Milk-fragrance fish flesh ball

The technology of fish meat balls and milk flavor is applied in the field of milk flavored fish meat balls and its preparation, which can solve the problems of no auxiliary effect, single nutrition of ready-to-eat meat food, etc., so as to prevent thyroid diseases, have high nutritional value and increase iodine content. Effect

Inactive Publication Date: 2014-01-08
HEFEI FULAIDUO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are few types of ready-to-eat meat products on the market, mainly fresh meat. However, with the improvement of people's living standards, a single meat product on the market cannot meet people's living needs. The nutrition of the food is also single, and it does not reflect its auxiliary effect

Method used

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Embodiment Construction

[0011] A milky fish meatball, consisting of the following raw materials in parts by weight: 100 Kg of crucian carp, 80 Kg of whitebait, 60 Kg of milk, 30 Kg of kelp, 20 Kg of black beans, 20 Kg of black rice, 80 Kg of flour, 30 Kg of soybean powder, angelica 4 Kg, ginseng 5 Kg, medlar 4 Kg, American ginseng 4 Kg, clove 4 Kg, Albizia juniper 5 Kg, peanut leaves 3 Kg, corn leaves 2 Kg, sesame oil 10 Kg, monosodium glutamate 10 Kg, rice wine 20 Kg, black 10 Kg of vinegar, 20 Kg of soy sauce, 30 Kg of edible salt, and appropriate amount of water.

[0012] A preparation method for milk-flavored fish meatballs, comprising the following steps:

[0013] (1) Wash the crucian carp, take its meat, put it into the pot together with the whitebait, add the milk, heat until the milk is absorbed, fish out the fish meat, make fish meat puree, and set aside;

[0014] (2) Wash the kelp, spray it with the sesame oil, bake it in an oven, and grind it into powder for later use;

[0015] (3) Angel...

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PUM

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Abstract

The invention provides a milk-fragrance fish flesh ball, comprising the following raw materials by weight: 100 to 120 parts of crucian, 80 to 100 parts of whitebait, 60 to 70 parts of milk, 30 to 40 parts of kelp, 20 to 30 parts of black soya bean, 20 to 30 parts of black rice, 80 to 100 parts of flour, 30 to 50 parts of soya bean powder, 4 to 5 parts of Chinese angelica, 5 to 6 parts of ginseng, 4 to 5 parts of wolfberry, 4 to 5 parts of American ginseng, 4 to 5 parts of Zornia gibbosa, 5 to 6 parts of albizia bark, 3 to 4 parts of peanut leaf, 2 to 3 parts of corn leaf, 10 to 20 parts of sesame oil, 10 to 40 parts of monosodium glutamate, 20 to 30 parts of yellow rice wine, 10 to 30 parts of black vinegar, 20 to 60 parts of soy, 30 to 60 parts of salt and a proper amount of water. The milk-fragrance fish flesh ball provided by the invention contains high-quality fish flesh proteins and has a high nutritive value; kelp is added, so iodine content is increased, and thyroid diseases are prevented; extracts of both edible and medicinal traditional Chinese medicinal materials like ginseng, wolfberry, American ginseng and glossy privet fruit are added, so the milk-fragrance fish flesh ball has certain beneficial effects on a human body and is health food applicable to the vast majority of people.

Description

technical field [0001] The invention mainly relates to the technical field of food and its technology, in particular to a milk-flavored fish meatball and a preparation method thereof. Background technique [0002] There are few types of ready-to-eat meat products on the market, mainly fresh meat. However, with the improvement of people's living standards, a single meat product on the market cannot meet people's living needs. The nutrition of the food is also single, and it does not reflect its auxiliary effect. Contents of the invention [0003] In order to make up for the defects of the prior art, the present invention provides a milk-flavored fish meatball and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: a milky fish meatball, which is composed of the following raw materials in parts by weight: crucian carp 100-120, whitebait 80-100, milk 60-70, kelp 30-40, black beans 20-30, Black rice 20-3...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/30A23L33/105
CPCA23L17/10A23L33/105A23V2002/00A23V2200/30
Inventor 陈嗣玖
Owner HEFEI FULAIDUO FOOD
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