CN1663462A - Nutritious fish cream and its application in food - Google Patents
Nutritious fish cream and its application in food Download PDFInfo
- Publication number
- CN1663462A CN1663462A CN200510033782XA CN200510033782A CN1663462A CN 1663462 A CN1663462 A CN 1663462A CN 200510033782X A CN200510033782X A CN 200510033782XA CN 200510033782 A CN200510033782 A CN 200510033782A CN 1663462 A CN1663462 A CN 1663462A
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- Prior art keywords
- fish
- weight percentage
- grain
- flavouring
- cream
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Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a nutritious fish cream and its application in food, wherein the fish cream comprises (by weight parts) fish granules 30-60, bean curd mud 10-20, soya-bean milk 0-10, wolfberry fruit 5-15, Chinese yam mud 5-15, white fungus granule 10-20, sesame seed 10-20, carrot granule 10-20, condiment 15-25.
Description
Technical field
The present invention relates to a kind of meat stuffing that is used for food, relate in particular to a kind of fish cream that is mainly used in cored food.
Background technology
Along with the economic development and the scientific progress of modern society, people also improve constantly the requirement of material life, and dietary structure also develops into modern variation, nutrient laden and scientific from the unification in past, and pays attention to flavours in food products and characteristics based on this.Now people select ediblely to contain the abundant nutrition composition and the rational healthy food of arranging in pairs or groups, because it can coordinate the nutrient balance of human body, can relax the unbalance of negative and positive of qi and blood that disease brings and make it to tend to balance.Logical diet can make the disease-resistant health care of people, the strong body of body-building; its effect far surpasses the nourishing medicine; because tonic relaxes; can protect stomach; avoided the drawback of tonic deposits yields side effect; it does not resemble and acts on human body by the property of medicine the tonic, but reasonably satisfies the nutritional need of human body, improves the ability of human body defending and fighting against diseases naturally.This is the road that consolidates, and also is the dialectical theory of China traditional Chinese medical science scholar integration of drinking and medicinal herbs of praising highly for many years.
Steamed stuffed bun, dumpling, the rice dumpling are the traditional food of China, and are popular to people.But renewal along with people's philosophy of life, steamed stuffed bun, dumpling, the rice dumpling all exist the shortcoming that trophic structure is unreasonable and taste is single, basically have only two kinds of saline taste and sweet tastes as: existing steamed stuffed bun, common saline taste steamed stuffed bun has pork filling and dish filling, the composition of its filling is more single, nutrition unification, and pork contains higher fatty acid and cholesterol, often edible healthy unfavorable to human body.The steamed stuffed bun of sweet taste such as lotus-seed paste bag, jujube paste bag, smashed bean bun etc. all are the filling of single composition and the sweet taste of unification, and their sugar content height, can not often eat the normal person.Modern medicine proves, the health of the food harmful to human of higher fatty acid, high cholesterol, high sugar and high salt is so traditional steamed stuffed bun exists above-mentioned defective.The tradition dumpling has only saline taste a kind of, its meat stuffing is to be formed by one or two kind of vegetables collocation of minorities such as pork and Chinese cabbage or celery basically, the filling of plain dumpling also is made up of a few vegetables, so traditional dumpling equally also exists the unreasonable and single shortcoming of taste of trophic structure.And the taste of the rice dumpling is more single, and is high confectionery thing, the often edible health that is unfavorable for.Other cored food such as hamburger, sandwich, hot dog, moon cake, spring roll, pie etc. exist above-mentioned problem too.Existing all kinds of meat ball such as fish ball, pork balls, beef ball, mutton ball etc. also are made up of single meat, and its nutrition and taste are single, can not adapt to modern's the nutrition and the requirement of taste.
Summary of the invention
First purpose of the present invention is the problems referred to above of existing at existing cored food, provide a kind of balanced in nutrition, collocation rationally and also taste can be changeable two nutritious fish creams.
Second purpose of the present invention is to provide the purposes of above-mentioned two nutritious fish creams in food.
First purpose of the present invention is achieved in that
Two nutritious fish creams of the present invention comprise following components in portion by weight:
Flesh of fish grain 30-60, bean curd mud 10-20, soya-bean milk 0-10,
Matrimony vine grain 5-15, Chinese yam mud 5-15, white fungus grain 10-20,
Sesame seed 10-20, carrot grain 10-20, condiment 15-35.
As further improvement, condiment of the present invention is made up of common condiment and flavouring, and the weight proportion of each component is in the fish cream:
Flesh of fish grain 30-60, bean curd mud 10-20, soya-bean milk 0-10, matrimony vine grain 5-15,
Chinese yam mud 5-15, white fungus grain 10-20, sesame seed 10-20, carrot grain 10-20,
Flavouring 10-25, common condiment 5-10.
Described common condiment is not for causing the condiment commonly used of particular tastes, have: vegetable oil, salt, soy sauce, pepper, green onion, ginger, garlic, monosodium glutamate, chickens' extract, cooking wine, caraway grain, onion grain etc., wherein vegetable oil, salt, green onion, ginger, garlic, cooking wine are essential by fish cream of the present invention, the an amount of adding, adding in right amount of other according to taste, the weight proportion requirement according to the invention of the adding total amount of common condiment.Flavouring is the condiment that can produce particular tastes such as sour, sweet, bitter, peppery, numb, smelly, seafood flavor or mix of flavors, and Chinese prickly ash, numb green pepper, chilli powder, thick chilli sauce, sugar, vinegar, bean curd with odor, cumin powder, fennel, curry, mustard, almond water, fermented bean curd, seafood juice, fish sauce juice, caraway grain etc. are arranged.The addition of flavouring is generally many than common condiment.Caraway grain its addition as common condiment the time is less, and addition is bigger during as flavouring.
The present invention adopts different flavouring, can modulate the fish cream that becomes different taste, as described below the fish cream of 24 kinds of tastes:
The flavouring of sweet and sour flavor fish cream is made up of the sugar of 50-80% weight percentage and the vinegar of 20-50% weight percentage.Common condiment is formed preferable by vegetable oil, salt, green onion, ginger, garlic grain in this kind taste fish cream.
The flavouring of vinegar-pepper flavor fish cream is made up of the vinegar of 50-80% weight percentage and the chilli powder and/or the thick chilli sauce of 20-50% weight percentage.Common condiment is formed preferable by vegetable oil, salt, cooking wine, chickens' extract, pepper powder, caraway grain, green onion, ginger, garlic grain in this kind taste fish cream.
The flavouring of sweet pungent fish cream is made up of the sugar of 50-80% weight percentage and the chilli powder and/or the thick chilli sauce of 20-50% weight percentage.Common condiment is formed preferable by vegetable oil, salt, cooking wine, chickens' extract, pepper powder, onion grain, green onion, ginger, garlic grain in this kind taste fish cream.
The flavouring of smelly pungent fish cream is made up of the bean curd with odor of 50-80% weight percentage and the chilli powder and/or the thick chilli sauce of 20-50% weight percentage.Common condiment is formed preferable by vegetable oil, salt, cooking wine, chickens' extract, pepper powder, caraway grain, green onion, ginger, garlic grain in this kind taste fish cream.
The flavouring of spicy flavor fish cream is made up of the numb green pepper powder of 50-80% weight percentage, the zanthoxylum powder of 0-5% weight percentage and the chilli powder of 15-50% weight percentage.Common condiment is formed preferable by vegetable oil, salt, cooking wine, chickens' extract, pepper powder, caraway grain, green onion, ginger, garlic grain in this kind taste fish cream.
The flavouring of sweet fiber crops flavor fish cream is made up of the sugar of 40-60% weight percentage, the zanthoxylum powder of 0-14% weight percentage and the numb green pepper powder of 26-60% weight percentage.Common condiment is formed preferable by vegetable oil, salt, cooking wine, chickens' extract, onion grain, green onion, ginger, garlic grain in this kind taste fish cream.
The flavouring of tingle flavor fish cream is made up of the vinegar of 40-60% weight percentage, the zanthoxylum powder of 0-14% weight percentage and the numb green pepper powder of 26-60% weight percentage.Common condiment is formed preferable by vegetable oil, salt, cooking wine, chickens' extract, caraway grain, green onion, ginger, garlic grain in this kind taste fish cream.
The flavouring of cumin flavor fish cream is made up of the cumin powder of 90-100% weight percentage and the chilli powder of 0-10% weight percentage.Common condiment is formed preferable by vegetable oil, scallion oil, garlic oil, salt, cooking wine, chickens' extract, caraway grain, green onion, ginger, garlic grain in this kind taste fish cream.
The flavouring of fennel flavor fish cream is a fennel powder.Common condiment is formed preferable by vegetable oil, scallion oil, garlic oil, salt, cooking wine, chickens' extract, onion grain, green onion, ginger, garlic grain in this kind taste fish cream.
The flavouring of peppery fennel flavor fish cream is made up of the fennel powder of 40-60% weight percentage and the chilli powder and/or the thick chilli sauce of 40-60% weight percentage.Common condiment is formed preferable by vegetable oil, scallion oil, garlic oil, salt, cooking wine, chickens' extract, caraway grain, green onion, ginger, garlic grain in this kind taste fish cream.
The flavouring of curry flavor fish cream is made up of the curry powder of 40-60% weight percentage and the curry oil of 40-60% weight percentage.Common condiment is formed preferable by vegetable oil, scallion oil, garlic oil, salt, cooking wine, chickens' extract, onion grain, caraway grain, green onion, ginger, garlic grain in this kind taste fish cream.
The flavouring of mustard flavor fish cream is made up of the mustard oil of 40-60% weight percentage and the wasabi of 40-60% weight percentage.Common condiment is formed preferable by vegetable oil, scallion oil, garlic oil, salt, cooking wine, chickens' extract, pepper powder, caraway grain, green onion, ginger, garlic grain in this kind taste fish cream.
The flavouring of acid mustard flavor fish cream is made up of the vinegar of 30-50% weight percentage, the mustard oil of 20-35% weight percentage and the wasabi of 30-35% weight percentage.Common condiment is formed preferable by vegetable oil, scallion oil, garlic oil, salt, cooking wine, chickens' extract, pepper powder, caraway grain, green onion, ginger, garlic grain in this kind taste fish cream.
The flavouring of bitter sweet taste fish cream is made up of the sugar of 50-80% weight percentage and the almond water of 20-50% weight percentage.Common condiment is formed preferable by vegetable oil, salt, cooking wine, chickens' extract, pepper powder, green onion, ginger, garlic grain in this kind taste fish cream.
The flavouring of bitter pungent fish cream is made up of the almond water of 30-60% weight percentage and the thick chilli sauce of 40-70% weight percentage.Common condiment is formed preferable by vegetable oil, salt, cooking wine, chickens' extract, pepper powder, green onion, ginger, garlic grain in this kind taste fish cream.
The flavouring of bitter flavor fish cream is made up of the apricot kernel butter of 40-60% weight percentage and the caraway grain of 40-60% weight percentage.Common condiment is formed preferable by vegetable oil, salt, cooking wine, chickens' extract, pepper powder, green onion, ginger, garlic grain in this kind taste fish cream.
The flavouring of fragrant fiber crops flavor fish cream is made up of the numb green pepper powder of 40-60% weight percentage, the zanthoxylum powder of 0-10% weight percentage and the fennel powder of 40-60% weight percentage.Common condiment is formed preferable by vegetable oil, salt, cooking wine, chickens' extract, caraway grain, green onion, ginger, garlic grain in this kind taste fish cream.
The flavouring of strange fragrance fish cream is a strange taste juice, and strange taste juice is by an amount of chilli powder, pepper powder, numb green pepper powder, almond water, sweet fermented flour sauce, hoisin sauce, sugar, vinegar furnishing.Common condiment is formed preferable by vegetable oil, salt, cooking wine, chickens' extract, green onion, ginger, garlic grain in this kind taste fish cream.
The flavouring of sauce pungent fish cream is made up of the sweet fermented flour sauce of 40-60% weight percentage and the thick chilli sauce of 40-60% weight percentage.Common condiment is formed preferable by vegetable oil, salt, cooking wine, chickens' extract, onion grain, green onion, ginger, garlic grain in this kind taste fish cream.
The flavouring of flavor fish cream with sweet and sour flavor is made up of the fish sauce juice of 40-60% weight percentage, the thick chilli sauce of 5-10% weight percentage, the sugar of 20-30% weight percentage and the vinegar of 10-20% weight percentage.Common condiment is formed preferable by vegetable oil, salt, cooking wine, chickens' extract, caraway grain, green onion, ginger, garlic grain in this kind taste fish cream.
The flavouring of frankincense flavor fish cream is a fermented bean curd sauce.Common condiment can be made up of vegetable oil, salt, cooking wine, chickens' extract, onion grain, green onion, ginger, garlic grain in this kind taste fish cream.
The flavouring of fermented soya bean flavor fish cream is made up of the fermented soya bean grain of 90-97% weight percentage and the sugar of 3-10% weight percentage.Common condiment is formed preferable by vegetable oil, salt, cooking wine, chickens' extract, light soy sauce, pepper powder, green onion, ginger, garlic grain in this kind taste fish cream.
The flavouring of smelly fragrance fish cream is made up of the Anagyris foetida fermented bean curd of 80-85% weight percentage and the caraway grain of 15-20% weight percentage.Common condiment is formed preferable by vegetable oil, salt, cooking wine, chickens' extract, green onion, ginger, garlic grain in this kind taste fish cream.
The flavouring of seafood flavor fish cream is made up of the hoisin sauce of 85-92% weight percentage and the fish sauce juice of 8-15% weight percentage.Common condiment is formed preferable by vegetable oil, salt, cooking wine, chickens' extract, caraway grain, green onion, ginger, garlic grain in this kind taste fish cream.
The component among the present invention or the raw material of component are all on sale on market.The raw material of component can adopt conventional method to process, and each component is evenly mixed, and promptly gets fish cream of the present invention.
Two nutritious fish creams of the present invention can directly make a ball, steam, boil, explode the back and eat; Two nutritious fish creams of the present invention are mainly used on the cored food, as steamed stuffed bun, dumpling, the rice dumpling, hamburger, sandwich, hot dog, moon cake, spring roll, pie etc.
In the fish cream of the present invention except that condiment the nourishment of each component be respectively described below:
The flesh of fish: be first cuisines that common people generally acknowledge in animal meat.China's traditional Chinese medical science is thought: oppress sweet in flavor and warm in propertyly, nontoxic, have the function of tonifying Qi appetizing, strengthening the bones and muscles, filling liver kidney.Think according to modern medicine study: containing abundant human body trace elements necessary and vitamin in the flesh of fish, is high than other meat all, particularly vitamin A, B1, B12 and vitamin D significant; It is very close with the composition of tissue protein that amino acid in the flesh of fish is formed, and it contains necessary each seed amino acid of tissue, and its biological value is very high, and it is best animal good protein to human body.The fish meat protein institutional framework is trickle and soft, absorbed the easiliest by human consumption, its digestibility is up to 96%, it is the hat of various meats, also having a kind of function in the fish meat protein is not have in other meat protein, be exactly to contain calcium and potassium in the fish meat protein, it can impel the blood pressure drops of human body.Though the fat in the flesh of fish also is animal fat, it is different with other animal fat, and other animal tallow mostly is saturated fatty acid, the cholesterol level height, and the fat in the flesh of fish contains multiple unrighted acid, has the effect that reduces cholesterol.For many years, fish oil is extremely praised highly in the whole world as a kind of health products of high nutritive value.
Soya bean: having another name called soybean, is one of special product plant of China, and in the history in existing thousands of years of China, the most suitable bean product of making of soya bean eat, because bean product are beneficial to digestion, can improve the absorption by human body rate greatly as bean food.Soya-bean milk and bean curd are the healthy food that everybody generally acknowledges, the phytoprotein content of soya bean is up to more than 36%, and fat content reaches more than 18%, human body to the edible digestibility of bean product up to more than 95%.The characteristics of soybean oil are to be rich in unrighted acid, leukotrienes and oleic acid, linoleic acid, and these all have the cholesterol of reduction and reduce arteriosclerotic effect.Have a kind of human nutrition composition of Phospholipids that cries more and more to cause the concern in the world, topmost Phospholipids source is a soybean lecithin matter, contains eight seed amino acids of needed by human in the phytoprotein of soya bean is formed.Soya bean also contains abundant carbohydrate, cellulose and multivitamin, dimension secondary element and soyasaponins or the like, calcium and iron and phosphorus content height not only particularly, and easily be absorbed by the body, be other plant do not have, as food, the nutritive value of soya bean is affirmed by Chinese and overseas scholars already, is rare health food, and be suitable for vast colony, so proverb has meaning: golden beans silver beans saying not as soya bean.
The fruit of Chinese wolfberry: originate in the area, Ningxia, claim FRUCTUS LYCII BARBARI.It sees Shennong's Herbal as medicine beginning, claims on this book: the matrimony vine property of medicine is sweet flat, nontoxic, goes into liver, kidney two warps, and its effect is nourishing liver and kidney, beneficial intensive culture blood, make eye bright disappear screen, moisten the lung and relieve the cough.Perverse trend in main five pines for quenching one's thirst, and obeys hard muscle for a long time, and it is not old to make light of one's life by commiting suicide.Say in " Tang's property of medicine opinion ": can the help smart various symptims and signs of deficiency of the fruit of Chinese wolfberry, remove wind, help muscles and bones, easily color, make eye bright, calm the nerves, the effect of the relevant fruit of Chinese wolfberry, China is the argumentation of existing many famous TCM work in history.According to the modern medicine study analysis: the fruit of Chinese wolfberry contains the amino acid of 14 kinds of needed by human body, sugar content is about 20%-25%, about protein 13%-21%, about fat 8%-11%, every hectogram contains vitamin A 3.96mg, vitaminB10 .23mg, vitamin B2 0.33mg, vitamin C 3mg, calcium 150mg, phosphorus 6.7mg, iron 3.4mg, also contain nutritions such as nicotinic acid, betaine, for replenishing vital essence to tonify kidney, nourish the liver to improve visual acuity, the good merchantable brand of poliosis.The fruit of Chinese wolfberry is as food, and look red bright-coloured, the sweet and tempting slightly appetite of flavor both had been convenient to processing, also was convenient to seasoning and edible, and from nutrition and tonic effect, it is apt selecting to use the fruit of Chinese wolfberry.
Chinese yam: claim RHIIZOMA DIOSCOREAE frOm Henan of China again, gain the name because of originating in Henan Huai Qingfu (modern JIAOZUO AREA), edible Chinese yam is in the existing history for many years of China, Chinese yam sees as the medicine beginning and controls generation, being referred to as property of Shennong's Herbal is flat, flavor is sweet, nontoxic, go into spleen, lung, kidney three warps, but its effect invigorating the spleen, tonifying lung, reinforces the kidney that benefit is smart, tonifying Qi.According to the modern medicine study analysis, the Chinese yam water content is about 80%, and nutritions such as carbohydrate 14% and mucoprotein, amylase, arginine, protein, fat, iodine, phosphorus, calcium and vitamin are invigorating the spleen, moistening lung, reinforce the kidney, mend the good merchantable brand of vital essence.Chinese yam is as food, and its look white is as fat, gives birth to crisp ripe soft, both be convenient to use with other material matching, and can have played good complementation simultaneously again and strengthen effect, it both had been convenient to processing, had made, also being convenient to seasoning and edible, Chinese yam is used for fish cream of the present invention, is good selection.
White fungus has another name called tremella, tremella, is the health food that everybody generally acknowledges, China's traditional Chinese medical science is thought: white fungus slightly sweet flavor, cold, nontoxic, its function tonification brain tonic, kidney-nourishing moistening lung, nourishing the stomach ease constipation, promote the production of body fluid.Think according to modern medicine study: white fungus contains a large amount of carbohydrate, protein, inorganic salts, vitamin B1, B2, composition such as PP and carrotene, particularly contain a large amount of DNAs and 16 seed amino acids in the protein of white fungus, inorganic elements has sodium, magnesium, iron, compositions such as phosphorus, this has the effect that improves body raising immunity to tissue, the hematopoiesis function of the excited marrow of polysaccharide energy of white fungus, can also improve hepatic and renal function and impel high blood matter patient's cholesterolemia and triglycerides to descend, and can promote the synthetic of hepatic protein and nucleic acid, this has just fully proved China's traditional Chinese medical science for many years to the function of white fungus, and promptly white fungus is set upright roborant dialectical theory.From the making food aspect, select for use white fungus as auxiliary material, except it has multiple nutrients composition and certain health care, be exactly white fungus itself colourless, tasteless, give birth to crisp ripe soft, white fungus can be gone into hundred flavors with all things in processing and making process, can also increase tasty and refreshing or smooth effect when edible.The white fungus that possesses above advantage, it is very good to be used for fish cream of the present invention.
Sesame: have another name called flax, China's traditional Chinese medical science is thought: sweet, the function filling liver kidney moisturizing viscera of the flat flavor of sesame.Cure mainly kidney deficiency and liver, dry feces, beard and hair are early sent out etc.Moisten because of sesame is sweet, the property of medicine is gentle, historical existing many records." Mingyi Bielu " says it: hard muscles and bones, improve visual and auditory acuity, anti-ly hunger and thirst, prolong life.The explanation flax is delicious and the merit height to be preced with hundred paddy was not in the Exploitation of the Works of Nature.Shennong's Herbal meaning " sesame can hinder in empty win, in the benefit five, beneficial strength, longue meat is filled out brains ".The ancient medicine document is very high to the effect evaluation of sesame, and the medicinal beginning of sesame is stated from " Mingyi Bielu " at Chinese end, then narrates very detailed to the Compendium of Material Medica of the Ming Dynasty.Modern medicine study shows: the sesame oil content can be up to 60%, contain glyceride such as oleic acid, linoleic acid, palmitic acid, arachidic acid, tetracosanoic acid and behenic acid in its oil, also contain ancient unit of weight, equal to one fourth of a liang alcohol, sesamin, sesamolin, sesamol, vitamin E, B, folic acid, nicotinic acid, sugar, lecithin, pentosan, calcium, phosphorus, iron.Wherein it also contains the good protein up to 19%-28%, and this protein contains than milk and surpasses calcareous more than the twice, easily digests and assimilates.The nutritionist of China and foreign countries thinks very highly to sesame, is considered to the 3-high health care food of high ferro, high calcium, high protein, and wherein than bean curd height, Protein content is than egg and milk height than the content of pork liver height, calcium for the content of iron.Magical story about sesame is cured the disease has many records in history, many acts very.Sesame is a kind of natural tonic invigorator as food, it is not only nutritious, and eating effect is remarkable, it is fragrant odour and tempting appetite not only, be beneficial to digestion again, absorb and drain, it is simple to operate, easy to use from processing and fabricating, and sesame is used for fish cream of the present invention has not only increased fragrant mouthfeel, simultaneously also more perfect required nutrition satisfies the nutritional need of human body better with this.
Carrot: China's traditional Chinese medical science is thought: the sweet property of carrot taste is flat, the sharp enteron aisle that can tonifying spleen helps digestion, and tonifying liver makes eye bright, and is clearing heat and detoxicating, therapeutic method to keep the adverse qi flowing downward cough-relieving.Modern medicine study is thought: carrot contains mineral matters such as protein, fat, carbohydrate and calcium, phosphorus, iron, be rich in vitamin B1, B2, vitamin C and niacin and a large amount of nutritions such as carrotene, carrot also contains nine seed amino acids and ten plurality of enzymes, the sugar content of carrot is higher than general vegetables, be monose and polysaccharide, the characteristics of carrot maximum are to be rich in carrotene, because carrotene has the activity of vitamin A, can in human body, change vitamin A into, so the carrot element is called vitamin a source again.Vitamin A is to vision protection, and prevention eye illness, the health of keeping the human body epithelial tissue, promotion growth of children, enhancing human body all play an important role to the resistivity of disease.Medical research in recent years finds that also carrot has step-down, cardiac stimulant, anti-inflammatory and antianaphylactic effect.Carrot is as the vegetalitas vegetable food, to human body, be that nutrition is very abundant, especially the content of carrotene and effect, extremely important, just having caused the attention of many countries many years ago and having been widelyd popularize and popularize, illustrate that the nutritive value of carrot has caused the concern in the world and given positive affirming.Though but the nutritive value of carrot is very high, if edible collocation is unreasonable or cook improperly, the nutrition of carrot just might go to pot or run off.It also is unscientific eating carrot raw, be not easy to digestion and absorption because eat carrot raw, about 80% carrotene can break directly and drain, its reason is, carrotene belongs to liposoluble substance, only is dissolved in could change vitamin A under the mucous membrane of small intestine effect of human body in the grease and be absorbed.Therefore when cooking carrot, preferably cook together and eat with meat product.Have only rational collocation with edible, carrotene just can be fully utilized, and is only the source of best vitamin A, and this also is to select for use carrot to be used for a kind of reason of fish cream of the present invention.Its two, the carrot color and luster is bright-coloured, tempting appetite, it distinguishes the flavor of sweet, quality is stiff, processing both had been convenient in ripe soft back nondiscolouring in manufacturing process, also be convenient to seasoning.Its three, fresh carrot is processed into when granular, under without heating and extruding or salted situation, it can be remained stationary and not water outlet, this also is the raw materials used important requirement of system filling food.Its four, carrot has that tonifying spleen helps digestion, the effect of sharp enteron aisle.The human body major issue after the heavy meal on the feed promotes digestion exactly, to the old man with there is the people of stomach disease particularly important, otherwise will influence assimilation effect.
More than be the explanation that the present invention oppresses the nourishment of various components except that condiment, can replenish mutually after their collocation together, satisfy the needs of human body, specify as follows:
The first, flesh of fish delicious flavour, tool high-quality animal protein, other nutrition content height is beneficial to again and digests and assimilates, and is the healthy food of generally acknowledging.But the single flesh of fish can not satisfy the human body needs fully, because animal protein and phytoprotein are different by the human body utilization on institutional framework, human body also needs to replenish phytoprotein and vitamin and other nutrition, therefore the present invention selects bean curd, the soya-bean milk with best phytoprotein for use, and health food white fungus, sesame, matrimony vine, Chinese yam and the carrot of being rich in the multiple nutrients composition are arranged in pairs or groups and form.It is a kind of perfect combination that the collocation of these several healthy food is used, and it can satisfy the nutritional need of human body better.
The second, contain abundant vitamin D in the flesh of fish, bean product then contain more calcium, single edible bean product, human body just can not absorb fully to calcium, and food is closed in bean product and flesh of fish collocation, by the effect of vitamin D in the flesh of fish, just can make human body to more than the absorptivity raising several times of calcium.
The 3rd, though the nutritive value of the flesh of fish is high, fishlike smell is overweight, bean curd and soya-bean milk itself a kind of beany flavor is arranged also, but the result after their collocation is very delicate, not only Yu Rou delicate flavour is pure already, and fishlike smell is corresponding with beany flavor has reduced a lot.
The 4th, can also replenish the flesh of fish needed starch and moisture content in process when arranging in pairs or groups, because the flesh of fish can lack moisture content and starch in the heating process of cooking, so that influence mouthfeel with soya-bean milk.
From the above, fish cream of the present invention is delicious flavour not only, and multiple tastes be the more important thing is nutritious, arrange in pairs or groups balanced, science.Fish cream of the present invention is applied to cored food, has not only changed the single present situation of present cored food taste, and help the health of human body.
The invention will be further described below in conjunction with embodiment.
The specific embodiment
Below among each embodiment the unit of weight of component be gram, the raw material of component or component all can be buied on market.
Embodiment one:
The weight of each component is in the sweet and sour flavor fish cream of 14500 grams:
Flesh of fish grain 5000, bean curd mud 2000, matrimony vine grain 1000, Chinese yam mud 1000,
White fungus grain 1000, sesame seed 1000, carrot grain 1000, sugar 1200,
Vinegar 800, sesame oil 200, salt 50, green onion 100, ginger 100, garlic grain 50.
Wherein sugar and vinegar are formed flavouring, and sesame oil, salt, green onion, ginger, garlic grain are formed common condiment.
Embodiment two:
The weight of each component is in the vinegar-pepper flavor fish cream of 15000 grams:
Flesh of fish grain 5000, bean curd mud 2000, matrimony vine grain 1000, Chinese yam mud 1000,
White fungus grain 1000, sesame seed 1000, carrot grain 1000, vinegar 1200,
Chilli powder 800, sesame oil 200, salt 50, cooking wine 50, chickens' extract 100,
Pepper powder 50, caraway grain 100, green onion 200, ginger 150, garlic grain 100.
Wherein vinegar and chilli powder are formed flavouring, and sesame oil, salt, cooking wine, chickens' extract, pepper powder, caraway grain, green onion, ginger, garlic grain are formed common condiment.
Embodiment three:
The weight of each component is in the sweet pungent fish cream of 15000 grams:
Flesh of fish grain 5000, bean curd mud 1500, soya-bean milk 500, matrimony vine grain 1000,
Chinese yam mud 1000, white fungus grain 1000, sesame seed 1000, carrot grain 1000,
Sugar 1200, chilli powder 800, thick chilli sauce 200, sesame oil 200, salt 50, cooking wine 50,
Chickens' extract 100, pepper powder 50, onion grain 50, green onion 100, ginger 100, garlic grain 100.
Wherein sugar, chilli powder and thick chilli sauce are formed flavouring, and sesame oil, salt, cooking wine, chickens' extract, pepper powder, onion grain, green onion, ginger, garlic grain are formed common condiment.
Embodiment four:
The weight of each component is in the smelly pungent fish cream of 15000 grams:
Flesh of fish grain 5000, bean curd mud 1500, soya-bean milk 500, matrimony vine grain 1000,
Chinese yam mud 1000, white fungus grain 1000, sesame seed 1000, carrot grain 1000,
Bean curd with odor 1200, thick chilli sauce 800, sesame oil 200, salt 50, cooking wine 100,
Chickens' extract 50, pepper powder 100, caraway grain 200, green onion 100, ginger 100, garlic grain 100.
Wherein bean curd with odor and thick chilli sauce are formed flavouring, and sesame oil, salt, cooking wine, chickens' extract, pepper powder, caraway grain, green onion, ginger, garlic grain are formed common condiment.
Embodiment five:
The weight of each component is in the spicy flavor fish cream of 15000 grams:
Flesh of fish grain 5000, bean curd mud 1000, soya-bean milk 1000, matrimony vine grain 1000,
Chinese yam mud 1000, white fungus grain 1000, sesame seed 1000, carrot grain 1000,
Fiber crops green pepper powder 1200, zanthoxylum powder 100, chilli powder 800, sesame oil 200, salt 50,
Cooking wine 50, chickens' extract 100, pepper powder 100, caraway grain 100, green onion 100,
Ginger 100, garlic grain 100.
Wherein numb green pepper powder, zanthoxylum powder and chilli powder form flavouring by, sesame oil, salt, cooking wine, chickens' extract, pepper powder, caraway grain, green onion, ginger, garlic grain are formed common condiment.
Embodiment six:
The weight of each component is in the sweet fiber crops flavor of the 14500 grams fish cream:
Flesh of fish grain 5000, bean curd mud 1500, soya-bean milk 500, matrimony vine grain 1000,
Chinese yam mud 1000, white fungus grain 1000, sesame seed 1000, carrot grain 1000,
Sugar 800, numb green pepper powder 700, zanthoxylum powder 200, sesame oil 200, salt 50,
Cooking wine 50, chickens' extract 100, onion grain 100, green onion 100, ginger 100, garlic grain 100.
Wherein sugar, numb green pepper powder and zanthoxylum powder are formed flavouring, and sesame oil, salt, cooking wine, chickens' extract, onion grain, green onion, ginger, garlic grain are formed common condiment.
Embodiment seven:
The weight of each component is in the tingle flavor fish cream of 14500 grams:
Flesh of fish grain 5000, bean curd mud 2000, matrimony vine grain 1000, Chinese yam mud 1000,
White fungus grain 1000, sesame seed 1000, carrot grain 1000,
Vinegar 800, numb green pepper powder 700, zanthoxylum powder 200, sesame oil 200, salt 50,
Cooking wine 50, chickens' extract 100, caraway grain 100, green onion 100, ginger 100, garlic grain 100.
Wherein vinegar, zanthoxylum powder and numb green pepper powder are formed flavouring, and sesame oil, salt, cooking wine, chickens' extract, caraway grain, green onion, ginger, garlic grain are formed common condiment.
Embodiment eight:
The weight of each component is in the 14500 gram cumin flavor fish creams:
Flesh of fish grain 5000, bean curd mud 1000, soya-bean milk 1000, matrimony vine grain 1000,
Chinese yam mud 1000, white fungus grain 1000, sesame seed 1000, carrot grain 1000,
Cumin powder 1 500, chilli powder 100, sesame oil 200, scallion oil 50, garlic oil 50, salt 50,
Cooking wine 50, chickens' extract 100, caraway grain 100, green onion 100, ginger 100, garlic grain 100.
Wherein cumin powder and chilli powder are formed flavouring, and sesame oil, scallion oil, garlic oil, salt, cooking wine, chickens' extract, caraway grain, green onion, ginger, garlic grain are formed common condiment.
Embodiment nine:
The weight of each component is in the 14500 gram fennel flavor fish creams:
Flesh of fish grain 5000, bean curd mud 1000, soya-bean milk 1000, matrimony vine grain 1000,
Chinese yam mud 1000, white fungus grain 1000, sesame seed 1000, carrot grain 1000,
Fennel powder 1500, sesame oil 200, scallion oil 50, garlic oil 50, salt 50, cooking wine 50,
Chickens' extract 100, caraway grain 200, green onion 100, ginger 100, garlic grain 100.
Wherein fennel powder is a flavouring, and sesame oil, scallion oil, garlic oil, salt, cooking wine, chickens' extract, onion grain, green onion, ginger, garlic grain are formed common condiment.
Embodiment ten:
The weight of each component is in the peppery fennel flavor of the 14500 grams fish cream:
Flesh of fish grain 5000, bean curd mud 1000, soya-bean milk 1000, matrimony vine grain 1000,
Chinese yam mud 1000, white fungus grain 1000, sesame seed 1000, carrot grain 1000,
Fennel powder 700, chilli powder 800, thick chilli sauce 100, sesame oil 200, scallion oil 50,
Garlic oil 50, salt 50, cooking wine 50, chickens' extract 100, caraway grain 100, green onion 100,
Ginger 100, garlic grain 100.
Wherein fennel powder, chilli powder and thick chilli sauce are formed flavouring, and sesame oil, scallion oil, garlic oil, salt, cooking wine, chickens' extract, caraway grain, green onion, ginger, garlic grain are formed common condiment.
Embodiment 11:
The weight of each component is in the 14500 gram curry flavor fish creams:
Flesh of fish grain 5000, bean curd mud 1500, soya-bean milk 500, matrimony vine grain 1000,
Chinese yam mud 1000, white fungus grain 1000, sesame seed 1000, carrot grain 1000,
Curry powder 800, curry oil 700, sesame oil 200, scallion oil 50, garlic oil 50,
Salt 50, cooking wine 50, chickens' extract 100, onion grain 100, caraway grain 100,
Green onion 100, ginger 100, garlic grain 100.
Wherein curry powder and curry oil is formed flavouring, and sesame oil, scallion oil, garlic oil, salt, cooking wine, chickens' extract, onion grain, caraway grain, green onion, ginger, garlic grain are formed common condiment.
Embodiment 12:
The weight of each component is in the 14000 gram mustard flavor fish creams:
Flesh of fish grain 5000, bean curd mud 1500, soya-bean milk 500, matrimony vine grain 1000,
Chinese yam mud 1000, white fungus grain 1000, sesame seed 1000, carrot grain 1000,
Mustard oil 400, wasabi 600, sesame oil 200, scallion oil 50, garlic oil 50,
Salt 50, cooking wine 50, chickens' extract 100, pepper powder 100, caraway grain 100,
Green onion 100, ginger 100, garlic grain 100.
Wherein mustard oil and wasabi are formed flavouring, and sesame oil, scallion oil, garlic oil, salt, cooking wine, chickens' extract, pepper powder, caraway grain, green onion, ginger, garlic grain are formed common condiment.
Embodiment 13:
The weight of each component is in the sour mustard flavor of the 14500 grams fish cream:
Flesh of fish grain 5000, bean curd mud 2000, matrimony vine grain 1000, Chinese yam mud 1000,
White fungus grain 1000, sesame seed 1000, carrot grain 1000,
Vinegar 700, mustard oil 300, wasabi 500, sesame oil 200, scallion oil 50,
Garlic oil 50, salt 50, cooking wine 50, chickens' extract 100, pepper powder 100,
Caraway grain 100, green onion 100, ginger 100, garlic grain 100.
Wherein vinegar, mustard oil and wasabi are formed flavouring, and sesame oil, scallion oil, garlic oil, salt, cooking wine, chickens' extract, pepper powder, caraway grain, green onion, ginger, garlic grain are formed common condiment.
Embodiment 14:
The weight of each component is in the bitter sweet taste fish cream of 14000 grams:
Flesh of fish grain 5000, bean curd mud 2000, matrimony vine grain 1000, Chinese yam mud 1000,
White fungus grain 1000, sesame seed 1000, carrot grain 1000,
Sugar 700, almond water 300, sesame oil 200, salt 100, cooking wine 100,
Chickens' extract 100, pepper powder 100, green onion 100, ginger 100, garlic grain 200.
Wherein sugar and almond water are formed flavouring, and sesame oil, salt, cooking wine, chickens' extract, pepper powder, green onion, ginger, garlic grain are formed common condiment.
Embodiment 15:
The weight of each component is in the bitter pungent fish cream of 14000 grams:
Flesh of fish grain 5000, bean curd mud 2000, matrimony vine grain 1000, Chinese yam mud 1000,
White fungus grain 1000, sesame seed 1000, carrot grain 1000,
Almond water 400, thick chilli sauce 600, sesame oil 200, salt 50, cooking wine 150,
Chickens' extract 100, pepper powder 100, green onion 100, ginger 100, garlic grain 200.
Wherein almond water and thick chilli sauce are formed flavouring, and sesame oil, salt, cooking wine, chickens' extract, pepper powder, green onion, ginger, garlic grain are formed common condiment.
Embodiment 16:
The weight of each component is in the 14000 gram bitter flavor fish creams:
Flesh of fish grain 5000, bean curd mud 2000, matrimony vine grain 1000, Chinese yam mud 1000,
White fungus grain 1000, sesame seed 1000, carrot grain 1000,
Apricot kernel butter 500, caraway grain 500, sesame oil 200, salt 50, cooking wine 150,
Chickens' extract 100, pepper powder 100, green onion 100, ginger 100, garlic grain 200.
Wherein apricot kernel butter and caraway grain are formed flavouring, and sesame oil, salt, cooking wine, chickens' extract, pepper powder, green onion, ginger, garlic grain are formed common condiment.
Embodiment 17:
The weight of each component is in the fragrant fiber crops flavor of the 14500 grams fish cream:
Flesh of fish grain 5000, bean curd mud 1000, soya-bean milk 1000, matrimony vine grain 1000,
Chinese yam mud 1000, white fungus grain 1000, sesame seed 1000, carrot grain 1000,
Fiber crops green pepper powder 800, zanthoxylum powder 150, fennel powder 700, sesame oil 200, salt 50,
Cooking wine 50, chickens' extract 100, caraway grain 150, green onion 100, ginger 100, garlic grain 100.
Wherein numb green pepper powder, zanthoxylum powder and fennel powder are formed flavouring, and sesame oil, salt, cooking wine, chickens' extract, caraway grain, green onion, ginger, garlic grain are formed common condiment.
Embodiment 18:
The weight of each component is in the strange fragrance fish cream of 14500 grams:
Flesh of fish grain 5000, bean curd mud 2000, matrimony vine grain 1000, Chinese yam mud 1000,
White fungus grain 1000, sesame seed 1000, carrot grain 1000, strange taste juice 2000,
Sesame oil 200, salt 50, cooking wine 50, chickens' extract 50, green onion 50, ginger 50, garlic grain 50.
Wherein strange taste juice is flavouring, and it is by chilli powder 300 grams, pepper powder 200 grams, numb green pepper powder 300 grams, almond water 200 grams, sweet fermented flour sauce 200 grams, hoisin sauce 200 grams, sugar 300 grams, vinegar 300 gram furnishings.Sesame oil, salt, cooking wine, chickens' extract, green onion, ginger, garlic grain are formed common condiment.The hoisin sauce of present embodiment adopts the hoisin sauce of Guangzhou Li Jin note.
Embodiment 19:
The weight of each component is in the 14500 gram sauce pungent fish creams:
Flesh of fish grain 5000, bean curd mud 1500, soya-bean milk 500, matrimony vine grain 1000,
Chinese yam mud 1000, white fungus grain 1000, sesame seed 1000, carrot grain 1000,
Sweet fermented flour sauce 700, thick chilli sauce 800, sesame oil 200, salt 50, cooking wine 50,
Chickens' extract 100, onion grain 200, green onion 100, ginger 100, garlic grain 200.
Wherein sweet fermented flour sauce and thick chilli sauce are formed flavouring, and sesame oil, salt, cooking wine, chickens' extract, onion grain, green onion, ginger, garlic grain are formed common condiment.
Embodiment 20:
The weight of each component is in the 14500 grams flavor fish cream with sweet and sour flavor:
Flesh of fish grain 5000, bean curd mud 1500, soya-bean milk 500, matrimony vine grain 1000,
Chinese yam mud 1000, white fungus grain 1000, sesame seed 1000, carrot grain 1000,
Fish sauce juice 800, thick chilli sauce 100, sugar 400, vinegar 300, sesame oil 200, salt 50,
Cooking wine 100, chickens' extract 100, caraway grain 150, green onion 100, ginger 100, garlic grain 100.
Wherein fish sauce juice, thick chilli sauce, sugar and vinegar are formed flavouring, and sesame oil, salt, cooking wine, chickens' extract, caraway grain, green onion, ginger, garlic grain are formed common condiment.The fish sauce juice of present embodiment adopts the fish sauce juice of Guangzhou Li Jin note.
Embodiment 21:
The weight of each component is in the 14500 gram frankincense flavor fish creams:
Flesh of fish grain 5000, bean curd mud 1500, soya-bean milk 500, matrimony vine grain 1000,
Chinese yam mud 1000, white fungus grain 1000, sesame seed 1000, carrot grain 1000,
Fermented bean curd sauce 1500, sesame oil 200, salt 50, cooking wine 100, chickens' extract 100,
Onion grain 150, green onion 100, ginger 100, garlic grain 200.
Wherein fermented bean curd sauce is a flavouring, and sesame oil, salt, cooking wine, chickens' extract, onion grain, green onion, ginger, garlic grain are formed common condiment.
Embodiment 22:
The weight of each component is in the 14500 gram fermented soya bean flavor fish creams:
Flesh of fish grain 5000, bean curd mud 1000, soya-bean milk 1000, matrimony vine grain 1000,
Chinese yam mud 1000, white fungus grain 1000, sesame seed 1000, carrot grain 1000,
Fermented soya bean grain 1500, sugar 50, sesame oil 200, salt 50, cooking wine 100, chickens' extract 100,
Light soy sauce 100, pepper powder 100, green onion 100, ginger 100, garlic grain 100.
Wherein fermented soya bean grain and sugar are formed flavouring, and sesame oil, salt, cooking wine, chickens' extract, light soy sauce, pepper powder, green onion, ginger, garlic grain are formed common condiment.
Embodiment 23:
The weight of each component is in the smelly fragrance fish cream of 14000 grams:
Flesh of fish grain 5000, bean curd mud 1500, soya-bean milk 500, matrimony vine grain 1000,
Chinese yam mud 1000, white fungus grain 1000, sesame seed 1000, carrot grain 1000,
Anagyris foetida fermented bean curd 1000, caraway grain 200, sesame oil 200, salt 50, cooking wine 150,
Chickens' extract 100, green onion 100, ginger 100, garlic grain 200.
Wherein Anagyris foetida fermented bean curd and caraway grain are formed flavouring, and sesame oil, salt, cooking wine, chickens' extract, green onion, ginger, garlic grain are formed common condiment.
Embodiment 24:
The weight of each component is in the 14500 gram seafood flavor fish creams:
Flesh of fish grain 5000, bean curd mud 1500, soya-bean milk 500, matrimony vine grain 1000,
Chinese yam mud 1000, white fungus grain 1000, sesame seed 1000, carrot grain 1000,
Hoisin sauce 1500, fish sauce juice 150, sesame oil 200, salt 50, cooking wine 100, chickens' extract 100,
Caraway grain 100, green onion 100, ginger 100, garlic grain 100.
Wherein hoisin sauce and fish sauce juice are formed flavouring, and sesame oil, salt, cooking wine, chickens' extract, caraway grain, green onion, ginger, garlic grain are formed common condiment.
Below only the fish cream of 24 kinds of tastes is respectively lifted an example, for each taste, used amount of each component is adjusted in the weight proportion scope of component of the present invention in it, all can reach the effect of various tastes, just, enumerate no longer one by one at this owing to length.
More than the manufacturing process of fish cream of each embodiment be: the raw material that 1, will need to process carries out preliminary working, makes it clean and become the granular back that is fit to cook filling standby; 2, all components are evenly mixed, promptly get the fish cream of various tastes.
Need the preliminary working method of the raw material processed as described below respectively among the embodiment:
Flesh of fish grain: fresh fish is removed squama, the cheek, internal organ etc. according to a conventional method, clean, remove fish head, fish tail, shark's fin, getting the fish body removes its fish-skin, fish-bone and fishbone, the flesh of fish is placed on stirs into flesh of fish grain in the meat mincer then, filters with sieve again, and the Ex-all fishbone is standby.
Soya-bean milk: the raw soya-bean milk heating is boiled, and it is standby to cool.
Bean curd mud: tender bean curd is cut into small pieces steamed five minutes, stir to such an extent that bean curd mud is standby after cooling.
Matrimony vine grain: the fruit of Chinese wolfberry cleaned to be cut into grain standby.
Chinese yam mud: Chinese yam is cleaned, removes the peel, and it is standby to make mud after cooking.
The white fungus grain: remove old root after white fungus risen with bubble, clean the back and scald with boiling water, it is standby to be cut into grain.
Sesame seed: dry after sesame cleaned, fry, it is standby to grind into particle.
The carrot grain: go the root peeling after carrot cleaned, it is standby to stir into particle.
Caraway grain and onion grain also are to be cleaned, removed that to stir or be cut into grain behind root not or the skin standby by raw material in the condiment.
The various fish creams of the foregoing description can directly make a ball, steaming, boil, explode the back eats, the more important thing is the cored food that they is used to make various tastes: steamed stuffed bun, dumpling, the rice dumpling, hamburger, sandwich, hot dog, moon cake, spring roll, pie, the preparation method of above-mentioned cored food is conventional method, does not repeat them here.
Claims (28)
1. nutritious fish cream is characterized in that comprising following components in portion by weight:
Flesh of fish grain 30-60, bean curd mud 10-20, soya-bean milk 0-10,
Matrimony vine grain 5-15, Chinese yam mud 5-15, white fungus grain 10-20,
Sesame seed 10-20, carrot grain 10-20, condiment 15-35.
2. two nutritious fish creams according to claim 1 is characterized in that described condiment is made up of common condiment and flavouring, and the weight proportion of each component is in the fish cream:
Flesh of fish grain 30-60, bean curd mud 10-20, soya-bean milk 0-10, matrimony vine grain 5-15,
Chinese yam mud 5-15, white fungus grain 10-20, sesame seed 10-20, carrot grain 10-20,
Flavouring 10-25, common condiment 5-10.
3. two nutritious fish creams according to claim 2 is characterized in that: the flavouring of sweet and sour flavor fish cream is made up of the sugar of 50-80% weight percentage and the vinegar of 20-50% weight percentage.
4. two nutritious fish creams according to claim 2 is characterized in that: the flavouring of vinegar-pepper flavor fish cream is made up of the vinegar of 50-80% weight percentage and the chilli powder and/or the thick chilli sauce of 20-50% weight percentage.
5. two nutritious fish creams according to claim 2 is characterized in that: the flavouring of sweet pungent fish cream is made up of the sugar of 50-80% weight percentage and the chilli powder and/or the thick chilli sauce of 20-50% weight percentage.
6. two nutritious fish creams according to claim 2 is characterized in that: the flavouring of smelly pungent fish cream is made up of the bean curd with odor of 50-80% weight percentage and the chilli powder and/or the thick chilli sauce of 20-50% weight percentage.
7. two nutritious fish creams according to claim 2 is characterized in that: the flavouring of spicy flavor fish cream is made up of the numb green pepper powder of 50-80% weight percentage, the zanthoxylum powder of 0-5% weight percentage and the chilli powder of 15-50% weight percentage.
8. two nutritious fish creams according to claim 2 is characterized in that: the flavouring of sweet fiber crops flavor fish cream is made up of the sugar of 40-60% weight percentage, the zanthoxylum powder of 0-14% weight percentage and the numb green pepper powder of 26-60% weight percentage.
9. two nutritious fish creams according to claim 2 is characterized in that: the flavouring of tingle flavor fish cream is made up of the vinegar of 40-60% weight percentage, the zanthoxylum powder of 0-14% weight percentage and the numb green pepper powder of 26-60% weight percentage.
10. two nutritious fish creams according to claim 2 is characterized in that: the flavouring of cumin flavor fish cream is made up of the cumin powder of 90-100% weight percentage and the chilli powder of 0-10% weight percentage.
11. two nutritious fish creams according to claim 2 is characterized in that: the flavouring of fennel flavor fish cream is a fennel powder.
12. two nutritious fish creams according to claim 2 is characterized in that: the flavouring of peppery fennel flavor fish cream is made up of the fennel powder of 40-60% weight percentage and the chilli powder and/or the thick chilli sauce of 40-60% weight percentage.
13. two nutritious fish creams according to claim 2 is characterized in that: the flavouring of curry flavor fish cream is made up of the curry powder of 40-60% weight percentage and the curry oil of 40-60% weight percentage.
14. two nutritious fish creams according to claim 2 is characterized in that: the flavouring of mustard flavor fish cream is made up of the mustard oil of 40-60% weight percentage and the wasabi of 40-60% weight percentage.
15. two nutritious fish creams according to claim 2 is characterized in that: the flavouring of sour mustard flavor fish cream is made up of the vinegar of 30-50% weight percentage, the mustard oil of 20-35% weight percentage and the wasabi of 30-35% weight percentage.
16. two nutritious fish creams according to claim 2 is characterized in that: the flavouring of bitter sweet taste fish cream is made up of the sugar of 50-80% weight percentage and the almond water of 20-50% weight percentage.
17. two nutritious fish creams according to claim 2 is characterized in that: the flavouring of bitter pungent fish cream is made up of the almond water of 30-60% weight percentage and the thick chilli sauce of 40-70% weight percentage.
18. two nutritious fish creams according to claim 2 is characterized in that: the flavouring of bitter flavor fish cream is made up of the apricot kernel butter of 40-60% weight percentage and the caraway grain of 40-60% weight percentage.
19. two nutritious fish creams according to claim 2 is characterized in that: the flavouring of fragrant fiber crops flavor fish cream is made up of the numb green pepper powder of 40-60% weight percentage, the zanthoxylum powder of 0-10% weight percentage and the fennel powder of 40-60% weight percentage.
20. two nutritious fish creams according to claim 2 is characterized in that: the flavouring of strange fragrance fish cream is a strange taste juice, and strange taste juice is by an amount of chilli powder, pepper powder, numb green pepper powder, almond water, sweet fermented flour sauce, hoisin sauce, sugar, vinegar furnishing.
21. two nutritious fish creams according to claim 2 is characterized in that: the flavouring of sauce pungent fish cream is made up of the sweet fermented flour sauce of 40-60% weight percentage and the thick chilli sauce of 40-60% weight percentage.
22. two nutritious fish creams according to claim 2 is characterized in that: the flavouring of flavor fish cream with sweet and sour flavor is made up of the fish sauce juice of 40-60% weight percentage, the thick chilli sauce of 5-10% weight percentage, the sugar of 20-30% weight percentage and the vinegar of 10-20% weight percentage.
23. two nutritious fish creams according to claim 2 is characterized in that: the flavouring of frankincense flavor fish cream is a fermented bean curd sauce.
24. two nutritious fish creams according to claim 2 is characterized in that: the flavouring of fermented soya bean flavor fish cream is made up of the fermented soya bean grain of 90-97% weight percentage and the sugar of 3-10% weight percentage.
25. two nutritious fish creams according to claim 2 is characterized in that: the flavouring of smelly fragrance fish cream is made up of the Anagyris foetida fermented bean curd of 80-85% weight percentage and the caraway grain of 15-20% weight percentage.
26. two nutritious fish creams according to claim 2 is characterized in that: the flavouring of seafood flavor fish cream is made up of the hoisin sauce of 85-92% weight percentage and the fish sauce juice of 8-15% weight percentage.
27. as described any one the two nutritious fish creams application on cored food of claim 1 to 26.
28. the application of two nutritious fish creams according to claim 27 on cored food is characterized in that: described cored food is steamed stuffed bun, dumpling, the rice dumpling, hamburger, sandwich, hot dog, moon cake, spring roll, pie.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200510033782XA CN1307906C (en) | 2005-03-30 | 2005-03-30 | Nutritious fish cream and its application in food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200510033782XA CN1307906C (en) | 2005-03-30 | 2005-03-30 | Nutritious fish cream and its application in food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1663462A true CN1663462A (en) | 2005-09-07 |
| CN1307906C CN1307906C (en) | 2007-04-04 |
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ID=35034911
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB200510033782XA Expired - Fee Related CN1307906C (en) | 2005-03-30 | 2005-03-30 | Nutritious fish cream and its application in food |
Country Status (1)
| Country | Link |
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| CN (1) | CN1307906C (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102144794A (en) * | 2010-02-09 | 2011-08-10 | 陈先荣 | Fish stuffing in soup |
| CN102551109A (en) * | 2012-02-16 | 2012-07-11 | 淮安市淮阴大地绿色食品发展有限公司 | Powder-wrapped fillets |
| CN102578473A (en) * | 2012-02-21 | 2012-07-18 | 吕大龙 | Manufacture method of seafood rice dumplings |
| CN104095170A (en) * | 2014-06-21 | 2014-10-15 | 许炜 | Rich and fragrant purple sweet potato Tofu steamed stuffed bun and preparation method thereof |
| CN110810473A (en) * | 2019-11-27 | 2020-02-21 | 衡阳市南北特食品有限公司 | Preparation process of spicy fish crispy mooncake |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1253105C (en) * | 2003-12-10 | 2006-04-26 | 北京天汇鱼肉食品有限责任公司 | Fresh water fish comminuted meat, preparation method and uses thereof |
-
2005
- 2005-03-30 CN CNB200510033782XA patent/CN1307906C/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102144794A (en) * | 2010-02-09 | 2011-08-10 | 陈先荣 | Fish stuffing in soup |
| CN102551109A (en) * | 2012-02-16 | 2012-07-11 | 淮安市淮阴大地绿色食品发展有限公司 | Powder-wrapped fillets |
| CN102578473A (en) * | 2012-02-21 | 2012-07-18 | 吕大龙 | Manufacture method of seafood rice dumplings |
| CN104095170A (en) * | 2014-06-21 | 2014-10-15 | 许炜 | Rich and fragrant purple sweet potato Tofu steamed stuffed bun and preparation method thereof |
| CN110810473A (en) * | 2019-11-27 | 2020-02-21 | 衡阳市南北特食品有限公司 | Preparation process of spicy fish crispy mooncake |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1307906C (en) | 2007-04-04 |
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