CN1985645A - Mashed fish-corn cake and its making process - Google Patents
Mashed fish-corn cake and its making process Download PDFInfo
- Publication number
- CN1985645A CN1985645A CNA2005101336082A CN200510133608A CN1985645A CN 1985645 A CN1985645 A CN 1985645A CN A2005101336082 A CNA2005101336082 A CN A2005101336082A CN 200510133608 A CN200510133608 A CN 200510133608A CN 1985645 A CN1985645 A CN 1985645A
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- fish
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- mashed
- batching
- cake
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Abstract
The mashed fish-corn cake is made with mashed black carp in 20-30 wt%, corn powder in 60-55 wt%, supplementary material in 20-15 wt% and seasoning in proper amount. The mashed fish-corn cake making process includes the following steps: 1. washing black carp and making mashed fish; 2.cutting the supplementary material and mixing mashed fish, supplementary material and seasoning table salt, spice powder, chicken essence, sugar, etc; 3. adding corn and pure water, and mixing; 4. steaming in pot; 5. cooling; 6. sterilizing and packing; and 7. sealing. The mashed fish-corn cake as one kind of snack food has rich nutrients and convenient eating.
Description
(1) technical field:
The present invention relates to a kind of nutraceutical and preparation method thereof, particularly a kind of mashed fish-corn cake and preparation method thereof.
(2) background technology:
The nutritive value of fish is very high, and fish are generally lacked than meat is fatty, and a kind of resin acid composition more favourable to health arranged in the fat that it contains.Abundant resin acid makes fish become the recommendation food of angiocardiopathy preventing.Fish contains abundant mineral matter equally, especially contains iodine and phosphorus.The fresh cod of 100 grams just can be satisfied one day required iodine of an adult.Fish (especially contain fat many) provides abundant fat melting vitamin, and wherein vitamin D plays an important role to the metabolism of calcium.
Fish still is a kind of delicious food, the easily digestion and the food of high nutritive value.Because its easy feed so be subjected to children and some that the elderly's of odontopathy welcome is arranged very much.Because it is nutritious, so all ages and classes people should eat 2 to 3 times fish a week.But fish is again perishable food, and therefore, making fresh-keeping fast food is that people can reach a kind of means of the purpose of eating fish more.
(3) summary of the invention:
The object of the present invention is to provide a kind of mashed fish-corn cake and preparation method thereof, it combines the flesh of fish with the corn flour that nutrition and cellulose enrich, become a kind of all-ages nutraceutical.
Technical scheme of the present invention: a kind of mashed fish-corn cake, it is characterized in that it is to be made of an amount of institute of black carp fish young pilose antler, corn flour, batching and condiment, the proportioning of black carp fish young pilose antler, corn flour and batching is the fine and soft 20-30% of black carp fish, corn flour 60-55%, batching 20-15%.
Above-mentioned said batching is carrot, bacon, shredded ginger and green onion silk.
The condiment of conventional tastes such as the desirable river of above-mentioned said condiment, Guangdong, Shandong.
A kind of preparation method of mashed fish-corn cake, it is characterized in that it is made of following steps: (1) gets the flesh of fish after black carp is cleaned up, and makes the fish young pilose antler then; (2) batching is cut into broken end; Put into condiment salt, five-spice powder, chickens' extract, white sugar etc. in fish young pilose antler, batching in the end; (3) put into corn flour again and an amount of pure water is mixed together; (4) be put in the pot and cook; (5) cooling; (6) sterilization packing; (7) pack.
Above-mentioned said packing can be paper bag or plastic sealing pack.
Superiority of the present invention is: 1, mashed fish-corn cake health nutrient function is bigger, makes fast food, is convenient to eat; 2, filled up a kind of blank of fish product on the market.
(4) specific embodiment:
Embodiment: a kind of mashed fish-corn cake, it is characterized in that it is to be made of an amount of institute of black carp fish young pilose antler, corn flour, batching and condiment, the proportioning of black carp fish young pilose antler, corn flour and batching is a black carp fish young pilose antler 20%, corn flour 60%, batching 20%.
Above-mentioned said batching is carrot, bacon, shredded ginger and green onion silk.
The condiment of the desirable Guangdong of above-mentioned said condiment taste.
A kind of preparation method of mashed fish-corn cake, it is characterized in that it is made of following steps: (1) gets the flesh of fish after black carp is cleaned up, and makes the fish young pilose antler then; (2) will prepare burden carrot, bacon, shredded ginger and green onion silk is cut into broken end; Put into condiment salt, five-spice powder, chickens' extract, white sugar etc. in fish young pilose antler, batching in the end; (3) put into corn flour again and an amount of pure water is mixed together; (4) be put in the pot and cook; (5) cooling; (6) sterilization packing; (7) pack.
Above-mentioned said packing is plastic sealing pack.
Claims (5)
1, a kind of mashed fish-corn cake is characterized in that it is to be made of an amount of institute of black carp fish young pilose antler, corn flour, batching and condiment, and the proportioning of black carp fish young pilose antler, corn flour and batching is the fine and soft 20-30% of black carp fish, corn flour 60-55%, batching 20-15%.
2,, it is characterized in that said batching is carrot, bacon, shredded ginger and green onion silk according to the said a kind of mashed fish-corn cake of claim 1.
3,, it is characterized in that the condiment of conventional tastes such as the desirable river of said condiment, Guangdong, Shandong according to the said a kind of mashed fish-corn cake of claim 1.
4, a kind of preparation method of mashed fish-corn cake, it is characterized in that it is made of following steps: (1) gets the flesh of fish after black carp is cleaned up, and makes the fish young pilose antler then; (2) batching is cut into broken end; Put into condiment salt, five-spice powder, chickens' extract, white sugar etc. in fish young pilose antler, batching in the end; (3) put into corn flour again and an amount of pure water is mixed together; (4) be put in the pot and cook; (5) cooling; (6) sterilization packing; (7) pack.
5,, it is characterized in that said packing can be paper bag or plastic sealing pack according to the preparation method of the said a kind of mashed fish-corn cake of claim 4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005101336082A CN1985645A (en) | 2005-12-23 | 2005-12-23 | Mashed fish-corn cake and its making process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005101336082A CN1985645A (en) | 2005-12-23 | 2005-12-23 | Mashed fish-corn cake and its making process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1985645A true CN1985645A (en) | 2007-06-27 |
Family
ID=38182690
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2005101336082A Pending CN1985645A (en) | 2005-12-23 | 2005-12-23 | Mashed fish-corn cake and its making process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1985645A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999705A (en) * | 2010-01-07 | 2011-04-06 | 大连工业大学 | Fish food and making method thereof |
| CN103875774A (en) * | 2014-03-03 | 2014-06-25 | 何传化 | Strawberry-flavor purple yam pastry with fish steak skin and preparation method thereof |
| CN107549592A (en) * | 2017-09-27 | 2018-01-09 | 巢湖美维食品有限公司 | The formula and its processing technology of a kind of fish bean curd |
-
2005
- 2005-12-23 CN CNA2005101336082A patent/CN1985645A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999705A (en) * | 2010-01-07 | 2011-04-06 | 大连工业大学 | Fish food and making method thereof |
| CN103875774A (en) * | 2014-03-03 | 2014-06-25 | 何传化 | Strawberry-flavor purple yam pastry with fish steak skin and preparation method thereof |
| CN103875774B (en) * | 2014-03-03 | 2016-04-06 | 何传化 | Strawberry flavor Henry steudnera tuber cake point of a kind of steck epidermis and preparation method thereof |
| CN107549592A (en) * | 2017-09-27 | 2018-01-09 | 巢湖美维食品有限公司 | The formula and its processing technology of a kind of fish bean curd |
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Legal Events
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |