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Functional fish cake and preparation method thereof

A fish cake and functional technology, applied in the field of functional fish cake and its production, can solve the problem of lack of active substances, etc., and achieve the effect of rich nutrition, satisfying needs, and delicious taste

Inactive Publication Date: 2012-01-04
DALIAN BAIJIA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The food in the past lacked active substances and sufficient nutrients, and could no longer meet people's requirements

Method used

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Experimental program
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Effect test

Embodiment Construction

[0025] A functional fish cake, which contains the following raw materials, all of which are in mass percentage: frozen surimi 39-40%, starch 11-12%, vegetable protein 6-7%, salt 2%, monosodium glutamate 0.9%, sugar 0.9% , cooking wine 0.3%, ginger 0.06%, green onion 0.06%, carrot 6%, marine biological peptide 0.15~0.2%, and the rest is purified water.

[0026] The preparation method of the marine biological polypeptide is as follows: raw materials are leftovers of fish, shellfish or shrimp and seaweed. A. Wash and drain the raw materials, crush and refine them with a pulverizer, and the particles after refinement are ≤0.2mm; B. Enzymolyze the refined raw materials in a stainless steel jacketed pot, and the raw materials should not exceed one-third of the volume of the jacketed pot Second, the amount of protease added is 3‰ of the raw material, the enzymolysis temperature is 50°C, and the enzymolysis time is 3 hours; C, the enzymolysis is completed and the enzyme is deactivated...

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Abstract

The invention discloses a functional fish cake, which comprises the following raw materials in percentage by mass: 39 to 40 percent of frozen minced fillet, 11 to 12 percent of starch, 6 to 7 percent of vegetable protein, 2 percent of table salt, 0.9 percent of monosodium glutamate, 0.9 percent of granulated sugar, 0.3 percent of cooking wine, 0.06 percent of ginger, 0.06 percent of green Chinese onion, 6 percent of carrots, 0.15 to 0.2 percent of marine biological polypeptides and the balance of purified water, wherein the marine biological polypeptides are enzymolysis liquid obtained by refining leftovers of fish, shellfish or shrimps which serve as raw materials and algae and performing enzymolysis and enzyme deactivation of the mixture and protease. The functional fish cake is fresh and delicious in taste and abundant in nutrition; and the marine biological polypeptides serving as an active additive are used in products directly, so that the products contain abundant multielement polypeptides, and the requirements of different consumers are met greatly.

Description

technical field [0001] The invention belongs to the field of marine functional food, in particular to a functional fish cake and a preparation method thereof. Background technique [0002] With the development of the economy and the improvement of people's living standards, the requirements for food are getting higher and higher. The requirements for food are not only delicious, but also natural, safe, nutritious and healthy. The food in the past lacks active substances and sufficient nutritional ingredients, which can no longer meet people's requirements. The patented item of the present invention is not only delicious, but also natural, safe, nutritious and healthy, which conforms to the development trend of today's food naturalization, nutrition, safety, sanitation and delicacy, and meets the requirements of scientific development. Contents of the invention [0003] In order to achieve the above purpose, the present invention provides a functional fish cake and its pro...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/09A23L17/10
Inventor 谭娅琳
Owner DALIAN BAIJIA FOOD