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Fragrance fillet and manufacture method of fragrance fillet

A technology for fish fillets and auxiliary materials, which is applied in the field of food processing, can solve problems such as failure to achieve standardization, and achieve the effect of standardizing raw materials.

Inactive Publication Date: 2012-10-10
SUZHOU HAODELAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a fragrant fish fillet and its production method, aiming to solve the problem that the existing clam products have not achieved standardization

Method used

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  • Fragrance fillet and manufacture method of fragrance fillet

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Effect test

Embodiment 1

[0022] Embodiment 1: A kind of fragrant fish fillet and its preparation method

[0023] A fragrant fish fillet, said fragrant fish fillet is mainly made of 950-1050 parts by weight of main ingredient fish fillets and the following auxiliary materials by weight:

[0024] Starch 16~20 parts;

[0025] Chicken essence 1~2 parts;

[0026] Salt 8~10 parts;

[0027] MSG 4~6 parts;

[0028] Sodium bicarbonate 3~4 parts.

[0029] See attached figure 1 Shown, a kind of method of making fragrant fish fillet, described fish fillet adopts black fish fillet.

[0030] In a further preferred technical solution of the specific embodiment of the present invention, the main ingredient fish fillets and auxiliary materials are stirred according to the process ratio, pickled at 0-5°C for 2-3 hours, and then the pickled fish fillets are Coating operation, and simultaneous making sauce.

[0031] In a further preferred technical solution of the specific embodiment of the present invention, the ...

Embodiment 2

[0036] Embodiment 2: A kind of fragrant fish fillet and its preparation method

[0037] A kind of fragrance fish fillet, the batching of described fragrance fish fillet is as follows:

[0038] 1000g fish fillet

[0039] 18 grams of starch;

[0040] Chicken essence 1g;

[0041] Salt 9 grams;

[0042] MSG 5 grams;

[0043] Sodium bicarbonate 3 grams.

[0044] See attached figure 1 As shown, the method for making fragrant fish fillets, the steps are as follows:

[0045] 1. Picking material: raw material: black fish fillet. Confirm the quantity of black fish fillets, whether they have deteriorated and have peculiar smell.

[0046] 2. Thawing: Thaw the black fish fillets received naturally. Thawing standard: There is no frozen ice in the black fish fillet, and it is completely thawed.

[0047] 3. Manual slicing: black fish fillets are cut into lengths and widths of 3.5-4 cm, and the weight is 8-10g. Slicing standard: Uniform size, no continuous knife phenomenon.

[0048...

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PUM

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Abstract

The invention relates to fragrance fillet and a manufacture method of the fragrance fillet. The fragrance fillet mainly consists of 950 to 1050 weight parts of major ingredient fillet, 16 to 20 parts of starch, 1 to 2 parts of chicken powder, 8 to 10 parts of common salt, 4 to 6 parts of monosodium glutamate and 3 to 4 parts of sodium bicarbonate according to proportions. The raw material standardization, the product standardization and the process standardization of the fragrance fillet can be realized.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to fragrant fish fillets and a preparation method thereof. Background technique [0002] Qian Xuesen, a famous scientist who called modern fast food "a great revolution in human history", proposed that fast food centers should be established in some big cities in my country to meet the dietary needs of the masses with high efficiency and low cost of large-scale operation, and to speed up the development of fast food. The pace of socialization of housework promotes the development of our country's economy. However, to this day, there is still a huge gap between the status quo of fast food and the requirements of the society in all aspects from product production to operation methods. Many people in the industry have proposed that fast food should take the road of standardization and industrialization. At present, fast food needs to develop from the experience of personal skills...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 汤建英汤建妹
Owner SUZHOU HAODELAI FOOD
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