Fruity fishcake rich in taurine and making method thereof

A technology of taurine and fish cake, which is applied in the directions of bacteria used in food preparation, food forming, function of food ingredients, etc., can solve problems such as unfavorable development of fish farming industry, damage to the enthusiasm of fishermen and farmers, etc., and achieves the promotion of brain tissue. and mental development, easy to absorb by the human body, and the effect of delicate taste

Inactive Publication Date: 2016-09-07
WUHU HONGYANG FOOD
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The consequence of this low value is that fish farmers increase production but not income, which seriousl...

Method used

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Embodiment Construction

[0014] A fruity fish cake rich in taurine, made from the following raw materials in parts by weight (kg): freshwater fish 180, pork belly 50, starch 18, coconut meat 14, mangosteen pulp 6, spirulina 6, mulberries Juice 7, egg white 5, milk powder 4, bee pollen 2, Bupleurum 5, Ganoderma lucidum 3, taurine 0.3, edible salt 5, guar gum 10, appropriate amount of Lactobacillus acidophilus.

[0015] A kind of preparation method of described fruity fish cake rich in taurine, comprises the following steps:

[0016] (1) Wash the selected freshwater fish after removing the head, viscera and fish scales, leaving the fish scales for later use, then put the washed fish meat and pork belly into a chopping machine and grind them to obtain mixed minced meat for later use;

[0017] (2) After washing the fish scales, add Bupleurum and Ganoderma lucidum together with 8 times the water and boil for 60 minutes, filter out the fish scales and medicinal residues, continue heating and concentrating t...

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PUM

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Abstract

The invention discloses fruity fishcake rich in taurine. The fruity fishcake is made of, by weight, 180-200 parts of freshwater fish, 50-60 parts of streaky pork, 18-20 parts of starch, 14-16 parts of coconut pulp, 6-8 parts of mangosteen pulp, 6-8 parts of spirulina, 7-8 parts of mulberry juice, 5-6 parts of egg white, 4-7 parts of milk powder, 2-4 parts of bee pollen, 5-7 parts of radix bupleuri, 3-5 parts of ganoderma lucidum, 0.3-0.5 part of taurine, 5-6 parts of edible salt, 10-12 parts of guar gum and an appropriate amount of lactobacillus acidophilus. The fruity fishcake has the advantages that the fruity fishcake is fine and smooth in taste and good in elasticity and gel property; fish scales are decocted with the traditional Chinese medicine materials, the fish products are fully utilized, the nutrition of the fishcake is enhanced, the smell and tastes of the fish scales and the traditional Chinese medicine materials can be mutually neutralized, and the fishcake can be easily absorbed by human bodies after fermentation treatment; the added coconut pulp, mangosteen pulp and the like allow the fishcake to be rich in fruit flavor and unique in taste, and the added taurine can promote brain tissue and intelligence development.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fruity fish cake rich in taurine and a preparation method thereof. Background technique [0002] Fish cake is a product made of fish as raw material, after meat picking, rinsing, dehydration, mincing, stirring, seasoning, steaming, cooling and other processes. The meat is tender and elastic, and has the aroma of fresh fish without fishy smell. Can be adjusted according to personal preference. Fish cakes are rich in nutrition, rich in high-quality protein, easy to be absorbed and utilized by the human body, contain less fat, and most of them are unsaturated fatty acids, which play an important role in preventing cardiovascular diseases, regulating blood lipids, reducing blood cholesterol levels and platelet aggregation, etc. At the same time, it can also promote the development of brain cells, strengthen the brain and improve intelligence. Because fish cakes are steame...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L13/60A23L33/10A23L33/105A23L33/175A23P30/10
CPCA23V2002/00A23V2400/113A23V2200/14A23V2250/0644A23V2250/21A23V2200/322A23V2200/30
Inventor 单正宏
Owner WUHU HONGYANG FOOD
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