CN106306612A - Fish flesh bean curd skin rolls and manufacture method thereof - Google Patents
Fish flesh bean curd skin rolls and manufacture method thereof Download PDFInfo
- Publication number
- CN106306612A CN106306612A CN201510335935.XA CN201510335935A CN106306612A CN 106306612 A CN106306612 A CN 106306612A CN 201510335935 A CN201510335935 A CN 201510335935A CN 106306612 A CN106306612 A CN 106306612A
- Authority
- CN
- China
- Prior art keywords
- parts
- flesh
- fish
- bean curd
- fish flesh
- 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
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 238000000034 method Methods 0.000 title claims abstract description 7
- 235000013527 bean curd Nutrition 0.000 title abstract 6
- 241000251468 Actinopterygii Species 0.000 claims abstract description 22
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 229920002472 Starch Polymers 0.000 claims abstract description 10
- 235000019698 starch Nutrition 0.000 claims abstract description 10
- 239000008107 starch Substances 0.000 claims abstract description 10
- 238000010411 cooking Methods 0.000 claims abstract description 9
- 241000287828 Gallus gallus Species 0.000 claims abstract description 8
- 241000237502 Ostreidae Species 0.000 claims abstract description 8
- 235000020636 oyster Nutrition 0.000 claims abstract description 8
- 235000015067 sauces Nutrition 0.000 claims abstract description 8
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 17
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 17
- 235000014347 soups Nutrition 0.000 claims description 8
- 230000008719 thickening Effects 0.000 claims description 8
- 235000013372 meat Nutrition 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 244000061456 Solanum tuberosum Species 0.000 abstract description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 230000003908 liver function Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000012015 potatoes Nutrition 0.000 abstract 2
- 235000005979 Citrus limon Nutrition 0.000 abstract 1
- 244000131522 Citrus pyriformis Species 0.000 abstract 1
- 244000018436 Coriandrum sativum Species 0.000 abstract 1
- 235000002787 Coriandrum sativum Nutrition 0.000 abstract 1
- 208000004880 Polyuria Diseases 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 230000035619 diuresis Effects 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 239000000686 essence Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 241001299723 Limonia <Rutaceae> Species 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000005686 eating Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000033764 rhythmic process Effects 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
Abstract
The invention discloses fish flesh bean curd skin rolls and a manufacture method thereof. The fish flesh bean curd skin rolls comprise the following raw materials in parts by weight: 200-250 parts of bean curd skin, 500-550 parts of fish flesh, 150-180 parts of coriander, 25-30 parts of lemons, 15-18 parts of fresh gingers, 100-150 parts of potatoes, 10-12 parts of edible salt, 5-6 parts of chicken essence, 35-40 parts of edible oil, 20-25 parts of cooking wine, 25-30 parts of light soy sauce, 10-15 parts of cooking starch, 40-45 parts of oyster sauce and 150-200 parts of water. The fish flesh bean curd skin rolls are prepared by reasonably combining the fish flesh, potatoes, and bean curd skins, exquisite in material, and rich in nutrition, have effects of restoring the liver functions, causing diuresis and removing dampness, promoting blood circulation and enhancing the immunity of the human body, are unique in flavor and rapid in consumption method, can be eaten once being opened or being heated using a microwave oven, are simple in production processes and convenient in manufacture, and can meet the industrial production demands.
Description
Technical field
The present invention relates to food, specifically a kind of flesh of fish Roll with bean skin and preparation method thereof.
Background technology
Along with improving constantly of people's living standard, and the quickening of Modern Live rhythm, the dietary habit of people also develops towards direction easily and efficiently, then occurs in that a lot of instant food.But these instant food are because efficient and convenient, have been short of in terms of nutrition, and also lacking China's cuisines characteristic, mouthfeel is poor.
Summary of the invention
The goal of the invention of the present invention is to provide a kind of flesh of fish Roll with bean skin the most nutritious but also in good taste and preparation method thereof.
The technical scheme realizing the object of the invention is:
A kind of flesh of fish Roll with bean skin, is made up of the raw material of following weight parts proportioning:
Cortex beans 200-250 oppresses 500-550
Herba Coriandri 150-180 Fructus Citri Limoniae 25-30
Rhizoma Zingiberis Recens 15-18 Rhizoma Solani tuber osi 100-150
Chicken essence 5-6 Sal 10-12
Edible oil 35-40 cooking wine 20-25
Light soy sauce 25-30 starch thickening soup 20-25
Oyster sauce 40-45 water 150-200.
The present invention further preferred weight part proportioning is:
Cortex beans 200 oppresses 500
Herba Coriandri 150 Fructus Citri Limoniae 25
Rhizoma Zingiberis Recens 15 Rhizoma Solani tuber osi 100
Chicken essence 5 Sal 10
Edible oil 35 cooking wine 20
Light soy sauce 25 starch thickening soup 20
Oyster sauce 40 water 150.
The manufacture method of above-mentioned flesh of fish Roll with bean skin, comprises the steps:
1, the flesh of fish, Herba Coriandri, Fructus Citri Limoniae and cooking wine are put in clear water and soak 2-3 hour, pull the flesh of fish out, break into muddy flesh, standby；
2, Rhizoma Zingiberis Recens and Rhizoma Solani tuber osi are cleaned peeling, be chopped into powder, standby；
3, in fish meat puree, add Sal, chicken essence, edible oil, Rhizoma Zingiberis Recens end and Rhizoma Solani tuber osi end, carry out uniform stirring, standby；
4, Cortex beans is spread out, spread minced meat, roll, be mitered into the segment of 5-6cm, wrap starch thickening soup and place into frying in oil cauldron and pull out for 5-8 minute, standby；
5, the product that step 4 frying is good is put into clean frying pan, add Oyster sauce, light soy sauce, edible oil and water and boil, first boil with big fire, then boil 8-10 minute with little fire, pull cooling out, vacuum packaging.
The temperature of oil cauldron described in step 5 is 100-120 DEG C.
Described starch thickening soup, refers to the aqueous solution of starch.
The present invention oppresses Roll with bean skin, passes through the flesh of fish, Rhizoma Solani tuber osi, the reasonable combination of Cortex beans, and particular care is given to selecting the ingredients, nutritious, there is recovery liver function and have promoting urination to remove dampness, blood circulation promoting, strengthen the effect of body immunity, and unique flavor, eating method is quick, instant bagged or with microwave-oven-heating i.e. edible, production process is simple, easy to make, the demand of industrialized production can be met.
Detailed description of the invention
Embodiment
A kind of manufacture method oppressing Roll with bean skin, comprises the steps:
1,500 grams of flesh of fish, 150 grams of Herba Coriandris, 25 grams of Fructus Citri Limoniaes and 20 grams of cooking wine are put in clear water and soaked 3 hours, pull the flesh of fish out, break into muddy flesh, standby；
2,15 grams of Rhizoma Zingiberis Recenss and 150 g potato are cleaned peeling, be chopped into powder, standby；
3, in fish meat puree, add 15 grams of Sal, 5 grams of chicken essences, 20 grams of edible oil, Rhizoma Zingiberis Recens end and Rhizoma Solani tuber osi end, carry out uniform stirring, standby；
4, Cortex beans is spread out, spread minced meat, roll, be mitered into the segment of 5cm, wrap starch thickening soup and place into frying in the oil cauldron that oil temperature is 100 DEG C and pull out for 7 minutes, standby；
5, the product that step 4 frying is good is put into clean frying pan, add 40 grams of Oyster sauce, 30 grams of light soy sauce, 20 grams of edible oil and 150 grams of water and boil, first boil with big fire, then boil 8 minutes with little fire, pull cooling out, vacuum packaging.
Time edible, open packaging i.e. edible, it is possible to heating is eaten again.
Claims (3)
1. a flesh of fish Roll with bean skin, is characterized in that: be made up of the raw material of following weight parts proportioning:
Cortex beans 200-250
Flesh of fish 500-550
Herba Coriandri 150-180
Fructus Citri Limoniae 25-30
Rhizoma Zingiberis Recens 15-18
Rhizoma Solani tuber osi 100-150
Chicken essence 5-6
Sal 10-12
Edible oil 35-40 cooking wine 20-25
Light soy sauce 25-30
Starch thickening soup 20-25
Oyster sauce 40-45
Water 150-200.
Product the most according to claim 1, is characterized in that: its preferred weight part proportioning is:
Cortex beans 200 oppresses 500
Herba Coriandri 150 Fructus Citri Limoniae 25
Rhizoma Zingiberis Recens 15 Rhizoma Solani tuber osi 100
Chicken essence 5 Sal 10
Edible oil 35 cooking wine 20
Light soy sauce 25 starch thickening soup 20
Oyster sauce 40 water 150.
3. oppress a manufacture method for Roll with bean skin, it is characterized in that: comprise the steps:
(1) flesh of fish, Herba Coriandri, Fructus Citri Limoniae and cooking wine are put in clear water and soak 3-4 hour, pull the flesh of fish out, break into muddy flesh, standby；
(2) Rhizoma Zingiberis Recens and Rhizoma Solani tuber osi are cleaned peeling, be chopped into powder, standby；
(3) in fish meat puree, add Sal, chicken essence, edible oil, Rhizoma Zingiberis Recens end and Rhizoma Solani tuber osi end and carry out uniform stirring, standby；
(4) Cortex beans is spread out, spread minced meat, roll, be mitered into the segment of 5-6cm, wrap starch thickening soup and place into frying in oil cauldron and pull out for 5-8 minute, standby；
(5) product good for step 4 frying is put into clean frying pan, add Oyster sauce, light soy sauce, edible oil and water and boil, first boil with big fire, then boil 8-10 minute with little fire, pull cooling out, vacuum packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510335935.XA CN106306612A (en) | 2015-06-17 | 2015-06-17 | Fish flesh bean curd skin rolls and manufacture method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510335935.XA CN106306612A (en) | 2015-06-17 | 2015-06-17 | Fish flesh bean curd skin rolls and manufacture method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106306612A true CN106306612A (en) | 2017-01-11 |
Family
ID=57732569
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510335935.XA Pending CN106306612A (en) | 2015-06-17 | 2015-06-17 | Fish flesh bean curd skin rolls and manufacture method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106306612A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108617937A (en) * | 2018-05-04 | 2018-10-09 | 莫守刚 | A kind of instant flesh of fish rice dumpling |
| CN113142489A (en) * | 2021-04-01 | 2021-07-23 | 福建技术师范学院 | Instant freeze-dried spiced roll and preparation method thereof |
| CN115568559A (en) * | 2021-06-21 | 2023-01-06 | 潘华 | Pork spiced roll manufacturing process |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101889686A (en) * | 2010-08-11 | 2010-11-24 | 长阳山野食品开发有限责任公司 | Roe rolls and preparation method thereof |
| CN104206552A (en) * | 2014-07-29 | 2014-12-17 | 黄琪淋 | Bean curd skin roll wrapping horse meat and manufacturing method thereof |
-
2015
- 2015-06-17 CN CN201510335935.XA patent/CN106306612A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101889686A (en) * | 2010-08-11 | 2010-11-24 | 长阳山野食品开发有限责任公司 | Roe rolls and preparation method thereof |
| CN104206552A (en) * | 2014-07-29 | 2014-12-17 | 黄琪淋 | Bean curd skin roll wrapping horse meat and manufacturing method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108617937A (en) * | 2018-05-04 | 2018-10-09 | 莫守刚 | A kind of instant flesh of fish rice dumpling |
| CN113142489A (en) * | 2021-04-01 | 2021-07-23 | 福建技术师范学院 | Instant freeze-dried spiced roll and preparation method thereof |
| CN115568559A (en) * | 2021-06-21 | 2023-01-06 | 潘华 | Pork spiced roll manufacturing process |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101690581B (en) | Preparing method of onion edible tartar sauce | |
| CN103431363B (en) | Preparation method of bullfrog dried small shrimp sauce | |
| CN103393061B (en) | Fishy smell removing process for conditioned duck meat | |
| CN102845733B (en) | Special flavor pork skin paste and production method thereof | |
| CN101095506A (en) | Method for producing hericium erinaceus can | |
| CN106306612A (en) | Fish flesh bean curd skin rolls and manufacture method thereof | |
| CN103349268A (en) | Instant mushroom sauce bag of instant noodle | |
| CN104855904A (en) | Convenient snow pea pickles and preparation method thereof | |
| CN104187578A (en) | Delicious fragrant paste and preparation method thereof | |
| KR20110072906A (en) | Dumpling with cuttlefish and method for making the same | |
| CN104206552A (en) | Bean curd skin roll wrapping horse meat and manufacturing method thereof | |
| CN104982877A (en) | Abalone juice seasoning recipe | |
| CN102048131A (en) | Method for making shredded meat and taro dumplings | |
| CN101816438B (en) | Method for preparing stock soup fish | |
| CN104366605A (en) | Soup with fish heads and lycium barbarum in casserole and preparation method thereof | |
| CN104207182A (en) | Horse meat roll and manufacturing method thereof | |
| CN108936332A (en) | A kind of stew in soy sauce trotter and preparation method thereof | |
| CN107173774B (en) | Seafood-flavor braised juice and preparation method thereof | |
| CN101467698A (en) | Method for making roast spring pigeon | |
| CN104366402A (en) | pickled bamboo shoots | |
| CN107156787A (en) | A kind of preparation method of Foie Gras capsule | |
| CN107801934A (en) | A kind of preparation method of flatfish can | |
| CN107319480A (en) | A kind of roe flavoring and preparation method thereof | |
| CN1264432C (en) | Process for producing spicy sansage (bitter sausage)tassajo | |
| CN105942235A (en) | Appetite promoting and liquid engendering cumquat beef jerky and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170111 |
|
| WD01 | Invention patent application deemed withdrawn after publication |