CN101731663A - Deep sea cod-fish Hamburg and production method - Google Patents
Deep sea cod-fish Hamburg and production method Download PDFInfo
- Publication number
- CN101731663A CN101731663A CN201010000906A CN201010000906A CN101731663A CN 101731663 A CN101731663 A CN 101731663A CN 201010000906 A CN201010000906 A CN 201010000906A CN 201010000906 A CN201010000906 A CN 201010000906A CN 101731663 A CN101731663 A CN 101731663A
- Authority
- CN
- China
- Prior art keywords
- parts
- fish
- hamburg
- deep sea
- cod
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000004519 manufacturing process Methods 0.000 title abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 14
- 235000019698 starch Nutrition 0.000 claims abstract description 14
- 239000008107 starch Substances 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000013599 spices Nutrition 0.000 claims abstract description 8
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 8
- 239000008158 vegetable oil Substances 0.000 claims abstract description 8
- 235000012813 breadcrumbs Nutrition 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 241000276457 Gadidae Species 0.000 claims description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 239000000853 adhesive Substances 0.000 claims description 3
- 230000001070 adhesive effect Effects 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 3
- 238000010410 dusting Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 description 3
- 241000209094 Oryza Species 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
Landscapes
- Seasonings (AREA)
Abstract
The invention relates to a deep sea cod-fish Hamburg with good color and taste and rich nutrition, and a production method. The technical scheme is that: the deep sea cod-fish Hamburg is characterized by consisting of the following raw materials in part by weight: 80 to 100 parts of cod-fish, 2 to 20 parts of starch, 2 to 8 parts of salt, 10 to 30 parts of bread crumb, 5 to 20 parts of vegetable oil and 1 to 5 parts of spice. The invention also discloses the production method for the deep sea cod-fish Hamburg.
Description
Technical field
The invention belongs to deep sea cod-fish Hamburg and field of production, deep sea cod-fish Hamburg and production method that especially a kind of color and taste is good, nutritious.
Background technology
Deep sea cod-fish Hamburg is the food that people like, often edible have promote longevity, nourish be good for the stomach, clearing heat and detoxicating effect.At present, the taste of deep sea cod-fish Hamburg is single, the preparation method complexity.
Summary of the invention
The purpose of this invention is to provide good, nutritious deep sea cod-fish Hamburg of a kind of color and taste and production method.
Technical scheme of the present invention is: deep sea cod-fish Hamburg is characterized in that being made up of the raw material of following weight portion: cod 80-100 part, starch 2-20 part, salt 2-8 part, crumbs 10-30 part, vegetable oil 5-20 part, spice 1-5 part.
Preferably, form 90 parts of cods, 10 parts of starch, 6 parts of salt, 20 parts of crumbs, 10 parts of vegetable oil, 3 parts of spices by the raw material of following weight portion.
Make the method for deep sea cod-fish Hamburg, it is characterized in that comprising the following steps: proportionally weighing raw material; The pre-powder of going up: spread the pre-dusting of one deck uniformly; Brush first road slurry: starch adhesive powder: water=1: 2-3; Add the intermediate layer: the intermediate layer is that breadcrumbs and the expanded grain of rice each half mix fully; Brush surfacer: the tempura starch: water=1: 1.8; Prefrying: wrap up in ratio 57 ± 2% outward; Singly freeze.
Effect of the present invention is: the deep-sea fish that cod is typical low fat, high protein, be rich in various trace elements, multiple good reputations such as " nutritionist on the dining table ", " liquid golden " were once arranged, its conditioning products has the sliding fragrant tender mouthfeel of meat, children of white thin deliciousness, the coat of palatable crisp, has good, the nutritious characteristics of color and taste.
The present invention is described further below in conjunction with not limiting embodiment.
The specific embodiment
Embodiment 1: deep sea cod-fish Hamburg, form by the raw material of following weight portion: cod 80-100 part, starch 2-20 part, salt 2-8 part, crumbs 10-30 part, vegetable oil 5-20 part, spice 1-5 part.
Preferably, form by the raw material of following weight portion: 90 parts of cods, 10 parts of starch, 6 parts of salt, 20 parts of crumbs, 10 parts of vegetable oil, 3 parts of spices.
Make the method for deep sea cod-fish Hamburg, it is characterized in that comprising the following steps: proportionally weighing raw material; The pre-powder of going up: spread the pre-dusting of one deck uniformly; Brush first road slurry: starch adhesive powder: water=1: 2-3; Add the intermediate layer: the intermediate layer is that breadcrumbs and the expanded grain of rice each half mix fully; Brush surfacer: the tempura starch: water=1: 1.8; Prefrying: wrap up in ratio 57 ± 2% outward; Singly freeze.
Embodiment 2: deep sea cod-fish Hamburg, form by the raw material of following weight portion: 90 parts of cods, 10 parts of starch, 6 parts of salt, 20 parts of crumbs, 10 parts of vegetable oil, 3 parts of spices.
Preparation method is with embodiment 1.
Claims (3)
1. deep sea cod-fish Hamburg is characterized in that being made up of the raw material of following weight portion: cod 80-100 part, starch 2-20 part, salt 2-8 part, crumbs 10-30 part, vegetable oil 5-20 part, spice 1-5 part.
2. deep sea cod-fish Hamburg according to claim 1 is characterized in that being made up of the raw material of following weight portion: 90 parts of cods, 10 parts of starch, 6 parts of salt, 20 parts of crumbs, 10 parts of vegetable oil, 3 parts of spices.
3. make the method for the described deep sea cod-fish Hamburg of one of above-mentioned each claim, it is characterized in that comprising the following steps: proportionally weighing raw material; The pre-powder of going up: spread the pre-dusting of one deck uniformly; Brush first road slurry: starch adhesive powder: water=1: 2-3; Add the intermediate layer: the intermediate layer is that breadcrumbs and the expanded grain of rice each half mix fully; Brush surfacer: the tempura starch: water=1: 1.8; Prefrying: wrap up in ratio 57 ± 2% outward; Singly freeze.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010000906A CN101731663A (en) | 2010-01-20 | 2010-01-20 | Deep sea cod-fish Hamburg and production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010000906A CN101731663A (en) | 2010-01-20 | 2010-01-20 | Deep sea cod-fish Hamburg and production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101731663A true CN101731663A (en) | 2010-06-16 |
Family
ID=42456078
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201010000906A Pending CN101731663A (en) | 2010-01-20 | 2010-01-20 | Deep sea cod-fish Hamburg and production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101731663A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919893A (en) * | 2012-11-09 | 2013-02-13 | 青岛浩大实业有限公司 | Cod food and processing method thereof |
| CN103766972A (en) * | 2014-01-02 | 2014-05-07 | 快乐蜂食品（安徽）有限公司 | Microwave cod steak and preparation method thereof |
-
2010
- 2010-01-20 CN CN201010000906A patent/CN101731663A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919893A (en) * | 2012-11-09 | 2013-02-13 | 青岛浩大实业有限公司 | Cod food and processing method thereof |
| CN102919893B (en) * | 2012-11-09 | 2014-02-26 | 青岛浩大实业有限公司 | Cod food and processing method thereof |
| CN103766972A (en) * | 2014-01-02 | 2014-05-07 | 快乐蜂食品（安徽）有限公司 | Microwave cod steak and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20100616 |