Method for making loach deep processing food

A technology of food preparation and loach, which is applied in the field of loach deep-processing food preparation, can solve the problem of strong earthy smell, and achieve the effect of pure taste, outstanding chewing feeling and low cost

Inactive Publication Date: 2017-01-04
TIANJIN ZHENBANG AQUACULTURE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims at the technical defects of the prior art, and provides a method for preparing loach deep-processed food, so as to solve the technical problem in the prior art that the loach food has a strong earthy smell

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of loach food preparation method, comprises the following steps:

[0020] 1) Take 20g of salt, 8g of sugar, 6g of monosodium glutamate, 32g of ginger, 4g of orange peel, 2.5g of coriander seeds, 1.5g of peppercorns, 1.2g of fragrant leaves, 1.8g of sweet-scented osmanthus, wrap the above ingredients into gauze and put in 2L of boiling water Boil for 80 minutes to get marinade;

[0021] 2) Wash 500g of loach, eviscerate, cut into 3.5cm long sections, and then put it into marinade and soak for 40 minutes;

[0022] 3) Take out the dipped loach segments, dry them at 72° C. until their water content is 12% (w / w), and spray marinade on the loach segments every 5.5 minutes during the first 30 minutes of the drying process.

[0023] On the basis of the above technical solutions:

[0024] The immersion temperature in step 2) is 58°C.

[0025] The ingredients also include 2.3g of salad dressing.

[0026] The ingredients also included 1.5g of chilli.

[0027] Described...

Embodiment 2

[0030] A kind of loach food preparation method, comprises the following steps:

[0031] 1) Take 15g of table salt, 5.5g of sugar, 4g of monosodium glutamate, 30g of ginger, 2.5g of orange peel, 2g of coriander seed, 0.6g of pepper, 1g of bay leaf, and 1g of sweet-scented osmanthus, wrap the above ingredients into gauze and put them into 2L of boiling water Boil for 60 minutes to obtain marinade;

[0032] 2) Wash 500g of loach, eviscerate, cut into 3cm-long sections, and then put it into marinade and soak for 30 minutes;

[0033] 3) Take out the dipped loach segments, dry them at 70°C until their water content is 10% (w / w), and spray marinade on the loach segments every 5 minutes during the first 30 minutes of the drying process.

[0034] On the basis of the above technical solutions:

[0035] The ingredients also include 2g of salad dressing.

[0036] The impregnation in step 2) is carried out under stirring conditions.

Embodiment 3

[0038] A kind of loach food preparation method, comprises the following steps:

[0039] 1) Take 15g of table salt, 13.5g of sugar, 8.5g of monosodium glutamate, 30g of ginger, 5g of orange peel, 2g of coriander seed, 0.6g of pepper, 1g of bay leaf, and 2g of sweet-scented osmanthus, wrap the above ingredients into gauze and put them into 2L of boiling water Boil for 90 minutes to obtain marinade;

[0040] 2) Wash 500g of loach, eviscerate, cut into 4cm-long sections, and then put it into marinade and soak for 50 minutes;

[0041] 3) Take out the soaked loach segments, dry them at 70°C until their water content is 10% (w / w), and spray the marinade on the loach segments every 6 minutes during the first 30 minutes of the drying process.

[0042] On the basis of the above technical solutions:

[0043] The immersion temperature in step 2) is 55°C.

[0044] The ingredients also included 1.5g of chilli.

[0045] Described batching also comprises the Luo Han Guo of 3g.

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PUM

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Abstract

The invention provides a method for making loach deep processing food. The method comprises the steps that loach is adopted as a main raw material, ginger, orange peel, caraway seeds, sichuanese peppercorn, myrcia, sweet-scented osmanthus and other ingredients are matched according to the smell characteristics of meat of the loach, the low-temperature drying technology is adopted for processing on this basis, and the flavor level is increased on the basis of guaranteeing nutritional ingredients. The loach food made through the method is in a dried meat shape, fishbones can be directly eaten through the baking function, the food is yellow or light yellow, pure and delicious in taste and good in elasticity, earthy smells are thoroughly removed, the chewy feeling of the product is prominent, and the advantages of being high in protein, low in fat and the like are achieved. The prominent technical effect is achieved through relatively simple technological improvement, cost is low, the process is easy to control, the nutrition composition of the food is optimized on the basis of improving the taste, and a good foundation is laid for large-scale production of the loach food.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for preparing loach deep-processed food. Background technique [0002] Aquatic food is recognized as a high-quality nutritious food. Its rich protein is easily digested and absorbed by the human body, with high utilization rate and higher nutritional value than other animal proteins. However, with the decline of fishery resources, many traditional economic fish resources are depleted, so abundant low-value aquatic protein resources are extremely important to alleviate the shortage of human protein resources. However, these low-value protein resources are difficult to sell directly, and the processing is difficult, which not only causes waste of resources, but also pollutes the environment. How to process low-value aquatic products and fully develop and utilize their protein resources has attracted great attention from all over the world. [0003] Among many aquatic foods,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L27/00A23L27/10
Inventor 季延滨李涛侯继明
Owner TIANJIN ZHENBANG AQUACULTURE
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