CN113575882A - Fish-flavor collagen vegetable ball and preparation method thereof - Google Patents
Fish-flavor collagen vegetable ball and preparation method thereof Download PDFInfo
- Publication number
- CN113575882A CN113575882A CN202110893685.7A CN202110893685A CN113575882A CN 113575882 A CN113575882 A CN 113575882A CN 202110893685 A CN202110893685 A CN 202110893685A CN 113575882 A CN113575882 A CN 113575882A
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- China
- Prior art keywords
- fish
- vegetable
- collagen
- balls
- powder
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- Pending
Links
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 29
- 102000008186 Collagen Human genes 0.000 title claims abstract description 21
- 108010035532 Collagen Proteins 0.000 title claims abstract description 21
- 229920001436 collagen Polymers 0.000 title claims abstract description 21
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title description 4
- 241000251468 Actinopterygii Species 0.000 claims abstract description 15
- 235000013305 food Nutrition 0.000 claims abstract description 12
- 235000013599 spices Nutrition 0.000 claims abstract description 10
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 9
- 229920001592 potato starch Polymers 0.000 claims abstract description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- 239000000052 vinegar Substances 0.000 claims abstract description 8
- 235000021419 vinegar Nutrition 0.000 claims abstract description 8
- 244000291564 Allium cepa Species 0.000 claims abstract description 7
- 239000003755 preservative agent Substances 0.000 claims abstract description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 6
- 240000007087 Apium graveolens Species 0.000 claims abstract description 6
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 6
- 235000010591 Appio Nutrition 0.000 claims abstract description 6
- 230000002335 preservative effect Effects 0.000 claims abstract description 6
- 235000013332 fish product Nutrition 0.000 claims abstract description 5
- 235000004347 Perilla Nutrition 0.000 claims abstract description 4
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 4
- 239000002699 waste material Substances 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 239000006002 Pepper Substances 0.000 claims description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims description 4
- 235000017804 Piper guineense Nutrition 0.000 claims description 4
- 244000203593 Piper nigrum Species 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 239000010699 lard oil Substances 0.000 claims description 4
- 235000007215 black sesame Nutrition 0.000 claims description 3
- 239000006227 byproduct Substances 0.000 claims description 3
- 239000008159 sesame oil Substances 0.000 claims description 3
- 235000011803 sesame oil Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical group [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 2
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 2
- 240000004160 Capsicum annuum Species 0.000 claims description 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 2
- 240000004760 Pimpinella anisum Species 0.000 claims description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims description 2
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 2
- 235000017803 cinnamon Nutrition 0.000 claims description 2
- 235000008397 ginger Nutrition 0.000 claims description 2
- 239000004302 potassium sorbate Substances 0.000 claims description 2
- 229940069338 potassium sorbate Drugs 0.000 claims description 2
- 235000010241 potassium sorbate Nutrition 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 241001280436 Allium schoenoprasum Species 0.000 claims 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 1
- 239000004278 EU approved seasoning Substances 0.000 claims 1
- 244000061456 Solanum tuberosum Species 0.000 claims 1
- 235000002595 Solanum tuberosum Nutrition 0.000 claims 1
- 239000001511 capsicum annuum Substances 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 claims 1
- 235000012015 potatoes Nutrition 0.000 claims 1
- 230000036772 blood pressure Effects 0.000 abstract description 5
- 239000002994 raw material Substances 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000011888 snacks Nutrition 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 2
- 210000004204 blood vessel Anatomy 0.000 description 2
- 230000001914 calming effect Effects 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 230000001939 inductive effect Effects 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000000916 dilatatory effect Effects 0.000 description 1
- 230000009982 effect on human Effects 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 238000009461 vacuum packaging Methods 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
- A23L17/10—Fish 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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 fish-flavor collagen vegetable ball food is composed of fish scales, potato starch, vegetable spice, white sugar, vinegar, seasoning, lard and preservative. The invention has the advantages of easily obtained raw materials, simple production method and rich nutrition. The raw materials of the invention are rich in collagen, and can make the skin fine and bright, have elasticity, moisten skin and beautify skin and protect the skin of a human body after being eaten frequently, and the contained vegetable spice, onion, celery and perilla have the effects of reducing blood pressure and blood sugar, and have fine and mellow taste and delicious taste. The food is convenient to eat, can be used as a delicious dish on a dining table, and can also be eaten as a snack at any time. In particular to a new way for changing waste into valuable for fish product processing enterprises.
Description
Technical Field
The invention relates to fish-flavor collagen vegetable ball food and a preparation method thereof.
Technical Field
The fish scales are rich in collagen which has a very good protection effect on human skin, the skin can be fine, bright and elastic after long-term use, and some fish product processing factories treat the fish scales as wastes in processing and production, so that economic loss is caused to enterprises, and a raw material which is beneficial to human health is wasted.
Disclosure of Invention
The invention aims to provide fish-flavored collagen vegetable balls and a preparation method thereof, wherein fish scales rich in collagen are ground into juice, and potato starch with functions of preventing and treating constipation, protecting human skin and losing weight, onion with functions of dispelling wind cold, dilating blood vessels, sterilizing, reducing blood pressure and reducing blood sugar and celery with functions of calming liver, reducing blood pressure, inducing diuresis and reducing swelling are matched to prepare fragrant, sweet, spicy and delicious food.
The fish-flavor collagen vegetable ball provided by the invention is composed of fish scales, potato starch, vegetable spice, white sugar, vinegar, seasoning, lard and preservative, and the weight percentages of the fish-flavor collagen vegetable ball are as follows: 50-86% of fish scales, 40-80% of potato starch, 4-8% of vegetable spice, 3-5% of white sugar, 1-2% of vinegar I, 1-2% of seasoning, 0.5-1% of lard oil and 0.1-0.3% of preservative, wherein the crushed vegetable spice is as follows: (50% of onion, 20% of celery, 20% of purple perilla and 10% of chive), and the seasoning comprises: (30% of anise powder, 5% of cinnamon powder, 30% of refined salt, 5% of pepper powder, 5% of ginger powder, 5% of pepper powder and 20% of chilli powder).
Detailed Description
Washing fish scales, grinding into juice, mixing with potato starch, vegetable perfume, white sugar, vinegar, flavoring agent, lard, antiseptic and appropriate amount of water, stirring, kneading, steaming, and coating with a thin layer of sesame oil.
The invention has the advantages of
The invention takes the fish scale which is the byproduct of a fish product processing plant as a main raw material, and is prepared by mixing potato starch and vegetable spice: the fish-flavor collagen vegetable ball prepared from the onion, the celery, the purple perilla and the shallot has the advantages that fish scales are rich in collagen, the skin can be fine and bright and is elastic when the fish-flavor collagen vegetable ball is taken, the skin is moisturized and beautified, the skin of a human body is protected, starch has the effects of preventing and treating constipation and losing weight, the onion has the effects of dispelling wind cold, expanding blood vessels, sterilizing, reducing blood pressure and reducing blood sugar, and the celery has the effects of calming the liver, reducing blood pressure, inducing diuresis and reducing edema.
The fish-flavor collagen vegetable ball has the advantages of easily available food raw materials, simple production method, rich nutrition, delicate and mellow taste and convenient eating, can be used as a delicious dish on a dining table and can also be eaten as snacks at any time, changes waste into valuable for enterprises, increases the benefits of the enterprises, and adds a new enriching road for the enterprises.
Example (b):
washing 500 g of fish scales, grinding the fish scales into juice by a pulping machine, mixing 400 g of potato starch, 40 g of vegetable spice, 30 g of white sugar, 10 g of vinegar, 10 g of seasoning, 5 g of lard, 2 g of potassium sorbate and 100 g of water, stirring, kneading, throwing into balls with the same size, putting the balls into a tray, rolling fried black sesame, putting the black sesame into a steamer drawer for steaming for 20 minutes, taking out the cooked fish scales, coating a thin layer of sesame oil one by one to prepare 1000 g of fish-flavored collagen vegetable ball food, bagging, vacuum packaging and sealing to obtain the finished product.
Claims (5)
1. The fish-flavor collagen vegetable ball food is characterized by consisting of fish scales, starch such as potatoes, vegetable spices, white sugar, vinegar, seasonings, lard oil and preservatives which are byproducts of a fish product processing factory, and the weight percentages of the fish-flavor collagen vegetable ball food are as follows: 50-85% of fish scales, 40-80% of potato starch, 4-8% of vegetable spice, 3-5% of white sugar, 1-2% of vinegar, 1-2% of seasoning, 0.5-1% of lard oil and 0.1-0.3% of preservative.
2. The fish-flavored collagen vegetable ball food is characterized in that fish scales which are waste byproducts of fish product processing factories are washed clean and then are ground into juice by a grinder, the juice is mixed with potato starch, vegetable spice, white sugar, vinegar, seasoning, lard oil and preservative by proper amount of water according to a certain proportion, stirred, kneaded and beaten to be fully bonded into balls with smooth and tough surfaces, then the balls are squeezed into small balls with consistent sizes by hands, the small balls are placed into a tray, the fried black sesame is stuck on the balls, the small balls are placed into a steamer drawer to be steamed for 15-30 minutes, then the small balls are taken out and coated with a thin layer of sesame oil one by one, and then the small balls are bagged and vacuum packaged.
3. The fish-flavored collagen vegetable ball food as claimed in claim 1 or 2, wherein the vegetable flavor comprises pulverized onion, celery, perilla, chive.
4. The fish-flavored collagen vegetable ball food as claimed in claim 1 or 2, wherein the seasoning comprises anise powder, cinnamon powder, salt, pepper powder, ginger powder, pepper powder, and paprika powder.
5. The fish-flavored collagen vegetable ball food as claimed in claim 1 or 2, wherein the preservative is potassium sorbate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110893685.7A CN113575882A (en) | 2021-07-26 | 2021-07-26 | Fish-flavor collagen vegetable ball and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110893685.7A CN113575882A (en) | 2021-07-26 | 2021-07-26 | Fish-flavor collagen vegetable ball and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113575882A true CN113575882A (en) | 2021-11-02 |
Family
ID=78255171
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110893685.7A Pending CN113575882A (en) | 2021-07-26 | 2021-07-26 | Fish-flavor collagen vegetable ball and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113575882A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1098597A (en) * | 1993-08-13 | 1995-02-15 | 杨小莉 | The reparation technology of high-phosphorus, high-calcium, high-protein enriched fish scale juice |
| CN101812496A (en) * | 2010-06-07 | 2010-08-25 | 福州大学 | Preparation method for high purity fish scale collagen |
| CN105533491A (en) * | 2015-12-09 | 2016-05-04 | 大通湖天泓渔业股份有限公司 | Fish ball made from whole fish and manufacturing method of fish ball |
| CN107594386A (en) * | 2017-10-31 | 2018-01-19 | 宋继朋 | Manual vegetables ball |
| CN108719848A (en) * | 2018-04-24 | 2018-11-02 | 福建省鱼多多食品有限责任公司 | It is a kind of to utilize rich color gadus gruel food and its processing method made of fruits and vegetables |
-
2021
- 2021-07-26 CN CN202110893685.7A patent/CN113575882A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1098597A (en) * | 1993-08-13 | 1995-02-15 | 杨小莉 | The reparation technology of high-phosphorus, high-calcium, high-protein enriched fish scale juice |
| CN101812496A (en) * | 2010-06-07 | 2010-08-25 | 福州大学 | Preparation method for high purity fish scale collagen |
| CN105533491A (en) * | 2015-12-09 | 2016-05-04 | 大通湖天泓渔业股份有限公司 | Fish ball made from whole fish and manufacturing method of fish ball |
| CN107594386A (en) * | 2017-10-31 | 2018-01-19 | 宋继朋 | Manual vegetables ball |
| CN108719848A (en) * | 2018-04-24 | 2018-11-02 | 福建省鱼多多食品有限责任公司 | It is a kind of to utilize rich color gadus gruel food and its processing method made of fruits and vegetables |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20211102 |
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| WD01 | Invention patent application deemed withdrawn after publication |