Skipjack radish and making method thereof
A production method and technology for bonito, which are applied in the directions of food preparation, application, food science, etc., can solve the problems of ineffective appetite increase, lack of nutrition, single taste, etc., and achieve the effects of easy preservation, rich nutrition and pure color and luster.
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Embodiment 1
[0022] A preparation method of bonito radish, the steps are as follows:
[0023] ⑴ Raw material preparation: wash the salted white radish with running water, and remove black spots, whiskers and scars on the salted white radish;
[0024] (2) Desalination: Desalt the raw material flowing water for at least 12 hours, and desalinize the salinity to 0%;
[0025] (3) Squeeze: Squeeze the desalted raw materials through a squeeze machine with a squeeze rate of 30%, knead them, and select them to determine the weight;
[0026] (4) Coordination: mix salted white radish and skipjack seasoning liquid by weight 50 kg: 10 kg, fully stir evenly, and obtain semi-finished products;
[0027] ⑸ Tasting: Put the semi-finished product in the cold storage for 24 hours, and the temperature of the cold storage is controlled at 0°C;
[0028] 6. Sterilization: Use a high-temperature sterilizer to perform chain sterilization at 83 degrees Celsius for 20 minutes;
[0029] ⑺, bottle packaging: the pro...
Embodiment 2
[0033] A preparation method of bonito radish, the steps are as follows:
[0034] ⑴ Raw material preparation: wash the salted white radish with running water, and remove black spots, whiskers and scars on the salted white radish;
[0035] (2) Desalination: Desalt the raw material flowing water for at least 12 hours, and reduce the salinity to 1%;
[0036] (3) Squeeze: Squeeze the desalted raw materials through a squeeze machine with a squeeze rate of 35%, knead them, and select them to determine the weight;
[0037] (4) Coordination: mix salted white radish and skipjack seasoning liquid by weight 60 kg: 15 kg, fully stir evenly, and obtain semi-finished products;
[0038] ⑸ Tasting: put the semi-finished product in the cold storage for 24 hours, and control the temperature of the cold storage at 5°C;
[0039] 6. Sterilization: Use a high-temperature sterilizer to perform chain sterilization at 83 degrees Celsius for 20 minutes;
[0040] ⑺, bottle packaging: the product bottl...
Embodiment 3
[0044] A preparation method of bonito radish, the steps are as follows:
[0045] ⑴ Raw material preparation: wash the salted white radish with running water, and remove black spots, whiskers and scars on the salted white radish;
[0046] (2) Desalination: Desalt the raw material flowing water for at least 12 hours, and reduce the salinity to 2%;
[0047] (3) Squeeze: Squeeze the desalted raw materials through a squeeze machine with a squeeze rate of 40%, knead them, and select them to determine the weight;
[0048] (4) Coordination: mix salted white radish and skipjack seasoning liquid by weight 70 kg: 20 kg, fully stir evenly, and obtain semi-finished products;
[0049] ⑸ Tasting: Put the semi-finished product in the cold storage for 24 hours, and the temperature of the cold storage is controlled at 10°C;
[0050] 6. Sterilization: Use a high-temperature sterilizer to perform chain sterilization at 83 degrees Celsius for 20 minutes;
[0051] ⑺, bottle packaging: the produc...
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