Flower-flavored fish ball and production method thereof

A fish-flavored and floral-flavored technology, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of restricting large-scale production, insufficient nutrition, and high production costs, so as to improve organizational status and increase production costs. Fragrance and taste, quality improvement 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), 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 flower-flavored 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, melon 1, sweet-scented osmanthus 5, peach blossom 4, acacia peel 0.8, acanthopanax peel 1.3, wolfberry leaf 0.3, sucrose 0.8, carrageenan 0.5, Ginger 0.4, spices 4, appropriate amount of salt, and appropriate amount of water.

[0019] The preparation method of described a kind of floral fragrance 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...

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PUM

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Abstract

The invention discloses a flower-flavored fish ball, made from the following materials according to parts by weight: 200-220 parts of fresh sliver carp meat, 6-7 parts of egg white, 4-5 parts of potato starch, 30-33 parts of Rhizoma Dioscoreae, 7-8 parts of fat pork, one muskmelon, 5-8 parts of Osmanthus flower, 4-5 parts of peach blossom, 0.8-1.2 parts of Cortex Albiziae, 1.3-1.4 parts of Cortex Acanthopanacis, 0.3-0.4 part of Fructus Lycii, 0.8-1.0 part of sucrose, 0.5-0.6 part of carrageenan, 0.4-0.5 part of dried ginger, 4-5 parts of spices, suitable edible salt and suitable water. The accessories used herein such as Osmanthus flower have the functions of beautifying skin and soothing throat, and the Chinese herbs used herein such as Cortex Acanthopanacis have the effects of tonifying kidney and liver, strengthening tendons and bones and activating blood and collaterals.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a flower-flavored 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 low-va...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L19/10A23L13/00A23L33/10A23L33/105A23L29/30
CPCA23V2002/00A23V2200/318A23V2200/314A23V2200/30A23V2250/21A23V2250/628A23V2250/5036
Inventor 王龙云
Owner 王龙云
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