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Fish bean curd and preparation method thereof

A production method and technology of fish tofu, which is applied in the field of fish products, can solve the problems of insufficient utilization of calcium in fish bones and bones, increase the difficulty of processing, etc., and achieve the effects of improving comprehensive nutrition, enhancing health care functions, and scientific production technology

Inactive Publication Date: 2013-05-08
万泽辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, fish bones and fish bones need to be removed when making kamaboko, which increases the difficulty of processing, and secondly does not make full use of the calcium in fish bones and fish bones.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of fish tofu of the present invention and preparation method thereof, raw material and weight ratio thereof are as follows:

[0019] 0.1% monosodium glutamate, 0.1% microcrystalline cellulose, 0.1% gluconolactone, 0.03% carrageenan, 0.1% sodium bicarbonate, 0.1% ginger, 0.1% green onion, 0.1% garlic, 1% salt, 0.5% egg white, 10.77% of a juice (aloe, peanut, soybean, celery, carrot), 35% of fish meat, 20% of starch, 20% of water, 12% of fatty pork, the sum of the components is 100%.

[0020] Its preparation method comprises the following steps:

[0021] Step 1: Prepare raw materials, remove the scales, head, tail, and internal organs of the fish and wash them, soak them in water for 1.5 hours; peel and wash the fat pork; peel and wash the ginger, green onions, and garlic;

[0022] The second step: making fish paste, add the fish, fat pork, ginger, green onion, garlic and fresh vegetable juice obtained in the first step into the pulping machine in proportion to pu...

Embodiment 2

[0028] A kind of fish tofu of the present invention and preparation method thereof, raw material and weight ratio thereof are as follows:

[0029] 0.2% monosodium glutamate, 0.2% microcrystalline cellulose, 0.2% gluconolactone, 0.03% carrageenan, 0.2% sodium bicarbonate, 0.2% ginger, 0.2% green onion, 0.2% garlic, 1% salt, 0.5% egg white, A kind of juice 12.07% in (aloe, peanut, soybean, celery, carrot), 28% of fish meat, 22% of starch, 22% of water, 13% of fat pork, the sum of described components is 100%.

[0030] Its preparation method comprises the following steps:

[0031] Step 1: Prepare raw materials, remove the scales, head, tail, and internal organs of the fish and wash them, soak them in water for 1 to 2 hours; peel and wash the fatty pork; peel and wash the ginger, onion, and garlic;

[0032] The second step: making fish paste, add the fish, fat pork, ginger, green onion, garlic and fresh vegetable juice obtained in the first step into the pulping machine in propor...

Embodiment 3

[0038] A kind of fish tofu of the present invention and preparation method thereof, raw material and weight ratio thereof are as follows:

[0039] MSG 0.1%-0.3%, microcrystalline cellulose 0.1%-0.3%, gluconolactone 0.1%-0.3%, carrageenan 0.03%-0.06%, sodium bicarbonate 0.1%-0.3%, ginger 0.1%-0.3% , green onion 0.1%~0.3%, garlic 0.1%~0.3%, salt 1%~3%, egg white 0.5%~1%, fresh vegetable juice 5%~15%, fish 28%~35%, starch 18%~ 25%, water 18%-25%, fat pork 8%-15%, the sum of the components is 100%.

[0040] Its preparation method comprises the following steps:

[0041] Step 1: Prepare raw materials, remove the scales, head, tail, and internal organs of the fish and wash them, soak them in water for 1 to 2 hours; peel and wash the fatty pork; peel and wash the ginger, onion, and garlic;

[0042] The second step: making fish paste, add the fish, fat pork, ginger, green onion, garlic and fresh vegetable juice obtained in the first step into the pulping machine in proportion to pulv...

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PUM

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Abstract

The invention discloses a fish bean curd and a preparation method thereof. Based on the conventional fish meat processing, the fish bean curd comprises the following raw materials in percentage by weight: 0.1 to 0.3 percent of monosodium glutamate, 0.1 to 0.3 percent of microcrystalline cellulose, 0.1 to 0.3 percent of glucolactone, 0.03 to 0.06 percent of carrageenan, 0.1 to 0.3 percent of sodium bicarbonate, 0.1 to 0.3 percent of ginger, 0.1 to 0.3 percent of shallot, 0.1 to 0.3 percent of garlic, 1 to 3 percent of salt, 0.5 to 1 percent of egg white, 5 to 15 percent of fresh vegetable juice, 28 to 35 percent of fish meat, 18 to 25 percent of starch, 18 to 25 percent of water and 8 to 15 percent of lard. By the special process, the comprehensive nutritious amount of the product is improved, and the absorption of human bodies on proteins, carotene, various vitamins and various mineral substances such as calcium, phosphorus, iron and the like which are contained in aloe (or peanut, soybean, celery, carrot and the like) early vegetable juice is increased, so that the aim of health care of human bodies is fulfilled.

Description

technical field [0001] The invention relates to a fish product, which belongs to the field of fish products, in particular to a fish tofu and a preparation method thereof. Background technique [0002] Fish tofu is mainly made of fish, water and some food accessories, because its shape is like tofu, so we named it fish tofu. It is different from kamaboko. The fishbone will be crushed and made into fish tofu. The calcium content is very high, and the elderly and children can eat it. It solves the shortcomings of eating fish to remove bones and troublesome cooking. [0003] Chinese Patent Publication No. CN 1452910A discloses fresh freshwater fish cake products and a preparation method thereof, and mentions fresh water fish, pig fat, starch, water and other raw materials to make fish cakes and a preparation method thereof. The fish meat product has the advantages of long shelf life, soft, smooth and tender taste, convenient eating, simple manufacturing process and is suitabl...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/29A23L1/326A23L33/00A23L17/10
Inventor 万泽辉
Owner 万泽辉
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