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Method for processing Polyodonspathala

A processing method and duckbill technology, applied in the field of food processing, can solve problems such as lack of fish umami, and achieve the effects of improving fish umami, beautiful and ingenious collocation and decoration, and adding nutrition and health care effects.

Inactive Publication Date: 2017-02-15
FOSHAN SHUNDE BAOTONG METAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the duckbill fish has a fatal weakness; the meat contains a lot of water, the taste is soft, thin and soft, and lacks the umami taste of fish

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for processing duckbill fish, the raw materials are: 1 duckbill fish with a weight of at least 1300 grams, 200 grams of king oyster mushrooms, 50 grams of fresh shiitake mushrooms, 100 grams of red bell peppers, 100 grams of yellow bell peppers, and green bell peppers 100 grams, 30 grams of black fungus, 60 grams of ginger sprouts, appropriate amount of garlic, appropriate amount of chili sauce, oyster sauce as needed, cooking oil as needed, salt as needed, sugar as needed, fish soup powder as needed, taurine A small amount, an appropriate amount of chicken essence, an appropriate amount of water starch, an appropriate amount of broth, Guilin Sanhua wine as needed, EM original dew as needed, and tin foil as needed.

[0025] Cut the belly of the duckbill fish, take out the viscera and gills, scrape off the black film on the abdomen, wash off the blood, soak it in diluted EM dew for 10-20 minutes, drain it, and remove the fishy smell, other odors and mucus.

[00...

Embodiment 2

[0030] A method for processing duckbill fish, the raw materials are: 1 duckbill fish with a weight of at least 1400 grams, 300 grams of king oyster mushrooms, 100 grams of fresh shiitake mushrooms, 200 grams of red bell peppers, 200 grams of yellow bell peppers, and green bell peppers 200 grams, 60 grams of black fungus, 120 grams of ginger sprouts, appropriate amount of garlic, appropriate amount of chili sauce, oyster sauce as needed, cooking oil as needed, salt as needed, sugar as needed, fish soup powder as needed, taurine A small amount, an appropriate amount of chicken essence, an appropriate amount of water starch, an appropriate amount of broth, Guilin Sanhua wine as needed, EM original dew as needed, and tin foil as needed.

[0031] Cut the belly of the duckbill fish, take out the viscera and gills, scrape off the black film on the abdomen, wash off the blood, soak in diluted EM dew for 10-20 minutes, remove and drain to remove the fishy smell, peculiar smell and mucus...

Embodiment 3

[0036] A method for processing duckbill fish, the raw materials are: 1 duckbill fish with a weight of at least 1500 grams, 400 grams of king oyster mushrooms, 150 grams of fresh shiitake mushrooms, 300 grams of red bell peppers, 300 grams of yellow bell peppers, and green bell peppers 300 grams, 90 grams of black fungus, 180 grams of ginger sprouts, appropriate amount of garlic, appropriate amount of chili sauce, oyster sauce as needed, cooking oil as needed, salt as needed, sugar as needed, fish soup powder as needed, taurine A small amount, an appropriate amount of chicken essence, an appropriate amount of water starch, an appropriate amount of broth, Guilin Sanhua wine as needed, EM original dew as needed, and tin foil as needed.

[0037] Cut the belly of the duckbill fish, take out the viscera and gills, scrape off the black film on the abdomen, wash off the blood, soak in diluted EM dew for 10-20 minutes, remove and drain to remove the fishy smell, peculiar smell and mucus...

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PUM

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Abstract

The invention discloses a method for processing Polyodonspathala and belongs to the technical field of food processing. The Polyodonspathala food is prepared from Polyodonspathala, pleurotus eryngii, fresh mushrooms, red pimento, yellow pimento, green pimento, black fungus, ginger bud, garlic, chilli sauce, oyster sauce, table salt, sugar, taurine, fish soup powder, chicken extract, soup-stock, water starch, Guilin Sanhua liquor, EM original dew and tinfoil. The microbial EM original dew can remove a fishlike smell and odor of Polyodonspathala, eliminate harmful micro-organisms, resists decay and retains freshness. The use of acupuncture, salting and mechanical dehydration, excess water of the Polyodonspathala can be removed at the highest degree. The method does not damage skin, makes fish firm and delicious and improves quality. Compared with the traditional high oil consumption processing methods such as frying and baking, the method using tinfoil and an oven does not produce oil fume, reduces pollution, utilizes less oil, is free of carbon fire so that carcinogenic substances are avoided, does not damage Polyodonspathala nutrients, improves food quality, is good for health and realizes a unique and vivid food shape.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for processing duckbill fish. Background technique [0002] The locally farmed duckbill fish is a genetic species of the ancient spoon-nose sturgeon and is very rare. It gets its name because the upper jaw of the fish is flat and long, about 26 cm longer than the lower jaw. The medium-sized duckbill fish weighs about 1500 grams and has a total length of about 70 cm. It has a flat head, small eyes, no phosphorus in the whole body, gray back, white belly, and split tail fins. There is only one fragile bone on the back of the fish reaching the tail. No spines in the body. Because the fish has a lot of meat, few bones and brittle bones, and the long mouth part is brittle bones, the source of bone glue is very rich, rich in various nutrients of fish, and easy to digest and absorb by the human body. But the duckbill fish has a fatal weakness; the meat has a high wat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L19/00A23L31/00A23L33/175A23L5/20A23L5/10
CPCA23V2002/00
Inventor 邓智广
Owner FOSHAN SHUNDE BAOTONG METAL TECH
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