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Preparation method of white sauce globefish

A production method and technology of puffer fish, which are applied in food preparation, fish cleaning/scaling, slicing fish, etc., can solve problems such as not being suitable for eating more, white sauce puffer fish is mellow and thick, and greasy in taste, so as to improve loss of appetite, Relieves fatty taste and removes greasy effect

Inactive Publication Date: 2013-08-28
JIANGSU ZHONGYANG GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] For hundreds of years, the traditional puffer fish with white sauce has a mellow and thick taste and a greasy taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A method for making white sauce puffer fish, characterized in that: comprising the steps of:

[0019] 1) Cut the artificially cultured puffer pufferfish from the head and tear off the fish skin, cut it along the vent hole to the mouth of the fish with scissors, remove the viscera, fish membrane and gills, remove all the blood, and cut off cod liver;

[0020] 2) Cut the cod liver described in the above steps into thick slices, rinse with running water for 30 minutes, put the fish skin in hot water at 90°C for 15 seconds, wash off the mucus, and rinse the fish body with running water for 30 minutes;

[0021] 3) Add soybean salad oil into the pot, heat until the oil temperature reaches 110°C, put in the cod liver described in step 2), fry until light yellow, add boiling water, and cook at 270°C for 2 minutes; put in the fish liver Body, burn at 270°C for 5 minutes, then burn at 120°C for 25 minutes, a total of 30 minutes, in which the ingredient package is added at 20 min...

Embodiment 2

[0025] A method for making white sauce puffer fish, characterized in that: comprising the steps of:

[0026] 1) Cut the artificially cultured puffer pufferfish from the head and tear off the fish skin, cut it along the vent hole to the mouth of the fish with scissors, remove the viscera, fish membrane and gills, remove all the blood, and cut off cod liver;

[0027] 2) Cut the cod liver described in the above steps into thick slices, rinse with running water for 30 minutes, put the fish skin in hot water at 90°C for 25 seconds, wash off the mucus, and rinse the fish body with running water for 30 minutes;

[0028] 3) Add soybean salad oil to the pot, heat until the oil temperature reaches 130°C, put in the cod liver described in step 2), fry until light yellow, add boiling water, and cook at 270°C for 2 minutes; put in the fish liver Body, burn at 270°C for 5 minutes, then burn at 120°C for 25 minutes, a total of 30 minutes, in which the ingredient package is added at 20 minut...

Embodiment 3

[0032] A method for making white sauce puffer fish, characterized in that: comprising the steps of:

[0033] 1) Cut the artificially cultured puffer pufferfish from the head and tear off the fish skin, cut it along the vent hole to the mouth of the fish with scissors, remove the viscera, fish membrane and gills, remove all the blood, and cut off cod liver;

[0034] 2) Cut the cod liver described in the above steps into thick slices, rinse with running water for 30 minutes, put the fish skin in hot water at 90°C for 20 seconds, wash off the mucus, and rinse the fish body with running water for 30 minutes;

[0035] 3) Add soybean salad oil to the pot, heat until the oil temperature reaches 120°C, put in the cod liver described in step 2), fry until light yellow, add boiling water, and cook at 270°C for 2 minutes; put in the fish liver Body, burn at 270°C for 5 minutes, then burn at 120°C for 25 minutes, a total of 30 minutes, in which the ingredient package is added at 20 minut...

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PUM

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Abstract

The invention relates to a preparation method of white sauce globefish. The preparation method comprises the following steps of: cutting open fish skin from the head of artificially-bred takifugu obscurus globefish, tearing down the fish skin, removing gut, fish membranes and gills, completely removing blood and cutting off fish liver; cutting the fish liver into thick slices, rinsing by using running water, putting the fish skin in hot water for scalding, washing away mucus, and rinsing a fish body by using the running water; adding soybean salad oil into a pot, heating, putting the fish liver, the fish skin, an ingredient bag and supplementary materials into the pot at different times, and elaborately cooking; and finally canning the cooked globefish and cooling. The preparation method can be used for relieving the fleshy mouthfeel of the globefish by using sour and hot type seasoning, removing the greasy feeling, stimulating the taste buds of people, enhancing the appetite of people, and improving the phenomenon of inappetence of a part of people. The white sauce globefish is convenient to eat and can retain nutritional components of the globefish as much as possible.

Description

technical field [0001] The invention specifically relates to a method for preparing white sauce puffer fish. Background technique [0002] For hundreds of years, the traditional puffer fish with white sauce has a mellow and thick taste and a greasy taste. Contents of the invention [0003] Purpose of the invention: the present invention provides a method for making white sauce puffer fish in order to overcome the shortcomings and deficiencies of the above-mentioned prior art. [0004] Technical solution: a method for making white sauce puffer fish, comprising the following steps: [0005] 1) Cut the artificially cultured puffer pufferfish from the head and tear off the fish skin, cut it along the vent hole to the mouth of the fish with scissors, remove the viscera, fish membrane and gills, remove all the blood, and cut off cod liver; [0006] 2) Cut the cod liver described in the above steps into thick slices, rinse with running water for 30 minutes, put the fish skin i...

Claims

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Application Information

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IPC IPC(8): A23L1/326A22C25/14A22C25/16A22C25/17A22C25/02A23L17/10
Inventor 钱晓明刘大勇丛建华刘姬汝
Owner JIANGSU ZHONGYANG GRP
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