Fresh live fish cooked food processing method and cooked food product
A processing method and cooked food technology, which is applied to the processing method of fresh and live fish cooked food and the cooked food product field, can solve the problems that the vacuum packaging machine cannot operate reliably, the motor driver stops rotating, and the maintenance cost increases, so as to improve the reliability and reduce the maintenance cost. The effect of reducing and eating convenience
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Embodiment 1
[0025] Such as figure 1 As shown, the present embodiment provides a kind of cooked fresh fish processing method, comprising the following steps
[0026] Slaughtering steps: the slaughtering workshop cuts off the main artery connecting the gills of each live fish to the heart, drains the blood to form raw fish, and sends it to the cleaning workshop;
[0027] Cleaning steps: The cleaning workshop removes the scales and viscera of the raw fish, and removes the black film on the inner wall of the fish abdomen. After that, the fish is washed and divided into pieces on bamboo trays. A mixed solution of 9 degrees rice vinegar and water is formed at a ratio of 1:20. , put the fish in the mixed solution and soak for 5 minutes, then take it out to dry, and send it to the steaming workshop; the inventor found through a lot of experiments that the rice vinegar solution made with the above ratio can remove the The muddy smell of the fish, take out after soaking and dry the excess water. ...
Embodiment 2
[0036] The difference between the present embodiment and the above-mentioned embodiment is that the preparation method of the fish and the raw materials and the proportioning ratio of the sauce are different, as follows:
[0037] To slaughter live fish, first use scissors to cut off the main artery connecting the gills of the fish to the heart for bloodletting.
[0038] Remove fish scales, open the abdomen to remove internal organs, wipe off the black film containing harmful substances on the inner wall of the fish abdomen, wash, divide into pieces, and dry excess water.
[0039] Put the divided fish in a stainless steel pan into a steam cabinet at 130-150°C, steam for 6-7 minutes, and then take it out of the oven immediately.
[0040] Immediately after it comes out of the oven, put it into mountain spring water that has been boiled at 100 degrees and then cooled to 10-14 degrees Celsius for 1-2 minutes.
[0041] Enter the sterile room, dry excess water (without any preservat...
Embodiment 3
[0050] The difference between the present embodiment and the above-mentioned embodiment is that the preparation method of the fish and the raw materials and the proportioning ratio of the sauce are different, as follows:
[0051] To slaughter live fish, first use scissors to cut off the main artery connecting the gills of the fish to the heart for bloodletting.
[0052] Remove the fish scales, open the abdomen to remove the internal organs, wipe off the black film containing harmful substances on the inner wall of the fish belly, wash it, soak it in 1:20 9-degree rice vinegar and water for 5 minutes to remove the muddy smell, and dry the excess water Servings, sterile vacuum packed.
[0053] Add 5L of mountain spring water to the pot and keep it at 85-90°C, put in the raw fish, soak for 6-7 minutes, and pick it up.
[0054] After picking it up, immediately put it into mountain spring water that has been boiled for 100 degrees and then cooled to 10-14 degrees for 2-3 minutes. ...
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