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Snakehead bowl-embedded food and preparation method thereof

A technology for mullet and food, applied in the field of food, can solve the problems that the deliciousness of mullet cannot be quickly popularized and the soup of mullet cannot be preserved, and achieve the effects of edible and auxiliary medicinal value, long storage time and beautiful appearance.

Inactive Publication Date: 2020-06-30
四川安鲜仉帮农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditionally, mullet is made into mullet soup. The mullet soup cannot be preserved for a long time, and the seasoning needs to be precise. The salty and fresh are hot and sour, and the hot and sour is light. Only when you grasp it well, can you have a delicious and moderate taste
The prior art does not make mullet into cooked food products (such as canned food and ham sausage) that are easy to preserve, which brings a lot of inconvenience to people's long-term consumption at home, and the delicacy of mullet cannot be popularized quickly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0037] A mullet-inlaid bowl food, the mullet-inlaid bowl food comprises the following ingredients in parts by mass:

[0038] Mullet meat sauce: 1900-2100 servings;

[0039] Ginger: 8-12 parts;

[0040] Green onion: 4.5 to 5.5 parts;

[0041] Natural leek juice: 47-55 servings;

[0042] Salt: 9 to 12 parts;

[0043] Pork stew: 185-210 servings.

[0044] A method for preparing mullet-inlaid bowl food, the steps of the preparation method are as follows:

[0045] A. Prepare the main ingredients of mullet-inlaid bowl food: the main ingredients of mullet-inlaid bowl food are prepared according to the following mass ratios: 1900-2100 parts of mullet meat sauce, 8-12 parts of ginger, 4.5-5.5 parts of onion , 47-55 parts of natural leek juice, 9-12 parts of table salt, 185-210 parts of pork stew; stir the main ingredients of the prepared mullet inlaid bowl food evenly and place it at 15-17°C to proof for 0.8-1.2 hours ;

[0046] B. Put the main material of the mullet-inlaid bowl...

Embodiment 1

[0051] A mullet-inlaid bowl food, the mullet-inlaid bowl food comprises the following ingredients in parts by mass:

[0052] Mullet meat sauce: 1900 parts;

[0053] Ginger: 8 parts;

[0054] Green onion: 4.5 parts;

[0055] Natural leek juice: 47 servings;

[0056] Salt: 9 parts;

[0057] Pork stew: 185 servings.

[0058] A method for preparing mullet-inlaid bowl food, the steps of the preparation method are as follows:

[0059] A. Prepare the main ingredients of mullet-inlaid bowl food: the main ingredients of mullet-inlaid bowl food are prepared according to the following mass ratios: 1900 parts of mullet meat sauce, 8 parts of ginger, 4.5 parts of green onion, and 47 parts of natural leek juice , 9 parts of salt, 185 parts of pork mince; stir the main ingredients of the prepared mullet inlaid bowl food evenly and place it at a temperature of 15°C to proof for 0.8 hours;

[0060] B. Put the main material of the mullet-inlaid bowl food after proofing into the cooking mold...

Embodiment 2

[0066] A mullet-inlaid bowl food, the mullet-inlaid bowl food comprises the following ingredients in parts by mass:

[0067] Mullet meat sauce: 1900-2100 servings;

[0068] Ginger: 8-12 parts;

[0069] Green onion: 4.5 to 5.5 parts;

[0070] Natural leek juice: 47-55 servings;

[0071] Salt: 9 to 12 parts;

[0072] Pork stew: 185-210 servings.

[0073] A method for preparing mullet-inlaid bowl food, the steps of the preparation method are as follows:

[0074] A. Prepare the main ingredients of mullet-inlaid bowl food: the main ingredients of mullet-inlaid bowl food are prepared according to the following mass ratios: 1900-2100 parts of mullet meat sauce, 8-12 parts of ginger, 4.5-5.5 parts of onion , 47-55 parts of natural leek juice, 9-12 parts of table salt, 185-210 parts of pork stew; stir the main ingredients of the prepared mullet inlaid bowl food evenly and place it at 15-17°C to proof for 0.8-1.2 hours ;

[0075] B. Put the main material of the mullet-inlaid bowl...

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PUM

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Abstract

The invention discloses a snakehead bowl-embedded food and a preparation method thereof. The snakehead bowl-embedded food comprises the following components in parts by mass: 1900-2100 parts of snakehead lean meat paste, 8-12 parts of ginger powder, 4.5-5.5 parts of scallion powder, 47-55 parts of natural leek juice, 9-12 parts of salt and 185-210 parts of pork powder. The snakehead bowl-embeddedfood can be processed into ham sausage-shaped food through machine filling, meets the quick eating needs of people for delicious and medicinal values of snakehead, does not need a complicated preparation process for the snakehead, can obtain a taste completely different from the existing cooked snakehead, has the delicious food effects of high nutrition, beautiful appearance and good taste, has obvious effects on recovery of postpartum wounds of women after bleeding and common wound healing, and can enable the delicious taste of the snakehead to be quickly popularized.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a mullet-inlaid bowl food and a preparation method thereof. Background technique [0002] Mullet, also known as black fish, raw fish, snakehead fish, scorpion fish, etc., belongs to the order Perciformes and the snakehead family. The meat of mullet is tender, delicious, and has high nutritional value, so it is very popular in domestic and foreign markets, and it is a high-quality dish that people like. Cuttlefish eggs are the egg glands of female cuttlefish. They are produced in coastal areas and there are many ways to prepare them. However, such hot and sour mullet fish egg soup, which is mixed with clear soup, is unique to Henan cuisine. Traditionally, mullet is made into mullet soup. The mullet soup cannot be stored for a long time, and the seasoning needs to be precise. The salty and fresh are hot and sour, and the hot and sour is light. The prior art does not make mullet into...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L17/00A23L17/10A23L23/00A23L27/10A23L33/00
CPCA23L17/70A23L15/00A23L23/00A23L17/10A23L27/10A23L33/00A23V2002/00A23V2200/30
Inventor 魏发笋
Owner 四川安鲜仉帮农业有限公司
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