CN1253105C - Fresh water fish comminuted meat, preparation method and uses thereof - Google Patents
Fresh water fish comminuted meat, preparation method and uses thereof Download PDFInfo
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- CN1253105C CN1253105C CNB2003101172685A CN200310117268A CN1253105C CN 1253105 C CN1253105 C CN 1253105C CN B2003101172685 A CNB2003101172685 A CN B2003101172685A CN 200310117268 A CN200310117268 A CN 200310117268A CN 1253105 C CN1253105 C CN 1253105C
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Abstract
The present invention relates to a filling prepared from fresh water fishes, a preparation method thereof and functions thereof. The filling uses the fresh water fishes as a main material which is added with water, egg albumen, vegetable, spring onion, salad oil, cooking wine, ginger, salt, sesame oil, soy sauce, gourmet powder and pepper, and a detailed recipe and the preparation method of the filling are referred in the specification. The present invention has the advantages of simple preparation, rich nutrition, convenience and eating safety and has the health care functions of promoting brain health and preventing cancer and cardio-vascular diseases, and solves the larger problem of eating hazard for elder people and children. With the filling, dumplings, wonton and stuffed buns can be made, so that the present invention has very good development prospect and productive value. The filling prepared from fresh water fishes is provided for people to eat.
Description
Technical field
The present invention relates to people's needed food of living, specifically, relate to fish cream, the preparation method and its usage made with fresh-water fishes.
Background technology
Boiled dumpling, won ton, steamed stuffed bun are Chinese traditional characteristics food, and be various in style, and processing technology is also fairly perfect.The filling material is mainly selected pig, beef or mutton and peeled shrimp, vegetables etc. for use.The coastal area processing of aquatic products is flourishing, and ocean fish stuffing is many, and a little less than the processing of aquatic products strength relative thin of hinterland, the fresh-water fishes Boiled minced pork dumplings is less, and simultaneously, aquatic products processing of investor's raw materials, semi-finished product are processed more general, and deep processing is less.Therefore, adopt the fresh water flesh of fish to do the very rare of filling material, just occurred on market in recent years, processing technology is in development and improves the stage, and suddenly waiting to develop the fresh-water fishes filling becomes the task of top priority.
Summary of the invention
The objective of the invention is to remedy the deficiencies in the prior art part, and a kind of simple for production, nutritious fresh-water fishes meat stuffing, preparation method and its usage are provided.
The present invention seeks to and can realize as follows:
The fresh-water fishes meat stuffing is a primary raw material with fresh-water fishes, is equipped with that water, egg are clear, vegetables, green onion, salad oil, cooking wine, ginger, salt, sesame oil, soy sauce, monosodium glutamate and Chinese prickly ash modulation form, and prescription in 500 portions of flesh of fish, contains by weight
The clear 50-300 part of water 50-300 part egg vegetables 0-250 part
Green onion 0.1-150 part salad oil 0.1-50 part cooking wine 0.1-40 part
Ginger 0.1-40 part salt 0.1-30 part sesame oil 0.1-30 part
Soy sauce 0.1-30 part monosodium glutamate 0.1-5 part Chinese prickly ash 0.1-5 part.
The fresh-water fishes meat stuffing can be made into pure fish cream or flesh of fish vegatable stuffing, and pure fish cream better formula is in 500 portions of flesh of fish, contains
100 parts of the clear 200 portions of green onions of 200 parts of eggs of water
28.4 parts of 23.3 portions of ginger of 44.2 portions of cooking wine of salad oil
16.7 parts in 16.7 portions of soy sauce of 16.7 portions of sesame oil of salt
2 parts in 3.3 portions of Chinese prickly ashes of monosodium glutamate.
Flesh of fish vegatable stuffing better formula is in 500 portions of flesh of fish, contains
150 parts of the clear 200 portions of vegetables of 200 parts of eggs of water
25 parts of 50 portions of cooking wine of 100 portions of salad oils of green onion
18 parts of 18 portions of sesame oil of 28.4 portions of salt of ginger
2 parts in 3.5 portions of Chinese prickly ashes of 16.7 portions of monosodium glutamates of soy sauce.
Fresh-water fishes are spun gold Nian, leather beard Nian, Tilapia mossambica, fresh water shark.
Preparation method: internal organ, fishbone are removed in the fresh-water fishes processing, clean, be twisted into meat stuffing, add cooking wine, soy sauce, divide the pepper water, the egg that add after handling for 2-4 time clear, to the egg white show bubble, whipping temp 10-15 ℃, stirred 10-15 minute, add salt, monosodium glutamate again, stir, with salad oil, sesame oil, stirred 10-15 minute, filling material thickness adds ginger, green onion, vegetables at last, stir, put into ice chest and refrigerate standby.
Make the raw material of food with the fresh-water fishes meat stuffing, make boiled dumpling, won ton, steamed stuffed bun etc.
Each committed step effect:
The local flavor that the quality of filling material directly influences product forms, so various supplementary material blend proportion, to mix the filling process control very crucial.
1, the flesh of fish is put into refrigerator cold-storage a period of time, it is the temperature that twists out meat stuffing in order to control that the filling temperature is mixed in control, and makes it keep suitable temperature in follow-up operation.Because in 0-10 ℃ temperature range, the thermal denaturation of flesh of fish actin is very little, and variation of temperature to not quite, can improve filling material quality to the viscosity, water-retaining property shadow of the flesh of fish.
2, Chinese prickly ash has strong aromatic odor, and is hot numb and lasting.Adding Chinese prickly ash in the modulated process can remove peculiar smell except that the fish raw meat, flavouring and flavor, and anti-the Kazakhstan becomes, and adds water and makes the tender succulence of raw meat filling pine.This step overcomes the flesh of fish and has the shortcoming of fishy smell, guarantees that simultaneously meat stuffing is fresh and tender.
3, the foam-like egg can make meat stuffing soft clearly, increases lubricated sense, in advance filling material quality.
4, add salt two effects are arranged: the one, seasoning; The 2nd, make protein stripping in the flesh of fish, improve the gel formation ability of goods, oppress the thickness that progressively becomes.
5, salad oil and sesame oil will add at other condiment and adds after finishing again, otherwise other condiment especially pepper water can not fully be absorbed by meat stuffing, cause final filling material inhomogeneous, physical aspect is poor.
The present invention has following advantage compared to existing technology:
Fresh-water fishes meat stuffing of the present invention with fresh-water fishes is primary raw material, and is nutritious, has health care:
(1) the energy brain tonic and intelligence development contains highly unsaturated fatty acid (DHA, DHA), and contains saturated fatty acid in other livestock and poultry meats more in the aquatic products.
(2) can prevent curing cancers.
(3) can prevent cardiovascular and cerebrovascular disease, highly unsaturated fatty acid can impel blood platelet viscosity to reduce, and makes blood more smooth in human body, can effectively reduce the content of cholesterol of triglycerides in the blood.
The health care of the flesh of fish is familiar with by increasing personage, the selected first-class fresh and alive fresh-water fishes of the present invention are that raw material processes fish cream, solved flesh of fish processing and handled loaded down with trivial details, flesh of fish thorniness an old man and the edible dangerous bigger difficult problem of children, convenient and swift, edible safety, be again novel boiled dumpling, won ton, steamed stuffed bun kind, good market prospects and very high productive value are arranged.
The specific embodiment
Enumerate three embodiment below, the present invention is further specified, but the present invention is not only limited to these embodiment.
Embodiment 1
1, selects fresh no symptom, gold-wire catfish that eyes are limpid, the cheek is scarlet, appearance has no mechanical damage does for use, the stingless flesh of fish that picks is cleaned, and draining was put into refrigerator cold-storage 2 hours after 2 hours, taking-up is twisted into meat stuffing with meat grinder with it, and 500 gram meat stuffings are put into stuffing mixer;
2, start stuffing mixer, 23.3 gram cooking wine, 16.7 gram soy sauce are dropped in the stuffing mixer by proportioning and stir, require mixing direction consistent all the time, temperature is not higher than 15 ℃ when mixing filling;
3, after 2 gram Chinese prickly ashes brewed half an hour with boiling water, fine sieve (can not leak the Chinese prickly ash particle) filtered, and filtrate adds clear water 200 and restrains to required amount.Add the pepper water that modulates after the filling material stirs gradually, add 50 grams at every turn, divide three times, respectively add 50 grams, treat that the filling material absorbs the back and continues to add;
4, separate egg white and yolk, 200 gram egg white lashed by same direction continuously fast with egg-whisk, to the whole show bubbles of egg white, treat that pepper water 50 grams add after, in the disposable adding stuffing mixer of egg white, stir;
5, after the filling material stirs, continue to stir 5-10 minute, add 16.7 gram salt, 3.3 gram monosodium glutamates, stir, add 44.2 gram salad oils, 16.7 gram sesame oil, stirred 10-15 minute, moderate to filling material thickness;
6, add 100 gram green onions, 28.4 gram ginger, after stirring, shutdown is derived the filling material in stuffing mixer, make proof gold silk catfish meat stuffing, and it is standby to put into refrigerator cold-storage.
Embodiment 2
With clarias lazera, Tilapia mossambica, each 500 gram fish cream of fresh water shark, replace the gold-wire catfish among the embodiment 1, make clarias lazera meat stuffing, Tilapia mossambica meat stuffing, fresh water shark meat stuffing by the method for embodiment 1.
Embodiment 3
The gold-wire catfish meat 500 that makes by embodiment 1 restrains, add respectively that 25 gram cooking wine, 16.7 gram soy sauce, 2 gram Chinese prickly ashes, 200 gram water, 200 gram eggs are clear, 18 gram salt, 3.5 gram monosodium glutamates, 50 gram salad oils, 18 gram sesame oil, 100 gram green onions, 28.4 gram ginger, 150 gram vegetables, replace corresponding each material quantity among the embodiment 1, the preparation method makes gold-wire catfish meat vegatable stuffing with embodiment 1.
Fresh-water fishes meat stuffing of the present invention can be made into boiled dumpling, won ton, steamed stuffed bun etc. and eats for people.
Claims (5)
1, the fresh-water fishes meat stuffing is characterized in that, is primary raw material with fresh-water fishes, is equipped with that water, egg are clear, vegetables, green onion, salad oil, cooking wine, ginger, salt, sesame oil, soy sauce, monosodium glutamate and Chinese prickly ash modulation form, and prescription in 500 portions of flesh of fish, contains by weight
The clear 50-300 part of water 50-300 part egg vegetables 0-250 part
Green onion 0.1-150 part salad oil 0.1-50 part cooking wine 0.1-40 part
Ginger 0.1-40 part salt 0.1-30 part sesame oil 0.1-30 part
Soy sauce 0.1-30 part monosodium glutamate 0.1-5 part Chinese prickly ash 0.1-5 part;
Fresh-water fishes are spun gold Nian, leather beard Nian, Tilapia mossambica, fresh water shark.
2, fresh-water fishes meat stuffing according to claim 1 is characterized in that, the fresh-water fishes meat stuffing is made pure fish cream, and pure fish cream prescription is in 500 portions of flesh of fish, contains
100 parts of the clear 200 portions of green onions of 200 parts of eggs of water
28.4 parts of 23.3 portions of ginger of 44.2 portions of cooking wine of salad oil
16.7 parts in 16.7 portions of soy sauce of 16.7 portions of sesame oil of salt
2 parts in 3.3 portions of Chinese prickly ashes of monosodium glutamate.
3, fresh-water fishes meat stuffing according to claim 1 is characterized in that, flesh of fish vegatable stuffing prescription is in 500 portions of flesh of fish, contains
150 parts of the clear 200 portions of vegetables of 200 parts of eggs of water
25 parts of 50 portions of cooking wine of 100 portions of salad oils of green onion
18 parts of 18 portions of sesame oil of 28.4 portions of salt of ginger
2 parts in 3.5 portions of Chinese prickly ashes of 16.7 portions of monosodium glutamates of soy sauce.
4, a kind of preparation method of fresh-water fishes meat stuffing as claimed in claim 1, it is characterized in that, internal organ, fishbone are removed in the fresh-water fishes processing, clean, be twisted into meat stuffing, add cooking wine, soy sauce, divide the pepper water, the egg that add after handling for 2-4 time clear, to the egg white show bubble, whipping temp 10-15 ℃, stirred 10-15 minute, add salt, monosodium glutamate again, stir, with salad oil, sesame oil, stirred 10-15 minute, filling material thickness adds ginger, green onion, vegetables at last, stir, put into ice chest and refrigerate standby.
5, the fresh-water fishes meat stuffing purposes any as claim 1-3 as the raw material of food, made boiled dumpling, won ton, steamed stuffed bun.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2003101172685A CN1253105C (en) | 2003-12-10 | 2003-12-10 | Fresh water fish comminuted meat, preparation method and uses thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2003101172685A CN1253105C (en) | 2003-12-10 | 2003-12-10 | Fresh water fish comminuted meat, preparation method and uses thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1545932A CN1545932A (en) | 2004-11-17 |
| CN1253105C true CN1253105C (en) | 2006-04-26 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2003101172685A Expired - Fee Related CN1253105C (en) | 2003-12-10 | 2003-12-10 | Fresh water fish comminuted meat, preparation method and uses thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN1253105C (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1307906C (en) * | 2005-03-30 | 2007-04-04 | 关怀 | Nutritious fish cream and its application in food |
| CN102144794A (en) * | 2010-02-09 | 2011-08-10 | 陈先荣 | Fish stuffing in soup |
| CN102178280A (en) * | 2011-04-22 | 2011-09-14 | 朱劲丰 | Dry-braised catfish meat with leaf mustard |
| CN103053870B (en) * | 2013-01-25 | 2014-04-30 | 武汉市闽亿食品有限责任公司 | Quick-frozen dumplings and making method thereof |
| CN103238876A (en) * | 2013-05-22 | 2013-08-14 | 江苏紫石化工科技有限公司 | Making method of fish ball |
| CN104783046A (en) * | 2015-03-25 | 2015-07-22 | 霍山县新鑫食品有限公司 | Dumpling prepared from tilapia and making method of dumpling |
| CN108783211A (en) * | 2018-06-21 | 2018-11-13 | 天津深蓝运通食品有限公司 | A kind of dumpling wrapper and quick-frozen micro-wave instant boiled dumplings |
| CN113575835A (en) * | 2021-06-17 | 2021-11-02 | 浙江农林大学 | Fish steamed bun stuffed with small fish buns and making method thereof |
-
2003
- 2003-12-10 CN CNB2003101172685A patent/CN1253105C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1545932A (en) | 2004-11-17 |
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