Katsuwonus pelamis essence and production technology thereof
A production process, the technology of bonito extract, applied in the field of food seasoning, can solve the problems of no longer pure smoked flavor, easy rancidity of fish oil, and affect the finished product, so as to achieve smoked flavor without sour and rotten taste and strong smoked flavor pure effect
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[0022] (1) Embodiment
[0023] A kind of production technology of skipjack essence, comprises the steps:
[0024] a) Raw material preparation
[0025] Prepare fresh bonito, remove the viscera and cook in a cooking machine at 98-100°C for 40-60 minutes;
[0026] Then remove the head and tail, and then separate the fish meat, fish bones, and fish skin; then separate the red meat from the white meat of the fish, cut the white meat into square strips of 2cm×10cm, spread the bonito joints on the stainless steel spare sieve;
[0027] b) Preparation of bonito powder
[0028] The bonito knuckles in step a) are baked in an oven and dried at 70°C for 6 hours; then the dried bonito knuckles are put into the smoke room and smoked at 55°C for 24 hours, and the smoke is smoked with longan wood; and then sequentially After ultrafine pulverization once, 80% of the powder passed through 60 mesh and 20% passed through 40 mesh, and the bonito powder was obtained and stored in a dry environme...
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