Food containing rich asparagus protein

[0029] A fish ball rich in asparagus protein uses the following raw materials and formula: fish meat: 1kg, potato starch: 80g, asparagus protein: 150g, granulated sugar: 40g, salt: 20g, monosodium glutamate: 4g, ginger juice: 4g , pepper powder: 2g, compound phosphate: 8g, transglutaminase: 40g, carrageenan: 8g, sodium bicarbonate: 5g, ice water: 50ml.

[0030] The production steps are as follows:

[0031] (1) Asparagus protein extraction: take an appropriate amount of fresh asparagus, wash and drain, add distilled water according to the ratio of solid to liquid of 1:17, put it in a blender and grind it, add NaOH to the crushed sample, adjust the solution The concentration of NaOH is 0.2mol / L. After leaching in a shaker at 60°C for 2h, use a high-speed refrigerated centrifuge at 10,000r / min, centrifuge at 4°C for 20min, take the supernatant, adjust the pH to 3.5, and use 10,000rr after standing for 30min. / min, centrifuge at 4°C for 15 minutes, take the precipitate, and di

[0047] The raw materials and formula of a fish steak rich in asparagus protein are as follows: fish meat: 1kg, potato starch: 100g, asparagus protein: 100g, sugar: 30g, salt: 30g, monosodium glutamate: 4g, ginger juice: 4g , pepper powder: 2g, compound phosphate: 5g, transglutaminase: 20g, carrageenan: 5g, sodium bicarbonate: 4g, ice water: 100ml.

[0048] The production steps are as follows:

[0049] (1) Asparagus protein extraction: take an appropriate amount of fresh asparagus, wash and drain, add distilled water according to the ratio of solid to liquid of 1:17, put it in a blender and grind it, add NaOH to the crushed sample, adjust the solution The concentration of NaOH is 0.2mol / L. After leaching in a shaker at 60°C for 2h, use a high-speed refrigerated centrifuge at 10,000r / min, centrifuge at 4°C for 20min, take the supernatant, adjust the pH to 3.5, and use 10,000rr after standing for 30min. / min, centrifuge at 4°C for 15 minutes, take the precipitate, and dissolv

[0065] The raw materials and formula of a kind of jelly rich in asparagus protein are as follows: composite gelling agent: 0.5g (konjac gum: xanthan gum: carrageenan=2:1:1), white sugar: 6g, citric acid: 0.5 g. Asparagus protein: 1g, water: 100ml.

[0066] The production steps are as follows:

[0067] (1) Asparagus protein extraction: take an appropriate amount of fresh asparagus, wash and drain, add distilled water according to the ratio of solid to liquid of 1:17, put it in a blender and grind it, add NaOH to the crushed sample, adjust the solution The concentration of NaOH is 0.2mol / L. After leaching in a shaker at 60°C for 2h, use a high-speed refrigerated centrifuge at 10,000r / min, centrifuge at 4°C for 20min, take the supernatant, adjust the pH to 3.5, and use 10,000rr after standing for 30min. / min, centrifuge at 4°C for 15 minutes, take the precipitate, and dissolve the precipitate with distilled water to obtain the asparagus crude protein solution;

[0068] (2)