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A technology for filling soup with fish meat and fish meat, which is applied in application, food preparation, food science and other directions, can solve the problems of unreasonable nutritional value and high fat and cholesterol, achieve no fish bone spurs, promote body resistance, and prevent cholesterol. Effect
Inactive Publication Date: 2011-08-10
陈先荣
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Problems solved by technology
Traditional pork, beef and mutton buns, dumplings, wontons, and meat stuffing inside contain high fat and cholesterol, and the nutritional value of the prepared content is not very reasonable. It is not suitable for the nutritional needs of the elderly, obese people, children, and pregnant women
Method used
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Embodiment 1
[0007] The soup filled fish meat stuffing of the present invention is to use fresh fish disintegrated to finely chop the fish meat, and the discarded parts after disintegration, such as fish scales, fish heads, fish tails, fish skin, fish viscera, and bone spurs outside the fresh fish body, are soaked in clean water to change the water Make the internal fish blood drain and wash clean. Put water, ginger, green onion root in the container according to the ratio, boil until the fish soup becomes a milky white paste, filter the remains in the fish soup to leave pure fish soup, carry out the second boiling and concentration, and add konjac powder , or arrowroot powder and other formulas with different flavors. After the fish soup is concentrated to a more suitable level, it is frozen and mixed with finely chopped fish. Add black fungus, shiitake mushrooms, peanut paste, wolfberry, caviar paste, and shrimp according to different varieties. Mix ingredients such as chives and chives ...
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Abstract
The invention discloses a fish stuffing in soup of steamed stuffed buns, wontons, small steamed buns and quick-frozen series foods. The fish stuffing in soup is prepared by the following steps of: dividing a fresh fish, removing the fish skin and fish bones, mincing the fish flesh, and cleansing and soaking the discarded parts including a fish head, a fish tail, the fish bones, the fish scales and the like of the fish; placing the cleaned parts in a container, and adding water, ginger and shallot root according to a certain proportion to boil the mixture into milk-white paste; filtering out the residuals of the fish soup, boiling the pure fish soup for the second time, and adding table salt, dasheen powder and arrowroot; cooling the fish soup while being concentrated to be thicker, mixing the minced fish flesh in the fish soup, adding ingredients of black fungus, lentinus edodes, peanut pulp, medlar, caviar, shrimp meat, minced chive and ginger juice according to different tastes, and mixing the added ingredients into the fish stuffing in soup. The fish stuffing in soup has no fish bones, can be eaten safely and conveniently, and has high nutritional value.
Description
Technical field: [0001] The soup-filled fish meat stuffing of the present invention is suitable for making steamed stuffed buns for breakfast, steamed dumplings, small steamed buns, wontons, etc. and a series of quick-frozen foods. It has no fishy smell, fresh and delicious taste, and is convenient to eat without fish bone Safety. Background technique: [0002] The people regard food as the sky, and food is based on exhaustion. All over the country, everyone has to eat breakfast and go to work every day according to different hobbies. Traditional pork, beef and mutton buns, dumplings, wontons, and meat stuffing inside contain high fat and cholesterol, and the nutritional value of the prepared content is not very reasonable, and it is not suitable for the nutritional needs of the elderly, obese people, children, and pregnant women. Invention content: [0003] The invention discloses a fish meat stuffing filled with soup for making buns, steamed dumplings, wontons, steamed...
Claims
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Application Information
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