Preparation method for fish balls

A technology for fish balls and formulations, applied in the directions of food ingredients as taste improvers, food ingredients as taste improvers, food science, etc., can solve problems such as insufficient smoothness and poor taste, and achieve the maintenance of fresh taste, toughness and refreshing taste. slippery effect

Inactive Publication Date: 2016-03-16
黄淦林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional fish balls are made from fresh fish meat, starch and salt, which is not smooth enough and tastes bad

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of fish ball of this embodiment, the formula comprises following components by weight: 70 parts of dace meat, 1 part of peanut oil, 0.2 part of table salt, 0.5 part of minced garlic, and 0.2 part of tangerine peel.

[0022] A preparation method for fish balls, the steps comprising:

[0023] (1) Weigh the raw materials according to the above formula, make the dace meat into meat paste, mash the tangerine peel, mix the dace meat paste, peanut oil, salt, minced garlic and dried tangerine peel evenly to obtain a raw material mixture;

[0024] (2) Beat the raw material mixture repeatedly to produce gelatin. The dace meat is rich in colloidal fibers. Repeated beating can bring out the elasticity and tenacity of the colloidal fibers, making the fish balls Q-bouncy. Mutual penetration, uniform taste, in practical application, repeated beating is selected as manual beating, manual beating can choose beating strength according to experience, so as to achieve the best effec...

Embodiment 2

[0027] A kind of fish ball of this embodiment, by weight, formula comprises the following components: dace meat 85 parts, peanut oil 3 parts, salt 0.8 parts, minced garlic 1.5 parts, tangerine peel 1.5 parts.

[0028] The fish ball of this embodiment also includes 12 parts by weight of cheese, and the ingredients of the above formula are made into fish ball skin, and cheese is wrapped in the fish ball skin as a filling. Cheese is a concentrated dairy product. Cheese is used as the filling of fish balls. The mix of Chinese and Western tastes adds a new taste to fish balls.

[0029] A preparation method for fish balls, the steps comprising:

[0030] (1) Weigh the raw materials according to the above formula of fish balls, make the dace meat into meat paste, mash the tangerine peel, mix the dace meat paste, peanut oil, salt, minced garlic and dried tangerine peel evenly to obtain the raw material mixture;

[0031] (2) Repeatedly beat the raw material mixture manually to produce ...

Embodiment 3

[0034] A kind of fish ball of this embodiment, by weight, formula comprises the following components: dace meat 95 parts, peanut oil 6 parts, salt 1.5 parts, minced garlic 3 parts, tangerine peel 3.2 parts.

[0035] The fish ball of this embodiment also includes 15 parts by weight of pork. The components of the above formula are made into fish ball skin, and pork is wrapped in the fish ball skin as a filling. toughness.

[0036] A preparation method for fish balls, the steps comprising:

[0037] (1) Weigh the raw materials and stuffing pork according to the above fish ball formula, make dace meat into meat paste, pork into pork paste, mash orange peel, mix dace meat paste, peanut oil, salt, minced garlic and tangerine peel Uniformly, the raw material mixture is obtained;

[0038] (2) Repeatedly beat the raw material mixture manually to produce glue;

[0039] (3a) Kneading the raw material mixture after gelling into fish ball skins, wrapping pork paste in the fish ball skins...

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PUM

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Abstract

The invention relates to the technical field of food processing, in particular to fish balls and a preparation method thereof. The fish balls are prepared from, by weight, 70-120 parts of fresh fish flesh, 1-12 parts of vegetable oil, 0.2-3 parts of salt, 0.5-6 parts of minced garlic and 0.2-5 parts of fruit peels, and cheese or lean meat or mustard can be selected as stuffing. The preparation method of the fish balls comprises the steps that 1, the raw materials are weighed according to the formula of the fish balls, the fresh fish flesh is made into muddy flesh, the fruit peels are mashed, and the fresh muddy fish flesh, the vegetable oil, the salt, the minced garlic and the fruit peels are mixed evenly to obtain a raw material mixture; 2, the raw material mixture is repeatedly flapped until glue is generated; 3, the glue-generated raw material mixture is kneaded into balls, and then the fish balls are obtained. The fish balls have the advantages that the mouthfeel is fresh and smooth, the toughness is excellent, the delicious flavor and faint scent are achieved, the taste is unique and diversified, and the fresh mouthfeel and toughness of the fresh fish flesh are kept through the preparation method; in addition, operation is easy, and therefore the fish balls are easy to popularize and have the good market prospect.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing fish balls. Background technique [0002] Fish balls are a ball-shaped food made from surimi as the main raw material. Because of its delicious taste, it can be used as a snack ingredient or soup, and it is more suitable for shabu-shabu, so it is deeply loved by people. Traditional fish balls are made from fresh fish meat, starch and salt, which is not smooth enough and tastes bad. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for preparing fish balls, which has the characteristics of smooth taste, excellent toughness, and delicious fragrance. [0004] To achieve the above object, the technical scheme adopted in the present invention is as follows: [0005] The fish ball comprises the following components in parts by weight: 70-120 parts of fresh fish meat, 1-12 parts of veg...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L33/00
CPCA23V2002/00A23V2200/14A23V2200/16
Inventor 黄淦林
Owner 黄淦林
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