Fish food and making method thereof

A production method, fish technology, applied in food preparation, food science, application, etc., can solve the problem of losing the characteristics of dishes

Active Publication Date: 2011-04-06
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the existing convenience foods on the market can be eaten directly after processing. Although this is convenient, it loses the characteristics of the dishes, that is, the "color, aroma, taste, and shape" of the dishes.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] Example 1 Spicy grilled fish.

[0056] 1. Main ingredients: yellow croaker (mackerel, carp, grass carp, crucian carp, perch, etc.).

[0057] 2. Accessories: dried shiitake mushrooms (dried oyster mushrooms, etc.).

[0058] 3. Seasoning: soaked chili, salt, monosodium glutamate, dried chili powder, cumin, five-spice powder, salad oil, chicken oil, cooking wine, fish sauce.

[0059] 4. Processing method 1) Main ingredients: select fresh fish raw materials, wash (remove internal organs, scales, gills), and the main ingredients after processing are raw products, semi-cooked products or cooked products; 0.1-0.5% of the weight of the main ingredients Weigh the salt and apply it evenly on the inner and outer layers of the fish. Weigh the pickled peppers according to 5-10% of the weight of the main ingredients, put the pickled peppers into the abdominal cavity of the fish, sterilize, and freeze quickly; 2) Accessory materials: processing accessories : Soak the dried shiitake mu...

Embodiment 2

[0064] Example 2 Steamed fish with chopped pepper.

[0065] 1. Main ingredient: fish head.

[0066] 2. Accessories: chopped pepper.

[0067] 3. Seasoning: cooking wine, chicken essence, tempeh, chicken oil, cooking oil, salt.

[0068] 4. Processing method 1) Treatment of main ingredients: select fish head, remove gills and wash, weigh salt at a ratio of 0.1-1%, and evenly spread on the surface of fish head, quantitative packaging, sterilization, quick freezing; 2) Treatment Accessories: Drain chopped peppers, fry them with the same amount of edible oil, pack them quantitatively according to 10-30% of the main ingredients, sterilize, and freeze them; 3) Make seasoning sauce: mix 10-20% cooking wine, 3-6% chicken essence and 10 -20% tempeh is stirred evenly, packed quantitatively according to 20% of the main ingredient, sterilized, and quick-frozen; 4) Making oil: weigh salad oil and chicken oil at a ratio of 9:1, heat (subject to the melting of the chicken oil), Mixing, quan...

Embodiment 3

[0073] Embodiment 3 Braised fish in soy sauce.

[0074] 1. Main ingredients: mackerel (yellow croaker, carp, grass carp, etc.).

[0075] 2. Accessories: Dried shiitake mushrooms (oyster mushrooms, mushrooms, etc.), lard.

[0076] 3. Seasoning: vinegar, salt, sugar, vegetable oil, sesame oil, chicken oil, ginger juice, white sugar, star anise powder, monosodium glutamate, edible gum, cooking wine, soy sauce.

[0077] 4. Processing method 1) Main ingredients: live fish or fresh frozen fish, slaughter, remove gills, scales and viscera, wash and dry, chop into 2-4cm fish segments, marinate with ginger juice and cooking wine for 2-5 hours , vacuum-packed quantitatively, sterilized, quick-frozen, and made into a main ingredient package; 2) Accessories: Soak and dry dried shiitake mushrooms (oyster mushrooms, mushrooms, etc.) for 10-12 hours, wash, squeeze out water, and add 0.1% salt , 2% five-spice powder, 5% cooking wine, marinated for 1 hour, vacuum-packed quantitatively accord...

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PUM

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Abstract

The invention discloses fish food and a making method thereof. The fish food is prepared by separately packaging fish meat as a main material, vegetables or fungi as auxiliary materials and seasonings and then putting all the materials into an outer package. The making method of the fish food comprises the following steps of: processing the main material, the auxiliary materials, the seasonings, and the like into semi-finished products in factories according to the cooking methods of dishes to ensure that the fish food is easier and more convenient to cook at home; and respectively packaging the main material, the auxiliary materials, the seasonings, and the like to achieve the purposes of long-term storage and market distribution to ensure that the fish food has the properties of food. The invention has the advantages that the names of products take the names of the dishes, and the products have the characteristics of the colors, the flavors, the tastes and the types of the dishes; complicated and difficult-to-master cooking technologies and various auxiliary materials and seasonings are subjected to factorial processing and production to ensure that the technologies and the materials are simpler, more standard and more convenient; and the dishes are scientifically and standardly matched and tightly packaged to ensure that the dishes are more nutrient and safer.

Description

technical field [0001] The invention relates to the field of food and its processing, in particular to a fish food and its preparation method. Background technique [0002] With the development of society and the improvement of people's living standards, the food consumption patterns of each family are also changing, and "delicious, safe, convenient, and nutritious" will be the mainstream of market demand. [0003] Existing instant food in the market can be directly eaten after being processed, although this is convenient, but has lost the characteristic of dish, promptly " color, fragrance, taste, shape " of dish. Therefore, the present invention provides a dish type food. The so-called dish food refers to a certain dish or series of dishes, according to the cooking method and requirements of the dish, the main ingredients, auxiliary materials and seasonings are processed into semi-finished products in the factory, making it easier and more convenient for family cooking; ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 朱蓓薇周大勇吴海涛董秀萍杜英王晓东宋叶涵张元峰刘芳
Owner DALIAN POLYTECHNIC UNIVERSITY
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