish meat and fish meat balls, which is applied in the field of aquatic product processing, can solve the problems of low sales volume, few types of surimi products, single processing form of seaweed, etc., and achieves the effect of increasing sales volume and increasing processing ratio.

Inactive Publication Date: 2011-07-06
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims to solve the above problems, overcome the single processing form of seaweed, and provide a seaweed fish meatball and a preparation method in order to solve the current situation that there are few types of surimi products and the sales volume is not high.

Method used

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  • Laver fish meatball and preparation method
  • Laver fish meatball and preparation method

Examples

Experimental program
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Effect test

Embodiment 1

[0036] A seaweed fish meatball, the formula of the seaweed fish meatball is (unit kg): 15 minced silver carp, 2 corn starch, 2.5 pork, 4 seaweed pulp, 0.48 salt, 1.2 soybean salad oil, 0.2 rice wine, 0.1 monosodium glutamate, 0.4 egg white , Onion ginger juice 0.07.

[0037] A kind of preparation method of seaweed fish meatballs, the preparation technological process of seaweed fish meatballs refers to figure 1 , including the following steps:

[0038] (1) Pretreatment of seaweed: Wash the seaweed with water to remove the salt and dirt on the surface, soak it in water to fully absorb water, take it out after about half an hour, then wash the surface with clean water, and cut it into shreds Put it into a pulverizer, and pulverize, and the pulverizer rotation speed is 2000rpm to obtain a coarse slurry containing laver fragments, and then pulverize the homogenate again, and the pulverizer rotation speed is 2000rpm to obtain a laver slurry.

[0039] (2) Preparation of frozen sur...

Embodiment 2

[0044] A seaweed fish meatball, the formula of the seaweed fish meatball is (unit kg): 7 minced fish, 8 minced sea pomfret, 1 sweet potato starch, 1 tapioca starch, 2 pork, 5 seaweed pulp, 0.45 salt, 0.6 peanut oil, 0.6 corn oil , rice wine 0.2, monosodium glutamate 0.1, egg white 0.4, onion ginger juice 0.07.

[0045] All the other are with embodiment 1, the surimi and oil that this embodiment adopts sea fish to make adopts peanut oil and corn oil as raw materials, contains unsaturated fatty acid, is suitable for middle-aged and elderly people or people with high blood lipids to eat, but the cost is higher than embodiment 1 .

Embodiment 3

[0047] A seaweed fish meatball, the formula of the seaweed fish meatball is (unit kg): 6 minced herring, 4 minced carp, 3 minced yellow fish, 0.5 potato starch, 0.5 sweet potato starch, 1 tapioca starch, 3 pork, 3 seaweed pulp, 0.48 salt, Palm oil 1.2, rice wine 0.2, monosodium glutamate 0.1, egg white 0.4, onion ginger juice 0.07.

[0048]In step (2) of the preparation method, additives can be supplemented, and the antifreeze is 4% of sucrose, 4% of sorbitol, and 0.3% of polyphosphate. All the other are with embodiment 1, and the present embodiment adopts the surimi that sea fish and river fish are combined to make, oil adopts palm oil as raw material, contains unsaturated fatty acid; Starch selects potato starch, sweet potato starch and tapioca starch for use, increases the intake of sufficient amount , conducive to nutritional balance, but the cost is in the middle.

[0049] The seaweed fish meatball of the invention combines animal food and plant food well, enriches the t...

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Abstract

The invention relates to a laver fish meatball prepared from the following raw materials in parts by weight: 13-15 parts of fish meal, 2-3 parts of starch, 2-3 parts of animal meat, 3-5 parts of laver puree, 0.3-0.5 part of salt, 1.1-1.3 parts of oil, 0-0.2 part of yellow wine, 0.05-0.15 part of monosodium glutamate, 0.3-0.5 part of egg white and 0.04-0.08 part of scallion and ginger juice. The preparation method of the laver fish meatball comprises the following steps of: mixing laver subjected to the pretreatments of chopping, crushing, homogenizing, and the like with the fish meal to prepare a fish meatball; sequentially adding needed flavors into unfrozen fish meal, stirring and putting into a fish meatball former to form; putting the formed fish meatball in a clear water pot, soaking the extruded fish meatball in clear water for 25-30min to prevent quick-boiled sticking; boiling the quick-boiled fish meatball in hot water; and cooling; weighting, packaging, freezing and storing. The laver fish meatball has the nutrient values of the fish meatball, contains trace elements essential to human bodies and algal polysaccharides with healthcare functions and has unique features in aspects of color, smell, taste, nutrition, and the like.

Description

technical field [0001] The invention relates to a fish ball, in particular to a seaweed fish ball, a fish ball obtained by adding seaweed to the surimi, and a preparation method of the fish ball, which belongs to the technical field of aquatic product processing. Background technique [0002] Traditionally, inland areas of our country eat less seafood such as seaweed and are prone to lack of trace elements. The seaweed contains more polysaccharides and trace elements needed by the human body, and is rich in nutrients. [0003] The main way to eat seaweed is to cook soup, and the form is relatively simple, and many teenagers do not like to eat it very much. After compounding seaweed with fish balls, it helps to further improve its nutritional value. [0004] At present, surimi products mainly include fish balls (also known as fish meat balls), fish sausages and fish noodles, etc., which are rich in high-quality protein, while seaweed contains more polysaccharides and trace ...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/30A23L1/337A23L17/10A23L17/60
Inventor 施文正汪之和孙土根李杰朱孔辉
Owner SHANGHAI OCEAN UNIV
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