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Spanish mackerel roll and preparation method thereof

A production method and technology of Spanish mackerel rolls, applied in the field of fish rolls and its production, can solve the problems of serious fishy smell and single nutritional components of fish rolls, and achieve the effect of reducing fishy smell

Inactive Publication Date: 2014-12-03
SHANDONG HUIFA FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Although there are many types of fish rolls currently on the market, they are mainly processed from fish meat, resulting in a single nutritional component in the fish rolls and a serious fishy smell. With the continuous improvement of people's living standards, the requirements for nutrition and taste It is also constantly improving, so the fish rolls on the market have been difficult to meet people's needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Spanish mackerel roll, made from the following raw materials in parts by weight: 60 parts of mackerel meat, 14 parts of pork belly, 5.6 parts of cornstarch, 3 parts of chopped onion, 2 parts of shallot rings, 0.5 part of chopped ginger, 0.5 part of mashed garlic, and 1 part of starch , 1 part of salt, 1.5 parts of sugar, 0.1 part of phosphate, 0.4 part of monosodium glutamate, 0.1 part of white pepper.

[0026] The preparation method of above-mentioned Spanish mackerel roll comprises the following steps:

[0027] 1. Preparation

[0028] Handling of mackerel meat: remove scales, bones, head and tail, and viscera of freshly slaughtered mackerel, wash them, dry them, and use an 8mm orifice plate meat grinder to grind them for later use;

[0029] Pig pork belly processing: select fresh pork belly to wash away the blood clots, cut the hair into pieces, and then use a 6mm orifice meat grinder to grind it for later use;

[0030] Onion, ginger, and onion processing: first was...

Embodiment 2

[0043] Spanish mackerel roll, made of the following raw materials in parts by weight: 65 parts of mackerel meat, 15 parts of pork belly, 5.8 parts of cornstarch, 4 parts of chopped onion, 3 parts of shallot rings, 1 part of chopped ginger, 1 part of mashed garlic, and 1.5 parts of starch , 1.5 parts of salt, 1.6 parts of sugar, 0.1 part of phosphate, 0.4 part of monosodium glutamate, 0.1 part of white pepper.

[0044] The preparation method of above-mentioned Spanish mackerel roll comprises the following steps:

[0045] 1. Preparation

[0046] Handling of mackerel meat: remove scales, bones, head and tail, and viscera of freshly slaughtered mackerel, wash them, dry them, and use an 8mm orifice plate meat grinder to grind them for later use;

[0047] Pig pork belly processing: select fresh pork belly to wash away the blood clots, cut the hair into pieces, and then use a 6mm orifice meat grinder to grind it for later use;

[0048] Onion, ginger, and onion processing: first was...

Embodiment 3

[0061] Spanish mackerel roll, made of the following raw materials by weight: 70 parts of mackerel meat, 16 parts of pork belly, 6 parts of cornstarch, 5 parts of chopped onion, 4 parts of shallot rings, 1.5 parts of chopped ginger, 1.5 parts of mashed garlic, and 2 parts of starch , 2 parts of salt, 1.7 parts of sugar, 0.1 part of phosphate, 0.4 part of monosodium glutamate, 0.1 part of white pepper.

[0062] The preparation method of above-mentioned Spanish mackerel roll comprises the following steps:

[0063] 1. Preparation

[0064] Handling of mackerel meat: remove scales, bones, head and tail, and viscera of freshly slaughtered mackerel, wash them, dry them, and use an 8mm orifice plate meat grinder to grind them for later use;

[0065] Pig pork belly processing: select fresh pork belly to wash away the blood clots, cut the hair into pieces, and then use a 6mm orifice meat grinder to grind it for later use;

[0066] Onion, ginger, and onion processing: first wash the fresh...

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Abstract

The invention discloses spanish mackerel roll and a preparation method thereof. The spanish mackerel roll is prepared from the following raw materials in part by weight: 60-70 parts of spanish mackerel meat, 14-16 parts of streaky pork, 5.6-6 parts of corn starch, 3-5 parts of chopped onions, 2-4 parts of chive rings, 0.5-1.5 parts of crushed ginger, 0.5-1.5 parts of mashed garlic, 1-2 parts of starch, 1-2 parts of salt, 1.5-1.7 parts of sugar, 0.1 part of phosphate, 0.4 part of monosodium glutamate, and 0.1 part of white pepper powder. The spanish mackerel roll has the beneficial effects that the spanish mackerel meat is combined with the streaky pork to reduce the fishy smell of the Spanish mackerel roll and ensure balanced nutrition of protein and fat; the onion, chive and mashed garlic are combined to further reduce the fishy smell of the spanish mackerel roll; and besides, the spanish mackerel roll is rich in prostaglandin A, dietary fiber, vitamins and multiple microelements, and can be easily absorbed and utilized by a human body.

Description

technical field [0001] The invention relates to a fish roll and a production method thereof, in particular to a mackerel roll and a production method thereof. Background technique [0002] Although there are many types of fish rolls currently on the market, they are mainly processed from fish meat, resulting in a single nutritional component in the fish rolls and a serious fishy smell. With the continuous improvement of people's living standards, the requirements for nutrition and taste Also improve constantly, so the fish roll on the market has been difficult to satisfy people's demand. Contents of the invention [0003] The technical problem to be solved by the invention is to provide a mackerel roll rich in nutrients, low in fishy smell, sweet and delicious and a preparation method thereof. [0004] In order to solve the above technical problems, the technical solution of the present invention is: mackerel rolls, made of the following raw materials in parts by weight: ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
CPCA23L17/10A23L27/00A23V2002/00
Inventor 惠增玉王颖陈林林李春燕
Owner SHANDONG HUIFA FOODS
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