Blood glucose reducing fish balls and making method thereof

Abstract

The invention discloses blood glucose reducing fish balls. The blood glucose reducing fish balls are made from, by weight, 500-510 parts of silver carp meat, 20-21 parts of carrots, 10-11 parts of red jujubes, 2-3 parts of olive oil, 3-4 parts of white mulberry root-bark, 1-2 parts of Chinese gall, 3-4 parts of mulberry fruits, 1-2 parts of radix polygonati officinalis, a moderate amount of isomalto-oligosaccharide, 10-15 parts of soybean meal, 0.1-0.2 part of protease, 9-10 parts of salt, 2-3 parts of lactic acid bacteria, 2-3 parts of saccharomycetes, 15-20 parts of egg white powder and 50-55 parts of starch. The blood glucose reducing fish balls have a small fishy smell, a mellow aftertaste and a fine and smooth taste, have the specific delicious flavor of the fish meat, is dense in cross section and strong in elasticity, the added isomalto-oligosaccharide improves the solubleness of myofibrillar proteins in a low-ion-strength solution, and formation of gel is promoted. In addition, the blood glucose reducing fish balls are high in calcium content, contain a variety of Chinese herbal medicine ingredients and have a blood glucose reducing effect.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a hypoglycemic fish ball and a preparation method thereof. Background technique [0002] Fish balls have become a famous traditional aquatic snack because of their delicious taste, rich nutrition, and delicious texture. With the change of people's dietary needs, the development of new fish balls has attracted more and more attention. At present, the economic value of low-value fish is not high, but it is rich in nutrition. Generally, the chemical composition of fish meat is roughly 70%-80% of water, about 20% of crude protein, 0.5%-30% of fat, less than 1% of sugar, and 1% of ash content. 2%. The meat is tender and easy to digest, and its output is large and its price is low. Therefore, it has great development value to produce fish balls with low-value fish. Utilizing them to make food meets the dietary needs of modern people, and does not increase calories while taki...

AI Technical Summary

Problems solved by technology

However, the fishy smell of low value is heavy, which affects the flavor of the product

Most of the traditional surimi deodorization process uses water washing to remove the fishy smell, the deodorization effect is not good, the fishy smell remains serious, and most of the water-soluble protein is washed away, and the recovery rate of muscle protein is greatly reduced, only 60-70%