High-dietary fiber seaweed fish ball and preparation method thereof

A technology of high dietary fiber and seaweed fish balls, which is applied in food preparation, food science, application, etc., can solve the problems of insufficient variety and achieve the effect of preventing cardiovascular diseases, simple preparation process, and low investment

Inactive Publication Date: 2015-02-25
WENZHOU STAR SHELL SEAWEED
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the fish balls on the market are fish meat balls or fish sausage products, and the variety is not rich enough.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: a kind of high dietary fiber seaweed fish ball, its batching weight portion is as follows: minced fish 30-40, seaweed 20-25, konjac powder 10-15, potato starch 10-15, flour 10-15, egg white 5 -10, salt 2-3, oil 2-3, rice wine 5-10, ginger juice 0.4-0.6, pure water 10-15.

[0022] A method for preparing high dietary fiber seaweed fish balls, comprising the following steps:

[0023] (1) Preparation of surimi:

[0024] a. Raw fish treatment: choose freshly caught low-value fish as raw fish, wash the raw fish, remove abdominal viscera and blood-stained black film, and control the water temperature below 10°C;

[0025] b. Meat harvesting: meat harvesting machine at 3-4°C,

[0026] c. Minced and finely filtered: Grind the fish meat and pass it through a fine filter to remove fish skin, bone spurs and other sundries, and ensure that the fine filter works below 4°C;

[0027] d. Fish rinsing: According to the ratio of 1:3 fish and water, add cooling water and...

Embodiment 2

[0035] Embodiment 2: a kind of method for preparing high dietary fiber seaweed fish ball, its batching weight portion is as follows: surimi 35, seaweed 33, konjac powder 13, potato starch 13, flour 13, egg white 8, salt 2.5, oil 2.5, Rice wine 8, ginger juice 0.5, pure water 12. The fish ball prepared by this method uses low-value fish as raw material, adds seaweed and konjac, has low cost, delicious taste, and good nutrition. It has positive effects on weight loss, preventing constipation, lowering blood fat, lowering blood pressure, and preventing cardiovascular diseases. The diet has requirements for nutrition and health, is suitable for various groups of people, is suitable for industrial production, and has broad application prospects.

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PUM

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Abstract

The invention provides a high-dietary fiber seaweed fish ball, comprising the following ingredients in parts by weight: 30-40 parts of minced fillet, 20-25 parts of seaweed, 10-15 parts of konjaku flour, 10-15 parts of potato starch, 10-15 parts of flour, 5-10 parts of egg white, 2-3 parts of salt, 2-3 parts of oil, 5-10 parts of yellow wine, 0.4-0.6 part of ginger juice and 10-15 parts of pure water. The high-dietary fiber seaweed fish ball has the beneficial effects that the fish ball has nutritive values of general fish balls and unique nutritional ingredients and color and luster of the seaweed, and meanwhile, a high-quality dietary fiber is added to the seaweed fish ball; and the seaweed fish ball has the effects of losing weight, preventing constipation, reducing blood fat, reducing blood pressure and preventing cardiovascular diseases while obtaining high protein, thereby meeting the requirements of modern diet on nutrition and health.

Description

technical field [0001] The invention relates to a high dietary fiber seaweed fish ball, in particular to a high dietary fiber seaweed fish ball capable of preventing constipation, lowering blood fat, lowering blood pressure and preventing cardiovascular diseases and a preparation method thereof. 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. [0003] Fish balls are surimi p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/308A23L33/22
CPCA23L17/10A23L33/21A23V2002/00
Inventor 应苗苗潘峰权伟
Owner WENZHOU STAR SHELL SEAWEED
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