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Fish balls with Chinese parsley and making method thereof

A production method and the technology of parsley fish, which are applied in the field of meatball processing, can solve the problems of fish balls being fragile, heavy fishy smell, etc., and achieve the effect of convenient eating, good toughness and delicious taste of meatballs

Inactive Publication Date: 2012-05-02
李浩
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The nutritional value of fish is rich, making it into balls has the characteristics of good toughness and delicious taste, but the fish balls made by the current production method are fragile and have a strong fishy smell, while coriander has the characteristics of improving freshness and removing fishy smell. Combining it with fish will be a good development direction

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] 40 kg of fresh fish, 15 kg of coriander, 15 kg of starch, 2 kg of egg white, 0.3 kg of fatty pork, 1 kg of salt, 0.3 kg of monosodium glutamate, 0.2 kg of cooking wine, and the balance is pure water.

[0011] The technological process of the present invention is as follows: clean the fresh fish meat, take the meat, remove the fishbone, rinse, and rinse the fat pork and coriander respectively at the same time; prepare the washed pork, fish and coriander into fine minced meat with a refiner and coriander juice; mix minced pork, minced fish, coriander juice, starch, egg white, salt, monosodium glutamate, cooking wine, and pure water for crushing; then use a machine or hand to make balls and boil them in boiling water. Cooling, quick freezing and packaging.

Embodiment 2

[0013] 45 kg of fresh fish, 10 kg of coriander, 10 kg of starch, 2 kg of egg white, 0.3 kg of fatty pork, 1.5 kg of salt, 0.2 kg of monosodium glutamate, 0.1 kg of cooking wine, and the balance is pure water.

[0014] Its technological process is with embodiment 1.

Embodiment 3

[0016] 38-45 parts of fresh fish, 10-20 parts of coriander, 8-20 parts of starch, 1-3 parts of egg white, 0.2-0.5 parts of fat pork, 0.8-1.8 parts of salt, 0.1-0.5 parts of monosodium glutamate, 0.1-0.3 parts of cooking wine, The balance is purified water.

[0017] 38 kg of fresh fish, 20 kg of coriander, 15 kg of starch, 3 kg of egg white, 0.5 kg of fatty pork, 1.2 kg of salt, 0.2 kg of monosodium glutamate, 0.2 kg of cooking wine, and the balance is pure water.

[0018] Its technological process is with embodiment 1.

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PUM

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Abstract

The invention relates to fish balls with Chinese parsley and a making method thereof. The fish balls comprise the following raw materials in parts by weight: 38-45 parts of fresh fish meat, 10-20 parts of the Chinese parsley, 8-20 parts of starch, 1-3 parts of egg albumen, 0.2-0.5 part of fat pork, 0.8-1.8 parts of salt, 0.1-0.5 part of monosodium glutamate, 0.1-0.3 part of cooking wine and the balance of purified water. The making method has the advantages of low cost and simple process; and the fish balls produced by the making method have the advantages of good toughness, no odor and delicious taste, and are convenient to eat; therefore, the fish balls have good popularization value.

Description

technical field [0001] The invention relates to a processing method of meatballs, in particular to coriander fish meatballs and a preparation method thereof. Background technique [0002] The nutritional value of fish is rich, making it into balls has the characteristics of good toughness and delicious taste, but the fish balls made by the current production method are fragile and have a strong fishy smell, while coriander has the characteristics of improving freshness and removing fishy smell. Combining it with fish will be a good development direction. Contents of the invention [0003] The object of the present invention is to provide a kind of coriander fish balls with low cost, simple process, good toughness, no fishy smell, delicious taste, convenient eating, good popularization value and a preparation method thereof. [0004] The technical solution adopted by the present invention to solve the technical problem is: a kind of coriander fish ball and its preparation ...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/212A23L17/10A23L19/00
Inventor 李浩李庆福
Owner 李浩
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