Seasoned saury bunch
A technology of saury and fish blood, applied in application, food preparation, food science and other directions, can solve the problems of heavy fishy smell, general taste, single appearance of saury, etc., and achieve full taste, unique taste and good deodorizing effect. Effect
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Embodiment 1
[0020] 1. Processing method
[0021] Raw material pretreatment: remove the head, tail and viscera of frozen saury raw materials, wash the fish blood and cut into sections, and the weight of each fish section is 12g;
[0022] Seasoning: According to the mass ratio, 97 parts of saury, 0.2 parts of monosodium glutamate, 1 part of sugar, 0.3 parts of salt, and 2 parts of chili powder are evenly mixed. The adjusted saury should be placed at a low temperature of 0-5 °C for 3 Hours to ensure good penetration for a tasty finish.
[0023] Thread the seasoned saury pieces on skewers with bamboo skewers. Product shape: Use 20cm×4mm round bamboo skewers, with 1cm exposed bamboo tip, 1cm spacing between fish segments, and 8cm exposed bamboo handle.
[0024] 2. When eating, thaw the product, fry it at 175°C for 5 minutes, and eat it.
Embodiment 2
[0026] 1. Processing method
[0027] Raw material pretreatment: After removing the head, tail, viscera and blood of the frozen saury raw materials, cut them into saury segments, and the weight of each segment is 13g;
[0028] Seasoning: According to the mass ratio, 96 parts of saury, 0.3 parts of monosodium glutamate, 2 parts of sugar, 0.4 parts of salt, 3 parts of chili powder, the proportions are evenly adjusted, and the adjusted saury should be placed at a low temperature of 0-5°C to taste 4 hours to ensure good penetration to achieve a delicious effect.
[0029] Thread the seasoned saury pieces on skewers with bamboo skewers. Product appearance: use 20cm×4mm round bamboo skewers, the finished product has exposed bamboo tips of 0.5cm, segment spacing of 2cm, and exposed bamboo handles of 6cm.
[0030] 2. When eating, thaw the product, fry it at 175°C for 5 minutes, and eat it.
Embodiment 3
[0032] 1. Processing method
[0033] Raw material pretreatment: remove the head, tail and viscera of frozen saury raw materials, wash the fish blood, cut into saury segments, and the weight of each segment is 12g;
[0034] Seasoning: According to the mass ratio, 95 parts of saury, 0.3 part of monosodium glutamate, 2 parts of sugar, 0.4 part of salt, and 1 part of chili powder are mixed evenly. The adjusted saury should be placed at a low temperature of 0-5°C for 4 hours , to ensure good penetration to achieve a delicious effect.
[0035] Thread the seasoned saury pieces on skewers with bamboo skewers. Product appearance: use 20cm×4mm round bamboo sticks, the finished product has exposed bamboo tips of 1cm, segment spacing of 2cm, and exposed bamboo handles of 7cm.
[0036] 2. When eating, thaw the product, fry it at 175°C for 5 minutes, and eat it.
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