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Preparation process of flavored bighead carp head

A production process and technology of bighead carp, which is applied in the field of production process of flavored bighead carp head, can solve the problems of complex production process, low product quality and high cost, achieve simple operation of production process, solve problems of complex production process and low product cost Effect

Inactive Publication Date: 2016-05-11
QINGDAO SHOUTAI AGRI SCI & TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current manufacturing process of flavored bighead carp head has complicated manufacturing process, high cost, low product quality, low production efficiency, reduced nutritional value of the product, poor taste, and unsightly product

Method used

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Examples

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Embodiment

[0014] The manufacturing process of the flavor bighead carp head of the present embodiment comprises the following steps:

[0015] (1) Calculated by the main ingredient of 1500 parts by weight of bighead carp head;

[0016] (2) The weight composition of preparation seasoning composition comprises: cooking wine 13 parts, soy sauce 23 parts, noodle sauce 13 parts, vinegar 38 parts, pepper 13 parts, chili sauce 28 parts, salt 8 parts, white sugar 23 parts, chicken essence 13 parts 18 parts of longan, 16 parts of star anise, 8 parts of licorice, 13 parts of cassia seed, 9 parts of rock sugar, 28 parts of tempeh, 38 parts of green onion, and 38 parts of ginger;

[0017] (3) the cleaned bighead carp head of 1500 parts by weight is split into two halves for subsequent use;

[0018] (4) 250 parts by weight of tofu cut into strips were boiled in boiling water for 5 minutes and taken out for subsequent use;

[0019] (5) When heating 90 parts of vegetable oil in the pot to 100°C, add t...

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PUM

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Abstract

The invention discloses a preparation process of a flavored bighead carp head. The preparation process comprises the following steps: cutting the bighead carp head into two halves for standby application; boiling soybean curd in boiling water for standby application; when vegetable oil in a boiler is heated to 100 DEG C, proportionally adding green Chinese onion, fresh ginger, star anise and fermented flour sauce sequentially, stirring and stir-frying for 1 minute, adding the bighead carp head and the soybean curd, stir-frying for 2 minutes on a medium fire, and then adding table salt and pepper powder; adding water to submerge the materials in the boiler, then proportionally adding other seasonings, boiling for 3-5 minutes on a strong fire, and then boiling for 5-10 minutes on a medium fire. The flavored bighead carp head prepared by the preparation process has a smooth carp head, fat carp meat, delicate soybean curd and ruddy color and luster, is fresh, tender and mellow, has anti-aging, immunity-enhancing and other nutritious and health-care effects, is deeply loved by a great number of consumers, has significant social and economic benefits and promotional value and is suitable for tastes of modern people.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a production process of flavored bighead carp head. Background technique [0002] The head of bighead carp is very fresh, the bone is very fragrant, and the sticky meat is very sweet. If you treat guests, you must cater to the meaning of "surplus every year". Then flavored bighead carp head will be the best choice. The production process of the present flavor bighead carp head has complicated production process, high cost, low product quality, low production efficiency, reduced nutritional value of the product, poor mouthfeel, and unattractive product. Contents of the invention [0003] In order to overcome the above-mentioned technical problems existing in the prior art field, the object of the present invention is to provide a production process of flavored bighead carp head, which makes the production process simple and easy to operate, low in production cost,...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L1/29
Inventor 张晶
Owner QINGDAO SHOUTAI AGRI SCI & TECH CO LTD
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