Okra health-care red snapper ball and preparation method thereof

A technology of red snapper and okra, applied in the direction of food ingredients as taste improvers, functions of food ingredients, food science, etc., can solve problems that have not been seen, and achieve the effects of rigorous material selection, appetite enhancement, and scientific and reasonable formula matching

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 okra in the prior art

Method used

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  • Okra health-care red snapper ball and preparation method thereof
  • Okra health-care red snapper ball and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] This embodiment provides a health-care red snapper fish ball with okra, which includes the following components in parts by weight: 10 parts of red snapper fish meat, 1 part of okra, 0.15 parts of salt, 0.03 parts of monosodium glutamate, 0.14 parts of sugar, and 0.75 parts of raw powder , 0.2 parts of water, 0.5 parts of ice cubes.

[0026] The above-mentioned okra health-care red snapper fish balls are prepared according to the following steps:

[0027] S1. Preparation of okra juice: boil the okra meat, squeeze the juice and add water to obtain the okra juice;

[0028] S2. Red snapper treatment: Rinse the washed red snapper meat in brine with a concentration of 3% to 5%, keep the water temperature ≤ 10 ℃, and centrifuge; the centrifugation condition is: centrifuge at 3000r / min for 3~5min.

[0029] S3. Production of surimi: mix the centrifuged fish meat obtained in S2, salt, monosodium glutamate, sugar, and ice cubes, mash for 5 minutes, continue to add the okra juice...

Embodiment 2

[0033] This embodiment provides a health-care red snapper fish ball with okra, which includes the following components in parts by weight: 5 parts of red snapper fish meat, 0.3 part of okra, 0.08 part of salt, 0.015 part of monosodium glutamate, 0.07 part of sugar, and 0.5 part of cornstarch , 0.1 part of water, 0.25 part of ice cubes.

[0034] The above-mentioned okra health-care red snapper fish balls are prepared according to the following steps:

[0035] S1. Preparation of okra juice: boil the okra meat, squeeze the juice and add water to obtain the okra juice;

[0036] S2. Red snapper treatment: Rinse the washed red snapper meat in brine with a concentration of 3% to 5%, keep the water temperature ≤ 10 ℃, and centrifuge; the centrifugation condition is: centrifuge at 3000r / min for 3~5min.

[0037] S3. Production of surimi: mix the centrifuged fish meat obtained in S2, salt, monosodium glutamate, sugar, and ice cubes, mash for 5 minutes, continue to add the okra juice pre...

Embodiment 3

[0041] This embodiment provides a health-care red snapper fish ball with okra, which includes the following components in parts by weight: 30 parts of red snapper fish meat, 5 parts of okra, 0.4 part of salt, 0.06 part of monosodium glutamate, 0.3 part of sugar, and 1.5 parts of cornstarch , 1 part of water, 2 parts of ice cubes.

[0042] The above-mentioned okra health-care red snapper fish balls are prepared according to the following steps:

[0043] S1. Preparation of okra juice: boil the okra meat, squeeze the juice and add water to obtain the okra juice;

[0044] S2. Red snapper treatment: Rinse the washed red snapper meat in brine with a concentration of 3% to 5%, keep the water temperature ≤ 10 ℃, and centrifuge; the centrifugation condition is: centrifuge at 3000r / min for 3~5min.

[0045] S3. Production of surimi: mix the centrifuged fish meat obtained in S2, salt, monosodium glutamate, sugar, and ice cubes, mash for 5 minutes, continue to add the okra juice prepared ...

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Abstract

The invention belongs to the technical field of food processing, and in particular discloses an okra health-care red snapper ball and a preparation method thereof. The okra health red snapper ball disclosed by the invention comprises the following components in parts by mass: 5-30 parts of red snapper meat, 0.3-5 parts of okra, 0.08-0.4 part of salt, 0.015-0.06 part of monosidum 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 cubes. According to the invention, the materials are strictly selected, the formula is scientifically and reasonably matched, requirements in aspects such as nutrition, taste, color and the like are taken into account, the preparation process is simple, the prepared red snapper ball is tender, tasty, fresh and delicious in aftertaste and moderate in saltines degree, and taste requirements in different districts are met.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to okra health-care red snapper fish balls 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 the west. The dr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L33/10
CPCA23V2002/00A23V2200/14A23V2200/32
Inventor 李锐庞莲荣
Owner LINGNAN NORMAL UNIV
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