Method for cooking blowfish

A technology for puffer fish and fish liver, which is applied in the field of cooking and processing of aquatic products, can solve problems such as poisoning and inability to taste delicious, and achieve the effects of delicious taste, convenient operation and safety assurance.

Inactive Publication Date: 2008-12-24
扬州大江渔业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the internal organs, gills, eyes and blood of puffer fish are extremely toxic, there are cases of people who are poisoned to death by eating puffer fish every year.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0007] 1. Making fresh-keeping products of puffer fish:

[0008] Select fresh puffer fish for slaughter, peel the skin, remove the internal organs, gills, and eyes of the fish, wash the blood stains, put them in a dense pickle solution to marinate, take them out after about 2±0.1 hours, and carry out disinfection and antiseptic treatment. Finally, it was vacuum-packed and stored frozen at -30--18°C.

[0009] The specific method of disinfection is: soaking with food additive chlorine dioxide.

[0010] The specific method of antiseptic treatment is: soaking with food additive potassium sorbate.

[0011] Second, the method of making the cod liver oil bag:

[0012] 1. Cut the cod liver into small pieces and wash, immerse in boiling water for 2 minutes, drain the water, wash and set aside.

[0013] 2. Heat lard, ginger, green onion, and garlic in a pot. When the oil temperature rises to 60°C, add cod liver, then add cooking wine and cook until golden.

[0014] 3. After cooling,...

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PUM

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Abstract

The invention relates to a globefish maturation method which relates to the technical field of aquatic food maturation treatment process. Fresh and alive globefish is killed and peeled; internal organs, gills and eyes are removed; and then the blood is cleaned; the liver of the cleaned globefish is mixed with onion, ginger and garlic, and then boiled to prepare fish liver oil emulsion for future use; vegetable oil, onion, ginger and garlic are put into a pot, the cleaned globefish is then put into the pot, the fish liver oil emulsion and soup are added in, big fire is used to boil until the soup turns white; soy source, sugar and chicken essence seasoning are then added in, small fire is used to brew for 25 plus or minus10min, finally the big fire is used to finish boiling the soup. The globefish totally has no toxin after being treated and can be conveniently eaten as other fishes, which ensures the eating safety, and keeps the good taste of the fresh and alive globefish, so that people can enjoy the delicacy.

Description

technical field [0001] The invention relates to the technical field of cooking and processing technology for aquatic products. Background technique [0002] Puffer fish often live in southern riverside cities. It is a highly poisonous river delicacy with high edible and nutritional value. Because of its extremely delicious taste, it is known as the best river delicacy. However, because the internal organs, gills, eyes and blood of puffer fish are extremely toxic, there are cases of people who are poisoned to death by eating puffer fish every year. Folks of puffer fish once said "eat puffer fish desperately", because ordinary people can't handle it , so that ordinary people and most restaurants cannot taste its deliciousness. Contents of the invention [0003] The object of the invention is to invent a kind of cooked method of puffer fish which is easy to operate. [0004] The technical solution of the present invention is: slaughter the live puffer fish, peel the skin, r...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L1/01A23L17/00A23L5/10
Inventor 吴飞
Owner 扬州大江渔业有限公司
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