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Vegan nori fish cake and preparation method thereof

A technology for seaweed and surimi, which is applied to the field of seaweed fish vegetarian cake and its preparation, can solve the problems of being unfavorable to health, not rich in nutrients, and single in taste, and achieves the effects of strong elasticity, natural ingredients and simple preparation method.

Inactive Publication Date: 2013-03-06
XIANGSHAN COUNTY FISHERIES TECH PROMOTION STATION +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of fish cake generally has a relatively simple taste, is not rich in nutrients, and has a strong fishy smell.
And because there are a lot of refined meat and surimi in the ingredients, the prepared kamaboko is frozen and stored before processing and eating, and the taste is often hard and not soft.
Moreover, because it contains a large amount of meat components, it is not easy to digest after eating, and it is not suitable for advocating a healthy and green diet today.
Moreover, in order to increase the toughness of fish cakes and prolong the shelf life, chemical additives such as preservatives and elastin are often added, which is not conducive to health for a long time

Method used

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  • Vegan nori fish cake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Weigh each component of the following parts by weight in proportion:

[0048] Double A surimi 73.7 parts by weight

[0049] Potato starch 5.9 parts by weight

[0050] Tapioca starch 5.9 parts by weight

[0051] Laver 2.0 parts by weight

[0052] Seaweed 2.0 parts by weight

[0053] Edible salt 2.4 parts by weight

[0054] White sugar 1.2 parts by weight

[0055] MSG 1.6 parts by weight

[0056] Disodium hydrogen phosphate 0.2 parts by weight

[0057] Pepper powder 0.3 parts by weight

[0058] Add rice wine 0.6 parts by weight

[0059]Sesame salad oil 2.0 parts by weight

[0060] 2.2 parts by weight of lard.

[0061] The preparation method is:

[0062] (1) Take the double A surimi (frozen double A surimi containing 50~60% moisture) of the formula ratio and thaw 50% of it, add 10% of the weight of the surimi with ice, then add 10% of the weight of the surimi with water and salt in recipe proportions, then stir;

[0063] (2) After stirring to produce a feeling...

Embodiment 2

[0067] Weigh each component of the following parts by weight in proportion:

[0068] 73 parts by weight of minced fish

[0069] Potato starch 5.6 parts by weight

[0070] Tapioca starch 5.6 parts by weight

[0071] Laver 1.2 parts by weight

[0072] Seaweed 1 part by weight

[0073] Edible salt 2.3 parts by weight

[0074] White sugar 1.1 parts by weight

[0075] MSG 1.4 parts by weight

[0076] Disodium hydrogen phosphate 0.16 parts by weight

[0077] Pepper powder 0.2 parts by weight

[0078] Add rice wine 0.5 parts by weight

[0079] Sesame salad oil 1.8 parts by weight

[0080] 2.1 parts by weight of lard.

[0081] The preparation method is the same as in Example 1.

Embodiment 3

[0083] Weigh the raw materials of the following parts by weight in proportion:

[0084] Surimi 74

[0085] Potato starch 5.9

[0086] Tapioca starch 5.9

[0087] Laver 1.9

[0088] Nori 1.9

[0089] Edible salt 2.5

[0090] White sugar 1.2

[0091] MSG 1.7

[0092] Disodium hydrogen phosphate 0.2

[0093] Pepper 0.35

[0094] Rice wine 0.65

[0095] Sesame salad oil 2.2

[0096] lard 2.3.

[0097] The preparation method is the same as in Example 1.

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Abstract

The invention discloses a vegan nori fish cake. The vegan nori fish cake is mainly prepared from the following raw materials in part by weight: 72 to 74 parts of minced fillet, 11 to 12 parts of starch, 1.5 to 4.0 parts of nori or nori and sea sedge, and 8.65 to 11.95 parts of ingredients. The invention also discloses a method for preparing the vegan nori fish cake. The vegan nori fish cake has the advantages of unique taste, soft mouthfeel, health and environment friendliness, is immediately dissolved after being eaten, and is easy to digest.

Description

technical field [0001] The invention discloses a laver fish vegetarian cake and a preparation method thereof. Background technique [0002] Currently, fish cakes on the market are mostly surimi, refined meat, etc. as main ingredients, and other ingredients such as refined salt, sugar, monosodium glutamate, and edible oil are prepared as auxiliary materials. This kind of fish cake generally has a single taste, is not rich in nutrients, and has a strong fishy smell. Moreover, because there are a large amount of lean meat and minced fish in the ingredients, the prepared fish cakes are often processed and eaten after being frozen and stored, and the taste is often hard and not soft. Moreover, because it contains a large amount of meat components, it is not easy to digest after eating, and it is not suitable today when a healthy and green diet is advocated. Moreover, in order to increase the toughness of fish cakes and prolong the shelf life, chemical additives such as preserva...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/326A23L1/30A23L17/10
Inventor 刘长军应忠宏严兴洪郑岳夫郑凯宏尹根卫邱文海应兰飞
Owner XIANGSHAN COUNTY FISHERIES TECH PROMOTION STATION
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