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Quick-frozen fish balls with efficacy of nourishing yin and decreasing internal heat, and preparation method thereof

A technology of nourishing yin and reducing fire and fish balls, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of lack of functional health care products, failure to highlight the efficacy of dietotherapy, and lack of new raw materials To achieve the effect of enhancing immunity and intelligence, suitable for large-scale production, and high edible value

Inactive Publication Date: 2018-04-13
安徽阜阳双宇食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Traditional fish balls are made from fresh fish meat, starch and salt, which is not smooth enough and tastes bad
And the lack of new green raw materials for both green medicine and food in the existing fish ball varieties, there is no product with functional health characteristics, and the efficacy of dietotherapy has not been highlighted

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A quick-frozen fish ball with the effect of nourishing yin and reducing fire, consisting of the following components in parts by weight: 45 parts of boneless fresh turtle meat, 15 parts of arrowroot powder, 5 parts of modified starch, 10 parts of yam, 10 parts of water chestnuts, fungus 10 parts, 5 parts of egg white, 2 parts of cooked lard, 1 part of onion juice, 1 part of ginger juice, 1 part of refined salt, 1 part of cooking wine, 1 part of fresh vegetable seasoning.

[0021] A method for preparing quick-frozen fish balls with the effect of nourishing yin and reducing fire in this preferred embodiment comprises the following steps:

[0022] (1) Weigh yams, water chestnuts, and fungus in proportion, wash them, dry the water stains, grind them into vegetable puree, and set aside;

[0023] (2) Weigh the boneless fresh soft-shelled turtle meat in proportion, grind it into fish meat paste, add green onion juice, ginger juice, refined salt and appropriate amount of water ...

Embodiment 2

[0028] A quick-frozen fish ball with the effect of nourishing yin and reducing fire, consisting of the following components in parts by weight: 50 parts of boneless fresh turtle meat, 20 parts of arrowroot powder, 10 parts of modified starch, 15 parts of yam, 15 parts of water chestnut, fungus 15 parts, 10 parts of egg white, 3 parts of cooked lard, 2 parts of green onion juice, 2 parts of ginger juice, 2 parts of refined salt, 2 parts of cooking wine, 2 parts of fresh vegetable seasoning.

[0029] A method for preparing quick-frozen fish balls with the effect of nourishing yin and reducing fire in this preferred embodiment comprises the following steps:

[0030] (1) Weigh yams, water chestnuts, and fungus in proportion, wash them, dry the water stains, grind them into vegetable puree, and set aside;

[0031] (2) Weigh the boneless fresh soft-shelled turtle meat in proportion, grind it into fish meat paste, add green onion juice, ginger juice, refined salt and appropriate amou...

Embodiment 3

[0036] A quick-frozen fish ball with the effect of nourishing yin and reducing fire, consisting of the following components in parts by weight: 47 parts of boneless fresh turtle meat, 18 parts of arrowroot powder, 7 parts of modified starch, 13 parts of yam, 12 parts of water chestnuts, fungus 12 parts, 8 parts of egg white, 2.5 parts of cooked lard, 1.5 parts of green onion juice, 1.5 parts of ginger juice, 1.5 parts of refined salt, 1.5 parts of cooking wine, 1.5 parts of fresh vegetable seasoning.

[0037] A method for preparing quick-frozen fish balls with the effect of nourishing yin and reducing fire in this preferred embodiment comprises the following steps:

[0038] (1) Weigh yams, water chestnuts, and fungus in proportion, wash them, dry the water stains, grind them into vegetable puree, and set aside;

[0039] (2) Weigh the boneless fresh soft-shelled turtle meat in proportion, grind it into fish meat paste, add green onion juice, ginger juice, refined salt and appro...

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Abstract

The invention discloses quick-frozen fish balls with the efficacy of nourishing yin and decreasing internal heat, and a preparation method thereof. The fish balls are processed by the following steps,step by step, including taking meat of boned fresh soft-shelled turtles, kudzuvine starch, modified starch, Chinese yams, water chestnuts, edible fungi, egg white, cooked lard, scallion onion juice,ginger juice, refined salt, cooking wine and a Shuzhixian seasoning. The product of the invention has high nutritive value and a good mouthfeel, is convenient for public daily consumption, and today,is well loved by people when the people are generally concerned about nutrient and health. According to the preparation method of the quick-frozen fish balls with the efficacy of nourishing yin and decreasing internal heat, processes are easy to standardize, and the method is suitable for large-scale production, and has great realistic meaning and social meaning for improving the competitiveness of enterprise products, expanding market share effectively and promoting technological innovation and technological progress of enterprises. promote enterprise's technological innovation and technological progress.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a quick-frozen fish ball with the effect of nourishing yin and reducing fire and a preparation method thereof. Background technique [0002] With the development of society, people's pursuit of material and cultural life is getting higher and higher. "Food" is an important part of our daily life. , but more and more pursuit of high-quality diet and delicious food. [0003] Meatballs generally refer to spherical food mainly made of chopped meat. They are convenient to eat, unique in flavor and high in nutritional value, and are deeply loved by the people. Among them, fish ball is a ball-shaped food processed with surimi as the main raw material. Because it is delicious and not greasy after eating, it can be used as a snack ingredient or soup, and is more suitable for shabu-shabu, so it is very popular among people. favorite. [0004] Traditional fish balls are made from...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/10A23L13/40A23L19/00A23L19/10A23L31/00A23L33/10
CPCA23L13/10A23L13/40A23L13/67A23L19/09A23L19/10A23L31/00A23L33/10A23V2002/00A23V2200/30A23V2200/324A23V2250/21
Inventor 韩玉田
Owner 安徽阜阳双宇食品科技有限公司
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