Laver fish meatball and preparation method

The invention relates to a laver fish meatball prepared from the following raw materials in parts by weight: 13-15 parts of fish meal, 2-3 parts of starch, 2-3 parts of animal meat, 3-5 parts of laver puree, 0.3-0.5 part of salt, 1.1-1.3 parts of oil, 0-0.2 part of yellow wine, 0.05-0.15 part of monosodium glutamate, 0.3-0.5 part of egg white and 0.04-0.08 part of scallion and ginger juice. The preparation method of the laver fish meatball comprises the following steps of: mixing laver subjected to the pretreatments of chopping, crushing, homogenizing, and the like with the fish meal to prepare a fish meatball; sequentially adding needed flavors into unfrozen fish meal, stirring and putting into a fish meatball former to form; putting the formed fish meatball in a clear water pot, soaking the extruded fish meatball in clear water for 25-30min to prevent quick-boiled sticking; boiling the quick-boiled fish meatball in hot water; and cooling; weighting, packaging, freezing and storing. The laver fish meatball has the nutrient values of the fish meatball, contains trace elements essential to human bodies and algal polysaccharides with healthcare functions and has unique features in aspects of color, smell, taste, nutrition, and the like.