Sour tasted fish balls and preparation method thereof

A fish ball, sour technology, applied in the preservation of meat/fish with chemicals, yeast-containing food ingredients, food ingredients as antimicrobial preservation, etc., can solve the problem of reduced recovery rate of muscle protein, affecting product flavor, serious residual fishy smell, etc. It can improve the solubility, increase the content of soluble dietary fiber, and promote growth and reproduction.

Inactive Publication Date: 2017-03-08
HUAINAN JIAOGANGHU ZHONGHUI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 d

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0014] A sour fish ball made from the following parts by weight (kg) of raw materials:

[0015] Silver carp fish meat 500, pumpkin powder 10, shrimp shell 20, fruit vinegar 10, hawthorn 20, ganoderma 3, gynostemma 1, appropriate amount of isomalt oligosaccharide, soybean meal 10, protease 0.1, salt 9, lactic acid bacteria 2, yeast 2, egg white powder 15. Starch 50.

[0016] The preparation method of the sour fish ball includes the following steps:

[0017] (1) Ganoderma and Gynostemma pentaphyllum 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...

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PUM

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Abstract

The present invention discloses sour tasted fish balls. The sour tasted fish balls are prepared from the following raw materials in parts by weight: 500-510 parts of silver carp fleshes, 10-11 parts of pumpkin powder, 20-21 parts of shrimp shells, 10-11 parts of fruit vinegar, 20-21 parts of haws, 3-4 parts of lucid ganoderma, 1-2 parts of herba gynostemmatis pentaphylli, an appropriate amount of isomaltooligosaccharides, 10-15 parts of soybean meal, 0.1-0.2 part of protease, 9-10 parts of edible salt, 2-3 parts of lactic acid bacteria, 2-3 parts of yeasts, 15-20 parts of egg white powder and 50-55 parts of starch. The sour tasted fish balls are small in smelly taste, have the special delicious taste of the fish flesh, and are mellow in aftertaste, delicate in mouthfeel, dense in cross sections and strong in elasticity. The added isomaltooligosaccharide improves the solubility of myofibrillar proteins in a solution with low ionic strength and is conductive to the formation of gel. In addition, the sour tasted fish balls are high in calcium content, have various Chinese herbal medicinal ingredients, and have effects of lowering lipids.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a sour 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 taking in nu...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L29/30A23L29/00A23L33/105A23L33/10A23B4/20
CPCA23B4/20A23V2002/00A23V2200/10A23V2200/3262A23V2250/21A23V2250/208A23V2250/28A23V2250/76
Inventor 蒋中辉
Owner HUAINAN JIAOGANGHU ZHONGHUI FOOD
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