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Steamed fish rolls and making method thereof

A technology of steaming fish and surimi, which is applied in the field of steamed fish rolls and its preparation, can solve the problems of short shelf life and easy deterioration and corruption of water chestnut pulp, and achieve the effect of delicate and elastic taste, rich and comprehensive nutritional value, and mild conditions

Inactive Publication Date: 2017-01-04
安孙艺
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Horseshoe tastes sweet and crisp, rich in nutrition, rich in protein, fat, crude fiber, carotene, vitamin B, vitamin C, iron, calcium and carbohydrates, has the effect of clearing heat and purging fire, promoting body fluid and quenching thirst, but the shelf life of water chestnut pulp Short term, prone to deterioration and corruption
[0005] Therefore, if fruits and vegetables such as water chestnuts are combined with surimi, it can endow surimi products with more comprehensive nutritional and therapeutic value, which has not been reported so far.

Method used

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  • Steamed fish rolls and making method thereof

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Experimental program
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Effect test

Embodiment 1

[0025] Steamed fish rolls, made from the following components in parts by mass: 55 parts of minced fish, 15 parts of water, 10 parts of chicken, 15 parts of tapioca starch, 12 parts of corn, 9 parts of carrot, 12 parts of water chestnut, and 14 parts of green beans , 14 parts of egg white, 7 parts of white sugar, 1 part of chitosan, 13 parts of edible salt, 7 parts of monosodium glutamate, 4 parts of soybean protein, 6 parts of vegetable oil, 6 parts of pepper, 3 parts of spices, 5'-flavor nucleotide 0.23 parts of disodium, 0.3 parts of sodium D-erythorbate, 0.05 parts of tea polyphenols, 0.15 parts of sodium hexametaphosphate, 0.15 parts of sodium tripolyphosphate, 0.14 parts of sodium pyrophosphate, 0.03 parts of transglutaminase, curdlan gum 11 servings.

[0026] The preparation method of described steamed fish roll, comprises the steps:

[0027] Step 1: Grind corn, carrots, water chestnuts, green beans, peppers, and spices according to the mass ratio, wherein corn, carrot...

Embodiment 2

[0032] Steamed fish rolls, made from the following components in parts by mass: 50 parts of minced fish, 10 parts of water, 8 parts of chicken, 12 parts of tapioca starch, 10 parts of corn, 8 parts of carrot, 10 parts of water chestnut, 12 parts of green beans , 11 parts of egg white, 6 parts of white sugar, 0.8 parts of chitosan, 10 parts of edible salt, 5 parts of monosodium glutamate, 2 parts of soybean protein, 5 parts of vegetable oil, 4 parts of pepper, 2 parts of spices, 5'-flavored nucleotide 0.1 part of disodium, 0.2 part of sodium D-erythorbate, 0.03 part of tea polyphenol, 0.1 part of sodium hexametaphosphate, 0.1 part of sodium tripolyphosphate, 0.12 part of sodium pyrophosphate, 0.02 part of transglutaminase, curdlan gum 10 servings.

[0033] The preparation method of described steamed fish roll, comprises the steps:

[0034] Step 1: Grind corn, carrots, water chestnuts, green beans, peppers, and spices according to the mass ratio, wherein corn, carrots, water ch...

Embodiment 3

[0039] Steamed fish rolls, made of the following components in parts by mass: 60 parts of minced fish, 20 parts of water, 12 parts of chicken, 18 parts of tapioca starch, 14 parts of corn, 12 parts of carrot, 15 parts of water chestnut, 16 parts of green beans , 16 parts of egg white, 9 parts of white sugar, 1.2 parts of chitosan, 15 parts of edible salt, 9 parts of monosodium glutamate, 6 parts of soybean protein, 9 parts of vegetable oil, 8 parts of pepper, 4 parts of spices, 5'-flavor nucleotide 0.3 part of disodium, 0.4 part of sodium D-erythorbate, 0.06 part of tea polyphenol, 0.18 part of sodium hexametaphosphate, 0.18 part of sodium tripolyphosphate, 0.16 part of sodium pyrophosphate, 0.04 part of transglutaminase, curdlan gum 12 servings.

[0040] The preparation method of described steamed fish roll, comprises the steps:

[0041]Step 1: Grind corn, carrots, water chestnuts, green beans, peppers, and spices according to the mass ratio, wherein corn, carrots, water che...

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Abstract

The invention relates to steamed fish rolls and a making method thereof, and belongs to the technical field of food and processing thereof. The steamed fish rolls are made from minced fillet, water, chicken meat, cassava starch, corn, carrots, water chestnuts, green beans, egg white, white granulated sugar, chitosan, edible salt, monosodium glutamate, soybean protein, vegetable oil, chillies, spices, disodium 5'-ribonucleotide, D-sodium isoascorbiate, tea polyphenol, sodium hexametaphosphate, sodium tripolyphosphate, sodium pyrophosphate, glutamine transaminase and curdlan gum. The steamed fish rolls are high in nutritional value and fine, smooth and elastic in mouthfeel, and the fish fragrance is mixed with the chicken meat fragrance and the unique fragrance of the water chestnuts, the carrots, the corn and the green beans.

Description

technical field [0001] The invention belongs to the technical field of food and its processing, and in particular relates to a steamed fish roll and a preparation method thereof. Background technique [0002] my country is a large fishery country, and processing fish with low economic value into surimi products can effectively increase its economic value. Surimi is made from fish meat and processed into paste-like minced fish, which is the raw material for the production of surimi products. The surimi products are rich in nutrition, convenient to eat, low in cholesterol, high in protein, low in fat, and delicious in taste. [0003] Surimi products come in various flavors, and different flavors have different nutritional values. Generally, adding spices to surimi products can remove the fishy smell, and adding an appropriate amount of vegetables can not only give it a unique vegetable fragrance, but also make it more balanced in nutrition. In recent years, with the accelera...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L33/10A23B4/20
CPCA23B4/20
Inventor 陈清碎
Owner 安孙艺
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