Canned tilapia in tomato sauce and processing technology thereof
A preparation process, tilapia technology, applied in food preparation, meat/fish preservation, food preservation, etc., can solve the problems of inconvenient long-term storage and long-term transportation of tilapia, and achieve bright red color and process steps Reasonable, meaty effect
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[0010] 170 servings of tilapia are preferred. Scrape off the scales of the selected fresh fish, cut off the head, tail and internal organs with a knife, wash with clean water, pour off the water, slice into 15-25MM thick fish fillets, and put them into stainless steel containers Add light salt water (the ratio of salt water to fish is fish: water = 4:1), marinate the above washed fish for 15-25 minutes, put them into a sterilizer, sterilize them with high-temperature steam for 40-60 minutes and dehydrate them. Quantitatively put the above-mentioned materials into a container at a temperature of 70-100°C, and pour soup (the soup consists of 20 parts by weight of tomato juice, 20 parts of peanut oil, 5 parts of chicken essence, 5 parts of refined salt, Soak 5 parts of white sugar, 10 parts of cooking wine, 20 parts of flavored water), pour into drinking water at 25°C, mix evenly, vacuum seal the can, and store it statically for 7-10 days to get the finished product.
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