Method for preparing back-cut fish
A technology of open-backed fish and fish fins, which is applied in the field of preparation of open-backed fish, can solve the problems of difficult industrial production, inability to store and keep fresh, and carry and eat, and achieve the effects of simple equipment, improved convenience, and low cost
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment Construction
[0017] A preparation method of open back fish, carried out according to the following steps:
[0018] ①Scale the fish at room temperature, dissect the fish from the fins, and wash;
[0019] ② Add 36.2g of salt to the salt and rub it on the fish;
[0020] ③Sprinkle 10g rice wine and 10g rice wine evenly on the fish and knead evenly;
[0021] ④Add white sugar 10g, green onion powder 2g, onion powder 4g, ginger powder 4g, garlic powder 2g, pepper powder 2g, aniseed powder 1g, monosodium glutamate 5g, I+G0.2g, yeast extract 1g, scallop powder 0.1 g. Knead evenly in the pickling solution prepared by 2g sesame oil, 10g vegetable oil, and 0.5g sodium hexametaphosphate, and marinate at 0-4°C for 18 hours;
[0022] ⑤ Vacuum-pack the marinated fish, put it into a freezer at -50°C for 30 minutes, pack it into a box, and put it in a cold storage to get the finished product.
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com