Ruandou eel composite seasoning and preparation method thereof
A technology of compound seasoning and long fish, which is applied in the direction of food ingredients containing natural extracts, food science, etc., can solve the problems of dregs taste, unstable aroma, high price, etc., and achieve rich nutritional value, suitable for market promotion, and high processing value effect
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Embodiment 11
[0037] Example 11. The preparation of the surimi of soft-tailed long fish
[0038] (1) Take 40kg of fresh long fish, rinse with tap water for 3 minutes, transfer to an 8L container, and soak in water for 48 hours.
[0039] (2) Take out the soft pocket long fish in step (1), put it on the chopping board, and hit the forehead and neck of the long fish first to make it dizzy. The neck of the long fish was quickly cut open with a knife, and the blood was bled for 2 minutes.
[0040] (3) Insert the tip of the knife into the neck of the long fish in step (2) and carefully separate the spine and fish flesh from head to tail; on the other side, scrape the bones from 1 / 2 of the fish body to the head and tail respectively, and remove the fish head and tail, then slowly remove the backbone.
[0041] (4) Rinse the fish meat removed in step (3) with cold water at 10°C for 3 minutes repeatedly to remove impurities and blood from the fish meat, transfer it to a 6L stainless steel basin, se...
Embodiment 2
[0123] 1. Preparation of surimi
[0124] (1) Take 30kg of fresh long fish, wash it with tap water for 2 minutes, transfer it to a 6L container, and soak it in water for 24 hours.
[0125] (2) Take out the soft pocket long fish in step (1), put it on the chopping board, and hit the forehead and neck of the long fish first to make it dizzy. Cut off the neck of the long fish quickly with a knife, and let the blood out for 1 minute.
[0126] (3) Insert the tip of the knife into the neck of the long fish in step (2) and carefully separate the spine and fish flesh from head to tail; on the other side, scrape the bones from 1 / 2 of the fish body to the head and tail respectively, and remove the fish head and tail, then slowly remove the spine.
[0127] (4) Rinse the fish meat removed in step (3) with cold water at 10°C for 2 minutes repeatedly to remove impurities and blood from the fish meat, transfer it to a 5L stainless steel basin, seal it with plastic wrap, and store it in the ...
Embodiment 3
[0209] 1. Preparation of surimi
[0210] (1) Take 35kg of fresh long fish, wash it with tap water for 2 minutes, transfer it to a 7L container, and soak it in water for 24-48 hours.
[0211] (2) Take out the soft pocket long fish in step (1), put it on the chopping board, and hit the forehead and neck of the long fish first to make it dizzy. Cut off the neck of the long fish quickly with a knife, and let the blood out for 1 minute.
[0212] (3) Insert the tip of the knife into the neck of the long fish in step (2) and carefully separate the spine and fish flesh from head to tail; on the other side, scrape the bones from 1 / 2 of the fish body to the head and tail respectively, and remove the fish head and tail, then slowly remove the backbone.
[0213] (4) Rinse the fish meat removed in step (3) with cold water at 10°C for 3 minutes repeatedly to remove impurities and blood from the fish meat, transfer it to a 5L stainless steel basin, seal it with plastic wrap, and store it i...
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