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Low-salt white snakehead fish ball and preparation method thereof

A technology for white mullet fish meat and mullet fish, which is applied in the direction of food science, etc., can solve the problems of inconvenient eating and storage of white mullet, and achieve the effects of good elasticity, easy chewing and good taste.

Pending Publication Date: 2022-04-12
SICHUAN PROVINCE NEIJIANG CITY ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a low-salt white mullet fish ball and its preparation method, which is used to solve the technical problem of inconvenient eating and preservation of white mullet in the prior art

Method used

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  • Low-salt white snakehead fish ball and preparation method thereof

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Embodiment 1

[0041] A low-salt white mullet fish ball comprises the following raw materials proportioned in parts by weight:

[0042] White mullet meat 650 parts, cornstarch 150 parts, egg white powder 50 parts, compound phosphate 5 parts, salt 13 parts, arginine 12 parts, ginger powder 25 parts, ice water 95 parts.

[0043] A preparation method for low-salt white mullet fish balls, comprising the following steps:

[0044] Step (1) processing white mullet:

[0045] a. Select white mullet: select fresh white mullet with a weight of 0.1kg-1kg, and temporarily raise the white mullet in a clear water flowing pool for 3 days to 5 days;

[0046] b. Meat harvesting: remove the viscera of the white mullet, wash the fish body, drain it in the container, and put it into the fish meat miner according to the method of fish tail first for meat harvesting;

[0047] c. Deodorization: Rinse the harvested white mullet meat and put it into a tank with 1% yeast liquid for soaking. The soaking liquid submer...

Embodiment 2

[0054] A low-salt white mullet fish ball comprises the following raw materials proportioned in parts by weight:

[0055] White mullet meat 500 parts, cornstarch 200 parts, egg white powder 30 parts, compound phosphate 10 parts, salt 18 parts, arginine 7 parts, ginger powder 15 parts, ice water 120 parts.

[0056] A preparation method for low-salt white mullet fish balls, comprising the following steps:

[0057] Step (1) processing white mullet:

[0058] a. Select white mullet: select fresh white mullet with a weight of 0.1kg-1kg, and temporarily raise the white mullet in a clear water flowing pool for 3 days to 5 days;

[0059] b. Meat harvesting: remove the viscera of the white mullet, wash the fish body, drain it in the container, and put it into the fish meat miner according to the method of fish tail first for meat harvesting;

[0060]c. Deodorization: After rinsing, put the collected white mullet meat into a tank with 0.5% yeast liquid for soaking. The soaking liquid su...

Embodiment 3

[0067] A low-salt white mullet fish ball comprises the following raw materials proportioned in parts by weight:

[0068] White mullet meat 800 parts, cornstarch 100 parts, egg white powder 70 parts, compound phosphate 1 part, salt 8 parts, arginine 17 parts, ginger powder 35 parts, ice water 70 parts.

[0069] A preparation method for low-salt white mullet fish balls, comprising the following steps:

[0070] Step (1) processing white mullet:

[0071] a. Select white mullet: select fresh white mullet with a weight of 0.1kg-1kg, and temporarily raise the white mullet in a clear water flowing pool for 3 days to 5 days;

[0072] b. Meat harvesting: remove the viscera of the white mullet, wash the fish body, drain it in the container, and put it into the fish meat miner according to the method of fish tail first for meat harvesting;

[0073] c. Deodorization: After rinsing, put the harvested white mullet meat into a tank with 2% yeast liquid for soaking. The soaking liquid submer...

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Abstract

The invention discloses a low-salt white snakehead fish ball, which is prepared from the following raw materials in parts by weight: 500 to 800 parts of white snakehead fish meat, 100 to 200 parts of corn starch, 30 to 70 parts of egg white powder, 1 to 10 parts of composite phosphate, 8 to 18 parts of table salt, 7 to 17 parts of arginine, 15 to 35 parts of fresh ginger powder and 70 to 120 parts of ice water. The invention further discloses a preparation method of the low-salt white snakehead fish balls. The white snakehead fish balls prepared by the preparation method disclosed by the invention are good in appearance, snow-white in surface color, free from impurities, good in taste, good in elasticity and easy to chew and swallow; the protein content is high, the fat content is low, the nutritional value is very high, and the eating of the old people is facilitated.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a low-salt white mullet fish ball and a preparation method thereof. Background technique [0002] With the rapid economic growth and the improvement of medical conditions, the number of elderly people in China is increasing day by day. Therefore, the research and development of food for the elderly has been put on the national agenda. The "General Principles of Food Safety National Standards for Elderly Food (Draft for Comment)" jointly promulgated by the National Health Commission and the State Administration for Market Regulation proposes the definition of elderly food, and divides elderly food into easy-to-eat food, elderly nutritional formula food and elderly nutrition Complementary food. This standard provides a direct reference for the development of high-protein, high-fiber, high-vitamin, high-mineral, low-fat, low-cholesterol, low-salt and easy-to-chew elderly food. [00...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L15/00A23L17/10A23L27/14A23L27/21A23L29/30A23L5/20
Inventor 焦晓磊罗煜苏建张伟吴俊樊威
Owner SICHUAN PROVINCE NEIJIANG CITY ACADEMY OF AGRI SCI
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