Vegetable fish balls and production method thereof
A technology for fish balls and vegetables, applied in application, food preparation, food science, etc., can solve the problem of single taste, and achieve the effect of rich nutrition and full flexibility
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Embodiment 1
[0009] Embodiment 1: vegetable fish ball, is made up of the raw material of following parts by weight: 30-50 parts of fish meat, 40 parts of spinach, 35 parts of shiitake mushrooms, 10 parts of pork, 5 parts of soybean protein isolates, 3 parts of starch, 5 parts of compound phosphates, 3 parts of salt, 1 part of monosodium glutamate, 1 part of sugar, 1 part of white wine, 5 parts of egg white, and 1 part of spices.
[0010] The method for making vegetable fish balls comprises the following steps: weighing raw materials according to the proportion, and grinding the fish meat with a meat grinder with a special aperture; cutting and mixing: controlling the temperature of raw materials at 7-16°C; placing: placing at low temperature for 30 minutes -60 minutes; Forming: manual molding or mechanical molding of molds, molding time 6-12 minutes; boiling: 80-96°C, the central temperature of the product is 85°C, and the boiling time can be adjusted according to the size of the product; c...
Embodiment 2
[0011] Embodiment 2: vegetable fish balls, preferably consist of the following raw materials in parts by weight: 35 parts of fish meat, 25 parts of spinach, 25 parts of shiitake mushrooms, 5 parts of pork, 3 parts of soybean protein isolate, 1 part of starch, 1 part of compound phosphate, 1 part of table salt, 0.6 part of monosodium glutamate, 0.5 part of white sugar, 0.2 part of white wine, 2 parts of egg white, and 0.7 part of spices.
[0012] The preparation method is the same as in Example 1.
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