Process for preparing convenient dish of steamed Wuchang fish

A production method and technology of Wuchang fish, which are applied in food preparation, application, food science and other directions to achieve the effect of convenient eating

Inactive Publication Date: 2009-05-20
山西百世特食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Also there is no instant dish of steamed Wuchang fish that can be processed quickly on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] The preparation method of steamed Wuchang fish convenient dishes,

[0016] Step 1: Make and pack Wuchang fish

[0017] First, marinate the cleaned Wuchang fish with cooking wine, pepper and vinegar to prepare a pickling liquid; after marinating for 30 minutes, carry out dehydration process, and then pack and seal with nitrogen;

[0018] Step Two: Make the Soup and Pack it

[0019] e. Prepare materials,

[0020] The following seasonings are configured according to the following parts by weight: 8 parts of salad oil, 5 parts of tempeh, 2 parts of white sugar, 2 parts of salt, 0.5 part of monosodium glutamate, 1 part of minced green onion, 0.5 part of minced ginger, 0.3 part of minced green onion, 1.5 parts of water;

[0021] f. According to the conventional method, put the prepared seasoning into the pot and stir-fry to make soup, and after cooling, pack and seal with nitrogen;

[0022] Step 3: Put it in a large bag,

[0023] Put the Wuchang fish packaging bag and the...

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PUM

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Abstract

The invention relates to a method for preparing a steamed Wuchang fish instant dish, which belongs to a method for preparing a preserved, delicious and nutritive Wuchang fish convenient dish. The method has main technical characteristics that Wuchang fish and soup are packaged and sealed respectively, that is, the washed clean Wuchang fish is preserved for 30 minutes by the prior ingredients, subjected to dehydration technology, filled with nitrogen and packaged and sealed first, and the prepared flavoring substances are placed into a pan and fried into soup by the prior method, cooled, filled with nitrogen and packaged and sealed. The steamed Wuchang fish instant dish integrates the prior restaurant technology and the instant food processing technology, is subjected to industrial production, does not contain any chemical additive and antiseptic agent, and not only guarantees the nutrition and the flavor of the Wuchang fish but also is convenient to eat. When the steamed Wuchang fish instant dish is eaten, a packaging bag is opened and filled into a plate, the soup is poured on the Wuchang fish, and the Wuchang fish can be eaten after steamed for 10 minutes by the prior method. The steamed Wuchang fish instant dish is particularly suitable to be eaten by old people with restricted mobility and young people with quick work rhythm.

Description

technical field [0001] The invention relates to a preparation method of a fresh-keeping, delicious and nutritious steamed Wuchang fish instant dish. Background technique [0002] There are a lot of steamed Wuchang fish dishes at present, most of which add condiments to the Wuchang fish killed on the spot, and eat after clear steaming. Although steamed Wuchang fish is delicious, it is limited to live fish processing. Also do not have the instant dish of steaming Wuchang fish that can be processed quickly on the market. Contents of the invention [0003] The object of the present invention is to provide a method for preparing steamed Wuchang fish instant dishes. The Wuchang fish prepared by the method is an instant food that is easy to preserve, and is convenient to eat, original in taste and rich in nutrition. [0004] Technical scheme of the present invention is: [0005] Step 1: Make and pack Wuchang fish [0006] First marinate the cleaned Wuchang fish with conventio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L1/22A23L17/00A23L27/00
Inventor 崔保国陈联平
Owner 山西百世特食品有限公司
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