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Red snapper meat Jinbing and preparation method thereof

A technology for red snapper meat loaf and red snapper meat is applied in the field of red snapper tendon pie and its preparation, which can solve the problem that the gluten pancake cannot meet the needs of consumers, and achieve scientific and reasonable formula matching, rich nutritional value, and material selection. Rigorous effect

Inactive Publication Date: 2017-04-26
LINGNAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the rapid development of the catering industry, the traditional gluten cake with a single taste is obviously unable to meet the needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A red snapper meat tendon cake, which contains the following raw materials in parts by weight: 450 parts of high-gluten flour, 260 parts of water, 80 parts of red snapper meat, 2 parts of refined salt, 15 parts of Xifeng wine, and 200 parts of salad oil.

[0031] The preparation method of the above-mentioned red snapper meat gluten cake specifically comprises the following steps:

[0032] (1) Preparation process of red snapper fish paste: put 80 parts of red snapper fish meat, 15 parts of Xifeng wine, and 260 parts of water into a cooking machine, beat at a medium speed for 15 minutes to form a paste, add 2 parts of refined salt, mix well, and wait for use;

[0033] (2) Kneading noodles: Put 450 parts of high-gluten flour into the mixer, turn down the speed, slowly pour in the prepared red snapper fish paste, mix little by little until the red snapper fish paste and noodles are completely mixed together, continue Stir for 10 minutes to get gluten from the noodles;

[...

Embodiment 2

[0043] A red snapper meat tendon cake, which contains the following raw materials in parts by weight: 600 parts of high-gluten flour, 400 parts of water, 120 parts of red snapper meat, 4 parts of refined salt, 15 parts of Xifeng wine, and 200 parts of salad oil.

[0044] The preparation method of the above-mentioned red snapper meat gluten cake specifically comprises the following steps:

[0045] (1) Preparation process of red snapper fish paste: put 120 parts of red snapper fish meat, 15 parts of Xifeng wine, and 400 parts of water into a cooking machine, beat at a medium speed for 15 minutes to form a paste, add 4 parts of refined salt, mix well, and wait for use;

[0046] (2) Kneading noodles: Put 600 parts of high-gluten flour into the mixer, turn down the speed, slowly pour in the prepared red snapper fish paste, mix little by little until the red snapper fish paste and noodles are completely mixed together, continue Stir for 10 minutes to get gluten from the noodles;

...

Embodiment 3

[0056] A red snapper meat tendon cake, which contains the following raw materials in parts by weight: 300 parts of high-gluten flour, 150 parts of water, 75 parts of red snapper meat, 4 parts of refined salt, 40 parts of Xifeng wine, and 130 parts of salad oil.

[0057] The preparation method of the above-mentioned red snapper meat gluten cake specifically comprises the following steps:

[0058] (1) Preparation process of red snapper fish paste: put 75 parts of red snapper fish meat, 40 parts of Xifeng wine, and 150 parts of water into a cooking machine, beat at a medium speed for 15 minutes, and make a paste, add 5 parts of refined salt, mix well, and wait for use;

[0059] (2) Kneading noodles: Put 300 parts of high-gluten flour into the mixer, turn down the speed, slowly pour in the prepared red snapper fish paste, mix little by little until the red snapper fish paste and noodles are completely mixed together, continue Stir for 10 minutes to get gluten from the noodles;

[...

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Abstract

The invention belongs to the technical field of food processing, and discloses red snapper Jinbing and a preparation method thereof. The red snapper Jinbing contains the following raw materials in parts by weight: 300-600 parts of strong flour, 150-400 parts of water, 75-120 parts of red snapper meat, 2-4 parts of refined salt, 15-40 parts of Xifeng liquor, and 130-200 parts of salad oil. The red snapper Jinbing prepared by the preparation method disclosed by the invention is rigorous in material selection, the formula is scientific and reasonable in collocation, and the red snapper Jinbing takes various requirements for nutrients, taste, color and the like into account; the technology is succinct, and the red snapper Jinbing has the characteristics of being light as paper, thin as cicada's wings, tenacious, chewy, durable and elastic, and has rich cuttlefish flavor; and the nutrient value of the Jinbing is increased, and taste requirements of people in different regions are met.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a red snapper tendon cake and a preparation method thereof. Background technique [0002] Gluten cake is a Han specialty snack in Northeast China, the most famous of which is Yulin town gluten cake. Yulin Gluten Cake is a traditional folk food made with white flour (wheat flour) as the main raw material and baked in a flat iron pan. It is as light as paper and as thin as a cicada's wing, and the text below can be clearly seen when placed on a book. Although the cake is thin, it is chewy, bite-resistant, firm and elastic. When eating, wrap bean sprouts, shredded potatoes, shredded green onions, shredded cucumbers and other burrito dishes. Not only will the gluten cakes not leak, but the flavor will be more unique, and the taste of the dishes will become more fragrant and refreshing. [0003] With the rapid development of the catering industry, the traditiona...

Claims

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Application Information

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IPC IPC(8): A21D13/44A21D2/34A23L17/40A23L7/117
CPCA21D2/34
Inventor 李锐
Owner LINGNAN NORMAL UNIV
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