Gravy-flavored soft canned red snappers and preparation method thereof
A technology for red snapper and soft canned food is applied in the directions of food ingredients as taste improver, function of food ingredients, food science, etc., which can solve the problems that restrict the development of aquaculture industry of red snapper, single species, etc., and achieve the preservation of nutritional value. Ingredient, easy to carry, easy to open effect
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Embodiment 1
[0026] A method for preparing soft canned red snapper with roast sauce 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 fish pieces, each piece of fish piece weighs 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%~5%, and then place the flesh in a centrifuge at a speed of 3000 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 ...
Embodiment 2
[0037] A method for preparing soft canned red snapper with roast sauce flavor comprises the following steps:
[0038] S1. Red snappers are treated as follows:
[0039] 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 fish pieces, each piece of fish piece weighs 30-50 grams;
[0040] 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%~5%, and then place the flesh in a centrifuge at a speed of 3000 Centrifuge at r / min for 3 minutes to remove part of the water from the fish;
[0041] 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 h...
Embodiment 3
[0048] A method for preparing soft canned red snapper with roast sauce flavor comprises the following steps:
[0049] S1. Red snappers are treated as follows:
[0050] 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 fish pieces, each piece of fish piece weighs 30-50 grams;
[0051] 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;
[0052] 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 t...
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