CN107927619A - 一种高钙燕皮及其制作方法 - Google Patents
一种高钙燕皮及其制作方法 Download PDFInfo
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- CN107927619A CN107927619A CN201710834995.5A CN201710834995A CN107927619A CN 107927619 A CN107927619 A CN 107927619A CN 201710834995 A CN201710834995 A CN 201710834995A CN 107927619 A CN107927619 A CN 107927619A
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- Prior art keywords
- shrimp
- parts
- swallow skin
- high calcium
- swallow
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 title claims abstract description 12
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 12
- 239000011575 calcium Substances 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title description 5
- 241000238557 Decapoda Species 0.000 claims abstract description 19
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 7
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 239000000312 peanut oil Substances 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 241000287828 Gallus gallus Species 0.000 claims abstract description 4
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 235000013409 condiments Nutrition 0.000 claims description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- MBLBDJOUHNCFQT-LXGUWJNJSA-N aldehydo-N-acetyl-D-glucosamine Chemical compound CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000019465 surimi Nutrition 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000009835 boiling Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明涉及一种高钙燕皮,由以下原料及其重量比配置而成:鱼糜30~40份,淀粉20~25份,鸡精2~3份,食盐1~2份,卡拉胶0.3~0.8份,花生油0.5~1份,虾5~8份。本发明在传统燕皮的配方中加入了虾,利用虾壳带有的钙质,以及虾肉中含有的蛋白质及其虾肉的口味,为燕皮加入了新的口感和营养价值。
Description
技术领域
本发明涉及鱼糜加工领域,具体指有一种高钙燕皮及其制作方法。
背景技术
将鱼肉绞碎经配料、擂溃、成为稠而富有粘性的鱼肉浆(生鱼糜)、再做成一定形状后进行水煮、油炸、焙烤烘干等加热或干燥处理而制成的食品称为鱼糜制品。鱼糜制品在食品工业中应用广泛,既可以作为食品制造业的原料辅料,也可以作为餐饮业直接加工的食品原料。近年来,随着我国渔业和加工技术的发展,我国的鱼糜制品行业取得了长足进展。
传统的燕皮主要有鱼糜和面粉制成,食用口感较差,容易产生面粉的口感。同时,由于面粉含量较高,燕皮的营养价值大大降低。
针对上述的现有技术存在的问题设计一种高钙燕皮及其制作方法是本发明研究的目的。
发明内容
针对上述现有技术存在的问题,本发明在于提供一种高钙燕皮及其制作方法,能够有效解决上述现有技术存在的问题。
本发明的技术方案是:
一种高钙燕皮,由以下原料及其重量比配置而成:
鱼糜30~40份,淀粉20~25份,鸡精2~3份,食盐1~2份,卡拉胶0.3~0.8份,花生油0.5~1份,虾5~8份。
一种高钙燕皮的制作方法,根据以下步骤制作:
a、将虾去头,带壳送入斩拌机中斩拌成虾糜;
b、将虾糜、鱼糜、淀粉和其他调料送入搅拌机中搅拌20-30min;
c、加入卡拉胶、花生油,继续搅拌10min以上;
d、压制成片状。
本发明的优点:
本发明在传统燕皮的配方中加入了虾,利用虾壳带有的钙质,以及虾肉中含有的蛋白质及其虾肉的口味,为燕皮加入了新的口感和营养价值。
具体实施方式
为了便于本领域技术人员理解,现将实施例对本发明作进一步详细描述:
一种高钙燕皮,由以下原料及其重量比配置而成:
鱼糜30~40份,淀粉20~25份,鸡精2~3份,食盐1~2份,卡拉胶0.3~0.8份,花生油0.5~1份,虾5~8份。
一种高钙燕皮的制作方法,根据以下步骤制作:
a、将虾去头,带壳送入斩拌机中斩拌成虾糜;
b、将虾糜、鱼糜、淀粉和其他调料送入搅拌机中搅拌20-30min;
c、加入卡拉胶、花生油,继续搅拌10min以上;
d、压制成片状。
以上所述仅为本发明的较佳实施例,凡依本发明申请专利范围所做的均等变化与修饰,皆应属于本发明的涵盖范围。
Claims (2)
1.一种高钙燕皮,其特征在于:由以下原料及其重量比配置而成:
鱼糜30~40份,淀粉20~25份,鸡精2~3份,食盐1~2份,卡拉胶0.3~0.8份,花生油0.5~1份,虾5~8份。
2.一种高钙燕皮的制作方法,其特征在于: 根据以下步骤制作:
a、将虾去头,带壳送入斩拌机中斩拌成虾糜;
b、将虾糜、鱼糜、淀粉和其他调料送入搅拌机中搅拌20-30min;
c、加入卡拉胶、花生油,继续搅拌10min以上;
d、压制成片状。
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Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103005518A (zh) * | 2012-12-26 | 2013-04-03 | 天津市龙缘达科技有限公司 | 一种新型鱼皮肉燕饺及其制备方法 |
CN103610131A (zh) * | 2013-11-29 | 2014-03-05 | 渤海大学 | 一种高钙复合虾肉肠及其制备方法 |
CN106722381A (zh) * | 2016-11-15 | 2017-05-31 | 福州百洋海味食品有限公司 | 一种高韧性燕皮及其制备方法 |
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2017
- 2017-09-15 CN CN201710834995.5A patent/CN107927619A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103005518A (zh) * | 2012-12-26 | 2013-04-03 | 天津市龙缘达科技有限公司 | 一种新型鱼皮肉燕饺及其制备方法 |
CN103610131A (zh) * | 2013-11-29 | 2014-03-05 | 渤海大学 | 一种高钙复合虾肉肠及其制备方法 |
CN106722381A (zh) * | 2016-11-15 | 2017-05-31 | 福州百洋海味食品有限公司 | 一种高韧性燕皮及其制备方法 |
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