CN107361318A - A kind of fish ball with dampness elimination appetizing effect - Google Patents
A kind of fish ball with dampness elimination appetizing effect Download PDFInfo
- Publication number
- CN107361318A CN107361318A CN201710833191.3A CN201710833191A CN107361318A CN 107361318 A CN107361318 A CN 107361318A CN 201710833191 A CN201710833191 A CN 201710833191A CN 107361318 A CN107361318 A CN 107361318A
- Authority
- CN
- China
- Prior art keywords
- parts
- fish ball
- dampness elimination
- elimination appetizing
- appetizing effect
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 37
- 230000008030 elimination Effects 0.000 title claims abstract description 16
- 238000003379 elimination reaction Methods 0.000 title claims abstract description 16
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 15
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 15
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 15
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 15
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 13
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 13
- 235000013372 meat Nutrition 0.000 claims abstract description 12
- 244000077995 Coix lacryma jobi Species 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 241000237503 Pectinidae Species 0.000 claims abstract description 7
- 235000020637 scallop Nutrition 0.000 claims abstract description 7
- 240000002234 Allium sativum Species 0.000 claims abstract description 6
- 241000287828 Gallus gallus Species 0.000 claims abstract description 6
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 6
- 229920002472 Starch Polymers 0.000 claims abstract description 6
- 239000003651 drinking water Substances 0.000 claims abstract description 6
- 235000020188 drinking water Nutrition 0.000 claims abstract description 6
- 235000004611 garlic Nutrition 0.000 claims abstract description 6
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 6
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 6
- 235000019698 starch Nutrition 0.000 claims abstract description 6
- 239000008107 starch Substances 0.000 claims abstract description 6
- 241000442132 Lactarius lactarius Species 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 3
- 238000005360 mashing Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000013402 health food Nutrition 0.000 abstract description 5
- 238000003756 stirring Methods 0.000 description 4
- 238000002156 mixing Methods 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 235000013330 chicken meat Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 235000019465 surimi Nutrition 0.000 description 2
- 230000003750 conditioning effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L17/50—Molluscs
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
Abstract
The invention discloses a kind of fish ball with dampness elimination appetizing effect, the raw material that the fish ball is configured by following ratios by weight form：30 40 parts of minced fillet, 10 15 parts of starch, 10 20 parts of chicken, 46 parts of fat meat, 48 parts of Chinese yam mud, Coix seed red bean pastes 35 parts, 35 parts of scallops, 0.5 1 parts of soybean protein, 0.5 1 parts of white granulated sugar, 0.5 1 parts of garlic, 12 parts of refined salt, 0.2 0.5 parts of monosodium glutamate, 56 parts of drinking water.The present invention can either carry out health food addition, and and can enough effectively ensures there is delicious mouthfeel.
Description
Technical field
The present invention relates to surimi product manufacture field, in particular to a kind of fish ball with dampness elimination appetizing effect.
Background technology
With the raising of Living consumption, the food consumption idea and mode of people quietly change, therefore existing
Food increasingly into variation.Minced fillet is a kind of new aquatic products conditioning food raw material, and surimi product includes fish ball, fish at present
Cake, fish sausage, paupiette etc..For existing fish ball in order to improve edible effect, many production men can all add such as Chinese yam in fish ball
Etc health food.But because the advantages of fish ball itself is that the delicious taste with seafood, once it is added into such as
After the health food of Chinese yam etc, it is easy for causing fish ball to lose original delicious taste.Therefore, research and development are a to be carried out
Health food adds, and and can enough effectively ensures that the fish ball with dampness elimination appetizing effect with delicious mouthfeel is the research of the present invention
Purpose.
The content of the invention
In view of the above-mentioned problems of the prior art, the invention reside in providing a kind of fish ball with dampness elimination appetizing effect,
There is the fish ball of dampness elimination appetizing effect can either carry out health food addition for this, and and can enough effectively ensures there is delicious mouthfeel.
The technical scheme is that：
A kind of fish ball with dampness elimination appetizing effect, it is characterised in that：The fish ball is configured by following ratios by weight
Raw material form：Minced fillet 30-40 parts, starch 10-15 parts, chicken 10-20 parts, fat meat 4-6 parts, Chinese yam mud 4-8 parts, Coix seed red bean
Paste 3-5 parts, scallops 3-5 parts, soybean protein 0.5-1 parts, white granulated sugar 0.5-1 parts, garlic 0.5-1 parts, refined salt 1-2 parts, monosodium glutamate
0.2-0.5 parts, drinking water 5-6 parts.
The minced fillet is using fresh whitefish meat as raw material, and whitefish meat obtains after rubbing, beating and burst.
The Chinese yam mud is by weight being 1 by fresh Chinese yam and water：After 3-5 times mixes and boil 20-30min, it is cooled to
Less than 60 DEG C mashing mud processed, are obtained after crossing 40 mesh sieves.
Coix seed red bean paste is by weight being 1 by Semen Coicis and red bean:1 is mixed into pot, and slow fire is brewed into congee, then by congee
Go in beater and be broken into paste and obtain.
The preparation method of the fish ball with dampness elimination appetizing effect comprises the following steps：
（1）Minced fillet, chicken, scallops and drinking water are mixed to be added in cutmixer and cut mixing muddy flesh；
（2）Add starch, soybean protein, fat meat and muddy flesh cut mix uniformly after sequentially add white granulated sugar, garlic, refined salt, monosodium glutamate and stir
Mix uniformly, be eventually adding Chinese yam mud and Coix seed red bean paste is stirred uniformly；
（3）Fish ball is molded：By step（2）The material to stir be put into it is canned into fish ball in fish-meat ball making machine, canned shaping
Fish ball is put into fish ball boiling full-automatic assembly line and is cooked；
（4）Cooling, sabot：By step（3）Well-done fish ball is cooled to room temperature, sabot；
（5）It is quick-frozen：By step（4）The fish ball feeding quick-freezing room of sabot is refrigerated to product center temperature and reaches -18 DEG C；
（6）Detection, refrigeration：Will be through step（5）Quick-frozen good fish ball product is packed after metal detector detects, refrigerated.
Advantages of the present invention：
The present invention is pasted by adding Chinese yam mud and Coix seed red bean, is effectively improved edible effect of product, is made product that there is dampness elimination to open
The effect of stomach.To prevent the delicious mouthfeel of fish ball to be damaged, the present invention has been especially added with appropriate scallops, so as to effectively ensure to produce
Product have no less than original delicious mouthfeel.
Embodiment
For the ease of it will be appreciated by those skilled in the art that being now described in further detail by embodiment to the present invention：
A kind of fish ball with dampness elimination appetizing effect, the raw material that the fish ball is configured by following ratios by weight form：
35 parts of minced fillet, 13 parts of starch, 15 parts of chicken, 5 parts of fat meat, 5 parts of Chinese yam mud, 4 parts of Coix seed red bean paste, 4 parts of scallops, soybean protein
0.7 part, 0.7 part of white granulated sugar, 0.7 part of garlic, 1.5 parts of refined salt, 0.3 part of monosodium glutamate, 5.5 parts of drinking water.
The minced fillet is using fresh whitefish meat as raw material, and whitefish meat obtains after rubbing, beating and burst.
The Chinese yam mud is by weight being 1 by fresh Chinese yam and water：4 times mixing boil 25min after, be cooled to 60 DEG C with
Lower mashing mud processed, is obtained after crossing 40 mesh sieves.
Coix seed red bean paste is by weight being 1 by Semen Coicis and red bean:1 is mixed into pot, and slow fire is brewed into congee, then by congee
Go in beater and be broken into paste and obtain.
The preparation method of the fish ball with dampness elimination appetizing effect comprises the following steps：
（1）Minced fillet, chicken, scallops and drinking water are mixed to be added in cutmixer and cut mixing muddy flesh；
（2）Add starch, soybean protein, fat meat and muddy flesh cut mix uniformly after sequentially add white granulated sugar, garlic, refined salt, monosodium glutamate and stir
Mix uniformly, be eventually adding Chinese yam mud and Coix seed red bean paste is stirred uniformly；
（3）Fish ball is molded：By step（2）The material to stir be put into it is canned into fish ball in fish-meat ball making machine, canned shaping
Fish ball is put into fish ball boiling full-automatic assembly line and is cooked；
（4）Cooling, sabot：By step（3）Well-done fish ball is cooled to room temperature, sabot；
（5）It is quick-frozen：By step（4）The fish ball feeding quick-freezing room of sabot is refrigerated to product center temperature and reaches -18 DEG C；
（6）Detection, refrigeration：Will be through step（5）Quick-frozen good fish ball product is packed after metal detector detects, refrigerated.
The foregoing is only presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification, it should all belong to the covering scope of the present invention.
Claims (4)
- A kind of 1. fish ball with dampness elimination appetizing effect, it is characterised in that：The fish ball is configured by following ratios by weight Raw material composition：Minced fillet 30-40 parts, starch 10-15 parts, chicken 10-20 parts, fat meat 4-6 parts, Chinese yam mud 4-8 parts, Semen Coicis are red Beans paste 3-5 parts, scallops 3-5 parts, soybean protein 0.5-1 parts, white granulated sugar 0.5-1 parts, garlic 0.5-1 parts, refined salt 1-2 parts, monosodium glutamate 0.2-0.5 parts, drinking water 5-6 parts.
- A kind of 2. fish ball with dampness elimination appetizing effect according to claim 1, it is characterised in that：The minced fillet is with new Fresh whitefish meat is raw material, and whitefish meat obtains after rubbing, beating and burst.
- A kind of 3. fish ball with dampness elimination appetizing effect according to claim 1, it is characterised in that：The Chinese yam mud be by Fresh Chinese yam is 1 by weight with water：After 3-5 times mixes and boil 20-30min, less than 60 DEG C mashing mud processed are cooled to, cross 40 mesh Obtained after sieve.
- A kind of 4. fish ball with dampness elimination appetizing effect according to claim 1, it is characterised in that：The Coix seed red bean paste It is by weight being 1 by Semen Coicis and red bean:1 is mixed into pot, and slow fire is brewed into congee, then congee is gone to be broken into beater and pasted Arrive.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710833191.3A CN107361318A (en) | 2017-09-15 | 2017-09-15 | A kind of fish ball with dampness elimination appetizing effect |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710833191.3A CN107361318A (en) | 2017-09-15 | 2017-09-15 | A kind of fish ball with dampness elimination appetizing effect |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107361318A true CN107361318A (en) | 2017-11-21 |
Family
ID=60302607
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710833191.3A Pending CN107361318A (en) | 2017-09-15 | 2017-09-15 | A kind of fish ball with dampness elimination appetizing effect |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107361318A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110892972A (en) * | 2019-12-06 | 2020-03-20 | 湖南渔米之湘食品有限公司 | Instant fish egg with compound flavor and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101653271A (en) * | 2009-08-28 | 2010-02-24 | 高翔 | Yam fish ball and production method thereof |
| CN103120326A (en) * | 2011-11-19 | 2013-05-29 | 计英 | Processing method of seafood fish balls |
| CN105533500A (en) * | 2016-02-02 | 2016-05-04 | 王龙云 | Pearl barley and ormosia fish ball and preparation method thereof |
-
2017
- 2017-09-15 CN CN201710833191.3A patent/CN107361318A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101653271A (en) * | 2009-08-28 | 2010-02-24 | 高翔 | Yam fish ball and production method thereof |
| CN103120326A (en) * | 2011-11-19 | 2013-05-29 | 计英 | Processing method of seafood fish balls |
| CN105533500A (en) * | 2016-02-02 | 2016-05-04 | 王龙云 | Pearl barley and ormosia fish ball and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110892972A (en) * | 2019-12-06 | 2020-03-20 | 湖南渔米之湘食品有限公司 | Instant fish egg with compound flavor and preparation method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171121 |
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| RJ01 | Rejection of invention patent application after publication |