Method for processing raw fishes through seasoning, quick-freezing and charcoal grilling
A processing method and technology for raw materials, which are applied in the field of seasoning and quick-frozen charcoal-grilled raw fish processing, can solve the problems of unseen seasoning and quick-frozen charcoal-grilled fish, high cost of manpower and material resources, and unstable operation of grilled fish shops, and achieve stable product quality. Control, unique and pure flavor, the effect of reducing process and cost
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[0015] Example 1
[0016] A method for processing seasoned quick-frozen char-grilled raw fish, including the following steps:
[0017] (1) Slaughter: classify the fresh fish according to specifications, place the fish in a pool after bleeding from the gills, cut the fish along the back after the bleeding is completed, remove the gills, scales, internal organs and black film, wash and drain the water;
[0018] (2) Seasoning: Put the fish body processed in step (1) in a container. The fish body and other ingredients and weight ratios are as follows: fish body 100, clear water 100, compound phosphate 3, compound seasoning 3; the water temperature is controlled at 0°C, seasoning time 1 hour; during this period, keep stirring, stirring speed is 10 revolutions per minute;
[0019] (3) Dipping and washing: Dip the fish body treated in step (2) in clean water for 2 seconds to remove the seasoning attached to the surface of the fish body;
[0020] (4) Quick freezing: After unfolding the fish bo...
Example Embodiment
[0025] Example 2
[0026] A method for processing seasoned quick-frozen char-grilled raw fish, including the following steps:
[0027] (1) Slaughter: classify the fresh fish according to specifications, place the fish in a pool after bleeding from the gills, cut the fish along the back after the bleeding is completed, remove the gills, scales, internal organs and black film, wash and drain the water;
[0028] (2) Seasoning: Put the fish body processed in step (1) in a container. The fish body and other ingredients and weight ratios are as follows: fish body 100, clear water 100, compound phosphate 6, compound seasoning 5; water temperature is controlled at 10°C, seasoning time 3 hours; during this period of continuous stirring, the stirring speed is 15 revolutions per minute;
[0029] (3) Dipping and washing: Dip the fish body treated in step (2) in clean water for 5 seconds to remove the seasoning attached to the surface of the fish body;
[0030] (4) Quick freezing: After unfolding t...
Example Embodiment
[0035] Example 3
[0036] A method for processing seasoned quick-frozen char-grilled raw fish, including the following steps:
[0037] (1) Slaughter: classify the fresh fish according to specifications, place the fish in a pool after bleeding from the gills, cut the fish along the back after the bleeding is completed, remove the gills, scales, internal organs and black film, wash and drain the water;
[0038] (2) Seasoning: Put the fish body processed in step (1) in a container, the fish body and other ingredients and the weight ratio are as follows: fish body 100, clear water 100, compound phosphate 4, compound seasoning 4. The water temperature is controlled at 5°C, and the seasoning time is 2 hours. Stir continuously during this period, and the stirring speed is 12 revolutions per minute;
[0039] (3) Dipping and washing: Dip the fish body treated in step (2) in clean water for 3 seconds to remove the seasoning attached to the surface of the fish body;
[0040] (4) Quick freezing: ...
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