CN1315146A - Cake made of mixed flour and living fish soup and its making method - Google Patents
Cake made of mixed flour and living fish soup and its making method Download PDFInfo
- Publication number
- CN1315146A CN1315146A CN00112175A CN00112175A CN1315146A CN 1315146 A CN1315146 A CN 1315146A CN 00112175 A CN00112175 A CN 00112175A CN 00112175 A CN00112175 A CN 00112175A CN 1315146 A CN1315146 A CN 1315146A
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- China
- Prior art keywords
- fish
- soup
- face
- flour
- fried dumpling
- 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.)
- Granted
Links
- 235000013312 flour Nutrition 0.000 title claims abstract description 23
- 235000021222 fish soup Nutrition 0.000 title claims abstract description 16
- 238000000034 method Methods 0.000 title description 4
- 241000251468 Actinopterygii Species 0.000 claims abstract description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 7
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 7
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 5
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 5
- 240000008042 Zea mays Species 0.000 claims abstract description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 5
- 235000005822 corn Nutrition 0.000 claims abstract description 5
- 235000015067 sauces Nutrition 0.000 claims description 12
- 235000009508 confectionery Nutrition 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 235000021400 peanut butter Nutrition 0.000 claims description 6
- 235000013409 condiments Nutrition 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 244000291564 Allium cepa Species 0.000 claims description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 2
- 244000028550 Auricularia auricula Species 0.000 claims description 2
- 235000000023 Auricularia auricula Nutrition 0.000 claims description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 2
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 2
- 244000018436 Coriandrum sativum Species 0.000 claims description 2
- 235000002787 Coriandrum sativum Nutrition 0.000 claims description 2
- 244000082204 Phyllostachys viridis Species 0.000 claims description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims description 2
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 2
- 239000011425 bamboo Substances 0.000 claims description 2
- 238000010411 cooking Methods 0.000 claims description 2
- 238000010304 firing Methods 0.000 claims description 2
- 235000008397 ginger Nutrition 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 2
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 2
- 239000004223 monosodium glutamate Substances 0.000 claims description 2
- 235000019198 oils Nutrition 0.000 claims description 2
- 235000015277 pork Nutrition 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 238000003307 slaughter Methods 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims description 2
- 235000013555 soy sauce Nutrition 0.000 claims description 2
- 235000021419 vinegar Nutrition 0.000 claims description 2
- 239000000052 vinegar Substances 0.000 claims description 2
- 210000001835 viscera Anatomy 0.000 claims description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims 1
- 208000006558 Dental Calculus Diseases 0.000 claims 1
- 235000013339 cereals Nutrition 0.000 claims 1
- 239000008199 coating composition Substances 0.000 claims 1
- 235000014347 soups Nutrition 0.000 claims 1
- 239000011248 coating agent Substances 0.000 abstract description 6
- 238000000576 coating method Methods 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 2
- 240000006394 Sorghum bicolor Species 0.000 abstract 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 235000019699 ravioli Nutrition 0.000 abstract 1
- 239000000344 soap Substances 0.000 abstract 1
- 239000002304 perfume Substances 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 241000252230 Ctenopharyngodon idella Species 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
A baked living-fish ravioli is made up of refined wheat flour (corn flour, buckwheat flour, sorghum flour, etc.), water and fish soup through proportional mixing, kneading dough, pressing, coating paste, spreading sesame and high-temp. baking. Said fish soap can be cooked from different living fishes for different tastes.
Description
The invention belongs to food, be specifically related to a kind of live fish lightly fried dumpling cake and preparation method thereof.
Live fish lightly fried dumpling cake is former to be that a kind of lake water of fisherman boils the way of dining of laker on the source, Hongze, the igniting enamelware pot, the unleavened dough cake is sticked on four limits at pot, the central Boiled fish of pot, in the process of Boiled fish, every now and then fish soup is watered on cake, last fish cake is simultaneously cooked, live fish lightly fried dumpling cake has perfume (or spice), sweet, crisp, characteristics that mouthfeel is good, enriched the people's dining table, but this manual production is difficult to satisfy the people's demand, exposes the shortcoming of himself gradually: 1, have very big randomness, lack unified standard.2, cook for immediate consumption, be not easy to preserve, cold after, just lose original flavour.3, inconvenience is carried, and the deliquescing that can get damp again is not crisp, loses original characteristics, and mouthfeel is poor.
The present invention designs a kind of live fish lightly fried dumpling cake and preparation method thereof, makes live fish lightly fried dumpling cake production standardization, packaged convenienceization, and carrying convenience keeps its perfume (or spice), sweet, crisp characteristics.
The major ingredient of live fish lightly fried dumpling cake has: refined flour (corn flour, buckwheat flour, jowar face etc.), grass carp (crucian etc.), water.
Batching has: sesame, sweet fermented flour sauce, peanut butter, spicy sauce etc.
Condiment has: salt, oil, soy sauce, vinegar, sugar, cooking wine, monosodium glutamate, green onion, ginger, pork fourth, winter bamboo shoot, auricularia auriculajudae, perfume (or spice) are eaten, coriander etc.
The preparation method of live fish lightly fried dumpling cake: 1, select fresh and alive fish to slaughter, remove scale, the gill, internal organ clean, and adds condiment, fires usefulness such as fish soup;
2, with cold boiling water and face, and the interpolation fish soup (face: water: fish soup (weight ratio=1: 0.3: 0.2), rub to not touching with one's hand, make the face base;
3, on machine the face base is made the thick musculus cutaneus of about 3mm, the coating batching is carried out high-temperature baking.
Embodiment 1: make 15 kilograms common live fish lightly fried dumpling cake, in 10 kilograms of refined flours, be blended into 3 kilograms of cold boiling water and 2 kilograms of fish soup, and face, rub to not touching with one's hand, make the face base, the face base is made the thick musculus cutaneus of about 3mm, shapes such as pressure surface skin rectangularity, square, circle or fish shape with machine, batchings such as coating sesame, sweet fermented flour sauce, peanut butter, spicy sauce are carried out high-temperature baking.
Embodiment 2: make 15 kilograms buckwheat flour live fish lightly fried dumpling cake, in 10 kilograms of Buckwheat flours, be blended into 3 kilograms of cold boiling water and 2 kilograms of fish soup, and face, rub to not touching with one's hand, make the face base, the face base is made the thick musculus cutaneus of about 3mm, shapes such as pressure surface skin rectangularity, square, circle or fish shape with machine, batchings such as coating sesame, sweet fermented flour sauce, peanut butter, spicy sauce are carried out high-temperature baking.
Embodiment 3: make 15 kilograms jowar face live fish lightly fried dumpling cake, in 10 kilograms of jowar flour, be blended into 3 kilograms of cold boiling water and 2 kilograms of fish soup, and face, rub to not touching with one's hand, make the face base, the face base is made the thick musculus cutaneus of about 3mm, shapes such as pressure surface skin rectangularity, square, circle or fish shape with machine, batchings such as coating sesame, sweet fermented flour sauce, peanut butter, spicy sauce are carried out high-temperature baking.
Implement side 4: make 15 kilograms corn flour live fish lightly fried dumpling cake, in 10 kilograms of corn flours, be blended into 3 kilograms of cold boiling water and 2 kilograms of fish soup, and face, rub to not touching with one's hand, make the face base, the face base is made the thick musculus cutaneus of about 3mm, shapes such as pressure surface skin rectangularity, square, circle or fish shape with machine, batchings such as coating sesame, sweet fermented flour sauce, peanut butter, spicy sauce are carried out high-temperature baking.
In the process of making live fish lightly fried dumpling cake, use fish in a large number, fish can peel the flesh of fish after firing live fish lightly fried dumpling cake, and baking is made the lightly fried dumpling fillet and is sold together.
The present invention with the process of face base in, according to a certain percentage fish soup is blended into, in the flavour infiltration face through the rubbing fish soup, carry out the big production of standardization, form the live fish lightly fried dumpling cake of the nearly tens kinds of tastes of multiple series, guarantee the characteristics of live fish lightly fried dumpling cake, be convenient for carrying, hygiene is the leisure food of a kind of house, travelling.
Claims (3)
1, a kind of live fish lightly fried dumpling cake and preparation method thereof, its major ingredient has refined flour (corn flour, buckwheat flour, jowar face etc.), water and fish soup, batching has sesame, sweet fermented flour sauce, peanut butter and spicy sauce etc., condiment that salt, oil, soy sauce, vinegar, grain, cooking wine, monosodium glutamate, green onion, ginger, pork fourth, winter bamboo shoot, auricularia auriculajudae, mushroom and coriander etc. are arranged.
2, a kind of live fish lightly fried dumpling cake according to claim 1 and preparation method thereof, its manufacturing process step is as follows:
(1) select fresh and alive fish to slaughter, de-scaling, the gill, internal organ etc. are cleaned, and add condiment and burn fried fish tartar souce soup;
(2), add fish soup (face: water: fish soup=1: 0.3: 0.2 weight ratio) rub, make the face base to not touching with one's hand with cold boiling water and face;
(3) with the thick musculus cutaneus of face base system 3mm, the pressure surface skin becomes different shape, and coating composition carries out high-temperature baking.
3, a kind of live fish lightly fried dumpling cake according to claim 1 and preparation method thereof peels the flesh of fish of firing after the fish soup, baking system lightly fried dumpling fillet.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00112175A CN1124788C (en) | 2000-03-24 | 2000-03-24 | Cake made of mixed flour and living fish soup and its making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00112175A CN1124788C (en) | 2000-03-24 | 2000-03-24 | Cake made of mixed flour and living fish soup and its making method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1315146A true CN1315146A (en) | 2001-10-03 |
| CN1124788C CN1124788C (en) | 2003-10-22 |
Family
ID=4582057
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN00112175A Expired - Fee Related CN1124788C (en) | 2000-03-24 | 2000-03-24 | Cake made of mixed flour and living fish soup and its making method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1124788C (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101720802A (en) * | 2008-10-27 | 2010-06-09 | 薛伟强 | Method for preparing seafood cakes |
| CN102919308A (en) * | 2012-12-01 | 2013-02-13 | 刘洋 | Novel baked wheaten cake and preparation method thereof |
| CN103858975A (en) * | 2012-12-15 | 2014-06-18 | 刘洋 | Baked cake sandwich and manufacturing method thereof |
| CN105231293A (en) * | 2015-11-23 | 2016-01-13 | 孟玲琳 | Method for firing ground kettle beef sticking cake |
| CN105231314A (en) * | 2015-11-23 | 2016-01-13 | 孟玲琳 | Method for firing ground kettle old goose sticking cake |
| CN105231331A (en) * | 2015-11-23 | 2016-01-13 | 孟玲琳 | Method for firing ground kettle snakehead sticking cake |
| CN105231464A (en) * | 2015-11-23 | 2016-01-13 | 孟玲琳 | Method for firing ground kettle duck sticking cake |
| CN105249255A (en) * | 2015-11-23 | 2016-01-20 | 孟玲琳 | Baking method for ground-kettle rabbit meat cake |
| CN105249180A (en) * | 2015-11-23 | 2016-01-20 | 孟玲琳 | Baking method of ground kettle crayfish pancakes |
| CN105794908A (en) * | 2016-03-11 | 2016-07-27 | 范秀杰 | Preparation method of green corn flavored fried dumplings |
| CN107549263A (en) * | 2017-09-25 | 2018-01-09 | 安徽快天下食品科技有限公司 | A kind of preparation method of more Fried dumpling with pork |
-
2000
- 2000-03-24 CN CN00112175A patent/CN1124788C/en not_active Expired - Fee Related
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101720802A (en) * | 2008-10-27 | 2010-06-09 | 薛伟强 | Method for preparing seafood cakes |
| CN102919308A (en) * | 2012-12-01 | 2013-02-13 | 刘洋 | Novel baked wheaten cake and preparation method thereof |
| CN103858975A (en) * | 2012-12-15 | 2014-06-18 | 刘洋 | Baked cake sandwich and manufacturing method thereof |
| CN105231293A (en) * | 2015-11-23 | 2016-01-13 | 孟玲琳 | Method for firing ground kettle beef sticking cake |
| CN105231314A (en) * | 2015-11-23 | 2016-01-13 | 孟玲琳 | Method for firing ground kettle old goose sticking cake |
| CN105231331A (en) * | 2015-11-23 | 2016-01-13 | 孟玲琳 | Method for firing ground kettle snakehead sticking cake |
| CN105231464A (en) * | 2015-11-23 | 2016-01-13 | 孟玲琳 | Method for firing ground kettle duck sticking cake |
| CN105249255A (en) * | 2015-11-23 | 2016-01-20 | 孟玲琳 | Baking method for ground-kettle rabbit meat cake |
| CN105249180A (en) * | 2015-11-23 | 2016-01-20 | 孟玲琳 | Baking method of ground kettle crayfish pancakes |
| CN105794908A (en) * | 2016-03-11 | 2016-07-27 | 范秀杰 | Preparation method of green corn flavored fried dumplings |
| CN107549263A (en) * | 2017-09-25 | 2018-01-09 | 安徽快天下食品科技有限公司 | A kind of preparation method of more Fried dumpling with pork |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1124788C (en) | 2003-10-22 |
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| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |