Tender and crisp fish ball and making method thereof

Abstract

The invention discloses a tender and crisp fish ball. The tender and crisp fish ball comprises the following components in parts by weight: 45-60 parts of minced fillet of frozen nemipterus virgatus, 0.5-2 parts of tender and crisp agent, 3-8 parts of pig fat, 20-30 parts of ice water, 0.1-0.5 part of composite phosphate, 1-3 parts of table salt, 0.1-1.0 part of aginomoto, 0.1-1.0 part of glucose, 0.1-1.0 part of seafood flavor and 5-20 parts of accessories. The invention also relates to a method for making the fish balls; the method has the following advantages: (1) the high-quality minced fillet of nemipterus virgatus is adopted so that the protein content is rich, the accessories of the product are simple, and the water binding capacity and freezing resistance of the product can be guaranteed without any starch and colloid; (2) the tender and crisp agent comprises protein as a major component, and is nutritive, healthy and harmless to a human body, and capable of keeping better tender and crisp taste of the product while supplementing the protein; and (3) a simple steaming process is adopted, so that the production cost of an enterprise is saved and the productive profit of the enterprise is increased.

Description

technical field [0001] The invention relates to the field of food, in particular to a tender and crispy fish ball, and also relates to a method for making the tender and crispy fish ball. Background technique [0002] Surimi products are gelatinous foods made from frozen surimi or surimi directly made from fresh raw materials, and then processed by beating or chopping, forming, heating and cooling. Such as fish balls, fish intestines, crab sticks, chikuwa and tempura etc. Surimi products are rich in nutrition and convenient to eat, and are deeply loved by consumers. In recent years, many manufacturers of surimi products have added a large amount of starch to their products in the prior art in order to pursue low cost and frost resistance of the products, thus causing the nutritional value and taste of the products to lose the original characteristics of surimi products. Contents of the invention [0003] The technical problem to be solved by the present invention is to p...

AI Technical Summary

Problems solved by technology

In recent years, many manufacturers of surimi products have added a large amount of starch to their products in the prior art in pursuit of low cost and frost resistance of their products, resulting in the loss of the original characteristics of surimi products in terms of nutritional value and taste.