Method for preparing low-salt leisure marinated fish from salted fish
A technology of brine fish and pickled fish, which is applied in food preparation, application, food science, etc., can solve the problems of antibacterial and bactericidal effect constraints, and achieve the effects of expanding the antibacterial spectrum, enhancing the texture, and shortening the sterilization time
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0028] Example 1 The processing of low-salt recreational marinated grass carp
[0029] Divide commercially available dried grass carp (initial salt content is about 5%), the size of the fish pieces is about 2×4×1.5cm, first perform ultrasonic desalination: frequency 20-24KHz, power 400-800w, intermittent time 5s, ultrasonic time 5s, the whole time is 20-25min, the protection temperature is 40-50℃, then put the dried fish sample to be processed in the vacuum kettle, vacuumize after connecting, and carry out reverse pressure osmosis treatment, the working pressure is 0.09MPa, the water-material ratio It is 10:1. After desalting for 2 hours, place it in a hot air drying oven at 50°C for preliminary drying for 1.5 hours. ) for 2.5 hours. After the marinade, dry the dried fish in a hot air drying oven at 50°C for 1.5 hours, and finally marinate it in sauce for 1 hour (the sauce is marinade with 0.5% chitosan and 0.3% bayberry polyphenols, 1% sodium lactate, 1% vinegar). The pack...
Embodiment 2
[0031] Embodiment 2: the processing of low-salt leisure plum boy fish
[0032] Ultrasonic desalination is performed on the pre-rinsed plum boy fish: frequency 20-24KHz, power 400-800w, intermittent time 5s, ultrasonic time 5s, full time 20-25min, protection temperature 40-50℃, and then put it in a vacuum pump In the kettle, vacuumize after connecting, and carry out reverse pressure osmosis treatment, the working pressure is 0.09MPa, and the water-material ratio is 15:1. After desalting for 3 hours, place it in a hot air drying oven at 50°C for 1.5 hours of preliminary drying. After preliminary drying, put the dried fish in hot marinade (3% star anise, 2% rice wine, 2.5% sugar, 1% chicken essence) for 2.5 hours, and place the dried fish in a hot air drying oven at 50°C Dry in medium for 1.5 hours, and finally make sauce in seasoning sauce for 1 hour (seasoning sauce is marinade with 0.5% chitosan, 0.3% bayberry polyphenol, 1% sodium lactate, 1% vinegar) packaged in composite p...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com