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Proces for producing convenient instant fish braised in brown sauce and special equipment

A technology of special equipment and production process, applied in the field of food manufacturing, can solve the problems of fragile processing volume, lack of taste of braised fish, failure to form industrialized mass production, etc., and achieve the effect of preventing accumulation, extrusion and crushing

Inactive Publication Date: 2005-08-03
姚九冯
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Braised fish in brown sauce is delicious and nutritious, but it is inconvenient to process. So far, it has not been mass-produced in an industrialized manner. Cooking after frying, it is easy to break when the processing amount is increased, and the taste is not enough
However, the existing canned red fish processing technology is to remove the head and tail of the whole fish and cut it into fish pieces for frying, then put it into the can, and then pour the boiled sauce into the can to infiltrate and taste, thus lacking the conventional method of braised fish. The taste that should be cooked

Method used

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  • Proces for producing convenient instant fish braised in brown sauce and special equipment
  • Proces for producing convenient instant fish braised in brown sauce and special equipment

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Embodiment Construction

[0015] The production process of convenient instant braised fish in brown sauce:

[0016] 1. Prepare the seasoning with ginger juice, onion juice, rice wine and salt. Put the fish body to be processed in the seasoning for 8 minutes. The formula of the seasoning: 100 kg of fish body, 3.5 kg of ginger juice, 1.5 kg of onion juice, 3 kg of rice wine, 2 kg of salt;

[0017] 2. Put the mixed fish body into a hot oil pan at 180°C-200°C, fry for about 5 minutes until the surface of the fish body turns golden yellow, put the fried fish body layer by layer on the convenient instant braised fish Special production equipment - hollow hanging pot;

[0018] 3. Stir 4 kg of ginger, 1.5 kg of chives, and 1 kg of star anise with oil in an ordinary pot, add 5 kg of light soy sauce, 2 kg of vinegar, 4 kg of sugar, 1.5 kg of salt, and 80 kg of water. After boiling, Pour it into a hollow hanging pot and cook. After the fire is boiled, change the fire to a low heat to cook the fish to taste, and...

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Abstract

The present invention relates to mass production process and special equipment for producing instant fish braised in brown sauce. The production process includes the following steps: 1) forming mixed seasoning with ginger juice, onion juice, yellow wine and salt; 2) oil frying fish and stacking fried fishes inside suspended hollowed pot; 3) setting boiled mixed seasoning into the pot for cooking; and 4) packing. As the specially equipment for producing the instant fish braised in brown sauce, the suspended hollowed pot consists of outer pot, hollowed pot, pot cover and partition boards, and both the hollowed pot and the partition boards are hollowed or netted structure. The present invention is suitable for mass production of instant fish braised in brown sauce.

Description

Technical field [0001] The invention relates to the field of food manufacturing, and relates to a process for industrialized batch production of braised fish and the required special equipment. Background technique [0002] Braised fish in brown sauce is very popular because of its rich nutrition and delicious taste, and has become the main course of folk home-cooked food and regular banquets. Braised fish in brown sauce is delicious and nutritious, but it is inconvenient to process. So far, it has not been mass-produced in an industrialized manner. After frying, it is boiled, and it is easily broken after the amount of processing is increased, and the taste is not enough. However, the existing canned red fish processing technology is to remove the head and tail of the whole fish and cut it into fish pieces, fry it and put it into the can, and then pour the cooked sauce into the can to infiltrate the taste, thus lacking the conventional method of braised fish. Cook the tas...

Claims

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Application Information

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IPC IPC(8): A23L5/10A23L17/00A47J27/14
Inventor 姚九冯
Owner 姚九冯
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