Low-temperature air-drying method for sea bass
A low-temperature air-drying and sea bass technology, which is applied in the preservation of meat/fish, food drying, food preservation, etc., can solve the problems of poor taste and flavor of fish meat, and achieve the effects of delicious meat, tender white and delicate appearance, and simple production process.
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Embodiment 1
[0028] This example provides a low-temperature air-drying method for sea bass, and the steps include:
[0029] (1) Rinse the sea bass after removing the viscera;
[0030] (2) dry-salting the sea bass processed in step (1);
[0031] (3) Soak the sea bass after step (2) dry pickling with pickling solution, dry and dehydrate after draining;
[0032] (4) The dehydrated sea bass in step (3) is vacuum-packed and then sterilized at high temperature.
[0033] Wherein, the dry pickling treatment method in step (2) is: evenly smear 3% salt on the surface of the fish body, and then pickle at 0-4° C. for 8 hours.
[0034] The pickling solution described in step (3) comprises the following components in parts by weight:
[0035] 5 parts of white wine, 2.5 parts of ascorbic acid, 5 parts of colorless soy sauce, 20 parts of water.
[0036] The soaking time in step (3) is 1 hour, and the temperature is 5°C. Drying and dehydration were carried out in a constant temperature and humidity in...
Embodiment 2
[0039] This example provides a low-temperature air-drying method for sea bass, and the steps include:
[0040] (1) Rinse the sea bass after removing the viscera;
[0041] (2) dry-salting the sea bass processed in step (1);
[0042] (3) Soak the sea bass after step (2) dry pickling with pickling solution, dry and dehydrate after draining;
[0043] (4) The dehydrated sea bass in step (3) is vacuum-packed and then sterilized at high temperature.
[0044] Wherein, the dry pickling treatment method in step (2) is: evenly smear 3% salt on the surface of the fish body, and then pickle at 0-4° C. for 8 hours.
[0045] The pickling solution described in step (3) comprises the following components in parts by weight:
[0046] 10 parts of white wine, 3 parts of ascorbic acid, 10 parts of colorless soy sauce, 40 parts of water.
[0047] The pickling solution also includes 3 parts by weight of ginger powder.
[0048] The soaking time in step (3) is 3 hours, and the temperature is 10°C...
Embodiment 3
[0051] This example provides a low-temperature air-drying method for sea bass, and the steps include:
[0052] (1) Rinse the sea bass after removing the viscera;
[0053] (2) dry-salting the sea bass processed in step (1);
[0054] (3) Soak the sea bass after step (2) dry pickling with pickling solution, dry and dehydrate after draining;
[0055] (4) The dehydrated sea bass in step (3) is vacuum-packed and then sterilized at high temperature.
[0056] Wherein, the dry pickling treatment method in step (2) is: evenly smear 3% salt on the surface of the fish body, and then pickle at 0-4° C. for 8 hours.
[0057] The pickling solution described in step (3) comprises the following components in parts by weight:
[0058] 7 parts of white wine, 2.7 parts of ascorbic acid, 7 parts of colorless soy sauce, 30 parts of water, 2 parts of ginger powder.
[0059] The soaking time in step (3) is 2 hours, and the temperature is 7°C. Drying and dehydration were carried out in a constant ...
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