PREPARATION METHOD FOR FUNCTIONAL FISH BALL RICH IN CALCIUM, COLLAGEN AND OMEGA-3 FATTY ACIDS FROM SEMI-DRESSED FISHES CONTAINING FISH BONES

摘要

PURPOSE: A manufacturing method for a functional fish ball with high contents of calcium, collagen and omega-3 fatty acids is provided to maintain mouth-feel and flavor of the fish ball after cooling fish, and to make the fish ball with abundant and omega-3 fatty acids. CONSTITUTION: A manufacturing method for a functional fish ball includes the following steps: gaining crushed fish including fish bone by crushing fist to a length of 3 ~ 5 cm with a meat chopper; making a molded product by adding the crushed fish, starch 1~20 parts by weight, tofu 3~20 parts by weight, green onion 5~10 parts by weight, the onion 1~5 parts by weight, garlic 0.1~1 parts by weight, black pepper 0.1~1 parts by weight, and sesame oil 0.5~3 parts by weight; making the molded product to a ball shape; heating the molded products; cooling the products; frying the products in cooking oil; and heating the products in 120~130°C for 3 ~ 15 minutes.