Seafood curry cakes and preparation method thereof

A curry and seafood technology, applied in food preparation, food preservation, food science, etc., can solve the problems of unbalanced nutrient composition ratio, simple production process, difficult quality control, etc., and achieve extended shelf life, stable quality, and avoid product differences. Effect

Inactive Publication Date: 2015-01-28
RUSHAN HONGWEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention relates to a seafood curry cake and a preparation method thereof, which solves the technical problems of traditional handmade seafood curry cake, such as simple production process, labor and time-consuming, unbalanced nutrient composition ratio, and difficult quality control, and provides a short processing time, which is both Seafood curry cake and its preparation method that ensure the balance of nutrients in seafood curry cake and can prolong the shelf life of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] 1. Raw material selection:

[0037] Selected squid, rice shrimp and potatoes;

[0038] 2. Cleaning and disinfection:

[0039] Put the thawed squid plate in clean water and wash it for 20-30 seconds to remove surface foreign matter, then disinfect it with 100ppm sodium hypochlorite for 2-3 minutes, then put it in clean water and wash it twice, about 20-30 seconds to wash off the residue on the surface sodium hypochlorite;

[0040] Put the thawed rice and shrimp in clean water to wash for 20-25 seconds to remove surface foreign matter, then soak in 3% phosphate solution for 30-35 minutes, then put it in clean water and wash it twice for about 20-30 seconds Remove residual phosphate solution attached to the surface;

[0041] 3. Sterilization:

[0042] All kinds of auxiliary materials are crushed before use and put into the microwave oven for microwave sterilization to ensure the hygiene of the auxiliary materials;

[0043] 4. Make squid sauce

[0044] Put the measure...

Embodiment 2

[0066] 1. Raw material selection:

[0067] Selected squid, rice shrimp and potatoes;

[0068] 2. Cleaning and disinfection:

[0069] Put the thawed squid plate in clean water and wash it for 20-30 seconds to remove surface foreign matter, then disinfect it with 100ppm sodium hypochlorite for 2-3 minutes, then put it in clean water and wash it twice, about 20-30 seconds to wash off the residue on the surface sodium hypochlorite;

[0070] Put the thawed rice and shrimp in clean water to wash for 20-25 seconds to remove surface foreign matter, then soak in 3% phosphate solution for 30-35 minutes, then put it in clean water and wash it twice for about 20-30 seconds Remove residual phosphate solution attached to the surface;

[0071] 3. Sterilization:

[0072] All kinds of auxiliary materials are crushed before use and put into the microwave oven for microwave sterilization to ensure the hygiene of the auxiliary materials;

[0073] 4. Make squid sauce

[0074] Put the measure...

Embodiment 3

[0096] 1. Raw material selection:

[0097] Selected squid, rice shrimp and potatoes;

[0098] 2. Cleaning and disinfection:

[0099] Put the thawed squid plate in clean water and wash it for 20-30 seconds to remove surface foreign matter, then disinfect it with 100ppm sodium hypochlorite for 2-3 minutes, then put it in clean water and wash it twice, about 20-30 seconds to wash off the residue on the surface sodium hypochlorite;

[0100] Put the thawed rice and shrimp in clean water to wash for 20-25 seconds to remove surface foreign matter, then soak in 3% phosphate solution for 30-35 minutes, then put it in clean water and wash it twice for about 20-30 seconds Remove residual phosphate solution attached to the surface;

[0101] 3. Sterilization:

[0102] All kinds of auxiliary materials are crushed before use and put into the microwave oven for microwave sterilization to ensure the hygiene of the auxiliary materials;

[0103] 4. Make squid sauce

[0104] Put the measure...

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PUM

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Abstract

The invention relates to seafood curry cakes and a preparation method thereof, overcoming the technical difficulties in a traditional process of manually making seafood curry cakes that the production process is simple, labor and time are wasted, the proportion of nutritional ingredients is out of balance and the quality is difficult to control, and prolonging the shelf life of the seafood curry cakes. The seafood curry cakes are characterized by being prepared from the following components in parts by weight: 1000-1500 parts of squid sauce, 300-450 parts of immersed shrimps, 200-300 parts of steamed potatoes, 100-150 parts of carrots, 100-150 parts of onions, 22-33 parts of SB curry powder, 1-1.5 parts of wheat Chinese weak flour and 13-20 parts of raw bread flour red; and a soup base comprises 8000-10000 parts of wheat weak flour, 4000-6000 parts of wheat starch, 1000-1600 parts of table salt, 300-500 parts of missible oil, 150-200 parts of fatty acid, 300-500 parts of monosodium glutamate and 45000-5000 parts of water. The seafood curry cakes can be widely applied to production of potato products.

Description

technical field [0001] The invention relates to a prepared food and a preparation method thereof, in particular to a seafood curry cake and a preparation method thereof. Background technique [0002] Squid is rich in calcium, phosphorus, and iron, which is good for bone development and hematopoiesis, and can effectively treat anemia. In addition to being rich in protein and amino acids needed by the human body, squid also contains a large amount of taurine, which can inhibit the cholesterol content in the blood, relieve fatigue, restore vision, and improve liver function; it contains polypeptides and selenium, which have anti-virus, Anti-radiation effect. [0003] Some existing seafood prepared food manufacturing methods have a long processing time, the temperature in the processing process is too high or the frying procedure is required to cause a lot of nutrient loss, and multiple nutrients cannot be guaranteed and supplied, and malnutrition is prone to occur. Some harm ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L1/333A23L1/10A23L17/40A23L7/10A23L17/50
CPCA23L17/50A23L3/36A23L5/57A23L7/10A23L17/40A23L19/00A23L19/12A23V2002/00
Inventor 杜书强于秀英王秀芝
Owner RUSHAN HONGWEI FOOD
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