Oat fish ball and preparation method thereof

Abstract

The invention discloses an oat fish ball. The oat fish ball is prepared from raw materials in parts by weight as follows: 500-510 parts of silver carp meat, 10-11 parts of pomelo peels, 3-4 parts of crab cream, 20-21 parts of oat, 2-3 parts of cortex albiziae, 4-5 parts of spina date seeds, 1-2 parts of tuber fleeceflower stems, a proper amount of isomaltooligosaccharide, 10-15 parts of soybean meal, 0.1-0.2 parts of protease, 9-10 parts of table salt, 2-3 parts of lactic acid bacteria, 2-3 parts of yeast, 15-20 parts of egg white powder and 50-55 parts of starch. The oat fish ball has little fishy smell, has peculiar delicious flavor of fish meat and strong aftertaste, tastes fine, has dense cross section and is high in elasticity; added isomaltooligosaccharide improves the solubility of myofibrillar protein in a low ionic strength solution and facilitates formation of gel. Besides, the oat fish ball has high calcium content, contains multiple Chinese herbal medicine ingredients and has the efficacy of tranquilizing the mind by nourishing the heart.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to an oatmeal fish ball and a preparation method thereof. Background technique [0002] Fish balls have become traditional aquatic snacks because of their delicious taste, rich nutrition, and refreshing taste. As people's dietary needs change, 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 nutrients. Generally, the chemical composition of fish meat is roughly 70%-80% moisture, 20% crude protein, 0.5%-30% fat, less than 1% sugar, and 1% ash- 2%. The meat is tender and easy to digest, and its output is large and the price is low. Therefore, the production of fish balls with low-value fish has great development value. Using them to make food meets the dietary needs of modern people, while ingesting nutrients, it does not increase calories. However, low-value fish soil has a ...

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%