Blood glucose reducing fish balls and making method thereof

The invention discloses blood glucose reducing fish balls. The blood glucose reducing fish balls are made from, by weight, 500-510 parts of silver carp meat, 20-21 parts of carrots, 10-11 parts of red jujubes, 2-3 parts of olive oil, 3-4 parts of white mulberry root-bark, 1-2 parts of Chinese gall, 3-4 parts of mulberry fruits, 1-2 parts of radix polygonati officinalis, a moderate amount of isomalto-oligosaccharide, 10-15 parts of soybean meal, 0.1-0.2 part of protease, 9-10 parts of salt, 2-3 parts of lactic acid bacteria, 2-3 parts of saccharomycetes, 15-20 parts of egg white powder and 50-55 parts of starch. The blood glucose reducing fish balls have a small fishy smell, a mellow aftertaste and a fine and smooth taste, have the specific delicious flavor of the fish meat, is dense in cross section and strong in elasticity, the added isomalto-oligosaccharide improves the solubleness of myofibrillar proteins in a low-ion-strength solution, and formation of gel is promoted. In addition, the blood glucose reducing fish balls are high in calcium content, contain a variety of Chinese herbal medicine ingredients and have a blood glucose reducing effect.