Method for processing freshwater fish in non-fried way
A freshwater fish, non-fried technology, applied in application, food preparation, food science, etc., can solve problems such as adverse effects on people's health, carcinogens, loss of high calcium nutrients in bone spurs, etc., to improve the taste of use and its economic value , easily absorbed by the body, rich in nutrients
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Embodiment 1
[0023] A method for non-fried processing freshwater fish, the process is as follows:
[0024] (1) Select 50kg of fish for pre-treatment, including: remove fish head, fish tail, viscera and some fish scales and clean them, put the cleaned fish in a marinating tank, and marinate with 30kg of seasoning liquid for 40 hours; Cut the marinated fish into small pieces, and speed up the air-drying of the fish after cutting the fish into small pieces.
[0025] (2) Drying: Cut the fish into pieces and put them in a low-temperature drying room to air-dry. The air-drying temperature is 70°C; the humidity is 80%; the air-drying time is 90 hours;
[0026] (3) Seasoning: Put the air-dried fish pieces into a mixed solution of 30kg soup stock and 50kg chili oil evenly, and put them into a tumbler for marinating. The marinating time is 180 minutes, and the temperature between the tumblers is 50°C; then marinate well The fish pieces are bagged with aluminum foil high-temperature cooking bags.
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Embodiment 2
[0033] A method for non-fried processing freshwater fish, the process is as follows:
[0034] (1) Select 50kg of fish for pretreatment, including: remove fish head, fish tail, viscera and some fish scales and clean them, put the cleaned fish into a marinating tank, and marinate with 25kg of seasoning liquid for 30 hours; Cut the marinated fish into small pieces, and it is easier to speed up the drying of the fish after cutting the fish into small pieces.
[0035] (2) Drying: Cut the fish into pieces and put them in a low-temperature drying room to air-dry. The air-drying temperature is 60°C; the humidity is 70%; the air-drying time is 80 hours;
[0036] (3) Seasoning: Put the air-dried fish pieces into a mixed solution of 25kg soup stock and 40kg chili oil evenly, and put them into a tumbler for marinating. The marinating time is 160 minutes, and the temperature between the tumblers is 50°C; then marinate well The fish pieces are bagged with aluminum foil high-temperature coo...
Embodiment 3
[0043] A method for non-fried processing freshwater fish, the process is as follows:
[0044](1) Select 50kg of fish for pretreatment, including: remove fish head, fish tail, viscera and some fish scales and clean them, put the cleaned fish in a marinating tank, and marinate them with 15kg of seasoning liquid for 20 hours; Cut the marinated fish into small pieces, and it is easier to speed up the drying of the fish after cutting the fish into small pieces.
[0045] (2) Drying: Cut the fish into pieces and put them in a low-temperature drying room to air-dry. The air-drying temperature is 40°C; the humidity is 50%; and the air-drying time is 60 hours;
[0046] (3) Seasoning: Put the air-dried fish pieces into a mixed solution of 20kg soup and 30kg chili oil evenly, and put them into a tumbler for marinating. The marinating time is 120 minutes, and the temperature between the tumblers is 40°C; then marinate well The fish pieces are bagged with aluminum foil high-temperature coo...
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