CN104256722A - Crispy fried silver fish ball and preparation method thereof - Google Patents

Crispy fried silver fish ball and preparation method thereof Download PDF

Info

Publication number
CN104256722A
CN104256722A CN201410556196.2A CN201410556196A CN104256722A CN 104256722 A CN104256722 A CN 104256722A CN 201410556196 A CN201410556196 A CN 201410556196A CN 104256722 A CN104256722 A CN 104256722A
Authority
CN
China
Prior art keywords
parts
fish ball
silver fish
pork liver
silverfish
Prior art date
Application number
CN201410556196.2A
Other languages
Chinese (zh)
Inventor
倪群
Original Assignee
倪群
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 倪群 filed Critical 倪群
Priority to CN201410556196.2A priority Critical patent/CN104256722A/en
Publication of CN104256722A publication Critical patent/CN104256722A/en

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50Poultry products, e.g. poultry sausages
    • A23L13/52Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/10Fish meal or powder; Granules, agglomerates or flakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11General methods of cooking foods, e.g. by roasting or frying using oil
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13General methods of cooking foods, e.g. by roasting or frying using water or steam
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/198Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a crispy fried silver fish ball. The crispy fried silver fish ball is made from the following raw materials in parts by weight: 200-210 parts of silver fish, 1-1.2 parts of franchet groundcherry fruits, 0.7-0.9 part of great burdock achene, 1-1.1 part of ginger leaves, 0.9-1.3 parts of herbs of hedyotis diffusa willd, 1-1.2 parts of rhizoma corydalis, 2-3 parts of cherries, 2-3 parts of dark-skinned grapes, 4-5 parts of chicken breast, 1-2 parts of green beans, 2-3 parts of walnut kernels, 2-3 parts of red dates, 1-2 parts of red peppers, 1-2 parts of soy sauce, 2-3 parts of glutinous rice flour, 4-5 parts of wheat flour, and 4-5 parts of nutrient additives. The silver fish ball disclosed by the invention has delicious taste, and is fragrant, crispy and tasty; the chicken breast, and the green beans, the walnut kernels and the like are added, so that the mouth feel and the nutrition of the silver fish ball are enriched, wherein the green beans which are rich in unsaturated fatty acids and soybean phospholipid have the effects of keeping the elasticity of blood vessels, nourishing the brain and preventing the fatty liver from formation; in addition, various Chinese herbal medicines are added in the processing course of the silver fish ball disclosed by the invention, so that the silver fish ball has the efficacies of clearing heat, removing toxicity, relieving sore throat, resolving phlegm, soothing the liver and benefiting diuresis.

Description

A kind of crisp Deep-fried whitebait ball and preparation method thereof
Technical field
The invention belongs to food processing technology field, relate to a kind of silverfish goods, particularly relate to a kind of crisp Deep-fried whitebait ball and preparation method thereof.
Background technology
Silverfish is one of Chinese famous and precious aquatic products, is regarded as treasure on seat, at home and abroad has long enjoyed a good reputation.Silverfish eating method on dining table is different, but the raising required food along with people, and the nutrition of single silverfish can not meet the needs that people day by day increase, and adds the demand that various nutriment carrys out balanced people in the present invention for this reason.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide a kind of crisp Deep-fried whitebait ball and preparation method thereof.
The technical solution adopted in the present invention is:
A kind of crisp Deep-fried whitebait ball, be made up of the raw material of following weight portion:
Silverfish 200-210, wintercherry fruit or calyx 1-1.2, great burdock achene 0.7-0.9, ginger leaf 1-1.1, thousand beat 0.9-1.3, corydalis tuber 1-1.2, cherry pearl 2-3, purple grape 2-3, chicken breast meat 4-5, green soya bean 1-2, walnut kernel 2-3, red date 2-3, pimiento 1-2, soy sauce 1-2, glutinous rice flour 2-3, wheat flour 4-5, nourishing additive agent 4-5;
Described nourishing additive agent is made up of the raw material of following weight portion: acanthopanax 1-2, Radix Angelicae Sinensis leaf 1-1.2, rhizoma cibotii 0.8-1, bighead atractylodes rhizome 1-1.3, folium panacis japonici cum caule 1-2, purple rice 4-5, vanilla powder 2-3, grape wine 5-6, bruised ginger 1-2, pork liver 10-15; Preparation method is: acanthopanax, Radix Angelicae Sinensis leaf, rhizoma cibotii, the bighead atractylodes rhizome, folium panacis japonici cum caule are added 4-5 water big fire doubly and decoct 40-45 minute by (1), and press filtration is removed slag, and gained liquid is spray-dried obtains medicinal powder; (2) pork liver takes out after steeping in grape wine after shredding and rinsing with water and soaking 30-40 minute and adds bruised ginger after upper food steamer cooks and mash to obtain pork liver mud; (3) purple rice is entered pan boiling ripe purple rice meal, residue grape wine and pork liver mud are poured in purple rice meal and to mix thoroughly and little fire boils dry, grind to obtain aroma purple rice pork liver powder, then in aroma purple rice pork liver powder, be mixed into medicinal powder and vanilla powder mixes, to obtain final product.
The preparation method of crisp Deep-fried whitebait ball according to claim 1, is characterized in that comprising the following steps
(1) get new fresh and alive silverfish, the light salt brine putting into 1-2% supports 7-10 hour clearly, removes impurity in silverfish body, then taking-up is slaughtered clean for subsequent use;
(2) Chinese medicines such as wintercherry fruit or calyx, great burdock achene, ginger leaf are added 4-5 times of water, little fire decocts press filtration after 1-2 hour and to remove slag to obtain herb liquid; Getting after pimiento is dried grinds Paprika is for subsequent use, and cherry pearl, purple grape are immersed in soy sauce sauce fruit juice of squeezing the juice after 10-15 minute to obtain after removing the peel stoning, and green soya bean, red date are pulled an oar after adding 5-6 times of water and to be obtained red date green soya bean slurry;
(3) get chicken breast meat to dry and grind to obtain chicken meal, mix with glutinous rice flour, wheat flour, Paprika after walnut kernel is pulverized, pour chicken meal, herb liquid, nourishing additive agent, sauce fruit juice, red date green soya bean slurry into and remain each raw material fully mix after with become dough, then be divided into the little dough of table tennis size;
(4) clean silverfish is straightened freezing hard after run through the little dough of step (3) gained after to enter pot fried, after well-done, take out and dry cooling and get final product.
Beneficial effect of the present invention is:
Silverfish ball food flavor of the present invention is delicious, crisp, fragrant and pleasant to taste, the chicken breast meat, green soya bean, walnut kernel etc. of adding have enriched mouthfeel and the nutrition of silverfish ball, wherein green soya bean is rich in unrighted acid and soybean lecithin, there is the effect keeping blood vessel elasticity, brain tonic and prevent fatty liver from being formed, in addition, the present invention with the addition of multiple Chinese herbal medicine in process, have clearing heat and detoxicating, relieve sore throat reduces phlegm, effect of soothing the liver diuresis.
Detailed description of the invention
A kind of crisp Deep-fried whitebait ball, be made up of the raw material of following weight portion (kilogram):
Silverfish 200, wintercherry fruit or calyx 1, great burdock achene 0.7, ginger leaf 1, thousand hammering 0.9, corydalis tuber 1, cherry pearl 2, purple grape 2, chicken breast meat 4, green soya bean 1, walnut kernel 2, red date 2, pimiento 1, soy sauce 1, glutinous rice flour 2, wheat flour 4, nourishing additive agent 4;
Described nourishing additive agent is made up of the raw material of following weight portion (kilogram): acanthopanax 1, Radix Angelicae Sinensis leaf 1, rhizoma cibotii 0.8, the bighead atractylodes rhizome 1, folium panacis japonici cum caule 1, purple rice 4, vanilla powder 2, grape wine 5, bruised ginger 1, pork liver 10; Preparation method is: the water big fire that acanthopanax, Radix Angelicae Sinensis leaf, rhizoma cibotii, the bighead atractylodes rhizome, folium panacis japonici cum caule are added 4 times by (1) decocts 40 minutes, and press filtration is removed slag, gained liquid spray-dried medicinal powder; (2) pork liver steeps in grape wine after shredding and rinsing with water to soak to take out after 30 minutes and adds bruised ginger after upper food steamer cooks and mash to obtain pork liver mud; (3) purple rice is entered pan boiling ripe purple rice meal, residue grape wine and pork liver mud are poured in purple rice meal and to mix thoroughly and little fire boils dry, grind to obtain aroma purple rice pork liver powder, then in aroma purple rice pork liver powder, be mixed into medicinal powder and vanilla powder mixes, to obtain final product.
The preparation method of crisp Deep-fried whitebait ball according to claim 1, is characterized in that comprising the following steps
(1) get new fresh and alive silverfish, the light salt brine putting into 1-2% is supported 7 hours clearly, removes impurity in silverfish body, then taking-up is slaughtered clean for subsequent use;
(2) Chinese medicines such as wintercherry fruit or calyx, great burdock achene, ginger leaf are added 4 times of water, little fire decocts press filtration after 1 hour and to remove slag to obtain herb liquid; Getting after pimiento is dried grinds Paprika is for subsequent use, and cherry pearl, purple grape are immersed in soy sauce sauce fruit juice of squeezing the juice after 10 minutes to obtain after removing the peel stoning, and green soya bean, red date are pulled an oar after adding 5 times of water and to be obtained red date green soya bean slurry;
(3) get chicken breast meat to dry and grind to obtain chicken meal, mix with glutinous rice flour, wheat flour, Paprika after walnut kernel is pulverized, pour chicken meal, herb liquid, nourishing additive agent, sauce fruit juice, red date green soya bean slurry into and remain each raw material fully mix after with become dough, then be divided into the little dough of table tennis size;
(4) clean silverfish is straightened freezing hard after run through the little dough of step (3) gained after to enter pot fried, after well-done, take out and dry cooling and get final product.

Claims (2)

1. a crisp Deep-fried whitebait ball, is characterized in that being made up of the raw material of following weight portion:
Silverfish 200-210, wintercherry fruit or calyx 1-1.2, great burdock achene 0.7-0.9, ginger leaf 1-1.1, thousand beat 0.9-1.3, corydalis tuber 1-1.2, cherry pearl 2-3, purple grape 2-3, chicken breast meat 4-5, green soya bean 1-2, walnut kernel 2-3, red date 2-3, pimiento 1-2, soy sauce 1-2, glutinous rice flour 2-3, wheat flour 4-5, nourishing additive agent 4-5;
Described nourishing additive agent is made up of the raw material of following weight portion: acanthopanax 1-2, Radix Angelicae Sinensis leaf 1-1.2, rhizoma cibotii 0.8-1, bighead atractylodes rhizome 1-1.3, folium panacis japonici cum caule 1-2, purple rice 4-5, vanilla powder 2-3, grape wine 5-6, bruised ginger 1-2, pork liver 10-15; Preparation method is: acanthopanax, Radix Angelicae Sinensis leaf, rhizoma cibotii, the bighead atractylodes rhizome, folium panacis japonici cum caule are added 4-5 water big fire doubly and decoct 40-45 minute by (1), and press filtration is removed slag, and gained liquid is spray-dried obtains medicinal powder; (2) pork liver takes out after steeping in grape wine after shredding and rinsing with water and soaking 30-40 minute and adds bruised ginger after upper food steamer cooks and mash to obtain pork liver mud; (3) purple rice is entered pan boiling ripe purple rice meal, residue grape wine and pork liver mud are poured in purple rice meal and to mix thoroughly and little fire boils dry, grind to obtain aroma purple rice pork liver powder, then in aroma purple rice pork liver powder, be mixed into medicinal powder and vanilla powder mixes, to obtain final product.
2. the preparation method of crisp Deep-fried whitebait ball according to claim 1, is characterized in that comprising the following steps
(1) get new fresh and alive silverfish, the light salt brine putting into 1-2% supports 7-10 hour clearly, removes impurity in silverfish body, then taking-up is slaughtered clean for subsequent use;
(2) Chinese medicines such as wintercherry fruit or calyx, great burdock achene, ginger leaf are added 4-5 times of water, little fire decocts press filtration after 1-2 hour and to remove slag to obtain herb liquid; Getting after pimiento is dried grinds Paprika is for subsequent use, and cherry pearl, purple grape are immersed in soy sauce sauce fruit juice of squeezing the juice after 10-15 minute to obtain after removing the peel stoning, and green soya bean, red date are pulled an oar after adding 5-6 times of water and to be obtained red date green soya bean slurry;
(3) get chicken breast meat to dry and grind to obtain chicken meal, mix with glutinous rice flour, wheat flour, Paprika after walnut kernel is pulverized, pour chicken meal, herb liquid, nourishing additive agent, sauce fruit juice, red date green soya bean slurry into and remain each raw material fully mix after with become dough, then be divided into the little dough of table tennis size;
(4) clean silverfish is straightened freezing hard after run through the little dough of step (3) gained after to enter pot fried, after well-done, take out and dry cooling and get final product.
CN201410556196.2A 2014-10-20 2014-10-20 Crispy fried silver fish ball and preparation method thereof CN104256722A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410556196.2A CN104256722A (en) 2014-10-20 2014-10-20 Crispy fried silver fish ball and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410556196.2A CN104256722A (en) 2014-10-20 2014-10-20 Crispy fried silver fish ball and preparation method thereof

Publications (1)

Publication Number Publication Date
CN104256722A true CN104256722A (en) 2015-01-07

Family

ID=52148405

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410556196.2A CN104256722A (en) 2014-10-20 2014-10-20 Crispy fried silver fish ball and preparation method thereof

Country Status (1)

Country Link
CN (1) CN104256722A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104757553A (en) * 2015-01-22 2015-07-08 安徽栋泰农业科技发展有限公司 Consciousness-restoring qi-tonifying pearl sweet potato ball and preparation method thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103494253A (en) * 2013-09-04 2014-01-08 合肥市福来多食品有限公司 Milk-fragrance fish flesh ball
CN103549506A (en) * 2013-10-27 2014-02-05 毛献萍 Health care whitebait food
CN103689544A (en) * 2013-12-04 2014-04-02 田世伟 Whitebait sauce with pickled peppers and preparation method thereof
CN103907970A (en) * 2014-04-30 2014-07-09 毛献萍 Whitebait meat balls

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103494253A (en) * 2013-09-04 2014-01-08 合肥市福来多食品有限公司 Milk-fragrance fish flesh ball
CN103549506A (en) * 2013-10-27 2014-02-05 毛献萍 Health care whitebait food
CN103689544A (en) * 2013-12-04 2014-04-02 田世伟 Whitebait sauce with pickled peppers and preparation method thereof
CN103907970A (en) * 2014-04-30 2014-07-09 毛献萍 Whitebait meat balls

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104757553A (en) * 2015-01-22 2015-07-08 安徽栋泰农业科技发展有限公司 Consciousness-restoring qi-tonifying pearl sweet potato ball and preparation method thereof

Similar Documents

Publication Publication Date Title
CN101756261B (en) Method for preparing Pu'er tea beef
CN103989145B (en) Chicken hot and spicy sauce and preparation method thereof
CN103976035A (en) Honey eel dried bean curd and preparation method thereof
CN104366369A (en) Purple sweet potato chips for relieving restlessness and nourishing kidney and preparation method thereof
CN103652973A (en) Soybean sauce mutton shashlik and preparation method thereof
CN103549470A (en) Chicken feet with pickled peppers
CN103445121A (en) Sea sedge and purple sweet potato chips and preparation method thereof
CN104381853A (en) Appetizing and spleen-tonifying purple sweet potato noodles and preparation method thereof
CN103783227B (en) Highland barley compound type tea bag
CN104223186A (en) Vinous black jujube whitebait dry and preparation method thereof
CN103814992A (en) Blueberry tofu pie and production method thereof
CN103989144A (en) Pork rib chilli sauce and preparation method thereof
CN104886213A (en) Health maintenance biscuits and making method thereof
CN102630928B (en) Edible mushroom flavor paste and production method thereof
CN104824653A (en) Coarse cereal granules with rich nutrients and preparation method thereof
CN103750276B (en) Chilli sauce condiment, chilli sauce and manufacturing method thereof
CN105519696A (en) Method for making dried marinated tofu
CN105410803A (en) Purple potato flavored pineapple and pumpkin fruitcakes
CN103976264A (en) Health-protection noodles capable of preventing hyperlipidemia and preparation method for health-protection noodles
CN104256737A (en) Chinese chestnut snack food and processing method thereof
CN103989143A (en) Fish fragrant broad bean sauce and preparation method thereof
CN103999915A (en) Lotus flavored waxberry biscuit and processing method thereof
CN103535658A (en) Fruit and vegetable sweet potato chips and preparation method thereof
CN104187477A (en) Flavored fermented soybean chilli sauce and preparation method thereof
CN103932294A (en) Peanut sauce with tuber magnatum and preparation method thereof

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination