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Processing method of Polyodonspathala meat balls

A technology of duckbill fish meat and processing method, which is applied in the fields of preserving meat/fish with chemicals, food science, etc., can solve the problems of lack of fish umami, and achieve the effects of improving food taste, improving utilization rate, and eliminating fatigue.

Inactive Publication Date: 2017-01-04
FOSHAN SHUNDE BAOTONG METAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the duckbill fish has a fatal weakness; the meat contains a lot of water, the taste is soft, thin and soft, and lacks the umami taste of fish

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The processing method of duck-billed fish meatballs adopts the following raw materials: 1 duck-billed fish weighing at least 1600 grams, 150 grams of dried squid shreds, 300 grams of fatty pork, 80 grams of golden cordyceps, 200 grams of water chestnuts, 200 grams of carrots, taurine A small amount of acid, an appropriate amount of fish soup powder, an appropriate amount of salt, an appropriate amount of salt and pepper powder, an appropriate amount of cumin powder, an appropriate amount of monosodium glutamate, an appropriate amount of sugar, an appropriate amount of Artemisia seed flour, and an appropriate amount of EM original dew.

[0030] Duck-billed fish cut the abdomen, take out the internal organs and gills, scrape the black membrane on the abdomen, remove the head, fins, and remove the long outer hard shell of the upper jaw. Cut the fish body into pieces and wash the blood stains with the brittle bones in the maxilla. Soak it in diluted EM original dew for 10-15...

Embodiment 2

[0039] The processing method of duck-billed fish meatballs adopts the following raw materials: 1 duck-billed fish weighing at least 1800 grams, 170 grams of dried squid, 350 grams of fatty pork, 100 grams of golden cordyceps, 240 grams of water chestnuts, 200 grams of carrots, taurine A small amount of acid, an appropriate amount of fish soup powder, an appropriate amount of salt, an appropriate amount of salt and pepper powder, an appropriate amount of cumin powder, an appropriate amount of monosodium glutamate, an appropriate amount of sugar, an appropriate amount of Artemisia seed flour, and an appropriate amount of EM original dew.

[0040] Duck-billed fish cut the abdomen, take out the internal organs and gills, scrape the black membrane on the abdomen, remove the head, fins, and remove the long outer hard shell of the upper jaw. Cut the fish body into pieces and wash the blood stains with the brittle bones in the maxilla. Soak it in diluted EM original dew for 10-15 minut...

Embodiment 3

[0049] The processing method of duckbill fish meatballs, the raw materials used are: 1 duckbill fish weighing at least 2000 grams, 190 grams of dried squid shreds, 400 grams of fatty pork, 120 grams of golden cordyceps, 280 grams of water chestnuts, 280 grams of carrots, taurine A small amount of acid, an appropriate amount of fish soup powder, an appropriate amount of table salt, an appropriate amount of salt and pepper powder as needed, an appropriate amount of cumin powder, an appropriate amount of monosodium glutamate, an appropriate amount of sugar, an appropriate amount of artemisia seed flour, and EM raw dew as needed.

[0050] The duckbill fish has its abdomen cut open, the viscera and gills are taken out, the black membrane of the abdomen is scraped clean, the head and fins are removed, and the long outer hard shell of the upper jaw is removed. Cut the fish body into pieces and wash the blood stains with the brittle bones in the upper jaw, soak in diluted EM raw dew fo...

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PUM

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Abstract

The invention discloses a processing method of Polyodonspathala meat balls. The Polyodonspathala meat balls are made by Polyodonspathala, dried shredded squid, fat pork, cordyceps militaris, water chestnut, carrot, taurine, fish soup power, gourmet powder, pepper salt powder, salt, cumin powder, white sugar, wormwood seed flour, EM (effective microorganisms) original liquid and the like. The processing method has the advantages that the EM original liquid is used to remove the fishy smell and other odors of the Polyodonspathala, kill harmful microorganisms, achieve preservation and fresh-keeping effects and prolong shelf life; needling, salt pickling and mechanical dewatering are used to remove excessive moisture in the Polyodonspathala to the maximum extent; the raw materials are reasonably coordinated, the chewy dried shredded squid and cordyceps militaris are added into the soft and thin Polyodonspathala, and the quality of the meat balls is increased greatly; the fish soup powder makes up the lost fish flavor of the Polyodonspathala, the excessive moisture of fruit and vegetables are absorbed by the dried shredded squid and the cordyceps militaris, nutrition is kept, and waste is avoided; the cordyceps militaris and the carrot allow the meat balls to have natural and beautiful colors; the added taurine can improve the nutritional healthcare effect of the meat balls and improve the flavor of the meat balls.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of duckbill fish meatballs. Background technique [0002] Locally farmed duckbills are a rare genetic species of the ancient keynose sturgeon. The fish got its name because the upper jaw of the fish is flat and long, about 26 cm longer than the lower jaw. A medium duckbill weighs about 1500 grams and has a total length of about 70 cm. The head is flat, the eyes are small, the whole body is phosphorus-free, the back is gray, the abdomen is white, the tail fins are forked, and the fish has only one brittle bone on the back to the tail. No piercing in the body. Because the fish has a lot of meat, few bones and brittle bones, and the long mouth part is a brittle bone, the source of bone glue is very rich, and it is rich in various nutrients of fish, which is easy for the human body to digest and absorb. But duckbill has a fatal weakness; the...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L33/10A23B4/22
CPCA23B4/22
Inventor 邓智广
Owner FOSHAN SHUNDE BAOTONG METAL TECH
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