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A kind of stuffed fish ball and its preparation method

A technology of wrapping fish balls and a production method, which is applied in food ingredients as a taste improver, food science, food coating, etc., can solve problems such as insufficient nutrition, and achieve the effect of improving product structure and rich aroma

Active Publication Date: 2016-06-01
SHANDONG HUACHANG FOOD TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are many kinds of meatballs currently on the market, and the more common ones are processed directly from chicken or pork, which are not rich in nutrition.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1: The major ingredient of the present invention is made up of following raw material by weight: 20 parts of fish, 10 parts of chicken, 2 parts of fat, 3 parts of starch, 4 parts of isolated soybean protein, 10 parts of water. The auxiliary materials are added in parts by weight, including 0.5 part of salt, 1 part of white sugar, 0.2 part of monosodium glutamate, 1 part of fried shallot, 0.05 part of fish essence and 2 parts of soy sauce.

[0015] The production and processing method is as follows: Step 1: leather material, after naturally thawing the fish meat described in the main material, add salt to the fish meat according to the formula, and use a beater machine to beat for 5-8 minutes under the working condition of 300-400 rpm, extract Salted protein. During the beating process, add an appropriate amount of ice water, add starch, soybean protein isolate and other auxiliary materials and beat for 6 minutes to keep the filling temperature at 4-8°C. Step...

Embodiment 2

[0016] Embodiment 2: The main ingredient of the present invention is made up of following raw material by weight: 30 parts of fish, 20 parts of chicken, 4 parts of fat, 5 parts of starch, 6 parts of soybean protein isolate, 12 parts of water. The auxiliary materials are added in parts by weight, including 2 parts of salt, 2.5 parts of white sugar, 0.6 parts of monosodium glutamate, 1.5 parts of crispy fried shallot, 0.1 part of fish flavor, and 3 parts of soy sauce.

[0017] The processing method is the same as in Example 1.

Embodiment 3

[0018] Embodiment 3: The major ingredient of the present invention is made up of following raw material by weight: 10 parts of fish, 1.5 parts of chicken, 23 parts of fat, 4 parts of starch, 5 parts of soybean protein isolate, 11 parts of water. The auxiliary materials are added in parts by weight, including 1.2 parts of salt, 1.8 parts of white sugar, 0.4 parts of monosodium glutamate, 1.2 parts of fried shallots, 0.08 parts of fish flavor, and 2.5 parts of soy sauce.

[0019] The processing method is the same as in Example 1.

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PUM

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Abstract

The invention discloses a farci fish ball as well as a preparation method thereof. The farci fish ball is characterized in that material materials comprise the following components in parts by weight: 20-30 parts of fish, 10-20 parts of chicken, 2-4 parts of fat, 3-5 parts of starch, 4-6 parts of soybean isolate protein and 10-12 parts of water, and the following auxiliary materials are added in parts by weight: 0.5-2 parts of salt, 1-2.5 parts of white granulated sugar, 0.2-0.6 part of aginomoto, 1-1.5 parts of fried shallots, 0.05-0.1 part of fish essence and 2-3 parts of soybean sauce. The nutritional components contained in fish meat and chicken are complementary, and protein, vitamin and trace elements in products are increased; the product structure is improved by utilizing the advantage of short fibers of fish meat; the outer wrapper is crisp and is elastic; the inner filling is juicy and has strong flavor, so that the farci fish ball is more tender and tasty.

Description

technical field [0001] The invention relates to a fish ball and a preparation method thereof, in particular to a stuffed fish ball and a preparation method thereof. Background technique [0002] There are many kinds of meatballs sold in the market, and the more common ones are directly processed from chicken or pork, which are not nutritious enough. In recent years, with the continuous development of surimi products, high protein, various vitamins and a large amount of minerals contained in fish are more and more recognized by people. Contents of the invention [0003] The object of the present invention is to provide a kind of stuffed fish ball containing fish meat. [0004] The present invention adopts the following technical scheme: the main material is composed of the following raw materials in parts by weight: 20-30 parts of fish, 10-20 parts of chicken, 2-4 parts of fat, 3-5 parts of starch, 4-6 parts of soybean protein isolate, 10-12 parts of water. The auxiliary...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/10A23L13/50A23L13/10A23L33/17A23L13/40
CPCA23L13/52A23L17/10A23L33/00A23P20/25A23V2002/00A23V2200/14A23V2250/5488
Inventor 王立海
Owner SHANDONG HUACHANG FOOD TECH