A preparing method of a multi-flavor silver carp abdomen fish cube
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A production method and technology of silver carp are applied in the field of production of multi-flavored silver carp belly fish blocks, which can solve problems such as inconvenience for eaters, limited eating range of silver carp, and easy eating of fishbone by mistake, so as to expand the eating range and improve nourishment Healthy food value, convenient food effect
Inactive Publication Date: 2016-12-21
杨成胜
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[0004] Because silver carp is generally eaten fresh, there are not too many choices in the way of eating, which brings inconvenience to the eaters. In addition, silver carp has intermuscular spines, and it is easy to eat fish bones by mistake when eating. Parents generally dare not let children Edible silver carp limits the edible range of silver carp
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Embodiment
[0014] Embodiment: further illustrate the present invention in conjunction with embodiment.
[0015] A method for making multi-flavored silver carp belly is characterized in that the making of multi-flavored silver carp belly comprises the following steps:
[0016] 1) Pretreatment: Wash silver carp in clean water at 10°C, remove scales, laparotomy, and remove viscera, then take abdominal muscles of silver carp, remove fish bones, remove peritoneum, and cut into fish pieces with a length of 4 cm and a width of 2 cm. Soak in clean water at 10°C for 30 minutes, remove and dry in an environment below 16°C until the water content of the fish pieces is 28-32%.
[0017] 2) Marinate: Put the pre-treated fish pieces into the marinating solution that is boiled and cooled to 15-20°C. The quantity of the marinating solution is based on the submerged fish pieces. Marinate for 45-60 minutes, then remove Drain; each component in the pickling solution is by weight percentage: salt 3.8%, ging...
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Abstract
A preparing method of a multi-flavor silver carp abdomen fish cube is disclosed. The method is characterized in that the method includes steps of pretreating, pickling, cooking, roasting, flavoring, packaging, sterilizing, and the like, lotus leaves, mulberry leaves, poria, cassia seeds, hawthorn fruit, dried orange peel, and the like which are medical and edible substances having functions of reducing blood pressure, reducing blood lipids, reducing blood glucose and nourishing are respectively added in the pickling and flavoring steps to improve nourishing healthcare eating value of the abdomen fish cube, a good color and a pure natural flavor of the silver carp are maintained, the fishy smell of the abdomen fish cube is effectively covered by adopting the lotus leaf powder, the mulberry leaf powder, the poria powder and the like so that middle warmer warming and qi tonifying effects of the abdomen fish cube are fully exerted, the abdomen fish cube is convenient to eat and suitable for all ages, a silver carp eating range is broadened, and a novel silver carp eating manner is developed.
Description
technical field [0001] The invention relates to the field of fishery processing, in particular to a method for making multi-flavor silver carp belly fish pieces. Background technique [0002] Silver carp, also known as silver carp, belongs to Cyprinidae of Cyprinidae and is one of the four major family carps. The body of silver carp is flat on the sides, slightly taller, spindle-shaped, blue-gray on the back, white on both sides and abdomen, and the pectoral fin does not exceed the base of the pelvic fin. , the fins are gray and white, the head is large, the eyes are located very low, the scales are small, the horny ribs in the middle of the abdomen extend from the bottom of the pectoral fins to the anus, and the shape is similar to bighead carp. Silver carp is impatient and good at jumping. [0003] Silver carp is sweet in taste, mild in nature and non-toxic. Its meat is fresh and tender and rich in nutrition. It is one of the excellent fish species suitable for breeding. S...
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Application Information
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