Fish maw cake and preparation method thereof

A kind of fish maw and steaming technology, applied in the direction of food ingredients as taste improver, function of food ingredients, food science, etc. simple craftsmanship

Inactive Publication Date: 2017-05-31
于忠飞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The first purpose of the present invention is to provide a gelatin cake to solve the problem that the existing donkey-hide gelatin cream is not suitable for people with blood fever and bleeding symptoms, not suitable for eating in summer, and not suitable for children and people with particularly weak systems. The flower maw cake mentioned above is also specially added with white fungus and seaweed, which has the advantages of strengthening the stomach, nourishing the blood, nourishing the lungs, nourishing the skin, slimming, moistening the intestines, and laxative. It can be eaten all year round, suitable for all ages, and does not add preservative

Method used

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  • Fish maw cake and preparation method thereof

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Effect test

Embodiment 1

[0046] The flower maw cake provided in this embodiment is prepared by the following method:

[0047] (1) Put 1000g of fish skin and 500g of fish maw into 4500g of water and boil for 10 minutes, then cool with water at 0-20°C, cut into pieces and soak the fish skin and fish maw in pure water for 2 days, Change the water 5 times in 24 hours, refrigerate and keep fresh at 0°C after soaking;

[0048] (2), steaming and sterilizing the fresh-keeping fish skin and fish maw in step (1) for 2 hours, then using a pressure cooker to pressurize to 100KPa and boil for 3 hours to obtain a paste;

[0049] (3), add 300g white fungus and 300g seaweed after the beating process to the paste in step (2), steam for 50 minutes after stirring evenly, boil for 2 hours under the condition of 200 ℃ in the fire, and then Boil for 10 minutes at a furnace fire of 160°C, add rock sugar powder, boil for 20 minutes at a fire of 140°C, cool after boiling, and obtain the fish maw cake.

Embodiment 2

[0051] The flower maw cake provided in this embodiment is prepared by the following method:

[0052] (1) Put 3000g of fish skin and 1500g of fish maw into 9000g of water and boil for 20 minutes, then cool with 20°C water, cut into pieces and soak the fish skin and fish maw in pure water for 3 days, every 24 hours Change the water 5 times, refrigerate and keep fresh at 4°C after soaking;

[0053] (2), steaming and sterilizing the fresh-keeping fish skin and fish maw in step (1) for 3 hours, then using a pressure cooker to pressurize to 170KPa and boil for 5 hours to obtain a paste;

[0054] (3), add 600g white fungus and 600g seaweed after the beating process to the paste in step (2), steam for 60 minutes after stirring evenly, boil for 3 hours under the condition of 240 ℃ in the fire, and then Boil for 20 minutes at a fire of 200°C, add rock sugar powder, boil for 25 minutes at a fire of 160°C, add crushed 120g of red dates, 170g of wolfberry, 250g of walnuts, and 600g of sun...

Embodiment 3

[0056] The flower maw cake provided in this embodiment is prepared by the following method:

[0057] (1) Put 1600g of fish skin and 800g of fish maw into 4800g of water and boil for 20 minutes, then cool with 20°C water, cut into pieces and soak the fish skin and fish maw in pure water for 3 days, every 24 hours Change the water 5 times, refrigerate and keep fresh at 4°C after soaking;

[0058] (2), steaming and sterilizing the fresh-keeping fish skin and fish maw in step (1) for 3 hours, then using a pressure cooker to pressurize to 170KPa and boil for 3 hours to obtain a paste;

[0059] (3), add 600g white fungus and 600g seaweed after the beating process to the paste in step (2), steam for 60 minutes after stirring evenly, boil for 3 hours under the condition of 240 ℃ in the fire, and then Boil for 20 minutes at a fire of 200°C, add rock sugar powder, and boil for 25 minutes at a fire of 160°C, add crushed 80g of red dates, 130g of wolfberry, 150g of walnuts, and 400g of s...

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Abstract

The invention provides a fish maw cake and a preparation method thereof. The fish maw cake is prepared from components in parts by weight as follows: 500-1,500 parts of fish maw, 1,000-3,000 parts of fish skin, 300-700 parts of tremella fuciformis and 300-700 parts of seaweed. The fish maw cake is prepared from the nutrient-rich fish maw and fish skin as raw materials as well as the seaweed and the tremella fuciformis, has the advantages of invigorating the stomach, replenishing blood, moistening the lung, maintaining beauty, reducing weight, lubricating the intestines, relaxing the bowels and the like, can be eaten all the year around and is suitable for people of all ages, and no preservatives are added. Red jujubes and fructus lycii are added to the fish maw cake and have effects of reducing dryness and moistening the lung when blended with the tremella fuciformis. The preparation method of the fish maw cake adopts a technology of stewing the fish skin and the fish maw in a pressurized manner and has the advantages of being simple in process, convenient to operate and the like, and the fish maw cake is suitable for being eaten by wide crowds.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a fish maw cake and a preparation method thereof. Background technique [0002] With the continuous improvement of people's living standards, the requirements for food are also increasing, especially health food. [0003] In recent years, donkey-hide gelatin products have been highly praised. Donkey-hide gelatin is commonly known as donkey glue. It is a good blood-enriching product made from donkey skin as the main raw material. However, donkey-hide gelatin has heat toxicity from the perspective of traditional Chinese medicine, so it is not suitable for people with blood heat and bleeding symptoms. It is not suitable for eating in summer, and it is generally best to eat in autumn and winter. Children and people with a particularly weak system are also not suitable for eating donkey-hide gelatin and its tonics processed as main raw materials. [0004] In view of this, the present in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L29/30A23L17/00A23L17/60A23L31/00A23L5/10
CPCA23V2002/00A23V2200/14A23V2200/30A23V2200/314A23V2200/32A23V2200/318A23V2200/332
Inventor 于忠飞
Owner 于忠飞
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