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Simply fried fillet and making method thereof

A fish fillet and clear technology, which is applied in the field of clear fish fillet and its production, can solve the problems of lack of standardization, achieve the effects of improving internal structure, increasing yield, and enhancing water retention

Inactive Publication Date: 2012-10-17
SUZHOU HAODELAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a clear fish fillet and its production method, aiming to solve the problem that the existing products using grass carp as raw materials have not achieved standardization

Method used

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  • Simply fried fillet and making method thereof

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Effect test

Embodiment 1

[0023] Embodiment 1: A kind of clear fish fillet and preparation method thereof

[0024] A clear fish fillet, the clear fish fillet is mainly made of 950-1050 parts by weight of main ingredient fish meat and the following accessories by weight:

[0025] Starch 8~10 parts;

[0026] Salt 5~7 parts;

[0027] Chicken essence 14~16 parts;

[0028] Sodium bicarbonate 4~6 parts.

[0029] In the further preferred technical scheme of the specific embodiment of the present invention, grass carp is selected as the main ingredient fish fillet adopted in this scheme.

[0030] See attached figure 1 Shown is a method for making clear fish fillets. The method includes putting the supplementary material and main ingredient fish meat into a tumbler for tumbling operation, and marinating at 0-5°C for 8-10 hours.

[0031] In a further preferred technical solution of the specific embodiment of the present invention, the fish meat is peeled before the tumbling operation, and the fish skin remo...

Embodiment 2

[0036] Embodiment 2: A kind of clear fish fillet and its preparation method

[0037] A clear fish fillet, the ingredients of the clear fish fillet are as follows:

[0038] Grass carp fillet 1000g;

[0039] Starch 10 grams;

[0040] Salt 6 grams;

[0041] Chicken essence 14 grams;

[0042] Sodium bicarbonate 4 grams.

[0043] See attached figure 1 As shown, the method for making clear fish fillets, the steps are as follows:

[0044] 1. Picking material: raw material: grass carp. Check whether the grass carp has deteriorated or has a peculiar smell.

[0045] 2. Wipe the belly membrane: use a plastic ball to wipe off the inner membrane of the fish maw, and put it into a basin to be boned after wiping. Standard for wiping the belly film: no black film remains in the fish maw.

[0046] 3. Remove the spine and fins: After the fins are removed, cut the half without the middle bone and put it in the basin. Use a knife to cut the half with the middle bone parallel to the head ...

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Abstract

The invention provides a simply fried fillet and a making method thereof. The simply fried fillet is mainly prepared from 950 to 1050 parts by weight of the main material fish, 8 to 10 parts of starch, 5 to 7 parts of salt, 14 to 16 parts of chicken's extract and 4 to 6 parts of the accessory of sodium bicarbonate. According to the invention, raw material standardization, product standardization and process standardization of the simply fried fillet can be realized.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to clear fish fillets and a preparation method thereof. Background technique [0002] Qian Xuesen, a famous scientist who called modern fast food "a great revolution in human history", proposed that fast food centers should be established in some big cities in my country to meet the dietary needs of the masses with high efficiency and low cost of large-scale operation, and to speed up the development of fast food. The pace of socialization of housework promotes the development of our country's economy. However, to this day, there is still a huge gap between the status quo of fast food and the requirements of the society in all aspects from product production to operation methods. Many people in the industry have proposed that fast food should take the road of standardization and industrialization. At present, fast food needs to develop from the experience of personal skills to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 汤建英汤建妹
Owner SUZHOU HAODELAI FOOD
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