CN109805302A - A kind of processing method of fish ball - Google Patents
A kind of processing method of fish ball Download PDFInfo
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- CN109805302A CN109805302A CN201711169140.1A CN201711169140A CN109805302A CN 109805302 A CN109805302 A CN 109805302A CN 201711169140 A CN201711169140 A CN 201711169140A CN 109805302 A CN109805302 A CN 109805302A
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Abstract
The invention discloses a kind of processing methods of fish ball, comprising the following steps: (1) chooses fresh grass carp or silver carp, gutting, fish scale simultaneously clean up, and reject Fishbone and fishbone, the flesh of fish are cut into the thin slice of 1-2cm, and impregnate 1-2h with pure water；(2) by soaked flesh of fish draining, egg white is added and is uniformly mixed, adds pickling spices 30-50min, and the flesh of fish is chopped into powder；(3) sweet potato powder and bruised ginger is added into pickled flesh of fish end and stirs evenly；(4) pellet is made in the above-mentioned uniformly mixed flesh of fish, is placed in boiling water and is cooked, pulled out and be placed in the water that temperature is 10-20 DEG C；Fish ball prepared by the present invention preferably maintains the delicate flavour and mouthfeel of the flesh of fish, reduces the loss of nutritional ingredient, rationally, production method is simple for main material and auxiliary material collocation, it is low in cost, there can be nutrition abundant with long-term preservation, appearance uniform color, sweet perfume is soft, and tasty and refreshing band is tough.
Description
Technical field
The present invention relates to food processing technology field, the processing method of specifically a kind of fish ball.
Background technique
Fish ball is Foochow, the south of Fujian Province, Guangzhou, Taiwan, Jiangxi Fuzhou City one with the Han nationality's traditional famous cake often cooked, and belongs to Guangdong dishes
Or Fujian cuisine system.Also name " water-bindered pill ", ancient times claim " quick-boil fish ball ".Because its delicious flavour, is not fed up with eating more, dessert ingredient can be made, and can
Make soup, is the indispensable seafood delights delicacies of coastal people.Fish ball is with fame spreading far and wide because focusing on sorting and manufacture craft.Mostly with cadmium yellow
Fish, Spanish mackerel, sea eel, small ginseng shark are major ingredient.The flesh of fish is minced, appropriate ginger juice, salt, monosodium glutamate are added, is pounded fish mud, transfers in potato powder,
It is extruded into small ball after stirring evenly, it is cooked to enter to boil soup.Its color such as porcelain, high resilience is crisp and oiliness, is the common vegetable of feast.Flesh of fish battalion
It supports and enriches, there is nourishing stomach invigorating, inducing diuresis for removing edema, promote lactation, is clearing heat and detoxicating, stopping the effect of coughing lower gas；Flesh of fish magnesium member rich in
Element has good protective effect to cardiovascular system, is conducive to the cardiovascular diseases such as preventing hypertension, myocardial infarction；In the flesh of fish
Rich in vitamin A, iron, calcium, phosphorus etc., often eat fish there are also nourishing the liver to enrich blood, damp skin hair care bodybuilding the effect of.Currently, due in the market
Fish ball excessive food additives are added, it is edible excessively to will cause damage.
Summary of the invention
It is added to excessive food additives the purpose of the present invention is to fish ball in the market, human body is made after edible
The problem of at injury, provide a kind of processing method of fish ball.
A kind of processing method of fish ball of the invention, comprising the following steps:
(1) fresh grass carp or silver carp are chosen, gutting, fish scale simultaneously clean up, and reject Fishbone and fishbone, by the flesh of fish
It is cut into the thin slice of 1-2cm, and impregnates 1-2h with pure water；
(2) by soaked flesh of fish draining, egg white is added and is uniformly mixed, 20-30g egg white is added in every kilogram of flesh of fish, adds tune
Expect marinated 30-50min, and the flesh of fish is chopped into powder；
(3) sweet potato powder and bruised ginger is added into pickled flesh of fish end and stirs evenly, the quality of the sweet potato powder and the matter of the flesh of fish
For amount than being 0.6-0.8:1, the quality of the bruised ginger and the mass ratio of the flesh of fish are 0.01-0.015:1；
(4) pellet is made in the above-mentioned uniformly mixed flesh of fish, the quality of every pellet is 30-40g, and above-mentioned pellet is placed in boiling water
In be cooked, pull out, cooked pellet be placed in the water that temperature is 10-20 DEG C.
Heretofore described condiment is the mixture of salt and pepper powder.
Heretofore described condiment includes that mass fraction is 10-15 parts of salt and 3-5 parts of pepper powder.
Fish ball prepared by the present invention preferably maintains the delicate flavour and mouthfeel of the flesh of fish, reduces the loss of nutritional ingredient, main
Material and auxiliary material collocation are reasonable.Production is simple, low in cost, can have nutrition abundant with long-term preservation, appearance uniform color,
Sweet perfume is soft, and tasty and refreshing band is tough.
Specific embodiment
Embodiment 1
A kind of processing method of the fish ball of the present embodiment, comprising the following steps:
(1) fresh grass carp or silver carp are chosen, gutting, fish scale simultaneously clean up, and reject Fishbone and fishbone, by the flesh of fish
It is cut into the thin slice of 1.5cm, and impregnates 1.5h with pure water；
(2) by soaked flesh of fish draining, egg white is added and is uniformly mixed, 25g egg white is added in every kilogram of flesh of fish, adds condiment and salts down
40min processed, and the flesh of fish is chopped into powder；
(3) sweet potato powder and bruised ginger is added into pickled flesh of fish end and stirs evenly, the quality of the sweet potato powder and the matter of the flesh of fish
For amount than being 0.7:1, the quality of the bruised ginger and the mass ratio of the flesh of fish are 0.012:1；
(4) pellet is made in the above-mentioned uniformly mixed flesh of fish, the quality of every pellet is 30-40g, and above-mentioned pellet is placed in boiling water
In be cooked, pull out, cooked pellet be placed in the water that temperature is 10-20 DEG C.
Heretofore described condiment is the mixture of salt and pepper powder.
Heretofore described condiment includes that mass fraction is 12 parts of salt and 4 parts of pepper powder.
Embodiment 2
A kind of processing method of the fish ball of the present embodiment, comprising the following steps:
(1) fresh grass carp or silver carp are chosen, gutting, fish scale simultaneously clean up, and reject Fishbone and fishbone, by the flesh of fish
It is cut into the thin slice of 1cm, and impregnates 1h with pure water；
(2) by soaked flesh of fish draining, egg white is added and is uniformly mixed, 20g egg white is added in every kilogram of flesh of fish, adds condiment and salts down
30min processed, and the flesh of fish is chopped into powder；
(3) sweet potato powder and bruised ginger is added into pickled flesh of fish end and stirs evenly, the quality of the sweet potato powder and the matter of the flesh of fish
For amount than being 0.6:1, the quality of the bruised ginger and the mass ratio of the flesh of fish are 0.01:1；
(4) pellet is made in the above-mentioned uniformly mixed flesh of fish, the quality of every pellet is 30-40g, and above-mentioned pellet is placed in boiling water
In be cooked, pull out, cooked pellet be placed in the water that temperature is 10-20 DEG C.
Heretofore described condiment is the mixture of salt and pepper powder.
Heretofore described condiment includes that mass fraction is 10 parts of salt and 3 parts of pepper powder.
Embodiment 3
A kind of processing method of fish ball of the invention, comprising the following steps:
(1) fresh grass carp or silver carp are chosen, gutting, fish scale simultaneously clean up, and reject Fishbone and fishbone, by the flesh of fish
It is cut into the thin slice of 2cm, and impregnates 2h with pure water；
(2) by soaked flesh of fish draining, egg white is added and is uniformly mixed, 30g egg white is added in every kilogram of flesh of fish, adds condiment and salts down
50min processed, and the flesh of fish is chopped into powder；
(3) sweet potato powder and bruised ginger is added into pickled flesh of fish end and stirs evenly, the quality of the sweet potato powder and the matter of the flesh of fish
For amount than being 0.8:1, the quality of the bruised ginger and the mass ratio of the flesh of fish are 0.015:1；
(4) pellet is made in the above-mentioned uniformly mixed flesh of fish, the quality of every pellet is 30-40g, and above-mentioned pellet is placed in boiling water
In be cooked, pull out, cooked pellet be placed in the water that temperature is 10-20 DEG C.
Heretofore described condiment is the mixture of salt and pepper powder.
Heretofore described condiment includes that mass fraction is 15 parts of salt and 5 parts of pepper powder.
Claims (3)
1. a kind of processing method of fish ball, it is characterised in that the following steps are included:
(1) fresh grass carp or silver carp are chosen, gutting, fish scale simultaneously clean up, and reject Fishbone and fishbone, by the flesh of fish
It is cut into the thin slice of 1-2cm, and impregnates 1-2h with pure water；
(2) by soaked flesh of fish draining, egg white is added and is uniformly mixed, 20-30g egg white is added in every kilogram of flesh of fish, adds tune
Expect marinated 30-50min, and the flesh of fish is chopped into powder；
(3) sweet potato powder and bruised ginger is added into pickled flesh of fish end and stirs evenly, the quality of the sweet potato powder and the matter of the flesh of fish
For amount than being 0.6-0.8:1, the quality of the bruised ginger and the mass ratio of the flesh of fish are 0.01-0.015:1；
(4) pellet is made in the above-mentioned uniformly mixed flesh of fish, the quality of every pellet is 30-40g, and above-mentioned pellet is placed in boiling water
In be cooked, pull out, cooked pellet be placed in the water that temperature is 10-20 DEG C.
2. a kind of processing method of fish ball according to claim 1, it is characterised in that: the condiment is salt and pepper powder
Mixture.
3. a kind of processing method of fish ball according to claim 2, it is characterised in that: the condiment includes that mass fraction is
The pepper powder of 10-15 parts of salt and 3-5 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711169140.1A CN109805302A (en) | 2017-11-22 | 2017-11-22 | A kind of processing method of fish ball |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711169140.1A CN109805302A (en) | 2017-11-22 | 2017-11-22 | A kind of processing method of fish ball |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109805302A true CN109805302A (en) | 2019-05-28 |
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ID=66600805
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711169140.1A Pending CN109805302A (en) | 2017-11-22 | 2017-11-22 | A kind of processing method of fish ball |
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| CN (1) | CN109805302A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116268316A (en) * | 2023-04-03 | 2023-06-23 | 吴岳松 | Freshwater fish ball and preparation method thereof |
-
2017
- 2017-11-22 CN CN201711169140.1A patent/CN109805302A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116268316A (en) * | 2023-04-03 | 2023-06-23 | 吴岳松 | Freshwater fish ball and preparation method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190528 |