Preparation process of soak-free instant stewing isinglass with significant fishy smell removal effect
A preparation process and a technology for stewing fish, which are applied in the direction of preservation of fruits and vegetables, preservation of fruits/vegetables by freezing/refrigeration, food preservation, etc., can solve the problems of cumbersome production process, easy deterioration of fish gelatin, loss of nutrients, etc., and simplify the work process. , suitable for taste, the effect of removing fishy smell
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Embodiment 1
[0024] refer to figure 1 As shown, a foam-free and stewed isinglass preparation process with a significant deodorizing effect comprises the following steps:
[0025] (1) After cleaning the fresh fish maw, dry it naturally to obtain dried fish maw, and distribute the residual fishy smell;
[0026] (2) Soak the dried fish gelatin in ginger water, cut into pieces according to the size requirements, wash, dry, and dissipate the residual fishy smell, so as to prepare instant stewed fish gelatin without soaking.
[0027] Specifically, the configuration ratio of ginger water in step (2) is 1:20 by mass ratio of ginger juice and water, and the soaking condition is soaking at 5° C. for more than 12 hours.
[0028] Specifically, the drying condition in step (2) is to dry at 40° C. with constant temperature and cold air circulation for more than 12 hours.
[0029] Using such technical means can maximize the residual fishy smell in the dried isinglass.
[0030] Specifically, the fresh ...
Embodiment 2
[0039] A kind of cooking process of the instant stewed isinglass made without foaming that embodiment 1 comprises the steps:
[0040] (1) After mixing and bottling the non-foaming instant stewed isinglass and auxiliary materials, add flavor liquid;
[0041] (2) discharge the gas in the bottle and seal it;
[0042] (3) Control the pressure inside the bottle to 0.14 MPa, place the bottle at 121° C., and stew for 30 minutes.
[0043] It should be explained that the auxiliary materials include but not limited to solid or semi-solid cooking auxiliary materials.
[0044] The flavor liquid is a flavor solution for adjusting the isinglass, including coconut juice, jujube juice, etc., or other solutions or mixed solutions for adjusting the flavor.
[0045] The cooking process provided in Example 2 not only avoids the problems of partial nutrient loss and isinglass easy to deteriorate during high-temperature rapid soaking or long-time soaking for more than 18 hours, but also shortens ...
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