Natural fresh fish ball and processing method thereof

Abstract

The invention relates to a natural composite fresh fish ball and a preparation method thereof. The natural composite fresh fish ball is prepared from frozen surimi, chicken, mushroom and kelp as main raw materials and starch, egg white, soy isolate protein, salt, cooking wine, spice and the like as auxiliary materials, wherein the raw materials comprise the following components in parts by weight: 40-80 parts of frozen surimi, 10-30 parts of chicken, 0.5-10 parts of concentrated mushroom juice (mushroom powder), 0.5-7 parts of concentrated kelp juice (kelp powder), 2-12 parts of corn starch, 1-8 parts of egg white, 2-6 parts of soy isolate protein, 2-5 parts of white granulated sugar, 1-3 parts of salt, 0.3-2 parts of cooking wine and 0.2-1 part of spice. As natural fresh substances are contained in such food materials as the fish, the chicken, the mushroom, the kelp and the like, and the fresh food materials are processed in a matched manner according to the natural composite fresh fish ball disclosed by the invention, without any flavor enhancer such as aginomoto and the like to enhance the fresh flavor, the fish ball has a a special taste and rich nutritive value, and nutritional and healthcare functions of the fish ball are improved.

Description

technical field [0001] The invention belongs to the technical field of surimi products processing, in particular to natural compound umami fish balls and a processing method thereof. Background technique [0002] Umami occupies an important position in Chinese food culture. It can be seen in the description of bamboo shoots "very fresh" in Lin Hong's "Shanjia Qinggong" in the Song Dynasty. The concept of Korean flavor began to be popular among ordinary people It became popular, for example, "Food Xian Hong Mi" said soy sauce "the longer it is, the fresher it is", Li Yu's "Xianqing Ouji" in Qing Dynasty and Yuan Mei's "Suiyuan Food List" show that umami taste has become common to people accept. The concept of modern umami was proposed by Japanese scholar Ikeda Kikunae. In 1909, he isolated glutamic acid from the hydrolyzate of kelp, and found that its monosodium salt had an obvious freshness-enhancing effect, and named umami with umami. Umami substances can not only produce...

AI Technical Summary

Problems solved by technology

However, the fish balls currently on the market have a single taste, and some people cannot accept the fishy smell. They usually add synthetic umami agents such as monosodium glutamate to enhance the freshness.