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Mustard-flavored health red snapper ball and preparation method thereof

A technology for health care of red snapper and flavor, applied in the field of food processing, can solve unseen and other problems, and achieve the effects of rigorous material selection, increased appetite, and scientific and reasonable formula matching

Inactive Publication Date: 2016-10-12
LINGNAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] There is no fish ball product prepared from red snapper and wasabi in the prior art

Method used

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  • Mustard-flavored health red snapper ball and preparation method thereof
  • Mustard-flavored health red snapper ball and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] This embodiment provides a mustard-flavored health-care red snapper fish ball, which is obtained by blending red snapper fish paste with wasabi-flavored juice. The red snapper fish paste includes the following components in parts by weight: 10 parts of red snapper fish meat, 0.15 parts of salt 0.03 parts of monosodium glutamate, 0.14 parts of sugar, 0.75 parts of cornstarch, 0.2 parts of water, and 0.5 parts of ice cubes.

[0028] The mustard flavor juice comprises the following components in parts by weight: 1 part of mustard powder, 0.75 part of water, 0.05 part of chicken powder, 0.2 part of vinegar, 0.1 gram of sugar and 0.02 part of salt.

[0029] The above-mentioned wasabi-flavored health-care red snapper fish balls are prepared according to the following steps:

[0030] S1. Preparation of mustard flavored juice: mix the mustard powder with water, then add chicken powder, vinegar, sugar and salt;

[0031] S2. Red snapper treatment: Rinse the washed red snapper me...

Embodiment 2

[0036] This embodiment provides a mustard-flavored health-care red snapper fish ball, which is obtained by blending red snapper fish paste and wasabi-flavored juice. 0.015 parts of monosodium glutamate, 0.07 parts of sugar, 0.5 parts of cornstarch, 0.1 parts of water, and 0.25 parts of ice cubes.

[0037] The mustard flavor juice comprises the following components in parts by weight: 0.5 part of mustard powder, 0.5 part of water, 0.03 part of chicken powder, 0.1 part of vinegar, 0.05 gram of sugar and 0.01 part of salt.

[0038] The above-mentioned wasabi-flavored health-care red snapper fish balls are prepared according to the following steps:

[0039] S1. Preparation of mustard flavored juice: mix the mustard powder with water, then add chicken powder, vinegar, sugar and salt;

[0040] S2. Red snapper treatment: Rinse the washed red snapper meat in brine with a concentration of 3% to 5%, keep the water temperature ≤ 10 ℃, and centrifuge; the centrifugation condition is: cen...

Embodiment 3

[0045] This embodiment provides a mustard-flavored health-care red snapper fish ball, which is obtained by blending red snapper fish paste and wasabi-flavored juice. The red snapper fish paste includes the following components in parts by weight: 30 parts of red snapper fish meat, 0.4 parts of salt 0.06 parts of monosodium glutamate, 0.3 parts of sugar, 1.5 parts of cornstarch, 1 part of water, and 2 parts of ice cubes.

[0046] The mustard flavor juice comprises the following components in parts by weight: 2 parts of mustard powder, 1.5 parts of water, 0.07 parts of chicken powder, 0.3 parts of vinegar, 0.15 grams of sugar and 0.03 parts of salt.

[0047] The above-mentioned wasabi-flavored health-care red snapper fish balls are prepared according to the following steps:

[0048] S1. Preparation of mustard flavored juice: mix the mustard powder with water, then add chicken powder, vinegar, sugar and salt;

[0049] S2. Red snapper treatment: Rinse the washed red snapper meat ...

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Abstract

The invention belongs to the technical field of food processing, and particularly discloses a mustard-flavored health red snapper ball and a preparation method thereof. The mustard-flavored health red snapper ball is obtained by matching red snapper slurry and mustard-flavored juice. The red snapper slurry is prepared from the following components in parts by weight: 5 to 30 parts of red snapper meat, 0.08 to 0.4 part of salt, 0.015 to 0.06 part of monosidum glutamate, 0.07 to 0.3 part of sugar, 0.5 to 1.5 parts of raw powder, 0.1 to 1 part of water and 0.25 to 2 parts of ice blocks. According to the mustard-flavored health red snapper ball, the materials are selected strictly, and the formula is scientific and reasonable; the mustard-flavored health red snapper ball can meet the requirements on all aspects such as nutrition, taste and color; the preparation process is simple, and the prepared mustard-flavored health red snapper ball tastes tender and refreshing, has a delicious aftertaste and medium saltiness, and can meet the demands of different districts for the taste.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to mustard-flavored health-care red snapper fish balls and a preparation method thereof. Background technique [0002] Red snapper is generally distributed in China's Bohai Sea, Yellow Sea, East China Sea, South China Sea and other places. The fish meat is delicious and mellow. The soluble collagen extracted from red snapper has extremely high cell adhesion, high moisture retention and good sensory properties. It is highly active and easy to absorb, odorless and transparent, and does not produce irritation. Regular consumption of red snapper can not only delay skin aging, reduce age problems such as wrinkles and spots, but also improve human metabolism and make people look younger. Seafood in Zhanjiang City, Guangdong Province is famous far and wide. In 2010, it was rated as the "Seafood Capital of China". Zhanjiang is adjacent to the Beibu Gulf sea area to the ...

Claims

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Application Information

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IPC IPC(8): A23L17/00
Inventor 李锐熊昌定
Owner LINGNAN NORMAL UNIV
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