Amorphophalms konjac fish balls and preparation method thereof

A technology of konjac fish and fish balls, which is applied in food preparation, application, food science, etc., can solve the problems of liver metabolism burden and impact on human health, and achieve the effect of enhancing immunity, satisfying healthy and fast-paced life, and delicious taste

Active Publication Date: 2012-04-25
福州素天下食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the Chinese herbal ingredients in the fish balls can be seasoned and flavored to make the fish balls taste better and more nutritious, as the saying goes: "The medicine is three-point poison". If you eat...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment one A kind of preparation method of konjac fish ball, comprises the following steps:

[0020] (1) Pretreatment and meat harvesting: remove the skin of the cleaned fish body, remove the purplish red fish meat on the surface, and remove the main stem fish bone to obtain the fish meat;

[0021] (2) Rinsing and dehydration: Take 40 parts of middle-section fish meat and immerse them in clean water for rinsing for 2 hours, then put them into a dehydrator for dehydration until the water content of fish meat is 80%, and clean fish meat is obtained;

[0022] (3) Grinding: Freeze the fish meat in step (2) at -1°C for 6 hours, add 1 portion of green onion when it is about to thaw, put it into the electric meat grinder, start the meat grinder to run for 5 minutes, and stir it into fish paste. Put it into a meat blender and beat it for 15 minutes at a speed of 500rpm;

[0023] (4) Seasoning: Add 8 parts of pure egg whites and 1.5 parts of oil during the beating process, ...

Embodiment 2

[0027] Embodiment two, a kind of preparation method of konjac fish ball, comprises the following steps:

[0028] (1) Pretreatment and meat harvesting: remove the skin of the cleaned fish body, remove the purplish red fish meat on the surface, and remove the main stem fish bone to obtain the fish meat;

[0029] (2) Rinsing and dehydration: Take 400g of the middle section of the fish and soak it in clean water for rinsing for 2 hours, then put it into the dehydrator for dehydration until the moisture content of the fish is 80%, and clean fish is obtained;

[0030] (3) Grinding: Freeze the fish in step (2) at -1°C for 6 hours, add 10g green onion when it is about to thaw, put it into the electric meat grinder, start the meat grinder to run for 5 minutes, stir into fish paste, put Put it into a meat blender and beat it for 15 minutes at a speed of 500rpm;

[0031] (4) Seasoning: Add 80g of separated pure egg white and 15g of oil during the beating process, then add 20g of ginger ...

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PUM

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Abstract

The present invention relates to amorphophalms konjac fish balls and a preparation method thereof. The amorphophalms konjac fish ball preparation method comprises steps of pre-treating, fish meat collecting, rinsing, dewatering, fish meat wring, seasoning, forming, cooking, cooling, quick freezing, storing and packaging. According to the amorphophalms konjac fish balls of the present invention, the amorphophalms konjac fine flour is adopted as a main raw material; the cost is low; the amorphophalms konjac fish balls have rich nutrition; the amorphophalms konjac fish balls contain more than 10kinds of amino acids and a plurality of trace elements, wherein the amino acids and the trace elements are required by the human body; the amorphophalms konjac fish balls have characteristics of low protein, low fat, high fiber, strong water absorption and high expansivity, and have special physiological functions of calcium supplementation, weight reducing, toxin expelling, stomach cleaning, andsalinity balancing; with the amorphophalms konjac fish balls, the regulation function of the probiotics can be combined well so as to enhance the immunity; the amorphophalms konjac fish balls have characteristics of smoothness, elastic taste, crispness, no greasy taste; the fish balls does not loose after boiling for a long time, and has good elastic taste and unique flavor; no any additives suchas bleaching agents, artificial pigments, stabilizers, and the like is used; the taste of the fish balls is delicious and fragrant; the amorphophalms konjac fish balls of the present invention are the food with the characteristics of delicious taste, easy digestion and absorption, and meeting of health requirements and fast-paced life requirements of the of modern people.

Description

technical field [0001] The invention relates to a fish ball and a preparation method thereof, in particular to a konjac fish ball and a preparation method thereof. Background technique [0002] Fish ball is one of the traditional surimi products. It has the advantages of rich nutrition, high protein, low fat, delicious food, unique flavor, etc., so fish ball is a favorite food of people. Fish balls are widely used in hot pot, hot pot, home soup and other dishes because of their smoothness, fineness and good elasticity, and are very popular in the market. At present, some of the various fish balls sold by restaurants or other food stores in the market are more delicious, but many fish balls taste mediocre. It is unscientific, the proportion of starch infiltration is too high, and some moisturizers and whitening agents (both chemical preparations) are added to enhance the toughness of fish balls, which often make the finished fish balls lack the original taste of fresh fish, ...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/29A23L17/10A23L33/00
Inventor 庞杰汪秀妹温成荣姚闽娜潘廷跳冯瑞林好
Owner 福州素天下食品有限公司
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