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
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 72
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 72
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 33
- 239000000843 powder Substances 0.000 claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 235000019698 starch Nutrition 0.000 claims abstract description 12
- 239000008107 starch Substances 0.000 claims abstract description 12
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 11
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims abstract description 11
- 235000017647 Brassica oleracea var italica Nutrition 0.000 claims abstract description 11
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims abstract description 11
- 244000000626 Daucus carota Species 0.000 claims abstract description 11
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 11
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 11
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 11
- 235000009337 Spinacia oleracea Nutrition 0.000 claims abstract description 11
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 11
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 11
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 11
- 235000015278 beef Nutrition 0.000 claims abstract description 11
- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 claims abstract description 11
- 235000020188 drinking water Nutrition 0.000 claims abstract description 11
- 239000003651 drinking water Substances 0.000 claims abstract description 11
- 235000012907 honey Nutrition 0.000 claims abstract description 11
- 235000013336 milk Nutrition 0.000 claims abstract description 11
- 239000008267 milk Substances 0.000 claims abstract description 11
- 210000004080 milk Anatomy 0.000 claims abstract description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 11
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 11
- 235000013311 vegetables Nutrition 0.000 claims abstract description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000000227 grinding Methods 0.000 claims abstract description 4
- 244000300264 Spinacia oleracea Species 0.000 claims abstract 4
- 240000006365 Vitis vinifera Species 0.000 claims abstract 4
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 59
- 235000015168 fish fingers Nutrition 0.000 claims description 44
- 235000013339 cereals Nutrition 0.000 claims description 12
- 241000234282 Allium Species 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 10
- 235000013312 flour Nutrition 0.000 claims description 10
- 229940029982 garlic powder Drugs 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 238000005520 cutting process Methods 0.000 claims description 9
- 229940087559 grape seed Drugs 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000001514 detection method Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000035800 maturation Effects 0.000 claims description 3
- 229910052751 metal Inorganic materials 0.000 claims description 3
- 239000002184 metal Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000005086 pumping Methods 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 2
- 235000019465 surimi Nutrition 0.000 abstract 2
- 244000136475 Aleurites moluccana Species 0.000 abstract 1
- 235000006667 Aleurites moluccana Nutrition 0.000 abstract 1
- 244000291564 Allium cepa Species 0.000 abstract 1
- 240000002234 Allium sativum Species 0.000 abstract 1
- 235000018244 Castanea mollissima Nutrition 0.000 abstract 1
- 235000002722 Dioscorea batatas Nutrition 0.000 abstract 1
- 235000006536 Dioscorea esculenta Nutrition 0.000 abstract 1
- 240000001811 Dioscorea oppositifolia Species 0.000 abstract 1
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 230000000295 complement effect Effects 0.000 abstract 1
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 abstract 1
- 235000013896 disodium guanylate Nutrition 0.000 abstract 1
- 239000013505 freshwater Substances 0.000 abstract 1
- 235000004611 garlic Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000002245 particle Substances 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 238000001694 spray drying Methods 0.000 abstract 1
- 235000019688 fish Nutrition 0.000 description 11
- 241000219315 Spinacia Species 0.000 description 7
- 241000219095 Vitis Species 0.000 description 7
- 235000008935 nutritious Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 230000035922 thirst Effects 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Natural products OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000032843 Hemorrhage Diseases 0.000 description 1
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000009582 asparagine Nutrition 0.000 description 1
- 229960001230 asparagine Drugs 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
Landscapes
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
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 |
---|---|---|
CN100506079C (en) | Preparation method of Gastrodia elata series nutritious puffed food | |
CN102349658B (en) | Processing method of sugar-free fruit and vegetable crushed dried pork | |
CN104814472A (en) | A cress and traditional Chinese medicine fish cake and a preparation method thereof | |
CN103222634B (en) | Kuding tea fragrance dried mussel meat and preparation method thereof | |
CN102342488A (en) | Method for making hot pepper-pumpkin sauce | |
CN105475906A (en) | Pineapple pumpkin fruit cake helping beauty treatment | |
CN107568691A (en) | A kind of preparation method of semi-solid bonding flavoring | |
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 | |
CN102613464A (en) | Mushroom and chicken porridge and preparation method thereof | |
CN103222633A (en) | Pumpkin, spirulina and vinegar fragrance beef jerky and preparation method thereof | |
CN103549228A (en) | Preparation method of ivy-mosses chicken dumpling | |
CN103783489B (en) | Nutritive and health-care okra seed sauce | |
CN104814473A (en) | A Chinese water chestnut fish cake and a preparation method thereof | |
CN105146507A (en) | Making method of nutrient kernel and lotus root cake | |
CN104905303A (en) | Halal plateau red meat sauce containing plateau yellow mushrooms and lilies and process method thereof | |
CN104855755A (en) | Strawberry jam with highly effective calcium supplementation function | |
CN104814475A (en) | A porphyra fish cake and a preparation method thereof | |
CN104814474A (en) | A lotus root fish cake and a preparation method thereof | |
CN103875762A (en) | Nutritive pie mainly made of pumpkins and soybean meal and making process thereof | |
CN104814469A (en) | Zizania latifolia fish cake and preparation method thereof | |
CN112931828A (en) | Instant ginseng chicken soup product and preparation method thereof | |
CN112741267A (en) | Dehydrated vegetable nutrition self-heating mixed powder and preparation process thereof | |
CN104171852A (en) | Fruit and vegetable cereal protein powder and preparation 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 |