Seafood stick and processing method thereof
A processing method and seafood technology, applied in application, food preparation, food science and other directions, can solve the problems of monotonous taste of seafood sticks and single processing method, and achieve the effect of rich nutrition, comprehensive nutrition matching, and make up for the monotonous processing method and taste.
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Embodiment 1
[0030] 1) Pretreatment: After thawing, cut the squid into 0.3-0.5cm granules, the center temperature of the fish is about -0.2℃, chop the chicken into 1-1.2cm granules, hand-cut the shrimp into 0.8 ~1.0cm segments.
[0031] 2) Preparation: Take 2000 grams of squid pretreated in the previous step, 1200 grams of chicken, and 900 grams of shrimp, then put the squid and chicken together and stir for 3 minutes, and then add seasoning (seasoning includes 20 grams of salt) , 40 grams of monosodium glutamate, 40 grams of sugar, 20 grams of grilled chicken marinade, 4 grams of spicy essence, 80 grams of special powder for fish products), blend for 5 minutes, and finally add shrimps, blend evenly, and get mixed raw materials. Note: a. Do not stir for too long to prevent the stuffing from becoming soft; b. Turn off the power and pay attention to safety.
[0032] 3) Molding: Use a mold to process the mixed raw materials obtained in the previous step into a flat cylindrical shape. Require...
Embodiment 2
[0037] 1) Pretreatment: After thawing, cut the squid into 0.3-0.5cm granules, the center temperature of the fish is about -0.2℃, chop the chicken into 1-1.2cm granules, hand-cut the shrimp into 0.8 ~1.0cm segments.
[0038] 2) Preparation: Take 2200 grams of squid pre-treated in the previous step, 1250 grams of chicken, and 950 grams of shrimp, then put the squid and chicken together and stir for 3 minutes, and then add seasoning (seasoning includes 24 grams of salt) , 44 grams of monosodium glutamate, 44 grams of sugar, 40 grams of grilled chicken marinade, 8 grams of spicy essence, 120 grams of special powder for fish products), blend for 5 minutes, and finally add shrimps, blend evenly, and get mixed raw materials. Note: a. Do not stir for too long to prevent the stuffing from becoming soft; b. Turn off the power and pay attention to safety.
[0039]3) Molding: Use a mold to process the mixed raw materials obtained in the previous step into a flat cylindrical shape. Requir...
Embodiment 3
[0044] 1) Pretreatment: After thawing, cut the squid into 0.3-0.5cm granules, the center temperature of the fish is about -0.2℃, chop the chicken into 1-1.2cm granules, hand-cut the shrimp into 0.8 ~1.0cm segments.
[0045] 2) Preparation: Take 2500 grams of squid pretreated in the previous step, 1300 grams of chicken, and 1000 grams of shrimp, then put the squid and chicken together and stir for 3 minutes, and then add seasoning (seasoning includes 30 grams of salt) , 45 grams of monosodium glutamate, 45 grams of sugar, 45 grams of grilled chicken marinade, 12 grams of spicy essence, 120 grams of special powder for fish products), blend for 5 minutes, and finally add shrimps, blend evenly, and get mixed raw materials. Note: a. Do not stir for too long to prevent the stuffing from becoming soft; b. Turn off the power and pay attention to safety.
[0046] 3) Molding: Use a mold to process the mixed raw materials obtained in the previous step into a flat cylindrical shape. Requ...
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