Deep sea fish sauce and preparation technology thereof
A preparation process and technology of deep-sea fish, applied in the direction of food science, etc., to achieve the effect of improving diet structure, complete color, flavor and widening utilization channels
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0019] This embodiment proposes a fish sauce prepared from salmon as a raw material and a preparation process of the fish sauce.
[0020] The preparation technology of salmon fish sauce, comprises the steps,
[0021] 1. Raw material pretreatment: After thawing the frozen salmon, remove the head, viscera, bone spurs and skin, drain the surface water to obtain the fish meat, wash it and cut it into pieces.
[0022] 2. Cooking: Steam the cut fish pieces above at 95°C for 40 minutes until the fish pieces are fully cooked; the purpose of this step is to keep the fish flesh firm and delicious while removing the fishy smell.
[0023] 3. Dehydration: Dehydrate the above-mentioned cooked fish in a dehydrator; ensure that the excess water on the surface of the cooked fish is removed, so that the fish is delicious and the fish is more solid.
[0024] 4. Drying: Put the dehydrated fish in an AD dryer for roasting at 60°C for 1 hour, so that the fish is roasted until it is burnt yellow an...
Embodiment 2
[0040] This embodiment proposes a fish sauce using deep-sea cod and a preparation process of the fish sauce.
[0041] Including the following steps,
[0042] 1. Raw material pretreatment: After thawing the frozen deep-sea cod, remove the head, viscera, bone spurs and skin, drain the surface water to obtain the fish meat, wash it and cut it into pieces.
[0043] 2. Cooking: Cook the above cut fish pieces at 100°C for 30 minutes until the fish pieces are fully cooked; the purpose of this step is to keep the fish flesh firm and delicious while removing the fishy smell.
[0044] 3. Dehydration: dehydrate the above-mentioned cooked fish in a dehydrator; ensure that the steam water on the surface of the cooked fish is removed to ensure that the fish is more solid.
[0045] 4. Drying: Put the dehydrated fish in the AD dryer for roasting, so that the fish is roasted until it is burnt yellow and fragrant, which ensures the aroma of the canned fish.
[0046] 5. Frying: Pour peanut oil...
Embodiment 3
[0055] This embodiment proposes a fish sauce using deep-sea cod and a preparation process of the fish sauce.
[0056] Including the following steps,
[0057] 1. Raw material pretreatment: After thawing the frozen deep-sea cod, remove the head, viscera, bone spurs and skin, drain the surface water to obtain the fish meat, wash it and cut it into pieces.
[0058] 2. Cooking: Steam the cut fish pieces above at 98°C for 55 minutes until the fish pieces are fully cooked; the purpose of this step is to keep the fish flesh firm and delicious while removing the fishy smell.
[0059] 3. Dehydration: dehydrate the above-mentioned cooked fish in a dehydrator; ensure that the steam water on the surface of the cooked fish is removed to ensure that the fish is more solid.
[0060] 4. Drying: put the dehydrated fish in an AD dryer for roasting at 60°C for 1 hour, so that the fish is roasted until it is burnt yellow and fragrant, which ensures the aroma of the canned fish.
[0061] 5. Fryin...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com