Production method of edulis canna flavored silvery pomfret rolls

A production method, the technology of plantain taro, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., to achieve the effect of simple production process, easy implementation, and improvement of food stagnation and qi stagnation

Inactive Publication Date: 2016-07-13
汪永辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using plantain taro and pomfret as main raw materials, Magnolia officinalis and Shixiang as health raw materials, a nutritional and health-care fish roll has been produced, which has not yet been reported or launched.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1, a kind of preparation method of plantain taro flavor pomfret roll, adopts the following steps:

[0023] A. Pretreatment of plantain taro: take plantain taro with complete and smooth skin, peel it, wash it, cut it into 0.5-1 cm pieces, put it in a rice steamer and steam it for 25 minutes, put the ripe plantain taro into a stainless steel container, add cooked plantains Taro weight 5% water, 20% glutinous rice flour, 8% potato starch, 1.2% salt, 0.6% monosodium glutamate, 1.2% glucose, 5% vegetable oil, stir evenly, and then put it into a 80-mesh sieve Beater to make plantain and taro pulp;

[0024] B. Pomfret pretreatment: Remove the head and viscera of the pomfret, clean them, put them into a meat miner to remove bone spurs, and then put them into a meat grinder to grind to make pomfret mud; put the pomfret mud into a chopping machine, add Pomfret mud is mixed with 5% water, 10% potato starch, 2% cooking wine, and 1.2% salt for 12 minutes, until the fis...

Embodiment 2

[0029] Embodiment 2, a kind of preparation method of plantain taro flavor pomfret roll, adopts the following steps:

[0030] A. Pretreatment of plantain taro: take plantain taro with complete and smooth skin, peel it, wash it, cut it into 0.5-1 cm chunks, put it in a rice steamer and steam it for 20 minutes, put the ripe plantain taro into a stainless steel container, add cooked plantains Taro weight 6% water, 18% glutinous rice flour, 8% potato starch, 1.5% salt, 0.8% monosodium glutamate, 1.5% glucose, 6% vegetable oil, stir evenly, and then put it into a 100-mesh sieve Beater to make plantain and taro pulp;

[0031] B. Pomfret pretreatment: Remove the head and viscera of the pomfret, clean them, put them into a meat harvester to remove bone spurs, and then put them into a meat grinder to grind to make pomfret mud; put the pomfret mud into a chopping machine, add Pomfret puree with 7% water, 12% potato starch, 3% cooking wine, 1.5% salt, chopped and mixed for 15 minutes u...

Embodiment 3

[0041] Embodiment 3, a kind of preparation method of burdock flavor pomfret roll, adopts the following steps:

[0042] A. Burdock pretreatment: Take fresh burdock with uniform thickness and light brown skin, peel it, wash it, cut it into 0.5-1 cm chunks, put it in a rice steamer and steam it for 25 minutes, put the cooked burdock in a stainless steel container, add the cooked Burdock weighs 7% water, 20% glutinous rice flour, 10% potato starch, 1.5% salt, 0.8% monosodium glutamate, 1.5% glucose, 6% vegetable oil, stir evenly, and then put it into a 100-mesh sieve Beater to make burdock pulp;

[0043] B. Pomfret pretreatment: Remove the head and viscera of the pomfret, clean them, put them into a meat miner to remove bone spurs, and then put them into a meat grinder to grind to make pomfret mud; put the pomfret mud into a chopping machine, add Pomfret puree is mixed with 7% water, 14% potato starch, 3% cooking wine, and 1.5% salt for 18 minutes, until the fish paste is fine,...

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PUM

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Abstract

The invention discloses a production method of edulis canna flavored silvery pomfret rolls. The edulis canna flavored silvery pomfret rolls are prepared by taking edulis cannas and silvery pomfret as raw materials and adding mangnolia officinalis and Chinese mosla. According to the edulis canna flavored silvery pomfret rolls, the nutritional values of the edulis cannas and the silvery pomfret are sufficiently utilized and are matched with traditional Chinese medicines to have a synergistic effect; the edulis canna flavored silvery pomfret rolls has the effects of promoting qi and relieving dyspepsia, and tonifying stomach and tonifying essence. The finished product has a flavor assailing the nostrils, is sweet, soft and smooth and is plump and fat, and has a certain health function; the discomfort of people with dyspepsia and qi stagnation and spleen-deficiency diarrhea can be obviously improved after the product is eaten for a long period. The production process is simple and easy to realize, meets the development requirements of markets and can be produced in a large scale.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a plantain-flavored pomfret roll prepared by using plantain taro and pomfret as raw materials and adding Chinese medicinal materials with health-care effects. Background technique [0002] Plantain taro is a starch crop with great potential. It can be grown in mountains and lowlands. Plantain taro is also known as dry lotus root, Banana root , Ginger taro Canna, a plant of the banana family Canna genus, is native to South America and other places. Canna taro has become a new raw material source of high-value starch in Asia, and is also a good raw material for brewing fermentation, food and feed processing. Its taste is sweet, light, cool in nature, has the effect of clearing heat and dampness, detoxification, and mainly treats dysentery, diarrhea, jaundice, carbuncle sore and swelling. [0003] Pomfret, aliases include mirror fish, anchovy, Changhou turtle, Chang rat, dog sleepy...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L19/10A23L33/105
CPCA23V2002/00A23V2200/32A23V2200/30A23V2250/21A23V2250/5118A23V2250/61
Inventor 汪永辉
Owner 汪永辉
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