A kind of preparation method of fragrant fish fillet
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A technology of fragrant fish fillets and fish fillets, which is applied in the field of seasoned and baked seafood, can solve the problems of single taste, not rich, inconvenient and fast eating, and achieve the effect of pure taste, rich nutrition and attractive color
Active Publication Date: 2016-01-20
丹东永明食品有限公司
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Problems solved by technology
[0003] The traditional way of eating seawater fish generally adopts the method of cooking, but the processing technology adopted is simple, and the taste is single and not rich.
Method used
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Embodiment 1
[0020] Rinse with clean water first, then take out the sweetfish meat, remove the spines, and marinate 100kg sweetfish fillets:
[0021]
[0022] Use the above formula for seasoning to meet the appropriate quality requirements and achieve no fishy smell, no peculiar smell, and no sediment.
[0023] 1. Seasoning process: first, clean the fish fillets after removing the spines from the fish, soak them in 100 kg of water with 2 kg of salt and 0.3 kg of glacial acetic acid for 2 hours, then mix the seasoning with the fish fillets according to the above ratio Soak it and store it in a clean and hygienic environment at about 10°C. After 1 hour, take it out and clean it.
[0024] Evenly seasoned sweetfish fillets are placed in a clean container and stored at 15°C for 1 day.
[0025] 2. Arrange slices: put the seasoned sweetfish fillets on the nylon mesh (120*100CM), usually two slices of sweetfish fillets are combined into one piece, if the slices are small, several pieces can be...
Embodiment 2
[0029] Embodiment 2 is different from Embodiment 1 in that:
[0030] Marinated 100kg sweetfish fillets:
[0031]
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Abstract
The invention relates to seasoning baked marine products, and particularly relates to a dried sweetfish which is unique in taste, fresh, sweet, fragrant, and rich in nutrition. The amounts of added condiments comprise sweetfish slices, glacial acetic acid, salt, sugar, an improved natural spice, monosodium glutamate, citric acid, malic acid, mirin, soybean sauce, and a sorbitol powder. A preparation method comprises the steps: firstly, rinsing with clean water cleanly, then taking fish meat, removing fishbones, seasoning according to the above formula; and 24 hours later, laying the slices, drying, baking, and flaking. The dried sweetfish has the advantages of pure taste, rich nutrition and attractive color and luster.
Description
Technical field: [0001] The invention relates to a seasoned baked seafood product, in particular to a sweet fish fillet with unique taste, freshness, sweetness, fragrance and rich nutrition. Background technique [0002] The traditional seafood processing methods all adopt seasoning, then baking and rolling. The taste is mainly original seafood. With the continuous development of the food industry, the company is also developing and improving, and continues to serve customers at home and abroad with the purpose of service! [0003] The traditional way of eating seawater fish generally adopts the method of cooking, but the processing technology adopted is simple, and the taste is single and not rich. . [0004] In order to achieve the above object, the technical scheme adopted by the present invention is 1. fresh sweetfish caught wildly from the Yellow Sea waters. 2. Self-prepared more than ten kinds of seasonings 3. Processed by self-made machinery and equipment 4. Origin...
Claims
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