Curry-flavor red snapper soft can and preparation method thereof
A technology of red snapper and soft canned food, which is applied in the field of curry-flavored red snapper soft canned food and its preparation, can solve the problems of single species and restrict the development of red snapper aquaculture industry, and achieve convenient portability, scientific and reasonable formula matching, light weight effect
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Embodiment 1
[0026] A method for preparing soft canned red snapper with curry flavor comprises the following steps:
[0027] S1. Red snappers are treated as follows:
[0028] S11. Preliminary treatment: remove the scales, head and tail, fins, laparotomy and viscera of the red snapper, wash the black membrane in the abdominal cavity, and cut into each piece of fish with a weight of 30-50 grams;
[0029] S12. Cleaning treatment: Rinse the flesh of red snapper in salt water with a temperature of ≤10°C for 10 minutes. The mass concentration of salt in the salt water is 3% to 5%. Centrifuge at r / min for 3 minutes to remove part of the water from the fish;
[0030] S13. Marinating: Add 5 grams of salt, 15 grams of cooking wine, 20 grams of chives, 50 grams of fresh ginger slices, 15 grams of raw powder, 10 grams of tender meat powder, and 50 grams of water into 300 grams of red snapper fish, mix Mix evenly, marinate for 4 hours, remove shallots and fresh ginger slices, and drain the water from...
Embodiment 2
[0036] A method for preparing soft canned red snapper with curry flavor comprises the following steps:
[0037] S1. Red snappers are treated as follows:
[0038] S11. Preliminary treatment: remove the scales, head and tail, fins, laparotomy and viscera of the red snapper, wash the black membrane in the abdominal cavity, and cut into each piece of fish with a weight of 30-50 grams;
[0039] S12. Cleaning treatment: Rinse the flesh of red snapper in salt water with a temperature of ≤10°C for 10 minutes. The mass concentration of salt in the salt water is 3% to 5%. Centrifuge at r / min for 3 minutes to remove part of the water from the fish;
[0040] S13. Marinating: Add 3 grams of salt, 10 grams of cooking wine, 10 grams of chives, 25 grams of fresh ginger slices, 10 grams of raw powder, 5 grams of tender meat powder, and 25 grams of water into 150 grams of red snapper fish, mix Mix evenly, marinate for 4 hours, remove shallots and fresh ginger slices, and drain the water from ...
Embodiment 3
[0046] A method for preparing soft canned red snapper with curry flavor comprises the following steps:
[0047] S1. Red snappers are treated as follows:
[0048] S11. Preliminary treatment: remove the scales, head and tail, fins, laparotomy and viscera of the red snapper, wash the black membrane in the abdominal cavity, and cut into each piece of fish with a weight of 30-50 grams;
[0049]S12. Cleaning treatment: Rinse the flesh of red snapper in salt water with a temperature of ≤10°C for 10 minutes. The mass concentration of salt in the salt water is 3% to 5%. Centrifuge at r / min for 3 minutes to remove part of the water from the fish;
[0050] S13. Marinating: Add 7 grams of salt, 20 grams of cooking wine, 30 grams of chives, 75 grams of fresh ginger slices, 20 grams of cornstarch, 15 grams of tender meat powder, and 75 grams of water into 450 grams of red snapper meat, mix Mix evenly, marinate for 4 hours, remove shallots and fresh ginger slices, and drain the water from ...
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