Starched basa fillets and making method thereof
A technology for pangasius fillets and a production method, which are applied to food ingredients as taste improvers, food science, etc., can solve the problems of easy desizing, poor taste, and affecting the taste of pangasius fillets.
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Embodiment 1
[0028] The sizing pangasius fillets of the present embodiment are marinated by the following raw materials in parts by weight: 800 parts of pangasius fillets, 210 parts of purified water, 4 parts of edible salt, 3 parts of monosodium glutamate, 3.2 parts of chicken essence, 7.5 parts of compound meat Product acidity regulator stabilizer, 16 parts of raw powder, 35 parts of salad oil, 4 parts of white sugar, 3 parts of sodium alginate and 2.5 parts of ginger powder.
Embodiment 2
[0030] The sizing pangasius fillets of this embodiment are marinated by the following raw materials in parts by weight: 1000 parts of pangasius fillets, 240 parts of purified water, 6 parts of edible salt, 4 parts of monosodium glutamate, 4 parts of chicken essence, 10 parts of compound acidity Adjust the moisture retaining agent, 20 parts of raw powder, 40 parts of salad oil, 2 parts of white sugar, 5 parts of sodium alginate and 3.3 parts of ginger powder.
Embodiment 3
[0032] The sizing pangasius fillets of this embodiment are marinated by the following raw materials in parts by weight: 900 parts of pangasius fillets, 280 parts of purified water, 5 parts of edible salt, 4 parts of monosodium glutamate, 5 parts of chicken essence, 12 parts of compound acidity Adjust the moisture retention agent, 23 parts of raw powder, 42 parts of salad oil, 3 parts of sugar, 5 parts of sodium alginate and 5 parts of ginger powder.
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