Starch-free fish ball and preparation method thereof
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A technology of fish balls and starch, which is applied in the field of food processing, can solve problems such as large flavor differences, achieve the effects of reducing the loss of fat and juice, promoting fat absorption, and stabilizing the state
Inactive Publication Date: 2017-09-19
河南三佳食品有限责任公司
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Problems solved by technology
In the production process of fish balls, starch/modified starch is a very important additive in fish balls, which can enhance the gel strength and freeze-thaw s
Method used
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Embodiment 1
[0025] A starch-free fish ball, the raw material for preparing the starch-free fish ball includes active ingredients and seasonings, in parts by weight, the active ingredients are 70 parts of freshwater minced fish, 5 parts of fat, 2 parts of soybean protein isolate, 8 parts of egg whites and 6 parts of ice cubes; the seasonings include 1.6 parts of edible salt, 2 parts of white sugar, 0.6 parts of chicken essence, 0.1 parts of white pepper powder, 0.3 parts of seafood powder, 0.2 parts of compound phosphate, 0.2 parts of garlic powder 4 parts, 4 parts of acetate starch.
Embodiment 2
[0027] A starch-free fish ball, the raw material for preparing the starch-free fish ball includes active ingredients and seasonings, in parts by weight, the active ingredients are 60 parts of freshwater minced fish, 3 parts of fat, 1 part of soybean protein isolate, 5 parts of egg whites and 5 parts of ice cubes; the seasonings include 1.4 parts of edible salt, 1.8 parts of white sugar, 0.5 parts of chicken essence, 0.08 parts of white pepper powder, 0.25 parts of seafood powder, 0.15 parts of compound phosphate, 0.15 parts of garlic powder 3 parts, 3 parts of acetate starch.
Embodiment 3
[0029] A starch-free fish ball, the raw material for preparing the starch-free fish ball includes active ingredients and seasonings, in parts by weight, the active ingredients are 80 parts of freshwater minced fish, 7 parts of fat, 5 parts of soybean protein isolate, 10 parts of egg whites and 9 parts of ice cubes; the seasonings include 1.8 parts of edible salt, 2.5 parts of white sugar, 0.8 parts of chicken essence, 0.15 parts of white pepper powder, 0.35 parts of seafood powder, 0.25 parts of compound phosphate, and 0.25 parts of garlic powder. 5 parts, 5 parts of acetate starch.
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Abstract
The invention belongs to the technical field of food processing and specifically relates to a starch-free fish ball and a preparation method thereof. The starch-free fish ball contains effective ingredients and seasoning in parts by weight; the effective ingredients include 60-80 parts of freshwater fish meal, 3-7 parts of fat, 1-5 parts of soy isolate protein, 5-10 parts of egg white and 5-9 parts of ice cake; the seasoning includes 1.4-1.8 parts of edible salt, 1.8-2.5 parts of white granulated sugar, 0.5-0.8 part of chicken essence, 0.08-0.15 parts of white pepper powder, 0.25-0.35 part of seafood powder, 0.15-0.25 part of composite phosphate, 0.15-0.25 part of garlic powder and 3-5 parts of starch acetate. In the starch-free fish ball, the egg white is utilized to stick the fish meal and the soy isolate protein is utilized to keep the taste and nutritional ingredients of the fish ball. Compared with the marketed fish ball which utilizes the starch to stick the fish meal, the starch-free fish ball prepared according to the invention has the advantage that the taste and flavor are close to the taste and flavor of fish. The preparation method for the starch-free fish ball provided by the invention is simple and feasible.
Description
technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a starch-free fish ball and a preparation method thereof. Background technique [0002] Fishball is a traditional surimi product with a long history, unique flavor and rich nutrition, which is deeply loved by consumers. In the production process of fish balls, starch / modified starch is a very important additive in fish balls, which can enhance the gel strength and freeze-thaw stability of fish balls and reduce production costs, but the taste of surimi added with starch is relatively low. Crispy and raw fish flavors are quite different. With the gradual improvement of living standards, people have higher and higher requirements for the mouthfeel of fish balls, hoping to produce fish ball products that are almost complete in taste and flavor with fish meat. Contents of the invention [0003] The purpose of the present invention is to overcome the deficiencie...
Claims
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Application Information
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