Fish balls and preparation method thereof

Abstract

The invention discloses fish balls and a preparation method thereof. The fish balls are prepared from the following raw materials in parts by weight: 10-40 parts of eel flesh, 5-20 parts of grass carp flesh, 10-20 parts of potato flour, 5-10 parts of egg white, 5-12 parts of fish ball stuffing and 1-3 parts of seasoning, wherein the seasoning is one or more of ground pepper, tea-seed oil, salt, chicken essence, ground Sichuan pepper, dried tangerine peel powder and oyster sauce. The fish balls are prepared from pure natural raw materials without man-made additives; an icing step is added during preparation, the flesh freshness is maintained, original cell fiber structures of the flesh raw materials are retained, and the original flavor of the flesh is prevented from being lost due to the change of the environment temperature; the fiber structures of the flesh are adjusted in combination with physical actions of stirring, ultrasonic treatment, repeated beating treatment and the like, the viscidity and the elasticity of the flesh are increased, and a final product gains good taste and flavor; sesame and perilla are added to the flesh stuffing, so that the taste of the fish ball product is special and rich.

Description

technical field [0001] The invention relates to a fish ball and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] In the prior art, in order to increase the elasticity and chewiness of fish meat, some commercially available fish ball products often add synthetic additives, such as high elastin and gelatin. In order to increase whiteness, whitening agents are added. It is possible to add expansion agent and so on. Adding a large amount of these industrial additives will bring harm to the human body. Contents of the invention [0003] The purpose of the present invention is to provide a kind of fish ball and preparation method thereof. [0004] The technical scheme of the present invention is as follows: a fish ball, prepared from the following raw materials in parts by weight: 10-40 parts of eel meat, 5-20 parts of Anhui fish meat, 10-20 parts of potato flour, 5-10 parts of egg white, fish ball filling 5-12 p...

AI Technical Summary

Problems solved by technology

[0002] In the prior art, in order to increase the elasticity and chewiness of fish meat, some commercially available fish ball products often add synthetic additives, such as high elastin and gelatin. In order to increase whiteness, whitening agents are added. The addition of expansion agent may be added, etc.

Adding a large amount of these industrial additives will bring harm to the human body