A kind of preparation method of freshwater fish natural seasoning

A preparation method and seasoning technology, applied in food preparation, application, food science, etc., can solve problems such as perishable deterioration

Inactive Publication Date: 2011-12-28
FUJIAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] How to overcome the difficult-to-remove earthy smell of freshwater fish, strong cathepsin activity of fish body, faster autolysis than sea fish, easy corrup

Method used

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  • A kind of preparation method of freshwater fish natural seasoning
  • A kind of preparation method of freshwater fish natural seasoning
  • A kind of preparation method of freshwater fish natural seasoning

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Accurately weigh 0.8 kg of bonito flakes, 1.0 kg of bone broth powder, 0.15 kg of yeast extract, and 0.3 liter of pure natural brewed soy sauce, dissolve them in a small amount of water, stir to dissolve completely, and set the volume to 100 liters, that is, to prepare 100 liter of natural seasoning.

[0049] Take 1000 kilograms of washed, sliced ​​and steamed fish fillets, soak them in the above-mentioned natural seasoning, soak them for 3 days, and pack them separately to obtain delicious instant fish fillets.

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PUM

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Abstract

The invention relates to the technical field of aquatic product processing, in particular to a preparation method of natural seasoning for freshwater fish. It is characterized by 100 parts by weight, and the formula is: 0.8 parts by weight of bonito flakes, 1.0 parts by weight of bone broth powder, 0.15 parts by weight of yeast extract, and 0.5 parts by weight of pure natural brewed soy sauce. The taste and mouthfeel of the freshwater fish food produced by the compound natural seasoning are obviously better than the freshwater fish food produced by the conventional formula.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a preparation method of natural seasoning for freshwater fish. Background technique [0002] my country's freshwater fish production ranks first in the world, and its resources are very rich. For a long time, freshwater fish, which has accounted for more than 42% of my country's total fishery output, is mainly sold in the form of fresh sales, that is, "first fresh, second frozen, third processed", 70% of fresh sales, 20% of frozen, and only 5% of total production. With the improvement of people's living standards and the acceleration of the pace, consumer habits have also changed. People are no longer satisfied with eating fresh fish and frozen fish, and hope to have safe and convenient processed freshwater fish products. [0003] Due to the earthy smell that is difficult to remove in freshwater fish, the cathepsin activity of fish body is strong, the autolysi...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/326A23L27/20A23L17/10
Inventor 陈由强张文森陈炳炎叶冰莹何文锦林荣华代容春
Owner FUJIAN NORMAL UNIV
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