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Orange-flavored health red snapper ball and preparation method thereof

A technology for health care of red snapper and fragrant orange, which is applied in the field of food processing, can solve unseen and other problems, and achieve the effects of rigorous selection of materials, satisfying taste requirements, and simple preparation process

Inactive Publication Date: 2016-10-12
LINGNAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] There is no fish ball product prepared from red snapper and Lianjiang red orange in the prior art

Method used

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  • Orange-flavored health red snapper ball and preparation method thereof
  • Orange-flavored health red snapper ball and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] This embodiment provides a health-care red snapper fish ball with orange flavor, which is obtained by blending red snapper fish paste with orange flavor juice. The red snapper fish paste includes the following components in parts by weight: 10 parts of red snapper fish meat, salt 0.15 parts, 0.03 parts of monosodium glutamate, 0.14 parts of sugar, 0.75 parts of cornstarch, 0.2 parts of water, and 0.5 parts of ice cubes.

[0029] The orange flavor juice comprises the following components in parts by weight: 5 parts of orange, 7.5 parts of water, 0.15 part of salt, 0.8 part of sugar, 0.5 part of vinegar and 1 part of fresh orange powder.

[0030] The aforementioned orange-flavored health-care red snapper fish balls are prepared according to the following steps:

[0031] S1. Preparation of orange-flavored juice: Slice the orange, add water, salt, sugar, vinegar and fresh orange powder, stir and filter to obtain the orange-flavored juice;

[0032] S2. Red snapper treatment...

Embodiment 2

[0037] This embodiment provides a health-care red snapper fish ball with orange flavor, which is obtained by blending red snapper fish paste with orange flavor juice. The red snapper fish paste includes the following components in parts by weight: 5 parts of red snapper fish meat, salt 0.08 parts, 0.015 parts of monosodium glutamate, 0.07 parts of sugar, 0.5 parts of cornstarch, 0.1 parts of water, and 0.25 parts of ice cubes.

[0038] The orange flavor juice comprises the following components in parts by weight: 3 parts of orange, 5 parts of water, 0.1 part of salt, 0.5 part of sugar, 0.3 part of vinegar and 0.5 part of fresh orange powder.

[0039] The aforementioned orange-flavored health-care red snapper fish balls are prepared according to the following steps:

[0040] S1. Preparation of orange-flavored juice: Slice the orange, add water, salt, sugar, vinegar and fresh orange powder, stir and filter to obtain the orange-flavored juice;

[0041] S2. Red snapper treatment:...

Embodiment 3

[0046] This embodiment provides a health-care red snapper fish ball with orange flavor, which is obtained by blending red snapper fish paste with orange flavor juice. The red snapper fish paste includes the following components in parts by weight: 30 parts of red snapper fish meat, salt 0.4 parts, 0.06 parts of monosodium glutamate, 0.3 parts of sugar, 1.5 parts of cornstarch, 1 part of water, and 2 parts of ice cubes.

[0047] The orange flavor juice comprises the following components in parts by weight: 7 parts of orange, 10 parts of water, 0.3 part of salt, 1 part of sugar, 0.7 part of vinegar and 1.5 parts of fresh orange powder.

[0048] The aforementioned orange-flavored health-care red snapper fish balls are prepared according to the following steps:

[0049] S1. Preparation of orange-flavored juice: slice the orange, add water, salt, sugar, vinegar and fresh orange powder, stir and filter to obtain the orange-flavored juice;

[0050]S2. Red snapper treatment: Rinse th...

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Abstract

The invention belongs to the technical filed of food processing and particularly discloses an orange-flavored health red snapper ball and a preparation method thereof. The orange-flavored health red snapper ball is obtained by mixing red snapper cream and orange-flavored juice, wherein the red snapper cream comprises the following components in parts by weight: 5-30 parts of red snapper meat, 0.08-0.4 part of salt, 0.015-0.06 part of monosodium glutamate, 0.07-0.3 part of sugar, 0.5-1.5 parts of cornstarch, 0.1-1 part of water and 0.25-2 parts of ice blocks. The orange-flavored health red snapper ball is rigorous in material selection, and scientific and reasonable in formula collocation, meets the requirements for nutrition, taste, color and luster and other aspects, is brief in preparation process, tender, tasty and refreshing, delicious in aftertaste and moderate in salty taste and meets the taste demands in different areas.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a health-care red snapper fish ball with orange flavor and a preparation method thereof. Background technique [0002] Red snapper is generally distributed in China's Bohai Sea, Yellow Sea, East China Sea, South China Sea and other places. The fish meat is delicious and mellow. The soluble collagen extracted from red snapper has extremely high cell adhesion, high moisture retention and good sensory properties. It is highly active and easy to absorb, odorless and transparent, and does not produce irritation. Regular consumption of red snapper can not only delay skin aging, reduce age problems such as wrinkles and spots, but also improve human metabolism and make people look younger. Seafood in Zhanjiang City, Guangdong Province is famous far and wide. In 2010, it was rated as the "Seafood Capital of China". Zhanjiang is adjacent to the Beibu Gulf sea area to t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L33/10
CPCA23V2002/00A23V2200/30
Inventor 李锐熊昌定
Owner LINGNAN NORMAL UNIV
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