Canned tilapia and preparing method thereof
A tilapia and canned technology, which is applied in the field of canned tilapia and its preparation, can solve the problems that canned fish cannot meet the requirements of color, fragrance, completeness, and poor taste effect of canned fish at the same time, so as to achieve better meat quality, tenderness, and ability to taste Good, the effect of improving food value
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Embodiment 1
[0030] A can of tilapia, comprising the following raw materials in parts by weight: 80 parts of tilapia, 30 parts of vegetable oil, 5 parts of starch, 4 parts of rice wine, 3 parts of tempeh, 1.2 parts of oil consumption, 1.8 parts of soy sauce, and 1.5 parts of aged vinegar , 1.5 parts of salt, 1.2 parts of monosodium glutamate, 1 part of ginger, 1 part of pepper, 1 part of rock sugar, 0.5 parts of pepper, 0.5 parts of red pepper, and 0.08 parts of five-spice powder.
Embodiment 2
[0032] A can of tilapia, comprising the following raw materials in parts by weight: 60 parts of tilapia, 20 parts of vegetable oil, 2 parts of cornstarch, 1 part of rice wine, 1 part of tempeh, 0.8 part of oil consumption, 1 part of soy sauce, and 0.8 part of aged vinegar 0.8 parts of salt, 0.5 parts of monosodium glutamate, 0.5 parts of ginger, 0.5 parts of white pepper, 0.2 parts of rock sugar, 0.2 parts of Chinese prickly ash, 0.2 parts of red pepper, and 0.05 parts of five-spice powder.
Embodiment 3
[0034] A can of tilapia, comprising the following raw materials in parts by weight: 65 parts of tilapia, 27 parts of vegetable oil, 3 parts of sweet potato starch, 3 parts of rice wine, 2 parts of tempeh, 0.9 part of oil consumption, 1.5 parts of soy sauce, 1.2 parts of mature vinegar 1.4 parts of salt, 1.2 parts of monosodium glutamate, 0.8 parts of ginger, 0.8 parts of white pepper, 0.8 parts of rock sugar, 0.4 parts of green pepper, 0.3 parts of red pepper, and 0.06 parts of five-spice powder.
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