Production method of edulis canna flavored silvery pomfret rolls
A production method, the technology of plantain taro, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., to achieve the effect of simple production process, easy implementation, and improvement of food stagnation and qi stagnation
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Embodiment 1
[0022] Embodiment 1, a kind of preparation method of plantain taro flavor pomfret roll, adopts the following steps:
[0023] A. Pretreatment of plantain taro: take plantain taro with complete and smooth skin, peel it, wash it, cut it into 0.5-1 cm pieces, put it in a rice steamer and steam it for 25 minutes, put the ripe plantain taro into a stainless steel container, add cooked plantains Taro weight 5% water, 20% glutinous rice flour, 8% potato starch, 1.2% salt, 0.6% monosodium glutamate, 1.2% glucose, 5% vegetable oil, stir evenly, and then put it into a 80-mesh sieve Beater to make plantain and taro pulp;
[0024] B. Pomfret pretreatment: Remove the head and viscera of the pomfret, clean them, put them into a meat miner to remove bone spurs, and then put them into a meat grinder to grind to make pomfret mud; put the pomfret mud into a chopping machine, add Pomfret mud is mixed with 5% water, 10% potato starch, 2% cooking wine, and 1.2% salt for 12 minutes, until the fis...
Embodiment 2
[0029] Embodiment 2, a kind of preparation method of plantain taro flavor pomfret roll, adopts the following steps:
[0030] A. Pretreatment of plantain taro: take plantain taro with complete and smooth skin, peel it, wash it, cut it into 0.5-1 cm chunks, put it in a rice steamer and steam it for 20 minutes, put the ripe plantain taro into a stainless steel container, add cooked plantains Taro weight 6% water, 18% glutinous rice flour, 8% potato starch, 1.5% salt, 0.8% monosodium glutamate, 1.5% glucose, 6% vegetable oil, stir evenly, and then put it into a 100-mesh sieve Beater to make plantain and taro pulp;
[0031] B. Pomfret pretreatment: Remove the head and viscera of the pomfret, clean them, put them into a meat harvester to remove bone spurs, and then put them into a meat grinder to grind to make pomfret mud; put the pomfret mud into a chopping machine, add Pomfret puree with 7% water, 12% potato starch, 3% cooking wine, 1.5% salt, chopped and mixed for 15 minutes u...
Embodiment 3
[0041] Embodiment 3, a kind of preparation method of burdock flavor pomfret roll, adopts the following steps:
[0042] A. Burdock pretreatment: Take fresh burdock with uniform thickness and light brown skin, peel it, wash it, cut it into 0.5-1 cm chunks, put it in a rice steamer and steam it for 25 minutes, put the cooked burdock in a stainless steel container, add the cooked Burdock weighs 7% water, 20% glutinous rice flour, 10% potato starch, 1.5% salt, 0.8% monosodium glutamate, 1.5% glucose, 6% vegetable oil, stir evenly, and then put it into a 100-mesh sieve Beater to make burdock pulp;
[0043] B. Pomfret pretreatment: Remove the head and viscera of the pomfret, clean them, put them into a meat miner to remove bone spurs, and then put them into a meat grinder to grind to make pomfret mud; put the pomfret mud into a chopping machine, add Pomfret puree is mixed with 7% water, 14% potato starch, 3% cooking wine, and 1.5% salt for 18 minutes, until the fish paste is fine,...
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