CN102283401A - Production method of scallop cake - Google Patents
Production method of scallop cake Download PDFInfo
- Publication number
- CN102283401A CN102283401A CN2011101760357A CN201110176035A CN102283401A CN 102283401 A CN102283401 A CN 102283401A CN 2011101760357 A CN2011101760357 A CN 2011101760357A CN 201110176035 A CN201110176035 A CN 201110176035A CN 102283401 A CN102283401 A CN 102283401A
- Authority
- CN
- China
- Prior art keywords
- product
- machine
- frozen
- scallop
- squid
- 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.)
- Pending
Links
Abstract
The invention discloses a production method for a scallop cake with favorable color and flavor, environment friendliness and energy saving. The invention has the technical scheme that the production method is characterized by comprising the following steps of: (1) processing raw materials: adding a proper amount of binding agent and essence in squid and chopping the mixture into mince; (2) mixing materials: uniformly mixing a proper number of scallop columns and squid mince; (3) forming: placing mixture of the scallop columns and the squid mince in a forming machine for forming, wherein the weight of each cake is 38-40g; (4) quickly freezing; (5) unfreezing; (6) dispensing powder in advance; (7) sizing: sizing products subjected to powder dispense in advance by using a sizing machine, and modulating pulp by using ice water, wherein the ratio of the pulp to the water is 1:2; (8) wrapping with bran; (9) pre-frying: pre-frying the products subjected to bran wrapping at the 185DEG C for 40 seconds; (10) quickly freezing: feeding the pre-fried products in a single freezing machine and quickly freezing; and (11) bagging and detecting: bagging the products according to the specification and detecting all the bagged products by using a metal detector.
Description
Technical field
The invention belongs to scallop cake field of production, especially a kind of color and taste is good, the production method of the scallop cake of environmental protection and energy saving.
Background technology
The scallop cake be the food that people like, often edible scallop cake has the effect that nourishing is good for the stomach, is improved the health.At present, the method for production scallop cake has multiple, and the problem of existence is that color and taste is damaged, and pollutes to environment easily.
Summary of the invention
The purpose of this invention is to provide that a kind of color and taste is good, the production method of the scallop cake of environmental protection and energy saving.
Technical scheme of the present invention is: the production method of scallop cake is characterized in that comprising the following steps: the processing of (1) raw material: squid is added an amount of adhesive cut the adult fish gruel with an amount of essence; (2) batching: an amount of scallop post and squid gruel are mixed; (3) moulding: scallop post and the rotten mixture of squid are put into the make-up machine moulding, the quality 38-40g of every cake; (4) quick-frozen: carry out the product utilization mono-frozen machine after the moulding freezing; (5) thaw: the product that quick-frozen is handled is risen again; (6) go up powder in advance: utilize powder on the starching machine device; (7) starching: will be through pre-product utilization starching machine starching of going up powder, slurries are modulated with frozen water, and the ratio of starch and water is 1: 2; (8) wrap up in chaff: utilize and to wrap up in the product of chaff machine after and wrap up in chaff to starching; (9) prefrying: the product that will wrap up in chaff carried out 185 ℃ of prefryings 40 seconds; (10) quick-frozen: the product behind the prefrying is gone into the mono-frozen machine quick-frozen; (11) pack and detection: according to specification product is packed, the pack product is all detected with metal detector.
Effect of the present invention is: this product is to be raw material with squid and scallop post, through quick-frozen, starching, wrap up in technology such as chaff, produces the good scallop cake of color and taste, and simultaneously, the production process environmentally safe has the characteristics of environmental protection and energy saving.
The present invention is described further below in conjunction with not limiting embodiment.
The specific embodiment
The production method of scallop cake comprises the following steps: the processing of (1) raw material: squid is added an amount of adhesive cut the adult fish gruel with an amount of essence; (2) batching: an amount of scallop post and squid gruel are mixed; (3) moulding: scallop post and the rotten mixture of squid are put into the make-up machine moulding, the quality 38-40g of every cake; (4) quick-frozen: carry out the product utilization mono-frozen machine after the moulding freezing; (5) thaw: the product that quick-frozen is handled is risen again; (6) go up powder in advance: utilize powder on the starching machine device; (7) starching: will be through pre-product utilization starching machine starching of going up powder, slurries are modulated with frozen water, and the ratio of starch and water is 1: 2; (8) wrap up in chaff: utilize and to wrap up in the product of chaff machine after and wrap up in chaff to starching; (9) prefrying: the product that will wrap up in chaff carried out 185 ℃ of prefryings 40 seconds; (10) quick-frozen: the product behind the prefrying is gone into the mono-frozen machine quick-frozen; (11) pack and detection: according to specification product is packed, the pack product is all detected with metal detector.
Claims (1)
1. the production method of scallop cake is characterized in that comprising the following steps: the processing of (1) raw material: squid is added an amount of adhesive cut the adult fish gruel with an amount of essence; (2) batching: an amount of scallop post and squid gruel are mixed; (3) moulding: scallop post and the rotten mixture of squid are put into the make-up machine moulding, the quality 38-40g of every cake; (4) quick-frozen: carry out the product utilization mono-frozen machine after the moulding freezing; (5) thaw: the product that quick-frozen is handled is risen again; (6) go up powder in advance: utilize powder on the starching machine device; (7) starching: will be through pre-product utilization starching machine starching of going up powder, slurries are modulated with frozen water, and the ratio of starch and water is 1: 2; (8) wrap up in chaff: utilize and to wrap up in the product of chaff machine after and wrap up in chaff to starching; (9) prefrying: the product that will wrap up in chaff carried out 185 ℃ of prefryings 40 seconds; (10) quick-frozen: the product behind the prefrying is gone into the mono-frozen machine quick-frozen; (11) pack and detection: according to specification product is packed, the pack product is all detected with metal detector.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101760357A CN102283401A (en) | 2011-06-28 | 2011-06-28 | Production method of scallop cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101760357A CN102283401A (en) | 2011-06-28 | 2011-06-28 | Production method of scallop cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102283401A true CN102283401A (en) | 2011-12-21 |
Family
ID=45330380
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011101760357A Pending CN102283401A (en) | 2011-06-28 | 2011-06-28 | Production method of scallop cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102283401A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102805384A (en) * | 2012-08-23 | 2012-12-05 | 吕文良 | Production method of scallop and fresh squid stick |
| CN102845777A (en) * | 2012-09-18 | 2013-01-02 | 蓬莱汇洋食品有限公司 | Seafood stick and processing method thereof |
| CN104839786A (en) * | 2015-06-09 | 2015-08-19 | 青岛耀栋食品有限公司 | Processing process for bran-covered scallop column |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101669651A (en) * | 2009-09-23 | 2010-03-17 | 青岛浩源集团有限公司 | Salmon vegetable ring and preparing process thereof |
| CN101731672A (en) * | 2010-01-20 | 2010-06-16 | 吕文良 | Fresh fried shrimp cake and production method |
| CN101756311A (en) * | 2010-01-20 | 2010-06-30 | 吕文良 | Scallop flavor vegetable pie and production method thereof |
| CN101791133A (en) * | 2010-01-20 | 2010-08-04 | 吕文良 | Salmon cake and production method thereof |
-
2011
- 2011-06-28 CN CN2011101760357A patent/CN102283401A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101669651A (en) * | 2009-09-23 | 2010-03-17 | 青岛浩源集团有限公司 | Salmon vegetable ring and preparing process thereof |
| CN101731672A (en) * | 2010-01-20 | 2010-06-16 | 吕文良 | Fresh fried shrimp cake and production method |
| CN101756311A (en) * | 2010-01-20 | 2010-06-30 | 吕文良 | Scallop flavor vegetable pie and production method thereof |
| CN101791133A (en) * | 2010-01-20 | 2010-08-04 | 吕文良 | Salmon cake and production method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102805384A (en) * | 2012-08-23 | 2012-12-05 | 吕文良 | Production method of scallop and fresh squid stick |
| CN102845777A (en) * | 2012-09-18 | 2013-01-02 | 蓬莱汇洋食品有限公司 | Seafood stick and processing method thereof |
| CN104839786A (en) * | 2015-06-09 | 2015-08-19 | 青岛耀栋食品有限公司 | Processing process for bran-covered scallop column |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103976324B (en) | A kind of quick-frozen Fresh Grade Breast seasoning formula of rattan green pepper local flavor and using method thereof | |
| CN103284055B (en) | Fast nutritious convenient porridge and preparation process thereof | |
| CN102187985B (en) | Method for producing onion rings | |
| CN100374038C (en) | Production method of nutritive rice flour | |
| CN101214037A (en) | Sweet potato vermicelli and preparation thereof | |
| CN102960778A (en) | Egg product as well as processing method and device thereof | |
| CN102630724A (en) | Method for producing crab cream spring rolls | |
| CN102860458A (en) | Manufacture process of fried sweet dumplings | |
| CN101091516A (en) | Method for preparing instant pieces of rice cake | |
| CN102919878A (en) | Continuous production method for popcorn chicken | |
| CN103844187A (en) | Production method of shrimp meal fine dried noodle | |
| CN102283401A (en) | Production method of scallop cake | |
| SI2445357T1 (en) | Method for manufacturing of a feed block and product | |
| CN103099091A (en) | Preparation method of orange beef zongzi | |
| CN101326986B (en) | Method for preparing shrimp roe essence | |
| JP2013544092A5 (en) | ||
| CN104432272A (en) | Method for producing whole ginkgo powder | |
| CN102805384A (en) | Production method of scallop and fresh squid stick | |
| CN102630876B (en) | Crab roe rice dumpling | |
| CN109566895A (en) | A kind of freeze-drying pet goat milk product and preparation method thereof | |
| CN101828675B (en) | Seaweed corn muffin | |
| CN104839786A (en) | Processing process for bran-covered scallop column | |
| CN102907702A (en) | Preparation method of seafood freeze-drying fresh-keeping infant foods with various flavors | |
| CN102370143A (en) | Instant rice and preparation method thereof | |
| TW201817317A (en) | Pearl milk tea pack and manufacturing method thereof which is convenient to brew and can avoid using preservatives |
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: 20111221 |