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High-calcium freshwater fish ball and preparation method thereof

A freshwater fish, high calcium technology, applied in food preparation, application, food science, etc., can solve the problem that fish bones are not reused well, and achieve the effect of increasing the added value of fish bones and good economic benefits

Inactive Publication Date: 2013-03-06
HUBEI DAMING AQUATIC PROD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a kind of delicious taste, smooth taste, delicious, good elasticity, rich nutrition, high calcium content, to meet modern people's pursuit of nutrition and health, and to solve the problem of fish produced in the deep processing of existing freshwater fish. High-calcium freshwater fish balls with poor bone reutilization problem and preparation method thereof

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] First, the live fish is slaughtered to remove the head, viscera, and fish meat, and the fish backbone with less than 1% of the fish meat residue is taken, washed with running water, drained and kept fresh at 5°C for later use; the fish meat is prepared into fish by conventional methods Mince, and quick-frozen at -33°C, and kept fresh at 5°C for later use. Put the spare fish spine in a pressure cooker, soften it for 40 minutes under the conditions of pressure 0.5MPa and temperature 130°C, then cool down to room temperature, and then use a pulverizer to grind the fish spine into fish bones with a particle size of 0.3mm The puree was put into trays and quickly frozen at -33°C, and then refrigerated at -18°C for later use.

[0033] Take by weighing each raw material of following parts by weight:

[0034] Surimi 107 Fish bone paste 50 Phosphate 0.2

[0035] Salt 4 Starch 9 Sugar 2

[0036] MSG 0.7 garlic 1.5 egg white 10

[0037] Fat Meat 15 Ginger 6 Vegetable Oil 1

[...

Embodiment 2

[0042] First, the live fish is slaughtered to remove the head, viscera, and fish meat, and the fish backbone with less than 1% of the fish meat residue is taken, washed with running water, drained and kept fresh at 1°C for later use; the fish meat is prepared into fish by conventional methods Mince, and quick-frozen at -33°C, and kept fresh at 1°C for later use. Put the spare fish spine in a pressure cooker, soften it for 30 minutes at a pressure of 0.2MPa and a temperature of 121°C, then cool it down to room temperature, and then use a pulverizer to grind the fish spine into fish bones with a particle size of 0.2mm The puree was put into trays and quickly frozen at -33°C, and then refrigerated at -18°C for later use.

[0043] Take by weighing each raw material of following parts by weight:

[0044] Surimi 100 Fish bone paste 43 Phosphate 0.1

[0045] Salt 3 Starch 5 Sugar 1

[0046] MSG 0.3 garlic 1 egg white 6

[0047] Fat Meat 10 Ginger 4 Vegetable Oil 0.5

[0048]Afte...

Embodiment 3

[0052] Slaughter the live fish first, remove the head, viscera, and fish meat, take the fish backbone with less than 1% fish meat residue, wash it with running water, drain the water and keep it fresh at 3°C ​​for later use; take the fish meat and prepare it into fish according to the conventional method Mince, and quick-frozen at -33°C, and kept fresh at 3°C ​​for later use. Put the spare fish spine in a pressure cooker, soften it for 35 minutes at a pressure of 0.4MPa and a temperature of 125°C, then cool it down to room temperature, and then use a pulverizer to crush the fish spine into fish bones with a particle size of 0.2mm The puree was put into trays and quickly frozen at -33°C, and then refrigerated at -18°C for later use.

[0053] Take by weighing each raw material of following parts by weight:

[0054] Surimi 105 Fish bone mud 48 Phosphate 0.15

[0055] Salt 3.5 Starch 7 Sugar 1.5

[0056] MSG 0.5 Garlic 1.5 Egg White 8

[0057] Fat Meat 13 Ginger 5 Vegetable Oi...

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Abstract

The invention relates to a high-calcium freshwater fish ball and a preparation method of the high-calcium freshwater fish ball, belonging to the technical field of the processing and the producing of food. The minced fillet and the fishbone mud are taken as raw materials. The preparation method comprises the following steps of: adding shop fat with a certain quantity and the other auxiliary materials, chopping in a mixing way, forming fish ball, curing fish ball and the like. On the basis that the peculiar taste of the fish ball is guaranteed, the high-calcium freshwater fish ball provided by the invention is rich in elasticity, and has the loose, soft, fine and smooth mouth feel when being eaten, and the pursuing of modern people to nutrition health can be met. The problems that the calcium is sufficiently ingested by people, and the problem that the fish bone generated when the freshwater is deeply processed is not well used in the prior art can be solved, the additional value of the fish bone can be improved, a feasible technical scheme can be provided for the treatment of the fish bone, and the considerable economic benefit can be brought to the enterprises.

Description

technical field [0001] The invention relates to a high-calcium freshwater fish ball and a preparation method thereof, belonging to the technical field of food processing and production. Background technique [0002] my country's freshwater fish industry ranks first in the world, and the products after industrialized deep processing of freshwater fish are also various, and fish ball products are one of them. Fish balls are usually fish meat products made with fish meat as the main raw material and other auxiliary materials. The fat content in fish meat is low and has the effect of lowering cholesterol, so it is easy for people to accept in people's daily diet, but there are also some such as : Nutritious, monotonous taste, lack of smooth taste and poor elasticity. Does not meet modern people's pursuit of nutrition and health. [0003] On the other hand, in the current deep processing process of freshwater fish in our country, fish bones of 10% of the fish body weight are pr...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/09A23L17/10
Inventor 李守荣熊善柏张龙胜
Owner HUBEI DAMING AQUATIC PROD TECH CO LTD
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