Fish-flavored sesame seed cake with long shelf life

A technology for shelf life and pancakes, which is applied in the directions of dry preservation of meat/fish, preservation of meat/fish with chemicals, preservation of meat/fish with a protective coating, etc. It can solve the problems of short shelf life, difficult packaging, and fishy smell processing, etc. problems, to achieve the effect of expanding sales scope, extending shelf life, and extending shelf life

Inactive Publication Date: 2021-06-04
优仕康生(天津)科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although some people have tried the fried fish pancakes in recent years, they have not been recognized and popularized by the public because they have not deviated from the traditional method, they all have a fishy smell and are complicated to process and difficult to preserve.
Now all commodities have entered the era of online sales, and food has gradually begun to enter the online sales platform. The traditional meat biscuits or buns, especially the fish biscuits or buns, have a short shelf life, a large amount of preservatives are added, and the taste is poor, and long-term consumption affects the human body. health safety issues
Moreover, there are also problems of unattractiveness and difficult packaging due to the incompleteness of the product in the traditional open-mouthed sesame seed cakes.
Many insurmountable problems make sandwiched meat biscuits or steamed buns not suitable for network marketing, and have not been recognized and popularized by the public. Fishy and perishable sandwiched fish biscuits are even more unsuitable for modern network marketing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] 1. The production of pan-fried smoked fish without soup made by five processes of marinating, steaming, frying, smoking and dehydration

[0041] The basic operating procedures are fish selection—drying of fish materials—marinating with seasoning paint—pot steaming—pan frying (dry frying)—coloring—sawdust and sage smoking. The specific operation is as follows:

[0042] Use wild or farmed fresh small species of fish with a body length of 3-8 cm and a body width of less than 1 cm, such as small cucumber fish, small white striped fish, small oily fish, small loach or wheat ears and other wild miscellaneous fish, drain Dry or dry the water, spread salt evenly on the fish, sprinkle pepper, marinate for 6-10 hours, and then steam for 3 minutes. Heat up the frying pan, wipe the pan with ginger to avoid sticking to the pan, add oil, when the oil is slightly smoking, put the fish, turn it over when it is golden, and spread sesame oil or sweet noodle sauce on the fish. After the...

Embodiment 2

[0063] The fish that the present embodiment adopts is the large-scale or large-species fish that body length is greater than 8CM, as large-scale white striped fish, loach or Wuchang fish, squid etc., selected large-scale or large-species fish carry out descaling, before draining and drying. The process of removing spines, heads, and viscera is made into fish fillets. The preparation method of pan-fried smoked fish and others are the same as in Example 1

Embodiment 3

[0065] The sesame seed cake of present embodiment is the pastry sesame seed cake that is made by traditional method, other is with embodiment 1,2;

[0066] The ingredients and preparation method of traditional pastry biscuits are as follows

[0067] Ingredients: Flour, Yeast, Baking Soda, Warm Water.

[0068] Accessories: flour for pastry, salt for pastry, five-spice powder for pastry, vegetable oil for pastry.

[0069] (1) Mix the yeast and baking soda with warm water, pour into the flour and knead into a smooth dough, and let it stand in a warm place for 30-40 minutes.

[0070] (2) Make pastry during the resting process: Put the flour, five-spice powder and salt in a bowl and stir well.

[0071] (3) Heat up the frying pan, pour oil, turn off the heat after it smokes, pour it into a bowl of flour while it is still hot, stir quickly with chopsticks, and the pastry is ready.

[0072] (4) After the dough wakes up, knead it evenly and roll it out, roll it into a large sheet wi...

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PUM

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Abstract

The invention belongs to the field of food, and particularly relates to a fish-flavored sesame seed cake with a long shelf life and a making method thereof. The fish-flavored sesame seed cake is characterized in that the sealed fish-sandwiched sesame seed cake is prepared from soup-free pan-fried smoked fish prepared by three main processes of steaming, frying and smoking and a sesame seed cake with flour as a main component through baking, surface preservative treatment, drying treatment and a comprehensive sterile packaging process. The prepared fish-flavored sesame seed cake is long in shelf life, suitable for network marketing, integrally complete, delicious and unique in taste.

Description

technical field [0001] The invention relates to the field of food, in particular to a fish-flavored sesame seed cake with a long shelf life and a preparation method thereof. Background technique [0002] The traditional meat-stuffed biscuits or steamed buns have a history of thousands of years in my country, and the more varieties are usually beef, donkey meat and pork biscuits or steamed buns. Although some people have tried the sandwiched fish cakes in recent years, they have not been recognized and popularized by the public because they have not deviated from the traditional methods, have obvious fishy smell and are complicated to process and difficult to preserve. Now all commodities have entered the era of online sales, and food has gradually begun to enter the online sales platform. The traditional meat biscuits or buns, especially the fish biscuits or buns, have a short shelf life, a large amount of preservatives are added, and the taste is poor, and long-term consump...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/31A21D15/08A21D15/00A23B4/03A21D13/38A23B4/16A21D13/06A21D8/04A21D2/26A21D2/24A21D2/36A23B4/10A23B4/044A23B4/20
CPCA21D13/31A21D15/08A21D15/00A23B4/03A21D13/38A23B4/16A21D13/06A21D8/047A21D2/261A21D2/245A21D2/366A23B4/10A23B4/044A23B4/20A23V2002/00
Inventor 刘金良
Owner 优仕康生(天津)科技发展有限公司
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