CN109123485A - Vegetable packet and preparation method thereof - Google Patents
Vegetable packet and preparation method thereof Download PDFInfo
- Publication number
- CN109123485A CN109123485A CN201811070562.8A CN201811070562A CN109123485A CN 109123485 A CN109123485 A CN 109123485A CN 201811070562 A CN201811070562 A CN 201811070562A CN 109123485 A CN109123485 A CN 109123485A
- Authority
- CN
- China
- Prior art keywords
- fish
- ingredient
- preparation
- vegetable
- mass ratio
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
Abstract
The present invention relates to food technology fields, in particular to a kind of vegetable packet and preparation method thereof.Imperial sharp flesh of fish end is uniformly mixed with ingredient dish according to mass ratio for 2.5-1.5:1, fish cunning is made；Fish is slided and is applied to scallop shell center, and slides onto uniform coating butter mashed garlic condiment in fish；It is quick-frozen after the freshwater shrimp of placement elsewhere of scallop, scallop.It by the processing to the imperial sharp flesh of fish, eliminates fishy smell and maintains the delicious delicious of the imperial sharp flesh of fish itself, the characteristics of smooth in taste.The addition of ingredient dish further increases the delicate flavour of the imperial sharp flesh of fish.The preparation method, easy to operate, repeatability is high, convenient for batch production.
Description
Technical field
The present invention relates to food technology fields, in particular to a kind of vegetable packet and preparation method thereof.
Background technique
Long Liyu contains unsaturated fatty acid in fat as high-quality marine fishes, have antiatherosclerosis it
Effect, it is quite helpful to prevention and treatment cardiovascular and cerebrovascular disease and enhancing memory.
Simultaneously according to nutrition measuration, -3 fatty acid of Omega in Long Liyu can inhibit the free radical in eyes, prevent new
The formation of blood vessel, reduce crystal inflammation generation, here it is it be otherwise known as " the eyeshield flesh of fish " the reason of.So it is also especially suitable
All day is closed in face of the office worker of computer as health care product.
The preparation method of the sharp fish of dragon, poor repeatability are not suitable for producing in batches in the prior art, and the mouthfeel taste of vegetable is not
Stablize.
Summary of the invention
The purpose of the present invention is to provide a kind of preparation method of vegetable packet, this method reproducibility is strong.
Another object of the present invention is to provide a kind of vegetable packet, the vegetable packet delicious flavours.
To achieve the goals above, technical solution used in the embodiment of the present invention is as follows:
A kind of preparation method of vegetable packet, comprising: by imperial sharp flesh of fish end and ingredient dish according to mass ratio be 2.5-1.5:1
It is uniformly mixed and fish cunning is made；Fish is slided and is applied to scallop shell center, and slides onto uniform coating butter mashed garlic condiment in fish；In scallop
It is quick-frozen after the freshwater shrimp of placement elsewhere of shell, scallop.
In preferred embodiments of the present invention, it according to mass ratio is that 1:1 is heated that butter mashed garlic condiment, which is by butter and mashed garlic,
Mixing boils.
In preferred embodiments of the present invention, dragon benefit flesh of fish end is stirred after mixing after imperial sharp fish process with the first ingredient
After 10-20 minutes, adds the second ingredient and egg white stirs 1-2 minutes, add third ingredient and lemon juice after mixing evenly
It is made；Wherein, the mass ratio of the sharp flesh of fish end of dragon, the first ingredient, the second ingredient, third ingredient, egg white and lemon juice for 2.0~
2.5:0.5~0.6:0.5~0.6:0.5~0.6:0.2~0.3:0.2~0.3.
In preferred embodiments of the present invention, the first ingredient includes cooking wine and olive oil, the mass ratio of cooking wine and olive oil
For 1:1.
In preferred embodiments of the present invention, the second ingredient includes xylitol and chickens' extract, the mass ratio of xylitol and chickens' extract
For 1:1.
In preferred embodiments of the present invention, third ingredient includes fennel, salt and pepper beans, fennel, salt and pepper
The mass ratio of beans is 1:1:1.
In preferred embodiments of the present invention, ingredient green vegetable bun includes white pachyrhizus fourth, middle celery fourth, diced onion and diced carrot.
In preferred embodiments of the present invention, white pachyrhizus fourth, middle celery fourth, the shape of diced onion and diced carrot are substantially
In square, the side length of square is 3-5mm.
In preferred embodiments of the present invention, ingredient dish is uniformly mixed to be made when fish is slided with imperial sharp flesh of fish end is additionally added green onion ginger
Juice, wherein the mass ratio of the gross mass and green onion ginger juice of ingredient dish and fish cunning is 2.0~2.5:0.5~0.6.
A kind of vegetable packet, vegetable packet use the preparation method such as above-mentioned vegetable packet to be made.
The beneficial effects of the present invention are:
A kind of vegetable packet provided by the invention and preparation method thereof.It is according to mass ratio with ingredient dish by imperial sharp flesh of fish end
2.5-1.5:1, which is uniformly mixed, is made fish cunning, and fish is slided and is applied to scallop shell center, and slides onto uniform coating butter mashed garlic tune in fish
Material, it is quick-frozen after the freshwater shrimp of placement elsewhere of scallop shell, scallop.By the processing to the imperial sharp flesh of fish, fishy smell is eliminated simultaneously
The delicious delicious of the imperial sharp flesh of fish itself is maintained, the characteristics of smooth in taste.The addition of ingredient dish, further increases Long Liyu
The delicate flavour of meat.The preparation method, easy to operate, repeatability is high, convenient for batch production.
Specific embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
Understand, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the invention.It is not specified in embodiment specific
Condition person carries out according to conventional conditions or manufacturer's recommended conditions.Reagents or instruments used without specified manufacturer is
The conventional products that can be obtained by commercially available purchase.
In the description of the present invention, it should be noted that term " first ", " second " etc. are only used for distinguishing description, without
It can be interpreted as indication or suggestion relative importance.
Vegetable packet of the embodiment of the present invention and preparation method thereof is specifically described below.
A kind of preparation method of vegetable packet provided in an embodiment of the present invention, comprising:
It S1, by imperial sharp flesh of fish end and ingredient dish according to mass ratio is that 2.5-1.5:1 is uniformly mixed fish cunning is made.
Further, the sharp flesh of fish end of dragon is after stirring 10-20 minutes after being mixed after the sharp fish process of dragon with the first ingredient,
It adds the second ingredient and egg white stirs 1-2 minutes, add third ingredient and lemon juice is made after mixing evenly.
Further, the mass ratio of Long Liyu, the first ingredient, the second ingredient, third ingredient, egg white and lemon juice is
2.0~2.5:0.5~0.6:0.5~0.6:0.5~0.6:0.2~0.3:0.2~0.3.
It further, is using meat grinder by imperial sharp fish process at least 2 times by imperial sharp fish process.
It should be understood that above-mentioned meat grinder can choose the common Minced Steak equipment in this field.
In other optional embodiments of the invention, the number that imperial sharp fish is stranding into meat foam can also be using according to reality
Situation selection setting.
Further, also the sharp fish of the dragon of frost is thawed before the above-mentioned sharp fish of dragon is stranding into meat foam.Further, will
The sharp fish of the dragon of frost also uses cloth suck dry moisture after thawing.
Further, it is also iced after the above-mentioned sharp fish of dragon being thawed.
Specifically, it is placed in refrigerator and ices after being wrapped the above-mentioned sharp fish of dragon with cloth.
Further, in the sharp fish of selection dragon, raw material is examined to be whether to go bad, have peculiar smell, it is ensured that the stone material of use is new
It is fresh intact.
Further, above-mentioned lemon juice is that Fresh Lemon is squeezed into juice to be made.
Further, the first ingredient includes cooking wine and olive oil, and the mass ratio of cooking wine and olive oil is 1:1.
Above-mentioned cooking wine and olive oil can pass through commercially available acquisition.
Further, the sharp flesh of fish end of dragon is 2.5-1.5:1 according to mass ratio with ingredient dish.
Further, the second ingredient includes xylitol and chickens' extract, and the mass ratio of xylitol and chickens' extract is 1:1.
Further, third ingredient includes fennel, salt and pepper beans, and the mass ratio of fennel, salt and pepper beans is 1:
1:1。
Further, ingredient green vegetable bun includes white pachyrhizus fourth, middle celery fourth, diced onion and diced carrot.
Further, in the present embodiment, white pachyrhizus fourth, middle celery fourth, diced onion and diced carrot are substantially in pros
Body, the side length of square are 3-5mm.
Specifically, before the fourth of 3-5mm being made in white pachyrhizus, white pachyrhizus is first removed the peel into wash clean.Then it is beaten using machine
At the fourth of 3-5mm.
It should be understood that above-mentioned machine can choose the common machine applicatory of dicing in this field.
Further, in the present embodiment, it before middle celery is diced, needs to clean up after removing the leaf of celery.
Further, above-mentioned middle celery is diced, is to be diced middle celery using machine.
Further, before onion is diced, the skin outside onion is peelled off first, after then cleaning up, using machine
Device breaks into the fourth of 3-5mm.
Further, it before carrot is diced, first has to remove the peel carrot, is then cut into carrot using machine
Fourth.
Further, green onion ginger juice is additionally added when above-mentioned ingredient dish being slided and be uniformly mixed with fish, wherein ingredient dish and fish are sliding
Gross mass and green onion ginger juice mass ratio be 2.0~2.5:0.5~0.6.
Further, green onion ginger juice is to stir into juice after mixing green onion and ginger for 1:1 according to mass ratio to be made.
S2, fish cunning is applied to scallop shell center, and slides onto uniform coating butter mashed garlic condiment in fish.
Further, butter mashed garlic condiment is to mix butter for 1:1 heating according to mass ratio with mashed garlic to boil.
Specifically, it plays oil cauldron and is put into butter 5 and endure out fragrance at being put into mashed garlic in 1:1 ratio after heat.
Further, when fish cunning being applied to scallop shell center, the sliding quality of fish is 10-20g.
Specifically, weigh the sliding motive pattern tool of 15g fish and be uniformly put on scallop shell center, it is then sliding in cardioid fish, above
It is even to smear butter mashed garlic.
S3, the quick-frozen obtained green vegetable bun after the freshwater shrimp of placement elsewhere of scallop, scallop.
The specific quantity of freshwater shrimp and scallop can select to place according to the actual situation.
Further, above-mentioned scallop is neatly put carried out in pallet it is quick-frozen, 10/pallet.It is then placed in quick freezing repository
Green vegetable bun is made in adfreezing.
Further, the green vegetable bun frozen is put into vacuum bag and vacuumizes packaging.
Specifically packing specification can select to be arranged according to actual needs.Optionally, 280g is packed: the green vegetable bun frozen is put
Enter and vacuumizes packaging in 26*38 vacuum bag；Or the green vegetable bun frozen is put into 35*50 vacuum bag and vacuumizes packaging.
Some embodiments of the present invention also provide a kind of vegetable packet, which uses the preparation side of above-mentioned vegetable packet
Method is made.
Feature and performance of the invention are described in further detail with reference to embodiments:
Embodiment 1
A kind of vegetable packet provided in this embodiment, the vegetable packet are obtained in this way.
Cloth suck dry moisture is used after imperial sharp fish is thawed completely, then is wrapped with cloth and puts the iced 1h of refrigerator, then twists 2 with meat grinder
All over spare.The fourth of 3-5mm is broken into after white pachyrhizus is peeled and washed with machine.Middle celery removes and breaks into 3-5mm with machine after leaf is cleaned
Fourth.Onion peels off the fourth for breaking into 3-5mm after outer layer skin is cleaned with machine.Break into 3-5mm's with machine after carrot is peeled and washed
Fourth.Green onion ginger breaks into spare after juice filters.Lemon breaks into spare after juice filters.Wherein, the sharp flesh of fish end of dragon and ingredient dish are according to quality
Than for 2.5:1.
The sharp fish of the dragon twisted is put into blender and stirs 2min, the first ingredient stirring 10min is put into, is put into second and matches
Material, egg white stir 1min, are put into third ingredient, lemon juice after mixing evenly.Place into white pachyrhizus, middle celery, onion, carrot and
It is spare that green onion ginger juice stirs evenly obtained fish cunning.Wherein, Long Liyu, the first ingredient, the second ingredient, third ingredient, egg white, lemon juice
And the mass ratio of green onion ginger juice is 2.0:0.5:0.5:0.5:0.2:0.2:0.5.
Rise oil cauldron be put into butter 5 at after heat in 1:1 ratio be put into mashed garlic endure out fragrance be made butter mashed garlic condiment it is spare.
It weighs the sliding motive pattern tool of the above-mentioned fish of 15g and is uniformly put on scallop shell center, it is then sliding in cardioid fish.Above uniformly
Butter mashed garlic condiment is smeared, then put out to graze above shrimp, scallop, then neat pendulum carries out quick-frozen in pallet, and 10/pallet.Then
It is put into quick freezing repository adfreezing.Being put into 26*38 vacuum bag of having frozen is vacuumized into packaging.
Embodiment 2
A kind of vegetable packet provided in this embodiment, the vegetable packet are obtained in this way.
Cloth suck dry moisture is used after imperial sharp fish is thawed completely, then is wrapped with cloth and puts the iced 1h of refrigerator, then twists 2 with meat grinder
All over spare.The fourth of 3-5mm is broken into after white pachyrhizus is peeled and washed with machine.Middle celery removes and breaks into 3-5mm with machine after leaf is cleaned
Fourth.Onion peels off the fourth for breaking into 3-5mm after outer layer skin is cleaned with machine.3-5mm is broken into machine after carrot is peeled and washed
Fourth.Green onion ginger breaks into spare after juice filters.Lemon breaks into spare after juice filters.Wherein, the sharp flesh of fish end of dragon and ingredient dish are according to matter
Amount is than being 1.5:1.
The sharp fish of the dragon twisted is put into blender and stirs 2min, the first ingredient stirring 20min is put into, is put into second and matches
Material, egg white stir 2min, are put into third ingredient, lemon juice after mixing evenly.Place into white pachyrhizus, middle celery, onion, carrot and
It is spare that green onion ginger juice stirs evenly obtained fish cunning.Wherein, Long Liyu, the first ingredient, the second ingredient, third ingredient, egg white, lemon juice
And the mass ratio of green onion ginger juice is 2.5:0.6:0.6:0.6:0.3:0.3:0.6.
Rise oil cauldron be put into butter 5 at after heat in 1:1 ratio be put into mashed garlic endure out fragrance be made butter mashed garlic condiment it is spare.
It weighs the sliding motive pattern tool of the above-mentioned fish of 10g and is uniformly put on scallop shell center, it is then sliding in cardioid fish.Above uniformly
Butter mashed garlic condiment is smeared, then put out to graze above shrimp, scallop, then neat pendulum carries out quick-frozen in pallet, and 10/pallet.Then
It is put into quick freezing repository adfreezing.Being put into 35*50 vacuum bag of having frozen is vacuumized into packaging.
Embodiment 3
A kind of vegetable packet provided in this embodiment, the vegetable packet are obtained in this way.
Cloth suck dry moisture is used after imperial sharp fish is thawed completely, then is wrapped with cloth and puts the iced 1h of refrigerator, then twists 2 with meat grinder
All over spare.The fourth of 3-5mm is broken into after white pachyrhizus is peeled and washed with machine.Middle celery removes and breaks into 3-5mm with machine after leaf is cleaned
Fourth.Onion peels off the fourth for breaking into 3-5mm after outer layer skin is cleaned with machine.3-5mm is broken into machine after carrot is peeled and washed
Fourth.Green onion ginger breaks into spare after juice filters.Lemon breaks into spare after juice filters.Wherein, the sharp flesh of fish end of dragon and ingredient dish are according to matter
Amount is than being 2.0:1.
The sharp fish of the dragon twisted is put into blender and stirs 2min, the first ingredient stirring 15min is put into, is put into second and matches
Material, egg white stir 1.5min, are put into third ingredient, lemon juice after mixing evenly.Place into white pachyrhizus, middle celery, onion, carrot
It is spare that obtained fish cunning is stirred evenly with green onion ginger juice.Wherein, Long Liyu, the first ingredient, the second ingredient, third ingredient, egg white, lemon
The mass ratio of juice and green onion ginger juice is 2.4:0.55:0.55:0.55:0.25:0.25:0.55.
Rise oil cauldron be put into butter 5 at after heat in 1:1 ratio be put into mashed garlic endure out fragrance be made butter mashed garlic condiment it is spare.
It weighs the sliding motive pattern tool of the above-mentioned fish of 15g and is uniformly put on scallop shell center, it is then sliding in cardioid fish.Above uniformly
Butter mashed garlic condiment is smeared, then put out to graze above shrimp, scallop, then neat pendulum carries out quick-frozen in pallet, and 10/pallet.Then
It is put into quick freezing repository adfreezing.Being put into 35*50 vacuum bag of having frozen is vacuumized into packaging.
Embodiment 4
A kind of vegetable packet provided in this embodiment, the vegetable packet are obtained in this way.
Cloth suck dry moisture is used after imperial sharp fish is thawed completely, then is wrapped with cloth and puts the iced 1h of refrigerator, then twists 2 with meat grinder
All over spare.The fourth of 3-5mm is broken into after white pachyrhizus is peeled and washed with machine.Middle celery removes and breaks into 3-5mm with machine after leaf is cleaned
Fourth.Onion peels off the fourth for breaking into 3-5mm after outer layer skin is cleaned with machine.3-5mm is broken into machine after carrot is peeled and washed
Fourth.Green onion ginger breaks into spare after juice filters.Lemon breaks into spare after juice filters.Wherein, the sharp flesh of fish end of dragon and ingredient dish are according to matter
Amount is than being 2.0:1.
The sharp fish of the dragon twisted is put into blender and stirs 2min, the first ingredient stirring 16min is put into, is put into second and matches
Material, egg white stir 1.7min, are put into third ingredient, lemon juice after mixing evenly.Place into white pachyrhizus, middle celery, onion, carrot
It is spare that obtained fish cunning is stirred evenly with green onion ginger juice.Wherein, Long Liyu, the first ingredient, the second ingredient, third ingredient, egg white, lemon
The mass ratio of juice and green onion ginger juice is 2.4:0.56:0.55:0.57:0.24:0.25:0.55.
Rise oil cauldron be put into butter 5 at after heat in 1:1 ratio be put into mashed garlic endure out fragrance be made butter mashed garlic condiment it is spare.
It weighs the sliding motive pattern tool of the above-mentioned fish of 15g and is uniformly put on scallop shell center, it is then sliding in cardioid fish.Above uniformly
Butter mashed garlic condiment is smeared, then put out to graze above shrimp, scallop, then neat pendulum carries out quick-frozen in pallet, and 10/pallet.Then
It is put into quick freezing repository adfreezing.Being put into 35*50 vacuum bag of having frozen is vacuumized into packaging.
Test example:
Respectively in Suzhou, Hangzhou, Guangzhou, Beijing, Zhengzhou, Chengdu, each random investigation 100 in Xi'an and 8, Qinghai city
People carries out scoring evaluation to fragrance, delicate flavour and the mouthfeel of the vegetable packet of the Examples 1 to 4 preparation after heating processing respectively.As a result
It is as follows:
1 evaluation criterion of table and result
As shown in Table 1, the citizen in eight cities enjoy a lot the vegetable Bao Jun that Examples 1 to 4 makes, and scoring is all larger than
Equal to 9 points.Illustrate that the sharp fish of dragon of the production method production of the vegetable packet provided through the invention can make after freezing
Obtain delicious and fragrant taste, the sharp fish of the dragon of smooth in taste.Meet most domestic area civic taste.
The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention, for the skill of this field
For art personnel, the invention may be variously modified and varied.All within the spirits and principles of the present invention, made any to repair
Change, equivalent replacement, improvement etc., should all be included in the protection scope of the present invention.
Claims (10)
1. a kind of preparation method of vegetable packet characterized by comprising
Imperial sharp flesh of fish end is uniformly mixed with ingredient dish according to mass ratio for 2.5-1.5:1, fish cunning is made；
The fish is slided and is applied to scallop shell center, and slides onto uniform coating butter mashed garlic condiment in the fish；
It is quick-frozen after the freshwater shrimp of placement elsewhere of the scallop shell, scallop.
2. the preparation method of vegetable packet as described in claim 1, which is characterized in that
The butter mashed garlic condiment is to mix butter for 1:1 heating according to mass ratio with mashed garlic to boil.
3. the preparation method of vegetable packet as described in claim 1, which is characterized in that
Dragon sharp flesh of fish end is after stirring 10-20 minutes after mixing after imperial sharp fish process with the first ingredient, to add second
Ingredient and egg white stir 1-2 minutes, add third ingredient and lemon juice is made after mixing evenly；
Wherein, the sharp flesh of fish end of the dragon, first ingredient, second ingredient, the third ingredient, the egg white and institute
The mass ratio for stating lemon juice is 2.0~2.5:0.5~0.6:0.5~0.6:0.5~0.6:0.2~0.3:0.2~0.3.
4. the preparation method of vegetable packet as claimed in claim 3, which is characterized in that
First ingredient includes cooking wine and olive oil, and the mass ratio of the cooking wine and the olive oil is 1:1.
5. the preparation method of vegetable packet as claimed in claim 3, which is characterized in that
Second ingredient includes xylitol and chickens' extract, and the mass ratio of the xylitol and the chickens' extract is 1:1.
6. the preparation method of vegetable packet as claimed in claim 3, which is characterized in that
The third ingredient includes fennel, salt and pepper beans, and the mass ratio of the fennel, the salt and the pepper beans is
1:1:1。
7. the preparation method of vegetable packet as described in claim 1, which is characterized in that
The ingredient green vegetable bun includes white pachyrhizus fourth, middle celery fourth, diced onion and diced carrot.
8. the preparation method of vegetable packet as claimed in claim 7, which is characterized in that
The white pachyrhizus fourth, the middle celery fourth, the shape of the diced onion and the diced carrot are substantially in square, institute
The side length for stating square is 3-5mm.
9. the preparation method of vegetable packet as claimed in claim 8, which is characterized in that
The ingredient dish is uniformly mixed to be made when the fish is slided with dragon sharp flesh of fish end is additionally added green onion ginger juice, wherein described to match
The mass ratio for expecting the gross mass and the green onion ginger juice that dish and the fish are slided is 2.0~2.5:0.5~0.6.
10. a kind of vegetable packet, which is characterized in that the vegetable packet is used such as the described in any item vegetable packets of claim 1-9
Preparation method is made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811070562.8A CN109123485A (en) | 2018-09-13 | 2018-09-13 | Vegetable packet and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811070562.8A CN109123485A (en) | 2018-09-13 | 2018-09-13 | Vegetable packet and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109123485A true CN109123485A (en) | 2019-01-04 |
Family
ID=64825411
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811070562.8A Pending CN109123485A (en) | 2018-09-13 | 2018-09-13 | Vegetable packet and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109123485A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20030198732A1 (en) * | 2002-04-23 | 2003-10-23 | Shan Wang | Kind of fish sausage with fish meat block and its preparing method |
| CN103271385A (en) * | 2013-06-14 | 2013-09-04 | 百洋水产集团股份有限公司 | Fish tart and processing method thereof |
| CN103315333A (en) * | 2013-07-05 | 2013-09-25 | 福建安井食品股份有限公司 | Composite fish slide and processing process thereof |
| 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 |
-
2018
- 2018-09-13 CN CN201811070562.8A patent/CN109123485A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20030198732A1 (en) * | 2002-04-23 | 2003-10-23 | Shan Wang | Kind of fish sausage with fish meat block and its preparing method |
| CN103271385A (en) * | 2013-06-14 | 2013-09-04 | 百洋水产集团股份有限公司 | Fish tart and processing method thereof |
| CN103315333A (en) * | 2013-07-05 | 2013-09-25 | 福建安井食品股份有限公司 | Composite fish slide and processing process thereof |
| 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 |
Non-Patent Citations (1)
| Title |
|---|
| 萨巴蒂娜: "《主食沙拉》", 30 September 2017, 北京：中国轻工业出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101856132A (en) | Method for making dumplings and buns and eating method | |
| CN104543958A (en) | Sour and spicy lean meat sauce with mangosteen and preparation method of sour and spicy lean meat paste | |
| CN103932023A (en) | Maca senior nutritional supplement food product | |
| KR101209547B1 (en) | Method for gravy using a lotus leaf and cooking for gizzard shad using lotus leaf gravy | |
| CN104957488A (en) | Spleen invigorating and qi benefiting dumpling wrapper and preparation method thereof | |
| CN109123485A (en) | Vegetable packet and preparation method thereof | |
| Toogood | The Treasury of French Cookery: A Collection of the best French Recipes, arranged and adapted for English Households | |
| KR20120084167A (en) | Noodle manufacturing method comprising pear and water-based radish kimchi | |
| KR101466871B1 (en) | Method for ramie gravy | |
| Hutton | Mini Malysian Favourites | |
| Gentile | The Italian Cook Book: The Art of Eating Well: Practical Recipes of the Italian Cuisine | |
| Rorer | Ice Creams, Water Ices, Frozen Puddings: Tales by Musaeus, Tieck, Richter | |
| De Salis | Sweets and Supper Dishes À la Mode | |
| Hooper | Nelson's home comforts | |
| CN104957485A (en) | A Hami melon flavored dumpling wrapper and a preparing method thereof | |
| Beauvilliers | The art of French cookery | |
| Beeton | Mrs. Beeton's Cold Sweets, Jellies, Creams, Fruit Dishes, Cold Puddings and Ices | |
| Saw | Best of Malaysian cooking | |
| Chak | Multiple Flavours of Kashmiri Pandit Cuisine | |
| Kander | The Way to a Man's Heart-The Settlement Cook Book | |
| CN108850068A (en) | A kind of formula and preparation method thereof of rabbit meat pine mung bean cake | |
| Hom | Complete Chinese Cookbook: the only comprehensive, all-encompassing guide to Chinese cookery, fronted by much-loved chef Ken Hom | |
| Liaw | Tastes like home: Adam Liaw's festive feast | |
| CN108684788A (en) | A kind of formula and preparation method thereof of rabbit meat Guia Hill herbal cake | |
| CN104381866A (en) | Flavored jam steamed stuffed buns and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for 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: 20190104 |