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Seaweed fish ball and processing method thereof

A technology of seaweed and fish balls, applied in the field of seaweed fish balls, can solve problems such as loss of nutrients

Inactive Publication Date: 2014-09-17
SHANDONG JIASHIBO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the improvement of people's living standards, modern people pay more and more attention to the concepts of green, nutrition and health. Most of the nutrients are lost during the processing of ordinary processing technology, which can no longer meet people's requirements.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1: seaweed fish balls, made of the following components in parts by weight: 74 parts of fresh fish, 10 parts of seaweed, 5 parts of water, 3 parts of starch, 2 parts of fresh egg white, 1.2 parts of salt, 3.4 parts of sugar, sodium glutamate 0.6 parts, garlic powder 0.4 parts, white pepper powder 0.4 parts.

[0019] The method for processing described seaweed fish ball, comprises the following steps:

[0020] (1) Grind the fresh fish with a 6-8mm orifice plate of a meat grinder for use; wash the seaweed and chop it into 1.5-2cm particles with a chopping machine for use;

[0021] (2) Cutting and mixing process: first put the minced fresh fish into the chopping machine and mix it at 1000-15000 rpm for 1-3 minutes, add the weighed salt, and use 3000-3500 rpm for 3-5 minutes , After the fresh fish meat is very viscous and free of particles, add water, sugar, sodium glutamate, garlic powder, white pepper powder, chop and mix at 3000-3500 rpm for 1-3 minutes, then...

Embodiment 2

[0029] Embodiment 2: Embodiment 2 is basically the same as Embodiment 1 except that seaweed fish balls are made of the following components in parts by weight: 72 parts of fresh fish meat, 9 parts of seaweed, 5 parts of water, 3 parts of starch, and fresh egg white 2 parts; 1.2 parts of salt, 3 parts of sugar, 0.4 parts of sodium glutamate, 0.3 parts of garlic powder, and 0.3 parts of white pepper powder.

Embodiment 3

[0030] Embodiment 3: Embodiment 3 is basically the same as Embodiment 1. The difference is that seaweed fish balls are made of the following components in parts by weight: 75 parts of fresh fish, 11 parts of seaweed, 8 parts of water, 5 parts of starch, and fresh egg white 3 parts; 1.6 parts of salt, 4 parts of sugar, 0.6 parts of sodium glutamate, 0.5 parts of garlic powder, and 0.5 parts of white pepper powder.

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PUM

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Abstract

The invention discloses a seaweed fish ball which is processed from the following components in parts by weight: 72-75 parts by weight of fresh fish flesh, 9-11 parts by weight of seaweed, 5-8 parts by weight of water, 3-5 parts by weight of starch, 2-3 parts by weight of fresh egg white, 1.2-1.6 parts by weight of salt, 3-4 parts by weight of sugar, 0.4-0.6 part by weight of sodium glutamate, 0.3-0.5 part by weight of garlic powder and 0.3-0.5 part by weight of white pepper powder. The seaweed fish ball is delicious in taste, sufficient in meat, novel in color and rich in various mineral substances and trace elements necessary for a human body.

Description

technical field [0001] The invention relates to a seaweed fish ball, and also relates to a processing method of the seaweed fish ball. Background technique [0002] With the improvement of people's living standards, modern people pay more and more attention to the concepts of green, nutrition and health. Most of the nutrients are lost during the processing of ordinary processing technology, which can no longer meet people's requirements. Contents of the invention [0003] A technical problem to be solved by the present invention is to provide a seaweed fish ball that is delicious, full of meat, novel in color and rich in various minerals and trace elements required by the human body. [0004] In order to solve the above technical problems, the technical solution of the present invention is: seaweed fish balls, made of the following components in parts by weight: 72-75 parts of fresh fish, 9-11 parts of seaweed, 5-8 parts of water, 3-5 parts of starch , 2-3 parts of fres...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/30A23L17/10
CPCA23L17/10A23L17/60A23L27/00A23L33/00A23V2002/00A23V2200/30
Inventor 张博王君孙秋燕
Owner SHANDONG JIASHIBO FOOD
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