Making method of squid-lotus root cake

A manufacturing method and technology of squid, which are applied to the functions of food ingredients, food ingredients as taste improvers, food science, etc., can solve problems such as dietary regularity, nutritional insecurity, and nutritional imbalance, so as to improve malnutrition, Long shelf life, promotes bone development

Inactive Publication Date: 2017-06-13
CHAOHU JIAYI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the acceleration of people's life rhythm, many workers need to travel frequently, and a lot of time is spent in the car. Most people use instant noodles or fast food to solve the problem of eating. Diet rules and nutrition are not guaranteed. The existing Satiating snacks are mo

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A kind of manufacture method of squid lotus root cake is characterized in that, comprises the steps:

[0038] (1) Preparation of seasoned lotus root

[0039] Seasoning for the first time: mix white soy sauce, salt, bonito powder seasoning, monosodium glutamate, mirin, white sugar, starch syrup, red pepper powder and water to get a seasoning solution, then slice the lotus root into the above seasoning solution and soak it while heating Bring the seasoning liquid to a boil, wait until the lotus root is cooked, take out the lotus root and cool down to obtain the seasoned lotus root and the used seasoning liquid;

[0040] Non-primary seasoning: Mix the used seasoning liquid, white soy sauce, salt, bonito powder seasoning, monosodium glutamate, mirin, white sugar, starch syrup, red pepper powder and water to get a non-primary seasoning liquid, then slice the lotus root and put it in Soak in the above non-first seasoning liquid, heat the seasoning liquid to boiling at the sa...

Embodiment 2

[0055] A kind of manufacture method of squid lotus root cake is characterized in that, comprises the steps:

[0056] (1) Preparation of seasoned lotus root

[0057] Seasoning for the first time: mix white soy sauce, salt, bonito powder seasoning, monosodium glutamate, mirin, white sugar, starch syrup, red pepper powder and water to get a seasoning solution, then slice the lotus root into the above seasoning solution and soak it while heating Bring the seasoning liquid to a boil, wait until the lotus root is cooked, take out the lotus root and cool down to obtain the seasoned lotus root and the used seasoning liquid;

[0058] Non-primary seasoning: Mix the used seasoning liquid, white soy sauce, salt, bonito powder seasoning, monosodium glutamate, mirin, white sugar, starch syrup, red pepper powder and water to get a non-primary seasoning liquid, then slice the lotus root and put it in Soak in the above non-first seasoning liquid, heat the seasoning liquid to boiling at the sa...

Embodiment 3

[0074] A kind of manufacture method of squid lotus root cake is characterized in that, comprises the steps:

[0075] (1) Preparation of seasoned lotus root

[0076] Seasoning for the first time: mix white soy sauce, salt, bonito powder seasoning, monosodium glutamate, mirin, white sugar, starch syrup, red pepper powder and water to get a seasoning solution, then slice the lotus root into the above seasoning solution and soak it while heating Bring the seasoning liquid to a boil, wait until the lotus root is cooked, take out the lotus root and cool down to obtain the seasoned lotus root and the used seasoning liquid;

[0077] Non-primary seasoning: Mix the used seasoning liquid, white soy sauce, salt, bonito powder seasoning, monosodium glutamate, mirin, white sugar, starch syrup, red pepper powder and water to get a non-primary seasoning liquid, then slice the lotus root and put it in Soak in the above non-first seasoning liquid, heat the seasoning liquid to boiling at the sa...

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PUM

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Abstract

The invention relates to the field of food, and particularly discloses a making method of a squid-lotus root cake. The making method comprises the following steps of adding squid mince onto the upper part of a lotus root slice of a seasoned lotus root to tightly cover the lotus root slice in an arc-shaped manner, uniformly sprinkling wheat weak flour at the exterior of the squid mince, uniformly wrapping the exterior of a semi-finished product with paste, finally, uniformly sprinkling a breadcrumb, heating palm oil to 160 DEG C, adding the squid-lotus root cake obtained in the steps into the heated palm oil, frying the squid-lotus root cake, taking out a semi-finished-product squid-lotus root cake when the semi-finished-product squid-lotus root cake is golden yellow, bleeding redundant oil, then quick-freezing the semi-finished-product squid-lotus root cake to obtain the finished-product squid-lotus root cake, sub-bagging the finished-product squid-lotus root cake, and carrying out refrigerated storage. By using the making method, a squid and the lotus root are perfectly combined; the squid-lotus root cake has a quite good satiety effect and nutrient value when being used during hunger, and can have effects of improving malnutrition, eliminating pathogenic heat from the blood, reducing lipid absorption, invigorating the spleen to arrest diarrhea, relieving inappetence, promoting skeletal development, treating anemia, relieving fatigue, restoring vision, improving liver, resisting a virus and resisting a ray, and the like when being used as a snack at ordinary times.

Description

technical field [0001] The invention relates to the field of food, and in particular discloses a method for manufacturing squid lotus root cake. Background technique [0002] Since entering the 21st century, people's living standards and quality will be further improved, leisure and tourism will be more prosperous. Therefore, people's demand for delicious, nutritious, healthy, fast and convenient convenience food will increase greatly. According to the analysis of Shen Zaichun and Shen Qun, two experts from China Agricultural University, by 2020, the share of global convenience food in the entire food industry will increase from about 5% in the 1990s to about 20%. The proportion in the food industry is 16% in the United States and only 5% in my country, and the market potential is quite large. [0003] With the acceleration of people's life rhythm, many workers need to travel frequently, and a lot of time is spent in the car. Most people use instant noodles or fast food to ...

Claims

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Application Information

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IPC IPC(8): A23L19/10A23L17/50A23L27/00A23L5/10
CPCA23V2002/00A23V2200/14A23V2200/30
Inventor 朱玉仓
Owner CHAOHU JIAYI FOOD
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