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Fresh water fish ball and its making process

A technology for freshwater fish meat and products, which is applied in the fields of freshwater fish meatballs and freshwater fish products, can solve the problems that fishballs can only be eaten as they are made, not eaten according to this method, and the taste is difficult to popularize, and the manufacturing process is simple. , convenient to eat, reasonable formula effect

Inactive Publication Date: 2005-06-01
李厚平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this method is convenient to eat, it is difficult to popularize the taste because the content of other raw materials and condiments is prepared by the production staff at will, and the taste is inconsistent due to the level of the production staff, and the production process is also very troublesome.
The fish balls made can only be eaten as you make them, and generally they can only be stored for three to five days at a temperature below 10°C. Therefore, this method is rarely used by families. Do not eat this way

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] First, the fresh freshwater fish meat is made into fresh freshwater fish meat mince according to the aforementioned method, and the pork fat is cut into chunks.

[0020] Get 22kg (44%) of fresh freshwater minced fish, 4kg (8%) of egg greens, 2kg (4%) of pork fat, 1.1kg (2.2%) of ginger powder, 0.75kg (1.5%) of onion, 0.7kg (1.4%) of salt %), white pepper powder 0.075kg (0.15%), white vinegar 0.3kg (0.6%), starch 4kg (8%), monosodium glutamate 0.075kg (0.15%), water 15kg (30%).

[0021] Pour all the above-mentioned raw materials into the blender and stir for 5-7 minutes, then pour into the ball forming machine to shape; the formed fish meat balls fall into the salt water dissolver with a temperature of 100 ° C and a ratio of water to salt of 100:0.3 , remove the egg foam in the salt water, and after the fish meat balls are boiled in the salt water for 3-5 minutes, take out the fish meat balls, naturally cool to room temperature, and carry out aseptic vacuum packaging; th...

Embodiment 2

[0023] Get 25kg (50%) of fresh freshwater minced fish, 3.5kg (7%) of egg greens, 1.2kg (2.4%) of pork fat, 1kg (2%) of ginger powder, 0.5kg (1%) of onion, 1kg (2%) of salt %), white pepper powder 0.05kg (0.1%), white vinegar 0.2kg (0.4%), starch 3kg (6%), monosodium glutamate 0.05kg (0.1%), water 14.5kg (29%). Make fresh freshwater fish meatball finished product by the preparation method of above-mentioned embodiment 1.

Embodiment 3

[0025] Get 26kg (52%) of fresh freshwater minced meat, 3kg (6%) of egg greens, 1kg (2%) of pork fat, 1kg (2%) of ginger powder, 0.25kg (0.5%) of onion, 0.5kg (1%) of salt ), white pepper powder 0.025kg (0.05%), white vinegar 0.1kg (0.2%), starch 4kg (8%), monosodium glutamate 0.025kg (0.05%), water 14.1kg (28.2%). Make fresh freshwater fish meatball finished product by the preparation method of above-mentioned embodiment 1.

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PUM

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Abstract

The present invention belongs to the field of fish product. The fresh water fish ball is made with fresh water fish skin paste, fatty pork, egg white, smashed ginger, onion, salt, white pepper powder, vinegar, starch, gourmet powder, water and other material, and through mixing, forming in ball forming machine, boiling, vacuum packing, steaming and sterilizing. It is loose, soft, smooth, tender, delicious and fragrant. The food product may be eaten after being produced into different dishes and has one guarantee period as long as 6 months.

Description

Technical field: [0001] The invention relates to a freshwater fish product, in particular to a fresh freshwater fish meatball product made from fresh freshwater fish meat, which belongs to the field of fish products. Background technique: [0002] In the middle and lower reaches of the Yangtze River and where there are many lakes, freshwater fish is a home-cooked dish on people's tables, and there are many ways to do it. Generally, there are methods such as frying, frying, steaming, stewing and braised. These methods are to chop the fish into pieces or It is made whole. Generally, the taste is strong and there is no bland taste, and the fishbone and fish meat are not separated. It is more troublesome to eat and the production process is more complicated. In order to solve the above problems, there is a way to remove the skin and bones of the fish, stir the fish meat into minced fish meat, then stir it with eggs, raw flour and other ingredients, make it into balls, and then p...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/10
Inventor 李厚平
Owner 李厚平