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Fish cake formulation and production method thereof

A production method and technology for fish cakes, which are applied in food preparation, application, food science and other directions, can solve problems such as being unable to meet people's living needs, and achieve the effect of abundant resources

Inactive Publication Date: 2009-03-18
韦星野
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional fish dishes, such as braised fish, fish in white soup, fish fillets, fish balls and other conventional recipes can no longer meet the needs of people's lives

Method used

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  • Fish cake formulation and production method thereof

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Experimental program
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Effect test

Embodiment Construction

[0008] Fish cake formula of the present invention and preparation method are as shown in the figure:

[0009] 1. Select fish

[0010] You can choose lotus fish, herring, carp and other succulent fish species, wash them.

[0011] 2. Fish fillets

[0012] Fillets of fish are machined or manually.

[0013] 3. Soak

[0014] Soak the fish fillets in clean water for 1 hour to remove the fish blood.

[0015] 4. Fine hinge

[0016] Grind the fillets twice into a puree.

[0017] 5. Mixed hinge

[0018] (1) Fish paste 20%

[0019] (2) Starch 15%

[0020] (3) Cooked peanut rice flour 10%

[0021] (4) cooked white sesame powder 15%

[0022] (5) A little ginger, green onion, and monosodium glutamate

[0023] (6) Cake head 10%

[0024] (7) Clean drinking water 40%

[0025] 6. Fermentation

[0026] After the raw materials are prepared, ferment for 2 hours.

[0027] 7. Fine stirring

[0028] After fermentation, finely stir for 30 minutes

[0029] 8. Basting

[0030] The raw ...

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Abstract

The invention discloses a fish cake formula and a manufacturing method and superinduces a new menu of Chinese food culture and leads to fresh, savoury, tender, soft and elastic taste when people eat. Technical problems to be solved lie in: firstly, the formula for manufacturing fish cake comprises 20 percent of fish meat which is heaved into paste, 15 percent of starch, 5 percent of white sesame powder, 10 percent of ripe peanut flour, 10 percent of fermented cake head, 40 percent of clean edible water and a little ginger, onion and monosodium glutamate; secondly, the fish cake prepared through the fish cake manufacturing method is transparent, soft, savoury, tender and elastic and can be both eaten directly and used for chaffy dish. With abundant sources, the fish cake formula and the manufacturing method is suitable for fleshy fishes of lotus fish, black carp, common carp, etc.

Description

Technical field [0001] The invention relates to a fish cake formula and a preparation method. Background technique [0002] At present, with the development of society and the gradual improvement of human living standards, the demand for dietary quality is getting higher and higher. According to the needs of nutrition and human body, the consumption of meat is in a downward trend, and the consumption of fish dishes is increasing. Traditional fish dishes, such as braised fish in brown sauce, fish in white soup, fish fillets, fish balls and other conventional recipes have not been able to meet the needs of people's lives. [0003] There are many fish farms in and around the Hongze Lake area in Jiangsu, and the fish output is increasing year by year. People yearn for deep processing of fish and diversification of dishes. Contents of the invention [0004] On the basis of traditional fish recipes, the present invention provides a fish cake formula and production method, which...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/48A23L17/10A23L35/00
Inventor 韦星野
Owner 韦星野
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