Vegetable fish balls and preparation method thereof

A production method and technology of fish balls, which are applied in the field of making the above-mentioned vegetable fish balls and vegetable fish balls, can solve problems such as inability to meet nutritional needs, loss of nutritional components, unfavorable health, etc., and achieve novel color, delicious taste, and full meaty effect

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 acceleration of people's life rhythm, more and more instant foods are favored by people, such as the popular vegetable fish balls, etc., but with the improvement of people's living standards, modern people's concept of green, nutrition and health More and more attention is paid to the loss of some nutrients in the ordinary fish ball processing process, so it cannot meet people's nutritional needs, and the above-mentioned vegetable fish balls are generally added with preservatives in order to ensure their shelf life, and the taste is poor. People's long-term consumption is not conducive to the health of the body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A vegetable fish ball, comprising the following components: fresh fish meat, fresh coriander, water, starch, salt, sugar, sodium glutamate and garlic powder, the proportions by weight of each component are respectively: fresh fish meat 70~ 75 parts, 10-13 parts of fresh parsley, 6-10 parts of water, 3-5 parts of starch, 1.2-1.6 parts of salt, 3-4 parts of sugar, 0.4-0.6 parts of sodium glutamate, 0.3-0.5 parts of garlic powder.

[0022] The proportioning by weight of each component described in the present embodiment is respectively: 70 parts of fresh fish meat, 10 parts of fresh coriander, 6 parts of water, 3 parts of starch, 1.2 parts of salt, 3 parts of sugar, 0.4 part of sodium glutamate, Garlic powder 0.3 parts.

[0023] The preparation method of vegetable fish ball described in the present embodiment comprises the following steps:

[0024] Step 1. The fresh fish meat is subjected to temperature treatment to keep the central temperature at 0°C, and the fresh fish ...

Embodiment 2

[0032] The proportioning by weight of each component described in the present embodiment is respectively: 73 parts of fresh fish meat, 12 parts of fresh coriander, 6 parts of water, 3 parts of starch, 1.4 parts of salt, 3.55 parts of sugar, 0.5 part of sodium glutamate, Garlic powder 0.45 parts.

[0033] The preparation method of vegetable fish ball described in the present embodiment comprises the following steps:

[0034] Step 1. The fresh fish meat is subjected to temperature treatment to keep its center temperature at 0°C, and the fresh fish meat is minced with a meat grinder with an 8mm orifice plate for preparation; the fresh parsley is removed and washed, and chopped Cut into 2cm pieces of fresh coriander for later use;

[0035] Step 2. Use a vacuum chopping machine to chop the sticky fresh fish at a speed of 1200 rpm, add the weighed salt, chop and mix at a speed of 3300 rpm, and chop the fresh fish until strong Viscous, non-granular state, add water, sugar, sodium g...

Embodiment 3

[0042] The proportioning by weight of each component described in this embodiment is respectively: 75 parts of fresh fish meat, 13 parts of fresh coriander, 10 parts of water, 5 parts of starch, 1.6 parts of salt, 4 parts of sugar, 0.6 part of sodium glutamate, garlic Powder 0.5 part.

[0043] The preparation method of vegetable fish ball described in the present embodiment comprises the following steps:

[0044]Step 1. The fresh fish meat is subjected to temperature treatment to keep its center temperature at 0°C, and the fresh fish meat is minced with a meat grinder with an 8mm orifice plate for preparation; the fresh parsley is removed and washed, and chopped Cut into 2cm pieces of fresh coriander for later use;

[0045] Step 2. Use a vacuum chopping machine to chop the sticky fresh fish at a speed of 1200 rpm, add the weighed salt, chop and mix at a speed of 3300 rpm, and chop the fresh fish until strong Viscous, non-granular state, add water, sugar, sodium glutamate and...

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PUM

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Abstract

The invention discloses vegetable fish balls. The vegetable fish balls comprise the following components: fresh fish flesh, fresh caraways, water, starch, salt, sugar, sodium glutamate and garlic powder. The invention also discloses a preparation method of the vegetable fish balls. The vegetable fish balls and the preparation method have the beneficial effects that combining the fresh fish flesh with the fresh caraways, the vegetable fish balls have attractive colors and contain proteins, unsaturated fatty acids and vitamins; the caraways also contain rich minerals, such as iron, phosphorus, calcium and the like; the products have novel colors and are fully fleshy, tasty, smooth, tender and juicy; two-stage water temperature forming is adopted during cooking, and the vegetable fish balls are quickly frozen and packaged directly after quick cooling, thus ensuring that the nutritional ingredients of the fish flesh and vegetables are not easy to lose, and furthest ensuring the original colors, aromas and tastes of the food materials.

Description

technical field [0001] The invention relates to the field of food, in particular to a vegetable fish ball and a method for making the vegetable fish ball. Background technique [0002] With the acceleration of people's life rhythm, more and more instant foods are favored by people, such as the popular vegetable fish balls, etc., but with the improvement of people's living standards, modern people's concept of green, nutrition and health More and more attention is paid to the loss of some nutrients in the ordinary fish ball processing process, so it cannot meet people's nutritional needs, and the above-mentioned vegetable fish balls are generally added with preservatives in order to ensure their shelf life, and the taste is poor. People's long-term consumption is not conducive to the health of the body. Contents of the invention [0003] The technical problem to be solved by the invention is to provide a kind of vegetable fish ball which is convenient to eat and has compre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/212A23L1/29A23L17/10A23L19/00A23L33/00
CPCA23L17/10A23L19/09A23L33/00A23V2002/00
Inventor 张博王君孙秋燕
Owner SHANDONG JIASHIBO FOOD
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