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A kind of preparation method of sandwich fish cake

A technology for sandwiches and fish cakes, applied in the fields of food coating, food science, application, etc., can solve problems such as waste

Active Publication Date: 2022-03-25
湖北省崇湖生态农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Clearly, using fish skin as a scrap is a huge waste and needs to be processed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0025] The technical solutions in the embodiments of the present invention will be described clearly and completely below. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0026] The invention provides a method for preparing a sandwich fish cake. The sandwich fish cake is composed of an egg yolk layer, a fish meat cake layer and a fish skin cake layer in order from top to bottom. It is characterized in that, the steps of the preparation method include:

[0027] (1) Prepare the raw materials:

[0028] (1-1) Select fresh grass carp, remove fish scales, fish head, fish tail and internal organs, remove fish back meat and fish skin for use;

[0029] (1-2) Remove the thorns from the back of th...

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PUM

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Abstract

The invention discloses a method for preparing sandwich kamaboko. The steps of the method include: (1) preparing various raw materials: (2) using the raw materials in step (1) to prepare kamaboko pulp; (3) using the raw materials in step (1) Prepare fish cake paste; (4) Steam sandwich fish cake. The present invention breaks through the conventional production method of kamaboko, and provides a sandwich kamaboko. The fishkin is processed as a part of the kamaboko ingredients. The skin of the kamaboko is yellow, the middle is white, the bottom is deep, and the appearance is fat and thin after being cut into thin slices. Alternate pork belly slices, the fish cake layer is fat and tender, the fish skin cake layer is delicious and tender, the fat is thin, not rough and not greasy, bringing a unique taste to consumers.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a method for preparing a sandwich fish cake. Background technique [0002] Fish cakes originated in the Chu State during the Spring and Autumn Period and the Warring States Period. It is a steamed food made of surimi, eggs and pork as the main raw materials. At present, in the production process of existing fish cakes on the market, the fish head, fish tail, fish skin, etc. on the fish are all treated as scraps, and do not participate in the ingredients of the fish cake recipe, while the fish skin and fish skin are rich in protein and various Trace elements, whose proteins are mainly composed of macromolecular collagen and mucopolysaccharides, are excellent products for women's beauty, skin care, beauty and health care. Medical research has found that leucine-leucine in "fish skin" has anti-cancer effects. Fish skin is rich in collagen, which is good for beau...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/00A23L15/00A23P20/20
CPCA23L15/30A23L17/70A23P20/20
Inventor 赵官军王定云
Owner 湖北省崇湖生态农业有限公司