Starch-free fish ball and preparation method thereof
A technology of fish balls and starch, which is applied in the field of food processing, can solve problems such as large flavor differences, achieve the effects of reducing the loss of fat and juice, promoting fat absorption, and stabilizing the state
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Embodiment 1
[0025] A starch-free fish ball, the raw material for preparing the starch-free fish ball includes active ingredients and seasonings, in parts by weight, the active ingredients are 70 parts of freshwater minced fish, 5 parts of fat, 2 parts of soybean protein isolate, 8 parts of egg whites and 6 parts of ice cubes; the seasonings include 1.6 parts of edible salt, 2 parts of white sugar, 0.6 parts of chicken essence, 0.1 parts of white pepper powder, 0.3 parts of seafood powder, 0.2 parts of compound phosphate, 0.2 parts of garlic powder 4 parts, 4 parts of acetate starch.
Embodiment 2
[0027] A starch-free fish ball, the raw material for preparing the starch-free fish ball includes active ingredients and seasonings, in parts by weight, the active ingredients are 60 parts of freshwater minced fish, 3 parts of fat, 1 part of soybean protein isolate, 5 parts of egg whites and 5 parts of ice cubes; the seasonings include 1.4 parts of edible salt, 1.8 parts of white sugar, 0.5 parts of chicken essence, 0.08 parts of white pepper powder, 0.25 parts of seafood powder, 0.15 parts of compound phosphate, 0.15 parts of garlic powder 3 parts, 3 parts of acetate starch.
Embodiment 3
[0029] A starch-free fish ball, the raw material for preparing the starch-free fish ball includes active ingredients and seasonings, in parts by weight, the active ingredients are 80 parts of freshwater minced fish, 7 parts of fat, 5 parts of soybean protein isolate, 10 parts of egg whites and 9 parts of ice cubes; the seasonings include 1.8 parts of edible salt, 2.5 parts of white sugar, 0.8 parts of chicken essence, 0.15 parts of white pepper powder, 0.35 parts of seafood powder, 0.25 parts of compound phosphate, and 0.25 parts of garlic powder. 5 parts, 5 parts of acetate starch.
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