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Cheese fish balls and processing method thereof

A processing method and cheese technology, applied in the direction of food science, to achieve the effect of improving gel performance and good flavor

Active Publication Date: 2018-01-19
JIMEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For the cheese fish balls currently on the market, the cheese is added to the filling of the fish balls, and the outer skin still uses the traditional ingredient process, which is not much different from the traditional wrapped fish balls as a whole.

Method used

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  • Cheese fish balls and processing method thereof
  • Cheese fish balls and processing method thereof

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Embodiment Construction

[0026] In order to make the technical problems, technical solutions and beneficial effects to be solved by the present invention clearer and clearer, the present invention will be further described in detail through specific examples below. It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the present invention.

[0027] A kind of cheese fish ball of the present invention, described fish ball adopts fish meat, soybean protein powder, cheese, potato starch, egg white to be made as raw material; The weight percent of each raw material is: fish meat 40%-60%, soybean protein powder 3% -5%, cheese 10%-12.5%, potato starch 15%-17.5%, egg white 4%-5%; the rest is seasoning. Wherein, the cheese can be Gouda cheese, cheddar cheese, and Brie cheese, and Gouda cheese is used in this embodiment; the seasoning described in this embodiment includes sugar, salt, cooking wine, and ginger powder, and the proportion...

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PUM

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Abstract

The invention discloses cheese fish balls and a processing method thereof. According to the cheese fish balls, fish meat and cheese are used as main raw materials, and auxiliary materials of soybean protein powder, potato starch, egg white and the like are added. The cheese fish balls comprise 40%-60% of the fish meat, 3%-5% of the soybean protein powder, 10%-12.5% of the cheese, 15%-17.5% of thepotato starch, 4%-5% of the egg white and the balance of seasoning. The influence of the cheese to the elasticity of the fish balls can be furthest reduced, the gel coagulation properties of the cheese fish balls can be improved, besides, favorable flavor is given to the fish balls, and the cheese fish balls are particularly suitable for surimi products of freshwater fish.

Description

technical field [0001] The invention relates to cheese fish balls and a processing method thereof. Background technique [0002] Cheese, also known as cheese, is also translated as cheese, and has the reputation of "milk gold". It is made of concentrated and refined milk. It has high added value in milk products. It is rich in nutrients, not only rich in protein and fat , also contains a variety of vitamins and minerals, in addition to meeting the nutritional needs of the human body, it also has the effect of improving physiology. In mature fermented cheese, protein rennet and protease produced by starter microorganisms decompose into soluble substances such as peptone, peptide, amino acid, etc., which are easily digested and absorbed by the human body. According to research, the digestibility of protein in cheese is as high as 96% %-98%. So, cheese is a delicious and healthy food. In recent years, cheese has become more and more popular among consumers in my country and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L29/212A23L29/281A23L29/275
Inventor 杨燊李健刘光明李利君杨远帆沈凤真
Owner JIMEI UNIV