Laver fish meatball and preparation method

A technology for seaweed fish meat and fish meat balls, which is applied in the field of aquatic product processing, can solve the problems of low sales volume, few types of surimi products, single processing form of seaweed, etc., and achieves the effect of increasing sales volume and increasing processing ratio.
CN102113684AInactive Publication Date: 2011-07-06SHANGHAI OCEAN UNIV
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
SHANGHAI OCEAN UNIV
Publication Date
2011-07-06
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention relates to a laver fish meatball prepared from the following raw materials in parts by weight: 13-15 parts of fish meal, 2-3 parts of starch, 2-3 parts of animal meat, 3-5 parts of laver puree, 0.3-0.5 part of salt, 1.1-1.3 parts of oil, 0-0.2 part of yellow wine, 0.05-0.15 part of monosodium glutamate, 0.3-0.5 part of egg white and 0.04-0.08 part of scallion and ginger juice. The preparation method of the laver fish meatball comprises the following steps of: mixing laver subjected to the pretreatments of chopping, crushing, homogenizing, and the like with the fish meal to prepare a fish meatball; sequentially adding needed flavors into unfrozen fish meal, stirring and putting into a fish meatball former to form; putting the formed fish meatball in a clear water pot, soaking the extruded fish meatball in clear water for 25-30min to prevent quick-boiled sticking; boiling the quick-boiled fish meatball in hot water; and cooling; weighting, packaging, freezing and storing. The laver fish meatball has the nutrient values of the fish meatball, contains trace elements essential to human bodies and algal polysaccharides with healthcare functions and has unique features in aspects of color, smell, taste, nutrition, and the like.
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Description

technical field

[0001] The invention relates to a fish ball, in particular to a seaweed fish ball, a fish ball obtained by adding seaweed to the surimi, and a preparation method of the fish ball, which belongs to the technical field of aquatic product processing. Background technique

[0002] Traditionally, inland areas of our country eat less seafood such as seaweed and are prone to lack of trace elements. The seaweed contains more polysaccharides and trace elements needed by the human body, and is rich in nutrients.

[0003] The main way to eat seaweed is to cook soup, and the form is relatively simple, and many teenagers do not like to eat it very much. After compounding seaweed with fish balls, it helps to further improve its nutritional value.

[0004] At present, surimi products mainly include fish balls (also known as fish meat balls), fish sausages and fish noodles, etc., which are rich in high-quality protein, while seaweed contains more polysaccharides and trace ...

Claims

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