CN1640319A - Special flavour fish ball - Google Patents
Special flavour fish ball Download PDFInfo
- Publication number
- CN1640319A CN1640319A CNA2004100235272A CN200410023527A CN1640319A CN 1640319 A CN1640319 A CN 1640319A CN A2004100235272 A CNA2004100235272 A CN A2004100235272A CN 200410023527 A CN200410023527 A CN 200410023527A CN 1640319 A CN1640319 A CN 1640319A
- Authority
- CN
- China
- Prior art keywords
- fish
- fish ball
- flesh
- starch
- portions
- 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.)
- Granted
Links
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The present invention relates to a palatable fish ball with peculiar flavour. Said fish ball is made up by adopting fresh fish flesh, starch, fine meat, fine salt and soy sauce as raw material. It is characterized by that it also adopts eggs white as raw material, and its formula composition includes (by weight portion) 30-35 portions of fish flesh, 10-15 portions of starch, 5-35 portions of egg white, 10-25 portions of fine meat, 1-2 portions of fine salt, 0.5-1.5 portions of soy sauce and 1-20 portions of purified water. Said invention also provides cooking method of said palatable fish ball.
Description
Technical field
The present invention relates to the genuine delicious fish ball of a kind of food, particularly a kind of characteristic local flavor.
Technical background
The present various fish balls of on market, selling by restaurant or other food supply retail shops, the kind that has is comparatively delicious, but many fish ball tastes are average, trace it to its cause, mostly be to be careless about because of selecting materials, materials are impure, the not science of preparing burden, and it is higher that starch oozes the composition and division in a proportion example, what have also adds dibutyl phthalate and brightening agent (being all chemicals) in order to strengthen fish ball toughness, so often make the finished product fish ball lack the original flavor of fresh fish, mouthfeel is not good enough, is difficult to form the cuisines that have the local characteristic local flavor.
Summary of the invention
The objective of the invention is to provide a kind of genuine delicious fish ball (also can claim big lucky star delicious fish ball) of characteristic local flavor, make have tasty mouthfeel delicate fragrance, shell toughness is fabulous, boils for a long time not stick with paste brokenly, keeps fresh fish original flavor effect unique.
The present invention realizes with following technical scheme: it still adopts the fresh flesh of fish, starch, lean meat, refined salt, soy sauce raw materials such as (light soy sauce) to make, it is characterized in that also comprising employing egg white raw material, each raw materials in part by weight is respectively in the used prescription: flesh of fish 30-35, starch 10-15, egg white 5-35, lean meat 10-25, refined salt 1-2, soy sauce 0.5-1.5,1-20 purifies waste water.
Fish material described in the technology of the present invention solution mainly is that the compound that adopts first-class Guangdong Zhujiang River silver carp meat or the sweet osmanthus flesh of fish or the conger pile flesh of fish or shark meat or they to arrange in pairs or groups is mutually formed.
Starch material described in the technology of the present invention solution is that employing import fecula is first-selected starch material (producing powder as import Denmark is optimum feed stock).
The present invention also can add (by weight percentage) again and play the chickens' extract 1-1.5% that monosodium glutamate is used in the specific implementation on the basis of aforementioned formula raw material.
The present invention because select materials meticulously, scientific ingredients and be aided with that various good to eat seasoning seasoning matter are refining to form, in the unique local characteristic in aspects such as color, nutrition, the flesh of fish is distinguished the flavor of fragrant fresh and tender and is not had fishy smell, it is fabulous that the more lubricated and high resilience of fish ball skin, fish ball shell hundred cannot not boiled brokenly toughness, the mouthfeel uniqueness, not only sweet-smelling but also suitable for reading, the utmost point is subjected to woman,child,the old and the young, and the person sponging on an aristocrat's of China and foreign countries favor has the title of local characteristic local flavor cuisines.
The specific embodiment: get the raw materials ready, get the fixed first-class Guangdong Zhujiang River silver carp of formulation ratio gauge, mandarin fish, the fecula of conger pile fish or shark and import Denmark etc., with the fish peeling fish skin, remove the mobile jib fish-bone, getting the flesh of fish puts into mixer and smashes adult fish slurry behind clear water rinsing watery blood, the cleer and peaceful Denmark of the pure egg fecula (can add an amount of purifying waste water in case of necessity) that in whipping process, adds aforementioned proportional quantity, add an amount of refined salt of getting ready in advance afterwards, play the chickens' extract of monosodium glutamate effect, become pasty mixture standby until being stirred to the enough time, and interior filling is smash into the meat slurry with lean meat, add an amount of soy sauce by conventional method, seasoning matter such as chickens' extract are mixed thoroughly standby, be refined into the fish ball shape by conventional method at last, putting into that clear water heating boils is finished product, but product both cash sale now eat, can sell freezing back again, can refrigerate for a long time and never degenerate.
Claims (4)
1, a kind of genuine delicious fish ball of characteristic local flavor, it is that raw material is made that this fish ball adopts the fresh flesh of fish, starch, lean meat, refined salt, soy sauce, it is characterized in that also comprising employing egg white raw material, each raw materials in part by weight is respectively in the used prescription: flesh of fish 30-35, starch 10-15, egg white 5-35, lean meat 10-25, refined salt 1-2, soy sauce 0.5-1.5,1-20 purifies waste water.
2, the genuine delicious fish ball of characteristic local flavor according to claim 1 is characterized in that described fish material mainly is to adopt first-class Guangdong Zhujiang River silver carp meat or the sweet osmanthus flesh of fish or the conger pile flesh of fish or shark meat or their compound collocation composition.
3, the genuine delicious fish ball of characteristic local flavor according to claim 1 is characterized in that described starch material is that employing import fecula is first-selected starch material.
4,, it is characterized in that also can on the basis of described prescription, adding chickens' extract 1-1.5% again according to the genuine delicious fish ball of claim 1,2 or 3 described characteristic local flavors.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CNB2004100235272A CN100477929C (en) | 2004-01-14 | 2004-01-14 | Special flavour fish ball |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CNB2004100235272A CN100477929C (en) | 2004-01-14 | 2004-01-14 | Special flavour fish ball |
Publications (2)
Publication Number | Publication Date |
---|---|
CN1640319A true CN1640319A (en) | 2005-07-20 |
CN100477929C CN100477929C (en) | 2009-04-15 |
Family
ID=34868438
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CNB2004100235272A Expired - Fee Related CN100477929C (en) | 2004-01-14 | 2004-01-14 | Special flavour fish ball |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN100477929C (en) |
Cited By (15)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1299610C (en) * | 2005-09-20 | 2007-02-14 | 厦门东海洋水产品进出口有限公司 | Method for prducing roasted octopus meat ball |
CN100463615C (en) * | 2005-11-15 | 2009-02-25 | 陈义 | Preparation method of instant fish ball |
CN101797058A (en) * | 2010-04-02 | 2010-08-11 | 中国海洋大学 | Clam sandwich fish-ball and making method |
CN101427811B (en) * | 2008-12-16 | 2011-06-08 | 福建腾新食品股份有限公司 | Soup-filling quick freezing pill and preparation thereof |
CN101224018B (en) * | 2008-02-01 | 2011-08-24 | 浙江工商大学 | High starch contained fish meat restructured food and producing method thereof |
CN102423089A (en) * | 2011-11-25 | 2012-04-25 | 福州百洋海味食品有限公司 | Core eel ball and preparation method thereof |
CN102669735A (en) * | 2011-12-12 | 2012-09-19 | 河南科技大学 | Fish ball |
CN102907708A (en) * | 2012-11-07 | 2013-02-06 | 湖南农业大学 | Method for processing grass carp balls |
CN103404760A (en) * | 2013-07-22 | 2013-11-27 | 福建农林大学 | Fish ball compounded starch |
CN103535777A (en) * | 2013-10-25 | 2014-01-29 | 贺州学院 | Bighead fish ball product |
CN103549505A (en) * | 2013-10-26 | 2014-02-05 | 毛献萍 | Health care hairtail food |
CN104026645A (en) * | 2014-06-17 | 2014-09-10 | 山东华昌食品科技有限公司 | Farci fish ball as well as preparation method thereof |
CN105394620A (en) * | 2015-12-08 | 2016-03-16 | 黄淦林 | Preparation method for fish balls |
CN106261982A (en) * | 2016-08-30 | 2017-01-04 | 李伟基 | A kind of bag heart fish ball |
CN110651971A (en) * | 2019-10-07 | 2020-01-07 | 郭跃 | Fish ball formula and preparation method thereof |
-
2004
- 2004-01-14 CN CNB2004100235272A patent/CN100477929C/en not_active Expired - Fee Related
Cited By (17)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1299610C (en) * | 2005-09-20 | 2007-02-14 | 厦门东海洋水产品进出口有限公司 | Method for prducing roasted octopus meat ball |
CN100463615C (en) * | 2005-11-15 | 2009-02-25 | 陈义 | Preparation method of instant fish ball |
CN101224018B (en) * | 2008-02-01 | 2011-08-24 | 浙江工商大学 | High starch contained fish meat restructured food and producing method thereof |
CN101427811B (en) * | 2008-12-16 | 2011-06-08 | 福建腾新食品股份有限公司 | Soup-filling quick freezing pill and preparation thereof |
CN101797058A (en) * | 2010-04-02 | 2010-08-11 | 中国海洋大学 | Clam sandwich fish-ball and making method |
CN101797058B (en) * | 2010-04-02 | 2012-08-22 | 中国海洋大学 | Clam sandwich fish-ball and making method |
CN102423089A (en) * | 2011-11-25 | 2012-04-25 | 福州百洋海味食品有限公司 | Core eel ball and preparation method thereof |
CN102669735A (en) * | 2011-12-12 | 2012-09-19 | 河南科技大学 | Fish ball |
CN102907708A (en) * | 2012-11-07 | 2013-02-06 | 湖南农业大学 | Method for processing grass carp balls |
CN103404760A (en) * | 2013-07-22 | 2013-11-27 | 福建农林大学 | Fish ball compounded starch |
CN103404760B (en) * | 2013-07-22 | 2014-05-21 | 福建农林大学 | Fish ball compounded starch |
CN103535777A (en) * | 2013-10-25 | 2014-01-29 | 贺州学院 | Bighead fish ball product |
CN103549505A (en) * | 2013-10-26 | 2014-02-05 | 毛献萍 | Health care hairtail food |
CN104026645A (en) * | 2014-06-17 | 2014-09-10 | 山东华昌食品科技有限公司 | Farci fish ball as well as preparation method thereof |
CN105394620A (en) * | 2015-12-08 | 2016-03-16 | 黄淦林 | Preparation method for fish balls |
CN106261982A (en) * | 2016-08-30 | 2017-01-04 | 李伟基 | A kind of bag heart fish ball |
CN110651971A (en) * | 2019-10-07 | 2020-01-07 | 郭跃 | Fish ball formula and preparation method thereof |
Also Published As
Publication number | Publication date |
---|---|
CN100477929C (en) | 2009-04-15 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN100477929C (en) | Special flavour fish ball | |
CN102551071A (en) | Peanut vegetarian meat ham and production method thereof | |
CN102805378B (en) | Method for processing instant flavored catfish fillets | |
CN107397204A (en) | A kind of mushroom sauce and preparation method thereof | |
CN102132903B (en) | Simulated meaty fish ball filling and method for preparing same | |
CN102771757A (en) | Method for preparing undaria pinnatifida sauce | |
CN101697818A (en) | Fish ball | |
CN101518344A (en) | Calcium supplement instant original soup mutton | |
CN104957593A (en) | Square bamboo shoot-rabbit meat hot and spicy sauce and preparation method thereof | |
CN104939117A (en) | Eucommia ulmoides and lily duck meat and preparation method thereof | |
KR101185364B1 (en) | A method for preparing crust of seaweed fulvescens and rice, and the crust | |
KR101738237B1 (en) | Sundae method for cooking at low temperatures | |
CN102907593B (en) | Cooked food jelly and preparation method thereof | |
KR101347431B1 (en) | Method for preparing of samgyetang comprising the nutrient boiled rice wrapped with lotus leaf and the samgyetang prepared therefrom | |
CN1389147A (en) | Production process of pot-stewed meat food | |
KR101640578B1 (en) | Manufacturing method of chicken breast processed product and chicken breast processed product by the method | |
CN101422256A (en) | Fish Su and production method thereof | |
KR20140085062A (en) | Method of manufacturing boiled pork using wild grape ferment and hawthorn ferment | |
CN104172051B (en) | A kind of local flavor acid soup dips in water and preparation method thereof | |
CN106551364A (en) | A kind of spicy acid bamboo shoot fish condiment and preparation method thereof | |
CN102028260A (en) | Fish balls with delicate flavor | |
CN102370193A (en) | Preparation method for child nutrition fish balls | |
CN1404762A (en) | Technology for processing meat product and meat product | |
CN104544317A (en) | Preparation method of oyster seasoning food | |
CN108902635A (en) | A kind of Yangzhou stewed meatballs with brown sauce and its processing method |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C14 | Grant of patent or utility model | ||
GR01 | Patent grant | ||
DD01 | Delivery of document by public notice |
Addressee: Lin Jingming Document name: Notification to Pay the Fees |
|
C17 | Cessation of patent right | ||
CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20090415 Termination date: 20140114 |