Ready-to-eat cod fillets and processing method thereof
A processing method and technology for cod fillets, which are applied in the field of ready-to-eat cod fillets and the processing thereof, can solve problems such as unreasonable formula and unpleasant taste, and achieve the effects of enhancing human appetite, improving shelf life and scientific processing methods.
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Embodiment 1
[0023] Embodiment one, the formula of the instant cod fillet of the present embodiment consists of:
[0024] Cod fillet 95.5%, sugar 2.9%, salt 0.43%, monosodium glutamate 0.9%, citric acid 0.15%, ginger powder 0.04%, chili powder 0.04%, nucleotide 0.04%.
Embodiment 2
[0025] Embodiment two, the formula of the instant cod fillet of the present embodiment consists of:
[0026] Cod fillet 95%, sugar 3.1%, salt 0.53%, monosodium glutamate 1.1%, citric acid 0.15%, ginger powder 0.04%, chili powder 0.04%, nucleotide 0.04%.
Embodiment 3
[0027] Embodiment three, the formula of the instant cod fillet of the present embodiment consists of:
[0028] Cod fillet 95.5%, sugar 2.96%, salt 0.43%, monosodium glutamate 1%, citric acid 0.05%, ginger powder 0.02%, chili powder 0.02%, nucleotide 0.02%.
[0029] According to the processing method of the instant cod fillet of any one formula in above-mentioned embodiment one to three, may further comprise the steps:
[0030] 1. Remove the head and tail tip of the fresh cod, open the back, wash the surface, internal organs and black clothes with clean water, and drain into cod fillets;
[0031] 2. Mix cod fillets and mixed auxiliary materials according to the above formula. After stirring evenly, put the laminated sheets into an infiltration room with a temperature below 4°C for soaking and infiltration. The infiltration time is 24-24.5 hours;
[0032] 3. Place the soaked cod fillets in an oven at 40-50°C for 8-8.5 hours;
[0033] 4. Measure the moisture and control the moi...
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