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Formula and processing method of stuffed fish balls

A processing method and technology of wrapping fish balls, which are applied in the field of fish ball processing formula and processing technology, can solve problems such as lack of taste, and achieve the effects of enhancing human brain memory, reducing cholesterol content, and preventing osteoporosis and fractures

Inactive Publication Date: 2016-01-27
YANCHENG YIMEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

Traditional fish balls are made by mixing fish meat and flour with seasoning evenly to make balls. Although they contain fish flavor, they are not hearty, and the taste is still lacking. Nutrition and gourmet experts from scientific and technological units and production companies are constantly searching and researching. , Explore the processing technology of fish balls. In the continuous research of technicians, high-quality, safe and reliable fish ball processing products will continue to appear, and wrapped fish balls will also become a new direction for people to research

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0021] (1) Take dozens of fresh fish, wash and remove the internal organs of the fish, make surimi, and freeze;

[0022] (2) Cut 85 kg of frozen surimi into small pieces, put them into a beater, add 15 kg of fish scale powder, 3.1 kg of salt, 0.8 kg of monosodium glutamate, 2.5 kg of sugar, 3 kg of cooking wine, 6 kg of ginger juice, etc. 1 kg of other condiments, beating at high speed until evenly mixed, then adding 10 kg of starch and 50 kg of water, stirring at a low speed to make the outer skin of fish balls; take 10 kg of shrimp, 300 grams of salt, 350 grams of soy sauce, 130 grams of monosodium glutamate, and 350 grams of sugar gram, 500 grams of starch, 2000 grams of water and stir evenly to make fillings;

[0023] (3) Add the above-mentioned outer wrappings and fillings into the molding tank of the molding machine, the water temperature is controlled at 65-75 degrees Celsius, and the time is 6-10 minutes;

[0024] (4) After forming, mediate the conveyor chain and the ...

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Abstract

The invention relates to a formula and processing method of stuffed fish balls. According to the fish balls, fresh fish meat is used as a main raw material, starch is used as an auxiliary raw material, shrimp meat fillings are stuffed in the fish balls, and an advanced technology formula is adopted, so that the stuffed fish balls are elaborately processed. The stuffed fish balls are beautiful in appearance, delicious in mouth feel and convenient to boil, so that the stuffed fish balls are an indispensable delicious food for people.

Description

technical field [0001] The invention relates to a processing formula and a processing technology of fish balls, in particular to a formula and a processing method of wrapped fish balls. Background technique [0002] With the progress of society and the continuous improvement of living standards, people have higher and higher requirements for food nutrition, hygiene and taste. Conventional fish processing products have been difficult to meet people's growing material needs. Fish has become a home-cooked dish on people's tables. Medical research has proved that fish food is an indispensable part of a healthy diet. Fish meat is rich in magnesium, and it is also rich in vitamin A, iron, calcium, phosphorus and other nutrients Element. Because of the large number of fish, wide distribution, rich nutrition, delicious food, and strong health care functions for the human body, people generally like to eat fish. The traditional name of fish balls, also known as "water balls", was c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/325A23P1/08
Inventor 潘凤涛易爱华杨志俊
Owner YANCHENG YIMEI FOOD
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