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Mustard flavored shrimp ball and manufacturing method thereof

A shrimp ball and flavor technology, which is applied to the field of mustard flavored shrimp ball and its production, can solve the problems of single nutrient composition and no other ingredients are added, and achieves the effects of easy digestion and absorption, storage convenience, and reduction in the use of preservatives.

Inactive Publication Date: 2016-01-27
山东新润食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Invention patent application for a method for making mustard shrimp balls (application number 200710060579.0) discloses a method for preparing mustard-flavored shrimp balls. It mainly uses shrimp as a single raw material for processing, and this application does not provide technical inspiration for adding other ingredients; the invention patent application for a curry shrimp ball and its production method (application number 201210174302.1) discloses a curry-flavored shrimp ball And its production method, curry shrimp balls are mainly made of ingredients such as river shrimp, starch, umami king, salt, white sugar, ginger powder, curry shrimp ball paste, etc., so it is mainly an improvement on the seasoning of shrimp

Method used

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  • Mustard flavored shrimp ball and manufacturing method thereof
  • Mustard flavored shrimp ball and manufacturing method thereof
  • Mustard flavored shrimp ball and manufacturing method thereof

Examples

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Effect test

Embodiment 1

[0019] A mustard-flavored shrimp ball is made from the following raw materials in parts by weight: 4500g of shrimp, 1500g of fish meat, 500g of cabbage, 500g of celery, 500g of egg white, 300g of pork fat, 300g of wolfberry, 300g of jujube seed, 300g of seaweed, 800g of water, and 600g of starch , iodized salt 50g, compound phosphate 1g, sugar 30g, monosodium glutamate 20g, xylose 50g, white pepper 1g, mustard oil 20g.

[0020] The preparation method of the above-mentioned mustard-flavored shrimp balls comprises the following steps:

[0021] (1) Pretreatment of raw materials: After the shrimps are selected, cleaned and drained, they are minced into 0.2-0.5cm3 granules with a meat grinder for later use; after the cabbage is selected, they are cut into 0.2-0.5cm3 pieces with a chopping machine; Separate the stems and leaves of celery, chop and mix them into 0.2-0.5cm3 granules and flakes with a chopping machine for later use, chop pork fat and kelp with a meat grinder, and freez...

Embodiment 2

[0029] A mustard-flavored shrimp ball is made from the following raw materials in parts by weight: 5500g of shrimp, 2500g of fish meat, 800g of cabbage, 800g of celery, 800g of egg white, 600g of pork fat, 600g of wolfberry, 600g of jujube seed, 600g of seaweed, 1000g of water, and 1000g of starch , iodized salt 200g, compound phosphate 3g, sugar 150g, monosodium glutamate 80g, xylose 100g, white pepper 5g, mustard oil 200g.

[0030] The preparation method of the above-mentioned mustard-flavored shrimp balls comprises the following steps:

[0031] (1) Pretreatment of raw materials: After the shrimps are selected, cleaned and drained, they are minced into 0.2-0.5cm3 granules with a meat grinder for later use; after the cabbage is selected, they are cut into 0.2-0.5cm3 pieces with a chopping machine; Separate the stems and leaves of celery, chop and mix them into 0.2-0.5cm3 granules and flakes with a chopping machine for later use, chop pork fat and kelp with a meat grinder, and...

Embodiment 3

[0039] A mustard-flavored shrimp ball is made from the following raw materials in parts by weight: 4900g of shrimp, 1700g of fish meat, 700g of cabbage, 800g of celery, 700g of egg white, 500g of pig fat, 500g of wolfberry, 600g of jujube seed, 500g of seaweed, 900g of water, and 800g of starch , iodized salt 100g, compound phosphate 2g, sugar 100g, monosodium glutamate 50g, xylose 80g, white pepper 3g, mustard oil 120g.

[0040] The preparation method of the above-mentioned mustard-flavored shrimp balls comprises the following steps:

[0041](1) Pretreatment of raw materials: After the shrimps are selected, cleaned and drained, they are minced into 0.2-0.5cm3 granules with a meat grinder for later use; after the cabbage is selected, they are cut into 0.2-0.5cm3 pieces with a chopping machine; Separate the stems and leaves of celery, chop and mix them into 0.2-0.5cm3 granules and flakes with a chopping machine for later use, chop pork fat and kelp with a meat grinder, and free...

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Abstract

The present invention discloses a mustard flavored shrimp ball and a manufacturing method thereof. The mustard flavored shrimp ball consists of the following raw materials in parts by weight: 45-55 parts of shrimp meat, 15-25 parts of fish flesh, 5-8 parts of cabbages, 5-8 parts of celery, 5-8 parts of egg white, 3-6 parts of pork fat, 3-6 parts of Chinese wolfberry fruits, 3-6 parts of semen ziziphi spinosae, 3-6 parts of laminaria japonica, 8-10 parts of water, 6-10 parts of starch, 0.5-2 parts of iodized salt, 0.01-0.03 part of compound phosphate, 0.3-1.5 parts of sugar, 0.2-0.8 part of monosodium glutamate, 0.5-1 part of xylose, 0.01-0.05 part of white pepper, and 0.2-2 parts of mustard oil. The present invention provides a mustard flavored shrimp ball which is safe, healthy and nutritious, and has weight losing effects.

Description

technical field [0001] The invention relates to a shrimp ball and a preparation method thereof, in particular to mustard-flavored shrimp balls and a preparation method thereof. Background technique [0002] Although there are various flavors of shrimp balls currently on the market, including wasabi-flavored and curry-flavored shrimp balls, they are not nutritious enough and not healthy enough. Most of them are high-fat and high-calorie ingredients, and long-term consumption of such shrimp balls , easily lead to obesity. Shrimp balls in the prior art are mainly aimed at the processing of shrimp feed, and shrimp is different from most foods. Shrimp is compatible with many foods, such as grapes, pomegranates, hawthorns, persimmons, etc., so how to add vegetables or fruits to shrimp balls, and How to process shrimp balls with added vegetables or fruits to better retain nutrition has always been a difficult problem in this industry. [0003] Invention patent application for a m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40A23L17/10A23L33/105A23L27/00A23L33/00A23L5/10
CPCA23V2002/00A23V2200/30A23V2200/332
Inventor 陈林林
Owner 山东新润食品有限公司
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