Production method and application of fish gelatin jelly stuffing

A production method, fish jelly technology, applied in application, food preparation, food science, etc., can solve the problem of not being fully utilized, and achieve the effect of rich nutrition

Inactive Publication Date: 2012-07-18
杨明德
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is a pity that the various nutrients rich in these parts have not been fully utilized.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] The present invention will be further described below in conjunction with embodiment.

[0019] Fish jelly is mixed with meat and vegetables to form a filling. The weight ratio of fish jelly, meat and vegetables is 20-25:20-25:50-55. It can be used in spring rolls, fried dumplings, steamed dumplings, buns, Production of dumplings, yuanxiao, wonton and other foods

[0020] As another technical solution, jelly jelly is also included in the fish jelly stuffing, the weight ratio of jelly jelly to fish jelly is 3-5:1, and the weight ratio of fish jelly, meat and vegetables is 20-25:20 ~25:50~55, can be used in the production of spring rolls, fried dumplings, steamed dumplings, buns, dumplings, yuanxiao, wonton and other food.

[0021] As another technical solution, the fish jelly stuffing also includes cold skin, the weight ratio of cold skin and fish jelly is 3-5:1, and the weight ratio of fish jelly, meat and vegetarian dishes is 20-25:20 ~25:50~55, can be used in the pro...

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PUM

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Abstract

The invention relates to a production method of fish gelatin jelly stuffing and belongs to the field of food. Meanwhile, the invention also discloses an application of the fish gelatin jelly stuffing. According to the production method of the fish gelatin jelly stuffing, fish gelatin jelly is matched with meat and vegetables to be stirred into stuffing, and the weight ratio of the fish gelatin jelly to the meat to the vegetables is (20-25): (20-25): (50-55). Meanwhile, the fish gelatin jelly stuffing also comprises bean jelly or cold rice noodles, and the weight ratio of the bean jelly or cold rice noodles to the fish gelatin jelly is (3-5):1. Through the preparation method of the fish gelatin jelly stuffing provided by the invention, the produced fish gelatin jelly stuffing has rich nutrition and is delicious, the flavor is unique, the appetite of people is prompted, fishy taste is avoided, and the production method can be widely applied to the production of food such as spring rolls, fried dumplings, steamed dumplings, steamed stuffed buns, dumplings, rice dumplings and wontons.

Description

technical field [0001] The invention relates to a production method of fish jelly stuffing, which belongs to the field of food. At the same time, the invention also discloses the application of the fish jelly stuffing. Background technique [0002] At present, the discarded parts of the fish after removing the fish meat, such as fish scales, swim bladders, etc., are generally discarded directly. It is a pity that the various nutrients rich in these parts have not been fully utilized. Contents of the invention [0003] The object of the present invention is to provide a fish jelly stuffing produced by utilizing the discarded parts of fish. [0004] The technical scheme that the present invention adopts is as follows: [0005] The production method of fish jelly stuffing is characterized in that fish jelly is mixed with meat and vegetables to form stuffing, and the weight ratio of fish jelly, meat and vegetables is 20-25:20-25:50-55. [0006] As another technical solution...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/327A23L1/29A23L17/20A23L33/00
Inventor 杨明德
Owner 杨明德
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