CN1201625A

CN1201625A - Fish cake and its making method

Info

Publication number: CN1201625A
Application number: CN98114125A
Authority: CN
Inventors: 王秀龙
Original assignee: Individual
Current assignee: Individual
Priority date: 1998-07-07
Filing date: 1998-07-07
Publication date: 1998-12-16

Abstract

A fish cake is composed of core and peripheral layer is made up of mashed pure fish and the core is the mixture of mashed fish bone, fish skin, fin and fish. The fish cake is made up by a three-layer frame mould and features high calcium content.

Description

Fish cake and preparation method thereof

The present invention relates to the food manufacturing field, specifically a kind of is the fish cake and preparation method thereof of raw material with the seafood fish.

As everyone knows, the seafood fish contains a large amount of nutrition, healthy rather useful to the people of food, and with the seafood fish by the instant food of raw material more people liked.At present, occurring with the seafood fish both at home and abroad in succession is the fish cake that raw material is made, and this kind fish cake mostly adopts the pure seafood flesh of fish, and fish bony spur, skin, fin are handled as leftover bits and pieces.So both waste the stock of fish, reduced the calcium content of fish cake again greatly.Because in fish bony spur, skin, fin, contain a large amount of calcium, and the calcium indispensable element that is health, particularly in the serious calcium deficiency of China's people's eating patterns, investigate according to China hygiene department, whole nation common people only can absorb the calcium about 400 milligrams every day from food, and standard-required will reach 800-1500 milligram/day.Long-term calcium deficiency can make the growth of child hypoevolutism; The a middle-aged person can lose bone calcium, reduces immunologic function, and blood pressure raises, and causes diseases such as angiocardiopathy; The elderly can produce diseases such as hunchback, spinal curvature, tooth mobility and osteoporosis.

Abroad have fish bony spur mud is added in the fish cake, but it is to be roasted into dry hard fragility fish cake after fish bony spur mud and fish meat puree are mixed, this kind method will make one of the important indicator of fish cake glue elasticity obviously reduce, the mouthfeel variation, surface color is obviously blackening also, lose the characteristic of original fingerling fish cake, the quality of fish cake is greatly descended.

At the deficiency that above-mentioned prior art exists, the purpose of this invention is to provide a kind of calcic height and mouthfeel good, have flexible fish cake of colloid and preparation method thereof, make it when improving the fish cake calcium content, to keep the characteristic of original fingerling fish cake.

The object of the present invention is achieved like this: wherein the heart of fish cake is the admixture of fish bony spur, skin, fin mud and fish meat puree, and the periphery that reaches up and down of fish cake is pure fish meat puree.

The preparation method that realizes above-mentioned fish cake is: (1), respectively the flesh of fish and fish bony spur, skin, fin are made the mud shape; (2), utilize upper, middle and lower-ranking frame-type Mold Making fish cake, upper and lower two-layer mould internal diameter size size is identical in these three layers of frame-type moulds, middle level mould internal diameter size is less than the internal diameter size of two-layer mould up and down; (3), at first fish meat puree is put in the lower mold, remove lower mold then, to be put in the mould of middle level after fish meat puree that make and fish bony spur, skin, the abundant fusion of fin mud, remove the middle level mould at last, buckle upper mold, fish meat puree is put in this layer mould, just makes heart and be the admixture of fish meat puree and fish bony spur, skin, fin mud, the periphery is the fish cake of pure fish meat puree.

Spy of the present invention, select is by mixing the calcium content that fish bony spur mud can improve this food greatly, adopt the special manufacturing method can be basic identical with former appearance color and the quality of utilizing the pure flesh of fish to make fish cake simultaneously, and fish cake is become have the software of certain glue elasticity, mouthfeel be rather good.

Below in conjunction with embodiment the present invention is explained.

Fig. 1 is the fish cake structural representation.

Fig. 2-Fig. 7 is respectively upper, middle and lower-ranking frame-type mould structural representation.

Its heart of fish cake of the present invention (as shown in Figure 1) is the admixture 1 of fish meat puree and fish bony spur, skin, fin mud, and the top and bottom of this heart and periphery are fish meat puree 2.

Upper mold A length and width height is 80 * 80 * 12 millimeters, and middle level mould B is 70 * 70 * 4 millimeters, and lower mold C is 80 * 80 * 4 millimeters.

The concrete grammar of making fish cake is: (1), the flesh of fish and fish bony spur, skin, fin are made the mud shape according to a conventional method respectively, and mix up with flavouring such as monosodium glutamate, salt, add thickener, anticorrisive agent is standby; (2), fish meat puree is daubed among the lower mold C; (3) remove lower mold, mould B changes with the middle level, and fish meat puree after the fusion and fish bony spur mud are daubed in the mould of middle level, and fish meat puree and fish bony spur mud proportioning are 6: 4 (according to fingerling different, this proportioning can be done suitable adjustment); (4), remove the middle level mould, buckle upper mold, fish meat puree is put in this layer mould, because the high size of length and width of this layer mould is all identical with lower mold greater than middle level mould and length and width size, making the fish cake heart that makes is the fish meat puree that is mixed with fish bony spur, skin, fin, and the periphery of heart is pure fish meat puree.This fish cake can steam, can be fried when edible.

Claims

1, a kind of fish cake is characterized in that: the heart of this fish cake is the admixture of fish bony spur, skin, fin mud and fish meat puree, and the periphery that reaches up and down of fish cake is pure fish meat puree.

2, a kind of preparation method of making fish cake as claimed in claim 1 is characterized in that: (1), respectively the flesh of fish and fish bony spur, skin, fin are made the mud shape; (2), utilize upper, middle and lower-ranking frame-type Mold Making fish cake, upper and lower two-layer mould internal diameter size size is identical in these three layers of frame-type moulds, middle level mould internal diameter size is less than the internal diameter size of two-layer mould up and down; (3), at first fish meat puree is put in the lower mold, remove lower mold then, to be put in the mould of middle level after fish meat puree that make and fish bony spur, skin, the abundant fusion of fin mud, remove the middle level mould at last, buckle upper mold, fish meat puree is put in this layer mould, just makes heart and be the admixture of fish meat puree and fish bony spur, skin, fin mud, the periphery is the fish cake of pure fish meat puree.