Fish ball of freshwater fish and manufacturing method thereof

A technology for freshwater fish and fish balls, which is applied in the field of freshwater fish surimi products and its production, can solve the problems of insufficient lubrication, high starch content and insufficient elasticity of freshwater fish balls, and achieves fresh and delicate taste, bright surface and good elasticity. Effect

Inactive Publication Date: 2010-06-23
段夫亮
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the fish balls sold on the market are made of sea fish, and the taste is fishy; some freshwater fish balls are not lubricated enough, not elastic enough, and have high starch content

Method used

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  • Fish ball of freshwater fish and manufacturing method thereof

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Effect test

Embodiment Construction

[0030] The formula of the embodiment of the invention is referring to Table 1:

[0031] Table 1: (unit: weight percentage)

[0032]

[0033] According to above-mentioned prescription, preparation method carries out as follows:

[0034] ①.Cleaning: Put the live fish in clear water for 2 to 3 hours, and then wash the mucus on the surface of the live fish, which can greatly reduce the fishy smell of freshwater fish surimi, thereby reducing the fishy smell of the prepared fish balls Taste, get clean live fish;

[0035] ②. Slaughter: slaughter the clean live fish obtained in step ①, remove the fish head, fish scales, fins, viscera and inner membrane, take out the fish brain in the fish head, and remove the fish head, fish scales, fins, viscera and Wash the fish body behind the inner membrane to obtain clean fish body and fish brain;

[0036] ③. Meat harvesting: remove the skin and bones of the clean fish body obtained in step ② to obtain fish meat;

[0037] ④. Rinse and dehy...

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Abstract

The invention discloses a fish ball of freshwater fish and a manufacturing method thereof. The fish ball of freshwater fish is prepared from the following raw materials in total percentage by weight: 40%-65% of fish meat, 0.9%-2.2% of fish brain, 9%-13.5% of egg white, 5%-7.5% of starch, 0-5% of onion, 0-5% of ginger, 1.5%-2.5% of salt, 0-1.3% of monosodium glutamate, 10%-23% of water and 0-1% of vegetable oil. As the meat is taken by killing the live fish, the meat is fresh; as the essence of the fish, i.e. fish brain, is used for manufacturing the fish ball, the flavour is heavy, the mouthfeel is smooth, the surface of the fish ball is bright, and the fish brain can perform natural adhesion function; and the formed fish ball has good elasticity after being cooked.

Description

technical field [0001] The invention relates to a freshwater fish surimi product and a preparation method thereof, in particular to a fish ball and a preparation method thereof. Background technique [0002] In the world, the processing technology of marine fish surimi products is becoming more and more perfect, while the processing technology of freshwater fish surimi products has just started. my country is a big aquaculture country, and the annual fishery output is very large. However, the utilization of freshwater fish is still in the primary processing stage, and the added value of the product is very low. At present, most of the fish balls sold on the market are made of sea fish, which taste fishy; some freshwater fish balls are not lubricated enough, not elastic enough, and have high starch content. Contents of the invention [0003] In order to overcome the above-mentioned defects, the present invention provides a freshwater fish ball and a preparation method ther...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 段夫亮
Owner 段夫亮
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