Preparation method of liquor-saturated fish
The technology of drunken fish and drunken preparation is applied in the field of preparation of drunken fish, which can solve the problems of heavy fishy smell, tender meat and low nutritional value, and achieve the effects of rich aroma, moderate saltiness and appetite promotion.
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Example Embodiment
[0029] Example 1
[0030] The preparation method of the drunken fish:
[0031] The processing steps are: raw fish — thawing, washing, trimming — pickling — baking — cooling — ingredients, seasoning, drunk — decomposition and weighing, bagging — vacuum packaging — sterilization and cooling.
[0032] (1) After inspecting and accepting in strict accordance with the "Raw and Auxiliary Material Purchase Acceptance Regulations" formulated by the enterprise, and after the selected raw fish are descaled, dissected, and decapitated, they are simply cleaned and placed in the freezer for freezing. The amount of fish used on the day is subject to the production volume of the day.
[0033] (2) Defrost the amount of fish used on the day: defrost the frozen fish in the thawing tank at 20°C for 12 hours, or add water and defrost at 10°C for 4 hours; then brush the surface of the thawed fish with a wire brush and a broom Clean, remove fish scales and surface debris; then trim the fish with a stainles...
Example Embodiment
[0046] Example 2
[0047] The preparation method of the drunken fish:
[0048] The processing steps are: raw fish — thawing, washing, trimming — pickling — baking — cooling — ingredients, seasoning, drunk — decomposition and weighing, bagging — vacuum packaging — sterilization and cooling.
[0049] (1) After inspecting and accepting in strict accordance with the "Raw and Auxiliary Material Purchase Acceptance Regulations" formulated by the enterprise, and after the selected raw fish are descaled, dissected, and decapitated, they are simply cleaned and placed in the freezer for freezing. The amount of fish used on the day is subject to the production volume of the day.
[0050] (2) Defrost the amount of fish used on the day: defrost the frozen fish in the thawing tank at 30°C for 12 hours, or add water and defrost at 15°C for 4 hours; then brush the surface of the thawed fish with a wire brush and a broom Clean, remove fish scales and surface debris; then trim the fish with a stainl...
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.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap