Processing technology of sargassum and sleeve-fish dumplings
A processing technology and seaweed technology, applied in the field of processing technology of seaweed squid dumplings, can solve the problems of single seaweed and squid processed products, single type, unbalanced nutrition of dumplings, etc., achieving green and healthy novelty, simple and practical operation, and beneficial to health care. Effect
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Embodiment 1
[0035] A kind of processing technology of seaweed squid boiled dumpling, described processing technology comprises the following steps:
[0036] a) Seaweed pretreatment: select fresh seaweed, wash it with water and drain it, cut the drained seaweed into pieces with a length of 0.3 mm with a vegetable cutter, and place it at 0°C for use; the seaweed must be tested to ensure that each All food safety indicators are fully up to the standard; wash off the algae, mud and sand and other sundries attached to the laver with clean water; if the cleaning is not clean, the laver has poor gloss, quick deterioration, and poor taste;
[0037] b) Pretreatment of squid: peel the fresh squid, remove the internal organs, eyeballs and mouth, clean the squid ketone body, head and whiskers, and then immerse the cleaned squid meat in the soaking solution. The squid meat and soaking solution are weighed The ratio is 1:1, the composition and content of the soaking solution are shown in Table 1, the t...
Embodiment 2
[0046] A kind of processing technology of seaweed squid boiled dumpling, described processing technology comprises the following steps:
[0047] a) Pretreatment of seaweed: select sun-dried kelp, foam it with clean water, wash with clean water and drain, cut the drained seaweed into pieces with a length of 0.4mm with a vegetable cutter, and place it at 2°C for later use; The kelp must be tested to ensure that all food safety indicators are fully up to standard; wash off the algae, mud, sand and other sundries attached to the kelp with clean water; if the cleaning is not clean, the kelp has poor gloss, deteriorates quickly, and has a poor taste;
[0048] b) Pretreatment of squid: peel the frozen squid after natural thawing, remove the skin, viscera, eyeballs and mouth, clean the squid ketone body, head and whiskers, and then immerse the cleaned squid meat in the soaking liquid, squid meat and The weight ratio of the soaking solution is 1:2. The components and contents of th...
Embodiment 3
[0057] A kind of processing technology of seaweed squid boiled dumpling, described processing technology comprises the following steps:
[0058] a) Seaweed pretreatment: select fresh wakame, wash with water and drain, cut the drained wakame into pieces with a length of 0.6mm with a vegetable cutter, and place it at 4°C for later use; the wakame must be tested , to ensure that all edible safety indicators are fully up to the standard; wash off the algae, mud and sand attached to the wakame with clean water; if the cleaning is not clean, the gloss of the wakame is not good, it deteriorates quickly, and the taste is poor;
[0059] b) Pretreatment of squid: peel the fresh squid, remove the internal organs, eyeballs and mouth, clean the squid ketone body, head and whiskers, and then immerse the cleaned squid meat in the soaking solution. The squid meat and soaking solution are weighed The ratio is 1: 3. The components and contents of the soaking solution are shown in Table 1. T...
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