CN101396094A - Production method of butter lily fish cake - Google Patents
Production method of butter lily fish cake Download PDFInfo
- Publication number
- CN101396094A CN101396094A CNA2007101334476A CN200710133447A CN101396094A CN 101396094 A CN101396094 A CN 101396094A CN A2007101334476 A CNA2007101334476 A CN A2007101334476A CN 200710133447 A CN200710133447 A CN 200710133447A CN 101396094 A CN101396094 A CN 101396094A
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- CN
- China
- Prior art keywords
- lily
- fish
- cream
- paste
- butter
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
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Abstract
The invention relates to a method for preparing a cream lily fish bakemeat, which is realized by the following steps: 20g of petals of fresh lily bulbs is weighed for use; 50g of cream is taken for spare; 30g of fish paste is taken and stirred evenly by adding salt, pepper and lily for spare; 60g of wheat flour is taken and stirred into paste by adding water; the paste is put into a hot pan with oil, immediately, the petals of fresh lily bulbs and the fish paste which are stirred well are scattered on the paste, and small fire is used for frying; the cream lily fish pie is obtained after being coated with cream. The method has the advantages that: 1. the preparing technique is simple, the nutrient is rich, and the nutrient components of the lily and the fish are kept well during the preparing process; 2. each component has own advantage, thus realizing rich and balanced nutrient, and unique mouthfeel by combining the advantages of all components, therefore, the pie can especially meet the taste of people who have special requirement.
Description
Technical field
The present invention relates to a kind of preparation method of butter lily fish cake.
Background technology
The face volume is the often edible a kind of staple foods of people.Generally edible in existing the volume as staple food, nutrition that it is traditional and formation can not satisfy the consumption demand of people on edible and health, and single, the function singleness of its taste, the function that does not have the mouthfeel uniqueness is so have no stomach for to the people that the mouthfeel uniqueness is arranged.
Summary of the invention
The present invention seeks in order to overcome the deficiencies in the prior art, and a kind of preparation method of butter lily fish cake is provided.The scheme that the present invention is adopted for achieving the above object is: a kind of preparation method of butter lily fish cake, and the present invention is realized by following method:
(1) taking by weighing fresh lily bulb lobe 20 restrains stand-by.
(2) getting cream 50 restrains standby.
(3) get fish mud 30 gram, put into salt, pepper powder, cream, lily and stir standby.
(4) get fine flour 60 grams and blunge into pasty state, pour in the heat oil pot, be put on the batter, fry in shallow oil ripe with little fire with lily lobe that is about to stir and fish mud.
(5) coat cream.
Beneficial effect of the present invention is: 1. manufacture craft is simple, and is nutritious, and manufacturing process is intact to the nutritional labeling of the lily and the flesh of fish.2. various constituents have advantage separately, integrate to have produced nutritiously, balanced, and the mouthfeel uniqueness is so be particularly suitable for there being uniqueness to require personage's taste.
The specific embodiment
Be described in detail below with reference to embodiments of the invention.A kind of preparation method of butter lily fish cake, the present invention is realized by following method:
(1) taking by weighing fresh lily bulb lobe 20 restrains stand-by.
(2) getting cream 50 restrains standby.
(3) get fish mud 30 gram, put into salt, pepper powder, cream, lily and stir standby.
(4) get fine flour 60 grams and blunge into pasty state, pour in the heat oil pot, be put on the batter, fry in shallow oil ripe with little fire with lily lobe that is about to stir and fish mud.
(5) coat cream.
Claims (1)
1, a kind of preparation method of butter lily fish cake is characterized in that: the present invention is realized by following method:
(1) taking by weighing fresh lily bulb lobe 20 restrains stand-by.
(2) getting cream 50 restrains standby.
(3) get fish mud 30 gram, put into salt, pepper powder, cream, lily and stir standby.
(4) get fine flour 60 grams and blunge into pasty state, pour in the heat oil pot, be put on the batter, fry in shallow oil ripe with little fire with lily lobe that is about to stir and fish mud.
(5) coat cream.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101334476A CN101396094A (en) | 2007-09-29 | 2007-09-29 | Production method of butter lily fish cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101334476A CN101396094A (en) | 2007-09-29 | 2007-09-29 | Production method of butter lily fish cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101396094A true CN101396094A (en) | 2009-04-01 |
Family
ID=40515147
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007101334476A Withdrawn CN101396094A (en) | 2007-09-29 | 2007-09-29 | Production method of butter lily fish cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101396094A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172288A (en) * | 2014-07-22 | 2014-12-03 | 安徽富煌三珍食品集团有限公司 | Method for preparing fish cakes by using ground salmon meat |
| CN105054131A (en) * | 2015-08-19 | 2015-11-18 | 郑州思念食品有限公司 | Sea buckthorn cheese fish meat pie and preparation method thereof |
-
2007
- 2007-09-29 CN CNA2007101334476A patent/CN101396094A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172288A (en) * | 2014-07-22 | 2014-12-03 | 安徽富煌三珍食品集团有限公司 | Method for preparing fish cakes by using ground salmon meat |
| CN104172288B (en) * | 2014-07-22 | 2016-05-11 | 安徽富煌三珍食品集团有限公司 | A kind of method of utilizing salmon meat mincing to make fish cake |
| CN105054131A (en) * | 2015-08-19 | 2015-11-18 | 郑州思念食品有限公司 | Sea buckthorn cheese fish meat pie and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C04 | Withdrawal of patent application after publication (patent law 2001) | ||
| WW01 | Invention patent application withdrawn after publication |