CN103478769B - Formula of fish gensing cake - Google Patents
Formula of fish gensing cake Download PDFInfo
- Publication number
- CN103478769B CN103478769B CN201310407772.2A CN201310407772A CN103478769B CN 103478769 B CN103478769 B CN 103478769B CN 201310407772 A CN201310407772 A CN 201310407772A CN 103478769 B CN103478769 B CN 103478769B
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- CN
- China
- Prior art keywords
- grams
- fish
- cake
- ginseng cake
- gram
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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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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
Abstract
The invention provides a fish gensing cake. The raw materials of the formula comprises the following components in a weight ratio: 500 grams of net fish meat, 50 grams of lard, 100 grams of starch, 240-300 grams of water, 5 grams of ginger, 5 grams of scallion stalk, an egg, 10 grams of white vinegar, 5 grams of white sugar, 3 grams of aginomoto or chicken powder, 10 grams of radix pseudostellariae fine powder, 12-13 grams of salt, and 2-3 grams of white pepper powder. The fish gensing cake provided by the invention has the characteristics of rich nutrition and fragrant and sweet taste.
Description
Technical field
The present invention relates to a kind of fish ginseng cake, belong to fish food processing technique field.
Background technology
The product of existing fish food processing has a lot, still yet there are no fish and radix pseudostellariae for being processed into the report of food.
Summary of the invention
The object of this invention is to provide a kind of fish ginseng cake.
For reaching above-mentioned technical purpose, the present invention adopts following technical scheme:
A fish ginseng cake, the raw material of described fish ginseng cake is:
The clean flesh of fish: 500 grams;
Lard: 50 grams;
Starch: 100 grams;
Water: 240 grams-300 grams
Ginger: 5 grams;
Bulbus Allii Fistulosi: 5 grams;
Egg: 1
Light-coloured vinegar: 10 grams;
White sugar: 5 grams;
Monosodium glutamate: 3 grams;
Radix pseudostellariae fine powder: 10 grams
Salt: 12-13 gram;
White pepper powder: 2-3 gram.
The preparation method of above-mentioned fish ginseng cake:
(1) 500 grams of clean flesh of fish are made to fish mud, put into again 50 grams of lards, 100 grams of starch, 240 grams of-300 grams of water, 5 grams of ginger, 5 grams of Bulbus Allii Fistulosi, 1 egg, 10 grams of light-coloured vinegars, 5 grams of white sugar, 3 grams of monosodium glutamates, 10 grams of radix pseudostellariae fine powders, 12-13 gram salt and 2-3 gram of white pepper powders, stir and make fish gruel;
(2) the above-mentioned fish gruel being stirred is poured in standard plate, floating surface makes even thickness;
(3), after the water of steamer the inside is boiled, powered-down, puts into the rotten dish of the above-mentioned fish wiping in steamer, power-on heating again after shutting up the door carefully;
(4) steam 40-50 minute, power-off, carries away the fish ginseng cake cooking, and with clean gauze, surperficial aqueous vapor is blotted, and spreads yolk after surface cool again; When also having hot gas, surface must not smear yolk;
(5) the fish ginseng cake that painting is wiped to yolk is put into steamer again and is steamed 10-15 minute, can take out, and is cooled to normal temperature (15～20 ℃), and fish ginseng cake must make fish ginseng cake cooling when incision is weighed, otherwise there will be adhesion, yolk obscission;
(6) complete cooled fish ginseng cake, available automatic packaging machine packing, packs wooden case into after packaging, and is placed on storage as ready in freezer (0 ℃ ± 1 ℃), can put 20～30 days; If packaged fish ginseng cake need leave refrigerator-freezer in, be first placed in antistaling box.Fish ginseng cake shelf-life at 15～20 ℃ is 3～5.
A fish ginseng cake, the raw material of described fish ginseng cake is:
The clean flesh of fish: 500 grams;
Lard: 50 grams;
Starch: 100 grams;
Water: 240 grams-300 grams
Ginger: 5 grams;
Bulbus Allii Fistulosi: 5 grams;
Egg: 1
Light-coloured vinegar: 10 grams;
White sugar: 5 grams;
Chickens' extract: 3 grams;
Radix pseudostellariae fine powder: 10 grams
Salt: 12-13 gram;
White pepper powder: 2-3 gram.
The preparation method of above-mentioned fish ginseng cake:
(1) 500 grams of clean flesh of fish are made to fish mud, put into again 50 grams of lards, 100 grams of starch, 240 grams of-300 grams of water, 5 grams of ginger, 5 grams of Bulbus Allii Fistulosi, 1 egg, 10 grams of light-coloured vinegars, 5 grams of white sugar, 3 grams of chickens' extracts, 10 grams of radix pseudostellariae fine powders, 12-13 gram salt and 2-3 gram of white pepper powders, stir and make fish gruel; (2) the above-mentioned fish gruel being stirred is poured in standard plate, floating surface makes even thickness;
(3), after the water of steamer the inside is boiled, powered-down, puts into the rotten dish of the above-mentioned fish wiping in steamer, power-on heating again after shutting up the door carefully;
(4) steam 40-50 minute, power-off, carries away the fish ginseng cake cooking, and with clean gauze, surperficial aqueous vapor is blotted, and spreads yolk after surface cool again; When also having hot gas, surface must not smear yolk;
(5) the fish ginseng cake that painting is wiped to yolk is put into steamer again and is steamed 10-15 minute, can take out, and is cooled to normal temperature (15～20 ℃), and fish ginseng cake must make fish ginseng cake cooling when incision is weighed, otherwise there will be adhesion, yolk obscission;
(6) complete cooled fish ginseng cake, available automatic packaging machine packing, packs wooden case into after packaging, and is placed on storage as ready in freezer (0 ℃ ± 1 ℃), can put 20～30 days; If packaged fish ginseng cake need leave refrigerator-freezer in, be first placed in antistaling box.Fish ginseng cake shelf-life at 15～20 ℃ is 3～5.
Adopt the beneficial effect of technique scheme to be:
The present invention is nutritious, fragrant and sweet good to eat.
The specific embodiment
Embodiment mono-
A fish ginseng cake, the raw material of described fish ginseng cake is:
The clean flesh of fish: 500 grams;
Lard: 50 grams;
Starch: 100 grams;
Water: 240 grams-300 grams
Ginger: 5 grams;
Bulbus Allii Fistulosi: 5 grams;
Egg: 1
Light-coloured vinegar: 10 grams;
White sugar: 5 grams;
Monosodium glutamate: 3 grams;
Radix pseudostellariae fine powder: 10 grams
Salt: 12-13 gram;
White pepper powder: 2-3 gram.
The preparation method of above-mentioned fish ginseng cake:
(1) 500 grams of clean flesh of fish are made to fish mud, put into again 50 grams of lards, 100 grams of starch, 240 grams of-300 grams of water, 5 grams of ginger, 5 grams of Bulbus Allii Fistulosi, 1 egg, 10 grams of light-coloured vinegars, 5 grams of white sugar, 3 grams of monosodium glutamates, 10 grams of radix pseudostellariae fine powders, 12-13 gram salt and 2-3 gram of white pepper powders, stir and make fish gruel; (2) the above-mentioned fish gruel being stirred is poured in standard plate, floating surface makes even thickness;
(3), after the water of steamer the inside is boiled, powered-down, puts into the rotten dish of the above-mentioned fish wiping in steamer, power-on heating again after shutting up the door carefully;
(4) steam 40-50 minute, power-off, carries away the fish ginseng cake cooking, and with clean gauze, surperficial aqueous vapor is blotted, and spreads yolk after surface cool again; When also having hot gas, surface must not smear yolk;
(5) the fish ginseng cake that painting is wiped to yolk is put into steamer again and is steamed 10-15 minute, can take out, and is cooled to normal temperature (15～20 ℃), and fish ginseng cake must make fish ginseng cake cooling when incision is weighed, otherwise there will be adhesion, yolk obscission;
(6) complete cooled fish ginseng cake, available automatic packaging machine packing, packs wooden case into after packaging, and is placed on storage as ready in freezer (0 ℃ ± 1 ℃), can put 20～30 days; If packaged fish ginseng cake need leave refrigerator-freezer in, be first placed in antistaling box.Fish ginseng cake shelf-life at 15～20 ℃ is 3～5.
Embodiment bis-
A fish ginseng cake, the raw material of described fish ginseng cake is:
The clean flesh of fish: 500 grams;
Lard: 50 grams;
Starch: 100 grams;
Water: 240 grams-300 grams
Ginger: 5 grams;
Bulbus Allii Fistulosi: 5 grams;
Egg: 1
Light-coloured vinegar: 10 grams;
White sugar: 5 grams;
Chickens' extract: 3 grams;
Radix pseudostellariae fine powder: 10 grams
Salt: 12-13 gram;
White pepper powder: 2-3 gram.
The preparation method of above-mentioned fish ginseng cake:
(1) 500 grams of clean flesh of fish are made to fish mud, put into again 50 grams of lards, 100 grams of starch, 240 grams of-300 grams of water, 5 grams of ginger, 5 grams of Bulbus Allii Fistulosi, 1 egg, 10 grams of light-coloured vinegars, 5 grams of white sugar, 3 grams of chickens' extracts, 10 grams of radix pseudostellariae fine powders, 12-13 gram salt and 2-3 gram of white pepper powders, stir and make fish gruel; (2) the above-mentioned fish gruel being stirred is poured in standard plate, floating surface makes even thickness;
(3), after the water of steamer the inside is boiled, powered-down, puts into the rotten dish of the above-mentioned fish wiping in steamer, power-on heating again after shutting up the door carefully;
(4) steam 40-50 minute, power-off, carries away the fish ginseng cake cooking, and with clean gauze, surperficial aqueous vapor is blotted, and spreads yolk after surface cool again; When also having hot gas, surface must not smear yolk;
(5) the fish ginseng cake that painting is wiped to yolk is put into steamer again and is steamed 10-15 minute, can take out, and is cooled to normal temperature (15～20 ℃), and fish ginseng cake must make fish ginseng cake cooling when incision is weighed, otherwise there will be adhesion, yolk obscission;
(6) complete cooled fish ginseng cake, available automatic packaging machine packing, packs wooden case into after packaging, and is placed on storage as ready in freezer (0 ℃ ± 1 ℃), can put 20～30 days; If packaged fish ginseng cake need leave refrigerator-freezer in, be first placed in antistaling box.Fish ginseng cake shelf-life at 15～20 ℃ is 3～5.
Claims (2)
1. a fish ginseng cake, is characterized in that, the raw material of described fish ginseng cake is:
The clean flesh of fish: 500 grams;
Lard: 50 grams;
Starch: 100 grams;
Water: 240 grams-300 grams
Ginger: 5 grams;
Bulbus Allii Fistulosi: 5 grams;
Egg: 1
Light-coloured vinegar: 10 grams;
White sugar: 5 grams;
Monosodium glutamate: 3 grams;
Radix pseudostellariae fine powder: 10 grams
Salt: 12-13 gram;
White pepper powder: 2-3 gram.
2. a fish ginseng cake, is characterized in that, the raw material of described fish ginseng cake is:
The clean flesh of fish: 500 grams;
Lard: 50 grams;
Starch: 100 grams;
Water: 240 grams-300 grams
Ginger: 5 grams;
Bulbus Allii Fistulosi: 5 grams;
Egg: 1
Light-coloured vinegar: 10 grams;
White sugar: 5 grams;
Chickens' extract: 3 grams;
Radix pseudostellariae fine powder: 10 grams
Salt: 12-13 gram;
White pepper powder: 2-3 gram.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310407772.2A CN103478769B (en) | 2013-09-10 | 2013-09-10 | Formula of fish gensing cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310407772.2A CN103478769B (en) | 2013-09-10 | 2013-09-10 | Formula of fish gensing cake |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103478769A CN103478769A (en) | 2014-01-01 |
| CN103478769B true CN103478769B (en) | 2014-10-29 |
Family
ID=49819631
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310407772.2A Expired - Fee Related CN103478769B (en) | 2013-09-10 | 2013-09-10 | Formula of fish gensing cake |
Country Status (1)
| Country | Link |
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| CN (1) | CN103478769B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113679010A (en) * | 2021-08-02 | 2021-11-23 | 黄山市超港食品有限公司 | Fish, ginseng and glutinous rice cake and preparation method thereof |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1062723C (en) * | 1997-07-31 | 2001-03-07 | 荆州市荆南食品有限责任公司 | Fresh freshwater fish cake and producing process thereof |
| CN101697819A (en) * | 2007-02-05 | 2010-04-28 | 黄啟付 | Fish paste and preparation method |
| CN101878927A (en) * | 2009-05-04 | 2010-11-10 | 重庆市合川区合双科技有限公司 | Fish cake |
| CN102919892A (en) * | 2012-10-26 | 2013-02-13 | 山东好当家海洋发展股份有限公司 | Making method of fish cake containing spanish mackerel and sea tangle |
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2013
- 2013-09-10 CN CN201310407772.2A patent/CN103478769B/en not_active Expired - Fee Related
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| Publication number | Publication date |
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| CN103478769A (en) | 2014-01-01 |
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Granted publication date: 20141029 Termination date: 20200910 |
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