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Cuttlefish cake and making method thereof

A production method and technology of cuttlefish cake, applied in food preparation, application, food science, etc., can solve the problems of single nutritional content and unsatisfactory taste of fish cake, and achieve crisp and smooth taste, beautiful appearance and attractive color Effect

Inactive Publication Date: 2014-09-17
SHANDONG JIASHIBO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Fish cake is a food processed and steamed with surimi, eggs and pork as the main raw materials. The traditional fish cake has a single nutritional component, and the taste is difficult to meet people's needs; cuttlefish has high nutritional value. Raw materials to make fish cakes can meet people's nutritional needs for high protein and low fat, and improve the taste of fish cakes, which has broad market prospects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The cuttlefish cake is made from the following raw materials in parts by weight: 65 parts of fish paste, 8 parts of water, 2 parts of starch, 20 parts of cuttlefish meat, 1.4 parts of salt, 4 parts of sugar, 0.4 parts of monosodium glutamate and 1 part of garlic.

[0019] The preparation method of above-mentioned cuttlefish cake, comprises the following steps:

[0020] (1) Preparation: thaw the fish paste until the central temperature is -2~2°C, grind it with a meat grinder with an orifice of 8~12mm after thawing; grind the cuttlefish meat with a 12mm orifice for preparation;

[0021] (2) Chopping and mixing: First chop and mix the fish paste made with 8~12mm orifice plate at 200 rpm to make it sticky, add the weighed salt, chop and mix at 1800 rpm to make the fish paste sticky , after there are no particles, add sugar, monosodium glutamate, starch, water, chop and mix evenly, then add cuttlefish meat twisted with a 12mm orifice plate, chop and mix evenly at 200 rpm to ...

Embodiment 2

[0035] The cuttlefish cake is made from the following raw materials in parts by weight: 70 parts of fish paste, 9 parts of water, 2.5 parts of starch, 25 parts of cuttlefish meat, 1.5 parts of salt, 5 parts of sugar, 0.5 parts of monosodium glutamate and 1.5 parts of garlic.

[0036] The preparation method of above-mentioned cuttlefish cake, comprises the following steps:

[0037] (1) Preparation: thaw the fish paste until the central temperature is -2~2°C, grind it with a meat grinder with an orifice of 8~12mm after thawing; grind the cuttlefish meat with a 12mm orifice for preparation;

[0038] (2) Chopping and mixing: First chop and mix the fish paste made with 8~12mm orifice plate at 200 rpm to make it sticky, add the weighed salt, chop and mix at 1800 rpm to make the fish paste sticky , after there are no particles, add sugar, monosodium glutamate, starch, water, chop and mix evenly, then add cuttlefish meat twisted with a 12mm orifice plate, chop and mix evenly at 200 rp...

Embodiment 3

[0052] The cuttlefish cake is made from the following raw materials in parts by weight: 75 parts of fish paste, 10 parts of water, 3 parts of starch, 30 parts of cuttlefish meat, 1.6 parts of salt, 6 parts of sugar, 0.6 parts of monosodium glutamate and 2 parts of garlic.

[0053] The preparation method of above-mentioned cuttlefish cake, comprises the following steps:

[0054] (1) Preparation: thaw the fish paste until the central temperature is -2~2°C, grind it with a meat grinder with an orifice of 8~12mm after thawing; grind the cuttlefish meat with a 12mm orifice for preparation;

[0055] (2) Chopping and mixing: First chop and mix the fish paste made with 8~12mm orifice plate at 200 rpm to make it sticky, add the weighed salt, chop and mix at 1800 rpm to make the fish paste sticky , after there are no particles, add sugar, monosodium glutamate, starch, water, chop and mix evenly, then add cuttlefish meat twisted with a 12mm orifice plate, chop and mix evenly at 200 rpm t...

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PUM

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Abstract

The invention discloses a cuttlefish cake and a making method thereof. The cuttlefish cake is made from the following raw materials in parts by weight: 65-75 parts by weight of fish cream, 8-10 parts by weight of water, 2-3 parts by weight of starch, 20-30 parts by weight of cuttlefish flesh, 1.4-1.6 parts by weight of salt, 4-6 parts by weight of sugar, 0.4-0.6 part by weight of monosodium glutamate and 1-2 parts by weight of garlic. The cuttlefish cake has the beneficial effects of attractive appearance, golden yellow color, attractive color, crisp, tasty and tender mouth feel, and fragrance; due to the addition of the cuttlefish and the garlic, nutritional ingredients are increased, the cuttlefish cake is rich in multiple trace elements of potassium, iron, magnesium, zinc and the like necessary for a human body, the taste of the cuttlefish cake is improved, the nutritional requirements of people for high protein and low fat are met, and thus the cuttlefish cake is suitable for people of all ages, and is wide in market prospect.

Description

technical field [0001] The invention relates to a surimi food and a preparation method thereof, in particular to a cuttlefish cake and a preparation method thereof. Background technique [0002] Fish cake is a food processed and steamed with surimi, eggs and pork as the main raw materials. The traditional fish cake has a single nutritional component, and the taste is difficult to meet people's needs; cuttlefish has high nutritional value. The fish cake made of raw materials can meet people's nutritional needs for high protein and low fat, and improves the taste of the fish cake, so it has broad market prospects. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a squid cake with rich nutrition and crisp taste and a preparation method thereof. [0004] In order to solve the above technical problems, the technical solution of the present invention is: cuttlefish cake, made of the following raw materials in parts by ...

Claims

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Application Information

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IPC IPC(8): A23L1/333A23L1/326A23L17/50A23L17/10
CPCA23L17/50
Inventor 张博郑庸禅朱永芳
Owner SHANDONG JIASHIBO FOOD
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