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Spice liquid for preparing flavored fish nuggets and preparation method of flavored fish nuggets

A spice liquid and fish block technology, which is applied in food preparation, application, food science, etc., can solve the problem of losing the original flavor of fish meat, and achieve the effect of improving flavor, uniform taste, and deep taste

Inactive Publication Date: 2011-12-14
顺祥食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a flavored fish block and its preparation method to solve the technical problem that the instant fish block loses its original flavor after being sterilized at high temperature

Method used

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Examples

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Effect test

preparation example Construction

[0026] The preparation method of the flavored fish block is prepared by weighing the salted fish block and the above spice liquid, mixing and standing for a predetermined time. Specifically, 98-102 parts by weight of salted fish pieces are weighed and mixed with 18-22 parts by weight of spice liquid. In order to further reduce the water content of the fish pieces and facilitate the subsequent addition of the spice liquid into the fish pieces, it is also necessary to dry the salted fish pieces under the drying condition of 50-55°C for 48-52 hours. The weight of the dried salted fish pieces is 40% of the weight of the undried salted fish pieces. After drying, the fish fiber is in a tight state. After being immersed in the spice liquid, the spice liquid can quickly enter the fish block and stretch the fish fiber to absorb the spice liquid. The spice liquid is fully diffused in the fish, making the fish block taste delicious. Uniform. It is prepared by mixing dry salted fish cub...

Embodiment 1

[0046] The spice liquid consists of 1000 parts by weight of monosodium glutamate, 500 parts by weight of white sugar, 1500 parts by weight of white wine, 50 parts by weight of white buckle, 10 parts by weight of tea leaves, 50 parts by weight of Chinese prickly ash, 30 parts by weight of kaempferia, 50 parts by weight of cloves, 40 parts by weight of cassia bark, 40 parts by weight of cinnamon Parts by weight of amomum, 30 parts by weight of grass fruit, 20 parts by weight of nutmeg, 5 parts by weight of licorice, 10 parts by weight of fragrant leaves, 100 parts by weight of fennel grass, 20 parts by weight of fennel seeds, 100 parts by weight of vanilla, 5 parts by weight of Danding , 2 parts by weight of potassium sorbate, and 20 parts by weight of disodium 5'-guanylate. Get flavored fish nuggets 1 prepared by mixing 20 parts by weight of the spice liquid and 100 parts by weight of salted fish nuggets.

Embodiment 2

[0048] The spice liquid consists of 1000 parts by weight of monosodium glutamate, 500 parts by weight of white sugar, 1500 parts by weight of white wine, 50 parts by weight of white buckle, 10 parts by weight of tea leaves, 50 parts by weight of Chinese prickly ash, 30 parts by weight of kaempferia, 50 parts by weight of cloves, 40 parts by weight of cassia bark, 40 parts by weight of cinnamon Parts by weight of amomum, 30 parts by weight of grass fruit, 20 parts by weight of nutmeg, 5 parts by weight of licorice, 10 parts by weight of fragrant leaves, 100 parts by weight of fennel grass, 20 parts by weight of fennel seeds, 100 parts by weight of vanilla, 5 parts by weight of Danding , 2 parts by weight of D-sodium erythorbate, and 20 parts by weight of disodium nucleotide (I+G). Get flavored fish nuggets 2 made by mixing 20 parts by weight of the spice liquid and 100 parts by weight of salted fish nuggets.

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PUM

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Abstract

The invention provides a spice liquid for preparing flavored fish nuggets and a method for preparing flavored fish nuggets, wherein the spice liquid used for preparing flavored fish nuggets comprises: fennel herb, fennel seeds, vanilla, monosodium glutamate, white sugar, liquor, white button , tea, Chinese prickly ash, Shannai, cloves, cinnamon, Amomum, grass fruit, cardamom, licorice, geranium and Dan Ding; wherein, the addition of fennel vanilla is 98-102 parts by weight, and the addition of fennel seeds is 18-22 The weight parts and the added amount of vanilla are 98-102 weight parts. The spice liquid for preparing flavored fish nuggets provided by the invention enables the prepared flavored fish nuggets to retain the original taste of the fish nuggets after ultra-high temperature sterilization, and retains and improves the original flavor of salted fish.

Description

technical field [0001] The invention relates to the field of fish food, in particular, to a spice liquid for preparing flavored fish nuggets, and in particular, to a preparation method of the flavored fish nuggets. Background technique [0002] Vacuum-packed marinated fish pieces are popular because of their unique flavor, but they often need to be sterilized and cooked at ultra-high temperature after vacuum packaging, so the original flavor of the fish pieces is lost more, and the original flavor of the fish pieces is lost. Taste and taste. Affected the sales of instant fish nuggets. And only through common methods such as salting, smoked gained pickled fish block taste is single, lacks the original umami taste and fragrance of fish meat, and shelf life is too short, is not suitable for long-distance transportation and sale. Contents of the invention [0003] The purpose of the present invention is to provide a flavored fish block and its preparation method to solve the...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/326A23L27/20A23L17/10
Inventor 周顺祥
Owner 顺祥食品有限公司
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