Cuttlefish snowflake balls and preparation method thereof

A technology of snow balls and cuttlefish, which is applied in the field of cuttlefish snow balls and its preparation, can solve the problem of loss of the taste of cuttlefish Q bombs, and achieve the effect of unique flavor, increasing appetite and better taste

Inactive Publication Date: 2018-03-06
NEW HOPE LIUHE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] As a common edible fish, cuttlefish is loved by people. Its taste is strong and elastic. However, the common cuttlefish balls on the market are made of crushed cuttlefish and chicken or pork. The taste can reflect The umami taste of cuttlefish, but because the cuttlefish is crushed, it is difficult to cause the loss of the Q-bomb taste of the cuttlefish itself

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Dosage:

[0026] Relative to 100 parts of cuttlefish diced raw material,

[0027] The marinade comprises the following raw materials in parts by mass: 8 parts of ice water, 1 part of table salt, 2 parts of white granulated sugar, 0.01 part of ethyl maltol, 2 parts of salad oil, 0.4 part of monosodium glutamate, 3 parts of tapioca modified starch, 3 parts of cornstarch 2 parts, 1 part vegetable oil, 0.5 parts garlic powder and 0.2 parts white pepper powder.

[0028] The slurry and its parts by weight are: 0.2 parts of table salt, 40 parts of ice water, 0.8 parts of white sugar, 0.5 parts of chicken essence, 0.7 parts of chili powder, 0.2 parts of garlic powder, 8 parts of potato starch, and 30 parts of wheat flour; Tablets are 20 servings.

[0029] The preparation method comprises the following steps:

[0030] The first step, raw material processing: diced cuttlefish needs to be thawed and stored at 0-4°C;

[0031] The second step, tumbling and marinating: according ...

Embodiment 2

[0037] Dosage:

[0038] Relative to 100 parts of cuttlefish diced raw material,

[0039] The marinade comprises the following raw materials in parts by mass: 10 parts of ice water, 0.8 parts of table salt, 3 parts of white granulated sugar, 0.01 part of ethyl maltol, 2 parts of salad oil, 0.6 part of monosodium glutamate, 3 parts of tapioca modified starch, 3 parts of cornstarch 2 parts, vegetable oil 2 parts, garlic powder 0.5 part and white pepper powder 0.2 part.

[0040] The slurry and its parts by weight are: 0.2 parts of table salt, 40 parts of ice water, 0.8 parts of white sugar, 0.5 parts of chicken essence, 0.7 parts of chili powder, 0.2 parts of garlic powder, 8 parts of potato starch, and 30 parts of wheat flour; Tablets are 20 servings.

[0041] The preparation method comprises the following steps:

[0042] The first step, raw material processing: diced cuttlefish needs to be thawed and stored at 0-4°C;

[0043] The second step, tumbling and marinating: accordi...

Embodiment 3

[0049] Dosage:

[0050] Relative to 100 parts of cuttlefish diced raw material,

[0051] The marinade includes the following raw materials in parts by mass: 10 parts of ice water, 2 parts of table salt, 2 parts of white granulated sugar, 0.01 part of ethyl maltol, 2 parts of salad oil, 0.6 part of monosodium glutamate, 4 parts of tapioca modified starch, 4 parts of cornstarch 2 parts, 1 part vegetable oil, 0.5 parts garlic powder and 0.2 parts white pepper powder.

[0052] The slurry and its parts by weight are: 0.2 parts of table salt, 40 parts of ice water, 0.8 parts of white sugar, 0.5 parts of chicken essence, 0.7 parts of chili powder, 0.2 parts of garlic powder, 8 parts of potato starch, and 30 parts of wheat flour; Tablets are 20 servings.

[0053] The preparation method comprises the following steps:

[0054] The first step, raw material processing: diced cuttlefish needs to be thawed and stored at 0-4°C;

[0055] The second step, tumbling and marinating: according...

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Abstract

The present invention relates to the field of food manufacturing and particularly relates to cuttlefish snowflake balls and a preparation method thereof. A technical proposal is that: the cuttlefish snowflake balls are prepared from main materials, accessory materials, regulating pickling materials, slurry materials and powder coating materials in ratios, and compared with 100 parts of diced cuttlefish raw materials, the main materials are 100 parts of the diced cuttlefish and the accessory materials are 10-30 parts of chicken meat. Beneficial effects are as follows: by using the scientifically matched pickling materials and technological method, the obtained cuttlefish snowflake balls are better in taste and more unique in flavor, do not cause internal heat, and increase appetite. The cuttlefish snowflake balls are regulated and shaped food selected from the finest cuttlefish through a scientific matching, and can be eaten after powder wrapping and oil-frying. The currently sold cuttlefish snowflake balls on the market are uneven in quality and the selected raw material is the high-quality diced American cuttlefish.

Description

technical field [0001] The invention relates to the field of food production, in particular to a cuttlefish snow ball and a preparation method thereof. Background technique [0002] As a common edible fish, cuttlefish is loved by people. Its taste is strong and elastic. However, the common cuttlefish balls on the market are made of crushed cuttlefish and chicken or pork. The taste can reflect The umami taste of cuttlefish, but because the cuttlefish is crushed, it is difficult to cause the loss of the Q-bomb taste of the cuttlefish itself. Contents of the invention [0003] In order to solve the above-mentioned problems of the invention, the present invention provides a cuttlefish snow ball and a preparation method thereof, which is prepared by proportioning main ingredients, auxiliary materials, conditioning marinade, slurry and coating powder, with respect to 100 parts of cuttlefish diced raw materials, [0004] The main ingredient is 100 parts of diced cuttlefish, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/50A23L13/50A23L13/60A23L13/40A23L27/00A23L5/10A23P20/10
CPCA23L5/11A23L13/428A23L13/50A23L13/67A23L17/50A23L27/00A23P20/10A23V2002/00A23V2250/5118
Inventor 魏兴龙索成李华慧
Owner NEW HOPE LIUHE
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