CN105533496A - Reed rhizome fish ball and production method thereof - Google Patents
Reed rhizome fish ball and production method thereof Download PDFInfo
- Publication number
- CN105533496A CN105533496A CN201511000140.XA CN201511000140A CN105533496A CN 105533496 A CN105533496 A CN 105533496A CN 201511000140 A CN201511000140 A CN 201511000140A CN 105533496 A CN105533496 A CN 105533496A
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- Prior art keywords
- fish
- reed rhizome
- water
- ball
- fish ball
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 59
- 235000014676 Phragmites communis Nutrition 0.000 title claims abstract description 41
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 238000002360 preparation method Methods 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 6
- 240000008415 Lactuca sativa Species 0.000 claims description 4
- 240000003183 Manihot esculenta Species 0.000 claims description 4
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 235000012045 salad Nutrition 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 238000007493 shaping process Methods 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- 238000007605 air drying Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 230000002195 synergetic effect Effects 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 2
- 210000004185 liver Anatomy 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 210000005229 liver cell Anatomy 0.000 description 2
- 230000003908 liver function Effects 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000019465 surimi Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
Classifications
-
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a reed rhizome fish ball and a production method thereof, and belongs to the technical field of food processing. The reed rhizome fish ball is prepared by adding reed rhizome water extract into the fish balls, which enables the fish ball to have a liver protection function; and the fish balls are boiled well-done in reed leaf water, which can mitigate the fishy taste.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of reed rhizome fish ball and preparation method thereof.
Background technology
Fish ball (also known as fish ball) is traditional surimi product of China, has nutritious, sliding tender, the all-ages feature of mouthfeel.Along with the raising of people's living standard and the enhancing of health care consciousness, enrich fish ball kind, the health care increasing fish ball becomes the trend of fish ball research and development gradually.
Reed rhizome is the rhizome of grass reed, has effect of clearing heat and promoting fluid, relieving restlessness, preventing or arresting vomiting, diuresis.Reed rhizome contains active polysaccharide, can remove biological interior free yl (Chinese Pharmacological Bulletin, 2002,3:354 ~ 355), reduce liver fatization degree and protection liver cell (Anhui Chinese Medicine College journal, 2007,5:32 ~ 34).The leaf of reed is commonly used for the material of bag pyramid-shaped dumpling, and have special fragrant, Lu Yezhong contains antioxidant content, can suppress fat oxidation, alleviates the fishy smell of the flesh of fish.
Summary of the invention
The object of this invention is to provide a kind of reed rhizome fish ball and preparation method thereof.In fish ball, add reed rhizome water extract, give it and protect the liver function; And fish ball is boiled in Lu Yeshui, alleviate its fishlike smell.
The object of the invention is to be achieved through the following technical solutions:
Reed rhizome fish ball of the present invention is made up of following supplementary material, and its mass ratio is: fish is rotten: tapioca: reed rhizome water extract: salt: monosodium glutamate: salad oil=100:(10 ~ 20): (3 ~ 6): (1.5 ~ 3): (1.5 ~ 3): (1 ~ 2).
The preparation method of reed rhizome fish ball of the present invention, comprises the following steps:
1) reed rhizome water extract is made: get new fresh Rhizoma Phragmitis, through cleaning, heated-air drying, pulverizing; Get reed rhizome powder, with the water soaking 30min of its quality 15 times, then microwave and ultrasonic wave synergic extraction instrument is placed in, 20min is processed under supersonic frequency 25kHz, microwave power 200w condition, be warming up to 85 DEG C again and be incubated 90min, filter, get filtrate and be concentrated into 1/3 of former filtrate volume, obtaining reed rhizome water extract;
2) Lu Yeshui is made: get fresh Lu Ye, clean with clear water, add the water of its quality 5 times, lixiviate 30min, pulls Lu Ye out under 90 DEG C of conditions, obtains Lu Yeshui;
3) reed rhizome fish ball is made: wash fish with clear water, by fish head and internal organ removing; Onal in the flesh of fish strainer removing flesh of fish adopted and spur; The flesh of fish is put into centrifuge, and dewater 10min under 2000r/min condition, obtains fish gruel; Fish gruel is moved into cutmixer, cuts in the process of mixing and add reed rhizome water extract (step 1 gained) and other batching in batches, and keep temperature of charge to be no more than 10 DEG C; By cutting, the fish mixed is rotten obtains through shaping the spherical ball that diameter is 2.5cm, and in 90 ~ 95 DEG C of Lu Ye water (step 2 gained), heating 10 ~ 20min, cools 10min after taking-up in frozen water, then through packaging, cold storage, obtained reed rhizome fish ball.
The invention has the beneficial effects as follows the kind having enriched fish ball; Adding reed rhizome water extract in fish ball, the function that reed rhizome polysaccharide wherein has protection liver cell, reduces liver fatization degree, improves liver function, making this traditional food of fish ball possess unique functionality advantage because increasing new intension; Fish ball boils in Lu Yeshui, makes fish ball have the fragrant of Lu Ye; The antioxidation of the natural active matter utilizing Lu Ye to contain, suppresses flesh of fish fat oxidation, improves fish ball quality.
Detailed description of the invention
Embodiment 1
Get new fresh Rhizoma Phragmitis, through cleaning, heated-air drying, pulverizing; Get reed rhizome powder, with the water soaking 30min of its quality 15 times, then microwave and ultrasonic wave synergic extraction instrument is placed in, 20min is processed under supersonic frequency 25kHz, microwave power 200w condition, be warming up to 85 DEG C again and be incubated 90min, filter, get filtrate and be concentrated into 1/3 of former filtrate volume, obtaining reed rhizome water extract;
Get fresh Lu Ye, clean with clear water, add the water of its quality 5 times, under 90 DEG C of conditions, lixiviate 30min, pulls Lu Ye out, obtains Lu Yeshui;
Fish is washed, by fish head and internal organ removing with clear water; Onal in the flesh of fish strainer removing flesh of fish adopted and spur; The flesh of fish is put into centrifuge, and dewater 10min under 2000r/min condition, obtains fish gruel; Get rotten 100 parts of fish, move into cutmixer, cut in the process of mixing and add reed rhizome water extract 3 parts, tapioca 10 parts, salt 1.5 parts, monosodium glutamate 3 parts, salad oil 1 part in batches, and keep temperature of charge to be no more than 10 DEG C; By cutting, the fish mixed is rotten obtains through shaping the spherical ball that diameter is 2.5cm, heats 20min, cool 10min after taking-up in frozen water in 90 DEG C of Lu Ye water, then through packaging, cold storage, obtained reed rhizome fish ball.
Embodiment 2
The preparation of reed rhizome water extract, Lu Yeshui and fish gruel is with embodiment 1;
Get rotten 100 parts of fish, move into cutmixer, cut in the process of mixing and add reed rhizome water extract 6 parts, tapioca 20 parts, salt 3 parts, monosodium glutamate 1.5 parts, salad oil 2 parts in batches, and keep temperature of charge to be no more than 10 DEG C; By cutting, the fish mixed is rotten obtains through shaping the spherical ball that diameter is 2.5cm, heats 10min, cool 10min after taking-up in frozen water in 95 DEG C of Lu Ye water, then through packaging, cold storage, obtained reed rhizome fish ball.
Claims (1)
1. reed rhizome fish ball and preparation method thereof, is characterized in that the preparation method of reed rhizome fish ball comprises following processing step:
1) reed rhizome water extract is made: get new fresh Rhizoma Phragmitis, through cleaning, heated-air drying, pulverizing; Get reed rhizome powder, with the water soaking 30min of its quality 15 times, then microwave and ultrasonic wave synergic extraction instrument is placed in, 20min is processed under supersonic frequency 25kHz, microwave power 200w condition, be warming up to 85 DEG C again and be incubated 90min, filter, get filtrate and be concentrated into 1/3 of former filtrate volume, obtaining reed rhizome water extract;
2) Lu Yeshui is made: get fresh Lu Ye, clean with clear water, add the water of its quality 5 times, lixiviate 30min, pulls Lu Ye out under 90 DEG C of conditions, obtains Lu Yeshui;
3) reed rhizome fish ball is made: wash fish with clear water, by fish head and internal organ removing; Onal in the flesh of fish strainer removing flesh of fish adopted and spur; The flesh of fish is put into centrifuge, and dewater 10min under 2000r/min condition, obtains fish gruel; Fish gruel is moved into cutmixer, cuts in the process of mixing and add reed rhizome water extract (step 1 gained) and other batching in batches, and keep temperature of charge to be no more than 10 DEG C; By cutting, the fish mixed is rotten obtains through shaping the spherical ball that diameter is 2.5cm, and in 90 ~ 95 DEG C of Lu Ye water (step 2 gained), heating 10 ~ 20min, cools 10min after taking-up in frozen water, then through packaging, cold storage, obtained reed rhizome fish ball;
Wherein make the supplementary material of reed rhizome fish ball, its mass ratio is: fish is rotten: tapioca: reed rhizome water extract: salt: monosodium glutamate: salad oil=100:(10 ~ 20): (3 ~ 6): (1.5 ~ 3): (1.5 ~ 3): (1 ~ 2).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511000140.XA CN105533496A (en) | 2015-12-29 | 2015-12-29 | Reed rhizome fish ball and production method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511000140.XA CN105533496A (en) | 2015-12-29 | 2015-12-29 | Reed rhizome fish ball and production method thereof |
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| Publication Number | Publication Date |
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| CN105533496A true CN105533496A (en) | 2016-05-04 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201511000140.XA Pending CN105533496A (en) | 2015-12-29 | 2015-12-29 | Reed rhizome fish ball and production method thereof |
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| Country | Link |
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| CN (1) | CN105533496A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360425A (en) * | 2016-08-26 | 2017-02-01 | 福州南港生物技术有限公司 | Fruit and vegetable composite-type recombined fish ball containing soybean drawing protein and preparation method thereof |
| CN107183145A (en) * | 2017-06-20 | 2017-09-22 | 盐城工学院 | A kind of method that use seawater small fish makes dried fish floss |
| CN108740816A (en) * | 2018-05-09 | 2018-11-06 | 湖州展旺食品科技有限公司 | A kind of reed leaf rice wine duck cooking methods |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1969687A (en) * | 2006-12-01 | 2007-05-30 | 黄学敏 | Crocodile meat preparation and production process thereof |
| KR20120121813A (en) * | 2011-04-27 | 2012-11-06 | 김태근 | Composition of additives for salting food, the method of producing the same, and salting food including the same |
| CN102763811A (en) * | 2012-06-27 | 2012-11-07 | 南昌大学 | Method for processing zongzi without wrapping leaf |
| CN103202495A (en) * | 2013-03-27 | 2013-07-17 | 江苏畜牧兽医职业技术学院 | Purslane fish balls and preparation method thereof |
| CN104814469A (en) * | 2015-04-25 | 2015-08-05 | 安徽友源食品有限公司 | Zizania latifolia fish cake and preparation method thereof |
| KR101564357B1 (en) * | 2014-05-14 | 2015-10-30 | 이창호 | Using herbal medicine prescription medicine fermented food production methods |
-
2015
- 2015-12-29 CN CN201511000140.XA patent/CN105533496A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1969687A (en) * | 2006-12-01 | 2007-05-30 | 黄学敏 | Crocodile meat preparation and production process thereof |
| KR20120121813A (en) * | 2011-04-27 | 2012-11-06 | 김태근 | Composition of additives for salting food, the method of producing the same, and salting food including the same |
| CN102763811A (en) * | 2012-06-27 | 2012-11-07 | 南昌大学 | Method for processing zongzi without wrapping leaf |
| CN103202495A (en) * | 2013-03-27 | 2013-07-17 | 江苏畜牧兽医职业技术学院 | Purslane fish balls and preparation method thereof |
| KR101564357B1 (en) * | 2014-05-14 | 2015-10-30 | 이창호 | Using herbal medicine prescription medicine fermented food production methods |
| CN104814469A (en) * | 2015-04-25 | 2015-08-05 | 安徽友源食品有限公司 | Zizania latifolia fish cake and preparation method thereof |
Non-Patent Citations (2)
| Title |
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| 中山大学设备与实验室处: "《实验教学研究与实践—实验室研究、改革与实验室开放基金项目2000-2004成果选编》", 30 April 2005 * |
| 典尚文化: "《食疗高血压糖尿病》", 31 October 2008 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360425A (en) * | 2016-08-26 | 2017-02-01 | 福州南港生物技术有限公司 | Fruit and vegetable composite-type recombined fish ball containing soybean drawing protein and preparation method thereof |
| CN107183145A (en) * | 2017-06-20 | 2017-09-22 | 盐城工学院 | A kind of method that use seawater small fish makes dried fish floss |
| CN108740816A (en) * | 2018-05-09 | 2018-11-06 | 湖州展旺食品科技有限公司 | A kind of reed leaf rice wine duck cooking methods |
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Application publication date: 20160504 |
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