Balls and preparation method thereof

A technology for meatballs and cartilage meatballs is applied in the field of sturgeon cartilage meatballs and their preparation, which can solve the problems of difficult handling and deodorization of sturgeon bones, and achieve the effects of balanced nutrition, delicious taste and rich materials.

Inactive Publication Date: 2011-06-29
HAIAN HUARUN FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And in this method, the problems such as difficult handling and deodorization of sturgeon bones are well solved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1. Preparation of core material

[0031] 1. Take a fresh sturgeon, dissect it from the back, take the spine and skull with sticky meat that cannot be removed, process the spine and skull at 121°C, 0.3MPa high-temperature and high-pressure steam for 15 minutes, and then rinse with water the spine and skull, thereby removing any attached remains;

[0032] 2. Put 15g of orange peel into 1L of water to prepare the deodorizing solution. The orange peel is wrapped with gauze and put into water. Heat the water to 75°C, and then put the spine and skull obtained in step 1. The amount of liquid is Just immerse the fish bones, keep the temperature at the above temperature for 25 minutes, and then remove and filter the water;

[0033] 3. Treat the above-mentioned fish bones at 125°C and 0.3MPa high-temperature and high-pressure steam for 40 minutes to soften them;

[0034] 4. Put the obtained fish bones into a beater to make bone pulp;

[0035] 5. Take a certain amount of water ...

Embodiment 2

[0044] 1. Preparation of core material

[0045] 1. Take a fresh sturgeon, dissect it from the back, take the spine and skull with sticky meat that cannot be removed, process the spine and skull at 125°C, 0.45MPa high temperature and high pressure steam for 10 minutes, and then rinse with water the spine and skull, thereby removing any attached remains;

[0046] 2. Put 20g of orange peel per 1L of water to prepare the deodorizing solution. The orange peel is wrapped with gauze and put into water. Heat the water to 80°C, and then put the spine and skull obtained in step 1. The amount of liquid is Just immerse the fish bones, keep the temperature at the above temperature for 20 minutes, and then remove and filter the water;

[0047] 3. Treat the above-mentioned fish bones at 130°C and 0.5MPa high-temperature and high-pressure steam for 30 minutes to soften them;

[0048] 4. Put the obtained fish bones into a beater to make bone pulp;

[0049]5. Take a certain amount of water a...

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L1/015A23L17/00A23L5/20
Inventor 苏洋
Owner HAIAN HUARUN FOOD
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