Method for producing de-fishy low-salt half-dry freshwater fish
A production method and technology for freshwater fish, which are applied in the directions of food drying, preservation of food ingredients as anti-microbial, food science, etc. growth-inhibiting effect
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Embodiment 1
[0032] (1) Pretreatment: select fresh mandarin fish with a weight of 0.6-1.2kg, first use mechanical descaling, then cut the head from the tail along the back with a knife, and then remove the viscera and gills;
[0033] (2) Rinse to remove fishy smell: Rinse the fish block twice with 10-15°C clear water for 5 minutes each time, and then rinse with 0.5% salt water for 5 minutes to remove blood stains and viscera.
[0034] (3) Drain water: drain the fish pieces in step (2), and the drain time is 10 minutes;
[0035] (4) Removing fishy marinade: Sprinkle the fishy-removing marinade evenly on the surface of the fish pieces in step (3), mix well, put it in a 4°C warehouse and marinate for 48 hours, turn the tank up and down every 6 hours in the middle ;
[0036] The recipe for the fishy-removing marinade is: 100 parts of fish nuggets, 3 parts of salt, 1 part of pepper powder, 1 part of ginger powder, and 2 parts of sugar;
[0037] (5) Brine washing: put the fish pieces in step (...
Embodiment 2
[0045] (1) Pretreatment: select fresh perch with a weight of 0.6-1.2kg, first use mechanical descaling, then cut the head from the tail along the back with a knife, and then remove the viscera and gills;
[0046] (2) Rinse to remove fishy smell: Rinse the fish pieces twice with clean water at 10-15°C for 5 minutes each time, and then rinse with 0.5% salt water for 5 minutes to remove blood stains and viscera;
[0047] (3) Drain water: drain the fish pieces in step (2), and the drain time is 10 minutes;
[0048] (4) Fishy-removing marinade: apply the fishy-removing marinade evenly on the surface of the fish body, put them in a marinating container in the form of "one head and one tail", put them in a 4°C warehouse and marinate for 20 hours. Turn the tank up and down once every 6 hours; the formula of the fishy-removing marinade is: based on 100 parts of fish body, 1 part of salt, 3 parts of pepper powder, 3 parts of ginger powder, and 5 parts of sugar;
[0049] (5) Low-tempera...
Embodiment 3
[0052] (1) Pretreatment: Select fresh carp with a weight of 0.3-1.0kg, first use manual descaling, then cut the head from the tail along the back with a knife, and then remove the viscera and gills;
[0053] (2) Rinse to remove fishy smell: Rinse the fish pieces twice with clean water at 10-15°C for 5 minutes each time, and then rinse with 0.5% salt water for 5 minutes to remove blood stains and viscera;
[0054] (3) Drain water: drain the fish pieces in step (2), and the drain time is 10 minutes;
[0055] (4) Fishy-removing marinade: Apply the fishy-removing marinade evenly on the surface of the fish body, put them in a marinating container in the form of "one head and one tail", put them in a 4°C warehouse and marinate for 30 hours. Turn the tank up and down once every 6 hours; the formula of the fishy-removing marinade is: based on 100 parts of fish body, 3 parts of salt, 1.2 parts of pepper powder, 1.5 parts of ginger powder, and 10 parts of sugar;
[0056] (5) Low-temper...
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