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Dietary fiber fish ball and preparation method thereof

A technology of dietary fiber and fish balls, which is applied in the field of food processing, can solve problems such as the inability to meet the taste and high-quality requirements of health, the taste and taste of finished fish balls, and the impact on health, so as to be beneficial to human health and have a scientific matching ratio Effect of rationality, taste and healthy balance of nutrition

Active Publication Date: 2012-12-19
天津市宽达水产食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In addition, in the current production of fish balls, many ingredients are not particular about the selection of ingredients and the formula is not scientific. For example, the amount of starch added is too high, which makes the taste and texture of the finished fish balls poor, and some fish balls have added various additives to pursue the taste, such as Emollients and whitening agents, long-term consumption will have a certain impact on people's health, and cannot meet people's high-quality demand for taste and health

Method used

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  • Dietary fiber fish ball and preparation method thereof

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Effect test

Embodiment 1

[0038] The parts involved in embodiment 1 and embodiment 2 are all parts by weight.

[0039] Example 1

[0040] A kind of fish ball, obtains by comprising the following steps preparation:

[0041] (1) Raw material thawing:

[0042] Select surimi and fat that meet the hygienic requirements, and thaw the surimi and fat. The temperature in the thawing room is controlled between -18±2°C. It is required that the room is well ventilated. The thawing time is 24 hours. When the central temperature of the fat is 0°C, it can enter the next process, and the smell and color are required to be normal;

[0043] (2) Ground meat:

[0044] Grind the thawed fat through a meat grinder, and select the correct sieve plate for grinding in strict accordance with the process. The shaft knife and sieve plate of the meat grinder must be installed firmly, and the ground fat is granular and normal in color. , the temperature after stranding is 0°C;

[0045] (3) Preparation of emulsified slurry:

[...

Embodiment 2

[0059] A kind of fish ball, obtains by comprising the following steps preparation:

[0060] (1) Raw material thawing:

[0061] Select surimi and fat that meet the hygienic requirements, and thaw the surimi and fat. The temperature in the thawing room is controlled between -18±2°C. It is required that the room is well ventilated. The thawing time is 24 hours. When the central temperature of the fat is 0°C, it can enter the next process, and the smell and color are required to be normal;

[0062] (2) Ground meat:

[0063] Grind the thawed fat through a meat grinder, and select the correct sieve plate for grinding in strict accordance with the process. The shaft knife and sieve plate of the meat grinder should be installed firmly, and the ground fat is granular and normal in color. , the temperature after stranding is 0°C;

[0064] (3) Preparation of emulsified slurry:

[0065] Fully stir 25 parts of soybean protein isolate and 85 parts of water to make emulsified slurry;

...

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Abstract

The invention provides a dietary fiber fish ball and a preparation method thereof. The fish ball is prepared from the following raw materials parts by weight: 80 to 100 parts of minced fillet, 3-5 parts of prime condition, 50-70 parts of modified starch, 4-6 parts of dietary fiber, 80-100 parts of emulsion paste, 0.1-0.25 part of phosphate, 10-15 parts of garlic, 5-6 parts of salt, 5-6 parts of white granulated sugar and 2.5-3.5 parts of condiment, wherein the emulsifier is prepared based on the mass ratio of the soy isolate protein to the water of 1:(3-4). The invention also provides a method for preparing the fish ball. The high-quality dietary fiber with a proper rate is added into the traditional fish ball, the traditional diet is not changed, the health-care effects of reducing the blood sugar, reducing the cholesterol, losing weight and preventing the intestinal cancer, constipation and cardiovascular diseases are achieved, and the dietary fiber fish ball meets the low-salt diet national health requirement.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a dietary fiber fish ball and a preparation method thereof. Background technique [0002] my country is one of the countries with the largest freshwater aquaculture water surface in the world, and the output of freshwater aquatic products also ranks first in the world. In the past ten years, my country's freshwater aquaculture industry has developed rapidly. In 1990, the output of freshwater fish in my country reached 5.15 million tons, accounting for about 43% of the total output of aquatic products. However, the proportion of freshwater fish processing in my country is quite low, basically relying on fresh sales. In some key fish farming areas, the contradiction between production and sales has suddenly appeared, and there has been a phenomenon of slow sales. In order to improve its deep processing, a representative frozen fish was selected. It is of great significan...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/308A23L17/10
Inventor 于冬梅杨武强朱晓芳
Owner 天津市宽达水产食品有限公司
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