CN112544912A - Potato powder shredded fish and preparation method thereof - Google Patents
Potato powder shredded fish and preparation method thereof Download PDFInfo
- Publication number
- CN112544912A CN112544912A CN202110011821.5A CN202110011821A CN112544912A CN 112544912 A CN112544912 A CN 112544912A CN 202110011821 A CN202110011821 A CN 202110011821A CN 112544912 A CN112544912 A CN 112544912A
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- potato
- fish
- potato powder
- stirring
- parts
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- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 36
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 36
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 35
- 239000000843 powder Substances 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 238000003756 stirring Methods 0.000 claims abstract description 17
- 235000013601 eggs Nutrition 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 7
- 238000007493 shaping process Methods 0.000 claims abstract description 4
- 235000013372 meat Nutrition 0.000 claims description 18
- 239000004615 ingredient Substances 0.000 claims description 13
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 235000019634 flavors Nutrition 0.000 claims description 7
- 238000005520 cutting process Methods 0.000 claims description 6
- 238000004898 kneading Methods 0.000 claims description 6
- 238000003892 spreading Methods 0.000 claims description 6
- 230000007480 spreading Effects 0.000 claims description 6
- 239000008213 purified water Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 235000004936 Bromus mango Nutrition 0.000 claims description 3
- 244000241257 Cucumis melo Species 0.000 claims description 3
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 3
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 3
- 240000007228 Mangifera indica Species 0.000 claims description 3
- 235000014826 Mangifera indica Nutrition 0.000 claims description 3
- 240000003768 Solanum lycopersicum Species 0.000 claims description 3
- 235000009184 Spondias indica Nutrition 0.000 claims description 3
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 229920001592 potato starch Polymers 0.000 claims description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 235000004213 low-fat Nutrition 0.000 abstract description 3
- 238000010923 batch production Methods 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 235000021067 refined food Nutrition 0.000 abstract description 2
- 230000015572 biosynthetic process Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 235000011888 snacks Nutrition 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 244000017020 Ipomoea batatas Species 0.000 description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 102000004506 Blood Proteins Human genes 0.000 description 1
- 108010017384 Blood Proteins Proteins 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000037208 balanced nutrition Effects 0.000 description 1
- 235000019046 balanced nutrition Nutrition 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 235000021484 savory snack Nutrition 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 229940083466 soybean lecithin Drugs 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
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
- A23L17/70—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
- A23L15/00—Egg products; Preparation or treatment thereof
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to potato powder fish shreds and a preparation method thereof, wherein the potato powder fish shreds comprise fish, potato powder and eggs, and the preparation method comprises the steps of material selection, stirring, shaping and product formation. The processed food has the advantages of high protein, low fat and low calorie, and is widely used. In addition, the preparation process has the advantages of raw material, easy realization and batch production.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a potato vermicelli fish shred and a preparation method thereof.
Background
The fish meat is a high-protein, low-fat and low-calorie meat food, the content and proportion of amino acids are suitable for human bodies, and the fish meat contains unsaturated fatty acids, and is rich in vitamins and minerals.
The sweet potato powder is mainly starch, contains protein and other components, has low sugar content and little calorie, and cannot become fat after being eaten, and the sweet potato contains dietary fiber, vitamin A, B, C, E, more than 10 trace elements such as potassium, iron, copper, selenium, calcium and the like, has high nutritional value, and is called as health-care food with most balanced nutrition by nutriologists.
The eggs are rich in protein, vitamins and minerals needed by the body such as iron, calcium, potassium and the like, the eggs contain more vitamin b2 and other nutrient elements, and soybean lecithin in egg yolk can promote the reconstruction of the liver. It also has effects in increasing plasma protein, and improving metabolism and immunity.
Snacks made from dough by frying or baking have become the most popular snack food product in the world today and are one of the most important snack foods. However, conventional food processing methods are low in nutritive value, and therefore, there is a need for a savory snack having high nutritive value.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention mixes fish meat, potato powder, eggs and other seasoning auxiliary materials to prepare a novel local flavor snack, namely potato powder shredded fish.
(II) technical scheme
In order to prepare the potato starch fish shreds, the invention provides the following technical scheme:
a potato vermicelli fish and a preparation method thereof, comprising fish, potato vermicelli and eggs, and the preparation method comprises the following steps:
(1) selecting materials: selecting fish meat with fishbone and fish skin removed, cutting the fish meat into blocks, putting the blocks into a mincing machine for mincing, and selecting dried potato powder;
(2) stirring: stirring potato powder with purified water, pouring into fish meat, stirring, adding salt or other auxiliary materials, stirring, adding egg, and stirring;
(3) shaping: spreading potato powder, kneading the mixture of the stirred potato powder and fish meat into a dough, dividing the dough into small parts with uniform size, kneading the small parts into round dough, then spreading the potato powder on the dough to roll the round dough into sheets, placing the sheets in a steamer to steam for 8 minutes with strong fire, after steaming, airing the sheets to normal temperature, and cutting the sheets into strips;
(4) and (3) finished product: drying the strip-shaped potato vermicelli, frying in a small pot for 30 seconds, or baking in baking equipment for 3-5 minutes, expanding, cooking, cooling, and storing at dry, cool and normal temperature.
Preferably, the fish meat is 50-100 parts, the potato powder is 45-90 parts, the purified water is 20-60 parts, and the egg is 5-35 parts.
Preferably, the auxiliary ingredient is one of a tomato flavor ingredient, a mango flavor ingredient and a Hami melon ingredient.
(III) advantageous effects
Compared with the prior art, the invention fully utilizes the nutritive values of the potato powder, the fish meat and the eggs, is compatible with other seasonings, has unique taste and synergia. The processed food has the advantages of high protein, low fat and low calorie, and is widely used. In addition, the preparation process has the advantages of raw material, easy realization and batch production.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example (b):
a preparation method of potato vermicelli fish shreds comprises the following steps:
selecting materials: selecting 50-100 parts of fish meat with fishbone and fish skin removed, cutting the fish meat into blocks, putting the blocks into a mincing machine, mincing, and selecting 45-90 parts of dried potato powder;
stirring: adding 20-60 parts of purified water into the potato powder, uniformly stirring, pouring into fish, continuously stirring, adding salt or other auxiliary ingredients in the stirring process, wherein the auxiliary ingredients are one of tomato flavor ingredients, mango flavor ingredients and Hami melon ingredients, uniformly stirring, adding 5-35 parts of eggs after the mixture of the potato powder and the fish has viscosity, and continuously uniformly stirring;
shaping: spreading potato powder, kneading the mixture of the stirred potato powder and fish meat into a dough, dividing the dough into small parts with uniform size, kneading the small parts into round dough, then spreading the potato powder on the dough to roll the round dough into sheets, placing the sheets in a steamer to steam for 8 minutes with strong fire, after steaming, airing the sheets to normal temperature, and cutting the sheets into strips;
and (3) finished product: drying the strip-shaped potato vermicelli, frying in a small pot for 30 seconds, or baking in baking equipment for 3-5 minutes, expanding, cooking, cooling, and storing at dry, cool and normal temperature.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (3)
1. The potato vermicelli fish shreds are characterized by comprising fish, potato flour and eggs, and the preparation method comprises the following steps:
selecting materials: selecting fish meat with fishbone and fish skin removed, cutting the fish meat into blocks, putting the blocks into a mincing machine for mincing, and selecting dried potato powder;
stirring: stirring potato powder with purified water, pouring into fish meat, stirring, adding salt or other auxiliary materials, stirring, adding egg, and stirring;
shaping: spreading potato powder, kneading the mixture of the stirred potato powder and fish meat into a dough, dividing the dough into small parts with uniform size, kneading the small parts into round dough, then spreading the potato powder on the dough to roll the round dough into sheets, placing the sheets in a steamer to steam for 8 minutes with strong fire, after steaming, airing the sheets to normal temperature, and cutting the sheets into strips;
and (3) finished product: drying the strip-shaped potato vermicelli, frying in a small pot for 30 seconds, or baking in baking equipment for 3-5 minutes, expanding, cooking, cooling, and storing at dry, cool and normal temperature.
2. The potato vermicelli and the preparation method thereof according to claim 1, wherein the fish meat is 50-100 parts, the potato vermicelli is 45-90 parts, the purified water is 20-60 parts, and the egg is 5-35 parts.
3. The potato vermicelli and the preparation method thereof according to claim 1, wherein the auxiliary ingredient is one of tomato flavor ingredient, mango flavor ingredient and Hami melon ingredient.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110011821.5A CN112544912A (en) | 2021-01-06 | 2021-01-06 | Potato powder shredded fish and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110011821.5A CN112544912A (en) | 2021-01-06 | 2021-01-06 | Potato powder shredded fish and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112544912A true CN112544912A (en) | 2021-03-26 |
Family
ID=75035240
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110011821.5A Pending CN112544912A (en) | 2021-01-06 | 2021-01-06 | Potato powder shredded fish and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112544912A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101049146A (en) * | 2007-01-12 | 2007-10-10 | 曾鸿 | Nutrition type instant fish vermicelli and preparation method |
| CN102475225A (en) * | 2010-11-28 | 2012-05-30 | 何林 | Method for making mixed food of green vegetable and corn |
| CN102823893A (en) * | 2012-07-16 | 2012-12-19 | 江西国兴集团百丈泉食品饮料有限公司 | Shredded fish and production process thereof |
| 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 |
| CN107006793A (en) * | 2017-03-29 | 2017-08-04 | 江西省农业科学院土壤肥料与资源环境研究所 | A kind of full powder fish silk of cassava and preparation method thereof |
| CN107019176A (en) * | 2017-03-29 | 2017-08-08 | 江西省农业科学院土壤肥料与资源环境研究所 | A kind of tapioca fish silk and preparation method thereof |
-
2021
- 2021-01-06 CN CN202110011821.5A patent/CN112544912A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101049146A (en) * | 2007-01-12 | 2007-10-10 | 曾鸿 | Nutrition type instant fish vermicelli and preparation method |
| CN102475225A (en) * | 2010-11-28 | 2012-05-30 | 何林 | Method for making mixed food of green vegetable and corn |
| CN102823893A (en) * | 2012-07-16 | 2012-12-19 | 江西国兴集团百丈泉食品饮料有限公司 | Shredded fish and production process thereof |
| 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 |
| CN107006793A (en) * | 2017-03-29 | 2017-08-04 | 江西省农业科学院土壤肥料与资源环境研究所 | A kind of full powder fish silk of cassava and preparation method thereof |
| CN107019176A (en) * | 2017-03-29 | 2017-08-08 | 江西省农业科学院土壤肥料与资源环境研究所 | A kind of tapioca fish silk and preparation method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20210326 |