CN1323549A

CN1323549A - Protein fish ball

Info

Publication number: CN1323549A
Application number: CN00115674A
Authority: CN
Inventors: 李奕
Original assignee: Individual
Current assignee: Individual
Priority date: 2000-05-12
Filing date: 2000-05-12
Publication date: 2001-11-28

Abstract

A fish muscle ball with egg white is disclosed. Its compounding formula for raw materials are (according to their weight ratio) fish muscle 36%-37%, egg white 10%-11%, salad oil 10%-11%, ginger juice 9%-10% (ginger 1.5%), fragrant scallion 0.5%, yellow wine 1.l7%-3% refined salt 2.5%, gourmet powder 0.25%, white granulated sugar 0.5%, charified water 25%-26%. The working procedure for making the fish muscle ball is as following (A) The fish muscle is washed in clean water (B) Freezed. (C) Adding fragrant scallion, then it is smashed. (D) Other raw materials are added and stirred till it turning to fermented paste. (E) Making the paste as ball shape, then the ball is put into water for heating till cooked. The invented ball is a new type deli with white colour and luster, taste fresh and tender, elastic, not mashed caused by long cooking.

Description

Protein fish ball

The present invention relates to a kind of food, particularly relate to a kind of protein fish ball of mainly making by the flesh of fish and albumen.

Existing similar food product has various fish balls on the market, but it is because of selecting for use material impure, and it is too high that starch oozes the composition and division in a proportion example, so lack the original flavor of fresh fish, and starch oozes out after boiling, the soup muddiness, and the flour sense is very strong; Because of it contains pigment,, there is not aesthetic feeling in addition so its color and luster is not white.

The object of the present invention is to provide a kind of color and luster pure white, boil for a long time not stick with paste and rot, serve fragrant, the fresh and tender novel foodstuff-protein fish ball of mouthfeel.

Two kinds of primary raw materials of the present invention, the flesh of fish and egg white, and do not contain starch, form by the scientific method processing and refining.

Composition of raw materials of the present invention following (by weight percentage): the flesh of fish 36%～37%, egg white 10%～11%, salad oil 10%～11%, gingerade 9%～10% (wherein ginger is 1.5%), chive is white 0.5%, yellow rice wine 1.7%～3%, refined salt 2.5%, monosodium glutamate 0.25%, white granulated sugar 0.5% purifies waste water 25%～26%.

The present invention makes by following processing step: A. with the fish peeling fish skin, remove the top layer aubergine flesh of fish, and remove the mobile jib fish-bone, will oppress the immersion clear water water that purifies the blood that wafts, the time of washing of wafing is 1～3 hour; B. will oppress and be refrigerated to icing state below 0 ℃; C. to add chive when it is about to thaw white for the flesh of fish that will freeze, and pulverize, till awns bone that will the flesh of fish is pulverized; D. the flesh of fish after will pulverizing stirs fast, adds earlier the cleer and peaceful salad oil of pure egg of separator well in whipping process, adds Jiang Shui, refined salt, monosodium glutamate, yellow rice wine, the white sugar of enduring in advance again and purifies waste water, until being stirred to the fermentation pasty state; E. this fermentation pasty mixture is made the close ball shape of size, put into water and heat, till fish ball is boiled.

By the protein fish ball that said method is made, can pack separately or pack with former soup.Its characteristics are: the pure white non-pigment of color and luster, and mouthfeel is fresh and tender, keeps the fresh fish original flavor, and is flexible, cannot not boil mashedly for a long time, and soup does not mix, and is a kind of all-ages novel foodstuff.

For characteristics of the present invention and manufacture craft are described better, now as follows for embodiment:

Embodiment 1, and A selects the black carp more than three jin, and the tail of decaptitating, fish-skin, fish maw shelves remove the top layer aubergine flesh of fish, remove the mobile jib fish-bone, gets stage casing flesh of fish 3.7kg and immerses the clear water water that purifies the blood that wafts, and the time of washing of wafing is 2 hours; B. the flesh of fish is put into refrigerating chamber ,-1 ℃ freezing 5 hours down, allow flesh of fish filament contraction, increase freshness; C. will oppress the white 0.05kg of adding chive when being about to thaw, and put into pulverizer and pulverize, till the awns bone that will oppress is pulverized; D. the flesh of fish after will pulverizing is put into mixer and is stirred fast, adds the clear 1.1kg of pure egg and the salad oil 1.1kg of separator well in whipping process earlier, adds the gingerade 1kg (wherein ginger is 0.15kg) that endures in advance again, refined salt 0.25kg, monosodium glutamate 0.025kg, yellow rice wine 0.225kg, white sugar 0.05kg, and the 2.5kg that purifies waste water, until being stirred to the fermentation pasty state, E. makes the ball shape that size communicates with this fermentation pasty state mixture, puts into the cold water pot, heating is boiled, till fish ball is boiled;

Embodiment 2, and raw material is oppressed 3.6kg, the white 0.05kg of chive, the clear 1.1kg of egg, salad oil 1.0kg, gingerade 1kg (wherein ginger is 0.15kg), refined salt 0.25kg, monosodium glutamate 0.025kg, Huang Yi 0.225kg, white sugar 0.05kg, the 2.6kg that purifies waste water, the step operation of pressing embodiment 1, wherein, the time of washing of wafing in the steps A is 1.5 hours, and the cryogenic temperature among the B is-2 ℃, cooling time is 4 hours, thereby makes ripe fish ball 10kg.

Embodiment 3, and raw material is oppressed 3.65kg, the white 0.05kg of chive, the clear 1.05kg of egg, salad oil 1.05kg, gingerade 1.05kg (wherein ginger is 0.15kg), refined salt 0.25kg, monosodium glutamate 0.025kg, Huang Yi 0.275kg, white sugar 0.05kg, the 2.55kg that purifies waste water, the step operation of pressing embodiment 1, wherein, the time of washing of wafing in the steps A is 1.8 hours, and the cryogenic temperature among the step B is-3 ℃, cooling time is 3 hours, thereby makes ripe fish ball 10kg.

Claims

1, a kind of protein fish ball, it is characterized in that, the prescription of its raw material count by weight percentage into: the flesh of fish 36%～37%, egg white 10%～11%, salad oil 10%～11%, the gingerade 9%～10% that contains ginger 1.5%, chive is white 0.5%, yellow rice wine 1.7%～3%, refined salt 2.5%, monosodium glutamate 0.25%, white granulated sugar 0.5% purifies waste water 25%～26%.

2, a kind of manufacture method of protein fish ball according to claim 1 is characterized in that its manufacturing technology steps is as follows: A getting the fish processing to waft in the flesh of fish immersion clear water and washing 1-3 hour; B below 0 ℃ is being refrigerated to the flesh of fish icing shape; It is white that C adds chive, and pulverize, D stir and add successively that pure egg is clear, salad oil, Jiang Shui, refined salt, monosodium glutamate, Huang spill, white sugar and purifying waste water, and until being stirred to the fermentation pasty state, E, this pasty state mixture are made the close ball shape of size, put into water and heat.

3, protein fish ball according to claim 1 is characterized in that: this fish ball can be packed separately or pack with former soup.