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Chayote compound fish ball and preparation method thereof

A technology for chayote and fish balls, which is applied to the field of chayote composite fish balls and their preparation, can solve the problems of single nutritional component, poor chewability, lack of flavor and the like, and achieve the effects of improving chewability, preventing browning and improving texture.

Inactive Publication Date: 2019-09-24
HUAIYIN INSTITUTE OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Break the traditional single fish as raw material, carry out diversified product research and development, improve the quality of fish balls; solve the existing fish balls with poor safety, single nutritional content, insufficient elasticity, poor chewiness, lack of fragrance, and poor taste The problem

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0047] The preparation method of chayote compound fish ball comprises:

[0048] 1. Preparation of chayote slices

[0049] (1) Take 4.5 kg of chayote, wash it with tap water for 2.5 minutes to remove debris, then put it into a 7L plastic basin, add tap water to soak for 17 minutes, and rinse with deionized water for 4 minutes. Cut the melon in half along the length with a knife, and scoop out the core of the melon with a spoon. Cut each part into 8 strips on average, then cut it into thin slices with a thickness of 1.5mm with a knife, and put it in a disc for later use.

[0050] (2) Configuration of citric acid solution: 13 g of citric acid was weighed with an electronic balance, and placed in a paper cup. Use a graduated cylinder to measure 15L of deionized water and put it into the container. Then slowly pour the weighed citric acid into a container filled with deionized water, and stir with a wooden stick for 3.5 minutes to make the solution evenly mixed. Then seal the o...

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PUM

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Abstract

The invention discloses a chayote compound fish ball. The chayote compound fish ball is prepared from, by weight, 40-50 parts of fish meat, 20-30 parts of chayote, 10-20 parts of great cat-tail, 10-20 parts of sweet wormwood herb, 3-5 parts of Yuhua tea leaves, 3-5 parts of walnut powder, 3-5 parts of corn starch, 5-8 parts of glutinous rice flour, 2-3 parts of scallion, ginger and garlic powder, 3-5 parts of edible salt, 5-10 parts of soybean oil, 3-5 parts of egg white and 5-10 parts of purified water. The preparation method comprises the steps of preparation of chayote slices, great cat-tail slices, a Yuhua tea extracting solution, india wormwood herb balls, minced fish and compound minced fish and fish ball molding. The compound fish ball is a high-quality green and safe fish ball with good elasticity, chewiness, color and lustre, aroma, nutrition and the like.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a chayote compound fish ball and a preparation method thereof. Background technique [0002] At present, although my country is the largest aquaculture country in the world, it lags behind Japan and other developed countries in the field of deep processing of aquatic products. Surimi products are a kind of low-cholesterol food that is rich in nutrition, various in variety, and convenient to eat. It is deeply loved by consumers and is also a fast-growing aquatic food. Fish balls are one of the important common surimi products in my country, and are deeply loved by consumers. In the process of making fish balls, heating will destroy the tertiary structure and quaternary structure of protein in fish meat, and the formed gel network structure will be relatively loose, resulting in a decrease in gel strength and water holding capacity and affecting the quality of fish balls. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L19/00A23L7/10A23L25/00A23L5/41A23L33/10A23L33/18A23L33/21
CPCA23L17/10A23L19/03A23L19/09A23L7/10A23L25/30A23L5/41A23L33/10A23L33/18A23L33/21A23V2002/00A23V2200/048A23V2200/14A23V2200/15A23V2200/30A23V2250/214A23V2250/5118A23V2250/31A23V2250/5116A23V2300/10
Inventor 聂小宝秦翔艳许丁香陶晋贤朱娇娇蒋倩男蒋长兴李松林聂凌鸿
Owner HUAIYIN INSTITUTE OF TECHNOLOGY
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