CN116268311A - Green brick tea fish cake and preparation method thereof - Google Patents
Green brick tea fish cake and preparation method thereof Download PDFInfo
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- CN116268311A CN116268311A CN202310057088.XA CN202310057088A CN116268311A CN 116268311 A CN116268311 A CN 116268311A CN 202310057088 A CN202310057088 A CN 202310057088A CN 116268311 A CN116268311 A CN 116268311A
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Classifications
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- 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
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a black brick tea fish cake and a preparation method thereof. The black brick tea fish cake comprises the following components in parts by weight: 100-120 parts of raw minced fish; 30-45 parts of lard; 2-2.5 parts of green brick tea; 0.3-0.35 part of Aiyu powder; 0.1-0.15 part of white granulated sugar; 16-20 parts of sweet potato powder; 65-86 parts of water; 3-5 parts of egg white; 3-5 parts of egg yolk; 0.3-0.5 part of white pepper powder; 2-3 parts of fistular onion stalk; 2-3 parts of ginger; 1-2 parts of salt; 1-2 parts of cooking wine. According to the green brick tea fish cake provided by the invention, as the green brick tea is added, the greasiness in the fish cake is greatly reduced, the flexibility of the fish cake is increased, the fish cake has mellow tea fragrance, the effects of removing fishy smell and enhancing fragrance are achieved, and the requirements of wider consumers are met.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a black brick tea fish cake and a preparation method thereof.
Background
The fish cake is a deep-processed food prepared from various fresh water minced fillet serving as a raw material through a series of processing. Selecting clean fish meat, removing skin and bone, adding fat lard, starch, egg white and flavoring agent, mashing fish meat into fish paste, chopping fat pork into meat paste, adding radix Pachyrhizi Erosi powder, monosodium glutamate, fructus Piperis powder, salt, succus Zingiberis recens, herba Alii Fistulosi juice, stirring, placing into a disc, steaming, removing the disc, cutting into strips, and steaming with egg white for 5-8 min.
The fish cake is rich in nutrition, contains high protein, is high-quality complete protein, and is easy to be absorbed and utilized by human body. The food has low fat content and most of unsaturated fatty acid, has certain effects of preventing cardiovascular diseases, reducing the glycerinum triacetate in serum, reducing the platelet aggregation and the like, is used as a traditional dish in the middle-stream area of the Yangtze river, and becomes an important dish necessary for local customer's seat requesting. However, since a large amount of lard is added in the traditional fish cake, saturated fatty acids in the lard are cold and cool and are difficult to feel greasy when being eaten, and cardiovascular diseases are easy to be caused by excessive eating. Because the fish cake has a certain fishy smell, consumers in many fish areas have a great deal of inadaptability to eating.
From ancient times to date, green brick tea has been a border pin tea dedicated to the border region (particularly inner mongolia, xinjiang). In north, it is eaten with meat. Mongolian grassland herdsman not only uses brick tea instead of currency, but also uses fur to directly and easily distribute rice, takes the value of brick tea. There are also references to "usually" rather than three days without grain, but not one day without tea ". The green brick tea not only can effectively promote the decomposition of meat fat, but also can supplement the nutritional ingredients of fruits and vegetables lacking in nomadic nationalities, and becomes the tea which has just been required by the life of people in all families in the grasslands in the north by the unique effect and efficacy, and is praised as life tea on the tea ceremony in the ten thousands of people. The national plant functional components are used by the engineering technology research center, the national education department tea science emphasis laboratory and other authoritative scientific research institutions, and the green brick tea is used as a research material, so that the health care and health preserving effects of the green brick tea are interpreted from the modern science angle and the action mechanism of the green brick tea is ascertained. Research shows that the red wall green brick tea has obvious unique effects of reducing fat and losing weight, reducing blood sugar, sobering up and protecting liver, reducing uric acid, resisting radiation, regulating intestines and stomach and the like.
Nowadays, the living standard of people is increasingly improved, more and more human bodies are in sub-health state, and the proportion of people with hyperlipidemia, hyperglycemia, hypertension and hyperuricemia is continuously improved. Therefore, a gentle, safe, easy and pleasant dietary and health care mode is always sought. How to make more people feel the delicious food of the fish cake more confident is a problem which needs to be solved at present.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide the black brick tea fish cake which is capable of removing oil and greasiness and has flexibility and rich tea fragrance and the preparation method thereof.
In order to achieve the above purpose, the present invention is realized by the following technical scheme:
the black brick tea fish cake comprises the following components in parts by weight: 100-120 parts of raw minced fish; 30-45 parts of lard; 2-2.5 parts of green brick tea; 0.3-0.35 part of Aiyu powder; 0.1-0.15 part of white granulated sugar; 16-20 parts of sweet potato powder; 65-86 parts of water; 3-5 parts of egg white; 3-5 parts of egg yolk; 0.3-0.5 part of white pepper powder; 2-3 parts of fistular onion stalk; 2-3 parts of ginger; 1-2 parts of salt; 1-2 parts of cooking wine.
The invention also provides a preparation method of the black brick tea fish cake, which comprises the following steps:
mixing and decocting green brick tea, water, loving jade powder and white granulated sugar to obtain green brick tea jelly;
adding green brick tea into water, and decocting to obtain green brick tea water;
respectively preparing raw minced fish and lard into minced fish mud;
mixing raw minced fish, minced pork fat, black brick tea jelly, salt, ginger, fistular onion stalk, white pepper powder, egg white and cooking wine, stirring, adding black brick tea water and sweet potato powder, and continuously stirring to obtain minced fish stuffing;
and (3) steaming the minced fish stuffing in a steaming drawer for a period of time, coating egg yolk on the surface layer, steaming continuously, and then taking out of a cage and airing to obtain the black brick tea fish cake.
Preferably, the boiling method of the green brick tea jelly comprises the following steps: adding green brick tea into water, boiling, decocting with slow fire for 20-30 min, adding aweto powder and white granulated sugar, stirring for 5-8 min, and cooling.
Preferably, the green brick tea is used in the process of boiling green brick tea jelly in the amount of 0.4-0.5 part by weight, 5-6 parts by weight of water, 0.3-0.35 part by weight of loving jade powder and 0.1-0.15 part by weight of white granulated sugar.
Preferably, the boiling method of the green brick tea water comprises the following steps: adding the green brick tea into water, boiling, decocting with slow fire for 35-40 minutes, and cooling.
Preferably, in the process of boiling green brick tea water, the dosage of the green brick tea is 1.6-2 parts by weight and 60-80 parts by weight of water.
Preferably, when the minced fish stuffing is prepared, after the brick tea and the sweet potato powder are added and continuously stirred and stirred, one minced fish stuffing is picked up by hands, and the stuffing is strong in hanging hand and can float on the water surface.
Preferably, when the minced fish stuffing is steamed, the minced fish stuffing is put into a steaming drawer, and the method further comprises the step of smearing the surface and the periphery of the minced fish stuffing to form a smooth fish cake blank with the thickness of 3-5 cm.
Preferably, when the minced fish stuffing is steamed, the minced fish stuffing is steamed for 30-40 minutes, the surface moisture is absorbed, and then egg yolk is smeared and steamed for 4-6 minutes.
Preferably, the preparation method of the green brick tea fish cake further comprises the step of dicing the steamed green brick tea fish cake to obtain a finished green brick tea fish cake product.
The beneficial effects of the invention are as follows:
according to the green brick tea fish cake provided by the invention, as the green brick tea is added, the greasiness in the fish cake is greatly reduced, the flexibility of the fish cake is increased, the fish cake has mellow tea fragrance, the effects of removing fishy smell and enhancing fragrance are achieved, and the requirements of wider consumers are met.
The black brick tea fish cake provided by the invention not only reserves the nutritional ingredients of fish meat, but also has the effects of detoxification, toxin expelling, phlegm resolving, lung clearing, intestine moistening, stomach nourishing and immunity improving on human bodies, and simultaneously has the effects of preventing, health care and auxiliary treatment on cardiovascular and cerebrovascular diseases, is a nutritional food meeting the modern dietary requirements, and greatly relieves the diet and consumption defects of the traditional fish cake on the basis of retaining the good quality of the fish cake.
Detailed Description
The technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention, and it is apparent that the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the present invention without making any inventive effort, are intended to fall within the scope of the present invention.
Example 1
The black brick tea fish cake comprises the following components in parts by weight: 100 parts of raw minced fish, 30 parts of lard, 2.5 parts of green brick tea, 0.35 part of loving jade powder, 0.15 part of white granulated sugar, 20 parts of sweet potato powder, 86 parts of purified water, 5 parts of egg white, 5 parts of egg yolk, 0.5 part of white pepper powder, 3 parts of fistular onion stalk, 3 parts of ginger, 2 parts of refined salt and 2 parts of cooking wine.
The preparation method of the black brick tea fish cake comprises the following steps:
(1) And (5) boiling the green brick tea jelly. According to the weight portions, 0.5 portion of green brick tea, 6 portions of purified water, 0.35 portion of loving jade powder and 0.15 portion of white granulated sugar are taken. Adding the green brick tea into purified water, boiling, decocting with slow fire for 25 minutes, finally adding the lovely jade powder and the white granulated sugar, stirring for 5-8 minutes, and cooling.
(2) And (5) boiling the green brick tea. According to the weight portions, 2 portions of green brick tea and 80 portions of purified water are taken. Adding green brick tea into purified water, boiling, decocting with slow fire for 30 min, and cooling.
(3) The raw minced fish and lard are repeatedly discharged and chopped into superfine minced fish mud by double knives for standby.
(4) Mixing raw minced fish, minced pork fat, black brick tea jelly, refined salt, ginger, fistular onion stalk, white pepper powder, egg white and cooking wine in a basin, stirring and stirring; then adding the green brick tea and the sweet potato powder into the mixture, continuously stirring the mixture, and then grabbing a piece of minced meat by hands, wherein the minced meat is strong in hanging hand and can float on the water surface.
(5) Spreading clean cage cloth on a steamer tray, pouring the stirred minced fish mixed stuffing into a cage, manually wiping the minced fish mixed stuffing into a rectangular fish cake blank with the thickness of 3 cm, wiping the surface and the periphery of the blank to be smooth, putting the blank into a boiling water pot, steaming for 30-40 minutes, taking out the blank, sucking the surface moisture by using clean gauze, uniformly mixing egg yolk, wiping the egg yolk on the fish cake, continuously steaming for 4-6 minutes, taking the fish cake out of the cage, and airing. Cutting the cooled green brick tea fish cake into different specifications according to the requirements to obtain a green brick tea fish cake finished product.
The black brick tea fish cake prepared in the embodiment 1 is tried by 100 persons through tissues, and 97% of the people who are tried consider that the fish cake prepared in the invention has obviously more fresh and tender taste, has no greasy feeling, has no fishy smell, has strong flexibility and has strong tea fragrance.
Example 2
The black brick tea fish cake comprises the following components in parts by weight: 120 parts of raw minced fish, 45 parts of lard, 2 parts of green brick tea, 0.3 part of loving jade powder, 0.1 part of white granulated sugar, 16 parts of sweet potato powder, 65 parts of purified water, 3 parts of egg white, 3 parts of egg yolk, 0.3 part of white pepper powder, 2 parts of fistular onion stalk, 2 parts of ginger, 1 part of refined salt and 1 part of cooking wine.
The preparation method of the black brick tea fish cake comprises the following steps:
(1) And (5) boiling the green brick tea jelly. According to the weight portions, the green brick tea is 0.4 portion, the purified water is 5 portions, the loving jade powder is 0.3 portion and the white granulated sugar is 0.1 portion. Adding the green brick tea into purified water, boiling, decocting with slow fire for 25 minutes, finally adding the lovely jade powder and the white granulated sugar, stirring for 5-8 minutes, and cooling.
(2) And (5) boiling the green brick tea. According to the weight portions, 1.6 portions of green brick tea and 60 portions of purified water are taken. Adding green brick tea into purified water, boiling, decocting with slow fire for 30 min, and cooling.
(3) The raw minced fish and lard are repeatedly discharged and chopped into superfine minced fish mud by double knives for standby.
(4) Mixing raw minced fish, minced pork fat, black brick tea jelly, refined salt, ginger, fistular onion stalk, white pepper powder, egg white and cooking wine in a basin, stirring and stirring; then adding the green brick tea and the sweet potato powder into the mixture, continuously stirring the mixture, and then grabbing a piece of minced meat by hands, wherein the minced meat is strong in hanging hand and can float on the water surface.
(5) Spreading clean cage cloth on a steamer tray, pouring the stirred minced fish mixed stuffing into a cage, manually wiping the minced fish mixed stuffing into a rectangular fish cake blank with the thickness of 3 cm, wiping the surface and the periphery of the blank to be smooth, putting the blank into a boiling water pot, steaming for 30-40 minutes, taking out the blank, sucking the surface moisture by using clean gauze, uniformly mixing egg yolk, wiping the egg yolk on the fish cake, continuously steaming for 4-6 minutes, taking the fish cake out of the cage, and airing. Cutting the cooled green brick tea fish cake into different specifications according to the requirements to obtain a green brick tea fish cake finished product.
The black brick tea fish cake prepared in the embodiment 2 is tried by 100 persons through tissues, 96% of the people who are tried consider that the fish cake prepared in the invention has obviously more fresh and tender taste, has no greasy feeling, has no fishy smell, has strong flexibility and has strong tea fragrance.
Comparative example 1
A fish cake was prepared in the same manner as in example 1, except that green brick tea was not added.
100 people are organized to test, 92% of test people consider that the taste is the taste of the common fish cake, and the fish cake has greasy feel and fishy smell, and is fresh, tender and not strong in flexibility.
Comparative example 2
A fish cake was prepared in the same manner as in example 1, except that only green brick tea was added and no green brick tea jelly was added.
Through 100 people of the organization, 90% of the people who try to eat consider that the taste is changed to a certain extent, and the tea flavor is provided, but the flexibility is insufficient.
Comparative example 3
A fish cake was prepared in the same manner as in example 1, except that only the green brick tea jelly was added and no green brick tea water was added.
Through 100 people of the tissue, 84% of the people who try to eat consider that the taste is changed, but the flexibility is insufficient and the tea flavor is not obvious.
According to the invention, the green brick tea is added in the formula of the fish cake, when the green brick tea meets the fish cake, the greasy removing function of the green brick tea can more prominently show the special value of the fish cake, and more consumers feel deeply, so that the body metabolism function of the fish cake is obviously improved and the health condition is effectively restored when the green brick tea is eaten.
According to the green brick tea fish cake provided by the invention, 2 green brick tea with different forms is added, so that the greasiness in the fish cake can be greatly reduced, the flexibility of the fish cake is increased, and the mellow tea fragrance is injected into the fish cake. Not only retains the nutritional ingredients of fish meat, but also has the effects of detoxification, toxin expelling, phlegm resolving, lung clearing, intestine moistening, stomach nourishing and immunity improving for human body, and simultaneously has the effects of preventing, health care and auxiliary treatment for cardiovascular and cerebrovascular system diseases, thus being a nutritional food meeting the modern dietary requirements.
It should be noted that, the foregoing embodiments all belong to the same inventive concept, and the descriptions of the embodiments have emphasis, and where the descriptions of the individual embodiments are not exhaustive, reference may be made to the descriptions of the other embodiments.
The foregoing examples merely illustrate embodiments of the invention and are described in more detail and are not to be construed as limiting the scope of the invention. It should be noted that it will be apparent to those skilled in the art that several variations and modifications can be made without departing from the spirit of the invention, which are all within the scope of the invention. Accordingly, the scope of protection of the present invention is to be determined by the appended claims.
Claims (10)
1. The black brick tea fish cake is characterized by comprising the following components in parts by weight: 100-120 parts of raw minced fish; 30-45 parts of lard; 2-2.5 parts of green brick tea; 0.3-0.35 part of Aiyu powder; 0.1-0.15 part of white granulated sugar; 16-20 parts of sweet potato powder; 65-86 parts of water; 3-5 parts of egg white; 3-5 parts of egg yolk; 0.3-0.5 part of white pepper powder; 2-3 parts of fistular onion stalk; 2-3 parts of ginger; 1-2 parts of salt; 1-2 parts of cooking wine.
2. The preparation method of the black brick tea fish cake according to claim 1, which is characterized by comprising the following steps:
mixing and decocting green brick tea, water, loving jade powder and white granulated sugar to obtain green brick tea jelly;
adding green brick tea into water, and decocting to obtain green brick tea water;
respectively preparing raw minced fish and lard into minced fish mud;
mixing raw minced fish, minced pork fat, black brick tea jelly, salt, ginger, fistular onion stalk, white pepper powder, egg white and cooking wine, stirring, adding black brick tea water and sweet potato powder, and continuously stirring to obtain minced fish stuffing;
and (3) steaming the minced fish stuffing in a steaming drawer for a period of time, coating egg yolk on the surface layer, continuously steaming, and then taking out of a cage and airing to cool to obtain the black brick tea fish cake.
3. The preparation method of the black brick tea fish cake according to claim 2, wherein the boiling method of the black brick tea jelly is as follows: adding green brick tea into water, boiling, decocting with slow fire for 20-30 min, adding aweto powder and white granulated sugar, stirring for 5-8 min, and cooling.
4. The preparation method of the green brick tea fish cake according to claim 2, wherein the green brick tea is used in the process of boiling green brick tea jelly in parts by weight in the range of 0.4-0.5 part, 5-6 parts and 0.3-0.35 part of jade powder and 0.1-0.15 part of white granulated sugar.
5. The preparation method of the black brick tea fish cake according to claim 2, wherein the boiling method of the black brick tea water is as follows: adding the green brick tea into water, boiling, decocting with slow fire for 35-40 minutes, and cooling.
6. The preparation method of the black brick tea fish cake according to claim 2, wherein the black brick tea is used in an amount of 1.6-2 parts by weight and 60-80 parts by weight in the boiling process of black brick tea water.
7. The method for preparing the black brick tea fish cake according to claim 2, wherein when preparing the minced fish stuffing, after adding black brick tea water and sweet potato powder and continuously stirring and stirring upwards, a hand is used for grabbing the minced fish stuffing, and the stuffing is strong in hand, so that the minced fish stuffing can float on the water surface.
8. The method for preparing a black brick tea fish cake according to claim 2, wherein when steaming the minced fish stuffing, the minced fish stuffing is put into a steaming drawer, and the method further comprises smearing the surface and the periphery of the minced fish stuffing to form a smooth minced fish cake blank with a thickness of 3-5 cm.
9. The method for preparing a black brick tea fish cake according to claim 2, wherein when steaming the minced fish stuffing, steaming the minced fish stuffing for 30-40 minutes, sucking surface water, smearing egg yolk and steaming for 4-6 minutes.
10. The method for preparing the black brick tea fish cake according to claim 2, further comprising the step of dicing the steamed black brick tea fish cake to obtain a black brick tea fish cake finished product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202310057088.XA CN116268311A (en) | 2023-01-13 | 2023-01-13 | Green brick tea fish cake and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202310057088.XA CN116268311A (en) | 2023-01-13 | 2023-01-13 | Green brick tea fish cake and preparation method thereof |
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