CN104814474A - A lotus root fish cake and a preparation method thereof - Google Patents
A lotus root fish cake and a preparation method thereof Download PDFInfo
- Publication number
- CN104814474A CN104814474A CN201510202224.5A CN201510202224A CN104814474A CN 104814474 A CN104814474 A CN 104814474A CN 201510202224 A CN201510202224 A CN 201510202224A CN 104814474 A CN104814474 A CN 104814474A
- Authority
- CN
- China
- Prior art keywords
- parts
- lotus rhizome
- fish stick
- breaded fish
- lotus
- 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 present invention discloses a lotus root fish cake made from the following raw materials in parts by weight: freshwater surimi 25-45 parts, starch 7-10 parts, Chinese yam powder 15-25 parts, Chinese chestnut powder 2-8 parts, fresh bean dregs 1-5 parts, beef 20-35 parts, fresh milk 4-8 parts, drinking water 5-15 parts, minced garlic 1-5 parts, minced green onion 1-3 parts, spinach 7-14 parts, broccoli 3-7 parts, carrots 15-25 parts, lotus roots 18-30 parts, table salt 1-5 parts, grape seeds 1-5 parts, monosodium glutamate 1-5 parts, honey 1-5 parts, citric acid 0-0.5 parts and disodium 5'-guanylate 0-0.3 parts. Grinding and spray drying methods are used to prepare lotus root particles with high production efficiency, and to maintain nutrient components of the lotus roots for avoiding loss. The fish cake uses the surimi, the lotus roots and vegetables as main raw materials to process fish cake products to make the three materials complement each other, so that the fish cake is balanced in nutrition and rich in taste; a thorough sterilization is realized by microwave sterilization technology; the fish cake processed by the preparation method has a unique faint scent of the lotus roots, and is green and health in raw material, unique in taste, convenient to carry, low in cost and simple in process. The fish cake has a good practical value and application prospect.
Description
Technical field
The present invention relates to food and preparation method thereof technical field, specifically a kind of lotus rhizome breaded fish stick and preparation method thereof.
Background technology
Fish stick product has the advantage such as nutritious, high protein, low fat, instant, tasty, unique flavor.But fish stick product commercially common at present is generally prepared burden by the gruel of single fish and other and is made, and taste is single.
Lotus rhizome, originates in India, just imports China into very early, and in Northern and Southern Dynasties' epoch, the plantation of lotus rhizome is just quite general.Lotus rhizome is micro-sweet and crisp, can eat raw and also can cook, and medical value is quite high, its Gen Genyeye, stamen or pistil fruit, and fixed-point-free power automorphism is precious, all can nourish and be used as medicine.Powder is made with lotus rhizome, can be helped digestion antidiarrheal, appetizing heat-clearing, nourishing is nourished one's nature, prevention internal haemorrhage, the virgin old woman of women and children, the first-class supping of valetudinarian and nourish good treasure, lotus rhizome, containing starch, protein, asparagine, vitamin C and oxidizing ferment composition, sugar content is also very high, eat something rare fresh lotus root energy heat-clearing solution to be tired of, quench one's thirst preventing or arresting vomiting; As fresh lotus root is pressed extracting juice, more very, the lotus root of boiling is sweet in flavor and warm in property for its effect, and energy spleen benefiting and stimulating the appetite, beneficial blood bushing, therefore main tonifying five zang organs, have the effect helping digestion, quench the thirst, promote the production of body fluid.
In recent years, some new raw materials and new technology obtain good application in fish stick product production process, and along with growth in the living standard, the requirement of people to diet improves constantly, and progressively draws close to health care aspect.The fish stick product of traditional single taste can not meet people's needs, simultaneously traditional fish stick product lacks some vitamin and mineral matter in application, and vegetables contain abundant vitamin and mineral matter and have the dietary fiber of certain physiological function, if the flesh of fish, vegetables and lotus rhizome are combined according to a certain percentage and are processed into fish stick product, just can learn from other's strong points to offset one's weaknesses, enrich taste, balanced nutritious.
Summary of the invention
Lotus rhizome breaded fish stick that the object of the present invention is to provide a kind of novel taste and preparation method thereof, to solve the problem proposed in above-mentioned background technology.
For achieving the above object, the invention provides following technical scheme:
A kind of lotus rhizome breaded fish stick, be made up of the raw material of following weight parts:
Minced fish 25-45 part, starch 7-10 part, yam flour 15-25 part, rice-chestnut powder 2-8 part, fresh bean dregs 1-5 part, beef 20-35 part, fresh milk 4-8 part, drinking water 5-15 part, garlic powder 1-5 part, green onion end 1-3 part, spinach 7-14 part, broccoli 3-7 part, carrot 15-25 part, lotus rhizome 18-30 part, salt 1-5 part, grape pip 1-5 part, monosodium glutamate 1-5 part, honey 1-5 part, citric acid 0-0.5 part, Sodium guanylate 0-0.3 part;
Preferably, described a kind of lotus rhizome breaded fish stick, be made up of the raw material of following weight parts:
Minced fish 35 parts, starch 8 parts, yam flour 20 parts, rice-chestnut powder 5 parts, 4 parts, fresh bean dregs, 30 parts, beef, fresh milk 6 parts, drinking water 8 parts, garlic powder 3 parts, 1 part, green onion end, spinach 10 parts, broccoli 5 parts, 20 parts, carrot, lotus rhizome 20 parts, salt 3 parts, grape pip 2 parts, monosodium glutamate 2 parts, honey 3 parts, citric acid 0.1 part, Sodium guanylate 0.1 part.
The preparation method of described a kind of lotus rhizome breaded fish stick, is characterized in that, comprise the steps:
1) prepare lotus rhizome grain: lotus root washing is clean, peel, section, puts into boiling water Chuo Shui, pulls out to 5-6 maturation, and cooling, is cut into graininess;
2) vegetables grain is prepared: fresh spinach, carrot, broccoli are cleaned up, be cut into graininess;
3) prepare grape seed ultramicro-farina: cleaned by grape pip, dry, grinding, crosses 200 mesh sieves, then obtains grape seed ultramicro-farina after pulverizing with micronizer;
4) cut and mix: fish is rotten, beef thaws to subzero 3 DEG C, be added in cutmixer and carry out cutting mixing muddy flesh, add starch, yam flour, rice-chestnut powder, fresh bean dregs, grape seed ultramicro-farina, fresh milk and drinking water again, add honey after mixing successively, citric acid, Sodium guanylate, garlic powder, green onion end, salt, monosodium glutamate stir, finally add step 1) lotus rhizome grain, the step 2 prepared) the vegetables grain prepared, carry out stirring 20-30 minute, mix;
5) shaping thick product, boiling: the die cavity of clamp-oning cutting the slurry mixed and put into pumping machine is extruded the rectangular thick product of lotus rhizome breaded fish stick, the rectangular thick product of lotus rhizome breaded fish stick is sent in boiling case through conveyer belt, boils at 110 DEG C;
6) cut into slices: become by thick for the lotus rhizome breaded fish stick boiled product microtome thickness to be the lotus rhizome breaded fish stick product of 0.6-1cm;
7) cool, sabot: by step 6) the lotus rhizome breaded fish stick frozen water of cutting into slices cooling, sabot;
8) quick-frozen, detection: the lotus rhizome breaded fish stick product of sabot is sent into quick-freezing room quick-frozen and reaches-18 DEG C to product center temperature, lotus rhizome breaded fish stick product good for quick-frozen is detected through metal detector;
9) packaging, sterilization, refrigeration: detect qualified after the vacuum packaging of lotus rhizome breaded fish stick product, refrigerate after microwave disinfection.
Compared with prior art, the invention has the beneficial effects as follows:
The present invention to cure fish cake product for primary raw material with fish gruel, lotus rhizome, vegetables, and three kinds of materials are learnt from other's strong points to offset one's weaknesses, balanced nutritious, enriches mouthfeel; Microwave disinfection, sterilizing is thorough; Preparation method of the present invention processes lotus rhizome breaded fish stick, the delicate fragrance of unique lotus rhizome, green health, and special taste is easy to carry, with low cost, and technique is simple, has good practical value and application prospect.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further illustrated.
Embodiment 1
A kind of lotus rhizome breaded fish stick of the present invention, be made up of the raw material of following weight parts:
Minced fish 25 parts, starch 7 parts, yam flour 15 parts, rice-chestnut powder 3 parts, 2 parts, fresh bean dregs, 25 parts, beef, fresh milk 5 parts, drinking water 6 parts, garlic powder 1 part, 2 parts, green onion end, spinach 7 parts, broccoli 4 parts, 15 parts, carrot, lotus rhizome 18 parts, salt 2 parts, grape pip 3 parts, monosodium glutamate 1 part, honey 2 parts, citric acid 0.15 part, Sodium guanylate 0.08 part.
In the present invention, the preparation method of described lotus rhizome breaded fish stick, comprises the following steps:
1) prepare lotus rhizome grain: lotus root washing is clean, peel, section, puts into boiling water Chuo Shui, pulls out to 5-6 maturation, and cooling, is cut into graininess;
2) vegetables grain is prepared: fresh spinach, carrot, broccoli are cleaned up, be cut into graininess;
3) prepare grape seed ultramicro-farina: cleaned by grape pip, dry, grinding, crosses 200 mesh sieves, then obtains grape seed ultramicro-farina after pulverizing with micronizer;
4) cut and mix: fish is rotten, beef thaws to subzero 3 DEG C, be added in cutmixer and carry out cutting mixing muddy flesh, add starch, yam flour, rice-chestnut powder, fresh bean dregs, grape seed ultramicro-farina, fresh milk and drinking water again, add honey after mixing successively, citric acid, Sodium guanylate, garlic powder, green onion end, salt, monosodium glutamate stir, finally add step 1) lotus rhizome grain, the step 2 prepared) the vegetables grain prepared, carry out stirring 20-30 minute, mix;
5) shaping thick product, boiling: the die cavity of clamp-oning cutting the slurry mixed and put into pumping machine is extruded the rectangular thick product of lotus rhizome breaded fish stick, the rectangular thick product of lotus rhizome breaded fish stick is sent in boiling case through conveyer belt, boils at 110 DEG C;
6) cut into slices: become by thick for the lotus rhizome breaded fish stick boiled product microtome thickness to be the lotus rhizome breaded fish stick product of 0.6-1cm;
7) cool, sabot: by step 6) the lotus rhizome breaded fish stick frozen water of cutting into slices cooling, sabot;
8) quick-frozen, detection: the lotus rhizome breaded fish stick product of sabot is sent into quick-freezing room quick-frozen and reaches-18 DEG C to product center temperature, lotus rhizome breaded fish stick product good for quick-frozen is detected through metal detector;
9) packaging, sterilization, refrigeration: detect qualified after the vacuum packaging of lotus rhizome breaded fish stick product, refrigerate after microwave disinfection.
Embodiment 2
The difference of the present embodiment and embodiment 1 is only, a kind of lotus rhizome breaded fish stick of the present invention, is made up of the raw material of following weight parts:
Minced fish 35 parts, starch 8 parts, yam flour 20 parts, rice-chestnut powder 5 parts, 4 parts, fresh bean dregs, 30 parts, beef, fresh milk 6 parts, drinking water 8 parts, garlic powder 3 parts, 1 part, green onion end, spinach 10 parts, broccoli 5 parts, 20 parts, carrot, lotus rhizome 20 parts, salt 3 parts, grape pip 2 parts, monosodium glutamate 2 parts, honey 3 parts, citric acid 0.1 part, Sodium guanylate 0.1 part.
Embodiment 3
The difference of the present embodiment and embodiment 1 is only, a kind of lotus rhizome breaded fish stick of the present invention, is made up of the raw material of following weight parts:
Minced fish 45 parts, starch 8 parts, yam flour 25 parts, rice-chestnut powder 7 parts, 3 parts, fresh bean dregs, 35 parts, beef, fresh milk 7 parts, drinking water 12 parts, garlic powder 5 parts, 3 parts, green onion end, spinach 14 parts, broccoli 6 parts, 23 parts, carrot, lotus rhizome 28 parts, salt 5 parts, grape pip 5 parts, monosodium glutamate 3 parts, honey 5 parts, citric acid 0.5 part, Sodium guanylate 0.3 part.
Claims (3)
1. a lotus rhizome breaded fish stick, is characterized in that, is made up of the raw material of following weight parts:
Minced fish 25-45 part, starch 7-10 part, yam flour 15-25 part, rice-chestnut powder 2-8 part, fresh bean dregs 1-5 part, beef 20-35 part, fresh milk 4-8 part, drinking water 5-15 part, garlic powder 1-5 part, green onion end 1-3 part, spinach 7-14 part, broccoli 3-7 part, carrot 15-25 part, lotus rhizome 18-30 part, salt 1-5 part, grape pip 1-5 part, monosodium glutamate 1-5 part, honey 1-5 part, citric acid 0-0.5 part, Sodium guanylate 0-0.3 part.
2. a kind of lotus rhizome breaded fish stick according to claim 1, is characterized in that, be made up of the raw material of following weight parts:
Minced fish 35 parts, starch 8 parts, yam flour 20 parts, rice-chestnut powder 5 parts, 4 parts, fresh bean dregs, 30 parts, beef, fresh milk 6 parts, drinking water 8 parts, garlic powder 3 parts, 1 part, green onion end, spinach 10 parts, broccoli 5 parts, 20 parts, carrot, lotus rhizome 20 parts, salt 3 parts, grape pip 2 parts, monosodium glutamate 2 parts, honey 3 parts, citric acid 0.1 part, Sodium guanylate 0.1 part.
3. the preparation method of a kind of lotus rhizome breaded fish stick according to claim 1, is characterized in that, comprise the steps:
1) prepare lotus rhizome grain: lotus root washing is clean, peel, section, puts into boiling water Chuo Shui, pulls out to 5-6 maturation, and cooling, is cut into graininess;
2) vegetables grain is prepared: fresh spinach, carrot, broccoli are cleaned up, be cut into graininess;
3) prepare grape seed ultramicro-farina: cleaned by grape pip, dry, grinding, crosses 200 mesh sieves, then obtains grape seed ultramicro-farina after pulverizing with micronizer;
4) cut and mix: fish is rotten, beef thaws to subzero 3 DEG C, be added in cutmixer and carry out cutting mixing muddy flesh, add starch, yam flour, rice-chestnut powder, fresh bean dregs, grape seed ultramicro-farina, fresh milk and drinking water again, add honey after mixing successively, citric acid, Sodium guanylate, garlic powder, green onion end, salt, monosodium glutamate stir, finally add step 1) lotus rhizome grain, the step 2 prepared) the vegetables grain prepared, carry out stirring 20-30 minute, mix;
5) shaping thick product, boiling: the die cavity of clamp-oning cutting the slurry mixed and put into pumping machine is extruded the rectangular thick product of lotus rhizome breaded fish stick, the rectangular thick product of lotus rhizome breaded fish stick is sent in boiling case through conveyer belt, boils at 110 DEG C;
6) cut into slices: become by thick for the lotus rhizome breaded fish stick boiled product microtome thickness to be the lotus rhizome breaded fish stick product of 0.6-1cm;
7) cool, sabot: by step 6) the lotus rhizome breaded fish stick frozen water of cutting into slices cooling, sabot;
8) quick-frozen, detection: the lotus rhizome breaded fish stick product of sabot is sent into quick-freezing room quick-frozen and reaches-18 DEG C to product center temperature, lotus rhizome breaded fish stick product good for quick-frozen is detected through metal detector;
9) packaging, sterilization, refrigeration: detect qualified after the vacuum packaging of lotus rhizome breaded fish stick product, refrigerate after microwave disinfection.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510202224.5A CN104814474A (en) | 2015-04-25 | 2015-04-25 | A lotus root fish cake and a preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510202224.5A CN104814474A (en) | 2015-04-25 | 2015-04-25 | A lotus root fish cake and a preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104814474A true CN104814474A (en) | 2015-08-05 |
Family
ID=53725173
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510202224.5A Pending CN104814474A (en) | 2015-04-25 | 2015-04-25 | A lotus root fish cake and a preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104814474A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107509986A (en) * | 2017-09-15 | 2017-12-26 | 东山县启昌冷冻加工有限公司 | A kind of breaded fish stick suitable for children |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524643A (en) * | 2012-01-18 | 2012-07-04 | 福建省连江远嘉冷冻食品有限公司 | Vegetable kelp cake and preparation method thereof |
| CN102871153A (en) * | 2012-09-26 | 2013-01-16 | 湖北省农业科学院农产品加工与核农技术研究所 | Water chestnut and freshwater fish food and preparation method thereof |
| CN103892175A (en) * | 2014-03-18 | 2014-07-02 | 徐庭虎 | Shrimp meat and glutinous rice cake |
| CN104286894A (en) * | 2014-10-09 | 2015-01-21 | 赵敬哲 | Glutinous rice and lotus root meatballs and preparation method thereof |
-
2015
- 2015-04-25 CN CN201510202224.5A patent/CN104814474A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524643A (en) * | 2012-01-18 | 2012-07-04 | 福建省连江远嘉冷冻食品有限公司 | Vegetable kelp cake and preparation method thereof |
| CN102871153A (en) * | 2012-09-26 | 2013-01-16 | 湖北省农业科学院农产品加工与核农技术研究所 | Water chestnut and freshwater fish food and preparation method thereof |
| CN103892175A (en) * | 2014-03-18 | 2014-07-02 | 徐庭虎 | Shrimp meat and glutinous rice cake |
| CN104286894A (en) * | 2014-10-09 | 2015-01-21 | 赵敬哲 | Glutinous rice and lotus root meatballs and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107509986A (en) * | 2017-09-15 | 2017-12-26 | 东山县启昌冷冻加工有限公司 | A kind of breaded fish stick suitable for children |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104814472A (en) | A cress and traditional Chinese medicine fish cake and a preparation method thereof | |
| CN101606724A (en) | A kind of nutritional beef dried meat with high bone calcium and preparation method thereof | |
| CN103222634B (en) | Kuding tea fragrance dried mussel meat and preparation method thereof | |
| CN102349658B (en) | Processing method of sugar-free fruit and vegetable crushed dried pork | |
| CN105475906A (en) | Pineapple pumpkin fruit cake helping beauty treatment | |
| CN106690127A (en) | Pumpkin fish balls and preparation method thereof | |
| CN105249271A (en) | Goose fat liver-containing traditional Chinese medicine health ball and preparation method thereof | |
| CN104255927A (en) | Nutritional camel milk slice and preparation method thereof | |
| CN104187355A (en) | Five-cereal crisp chip and production technology thereof | |
| CN110122744A (en) | A kind of quinoa nutrient powder and preparation method thereof | |
| CN102613464A (en) | Mushroom and chicken porridge and preparation method thereof | |
| CN103222633A (en) | Pumpkin, spirulina and vinegar fragrance beef jerky and preparation method thereof | |
| CN104814473A (en) | A Chinese water chestnut fish cake and a preparation method thereof | |
| CN103549228A (en) | Preparation method of ivy-mosses chicken dumpling | |
| CN105146507A (en) | Making method of nutrient kernel and lotus root cake | |
| CN104855755A (en) | Strawberry jam with highly effective calcium supplementation function | |
| CN104814475A (en) | A porphyra fish cake and a preparation method thereof | |
| CN103875762A (en) | Nutritive pie mainly made of pumpkins and soybean meal and making process thereof | |
| CN104814474A (en) | A lotus root fish cake and a preparation method thereof | |
| CN104814469A (en) | Zizania latifolia fish cake and preparation method thereof | |
| CN109845976A (en) | A kind of delicate fragrance type vegetarian sausage and preparation method thereof | |
| CN104171852A (en) | Fruit and vegetable cereal protein powder and preparation method thereof | |
| CN111657434A (en) | Instant nutritional freeze-dried noodles and preparation method thereof | |
| CN104430874A (en) | Calcium-fortified yoghourt capable of tonifying qi, replenishing blood and moistening lung and preparation method of yoghourt | |
| CN104366452A (en) | Health and instant fungus dish with no additive and low salt and production method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150805 |