CN104996890A - Fish noodles and making method thereof - Google Patents
Fish noodles and making method thereof Download PDFInfo
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- CN104996890A CN104996890A CN201510490777.5A CN201510490777A CN104996890A CN 104996890 A CN104996890 A CN 104996890A CN 201510490777 A CN201510490777 A CN 201510490777A CN 104996890 A CN104996890 A CN 104996890A
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- 238000000034 method Methods 0.000 title claims abstract description 19
- 235000012149 noodles Nutrition 0.000 title abstract description 5
- 241000251468 Actinopterygii Species 0.000 claims abstract description 52
- 235000013372 meat Nutrition 0.000 claims abstract description 48
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
- 235000013601 eggs Nutrition 0.000 claims abstract description 32
- 241000234314 Zingiber Species 0.000 claims abstract description 29
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 29
- 235000008397 ginger Nutrition 0.000 claims abstract description 29
- 239000000843 powder Substances 0.000 claims abstract description 27
- 238000003756 stirring Methods 0.000 claims abstract description 21
- 229920002472 Starch Polymers 0.000 claims abstract description 20
- 235000019698 starch Nutrition 0.000 claims abstract description 20
- 239000008107 starch Substances 0.000 claims abstract description 20
- 102000008186 Collagen Human genes 0.000 claims abstract description 14
- 108010035532 Collagen Proteins 0.000 claims abstract description 14
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 13
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 13
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 11
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 11
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 11
- 239000011425 bamboo Substances 0.000 claims abstract description 11
- 238000004898 kneading Methods 0.000 claims abstract description 11
- 238000010025 steaming Methods 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 238000002791 soaking Methods 0.000 claims abstract description 6
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract 3
- 239000006260 foam Substances 0.000 claims description 25
- 235000013305 food Nutrition 0.000 claims description 14
- 150000003839 salts Chemical class 0.000 claims description 12
- 241000252234 Hypophthalmichthys nobilis Species 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 9
- 230000009189 diving Effects 0.000 claims description 7
- 238000005096 rolling process Methods 0.000 claims description 6
- 244000153158 Ammi visnaga Species 0.000 claims description 5
- 235000010585 Ammi visnaga Nutrition 0.000 claims description 5
- 239000000446 fuel Substances 0.000 claims description 5
- 238000001035 drying Methods 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 238000001816 cooling Methods 0.000 abstract description 2
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 abstract 8
- 229910052709 silver Inorganic materials 0.000 abstract 8
- 239000004332 silver Substances 0.000 abstract 8
- 102000002322 Egg Proteins Human genes 0.000 abstract 7
- 108010000912 Egg Proteins Proteins 0.000 abstract 7
- 241000934275 Panopea abrupta Species 0.000 abstract 7
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 abstract 5
- 235000014103 egg white Nutrition 0.000 abstract 5
- 210000000969 egg white Anatomy 0.000 abstract 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 3
- 238000004140 cleaning Methods 0.000 abstract 3
- 235000002639 sodium chloride Nutrition 0.000 abstract 3
- 239000011780 sodium chloride Substances 0.000 abstract 3
- 210000000988 bone and bone Anatomy 0.000 abstract 2
- 210000002969 egg yolk Anatomy 0.000 abstract 2
- 235000013345 egg yolk Nutrition 0.000 abstract 2
- 238000010009 beating Methods 0.000 abstract 1
- 229920001436 collagen Polymers 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000014347 soups Nutrition 0.000 abstract 1
- 241001330002 Bambuseae Species 0.000 description 8
- 230000000694 effects Effects 0.000 description 5
- 235000013547 stew Nutrition 0.000 description 5
- 238000009835 boiling Methods 0.000 description 4
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- 230000009286 beneficial effect Effects 0.000 description 3
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- 230000000050 nutritive effect Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 206010030113 Oedema Diseases 0.000 description 2
- 208000007502 anemia Diseases 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 230000003139 buffering effect Effects 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 238000012423 maintenance Methods 0.000 description 2
- BITYAPCSNKJESK-UHFFFAOYSA-N potassiosodium Chemical compound [Na].[K] BITYAPCSNKJESK-UHFFFAOYSA-N 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 240000001398 Typha domingensis Species 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- -1 edible to surface Chemical compound 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
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- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
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- 235000008935 nutritious Nutrition 0.000 description 1
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- 235000019198 oils Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses fish noodles and a making method thereof. The fish noodles comprise the following components: starch, sweet potato powder, peeled silver crap meat without stabs, Panopea abrupta meat, collagen powder, egg white, table salt, old ginger and normal temperature cold water. The making method comprises the following steps: preparing minced fish meat: taking fresh silver craps, cutting the silver craps open, cleaning the cut silver craps, removing bark, bones and stabs from the cleaned silver craps, soaking the peeled silver craps without bones or the stabs in clean water, then taking out the soaked silver craps, and putting the taken silver craps into a meat grinder to be minced; preparing minced Panopea abrupta meat: taking fresh Panopea abruptas, cleaning the taken fresh Panopea abruptas in clean water, taking the meat of the cleaned Panopea abruptas, and mincing the taken meat; preparing minced ginger: taking the old ginger, rossing the taken old ginger, cleaning the rossed old ginger, and mincing the cleaned old ginger; separating the egg yolk and egg white; taking fresh eggs, beating the eggs, and taking the egg yolk and the egg white for standby application; mixing materials: putting the minced fish meat, the minced Panopea abrupta meat, the starch, the sweet potato powder, the minced ginger, the table salt and the egg white in a pot, adding the normal temperature cold water to the pot, stirring the minced fish meat, the minced Panopea abrupta meat, the starch, the sweet potato powder, the minced ginger, the table salt, the egg white and the cold water so as to obtain dough, then kneading the dough into rolls, putting the rolls in a bamboo steaming basket, steaming the rolls for 45 minutes with intense fire, cooling the steamed rolls to the normal temperature, cutting the cooled rolls into slices, and drying the slices by airing. The made fish noodles are resistant to storage, rich in nutrition, suitable for stewing soup and delicious in taste.
Description
Technical field
The present invention relates to food processing preparing technical field, be specifically related to a kind of fish face and preparation method thereof.
Background technology
Fish face is traditional local and special products of Hubei province, tradition fish face is major ingredient with fish, removes thorn and the skin of fresh fish, is chopped by fresh fish to mud sauce shape, add a certain proportion of starch, the salt face of rubbing into, face is divided agglomerating, with rolling pin, dough is rolled into cattail leaf fan size and thin face cake, be then rolled into volume, put food steamer vigorous fire to steam 20 ~ 30 minutes, spread out after going out verdant, with cutter, thin flour cake is cut into silk after cooling, dry under sunshine.Singly can stewing, with meat with stewing, doing chafing dish major ingredient, also can be fried and eat.Stew well as noodles shape, therefore claim fish face.Its delicious, although primary raw material is fish, tastes and does not have fishiness, really one absolutely, but the raw material in traditional fish face is single, with fresh fish, starch and salt for raw material, therefore traditional fish face is subject to certain restrictions on nutritive value and mouthfeel.
Summary of the invention
In order to solve the defect that above-mentioned technology exists, the invention provides a kind of Pacific Ocean that is aided with and to dive the fish face and preparation method thereof of mud clam meat and collagen protein powder.Fish face of the present invention delicate flavour is strong, can leave with storage for a long time, stewes not easy fracture after boiling, and toughness foot, mouthfeel is good.
The present invention realizes the technical scheme that above-mentioned technique effect adopts:
A kind of fish face, each component in this fish face comprises by weight: starch 15 ~ 20 parts, sweet potato powder 20 ~ 25 parts, the silver carp meat 180 ~ 200 parts of peeling deburring, the Pacific Ocean are dived mud clam meat 25 ~ 30 parts, collagen protein powder 10 ~ 12 parts, egg 10 ~ 12 parts, salt 10 ~ 12 parts, personated old man ginger 10 ~ 14 parts, 30 ~ 35 parts, normal temperature cold water.
Make the method in above-mentioned fish face, it comprises the steps:
1) preparation the flesh of fish foam: get new fresh and alive silver carp and cut open clean, deburring of boning, after soaking 1h in clear water take out put into meat grinder rubbing, leave and take 180 ~ 200 parts for subsequent use;
2) prepare the Pacific Ocean to dive mud clam meat foam: get fresh Pacific Ocean mud clam of diving and first rest in clear water 2 days, then clean and get meat and mince, leave and take 25 ~ 30 parts for subsequent use;
3) prepare ginger foam: get personated old man ginger rossing clean mince, leave and take 10 ~ 14 parts for subsequent use;
4) get egg: get Fresh Egg and open, isolate egg, egg leave and take for subsequent use 10 ~ 12 parts for subsequent use;
5) batch mixing: by weight first by step 1) in the flesh of fish foam of 180 ~ 200 parts for subsequent use and step 2) in the Pacific Ocean of 25 ~ 30 parts for subsequent use dive and put into basin together with mud clam meat foam and stir 30min, in whipping process, add the normal temperature cold water amounting to 10 parts at twice, then the starch adding 15 ~ 20 parts stirs 15min, in whipping process, add the normal temperature cold water of 10 parts, then the sweet potato powder of 20 ~ 25 parts and the collagen protein powder stirring 20min of 10 ~ 12 parts is added, and add the normal temperature cold water of 10 ~ 15 parts, then by the salt of 10 ~ 12 parts, step 3) in the personated old man ginger of 10 ~ 14 parts for subsequent use and step 4) in the egg of 10 ~ 12 parts for subsequent use add that engagement relaying is continuous stirs 30min together, above-mentioned mixture kneading is become dough,
6) making dough: by rectangular by being pressed into for the mixture dough of kneading, being then truncated into the close base dough of size with cutter, and on chopping board, spilling the starch of thin layer, with rolling pin, base dough being rolled into the round pie musculus cutaneus that thickness is 1 ~ 3mm on chopping board;
7) roll up face: by step 6) in round pie musculus cutaneus be rolled into web-like musculus cutaneus volume, then prick several equally distributed air-vents with clean toothpick with it at the volume that musculus cutaneus is rolled up;
8) upper cage steams: the musculus cutaneus spooled is rolled into bamboo food steamer, then covers steamer cover big fire and steam 45min, steaming kitchen range used is agricultural kitchen range, and fuel is timber;
9) section airing: after steamed, takes out musculus cutaneus volume, then the musculus cutaneus cut roll sheet be cooled under normal temperature is dried and packed from Bamboo food steamer.
Beneficial effect of the present invention is: fish face of the present invention is aided with the Pacific Ocean and dives mud clam meat and collagen protein powder in major ingredient, make fish face delicate flavour strong, Pacific Ocean mud clam meat of diving is rich in protein, there is maintenance potassium-sodium balance, eliminate oedema, improve immunity, turn down blood pressure, the effects such as buffering anaemia, are conducive to growing.Have concurrently and tonify the kidney and support yang, the effect of beneficial intensive culture blood and reinvigoration.Storage can be left with for a long time in the fish face of drying, and stewes not easy fracture after boiling, and toughness foot, mouthfeel is good, is of high nutritive value.
Detailed description of the invention
For making to do further understanding to the present invention, below in conjunction with specific embodiment, the invention will be further described:
Embodiment 1:
A kind of fish face, each component in this fish face comprises by weight: starch 20 parts, sweet potato powder 25 parts, the silver carp meat 200 parts of peeling deburring, the Pacific Ocean are dived mud clam meat 30 parts, collagen protein powder 12 parts, egg 12 parts, salt 12 parts, personated old man ginger 14 parts, 35 parts, normal temperature cold water.
Make the method in above-mentioned fish face, it comprises the steps:
1) preparation the flesh of fish foam: get new fresh and alive silver carp and cut open clean, deburring of boning, after soaking 1h in clear water take out put into meat grinder rubbing, leave and take 200 parts for subsequent use;
2) prepare the Pacific Ocean to dive mud clam meat foam: get fresh Pacific Ocean mud clam of diving and first rest in clear water 2 days, then clean and get meat and mince, leave and take 30 parts for subsequent use;
3) prepare ginger foam: get personated old man ginger rossing clean mince, leave and take 14 parts for subsequent use;
4) get egg: get Fresh Egg and open, isolate egg, egg leave and take for subsequent use 12 parts for subsequent use;
5) batch mixing: by weight first by step 1) in the flesh of fish foam of 200 parts for subsequent use and step 2) in the Pacific Ocean of 30 parts for subsequent use dive and put into basin together with mud clam meat foam and stir 30min, in whipping process, add the normal temperature cold water amounting to 10 parts at twice, then the starch adding 20 parts stirs 15min, in whipping process, add the normal temperature cold water of 10 parts, then the sweet potato powder of 25 parts and the collagen protein powder stirring 20min of 12 parts is added, and add the normal temperature cold water of 15 parts, then by the salt of 12 parts, step 3) in the personated old man ginger of 14 parts for subsequent use and step 4) in the egg of 12 parts for subsequent use add that engagement relaying is continuous stirs 30min together, above-mentioned mixture kneading is become dough,
6) making dough: by rectangular by being pressed into for the mixture dough of kneading, being then truncated into the close base dough of size with cutter, and on chopping board, spilling the starch of thin layer, with rolling pin, base dough being rolled into the round pie musculus cutaneus that thickness is 1 ~ 3mm on chopping board;
7) roll up face: by step 6) in round pie musculus cutaneus be rolled into web-like musculus cutaneus volume, then prick several equally distributed air-vents with clean toothpick with it at the volume that musculus cutaneus is rolled up;
8) upper cage steams: the musculus cutaneus spooled is rolled into bamboo food steamer, then covers steamer cover big fire and steam 45min, steaming kitchen range used is agricultural kitchen range, and fuel is timber;
9) section airing: after steamed, takes out musculus cutaneus volume, then the musculus cutaneus cut roll sheet be cooled under normal temperature is dried and packed from Bamboo food steamer.
Embodiment 2:
A kind of fish face, each component in this fish face comprises by weight: starch 15 parts, sweet potato powder 20 parts, the silver carp meat 180 parts of peeling deburring, the Pacific Ocean are dived mud clam meat 25 parts, collagen protein powder 10 parts, egg 10 parts, salt 10 parts, personated old man ginger 10 parts, 30 parts, normal temperature cold water.
Make the method in above-mentioned fish face, it comprises the steps:
1) preparation the flesh of fish foam: get new fresh and alive silver carp and cut open clean, deburring of boning, after soaking 1h in clear water take out put into meat grinder rubbing, leave and take 180 parts for subsequent use;
2) prepare the Pacific Ocean to dive mud clam meat foam: get fresh Pacific Ocean mud clam of diving and first rest in clear water 2 days, then clean and get meat and mince, leave and take 25 parts for subsequent use;
3) prepare ginger foam: get personated old man ginger rossing clean mince, leave and take 10 ~ 14 parts for subsequent use;
4) get egg: get Fresh Egg and open, isolate egg, egg leave and take for subsequent use 10 parts for subsequent use;
5) batch mixing: by weight first by step 1) in the flesh of fish foam of 180 parts for subsequent use and step 2) in the Pacific Ocean of 25 parts for subsequent use dive and put into basin together with mud clam meat foam and stir 30min, in whipping process, add the normal temperature cold water amounting to 10 parts at twice, then the starch adding 15 parts stirs 15min, in whipping process, add the normal temperature cold water of 10 parts, then the sweet potato powder of 20 parts and the collagen protein powder stirring 20min of 10 parts is added, and add the normal temperature cold water of 10 parts, then by the salt of 10 parts, step 3) in the personated old man ginger of 10 parts for subsequent use and step 4) in the egg of 10 parts for subsequent use add that engagement relaying is continuous stirs 30min together, above-mentioned mixture kneading is become dough,
6) making dough: by rectangular by being pressed into for the mixture dough of kneading, being then truncated into the close base dough of size with cutter, and on chopping board, spilling the starch of thin layer, with rolling pin, base dough being rolled into the round pie musculus cutaneus that thickness is 1 ~ 3mm on chopping board;
7) roll up face: by step 6) in round pie musculus cutaneus be rolled into web-like musculus cutaneus volume, then prick several equally distributed air-vents with clean toothpick with it at the volume that musculus cutaneus is rolled up;
8) upper cage steams: the musculus cutaneus spooled is rolled into bamboo food steamer, then covers steamer cover big fire and steam 45min, steaming kitchen range used is agricultural kitchen range, and fuel is timber;
9) section airing: after steamed, takes out musculus cutaneus volume, then the musculus cutaneus cut roll sheet be cooled under normal temperature is dried and packed from Bamboo food steamer.
Embodiment 3:
A kind of fish face, each component in this fish face comprises by weight: starch 17.5 parts, sweet potato powder 22.5 parts, the silver carp meat 190 parts of peeling deburring, the Pacific Ocean are dived mud clam meat 27.5 parts, collagen protein powder 11 parts, egg 11 parts, salt 11 parts, personated old man ginger 12 parts, 32.5 parts, normal temperature cold water.
Make the method in above-mentioned fish face, it comprises the steps:
1) preparation the flesh of fish foam: get new fresh and alive silver carp and cut open clean, deburring of boning, after soaking 1h in clear water take out put into meat grinder rubbing, leave and take 190 parts for subsequent use;
2) prepare the Pacific Ocean to dive mud clam meat foam: get fresh Pacific Ocean mud clam of diving and first rest in clear water 2 days, then clean and get meat and mince, leave and take 25.5 parts for subsequent use;
3) prepare ginger foam: get personated old man ginger rossing clean mince, leave and take 12 parts for subsequent use;
4) get egg: get Fresh Egg and open, isolate egg, egg leave and take for subsequent use 11 parts for subsequent use;
5) batch mixing: by weight first by step 1) in the flesh of fish foam of 190 parts for subsequent use and step 2) in the Pacific Ocean of 27.5 parts for subsequent use dive and put into basin together with mud clam meat foam and stir 30min, in whipping process, add the normal temperature cold water amounting to 10 parts at twice, then the starch adding 17.5 parts stirs 15min, in whipping process, add the normal temperature cold water of 10 parts, then the sweet potato powder of 22.5 parts and the collagen protein powder stirring 20min of 11 parts is added, and add the normal temperature cold water of 12.5 parts, then by the salt of 11 parts, step 3) in the personated old man ginger of 12 parts for subsequent use and step 4) in the egg of 11 parts for subsequent use add that engagement relaying is continuous stirs 30min together, above-mentioned mixture kneading is become dough,
6) making dough: by rectangular by being pressed into for the mixture dough of kneading, being then truncated into the close base dough of size with cutter, and on chopping board, spilling the starch of thin layer, with rolling pin, base dough being rolled into the round pie musculus cutaneus that thickness is 1 ~ 3mm on chopping board;
7) roll up face: by step 6) in round pie musculus cutaneus be rolled into web-like musculus cutaneus volume, then prick several equally distributed air-vents with clean toothpick with it at the volume that musculus cutaneus is rolled up;
8) upper cage steams: the musculus cutaneus spooled is rolled into bamboo food steamer, then covers steamer cover big fire and steam 45min, steaming kitchen range used is agricultural kitchen range, and fuel is timber;
9) section airing: after steamed, takes out musculus cutaneus volume, then the musculus cutaneus cut roll sheet be cooled under normal temperature is dried and packed from Bamboo food steamer.
The eating method in fish face of the present invention comprises:
1. stew: boil a little with pork or chicken clear water, add the seasoning matter such as green onion, ginger, soy sauce, nutritious, nourishing spleen and stomach, taste is more delicious.
2. stir-fry and eat: first fish face is placed in hot water and soaks into, then remove moisture, and boil 45min in boiling water, then pick up and coordinate fragrant bacterium, dried mushroom, shredded meat or other big fire fryings together of garnishing food with sesame oil or lard.
3. fried food: first boiled by edible oil, fish face is placed in oil, explodes the golden yellow i.e. edible to surface, fish face.
Fish face of the present invention is aided with the Pacific Ocean and dives mud clam meat and collagen protein powder in major ingredient, makes fish face delicate flavour strong, and Pacific Ocean mud clam meat of diving is rich in protein, there is maintenance potassium-sodium balance, eliminate oedema, improve immunity, turn down blood pressure, the effects such as buffering anaemia, are conducive to growing.Have concurrently and tonify the kidney and support yang, the effect of beneficial intensive culture blood and reinvigoration.Storage can be left with for a long time in the fish face of drying, and stewes not easy fracture after boiling, and toughness foot, mouthfeel is good, is of high nutritive value.
More than show and describe general principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; the just principle of the present invention described in above-described embodiment and description; the present invention also has various changes and modifications without departing from the spirit and scope of the present invention; these changes and improvements all fall in claimed scope of the present invention, and the protection domain of application claims is defined by appending claims and equivalent thereof.
Claims (2)
1. a fish face, it is characterized in that, each component in this fish face comprises by weight: starch 15 ~ 20 parts, sweet potato powder 20 ~ 25 parts, the peeling silver carp meat 180 ~ 200 parts of deburring, the Pacific Ocean are dived mud clam meat 25 ~ 30 parts, collagen protein powder 10 ~ 12 parts, egg 10 ~ 12 parts, salt 10 ~ 12 parts, personated old man ginger 10 ~ 14 parts, 30 ~ 35 parts, normal temperature cold water.
2. make the preparation method in fish face described in claim 1, it is characterized in that, comprise the steps:
1) preparation the flesh of fish foam: get new fresh and alive silver carp and cut open clean, deburring of boning, after soaking 1h in clear water take out put into meat grinder rubbing, leave and take 180 ~ 200 parts for subsequent use;
2) prepare the Pacific Ocean to dive mud clam meat foam: get fresh Pacific Ocean mud clam of diving and first rest in clear water 2 days, then clean and get meat and mince, leave and take 25 ~ 30 parts for subsequent use;
3) prepare ginger foam: get personated old man ginger rossing clean mince, leave and take 10 ~ 14 parts for subsequent use;
4) get egg: get Fresh Egg and open, isolate egg, egg leave and take for subsequent use 10 ~ 12 parts for subsequent use;
5) batch mixing: by weight first by step 1) in the flesh of fish foam of 180 ~ 200 parts for subsequent use and step 2) in the Pacific Ocean of 25 ~ 30 parts for subsequent use dive and put into basin together with mud clam meat foam and stir 30min, in whipping process, add the normal temperature cold water amounting to 10 parts at twice, then the starch adding 15 ~ 20 parts stirs 15min, in whipping process, add the normal temperature cold water of 10 parts, then the sweet potato powder of 20 ~ 25 parts and the collagen protein powder stirring 20min of 10 ~ 12 parts is added, and add the normal temperature cold water of 10 ~ 15 parts, then by the salt of 10 ~ 12 parts, step 3) in the personated old man ginger of 10 ~ 14 parts for subsequent use and step 4) in the egg of 10 ~ 12 parts for subsequent use add that engagement relaying is continuous stirs 30min together, above-mentioned mixture kneading is become dough,
6) making dough: by rectangular by being pressed into for the mixture dough of kneading, being then truncated into the close base dough of size with cutter, and on chopping board, spilling the starch of thin layer, with rolling pin, base dough being rolled into the round pie musculus cutaneus that thickness is 1 ~ 3mm on chopping board;
7) roll up face: by step 6) in round pie musculus cutaneus be rolled into web-like musculus cutaneus volume, then prick several equally distributed air-vents with clean toothpick with it at the volume that musculus cutaneus is rolled up;
8) upper cage steams: the musculus cutaneus spooled is rolled into bamboo food steamer, then covers steamer cover big fire and steam 45min, steaming kitchen range used is agricultural kitchen range, and fuel is timber;
9) section airing: after steamed, takes out musculus cutaneus volume, then the musculus cutaneus cut roll sheet be cooled under normal temperature is dried and packed from Bamboo food steamer.
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| CN201510490777.5A CN104996890A (en) | 2015-08-12 | 2015-08-12 | Fish noodles and making method thereof |
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| CN201510490777.5A CN104996890A (en) | 2015-08-12 | 2015-08-12 | Fish noodles and making method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751788A (en) * | 2017-11-10 | 2018-03-06 | 武汉生物工程学院 | Clear-cut fish face of non-fried mediation Poria cocos and preparation method thereof |
| CN110547414A (en) * | 2019-07-30 | 2019-12-10 | 湖北神丹健康食品有限公司 | Egg-flavored fish noodles and preparation method thereof |
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| CN102273659A (en) * | 2011-06-03 | 2011-12-14 | 烟台深水湾海洋食品有限公司 | Marine product seafood sausage and manufacturing method thereof |
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| CN102302197A (en) * | 2011-04-28 | 2012-01-04 | 大连百家食品有限公司 | Fish noodles and preparation method thereof |
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| CN104432218A (en) * | 2014-11-16 | 2015-03-25 | 吴青平 | Preparation method of silver carp noodles |
| CN104489556A (en) * | 2014-11-29 | 2015-04-08 | 湖北麻城杜鹃花食品有限公司 | Purple sweet potato and fish noodle and making process thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107751788A (en) * | 2017-11-10 | 2018-03-06 | 武汉生物工程学院 | Clear-cut fish face of non-fried mediation Poria cocos and preparation method thereof |
| CN110547414A (en) * | 2019-07-30 | 2019-12-10 | 湖北神丹健康食品有限公司 | Egg-flavored fish noodles and preparation method thereof |
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Application publication date: 20151028 |