Fishskin and beef tendon pills and preparation method thereof

Abstract

The invention provides fishskin and beef tendon pills. The raw materials of the fishskin and beef tendon pills comprise the following components in parts by weight: 100 parts of fishskin, 50-80 parts of beef tendons, 10-30 parts of sweet potato powder, and 5-10 parts of table salt. The fishskin and beef tendon pills are prepared through the following steps of mashing the raw materials, stirring the mashed materials, making the stirred materials into pills, and cooking the pills. The invention further provides a preparation method of the fishskin and beef tendon pills, and the preparation method comprises the following steps of removing fish meal from fresh fish, taking the fishskin, and shaving off fish scales; thoroughly cleaning the fishskin with water, fishing out the cleaned fishskin, and draining the fished-out fishskin; repeatedly beating the drained fishskin with an iron bar until the fishskin is in a slurry form so as to obtain fishskin pulp; adding the beef tendons and sweet potato powder in the fishskin pulp, and performing repeated beating continuously until mixed meat pulp with elasticity is obtained; adding the table salt in the mixed meat pulp, and repeatedly beating the meat pulp so as to enable the meat pulp is non-stick; putting the mixed meat pulp in a pill-outletting machine to obtain pills; cooking fresh pills, fishing out the cooked pills and draining the fished-out pills so as to obtain the fishskin and beef tendon pills; and packaging the fishskin and beef tendon pills which are naturally cooled. The fishskin and beef tendon pills provided by the invention not only are simple in preparation technology, but also are convenient to eat and convenient to cook.

Description

Technical field [0001] The invention provides a processed meat ball, in particular to a fish skin beef tendon ball with high collagen content and a preparation process thereof, belonging to the technical field of food processing. Background technique [0002] The meatballs currently on the market and published are only meat formulas and do not have complex flavors. And most of the meatballs or fishballs in the market are mainly made of starch, and the meat quality only accounts for about 5%-15%. At the same time, additives such as artificial coloring and flavoring are added. Fish skin is rich in protein and a variety of trace elements. Its protein is mainly composed of macromolecular collagen and mucopolysaccharides. It is a good product for women's skin care, beauty and health care. Medical research has found that the leucine-leucine in fish skin has anti-cancer effects, and fish skin is rich in collagen, which is good for beauty and calcium supplementation. However, in the cu...

AI Technical Summary

Problems solved by technology

At present, most of the methods of beef tendon are boiled, stewed, steamed or cold dressed, and there are no reports about making it into balls for consumption