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Fish balls and preparation method thereof

A technology of fish balls and surimi, applied in the field of fish balls and its preparation, can solve the problems of single taste and single nutrition, achieve the effect of rich nutrition, easy absorption and digestion, and increase delicious taste

Inactive Publication Date: 2012-07-11
DALIAN CHUANGDA TECH TRADE MARKET
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Fish ball is one of the traditional surimi delicacies. It has the characteristics of high protein, low fat, convenient use, and delicious taste. However, most of the fish balls on the market currently use a single fish, adding starch, Made of food additives and other materials, there are problems such as single nutrition and single taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: a kind of fish ball, is configured by following percentage by weight, is characterized in that: minced fish 40%; Seafood diced 5%; Chicken bone juice 2%; Sesame paste 0.5%; Mushroom 2%; Monosodium glutamate 0.5%; Starch 7% %; salt 1%; sugar 2%, cooking wine 0.5%; ginger juice 2%; spices 5%; vegetable juice 32.5%.

[0018] The surimi is made of fresh yellow croaker and eel as raw materials.

[0019] The vegetable juice is made of cucumber, spinach, celery and lettuce as raw materials

[0020] The preparation method is as follows:

[0021] (1) Select fresh sea fish, deboned and peeled, and set aside;

[0022] (2) Mince fresh seafood such as scallops, oysters and other seafood materials for later use;

[0023] (3) Put the chicken skin, chicken bone, wolfberry, aniseed, and jujube into the cooking pot, boil for about 20 minutes, and boil it into chicken bone juice for later use;

[0024] (4) Prepare vegetable juice from cucumber, spinach, celery, and lettu...

Embodiment 2

[0026] Embodiment 2:: a kind of fish ball, is configured by the following percentage by weight: 30% eel surimi; 8% seafood cubes; 5% chicken bone juice; 0.5% sesame paste; 2.5% shiitake mushrooms; 1% monosodium glutamate; 10% starch; Salt 1%; sugar 1%, cooking wine 1%; ginger juice 2%; spices 3%; vegetable juice 35%.

[0027] The preparation method is as in Example 1.

Embodiment 3

[0028] Embodiment 3: a kind of fish ball, is configured by following percentage by weight, is characterized in that: minced fish 35%; Seafood diced 6%; Chicken bone juice 3%; Sesame paste 0.6%; Mushroom 3%; Monosodium glutamate 0.5%; Starch 12% %; salt 2%; sugar 1.4%, cooking wine 1%; ginger juice 3%; spices 3%; vegetable juice 29.5%.

[0029] The surimi is made of fresh yellow croaker.

[0030] The vegetable juice is made of cucumber, spinach, celery and lettuce as raw materials.

[0031] The preparation method is as in Example 1.

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PUM

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Abstract

The invention relates to fish balls, which are characterized in that the fish balls are prepared from the following components: 30-45% of minced fillet, 5-8% of diced seafood, 2-5% of chicken bone juice, 0.5-1% of sesame paste, 2-4% of lentinus edodes, 0.5-1% of monosodium glutamate, 7-12% of starch, 1-2% of salt, 1-2% of white sugar, 0.5-1% of cooking wine, 2-4% of ginger juice, 2-5% of spice and the balance of vegetable pulp. Because diced seafood, chicken bone juice, sesame paste, ginger juice and the like are added in the raw materials, the delicious taste of the fish balls is improved, and the nutrition is richer. Because vegetable pulp is added, the fish balls have unique scent and fibrous tissue of vegetables, and are easy to be absorbed and digested.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a fish ball and a preparation method thereof. Background technique [0002] Fish ball is one of the traditional surimi delicacies. It has the characteristics of high protein, low fat, convenient use, and delicious taste. However, most of the fish balls on the market currently use a single fish, adding starch, Food additives and other materials are produced, and there are problems such as single nutrition and single taste. Contents of the invention [0003] In view of the defects in the prior art, the purpose of the present invention is to provide a batching of fish balls and a preparation method thereof. The fish balls prepared by the following scheme are delicious in mouthfeel and rich in nutrition. [0004] For realizing the above object, the technical solution adopted in the present invention is: [0005] A kind of fish ball, is configured by the following percentage by weig...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/09A23L1/212A23L17/10A23L19/00
Inventor 王丹孙文秀
Owner DALIAN CHUANGDA TECH TRADE MARKET
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