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Making method of boneless braised fish rice

A deboning and fish fillet technology, applied in the direction of food ingredients as color, chemical preservation of meat/fish, food ingredients as taste improver, etc. and other problems, to achieve the effect of being conducive to long-term storage, improving taste, and improving market competitiveness

Pending Publication Date: 2022-02-25
ZHANGZHOU SHENGLONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the traditional boneless grilled fish rice is mostly made by cooking fish and covering it with rice. It has few nutrients, soft meat, poor taste, short shelf life, high environmental requirements, and is very perishable. It needs to be eaten immediately after cooking. , it is difficult to store for a long time, it cannot meet the needs of industrialized mass production, and the market prospect is small

Method used

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  • Making method of boneless braised fish rice

Examples

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Effect test

Embodiment 1

[0030] A method for making boneless and roasted fish rice, comprising the following steps: Step 1, material selection; Step 2, marinating; Step 3, chopping and mixing; Step 4, coating; Step 5, firing; Step 6, steaming ; Step seven, canning; Step eight, sterilization;

[0031] Wherein in the above step 1, according to the parts by weight of each component, 80 parts of boneless fish, 20 parts of lean pork, 15 parts of peanut kernels, 14 parts of egg white, 12 parts of starch, 75 parts of Rice, 18 parts of red beans, 14 parts of raisins and 3 parts of black sesame, then wash the boneless fish, lean pork, peanut kernels, rice, red beans, raisins and black sesame, drain and set aside;

[0032] Wherein in the above step 2, put the boneless fish meat drained in the step 1 into a meat cutter, cut into boneless fish fillets, rinse and drain and then put them into a blender, the stirring time of the blender is 1-3min, The rotation speed is 70-80r / min, the pickling temperature is 3-12°C...

Embodiment 2

[0040] A method for making boneless and roasted fish rice, comprising the following steps: Step 1, material selection; Step 2, marinating; Step 3, chopping and mixing; Step 4, coating; Step 5, firing; Step 6, steaming; Step 7, canning; Step 8, sterilization;

[0041] Wherein in the above-mentioned step 1, according to the parts by weight of each component, 85 parts of boneless fish, 25 parts of lean pork, 17 parts of peanut kernels, 16 parts of egg whites, 14 parts of starch, 85 parts of Rice, 20 parts of red beans, 15 parts of raisins and 5 parts of black sesame, then wash the boneless fish, lean pork, peanut kernels, rice, red beans, raisins and black sesame, drain and set aside;

[0042] Wherein in the above step 2, put the boneless fish meat drained in the step 1 into a meat cutter, cut into boneless fish fillets, rinse and drain and then put them into a blender, the stirring time of the blender is 1-3min, The rotation speed is 70-80r / min, the pickling temperature is 3-12...

Embodiment 3

[0050] A method for making boneless and roasted fish rice, comprising the following steps: Step 1, material selection; Step 2, marinating; Step 3, chopping and mixing; Step 4, coating; Step 5, firing; Step 6, steaming; Step 7, canning; Step 8, sterilization;

[0051] Wherein in the above-mentioned step one, according to the parts by weight of each component, 90 parts of boneless fish, 30 parts of lean pork, 19 parts of peanut kernels, 18 parts of egg white, 16 parts of starch, 95 parts of Rice, 22 parts of red beans, 16 parts of raisins and 7 parts of black sesame, then wash the boneless fish, lean pork, peanut kernels, rice, red beans, raisins and black sesame, drain and set aside;

[0052] Wherein in the above step 2, put the boneless fish meat drained in the step 1 into a meat cutter, cut into boneless fish fillets, rinse and drain and then put them into a blender, the stirring time of the blender is 1-3min, The rotation speed is 70-80r / min, the pickling temperature is 3-1...

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Abstract

The invention discloses a making method of boneless braised fish rice. The making method comprises the following steps: step 1, selecting materials; step 2, pickling; step 3, chopping and mixing; step 4, coating; step 5, firing; step 6, steaming; step 7, canning; step 8, sterilizing; according to the invention, the skin material and the sauce are added, so that the nutritional ingredients in the boned fish meal are increased, the taste of boned fish meat is improved, the meat is moderate in hardness, tasty and crisp, the quality of the boned fish meal is improved, and the red beans, raisins and black sesame are added into the rice, so that the nutritional ingredients in the boned fish meal are increased, the color and fragrance of the boned fish meal are improved, the taste bud of consumers is stimulated, the appetite of the consumers is enhanced, the market competitiveness of the boned fish meal is improved, the boned fish meat is salted, the fishy smell of the appetite of people is removed, the fragrance of the boned fish meal is improved, the appetite of the consumers is enhanced, the shelf life of the boned fish meat is prolonged, and the long-term storage is facilitated.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing boneless and roasted fish rice. Background technique [0002] Fish meat is a kind of meat food, mainly composed of freshwater fish including carp, grass carp, crucian carp, mandarin fish, etc. and seawater fish including yellow croaker, hairtail, flat fish, etc. Fish, which is tender, delicious and nutritious, is a good source of some vitamins and minerals. But for people who eat fish, the most troublesome thing is the fishbone. Although fishbone is non-toxic, if it gets stuck in the throat and is not dealt with in time, it can also cause very serious consequences. Therefore, some boneless fish foods have appeared on the market to meet the eating needs of different consumers, such as boneless fish rice is the most common one. [0003] However, the traditional boneless grilled fish rice is mostly made by cooking fish and covering it with rice. It ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23B4/20A23B4/24A23L7/10A23L11/00A23L13/40A23L13/60A23L19/00A23L25/00A23L27/00A23L29/00
CPCA23L17/75A23L13/67A23L13/42A23L13/424A23L13/426A23L27/00A23L7/10A23L11/00A23L19/00A23L25/20A23B4/20A23B4/24A23L29/035A23V2002/00A23V2200/14A23V2200/15A23V2200/04A23V2250/032A23V2250/042A23V2250/044A23V2250/5118
Inventor 张特忠魏建龙张含义韩毅
Owner ZHANGZHOU SHENGLONG FOOD