Soup used for making fish food
A processing technology and technology of fish and fruit, which is applied in the field of dried fish meat, can solve problems such as uneven taste, destruction of dried fish nutritional components, unsuitable temperature and time for dried fish meat, etc.
Inactive Publication Date: 2007-10-03
上海水产大学食品学院 +1
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AI Technical Summary
Problems solved by technology
Its shortcomings: one is that the baking process, temperature and time are not suitable for the production of dried fish, not only the nutritional content of the dried fish is seriously damaged; And the taste is extremely bad, either heavy or light
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment 1
[0008] Example 1: fish and fruit soup, add at least 800ml of soy sauce, 600g of granulated sugar, 60g of monosodium glutamate, 25g of spices, 100ml of rice wine, 100ml of honey, and 1g of potassium sorbate in 1000ml of water.
Embodiment 2
[0009] Example 2: fish and fruit soup, add at least 1200ml of soy sauce, 1000g of sand and sand, 120g of monosodium glutamate, 8g of spices, 20g of chili powder, 200ml of rice wine, 200ml of honey, and 2g of potassium sorbate in 1000ml of water.
Embodiment 3
[0010] Embodiment 3: fish and fruit soup, add at least 1000ml of soy sauce, 800g of granulated sugar, 90g of monosodium glutamate, 12.5g of spices, 12g of chili powder, 150ml of rice wine, 150ml of honey, and 1.5g of potassium sorbate in 1000ml of water.
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A technology for preparing the dried fish includes such steps as raising a fish with weight greater than Kg in clean water for 1-3 days, killing, removing skin and bone, washing, steaming, cooling, cutting to become blocks, stewing in a disclosed soup, drip drying, baking at 50-100 deg.C for 2-5 hr., cooling under 20 deg.C and baking at 50-100 deg.C for 1-3 hr.
Description
Technical field: [0001] The invention relates to a fish meat (fish fruit) processing technology for making soup and dried fish meat, belonging to the field of dried fish meat manufacturing. Background technique: [0002] Publication number CN1173298A, title "degreasing fishy dried fish processing technology and product", this product first degreasing selects water, antioxidant, dilute alkali (or baking soda), according to (100~200):(0.1~0.2):( 0.5 ~ 1.5) ratio preparation. Add curry powder, pepper powder, jade essence powder, garlic powder and fish body to remove fishy smell. White sugar, wine, monosodium glutamate, chili powder, ginger juice, potassium sorbate (or antioxidant) are used for seasoning. Production process: fish selection, four removal, degreasing, rinsing, deodorization, seasoning, dehydration, baking. Four removal refers to peeling, removing the head, removing the wing and tail, and removing the internal organs. Remove the fishy smell for 10-15 minutes; s...
Claims
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IPC IPC(8): A23L1/326A23L17/10
Inventor 沈月新
Owner 上海水产大学食品学院