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Fish cake making formula

A fish cake and formula technology, which is applied in the field of fish cake production formula, can solve the problems of short shelf life of fish cake, high hardness of fish cake, backward technology, etc.

Inactive Publication Date: 2019-10-25
薛德润
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The problems existing in the current processing process are: the processing of the current fish cakes is mostly simple small workshop processing or primary products, the processing is rough, and the technology is backward. Short shelf life and low health value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] And each component in the 100g fish cake is composed of the following components by weight: 88g fish meat, 4g flour, 4g starch, 2g water, 1g cuttlefish juice, 0.98g edible salt, and 0.02g lactis streptococcus.

[0027] S1: Wash the mixing bowl, put fish meat, flour, starch, water, cuttlefish juice, edible salt and Streptococcus lactis into the mixing bowl and stir evenly, knead the stirred ingredients into a round cake;

[0028] S2: Soak the round cake-shaped fish cake in cold water for 20 minutes to make the fish cake firm and shrink and improve the taste;

[0029] S3: Take the round cake-shaped fish cake out of cold water, put it into boiling water and cook for 20 minutes;

[0030] S4: Take the round cake-shaped fish cake out of the boiling water and put it into a sterilizing furnace, and set the temperature of the sterilizing furnace to 120°C;

[0031] S5: Take the round cake-shaped fish cake out of the sterilizing oven and place it on a drying frame in a sterile ro...

Embodiment 2

[0034] And each component in the 100g fish cake is composed of the following weight ratios: fish meat 85g, flour 4.39g, starch 6.4g, water 2g, cuttlefish juice 1.21g, edible salt 0.98g, preservative 0.02g.

[0035] S1: Wash the mixing bowl, put the fish meat, flour, starch, water, cuttlefish juice, edible salt and sodium dehydroacetate into the mixing bowl and stir evenly, knead the stirred ingredients into a round cake;

[0036] S2: Soak the round cake-shaped fish cake in cold water for 18 minutes to make the fish cake firm and shrink and improve the taste;

[0037] S3: Scoop the fish cakes in the form of round cakes from cold water, put them into boiling water and cook for 19 minutes;

[0038] S4: Take the round cake-shaped fish cake out of the boiling water and put it into a sterilizing furnace, and set the temperature of the sterilizing furnace to 120°C;

[0039] S5: Take the round cake-shaped fish cake out of the sterilizing oven and place it on a drying frame in a steri...

Embodiment 3

[0042] And each component in the 100g fish cake is composed of the following weight ratios: 86g fish meat, 5.5g flour, 5g starch, 1g water, 1.5g cuttlefish juice, 0.98g edible salt, and 0.02g preservative.

[0043] S1: Wash the mixing bowl, put fish meat, flour, starch, water, cuttlefish juice, edible salt and Streptococcus lactis into the mixing bowl and stir evenly, knead the stirred ingredients into a round cake;

[0044] S2: Soak the round cake-shaped fish cake in cold water for 22 minutes to make the fish cake firm and shrink and improve the taste;

[0045] S3: Scoop the round cake-shaped fish cake out of cold water, put it into boiling water and cook for 23 minutes;

[0046] S4: Take the round cake-shaped fish cake out of the boiling water and put it into a sterilizing furnace, and set the temperature of the sterilizing furnace to 120°C;

[0047] S5: Take the round cake-shaped fish cake out of the sterilizing oven and place it on a drying frame in a sterile room to cool...

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PUM

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Abstract

The invention provides a fish cake making formula, and relates to the technical field of fish cake making. The fish cake making formula comprises fish flesh, flour, starch, water, squid ink, edible salt and a preservative, wherein 100g of fish cakes comprise, by weight, 84-90g of the fish flesh, 3.5-5.5g of the flour, 3.5-6.5g of the starch, 2-3g of the water, 0.7-1.5g of the squid ink, 0.58-1.28gof the edible salt and 0.02g of the preservative, and the preservative is an edible chemical preservative comprising lactic streptococci or sodium dehydroacetate. The fish cake making formula has theadvantages that a high proportion of the fish flesh is added, the hardness of the fish cakes is reduced, and the edibility of the fish cakes for people groups with poor bite forces is enhanced; the edible preservative is added to prolong the shelf life of the fish cakes; the squid ink is added to enable the fish cakes to be grey during cooking, and the fish cakes become dark after being air-driedto room temperature; the fish cakes have a certain inhibitory effect on hyperacidity after long-term consumption; the squid ink containing multiple nutrients is beneficial to maintenance of physiological functions of the body.

Description

technical field [0001] The invention relates to the technical field of making fish cakes, in particular to a formula for making fish cakes. Background technique [0002] Fish cake is a traditional food in the coastal areas. It is made by adding auxiliary materials such as flavoring agents to surimi and heated to solidify into an elastic gelatinous food. The production history of fish cake is also relatively long. [0003] The problems existing in the current processing process are: the processing of the current fish cakes is mostly simple small workshop processing or primary products, the processing is rough, and the technology is backward. The cake has a short shelf life and low health value. Contents of the invention [0004] The object of the present invention is to provide a kind of formula for making fish cakes, to solve the above-mentioned technical problems. [0005] In order to solve the above-mentioned technical problems, the present invention adopts the followi...

Claims

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Application Information

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IPC IPC(8): A23L17/10A23L33/10
CPCA23L17/10A23L17/70A23L33/10A23V2002/00A23V2200/30
Inventor 薛德润
Owner 薛德润
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