High-calcium fish balls and preparation method thereof

Abstract

The invention discloses high-calcium fish balls. The high-calcium fish balls are made from the following raw materials in parts by weight: 500-510 parts of silver carp flesh, 14-15 parts of grape juice, 2-3 parts of tea leaves, 15-20 parts of chicken bones, 1-2 parts of radix et caulis acanthopanacis senticosi, 2-3 parts of malaytea scurfpea fruits, 1-2 parts of pilose antlers, an appropriate amount of isomaltooligosaccharide, 10-15 parts of soybean meal, 0.1-0.2 part of protease, 9-10 parts of table salt, 2-3 parts of lactic acid bacteria, 2-3 parts of microzymes, 15-20 parts of egg white powder and 50-55 parts of starch. The high-calciuim fish balls disclosed by the invention are small in fishy smell, rich in aftertaste, fine and smooth in mouth feel, compact in sections and high in elasticity, and have specific palatable taste of fish meat; the isomaltooligosaccharide is added, so that the solubility of myofibrillar protein in a low-ionic-strength solution is improved, and the formation of gel is facilitated; and in addition, the high-calcium fish balls disclosed by the invention are high in calcium content, and have various Chinese herbal medicine ingredients, so that the high-calcium fish balls have the efficacy of strengthening bones.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a high-calcium 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 taki...

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%