CN114698796A - Lotus root starch, bamboo shoot, grass carp and fish ball and preparation method thereof - Google Patents
Lotus root starch, bamboo shoot, grass carp and fish ball and preparation method thereof Download PDFInfo
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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
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
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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
-
- 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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
- Y02A40/81—Aquaculture, e.g. of fish
Abstract
The invention discloses a lotus root starch, bamboo shoot, grass carp and fish ball and a preparation method thereof, and belongs to the technical field of food processing. The paint comprises the following components in parts by weight: 100 parts of grass carp fish meat, 15-30 parts of streaky pork, 5-15 parts of bamboo shoots, 6-16 parts of lotus root starch, 0-12 parts of oil, 0-5 parts of sugar, 0-4 parts of chicken essence, 2-4 parts of salt, 0-0.5 part of white pepper powder, 6-12 parts of egg white, 0-0.5 part of ginger or ginger juice and 0-6 parts of cooking wine. The invention takes grass carp meat, diced bamboo shoots, lotus root starch and egg white as raw materials, the bamboo shoots are rich in dietary fibers, vegetable proteins, vitamins, trace elements and the like, have the characteristics of low fat, low sugar and multiple fibers, can provide crisp feeling when added into fish balls, and the lotus root starch can replace common starch and has remarkable effect on improving the gel strength of the fish balls.
Description
Technical Field
The invention belongs to the technical field of food processing, and relates to lotus root starch, bamboo shoot, grass carp and fish balls and a preparation method thereof.
Background
Bamboo shoots are the material of food in south of the Yangtze river, and in the past, the saying that bamboo shoots cannot be eaten in the living environment. The bamboo shoot is used as a green product, is rich in nutritional ingredients such as dietary fiber, phenols, polysaccharide, flavone and the like, and has biological activities such as oxidation resistance, bacteriostasis, blood sugar reduction, tumor resistance and the like. The diced bamboo shoots are added into the fish balls, so that the crisp feeling of the fish balls is added, and the gel strength of the fish balls is improved.
The lotus root starch has the effects of being easy to digest, promoting the production of body fluid, clearing heat, nourishing stomach, nourishing yin, strengthening spleen, tonifying qi, nourishing blood and stopping bleeding. Compared with common starch, the viscosity of the lotus root starch is more beneficial to the forming of fish balls and the improvement of gel strength, and through search, the invention patent with application number of 201710347727.0 and named as lotus root starch fish sausage and preparation method thereof mentions that the lotus root starch can eliminate the fishy smell of the fish sausage;
the minced fillet product is a traditional deep-processed product of aquatic products, and is elastic gel food obtained by chopping, kneading, molding and curing fish. The fish balls are rich in magnesium, vitamin A, iron, calcium, phosphorus and the like, are rich in nutrition, have a Q-elasticity mouthfeel, are smooth and fine, and are well received by consumers. The meat quality of the grass carp is fresh and tender, but the minced fillet prepared from the grass carp has heavy fishy smell, and has obvious earthy smell after being prepared into fish balls, so that the taste of consumers is influenced.
Therefore, aiming at the content, the lotus root starch, bamboo shoot, grass carp and fish balls and the preparation method thereof are provided to eliminate the earthy taste of the fish balls and improve the mouthfeel of consumers.
Disclosure of Invention
The invention aims to: provides a lotus root starch, bamboo shoot, grass carp and fish ball and a preparation method thereof, so as to obtain the lotus root starch, bamboo shoot, grass carp and fish ball with rich nutrition and crisp feeling.
The technical scheme of the invention is as follows:
the lotus root starch, bamboo shoot, grass carp and fish ball comprises the following components in parts by weight:
100 parts of grass carp fish meat, 15-30 parts of streaky pork, 5-15 parts of bamboo shoots, 6-16 parts of lotus root starch, 0-12 parts of oil, 0-5 parts of sugar, 0-4 parts of chicken essence, 2-4 parts of salt, 0-0.5 part of white pepper powder, 6-12 parts of egg white, 0-0.5 part of ginger or ginger juice and 0-6 parts of cooking wine.
Preferably, the composition comprises the following components in parts by weight: 100 parts of grass carp fish meat, 20-30 parts of streaky pork, 8-12 parts of bamboo shoots, 8-15 parts of lotus root starch, 0-10 parts of oil, 0-5 parts of sugar, 0-3 parts of chicken essence, 2-4 parts of salt, 0-0.5 part of white pepper powder, 8-10 parts of egg white, 0-0.5 part of ginger or ginger juice and 0-6 parts of cooking wine.
Preferably, the composition comprises the following components in parts by weight: 100 parts of grass carp fish meat, 20-30 parts of streaky pork, 8-12 parts of bamboo shoots, 10-15 parts of lotus root starch, 0-10 parts of oil, 0-5 parts of sugar, 0-3 parts of chicken essence, 2-4 parts of salt, 0-0.5 part of white pepper powder, 9-11 parts of egg white, 0-0.5 part of ginger or ginger juice and 0-6 parts of cooking wine. In a preferred embodiment, the oil is present in an amount of 6 to 10 parts by weight.
More preferably, the paint comprises the following components in parts by weight: 100 parts of grass carp fish meat, 25-30 parts of streaky pork, 9-11 parts of bamboo shoots, 11-13 parts of lotus root starch, 7-10 parts of oil, 0-5 parts of sugar, 3-4 parts of salt, 0-0.5 part of white pepper powder, 9-11 parts of egg white, 0-0.5 part of ginger or ginger juice and 0-5 parts of cooking wine.
The preparation method of the lotus root starch, bamboo shoot, grass carp and fish balls comprises the following steps:
s1, material pretreatment: respectively preparing grass carp meat paste, five-flower meat paste and diced bamboo shoots;
s2, beating: mixing the grass carp meat paste and the streaky pork paste, grinding into sol, and adding diced bamboo shoot, lotus root starch, egg white, oil, sugar, chicken essence, salt, white pepper powder, ginger and cooking wine;
s3, pelleting and shaping: making into fish ball, and placing the formed fish ball in warm water for shaping;
s4, cooking: putting the shaped fish balls into a water bath for curing;
s5, cooling: and cooling the cooked fish balls at normal temperature.
Preferably, after completion of S5, it is vacuum-packed and sterilized at high temperature.
Preferably, in S1, the pretreatment process of the diced bamboo shoots is: cleaning bamboo shoot, peeling, blanching in boiling water for 3-5 min, taking out, cutting into 1-5mm pieces, and removing excessive water.
Preferably, in S2, the mash includes a mashup, a salt mash and a seasoning mash,
and (3) air-beating: mixing the grass carp meat and the streaky pork according to a ratio, and carrying out air grinding for 3-5 minutes to form fish meat paste;
salt grinding: adding salt into the minced fish according to a ratio, and kneading for 15-20 minutes to enable the minced fish to form a sol with strong viscosity and a sol with salt;
seasoning and beating: adding diced bamboo shoot, lotus root starch, egg white, oil, sugar, chicken essence, white pepper powder, ginger and cooking wine into the sol with salt according to the proportion, stirring, and continuously chopping for 10-15 minutes.
Preferably, in S3, the setting temperature is 40-45 ℃.
Preferably, in S4, the curing temperature is 80-90 ℃.
Preferably, the vacuum packaging and high-temperature sterilization adopt the following modes: the sterilization temperature is 118-121 ℃, and the time is 15-20 min.
More preferably, the finished product is packed into a vacuum plastic bag that has been heat sterilized.
The invention has the beneficial effects that: the invention takes grass carp meat and diced bamboo shoots as main raw materials, and adds accessories such as lotus root starch, egg white and the like into the grass carp meat and the diced bamboo shoots, the bamboo shoots are rich in dietary fibers, vegetable proteins, vitamins, trace elements and the like, have the characteristics of low fat, low sugar and multiple fibers, can provide crisp feeling when added into fish balls, sensory evaluation shows that the diced bamboo shoots have certain fishy smell removing effect, the lotus root starch can replace common starch, for improving the flavor of the fish ball, the content of non-bonded phenolic substances in the lotus root starch is over 0.03 percent through determination, the phenolic substances are easily oxidized to form quinone, the quinone forms a dimer in a side reaction and can react with a sulfur side chain of amino acid or polypeptide to form a C-N or C-S covalent bond to regenerate hydroquinone, hydroquinone can form cross-linking with another polypeptide or 2 quinones can form cross-linking with a chain respectively, so that the lotus root starch can replace starch, and has a remarkable effect of improving the gel strength of the fish ball.
Drawings
FIG. 1 is a schematic view of the process for preparing the fish ball of the present invention.
FIG. 2 is a graph showing the comparison of the gel strength between examples of the present invention and comparative examples.
Detailed Description
In order to make the technical means, the original characteristics, the achieved purpose and the efficacy of the invention easily understood, the invention is further described with reference to the following embodiments.
Example 1
A preparation method of lotus root starch, bamboo shoots, grass carp and fish balls comprises the following steps:
s1, material pretreatment: slaughtering live grass carp, removing head, removing internal organs, cleaning, adopting meat of the fresh grass carp by a meat-picking machine, adding ice to a cooling machine before meat picking, continuously adding ice in the meat-picking process, reducing the temperature of fish meat, cleaning bamboo shoots, peeling, blanching in boiling water for 5 minutes, taking out, cutting the bamboo shoots into 1-3mm bamboo shoot blocks, removing excessive water by using absorbent paper, and mincing the grass carp meat and the streaky pork into grass carp meat paste and streaky pork paste by a meat mincer respectively;
s2, beating: firstly, mixing 100g of grass carp minced meat and 22.2g of streaky pork paste, kneading for 5min, and then adding 3.05g of salt, and kneading for 15min to enable minced fillet to form a sol with strong viscosity; then adding 8.3g of diced bamboo shoots, 8.3g of lotus root starch, 8.3g of egg white, 6.66g of oil, 0.3g of white pepper powder, 0.33g of ginger juice, 1.6g of chicken essence, 4.16g of cooking wine and 3.33g of sugar, stirring and then continuously chopping for 10 min;
s3, pelleting and shaping: making into fish ball, and shaping the fish ball in 43 deg.C warm water;
s4, cooking: putting the shaped fish balls into a water bath at 90 ℃ for curing;
s5, cooling: cooling the cooked fish balls at normal temperature;
s6, vacuum packaging: packaging the final product in vacuum plastic bag with heat sterilization, and performing back pressure type high temperature sterilization at 121 deg.C for 15 min.
Example 2
The present embodiment is the same as the step of embodiment 1, except that the parameters are different, specifically as follows:
in S2, 100g of grass carp mash, 25g of streaky pork mash, 3.125g of salt, 10g of diced bamboo shoots, 12.5g of lotus root starch, 8.75g of egg white and 7g of oil;
example 3
The present embodiment is the same as the step of embodiment 1, except that the parameters are different, specifically as follows:
in S2, mincing 100g of grass carp mash, 30g of streaky pork mash and 3.25g of salt for 10min, mincing 10g of diced bamboo shoot, 12.5g of lotus root starch, 10g of egg white, 10g of oil, 2g of chicken essence, 5g of cooking wine, 5g of sugar and chopping for 10 min;
and (3) vacuum packaging: packaging the product into vacuum plastic bag with heat sterilization, and performing high temperature sterilization under counter pressure at 118 deg.C for 15 min.
In examples 1 to 3, the following two detection methods were carried out.
Firstly, sensory evaluation: sensory evaluation is performed on the cut surfaces of the cooled lotus root starch, bamboo shoot, grass carp and fish balls by 10 persons, wherein 5 men and 5 women perform sensory evaluation on the aspects of color, smell, taste, tissue form and the like according to the requirements of evaluation standards in table 1:
TABLE 1 organoleptic evaluation criteria for Fish balls
The fish balls obtained in examples 1, 2 and 3 were tested and compared with normal fish balls with lotus root starch and without diced bamboo shoots (comparative example 1) and without lotus root starch and without diced bamboo shoots (comparative example 2), and the test results are shown in table 2:
TABLE 2
| Smell(s) | Color | Tissue morphology | Taste of the product | Total score | |
| Comparative example 1 | 7 | 8 | 40 | 25 | 80 |
| Comparative example 2 | 5 | 6 | 37 | 24 | 72 |
| Example 1 | 8 | 8 | 44 | 22 | 82 |
| Example 2 | 8 | 7 | 43 | 26 | 84 |
| Example 3 | 8 | 8 | 44 | 25 | 85 |
Secondly, measuring gel strength: the gel strength was determined using a TA.XT Plus texture analyzer. The calculation formula is as follows:
gel strength (g · cm) × breaking force (g) × breaking distance (cm).
The gel strength test was performed for comparative examples 1-2 and examples 1-3, and the results are shown in Table 3 and FIG. 2:
TABLE 3
Sensory evaluation and gel strength results show that the lotus root starch can improve the smell and color of the fish balls to a certain extent, the gel strength of the fish balls is obviously improved, the gel strength of the fish balls can be further improved by means of the brittleness of the diced bamboo shoots under the condition of using the lotus root starch, the native smell of the grass carp can be inhibited by the fresh flavor of the diced bamboo shoots, and the smell, tissue form and taste of the fish balls are effectively improved.
The content of non-bonded phenolic substances in the lotus root starch reaches over 0.03 percent, the phenolic substances are easily oxidized to form quinone, the quinone forms a dimer in a side reaction, the dimer can react with sulfur side chains of amino acid or polypeptide to form a C-N or C-S covalent bond and then generate hydroquinone, and the hydroquinone can form cross-linking with another polypeptide or 2 quinones respectively form cross-linking with a chain, so that the lotus root starch can replace starch, and the lotus root starch has a remarkable effect of improving the gel strength of the fish balls.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and that various changes and modifications may be made without departing from the spirit and scope of the invention as defined in the appended claims. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (9)
1. The lotus root starch, bamboo shoot, grass carp and fish ball is characterized by comprising the following components in parts by weight: 100 parts of grass carp fish meat, 15-30 parts of streaky pork, 5-15 parts of bamboo shoots, 6-16 parts of lotus root starch, 0-12 parts of oil, 0-5 parts of sugar, 0-4 parts of chicken essence, 2-4 parts of salt, 0-0.5 part of white pepper powder, 6-12 parts of egg white, 0-0.5 part of ginger or ginger juice and 0-6 parts of cooking wine.
2. The preparation method of the lotus root starch, bamboo shoot, grass carp and fish balls as claimed in claim 1, is characterized by comprising the following components in parts by weight: 100 parts of grass carp fish meat, 20-30 parts of streaky pork, 8-12 parts of bamboo shoots, 8-15 parts of lotus root starch, 0-10 parts of oil, 0-5 parts of sugar, 0-3 parts of chicken essence, 2-4 parts of salt, 0-0.5 part of white pepper powder, 8-10 parts of egg white, 0-0.5 part of ginger or ginger juice and 0-6 parts of cooking wine.
3. The preparation method of the lotus root starch, bamboo shoot, grass carp and fish balls as claimed in claim 1, is characterized by comprising the following steps:
s1, material pretreatment: respectively preparing grass carp meat paste, five-flower meat paste and diced bamboo shoots;
s2, beating: mixing the grass carp meat paste and the streaky pork paste, grinding into sol, adding diced bamboo shoots, lotus root starch, egg white, oil, sugar, chicken essence, salt, white pepper powder, ginger and cooking wine;
s3, pelleting and shaping: making into fish ball, and placing the formed fish ball in warm water for shaping;
s4, cooking: putting the shaped fish balls into a water bath for curing;
s5, cooling: and cooling the cooked fish balls at normal temperature.
4. The method for preparing the lotus root starch, bamboo shoot, grass carp and fish balls as claimed in claim 3,
after completion of S5, vacuum packaging and high temperature sterilization are performed.
5. The method for preparing the lotus root starch, bamboo shoot, grass carp and fish balls as claimed in claim 3, wherein in S1, the pretreatment process of the bamboo shoot blocks is as follows: cleaning bamboo shoot, peeling, blanching in boiling water for 3-5 min, taking out, cutting into 1-5mm pieces, and removing excessive water.
6. The preparation method of the lotus root starch, bamboo shoots, grass carp and fish balls as claimed in claim 3, wherein the preparation method comprises the following steps: in S2, the kneading includes a mashup, a salt kneading and a seasoning kneading,
and (3) air-beating: mixing the grass carp meat and the streaky pork according to a ratio, and carrying out air grinding for 3-5 minutes to form fish meat paste;
salt beating: adding salt into the minced fish according to the proportion, and kneading for 15-20 minutes to enable the minced fish to form sol with salt;
seasoning and beating: adding diced bamboo shoot, lotus root starch, egg white, oil, sugar, chicken essence, white pepper powder, ginger and cooking wine into the sol with salt according to the proportion, stirring, and continuously chopping for 10-15 minutes.
7. The preparation method of the lotus root starch, bamboo shoots, grass carp and fish balls as claimed in claim 3, wherein the preparation method comprises the following steps: in S3, the setting temperature is 40-45 ℃.
8. The method for preparing lotus root starch, bamboo shoots, grass carp and fish balls as claimed in claim 3, wherein in S4, the curing temperature is 80-90 ℃.
9. The preparation method of the lotus root starch, bamboo shoots, grass carp and fish balls as claimed in claim 4, wherein the sterilization temperature is 118-121 ℃ and the sterilization time is 15-20 min.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106235055A (en) * | 2016-08-14 | 2016-12-21 | 郭欢 | Bamboo sprout the chest stuffiness relieving profit diaphragm Quick Freezing Chicken Meatball and preparation method thereof |
| KR20200018181A (en) * | 2018-08-10 | 2020-02-19 | 박규완 | Fish products with dietary fiber and manufacturing method thereof |
| CN110973511A (en) * | 2020-01-09 | 2020-04-10 | 四川省雅士科技有限公司 | Bamboo shoot beef ball and preparation process thereof |
-
2022
- 2022-03-31 CN CN202210345168.0A patent/CN114698796A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106235055A (en) * | 2016-08-14 | 2016-12-21 | 郭欢 | Bamboo sprout the chest stuffiness relieving profit diaphragm Quick Freezing Chicken Meatball and preparation method thereof |
| KR20200018181A (en) * | 2018-08-10 | 2020-02-19 | 박규완 | Fish products with dietary fiber and manufacturing method thereof |
| CN110973511A (en) * | 2020-01-09 | 2020-04-10 | 四川省雅士科技有限公司 | Bamboo shoot beef ball and preparation process thereof |
Non-Patent Citations (2)
| Title |
|---|
| 曲映红等: "感官评定在鱼糜制品工艺优化中的应用", 山东化工, vol. 1, no. 22, pages 122 - 124 * |
| 杨玲芝等: "膳食纤维对淡水鱼糜凝胶弹性的影响", 现代食品科技, vol. 1, no. 2, pages 89 - 91 * |
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