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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0016] Example one

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

[0018] b. Marinating: Put the fish in step a into a container, add green onions, ginger, cooking wine and edible salt and stir evenly. The ratio of fish to green onions, ginger and cooking wine is 25:2:1:1, the ratio of fish to edible salt The ratio is 110:1, and it is marinated at a low temperature of 3~5℃ for 50min;

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

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

[0021] e. Marinating: immerse the fried fish meat in step c in the seasoning...

Example Embodiment

[0024] Example two

[0025] a. Slaughter: 1500g of non-toxic puffer fish are slaughtered, the internal organs are removed, the abdominal cavity is cleaned, and the puffer fish head is removed, and the spine is sliced ​​into two pieces, and the fish meat is changed into 15mm square pieces;

[0026] b. Marinating: Put the fish in step a into a container, add green onions, ginger, cooking wine and edible salt and stir evenly. The ratio of fish to green onions, ginger and cooking wine is 25:2:1:1, the ratio of fish to edible salt The ratio is 110:1, and it is marinated at a low temperature of 3~5℃ for 60min;

[0027] c. Frying: add the fish meat that has been marinated in step b to hot oil for frying for 1 min, control the oil temperature at 140°C, and stir intermittently during frying;

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

[0029] e. Marinating: immerse the fried...

Example Embodiment

[0032] Example three

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

[0034] b. Marinating: Put the fish in step a into a container, add green onions, ginger, cooking wine and edible salt and stir evenly. The ratio of fish to green onions, ginger and cooking wine is 25:2:1:1, the ratio of fish to edible salt The ratio is 110:1, and it is marinated at a low temperature of 3~5℃ for 70min;

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

[0036] d. 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 a seasoning;

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

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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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