Preparation method of low-salt instant fish product with cured fish local flavor
A technology of flavor and salted fish, applied in the direction of food preservation, food ingredients, food drying, etc., can solve the problems of easy oxidation of the surface, easy shrinkage of fibers, high salt content, high water content, increased calcium content, and high salt content. Low salt effect
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Embodiment 1
[0031] Mix 30g of table salt, 10g of mint powder, 2g of seaweed polysaccharide, 10g of Chinese prickly ash, 2g of cinnamon, 2g of star anise, 2g of fennel, 15g of white sugar, 2g of ginger powder, and 925g of water, and boil for 60 minutes at 115°C to obtain spice water . Slaughter fresh turbot, remove viscera, head, tail, fins, wash, debone, take the flesh, and cut the fish into 3×3×1cm pieces 3 . Rinse and drain the fish bones obtained in the above process, soak in 0.1mol / L NaOH solution at 4°C for 3 hours according to the ratio of material to liquid 1g:15mL, remove non-collagen, and wash the treated fish bones repeatedly with distilled water to pH 7.0, then put the fish bones in an oven at 105°C, dry for 1.5 hours, and pulverize to obtain fish bone powder. The obtained fish bone powder and the spice water boiled in the first step are boiled in a pressure cooker with water at a material-to-liquid ratio of 1:4 (g / mL), the boiling temperature is 110°C, and the boiling time i...
Embodiment 2
[0033] Mix 30g of table salt, 15g of mint powder, 2g of seaweed polysaccharide, 10g of Chinese prickly ash, 2g of cinnamon, 2g of star anise, 2g of fennel, 15g of white sugar, 2g of ginger powder, and 920g of water, and boil for 60 minutes at 120°C to obtain spice water . Slaughter fresh opium fish, remove internal organs, remove head, tail, fins, wash, debone, take meat, and cut the fish into pieces of 3×3×1cm 3 . Rinse and drain the fish bones obtained in the above process, soak in 0.1mol / L NaOH solution at 4°C for 3 hours according to the ratio of material to liquid 1g:20mL, remove non-collagen, and wash the processed fish bones repeatedly with distilled water to pH 7.0, then put the fish bones in an oven at 105°C, dry for 1.5 hours, and pulverize to obtain fish bone powder. The resulting fish bone powder and the spice water boiled in the first step are boiled in a pressure cooker with water at a material-to-liquid ratio of 1:5 (g / mL), the boiling temperature is 120°C, an...
Embodiment 3
[0035] Mix 30g of table salt, 20g of mint powder, 3g of seaweed polysaccharide, 10g of Chinese prickly ash, 2g of cinnamon, 2g of star anise, 2g of fennel, 15g of white sugar, 2g of ginger powder, and 914g of water, and boil for 60 minutes at 120°C to obtain spice water . Slaughter fresh Spanish mackerel, remove viscera, head, tail, fins, wash, debone, take the meat, and cut the fish into pieces of 3×3×1cm 3. Rinse and drain the fish bones obtained in the above process, soak in 0.1mol / L NaOH solution at 4°C for 3 hours according to the ratio of material to liquid 1g:15mL, remove non-collagen, and wash the treated fish bones repeatedly with distilled water to pH 7.0, then put the fish bones in an oven at 105°C, dry for 1.5 hours, and pulverize to obtain fish bone powder. The resulting fish bone powder and the spice water boiled in the first step are boiled in a pressure cooker with water at a material-to-liquid ratio of 1:6 (g / mL), the boiling temperature is 120°C, and the bo...
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