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Buckwheat and corn fish cakes and manufacturing method thereof

A production method and a technology for fish cakes, which are applied in the field of food processing, can solve problems such as non-conformity, and achieve the effects of improving firmness of texture, fresh, fragrant and soft taste, and improving flexibility and elasticity.

Pending Publication Date: 2017-01-11
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It does not meet the needs of modern people for a healthy diet, especially not suitable for patients with diabetes, hypertension, and hyperlipidemia

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A buckwheat corn fish cake is characterized in that: it is made of the following raw materials in parts by weight: 40 parts of minced fish, 4 parts of buckwheat starch, 4 parts of sweet corn, 5 parts of pig fat meat, 2 parts of egg white, 10 parts of ginger water 0.5 part of scallion powder, 1 part of salt, 0.5 part of white sugar, 0.5 part of monosodium glutamate, 0.1 part of cooking wine, 0.05 part of fish soy sauce, and egg yolk is 1% of the weight of the first fish cake prepared from the above raw materials.

[0040] The preparation method of the above-mentioned buckwheat corn fish cake, the steps are as follows:

[0041] (1) Thaw frozen freshwater fish surimi at room temperature to a semi-thawed state;

[0042] (2) Clean the fresh sweet corn, peel off the corn kernels, and set aside; separate the egg yolk and egg white for later use; shred the fresh ginger, soak it in hot water to obtain ginger water with a weight percentage of 1% ginger, and cool it for later use;...

Embodiment 2

[0051] A buckwheat corn fish cake is made from the following raw materials in parts by weight: 60 parts of minced fish, 12 parts of buckwheat starch, 12 parts of sweet corn, 10 parts of pork fat, 10 parts of egg white, 20 parts of ginger water, powdered scallion 1.5 parts, 3 parts of salt, 1.5 parts of white sugar, 1.5 parts of monosodium glutamate, 0.5 parts of cooking wine, 0.2 parts of fish soy sauce, egg yolk is 3% of the weight of the first fish cake prepared from the above raw materials.

[0052] The preparation method of the above-mentioned buckwheat corn fish cake, the steps are as follows:

[0053] (1) Thaw frozen freshwater fish surimi at room temperature to a semi-thawed state;

[0054] (2) Clean the fresh sweet corn, peel off the corn kernels, and set aside; separate the egg yolk and egg white for later use; shred the fresh ginger, soak it in hot water to obtain ginger water with a weight percentage of 1% ginger, and cool it for later use;

[0055] (3) Put the tha...

Embodiment 3

[0063] A buckwheat corn fish cake, made from the following raw materials in parts by weight: 50 parts of minced fish, 8 parts of buckwheat starch, 8 parts of sweet corn, 7.5 parts of pig fat meat, 6 parts of egg white, 15 parts of ginger water, powdered scallion 1 part, 2 parts of salt, 1 part of white sugar, 1 part of monosodium glutamate, 0.3 part of cooking wine, 0.1 part of fish soy sauce, egg yolk is 1% of the weight of the initial fish cake prepared from the above raw materials.

[0064] The preparation method of the above-mentioned buckwheat corn fish cake, the steps are as follows:

[0065] (1) Thaw frozen freshwater fish surimi at room temperature to a semi-thawed state;

[0066] (2) Clean the fresh sweet corn, peel off the corn kernels, and set aside; separate the egg yolk and egg white for later use; shred the fresh ginger, soak it in hot water to obtain ginger water with a weight percentage of 1% ginger, and cool it for later use;

[0067] (3) Put the thawed surim...

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Abstract

The present invention belongs to the field of food processing and discloses buckwheat and corn fish cakes and a manufacturing method thereof. The fish cakes are processed with main raw materials of freshwater fish surimi, buckwheat starch and sweet corns. The obtained fish cakes are fresh, fragrant, soft and tender in mouthfeel, and the fragrance and sweetness of the corns and deliciousness of the fish flesh are combined, so that the fish cakes are delicate and tasty, rich in nutrition and suitable for people at all ages. The addition of the buckwheat starch significantly improves the flexibility and elasticity of the fish cakes and improves the problem that the fish cakes are hard in texture after cold storage preservation. In addition, the sweet corns are added in the manufacturing of the fish cakes, which improves the taste and flavor of the fish cakes, and enriches the types of the fish cakes.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a buckwheat corn fish cake and a preparation method thereof. Background technique [0002] Buckwheat, also known as black wheat, flower wheat and triangular wheat, has the characteristics of low energy, high content of unsaturated fatty acids, reasonable amino acid composition, and high biological value of protein. It is known as one of the most popular health foods in the 21st century. Buckwheat is cooling, clearing the brain, and antipyretic. It is not only rich in various trace elements, crude fiber, and linoleic acid necessary for the human body, but also has obvious medicinal value. Buckwheat contains a lot of niacin and rutin, which can lower blood fat, blood sugar and serum cholesterol, and can prevent and treat cardiovascular and cerebrovascular diseases. [0003] Fish cake, commonly known as Chuyi flower cake, is a traditional surimi product. It orig...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L13/60A23L13/40A23L29/30A23L15/00A23L33/00
CPCA23V2002/00A23V2200/3262A23V2200/326
Inventor 励建荣徐永霞赵洪雷曲秀莉赵佳美仪淑敏李学鹏密更朱文慧米红波
Owner BOHAI UNIV
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