CN104172291A - Spanish mackerel ball and preparation method thereof - Google Patents
Spanish mackerel ball and preparation method thereof Download PDFInfo
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- CN104172291A CN104172291A CN201410388394.2A CN201410388394A CN104172291A CN 104172291 A CN104172291 A CN 104172291A CN 201410388394 A CN201410388394 A CN 201410388394A CN 104172291 A CN104172291 A CN 104172291A
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- fish ball
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- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 241001622901 Scomberomorus commerson Species 0.000 title abstract 5
- 229920002472 Starch Polymers 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 11
- 244000291564 Allium cepa Species 0.000 claims abstract description 10
- 240000007087 Apium graveolens Species 0.000 claims abstract description 10
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 10
- 235000010591 Appio Nutrition 0.000 claims abstract description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 10
- 229930006000 Sucrose Natural products 0.000 claims abstract description 10
- 235000020997 lean meat Nutrition 0.000 claims abstract description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 10
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 241000251468 Actinopterygii Species 0.000 claims description 51
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims description 17
- 235000014364 Trapa natans Nutrition 0.000 claims description 17
- 235000009165 saligot Nutrition 0.000 claims description 17
- 241001083492 Trapa Species 0.000 claims description 14
- 239000005720 sucrose Substances 0.000 claims description 9
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 229910001220 stainless steel Inorganic materials 0.000 claims description 6
- 239000010935 stainless steel Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims description 5
- 239000011574 phosphorus Substances 0.000 claims description 5
- 229910052698 phosphorus Inorganic materials 0.000 claims description 5
- 101001094044 Mus musculus Solute carrier family 26 member 6 Proteins 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 210000003097 mucus Anatomy 0.000 claims description 3
- 238000002203 pretreatment Methods 0.000 claims description 3
- 238000007790 scraping Methods 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 7
- 235000013372 meat Nutrition 0.000 abstract description 3
- 235000021185 dessert Nutrition 0.000 abstract description 2
- 229960004793 sucrose Drugs 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 240000001085 Trapa natans Species 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241001060851 Carapus bermudensis Species 0.000 description 1
- 208000035473 Communicable disease Diseases 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 201000005505 Measles Diseases 0.000 description 1
- 201000009906 Meningitis Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 101710202013 Protein 1.5 Proteins 0.000 description 1
- 241000589517 Pseudomonas aeruginosa Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000003238 esophagus Anatomy 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 210000002468 fat body Anatomy 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000005075 mammary gland Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000011321 prophylaxis Methods 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a Spanish mackerel ball and a preparation method thereof. The Spanish mackerel ball comprises the following raw materials by weight: 270g-330g of fresh Spanish mackerel meat, 60g-90g of starch, 45g-60g of lean meat, 45g-60g of horseshoe, 7g-15g of scallion oil, 12g-25g of celery, 7g-9g of monosodium glutamate, 12g-25g of refined salt and 25g-35g of cane sugar. The Spanish mackerel ball has elasticity, a viscous and elastic mouth feel and a delicious and unequalled taste, can serve as a dessert and a staple food to be eaten, and embodies diversity of foods; meanwhile, the preparation process is simple.
Description
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Technical field
The present invention relates to a kind of food making method technical field, relate in particular to a kind of horse with fish ball and preparation method thereof.
?
Background technology
Current tribute ball is on the market existing multiple, but people still wish a greater variety of tribute balls and occur.
Ma Jiayu is again pearl fish, its meat flavour deliciousness, and fine and tender taste, contains multiple unrighted acid and rich in protein, in Japan, claims this fish for " not needing the protein sources of protein ".
Water chestnut is a kind of herbaceos perennial being grown in paddy field, the thin meat of water chestnut skin is tender, and juice fleshiness is sweet, fresh and sweet without slag, sharp and clear good to eat, and nutritious, contain protein 1.5%, fat 0.1%, carbohydrate 18%, starch 26%, crude fibre 3.5% left and right, also has vitamin A, B1, B2, C, has the elements such as calcium, phosphorus, iron, carrotene; Contain active ingredient anticancer, that reduce blood pressure---puchiin simultaneously.Water chestnut is not only nutritious but also have high medical value, has removing pattogenic heat from the blood and toxic material from the body, clearing heat-fire, the moistening lung of reducing phlegm, the appetizing of promoting the production of body fluid, diuresis defaecation, the liver improving eyesight of relaxing, the effect such as sober up that helps digestion, and is a kind of popular food.The phosphorus containing in water chestnut is higher in rhizome vegetable, can promote human body to grow and maintain the needs of physiological function, the growth of tooth bone is had to very large benefit, can promote the metabolism of sugar in body, fat, protein three large materials simultaneously, regulate acid-base balance, be therefore suitable for children edible.The puchiin containing in water chestnut all has certain inhibitory action to staphylococcus aureus, Escherichia coli, product pumping rod bacterium and Pseudomonas aeruginosa, also has certain effect to reducing blood pressure.This material also has preventive and therapeutic effect to the cancerous swelling of lung, esophagus and mammary gland.Water chestnut also has the function of prophylaxis of acute infectious disease, and in measles, epidemic meningitis more incident spring, water chestnut is good diseases prevention food.
How Ma Jiayu and water chestnut making one are had to Q degree, viscosity and a flexible ball, not yet find at present.
Summary of the invention
In order to overcome above shortcomings part in prior art, the object of the present invention is to provide one to there is Q degree, viscosity and flexible horse with fish ball and preparation method thereof.
In order to reach above-mentioned object, the present invention adopts following concrete technical scheme: horse, with fish ball, comprises the raw material of following weight ratio: fresh horse adds the flesh of fish 270-330g, starch 60--90g, lean meat 45-60g, water chestnut 45-60g, scallion oil 7-15g, celery 12-25g, monosodium glutamate 7-9g, refined salt 12-25g, sucrose 25-35g.
Preferably, raw material weight of the present invention is than add the flesh of fish 300g, starch 75g, lean meat 50g, water chestnut 50g, scallion oil 10g, celery 18g, monosodium glutamate 7, refined salt 17g, sucrose 26g for fresh horse.
Above-mentioned horse is as follows with the preparation method of fish ball:
Step 1: select fresh Ma Jiayu as raw material;
Step 2: fish surface mucus and dirt etc. are cleaned up;
Step 3: Ma Jiayu is slaughtered, remove head, squama, fin, internal organ and inner membrance, fish inside and outside cleans up, broken stand-by with cutter scraping blade flesh of fish buttress;
Step 4: clean water chestnut, peeling, pre-treatment, is cut into fourth shape of uniform size stand-by;
Step 5: step 3 is piled up neatly to broken horse and add the flesh of fish and put into Stainless steel basin hand and pat 1 hour continuously, make fish phosphorus there is viscosity, then add lean meat to continue to pat half an hour, add again scallion oil, celery grain, monosodium glutamate, refined salt and sucrose, again stir 10 minutes, add starch to stir and can obtain horse with fish ball goods;
Step 6: the cauldron boiling of heating up water turns down fire, and step 5 horse is pinched into the spherical pot of putting into that size is 2cm with fish ball goods, opens big fire, treats that horse floats up and down with fish ball, pulls out immediately;
Step 7: the horse of pulling out is cooled to rapidly below 10 DEG C with fish ball, the quick freezing repository of packaged fish ball below-30 DEG C carries out quick freezing, and the fish ball after quick-frozen is packed and is got product after weighing.
In described step 5, ice cube is put in the bottom of Stainless steel basin.
The present invention's advantage is compared with prior art: the horse that the present invention makes has Q degree, viscosity and flexible mouthfeel with fish ball, delicious flavour is unsurpassed, not only can be used as dessert edible, also can be edible for staple food, embody the variation of food, preparation method is simple simultaneously.
Detailed description of the invention
Can further understand basis by the embodiment of the present invention given below bright, but protection of the present invention is not limited to this.
embodiment 1:
Raw material proportioning: fresh horse adds the flesh of fish 300g, starch 75 g, lean meat 50 g, water chestnut 50 g, scallion oil 10 g, celery 18 g, monosodium glutamate 7 g, refined salt 17 g, sucrose 26 g.
Its preparation method is as follows:
Step 1: select fresh Ma Jiayu as raw material;
Step 2: fish surface mucus and dirt etc. are cleaned up;
Step 3: Ma Jiayu is slaughtered, remove head, squama, fin, internal organ and inner membrance, fish inside and outside cleans up, broken stand-by with cutter scraping blade flesh of fish buttress;
Step 4: clean water chestnut, peeling, pre-treatment, is cut into fourth shape of uniform size stand-by;
Step 5: step 3 is piled up neatly to broken horse and add the flesh of fish and put into Stainless steel basin hand and pat 1 hour continuously, make fish phosphorus there is viscosity, then add lean meat to continue to pat half an hour, add again scallion oil, celery grain, monosodium glutamate, refined salt and sucrose, again stir 10 minutes, add starch to stir and can obtain horse with fish ball goods;
Step 6: the cauldron boiling of heating up water turns down fire, and step 5 horse is pinched into the spherical pot of putting into that size is 2cm with fish ball goods, opens big fire, treats that horse floats up and down with fish ball, pulls out immediately;
Step 7: the horse of pulling out is cooled to rapidly below 10 DEG C with fish ball, the quick freezing repository of packaged fish ball below-30 DEG C carries out quick freezing, and the fish ball after quick-frozen is packed and is got product after weighing.
It should be noted that, when the present invention spends in the time of summer, make, in the time that temperature is spent higher than 25, in step 5, ice cube is put in the bottom of Stainless steel basin.
?
embodiment 2:
Raw material proportioning: fresh horse adds flesh of fish 320g, starch 80 g, lean meat 56g, water chestnut 56 g, scallion oil 14 g, celery 21.6g, monosodium glutamate 8.4g, refined salt 20.4 g, sucrose 31.2 g.
Its preparation method is as embodiment 1.
Above are only a specific embodiment of the present invention, but design concept of the present invention is not limited to this, allly utilizes this design to carry out the change of unsubstantiality to the present invention, all should belong to the behavior of invading protection domain of the present invention.
Claims (4)
1. horse, with fish ball, is characterized in that: the raw material that comprises following weight ratio: fresh horse adds the flesh of fish 270-330g, starch 60--90g, lean meat 45-60g, water chestnut 45-60g, scallion oil 7-15g, celery 12-25g, monosodium glutamate 7-9g, refined salt 12-25g, sucrose 25-35g.
2. horse as claimed in claim 1, with fish ball, is characterized in that: described raw material weight is than add the flesh of fish 300g, starch 75g, lean meat 50g, water chestnut 50g, scallion oil 10g, celery 18g, monosodium glutamate 7, refined salt 17g, sucrose 26g for fresh horse.
3. horse as claimed in claim 1 or 2, with fish ball, is characterized in that: described horse is as follows with the preparation method of fish ball:
Step 1: select fresh Ma Jiayu as raw material;
Step 2: fish surface mucus and dirt etc. are cleaned up;
Step 3: Ma Jiayu is slaughtered, remove head, squama, fin, internal organ and inner membrance, fish inside and outside cleans up, broken stand-by with cutter scraping blade flesh of fish buttress;
Step 4: clean water chestnut, peeling, pre-treatment, is cut into fourth shape of uniform size stand-by;
Step 5: step 3 is piled up neatly to broken horse and add the flesh of fish and put into Stainless steel basin hand and pat 1 hour continuously, make fish phosphorus there is viscosity, then add lean meat to continue to pat half an hour, add again scallion oil, celery grain, monosodium glutamate, refined salt and sucrose, again stir 10 minutes, add starch to stir and can obtain horse with fish ball goods;
Step 6: the cauldron boiling of heating up water turns down fire, and step 5 horse is pinched into the spherical pot of putting into that size is 2cm with fish ball goods, opens big fire, treats that horse floats up and down with fish ball, pulls out immediately;
Step 7: the horse of pulling out is cooled to rapidly below 10 DEG C with fish ball, the quick freezing repository of packaged fish ball below-30 DEG C carries out quick freezing, and the fish ball after quick-frozen is packed and is got product after weighing.
4. horse as claimed in claim 3, with fish ball preparation method, is characterized in that: in described step 5, ice cube is put in the bottom of Stainless steel basin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410388394.2A CN104172291A (en) | 2014-08-08 | 2014-08-08 | Spanish mackerel ball and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410388394.2A CN104172291A (en) | 2014-08-08 | 2014-08-08 | Spanish mackerel ball and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN104172291A true CN104172291A (en) | 2014-12-03 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410388394.2A Pending CN104172291A (en) | 2014-08-08 | 2014-08-08 | Spanish mackerel ball and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN104172291A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107440006A (en) * | 2017-09-15 | 2017-12-08 | 东山县启昌冷冻加工有限公司 | A kind of fish ball containing horseshoe |
| CN111053206A (en) * | 2019-11-07 | 2020-04-24 | 安徽夏星食品有限公司 | Low-fat fish ball manufacturing process |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101088415A (en) * | 2007-06-28 | 2007-12-19 | 陈志斌 | Inkfish ball with mustard and its making process |
| CN101152012A (en) * | 2006-09-30 | 2008-04-02 | 姜堰市喜鹊湖水产品有限公司 | Composite nutrient fish product |
| KR101165801B1 (en) * | 2012-04-19 | 2012-07-12 | 이영재 | Process of fish ball by using surimi |
| CN102871153A (en) * | 2012-09-26 | 2013-01-16 | 湖北省农业科学院农产品加工与核农技术研究所 | Water chestnut and freshwater fish food and preparation method thereof |
| CN103120326A (en) * | 2011-11-19 | 2013-05-29 | 计英 | Processing method of seafood fish balls |
| CN103859463A (en) * | 2012-12-17 | 2014-06-18 | 杨全新 | Fish ball and preparation method thereof |
-
2014
- 2014-08-08 CN CN201410388394.2A patent/CN104172291A/en active Pending
Patent Citations (6)
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| CN101152012A (en) * | 2006-09-30 | 2008-04-02 | 姜堰市喜鹊湖水产品有限公司 | Composite nutrient fish product |
| CN101088415A (en) * | 2007-06-28 | 2007-12-19 | 陈志斌 | Inkfish ball with mustard and its making process |
| CN103120326A (en) * | 2011-11-19 | 2013-05-29 | 计英 | Processing method of seafood fish balls |
| KR101165801B1 (en) * | 2012-04-19 | 2012-07-12 | 이영재 | Process of fish ball by using surimi |
| CN102871153A (en) * | 2012-09-26 | 2013-01-16 | 湖北省农业科学院农产品加工与核农技术研究所 | Water chestnut and freshwater fish food and preparation method thereof |
| CN103859463A (en) * | 2012-12-17 | 2014-06-18 | 杨全新 | Fish ball and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107440006A (en) * | 2017-09-15 | 2017-12-08 | 东山县启昌冷冻加工有限公司 | A kind of fish ball containing horseshoe |
| CN111053206A (en) * | 2019-11-07 | 2020-04-24 | 安徽夏星食品有限公司 | Low-fat fish ball manufacturing process |
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