Fish ball with yin-nourishing effect and preparation method of fish ball

Abstract

The invention discloses a fish ball with a yin-nourishing effect and a preparation method of the fish ball. The fish ball is prepared from the following raw materials in parts by weight: 80-200 parts of fish, 5-20 parts of pig fat, 5-20 parts of egg white, 1.5-5 parts of tablet salt, 2-4.5 parts of white granulated sugar, 2-2.5 parts of spice, 5-10 parts of corn starch, 2-6 parts of soyabean protein, 12-35 parts of water, 4-12 parts of feverfew, 4-12 parts of honey-fried licorice root, 4-12 parts of honey-fried lalang grass rhizome, 4-12 parts of mint and 0.4-1.2 parts of carrageenan. The fish ball with the yin-nourishing effect prepared by the method is high in therapeutic efficacy.

Description

technical field [0001] The invention relates to a formula and a preparation method of a health food, in particular to a fish meat ball with the effect of nourishing yin and a preparation method thereof. Background technique [0002] The traditional name of fish meat balls, also known as "water balls", was called "simmered fish meat balls" in ancient times. Fish balls are a traditional food that is often cooked in Fuzhou, southern Fujian, and Guangzhou. Because of its delicious taste, it is not greasy to eat more, and it can be used as a snack ingredient or soup. It is an indispensable seafood delicacy for coastal people. Fish balls are well-known for their emphasis on material selection and production techniques. The main ingredients are fresh yellow croaker, mackerel, eel and small ginseng shark. Mince the fish meat, add appropriate amount of ginger juice, salt, and monosodium glutamate, mash the fish meat into puree, add potato flour, stir well, squeeze into small balls...

AI Technical Summary

Problems solved by technology

Although the above-mentioned fish meat balls are delicious, they have low edible value and do not have any health care effects