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Fish meat stuffing and food with the stuffing

A technology for fish meat and food, which is applied in the field of fish meat and stuffed food, which can solve the problems of heavy fishy smell of freshwater fish meat, rare freshwater fish meat filling, troublesome bone spur removal, etc., and achieve the effects of improving immunity, delaying aging, and good taste

Inactive Publication Date: 2016-08-10
田李奇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, due to the strong fishy smell of freshwater fish, it is troublesome to remove bone spurs, so it is rarely used in stuffed foods such as buns and dumplings, and freshwater fish fillings are rarely seen in daily life.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of fish stuffing, it is characterized in that its component by weight ratio, freshwater fish 500 parts, refined salt 10 parts, lard 50 parts, fish soup 220 parts, celery 1000 parts, shiitake mushroom 200 parts, ginger 60 parts, green onion pepper oil 200 parts 8 parts, 8 parts of chicken bouillon; And make through the following steps:

[0017] (1) Fish meat processing: select fresh freshwater fish that have just been slaughtered, use a meat harvester to remove the skin and bone spurs, and grind them with a meat grinder for later use;

[0018] (2) Select and clean the celery, shiitake mushrooms, ginger, and green onions respectively and chop them up for later use;

[0019] (3) Make fish soup: Add 1.5-2.5 times the weight of water to the remaining fish skin and fish bones after harvesting the fish in step (1), stew in a pressure cooker for 20 minutes to form a broth, cool, filter, and filter the liquid That is fish soup;

[0020] (4) Make scallion pepper oil: was...

Embodiment 2

[0024] A kind of fish stuffing, it is characterized in that its component by weight ratio, freshwater fish 500 parts, refined salt 13 parts, lard 70 parts, fish soup 250 parts, celery 850 parts, mushroom 200 parts, ginger 80 parts, green onion pepper oil 220 parts 10 parts, 10 parts of chicken bouillon; And make through the following steps:

[0025] (1) Fish meat processing: select fresh freshwater fish that have just been slaughtered, use a meat harvester to remove the skin and bone spurs, and grind them with a meat grinder for later use;

[0026] (2) Select and clean the celery, shiitake mushrooms, ginger, and green onions respectively and chop them up for later use;

[0027] (3) Make fish soup: Add 1.5-2.5 times the weight of water to the remaining fish skin and fish bones after harvesting the fish in step (1), stew in a pressure cooker for 20 minutes to form a broth, cool, filter, and filter the liquid That is fish soup;

[0028] (4) Make scallion pepper oil: wash the sc...

Embodiment 3

[0032] The production of buns, the specific steps are as follows:

[0033] (1) Flour mixing: Weigh the required amount of flour and put it into the dough mixer, add an appropriate amount of water, mechanically stir the dough, and set aside;

[0034] (2) Forming: adopt the fish meat stuffing of Embodiment 1 or Embodiment 2, and use a steamed stuffed bun forming machine or manually shape; carry out fermentation and molding to steamed stuffed bun at the temperature of 25-35 degrees;

[0035] (3) Steaming: Put the fermented buns in a steamer and steam for 25-30 minutes;

[0036] (4) Cooling: Cool the buns to room temperature in a ventilated environment;

[0037] (5) Packing: according to product specifications, bagging, weighing, and sealing; requiring accurate net weight and firm sealing; and packing according to product specifications;

[0038] (6) Finished product warehousing: The fully packaged product is sent to the finished product freezer in time, and the temperature of t...

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PUM

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Abstract

Fish meat stuffing and food with the stuffing are provided. The fish meat stuffing is prepared from fresh-water fish meat, refined salt, lard oil, fish soup, celery, shiitake, ginger, welsh onion pricklyash peel oil and chicken essence through a conventional method. The food with the stuffing adopts the fish meat stuffing, and can be steamed stuffed buns, dumplings, wontons and pies. Through reasonable component matching, the fishy smell of the fresh-water fish meat is removed, nutrition composition of the fresh-water fish meat is fully utilized, and the reasonably matched fish meat stuffing and the food with the stuffing are provided. The fish meat stuffing is fresh, fragrant, good in taste and rich in nutrition and has functions of enhancing body constitution, boosting immunity, delaying senescence and the like after long-term eating.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to fish stuffing and stuffed food. Background technique [0002] Steamed buns and dumplings are traditional foods in my country and are very popular among people. However, with the renewal of people's life concept, buns and dumplings all have the shortcomings of unreasonable nutritional structure and single taste. Common buns and dumplings are stuffed with pork. Pork contains high fat and cholesterol, and regular consumption is not good for human health. . [0003] Freshwater fish meat is one of the important sources of animal protein in human food. It contains calcium, phosphorus and vitamins A, D, B1, B2 and other substances, which are higher than those of pork, chicken and other animal meat, and are easily digested and absorbed by the human body. The rate is as high as 96%. Because the muscle fibers of fish meat are thinner, there are a variety of soluble ge...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L19/00A23L27/10A23L7/10A23P20/25
Inventor 田李奇
Owner 田李奇
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