Yam fish ball and production method thereof

A production method, the technology of yam fish, applied in the fields of application, food preparation, food science, etc., can solve the problems of insufficient nutrition, high production cost, yellowish color, etc., and achieve the effects of simple operation, increased income, and improved elasticity

Inactive Publication Date: 2010-02-24
高翔
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Factors such as high production cost of traditional fish balls and fish cakes, weak flavor (fish meat is difficult to taste), heavy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0032] Example 1: Fish balls are produced according to the following specific steps:

[0033] Picking fish meat: select fresh freshwater fish, wash them with softened tap water (the same below) to remove the dirt on the surface of the fish, then remove the head, scale, and internal organs, and manually pick the meat;

[0034] Rinse: Rinse the fish meat according to the weight ratio of fish to water 1:3, rinse twice, stir slowly during each rinse, then let stand for 5 minutes, pour out the sewage; the purpose of rinsing is to remove water-soluble protein, blood stains, and enzymes that affect product quality In order to enhance the draining effect of the fish and reduce the fishy taste, 0.1% of the weight of the fish is added to the last rinse liquid;

[0035] Draining: Manually squeeze at 10°C, and the moisture content is controlled at 80-82%;

[0036] Minced meat: mince the meat for 5 minutes at a temperature lower than 10°C, add crushed ice cubes to cool the meat during the mincing ...

Example Embodiment

[0042] Example 2: Fish balls are produced according to the following specific steps:

[0043] Picking fish meat: select fresh freshwater fish, wash them with softened tap water (the same below) to remove the dirt on the surface of the fish, then remove the head, scale, and internal organs, and the meat is picked by machine;

[0044] Rinse: Rinse the fish meat according to the weight ratio of fish to water 1:3.5, rinse 3 times, stir slowly during each rinse, then let stand for 5 minutes, pour out the sewage; the purpose of rinsing is to remove water-soluble protein, blood stains and enzymes that affect the quality of the product In order to enhance the draining effect of the fish and reduce the fishy odor, 0.2% of the weight of the fish is added to the last rinse liquid;

[0045] Draining: machine dehydration, the machine dehydration process parameters are: 2000r / min, 20min at 10℃, and the moisture content is controlled at 80-82%;

[0046] Minced meat: Minced fish meat for 7 minutes at...

Example Embodiment

[0052] Example 3: Fish balls are produced according to the following specific steps:

[0053] Picking fish meat: Pick fresh freshwater fish, wash them with softened tap water (the same below) to remove the dirt on the surface of the fish, and then remove the head, scale, and internal organs. The meat is picked manually or by machine;

[0054] Rinse: Rinse the fish meat according to the weight ratio of fish to water 1:4, rinse twice, stir slowly during each rinse, then let stand for 5 minutes, pour out the sewage; the purpose of rinsing is to remove water-soluble protein, blood stains and enzymes that affect the quality of the product In order to enhance the draining effect of the fish and reduce the fishy odor, 0.3% of the weight of the fish is added to the last rinse liquid;

[0055] Draining: machine dehydration. The machine dehydration process parameters are: 8000r / min, 20min at 10℃, and the moisture content is controlled at 80-82%;

[0056] Minced meat: minced fish meat for 10 min...

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PUM

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Abstract

The invention discloses a yam fish ball and a production method thereof. The yam fish ball comprises the following components by weight part: 10 parts of fish mixture, 1-4 parts of Chinese yam rhizome, 0.2-0.4 part of egg white, 0.2-0.6 part of potato starch, 0.2-0.4 part of fat lining, 0.73-0.83 part of modifier and 0.5 part of seasoning. The method comprises the following steps: (1) selecting fresh water fish; (2) poaching, draining, rubbing and straining fish meat; (3) preparing yam mash; (4) mincing the fish meat and producing balls; (5) gelling the yam fish balls; and (6) packaging, quickfreezing and refrigerating. The yam fish ball produced by the method has low cost, full nutrition, delicious taste, white colour and good sense, is easy for digestive absorption and is favorable forhealth of human bodies.

Description

technical field [0001] The invention relates to surimi products and a production method thereof, in particular to low-value freshwater fish and Chinese yam compound yam fish balls and a production method thereof. Background technique [0002] The nutritional value of fish meat is very rich, the protein content is as high as 15-20%, and the digestibility is 97%. Carbasahexaenoic acid (DHA) and other polyunsaturated fatty acids have the effect of inhibiting cardiovascular diseases and are nutritious foods suitable for all ages. Yam has been a high-quality food resource with the same source of medicine and food since ancient times. It is rich in starch (16%), glycoprotein, mucopolysaccharide, dietary fiber and other nutrients. Various health functions such as immune function, adjustment of stomach and anti-tumor. [0003] At present, some freshwater fish, such as silver carp and bighead carp, are called low-value freshwater fish because of their many spines, heavy fishy smell...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/216A23L1/30A23L1/221A23L17/10
Inventor 高翔王蕊
Owner 高翔
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