Production process of mutton Tibetan fish

A technology for making mutton, which is applied in the field of mutton and hidden fish, can solve the problems of low nutritional value of finished products, complicated production process, and inconvenient carrying, so as to improve production efficiency, ensure food quality, and avoid problems of low nutritional value. Effect

Inactive Publication Date: 2016-06-01
吕子玉
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the current production process of mutton Tibetan fish, the finished product has low nutritional value, poor taste, inconvenient to carry, not only complicated production process, low production efficiency, but also greasy taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0014] The manufacturing process of the mutton hidden fish of the present embodiment comprises the following steps:

[0015] (1) Choose 50 fresh fish, 390 grams each, remove the gills, viscera and scales, and clean them;

[0016] (2) Dry the epidermis in a cool place;

[0017] (3) Add mutton into the belly of the fish;

[0018] (4) For frying, the surface should be bright yellow and the skin should not be broken, and then cooled to room temperature;

[0019] (5) Put it into a 50-900-gram packaging bag, add 66 grams of green onion, 50 grams of ginger, mix and add 0.07% flavoring agent, 32 grams of coriander, and then sterilize under high pressure and high temperature. ;

[0020] (6) Seasoning sauces were added to the packaging bags. The formula of seasoning sauces was: 0.39% soy sauce, 0.3% cooking wine, 0.2% white wine, 0.18% monosodium glutamate, 0.22% five-spice powder, and 0.31% table salt.

[0021] The production process of mutton hidden fish can directly produce quick...

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PUM

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Abstract

The invention discloses a production process of a mutton Tibetan fish. The mutton Tibetan fish has a specific ratio and a production process comprising: 1, selecting a fresh fish; 2, drying the surface of the fish by air at a cool place; 3, selecting high-quality mutton, and adding diced green onion, bruised ginger, rice wine, table salt, soy sauce, monosodium glutamate, Chinese prickly ash, star anise and clove for mixing; 4, adding the mutton into the fish belly; 5, frying the surface; 6, putting the fish into packing bags, then adding spring onion sections and ginger pieces, mixing the materials, then adding a seasoning agent and coriander, and carrying out high-temperature and high-pressure sterilization with the fish back downward; and 7, adding a seasoning sauce into each packing bag. The mutton Tibetan fish produced by using the formula process disclosed by the invention is especially delicious and mellow in taste, and can ensure that people can eat with long patience.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a production process of mutton hidden fish. Background technique [0002] The production process of mutton Tibetan fish includes at least basic processes such as material selection, marinating, and frying the surface. In the current production process of mutton hidden fish, the finished product has low nutritional value, poor taste, inconvenient to carry, complicated production process, low production efficiency, and greasy taste. 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 mutton hidden fish. The present invention not only has simple production process and high production efficiency, but also has better food taste and longer storage time . [0004] The preparation technology of the mutton hidden fish provi...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L1/311A23L1/48
Inventor 吕子玉
Owner 吕子玉
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