Making method of crucian carp soup

Abstract

The invention discloses a making method of crucian carp soup. The making method comprises the following steps of preparing a fresh keeping solution under normal temperature; slaughtering a crucian carp, and performing cyclic flow immersing on a crucian carp body with a fresh keeping solution; placing the crucian carp body in liquid nitrogen, and performing cryogenic storage; taking the new fresh keeping solution, performing heating, and soaking the crucian carp bodies after cryogenic storage in the new fresh keeping solution until the fish body is unfrozen; and adding scallion blocks, ginger blocks and garlic blocks to water, adding the fresh keeping solution, performing boiling over, then placing the crucian carp body in the boiling water, performing boiling over once again, finally, performing sterilization, and performing sealing, so that the crucian carp soup is obtained. The frozen crucian carp is free from fishy smell, and when being unfrozen, the crucian carp is free from hard blocks, so that the processed crucian carp is fine, smooth and soft in mouth feel, and rich in palatable taste. The crucian carp soup is fresh and delicious in flavor.

Description

technical field [0001] The invention relates to a crucian carp soup stew, in particular to a method for making a crucian carp soup stew capable of effectively maintaining the meat quality of frozen fish and improving the taste of the fish soup stew. Background technique [0002] Fish soup, fish is very nutritious, and its therapeutic effect should not be underestimated. Moreover, different types of fish have different health care functions, so they often become the main ingredient of many beautiful soups. Generally speaking, the fresher the raw fish used for fish soup, the better. However, in daily life, due to the limitation of the growth environment of fish and the fact that it is particularly easy to deteriorate, the fish ingredients that people can generally buy are all frozen. For fish soup, the use of frozen fish products to make soup greatly reduces the freshness, taste and nutritional content of fish soup. Therefore, how to maintain its freshness after slaughter or d...

AI Technical Summary

Problems solved by technology

Generally speaking, the fresher the raw fish used for fish soup, the better. However, in daily life, due to the limitation of the growth environment of fish and the fact that it is particularly easy to deteriorate, the fish ingredients that people can generally buy are all frozen. For fish soup, the use of frozen fish products to make soup greatly reduces the freshness, taste and nutritional content of fish soup. Therefore, how to maintain its freshness after slaughter or during freezing? The meat quality remains unchanged, so that fish that have been frozen for a long time can still be made into delicious fish soup, which is a problem that is currently being explored