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Fish rice dumpling and processing method of fish rice dumping

A processing method and technology of fish meat, applied in the fields of application, food preparation, food science, etc., can solve the problem of not finding fish meat dumplings, etc., and achieve the effect of rich nutrition, good taste and high processing efficiency

Inactive Publication Date: 2012-12-19
扬州常天水产科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The appearance of chicken dumplings has enriched the types of meat dumplings, but in addition to the above-mentioned chicken and pork, there is no search for fish meat as fillings.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] (Example 1, brown fish meat)

[0038] The fish brown of the present embodiment has boiled glutinous rice and boiled fish. The fish meat is surrounded by glutinous rice balls; the glutinous rice balls are wrapped in zong leaves, and ropes or threads are tied outside the zong leaves. The weight ratio of the glutinous rice to the fish meat is 20:1; the fish meat is thornless granular freshwater fish meat. Described freshwater fish is spiny freshwater fish. The weight ratio of glutinous rice to fish meat is (5-40):1.

[0039] The granular freshwater fish flesh is mainly granular freshwater fish flesh with a particle size of 2 to 6 mm.

[0040] There is no limit to the weight of the above-mentioned spiny freshwater fish when slaughtered, and the spiny freshwater fish is grass carp, silver carp, herring, bighead carp, carp, catfish, white fish, puffer fish, bamboo shoot shell fish or Anggong fish, Or two or three of the various fish mentioned above.

Embodiment 2

[0041] (Example 2, the processing method of brown fish meat)

[0042] The ingredients involved in this embodiment all meet the corresponding national standards or industry standards.

[0043] The fish dumpling of the present embodiment is the fish dumpling described in embodiment 1, and the processing method of the fish dumpling comprises the following steps:

[0044] ①Material preparation. The preparation of materials mainly includes three parts, one is the preparation of fish, the other is the preparation of seasoned glutinous rice, and the third is the preparation of zong leaves. The preparation of the above three raw materials has no order restriction in the processing of fish dumpling.

[0045] 1. Fish preparation. What present embodiment processed is freshwater fish, and the processing method of fish meat comprises the following steps:

[0046] 1) Slaughtering of fish: Remove the scales, viscera, black membrane, head and tail of the raw fish, and then wash the fish bod...

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Abstract

The invention discloses a fish rice dumpling and a processing method of the fish rice dumping. The processing method comprises the steps of raw material preparation, dumping making, dumping boiling and package, wherein the material preparation comprises three parts including 1, fish preparation, 2, seasoning sticky rice preparation, and 3, rice dumping leaf preparation. The fish rice dumpling processed according to the method provided by the invention belongs to novel fish type nutrition food suitable for both old people and young people, and fish in the fish rice dumping can be boiled along with the major ingredients of sticky rice, so the nutrition substance preservation condition is good, and particularly, when fish meat of freshwater fish (such as carps and four major Chinese carps) is used as stuffing, the nutrition is richer. In addition, any fishbone does not exist in the stuffing of the fish rice dumping, and the eating safety of the fish rice dumping is ensured.

Description

technical field [0001] The invention relates to a food processing method, in particular to a fish dumpling, especially freshwater fish meat, and a processing method thereof. Background technique [0002] Zongzi is a traditional festival food of the Han nationality during the Dragon Boat Festival. It is made of glutinous rice wrapped in zongzi leaves and steamed. In order to increase the flavor of the zongzi, auxiliary food is added as fillings and cooked together, so that the zongzi has a corresponding flavor. There are two main flavors of Zongzi, sweet and salty. Sweet ones include white water rice dumplings, red bean rice dumplings, broad bean rice dumplings, jujube rice dumplings, rose rice dumplings, melon kernel rice dumplings, bean paste lard rice dumplings, jujube lard rice dumplings; salty ones include pork rice dumplings, ham rice dumplings, sausage rice dumplings, shrimp rice dumplings, Diced meat dumplings, etc., but more pork dumplings. The fillings added to th...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/29A23L1/326A23L17/10A23L33/00
Inventor 刘建明
Owner 扬州常天水产科技有限公司
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