CN117814448A - Formula ratio of dried orange peel dace cake and preparation method thereof - Google Patents
Formula ratio of dried orange peel dace cake and preparation method thereof Download PDFInfo
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- CN117814448A CN117814448A CN202410111715.8A CN202410111715A CN117814448A CN 117814448 A CN117814448 A CN 117814448A CN 202410111715 A CN202410111715 A CN 202410111715A CN 117814448 A CN117814448 A CN 117814448A
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- dace
- orange peel
- dried orange
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- cake
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- 241000594011 Leuciscus leuciscus Species 0.000 title claims abstract description 82
- 238000002360 preparation method Methods 0.000 title description 3
- 235000013372 meat Nutrition 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 20
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 20
- 229920002472 Starch Polymers 0.000 claims abstract description 20
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 20
- 150000003839 salts Chemical class 0.000 claims abstract description 20
- 235000019698 starch Nutrition 0.000 claims abstract description 20
- 239000008107 starch Substances 0.000 claims abstract description 20
- 239000008213 purified water Substances 0.000 claims abstract description 19
- 241000251468 Actinopterygii Species 0.000 claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims description 9
- 230000008014 freezing Effects 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 239000008280 blood Substances 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 210000002816 gill Anatomy 0.000 claims description 3
- 239000008187 granular material Substances 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 238000010257 thawing Methods 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 claims description 3
- 238000009472 formulation Methods 0.000 claims 4
- 239000000203 mixture Substances 0.000 claims 4
- 239000000796 flavoring agent Substances 0.000 abstract description 16
- 235000019634 flavors Nutrition 0.000 abstract description 16
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 abstract description 4
- 230000029087 digestion Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 210000004072 lung Anatomy 0.000 abstract description 4
- 230000001737 promoting effect Effects 0.000 abstract description 4
- 210000000952 spleen Anatomy 0.000 abstract description 4
- 239000011701 zinc Substances 0.000 abstract description 4
- 229910052725 zinc Inorganic materials 0.000 abstract description 4
- 230000036528 appetite Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 230000004936 stimulating effect Effects 0.000 abstract description 3
- 238000005728 strengthening Methods 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 241001672694 Citrus reticulata Species 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 208000002720 Malnutrition Diseases 0.000 description 1
- 241001093501 Rutaceae Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
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- Fish Paste Products (AREA)
Abstract
The invention relates to the technical field of fish cake production, and particularly discloses a formula proportion of dried orange peel dace cake and a production method thereof, wherein the formula adopted by the dried orange peel dace cake comprises dace meat, refined salt, white granulated sugar, tapioca starch, dried orange peel and purified water, wherein the mass percentage of the dace meat is 60-70%, the mass percentage of the refined salt is 1-2%, the mass percentage of the white granulated sugar is 1-2.5%, the mass percentage of the tapioca starch is 5-7%, the mass percentage of the dried orange peel is 0.08-0.12%, and the mass percentage of the purified water is 20-30%. The dried orange peel dace cake disclosed by the invention has the flavor of dried orange peel, is fragrant and overflow, has attractive aroma, is crisp outside and tender inside, is fresh, tender and tasty in meat quality, contains abundant zinc and DHA, and has the effects of stimulating appetite and promoting digestion, strengthening spleen and replenishing qi, and ventilating and moistening lung, so that the dried orange peel dace cake which is inherited by the traditional process, is creative, is healthy and nutritional and has the local characteristic delicious flavor is prepared by combining the dried orange peel dace cake with the dried orange peel.
Description
Technical Field
The invention relates to the technical field of fish cake production, in particular to a formula ratio of dried orange peel dace cake and a production method thereof.
Background
The fish cake is a traditional Chinese famous diet, has fresh and tender meat, is free from fishy smell and low in fat, and is extremely rich in nutrition. The fish cake has golden color, has the characteristics of fragrance, smoothness, tenderness and freshness, and is a delicacy for eating under wine. Dried ripe peel of Citrus reticulata Blanco (Citrus reticulata Blanco) of Rutaceae and its cultivar is prepared by separating dried ripe peel from pericarpium Citri Tangerinae and pericarpium Citri Tangerinae, picking ripe fruit, peeling peel, and sun drying or low temperature drying. The existing fish cakes are all prepared by mixing single fish with other commonly used ingredients, and the fish cakes with the flavor of dried orange peel are not available in the market. Based on the scheme, the dried orange peel dace cake with the dried orange peel and the fish cake combined and the manufacturing method of the dried orange peel dace cake are provided.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides the formula proportion of the dried orange peel dace cake and the preparation method thereof, wherein the dried orange peel dace cake has the flavor of dried orange peel, is fragrant and fragrant, has attractive fragrance, is crisp outside and tender inside, is fresh, tender and tasty in meat quality, is low in fat and high in protein of the dace, contains abundant zinc and DHA, and has the effects of stimulating appetite, promoting digestion, strengthening spleen, tonifying qi, ventilating and moistening lung.
In order to solve the technical problems, the technical scheme of the invention is as follows:
the dace cake comprises, by mass, 60-70% of dace meat, 1-2% of refined salt, 1-2.5% of white granulated sugar, 5-7% of tapioca starch, 0.08-0.12% of dried orange peel and 20-30% of purified water.
Preferably, the dace meat is 60% by mass, the refined salt is 1% by mass, the white granulated sugar is 1% by mass, the tapioca starch is 5% by mass, the dried orange peel is 0.08% by mass, and the purified water is 20% by mass.
Preferably, the dace meat is 70% by mass, the refined salt is 2% by mass, the white granulated sugar is 2.5% by mass, the tapioca starch is 7% by mass, the dried orange peel is 0.12% by mass, and the purified water is 30% by mass.
Preferably, the dace meat is 65% by mass, the refined salt is 1.5% by mass, the white granulated sugar is 2% by mass, the tapioca starch is 6% by mass, the dried orange peel is 1% by mass, and the purified water is 25% by mass.
Preferably, the dried orange peel is a powder dried orange peel or dried orange peel granule.
In order to solve the technical problems, the invention also provides a manufacturing method of the dried orange peel dace cake, which comprises the following steps:
step S1, scaling fresh dace, removing gills of the dace, taking viscera, and taking out dace slices without any fish heads, fish tails or fish bones;
s2, putting dace slices into a refrigerator, freezing for 12 hours, taking out, thawing, cleaning, removing blood, draining, and processing into dace meat paste at the freezing temperature of 8-10 ℃;
step S3, placing the dace meat paste, refined salt, white granulated sugar, tapioca starch, dried orange peel powder, dried orange peel particles and purified water into a stirrer according to the percentages, and uniformly stirring to obtain dried orange peel dace slivers;
and S4, putting the dace with dried orange peel in a pot in a sliding manner, and frying with little oil and strong fire to obtain the dace cake with dried orange peel.
Preferably, in the step S2, the stirring temperature is 10-15 degrees celsius, and the stirring time is 5 minutes.
Preferably, in the step S3, the frying temperature is 160-165 ℃ and the frying time is 5-10 minutes.
According to the formula proportion of the dried orange peel dace cake and the manufacturing method thereof, the formula of the dried orange peel dace cake comprises dace meat, refined salt, white granulated sugar, tapioca starch, dried orange peel and purified water, wherein the mass percentage of the dace meat is 60-70%, the mass percentage of the refined salt is 1-2%, the mass percentage of the white granulated sugar is 1-2.5%, the mass percentage of the tapioca starch is 5-7%, the mass percentage of the dried orange peel is 0.08-0.12%, and the mass percentage of the purified water is 20-30%, the dried orange peel dace cake manufactured by the method has the unique flavor of the dried orange peel, can promote the edible taste, is fragrant and attractive, is crisp outside and tender inside, is fresh and tender, is fresh and tasty, is low in fat and high in protein, contains abundant zinc and DHA, and the dried orange peel has the effects of promoting digestion, invigorating spleen and replenishing qi, and ventilating and moistening lung, so that the dried orange peel cake is combined with the dried orange peel to manufacture the dried orange peel cake, thereby not only has the traditional process, but also has the characteristics of health and represents the special flavor of the dried orange peel, and is not easy to eat or has the most of the people and is suitable for people to eat and people with great flavor.
Drawings
Fig. 1 is a flowchart of a method for producing a dried orange peel dace cake according to the present invention.
Detailed Description
The following describes the embodiments of the present invention further with reference to the drawings. The description of these embodiments is provided to assist understanding of the present invention, but is not intended to limit the present invention. In addition, the technical features of the embodiments of the present invention described below may be combined with each other as long as they do not collide with each other.
In the description of the present invention, it should be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", "axial", "radial", "circumferential", etc. indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings are merely for convenience in describing the present invention and simplifying the description, and do not indicate or imply that the device or element being referred to must have a specific orientation, be configured and operated in a specific orientation, and therefore should not be construed as limiting the present invention.
Furthermore, the terms "first," "second," and the like, are used for descriptive purposes only and are not to be construed as indicating or implying a relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defining "a first" or "a second" may explicitly or implicitly include at least one such feature. In the description of the present invention, the meaning of "plurality" means at least two, for example, two, three, etc., unless specifically defined otherwise.
For example, the formula ratio of the dried orange peel dace cake disclosed by the invention comprises, by mass, 60-70% of dace meat, 1-2% of refined salt, 1-2.5% of white granulated sugar, 5-7% of tapioca starch, 0.08-0.12% of dried orange peel and 20-30% of purified water. It will be appreciated that the dried orange peel is a powder dried orange peel or dried orange peel granules.
Specifically, the dace meat is 60% by mass, the refined salt is 1% by mass, the white granulated sugar is 1% by mass, the tapioca starch is 5% by mass, the dried orange peel is 0.08% by mass, and the purified water is 20% by mass. It can be understood that the dried orange peel dace cake prepared by the formula has the advantages of firm appearance, no looseness, pure color, prominent flavor, no fishy smell and good overall flavor.
Specifically, the dace meat comprises 70% by mass, 2% by mass of refined salt, 2.5% by mass of white granulated sugar, 7% by mass of tapioca starch, 0.12% by mass of dried orange peel and 30% by mass of purified water. It can be understood that the dried orange peel dace cake prepared by the formula has the advantages of firm appearance, no looseness, pure color, prominent flavor, no fishy smell, strong aroma, longer aftertaste and good overall flavor.
Specifically, the dace meat is 65% by mass, the refined salt is 1.5% by mass, the white granulated sugar is 2% by mass, the tapioca starch is 6% by mass, the dried orange peel is 1% by mass, and the purified water is 25% by mass. It can be understood that the dried orange peel dace cake prepared by the formula has the advantages of firm appearance, no looseness, pure color, prominent flavor, no fishy smell, strong aroma, longer aftertaste and good overall flavor.
As shown in fig. 1, the method for making the dried orange peel dace cake comprises the following steps:
step S1, scaling fresh dace, removing gills of the dace, taking viscera, and taking out dace slices without any fish heads, fish tails or fish bones;
s2, putting dace slices into a refrigerator, freezing for 12 hours, taking out, thawing, cleaning, removing blood, draining, and processing into dace meat paste at the freezing temperature of 8-10 ℃; the aim of the step is to glue and remove fishy smell of dace meat;
step S3, placing the dace meat paste, refined salt, white granulated sugar, tapioca starch, dried orange peel powder, dried orange peel particles and purified water into a stirrer according to the percentages, and uniformly stirring to obtain dried orange peel dace slivers; the dried orange peel dace cake is enabled to have dried orange peel flavor by adding dried orange peel;
and S4, putting the dace with dried orange peel in a pot in a sliding manner, and frying with little oil and strong fire to obtain the dace cake with dried orange peel.
Specifically, in this step S2, the stirring temperature is 10-15 degrees Celsius and the stirring time is 5 minutes.
Specifically, in the step S3, the frying temperature is 160-165 ℃ and the frying time is 5-10 minutes.
It can be appreciated that the dried orange peel dace cake prepared by the method has the unique flavor of dried orange peel, can promote the edible taste, is fragrant and overflowed, has attractive aroma, is crisp outside and tender inside, has fresh and tender meat quality, is low in fat and high in protein, contains abundant zinc and DHA, has the effects of stimulating appetite and promoting digestion, strengthening spleen and tonifying qi, ventilating and moistening lung, and is suitable for large-scale popularization because the dried orange peel combines with the dried orange peel, so that the dried orange peel dace cake which is inherited by the traditional process, is innovative, is healthy and nutritional, has the local characteristic delicious flavor, and is favorable for people with low resistance or does not eat fish meat or malnutrition because of afraid of fishbone.
The embodiments of the present invention have been described in detail above with reference to the accompanying drawings, but the present invention is not limited to the described embodiments. It will be apparent to those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, and yet fall within the scope of the invention.
Claims (8)
1. The formula ratio of the dried orange peel dace cake is characterized in that: the formula comprises dace meat, refined salt, white granulated sugar, tapioca starch, dried orange peel and purified water, wherein the mass percentage of the dace meat is 60-70%, the mass percentage of the refined salt is 1-2%, the mass percentage of the white granulated sugar is 1-2.5%, the mass percentage of the tapioca starch is 5-7%, the mass percentage of the dried orange peel is 0.08-0.12%, and the mass percentage of the purified water is 20-30%.
2. The formulation ratio of the dried orange peel dace cake according to claim 1, wherein: the dace meat is characterized by comprising 60% by mass of dace meat, 1% by mass of refined salt, 1% by mass of white granulated sugar, 5% by mass of tapioca starch, 0.08% by mass of dried orange peel and 20% by mass of purified water.
3. The formulation ratio of the dried orange peel dace cake according to claim 1, wherein: the dace meat comprises 70% by mass of fine salt 2% by mass of white granulated sugar 2.5% by mass of cassava starch 7% by mass of dried orange peel 0.12% by mass of pure water 30% by mass of pure water.
4. The formulation ratio of the dried orange peel dace cake according to claim 1, wherein: the dace meat comprises 65% by mass of dace meat, 1.5% by mass of refined salt, 2% by mass of white granulated sugar, 6% by mass of tapioca starch, 1% by mass of dried orange peel and 25% by mass of purified water.
5. The formulation ratio of the dried orange peel dace cake according to claim 1, wherein: the pericarpium Citri Tangerinae is powder pericarpium Citri Tangerinae and pericarpium Citri Tangerinae granule.
6. The method for producing the dried orange peel dace cake as claimed in claims 1-5, which is characterized in that: the method comprises the following steps:
step S1, scaling fresh dace, removing gills of the dace, taking viscera, and taking out dace slices without any fish heads, fish tails or fish bones;
s2, putting dace slices into a refrigerator, freezing for 12 hours, taking out, thawing, cleaning, removing blood, draining, and processing into dace meat paste at the freezing temperature of 8-10 ℃;
step S3, placing the dace meat paste, refined salt, white granulated sugar, tapioca starch, dried orange peel powder, dried orange peel particles and purified water into a stirrer according to the percentages, and uniformly stirring to obtain dried orange peel dace slivers;
and S4, putting the dace with dried orange peel in a pot in a sliding manner, and frying with little oil and strong fire to obtain the dace cake with dried orange peel.
7. The method for producing the dried orange peel dace cake according to claim 6, wherein: in the step S2, the stirring temperature is 10-15 ℃ and the stirring time is 5 minutes.
8. The method for producing the dried orange peel dace cake according to claim 6, wherein: in the step S3, the frying temperature is 160-165 ℃ and the frying time is 5-10 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202410111715.8A CN117814448A (en) | 2024-01-26 | 2024-01-26 | Formula ratio of dried orange peel dace cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202410111715.8A CN117814448A (en) | 2024-01-26 | 2024-01-26 | Formula ratio of dried orange peel dace cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN117814448A true CN117814448A (en) | 2024-04-05 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202410111715.8A Pending CN117814448A (en) | 2024-01-26 | 2024-01-26 | Formula ratio of dried orange peel dace cake and preparation method thereof |
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| Country | Link |
|---|---|
| CN (1) | CN117814448A (en) |
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- 2024-01-26 CN CN202410111715.8A patent/CN117814448A/en active Pending
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