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Method for making pomfret cakes with vicia unijuga flavor

A production method and technology of slanted cabbage, applied in the field of food processing, to achieve the effect of easy preservation, broad market prospect and rich nutrition

Inactive Publication Date: 2016-07-06
南陵星火众创空间管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A nutritious and health-care fish cake is produced by using scallops and pomfret as the main raw materials, ginseng and carex as health care materials, but there are no reports or products on the market yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1, a kind of preparation method of pomfret fish cake of flavor of crooked head vegetables, adopts the following steps:

[0027] A. Pretreatment of the scalloped cabbage: take fresh young leaves of the scalloped cabbage with a plant height of less than 30 cm, clean them, blanch them in boiling water for 30 seconds, wash them with clean water, and cut them into 0.3-0.6 cm long pieces;

[0028] B. Pomfret pretreatment: take fresh pomfret, remove fish scales, fins, fish heads, fishbone and viscera, clean them, pick the meat through a meat harvester, pour it into a stainless steel container, add 0.4% of the weight of pomfret ginger, 0.6% diced green onion, 1.5% salt, 0.3% monosodium glutamate, 0.3% white sugar, 1.2% cooking wine, 0.7% cornstarch, 1.3% egg white, 0.6% pepper, stir well, put into seasoning machine for seasoning Marinate for 60 minutes to make pomfret mash;

[0029] C. Pretreatment of Chinese herbal medicines: take 55% of Chinese herbal medicine ...

Embodiment 2

[0037] Embodiment 2, a kind of preparation method of pomfret fish cake of flavor of crooked head vegetables, adopts the following steps:

[0038] A. Pretreatment of the scalloped cabbage: take fresh young leaves of the scalloped cabbage with a plant height of less than 30 cm, clean them, blanch them in boiling water for 35 seconds, wash them with clean water, and cut them into 0.4-0.5 cm long pieces;

[0039] B. Pomfret pretreatment: Take fresh pomfret, remove fish scales, fins, fish heads, fish bones and viscera, clean them, pick the meat through a meat harvester, pour it into a stainless steel container, add 0.4% of the weight of pomfret ginger, 0.7% diced green onion, 1.6% salt, 0.3% monosodium glutamate, 0.4% white sugar, 1.3% cooking wine, 0.8% cornstarch, 1.3% egg white, 0.7% pepper, stir well, put into seasoning machine for seasoning Marinate for 90 minutes to make pomfret puree;

[0040] C. Pretreatment of Chinese herbal medicines: Take 25% of Chinese herbal medici...

Embodiment 3

[0053] Embodiment 3, a kind of preparation method of prickly tender bud flavor pomfret cake, adopts the following steps:

[0054] A. Pretreatment of thorn buds: take fresh thorn buds and leaves, clean them, blanch them in boiling water for 30 seconds, soak them in clean water for 2 hours, and cut them into 0.3-0.6 cm long pieces;

[0055] B. Pomfret pretreatment: Take fresh pomfret, remove fish scales, fins, fish heads, fish bones and viscera, clean them, pick the meat through a meat harvester, pour it into a container, add 0.5% of pomfret’s grated ginger, 0.7% of pomfret’s weight Minced green onion, 1.6% salt, 0.3% monosodium glutamate, 0.3% white sugar, 1.2% cooking wine, 0.6% cornstarch, 1.3% egg white, 0.7% pepper, stir well, put into seasoning machine to season and marinate Cook for 90 minutes to make pomfret puree;

[0056] C. Pretreatment of Chinese herbal medicines: take 15% of Chinese herbal medicine Xinshen, 12% of Carex cruciferae, 15% of herbal fruit medicine, ...

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PUM

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Abstract

The invention discloses a method for making pomfret cakes with vicia unijuga flavor. Vicia unijuga and pomfret are taken as raw materials, tubers of phlomis betonicoides and chrex cruciata wahlenb are added at the same time, and the pomfret cakes with the vicia unijuga flavor are made. According to the method, the vicia unijuga and the pomfret are mixed with traditional Chinese medicine, synergy is achieved, and the cakes have effects of tonifying the spleen and reinforcing the stomach; finished products have golden color, delicious taste, rich nutrients and outstanding health-care function, meets the public taste, is easy to preserve, and can remarkably improve discomfort of people suffering from dyspepsia and spleen deficiency type diarrhea after long-term consumption; the making process is simple, implementation is facilitated, and the market prospect is broad.

Description

technical field [0001] The invention relates to the field of food processing, and in particular to a pomfret cake with the flavor of lobster and pomfret prepared by adding traditional Chinese medicinal materials with health-care effects. Background technique [0002] Crooked head vegetable, perennial herb, 40-100 cm high. The rhizome is thick and nearly woody, the main root is 8-9 cm long, 2.5 cm in diameter, the fibrous roots are developed, and the skin is dark brown. Usually several stems are clustered, ribbed, sparsely pilose, shed gradually when old, and the epidermis of the stem base is reddish-brown or purple-brown. The end of the rachis is thorny; tendrils are occasionally seen, stipules are halberd-shaped or nearly lanceolate, 0.8-2 cm long, 3-5 mm wide, with irregular tooth erosions on the margins; a pair of leaflets, ovate-shaped Needle-shaped or nearly diamond-shaped, 3-7 cm long, 1.5-4 cm wide, apex acuminate, margin denticulate, base cuneate, both surfaces spa...

Claims

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Application Information

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IPC IPC(8): A23L17/10A23L33/105A61K36/89A61K36/906A61P1/14A61P1/12A61K35/60
CPCA61K36/48A23V2002/00A61K35/60A61K36/185A61K36/25A61K36/31A61K36/53A61K36/54A61K36/89A61K36/898A61K36/906A23V2200/30A61K2300/00
Inventor 卢荣红王可健
Owner 南陵星火众创空间管理有限公司
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