Blood glucose reducing fish balls and making method thereof
The technology of sugar fish and silver carp is applied in the field of hypoglycemic fish balls and preparation thereof, which can solve the problems of lower recovery rate of muscle protein, influence product flavor, poor deodorization effect, etc., so as to improve solubility and improve soluble dietary fiber. content, the effect of improving metabolic activity and acid production rate
Inactive Publication Date: 2017-01-04
HUAINAN JIAOGANGHU ZHONGHUI FOOD
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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.
Application Domain
Technology Topic
Silver carpVarieties of Chinese +17
Examples
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