CN1615748A - Edible fish ball and fish cake - Google Patents
Edible fish ball and fish cake Download PDFInfo
- Publication number
- CN1615748A CN1615748A CNA2003101062651A CN200310106265A CN1615748A CN 1615748 A CN1615748 A CN 1615748A CN A2003101062651 A CNA2003101062651 A CN A2003101062651A CN 200310106265 A CN200310106265 A CN 200310106265A CN 1615748 A CN1615748 A CN 1615748A
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- fish
- cake
- ball
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- edible
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Abstract
The fish ball and the fish cake as food product is food composition with fish as main component, and consists of fish 100 (in weight portions, the same below), starch 10-20, fat meat 15-25, wine 0.4-0.6, salt 2-5, sodium glutamate 0.04-0.06, water 10-20 and proper amount of ginger and scallion. The fish ball and the fish cake may be preserved easily and has reasonable composition and good taste.
Description
Technical field
The present invention relates to a kind of food compositions, particularly the fish food composition.
Background technology
Along with the enhancing of growth in the living standard and health idea, people more and more are particular about nutrition, science, reasonable to the food on the dining table, and fish food surely belongs to first-selection.Though fresh fishes delicious flavour, nutrition are good, the making processing before edible is trouble, and is also inconvenient when transportation is preserved, and therefore, is made into half-finished fish ball, fish cake enjoys great popularity.Have fish ball, fish cake now because its composition and content are lack of standardization, and taste is bad, difficult quality guarantee, some also contains additive, is unfavorable for consumer's health.
Summary of the invention
It is convenient that the technical problem to be solved in the present invention provides a kind of edible preservation, features good taste, and quality is guaranteed, helps consumer health's edible fish ball, the composition and the content of fish cake.
Technical scheme of the present invention is: edible fish ball, fish cake are to be the food compositions of main component by the pure flesh of fish, and each component that wherein comprises and content (by weight) are:
Oppress 100 parts
10～20 parts of fecula
15～25 parts of fat meat
0.4～0.6 part of wine
2～5 parts of salt
0.04～0.06 part of monosodium glutamate
10～20 parts in water
The ginger green onion is an amount of
The above-mentioned flesh of fish is preferably the flesh of fish of whitefish, black carp, the fish ball of making, fish cake taste the best, and other flesh of fish also can be made.Described fecula is a kind of in sweet potato powder, broad bean powder, mung bean flour, the sorghum flour etc.As compositions such as adding egg white in composition, then quality is better.
The fish ball, the fish cake that adopt above technical scheme to make, not only edible the preservation conveniently, and because its component and content are reasonable, standard, thereby features good taste, quality is guaranteed, does not contain any additives simultaneously, helps consumer's health.
The specific embodiment
Embodiment 1: after fresh black carp is gone internal organ, peeling, picks a bone, get pure flesh of fish 10kg, after rinsing, the gruel of processing adult fish is taken out the lard 2kg that the back adds the meat gruel shape, sweet potato powder 1.5kg in meat grinder, liquor 0.05kg, salt 0.3kg, monosodium glutamate 0.005kg, water 1.5kg and an amount of ginger green onion, fully stir, mix, make glomeration or round pie, through fried, the cooling after carry out vacuum packaging again, fish ball, fish cake finished product.
Only change constituent content, describe embodiment 2,3, be listed as follows:
| Flesh of fish kg | Fat meat kg | Fecula kg | Liquor kg | Salt kg | Monosodium glutamate kg | Water kg | Ginger green onion kg | |
| Embodiment 2 | ????10 | ????1.6 | Mung bean flour 1.1 | ????0.04 | ????0.25 | ????0.004 | ????1.1 | In right amount |
| Embodiment 3 | ????10 | ????2.4 | Broad bean powder 1.8 | ????0.06 | ????0.4 | ????0.006 | ????1.8 | In right amount |
Claims (3)
1, a kind of edible fish ball, fish cake are the food compositions of main component by the pure flesh of fish, it is characterized in that each component and the content (by weight) thereof that comprise in the composition are:
Oppress 100 parts
10～20 parts of fecula
15～25 parts of fat meat
0.4～0.6 part of wine
2～5 parts of salt
0.04～0.06 part of monosodium glutamate
10～20 parts in water
The ginger green onion is an amount of
2, by the described edible fish ball of claim 1, fish cake, it is characterized in that the described flesh of fish is the flesh of fish of whitefish, black carp.
3,, it is characterized in that described fecula is a kind of in sweet potato powder, broad bean powder, mung bean flour, the sorghum flour etc. by the described edible fish ball of claim 1, fish cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2003101062651A CN1615748A (en) | 2003-11-13 | 2003-11-13 | Edible fish ball and fish cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2003101062651A CN1615748A (en) | 2003-11-13 | 2003-11-13 | Edible fish ball and fish cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1615748A true CN1615748A (en) | 2005-05-18 |
Family
ID=34757547
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2003101062651A Pending CN1615748A (en) | 2003-11-13 | 2003-11-13 | Edible fish ball and fish cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1615748A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102302196A (en) * | 2011-04-28 | 2012-01-04 | 大连百家食品有限公司 | Functional fish cake and preparation method thereof |
| CN102302198A (en) * | 2011-04-28 | 2012-01-04 | 大连百家食品有限公司 | Fish cake and preparation method thereof |
| CN103622077A (en) * | 2013-12-11 | 2014-03-12 | 江强 | Flavor fish cake taking fish and pork as main raw material and manufacture method thereof |
| CN105212034A (en) * | 2014-05-31 | 2016-01-06 | 甘汉贤 | A kind of Cooking Technology of Fish Balls and the fish ball made thereof |
| CN105394626A (en) * | 2015-11-25 | 2016-03-16 | 丽水职业技术学院 | Preparation method for crisp fish cake slices |
-
2003
- 2003-11-13 CN CNA2003101062651A patent/CN1615748A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102302196A (en) * | 2011-04-28 | 2012-01-04 | 大连百家食品有限公司 | Functional fish cake and preparation method thereof |
| CN102302198A (en) * | 2011-04-28 | 2012-01-04 | 大连百家食品有限公司 | Fish cake and preparation method thereof |
| CN103622077A (en) * | 2013-12-11 | 2014-03-12 | 江强 | Flavor fish cake taking fish and pork as main raw material and manufacture method thereof |
| CN103622077B (en) * | 2013-12-11 | 2015-09-09 | 江强 | A kind of with the flesh of fish, pork flavor fish cake that is primary raw material and preparation method thereof |
| CN105212034A (en) * | 2014-05-31 | 2016-01-06 | 甘汉贤 | A kind of Cooking Technology of Fish Balls and the fish ball made thereof |
| CN105394626A (en) * | 2015-11-25 | 2016-03-16 | 丽水职业技术学院 | Preparation method for crisp fish cake slices |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |