CN106666483A - Stuffed cheese sea eel ball - Google Patents
Stuffed cheese sea eel ball Download PDFInfo
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- CN106666483A CN106666483A CN201510754842.0A CN201510754842A CN106666483A CN 106666483 A CN106666483 A CN 106666483A CN 201510754842 A CN201510754842 A CN 201510754842A CN 106666483 A CN106666483 A CN 106666483A
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- sea eel
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Abstract
The invention discloses a stuffed cheese sea eel ball, and belongs to the technical field of food processing. The stuffed cheese sea eel ball comprises scarfskin and stuffing, wherein the scarfskin is made of the following raw materials in parts by weight: 5-10 parts of sea eel pulp, 1-2 parts of pig ridge fat, 0.5-1 part of egg white, 5-10 parts of starch, 5-10 parts of emulsion paste, 1-3 parts of salt, 0.5-2 parts of white sugar, 0.1-1 part of composite phosphate and water; the stuffing is made of the following raw materials in parts by weight: 10-15 parts of cheese, 5-10 parts of pernil, 2-5 parts of fat pork, 2-4 parts of soybean sauce, 1-2 parts of fresh green, 3-5 parts of water, 1-2 parts of white sugar, 2-4 parts of salt, 0.01-0.02 part of carrageenan, 0.005-0.01 part of konjaku flour and icy water. The stuffed cheese sea eel ball comprises sea eel and cheese, is rich in nutrition, scientific in formula, good in freshness of fish and flavor of cheese, rich in calcium, fragrant and tasty, rich in nutrition, unique in flavor and chewable and tender in taste.
Description
Technical field
The present invention relates to a kind of core cheese eel ball, belongs to food processing technology field.
Background technology
Stuffed Fish Balls just refer to the fish ball of filling, and cheese's bag just belongs to Stuffed Fish Balls.On Guangdong, Fujian, Taiwan, Shanghai and other places
It is very popular, it is the specialty of various snack bars, chafing dish restaurant.
Rich in vitamin A and vitamin E, content is respectively 60 times of common fish and 9 times to eel.Wherein vitamin A is ox
100 times of meat, more than 300 times of pork.Abundant VitAVitE, for prevention vision degeneration, protection liver,
Regaining one's vigor has very big benefit.Other vitamins such as vitamin B1, vitamin B2 content is equally very abundant.Eel is also containing rich
Rich " good " fat.Phosphatide contained therein, is the indispensable nutrient of brain cell.In addition, eel also contains being commonly called as
For the DHA and EPA (deep sea fish oil composition, DHA is DHA, and EPA is eicosapentaenoic acid) of " docosapentaenoic acid ",
Content is higher than other seafood, meat, and DHA and EPA are proved the important function of prevention of cardiovascular disease.Additionally, eel
Fish also containing substantial amounts of calcareous, for pre- anti-osteoporosis also have certain effect.Most allow Ms aroused in interest, the skin of eel,
Meat all containing abundant collagen, with skin maintenance, anti-aging, therefore can be referred to as " cosmetics that can be eaten ".Eel
Only obvious defect is exactly to be practically free of vitamin C in terms of nutrition, and some vegetables that should arrange in pairs or groups when eating eel can overcome the disadvantages that this lacks
Fall into.
Cheese also known as cheese, cheese, refer to that animal is newborn and solidify Jing lactobacillus-fermented or after enzyme-added, and remove concentrated milk made by whey
Product.Cheese itself is mainly made up of nutrient contents such as protein, lipids, except same milk it is the same, containing abundant calcium, zinc etc.
Outside mineral matter and vitamin A and B2, also because it is to make these nutrients be more easy to be absorbed by the body effect by fermentation is made.
The content of the invention
It is an object of the invention to provide a kind of core cheese eel ball.
Technical scheme includes as follows：
Core cheese's eel ball, including crust and interior filling, crust is made up of the raw material of following weight portion：Eel slurry 5-10 parts, pig
Ridge fat 1-2 parts, egg white 0.5-1 parts, starch 5-10 parts, emulsion paste 5-10 parts, salt 1-3 parts, white sugar 0.5-2 parts, compound phosphoric acid
Salt 0.1-1 parts, balance of water；Interior filling is made up of the raw material of following weight portion：Cheese 10-15 parts, pig leg meat 5-10 parts, pig fertilizer
Fat 2-5 parts, soy sauce 2-4 parts, verdant 1-2 parts, water 3-5 parts, white sugar 1-2 parts, salt 2-4 part parts, carragheen 0.01-0.02 parts,
Konjaku flour 0.005-0.01 parts, balance of frozen water.
The invention has the beneficial effects as follows：
The present invention is nutritious containing eel and cheese；Through scientific matching, the delicate flavour of fish adds the local flavor of cheese, and contains
Abundant is calcareous, aromatic character and agreeable taste, and nutritious, unique flavor, and mouthfeel bullet is tender.
Specific embodiment
The specific embodiment of the present invention is described in detail below in conjunction with technical scheme.
Embodiment 1
Crust is made up of the raw material of following weight portion：10 parts of eel slurry, 2 parts of pig ridge fat, 1 part of egg white, 10 parts of starch, emulsion paste
10 parts, 3 parts of salt, 2 parts of white sugar, 1 part of composite phosphate, balance of water；Interior filling is made up of the raw material of following weight portion：Cheese 15
Part, 10 parts of pig leg meat, 5 parts of fat pork, 4 parts of soy sauce, verdant 2 parts, 5 parts of water, 2 parts of white sugar, 4 parts of parts of salt, carragheen 0.02
Part, 0.01 part of konjaku flour, balance of frozen water.
Embodiment 2
Crust is made up of the raw material of following weight portion：5 parts of eel slurry, 1 part of pig ridge fat, 0.5 part of egg white, 5 parts of starch, emulsion paste 5
Part, 1 part of salt, 0.5 part of white sugar, 0.1 part of composite phosphate, balance of water；Interior filling is made up of the raw material of following weight portion：Cheese
10 parts, 5 parts of pig leg meat, 2 parts of fat pork, 2 parts of soy sauce, verdant 1 part, 3 parts of water, 1 part of white sugar, 2 parts of parts of salt, carragheen 0.01
Part, 0.005 part of konjaku flour, balance of frozen water.
Embodiment 3
Crust is made up of the raw material of following weight portion：6 parts of eel slurry, 2 parts of pig ridge fat, 0.7 part of egg white, 8 parts of starch, emulsion paste 6
Part, 2 parts of salt, 1.5 parts of white sugar, 0.6 part of composite phosphate, balance of water；Interior filling is made up of the raw material of following weight portion：Cheese
13 parts, 9 parts of pig leg meat, 3 parts of fat pork, 3 parts of soy sauce, verdant 1 part, 4 parts of water, 2 parts of white sugar, 3 parts of parts of salt, carragheen 0.01
Part, 0.01 part of konjaku flour, balance of frozen water.
Claims (1)
1. a kind of core cheese eel ball, including crust and interior filling, it is characterised in that the crust by following weight portion raw material
Make：Eel slurry 5-10 parts, pig ridge fat 1-2 parts, egg white 0.5-1 parts, starch 5-10 parts, emulsion paste 5-10 parts, salt 1-3 parts,
White sugar 0.5-2 parts, composite phosphate 0.1-1 parts, balance of water；The interior filling is made up of the raw material of following weight portion：Cheese 10-15
Part, pig leg meat 5-10 parts, fat pork 2-5 part, soy sauce 2-4 parts, verdant 1-2 parts, water 3-5 parts, white sugar 1-2 parts, salt 2-4
Part part, carragheen 0.01-0.02 parts, konjaku flour 0.005-0.01 parts, balance of frozen water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510754842.0A CN106666483A (en) | 2015-11-06 | 2015-11-06 | Stuffed cheese sea eel ball |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510754842.0A CN106666483A (en) | 2015-11-06 | 2015-11-06 | Stuffed cheese sea eel ball |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106666483A true CN106666483A (en) | 2017-05-17 |
Family
ID=58863232
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510754842.0A Pending CN106666483A (en) | 2015-11-06 | 2015-11-06 | Stuffed cheese sea eel ball |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106666483A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107594391A (en) * | 2017-07-31 | 2018-01-19 | 集美大学 | A kind of cheese fish ball and its processing method |
| CN108065264A (en) * | 2017-12-27 | 2018-05-25 | 北海玖嘉久食品有限公司 | High resiliency packet milk surimi product and preparation method thereof |
| CN110897011A (en) * | 2019-12-27 | 2020-03-24 | 秋牧(上海)商务咨询合伙企业(有限合伙) | Wiredrawing bean curd and preparation method thereof |
-
2015
- 2015-11-06 CN CN201510754842.0A patent/CN106666483A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107594391A (en) * | 2017-07-31 | 2018-01-19 | 集美大学 | A kind of cheese fish ball and its processing method |
| CN107594391B (en) * | 2017-07-31 | 2020-07-24 | 集美大学 | Cheese fish ball and processing method thereof |
| CN108065264A (en) * | 2017-12-27 | 2018-05-25 | 北海玖嘉久食品有限公司 | High resiliency packet milk surimi product and preparation method thereof |
| CN108065264B (en) * | 2017-12-27 | 2021-04-02 | 北海玖嘉久食品有限公司 | High-elasticity stuffed milk-flavor minced fillet product and preparation method thereof |
| CN110897011A (en) * | 2019-12-27 | 2020-03-24 | 秋牧(上海)商务咨询合伙企业(有限合伙) | Wiredrawing bean curd and preparation method thereof |
| CN110897011B (en) * | 2019-12-27 | 2023-11-03 | 牧堡(上海)食品科技有限公司 | Wiredrawing bean curd and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170517 |