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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AI-Extracted 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 d...
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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.

Application Domain

Technology Topic

Silver carpVarieties of Chinese +17

Examples

  • Experimental program(1)

Example Embodiment

[0014] A kind of hypoglycemic fish ball, made from the following parts by weight (kg) of raw materials:
[0015] Silver carp fish meat 500, carrot 20, red dates 10, olive oil 2, mulberry bark 3, gallnut 1, mulberry seed 3, polygonatum 1, appropriate amount of isomalt oligosaccharide, soybean meal 10, protease 0.1, salt 9, lactic acid bacteria 2, yeast Bacteria 2, egg white powder 15, starch 50.
[0016] The method for preparing the sugar-reducing fish balls includes the following steps:
[0017] (1) The mulberry bark, gallnut, mulberry seed, and polygonatum odoratum were decocted for 40 minutes with 5 times the hydrological fire, filtered to remove the residue, and the filtrate obtained was spray-dried into powder to obtain Chinese medicine powder;
[0018] (2) Superfine the soybean meal, add 2 times water, add protease, and enzymolyze it at 55°C for 3 hours;
[0019] (3) Cut the silver carp meat into slices, add the material obtained in step (2), insert lactic acid bacteria and yeast, and send it to the incubator. Ferment for 2 hours at a temperature of 35°C and a relative humidity of 90%. The obtained materials are taken out, sent to a centrifuge, dehydrated for 10 minutes under the conditions of a rotation speed of 2000r/min and a temperature of 10°C, and the obtained materials are sent to the chopper to be chopped into slack;
[0020] (4) Remove the pits of the red dates, dice the carrots, mix them with olive oil, stir-fry for 10 minutes, and mash them;
[0021] (5) Crush the material obtained in step (3) at 8°C for 5 minutes, then add salt and isomaltose for 10 minutes, then add the materials obtained in steps (1) and (4) and the remaining materials to mix and crush After 8 minutes, the obtained material is made into a ball shape, sent to a thermostat, placed in a temperature of 40 ℃, relative humidity 67% conditions for 13 hours, then heated at 100 ℃ for 3 minutes, and then packaged and refrigerated, that is Got.
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Description & Claims & Application Information

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the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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