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Production method of vacuum packaged spicy globefish blocks

A vacuum packaging and production method technology, applied in application, food preparation, food science and other directions, can solve the problems of ordinary people unable to taste delicious, puffer fish slaughter and cumbersome cooking steps, etc. Simple and reasonable effect

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

[0003] Generally, wild puffer fish is highly toxic. Over the years, people have been poisoned or even died due to eating its poisonous parts. Therefore, puffer fish has not been popularized in daily households. Then, with the continuous development of science and technology and the improvement of breeding technology, puffer fish Poisonousness has become history, but due to the cumbersome slaughter and cooking steps of puffer fish, ordinary people cannot handle it, so ordinary people cannot taste its deliciousness

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] a. Slaughter: Slaughter 1000g of non-toxic puffer fish, remove internal organs, clean the abdominal cavity, remove the head of the puffer fish, slice it into two pieces along the back, and cut the fish meat into small pieces of 15mm square;

[0018] b. Pickling: Put the fish in step a into a container, add green onion, ginger, cooking wine and edible salt and stir evenly. The ratio of fish to green onion, ginger and cooking wine is 25:2:1:1, and the ratio of fish to edible salt The ratio is 110:1, and placed at a low temperature of 3~5°C for 50 minutes;

[0019] c. Frying: Add the marinated fish meat in step b into hot oil for frying for 1 minute, control the oil temperature to 130°C, and stir intermittently during the frying process;

[0020] d. Configure seasoning: stir 1g of red oil, 1g of pepper oil, 0.4g of pepper powder, 0.1g of pepper, 1g of bean paste, and 0.1g of monosodium glutamate to form seasoning;

[0021] e. Marinating: immerse the fried fish in ste...

Embodiment 2

[0025] a. Slaughter: Slaughter 1500g of non-toxic puffer fish, remove the viscera, clean the abdominal cavity, remove the head of the puffer fish, slice it into two pieces along the back, and cut the fish meat into small pieces of 15mm square;

[0026] b. Pickling: Put the fish in step a into a container, add green onion, ginger, cooking wine and edible salt and stir evenly. The ratio of fish to green onion, ginger and cooking wine is 25:2:1:1, and the ratio of fish to edible salt The ratio is 110:1, and placed at a low temperature of 3~5°C for 60 minutes;

[0027] c. Frying: Add the marinated fish meat in step b into hot oil for frying for 1 minute, control the oil temperature to 140°C, and stir intermittently during the frying process;

[0028] d. Configure seasoning: stir 2g red oil, 2g pepper oil, 0.5g pepper powder, 0.2g pepper, 2g bean paste, and 0.2g monosodium glutamate to form seasoning;

[0029] e. Marinating: immerse the fried fish in step c in the seasoning a...

Embodiment 3

[0033] a. Slaughter: Slaughter 2000g of non-toxic puffer fish, remove internal organs, clean the abdominal cavity, remove the head of the puffer fish, slice it into two pieces along the back, and cut the fish meat into small pieces of 15mm square;

[0034] b. Pickling: Put the fish in step a into a container, add green onion, ginger, cooking wine and edible salt and stir evenly. The ratio of fish to green onion, ginger and cooking wine is 25:2:1:1, and the ratio of fish to edible salt The ratio is 110:1, and placed at a low temperature of 3~5°C for 70 minutes;

[0035] c. Frying: Add the marinated fish meat in step b into hot oil for frying for 1 minute, control the oil temperature to 150°C, and stir intermittently during the frying process;

[0036] d. Configure seasoning: stir 3g red oil, 3g pepper oil, 0.6g pepper powder, 0.3g pepper, 3g bean paste, and 0.3g monosodium glutamate to form seasoning;

[0037] e. Marinating: immerse the fried fish in step c in the seasoni...

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PUM

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Abstract

The invention discloses a production method of vacuum packaged spicy globefish blocks, which comprises the following steps: slaughtering and cleaning globefish and chopping the globefish into chips with 15mm square; adding welsh onion, ginger, cooking wine and edible salt into the globefish meat to carry out stirring and curing; adding the cured globefish meat into hot oil to fry for 1 min; and then pouring the fried fish meat into a pre-prepared rice wine sauce to carry out pickling with grains and wine, bagging the globefish meat pickled with grains and wine together with asparagus and carrying out sterilization and storage. The product produced through the production method of the vacuum packaged spicy dolphin fish blocks, which is disclosed by the invention, has the advantages of delicious taste, tender globefish meat, a great quantity of protein and high nutritional value.

Description

technical field [0001] The invention relates to a method for preparing dishes, in particular to a method for producing vacuum-packed spicy puffer fish nuggets. Background technique [0002] Puffer fish is a rare fish in the middle and lower reaches of the Yangtze River in my country. It has a history of food culture for thousands of years in the south of the Yangtze River. Because of its delicate meat, delicious taste and rich nutrition, it has been loved by people throughout the ages; The gelatin is thick, sticky to the mouth, and the taste is far better than shark's fin and sea cucumber. [0003] Generally, wild puffer fish is highly toxic. Over the years, people have been poisoned or even died due to eating its poisonous parts. Therefore, puffer fish has not been popularized in daily households. Then, with the continuous development of science and technology and the improvement of breeding technology, puffer fish Poisonousness has become history, but due to the cumbersome...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
CPCA23L17/00
Inventor 刘大勇丛建华
Owner JIANGSU ZHONGYANG GRP
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