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Processing method of flavor rice and fish roll

A processing method and rice ball technology are applied in the processing field of flavored fish and meat rice balls, which can solve the problems of time-consuming and laborious consumption, single nutrition of rice, and no health benefits, and achieve the effects of improving nutritional value, unique flavor and satisfying nutritional needs.

Inactive Publication Date: 2017-11-24
PENGLAI JINGLU FISHERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the time-consuming and labor-intensive processing and eating of saury, the nutrition of rice is single, which cannot meet the accelerated pace of life and high-nutrition dietary needs of people today, so people have more and more demands for convenience foods.
The convenience food currently on the market is mainly instant noodles, eight-treasure porridge and instant rice. Instant rice is generally made of beef or chicken as the main raw material. In order to extend the shelf life, a large amount of preservatives are usually added, which is not beneficial to human health and lacks nutrition.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A processing method of flavor fish meat rice balls, comprising the following steps:

[0023] (1) Preparation of rice

[0024] a, cleaning: take the rice raw material and wash it with clear water to remove impurities therein;

[0025] b. High-temperature cooking: put 80 parts of rice in a steamer, add 100 parts of water and 4 parts of olive oil, and cook at 90-95°C for 30-60 minutes in a steamer to get cooked rice and cool it down;

[0026] (2) Preparation of saury

[0027] a. Thaw the saury, remove the head, incise the abdomen to remove the viscera, wash, and cut into saury segments;

[0028] b. Mix 30 parts of water, 5 parts of white vinegar and 0.5 part of ginger according to parts by weight, and soak 30 parts of saury slices for 1 hour to remove the fishy smell;

[0029] c. Take 70 parts by weight of the saury section to remove the fishy smell, add 10 parts of soybean salad oil, 0.2 part of monosodium glutamate, 5 parts of sugar, 0.4 part of salt, 1 part of pepper...

Embodiment 2

[0033] A processing method of flavor fish meat rice balls, comprising the following steps:

[0034] (1) Preparation of rice

[0035] a, cleaning: get the rice raw material and wash it with clear water to remove impurities therein;

[0036] b. High-temperature cooking: put 100 parts of rice in a steamer, add 200 parts of water and 10 parts of olive oil, and cook at 90-95°C for 30-60 minutes in a steamer to get cooked rice and cool it down;

[0037] (2) Preparation of saury

[0038] a. Thaw the saury, remove the head, incise the abdomen to remove the viscera, wash, and cut into saury segments;

[0039] b. Mix 60 parts of water, 20 parts of white vinegar and 2 parts of ginger in parts by weight, and soak 30-60 parts of saury for 1-2 hours to remove the fishy smell;

[0040] c. Get 90 parts by weight of saury sections for removing fishy smell, add 5 parts of soybean salad oil, 1.5 parts of monosodium glutamate, 2 parts of sugar, 2 parts of salt, 5 parts of pepper and 10 parts o...

Embodiment 3

[0044] A processing method of flavor fish meat rice balls, comprising the following steps:

[0045] (1) Preparation of rice

[0046] a. Cleaning: take the rice raw material and wash it 2-3 times with clear water to remove impurities therein;

[0047] b. High-temperature cooking: put 90 parts of rice in a steamer, add 150 parts of water and 8 parts of olive oil, and cook at 90-95°C for 30-60 minutes in a steamer to get cooked rice and cool it down;

[0048] (2) Preparation of saury

[0049] a. Thaw the saury, remove the head, incise the abdomen to remove the viscera, wash, and cut into saury segments;

[0050] b. Mix 40 parts of water, 10 parts of white vinegar and 1 part of ginger in parts by weight, and soak 45 parts of saury segments for 1-2 hours to remove the fishy smell;

[0051] c. Get 80 parts by weight of the saury section to remove the fishy smell, add 7 parts of soybean salad oil, 1 part of monosodium glutamate, 3 parts of sugar, 1.2 parts of salt, 3 parts of pepp...

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Abstract

The invention belongs to the technical field of food processing and particularly relates to a processing method of a flavor rice and fish roll. Pacific sauries contain rich protein and fatty acid, and unsaturated fattyacid which is indispensable for the human bodies, wherein EPA and DHA have the efficacies of inhibiting hypertension, myocardial infarction and arteriosclerosis. According to the processing method provided by the invention, the pacific sauries and rice are combined, the nutritive value of the rice is increased, the flavor rice and fish roll which is unique in flavor, sufficiently elastic, ready to eat and easy to store is manufactured while nutritional ingredients of the pacific sauries are maintained, and people can enjoy the delicious and nutritious seafood while the demand for filling up stomachs is met. Meanwhile, the product is free of any corrosion remover, and therefore the product is safer and healthier. The rice and fish roll made through the processing method can be eaten after being heated in a microwave oven for 2-3mins and has the advantages of being delicious, attractive in appearance, rich in nutrition, convenient to eat and the like, and requirements of fast-paced lives and nutritional requirements are met.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of flavored fish meat rice balls. Background technique [0002] Both rice and saury are common diets in life and are deeply loved by many people. However, because the processing and eating of saury is time-consuming and laborious, the nutrition of the rice is single, which cannot meet the accelerated pace of life and high-nutrition dietary needs of people today, so people have more and more demands for convenience food. The convenience food currently on the market is mainly instant noodles, eight-treasure porridge and instant rice. Instant rice is generally made of beef or chicken as the main raw material. In order to extend the shelf life, a large amount of preservatives are usually added, which is not beneficial to human health and lacks nutrition. . Contents of the invention [0003] The present invention aims at the deficiencies in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/126A23L17/10
CPCA23L7/126A23L17/10
Inventor 周德庆张原红赵峰牟伟丽孙盛娟于丽梅张世广丁梅香闫春光林海燕
Owner PENGLAI JINGLU FISHERY
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