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Fresh water fish cake product and its making process

A technology for freshwater fish meat and freshwater fish, applied in food preparation, application, food science and other directions, can solve the problems of inconsistent taste, troublesome production process, difficult to popularize taste, etc., and achieve the effects of long shelf life, reasonable formula and simple manufacturing process.

Inactive Publication Date: 2003-11-05
李厚平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this method is convenient to eat, it is difficult to popularize the taste because the content of each raw material and seasoning is prepared by the production staff at will, and the taste is inconsistent due to the level of the production staff, and the production process is also very troublesome.
The fish cake made can only be eaten as you make it, and it can only be stored for three to five days at a temperature below 10°C. Therefore, this method is rarely used by families. It is only made in small quantities during Chinese New Year and festivals. Do not eat this way

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] First, the fresh freshwater fish meat is made into fresh freshwater fish meat mince according to the aforementioned method, and the pork fat is cut into chunks.

[0020] Get 15kg (30%) of fresh freshwater minced fish, 5kg (10%) of egg greens, 3kg (6%) of pork fat, 1.5kg (3%) of minced ginger, 0.75kg (1.5%) of onion, 1kg (2%) of salt ), white pepper powder 0.075kg (0.15%), white vinegar 0.3kg (0.6%), starch 4kg (8%), monosodium glutamate 0.075kg (0.15%), water 15.3kg (30.6%), egg yolk 4kg (8%) .

[0021] Pour all the above-mentioned raw materials except egg yolk into the blender and stir for 5-7 minutes, then pour into a square plate to form; put the formed fish cake in a steam pot with a temperature of 100°C for 20-23 minutes and then seed , take it out, use a towel to wipe off the water droplets on the surface of the kamaboko, brush the upper surface with egg yolk, then put it in a steamer and steam for 5-10 minutes, take it out of the pot and let it cool down to room...

Embodiment 2

[0023] Take 20kg (40%) of fresh freshwater fish mince, 4kg (8%) of egg greens, 2kg (4%) of pork fat, 1kg (2%) of minced ginger, 0.5kg (1%) of onion, and 1kg (2%) of salt , white pepper powder 0.05kg (0.1%), white vinegar 0.4kg (0.8%), starch 2kg (4%), monosodium glutamate 0.05kg (0.1%), water 17kg (34), egg yolk 2kg (4%), according to the above The preparation method of embodiment 1 is made into fresh freshwater fish cake finished product.

Embodiment 3

[0025] Take 18.9kg (37.8%) of fresh freshwater fish mince, 4.5kg (9%) of egg greens, 2.5kg (5%) of pork fat, 1.5kg (3%) of minced ginger, 0.75kg (1.5%) of onion, and 0.5kg of salt. kg (1%), white pepper powder 0.05kg (0.1%), white vinegar 0.25kg (0.5%), starch 3.5kg (7%), monosodium glutamate 0.05kg (0.1%), water 14kg (28%), egg yolk 3.5 kg (7%). Make fresh freshwater fish cake finished product by the preparation method of above-mentioned embodiment 1.

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PUM

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Abstract

The present invention belongs to the field of fish product. The fresh water fish cake is made with fresh water fish skin paste, fatty pork, egg yolk, egg white, smashed ginger, onion, salt, white pepper powder, vinegar, starch, gourmet powder, water and other material, and through mixing, forming in steam pot, vacuum packing, steaming and sterilizing. It is loose, soft, smooth, tender, delicious and fragrant. The food product may be eaten after being produced into different dishes and has one guarantee period as long as 6 months.

Description

Technical field: [0001] The invention relates to a freshwater fish product, in particular to a freshwater fish cake product made from fresh freshwater fish meat and a preparation method thereof, belonging to the field of fish products. Background technique: [0002] In the middle and lower reaches of the Yangtze River and where there are many lakes, freshwater fish is a home-cooked dish on people's tables, and there are many ways to do it, such as frying, frying, steaming, stewing, etc. These methods are to make the whole fish. The fish meat is not separated, it is more troublesome to eat, and the production process is also more complicated. In order to solve the above problems, there is a way to remove the fish skin and fish bones, stir the fish meat into minced fish meat, then stir it with eggs, raw flour and seasonings, make it into a cake shape, and then put it in a hot pot and stew it for eating. Although this method is convenient to eat, the taste is difficult to popu...

Claims

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Application Information

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IPC IPC(8): A23L17/10
Inventor 李厚平
Owner 李厚平
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