Fish-flavored sesame seed cake with long shelf life
A technology for shelf life and pancakes, which is applied in the directions of dry preservation of meat/fish, preservation of meat/fish with chemicals, preservation of meat/fish with a protective coating, etc. It can solve the problems of short shelf life, difficult packaging, and fishy smell processing, etc. problems, to achieve the effect of expanding sales scope, extending shelf life, and extending shelf life
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Embodiment 1
[0040] 1. The production of pan-fried smoked fish without soup made by five processes of marinating, steaming, frying, smoking and dehydration
[0041] The basic operating procedures are fish selection—drying of fish materials—marinating with seasoning paint—pot steaming—pan frying (dry frying)—coloring—sawdust and sage smoking. The specific operation is as follows:
[0042] Use wild or farmed fresh small species of fish with a body length of 3-8 cm and a body width of less than 1 cm, such as small cucumber fish, small white striped fish, small oily fish, small loach or wheat ears and other wild miscellaneous fish, drain Dry or dry the water, spread salt evenly on the fish, sprinkle pepper, marinate for 6-10 hours, and then steam for 3 minutes. Heat up the frying pan, wipe the pan with ginger to avoid sticking to the pan, add oil, when the oil is slightly smoking, put the fish, turn it over when it is golden, and spread sesame oil or sweet noodle sauce on the fish. After the...
Embodiment 2
[0063] The fish that the present embodiment adopts is the large-scale or large-species fish that body length is greater than 8CM, as large-scale white striped fish, loach or Wuchang fish, squid etc., selected large-scale or large-species fish carry out descaling, before draining and drying. The process of removing spines, heads, and viscera is made into fish fillets. The preparation method of pan-fried smoked fish and others are the same as in Example 1
Embodiment 3
[0065] The sesame seed cake of present embodiment is the pastry sesame seed cake that is made by traditional method, other is with embodiment 1,2;
[0066] The ingredients and preparation method of traditional pastry biscuits are as follows
[0067] Ingredients: Flour, Yeast, Baking Soda, Warm Water.
[0068] Accessories: flour for pastry, salt for pastry, five-spice powder for pastry, vegetable oil for pastry.
[0069] (1) Mix the yeast and baking soda with warm water, pour into the flour and knead into a smooth dough, and let it stand in a warm place for 30-40 minutes.
[0070] (2) Make pastry during the resting process: Put the flour, five-spice powder and salt in a bowl and stir well.
[0071] (3) Heat up the frying pan, pour oil, turn off the heat after it smokes, pour it into a bowl of flour while it is still hot, stir quickly with chopsticks, and the pastry is ready.
[0072] (4) After the dough wakes up, knead it evenly and roll it out, roll it into a large sheet wi...
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