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Fish balls and preparation method thereof

A technology of fish balls and eel meat, which is applied in food science, food ingredients as taste improvers, food ingredients as taste improvers, etc. It can solve problems such as hazards, achieve rich layers, special taste, and increase viscosity and elasticity.

Inactive Publication Date: 2017-01-11
李伟基
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the prior art, in order to increase the elasticity and chewiness of fish meat, some commercially available fish ball products often add synthetic additives, such as high elastin and gelatin. In order to increase whiteness, whitening agents are added. The addition of expansion agent may be added, etc.
Adding a large amount of these industrial additives will bring harm to the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1 A fish ball is prepared from the following raw materials in parts by weight: 25 parts of eel meat, 12 parts of Anhui fish meat, 20 parts of potato flour, 10 parts of egg white, 8 parts of stuffing in fish balls, and 3 parts of seasoning; the seasoning Pepper powder, tea seed oil, salt, chicken essence, tangerine peel powder; the fish ball filling consists of 5 parts of minced pork, 10 parts of perilla leaves, 2 parts of sesame seeds, 2 parts of lotus root, and 1 part of sesame oil according to the weight ratio , 2 parts of soy sauce, and 1 part of shallot.

[0013] Prepared by following steps:

[0014] (1) Preparation of fish ball stuffing: First, grind perilla leaves and sesame seeds into 80-mesh fine powder, cut lotus root into small cubes, mix minced pork, fine powder, lotus root cubes, sesame oil, soy sauce and chives evenly, and make have to;

[0015] (2) Take eel meat and Anhui fish meat and mince them into minced fish meat, add ice cubes to chill i...

Embodiment 2

[0017] Embodiment 2 A fish ball is prepared from the following raw materials in parts by weight: 35 parts of eel meat, 20 parts of Anhui fish meat, 10 parts of potato flour, 5 parts of egg white, 12 parts of stuffing in fish balls, and 1-3 parts of seasoning; The seasoning is one or more of tea seed oil, Sichuan pepper powder, tangerine peel powder, and oyster sauce; , 8 parts of lotus root, 2 parts of sesame oil, 1 part of soy sauce, and 2 parts of shallot.

[0018] Prepared by following steps:

[0019] (1) Preparation of fish ball stuffing: First, grind perilla leaves and sesame seeds into 100-mesh fine powder, cut lotus root into small cubes, mix minced pork, fine powder, lotus root cubes, sesame oil, soy sauce and chives evenly, and make have to;

[0020] (2) Take eel meat and Anhui fish meat and mince them into minced fish meat, add ice cubes to chill in water for 50 minutes, filter out the water, stir the minced fish meat at a constant speed of 400r / min with a stainles...

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PUM

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Abstract

The invention discloses fish balls and a preparation method thereof. The fish balls are prepared from the following raw materials in parts by weight: 10-40 parts of eel flesh, 5-20 parts of grass carp flesh, 10-20 parts of potato flour, 5-10 parts of egg white, 5-12 parts of fish ball stuffing and 1-3 parts of seasoning, wherein the seasoning is one or more of ground pepper, tea-seed oil, salt, chicken essence, ground Sichuan pepper, dried tangerine peel powder and oyster sauce. The fish balls are prepared from pure natural raw materials without man-made additives; an icing step is added during preparation, the flesh freshness is maintained, original cell fiber structures of the flesh raw materials are retained, and the original flavor of the flesh is prevented from being lost due to the change of the environment temperature; the fiber structures of the flesh are adjusted in combination with physical actions of stirring, ultrasonic treatment, repeated beating treatment and the like, the viscidity and the elasticity of the flesh are increased, and a final product gains good taste and flavor; sesame and perilla are added to the flesh stuffing, so that the taste of the fish ball product is special and rich.

Description

technical field [0001] The invention relates to a fish ball and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] In the prior art, in order to increase the elasticity and chewiness of fish meat, some commercially available fish ball products often add synthetic additives, such as high elastin and gelatin. In order to increase whiteness, whitening agents are added. It is possible to add expansion agent and so on. Adding a large amount of these industrial additives will bring harm to the human body. Contents of the invention [0003] The purpose of the present invention is to provide a kind of fish ball and preparation method thereof. [0004] The technical scheme of the present invention is as follows: a fish ball, prepared from the following raw materials in parts by weight: 10-40 parts of eel meat, 5-20 parts of Anhui fish meat, 10-20 parts of potato flour, 5-10 parts of egg white, fish ball filling 5-12 p...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L19/10A23L15/00A23L13/60A23L25/00A23L33/10A23L5/30A23P20/25
CPCA23V2002/00A23V2200/14A23V2200/16
Inventor 李伟基
Owner 李伟基
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