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Chrysanthemum fish and preparation method thereof

A technology of chrysanthemum fish and chrysanthemum, which is applied in the field of chrysanthemum fish and its production, can solve the problems of lack of standardization and achieve the effect of standardization of 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

[0003] The present invention provides a chrysanthemum fish and its preparation method, aiming to solve the problem that the existing chrysanthemum fish products have not been standardized

Method used

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  • Chrysanthemum fish and preparation method thereof

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Effect test

Embodiment 1

[0017] Embodiment 1: a kind of chrysanthemum fish and its preparation method

[0018] A kind of chrysanthemum fish, described chrysanthemum fish is mainly made of the following materials by weight:

[0019] 498-502 servings of fish;

[0020] 12-15 parts of starch;

[0021] 4 to 5 parts of table salt.

[0022] In a further preferred technical solution of the specific embodiment of the present invention, grass carp is used as the fish meat.

[0023] See attached figure 1 Shown, a kind of method of making chrysanthemum fish, described method comprises, carry out frying operation after the fish meat is cut into pieces, mixed with flour.

[0024] In a further preferred technical solution of the specific embodiment of the present invention, the size of the cut fish meat is 5×5 cm.

[0025] In a further preferred technical solution of the specific embodiment of the present invention, before the frying operation, the surface of the fish meat is first cut into a rhombus with a siz...

Embodiment 2

[0027] Embodiment 2: A kind of chrysanthemum fish and its preparation method

[0028] A kind of chrysanthemum fish, the batching of described chrysanthemum fish is as follows:

[0029] 500 grams of fish;

[0030] 13 grams of starch;

[0031] 4 grams of table salt.

[0032] See attached figure 1 Shown, the method for making chrysanthemum fish, the steps are as follows:

[0033] 1. Picking and inspection: raw materials: raw materials: grass carp. Inspection materials: no smell, no color, no decay, correct quantity.

[0034] 2. Grass carp processing: Grass carp processing in the first workshop: remove fish heads, fish scales (do not damage the fish skin), and fish bones. Cut into pieces: Cut the fish with skin into 5*5 cm square blocks, and then cut the fish into 1*1 cm prismatic columns, and the fish skin should not be scratched.

[0035] 3. Brewing: steeping for 5 minutes. Rinse: Rinse with water for 5 minutes.

[0036] 4. Hand-mixing: No. 3 Workshop Mixing Flour: Pota...

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Abstract

The invention provides a chrysanthemum fish and a preparation method thereof. The chrysanthemum fish mainly comprises the following ingredients: 498 to 502 parts of chrysanthemum fish, 12 to 15 parts of starch, and 4 to 5 parts of table salt. According to the chrysanthemum fish, the raw material standardization, the product standardization and the technology standardization of the chrysanthemum fish can be achieved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a chrysanthemum fish 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