Fishballs suitable for patients suffering from nephropathy to eat and making method
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A technology of fish balls and patients, applied in the field of food processing, to achieve the effect of delaying development, delicate taste and unique taste
Inactive Publication Date: 2018-05-08
FUZHOU UNIV
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[0003] The present invention aims at the problems existing in existing surimi products, and provides a fish ball suitable for kidney disease patients and a preparation method thereof. The fish ball is not only suitable for kidney disease patients to eat but also can meet the nutritional balance needs of kidney disease patients
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Embodiment 1
[0026] A fish ball suitable for kidney disease patients is prepared from the following raw materials in parts by weight: 100 parts of low-phosphorus fish meat, 5 parts of egg white, 5 parts of deproteinized and dephosphorized potato starch, and 3 parts of deproteinized and dephosphorized corn flour , 10 parts of fruit and vegetable juice, 10 parts of deproteinized and dephosphorized tea residue fiber, 5 parts of microalgae oil, 1 part of phosphorus-free seasoning powder, and 1 part of white sugar.
[0027] The low-phosphorus fish meat is derived from freshwater fish fed with low-phosphorus feed, and the phosphorus content in 100 g of fish meat is less than 180 mg.
[0028] The preparation method of the deproteinized and dephosphorized potato starch is as follows: wash the potatoes, homogenate, add alkaline protease according to the volume mass ratio of the homogenate to protease at 1% ml / g, and carry out proteolytic treatment at 40°C for 30 minutes , centrifuge, collect the pr...
Embodiment 2
[0044] A fish ball suitable for kidney disease patients is prepared from the following raw materials in parts by weight: 150 parts of low-phosphorus fish meat, 10 parts of egg white, 10 parts of deproteinized and dephosphorized potato starch, and 5 parts of deproteinized and dephosphorized corn flour , 20 parts of fruit and vegetable juice, 20 parts of deproteinized and dephosphorized tea residue fiber, 10 parts of microalgae oil, 5 parts of phosphorus-free seasoning powder and 3 parts of white sugar.
[0045] The low-phosphorus fish meat is derived from freshwater fish fed with low-phosphorus feed.
[0046] The preparation method of the deproteinized and dephosphorized potato starch is as follows: wash the potatoes, homogenate, add alkaline protease according to the volume mass ratio of homogenate to protease at 5% ml / g, and carry out proteolysis treatment at 50°C for 60 minutes, centrifuge, collect the precipitate, wash with water, and dry to obtain deproteinized and dephosp...
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Abstract
The invention relates to fishballs suitable for patients suffering from nephropathy to eat and a making method, and belongs to the technical field of food processing. The fishballs suitable for patients suffering from nephropathy to eat are made from the following raw materials in parts by weight: 100-150 parts of low-phosphorus fish meat, 5-10 parts of egg white, 5-10 parts of deproteinization dephosphorization potato starch, 3-5 parts of deproteinization dephosphorization corn flour, 10-20 parts of fruit and vegetable juice, 10-20 parts of deproteinization dephosphorization tea ground fibers, 5-10 parts of microalgae oil, 1-5 parts of non-phosphorus seasoning powder and 1-3 parts of white sugar. The made fishballs are fine and smooth in mouth feel, elastic, unique in taste, rich in quality protein and rich in nutrition. The fishballs are favorable for being eaten by patients suffering from chronic kidney diseases, the life quality of the patients suffering from the nephropathy can beimproved, the development of kidney diseases can be delayed, and the fishballs have great significance on patients suffering from nephropathy.
Description
technical field [0001] The invention specifically relates to a fish ball suitable for kidney disease patients and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] According to incomplete statistics, there are about 300 million hypertensive patients and 140 million chronic kidney disease patients in China, and the number is still on the rise. Protein metabolism will increase the burden on the kidneys, but clinical medicine has found that the amino acid content in the blood of patients with kidney disease is significantly reduced, and the intake of nutrients in patients with kidney disease needs to be strictly controlled, which further affects the nutritional status of patients, so the symptoms of malnutrition are common in patients with kidney disease . In fact, patients with high blood pressure and kidney disease have the same demand for processed meat products as normal people, but traditional meat products ha...
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