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Wormwood fish ball and making technology thereof

A preparation process and wormwood carp technology, applied in wormwood carp and its processing field, can solve problems such as single taste, and achieve the effects of novel taste, high molding rate, and no damage

Inactive Publication Date: 2015-12-02
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional fish balls only use fish meat as the main raw material and have a single taste, while wormwood has the functions of removing dampness and cold, stopping bleeding and reducing inflammation, relieving asthma and relieving cough, and the whole herb can be used as medicine

Method used

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  • Wormwood fish ball and making technology thereof
  • Wormwood fish ball and making technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of wormwood fish ball, each raw material component sees Table 1.

[0028] The preparation method comprises the following steps:

[0029] Step 1. After the fresh fish is pretreated, pick the meat, rinse it, and use a meat grinder to grind the fresh fish meat for preparation; wash the wormwood, remove the roots, put it in boiling water, add a small amount of baking soda, and blanch the water After taking a shower, squeeze out the excess water and put it in a beater for beating;

[0030] Step 2. Use the chopping machine to cut out the stickiness of the ground fresh fish meat, add water, sugar, salt, wine, monosodium glutamate, egg white and ginger in proportion, continue to chop and mix until it is viscous and has no particles, and then add Chop and mix starch and wormwood mud to form fillings, and place at low temperature for 0.5 to 1.5 hours;

[0031] Step 3. Cook the stuffing at a temperature of 40-50°C for 5-10 minutes, then raise the temperature to 85-95°C an...

Embodiment 2

[0034] A kind of wormwood fish ball, each raw material component sees Table 1.

[0035] The preparation method is the same as in Example 1.

Embodiment 3

[0037] A kind of wormwood fish ball, each raw material component sees Table 1.

[0038] The preparation method is the same as in Example 1.

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PUM

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Abstract

The invention discloses a wormwood fish ball. The wormwood fish ball comprises fresh fish meat, fresh wormwood, water, sugar, salt, liquor, monosodium glutamate, starch, egg white and ginger. According to the wormwood fish ball, when the fish meat and the wormwood are combined in a certain proportion to make the fish ball, the two food materials can be perfectly combined, colors and luster are more abundant, taste is more novel, and the multiple physiological requirements and the multiple sense requirements of consumers are met. A making technology of the wormwood fish ball is easy and convenient to operate, low in cost, high in shaping rate and complete in shaping, the wormwood fish ball is not prone to damage, and the storage time of the made fish ball is longer than that of an existing vegetable fish ball.

Description

technical field [0001] The invention relates to a fish ball, in particular to a wormwood fish ball and a processing method thereof. Background technique [0002] Fish balls are traditional surimi products along the coast of my country. Fish balls are rich in vitamin A, iron, calcium, phosphorus, etc. They are delicious, smooth but not greasy, and nutritious, and are deeply loved by consumers. With the improvement of living standards, people's requirements for diet are also constantly improving. Traditional fish balls only use fish meat as the main raw material and have a single taste, while wormwood has the functions of removing dampness and cold, stopping bleeding and reducing inflammation, relieving asthma and relieving cough, and the whole herb can be used as medicine. Contents of the invention [0003] The invention provides a wormwood fish ball with richer nutrition and better taste; [0004] Another object of the present invention is to provide the preparation met...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L17/00
Inventor 郭恒林慧敏
Owner ZHEJIANG OCEAN UNIV
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