Method for producing crisped grass carp conditioned fish slice
A production method, the technology of crispy carp, which is applied in the direction of freezing/cooling preservation of meat/fish, food preparation, multi-step food processing, etc., can solve the problems of restricting the market development of crispy carp products, unstable quality of crispy carp, and great influence on the quality of fish fillets , to maintain good brittleness, strong water holding capacity and good product quality
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Embodiment 1
[0018] (1) Bleed the crispy carp after temporary breeding, then remove the fish scales, gills and viscera, clean the fish body with running water, then divide the crispy carp into fish heads, remove the back meat and belly of the ribs meat, scrape off the black film and fat, and finally pick out the residual fish bones on the fish fillets after segmentation and trim them to obtain back fillets, back fillets and belly fillets respectively.
[0019] (2) Accurately weigh 3.2kg of the mixture of ginger, green onion and licorice (the weight ratios of ginger, onion and licorice are 60%, 20% and 20% respectively), then wrap it with gauze, add appropriate amount of water and boil Let it cool for 18 minutes and set aside. Accurately weigh 0.25kg of salt, 0.1kg of sugar, 0.5kg of light soy sauce and 0.15kg of white wine, then add the cooked ginger, green onion, and licorice liquid, and add the remaining water to 10kg, and finally stir evenly to form a conditioning solution.
[0020] (3...
Embodiment 2
[0023] (1) Accurately weigh 4kg of the mixture of ginger, green onion and licorice (the weight ratios of ginger, onion and licorice are 44%, 28% and 28% respectively), then wrap it with gauze, add appropriate amount of water and boil for 20 minutes , let cool, and set aside. Accurately weigh 0.2kg of salt, 0.04kg of sugar, 0.2kg of light soy sauce, and 0.1kg of white wine, then add them to the boiled ginger, green onion, and licorice liquid, add the rest to 10kg of water, and finally stir evenly to form a conditioning solution.
[0024] (2) Soak the back fish fillets obtained in step (1) in Example 1 in the conditioning solution of step (1) for 3.2 hours at a temperature of 18°C, and the weight ratio of the fish fillets to the conditioning solution is 1:2. After dipping, pick up and drain, and then vacuum pack.
[0025] (3) Put the packaged fish fillets obtained in step (2) into -36°C freezing liquid for freezing, stop freezing when the core temperature of the crispy grass ca...
Embodiment 3
[0027] (1) Accurately weigh 4.4kg of the mixture of ginger, shallot and licorice (the weight ratios of ginger, shallot and licorice are 55%, 25%, and 20% respectively), then wrap it with gauze, and add appropriate amount of water Boil for 20 minutes, let cool, and set aside. Accurately weigh 0.1kg of salt, 0.05kg of sugar, 0.35kg of light soy sauce, and 0.15kg of white wine, then add them to the boiled ginger, green onion, and licorice liquid, and add the remaining water to 10kg, and finally stir evenly to form a conditioning solution.
[0028] (2) Soak the abdominal fish fillets obtained in step (1) of Example 1 in the conditioning solution of step (1) for 2.5 hours at a temperature of 10°C, and the weight ratio of the fish fillets to the conditioning solution is 1:2. After dipping, pick up and drain, and then vacuum pack.
[0029] (3) Put the packaged fish fillets obtained in step (2) into -38°C freezing liquid for freezing, stop freezing when the core temperature of the cr...
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