Health-care fish balls and making technology thereof

Abstract

The invention relates to health-care fish balls. The health-care fish balls consist of the following raw materials in parts by weight: 500-550 parts of fish meat, 5-10 parts of fish spine bones, 5-10parts of dried small shrimps, 50-55 parts of table salt, 0.2-0.5 part of monosodium glutamate, 70-75 parts of soybean flour, 85-95 parts of eggs, 22-27 parts of fresh ginger, 1-3 parts of traditionalChinese medicine concentrate and 400-450 parts of fresh water, wherein the traditional Chinese medicine concentrate comprises the following raw materials in parts by weight: 1-3 parts of rhizoma polygonati, 3-5 parts of Chinese yams, 1-3 parts of endothelium corneum gigeriae galli, 1-3 parts of villous amomum fruits, 2-4 parts of bighead atractylodes rhizomes, 3-5 parts of poria cocos, 2-4 parts of haws, 4-6 parts of Chinese jujubes, 2-4 parts of wrinkled gianthyssop herbs, 3-5 parts of malt, 1-3 parts of dried orange peel and 1-3 parts of radish seeds. The fish balls are rich in nutrition, fresh and delicious in flavor and easy to digest and absorb; the fish spine bones and the dried small shrimps are added, so that the fish balls have the efficacy of enriching the calcium; and the traditional Chinese medicine concentrate is added, so that the fish balls have the efficacy of invigorating the spleen, nourishing the stomach, stimulating the appetite and enhancing immunity.

Description

technical field [0001] The invention relates to the technical field of food processing and production, in particular to a health-care fish ball and a manufacturing process thereof. Background technique [0002] Fish ball is one of the traditional surimi products. It has the advantages of rich nutrition, high protein, low fat, delicious food, unique flavor, etc., so fish ball is a favorite food of people. Fish balls are widely used in hot pot, hot pot, home soup and other dishes because of their smoothness, fineness and good elasticity, and are very popular in the market. [0003] At present, some of the various fish balls sold by restaurants or other food stores in the market are more delicious, but many fish balls taste mediocre. It is unscientific, the proportion of starch infiltration is too high, and some add moisturizers and whitening agents (both chemical preparations) to enhance the toughness of fish balls, which often makes the finished fish balls lack the original ...

AI Technical Summary

Problems solved by technology

[0003] At present, some of the various fish balls sold by restaurants or other food stores in the market are more delicious, but many fish balls taste mediocre. It is unscientific, the proportion of starch infiltration is too high, and some add moisturizers and whitening agents (both chemical preparations) to enhance the toughness of fish balls, which often makes the finished fish balls lack the original taste of fresh fish, the taste is not good, and it is difficult to form Food with very local flavor