Health-preserving fish ball with licorice root and production method thereof

A technology of yam and fish balls, applied in food ingredients as taste improvers, functions of food ingredients, food ingredients containing natural extracts, etc., can solve the problems of restricting large-scale production, insufficient nutrition, high production cost, etc., and achieve improvement Tissue state, increase fragrance and taste, improve quality effect

Inactive Publication Date: 2016-10-05
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)

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] A yam health-preserving 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, sapling vegetables 3, fresh pea leaves 4, passion fruit 5, apple peel 2, privet privet 1, jasmine 1.2, sucrose 0.8, karaage Glue 0.5, ginger 0.4, spice 4, appropriate amount of salt, appropriate amount of water.

[0019] The preparation method of described a kind of yam health-preserving 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....

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PUM

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Abstract

The invention discloses a health-preserving fish ball with licorice root, made from the following materials according to parts by weight: 200-220 parts of fresh sliver carp flesh, 6-7 parts of egg white, 4-5 parts of potato starch, 30-33 parts of licorice root, 7-8 parts of fat pork, 3-4 parts of Sauropus androgynous, 4-6 parts of fresh pea leaf, 5-7 parts of Herba Passiflorae Caeruleae, 2-2.3 parts of apple peel, 1-1.2 parts of Fructus Ligustri Lucidi, 1.2-1.4 parts of jasmine flower, 0.8-1.0 part of sucrose, 0.5-0.6 part of carrageenan, 0.4-0.5 part of ginger, 4-5 parts of spices, suitable edible salt and suitable water. The accessories such as licorice root are used herein, giving the functions of tonifying spleen and nourishing stomach, promoting secretion of bodily fluid and benefiting lung, and tonifying kidney to arrest seminal emission, and the Chinese herbs such as Fructus Ligustri Lucidi are used herein, giving the effects of tonifying liver and kidney and blackening hair and improving eyesight.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a yam health-preserving fish ball 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 ...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L13/00A23L19/10A23L29/00A23L29/30A23L29/256A23L33/105
CPCA23V2002/00A23V2200/16A23V2200/30A23V2250/21A23V2250/628A23V2250/1614A23V2250/5036
Inventor 王龙云
Owner 王龙云
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