CN102578628A - Production method and application of fish gelatin jelly stuffing - Google Patents
Production method and application of fish gelatin jelly stuffing Download PDFInfo
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- CN102578628A CN102578628A CN2012100569649A CN201210056964A CN102578628A CN 102578628 A CN102578628 A CN 102578628A CN 2012100569649 A CN2012100569649 A CN 2012100569649A CN 201210056964 A CN201210056964 A CN 201210056964A CN 102578628 A CN102578628 A CN 102578628A
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Abstract
The invention relates to a production method of fish gelatin jelly stuffing and belongs to the field of food. Meanwhile, the invention also discloses an application of the fish gelatin jelly stuffing. According to the production method of the fish gelatin jelly stuffing, fish gelatin jelly is matched with meat and vegetables to be stirred into stuffing, and the weight ratio of the fish gelatin jelly to the meat to the vegetables is (20-25): (20-25): (50-55). Meanwhile, the fish gelatin jelly stuffing also comprises bean jelly or cold rice noodles, and the weight ratio of the bean jelly or cold rice noodles to the fish gelatin jelly is (3-5):1. Through the preparation method of the fish gelatin jelly stuffing provided by the invention, the produced fish gelatin jelly stuffing has rich nutrition and is delicious, the flavor is unique, the appetite of people is prompted, fishy taste is avoided, and the production method can be widely applied to the production of food such as spring rolls, fried dumplings, steamed dumplings, steamed stuffed buns, dumplings, rice dumplings and wontons.
Description
Technical field
The present invention relates to the production method that a kind of fish glue freezes filling, belongs to field of food, simultaneously, the invention also discloses the application that this fish glue freezes filling.
Background technology
At present, rejecting the discarded position of flesh of fish back fish, like fish scale, air bladder etc., generally all is directly discarded.And the various nutrient elements that is rich in these positions is not fully utilized, and real is unfortunate.
Summary of the invention
The object of the present invention is to provide a kind of discarded position production of fish fish glue that utilizes to freeze filling.
The technical scheme that the present invention adopts is following:
Fish glue freezes the production method of filling, it is characterized in that, fish glue freezes and cooperates meat and vegetable dish mix to become filling, and fish glue freezes, the weight proportion of meat and vegetable dish is 20～25: 20～25: 50～55.
As another kind of technical scheme, fish glue freezes and also comprises bean jelly in the filling, and the weight proportion that bean jelly and fish glue freeze is 3～5: 1.
As another kind of technical scheme, fish glue freezes and also comprises cool skin in the filling, and the weight proportion that cool skin and fish glue freeze is 3～5: 1.
Comparatively perfect is, it is to utilize the discarded position of fish to add poach system to form that said fish glue freezes, and the discarded position of fish comprises fish scale, air bladder, fish-skin, fish-bone, fin, fish tail.
Further, the preparation method that said fish glue freezes puts into pot with the discarded position of fish, adds the water of 2～4 times of weight ratios, and boiled 10 minutes of big fire was used the slow fire infusion 2 hours again, played pot elimination residue, and the liquid twice-cooked stir-frying that leaches is cooled to fish glue and freezes.
Comparatively perfect is that said meat is selected from one or more in pork, beef, mutton, chicken, fish, the shrimp.
Comparatively perfect is that said vegetable dish is selected from one or more in leek, shepherd's purse, Chinese cabbage, celery, mushroom, carrot, moyashi, bean vermicelli, bean curd, the water chestnut.
Comparatively perfect is that said bean jelly is selected from sweet potato powder and/or peameal.
In the discarded position of fish, be example with the fish scale, fish scale contains abundant lecithin, collagen, protein, fat and multivitamin contain the trace element of calcium, iron, zinc and multiple needed by human.Also contain multiple unrighted acid in the fish scale, can reduce cholesterol gathering on vascular wall, have effects such as prevention of arterial sclerosis, hypertension and heart disease.
Fish scale is the sclerotin that the collagen of fish skin corium generates, and formal name used at school is an ichthylepidin, certain material that from fish scale, extracts, and the clinical treatment acute leukemia, efficient is 70%～75%; Cancer of the stomach, lymphadenoma also there is special effect.Contain a large amount of collagens in the fish scale.Collagen is also claimed ossein, is a kind of thread collagen fabric, and its major physiological function is to do the bonding material of connective tissue, can make the solid high resilience of skin.
Also contain higher chitin in the fish scale.Chitin has following benefits to health: 1, the immunologic facilitation effect of chitin helps the injury that reduces tumour cell and promotes liver damage cell new life and normalization.2, avirulence anticancer effect.3, reduce cholesterol, therefore good effect is arranged for prevention of arterial sclerosis and angiocardiopathy.4, improve digestive function, prevent constipation.5, fat-reducing, beautification function are arranged.
Fish scale integrates multiple nutrients, health substance, be boiled into jelly with it and be processed into and irritate soup food, food can replenish the calcium, improve looks, keep fit brain tonic.Have and delay senility softening blood vessel, prevention senile osteoporosis, hypertension, heart disease, prevention in children rickets, magical effect sight such as enhance memory power.So be celebrated with longevity, have deep love for eating Japan and the American-European countries of fish, started " fish scale dietotherapy heat ".
Freeze the preparation method of filling through above-mentioned fish glue, it is nutritious that the fish glue of being produced freezes filling, tasty, unique local flavor, and tempting appetite has no fishlike smell, can be widely used in spring roll, fries in shallow oil dumpling, the production of food such as steamed dumpling, steamed stuffed bun, dumpling, Lantern Festival, won ton.
The specific embodiment
Below in conjunction with embodiment the present invention is further described.
Fish glue freezes and cooperates meat and vegetable dish mix to become filling, and fish glue freezes, the weight proportion of meat and vegetable dish is 20～25: 20～25: 50～55, and can be applicable to spring roll, fry in shallow oil dumpling, the production of food such as steamed dumpling, steamed stuffed bun, dumpling, Lantern Festival, won ton
As another kind of technical scheme; Fish glue freezes and also comprises bean jelly in the filling; The weight proportion that bean jelly and fish glue freeze is 3～5: 1; Fish glue freezes, the weight proportion of meat and vegetable dish is 20～25: 20～25: 50～55, and can be applicable to spring roll, fry in shallow oil dumpling, the production of food such as steamed dumpling, steamed stuffed bun, dumpling, Lantern Festival, won ton.
As another kind of technical scheme; Fish glue freezes and also comprises cool skin in the filling; The weight proportion that cool skin and fish glue freeze is 3～5: 1; Fish glue freezes, the weight proportion of meat and vegetable dish is 20～25: 20～25: 50～55, and can be applicable to spring roll, fry in shallow oil dumpling, the production of food such as steamed dumpling, steamed stuffed bun, dumpling, Lantern Festival, won ton.
It is to utilize the discarded position of fish to add poach system to form that above-mentioned fish glue freezes, and the discarded position of fish comprises fish scale, air bladder, fish-skin, fish-bone, fin, fish tail.The preparation method puts into pot with the discarded position (the discarded position with a fish is an example) of fish, adds the water of the discarded position of 2～4 times of fishes weight ratio, boiled 10 minutes of big fire; Used the slow fire infusion again 2 hours; Play pot elimination residue, the liquid twice-cooked stir-frying that leaches is cooled to fish glue and freezes.
According to different taste and different product, meat is selected from one or more in pork, beef, mutton, chicken, fish, the shrimp.Vegetable dish is selected from one or more in leek, shepherd's purse, Chinese cabbage, celery, mushroom, carrot, moyashi, bean vermicelli, bean curd, the water chestnut.Bean jelly is selected from sweet potato powder and/or peameal.
Above content only is to what how the present invention implemented to be done to give an example and explanation; Rather than restriction protection scope of the present invention; Under the technical staff in present technique field described specific embodiment is made various modifications or replenish or adopt similar mode to substitute; Only otherwise depart from the structure of invention or surmount the defined scope of these claims, all should belong to protection scope of the present invention.
Claims (10)
1. fish glue freezes the production method of filling, it is characterized in that, fish glue freezes and cooperates meat and vegetable dish mix to become filling, and fish glue freezes, the weight proportion of meat and vegetable dish is 20～25: 20～25: 50～55.
2. fish glue according to claim 1 freezes the production method of filling, it is characterized in that, also comprises bean jelly, and the weight proportion that bean jelly and fish glue freeze is 3～5: 1.
3. fish glue according to claim 1 freezes the production method of filling, it is characterized in that, also comprises cool skin, and the weight proportion that cool skin and fish glue freeze is 3～5: 1.
4. the production method of freezing filling according to each described fish glue of claim 1～3 is characterized in that, it is to utilize the discarded position of fish to add poach system to form that said fish glue freezes, and the discarded position of fish comprises fish scale, air bladder, fish-skin, fish-bone, fin, fish tail.
5. the production method of wanting 4 described fish glue to freeze filling according to right is characterized in that, the preparation method that said fish glue freezes puts into pot with the discarded position of fish; Add the water of 2～4 times of weight ratios; Boiled 10 minutes of big fire was used the slow fire infusion 2 hours again, played pot elimination residue; The liquid twice-cooked stir-frying that leaches is cooled to fish glue and freezes.
6. the production method of freezing filling according to each described fish glue of claim 1～3 is characterized in that said meat is selected from one or more in pork, beef, mutton, chicken, fish, the shrimp.
7. the production method of freezing filling according to each described fish glue of claim 1～3 is characterized in that said vegetable dish is selected from one or more in leek, shepherd's purse, Chinese cabbage, celery, mushroom, carrot, moyashi, bean vermicelli, bean curd, the water chestnut.
8. fish glue according to claim 2 freezes the production method of filling, it is characterized in that, said bean jelly is selected from sweet potato powder and/or peameal.
9. a fish glue of producing like each said production method of claim 1～8 freezes filling.
10. the application of freezing filling according to the said fish glue of claim 9 is characterized in that, is used for spring roll, fries in shallow oil dumpling, the production of steamed dumpling, steamed stuffed bun, dumpling, Lantern Festival, won ton.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2012100569649A CN102578628A (en) | 2012-02-29 | 2012-02-29 | Production method and application of fish gelatin jelly stuffing |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012100569649A CN102578628A (en) | 2012-02-29 | 2012-02-29 | Production method and application of fish gelatin jelly stuffing |
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| CN102578628A true CN102578628A (en) | 2012-07-18 |
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| CN2012100569649A Pending CN102578628A (en) | 2012-02-29 | 2012-02-29 | Production method and application of fish gelatin jelly stuffing |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300086A (en) * | 2013-05-13 | 2013-09-18 | 安徽省甘泉养蜂专业合作社 | Chinese chives spring roll capable of invigorating stomach and helping digestion and manufacturing method thereof |
| CN103300089A (en) * | 2013-05-13 | 2013-09-18 | 安徽省甘泉养蜂专业合作社 | Flavor spring roll with gallbladder-benefiting effect and manufacturing method thereof |
| CN103300084A (en) * | 2013-05-13 | 2013-09-18 | 安徽省甘泉养蜂专业合作社 | Yin-nourishing, blood-pressure-lowering and health-care spring roll and manufacturing method thereof |
| CN103766982A (en) * | 2011-12-31 | 2014-05-07 | 福建省东山县海魁水产集团有限公司 | Production method of frozen seafood spring roll |
| CN104543956A (en) * | 2015-01-08 | 2015-04-29 | 陆开云 | Sauce capable of strengthening muscles and bones, and preparation method of sauce |
| CN108497365A (en) * | 2018-03-21 | 2018-09-07 | 温州科技职业学院 | A kind of cheese shrimp is sliding and its processing method |
| CN108497364A (en) * | 2017-05-19 | 2018-09-07 | 太仓市神英中草药专业合作社 | A kind of production technology of Chinese toon crucian won ton |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766982A (en) * | 2011-12-31 | 2014-05-07 | 福建省东山县海魁水产集团有限公司 | Production method of frozen seafood spring roll |
| CN103300086A (en) * | 2013-05-13 | 2013-09-18 | 安徽省甘泉养蜂专业合作社 | Chinese chives spring roll capable of invigorating stomach and helping digestion and manufacturing method thereof |
| CN103300089A (en) * | 2013-05-13 | 2013-09-18 | 安徽省甘泉养蜂专业合作社 | Flavor spring roll with gallbladder-benefiting effect and manufacturing method thereof |
| CN103300084A (en) * | 2013-05-13 | 2013-09-18 | 安徽省甘泉养蜂专业合作社 | Yin-nourishing, blood-pressure-lowering and health-care spring roll and manufacturing method thereof |
| CN104543956A (en) * | 2015-01-08 | 2015-04-29 | 陆开云 | Sauce capable of strengthening muscles and bones, and preparation method of sauce |
| CN108497364A (en) * | 2017-05-19 | 2018-09-07 | 太仓市神英中草药专业合作社 | A kind of production technology of Chinese toon crucian won ton |
| CN108497365A (en) * | 2018-03-21 | 2018-09-07 | 温州科技职业学院 | A kind of cheese shrimp is sliding and its processing method |
| CN108497365B (en) * | 2018-03-21 | 2021-08-06 | 温州科技职业学院 | Cheese shrimp paste and processing method thereof |
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Application publication date: 20120718 |