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Core eel ball and preparation method thereof

A technology of wrapping eel and eel balls, which is applied in the field of wrapping eel balls and preparation, to achieve the effects of improving crispness, increasing yield, and eating convenience

Active Publication Date: 2013-04-17
福州百洋海味食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And as far as the applicant knows, there is no eel meat product that can give full play to the health care function of eel at present, and is rich in nutrition and rich in protein.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] 1. A stuffed eel ball made of an outer layer of skin and an inner layer of stuffing, comprising the following raw materials in parts by mass:

[0034] The skin of the outer layer is made of the following ingredients: 5 parts of minced eel, 0.5 part of pork loin fat, 0.3 part of egg white, 1 part of potato starch, 2 parts of ice water, 0.1 part of salt, 0.05 part of white sugar, and 0.03 part of compound phosphate ;

[0035] The stuffing of the inner layer is made of the following ingredients: 5 parts of pork leg, 3 parts of pig fat, 1 part of soy sauce, 0.3 part of green onion, 1 part of water, 0.3 part of sugar, 0.03 part of salt, 0.001 part of carrageenan, konjac Powder 0.0005 parts.

[0036] 2, a kind of processing technology of stuffed eel ball, comprises the steps:

[0037] A. Preparation of Baoxin eel ball skin:

[0038] 1) Thawing: Thaw at 0°C for 12 hours, remove the carton, keep the inner packaging, and thaw piece by piece; the minced eel is thawed to half t...

Embodiment 2

[0047] 1. A stuffed eel ball made of an outer layer of skin and an inner layer of stuffing, comprising the following raw materials in parts by mass:

[0048]The skin of the outer layer is made of the following ingredients: 6 parts of minced eel, 1 part of pork loin fat, 0.5 part of egg white, 2 parts of tapioca starch, 3 parts of ice water, 0.2 part of salt, 0.1 part of white sugar, and 0.05 part of compound phosphate ;

[0049] The stuffing of the inner layer is made of the following ingredients: 6 parts of pork leg, 4 parts of pig fat, 2 parts of soy sauce, 0.5 part of shallot, 2 parts of water, 0.5 part of sugar, 0.05 part of salt, 0.002 part of carrageenan, konjac Powder 0.001 part.

[0050] 2, a kind of processing technology of stuffed eel ball, comprises the steps:

[0051] A. Preparation of Baoxin eel ball skin:

[0052] 1) Thawing: thaw at 15°C for 10 hours, remove the carton, keep the inner packaging, and thaw piece by piece; the minced eel is thawed to half the ex...

Embodiment 3

[0061] 1. A stuffed eel ball made of an outer layer of skin and an inner layer of stuffing, comprising the following raw materials in parts by mass:

[0062] The skin of the outer layer is made of the following ingredients: 5.5 parts of minced eel, 0.75 parts of pork loin fat, 0.4 parts of egg white, 1.5 parts of potato starch, 2.5 parts of ice water, 0.15 parts of salt, 0.075 parts of white sugar, and 0.04 parts of compound phosphate ;

[0063] The stuffing of the inner layer is made of the following ingredients: 5.5 parts of pork leg meat, 3.5 parts of pork fat, 1.5 parts of soy sauce, 0.4 parts of shallots, 1.5 parts of water, 0.4 parts of sugar, 0.04 parts of salt, 0.0015 parts of carrageenan, konjac Powder 0.00075 parts.

[0064] 2, a kind of processing technology of stuffed eel ball, comprises the steps:

[0065] A. Preparation of Baoxin eel ball skin:

[0066] 1) Thawing: thaw at 7°C for 12 hours, remove the carton, keep the inner packaging, and thaw piece by piece; ...

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PUM

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Abstract

The invention which discloses a core eel ball and a preparation method thereof belongs to the food processing field. The core eel ball mainly comprises the following components: eel emulsion, ham pork, spinal fat from pig, egg white, konjak powder, carragheenan, ice water and the like; and the preparation method is simple and convenient. According to the core eel ball of the invention, a pork stuffing is wrapped by the eel emulsion to organically combine the eel meat with pork, so the health function of eel and nutrition efficacies of the pork are fully performed; and when the core eel ball of the invention is heated for eating, the eel cover is delicious, and the pork stuffing has an overflowing broth, so the core eel bass has a very good mouthfeel.

Description

technical field [0001] The invention relates to a fish ball and a preparation method thereof, in particular to a stuffed eel ball and a preparation method thereof. Background technique [0002] Eel, whose scientific name is eel, is a traditional rare fish and one of the most mysterious fish in the world. Its growth process is extremely peculiar. It first lays eggs and grows in sea water, and then enters fresh water to grow. [0003] Eels can still survive after a year and a half of "hunger strike", and the life span of farmed eels can be as long as 50 years. The nutritional value of eel is very high, so it is called soft gold in water, and it has been regarded as a nourishing and beauty product in China and many parts of the world since ancient times. Japanese people often eat delicious grilled eel rice in winter to drive away the severe cold and keep energetic. Eel is rich in nutrients. Every hectogram (100g) of fresh eel contains 61.1g of water, 16.4g of protein, 21.3g ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/326A23L17/10A23L13/10A23L33/00
Inventor 高向登
Owner 福州百洋海味食品有限公司
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