CN104432241A - Fish ball with effect of dispelling effects of alcohol and preparation method of fish ball - Google Patents
Fish ball with effect of dispelling effects of alcohol and preparation method of fish ball Download PDFInfo
- Publication number
- CN104432241A CN104432241A CN201410814171.8A CN201410814171A CN104432241A CN 104432241 A CN104432241 A CN 104432241A CN 201410814171 A CN201410814171 A CN 201410814171A CN 104432241 A CN104432241 A CN 104432241A
- Authority
- CN
- China
- Prior art keywords
- parts
- effect
- fish
- fish ball
- relieving
- 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 109
- 230000000694 effects Effects 0.000 title claims abstract description 63
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 35
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 35
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 35
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- 238000000034 method Methods 0.000 claims abstract description 25
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 23
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 23
- 235000017443 Hedysarum boreale Nutrition 0.000 claims abstract description 23
- 235000007858 Hedysarum occidentale Nutrition 0.000 claims abstract description 23
- 241001522129 Pinellia Species 0.000 claims abstract description 23
- 239000001947 glycyrrhiza glabra rhizome/root Substances 0.000 claims abstract description 23
- 239000002994 raw material Substances 0.000 claims abstract description 18
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 15
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 15
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 15
- 235000014103 egg white Nutrition 0.000 claims abstract description 15
- 210000000969 egg white Anatomy 0.000 claims abstract description 15
- 229920002261 Corn starch Polymers 0.000 claims abstract description 13
- 239000008120 corn starch Substances 0.000 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- 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
- 241000758789 Juglans Species 0.000 claims description 33
- 235000009496 Juglans regia Nutrition 0.000 claims description 33
- 235000020234 walnut Nutrition 0.000 claims description 33
- 238000007710 freezing Methods 0.000 claims description 24
- 230000008014 freezing Effects 0.000 claims description 24
- 235000013372 meat Nutrition 0.000 claims description 23
- 244000246386 Mentha pulegium Species 0.000 claims description 22
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 22
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 22
- 244000046146 Pueraria lobata Species 0.000 claims description 22
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 22
- 235000001050 hortel pimenta Nutrition 0.000 claims description 22
- 230000008569 process Effects 0.000 claims description 22
- 150000003839 salts Chemical class 0.000 claims description 22
- 238000007493 shaping process Methods 0.000 claims description 19
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 16
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 16
- 239000004223 monosodium glutamate Substances 0.000 claims description 16
- 241000206575 Chondrus crispus Species 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 12
- 229940099112 cornstarch Drugs 0.000 claims description 12
- 229920002472 Starch Polymers 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- 108010073771 Soybean Proteins Proteins 0.000 claims description 7
- 235000015220 hamburgers Nutrition 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 235000019710 soybean protein Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 238000010009 beating Methods 0.000 claims description 6
- 238000004537 pulping Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 210000000988 bone and bone Anatomy 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000000571 coke Substances 0.000 claims description 5
- 238000005553 drilling Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 238000004880 explosion Methods 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000013505 freshwater Substances 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 abstract description 18
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 241000606540 Chione venosa Species 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 235000006679 Mentha X verticillata Nutrition 0.000 abstract 1
- 235000002899 Mentha suaveolens Nutrition 0.000 abstract 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- 239000000679 carrageenan Substances 0.000 abstract 1
- 229940113118 carrageenan Drugs 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 210000000582 semen Anatomy 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 1
- 235000019688 fish Nutrition 0.000 description 81
- 238000004519 manufacturing process Methods 0.000 description 6
- 230000036541 health Effects 0.000 description 5
- 240000005717 Dioscorea alata Species 0.000 description 4
- 235000004879 dioscorea Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000000839 emulsion Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000020997 lean meat Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 241000251730 Chondrichthyes Species 0.000 description 1
- 240000004371 Panax ginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 241001622901 Scomberomorus commerson Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- CJOBVZJTOIVNNF-UHFFFAOYSA-N cadmium sulfide Chemical compound [Cd]=S CJOBVZJTOIVNNF-UHFFFAOYSA-N 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 229910052573 porcelain Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 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
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a fish ball with an effect of dispelling effects of alcohol and a preparation method of the fish ball. The fish ball comprises the following raw materials in parts by weight: 4-12 parts of Chinese yam, 4-12 parts of semen juglandis, 4-12 parts of radix puerariae, 4-12 parts of pinellia ternate, 4-12 parts of honey-fried licorice root, 4-12 parts of mint, 80-240 parts of fish, 10-30 parts of fat pork, 1.8-5.4 parts of table salt, 0.4-1.2 parts of carrageenan, 0.25-0.75 part of aginomoto, 1.5-4.5 parts of white sugar, 10-30 parts of egg white, 5-15 parts of corn starch, 2-6 parts of soyabean protein and 12.3-36.9 parts of water. The fish ball prepared by the method has a relatively good effect of dispelling effects of alcohol.
Description
Technical field
The present invention relates to a kind of formula and preparation method of health food, specifically a kind of have fish ball of effect of relieving the effect of alcohol and preparation method thereof.
Background technology
Fish ball tradition name point, also name " water-bindered pill ", ancient times claims " float fish ball ".Fish ball is Foochow, the south of Fujian Province, the traditional food of Guangzhou one with often cooking.Because its delicious flavour, is not fed up with eating more, can makes dessert batching, can make soup again, be the indispensable seafood delights delicacies of coastal people.Fish ball is because focusing on selecting materials and manufacture craft and with fame spreading far and wide.Be major ingredient mainly with the cadmium yellow flesh of fish, the Spanish mackerel flesh of fish, eel meat, little ginseng shark.Mince the flesh of fish, add appropriate ginger juice, salt, monosodium glutamate, be pounded fish meat puree, transfer in potato powder, be extruded into little ball after stirring evenly, the soup that enters to boil boils.Its look as porcelain, high resilience, crisp and oiliness, be the common vegetable of feast.
It is 200610087640.6 that State Intellectual Property Office discloses an application number in 2006.11.15, name is called the patent of invention of " fish ball formula and manufacture craft thereof ", this patent relates to a kind of fish ball formula and manufacture craft thereof, this fish ball adopts, and the fresh flesh of fish, fecula, starch, egg white, lean meat, salt, monosodium glutamate, pure water are that raw material is made.It is characterized in that: in described fish ball formula, the parts by weight of each raw material are respectively: the flesh of fish 25-35, fecula 4-6, starch 4-6, egg white 0.8-1.2, lean meat 0.3-0.6, salt 1.2-1.5, monosodium glutamate 0.3-0.6, pure water 12-20.This invention color and luster is pure white, good toughness, tasty mouthfeel delicate fragrance.It is 200910184686.3 that State Intellectual Property Office discloses an application number in 2010.2.24, name is called the patent of invention of " Yam fish ball and production method thereof ", which disclose a kind of Yam fish ball and production method thereof, Yam fish ball comprises following component: fish meat emulsion, Chinese yam rhizome, egg, farina, pig show condition, modifying agent, flavoring, according to the fish meat emulsion meter of essence filter, the weight ratio of each component is 10: (1-4): (0.2-0.4): (0.2-0.6): (0.2-0.4): (0.73-0.83): 0.5; Described flavoring is fishiness cream, fresh monosodium glutamate, spice; The Yam fish ball produced by the method is with low cost, comprehensive nutrition, delicious flavour, color and luster are pure white, sense organ is excellent, is easy to digest and assimilate, and is more conducive to health.Although above-mentioned fish ball is delicious, edibility is not high, without any health-care effect.
Summary of the invention
The object of the present invention is to provide and a kind ofly have fish ball of effect of relieving the effect of alcohol and preparation method thereof, the sober-up function of this fish ball is higher.
For achieving the above object, the invention provides following technical scheme:
There is a fish ball for effect of relieving the effect of alcohol, comprise according to the raw material of weight portion: Chinese yam 4 ~ 12 parts, walnut kernel 4 ~ 12 parts, the root of kudzu vine 4 ~ 12 parts, the tuber of pinellia 4 ~ 12 parts, honey-fried licorice root 4 ~ 12 parts, peppermint 4 ~ 12 parts, the flesh of fish 80 ~ 240 parts, pig show condition 10 ~ 30 parts, salt 1.8 ~ 5.4 parts, carragheen 0.4 ~ 1.2 part, monosodium glutamate 0.25 ~ 0.75 part, white sugar 1.5 ~ 4.5 parts, 10 ~ 30 parts, egg white, cornstarch 5 ~ 15 parts, soybean protein 2 ~ 6 parts, 12.3 ~ 36.9 parts, water.
As further scheme: described having is relieved the effect of alcohol the fish ball of effect, comprises: Chinese yam 8 parts, walnut kernel 8 parts, the root of kudzu vine 8 parts, the tuber of pinellia 8 parts, honey-fried licorice root 8 parts, peppermint 8 parts, the flesh of fish 160 parts, pig show condition 20 parts, salt 3.6 parts, carragheen 0.8 part, monosodium glutamate 0.5 part, white sugar 3 parts, 20 parts, egg white, cornstarch 10 parts, soybean protein 4 parts, 24.6 parts, water according to the raw material of weight portion.
The described preparation method with the fish ball of effect of relieving the effect of alcohol, comprises the following steps:
(1) preparation of Chinese yam: Chinese yam is placed in pot and fries to buff and the explosion of large portion with slow fire, take out and cool and obtain Chinese yam, pulverize for subsequent use;
(2) process of walnut kernel: get clean walnut kernel, puts in frying container, and with moderate heat heating, fry to the burnt brown of appearance, inner coke yellow, takes out and cool and obtain walnut kernel, pulverize for subsequent use;
(3) process of the root of kudzu vine, the tuber of pinellia, honey-fried licorice root, peppermint: pulverize for subsequent use after selection cleaning, drying;
(4) allocate: the Chinese yam after process, walnut kernel, the root of kudzu vine, the tuber of pinellia, honey-fried licorice root, peppermint are allocated in proportion, stirs;
(5) material choosing: by the flesh of fish with after Minced Steak removing flesh of fish skin and bone, through cut mix freezing after goods, require to freeze good, free from extraneous odour, pig show condition selects back fat or broken fat;
(6) pretreatment: meat for frozen fish cutter is cut into small pieces, the orifice plate strand through the pig show condition 3mm freezed is made, and is placed in the environment of 0 DEG C-4 DEG C for subsequent use after pretreatment of raw material;
(7) pull an oar: freezing flesh of fish block is put in beater, add the salt of Chinese yam, walnut kernel, the root of kudzu vine, the tuber of pinellia, honey-fried licorice root, peppermint and half, pull an oar even to meat gruel, then the pig show condition twisting drilling plate through 3mm is added, add white granulated sugar, egg white, monosodium glutamate, cornstarch, carragheen and second half salt again, continue making beating, in pulping process, make meat starch temperature below 12 DEG C by water management temperature;
(8) shaping: by apparatus for forming meatball or offhand; The warm water that fish ball after shaping puts into 35 DEG C-45 DEG C is soaked post forming in 40-60 minute;
(9) boiling: boil 15-20 minute after shaping in the hot water of 80 DEG C-90 DEG C;
(10) cool: burger is put in the environment of 0 DEG C-4 DEG C and is cooled to central temperature less than 8 DEG C after boiling;
(11) quick-frozen: cooled fish ball is put into the freezing 24-48 hour of quick freezing repository, the fish ball of effect of relieving the effect of alcohol must be had.
As further scheme: the flesh of fish described in step (5) is frozen fish meat gruel, the salt water flesh of fish or freshwater fish.
As further scheme: be placed in the environment of 2 DEG C for subsequent use after step (6) Raw pretreatment.
As further scheme: in step (7), frozen water control temperature starches temperature at 10 DEG C at meat.
As further scheme: the warm water in step (8), the fish ball after shaping being put into 40 DEG C soaks post forming in 50 minutes.
As further scheme: boil 18 minutes after shaping in step (9) in the hot water of 85 DEG C.
As further scheme: in step (10), burger is put in the environment of 2 DEG C and is cooled to central temperature 5 DEG C after boiling.
As further scheme: cooled fish ball is put into quick freezing repository freezing 36 hours in step (11).
Compared with prior art, the invention has the beneficial effects as follows:
(1) fish ball that prepared by the present invention has air making-up and spleen enlivening, the food therapy effect of beneficial liver of relieving the effect of alcohol.
(2) the present invention adopts the flesh of fish as primary raw material, natural health, edible relieved, and traditional handicraft produces be rotten for raw material with fish, fish is rotten through rinsing, dehydration, beat and burst, be added with the semi-finished product being beneficial to and improving the various additive auxiliary materials of elasticity of minced fish and anticipate again, therefore the uncontrollable factor of this raw material is too many, be unfavorable for the health diet of consumer, and fish ball formula of the present invention and proportioning make people can absorb sufficient nutrition from this fish ball, product is natural health more, remove all uncontrollable factors, product is natural health more, taste and mouthfeel better.
(3) present invention also offers a kind of fish ball production method of optimization, improve its pulping process, fast and stably can improve the amount of precipitation of salting-in-protein in product, thus can the elasticity of very fast stable prod, prevent the sex change of protein in whole process procedure; Its charging sequence coordinates with technological parameter, avoid early stage beating time oversize, larger by mechanical friction, and temperature requirements is lower, so the characteristic of product itself is easily subject to the impact of temperature and pressure, situation that nutriment is destroyed occurs, and can keep especially Chinese yam, walnut, Chinese herbal medicine nutrition do not run off;
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
In the embodiment of the present invention, there is a fish ball for effect of relieving the effect of alcohol, comprise according to the raw material of weight portion: Chinese yam 4 parts, walnut kernel 4 parts, the root of kudzu vine 4 parts, the tuber of pinellia 4 parts, honey-fried licorice root 4 parts, peppermint 4 parts, the flesh of fish 80 parts, pig show condition 10 parts, salt 1.8 parts, carragheen 0.4 part, monosodium glutamate 0.25 part, white sugar 1.5 parts, 10 parts, egg white, cornstarch 5 parts, soybean protein 2 parts, 12.3 parts, water.
The described preparation method with the fish ball of effect of relieving the effect of alcohol, comprises the following steps:
(1) preparation of Chinese yam: Chinese yam is placed in pot and fries to buff and the explosion of large portion with slow fire, take out and cool and obtain Chinese yam, pulverize for subsequent use;
(2) process of walnut kernel: get clean walnut kernel, puts in frying container, and with moderate heat heating, fry to the burnt brown of appearance, inner coke yellow, takes out and cool and obtain walnut kernel, pulverize for subsequent use;
(3) process of the root of kudzu vine, the tuber of pinellia, honey-fried licorice root, peppermint: pulverize for subsequent use after selection cleaning, drying;
(4) wither and join: the Chinese yam after process, walnut kernel, the root of kudzu vine, the tuber of pinellia, honey-fried licorice root, peppermint are allocated in proportion, stirs;
(5) material choosing: by the flesh of fish with after Minced Steak removing flesh of fish skin and bone, through cut mix freezing after goods, require to freeze good, free from extraneous odour, pig show condition selects back fat or broken fat;
(6) pretreatment: meat for frozen fish cutter is cut into small pieces, the orifice plate strand through the pig show condition 3mm freezed is made, and is placed in the environment of 0 DEG C for subsequent use after pretreatment of raw material;
(7) pull an oar: freezing flesh of fish block is put in beater, add the salt of Chinese yam, walnut kernel, the root of kudzu vine, the tuber of pinellia, honey-fried licorice root, peppermint and half, pull an oar even to meat gruel, then the pig show condition twisting drilling plate through 3mm is added, add white granulated sugar, egg white, monosodium glutamate, cornstarch, carragheen and second half salt again, continue making beating, in pulping process, make meat starch temperature at 12 DEG C by water management temperature;
(8) shaping: by apparatus for forming meatball or offhand; Warm water fish ball after shaping being put into 35 DEG C soaks post forming in 40 minutes;
(9) boiling: boil 15 minutes after shaping in the hot water of 80 DEG C;
(10) cool: burger is put in the environment of 0 DEG C and is cooled to central temperature 8 DEG C after boiling;
(11) quick-frozen: cooled fish ball is put into quick freezing repository freezing 24 hours, the fish ball of effect of relieving the effect of alcohol must be had.
Embodiment 2
In the embodiment of the present invention, there is a fish ball for effect of relieving the effect of alcohol, comprise according to the raw material of weight portion: Chinese yam 8 parts, walnut kernel 8 parts, the root of kudzu vine 8 parts, the tuber of pinellia 8 parts, honey-fried licorice root 8 parts, peppermint 8 parts, the flesh of fish 160 parts, pig show condition 20 parts, salt 3.6 parts, carragheen 0.8 part, monosodium glutamate 0.5 part, white sugar 3 parts, 20 parts, egg white, cornstarch 10 parts, soybean protein 4 parts, 24.6 parts, water.
The described preparation method with the fish ball of effect of relieving the effect of alcohol, comprises the following steps:
(1) preparation of Chinese yam: Chinese yam is placed in pot and fries to buff and the explosion of large portion with slow fire, take out and cool and obtain Chinese yam, pulverize for subsequent use;
(2) process of walnut kernel: get clean walnut kernel, puts in frying container, and with moderate heat heating, fry to the burnt brown of appearance, inner coke yellow, takes out and cool and obtain walnut kernel, pulverize for subsequent use;
(3) process of the root of kudzu vine, the tuber of pinellia, honey-fried licorice root, peppermint: pulverize for subsequent use after selection cleaning, drying;
(4) allocate: the Chinese yam after process, walnut kernel, the root of kudzu vine, the tuber of pinellia, honey-fried licorice root, peppermint are allocated in proportion, stirs;
(5) material choosing: by the flesh of fish with after Minced Steak removing flesh of fish skin and bone, through cut mix freezing after goods, require to freeze good, free from extraneous odour, pig show condition selects back fat or broken fat;
(6) pretreatment: meat for frozen fish cutter is cut into small pieces, the orifice plate strand through the pig show condition 3mm freezed is made, and is placed in the environment of 2 DEG C for subsequent use after pretreatment of raw material;
(7) pull an oar: freezing flesh of fish block is put in beater, add the salt of Chinese yam, walnut kernel, the root of kudzu vine, the tuber of pinellia, honey-fried licorice root, peppermint and half, pull an oar even to meat gruel, then the pig show condition twisting drilling plate through 3mm is added, add white granulated sugar, egg white, monosodium glutamate, cornstarch, carragheen and second half salt again, continue making beating, in pulping process, make meat starch temperature at 10 DEG C by water management temperature;
(8) shaping: by apparatus for forming meatball or offhand; Warm water fish ball after shaping being put into 40 DEG C soaks post forming in 50 minutes;
(9) boiling: boil 18 minutes after shaping in the hot water of 85 DEG C;
(10) cool: burger is put in the environment of 2 DEG C and is cooled to central temperature 5 DEG C after boiling;
(11) quick-frozen: cooled fish ball is put into quick freezing repository freezing 36 hours, the fish ball of effect of relieving the effect of alcohol must be had.
Embodiment 3
In the embodiment of the present invention, there is a fish ball for effect of relieving the effect of alcohol, comprise according to the raw material of weight portion: Chinese yam 12 parts, walnut kernel 12 parts, the root of kudzu vine 12 parts, the tuber of pinellia 12 parts, honey-fried licorice root 12 parts, peppermint 12 parts, the flesh of fish 240 parts, pig show condition 30 parts, salt 5.4 parts, carragheen 1.2 parts, monosodium glutamate 0.75 part, white sugar 4.5 parts, 30 parts, egg white, cornstarch 15 parts, soybean protein 6 parts, 36.9 parts, water.
The described preparation method with the fish ball of effect of relieving the effect of alcohol, comprises the following steps:
(1) preparation of Chinese yam: Chinese yam is placed in pot and fries to buff and the explosion of large portion with slow fire, take out and cool and obtain Chinese yam, pulverize for subsequent use;
(2) process of walnut kernel: get clean walnut kernel, puts in frying container, and with moderate heat heating, fry to the burnt brown of appearance, inner coke yellow, takes out and cool and obtain walnut kernel, pulverize for subsequent use;
(3) process of the root of kudzu vine, the tuber of pinellia, honey-fried licorice root, peppermint: pulverize for subsequent use after selection cleaning, drying;
(4) allocate: the Chinese yam after process, walnut kernel, the root of kudzu vine, the tuber of pinellia, honey-fried licorice root, peppermint are allocated in proportion, stirs;
(5) material choosing: by the flesh of fish with after Minced Steak removing flesh of fish skin and bone, through cut mix freezing after goods, require to freeze good, free from extraneous odour, pig show condition selects back fat or broken fat;
(6) pretreatment: meat for frozen fish cutter is cut into small pieces, the orifice plate strand through the pig show condition 3mm freezed is made, and is placed in the environment of 4 DEG C for subsequent use after pretreatment of raw material;
(7) pull an oar: freezing flesh of fish block is put in beater, add the salt of Chinese yam, walnut kernel, the root of kudzu vine, the tuber of pinellia, honey-fried licorice root, peppermint and half, pull an oar even to meat gruel, then the pig show condition twisting drilling plate through 3mm is added, add white granulated sugar, egg white, monosodium glutamate, cornstarch, carragheen and second half salt again, continue making beating, in pulping process, make meat starch temperature at 2 DEG C by water management temperature;
(8) shaping: by apparatus for forming meatball or offhand; Warm water fish ball after shaping being put into 45 DEG C soaks post forming in 60 minutes;
(9) boiling: boil 20 minutes after shaping in the hot water of 90 DEG C;
(10) cool: burger is put in the environment of 4 DEG C and is cooled to central temperature 5 DEG C after boiling;
(11) quick-frozen: cooled fish ball is put into quick freezing repository freezing 48 hours, the fish ball of effect of relieving the effect of alcohol must be had.
To those skilled in the art, obviously the invention is not restricted to the details of above-mentioned one exemplary embodiment, and when not deviating from spirit of the present invention or essential characteristic, the present invention can be realized in other specific forms.Therefore, no matter from which point, all should embodiment be regarded as exemplary, and be nonrestrictive, scope of the present invention is limited by claims instead of above-mentioned explanation, and all changes be therefore intended in the implication of the equivalency by dropping on claim and scope are included in the present invention.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment instrument comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, and the technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
Claims (10)
1. one kind has the fish ball of effect of relieving the effect of alcohol, it is characterized in that, comprise according to the raw material of weight portion: Chinese yam 4 ~ 12 parts, walnut kernel 4 ~ 12 parts, the root of kudzu vine 4 ~ 12 parts, the tuber of pinellia 4 ~ 12 parts, honey-fried licorice root 4 ~ 12 parts, peppermint 4 ~ 12 parts, the flesh of fish 80 ~ 240 parts, pig show condition 10 ~ 30 parts, salt 1.8 ~ 5.4 parts, carragheen 0.4 ~ 1.2 part, monosodium glutamate 0.25 ~ 0.75 part, white sugar 1.5 ~ 4.5 parts, 10 ~ 30 parts, egg white, cornstarch 5 ~ 15 parts, soybean protein 2 ~ 6 parts, 12.3 ~ 36.9 parts, water.
2. the fish ball with effect of relieving the effect of alcohol according to claim 1, it is characterized in that, comprise according to the raw material of weight portion: Chinese yam 8 parts, walnut kernel 8 parts, the root of kudzu vine 8 parts, the tuber of pinellia 8 parts, honey-fried licorice root 8 parts, peppermint 8 parts, the flesh of fish 160 parts, pig show condition 20 parts, salt 3.6 parts, carragheen 0.8 part, monosodium glutamate 0.5 part, white sugar 3 parts, 20 parts, egg white, cornstarch 10 parts, soybean protein 4 parts, 24.6 parts, water.
3. the preparation method with the fish ball of effect of relieving the effect of alcohol as described in as arbitrary in claim 1-2, is characterized in that, comprise the following steps:
(1) preparation of Chinese yam: Chinese yam is placed in pot and fries to buff and the explosion of large portion with slow fire, take out and cool and obtain Chinese yam, pulverize for subsequent use;
(2) process of walnut kernel: get clean walnut kernel, puts in frying container, and with moderate heat heating, fry to the burnt brown of appearance, inner coke yellow, takes out and cool and obtain walnut kernel, pulverize for subsequent use;
(3) process of the root of kudzu vine, the tuber of pinellia, honey-fried licorice root, peppermint: pulverize for subsequent use after selection cleaning, drying;
(4) allocate: the Chinese yam after process, walnut kernel, the root of kudzu vine, the tuber of pinellia, honey-fried licorice root, peppermint are allocated in proportion, stirs;
(5) material choosing: by the flesh of fish with after Minced Steak removing flesh of fish skin and bone, through cut mix freezing after goods, require to freeze good, free from extraneous odour, pig show condition selects back fat or broken fat;
(6) pretreatment: meat for frozen fish cutter is cut into small pieces, the orifice plate strand through the pig show condition 3mm freezed is made, and is placed in the environment of 0 DEG C-4 DEG C for subsequent use after pretreatment of raw material;
(7) pull an oar: freezing flesh of fish block is put in beater, add the salt of Chinese yam, walnut kernel, the root of kudzu vine, the tuber of pinellia, honey-fried licorice root, peppermint and half, pull an oar even to meat gruel, then the pig show condition twisting drilling plate through 3mm is added, add white granulated sugar, egg white, monosodium glutamate, cornstarch, carragheen and second half salt again, continue making beating, in pulping process, make meat starch temperature below 12 DEG C by water management temperature;
(8) shaping: by apparatus for forming meatball or offhand; The warm water that fish ball after shaping puts into 35 DEG C-45 DEG C is soaked post forming in 40-60 minute;
(9) boiling: boil 15-20 minute after shaping in the hot water of 80 DEG C-90 DEG C;
(10) cool: burger is put in the environment of 0 DEG C-4 DEG C and is cooled to central temperature less than 8 DEG C after boiling;
(11) quick-frozen: cooled fish ball is put into the freezing 24-48 hour of quick freezing repository, the fish ball of effect of relieving the effect of alcohol must be had.
4. the preparation method with the fish ball of effect of relieving the effect of alcohol according to claim 3, is characterized in that, the flesh of fish described in step (5) is frozen fish meat gruel, the salt water flesh of fish or freshwater fish.
5. the preparation method with the fish ball of effect of relieving the effect of alcohol according to claim 3, is characterized in that, is placed in the environment of 2 DEG C for subsequent use after step (6) Raw pretreatment.
6. the preparation method with the fish ball of effect of relieving the effect of alcohol according to claim 3, is characterized in that, in step (7), water management temperature starches temperature at 10 DEG C at meat.
7. the preparation method with the fish ball of effect of relieving the effect of alcohol according to claim 3, is characterized in that, the warm water in step (8), the fish ball after shaping being put into 40 DEG C soaks post forming in 50 minutes.
8. the preparation method with the fish ball of effect of relieving the effect of alcohol according to claim 3, is characterized in that, boils 18 minutes after shaping in step (9) in the hot water of 85 DEG C.
9. the preparation method with the fish ball of effect of relieving the effect of alcohol according to claim 3, is characterized in that, in step (10), burger is put in the environment of 2 DEG C and is cooled to central temperature 5 DEG C after boiling.
10. the preparation method with the fish ball of effect of relieving the effect of alcohol according to claim 3, is characterized in that, cooled fish ball is put into quick freezing repository freezing 36 hours in step (11).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410814171.8A CN104432241A (en) | 2014-12-22 | 2014-12-22 | Fish ball with effect of dispelling effects of alcohol and preparation method of fish ball |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410814171.8A CN104432241A (en) | 2014-12-22 | 2014-12-22 | Fish ball with effect of dispelling effects of alcohol and preparation method of fish ball |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104432241A true CN104432241A (en) | 2015-03-25 |
Family
ID=52879588
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410814171.8A Pending CN104432241A (en) | 2014-12-22 | 2014-12-22 | Fish ball with effect of dispelling effects of alcohol and preparation method of fish ball |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104432241A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918935A (en) * | 2016-06-20 | 2016-09-07 | 芜湖宏洋食品有限公司 | Minty fish cake containing tea polyphenol and preparation method of minty fish cake |
| CN106036587A (en) * | 2016-06-29 | 2016-10-26 | 黄世仁 | Making method of nut fish paste |
| CN106072028A (en) * | 2016-06-20 | 2016-11-09 | 明光市永言水产(集团)有限公司 | Bulbus Allii Cepae protects blood vessel flavor fish grain and preparation method thereof |
-
2014
- 2014-12-22 CN CN201410814171.8A patent/CN104432241A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918935A (en) * | 2016-06-20 | 2016-09-07 | 芜湖宏洋食品有限公司 | Minty fish cake containing tea polyphenol and preparation method of minty fish cake |
| CN106072028A (en) * | 2016-06-20 | 2016-11-09 | 明光市永言水产(集团)有限公司 | Bulbus Allii Cepae protects blood vessel flavor fish grain and preparation method thereof |
| CN106036587A (en) * | 2016-06-29 | 2016-10-26 | 黄世仁 | Making method of nut fish paste |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104432245A (en) | Fish ball with dietary therapy effect and preparation method thereof | |
| CN102578612B (en) | Method for producing spicy chicken product | |
| CN104432242A (en) | Fish ball with yin-nourishing effect and preparation method of fish ball | |
| CN102630959B (en) | Formula and processing technology of red-cooked pork flavoring bag | |
| CN103082325A (en) | Chicken cutlet with fresh vegetables and production method of chicken cutlet | |
| CN102132895A (en) | Anthocyanin sausages | |
| CN103975988A (en) | Folk delicate-flavour shrimp pastry and preparation method thereof | |
| CN104824600A (en) | Buyi-flavored fried pepper sauce with minced meat and preparation method of buyi-flavored fried pepper sauce | |
| CN104872586A (en) | Minced meat mixed chopped pepper having buxqyaix flavor and preparation method of minced meat mixed chopped pepper | |
| CN104757618B (en) | A kind of spicy caviar and its production method | |
| CN102823881B (en) | Method for making plasma ducks by sansui ducks | |
| CN103082327A (en) | Chicken steak and preparation method thereof | |
| CN103859441A (en) | European flavored chicken meat ball and preparation method thereof | |
| CN102987466A (en) | Ginseng chicken soup and making method thereof | |
| CN104432241A (en) | Fish ball with effect of dispelling effects of alcohol and preparation method of fish ball | |
| CN104305263A (en) | Barbecue-flavor pig trotter and processing method thereof | |
| CN105533507A (en) | Shrimp ball capable of promoting digestion and resolving accumulation and preparation method of shrimp ball | |
| CN103976406A (en) | Sugar silk shrimp cake and preparation method thereof | |
| CN104432243A (en) | Fish ball for tonifying qi and strengthening spleen and preparation method of fish ball | |
| CN106858368B (en) | Hometown sausage and preparation method thereof | |
| CN105231412A (en) | Meat paste and preparation method of the meat paste | |
| CN104432244A (en) | Fish balls for strengthening brain and tonifying kidneys and preparation method of fish balls | |
| CN103584150A (en) | Wheat-flavor duck gizzard and preparation method thereof | |
| CN103300402B (en) | Black pepper flavor lift-prolonging bean dreg rabbit meat sausage and preparation method thereof | |
| CN105558877A (en) | Pork roll capable of clearing away internal heat and improving eyesight and preparation method of pork roll |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150325 |
|
| WD01 | Invention patent application deemed withdrawn after publication |