Fish ball and preparation method thereof

A technology of fish meat balls and fish meat, which is applied in food preparation, application, food science, etc., can solve the problems of many uncontrollable factors and insufficient nutrition of DHA, and achieve the effect of increasing the amount of precipitation, improving the beating effect, and good taste and texture

Inactive Publication Date: 2013-04-17
TONGWEI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention aims to solve the problem of insufficient DHA nutrition and many uncontrollable factors in the fish ball product in the prior art, and provides a

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A kind of fish ball, is characterized in that: comprise following raw material by weight part number:

[0040] 80 parts of fish meat, 5 parts of pig fat, 2 parts of egg white, 1.5 parts of table salt, 1.0 part of white sugar, 2.0 parts of spices, 2.0 parts of starch, 1.8 parts of ice water, 0.5 parts of DHA algae oil.

Embodiment 2

[0042] A kind of fish ball, is characterized in that: comprise following raw material by weight part number:

[0043] 100 parts of fish, 10 parts of pig fat, 3.5 parts of egg white, 2.2 parts of salt, 3.0 parts of white sugar, 2.5 parts of spices, 3.5 parts of starch, 2.8 parts of ice water, 1.5 parts of DHA algae oil.

Embodiment 3

[0045] A kind of fish ball, is characterized in that: comprise following raw material by weight part number:

[0046] 90 parts of fish, 7.5 parts of pig fat, 2.75 parts of egg white, 1.85 parts of salt, 2.0 parts of white sugar, 2.25 parts of spices, 2.75 parts of starch, 2.3 parts of ice water, 1.0 parts of DHA algae oil.

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PUM

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Abstract

The invention relates to a fish ball and a preparation method thereof, belonging to the technical field of processing of quick-frozen prepared foods. The fish ball disclosed by the invention comprises the following raw materials in part by weight: 80-100 parts of fish, 5-10 parts of pig fat, 2-3.5 parts of egg white, 1.5-2.2 parts of salt, 1.0-3.0 parts of white granulated sugar, 2.0-2.5 parts of spice, 2.0-3.5 parts of starch, 1.8-2.8 parts of ice water, and 0.5-1.5 parts of DHA (Docosahexaenoic Acid) algae oil. Due to the formula and the mixture ratio of the fish ball disclosed by the invention, people can absorb enough DHA from the fish ball; and all uncontrollable factors are eliminated; therefore, the fish ball is more natural and healthy and has better taste and mouth feel.

Description

technical field [0001] The invention relates to a processed fish food and a preparation method thereof. More specifically, the invention relates to a fish meatball and a preparation method thereof, belonging to the technical field of quick-frozen prepared food processing. Background technique [0002] With the great improvement of people's living standards, tastes are slowly changing. The products that people often eat on the market can no longer meet their needs. In particular, the competition for quick-frozen prepared foods that is gradually rising is quite fierce, and there are a variety of products on the market, which makes consumers dazzled and does not know how to choose. And in terms of nutrition and health, consumers are also blindly consuming, and the result is that they spend money and eat badly. Most kids (and some adults) don't like the smell of fish these days, so it can be difficult for parents to find fish oil supplements that kids like. [0003] The State...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/311A23L17/10A23L13/10
Inventor 申裴文陈道春牟达茂蒲亚军刘汉元
Owner TONGWEI
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