Spring fish sticks and preparation method thereof

A technology of spring fish and fish sticks, which is applied in the field of spring fish sticks and its preparation, can solve the problems of single nutritional components, large loss, unfavorable industrial batch production, etc., achieve the prevention of anemia, benefit bone development and hematopoiesis, and realize industrial batch production The effect of production

Active Publication Date: 2014-05-21
FUJIAN YAMING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Spring fish sticks are food made from fish rolls or spring roll skins wrapped in fish paste and processed by frying or cooking. The traditional method consists of spring roll skins and fish paste wrapped in spring roll skins. The traditional method has a single nutritional component and a large loss, and is not conducive to industrial mass production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1) Mixture preparation:

[0024] Weigh the following raw materials in parts by weight: 180 parts of fish paste, 70 parts of squid, 55 parts of garlic, 55 parts of celery, 35 parts of purple cabbage and 25 parts of spring onion, mix and crush;

[0025] After crushing, continue to add the following raw materials in parts by weight: 20 parts of starch, 10 parts of egg white, and stir evenly to make a mixture;

[0026] 2) Molding:

[0027] Put the mixture into a squeeze bag, put a piece of spring roll skin and squeeze 30 grams of the mixture on it, then add 1 gram of meat floss, roll up the spring roll skin and wrap the mixture and meat floss to make spring fish sticks.

Embodiment 2

[0029] 1) Mixture preparation:

[0030] Weigh the following raw materials in parts by weight: 200 parts of fish paste, 80 parts of squid, 60 parts of garlic, 60 parts of celery, 40 parts of purple cabbage and 30 parts of green onion, mix and crush;

[0031] After crushing, continue to add the following raw materials in parts by weight: 25 parts of starch, 15 parts of egg white and 10 parts of ice, and stir evenly to make a mixture;

[0032] 2) Molding:

[0033] Put the mixed material into a squeeze bag, put a piece of spring roll skin and squeeze 34 grams of the mixed material, then add 3 grams of meat floss, roll up the spring roll skin and wrap the mixed material and meat floss to make spring fish sticks.

Embodiment 3

[0035] 1) Mixture preparation:

[0036] Weigh the following raw materials in parts by weight: 220 parts of fish paste, 90 parts of squid, 65 parts of garlic, 65 parts of celery, 45 parts of purple cabbage and 35 parts of green onion, mix and crush;

[0037] After crushing, continue to add the following raw materials in parts by weight: 30 parts of starch, 20 parts of egg white and 20 parts of ice, and stir evenly to make a mixture;

[0038] 2) Molding:

[0039] Put the mixture into a squeeze bag, put a piece of spring roll skin and squeeze 40 grams of the mixture, then add 5 grams of meat floss, roll up the spring roll skin and wrap the mixture and meat floss to make spring fish sticks.

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PUM

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Abstract

The invention discloses spring fish sticks. The spring fish sticks comprise wrappers, and a mixture and dried meat floss wrapped by the wrappers, wherein the weight of the mixture is 30 to 40g and the weight of the meat floss is 1 to 5g; the mixture is prepared from the following raw materials in parts by weight: 180 to 220 parts of minced fish, 70 to 90 parts of squid, 55 to 65 parts of garlic, 55 to 65 parts of celery, 35 to 45 parts of purple cabbage, 25 to 35 parts of scallion, 20 to 30 parts of starch, 10 to 20 parts of egg white, 0 to 20 parts of ice. The invention also discloses a preparation method for the spring fish sticks. According to the invention, the spring fish sticks prepared by adopting the preparation method help a human body absorb calcium, are rich in the elements of calcium, phosphorus and ferrous, are very favorable for skeletal development and haemopoiesis and can prevent anaemia; meanwhile, the industrial batch production is realized.

Description

technical field [0001] The invention relates to a spring fish stick and a preparation method thereof. Background technique [0002] Spring fish sticks are food made from fish rolls or spring roll skins wrapped in fish paste and processed by frying or cooking. The traditional method consists of spring roll skins and fish paste wrapped in spring roll skins. The traditional method has a single nutritional component and a large loss, and is not conducive to industrial Mass production. Contents of the invention [0003] The purpose of the present invention is to solve the above-mentioned technical problems, and provide a spring fish stick with simple preparation and balanced nutrition and a preparation method thereof. [0004] In order to realize the above-mentioned purpose of the invention, the technical scheme adopted in the present invention is: [0005] A kind of spring fish stick, comprising spring roll skin and the mixture wrapped by the spring roll skin and meat floss,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/326A23L1/212A23L1/311A23L1/29A23L7/10A23L13/10A23L17/10A23L19/00A23L33/00
CPCA23V2002/00A23L7/10A23L17/70A23L33/00A23P20/20A23V2200/30A23V2200/306
Inventor 吴其明陈毅吴加明
Owner FUJIAN YAMING FOOD
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