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Preparation method of caraway-snakehead ball

A technology of black fish and coriander, applied in food ingredients as taste improvers, food science, etc., can solve problems such as single taste, not smooth enough, lack of vitamins and minerals, etc., to improve shelf life, reduce waste, and increase calcium substances Effect

Inactive Publication Date: 2017-05-31
刘传星
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional black fish balls are made of fresh black fish meat as the main raw material, starch and salt as auxiliary materials, which are not smooth enough and have a single taste. At the same time, they lack certain vitamins and minerals in nutrition, which requires adding a certain amount of vegetables to remove them. Fishy smell can also enrich the taste of black fish balls, balanced nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A method for preparing coriander black fish balls, comprising the following steps: (1) Raw material processing: cleaning fresh black fish after removing scales, viscera and tail, then separating the fish head from the fish body and picking the meat, and putting the fish head and fish meat Rinse twice in 2-3°C water for 3 hours each time; (2) Preparation of surimi: Fine filter the rinsed fish through a fine filter and finely grind it with a colloid mill to obtain micronized black fish with a fineness of 100 μm (3) Preparation of fish bone paste: grind the fish head after rinsing through a bone paste machine, then rinse with water for 3-5 times, and then pass through coarse grinder, fine grinder and colloid mill in turn to obtain a particle size of 0.3μm fish bone paste; (4) Preparation of coriander pulp: wash and pre-treat the coriander, cut it into 1.5cm fresh coriander for sterilization and dehydration, add water to the dehydrated coriander and pass it through a coarse ...

Embodiment 2

[0014] A method for preparing coriander black fish balls, comprising the following steps: (1) Raw material processing: cleaning fresh black fish after removing scales, viscera and tail, then separating the fish head from the fish body and picking the meat, and putting the fish head and fish meat Rinse twice in 3°C water, each time for 3 hours; (2) Preparation of surimi: Finely filter the rinsed fish meat through a fine filter and finely grind it with a colloid mill to obtain micronized black surimi with a fineness of 120 μm; (3) Preparation of fish bone paste: the fish head after rinsing is ground by a bone paste machine, rinsed with water for 5 times, and then processed by a coarse grinder, a fine grinder, and a colloid mill to obtain a fish head with a particle size of 0.4 μm. Bone slime; (4) Preparation of coriander pulp: Wash and pre-treat the coriander, cut it into 2cm fresh coriander for sterilization and dehydration, add water to the dehydrated coriander in turn, and pro...

Embodiment 3

[0016] A method for preparing coriander black fish balls, comprising the following steps: (1) Raw material processing: cleaning fresh black fish after removing scales, viscera and tail, then separating the fish head from the fish body and picking the meat, and putting the fish head and fish meat Rinse twice in 2.5°C water, each time for 3 hours; (2) Preparation of surimi: Finely filter the rinsed fish meat through a fine filter and finely grind it with a colloid mill to obtain micronized black surimi with a fineness of 110 μm; (3) Preparation of fish bone paste: the fish head after rinsing is ground by a bone paste machine, rinsed with water for 4 times, and then processed by a coarse grinder, a fine grinder, and a colloid mill to obtain a fish head with a particle size of 0.35 μm. Bone slime; (4) Preparation of coriander pulp: Wash and pre-treat the coriander, cut it into 1.7cm fresh coriander for sterilization and dehydration, add water to the dehydrated coriander in turn, an...

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PUM

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Abstract

The invention discloses a preparation method of a caraway-snakehead ball. The preparation method comprises the following steps: (1) processing raw materials; (2) preparing minced fillet; (3) preparing fishbone paste; (4) preparing caraway slurry; (5) blending; and (6) after the blending, carrying out forming, boiling, cooling, quick-freezing, and packaging. According the preparation method, caraway is sterilized and dehydrated and is prepared into micro-fine caraway slurry, so that the influence caused by vegetable bacteria to the guarantee period of a product is reduced, and the guarantee period of the snakehead ball is prolonged; the caraway slurry is blended into the snakehead ball so as to cover the fishy smell of the snakehead and can emit faint scent, so that the snakehead ball is fragrant, delicious and rich in nutrients; and snakehead skulls are further used during the preparation, so that calcium of the snakehead ball is increased, and the unnecessary wasting is further reduced.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing coriander black fish balls. Background technique [0002] Snakefish is a common edible fish in China, with large body, fast growth and high economic value. Black fish has few bone spurs, high meat content, and rich nutrition, which is higher in protein than chicken and beef. As a medicine, black fish has the effects of removing blood stasis, promoting regeneration, nourishing and recuperating, etc. After surgery, eating snakehead has the effect of promoting muscle growth, enriching blood, and promoting wound healing, and has very rich nutritional value. [0003] Black fish ball is a ball-shaped food made from black fish mince as the main raw material. Because it tastes delicious, it can be used as a snack ingredient or soup, and it is more suitable for shabu-shabu, so it is deeply loved by people. Traditional black fish balls are made of fresh bla...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L19/00
CPCA23V2002/00A23V2200/16
Inventor 刘传星
Owner 刘传星
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