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Seafood and vegetable cake and process thereof

A processing technology and technology of vegetable cake, applied in the formula of seafood and vegetable cake and its processing technology, can solve the problems of unfavorable human health, monotony, etc., and achieve the effect of benefiting human health, balanced nutrition and retaining nutrition

Active Publication Date: 2014-06-25
QINGDAO YIHEXING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Not only is it not suitable for gout patients, but long-term consumption by ordinary people will also be detrimental to human health
In view of the current situation that the types of seafood processed foods are relatively single, it is urgent to develop a seafood processed food with a balanced nutritional ratio and good health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] A seafood and vegetable cake, the mass parts of each component of raw materials are: onion 55, egg white powder 0.7, carrot 51, shrimp 40, squid diced 76, scallop stick 20, edamame 16.

[0049] The production technology of above-mentioned seafood vegetable pie, comprises the following steps:

[0050] The first step, vegetable raw material processing:

[0051] First, process the onion into onion strips:

[0052] (1) Onion cleaning: The operator injects water into the cleaning pool. The onion raw materials to be cleaned each time should not exceed 5 bags at most. Stir in the pool with a turnover box. use;

[0053] (2) Head and tail removal and peeling: the head and tail removal standard is about 1-2cm, and the cross-section is required to be horizontal. All the old skins of the onions are peeled off, and the peeled onions are placed in the turnover box;

[0054] (3) Cleaning and disinfection: Move the peeled onion raw materials to a stainless steel shelf and wash them ...

Embodiment 2

[0087] A seafood and vegetable cake, the mass parts of each component of the raw materials are as follows: 55 onions, 0.7 egg white powder, 51 carrots, 40 dried shrimps, 76 diced squids, 20 scallop sticks and 18 asparagus.

[0088] The production technology of above-mentioned seafood vegetable pie, comprises the following steps:

[0089] The first step, vegetable raw material processing:

[0090] First, process the onion into onion strips:

[0091] (1) Onion cleaning: The operator injects water into the cleaning pool. The onion raw materials to be cleaned each time should not exceed 5 bags at most. Stir in the pool with a turnover box. use;

[0092] (2) Head and tail removal and peeling: The standard for head and tail removal is about 1-2cm, and the cross-section is required to be horizontal. All the old skins of the onions are peeled off, and the peeled onions are placed in the turnover box;

[0093] (3) Cleaning and disinfection: Move the peeled onion raw materials to a s...

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PUM

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Abstract

The invention relates to a formula and a process of a seafood and vegetable cake balanced in nutritive proportion. The seafood and vegetable cake is composed of, by weight, 55 parts of onions, 0.4-0.7 part of egg white powder, 51 parts of carrots, 40 parts of shelled fresh shrimps, 76 parts of sleeve-fish cubes, 20 parts of scallop meat and 16-18 parts of green soy beans or asparagus. By repeated experiments, a formula proportion of the seafood and vegetable cake with best mouthfeel is determined, and food produced according to the formula can be eaten only after slightly frying, so that convenience and quickness are realized; in the formula, matching of vegetables and seafood is proper and nutrition is balanced, so that unique delicious tastes of the seafood are maintained, reasonable vegetable intake is guaranteed, human health is benefited, and gouty patients can eat the seafood and vegetable cake without aggravating conditions of the patients. By the production process, nutrition of components of raw materials can be retained to the greatest extent, and cleanness and safety in the production process are realized.

Description

technical field [0001] The invention relates to a healthy food, in particular to a formula of seafood and vegetable cake with balanced nutritional ratio and a processing technology thereof. Background technique [0002] Although seafood is delicious, it needs to be eaten with moderation. From the perspective of traditional Chinese medicine, seafood and seafood are generally damp and cold foods. Excessive intake may cause the body to produce heavier moisture and affect health. Seafood generally contains a large amount of zinc, iodine and other elements. Long-term intake of large amounts may cause deposition of these substances in addition to meeting daily physiological needs and cause related excessive intake of diseases. If you are a gout patient, eating seafood may aggravate the condition and cause At this time, if you eat some vegetables properly, this phenomenon can be alleviated. [0003] The food of existing seafood class on the market is all made of pure seafood. No...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/325A23L17/00
Inventor 李新成葛艳季桂娟
Owner QINGDAO YIHEXING FOOD
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