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Fish cake and preparation method thereof

A technology of fish cake and surimi, applied in the field of fish cake and its preparation, can solve the problems of low processing utilization rate, heavy fishy smell, poor gelatinity, etc., and achieve the benefits of human body absorption and utilization, nutrition retention and high utilization rate Effect

Active Publication Date: 2011-03-30
BEIJING FISHERIES RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the current industrial situation where the utilization rate of aquatic product processing is not high, the invention solves many problems such as poor gelatinity and heavy fishy smell in fish processing by using scientific physical and chemical methods, retains the unique flavor and taste of fish, and makes Fish nutrition is more conducive to human body absorption and utilization, and greatly increases the added value of fish products

Method used

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  • Fish cake and preparation method thereof
  • Fish cake and preparation method thereof
  • Fish cake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] Embodiment 1 adopts silver carp meat processing fish cake

[0051] 1. Formulation: See Table 2.

[0052] Table 2 Recipe for fish cakes

[0053]

[0054]

[0055] Among them, lard and salt are refined, and onions must be fresh and of good quality, and must be chopped and ground. The hygiene and quality of the rest of the accessories must be controlled to ensure the nutrition, quality, flavor and taste of the finished product.

[0056] 2. Preparation method:

[0057] 1) Raw fish processing:

[0058] First wash the fish body with clean water, remove the fish head, tail, fins, internal organs, scrape the fish scales, cut them into three pieces, then wash the fish body surface and mucus with running 10°C cold water, and clean the fish dirty internal organs in the abdominal cavity and black film, drain the surface water, set aside.

[0059] 2) Picking meat:

[0060] Use a meat harvester to collect meat at one time, separate the fish meat from the skin and bone, th...

Embodiment 2

[0078] Embodiment 2 adopts tilapia fish meat processing fish cake

[0079] 1. Formulation: see Table 3.

[0080] Table 3 Recipe for fish cakes

[0081]

[0082]

[0083] Among them, lard and salt are refined, and onions must be fresh and of good quality, and must be chopped and ground. The hygiene and quality of the rest of the accessories must be controlled to ensure the nutrition, quality, flavor and taste of the finished product.

[0084] 2. Preparation method:

[0085] 1) Raw fish processing:

[0086] First wash the fish body with clean water, remove the fish head, tail, fins and viscera, scrape off the fish scales, cut them into three pieces, then wash the fish body surface and mucus with running 15°C cold water, and clean the fish dirty viscera in the abdominal cavity and black film, drain the surface water, set aside.

[0087] 2) Picking meat:

[0088] Meat was harvested at one time with a meat harvester to separate fish meat from skin and bone. The aperture...

Embodiment 3

[0102] Embodiment 3 adopts grass carp fish meat to process fish cake

[0103] 1. Formulation: see Table 4.

[0104] Table 4 Recipe for fish cakes

[0105]

[0106] Among them, lard and salt are refined, and onions must be fresh and of good quality, and must be chopped and ground. The hygiene and quality of the rest of the accessories must be controlled to ensure the nutrition, quality, flavor and taste of the finished product.

[0107] 2. Preparation method:

[0108] 1) Raw fish processing:

[0109] First wash the fish body with clean water, remove the fish head, tail, fins, internal organs, scrape the fish scales, cut them into three pieces, then wash the fish body surface and mucus with running 5°C cold water, and clean the fish dirty internal organs in the abdominal cavity and black film, drain the surface water, set aside.

[0110] 2) Picking meat:

[0111]Meat is harvested at one time with a meat harvester, and the fish meat is separated from skin and bone. The d...

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Abstract

The invention relates to a fish cake which is mainly prepared form minced fillet, starch, egg white, soy protein and other materials. The invention also relates to the preparation method of the fish cake, which comprises the steps of fish meat preparing, washing, dewatering, chopping and stirring, milling, semi-unfreezing, forming, wrapping with flour and bran, quick-freezing, packaging and the like. After the fish cake is fired or baked, a fried or crisp fish cake with crisp mouthfeel and special flavor is obtained.

Description

technical field [0001] The invention belongs to the field of aquatic product processing, and in particular relates to a fish cake and a preparation method thereof. Background technique [0002] At present, my country's fishery output has ranked first in the world for many years in a row, but most of the aquatic products are consumed in a fresh way, and the aquatic products used for processing are less than 10% of the total output of my country's aquatic products. Also due to the low technology content of the product, the additional value of the product cannot be effectively improved. The advanced processing technology and processing technology have long been restricted by foreign countries, which is extremely disproportionate to my country's status as a big fishery country. The aquatic product processing industry urgently needs to upgrade the entire industry through technological upgrading. development of. [0003] In the current fish cake processing technology, the fish meat...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
Inventor 高亮王顺杨慕王跃智
Owner BEIJING FISHERIES RES INST
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