Industrial manufacturing method for braised ribbonfish in brown sauce

A production method and hairtail technology, applied in the functions of food ingredients, food science, applications, etc., can solve problems such as inability to overcome the disadvantages of canned food, achieve the effect of improving nutritional value and health value, overcoming greasy, and delicious taste

Inactive Publication Date: 2016-10-26
GUIZHOU FANJINGSHAN AGRI HIGH TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] For example, the patent No. is 201510286297.7 "A kind of braised squid can" discloses a method for preparing braised squid canned food using small squid, vegetable oil, edible salt, brewed soy sauce, cooking juice, and white sugar. The braised squid canned food provided by this scheme is convenient for transportation and preservation. Tastes delicious, but still can't get over the ills of canned food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Step 1: Preparation of Nutrient Serum

[0030] Mix 5kg of eggs, 2kg of corn flour, 2kg of bean flour, and 4kg of water to obtain a nutritional slurry;

[0031] Step 2: Produce braised octopus 50kg (fresh fish weighs 53.2kg)

[0032] (1) Pre-treatment of meat: choose hairtail, clean it and cut it into sections;

[0033] (2) Pickling: put the cut hairtail into the container, add salt and marinate for 10-15min, the amount of salt added is 4.3kg, then put the hairtail into the nutrient slurry, so that the surface is wrapped by the nutrient slurry;

[0034] (3) Frying: fry the pickled hairtail for more than 1 minute, then add cooking wine 11.2kg, soy sauce 5.6kg, light soy sauce 5.6kg, vinegar 5.6kg, continue frying for more than 1 minute, and the frying temperature is 165°C ;

[0035] (4) Cooking: add water to the frying pan, the amount of water added is 80kg, after simmering for 10 minutes on medium heat, add 24kg of auxiliary materials, and the auxiliary materials are ...

Embodiment 2

[0038] Step 1: Preparation of Nutrient Serum

[0039] Mix 3kg of eggs, 1kg of corn flour, 4kg of bean flour, and 6kg of water to obtain a nutritional slurry;

[0040] Step 2: Produce braised octopus 50kg (fresh fish weighs 53.2kg)

[0041] (1) Pre-treatment of meat: choose hairtail, clean it and cut it into sections;

[0042] (2) Pickling: Put the cut hairtail in a container, add salt and marinate for 10-15min, the amount of salt added is 2.7kg, then put the hairtail into the nutrient slurry, so that its surface is wrapped by the nutrient slurry;

[0043] (3) Frying: fry the pickled hairtail for more than 1 minute, then add 12.67kg of cooking wine, 7.6kg of soy sauce, 7.6kg of light soy sauce, and 7.6kg of vinegar, and continue frying for more than 1 minute at a temperature of 168°C ;

[0044] (4) Cooking: Add water to the frying pan, the amount of water added is 90kg, after simmering for 8 minutes at medium heat, add 27kg of auxiliary materials, and the auxiliary materials...

Embodiment 3

[0047] Step 1: Preparation of Nutrient Serum

[0048] Mix 7kg of eggs, 3kg of corn flour, 1kg of bean flour, and 5kg of water to obtain a nutritional slurry;

[0049] Step 2: Produce braised octopus 50kg (fresh fish weighs 53.2kg)

[0050] (1) Pre-treatment of meat: choose hairtail, clean it and cut it into sections;

[0051] (2) Pickling: put the cut hairtail in a container, add salt and marinate for 10-15min, the amount of salt added is 3.7kg, then put the hairtail into the nutrient slurry, so that its surface is wrapped by the nutrient slurry;

[0052] (3) Frying: fry the pickled hairtail for more than 1 minute, then add cooking wine 11.2kg, soy sauce 5.6kg, light soy sauce 5.6kg, vinegar 5.6kg, continue frying for more than 1 minute, and the frying temperature is 160°C ;

[0053] (4) Cooking: add water to the frying pan, the amount of water added is 100kg, after simmering for 5 minutes on medium heat, add 23.94-31.92kg of auxiliary materials, and the auxiliary materials...

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Abstract

The invention belongs to the technical field of meat product processing and especially relates to an industrial manufacturing method for braised ribbonfish in brown sauce. The method comprises the following steps: selecting ribbonfish, cleaning and then cutting into sections; putting the ribbonfish sections into a container, adding salt for curing, putting into a nutrition fluid, wrapping the surfaces of the ribbonfish sections with the nutrition fluid, frying in oil, adding cooking wine, soy sauce, light soy sauce and vinegar, continuing frying in oil, adding water into the pot for frying, braising under medium baking temperature, adding auxiliaries and continuing braising at medium baking temperature, extinguishing fire, then immediately adding honey, stirring, cooling, then adding sesame oil, uniformly stirring and separating the ribbonfish sections from cooking liquor; and uniformly mixing cooking liquor with brown sauce, then adding the ribbonfish sections, quickly freezing, packaging and storing, thereby acquiring the braised ribbonfish in brown sauce. The braised ribbonfish in brown sauce, provided by the invention, has higher nutritive values and has the effects of reducing cholesterol and protecting the liver and stomach.

Description

technical field [0001] The invention belongs to the technical field of meat product processing, and in particular relates to an industrialized production method of braised hairtail. Background technique [0002] Hairtail is also called saury and octopus. It is an animal of the fish class Perciformes hairtail family. It is warm in nature, sweet in taste, and salty. , nourishing, bodybuilding effect. [0003] The hairtail made by braised sauce has bright red color, delicate and tender fish meat, salty and sweet taste, often eaten with hairtail, which has the effect of nourishing the five internal organs and lowering cholesterol. Therefore, braised hairtail has become a special dish and is deeply loved by the common people. Favored, but based on the existing technology, braised hairtail lacks industrialized production methods, and has a short shelf life, and is generally ready-to-eat. [0004] For example, the patent No. 200910018074.7 "A Method for Making Hairtail" discloses...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L27/10A23L5/10A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/32A23V2200/3262
Inventor 彭鹏程宁凯林王小清蒋宇陈娇
Owner GUIZHOU FANJINGSHAN AGRI HIGH TECH CO LTD
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