Preparation method of steamed red mud carp product

A technology for red dace and dace, which is applied in the direction of food science, etc., can solve the problems of easily changing the taste of fish, unsuitable for mass production, unpleasant meat quality, etc., and achieves the effects of unique flavor, elaborate preparation, and well-chosen materials.

Pending Publication Date: 2020-02-11
湖南创奇食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when red dace is steamed, there will be problems such as no flavor, unpalatable meat, and fishy smell when eating. Therefore, rice wine and ginger are often used to remove the fishy smell when steaming at home, but this is not only easy to change the taste of the fish itself. Taste, not suitable for mass production

Method used

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  • Preparation method of steamed red mud carp product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method of steamed red dace product, comprising the following steps:

[0028] S1 Raw and auxiliary materials: 50 parts of bright red dace per batch, 2 parts of edible salt, 3.5 parts of edible vegetable oil, 2 parts of pepper, 0.4 part of monosodium glutamate, 1 part of spice powder;

[0029] S2 raw material pretreatment: remove scales, gills, fins, evisceration, and wash the red dace for later use;

[0030] S3 marinating: mix the red dace with edible salt for 1 day, and the indoor temperature is 3.9°C;

[0031] S4 Steaming: the marinated dace is cleaned slightly, steamed in a pot according to the production batch, and the time is 30 minutes to be out of the pot; preferably, the pot is made of stainless steel;

[0032] S5 baking: set the baking temperature to 70°C, shrink the surface of the fish body according to batches, and keep the water content of the fish body at 40% for 180 minutes;

[0033] S6 Segmentation (trimming): Trim the baked red dace and di...

Embodiment 2

[0038] A preparation method of steamed red dace product, comprising the following steps:

[0039] S1 Raw and auxiliary materials: 60 parts of bright red dace per batch, 4 parts of edible salt, 5 parts of edible vegetable oil, 4 parts of pepper, 0.7 parts of monosodium glutamate, 3 parts of spice powder;

[0040] S2 raw material pretreatment: remove scales, gills, fins, evisceration, and wash the red dace for later use;

[0041] S3 marinating: mix the red dace with edible salt for 3 days, and the room temperature is 2°C;

[0042] S4 Steaming: the marinated red dace is cleaned slightly, steamed in a pot according to the production batch, and the time is 30-40 minutes to be out of the pot; preferably, the pot is made of stainless steel;

[0043] S5 Baking: Set the baking temperature to 75°C, shrink the surface of the fish body according to batches, and keep the water content of the fish body at 40% for 180 minutes;

[0044] S6 Segmentation (trimming): Trim the baked red dace an...

Embodiment 3

[0049] A preparation method of steamed red dace product, comprising the following steps:

[0050] S1 Raw and auxiliary materials: 40 parts of bright red dace per batch, 2 parts of edible salt, 3 parts of edible vegetable oil, 2 parts of pepper, 0.5 parts of monosodium glutamate, 2 parts of spice powder;

[0051] S2 raw material pretreatment: remove scales, gills, fins, evisceration, and wash the red dace for later use;

[0052] S3 marinating: mix the red dace with edible salt for 6 days, and the indoor temperature is 5°C;

[0053] S4 Steaming: the marinated red dace is cleaned for a while, steamed in a pot according to the production batch, and the time is 40 minutes to be out of the pot; preferably, the pot is made of stainless steel;

[0054] S5 baking: set the baking temperature to 80°C, shrink the surface of the fish body according to batches, and keep the water content of the fish body at 50% for 200 minutes;

[0055] S6 Segmentation (trimming): Trim the baked red dace ...

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Abstract

The invention discloses a preparation method of a steamed red mud carp product. The preparation method comprises the following steps: S1, preparation of the following raw and auxiliary materials in every batch: 40 to 60 parts of fresh red mud carp, 2 to 4 parts of edible salt, 3 to 5 parts of edible vegetable oil, 2 to 5 parts of pepper, 0.4 to 0.8 part of monosodium glutamate and 1 to 5 parts ofspice powder; S2, raw material pretreatment; S3, pickling; S4, steaming; S5, baking; S6, segmenting; S7, seasoning; S8, packaging; and S9, sterilization. The steamed red mud carp product prepared by the method has unique flavor, delicious taste, nutrition, health care, safety and applicability.

Description

technical field [0001] The invention relates to the field of fish products, in particular to a preparation method of steamed red dace products. Background technique [0002] With the improvement of living standards and the change of dietary structure, people are not only satisfied with the flavor and taste of food, but also pay more attention to the novelty, style, health care and safety of food, forming the goal of pursuing enjoyment in today's society. Red dace, an aquatic animal, is a rare and fine species of freshwater fish in my country. Its body is flat and round, its tail is bright red, its meat is fresh and tender, and it is rich in nutrition. It is a leader among fish species. The essential characteristics of red dace, suitable for high-quality seasonings, and the use of multi-channel modern technology to prepare high-quality and nutritious steamed red dace products fully demonstrate the good development advantages of this variety, and are deeply loved and favored b...

Claims

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Application Information

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IPC IPC(8): A23L17/00
CPCA23L17/00
Inventor 龚创奇
Owner 湖南创奇食品有限公司
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