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Method for making breaded fish stick by adding inulin

A production method and fish cake technology are applied in the field of inulin-added fish cake production, which can solve the problems of large energy calorific value and the like, and achieve the effects of improving tissue state, enhancing water retention, improving nutritional value and health care function.

Inactive Publication Date: 2010-12-22
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, pig fat meat is a very important raw material for the production of fish cakes, which endows it with a special smoothness and delicate feeling. However, because pig fat meat has high saturated fatty acid and cholesterol content and high energy calorific value, fish cakes are not suitable. For the elderly, obese people and people with high blood lipids

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040]Soak the fresh silver carp meat with no bones and fascia in clean water to remove blood, fishy smell or other peculiar smells, then put the fish meat on gauze cloth to drain the water, and then cut the drained fish meat into long strips with a knife, Add 1.7 parts by weight of water to 20 parts by weight of fish and put them into a meat grinder for rough grinding, then finely grind until the paste fish filling is ready for use; The pig fat meat stuffing minced to rice shape in the meat machine is for later use; take 5 parts by weight of pig fat meat stuffing, 2 parts by weight of sweet potato starch, 2 parts by weight of inulin, 1 part by weight of egg white, 0.5 parts by weight of salt, 0.1 parts by weight of monosodium glutamate, 0.2 parts by weight of spices, 3.3 parts by weight of water and paste fish filling are mixed together and stirred evenly to form fish cake material; the fish cake material is put into a steamer and steamed, and the steamed thickness of the fish...

Embodiment 2

[0042] Soak the fresh grass carp with bones and fascia removed in clean water to remove blood, fishy smell or other peculiar smells, then put the fish in gauze to drain the water, and cut the drained fish into long strips with a knife. Add 6.7 parts by weight of water to 45 parts by weight of fish and put them into a meat grinder for rough grinding, and then finely grind until the fish paste is ready for use; cut the fat pork into strips, and then put it into the ground The pig fat meat stuffing ground into rice shape in the meat machine is standby; Take 10 weight parts of pig fat meat stuffing, 6.5 weight parts of potato starch, 8.5 weight parts of inulin, 3.5 weight parts of egg whites, 1.5 weight parts of salt, 0.2 parts by weight of monosodium glutamate, 0.85 parts by weight of spices, 13.3 parts by weight of water and paste fish filling are mixed together and stirred evenly to form fish cake material; the fish cake material is put into a steamer and steamed, and the steame...

Embodiment 3

[0044] Soak the fresh herring meat from which the bones and fascia have been removed in clean water to remove blood, fishy smell or other peculiar smells, then put the fish meat on gauze cloth to drain the water, and then cut the drained fish meat into long strips with a knife. Add 11.7 parts by weight of water to 70 parts by weight of fish meat and put them into a meat grinder for rough grinding, and then finely grind until the fish paste is ready for use; cut the pig fat into strips, and then put it into the ground The pig fat meat stuffing minced to rice shape in the meat machine is for later use; take 15 parts by weight of pig fat meat stuffing, 10 parts by weight of cornstarch, 15 parts by weight of inulin, 6 parts by weight of egg whites, 3.0 parts by weight of salt, 0.3 parts by weight of monosodium glutamate, 1.0 parts by weight of spices, 23.3 parts by weight of water and paste fish filling are mixed together and stirred evenly to form fish cake material; the fish cake...

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PUM

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Abstract

The invention relates to a method for making a breaded fish stick by adding inulin. The method comprises the steps of: mixing and stirring 5 to 15 weight parts of fat chopped meat, 2 to 10 weight parts of starch, 2 to 15 weight parts of inulin, 1 to 6 weight parts of egg white, 0.5 to 3.0 weight parts of salt, 0.1 to 0.3 weight parts of gourmet powder, 0.2 to 1.0 weight parts of spice, 5 to 35 weight parts of water and 20 to 70 weight parts of fish so as to form breaded fish stick materials, braising the materials with a thickness of 1 to 5 cm for 5 min through intense fire, reducing the firepower, braising for 20 min, coating the egg yolk and then braising for 5 min so as to obtain the finished breaded fish stick. The breaded fish stick is cut into blocks with different shapes and sizes at the temperature of less than 45 DEG C. The breaded fish stick is sealed and packed under room temperature. The inulin which is dissolved in water can change the state of the breaded fish stick, thereby enhancing the water-retaining property thereof. The breaded fish stick has smooth surface and elasticity and tastes tender and creamy.

Description

technical field [0001] The invention belongs to the technical field of food preparation, and in particular relates to a method for making fish cakes added with inulin. Background technique [0002] Inulin, also known as inulin, is a linear polysaccharide composed of D-fructose linked by β(1→2) bonds, often with a glucose residue at the end. At present, inulin is mainly obtained from chicory root or Jerusalem artichoke rhizome, after removing protein and minerals, and then spray drying and other steps. [0003] Inulin has excellent food processing properties. When inulin dissolves in water, it can improve the texture of food, enhance the water retention of food, form a smooth and fine or fat-like gel, and endow the food with a creamy and smooth taste. At the same time, inulin also has special nutritional and health functions, and has various physiological functions such as reducing calories, regulating blood lipids, proliferating beneficial bacteria in the intestinal tract, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/308A23L33/125
Inventor 罗登林徐宝成许威王佳莹向进乐李佩艳刘建学辛莉李爱江张敏李鑫玲何佳
Owner HENAN UNIV OF SCI & TECH
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