Balls and preparation method thereof

Abstract

The invention relates to a method for preparing sturgeon cartilage balls. The method comprises three steps of stuffing preparation, wrapper preparation and ball preparation. The invention simultaneously provides a treatment method for reasonably removing residual meat and removing fishy smell of fish bones, and provides a raw material formula of the balls with fresh taste. The invention also relates to the sturgeon cartilage balls prepared by the method.

Description

technical field

[0001] The invention relates to a meatball and a preparation method thereof, in particular to a sturgeon cartilage meatball and a preparation method thereof Background technique

[0002] The whole body of sturgeon is a treasure, and it is an important raw material for medicine and nutrition. Sturgeon is fat and fat, and its meat and eggs are high in fat and protein. The amino acids after protein decomposition contain 8 kinds of amino acids necessary for the human body. In traditional Chinese medicine, sturgeon is listed as a high-level tonic. According to experts' taste, the meat quality of artificially raised live sturgeon is better than that of eel and higher than that of puffer fish. Its sashimi tastes tender, smooth and refreshing, better than lobster. The whole body of sturgeon is cartilage, which contains chondroitin sulfate. Chondroitin sulfate is an acidic mucopolysaccharide with a content of 30% in cartilage. It is white in color and high in puri...