Shaddock peel whole powder fish ball and preparation method thereof

• Main Authors: ZHENG MINGJING, HONG JINLING, JIANG ZEDONG, NI HUI, ZHU YANBING, HU YANG, LI QINGBIAO, CHEN YANHONG
• Format: Patent
• Language: Chinese; English
• Published: 29.04.2022
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention provides a shaddock peel whole powder fish ball and a preparation method thereof. The shaddock peel whole powder fish ball is prepared from the following raw materials in parts by weight: 700 parts of frozen minced fillet, 180-185 parts of ice water, 90-100 parts of cassava starch, 20 parts of edible salt, 10 parts of shaddock peel whole powder, 2 parts of composite phosphate and 1 part of TG enzyme. The shaddock peel whole powder is shaddock peel whole powder which is less than 150 microns and is obtained by debitterizing fresh shaddock peel, drying, coarsely crushing and sieving or shaddock peel whole powder which is less than 28 microns and is obtained by debitterizing fresh shaddock peel, drying, coarsely crushing, carrying out superfine crushing and sieving. The preparation method of the shaddock peel whole powder fish balls comprises the following steps: unfreezing the minced fillet, swelling the shaddock peel whole powder, proportioning, blending, forming and shaping, cooling and quick-fr