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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

Inactive Publication Date: 2010-08-18
吕文良
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, ordinary vegetable fish balls have a single taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses vegetable fish balls with good color and taste and rich nutrition and a production method thereof. The technical scheme is that: the vegetable fish balls are characterized by consisting of the following raw materials: 30 to 50 parts of fish, 20 to 40 parts of vegetables, 15 to 35 parts of champignon, 5 to 10 parts of pork, 1 to 5 parts of isolated soy protein, 1 to 3 parts of starch, 1 to 5 parts of composite phosphate, 1 to 3 parts of salt, 0.6 to 1 part of monosodium glutamate, 0.5 to 1 part of white sugar, 0.2 to 1 part of Chinese spirit, 2 to 5 parts of egg white, and 0.2 to 1 part of spice. The invention also discloses a method for producing the vegetable fish balls.

Description

technical field [0001] The invention belongs to the field of vegetable fish balls and production methods, in particular to vegetable fish balls that are smooth, refreshing, nutritious and rich in nutrition and the production method. Background technique [0002] Vegetable fish balls are people's favorite food. Often eating fish products has the effects of nourishing and invigorating the stomach, clearing away heat and detoxification, nourishing the liver and blood, nourishing the skin and hair, and strengthening the body. At present, ordinary vegetable fish balls have a single taste. Contents of the invention [0003] The purpose of the present invention is to provide a kind of good color and taste, nutritious vegetable fish ball and production method. [0004] The technical scheme of the present invention is: vegetable fish ball, which is characterized in that it is composed of the following raw materials in parts by weight: 30-50 parts of fish, 20-40 parts of spinach, 1...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/212A23L17/10A23L19/00
Inventor 吕文良尹金兰白明
Owner 吕文良
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