Instant mackerel fish roll and production method thereof
A production method, the technology of mackerel, applied in food preparation, food science, application, etc., can solve the problems of unsatisfactory market demand, nutrient loss, etc., and achieve the effect of promoting market repositioning, promoting transformation, and reducing nutrient loss
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[0018] Example one:
[0019] A preparation method of mackerel instant fish rolls, comprising
[0020] (1) Raw material pretreatment: clean the fresh mackerel after heading and gutting. After cleaning, the fish bone, skin and meat are separated by a fish meat separator, and the separated fish meat is extracted into mackerel surimi ; Use a crusher to break the three-layer meat into particles with a particle size of 0.4 cm, and use a vegetable cutter to cut the green onion into particles with a particle size of 0.4 cm; 10 parts by weight of monosodium glutamate, 5 parts by weight of refined salt, and 5 parts by weight of sugar Mix to make blending ingredients;
[0021] (2) Put 600 parts by weight of mackerel surimi into the mixer and stir for 10 minutes, then add 20 parts by weight of egg white and blending ingredients and stir for 10 minutes, then add 100 parts by weight of starch and 170 parts by weight of three-layer meat , 90 parts by weight of green onion and stir evenly to make ...
Example Embodiment
[0025] Embodiment two:
[0026] The instant fish roll preparation method provided in this embodiment is the same as that of the first embodiment. The difference lies in the raw material formula, which specifically includes the following raw materials: 600 parts by weight of mackerel surimi, 150 parts by weight of three-layer meat, 130 parts by weight of starch, and 80 parts by weight Parts by weight, 25 parts by weight of egg white, 12 parts by weight of monosodium glutamate, 7 parts by weight of refined salt, and 7 parts by weight of white sugar.
Example Embodiment
[0027] Embodiment three:
[0028] The instant fish roll preparation method provided in this embodiment is the same as that of the first and second embodiments. The difference lies in the raw material formula. Specifically, it includes the following raw materials: 600 parts by weight of mackerel surimi, 190 parts by weight of three-layer meat, and 120 parts by weight of starch. 80 parts by weight of scallion white, 25 parts by weight of egg white, 8 parts by weight of monosodium glutamate, 7 parts by weight of refined salt, and 6 parts by weight of white sugar.
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