Manufacturing method for instant tea smoked fish snack
A technology for snack food and tea smoking, which is applied in the field of ready-to-eat tea-smoked fish snack food production, can solve the problems such as loss of original quality of fish meat and long processing time, and achieve the effects of novel taste, unique taste, and safe and convenient consumption.
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Embodiment 1
[0019] First cut off the head of the fresh fish at the gills, remove the scales and tail fins, cut off the muscles on both sides of the middle vertebra longitudinally, and remove the internal organs of the fish with scissors. Wash the fish meat on both sides of the middle vertebrae 2 to 3 times in clean water at 20-30°C to remove foreign matter and minced meat to ensure the cleanliness and sanitation of the fish meat. After rinsing, spread the fish on a clean stainless steel sieve and drain at 30°C for 10 minutes to remove excess water on the surface of the fish. Cut the drained fish meat horizontally and vertically into strips with a width of 2.5-3.0 cm. Put the sliced fish into a pickling container, add pickling liquid, and marinate for 10 hours. The pickling liquid contains 15% to 25% of salt, 20% to 30% of sugar, 5% to 10% of tea, and 5% to 10% of pepper. 1% to 2% powder, 2% to 3% chili powder, 2% to 5% rice wine, 1% to 2% monosodium glutamate, stir every 2 hours during...
Embodiment 2
[0021] First cut off the head and tail fin of the fresh fish at the gills, cut off the muscles on both sides of the middle vertebra longitudinally, and remove the internal organs of the fish with scissors. It is to wash the fish meat on both sides of the middle vertebrae 2 to 3 times in clean water at 20-30°C, remove foreign objects and minced meat, and ensure the cleanliness and sanitation of the fish meat. After rinsing, spread the fish on a clean stainless steel sieve and drain for 7-10 minutes to remove excess water on the surface of the fish. Cut the drained fish meat horizontally and vertically into strips with a width of 2.5-3.0cm. Put the sliced fish into a pickling container, add pickling liquid, and marinate for 10-12 hours. The pickling liquid contains 15%-25% of salt, 20%-30% of sugar, and 5%-10% of tea leaves. Contains 1%-2% of pepper powder, 2%-3% of chili powder, 2%-5% of rice wine, and 1%-2% of monosodium glutamate. After marinating, remove the tea leaves on...
Embodiment 3
[0023] First cut off the head and tail fin of the fresh fish at the gills, cut off the muscles on both sides of the middle vertebra longitudinally, and remove the internal organs of the fish with scissors. It is to wash the fish meat on both sides of the middle vertebrae 2 to 3 times in clean water at 20-30°C, remove foreign objects and minced meat, and ensure the cleanliness and sanitation of the fish meat. After rinsing, spread the fish on a clean stainless steel sieve and drain for 7-10 minutes to remove excess water on the surface of the fish. Cut the drained fish meat horizontally and vertically into strips with a width of 2.5-3.0cm. Put the sliced fish into a pickling container, add pickling liquid, and marinate for 10-12 hours. The pickling liquid contains 15%-25% of salt, 20%-30% of sugar, and 5%-10% of tea leaves. Contains 1%-2% of pepper powder, 2%-3% of chili powder, 2%-5% of rice wine, and 1%-2% of monosodium glutamate. After marinating, remove the tea leaves on...
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