Processing method of fresh water perches
A technology of freshwater perch and processing method, which is applied in the direction of preserving meat/fish with chemicals, food science, and food ingredients as color, etc., which can solve the problems of perishability, difficulty in long-term transportation and storage of perch, and achieve extended storage time, The method is simple and easy to carry out
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Embodiment 1
[0017] Example 1 The following steps are used to process freshwater perch:
[0018] S1, Screening: Select freshwater perch with a size of 25-30 cm and a similar size, with a weight control range of 400-600g, with nearly complete scales, with scales falling off within 2%-3%, and complete dorsal fins;
[0019] S2, cleaning and pretreatment: put the perch selected in step S1 into water for 5 minutes in a fresh state, then use scissors to cut from the abdomen of the perch, cut along the upper abdomen of the perch to the tail, and remove the internal organs of the perch , keep the swim bladder, and cut off the gills at the same time;
[0020] S3, marinating: Use a stainless steel knife to cut 5 deep cuts on both sides of the perch processed in step S2, then put it in pure water, clean it and put it in a container, add edible salt, monosodium glutamate, soy sauce, vinegar, pepper oil, Wang Shouyi thirteen spices , garlic powder, and ginger powder are put into the container in seque...
Embodiment 2
[0023] Embodiment 2 Adopt the following steps to process freshwater perch:
[0024] S1, Screening: Select freshwater perch with similar size and weight, with a weight control range of 350-600 g, with almost complete scales, with scales falling off within 2%-3%, and with complete dorsal fins;
[0025] S2, cleaning and pretreatment: put the perch selected in step S1 into water in a fresh state for cleaning, the cleaning time is controlled at 5-8 minutes, then use scissors to cut from the abdomen of the perch, and cut along the upper abdomen of the perch Cut to the tail, remove the internal organs of the bass, keep the swim bladder, and cut off the gills at the same time;
[0026] S3, marinating: Use a stainless steel knife to cut 3 deep cuts on both sides of the perch processed in step S2, then put it in pure water, clean it and put it in a container, add edible salt, monosodium glutamate, soy sauce, vinegar, pepper oil, Wang Shouyi thirteen spices , garlic powder, and ginger p...
Embodiment 3
[0029] Embodiment 3 Adopt following steps to process freshwater perch:
[0030] S1, Screening: Select freshwater perch of similar size, with a weight control range between 500 and 750 g, select those with almost complete scales, the range of scale loss does not exceed 2% to 3%, and the dorsal fin is complete;
[0031] S2, cleaning and pretreatment: put the perch selected in step S1 into water in a fresh state and clean it for 5 minutes, then use scissors to cut from the abdomen of the perch, and cut along the upper abdomen of the perch to the tail to remove the perch. Internal organs, keep the swim bladder, and cut off the gills at the same time;
[0032] S3, marinating: Use a stainless steel knife to cut 7 deep cuts on both sides of the perch processed in step S2, then put it in pure water, clean it and put it in a container, add edible salt, monosodium glutamate, soy sauce, vinegar, pepper oil, Wang Shouyi thirteen spices , garlic powder, and ginger powder are put into the ...
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