Compressed aquatic animal meat product and preparation method thereof
A technology for aquatic animals and meat products, applied in food preparation, food science, application, etc., can solve the problems of single product form and few types of leisure aquatic products, and achieve the effect of uniform color, rich product form and rich nutrition
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Embodiment 1
[0009] a. Using the scallop skirt as raw material, wash the scallop skirt to remove the pigment substances in the skirt, reduce the browning caused by the pigment during the drying process, cook it after washing, and drain for 60 minutes; b. Put the skirt of the skirt into the mixed seasoning liquid consisting of 8kg of sugar, 2kg of monosodium glutamate, 2kg of salt and 0.6kg of cooking wine and marinate for 5 hours to make the skirt fully tasty; c. Put it on the tray and dry it in a constant temperature hot air drying oven at 70°C for 2 hours, when the moisture content is about 40%; d. Press the dried skirt with a pressure of 15Mpa for 10 minutes; e. The product packaging after compression molding is sterilized. The sterilized product is the compressed skirt meat product of the present invention.
Embodiment 2
[0011] a. Using shrimp as raw material, wash the shrimp, remove the shell, remove the tail, and remove the shrimp line to get the shrimp, add a small amount of boiling water to cook, and drain for 50 minutes; b. Put the drained shrimp into the mixture of 2kg of sugar, 1kg of monosodium glutamate, Marinate in a mixed seasoning solution consisting of 1kg of salt and 0.3kg of cooking wine for 1 hour; c. Spread the marinated shrimps on a tray with a sieve, and dry them in a constant temperature hot air drying oven at 70°C for 4 hours. The content is about 15%; d. The dried shrimps are molded and pressurized, the pressure is 2Mpa, and the pressurization time is 20min; e. The compressed and molded product is packaged and sterilized. The sterilized product is the compressed shrimp product of the present invention.
Embodiment 3
[0013] a. Use squid as raw material, wash the squid, peel it, cook it, and drain it for 40 minutes; b. Cut the drained squid into an appropriate size, add 6kg of sugar, 2kg of monosodium glutamate, 1.5kg of salt, and 1kg of real mushroom essence marinated in a mixed seasoning liquid composed of 0.5kg of cooking wine for 6 hours; c. spread the marinated squid on a tray with a sieve hole, and place it in a constant temperature hot air drying oven at 40°C to dry for 5 hours. At this time, the moisture content is about 50%; d. mold the dried shrimps and pressurize, the pressure is 8Mpa, and the pressurization time is 80min; e. pack and sterilize the compressed and molded product. The sterilized product is the compressed squid meat product of the present invention.
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