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Processing technique for spicy bean puffer

A processing technology, a technology for spicy bean curd, applied in the field of fugu processing technology of spicy bean curd, can solve the problems of wasting puffer fish resources and not fully utilized, etc., and achieves the effects of food safety, easy portability and rich nutrition.

Inactive Publication Date: 2014-12-10
JIANGSU ZHONGYANG GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The puffer fish after refining the toxin is edible, but it is not fully utilized at present, wasting the resources of puffer fish

Method used

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  • Processing technique for spicy bean puffer

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] like figure 1 Shown, a kind of spicy watercress pufferfish processing technology comprises the steps:

[0020] (1) Cleaning and finishing: peel off the fish skin, remove the viscera, remove the peritoneal lining, place the cod liver etc. separately, and clean the puffer fish in running water. It is the tendons, membranes and internal organs, etc. After cleaning, it will be inspected by a special person;

[0021] (2) Segmentation: Remove the head of the puffer fish, slice it into two pieces along the back, and cut it into 25 mm square pieces;

[0022] (3), marinated at low temperature: first add green onion, ginger, and cooking wine to the fish pieces and mix well. The ratio of fish pieces to green onions, ginger, and cooking wine is about 25:2:1:1; the ratio of fish pieces to edible salt is 110:1 Stir in the proportion of the mixture, put it in a container and marinate at 3°C, and the marinating time is 60 minutes;

[0023] (4) Frying: Put the marinated fish pieces i...

Embodiment 2

[0029] like figure 1 Shown, a kind of spicy watercress pufferfish processing technology comprises the steps:

[0030] (1) Cleaning and finishing: peel off the fish skin, remove the viscera, remove the peritoneal lining, place the cod liver etc. separately, and clean the puffer fish in running water. It is the tendons, membranes and internal organs, etc. After cleaning, it will be inspected by a special person;

[0031] (2) Segmentation: Remove the head of the puffer fish, slice it into two pieces along the back, and cut it into 25 mm square pieces;

[0032] (3), marinated at low temperature: first add green onion, ginger, and cooking wine to the fish pieces and mix well. The ratio of fish pieces to green onions, ginger, and cooking wine is about 25:2:1:1; the ratio of fish pieces to edible salt is 110:1 Stir in the proportion of the mixture, put it in a container for pickling at 5°C, and the pickling time is 60 minutes;

[0033] (4) Frying: Put the marinated fish pieces int...

Embodiment 3

[0039] like figure 1 Shown, a kind of spicy watercress pufferfish processing technology comprises the steps:

[0040] (1) Cleaning and finishing: peel off the fish skin, remove the viscera, remove the peritoneal lining, place the cod liver etc. separately, and clean the puffer fish in running water. It is the tendons, membranes and internal organs, etc. After cleaning, it will be inspected by a special person;

[0041] (2) Segmentation: Remove the head of the puffer fish, slice it into two pieces along the back, and cut it into 25mm square pieces;

[0042] (3), marinated at low temperature: first add green onion, ginger, and cooking wine to the fish pieces and mix well. The ratio of fish pieces to green onions, ginger, and cooking wine is about 25:2:1:1; the ratio of fish pieces to edible salt is 110:1 Stir in the proportion of the mixture, put it in a container and marinate at 4°C, and the marinating time is 60 minutes;

[0043] (4) Frying: Put the marinated fish pieces in...

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PUM

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Abstract

The invention discloses a processing technique for spicy bean puffer. The processing technique comprises the following steps of cleaning and sorting, segmenting, pickling at low temperature, frying, preparing seasoning liquid, boiling; bagging, sterilizing and cooling. The spicy bean puffer is prepared from puffer which is artificially bred, is safe for eating and is convenient to eat and carry at home or during travel; the spicy bean puffer breaks through the traditional flavor of puffer, and is reasonable in mixing and abundant in nutrition.

Description

technical field [0001] The invention specifically relates to a processing technology of spicy watercress puffer fish. Background technique [0002] Puffer fish is a toxin-containing fish, and people have the risk of poisoning when they eat it directly, so the national law expressly prohibits it from being eaten directly. At present, there are many technologies to extract toxins from puffer fish (CN03133530.6, CN200410065385.6, CN031387807.1, CN01142658.6) and so on. The puffer fish after refining the toxin is edible, but it is not fully utilized at present, wasting the resources of puffer fish. Contents of the invention [0003] Purpose of the invention: In order to solve the deficiencies in the prior art, the invention provides a processing technology for spicy watercress puffer fish. [0004] Technical solution: a processing technology of spicy watercress puffer fish, comprising the following steps: [0005] (1) Cleaning and finishing: peel off the fish skin, remove t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
CPCA23L5/10A23L17/10
Inventor 张爱鸿丛建华
Owner JIANGSU ZHONGYANG GRP
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