CN101731663A - Deep sea cod-fish Hamburg and production method - Google Patents
Deep sea cod-fish Hamburg and production method Download PDFInfo
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- CN101731663A CN101731663A CN201010000906A CN201010000906A CN101731663A CN 101731663 A CN101731663 A CN 101731663A CN 201010000906 A CN201010000906 A CN 201010000906A CN 201010000906 A CN201010000906 A CN 201010000906A CN 101731663 A CN101731663 A CN 101731663A
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- cod
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Abstract
The invention relates to a deep sea cod-fish Hamburg with good color and taste and rich nutrition, and a production method. The technical scheme is that: the deep sea cod-fish Hamburg is characterized by consisting of the following raw materials in part by weight: 80 to 100 parts of cod-fish, 2 to 20 parts of starch, 2 to 8 parts of salt, 10 to 30 parts of bread crumb, 5 to 20 parts of vegetable oil and 1 to 5 parts of spice. The invention also discloses the production method for the deep sea cod-fish Hamburg.
Description
Technical field
The invention belongs to deep sea cod-fish Hamburg and field of production, deep sea cod-fish Hamburg and production method that especially a kind of color and taste is good, nutritious.
Background technology
Deep sea cod-fish Hamburg is the food that people like, often edible have promote longevity, nourish be good for the stomach, clearing heat and detoxicating effect.At present, the taste of deep sea cod-fish Hamburg is single, the preparation method complexity.
Summary of the invention
The purpose of this invention is to provide good, nutritious deep sea cod-fish Hamburg of a kind of color and taste and production method.
Technical scheme of the present invention is: deep sea cod-fish Hamburg is characterized in that being made up of the raw material of following weight portion: cod 80-100 part, starch 2-20 part, salt 2-8 part, crumbs 10-30 part, vegetable oil 5-20 part, spice 1-5 part.
Preferably, form 90 parts of cods, 10 parts of starch, 6 parts of salt, 20 parts of crumbs, 10 parts of vegetable oil, 3 parts of spices by the raw material of following weight portion.
Make the method for deep sea cod-fish Hamburg, it is characterized in that comprising the following steps: proportionally weighing raw material; The pre-powder of going up: spread the pre-dusting of one deck uniformly; Brush first road slurry: starch adhesive powder: water=1: 2-3; Add the intermediate layer: the intermediate layer is that breadcrumbs and the expanded grain of rice each half mix fully; Brush surfacer: the tempura starch: water=1: 1.8; Prefrying: wrap up in ratio 57 ± 2% outward; Singly freeze.
Effect of the present invention is: the deep-sea fish that cod is typical low fat, high protein, be rich in various trace elements, multiple good reputations such as " nutritionist on the dining table ", " liquid golden " were once arranged, its conditioning products has the sliding fragrant tender mouthfeel of meat, children of white thin deliciousness, the coat of palatable crisp, has good, the nutritious characteristics of color and taste.
The present invention is described further below in conjunction with not limiting embodiment.
The specific embodiment
Embodiment 1: deep sea cod-fish Hamburg, form by the raw material of following weight portion: cod 80-100 part, starch 2-20 part, salt 2-8 part, crumbs 10-30 part, vegetable oil 5-20 part, spice 1-5 part.
Preferably, form by the raw material of following weight portion: 90 parts of cods, 10 parts of starch, 6 parts of salt, 20 parts of crumbs, 10 parts of vegetable oil, 3 parts of spices.
Make the method for deep sea cod-fish Hamburg, it is characterized in that comprising the following steps: proportionally weighing raw material; The pre-powder of going up: spread the pre-dusting of one deck uniformly; Brush first road slurry: starch adhesive powder: water=1: 2-3; Add the intermediate layer: the intermediate layer is that breadcrumbs and the expanded grain of rice each half mix fully; Brush surfacer: the tempura starch: water=1: 1.8; Prefrying: wrap up in ratio 57 ± 2% outward; Singly freeze.
Embodiment 2: deep sea cod-fish Hamburg, form by the raw material of following weight portion: 90 parts of cods, 10 parts of starch, 6 parts of salt, 20 parts of crumbs, 10 parts of vegetable oil, 3 parts of spices.
Preparation method is with embodiment 1.
Claims (3)
1. deep sea cod-fish Hamburg is characterized in that being made up of the raw material of following weight portion: cod 80-100 part, starch 2-20 part, salt 2-8 part, crumbs 10-30 part, vegetable oil 5-20 part, spice 1-5 part.
2. deep sea cod-fish Hamburg according to claim 1 is characterized in that being made up of the raw material of following weight portion: 90 parts of cods, 10 parts of starch, 6 parts of salt, 20 parts of crumbs, 10 parts of vegetable oil, 3 parts of spices.
3. make the method for the described deep sea cod-fish Hamburg of one of above-mentioned each claim, it is characterized in that comprising the following steps: proportionally weighing raw material; The pre-powder of going up: spread the pre-dusting of one deck uniformly; Brush first road slurry: starch adhesive powder: water=1: 2-3; Add the intermediate layer: the intermediate layer is that breadcrumbs and the expanded grain of rice each half mix fully; Brush surfacer: the tempura starch: water=1: 1.8; Prefrying: wrap up in ratio 57 ± 2% outward; Singly freeze.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010000906A CN101731663A (en) | 2010-01-20 | 2010-01-20 | Deep sea cod-fish Hamburg and production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010000906A CN101731663A (en) | 2010-01-20 | 2010-01-20 | Deep sea cod-fish Hamburg and production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101731663A true CN101731663A (en) | 2010-06-16 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201010000906A Pending CN101731663A (en) | 2010-01-20 | 2010-01-20 | Deep sea cod-fish Hamburg and production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101731663A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919893A (en) * | 2012-11-09 | 2013-02-13 | 青岛浩大实业有限公司 | Cod food and processing method thereof |
| CN103766972A (en) * | 2014-01-02 | 2014-05-07 | 快乐蜂食品（安徽）有限公司 | Microwave cod steak and preparation method thereof |
-
2010
- 2010-01-20 CN CN201010000906A patent/CN101731663A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919893A (en) * | 2012-11-09 | 2013-02-13 | 青岛浩大实业有限公司 | Cod food and processing method thereof |
| CN102919893B (en) * | 2012-11-09 | 2014-02-26 | 青岛浩大实业有限公司 | Cod food and processing method thereof |
| CN103766972A (en) * | 2014-01-02 | 2014-05-07 | 快乐蜂食品（安徽）有限公司 | Microwave cod steak and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20100616 |