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Preparation method for deep sea fish ball

A production method and technology of deep-sea fish, applied in the field of food processing, can solve the problems of unpopularity and bad taste, and achieve the effect of good market effect, unique taste and simple preparation method

Inactive Publication Date: 2017-01-04
NANJING DADI REFRIGERATION FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The existing deep-sea fish balls are all frozen and fresh, and the taste is very bad, so they are not popular
There is no easy way to prepare fish balls in the market now, so as to provide fresher fish balls

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A method for making deep-sea fish balls, comprising the steps of:

[0023] Step 1, prepare materials: fresh fish, auxiliary materials and flavor enhancers, the auxiliary materials include: ice cubes 100-200g; crispy meat phosphorus 5-15g; rich phosphorus 6-8g; salt 30-60g; -8 g; sugar 15-35 g, fish flavor 2-6g, starch 500 -1000g;

[0024] The flavor enhancer includes the following components in parts by weight: meat tenderizer powder 1.2-4.1, sodium lactate 1.3-3.3, soy sauce essence 1.1-3.4, roast beef essential oil 2.2-4.4, ethyl maltol 1.6-8.9, nitric acid Parkin Ethyl Sodium 1.8~3.8, Moutai Flavor 1.8~6.4, VB5 1.2~10.1, Mooncake Preservative 2.1~4.6, Magnesium Gluconate 1.6~2.3, Chocolate Brown 1.2~4.6, Water Soluble Paraben 1.5~3.9 , super soy sauce flavor 1.9~6.6, sodium dehydroacetate 1.2~2.2, sorghum red meat pot 1.4~6.3, ferrous gluconate 1.1~3.3, roast goose flavor 1.2~3.1, carmine 1.3~3.5;

[0025] Step 2, pulping: Put minced meat, crispy meat phosphorus, 5...

Embodiment 2

[0028] A method for making deep-sea fish balls, comprising the steps of:

[0029] Described flavor enhancer comprises each component that parts by weight are as follows:

[0030] Meat Tenderizer Powder 1.3, Sodium Lactate 1.4, Soy Sauce Flavor 1.3, Roast Beef Essential Oil 2.6, Ethyl Maltol 7.9, Sodium Ethyl Paraben 1.8, Moutai Flavor 3.1, VB5 3.2, Mooncake Preservative 4.6, Magnesium Gluconate 2.3, Chocolate Brown 2.1, water-soluble paraben 2.7, super soy sauce flavor 6.6, sodium dehydroacetate 1.9, sorghum red meat filling 3.4, ferrous gluconate 1.1, roast goose flavor 1.2, carmine 3.4.

Embodiment 3

[0032] A method for making deep-sea fish balls, comprising the steps: the flavor enhancer includes the following components in parts by weight:

[0033] Meat tenderizer powder 1.7, sodium lactate 1.3, soy sauce flavor 1.4, roast beef essential oil 2.2, ethyl maltol 6.3, sodium ethylparaben 2.9, Moutai flavor 5.2, VB5 1.2, moon cake preservative 3.4, magnesium gluconate 2, chocolate brown 2.6, water-soluble paraben 2, super soy sauce flavor 4.1, sodium dehydroacetate 1.7, sorghum red meat filling 1.4, ferrous gluconate 2.6, roast goose flavor 3.1, carmine 1.4.

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PUM

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Abstract

The invention discloses a preparation method for a deep sea fish ball. The method comprises the following steps: preparing raw materials including fresh fish meat, auxiliary materials and flavoring agents; pulping; forming the fish ball, wherein the auxiliary materials include 100-200g ice blocks, 5-15g brittle phosphorus, 6-8g rich phosphorus, 30-60g salt, 1-8g special flavor enhancer, 15-35g white sugar, 2-6g fish essence and 500-1000g starch; the flavoring agents include the following components by weight part: 1.2-4.1 parts of meat tenderizer, 1.3-3.3 parts of sodium lactate, 1.1-3.4 parts of soybean sauce essence, 2.2-4.4 parts of roast beef essence, 1.6-8.9 parts of ethyl maltol, 1.8-3.8 parts of sodium ethylparaben, 1.8-6.4 parts of Maotai spirit essence, 1.2-10.1 parts of VB5, 2.1-4.6 parts of moon cake preservatives, 1.6-2.3 parts of magnesium gluconate, 1.2-4.6 parts of chocolate brown, 1.5-3.9 parts of water-soluble nipagin ester, 1.9-6.6 parts of super soybean sauce essence, 1.2-2.2 parts of sodium dehydroacetate, 1.4-6.3 parts of canned sorghum red meat, 1.1-3.3 parts of ferrous gluconate, 1.2-3.1 parts of roasted goose fragrance thickener and 1.3-3.5 parts of carmine. The preparation method provided by the invention is simple; the special flavoring agent is adopted, so that the flavor of the fish ball is unique; the market effect is good.

Description

technical field [0001] The invention relates to a method for making deep-sea fish balls, belonging to the technical field of food processing. Background technique [0002] Existing deep-sea fish balls are frozen and fresh-keeping, and the taste is very bad, so they are not popular. There is no simple method for preparing fish balls in the market so as to provide fresher fish balls. Contents of the invention [0003] Purpose of the invention: to provide a method for making deep-sea fish balls to solve the above-mentioned problems in the prior art. [0004] Technical solution: a method for making deep-sea fish balls, comprising the following steps: [0005] Step 1, prepare materials: fresh fish, auxiliary materials and flavor enhancers, the auxiliary materials include: ice cubes 100-200g; crispy meat phosphorus 5-15g; rich phosphorus 6-8g; salt 30-60g; -8 g; sugar 15-35 g, fish flavor 2-6g, starch 500 -1000g; [0006] The flavor enhancer includes the following components...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325
Inventor 陈大弟
Owner NANJING DADI REFRIGERATION FOOD
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