A preparing method of a red-cooked fish can
A technology of canned fish and fish body, which is applied to the preservation of meat/fish by coating a protective layer, food science, etc., can solve the problems such as the impact of fragments on the senses, the increase of the peroxide value of the product, the single variety, etc., to reduce the POV value and The effect of nitrite content, rich taste and strong aftertaste
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[0034]
[0035] A preparation method of canned braised fish, including the following steps, the following raw materials are calculated in parts by weight:
[0036] Step 1. Pretreatment: The raw fish is slaughtered, descaled and viscerated at 10°C, washed, immersed in a protective solution, ultrasonicated at 20KHz for 10 minutes, drained, and then refrigerated at 4°C 10min, the weight of raw fish is 350g / piece;
[0037] Among them, the protective liquid is specifically: 1 part of pineapple meat, 2 parts of cucumber, 0.1 part of sodium chloride, and 10 parts of water are squeezed out, and then placed in a 70°C water bath and stirred for 30 minutes, filtered to obtain the juice, and 0.5 is added to the juice. 1 part dehydroacetate, 2 parts caramel liquid, 0.8 part lemon vinegar, and 100 parts water are mixed and stirred evenly, and then irradiated under infrared rays for 15 minutes, and then placed under refrigeration at 4°C to obtain the protective solution;
[0038] Step 2. The first...
Example Embodiment
[0050]
[0051] A preparation method of canned braised fish, including the following steps, the following raw materials are calculated in parts by weight:
[0052] Step 1. Pretreatment: The raw fish is slaughtered, descaled, and eviscerated at 15°C, washed, immersed in a protective solution, sonicated at 20KHz for 20 minutes, drained, and then refrigerated at 4°C 20min, the weight of raw fish is 500g / piece;
[0053] Among them, the protection solution is specifically: 2 parts of pineapple meat, 3 parts of cucumber, 0.1 part of sodium chloride, and 10 parts of water are squeezed out, then placed in a water bath at 70°C and stirred for 30 minutes, filtered to obtain the juice, and 1 is added to the juice. Mix 1 part dehydroacetate, 3 parts caramel liquid, 1 part lemon vinegar, and 100 parts water and mix them evenly, then irradiate it under infrared light for 15 minutes, and then place it under refrigeration at 4°C to obtain the protective liquid;
[0054] Step 2. The first seasoning:...
Example Embodiment
[0066]
[0067] A preparation method of canned braised fish, including the following steps, the following raw materials are calculated in parts by weight:
[0068] Step 1. Pretreatment: The raw fish is slaughtered, descaled, and viscerated at 12°C, washed, immersed in a protective solution, sonicated at 20KHz for 15 minutes, drained, and then refrigerated at 4°C 15min, the weight of raw fish is 400g / piece;
[0069] Among them, the protective solution is specifically: squeeze 1.5 parts of pineapple meat, 2.5 parts of cucumber, 0.1 part of sodium chloride, and 10 parts of water, then place the juice in a water bath at 70°C and stir for 30 minutes, filter the juice, and add 0.8 to the juice. Mix 1 parts dehydroacetate, 2.5 parts caramel liquid, 0.9 parts lemon vinegar, and 100 parts water, mix them evenly, and then irradiate them under infrared rays for 15 minutes, and then place them under refrigeration at 4°C to obtain the protective liquid;
[0070] Step 2. The first seasoning: irra...
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