Whitebait meat balls
The technology of whitebait meat and whitebait is applied in the field of health-care whitebait meatballs for preventing and treating hyperglycemia, which can solve the problems of increasing the acidity of feces, increasing the frequency and weight of defecation, low calorie value, etc., and achieving the effect of lowering the blood sugar level.
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Embodiment 1
[0036] Embodiment 1: A health-care whitebait meatball for preventing and treating hyperglycemia, comprising the following raw materials in parts by weight: 100 parts by weight of whitebait meat, 10-20 parts of Shenjincao liquid extract, 20-30 parts of starch, 1-5 parts of cooking wine, and 1-5 parts of table salt , clear water 8-20; the said syringa fluid extract is made of the liquid extract by the raw material formula of following parts by weight: 10-20 of syringiana 10-20, frangipani 8-20, licorice 3-10, dodder 5-10, Poria cocos 10-20, Ophiopogon japonicus 5-10.
[0037] Preparation method: 1. First put the whitebait meat into the crushing machine, add the extract of Shenjincao, starch, cooking wine, salt, and water one by one, and crush it for 20-25 minutes until the surimi is in the shape of a strong viscous sauce 2. Put the meatballs into the pot and put in an appropriate amount of water to boil; 3. After the fish meatballs are cooked, take them out, drain them, pack the...
Embodiment 2
[0038] Embodiment 2: A health-care whitebait meatball for preventing and treating hyperglycemia, comprising the following raw materials in parts by weight: 100 parts by weight of whitebait meat, 10-20 parts of Shenjincao liquid extract, 20-30 parts of starch, 1-5 parts of cooking wine, and 1-5 parts of table salt , clear water 8-20; the said syringa fluid extract is made of the liquid extract by the raw material formula of following parts by weight: 10-20 of syringiana 10-20, frangipani 8-20, licorice 3-10, dodder 5-10, Poria cocos 10-20, Ophiopogon japonicus 5-10, rush grass 3-5, dark plum 3-10.
[0039] The preparation method is the same as in Example 1.
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