CN104432243A - Fish ball for tonifying qi and strengthening spleen and preparation method of fish ball - Google Patents
Fish ball for tonifying qi and strengthening spleen and preparation method of fish ball Download PDFInfo
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- CN104432243A CN104432243A CN201410814289.0A CN201410814289A CN104432243A CN 104432243 A CN104432243 A CN 104432243A CN 201410814289 A CN201410814289 A CN 201410814289A CN 104432243 A CN104432243 A CN 104432243A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
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Abstract
The invention discloses a fish ball for tonifying qi and strengthening the spleen and a preparation method of the fish ball. The fish ball is prepared from the following raw materials in parts by weight: 80-200 parts of fish meat, 5-20 parts of pig fat, 5-20 parts of egg white, 1.5-5 parts of tablet salt, 2-4.5 parts of white granulated sugar, 2-2.5 parts of spice, 5-10 parts of corn starch, 2-6 parts of soyabean protein, 12-35 parts of water, 4-15 parts of Chinese yams, 4-12 parts of semen juglandis and 0.4-1.2 parts of carrageenan. The fish ball for tonifying qi and strengthening the spleen prepared by the method is high in therapeutic efficacy.
Description
Technical field
The present invention relates to a kind of formula and preparation method of health food, specifically a kind of fish ball and preparation method thereof of air making-up and spleen enlivening.
Background technology
Fish ball tradition name point, also name " water-bindered pill ", ancient times claims " float fish ball ".Fish ball is Foochow, the south of Fujian Province, the traditional food of Guangzhou one with often cooking.Because its delicious flavour, is not fed up with eating more, can makes dessert batching, can make soup again, be the indispensable seafood delights delicacies of coastal people.Fish ball is because focusing on selecting materials and manufacture craft and with fame spreading far and wide.Be major ingredient mainly with the cadmium yellow flesh of fish, the Spanish mackerel flesh of fish, eel meat, little ginseng shark.Mince the flesh of fish, add appropriate ginger juice, salt, monosodium glutamate, be pounded fish meat puree, transfer in potato powder, be extruded into little ball after stirring evenly, the soup that enters to boil boils.Its look as porcelain, high resilience, crisp and oiliness, be the common vegetable of feast.
It is 200610087640.6 that State Intellectual Property Office discloses an application number in 2006.11.15, name is called the patent of invention of " fish ball formula and manufacture craft thereof ", this patent relates to a kind of fish ball formula and manufacture craft thereof, this fish ball adopts, and the fresh flesh of fish, fecula, starch, egg white, lean meat, salt, monosodium glutamate, pure water are that raw material is made.It is characterized in that: in described fish ball formula, the parts by weight of each raw material are respectively: the flesh of fish 25-35, fecula 4-6, starch 4-6, egg white 0.8-1.2, lean meat 0.3-0.6, salt 1.2-1.5, monosodium glutamate 0.3-0.6, pure water 12-20.This invention color and luster is pure white, good toughness, tasty mouthfeel delicate fragrance.It is 200910184686.3 that State Intellectual Property Office discloses an application number in 2010.2.24, name is called the patent of invention of " Yam fish ball and production method thereof ", which disclose a kind of Yam fish ball and production method thereof, Yam fish ball comprises following component: fish meat emulsion, Chinese yam rhizome, egg, farina, pig show condition, modifying agent, flavoring, according to the fish meat emulsion meter of essence filter, the weight ratio of each component is 10: (1-4): (0.2-0.4): (0.2-0.6): (0.2-0.4): (0.73-0.83): 0.5; Described flavoring is fishiness cream, fresh monosodium glutamate, spice; The Yam fish ball produced by the method is with low cost, comprehensive nutrition, delicious flavour, color and luster are pure white, sense organ is excellent, is easy to digest and assimilate, and is more conducive to health.Although above-mentioned fish ball is delicious, edibility is not high, without any health-care effect.
Summary of the invention
The object of the present invention is to provide fish ball of a kind of air making-up and spleen enlivening and preparation method thereof, the fish ball of this air making-up and spleen enlivening eats both effectiveness height.
For achieving the above object, the invention provides following technical scheme:
A fish ball for air making-up and spleen enlivening, comprises according to the raw material of weight portion: flesh of fish 80-200 part, pig show condition 5-20 part, egg white 5-20 part, salt 1.5-5 part, white granulated sugar 2-4.5 part, spice 2-2.5 part, cornstarch 5-10 part, soybean protein 2-6 part, water 12-35 part, Chinese yam 4-15 part, walnut kernel 4-12 part, carragheen 0.4-1.2 part.
As further scheme: the fish ball of described air making-up and spleen enlivening, comprise according to the raw material of weight portion: oppress 180 parts, pig show condition 18 parts, 18 parts, egg white, salt 4 parts, white granulated sugar 3 parts, spice 2 parts, cornstarch 8 parts, soybean protein 5 parts, 25 parts, water, Chinese yam 10 parts, walnut kernel 10 parts, carragheen 1 part.
The preparation method of the fish ball of described air making-up and spleen enlivening, comprises the following steps:
(1) preparation of Chinese yam: Chinese yam is placed in pot and fries to buff and the explosion of large portion with slow fire, take out and cool and obtain Chinese yam, pulverize for subsequent use;
(2) process of walnut kernel: get clean walnut kernel, puts in frying container, and with moderate heat heating, fry to the burnt brown of appearance, inner coke yellow, takes out and cool and obtain walnut kernel, pulverize for subsequent use;
(3) allocate: the Chinese yam after process, walnut kernel are allocated in proportion, stirs;
(4) material choosing: by the flesh of fish with after Minced Steak removing flesh of fish skin and bone, through cut mix freezing after goods, require to freeze good, free from extraneous odour, pig show condition selects back fat or broken fat;
(5) pretreatment: meat for frozen fish cutter is cut into small pieces, the orifice plate strand through the pig show condition 3mm freezed is made, and is placed in the environment of 0 DEG C-4 DEG C for subsequent use after pretreatment of raw material;
(6) pull an oar: freezing flesh of fish block is put in beater, add the salt of Chinese yam, walnut kernel and half, pull an oar even to meat gruel, then the pig show condition twisting drilling plate through 3mm is added, add white granulated sugar, egg white, spice, cornstarch, carragheen and second half salt again, continue making beating, in pulping process, make meat starch temperature below 12 DEG C by water management temperature;
(7) shaping: by apparatus for forming meatball or offhand; The warm water that fish ball after shaping puts into 35 DEG C-45 DEG C is soaked post forming in 40-60 minute;
(8) boiling: boil 15-20 minute after shaping in the hot water of 80 DEG C-90 DEG C;
(9) cool: burger is put in the environment of 0 DEG C-4 DEG C and is cooled to central temperature less than 8 DEG C after boiling;
(10) quick-frozen: cooled fish ball is put into the freezing 24-48 hour of quick freezing repository, obtain the fish ball of air making-up and spleen enlivening.
As further scheme: the flesh of fish described in step (4) is frozen fish meat gruel, the salt water flesh of fish or freshwater fish.
As further scheme: be placed in the environment of 2 DEG C for subsequent use after step (5) Raw pretreatment.
As further scheme: in step (6), frozen water control temperature starches temperature at 10 DEG C at meat.
As further scheme: the warm water in step (7), the fish ball after shaping being put into 40 DEG C soaks post forming in 50 minutes.
As further scheme: boil 18 minutes after shaping in step (8) in the hot water of 85 DEG C.
As further scheme: in step (9), burger is put in the environment of 2 DEG C and is cooled to central temperature 5 DEG C after boiling.
As further scheme: cooled fish ball is put into quick freezing repository freezing 36 hours in step (10).
Compared with prior art, the invention has the beneficial effects as follows:
(1) fish ball that prepared by the present invention has the food therapy effect of air making-up and spleen enlivening.
(2) the present invention adopts the flesh of fish as primary raw material, natural health, edible relieved, and traditional handicraft produces be rotten for raw material with fish, fish is rotten through rinsing, dehydration, beat and burst, be added with the semi-finished product being beneficial to and improving the various additive auxiliary materials of elasticity of minced fish and anticipate again, therefore the uncontrollable factor of this raw material is too many, be unfavorable for the health diet of consumer, and fish ball formula of the present invention and proportioning make people can absorb sufficient nutrition from this fish ball, product is natural health more, remove all uncontrollable factors, product is natural health more, taste and mouthfeel better.
(3) present invention also offers a kind of fish ball production method of optimization, improve its pulping process, fast and stably can improve the amount of precipitation of salting-in-protein in product, thus can the elasticity of very fast stable prod, prevent the sex change of protein in whole process procedure; Its charging sequence coordinates with technological parameter, avoid early stage beating time oversize, larger by mechanical friction, and temperature requirements is lower, so the characteristic of product itself is easily subject to the impact of temperature and pressure, situation that nutriment is destroyed occurs, and Chinese yam can be kept especially, the nutrition of walnut do not run off;
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
In the embodiment of the present invention, a fish ball for air making-up and spleen enlivening, comprises according to the raw material of weight portion: oppress 80 parts, pig show condition 5 parts, 5 parts, egg white, salt 1.5 parts, white granulated sugar 2 parts, spice 2 parts, cornstarch 5 parts, soybean protein 2 parts, 12 parts, water, Chinese yam 4 parts, walnut kernel 4 parts, carragheen 0.4 part.
The preparation method of the fish ball of described air making-up and spleen enlivening, comprises the following steps:
(1) preparation of Chinese yam: Chinese yam is placed in pot and fries to buff and the explosion of large portion with slow fire, take out and cool and obtain Chinese yam, pulverize for subsequent use;
(2) process of walnut kernel: get clean walnut kernel, puts in frying container, and with moderate heat heating, fry to the burnt brown of appearance, inner coke yellow, takes out and cool and obtain walnut kernel, pulverize for subsequent use;
(3) allocate: the Chinese yam after process, walnut kernel are allocated in proportion, stirs;
(4) material choosing: by the flesh of fish with after Minced Steak removing flesh of fish skin and bone, through cut mix freezing after goods, require to freeze good, free from extraneous odour, pig show condition selects back fat or broken fat;
(5) pretreatment: meat for frozen fish cutter is cut into small pieces, the orifice plate strand through the pig show condition 3mm freezed is made, and is placed in the environment of 0 DEG C for subsequent use after pretreatment of raw material;
(6) pull an oar: freezing flesh of fish block is put in beater, add the salt of Chinese yam, walnut kernel and half, pull an oar even to meat gruel, then the pig show condition twisting drilling plate through 3mm is added, add white granulated sugar, egg white, spice, cornstarch, carragheen and second half salt again, continue making beating, in pulping process, make meat starch temperature at 12 DEG C by water management temperature;
(7) shaping: by apparatus for forming meatball or offhand; Warm water fish ball after shaping being put into 35 DEG C soaks post forming in 40 minutes;
(8) boiling: boil 15 minutes after shaping in the hot water of 80 DEG C;
(9) cool: burger is put in the environment of 0 DEG C and is cooled to central temperature 8 DEG C after boiling;
(10) quick-frozen: cooled fish ball is put into quick freezing repository freezing 24 hours, obtain the fish ball of air making-up and spleen enlivening.
Embodiment 2
In the embodiment of the present invention, a fish ball for air making-up and spleen enlivening, comprises according to the raw material of weight portion: oppress 180 parts, pig show condition 18 parts, 18 parts, egg white, salt 4 parts, white granulated sugar 3 parts, spice 2 parts, cornstarch 8 parts, soybean protein 5 parts, 25 parts, water, Chinese yam 10 parts, walnut kernel 10 parts, carragheen 1 part.
The preparation method of the fish ball of described air making-up and spleen enlivening, comprises the following steps:
(1) preparation of Chinese yam: Chinese yam is placed in pot and fries to buff and the explosion of large portion with slow fire, take out and cool and obtain Chinese yam, pulverize for subsequent use;
(2) process of walnut kernel: get clean walnut kernel, puts in frying container, and with moderate heat heating, fry to the burnt brown of appearance, inner coke yellow, takes out and cool and obtain walnut kernel, pulverize for subsequent use;
(3) allocate: the Chinese yam after process, walnut kernel are allocated in proportion, stirs;
(4) material choosing: by the flesh of fish with after Minced Steak removing flesh of fish skin and bone, through cut mix freezing after goods, require to freeze good, free from extraneous odour, pig show condition selects back fat or broken fat;
(5) pretreatment: meat for frozen fish cutter is cut into small pieces, the orifice plate strand through the pig show condition 3mm freezed is made, and is placed in the environment of 2 DEG C for subsequent use after pretreatment of raw material;
(6) pull an oar: freezing flesh of fish block is put in beater, add the salt of Chinese yam, walnut kernel and half, pull an oar even to meat gruel, then the pig show condition twisting drilling plate through 3mm is added, add white granulated sugar, egg white, spice, cornstarch, carragheen and second half salt again, continue making beating, in pulping process, make meat starch temperature at 10 DEG C by water management temperature;
(7) shaping: by apparatus for forming meatball or offhand; Warm water fish ball after shaping being put into 40 DEG C soaks post forming in 50 minutes;
(8) boiling: boil 18 minutes after shaping in the hot water of 85 DEG C;
(9) cool: burger is put in the environment of 2 DEG C and is cooled to central temperature 5 DEG C after boiling;
(10) quick-frozen: cooled fish ball is put into quick freezing repository freezing 36 hours, obtain the fish ball of air making-up and spleen enlivening.
Embodiment 3
In the embodiment of the present invention, a fish ball for air making-up and spleen enlivening, comprises according to the raw material of weight portion: oppress 200 parts, pig show condition 20 parts, 20 parts, egg white, salt 5 parts, white granulated sugar 4.5 parts, spice 2.5 parts, cornstarch 10 parts, soybean protein 6 parts, 35 parts, water, Chinese yam 15 parts, walnut kernel 12 parts, carragheen 1.2 parts.
The preparation method of the fish ball of described air making-up and spleen enlivening, comprises the following steps:
(1) preparation of Chinese yam: Chinese yam is placed in pot and fries to buff and the explosion of large portion with slow fire, take out and cool and obtain Chinese yam, pulverize for subsequent use;
(2) process of walnut kernel: get clean walnut kernel, puts in frying container, and with moderate heat heating, fry to the burnt brown of appearance, inner coke yellow, takes out and cool and obtain walnut kernel, pulverize for subsequent use;
(3) allocate: the Chinese yam after process, walnut kernel are allocated in proportion, stirs;
(4) material choosing: by the flesh of fish with after Minced Steak removing flesh of fish skin and bone, through cut mix freezing after goods, require to freeze good, free from extraneous odour, pig show condition selects back fat or broken fat;
(5) pretreatment: meat for frozen fish cutter is cut into small pieces, the orifice plate strand through the pig show condition 3mm freezed is made, and is placed in the environment of 4 DEG C for subsequent use after pretreatment of raw material;
(6) pull an oar: freezing flesh of fish block is put in beater, add the salt of Chinese yam, walnut kernel and half, pull an oar even to meat gruel, then the pig show condition twisting drilling plate through 3mm is added, add white granulated sugar, egg white, spice, cornstarch, carragheen and second half salt again, continue making beating, in pulping process, make meat starch temperature at 2 DEG C by water management temperature;
(7) shaping: by apparatus for forming meatball or offhand; Warm water fish ball after shaping being put into 45 DEG C soaks post forming in 60 minutes;
(8) boiling: boil 20 minutes after shaping in the hot water of 90 DEG C;
(9) cool: burger is put in the environment of 4 DEG C and is cooled to central temperature 5 DEG C after boiling;
(10) quick-frozen: cooled fish ball is put into quick freezing repository freezing 48 hours, obtain the fish ball of air making-up and spleen enlivening.
To those skilled in the art, obviously the invention is not restricted to the details of above-mentioned one exemplary embodiment, and when not deviating from spirit of the present invention or essential characteristic, the present invention can be realized in other specific forms.Therefore, no matter from which point, all should embodiment be regarded as exemplary, and be nonrestrictive, scope of the present invention is limited by claims instead of above-mentioned explanation, and all changes be therefore intended in the implication of the equivalency by dropping on claim and scope are included in the present invention.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, and the technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
Claims (10)
1. the fish ball of an air making-up and spleen enlivening, it is characterized in that, comprise according to the raw material of weight portion: flesh of fish 80-200 part, pig show condition 5-20 part, egg white 5-20 part, salt 1.5-5 part, white granulated sugar 2-4.5 part, spice 2-2.5 part, cornstarch 5-10 part, soybean protein 2-6 part, water 12-35 part, Chinese yam 4-15 part, walnut kernel 4-12 part, carragheen 0.4-1.2 part.
2. the fish ball of air making-up and spleen enlivening according to claim 1, it is characterized in that, comprise according to the raw material of weight portion: oppress 180 parts, pig show condition 18 parts, 18 parts, egg white, salt 4 parts, white granulated sugar 3 parts, spice 2 parts, cornstarch 8 parts, soybean protein 5 parts, 25 parts, water, Chinese yam 10 parts, walnut kernel 10 parts, carragheen 1 part.
3. a preparation method for the fish ball of the air making-up and spleen enlivening as described in as arbitrary in claim 1-2, is characterized in that, comprise the following steps:
(1) preparation of Chinese yam: Chinese yam is placed in pot and fries to buff and the explosion of large portion with slow fire, take out and cool and obtain Chinese yam, pulverize for subsequent use;
(2) process of walnut kernel: get clean walnut kernel, puts in frying container, and with moderate heat heating, fry to the burnt brown of appearance, inner coke yellow, takes out and cool and obtain walnut kernel, pulverize for subsequent use;
(3) allocate: the Chinese yam after process, walnut kernel are allocated in proportion, stirs;
(4) material choosing: by the flesh of fish with after Minced Steak removing flesh of fish skin and bone, through cut mix freezing after goods, require to freeze good, free from extraneous odour, pig show condition selects back fat or broken fat;
(5) pretreatment: meat for frozen fish cutter is cut into small pieces, the orifice plate strand through the pig show condition 3mm freezed is made, and is placed in the environment of 0 DEG C-4 DEG C for subsequent use after pretreatment of raw material;
(6) pull an oar: freezing flesh of fish block is put in beater, add the salt of Chinese yam, walnut kernel and half, pull an oar even to meat gruel, then the pig show condition twisting drilling plate through 3mm is added, add white granulated sugar, egg white, spice, cornstarch, carragheen and second half salt again, continue making beating, in pulping process, make meat starch temperature below 12 DEG C by water management temperature;
(7) shaping: by apparatus for forming meatball or offhand; The warm water that fish ball after shaping puts into 35 DEG C-45 DEG C is soaked post forming in 40-60 minute;
(8) boiling: boil 15-20 minute after shaping in the hot water of 80 DEG C-90 DEG C;
(9) cool: burger is put in the environment of 0 DEG C-4 DEG C and is cooled to central temperature less than 8 DEG C after boiling;
(10) quick-frozen: cooled fish ball is put into the freezing 24-48 hour of quick freezing repository, obtain the fish ball of air making-up and spleen enlivening.
4. the preparation method of the fish ball of air making-up and spleen enlivening according to claim 3, is characterized in that, the flesh of fish described in step (4) is frozen fish meat gruel, the salt water flesh of fish or freshwater fish.
5. the preparation method of the fish ball of air making-up and spleen enlivening according to claim 3, is characterized in that, is placed in the environment of 2 DEG C for subsequent use after step (5) Raw pretreatment.
6. the preparation method of the fish ball of air making-up and spleen enlivening according to claim 3, is characterized in that, in step (6), water management temperature starches temperature at 10 DEG C at meat.
7. the preparation method of the fish ball of air making-up and spleen enlivening according to claim 3, is characterized in that, the warm water in step (7), the fish ball after shaping being put into 40 DEG C soaks post forming in 50 minutes.
8. the preparation method of the fish ball of air making-up and spleen enlivening according to claim 3, is characterized in that, boils 18 minutes after shaping in step (8) in the hot water of 85 DEG C.
9. the preparation method of the fish ball of air making-up and spleen enlivening according to claim 3, is characterized in that, in step (9), burger is put in the environment of 2 DEG C and is cooled to central temperature 5 DEG C after boiling.
10. the preparation method of the fish ball of air making-up and spleen enlivening according to claim 3, is characterized in that, cooled fish ball is put into quick freezing repository freezing 36 hours in step (10).
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105982245A (en) * | 2016-02-02 | 2016-10-05 | 王龙云 | Milk-flavor calcium-supplementing fish ball and making method thereof |
| CN110679866A (en) * | 2019-10-31 | 2020-01-14 | 广西正五海洋产业股份有限公司 | Boiled fish ball and preparation method thereof |
-
2014
- 2014-12-22 CN CN201410814289.0A patent/CN104432243A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105982245A (en) * | 2016-02-02 | 2016-10-05 | 王龙云 | Milk-flavor calcium-supplementing fish ball and making method thereof |
| CN110679866A (en) * | 2019-10-31 | 2020-01-14 | 广西正五海洋产业股份有限公司 | Boiled fish ball and preparation method thereof |
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