Hot and spicy sauce containing Ictalurus Punctatus fishbone, and preparation method thereof
A technology of channel catfish and spicy sauce, which is applied in the field of channel catfish bone spicy sauce and its preparation, can solve the problems that there are no reports of flavored fish bone spicy sauce, affect the promotion of channel catfish breeding, etc., and achieve the promotion of efficient comprehensive utilization , enrich the variety, and increase the effect of added value
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[0025] 1) Prepare fish bone paste
[0026] Put the frozen channel catfish bones into water for cleaning, put them into water with a salt content of 1-3%, wherein the volume of the water is 2-4 times that of the fish bones, and soak for 2-4 hours. This method of thawing and setting the shape can not only effectively maintain the freshness, shape and elasticity of the catfish bones, but also remove the fishy smell. Rinse the catfish bones after thawing and clearing with clean water for 10-15 minutes. It is 4 times or more than the size of the fish bone, rinsed and drained for later use. After rinsing and draining, the catfish bone is crushed with a bone crusher until the fineness is about 5 mesh, and then it is ground into 120 mesh fish head mud with a bone mud mill , then use fish bones and water to boil for 2 hours under the condition of 115° C. wherein the ratio of fish bones and water is 1:0.8, and papain is used to hydrolyze the protein in the fish bone soup boiled under hi...
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