CN101697818A

CN101697818A - Fish ball

Info

Publication number: CN101697818A
Application number: CN200710003315A
Authority: CN
Inventors: 黄啟付
Original assignee: Individual
Current assignee: Individual
Priority date: 2007-02-05
Filing date: 2007-02-05
Publication date: 2010-04-28

Abstract

The invention relates to a fish ball which is prepared by taking fresh fish, starch, lean meat, refined salt and soy as raw materials. The fish ball is characterized by also comprising the raw material of egg white. In a formula, the fish ball comprises the following raw materials in parts by weight respectively: 35-40 parts of fish, 15-20 parts of starch, 10-30 parts of egg white, 15-25 parts of lean meat, 1-2 parts of refined salt, 0.5-1.0 part of soy and 5-15 parts of purified water. Compared with the prior art, the invention has unique characteristics in the aspects of color, smell, taste, nutrition and the like as the invention has aborative material selection and scientific material proportioning and is refined by the assistance of various delicious condiments, the taste of the fish is aromatic, the fish is fresh and tender and has no fishy smell, the skin of the fish ball is more smooth and has elasticity, the casing of the fish ball is not broken after being cooked for hundreds of times and has very good toughness, and the fish ball has unique mouth feel, is fragrant and delicious, is very popular to all the people and the domestic and foreign parasites and has the epithet of a characteristic taste cate.

Description

A kind of fish ball

Technical field

The present invention relates to a kind of food, particularly a kind of fish ball.

Background technology

The present various fish balls of on market, selling by restaurant or other food supply retail shops, the kind that has is comparatively delicious, but many fish ball tastes are average, trace it to its cause, mostly be to be careless about because of selecting materials, materials are impure, the not science of preparing burden, and it is higher that starch oozes the composition and division in a proportion example, what have also adds dibutyl phthalate and brightening agent (being all chemicals) in order to strengthen fish ball toughness, so often make the finished product fish ball lack the original flavor of fresh fish, mouthfeel is not good enough, is difficult to form the cuisines that have nevol flavor.

Summary of the invention

The objective of the invention is to provide a kind of fish ball, make have tasty mouthfeel delicate fragrance, shell toughness is fabulous, boils for a long time not stick with paste brokenly, keeps fresh fish original flavor effect unique.

The present invention realizes with following technical scheme: it still adopts the fresh flesh of fish, starch, lean meat refined salt, soy sauce is that raw material is made, it is characterized in that also comprising employing egg white raw material, so each raw materials in part by weight is respectively in the prescription: flesh of fish 35-40, starch 1 5-20, egg white 10-30, lean meat 1 5-25, refined salt 1-2, soy sauce 0.5-1.0,5-1 5 purifies waste water.

Fish material described in the technology of the present invention solution mainly is to adopt the silver carp flesh of fish or grass carp meat or mandarin fish, and the compound that they are arranged in pairs or groups is mutually formed.

Starch material described in the technology of the present invention solution is that employing import fecula is first-selected starch material (producing powder as import Denmark is optimum feed stock).

The present invention also can add (by weight percentage) again and play the chickens' extract 1-1.5% that monosodium glutamate is used in the specific implementation on the basis of aforementioned formula raw material.

The present invention because select materials meticulously, scientific ingredients, and be aided with that various good to eat seasoning seasoning matter are refining to form, show unique characteristics at aspects such as color, nutrition, the flesh of fish is distinguished the flavor of fragrant fresh and tender and is not had fishy smell, the more lubricated and high resilience of fish ball skin, it is fabulous that fish ball shell hundred cannot not boil brokenly toughness, the mouthfeel uniqueness, not only sweet-smelling but also suitable for reading, the utmost point is subjected to woman,child,the old and the young, the person sponging on an aristocrat's of China and foreign countries favor has characteristic local flavor cuisines title.

The specific embodiment

Get the raw materials ready, get the fixed silver carp fish of formulation ratio gauge, grass carp, mandarin fish, and the fecula of import Denmark etc., with the fish peeling fish skin, remove fish mobile jib fish-bone, get meat and behind clear water rinsing watery blood, put into mixer puddler puddle pulping, the cleer and peaceful Denmark of the pure egg fecula (can add an amount of purifying waste water in case of necessity) that in whipping process, adds aforementioned proportional quantity, add an amount of refined salt of getting ready in advance afterwards, play the chickens' extract of seasoning effect, become pasty mixture standby until being stirred to the enough time, and meat stuffing is smash into the meat slurry with lean meat, add an amount of soy sauce by conventional method, seasoning matter such as chickens' extract are mixed thoroughly standby, be refined into the fish ball shape by conventional method at last, putting into that clear water heating boils is finished product, but product both cash sale now eat, can sell freezing back again, can refrigerate for a long time and never degenerate.

Claims

1. fish ball, it is that raw material is made that this fish ball adopts the fresh flesh of fish, starch, lean meat, refined salt, soy sauce, it is characterized in that, also comprise and adopt the egg white raw material, so each raw materials in part by weight is respectively in the prescription: flesh of fish 35-40, starch 15-20, egg white 10-30, lean meat 15-25, refined salt 1-2, soy sauce 0.5-1.0,5-15 purifies waste water.

2. according to the described a kind of fish ball of claim 1, it is characterized in that described fish material mainly is to adopt the silver carp flesh of fish or grass carp meat or the sweet osmanthus flesh of fish or their compound collocation composition.

3. a kind of fish ball according to claim 1 is characterized in that, described starch material is to adopt the first-selected starch material of import fecula.

4. according to claim 1 or 2 or 3 described a kind of fish balls, it is characterized in that, also can on the basis of described prescription, add chickens' extract 1-1.5% again.