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Fish ball and preparation method thereof

A technology for fish balls and fish meat, which is applied in food science and other directions, can solve the problems of underutilization of fish nutrients and insufficient nutrient content, and achieve the effects of increasing production profits, facilitating cooking and having sufficient elasticity.

Inactive Publication Date: 2016-02-24
邓其青
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Fish products currently on the market mainly include processed fish pieces, fish balls, fish cakes, grilled fish fillets, etc. The processed finished products are mainly processed by using various fish and adding one or several other ingredients, and the nutritional content is not enough Abundant, underutilized nutrients in fish

Method used

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Examples

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Embodiment Construction

[0019] A fish ball and a preparation method thereof provided in this embodiment are made from the following raw materials in percentage by weight: 85% to 95% of fish meat, 2.5% to 7.5% of eggs, 1.5% to 4.5% of flour, 0.5% to 1.5% of refined salt, Disodium dihydrogen pyrophosphate 0.25%~0.75%, sodium bicarbonate 0.15%~0.45%, calcium carbonate 0.1%~0.3%.

[0020] Above-mentioned proportioning can be allocated according to different needs, as in embodiment 1, the proportioning of above-mentioned raw material is: fish meat 85%, egg 7.5%, flour 4.5%, refined salt 1.5%, disodium dihydrogen pyrophosphate 0.75%, Sodium bicarbonate 0.45%, calcium carbonate 0.3%.

[0021] As in Example 2, the ratio of the above-mentioned raw materials is: made of the following raw materials in weight percentage: 95% fish, 2.5% eggs, 1.5% flour, 0.5% refined salt, 0.25% disodium dihydrogen pyrophosphate, sodium bicarbonate 0.15%, calcium carbonate 0.1%.

[0022] As in Example 3, the ratio of the above ...

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Abstract

The present invention discloses a fish ball and a preparation method thereof. The fish ball is prepared from the following raw materials in weight percentage: 85-95% of fish flesh, 2.5%-7.5% of eggs, 1.5%-4.5% of flour, 0.5%-1.5% of refine salt, 0.25%-0.75% of disodium dihydrogen pyrophosphate, 0.15%-0.45% of sodium bicarbonate and 0.1%-0.3 % of calcium carbonate. The present invention also discloses a preparation method of the fish balls, which solves the problems that the fish balls are dark in color after being placed or froze, less in elasticity, bad in taste, etc., keeps the proteins in the fresh fish, and enables the fish balls to be easy for cooking. The fish balls are not high in equipment requires and strong in maneuverability, can effectively solve the existing problems of color and luster, elasticity, etc., in the surimi products, and are suitable for a large-scale industrial production of fish balls and other surimi products. Similarly, the fish balls can also be prepared into a H-shape to enable the diet to be diversified.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a fish ball and a preparation method thereof. Background technique [0002] Fish products currently on the market mainly include processed fish pieces, fish balls, fish cakes, grilled fish fillets, etc. The processed finished products are mainly processed by using various fish and adding one or several other ingredients, and the nutritional content is not enough Abundant, fish nutrients are also underutilized. Contents of the invention [0003] The object of the present invention is to provide a kind of fish ball and preparation method thereof. [0004] According to one aspect of the present invention, a kind of fish ball is provided, is made of the raw material of following percentage by weight: fish meat 85%~95%, egg 2.5%~7.5%, flour 1.5%~4.5%, refined salt 0.5%~1.5%, Disodium dihydrogen pyrophosphate 0.25%~0.75%, sodium bicarbonate 0.15%~0.45%, calcium carbonate 0.1%~0.3%. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00
Inventor 邓其青
Owner 邓其青
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