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Functional hairtail fish ball and manufacturing method thereof

A production method and functional technology, applied in the functions of food ingredients, food ingredients as odor modifiers, food ingredients as taste modifiers, etc., can solve the problems of heavy fishy smell, single variety, incomplete nutrition, etc. Nutritional value, large market potential, beneficial effects on human health

Inactive Publication Date: 2017-05-31
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to overcome the problems of traditional fish balls with single variety, heavy fishy smell and incomplete nutrition, and provide a functional hairtail fish ball with delicious taste, rich nutrition and unique red wine flavor and its preparation method

Method used

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  • Functional hairtail fish ball and manufacturing method thereof

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Effect test

Embodiment 1

[0022] Functional hairtail fish balls are prepared from the following raw materials: frozen surimi 100kg, carrot 10kg, wolfberry powder 2kg, purple magnolia flower 10kg, tapioca starch 10kg, egg white powder 2kg, salt 4kg, white sugar 2kg, monosodium glutamate 0.5kg, cooking wine 2kg , ginger powder 0.2kg, garlic powder 0.5kg.

[0023] The processing steps are as follows:

[0024] (1) Thawing of frozen surimi: thaw 100kg of frozen surimi naturally at 0°C to 4°C;

[0025] (2) Preparation of carrot puree: 10kg carrots, wash away the impurities on the surface, cut the carrots into 5mm thin slices, heat and cook for 3min, after pulling out, add 5kg water and beat into carrot puree;

[0026] (3) The processing of purple magnolia flower: clean 10kg of purple magnolia petals, put into pulverizer and pulverize;

[0027] (4) Beating: Put the naturally thawed surimi into the grinding machine for 5 minutes, add 2kg of salt and continue grinding for 10 minutes, and finally add 15kg of c...

Embodiment 2

[0033] Functional hairtail fish balls are prepared from the following raw materials: frozen surimi 60kg, carrot 8kg, wolfberry powder 1.5kg, purple magnolia flower 8kg, tapioca starch 8kg, egg white powder 1kg, salt 3kg, sugar 1.5kg, monosodium glutamate 0.3kg, cooking wine 1.5kg, ginger powder 0.1kg, garlic powder 0.4kg.

[0034] The processing steps are as follows:

[0035] (1) Frozen surimi thawing: thaw 60kg of frozen surimi naturally at 0°C to 4°C;

[0036] (2) Preparation of carrot puree: 8kg carrots, wash away the impurities on the surface, cut the carrots into thin slices of 5mm, heat and cook for 3min, after pulling out, add 4kg of water and beat into carrot puree;

[0037] (3) The processing of purple magnolia flower: clean 8kg purple magnolia petals, put into pulverizer and pulverize;

[0038] (4) Beating: Put the naturally thawed surimi into the grinding machine for 5 minutes, add 1.5kg of salt and continue to beat for 10 minutes, and finally add 8kg of carrot pu...

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Abstract

The invention relates to a functional hairtail fish ball and a manufacturing method thereof. The fish ball is prepared from the following components in parts by weight: 50-70 parts of frozen minced fish, 5-20 parts of carrot, 2-5 parts of Lycium barbarum powder, 5-15 parts of Magnolia liliflora flower, 8-20 parts of cassava starch, 3-5 parts of table salt, 1-3 parts of white granulated sugar, 0.4-0.6 part of monosodium glutamate, 1-3 parts of egg white powder, 2-4 parts of wine sauce, 0.2-0.3 part of ginger powder and 0.4-0.6 part of garlic powder. The boiling solution is a red wine-water mixed solution; and the red wine is utilized to perform the fishy smell removal and flavoring functions, endows the fish ball with the unique vinous flavor, and enriches the nutritive value of the fish ball. The product according to the formula and technique has the effects of resisting cancers and tumors, regulating the blood fat, lowering the blood pressure and beautifying the face, is beneficial to human health, and has great market potential.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a functional hairtail fish ball and a preparation method thereof. Background technique [0002] my country has vast waters and rich fishery resources. Since the 1980s, the total output of aquatic products has grown rapidly and the production structure has become more and more reasonable, making China the largest fishery country in the world. According to the latest fishery yearbook statistics, the total national fish output is 37.7008 million tons, and the fish catch is 8.8079 million tons, of which hairtail catch is the highest at 1.0842 million tons, accounting for 12.31% of the fish catch. Hairtail contains 18.1% protein, and its protein content is similar to that of beef and chicken, which are at the forefront of livestock and poultry meat. The protein contained in hairtail meat is complete protein, and the amount and ratio of essential amino acids conta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L19/00A23L33/10
CPCA23V2002/00A23V2200/15A23V2200/16A23V2200/308A23V2200/3262A23V2200/326A23V2200/318A23V2250/08A23V2250/5118
Inventor 郑捷李要赏胡爱军于思雨孙凯华孙朋朋
Owner TIANJIN UNIV OF SCI & TECH
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