Fish balls with pumpkin sauce stuffing

A technology of pumpkin sauce and fish balls, which is applied in the field of surimi processing, can solve the problem of single taste, achieve refreshing and delicious taste, and increase the effect of clearing away heat

Inactive Publication Date: 2018-01-23
DONGSHAN QICHANG FREEZING PROCESS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the common fish balls currently on the market are made of a single surimi and other ingredients, and have a single taste

Method used

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Examples

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Embodiment Construction

[0019] For the convenience of those skilled in the art to understand, the present invention will be described in further detail by embodiment now:

[0020] A fish ball wrapped with pumpkin sauce, consisting of the following raw materials and their weight ratios:

[0021] 15-20 parts of chicken, 30-35 parts of fish, 15-20 parts of cornstarch, 2-4 parts of seasoning, 3-6 parts of pumpkin sauce.

[0022] The seasoning consists of rock sugar, salt, monosodium glutamate and sesame oil.

[0023] A kind of preparation method that is wrapped with the fish ball of pumpkin sauce, is made through the following steps:

[0024] a. Add starch and seasonings to the chicken and fish and mix them into moose;

[0025] b. Peel the pumpkin, remove the seeds, cut into pieces, add an equal volume of water to boil to make a thick slurry, add pectinase after cooling for 6-8 hours to obtain pumpkin paste;

[0026] c. Freeze the moose at -5 degrees Celsius for more than 2 hours, then thaw at room te...

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PUM

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Abstract

The invention discloses fish balls with pumpkin sauce stuffing. The fish balls with the pumpkin sauce stuffing is composed of the following raw materials in parts by weight: 15-20 parts of chicken meat, 30-35 parts of fish meat, 15-20 parts of corn starch, 2-4 parts of seasonings, and 3-6 parts of pumpkin sauce; and the seasonings comprise crystal sugar, edible salt, monosodium glutamate, and sesame oil. According to the fish balls with the pumpkin sauce stuffing, the fish balls and the pumpkins are combined by adopting a rational raw material ratio and reasonable processing steps, and thus, ingredients of cuttlefish balls can be effectively changed; moreover, asparagus is added so that taste of the cuttlefish balls becomes more refreshing and delicious, and the functions of clearing awayheat and so on of the asparagus are added.

Description

technical field [0001] The invention relates to the field of minced fish processing, in particular to fish balls wrapped with pumpkin paste. Background technique [0002] Fish balls are one of the traditional surimi products. They have the advantages of rich nutrition, high protein, low fat, and unique flavor. They are one of the coastal characteristic snacks. Cuttlefish balls add cuttlefish meat particles to the fish balls to make the fish balls taste better. However, the common fish balls currently on the market are made of a single surimi and other ingredients, and have a single taste. [0003] Every 100 grams of pumpkin contains 0.6 grams of protein and 0.1 grams of fat. 5.7 grams of carbohydrates, 1.1 grams of crude fiber, 0.6 grams of ash, 10 mg of calcium, 32 mg of phosphorus, 0.5 mg of iron, 0.57 mg of carotene, 0.04 mg of riboflavin, 0.7 mg of niacin, and 5 mg of ascorbic acid. In addition, it also contains citrulline, arginine, asparagine, trigonelline, adenine,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L19/00A23L13/50A23P20/20A23L33/00
Inventor 陈顺飞
Owner DONGSHAN QICHANG FREEZING PROCESS CO LTD
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