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Method for making flavor fish

A production method and technology for flavored fish, which are applied in the directions of food preparation, application, food science, etc., to achieve the effect of fresh and tender fish meat and increase of nutrients

Inactive Publication Date: 2012-07-18
张卫东
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] As we all know, fish is rich in nutrients. Among meat, fish is the most beneficial to the human body. Nowadays, if people want to eat fish, they will not kill or burn it. The finished fish will meet people's living needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: make flavor fish according to the following steps

[0017] Step 1: Slaughter: cut off the gills of the fresh fish and put them in the water, let the fish move in the water to bleed off the body, scrape the scales to remove the intestines normally after the fish blood is exhausted, wash and dry;

[0018] Step 2: Marinating: First, mix salt, liquid ingredients, and rice flour in a mass ratio of 1:1:1 and mix well to form a sauce; secondly, cut a knife on the fish after step 1, and spread the sauce on the fish, The mass ratio of fish to sauce is 5:1; finally, put the fish coated with sauce into a fresh-keeping bag and put it in a freezer at -10°C to marinate for three days; the liquid ingredient is soy sauce;

[0019] Step 3: Cooking: Take out the marinated fish, wash it with water, drain it, and fry it, fry it, grill it or steam it to ripen it; among them, when cooking the fish, stuff bean products and fungus in the fish maw;

[0020] Step 4: Packaging: Aft...

Embodiment 2

[0021] Embodiment 2: The preparation method of flavored fish is the same as that of Embodiment 1, wherein the liquid ingredients are 80% soy sauce and 20% vinegar; wherein, sugar is added to the sauce in an amount of 30% of the quality of the sauce.

Embodiment 3

[0022] Embodiment 3: The preparation method of the flavored fish is the same as in Example 1, wherein the liquid ingredients are 80% soy sauce and 20% rice wine; wherein, sugar and monosodium glutamate are added in the sauce, and the additions are 10% of the quality of the sauce and monosodium glutamate respectively. 10%.

[0023]

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PUM

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Abstract

The invention discloses a method for making flavor fish. The method for making the flavor fish comprises the following steps of: cutting off gills of a fish, placing the fish in water to let the fish move in the water so that the fish bleeds completely, normally scraping scales and removing intestines after the fish bleeds completely, and cleaning and drying the fish; firstly, mixing salt, liquid ingredients and rice flour according to the mass ratio of 1:1:1, and uniformly blending to obtain sauce; then, cutting notches on the body of the fish processed in the first step, smearing the sauce on the body of the fish, wherein the mass ratio of the fish to the sauce is 5:1; finally, putting the fish on which the sauce is smeared into a freshness protection package, placing the freshness protection package into a cold store at (-10)-(-30) DEG C, and curing for three to five days; taking out the cured fish, cleaning with water, drying, and cooling the fish in a manner of deep frying, frying, roasting or steaming; and cooling the cooked fish, then packaging the fish in vacuum, sterilizing and warehousing the cooked fish. According to the invention, the fish is prepared into cooked food and is edible after the package is opened, so that the living needs of people are met.

Description

technical field [0001] The invention relates to a method for making flavored fish. Background technique [0002] As we all know, fish is rich in nutrients. Among meat, fish is the most beneficial to the human body. Nowadays, if people want to eat fish, they will not kill or burn it. The finished fish will meet people's living needs. Contents of the invention [0003] The purpose of the present invention is to provide a method for making flavored fish, which can be prepared into cooked food and ready to eat after opening the bag, so as to meet people's living needs. [0004] Technical solution of the present invention is that the preparation method of this flavor fish comprises the following steps: [0005] Step 1: Slaughter: cut off the gills of the fresh fish and put them in the water, let the fish move in the water to bleed off the body, scrape the scales to remove the intestines normally after the fish blood is exhausted, wash and dry; [0006] Step 2: Marinating: Fi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 张卫东
Owner 张卫东
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