Method for preparing fishbone food
A technology of fish bone and food, which is applied in the field of preparation of fish bone food, can solve the problems of insufficient utilization of nutritional value and economic value, and achieve the effects of low cost, easy operation and simple process
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0014] 1) Raw material thawing: when frozen fish bones are selected, the fish bones can be thawed naturally or with water;
[0015] 2) Cleaning: For fresh or thawed fish bones, subtract the side thorns on both sides of the spine, wash with tap water, and wash away the congestion, aponeurosis, dirt and other sundries on it;
[0016] 3) Seasoning: add 4% sugar, 1.2% salt, and 1.3% monosodium glutamate by weight of the fish bones to infiltrate. The infiltration time is 90 minutes, and stirring is required from time to time;
[0017] 4) Drying: Dry in a blast drying oven, wipe and dry the iron grid frame on which the fish bones are placed with alcohol, and place the fish bones flat on the grid rack. The drying temperature is 40°C and the drying time is 3 hours;
[0018] 5) Softening: soften the dried fish bones, and use a high-pressure steam sterilizer for softening treatment. The softening temperature is 121°C and the time is 35 minutes;
Embodiment 2
[0027] 1) Raw material thawing: when frozen fish bones are selected, the fish bones can be thawed naturally or with water;
[0028] 2) Cleaning: For fresh or thawed fish bones, subtract the side thorns on both sides of the spine, wash with tap water, and wash away the congestion, aponeurosis, dirt and other sundries on it;
[0029] 3) Seasoning: add 5% sugar, 1% salt, and 1.5% monosodium glutamate by weight of the fish bones to infiltrate. The infiltration time is 70 minutes, and stirring is required from time to time;
[0030] 4) Drying: Dry in a blast drying oven, wipe and dry the iron grid frame on which the fish bones are placed with alcohol, place the fish bones flat on the grid rack, and dry at a temperature of 50°C for 2 hours;
[0031] 5) Softening: soften the dried fish bones, and use a high-pressure steam sterilizer for softening treatment. The softening temperature is 125°C and the time is 30 minutes;
[0032] 6) Cutting: the cut fish row becomes granular, about 1....
Embodiment 3
[0040] 1) Raw material thawing: when frozen fish bones are selected, the fish bones can be thawed naturally or with water;
[0041] 2) Cleaning: For fresh or thawed fish bones, subtract the side thorns on both sides of the spine, wash with tap water, and wash away the congestion, aponeurosis, dirt and other sundries on it;
[0042] 3) Seasoning: add 6% sugar, 0.7% salt, and 1% monosodium glutamate by weight of the fish bones to infiltrate. The infiltration time is 90 minutes, and stirring is required from time to time;
[0043] 4) Drying: Dry in a blast drying oven, wipe and dry the iron grid frame on which the fish bones are placed with alcohol, place the fish bones flat on the grid rack, and dry at a temperature of 55°C for 2 hours;
[0044] 5) Softening: soften the dried fish bones, and use a high-pressure steam sterilizer for softening treatment. The softening temperature is 126°C and the time is 25 minutes;
[0045] 6) Cutting: the cut fish row becomes granular, about 1....
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More