Health care fish ball with an anti-aging function and preparing method of health care fish ball

A technology for health-care fish and fish balls, applied in the field of food processing, can solve the problem of single fish ball products, achieve the effects of increasing richness, preventing fat oxidation, and prolonging the shelf life

Inactive Publication Date: 2014-08-27
青岛博之源生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current fish ball product is single, usually made of frozen surimi, starch, oil, ice protein and season...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The parts involved in embodiment 1 and embodiment 2 are all parts by weight.

[0038] Example 1

[0039] A kind of fish ball is prepared by comprising the following steps:

[0040] (1) Raw material thawing:

[0041] Thaw the surimi and fat. The temperature in the thawing room is controlled at -18±2°C. The thawing time is 24 hours. When the center temperature of the surimi and fat is at 0°C, it can enter the next process. The smell and color are required to be normal;

[0042] (2) Ground meat:

[0043] Grind the thawed fat through a meat grinder. The ground fat is granular and has a normal color. After grinding, the temperature is controlled at 0°C;

[0044] (3) Preparation of emulsified slurry

[0045] Fully stir 20 parts of soybean protein isolate with 80 parts of water to make emulsified slurry;

[0046] (4) Chopped and mixed

[0047] Turn it around and weigh 80 parts of thawed minced fish into a chopping machine, add 0.15 parts of phospha...

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PUM

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Abstract

The invention provides a health care fish ball with an anti-aging function and a preparing method of the health care fish ball. The fish ball is prepared from the following ingredients in parts by weight: 80 to 100 parts of minced fillet, 3 to 5 parts of fat, 50 to 70 parts of modified starch, 4 to 6 parts of proanthocyanidin, 80 to 100 parts of emulsion paste, 0.1 to 0.25 parts of phosphate, 10 to 15 parts of garlic, 5 to 6 parts of common salt, 5 to 6 parts of white granulated sugar and 2.5 to 3.5 parts of flavoring agents, and emulsifying agents are prepared from soybean protein isolate and water according to a mass ratio being 1:(3-4). The invention also provides the preparing method of the health care fish ball. The proanthocyanidin with the proper proportion is added into the traditional fish ball, so on the premise that the traditional diet of people is not changed, the antioxidant anti-aging health care function, the cancer prevention and cancer resistance function, the function of preventing and treating cardiovascular and cerebrovascular diseases and the like are added to the fish ball, and the national health diet requirements can be better met.

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] Fish ball is a traditional aquatic product in my country, also known as "fish ball". Because of its delicious taste, rich nutrition, and the functions of nourishing and invigorating the stomach, it is popular among consumers. But fish ball product is single at present, usually is made by frozen surimi, starch, oil, ice protein and seasoning. Fish balls with a single product are difficult to meet the current consumers' requirements for product diversification. Proanthocyanidins have strong biological activity, can remove excess free radicals in the human body, and have strong antioxidant capacity. Toxic new natural antioxidant. Adding proanthocyanidins in fish balls can not only reduce the addition of antioxidants in fish balls, but also increase the health function of fish bal...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L1/30A23L17/00
CPCA23L17/10A23L33/10A23V2002/00A23V2200/30A23V2200/302A23V2200/326A23V2200/308
Inventor 齐宏涛
Owner 青岛博之源生物技术有限公司
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