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New cooked fish, dried shrimps production method

A production method and cooking technology, which are applied to the production of dried shrimp and cooked fish, can solve the problems of loss of nutrients in fish and shrimp, poor sanitation quality, long production cycle, etc. Long-lasting effects

Inactive Publication Date: 2009-08-19
李新民
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The traditional method of making dried fish and shrimp is to marinate the fish and shrimp with salt, fennel, pepper, etc. for a period of time, then dry them naturally. Long, it will cause a large loss of nutrients in fish and shrimp, and the taste is not good, the hygienic quality is poor, the storage time of the finished product is short, and it is not suitable for mass industrial production.
[0003] Another method is to cook fish and shrimp first, then smoke and dry them. Due to the existence of two heating processes in this method, the dried fish and shrimp are rough in quality and will damage the raw material of fish and shrimp. some delicious flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A new method for making cooked fish and dried shrimp is prepared according to the following steps,

[0019] 1) Preparation of raw materials: remove the gills and internal organs of the fish, clean them, and wash the shrimps to remove impurities for later use;

[0020] 2), raw material pretreatment: put the raw material treated in step 1) into 3.5% brine and soak for 60, the weight ratio of raw material and brine is 1:1;

[0021] 3) Seasoning: Take the raw materials out of the brine, soak them in the seasoning soup for 4 hours, stir every 30 minutes, the temperature of the seasoning soup is 25°C, and the ratio of seasoning soup to raw materials is 2:1;

[0022] The formula of seasoning soup is as follows: 8% soy sauce, 6% white sugar, 8% vinegar, 2% cooking wine, 0.1% monosodium glutamate, 1% ginger, 0.5% green onion, 0.3% pepper, 2% phosphate, and the balance is water; The stated percentages are percentages by weight;

[0023] 4), Baking: Remove the fish and shrimp in...

Embodiment 2

[0026] A new method for making cooked fish and dried shrimp is characterized in that: it is prepared according to the following steps,

[0027] 1) Preparation of raw materials: remove the gills and internal organs of the fish, clean them, and wash the shrimps to remove impurities for later use;

[0028] 2), raw material pretreatment: put the raw material treated in step 1) into 3.5% brine and soak for 30 minutes, the weight ratio of raw material and brine is 1:1;

[0029] 3) Seasoning: Take the raw materials out of the brine, soak them in the seasoning soup for 6 hours, stir every 30 minutes, the temperature of the seasoning soup is 10°C, and the ratio of seasoning soup to raw materials is 2:1;

[0030] The formula of seasoning soup is as follows: 12% soy sauce, 9% white sugar, 12% vinegar, 5% cooking wine, 0.5% monosodium glutamate, 2% ginger, 1.5% green onion, 0.6% pepper, 3% phosphate, and the balance is water; The stated percentages are percentages by weight;

[0031] 4)...

Embodiment 3

[0034] 1) Preparation of raw materials: remove the gills and internal organs of the fish, clean them, and wash the shrimps to remove impurities for later use;

[0035] 2), raw material pretreatment: put the raw material treated in step 1) into 3.5% brine and soak for 45 minutes, the weight ratio of raw material and brine is 1:1;

[0036] 3) Seasoning: Take the raw materials out of the brine, soak them in the seasoning soup for 5 hours, stir once every 30 minutes, the temperature of the seasoning soup is 17°C, and the ratio of seasoning soup to raw materials is 2:1;

[0037] The formula of seasoning soup is as follows: 10% soy sauce, 7.5% white sugar, 10% vinegar, 3.5% cooking wine, 0.3% monosodium glutamate, 1.5% ginger, 1% green onion, 0.45% pepper, 2.5% phosphate, and the rest is water; The stated percentages are percentages by weight;

[0038] 4), Baking: Remove the fish and shrimp in step 3) from the seasoning soup, drain for 10 minutes, put them in an oven, bake at 70°C ...

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Abstract

The invention discloses a novel method for making cooked dried fishes / shrimps. Finished products are obtained by preparing raw materials, pretreating the raw materials, seasoning flavoring soup, baking the obtained products and packing the obtained products in vacuum. The method has the advantage of ensuring not only the original delicious degree of fishes / shrimps but also the fine meat quality and good taste of the dried fishes / shrimps, along with convenience, practicability, simple process and suitability for industrial production.

Description

technical field [0001] The invention relates to a method for preparing dried fish and shrimp, in particular to a new method for preparing dried fish and shrimp. Background technique [0002] The traditional method of making dried fish and shrimp is to marinate the fish and shrimp with salt, fennel, pepper, etc. for a period of time, then dry them naturally. If it is long, it will cause a large amount of loss of nutrients of fish and shrimp, and the taste is not good, the hygienic quality is poor, and the storage time of finished products is short, so it is not suitable for mass industrial production. [0003] Another method is to cook fish and shrimp first, then smoke and dry them. Due to the existence of two heating processes in this method, the dried fish and shrimp are rough in quality and will damage the original quality of fish and shrimp. Some delicious flavors. Contents of the invention [0004] The object of the present invention is to provide a new preparation m...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L1/333A23L1/01A23L1/22A23L17/00A23L5/10A23L17/50A23L27/00
Inventor 李新民
Owner 李新民
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