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Purslane fish balls and preparation method thereof

A technology of purslane fish and a production method, which is applied in the field of food processing, can solve problems such as lack of medical and health care value, and achieve the effects of enriching nutritional value and large market potential

Inactive Publication Date: 2015-05-27
JIANGSU AGRI ANIMAL HUSBANDRY VOCATIONAL COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it lacks purslane with rich nutritional value and health care value as an ingredient, and it is processed into fish balls with unique flavor in a certain proportion with fish meat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] 50 parts of fresh fish, 12 parts of fat pork, 2 parts of purslane, 3 parts of cornstarch, 6 parts of egg white, 1 part of compound phosphate, 2 parts of soybean protein isolate, 2 parts of salt, 0.5 part of monosodium glutamate, 0.4 part of cooking wine, green onion 1 part ginger.

[0039] (1) Selection and pretreatment of raw materials: select fresh silver carp, rinse them with tap water, remove the head, tail, scales and viscera, and then rinse them with water below 10°C to prevent protein denaturation;

[0040] (2) Meat harvesting: Put the processed fish body into the meat harvester, remove the skin and bones, and separate the fish meat, or use the artificial back cutting method to cut the fish into two pieces from the midline of the back of the fish. , remove the fish bones and fish skin, and separate the fish meat;

[0041] (3) Rinse: put the separated fish in clear water below 10°C (fish: water = 1:5-10) to rinse twice, and finally rinse with 0.15% salt water to ...

Embodiment 2

[0051] 40 parts of fresh fish, 8 parts of fatty pork, 1 part of purslane, 2 parts of cornstarch, 4 parts of egg white, 0.5 part of compound phosphate, 1 part of soybean protein isolate, 1 part of salt, 0.2 part of monosodium glutamate, 0.2 part of cooking wine, green onion 0.5 parts of ginger.

[0052] (1) Selection and pretreatment of raw materials: select fresh grass carp, rinse it with tap water, remove the head, tail, scales and viscera, and then rinse it with water below 10°C to prevent protein denaturation; Characteristics, different amounts of soy protein isolate are added to increase the glue strength.

[0053] (2) Meat harvesting: Put the processed fish body into the meat harvester, remove the skin and bones, and separate the fish meat, or use the artificial back cutting method to cut the fish into two pieces from the midline of the back of the fish. , remove the fish bones and fish skin, and separate the fish meat;

[0054] (3) Rinse: put the separated fish in clea...

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PUM

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Abstract

The invention discloses purslane fish balls which are nutritious, good-looking and tasty, and a preparation method of the purslane fish balls. The method takes fresh fish meat, fat pork and purslane as main materials, and corn starch, egg white, composite phosphate, soy isolate protein, table salt, monosodium glutamate, cooking wine, green onions, gingers and the like as auxiliary materials; and the purslane fish balls are prepared by the following main materials and auxiliary materials in parts by weight: 40-60 parts of fresh fish meat, 8-15 parts of fat pork, 1-3 parts of purslane, 2-3 parts of corn starch, 4-8 parts of egg white, 0.5-2 parts of composite phosphate, 1-3 parts of soy isolate protein, 1-3 parts of table salt, 0.2-1 part of monosodium glutamate, 0.2-0.5 part of cooking wine as well as 0.5-2 parts of green onions and gingers. The edible wild herb purslane with functions of nutrition and health care is added into the fish balls, so that the fish balls have special flavor and rich nutritional value to form a new fish ball product with higher market potential, and the purslane fish balls have important significance in the aspects of developing the edible wild herb resource, fully utilizing the medical care value of the purslane and saving the production cost.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a purslane fish ball and a preparation method thereof. Background technique [0002] Fish ball is a traditional surimi product in China. The processing of fish ball has low requirements on raw materials, simple production process, high nutritional value and good taste. It has become one of the most popular surimi products. [0003] Purslane (Port ulaca oleracea L.), also known as longevity vegetable, ant vegetable, etc., is a plant of the genus Portulaca oleracea. It is sour and cold in nature and is a common wild plant in various places in my country. Purslane is one of the 78 wild plants with the same origin of medicine and food as stipulated by the Ministry of Health of my country. In recent years, studies have shown that purslane not only contains rich nutrients but also contains a certain amount of flavonoids, alkaloids, polysaccharides, saponins, Active ingredients ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/326A23L1/311A23L1/314A23L17/10A23L13/10A23L13/40
Inventor 唐劲松卞凌凯王正云祁兴普刘靖王玉梅张璟晶吴明亮
Owner JIANGSU AGRI ANIMAL HUSBANDRY VOCATIONAL COLLEGE
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