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Fish ball with dietary therapy effect and preparation method thereof

A technology of fish meat balls and fish meat, which is applied in food preparation, food science, application, etc., can solve the problems of no health care effect and low edible value, and achieve the effects of good taste and texture, preventing denaturation, and stabilizing elasticity

Inactive Publication Date: 2015-03-25
郭瑞英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] In the embodiment of the present invention, a kind of fish ball with dietotherapy effect, the raw material according to weight part comprises: 80 parts of fish, 5 parts of pig fat, 5 parts of egg white, 1.5 parts of salt, 2 parts of white sugar, 2 parts of spices, corn 5 parts of starch, 2 parts of soybean protein, 12 parts of water, 0.5 parts of DHA algae oil, 4 parts of yam, 4 parts of walnut kernel, 4 parts of white chrysanthemum, 4 parts of roasted licorice, 4 parts of roasted white grass root, 4 parts of mint, carrageenan 0.4 parts.

[0037] The preparation method of the described fish meatball with dietary effect, comprises the following steps:

[0038] (1) Preparation of yam: put yam in a pot and stir-fry with slow fire until dark yellow and most of them burst, take it out and let it cool to get yam, crush it for later use;

[0039] (2) Processing of walnut kernels: take clean walnut kernels, put them in a frying container, heat them over medium heat, and fry th...

Embodiment 2

[0050] In the embodiment of the present invention, a kind of fish ball with dietotherapy effect, the raw material of weight part comprises: 180 parts of fish, 18 parts of pig fat, 18 parts of egg white, 4 parts of salt, 3 parts of white sugar, 2 parts of spices, corn 8 parts of starch, 5 parts of soybean protein, 25 parts of water, 1 part of DHA algae oil, 10 parts of yam, 10 parts of walnut kernel, 8 parts of white chrysanthemum, 8 parts of roasted licorice, 7 parts of roasted white grass root, 6 parts of mint, carrageenan 1 serving.

[0051] The preparation method of the described fish meatball with dietary effect, comprises the following steps:

[0052] (1) Preparation of yam: put yam in a pot and stir-fry with slow fire until dark yellow and most of them burst, take it out and let it cool to get yam, crush it for later use;

[0053] (2) Processing of walnut kernels: take clean walnut kernels, put them in a frying container, heat them over medium heat, and fry them until t...

Embodiment 3

[0064] In the embodiment of the present invention, a kind of fish ball with dietotherapy effect, the raw material according to weight part comprises: 200 parts of fish, 20 parts of pig fat, 20 parts of egg white, 5 parts of salt, 4.5 parts of white sugar, 2.5 parts of spices, corn 10 parts of starch, 6 parts of soybean protein, 35 parts of water, 1.5 parts of DHA algae oil, 15 parts of Chinese yam, 12 parts of walnut kernel, 12 parts of white chrysanthemum, 12 parts of roasted licorice, 12 parts of roasted white grass root, 12 parts of mint, carrageenan 1.2 servings.

[0065] The preparation method of the described fish meatball with dietary effect, comprises the following steps:

[0066] (1) Preparation of yam: put yam in a pot and stir-fry with slow fire until it is dark yellow and most of it bursts, take it out and let it cool to get yam, crush it for later use;

[0067] (2) Processing of walnut kernels: take clean walnut kernels, put them in a frying container, heat them ...

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PUM

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Abstract

The invention discloses a fish ball with a dietary therapy effect and a preparation method thereof. The fish ball is prepared from the following raw materials in parts by weight: 80-200 parts of fish, 5-20 parts of pig at, 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, 0.5-1.5 parts of DHA algae oil, 4-15 parts of Chinese yam, 4-12 parts of semen juglandis, 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 dietary therapy effect prepared by the method is high in edible efficacy.

Description

technical field [0001] The invention relates to a formula and a preparation method of a health food, in particular to a fish ball with therapeutic effect 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, and cook in b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/311A23L1/314A23L1/214A23L1/36A23L1/30A23L17/00A23L33/10A23L33/105
CPCA23L13/42A23L13/67A23L17/10A23L33/10A23L33/185A23V2002/00
Inventor 郭瑞英
Owner 郭瑞英
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