Fish rolls and preparation method thereof

A technology of fish rolls and fish paste, applied in food preparation, application, food science, etc., can solve the problems of single nutritional components and low nutritional value of fish rolls

Inactive Publication Date: 2014-12-03
SHANDONG HUIFA FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many types of fish rolls on the market, but the starch content in fish rolls accounts for a large proportion, and the nutrients contained are mainly protein and starch, resulting in a single nutritional component and low nutritional value of fish rolls; With the change of modern consumers' understanding of diet, more and more people begin to pay attention to the combination of taste and nutrition, so the fish rolls currently on the market have been difficult to meet people's needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Fish roll, made from the following raw materials in parts by weight: 30 parts of gold thread fish paste, 5 parts of chicken skin, 3 parts of water, 4 parts of starch, 3 parts of carrot, 3 parts of water chestnut, 3 parts of green onion, 3 parts of celery, 1 part of salt 2 parts of sugar, 0.05 parts of monosodium glutamate, 0.05 parts of sesame oil.

[0020] The making method of above-mentioned fish roll, comprises the following steps:

[0021] (1) Cut the chicken skin into pieces to select impurities and use a 3mm orifice meat grinder for later use;

[0022] (2) Put the deep-sea fish paste into the chopping machine, chop it at 1500~2000 turns until it becomes granules and slightly sticky; then add carrots, water chestnuts, green onions, and celery and chop it at 3000~4000 turns until it becomes sticky, then Add chicken skin and chop at 3600 rpm until smooth and fine;

[0023] (3) Add the above chopped and mixed fillings, sugar, water, monosodium glutamate, natural spi...

Embodiment 2

[0031] Fish roll, made from the following raw materials in parts by weight: 40 parts of golden thread fish paste, 7 parts of chicken skin, 5 parts of water, 6 parts of starch, 5 parts of carrot, 5 parts of water chestnut, 5 parts of sprouted green onion, 5 parts of celery, salt 1 part, 3 parts of sugar, 0.05 part of monosodium glutamate, 0.05 part of sesame oil.

[0032] The making method of above-mentioned fish roll, comprises the following steps:

[0033] (1) Cut the chicken skin into pieces to select impurities and use a 3mm orifice meat grinder for later use;

[0034] (2) Put the deep-sea fish paste into the chopping machine, chop it at 1500~2000 turns until it becomes granules and slightly sticky; then add carrots, water chestnuts, green onions, and celery and chop it at 3000~4000 turns until it becomes sticky, then Add chicken skin and chop at 3600 rpm until smooth and fine;

[0035] (3) Add the above chopped and mixed fillings, sugar, water, monosodium glutamate, natu...

Embodiment 3

[0043] Fish rolls, made from the following raw materials in parts by weight: 50 parts of golden thread fish paste, 8 parts of chicken skin, 6 parts of water, 8 parts of starch, 6 parts of carrot, 6 parts of water chestnut, 6 parts of green onion, 6 parts of celery, salt 2 parts, sugar 4 parts, monosodium glutamate 0.05 parts, sesame oil 0.05 parts.

[0044] The making method of above-mentioned fish roll, comprises the following steps:

[0045] (1) Cut the chicken skin into pieces to select impurities and use a 3mm orifice meat grinder for later use;

[0046] (2) Put the deep-sea fish paste into the chopping machine, chop it at 1500~2000 turns until it becomes granules and slightly sticky; then add carrots, water chestnuts, green onions, and celery and chop it at 3000~4000 turns until it becomes sticky, then Add chicken skin and chop at 3600 rpm until smooth and fine;

[0047] (3) Add the above chopped and mixed fillings, sugar, water, monosodium glutamate, natural spices, na...

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PUM

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Abstract

The invention discloses fish rolls and a preparation method thereof. The fish rolls are prepared from the following raw materials in parts by weight: 30-50 parts of nemipterus virgatus paste, 5-8 parts of chicken skin, 3-6 parts of water, 4-8 parts of starch, 3-6 parts of carrots, 3-6 parts of water-chestnuts, 3-6 parts of germinating onions, 3-6 parts of celery, 1-2 parts of salt, 2-4 parts of sugar, 0.05 part of monosodium glutamate and 0.05 part of sesame oil. The fish rolls have the beneficial effects that the fish meat and the chicken skin are combined with various vegetables, so that the fish rolls are rich in nutrition and contain various proteins, calcium, phosphorus, iron and vitamins required for a human body, the nutrition is relatively balanced, and the fish rolls are fragrant, fresh, delicious, rich in elasticity and relatively good in mouth feel.

Description

technical field [0001] The invention relates to a fish roll and a manufacturing method thereof. Background technique [0002] At present, there are many types of fish rolls on the market, but the starch content in fish rolls accounts for a large proportion, and the nutrients contained are mainly protein and starch, resulting in a single nutritional component and low nutritional value of fish rolls; With the change of modern consumers' understanding of diet, more and more people begin to pay attention to the combination of taste and nutrition, so the fish rolls currently on the market have been difficult to meet people's needs. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a fresh, delicious, elastic, nutritious and balanced fish roll and a production method thereof. [0004] In order to solve the above-mentioned technical problems, the technical solution of the present invention is: fish rolls, made of the fol...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/212A23L17/10A23L19/00
CPCA23L13/20A23L17/10A23L19/00
Inventor 张庆玉张付霞李明军李鹏
Owner SHANDONG HUIFA FOODS
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