CN101720802A

CN101720802A - Method for preparing seafood cakes

Info

Publication number: CN101720802A
Application number: CN200810171959A
Authority: CN
Inventors: 薛伟强
Original assignee: Individual
Current assignee: Individual
Priority date: 2008-10-27
Filing date: 2008-10-27
Publication date: 2010-06-09

Abstract

The invention provides a method for preparing a seafood cake, comprising the following steps: preparing base materials, adding major ingredients, baking double sides, cooling and packing, wherein the step of preparing base materials refers to that starch or flour and seafood auxiliary ingredients and spices are mixed, crushed and processed into a pasty shape; the step of adding the major ingredients refers to that the pasty base materials are poured onto a heating plate, and then the seafood major ingredients are placed on the paste auxiliary ingredients; the step of double-sided baking refers to that the pasty base materials with the seafood major ingredients are pressed and baked to form the seafood cake by an upper heating plate and a lower heating plate; and the step of cooling and packing refers to that the baked seafood cake is cooled and packed. As the base materials of the seafood cake is prepared by using seafood materials or seafood soup to mix with starch into a pasty shape, the nutritious cost of the seafood cake is ensured; in addition, the seafood cake can be prepared into a shape similar to a fossil by using the preparation method of double-sided pressing and baking, thus having the capability of stimulating the desire of customers to purchase.

Description

The preparation method of seafood cakes

Technical field

The present invention relates to a kind of preparation method of food, specifically, relate to a kind of preparation method that has the high calcium leisure food of seafood food materials.

Background technology

Raising along with people's living standard, and the variation of eating habit, leisure food more and more has been subjected to people's welcome, various French fries, potato chips and other dilated foods all are subjected to consumer's favor very much, and the taste of these food is also more and more diversified, for example beef flavour, curried flavor, seafood flavor or the like.The leisure food of existing seafood flavor mostly is to make the seafood taste by monosodium glutamate or other people wage adjustment material, the inherent content that is food surface or food does not contain out and out seafood food materials, because not only be no advantage after the consumer is edible in a large number, can certain infringement be arranged to health on the contrary; Even if really adopt some seafood materials, also mostly be that seafood is ground into powder, add in the food, its content in food is also very low.

Summary of the invention

The objective of the invention is to the deficiency that the seafood leisure food exists, provide a kind of consumer can just can see the preparation method of the novel high calcium seafood cakes of seafood food materials from the surface of food.

Technical scheme of the present invention is: a kind of preparation method of seafood cakes may further comprise the steps: major ingredient, two-sided baking and cooling packing are made, added to base material; Described base material manufacturing process is with starch or flour and seafood auxiliary material and condiment mixing pulverizing, is machined to pasty state; Described interpolation major ingredient process is that the base material with pasty state is poured on the heating plate, then the seafood major ingredient is placed on the batter auxiliary material; Described two-sided bake process is by two heating plates up and down the paste base material that has the seafood major ingredient to be carried out extrusion-baking to ripe, forms seafood cakes; Described cooling packing process is that the seafood cakes after the baking is cooled off and packs.

Preferably, be that dry or fresh seafood is ground into powder or slurry in the described base material manufacturing process, then the seafood material of powdery and starch or flour and condiment are mixed, add water and stir into pasty state; Perhaps described base material manufacturing process is that the seafood soup that will obtain behind the boiling seafood mixes with starch or flour, stirs into pasty state.

Preferably, in the described interpolation major ingredient process, have the groove of preset shape on the heating plate of bottom surface, base material is poured in the groove.

Preferably, in the described two-sided bake process, have the projection that the groove with the bottom surface heating plate is complementary on the last heating plate, during baking, projection is absorbed in the groove, and the paste base material that has the seafood major ingredient is carried out extrusion-baking.

Preferably, in the described two-sided bake process, the setting shortening temperature of bottom surface heating plate and last heating plate is 110 ℃-210 ℃, and the shortening pressure between two plates is 0.2MPa-3.5MPa.

Beneficial effect of the present invention is: because the base material of this seafood cakes is to utilize seafood materials or seafood soup and starch to be mixed into paste, therefore in base material, just contain a large amount of out and out seafood food materials, add the seafood food materials that are placed with bulk or whole at substrate surface, make the nutritional cost of seafood cakes obtain to ensure; In addition, utilize the method for production of two-sided extrusion-baking, seafood cakes can be made into similar fossil shape, therefore, more can cause consumer's desire to buy.

The specific embodiment

First specific embodiment of the present invention, the band shell that at first will dry sea shrimp med is broken, and the extra large shrimp that will pulverize then mixes with starch, and is added into an amount of salt and spice according to the taste needs, adds water at last and stirs into pasty state, forms base material; After base material completes, base material is poured on the heating plate of bottom surface, then whole fresh extra large shrimp is placed on the central authorities of base material, then going up heating plate presses down, the temperature of heating plate is set in 180 ℃ up and down, and the pressure between two plates is set in 3.0MPa, is controlled at heat time heating time 1 minute, after two-sided baking is finished, with the seafood cakes cooling and the packing of moulding.

Second specific embodiment of the present invention at first will be pulverized pulping with the sea crab of shell, then the crab slurry be mixed with starch, be added into an amount of salt and spice according to the taste needs, add water at last and stir into pasty state, form base material; After base material completes, base material is poured on the heating plate of bottom surface, then whole fresh little sea crab is placed on the central authorities of base material, then go up heating plate and press down, the temperature of heating plate is set in 160 ℃ up and down, pressure between two plates is set in 2.8MPa, is controlled at heat time heating time 1 minute, after two-sided baking is finished, when seafood cakes does not also cool off fully, remove the leftover pieces of seafood cakes, form a specific shape, treat to cool off fully the back packing then.

The 3rd specific embodiment of the present invention mixes the formed seafood soup of boiling seafood with starch, be added into an amount of salt and spice and stir into pasty state according to the taste needs then, forms base material; After base material completes, base material is poured on the heating plate of bottom surface, central authorities that whole new Fresh squid or the squid piece of stripping and slicing are placed on base material then,

The 4th specific embodiment of the present invention mixes the formed seafood soup of boiling seafood with starch, be added into an amount of salt and spice and stir into pasty state according to the taste needs then, forms base material; After base material completes, base material is poured in the groove of the ground heating plate that has the preset shape groove, then fresh clam meat is placed on the central authorities of base material, then going up heating plate presses down, have the projection that the groove with the bottom surface heating plate is complementary on the last heating plate, projection is absorbed in the groove, and the paste base material that has the seafood major ingredient is carried out extrusion-baking.The temperature of heating plate is set in 200 ℃ up and down, and the pressure between two plates is set in 1.5MPa, and be controlled at half a minute heat time heating time, after two-sided baking is finished, with the seafood cakes cooling and the packing of moulding.

Claims

1. the preparation method of a seafood cakes is characterized in that, may further comprise the steps: major ingredient, two-sided baking and cooling packing are made, added to base material; Described base material manufacturing process is with starch or flour and seafood auxiliary material and condiment mixing pulverizing, is machined to pasty state; Described interpolation major ingredient process is that the base material with pasty state is poured on the heating plate, then the seafood major ingredient is placed on the batter auxiliary material; Described two-sided bake process is by two heating plates up and down the paste base material that has the seafood major ingredient to be carried out extrusion-baking to ripe, forms seafood cakes; Described cooling packing process is that the seafood cakes after the baking is cooled off and packs.

2. the preparation method of seafood cakes as claimed in claim 1, it is characterized in that: be that dry or fresh seafood is ground into powder or slurry in the described base material manufacturing process, then the seafood material of powdery or pasty state and starch or flour and condiment are mixed, add water and stir into pasty state.

3. the preparation method of seafood cakes as claimed in claim 1, it is characterized in that: described base material manufacturing process is that the seafood soup that will obtain behind the boiling seafood mixes with starch or flour, stirs into pasty state.

4. the preparation method of seafood cakes as claimed in claim 1, it is characterized in that: in the described interpolation major ingredient process, have the groove of preset shape on the heating plate of bottom surface, base material is poured in the groove.

5. the preparation method of seafood cakes as claimed in claim 4, it is characterized in that: in the described two-sided bake process, have the projection that the groove with the bottom surface heating plate is complementary on the last heating plate, during baking, projection is absorbed in the groove, and the paste base material that has the seafood major ingredient is carried out extrusion-baking.

6. the preparation method of seafood cakes as claimed in claim 1, it is characterized in that: in the described two-sided bake process, the setting shortening temperature of bottom surface heating plate and last heating plate is 110 ℃-210 ℃, and the shortening pressure between two plates is 0.2MPa-3.5MPa.

7. the preparation method of seafood cakes as claimed in claim 1 is characterized in that: in the described cold true packaging process, before seafood cakes cools off fully, according to the shape needs rim charge of seafood cakes is removed.