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Fish egg custard and making method thereof

A technology of egg custard and sea fish, applied in the field of fish custard and its production, can solve the problem of insufficient nutritional content of fish products, etc., and achieve the effect of good nourishing effect and comprehensive nutrition

Inactive Publication Date: 2012-07-04
于伟己
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a fish custard and its preparation method, which solves the disadvantage that the nutritional content of fish products in the background technology is not comprehensive enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Example 1: 1. A fish custard comprising 15g of sea fish, 15g of eggs, 3g of fungus, 3g of kelp, 3g of carrots, 3g of soybeans, 3g of corn, 2g of millet, 2g of oats, 2g of buckwheat, an appropriate amount of medical stone water, lard, Condiments such as green onions, ginger, salt, chicken essence, etc. are appropriate.

[0027] A method for making fish custard includes the following steps:

[0028] (1) Remove the gills and internal organs of the sea fish, wash and grind into a fine sauce, and cut the fungus, kelp, and carrot into 2-3mm cubes.

[0029] (2). Grind soybeans, corn, buckwheat, millet, oats and wheat-fan-stone water into a grain slurry for later use.

[0030] (3) Put the fish sauce, fungus, kelp, and carrot into the grain slurry, add the beaten egg, and then add the appropriate amount of lard, onion, ginger, salt, chicken essence and other condiments to stir.

[0031] (4) After stirring evenly, steam it on the pot for 10-20 minutes.

[0032] (5) Finally, aseptic vacuum ...

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PUM

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Abstract

The invention provides a fish egg custard, which is prepared from the following raw materials in part by weight: 15 to 25 parts of sea fish, 15 to 25 parts of egg, 3 to 15 parts of agaric, 3 to 5 parts of kelp, 3 to 15 parts of carrot, 3 to 15 parts of soybean, 3 to 10 parts of corn, 3 to 10 parts of millet, 3 to 10 parts of oat, 3 to 10 parts of buckwheat, a proper amount of medical stone water,a proper amount of seasonings such as lard, shallot, ginger, salt, chicken powder and the like. The sea fish is a food with rich nutrient; edible parts of the sea fish, such as bones, fins and heads,are ground; the fish bones have rich calcium and trace elements, and nutrient components are soluble and easy to be absorbed by human bodies; and the egg, the agaric, the carrot, the kelp and the like are added simultaneously, so the nutrients absorbed by the human bodies are more comprehensive, and the nourishing effect is better.

Description

Technical field [0001] The invention belongs to the field of food technology, and specifically relates to a fish custard and a preparation method thereof. Background technique [0002] At present, the fish products on the market mainly include processed fish, fish balls, fish cakes, grilled fish fillets, etc. The processed products are mainly processed by adding one or more other ingredients to various fish, and the nutritional content is not enough. Rich, the nutrients of fish are not fully utilized. Summary of the invention [0003] The invention provides a fish custard and a preparation method thereof, which solves the shortcoming of insufficient nutritional content of fish products in the background art. [0004] The technical scheme of the present invention is realized as follows: a fish custard made of the following raw materials in parts by weight: 15-25 parts by weight of sea fish, 15-25 parts of eggs, 3-15 parts of fungus, 3-5 parts of kelp, carrots 3-15 servings, 3-15 se...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/29A23L1/326A23L1/32A23L33/00A23L15/00A23L17/10
Inventor 于伟己
Owner 于伟己
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