Preparation method of tea-flavor instant grass carp

A production method and technology for grass carp are used in food preparation, food ingredients as odor modifiers, food science and other directions, and can solve problems such as unfavorable convenience, instant food, poor taste, and inability to remove fishy odor.

Inactive Publication Date: 2014-09-10
FISHERIES RES INST ANHUI ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional production method is only pickling with salt, which cannot remove the muddy s

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0019] (1) Select raw fish: the selected raw fish is fresh grass carp with a weight of 2.5-3.5kg / tail;

[0020] (2) Pretreatment: Slaughter the raw fish, remove the scales, gills, viscera and peritoneum, wash and drain with tap water, slice and cut into pieces, the fish pieces are rectangular, 7-8cm long, 4-5cm wide, and thick 1.5-2cm;

[0021] (3) Vacuum pickling: add the fish pieces to the pickling material and soak for 6-8 hours at 4-8°C; the proportion of the pickling material is calculated based on the weight of the fish piece: salt 2-3%, green onion 0.5-1 %, ginger 0.5-1%, Chinese prickly ash 0.1-0.3%, dried chili 0.1-0.3%, pepper 0.2-0.3%, rice wine 3-5%.

[0022] (4) Tea stains: Add 1% tea leaves according to the weight of the hot water with 95°C hot water, after cooling, put the fish pieces into soak for 4-6 hours, pick up and drain;

[0023] (5) Frying: Use a constant temperature fryer to put in edible blending oil to fry the fish pieces. The oil temperature is 170...

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PUM

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Abstract

A preparation method of a tea-flavor instant grass carp comprises the following steps: selecting grass carp raw materials, pretreating, vacuum preserving, tea soaking, deep frying, seasoning, vacuum packaging and sterilizing. The tea-flavor instant grass carp not only has the fish flavor but also has the tea flavor due to soaking, seasoning, frying, curing, and composite flavor enhancing. The tea-flavor instant grass carp is a healthy, nutrient and delicious instant product.

Description

technical field [0001] The invention relates to a method for making food, in particular to a method for making tea-flavored herbivorous carp. Background technique [0002] my country is the country with the most freshwater aquaculture water surface in the world. Its freshwater fish meat is delicious, nutritious and high in unsaturated fatty acids. In order to solve the problem of keeping fresh fish fresh, traditional salted fish and crisp fish have gradually formed. However, the traditional preparation method is only pickling with salt, which cannot remove the muddy smell of the fish itself, and the taste is poor and unfavorable for convenience and instant eating. Contents of the invention [0003] The purpose of the present invention is to provide a method for making tea-flavored instant herbivorous carp. The finished product is bright in color, tight in texture, moderate in softness and hardness, has both fish fragrance and tea fragrance, rich and refreshing fragrance, a...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L17/00
CPCA23L5/11A23L5/20A23L5/21A23L17/10A23L27/00A23V2002/00A23V2200/15A23V2250/214A23V2300/24
Inventor 胡王陈小雷裴陆松凌俊吴向俊潘庭双胡玉婷裴晓鹏
Owner FISHERIES RES INST ANHUI ACAD OF AGRI SCI
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