CN103229886A - Fish meat ice cream - Google Patents
Fish meat ice cream Download PDFInfo
- Publication number
- CN103229886A CN103229886A CN 201310205929 CN201310205929A CN103229886A CN 103229886 A CN103229886 A CN 103229886A CN 201310205929 CN201310205929 CN 201310205929 CN 201310205929 A CN201310205929 A CN 201310205929A CN 103229886 A CN103229886 A CN 103229886A
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- fish
- ice cream
- flesh
- fish meat
- meat emulsion
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- 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.)
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Abstract
The invention discloses cold drink food and in particular relates to a fish meat ice cream. The fish meat ice cream is characterized in that fish meat is added into the ice cream. The method for preparing the fish meat ice cream comprises the following steps of: treating fresh fish to acquire minced fish meat, uniformly stirring the minced fish meat with ice cream ingredients, putting the mixture into an ice cream machine, packaging and refrigerating the ice cream after the ingredients are frozen. Compared with the prior art, the fish meat ice cream disclosed by the invention has the beneficial effect of having more nutrients on the basis of remaining the characteristic of an original ice cream product.
Description
Technical field
The present invention relates to the cold drink food technical field, concrete is a kind of novel ice-cream that contains fish components.
Background technology
Ice cream is to be subjected to popular frozen food deeply, development along with society, the raising of people's living standard, ice cream no longer is simple reducing temperature of heatstroke prevention product, the ice-cream ratio of Leisure Consumption is more and more high, gradually become a kind of fashional consumption trend, especially with the consumer group of the artificial main body of youth.The young people of a new generation no longer follows the beaten track, and more glad doing things creatively dare to be attempted and innovate, and in order to satisfy consumer group's demand, ice-cream product constantly puts out a new product.
Oppress nutritiously, human body is had stronger health-care efficacy.Contain folic acid, vitamin B2, cobalamin etc. in the flesh of fish, be replenish qi to invigorate the spleen, Wen Zhongnuan stomach, dispelling dampness and promoting diuresis, clearing heat and detoxicating health-preserving food.The flesh of fish contains abundant magnesium elements and unrighted acid, and cardiovascular system is had good protective effect, and is lower than the ratio that the people who often eats pork suffers from diseases such as cerebral thrombus, atherosclerotic, hyperlipidemia through ichthyophagous people.Be rich in the flesh of fish that vitamin A, iron change, phosphorus etc., have nourishing the liver enrich blood, the select a good opportunity effect of hair care.The amino acid constituent ratio of contained protein and human body are very approaching in the flesh of fish, are absorbed by human consumption easily.The absorptivity of all kinds of nutrients and bioavailability are all than higher in the flesh of fish.
Summary of the invention
The objective of the invention is the flesh of fish and ice cream are combined, produce a flesh of fish novel ice-cream, both kept the original characteristic of ice cream, increased more nutritive value again.
For achieving the above object, technical scheme of the present invention is: a kind of flesh of fish ice cream, be characterized in, and be added with fish components in the described ice cream.
The fish components that adds, has reduced the original fishy smell of the flesh of fish again, and has made this product keep the original product performance of ice cream on the basis that keeps flesh of fish nutritional labeling through handling.
Can add additives such as fruit, vegetables or beans in the described ice cream.
Described ice-cream preparation method comprises the following steps:
The first step: preparation ice cream materials;
Second step: selected live fish was put in a suitable place to breed in 1% light salt brine 1--2 hour, after slaughtering, removed fish scale, fish head, fish tail, fish raw meat line, wash down watery blood, clean, soaked 5--10 minute with warm tea again, last pot steamed 5--10 minute;
The 3rd step: the fish that cooks is removed spur, be machined to fish meat emulsion with food processing;
The 4th step: fish meat emulsion is mixed with ice cream materials, behind the homogeneous, congeal.
Described a kind of flesh of fish ice cream, the used raw material of making fish meat emulsion are any of edible fish.
Described a kind of flesh of fish ice cream, the ratio of described fish meat emulsion is 10--40%.
The present invention's usefulness compared with prior art is, with live fish after treatment, on the basis that keeps flesh of fish nutrition, reduce the fishy smell of the flesh of fish, make fish meat emulsion, mix with ice cream materials, congeal, the flesh of fish ice cream that is made into, both had the original selling point of ice cream, fine and smooth, tasty and refreshing, glycol given its more nutritional labeling again, and taste are more delicious.
The specific embodiment
Embodiment
The first step: prepare ice cream materials in proportion: drinking water, milk, milk powder, cream (or vegetable fat), sugar;
Second step: selected live carp was put in a suitable place to breed in 1% light salt brine 1--2 hour, after slaughtering, remove fish scale, fish head, fish tail, fish raw meat line, wash down watery blood, clean, soaked 5--10 minute with warm tea again, last pot steamed 5--10 minute; The fish that cooks is removed spur, be machined to fish meat emulsion with food processing;
The 3rd step: fish meat emulsion is mixed with ice cream materials, sterilization, homogeneous, congeal.
Can add additives such as fruit, vegetables or beans.
The ratio of described fish meat emulsion is 10--40%.
Present embodiment is to specify of the present invention, is not limitation of the present invention.
Claims (6)
1. a flesh of fish ice cream is characterized in that, is added with fish components in the described ice cream.
2. a kind of flesh of fish ice cream according to claim 1, it is characterized in that the fish components that adds is through handling, on the basis that keeps flesh of fish nutritional labeling, reduce the original fishy smell of the flesh of fish again, and made this product keep the original product performance of ice cream.
3. a kind of flesh of fish ice cream according to claim 1 and 2 is characterized in that, can add additives such as fruit, vegetables or beans in the described ice cream.
4. a kind of flesh of fish ice cream according to claim 1 and 2 is characterized in that, described ice-cream preparation method comprises the following steps:
The first step: preparation ice cream materials;
Second step: selected live fish was put in a suitable place to breed in 1% light salt brine 1--2 hour, after slaughtering, removed fish scale, fish head, fish tail, fish raw meat line, wash down watery blood, clean, soaked 5--10 minute with warm tea again, last pot steamed 5--10 minute;
The 3rd step: the fish that cooks is removed spur, be machined to fish meat emulsion with food processing;
The 4th step: fish meat emulsion is mixed with ice cream materials, behind the homogeneous, congeal.
5. according to the described a kind of flesh of fish ice cream of claim 1--4, it is characterized in that the used raw material of making fish meat emulsion is any of edible fish.
6. according to the described a kind of flesh of fish ice cream of claim 1--4, it is characterized in that the ratio of described fish meat emulsion is 10--40%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201310205929 CN103229886A (en) | 2013-05-29 | 2013-05-29 | Fish meat ice cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201310205929 CN103229886A (en) | 2013-05-29 | 2013-05-29 | Fish meat ice cream |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103229886A true CN103229886A (en) | 2013-08-07 |
Family
ID=48878019
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201310205929 Withdrawn CN103229886A (en) | 2013-05-29 | 2013-05-29 | Fish meat ice cream |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103229886A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431275A (en) * | 2014-11-21 | 2015-03-25 | 山东东方海洋科技股份有限公司 | Salmon ice cream and processing method thereof |
| CN106720904A (en) * | 2016-11-29 | 2017-05-31 | 张文芝 | A kind of big bone soup banana ice cream and its manufacture craft |
-
2013
- 2013-05-29 CN CN 201310205929 patent/CN103229886A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431275A (en) * | 2014-11-21 | 2015-03-25 | 山东东方海洋科技股份有限公司 | Salmon ice cream and processing method thereof |
| CN106720904A (en) * | 2016-11-29 | 2017-05-31 | 张文芝 | A kind of big bone soup banana ice cream and its manufacture craft |
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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 |
Application publication date: 20130807 |