Fresh fish cake and preparation method thereof

A technology of fresh fish cakes and fish meat, which is applied in the field of traditional aquatic food and its preparation. It can solve the problems of single taste, narrow selection of consumers, inadequate fish cake packaging and storage technology, etc., and achieve the effect of improving taste and increasing nutrition

Inactive Publication Date: 2015-10-28
SICHUAN AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, no other ingredients are added to the industrially produced fish cakes, the taste is single, and consumers have limited choices. At the same tim

Method used

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  • Fresh fish cake and preparation method thereof

Examples

Experimental program
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Effect test

Example Embodiment

[0021] Example 1: Preparation of classic original fresh fish cake

[0022] (1) After cutting the fish, clean the fish body, use 3 parts of cooking wine, 2 parts of ginger juice and 0.4 parts of pepper to deodorize the surface, open the abdomen, remove the fish head, internal organs, black film, etc., and then put it at temperature 0 Wash thoroughly in clean water.

[0023] (2) The fish meat collected by the meat harvester is fully sprayed and rinsed with clean water sprayed from the spray pipe during the rotation of the drum, and then dehydrated to wash away the pigment, blood, odor, fat, residual dander and dirt And so on, the fish meat controls 85% water content.

[0024] (3) After the fish is rinsed and dehydrated, the finely divided skin, bone and other impurities are removed by a fine filter, and the fish tissue and vegetable particles are finely chopped with a fine filter.

[0025] (4) Add 2.5 parts of refined salt, 0.3 parts of polyphosphate, 2 parts of white sugar and other q...

Example Embodiment

[0030] Example 2 Preparation of fresh fish cake with green and red pepper flavor or mushroom flavor

[0031] (1) After cutting the fish, clean the fish body, use 3 parts of cooking wine, 2 parts of ginger juice and 0.4 parts of pepper to deodorize the surface, open the abdomen, remove the fish head, internal organs, black film, etc., and then place it at temperature 5. Wash thoroughly in clean water.

[0032] (2) The fish meat collected by the meat harvester is fully sprayed and rinsed with clean water sprayed from the spray pipe during the rotation of the drum, and then dehydrated to wash away the pigment, blood, odor, fat, residual dander and dirt Etc., fish meat controls 84% ​​water content.

[0033] (3) After the fish is rinsed and dehydrated, the finely divided skin, bone and other impurities are removed by a fine filter, and the fish tissue and vegetable particles are finely chopped with a fine filter.

[0034] (4) Add 2.5 parts of refined salt, 0.3 parts of polyphosphate, 2 pa...

Example Embodiment

[0039] Example 3: Preparation of Fresh Fish Cake with Hot and Sour Pickled Pepper Flavor

[0040] (1) After cutting the fish, clean the fish body, use 3 parts of cooking wine, 2 parts of ginger juice and 0.4 parts of pepper to deodorize the surface, open the abdomen, remove the fish head, internal organs, black film, etc., and then place it at temperature 5. Wash thoroughly in clean water.

[0041] (2) The fish meat collected by the meat harvester is fully sprayed and rinsed with clean water sprayed from the spray pipe during the rotation of the drum, and then dehydrated to wash away the pigment, blood, odor, fat, residual dander and dirt And so on, the fish meat controls the water content of 82%.

[0042] (3) After the fish is rinsed and dehydrated, the finely divided skin, bone and other impurities are removed by a fine filter, and the fish tissue and vegetable particles are finely chopped with a fine filter.

[0043] (4) Add 2.5 parts of refined salt, 0.3 parts of polyphosphate, 2...

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Abstract

The present invention discloses a fresh fish cake and a preparation method thereof. The fresh fish cakes are manufactured from the following raw materials in parts by weight: fresh fish meat 90-110 parts, water 20-30 parts, starch 10- 15 parts, pastry flour 6-10 parts, egg white 3-5 parts, edible salt 2-3 parts, monosodium glutamate 0.5-1.5 parts, white granulated sugar 1-3 parts, pepper powder 0.1-0.5 part, cooking wine 1- 5 parts, ginger juice 1-5 parts, polyphosphate 0.1-0.5 part, transglutaminase 0.1- 0.3 part and tea polyphenols 0.01-0.05 part. The present invention also discloses a fresh fish cake preparation method. The prepared fresh fish cakes have four flavors including classical original flavor, refreshing green and red pepper flavor, rich lentinus edodes flavor, and sour and spicy pickled chili flavor. The fresh fish cakes have the characteristics of being rich in protein, high in nutritional values and delicious in mouthfeel, etc., and have broad market prospects. The fresh fish cakes can produce demonstrating and driving effects for the development of modern aquatic food industry.

Description

technical field [0001] The invention relates to a traditional aquatic food and a preparation method thereof, in particular to a fresh fish cake and a preparation method thereof. Background technique [0002] The production of fish cake products in my country has a long history, but the awareness of fish cakes is not high, and the brand effect has not been actively reflected, which has also resulted in the situation of "raising in a deep boudoir without people knowing it". The fish cake industry is still in the initial stage of development, and the market is still dominated by fish cakes made by family workshops. The few branded fish cakes are unable to guide consumers out of the previous consumption patterns. [0003] At present, no other ingredients are added to fish cakes produced industrially, the taste is single, and consumers have limited choices. At the same time, due to the imperfect packaging and storage technology of fish cakes, the quality of the products cannot b...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/212A23L1/22A23L1/01A23L17/10A23L5/10A23L19/00A23L27/00
Inventor 李树红钟海霞胡强李美良但静李冉杨娟蒋然然陈治光陈海
Owner SICHUAN AGRI UNIV
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