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Fermented crocodile fish ball with mushroom and preparation method of fermented crocodile fish ball with mushroom

A technology of fish meat and shiitake mushrooms, applied in food preparation, bacteria used in food preparation, food science, etc., can solve the problems of single variety and taste, not suitable for diversified tastes, etc., and achieve the effect of unique flavor and rich nutrition

Inactive Publication Date: 2015-03-25
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in the production of meatballs, most of them use pork as the main ingredient, and the variety and taste are relatively single, which no longer meets the requirements of modern people to pursue diversified tastes.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Raw materials and their mass parts: 600g of fish meat, 100g of shiitake mushroom powder, 40g of cornstarch, 120g of egg white, 6g of salt, 16g of ginger juice, 25g of shallot juice, 1.5g of white sugar, 2g of monosodium glutamate, 20g of starter, and an appropriate amount of ice water; The scorpion meat is selected from healthy scorpions, scales, heads, and viscera are removed, the meat is harvested manually, bones and thorns are removed, and the meat is cleaned with cold water, so that no blood stains and white film can remain; the ginger juice or shallot juice Fresh ginger or spring onion is selected for squeezing juice and then filtered with two layers of gauze; the starter is a direct-throwing compound bifidobacterium, Lactobacillus bulgaricus and Streptococcus thermophilus starter.

[0012] The specific production method: First, mince the fish meat into meat filling, then add some ice water and salt to marinate evenly; then mix mushroom powder, cornstarch, egg white...

Embodiment 2

[0014] Raw materials and their mass parts: 800g of fish meat, 90g of shiitake mushroom powder, 30g of cornstarch, 100g of egg white, 9g of salt, 24g of ginger juice, 35g of shallot juice, 2.5g of white sugar, 1.5g of monosodium glutamate, 10g of starter, appropriate amount of ice water The scorpion meat is to choose healthy scorpion, remove the scales, head and viscera, adopt the manual meat picking method, remove the bones and thorns, clean the meat with cold water, and no blood stains and white film can remain; the ginger juice or shallot The juice is squeezed from fresh ginger or spring onion and then filtered with two layers of gauze;

[0015] The specific production method: First, mince the fish meat into meat filling, then add some ice water and salt to marinate evenly; then mix mushroom powder, cornstarch, egg white, ginger juice, shallot juice, white sugar, monosodium glutamate, starter and ice Add water to the marinated meat stuffing, chop and mix until uniform; final...

Embodiment 3

[0017] Raw materials and their mass parts: 700g of fish meat, 80g of shiitake mushroom powder, 20g of cornstarch, 140g of egg white, 8g of salt, 18g of ginger juice, 30g of shallot juice, 2g of white sugar, 2.5g of monosodium glutamate, 15g of starter, and an appropriate amount of ice water; The scorpion meat is selected from healthy scorpions, scales, heads, and viscera are removed, the meat is harvested manually, bones and thorns are removed, and the meat is cleaned with cold water, so that no blood stains and white film can remain; the ginger juice or shallot juice Fresh ginger or spring onion is selected for squeezing juice and then filtered with two layers of gauze; the starter is a direct-throwing compound bifidobacterium, Lactobacillus bulgaricus and Streptococcus thermophilus starter.

[0018] The specific production method: First, mince the fish meat into meat filling, then add some ice water and salt to marinate evenly; then mix mushroom powder, cornstarch, egg white,...

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PUM

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Abstract

The invention discloses a fermented crocodile fish ball with mushroom and a preparation method of the fermented crocodile fish ball with the mushroom, and belongs to the field of meat product processing. The fermented crocodile fish ball with the mushroom is characterized by being prepared from the following raw materials in parts by weight: 60-80 parts of crocodile meat, 8-10 parts of mushroom powder, 2-4 parts of corn starch, 10-14 parts of egg white, 0.6-0.9 part of table salt, 1.6-2.4 parts of ginger juice, 2.5-3.5 parts of spring onion juice, 0.15-0.25 part of white granulated sugar, 0.15-0.25 part of aginomoto, 1-2 parts of a leavening agent and a proper amount of ice water. The fermented crocodile fish ball with the mushroom is prepared by the steps of pickling, chopping, pelleting, fermenting, boiling and cooling. With the crocodile meat as a main raw material, the fermented crocodile fish ball with the mushroom is abundant in nutrient, convenient to eat and easy to store; direct vat complex bifidobacterium, lactobacillus bulgaricus and streptococcus thermophilus leavening agents are selected in the processing process; the effects of producing acid and inhibiting bacteria can be achieved; and the product is unique in flavor.

Description

technical field [0001] The invention belongs to the field of meat product processing, in particular to a fermented shiitake mushroom meatball and a preparation method thereof. Background technique [0002] Scorpio fish, belonging to the genus Pelidae in the family Siluriformes. Also known as yellow catfish, yellow cheek fish, etc., it is widely distributed in the Pacific water systems in eastern China. Every 100 grams contains 17.8 grams of protein, 2.7 grams of fat, 7.1 grams of carbohydrates, calcium, phosphorus, potassium, sodium and other minerals. Its nature and flavor: sweet, flat, slightly poisonous. It has the effects of diuresis, eliminating edema, expelling wind, sobering up and so on. It is suitable for people with liver cirrhosis ascites, nephritis edema, beriberi edema and dystrophic edema; it is suitable for children with pox in the early stage. Most of the domestic and foreign researches on squid are focused on the analysis of nutritional components, compa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
CPCA23L17/70A23L29/065A23L31/00A23V2400/123A23V2400/249
Inventor 李超陈尚龙王乃馨戴晓娟陈丹崔珏刘辉耿中华
Owner XUZHOU UNIV OF TECH
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