Pearl barley and ormosia fish ball and preparation method thereof

A technology for red bean fish balls and barley is applied in the directions of food ingredients as taste improvers, functions of food ingredients, food ingredients containing natural extracts, etc. The effect of improving tissue state, increasing aroma and taste, and improving quality

Inactive Publication Date: 2016-05-04
王龙云
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Factors such as high production cost of traditional fish balls, weak flavor (fish meat is difficult to taste), heavy fishy smell, insufficient nutrition, and yellowish color seriously restrict its large-scale production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] A coix seed red bean fish ball is made from the following raw materials in parts by weight:

[0018] Fresh silver carp meat 200, egg white 6, potato starch 4, yam 30, pig fat 7, barley 4, lily 2, red bean 5, Amomum 1, chrysanthemum 2, Fritillaria 1.3, sucrose 0.8, carrageenan 0.5, ginger 0.4. Spices 4, appropriate amount of salt and water.

[0019] A kind of preparation method of described sesame bright eye fish ball, comprises the following steps:

[0020] (1) Wash the ginger, scrape off the ginger skin, cut it into small pieces, add 1.5 times of water to make a slurry, filter the resulting slurry with four layers of gauze to obtain the ginger stock solution, and then dilute the ginger stock solution with water to a concentration of 5% ginger Juice, refrigerated at 4°C for later use;

[0021] (2) Wash the Chinese yam with tap water, use a stainless steel knife to manually peel the skin, and immediately use 0.1% salt water to protect the color. Before processing, add ...

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PUM

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Abstract

The invention discloses a pearl barley and ormosia fish ball which is prepared from the following raw materials in parts by weight: 200-220 parts of fresh silver carp meat, 6-7 parts of egg white, 4-5 parts of potato starch, 30-33 parts of Chinese yam, 7-8 parts of fat pork, 4-5 parts of pearl barley, 2-3 parts of lily bulb, 5-6 parts of ormosia, 1-1.2 parts of fructus amomi, 2-2.3 parts of chrysanthemum flower, 1.3-1.4 parts of bulbus fritillariae cirrhosae, 0.8-1.0 part of saccharose, 0.5-0.6 part of carrageenan, 0.4-0.5 part of fresh ginger, 4-5 parts of spice, a proper amount of table salt and a proper amount of water. The auxiliary materials such as the pearly barley and ormosia adopted for the pear barley and ormosia fish ball have functions of dispelling wind and clearing heat, and moisturizing skin and beautifying; adopted Chinese herbs such as fructus amomi have the efficacies of resolving dampness, promoting appetite, warming the spleen and clearing away the lung-heat.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to barley, red bean and fish balls and a preparation method thereof. Background technique [0002] The nutritional value of fish meat is very rich, the protein content is as high as 15% to 20%, and the digestibility is 97%. It contains 8 kinds of essential amino acids and multivitamins, especially eicosapentaenoic acid (EPA) and 20 Dicosahexaenoic acid (DHA) and other polyunsaturated fatty acids have the effect of inhibiting cardiovascular diseases and are nutritious foods suitable for all ages. Yam has been a high-quality food resource with the same source of medicine and food since ancient times. It is rich in starch (16%), glycoprotein, mucopolysaccharide, dietary fiber and other nutrients. Various health functions such as immune function, adjustment of stomach and anti-tumor. [0003] At present, some freshwater fish, such as silver carp and bighead carp, are called lo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L5/20A23L7/10A23L11/00A23L19/10A23L29/256A23L33/10A23L33/105
CPCA23V2002/00A23V2200/16A23V2200/228A23V2200/30A23V2200/314A23V2200/318A23V2250/21A23V2250/5036
Inventor 王龙云
Owner 王龙云
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