Processing technique for roasted fish fillet
A processing technology and grilled fish fillet technology, applied in the fields of application, food preparation, food science, etc., can solve the problems affecting the development of mullet farming industry and the backward technology of mullet product development, etc., and achieve unique flavor, convenient portability and delicious taste Effect
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[0024] The present invention takes mullet as raw material, and the processing steps of the present invention are:
[0025] 1. Raw material handling
[0026] Select mullet with good freshness and complete shape. After thawing, remove the scales, head, tail, and internal organs, remove the blood stains on the surface, and clean the inner wall of the fish;
[0027] 2. Slicing
[0028] Enter the knife from 2cm from the tail of the fish, cut the fish into two pieces along the spinal cord, remove the spinal cord and fish bones, and then slice into slices, which should be as uniform in thickness as possible and suitable in size;
[0029] 3. To fishy
[0030] Use 3-5% sodium chloride, 0.05-0.15% citric acid, and 0.50-1.50% rice wine to make fishy-removing liquid, and soak the fish fillets for 30-60 minutes at a temperature of 20°C;
[0031] 4. Seasoning
[0032] With 4-8% white granulated sugar, 0.5-1.5% monosodium glutamate, 2-6% lactose, 0.1-0.3% transglutaminase (TG enzyme), 0....
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