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Fish ball processing raw material preparation method

A technology for processing raw materials and fish balls, which is applied in the direction of protein-containing food ingredients, food ingredients as taste improvers, food ingredients as taste improvers, etc., can solve the problems of fish ball nutrition loss, poor taste, unfavorable consumption, etc., and achieve improvement Taste, delicious taste, easy to eat effect

Inactive Publication Date: 2016-06-29
MINGGUANG YONGYAN AQUATIC FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, with the improvement of people's living standards, people's requirements for food are getting higher and higher. Fish is liked by the people because of its delicious meat, so there are more and more processing methods for fish. The advantages such as low fat and convenient eating are liked by people, and fish balls have the advantages of high nutritional value, edible safety and delicious taste, but the existing fish balls have problems such as unreasonable processing methods. Not only the nutrition loss occurs, but also the taste is poor, which is not conducive to people's consumption

Method used

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Embodiment 1

[0044] A raw material for processing fish balls, comprising the following material components: 100-200 parts of fish meat, 10-16 parts of starch, 10-20 parts of emulsified pulp, 12-14 parts of protein, 5-9 parts of compound phosphate, and 6-8 parts of table salt , 3~5 parts of pepper, 2~4 parts of white sugar, 6~10 parts of sesame oil, 2~4 parts of monosodium glutamate, 40~50 parts of vegetables;

[0045] The above-mentioned method for processing and preparing fish balls is composed of the following raw materials in parts by weight: 150 parts of fish meat, 13 parts of starch, 15 parts of emulsified pulp, 13 parts of protein, 7 parts of compound phosphate, 7 parts of table salt, 4 parts of pepper powder, 3 parts of white sugar, 8 parts of sesame oil, 3 parts of monosodium glutamate, 45 parts of vegetables;

[0046] In the above method for processing and preparing fish balls, the vegetables are one or more of leeks, spinach, celery or rapeseed;

[0047] The preparation method o...

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PUM

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Abstract

The present invention discloses fish ball processing raw materials and comprises the following material compositions: 100-200 parts of fish flesh, 10-16 parts of starch, 10-20 parts of emulsion paste, 12-14 parts of proteins, 5-9 parts of compound phosphates, 6-8 parts of edible salt, 3-5 parts of pepper, 2-4 parts of white granulated sugar, 6-10 parts of sesame seed oil, 2-4 parts of monosodium glutamate, and 40-50 parts of vegetables. The fish ball is delicious in taste, delicate in mouthfeel, conductive for digestion, etc.

Description

technical field [0001] The invention relates to the field of fish ball processing, in particular to a method for preparing fish ball processing raw materials. Background technique [0002] At present, with the improvement of people's living standards, people's requirements for food are getting higher and higher. Fish is liked by the people because of its delicious meat, so there are more and more processing methods for fish. The advantages such as low fat and convenient eating are liked by people, and fish balls have the advantages of high nutritional value, edible safety and delicious taste, but the existing fish balls have problems such as unreasonable processing methods. Not only the situation of nutrient loss occurs, but also the taste is poor, which is unfavorable for people's consumption. Contents of the invention [0003] In order to overcome the above-mentioned defective of prior art, the purpose of the present invention is to provide a kind of preparation method ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L19/00A23L33/00
CPCA23V2002/00A23V2200/14A23V2200/16A23V2250/1618A23V2250/5118A23V2250/54
Inventor 胡从玉钱长建余军李明惠钱永言
Owner MINGGUANG YONGYAN AQUATIC FOOD
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