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Spiced weever and processing technology thereof

A processing technology and sea bass technology, which is applied in the field of spiced sea bass and processing technology, can solve the problems of inconvenient long-term storage and long-term transportation of sea bass, and achieve the effect of convenient carrying and eating, rich nutrition, and tender fish quality

Inactive Publication Date: 2015-03-18
杜淑卿
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to disclose a spiced perch and its processing technology, which has simple process, rich nutrition, unique flavor, convenient eating, and solves the shortcomings of inconvenient long-term storage and long-term transportation of perch

Method used

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Examples

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Effect test

Embodiment 1

[0011] The technical solution adopted in the present invention is: preferably 240 parts of perch, scrape off the scales of the selected fresh fish, cut off the head, tail and viscera with a knife, wash them with clean water, pour off the water, take the middle section of the fish and cut them with a knife Cut into 18MM thick fish fillets, add light salt water (the mixing ratio of salt water and fish is 1:4) and marinate the above washed fish for 15 minutes, add soy sauce, chicken essence, refined salt, sugar, cooking wine, star anise, green onion, ginger Boil together in a pot, make a soup stock, pour it into a container, and let it cool for later use {The soup is composed as follows in parts by weight: 2 parts of soy sauce, 5 parts of chicken stock, 5 parts of refined salt, 5 parts of white sugar, 5 parts of cooking wine, and 2 parts of spices. 0 parts (star anise, scallion, ginger slices)}, put the pot on fire, add salad oil, fry the sea bass fillets in the pot until both sid...

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PUM

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Abstract

The invention relates to a spiced weever and a processing technology thereof, and belongs to the technical field of food processing. The processing technology comprises the following steps: selecting weevers, cleaning, drying, slicing, curing, oil frying, curing, boiling, soaking in soup, vacuum canning, static storing, and obtaining finished products. The processing technology steps are reasonably designed, and cans processed by the technology have features of rich nutrition, tender fish meat, dry fragrance moisture, rich spiced flavor, convenient carryover and eating and easy preservation.

Description

technical field [0001] The invention relates to a spiced perch and a processing technology, belonging to the field of food processing. Background technique [0002] Perch, also known as flower perch, village flower, perch board, etc., is commonly known as perch. Bass meat is white and tender, fragrant, without fishy smell, and the meat is in the shape of garlic cloves. Sea bass is rich in protein, vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutrients; It has a good tonic effect on people with liver and kidney deficiency, and it is most suitable for steaming, braised in soy sauce or stewed soup. Because the shelf life of fresh and live products is short, people have been processing them into dry products or pickled products by using original pickling or sun-drying techniques for a long time, so the economic benefits are relatively poor. Contents of the invention [0003] The purpose of the present invention is to disclose a spiced perch and its pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
CPCA23L17/10
Inventor 杜淑卿
Owner 杜淑卿
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