Spicy stone fish prefabricated dish and preparation method thereof
By soaking stonefish in deodorizing liquid, stir-frying at high temperature and sterilizing with ultraviolet light, a spicy stonefish pre-cooked dish with no fishy smell, rich flavor and retained nutrition is prepared, which solves the problem that the fishy smell of stonefish pre-cooked dishes is difficult to remove.
CN120713231APending Publication Date: 2025-09-30ANHUA KANGZHAN AGRICULTURAL CO LTD
0 Cites 0 Cited by
Patent Information
- Application Number
- CN202510780951.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-06-11
- Publication Date
- 2025-09-30
AI Technical Summary
Technical Problem
In the existing technology, the fishy smell of stone fish prepared dishes is difficult to remove, which affects the eating experience, and the traditional method causes a high loss of nutrients in the fish meat.
Method used
The stonefish was soaked in deodorizing liquid, and then stir-fried at high temperature and sterilized with ultraviolet light to prepare a spicy stonefish pre-cooked dish.
Benefits of technology
It effectively removes the fishy smell of stonefish, enriches its flavor, and ensures food safety and retains nutrients through sterilization.
✦ Generated by Eureka AI based on patent content.
Abstract
The invention provides a spicy stone fish premade dish and a preparation method thereof, and belongs to the technical field of fish premade dishes. The preparation method comprises the following steps: selecting healthy and qualified stone fish, removing gills of the stone fish, performing bloodletting, removing fish scales, removing viscera and simultaneously removing adeno-poison sacs of the stone fish to obtain the stone fish for later use; performing fishy smell removal treatment on the stone fish for later use to obtain fishy smell removed stone fish: frying the fishy smell removed stone fish to obtain the spicy stone fish after frying; and sterilizing the spicy stone fish and then storing the spicy stone fish to obtain the spicy stone fish prefabricated dish. The components of the fishy smell removing liquid are limited, the stone fish is subjected to efficient fishy smell removing treatment, and the final taste of the stone fish is guaranteed; meanwhile, the final spicy stone fish is sterilized by adopting an ultraviolet manner, so that all bacteria are killed before preservation, secondary fermentation is avoided in the preservation process, and the original flavor of the spicy stone fish is further preserved.
Need to check novelty before this filing date? Find Prior Art