Making method of perfume fish and perfume fish

A production method and a technology for perfumed fish, which are applied in the field of food processing, can solve problems such as single fish taste, and achieve the effect of rich taste

Inactive Publication Date: 2016-01-13
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the advancement of society and the improvement of people's lives, people have higher and higher requirements for food, not only requiring rich nut...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The preparation method of the perfumed fish of the present embodiment comprises the following steps:

[0023] 1) Slaughter, remove scales, laparotomy, remove belly impurities, and wash live fish in advance, and pay attention to remove fish gills and black film when removing belly impurities, so as to avoid fishy smell;

[0024] Get the fillets, fish heads and fish pieces of grass carp with a total weight of 1.5kg. The fish fillets are obtained by slicing fish meat, and the thickness of the fish fillets is 3mm; Cut in half; drain the fish fillets, mix them evenly with the egg whites of 2 eggs, 80g cornstarch and 20g salt, to get the fish fillets after starching;

[0025] Boil 250g soybean sprouts, 100g bean curd, and 100g vermicelli, add 30g salt and 5g monosodium glutamate during the cooking process to obtain the base material;

[0026] 2) Heat 2.5kg of edible oil to 110°C, put fish heads, fish pieces and sized fish fillets into the cooking oil for frying, the frying t...

Embodiment 2

[0030] The preparation method of the perfumed fish of the present embodiment comprises the following steps:

[0031] 1) Slaughter, remove scales, laparotomy, remove belly impurities, and wash live fish in advance, and pay attention to remove fish gills and black film when removing belly impurities, so as to avoid fishy smell;

[0032] Get the fish fillets, fish heads and fish pieces of silver carp with a total weight of 1.5kg, the fish fillets are obtained by slicing fish meat, and the thickness of the fish fillets is 5mm; the fish pieces are obtained by cutting the fish spine, and the length of the fish pieces is 3cm; Cut the head in half; drain the fish fillets, mix them with the egg whites of 2 eggs, 80g of cornstarch and 20g of salt to get the fish fillets after starching;

[0033] 2) Boil 250g of soybean sprouts, 100g of bean curd, and 100g of vermicelli, and add 30g of salt and 5g of monosodium glutamate during the cooking process to obtain the bottom material;

[0034]...

Embodiment 3

[0038] The preparation method of the perfumed fish of the present embodiment comprises the following steps:

[0039] 1) Slaughter, remove scales, laparotomy, remove belly impurities, and wash live fish in advance, and pay attention to remove fish gills and black film when removing belly impurities, so as to avoid fishy smell;

[0040] Get the fillets, fish heads and fish pieces of catfish with a total weight of 1.5kg, the fish fillets are obtained by slicing fish meat, and the thickness of the fish fillets is 7mm; the fish pieces are obtained by cutting the spine of the fish, and the length of the fish pieces is 4cm; Cut in half; drain the fish fillets, mix them evenly with the egg whites of 2 eggs, 80g cornstarch and 20g salt, to get the fish fillets after starching;

[0041] 2) Boil 250g of soybean sprouts, 100g of bean curd, and 100g of vermicelli, and add 30g of salt and 5g of monosodium glutamate during the cooking process to obtain the bottom material;

[0042] 3) Heat ...

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Abstract

The invention relates to a making method of perfume fish and the perfume fish, belonging to the technical field of food processing. The making method comprises the following steps: 1) taking cut fish slices, fish heads and fish pieces, draining the fish slices and starching the drained fish slices to obtain starched fish slices; thoroughly cooking soybean sprouts, bean curd sheets and vermicelli, and adding flavoring agents to obtain a backing material; 2) deep frying the fish heads, the fish pieces and the starched fish slices in edible oil at 110-130 DEG C, and placing the fried products on the backing material; 3) adding soup-stock into seasonings, stir-frying the mixture at 90-110 DEG C for 3-5 min, then pouring the stir-fried product onto the back material and the fried fish slices, the fried fish heads and the fried fish pieces; and 4) packaging the finished product and putting the packaged product in storage. The perfume fish made with the making method of the perfume fish in the invention has high nutritious value, and good color, fragrance and smell, and is fresh, fragrant and tender in taste. The appetite of people can be improved, and certain function of dietary therapy can be achieved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a production method of perfumed fish, and also relates to a perfumed fish obtained by the above-mentioned production method. Background technique [0002] The nutritional value of fish is very high, rich in protein, amino acid, calcium, phosphorus and vitamins and other nutrients needed by human beings; in addition, fish also contains a variety of unsaturated fatty acids, whose absorption rate in the human body can reach 95%. It has the effects of lowering cholesterol and triglycerides, preventing blood coagulation, and preventing cardiovascular and cerebrovascular diseases. Therefore, fish is deeply loved by the public and has become a regular dish on the table. With the advancement of society and the improvement of people's lives, people have higher and higher requirements for food, not only requiring rich nutrition, but also complete color, aroma and taste....

Claims

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Application Information

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IPC IPC(8): A23L17/00
Inventor 熊建利刘秀英李梦云张小梅黄俊克李广录
Owner HENAN UNIV OF SCI & TECH
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