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Preparation method of coconut flavored tilapia mossambica purple and sweet potato cake prepared food

A technology for conditioning food and tilapia, which is applied in the directions of food preparation, food forming, function of food ingredients, etc., can solve the problem of low added value of raw materials, and achieve the effects of rich nutrition, convenient use and increased added value.

Inactive Publication Date: 2014-07-30
HAINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a preparation method of coconut-flavored tilapia purple potato cake conditioning food, which solves the problems of simple processing and utilization of raw materials such as coconut, tilapia, purple sweet potato and low added value of raw materials in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Step 1: Tilapia raw material processing

[0042] Bleeding fresh tilapia, cleaning, taking out back fish fillets, and rinsing with clear water to obtain tilapia fillets.

[0043] The tilapia fillets are put into the rinsing liquid whose quality is 0.5 times the weight of tilapia at pH 10, ozone gas is introduced, rinsed for 5 minutes, and the rinsed tilapia fillets are washed with tap water until neutral to obtain tilapia fillets;

[0044] Step 2: Prepare coconut milk powder

[0045] Coconuts use old coconuts, crack the coconuts, take the coconut meat, mix the coconut meat with water according to the mass ratio of 1:1.5 for grinding, and dry at 60°C to obtain coconut milk powder;

[0046] Step 3: Prepare Purple Potato Flour

[0047] Wash the fresh potatoes, peel and cut them into pieces, add water to make a pulp, filter the potato pulp through two layers of gauze, add water to the mashed potatoes, stir and repeat the filtration three times, and wash all the starch into...

Embodiment 2

[0058] Step 1: Tilapia raw material processing

[0059] Bleeding fresh tilapia, cleaning, taking out back fish fillets, and rinsing with clear water to obtain tilapia fillets.

[0060] Put the tilapia fillet into the rinsing liquid whose quality is 1 times the weight of the tilapia at pH 11, pass through ozone gas, rinse for 10 minutes, wash the rinsed tilapia fillet with tap water until neutral, and obtain the tilapia fillet;

[0061] Step 2: Prepare coconut milk powder

[0062] Coconuts are made of old coconuts, broken open, and the coconut meat is taken, and the coconut meat is mixed with water in a mass ratio of 1:2 for refining, and dried at 70°C to obtain coconut milk powder;

[0063] Step 3: Prepare Purple Potato Flour

[0064] Wash the fresh potatoes, peel and cut them into pieces, add water to make a pulp, filter the potato pulp through two layers of gauze, add water to the mashed potatoes, stir and repeat the filtration three times, and wash all the starch into the...

Embodiment 3

[0075] Step 1: Tilapia raw material processing

[0076] Bleeding fresh tilapia, cleaning, taking out back fish fillets, and rinsing with clear water to obtain tilapia fillets.

[0077] Put the tilapia fillet into the rinsing liquid whose quality is twice as heavy as the tilapia at pH 12, pass through ozone gas, rinse for 15 minutes, wash the tilapia fillet well rinsed with tap water until neutral, and obtain the tilapia fillet;

[0078] Step 2: Prepare coconut milk powder

[0079] Old coconuts are used for coconuts, the coconuts are broken open, the coconut meat is taken, and the coconut meat is mixed with water according to the mass ratio of 1:1.7 for refining, and dried at 90°C to obtain coconut milk powder;

[0080] Step 3: Prepare Purple Potato Flour

[0081] Wash the fresh potatoes, peel and cut them into pieces, add water to make a pulp, filter the potato pulp through two layers of gauze, add water to the mashed potatoes, stir and repeat the filtration three times, and...

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PUM

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Abstract

The invention discloses a preparation method of a coconut flavored tilapia mossambica purple and sweet potato cake prepared food. The preparation method comprises the following steps: 1, processing tilapia mossambica fillets; 2, preparing coconut cream powder; 3, preparing purple sweet potato powder; and 4, post-processing the tilapia mossambica fillets, wherein the step 4 comprises the sub-steps: (4.1), blending; (4.2), seasoning; (4.3), forming a tilapia mossambica cake; and (4.4), sterilizing the coconut flavored tilapia mossambica and purple sweet potato cake, and packaging the obtained coconut flavored tilapia mossambica and purple sweet potato cake after sterilizing. The coconut flavored tilapia mossambica and purple sweet potato cake prepared food prepared by adopting the preparation method needs to be stored, transported and sold under a cold chain condition, can be heated and cooked by adopting microwaves, can be oil-fried or treated by adopting other cooking methods, then is eaten, and is thick in coconut flavor, nutritious and delicious.

Description

technical field [0001] The invention belongs to the technical field of aquatic food processing, and relates to a preparation method of coconut-flavored tilapia purple potato cake conditioning food. Background technique [0002] Tilapia is a high-protein, low-fat food. At present, tilapia is mainly frozen tilapia strips and tilapia fillets, with a single variety and low added value. Tilapia fish cake is a kind of surimi products. According to relevant data, since 2000, the annual output of surimi products in China has increased at a growth rate of 25%. In 2010, the output reached 962,000 tons, but the per capita consumption of frozen food in China The amount is only 9 kg, and there is a huge gap between China and developed countries in per capita consumption. Therefore, the quick-frozen food industry is still in its infancy in China and has broad development prospects. [0003] Mature coconuts have a strong coconut fragrance, and the coconut meat contains about 6% protein, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L1/29A23L17/00A23L33/00
CPCA23L17/10A23L19/01A23L19/105A23L33/00A23P30/10A23V2002/00A23V2200/30
Inventor 钟秋平易美华彭瑶张晨芳
Owner HAINAN UNIVERSITY
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