CN107173718A - One kind is without starch fish ball and preparation method thereof - Google Patents
One kind is without starch fish ball and preparation method thereof Download PDFInfo
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- CN107173718A CN107173718A CN201710583045.XA CN201710583045A CN107173718A CN 107173718 A CN107173718 A CN 107173718A CN 201710583045 A CN201710583045 A CN 201710583045A CN 107173718 A CN107173718 A CN 107173718A
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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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
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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
- A23L15/00—Egg products; Preparation or treatment thereof
-
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Fish Paste Products (AREA)
Abstract
The invention belongs to food processing technology field, and in particular to one kind is without starch fish ball and preparation method thereof.Its raw material includes active ingredient and flavoring, and in parts by weight, the active ingredient is made up of 60 80 parts of minced fish, 37 parts of show condition, 15 parts of soybean protein isolate, 5 10 parts of egg, 59 parts of ice cube；The flavoring includes 1.4 1.8 parts of edible salt, 1.8 2.5 parts of white granulated sugar, 0.5 0.8 parts of chickens' extract, 0.08 0.15 parts of white pepper powder, 0.25 0.35 parts of seafood powder, 0.15 0.25 parts of composite phosphate, 0.15 0.25 parts of garlic powder, 35 parts of acetate starch.It is described without starch fish ball, the mouthfeel and nutritional ingredient viscous, that fish ball is kept with soybean protein isolate to minced fillet are realized with egg.Compared with taking the fish ball of viscous minced fillet with starch on the market, what the present invention was made is sufficiently close to fish local flavor in itself and mouthfeel, and the preparation method provided by the present invention without starch fish ball without starch fish ball taste and flavor, simple and easy to apply.
Description
Technical field
The invention belongs to food processing technology field, and in particular to one kind is without starch fish ball and preparation method thereof.
Background technology
Fish ball is a kind of with a long history, unique flavor, nutritious traditional surimi product, is loved by consumers.
In the manufacturing process of fish ball, starch/converted starch is critically important additive in fish ball, can strengthen fish ball gel strength and
Freeze-thaw stability, reduces production cost, but the more crisp local flavor difference with original fish of the mouthfeel that with the addition of the minced fillet of starch compared with
Greatly.With gradually stepping up for living standard, requirement more and more higher of the people to the mouthfeel of fish ball, it is desirable to be able to manufacture outlet
Sense and local flavor and the almost complete fish ball product of the flesh of fish.
The content of the invention
It is an object of the invention to overcome the deficiencies of the prior art and provide a kind of not starch-containing, local flavor and mouthfeel and the flesh of fish
It is almost identical without starch fish ball and preparation method thereof.
The technical scheme is that be achieved through the following technical solutions：
One kind prepares the raw material without starch fish ball, including active ingredient and flavoring, with parts by weight without starch fish ball
Meter, the active ingredient by parts by weight 1-5 parts of 3-7 parts of 60-80 parts of minced fish, show condition, soybean protein isolate, egg 5-
10 parts, 5-9 parts of compositions of ice cube；The flavoring includes 1.4-1.8 parts of edible salt, 1.8-2.5 parts of white granulated sugar, chickens' extract 0.5-0.8
Part, 0.08-0.15 parts of white pepper powder, 0.25-0.35 parts of seafood powder, 0.15-0.25 parts of composite phosphate, garlic powder 0.15-0.25
Part, 3-5 parts of acetate starch.
Above-mentioned to prepare the raw material without starch fish ball without starch fish ball, preferably parts by weight of raw materials is：In parts by weight,
The active ingredient is made up of 70 parts of minced fish, 5 parts of show condition, 2 parts of soybean protein isolate, 8 parts of egg, 6 parts of ice cube；It is described
Flavoring includes 1.6 parts of edible salt, 2 parts of white granulated sugar, 0.6 part of chickens' extract, 0.1 part of white pepper powder, 0.3 part of seafood powder, compound phosphoric acid
0.2 part of salt, 0.2 part of garlic powder, 4 parts of acetate starch.
The above-mentioned preparation method without starch fish ball, comprises the following steps：
Step (1)：Egg is weighed according to the parts by weight without starch fish ball, and egg is put in standing in fresh-keeping warehouse；
Step (2)：Show condition is weighed according to the parts by weight without starch fish ball, meat gruel is twisted into orifice plate, and meat gruel is put in guarantor
Stood in fresh storehouse；
Step (3)：Minced fish is weighed according to the parts by weight without starch fish ball, by the egg after step (1) stewing process
It is well mixed clearly, is put in after being well mixed in fresh-keeping warehouse with minced fish, it is standby；
Step (4)：Flavoring is weighed according to the parts by weight without starch fish ball：Including edible salt, white granulated sugar, chickens' extract, white Hu
Green pepper powder, seafood powder, composite phosphate, garlic powder, acetate starch, flavoring for mixture is uniform, it is put in fresh-keeping warehouse after being well mixed
In, it is standby；
Step (5)：Soybean protein isolate and ice cube are weighed according to the parts by weight without starch fish ball, is obtained with step (3)
Seasoning mixture made from the mixture of egg and minced fish, step (4), is put into cutmixer together, cutmixer with
Lowest speed, which is cut, to be mixed 4 minutes, and thus temperature control is made ball material below 8 DEG C；
Step (6)：The ball material that step (5) is obtained is by hand or a ball of uniform size is made in ball making machine kneading, puts
Keep making ball surface solidification in 10~15 minutes in 47 DEG C~53 DEG C of warm water tank；
Step (7)：A ball for surface solidification is placed in 80 DEG C~90 DEG C of hot water and is heated to solidification sizing, 10~15 points
Picked up after clock and become finished product without starch fish ball；
Step (8)：Finished product is carried out without starch fish ball in the environment of 10 DEG C~25 DEG C air-cooled to room temperature, pass through vacuum
Packing machine is vacuum-packed, suddenly freezing 30 to 40 minutes under -20 DEG C~-30 DEG C environment without starch fish ball after packaging, -3
DEG C~-18 DEG C at a temperature of refrigerated or transported.
Preferably, in the above-mentioned preparation method without starch fish ball, step (1) and (2), the temperature control of described fresh-keeping warehouse
At 0-4 DEG C；The time of repose of described egg was controlled at 8 hours.
Implement technical solutions according to the invention, products obtained therefrom has following features without starch fish ball：
(1) it is the one kind produced by raw material of low temperature desolventizing Soybean Meal soybean protein isolate to be added in the fish ball without starch
Full price protide food additives.Protein content is more than 90% in soybean protein isolate, and amino acid classes have nearly 20 kinds, and
Contain essential amino acid.Its is nutritious, without cholesterol, is alternative animal proteins few in number in vegetable protein
One of kind.Soybean protein isolate is surfactant, and it can reduce the surface tension of water and oil, and water and sky can be reduced again
The surface tension of gas.It is easily formed stable emulsion.Addition soybean protein isolate, which makees emulsifying agent, in fish ball can make product shape
State is stable.Peptide backbone of the soybean protein isolate along it, containing many polar groups, so with water imbibition, water-retaining property and swollen
Swollen property, the water absorbing force many more eager to excel in whatever one does than protein concentrate of protein isolate, and be hardly influenced by temperature, protein isolate is in processing
When also have keep moisture content ability, highest water holding capacity be 14g water/g protein.Soybean protein isolate is added in fish ball,
Emulsion and gel-type vehicle, which can be formed, prevents fat from being moved to surface, thus plays the work for promoting fat absorption or fat to combine
With, it is possible to reduce the loss of fat and juice in fish ball process, help to maintain the stabilization of profile, the oil suction of protein isolate
Rate is 154%.It makes protein isolate have higher viscosity, plasticity and elasticity, can both do the carrier of water, can also do local flavor
Agent, the carrier of sugared and other complexs, this without starch fish ball to processing extremely advantageous.In soybean protein isolate, protein isolate
Foam performance preferably, using soy proteinaceous foaminess, can assign fish ball with loose structure and good mouthfeel.Work as fish
After ball chopping, its fiber surface is coated in the mixture of protein isolate and Chicken Albumin, forms film, it is easy to dry, can be to prevent
Only scent dissipation, is conducive to rehydration process, and provide rational structure to rehydration product.
(2) add soybean protein isolate in the fish ball of the present invention without starch, soybean protein isolate have floatingization,
The specific functions such as stability, retentiveness, oil absorption and gelation, particularly its albumen peptide backbone contains substantial amounts of hydrophily side
Chain, can absorb more moisture content, and the hydrophobic grouping contained by it can then absorb oil ＆ fat, make short grained free-fat quilt
One layer of protein with hydrated sheath is surrounded, and is formed the gel networks of fat-protein-water, be well prevent oil
The precipitation of fat, improves the elasticity of product, improves the mouthfeel of product.The fish ball of soybean protein isolate is added, in thermal technology's mistake
Cheng Zhong, makes fish ball form more stability, and reduces the loss of the free and boiling of fish ball fat, and improves the battalion of fish ball
Support index.Particularly make fish ball tangent plane, form and institutional framework be obtained for greatly it is perfect.
(3) egg added in the fish ball without starch, refers to the translucent liquid in egg, therefore referred to as egg,
It is relative with egg yolk, contain abundant protein and a small amount of acetic acid.With water suction, water holding and the performance for protecting oil, with its meat raw material
In flesh ball egg combine, make that product color is natural, moisten soft and high resilience, strengthen product texture, while also add product
Nutritional ingredient.The product of egg is added, in hot procedure, denaturation solidification prevents product from shrinking, reduces moisture and battalion
Support the loss of material.The broken rotten, appearance crispaturaed with the phenomenon such as shrivelled for particularly having prevented that product is also easy to produce in cooking, keeps
Product intrinsic perception.
(4) described in without starch fish ball the step of (1) in obtained egg, be placed in fresh-keeping warehouse quiet at 0-4 DEG C
Put 8 hours, egg white is a kind of pseudoplastic non-Newtonian fluid, with certain viscosity, reduction temperature is conducive to increasing egg
Viscosity, egg is refrigerated at low temperature 8 hours, the viscosity of egg enhancing, egg can play good to minced fillet
Good viscous effect, strengthens the gel strength and freeze-thaw stability of fish ball finished product.
(5) described in without starch fish ball, with egg realize to minced fillet it is viscous, fish ball is kept with soybean protein isolate
Mouthfeel and nutritional ingredient.Compared with taking the fish ball of viscous minced fillet with starch on the market, the present invention be made without starch fish ball mouthful
Sense and local flavor are sufficiently close to fish local flavor in itself and mouthfeel.And the preparation method provided by the present invention without starch fish ball, simply
It is easy.
Embodiment
The technical scheme in the embodiment of the present invention will be clearly and completely described below, it is clear that described implementation
Example only a part of embodiment of the invention, rather than whole embodiments.Based on the embodiment in the present invention, this area is common
Technical staff is not under the premise of creative work is made, the every other embodiment obtained, belongs to what the present invention was protected
Scope.
Embodiment 1
One kind prepares the raw material without starch fish ball, including active ingredient and flavoring, with parts by weight without starch fish ball
Meter, the active ingredient is made up of 70 parts of minced fish, 5 parts of show condition, 2 parts of soybean protein isolate, 8 parts of egg, 6 parts of ice cube；
The flavoring includes 1.6 parts of edible salt, 2 parts of white granulated sugar, 0.6 part of chickens' extract, 0.1 part of white pepper powder, 0.3 part of seafood powder, compound
0.2 part of phosphate, 0.2 part of garlic powder, 4 parts of acetate starch.
Embodiment 2
One kind prepares the raw material without starch fish ball, including active ingredient and flavoring, with parts by weight without starch fish ball
Meter, the active ingredient is made up of 60 parts of minced fish, 3 parts of show condition, 1 part of soybean protein isolate, 5 parts of egg, 5 parts of ice cube；
The flavoring include 1.4 parts of edible salt, 1.8 parts of white granulated sugar, 0.5 part of chickens' extract, 0.08 part of white pepper powder, 0.25 part of seafood powder,
0.15 part of composite phosphate, 0.15 part of garlic powder, 3 parts of acetate starch.
Embodiment 3
One kind prepares the raw material without starch fish ball, including active ingredient and flavoring, with parts by weight without starch fish ball
Meter, the active ingredient is made up of 80 parts of minced fish, 7 parts of show condition, 5 parts of soybean protein isolate, 10 parts of egg, 9 parts of ice cube；
The flavoring include 1.8 parts of edible salt, 2.5 parts of white granulated sugar, 0.8 part of chickens' extract, 0.15 part of white pepper powder, 0.35 part of seafood powder,
0.25 part of composite phosphate, 0.25 part of garlic powder, 5 parts of acetate starch.
Embodiment 4
One kind prepares the raw material without starch fish ball, including active ingredient and flavoring, with parts by weight without starch fish ball
Meter, the active ingredient is made up of 75 parts of minced fish, 6 parts of show condition, 4 parts of soybean protein isolate, 8 parts of egg, 7 parts of ice cube；
The flavoring includes 1.6 parts of edible salt, 2.0 parts of white granulated sugar, 0.7 part of chickens' extract, 0.1 part of white pepper powder, 0.30 part of seafood powder, multiple
Close 0.22 part of phosphate, 0.23 part of garlic powder, 4 parts of acetate starch.
The preparation method without starch fish ball described in embodiment 1-4, comprises the following steps：
Step (1)：Egg is weighed according to the parts by weight without starch fish ball, and egg is put in standing in fresh-keeping warehouse；
Step (2)：Show condition is weighed according to the parts by weight without starch fish ball, meat gruel is twisted into orifice plate, and meat gruel is put in guarantor
Stood in fresh storehouse；
Step (3)：Minced fish is weighed according to the parts by weight without starch fish ball, by the egg after step (1) stewing process
It is well mixed clearly, is put in after being well mixed in fresh-keeping warehouse with minced fish, it is standby；
Step (4)：Flavoring is weighed according to the parts by weight without starch fish ball：Including edible salt, white granulated sugar, chickens' extract, white Hu
Green pepper powder, seafood powder, composite phosphate, garlic powder, acetate starch, flavoring for mixture is uniform, fresh-keeping warehouse is put in after being well mixed
In, it is standby；
Step (5)：Soybean protein isolate and ice cube are weighed according to the parts by weight without starch fish ball, is obtained with step (3)
Seasoning mixture made from the mixture of egg and minced fish, step (4), is put into cutmixer together, cutmixer with
Lowest speed, which is cut, to be mixed 4 minutes, and thus temperature control is made ball material below 8 DEG C；
Step (6)：The ball material that step (5) is obtained is by hand or a ball of uniform size is made in ball making machine kneading, puts
Keep making ball surface solidification in 10~15 minutes in 47 DEG C~53 DEG C of warm water tank；
Step (7)：A ball for surface solidification is placed in 80 DEG C~90 DEG C of hot water and is heated to solidification sizing, 10~15 points
Picked up after clock and become finished product without starch fish ball；
Step (8)：Finished product is carried out without starch fish ball in the environment of 10 DEG C~25 DEG C air-cooled to room temperature, pass through vacuum
Packing machine is vacuum-packed, suddenly freezing 30 to 40 minutes under -20 DEG C~-30 DEG C environment without starch fish ball after packaging, -3
DEG C~-18 DEG C at a temperature of refrigerated or transported.
In above-mentioned step (1) and (2), the temperature control of described fresh-keeping warehouse is at 0-4 DEG C；The standing of described egg
Time control is optimal at 8 hours.
The foregoing description of the disclosed embodiments, enables professional and technical personnel in the field to realize or using the present invention.
A variety of modifications to these embodiments will be apparent for those skilled in the art, as defined herein
General Principle can be realized in other embodiments without departing from the spirit or scope of the present invention.Therefore, it is of the invention
The embodiments shown herein is not intended to be limited to, but more to be met and principles disclosed herein and features of novelty phase
Consistent most wide scope.
Claims (5)
1. one kind is without starch fish ball, it is characterised in that prepare the raw material without starch fish ball, including active ingredient and flavoring,
In parts by weight, the active ingredient, by 60-80 parts of minced fish, 3-7 parts of show condition, 1-5 parts of soybean protein isolate, egg
5-10 parts, 5-9 parts of compositions of ice cube；The flavoring includes 1.4-1.8 parts of edible salt, 1.8-2.5 parts of white granulated sugar, chickens' extract 0.5-
0.8 part, 0.08-0.15 parts of white pepper powder, 0.25-0.35 parts of seafood powder, 0.15-0.25 parts of composite phosphate, garlic powder 0.15-
0.25 part, 3-5 parts of acetate starch.
2. one kind according to claim 1 is without starch fish ball, it is characterised in that prepare the raw material without starch fish ball, wrap
Active ingredient and flavoring are included, in parts by weight, the active ingredient, by 70 parts of minced fish, 5 parts of show condition, soybean separation protein
White 2 parts, 8 parts of egg, 6 parts of ice cube composition；The flavoring includes 1.6 parts of edible salt, 2 parts of white granulated sugar, 0.6 part of chickens' extract, white
0.1 part of pepper powder, 0.3 part of seafood powder, 0.2 part of composite phosphate, 0.2 part of garlic powder, 4 parts of acetate starch.
3. a kind of method without starch fish ball prepared described in claim 1 or 2, it is characterised in that comprise the following steps：
Step (1)：Egg is weighed according to the parts by weight without starch fish ball, and egg is put in standing in fresh-keeping warehouse；
Step (2)：Show condition is weighed according to the parts by weight without starch fish ball, meat gruel is twisted into orifice plate, and meat gruel is put in fresh-keeping warehouse
It is middle to stand；
Step (3)：Weigh minced fish according to the parts by weight without starch fish ball, by the egg after step (1) stewing process with
Minced fish is well mixed, and is put in after being well mixed in fresh-keeping warehouse, standby；
Step (4)：Flavoring is weighed according to the parts by weight without starch fish ball：Including edible salt, white granulated sugar, chickens' extract, white pepper powder,
Seafood powder, composite phosphate, garlic powder, acetate starch, flavoring for mixture is uniform, it is put in after being well mixed in fresh-keeping warehouse, it is standby
With；
Step (5)：Soybean protein isolate and ice cube are weighed according to the parts by weight without starch fish ball, with egg made from step (3)
Seasoning mixture made from the mixture of cleer and peaceful minced fish, step (4), is put into cutmixer, cutmixer is with minimum together
Speed, which is cut, mixes 4 minutes, and thus temperature control is made ball material below 8 DEG C；
Step (6)：The ball material that step (5) is obtained is by hand or a ball of uniform size is made in ball making machine kneading, is placed in 47
DEG C~53 DEG C of warm water tank in keep making ball surface solidification in 10~15 minutes；
Step (7)：A ball for surface solidification is placed in 80 DEG C~90 DEG C of hot water and is heated to solidification sizing, after 10~15 minutes
Pick up and become finished product without starch fish ball；
Step (8)：Finished product is carried out without starch fish ball in the environment of 10 DEG C~25 DEG C air-cooled to room temperature, pass through vacuum packaging
Machine is vacuum-packed, suddenly freezing 30 to 40 minutes under -20 DEG C~-30 DEG C environment without starch fish ball after packaging, -3 DEG C~-
Refrigerated or transported at a temperature of 18 DEG C.
4. the preparation method according to claim 3 without starch fish ball, it is characterised in that described in step (1) and (2)
Fresh-keeping warehouse temperature control at 0-4 DEG C.
5. the preparation method according to claim 3 without starch fish ball, it is characterised in that in step (1), described egg
Clear time of repose is 8 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710583045.XA CN107173718A (en) | 2017-07-17 | 2017-07-17 | One kind is without starch fish ball and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710583045.XA CN107173718A (en) | 2017-07-17 | 2017-07-17 | One kind is without starch fish ball and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN107173718A true CN107173718A (en) | 2017-09-19 |
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ID=59837737
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| CN201710583045.XA Pending CN107173718A (en) | 2017-07-17 | 2017-07-17 | One kind is without starch fish ball and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115736208A (en) * | 2022-12-09 | 2023-03-07 | 泰州市泰友味食品科技有限公司 | Processing technology of starch-free pure fish balls |
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|---|---|---|---|---|
| CN101803756A (en) * | 2010-01-20 | 2010-08-18 | 吕文良 | Vegetable fish balls and production method thereof |
| CN102423088A (en) * | 2011-11-25 | 2012-04-25 | 福建农林大学 | Amorphophalms konjac fish balls and preparation method thereof |
| 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 |
| CN104273573A (en) * | 2013-07-06 | 2015-01-14 | 厦门美拉德食品科技有限公司 | Aquatic collagen fish ball and preparation method thereof |
-
2017
- 2017-07-17 CN CN201710583045.XA patent/CN107173718A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101803756A (en) * | 2010-01-20 | 2010-08-18 | 吕文良 | Vegetable fish balls and production method thereof |
| CN102423088A (en) * | 2011-11-25 | 2012-04-25 | 福建农林大学 | Amorphophalms konjac fish balls and preparation method thereof |
| 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 |
| CN104273573A (en) * | 2013-07-06 | 2015-01-14 | 厦门美拉德食品科技有限公司 | Aquatic collagen fish ball and preparation method thereof |
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| 岳喜庆: "《畜产食品加工学》", 31 January 2014 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115736208A (en) * | 2022-12-09 | 2023-03-07 | 泰州市泰友味食品科技有限公司 | Processing technology of starch-free pure fish balls |
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