A kind of silver carp filling and preparation method

A technology for silver carp and stuffing, which is applied in the directions of food preparation, application, food science, etc., can solve the problems of intolerance to freezing, heavy earthy smell, fresh sales of silver carp and processing constraints, etc., and achieves low cost, simple method and taste. fresh effect

Inactive Publication Date: 2011-12-14
TIANJIN AGRICULTURE COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because silver carp has a heavy earthy smell and is not resistant to freezing, after freezing, the fish meat is dehydrated and tastes bad, so the fresh sales and processing of silver carp are restricted to a certain extent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation method for silver carp filling, comprising the steps of:

[0023] (1) Get fresh silver carp to remove the head and viscera; wash with water, collect meat, rinse with water; take out the cleaned silver carp meat from the water; the steps of rinsing with water are: put the fish meat in a ratio of 1:5 by mass ratio Put it into water at 10°C, stir for 6 minutes at the slow speed of the chopping machine, let it stand for 10 minutes, pour off the liquid; add water again, and repeat the above operation 2 times; (the usual chopping machine has two or three gears, that is, slow speed , medium or fast)

[0024] (2) Get fresh pork belly and cut into small pieces;

[0025] (3) Put the silver carp meat obtained through step (1) and the pork belly cut into small pieces into a chopping machine in a ratio of 9:1 by mass to make minced fish; wash and soak the leeks in water , take it out of the water, cut into minced leeks and mix with some sesame oil;

[0026] (4) Add ...

Embodiment 2

[0028] A preparation method for silver carp filling, comprising the steps of:

[0029] (1) Get fresh silver carp to remove the head and viscera; wash with water, collect meat, rinse with water; take out the cleaned silver carp meat from the water; the steps of rinsing with water are: put the fish meat in a ratio of 1:4 by mass ratio Pour into water at 0°C, stir for 8 minutes at the slow speed of the chopping machine, let it stand for 10 minutes, pour off the liquid; add water again, and repeat the steps of rinsing with water twice;

[0030] (2) Get fresh pork belly and cut into small pieces;

[0031] (3) Put the silver carp meat obtained through the processing of step (1) and the pork belly cut into small pieces in a mass ratio of 8:1 into a chopping machine to chop and mix into minced fish; and the cabbage is washed with water and soaked , take it out of the water, cut into minced cabbage and mix with some sesame oil;

[0032] (4) Add an appropriate amount of salt to the mi...

Embodiment 3

[0034] A preparation method for silver carp filling, comprising the steps of:

[0035] (1) Get fresh silver carp to remove the head and viscera; wash with water, collect meat, and rinse with water; take out the cleaned silver carp meat from water; the steps of rinsing with water are: put the fish meat in a ratio of 1:6 by mass ratio Pour into water at 5°C, stir for 5 minutes at the slow speed of the chopping machine, let stand for 10 minutes, pour off the liquid; add water again, repeat the above operation 2 times;

[0036] (2) Get fresh pork belly and cut into small pieces;

[0037] (3) Put the silver carp meat obtained through step (1) and the pork belly cut into small pieces in a mass ratio of 10:1 into a chopping machine to chop and mix into minced fish; wash and soak the onion with water , take it out of the water, and chop the onion into fine pieces;

[0038] (4) Add an appropriate amount of salt to the minced fish, stir for 5 minutes, add an appropriate amount of wate...

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PUM

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Abstract

The invention discloses a silver carp stuffing and a preparation method thereof. The method comprises the following steps: removing the head and viscera of fresh silver carp; cleaning; cutting fresh pork belly into small pieces; and cutting the silver carp meat into small pieces Put the pork belly in a chopping machine and mix it into minced fish; wash the vegetables and cut them into minced vegetables; add an appropriate amount of salt to the minced fish, stir, add appropriate amount of water, monosodium glutamate, chicken essence, pepper powder, ginger powder, Stir cooking wine and soy sauce evenly, add antifreeze, then add minced vegetables and stir evenly. The silver carp filling prepared by the method of the invention is low in cost, has no earthy smell and is delicious and delicious, and is suitable for making dumplings, steamed stuffed buns or pie fillings. The silver carp filling of the present invention solves the problem that freshwater fish are not resistant to freezing due to the addition of an antifreezing agent, and the frozen dumplings processed and produced have no earthy smell and have a fresh and tender taste. The method of the present invention is simple.

Description

technical field [0001] The invention relates to a preparation method of aquatic food, in particular to a silver carp filling and a preparation method. Background technique [0002] my country is the largest freshwater fish breeding country in the world, with abundant freshwater fish resources, the main species are low-value fish species such as silver carp, grass carp and herring. Fish products have the advantages of high protein, low fat, convenient and delicious, and easy to store, and frozen surimi is an intermediate raw material for processing various surimi products [1] . In recent years, the production of surimi products such as fish cakes, fish balls, fish noodles, fish meat dumplings and simulated seafood products on the market is increasing day by day. With the rapid development of freshwater fish breeding industry, the frozen surimi and surimi products produced with freshwater fish as raw materials have increasingly attracted the interest of food science and tech...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 刘铁玲樊秀花梁鹏黄宗海李昀
Owner TIANJIN AGRICULTURE COLLEGE
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