Preparation method of pot-stewed fowl cod meat floss

A technology of stewed meat and meat floss, applied in food preparation, application, food science, etc., can solve the problems of low utilization rate of nutrients, single taste, no innovation, etc., and achieve the effect of simple processing, rich taste, and easy acceptance

Inactive Publication Date: 2013-09-18
陈键
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the processing method of cod in the prior art is only maintained at the traditional stage, and the food made is similar in terms of taste and nutrient retention. There is no innovation, the taste is relatively single, and the utilization rate of nutrient elements is low.

Method used

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Embodiment Construction

[0013] The specific embodiments of the present invention are given below to further describe the structure of the present invention in detail.

[0014] The preparation method of lo-mei cod floss in this embodiment includes the following steps:

[0015] (1) Treatment of raw fish: firstly, the fish is descaled, dissected, fish head removed, and internal organs removed, then washed and sliced ​​for later use;

[0016] (2) Preparation of lo-mei: fresh pork is injected with a compound enzyme solution containing 8% of meat. The compound enzyme solution is composed of trypsin and papain. The amount of trypsin is 2500u / kg raw material and the amount of papain is 1500u / kg Raw materials, then put the meat in a tumbler and knead for 25 minutes, keep the temperature at 20℃ for tenderization, and then put the pork and auxiliary materials into a basin to marinate for 2 hours. The auxiliary materials are salt, he, white sugar, MSG, Soy sauce, rice wine, tangerine peel, star anise, licorice, cinnam...

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PUM

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Abstract

The invention relates to a preparation method of pot-stewed fowl cod meat floss, and belongs to the technical field of preparation methods of foods. The preparation method of the pot-stewed fowl cod meat floss comprises the following steps of: (1) processing raw fish; (2) preparing pot-stewed fowl; (3) curing the fish; (4) steaming the fish; and (5) frying the fish. The preparation method of the pot-stewed fowl cod meat floss provided by the invention has the advantages that the localization of the traditional cod processing method is broken so as to carry out dauntless innovation, the processed meat floss has pot-stewed fowl, the processed meat floss and cod are perfectly combined, the taste is rich, the nutritive elements of the cods are fully reserved, and the manufacturing procedure is simple and convenient; people can make the pot-stewed fowl cod meat floss according to the favor, the preparation method is popular, and easy to accept the preparation method.

Description

[0001] technical field [0002] The invention relates to a preparation method of braised cod floss, belonging to the technical field of food preparation methods. Background technique [0003] Cod is one of the fish with the largest annual catch in the world and has very important economic value. Cod is rich in protein, vitamin A, vitamin D, calcium, magnesium and other nutrients. It is rich in nutrition and delicious in meat. The cod meat is thick and has very few spines. The meat can promote blood circulation and remove blood stasis. The cod liver oil made from it can inhibit Mycobacterium tuberculosis, and its unsaturated acid concentration of one hundred thousandth can prevent bacterial reproduction. Cod pancreas contains a large Insulin can better lower blood sugar and effectively treat diabetes. Because cod itself has the above advantages, it is very popular with the public. But prior art still just remains in the traditional stage to the processing method of cod, an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/311A23L1/318A23L1/314A23L17/10A23L13/10A23L13/40A23L13/70
Inventor 陈键
Owner 陈键
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