Ready-to-eat osmanthus flower fragrance type fish meat particles and preparation method thereof
A technology of fish meat granule and flavor type, which is applied in food preparation, food science, food ingredients, etc., can solve the problems of poor freshwater fish meat quality, insufficient health care function, heavy earthy smell, etc., and achieve strong health care function, strong practicability, Fragrance Harmonizing Effect
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Embodiment 1
[0021] Take 100kg of frozen tilapia fillets and thaw them at 4°C, wash them with clean water, drain them, put them in a cooking bag, and heat them in hot water at 75°C for 10 minutes for cooking; cooked fish Place the slices in a wok and add 1.4kg of edible salt, 8kg of white granulated sugar, 1kg of monosodium glutamate, 0.05kg of taste nucleotide disodium, 1.2kg of five-spice powder, 2kg of chili oil, 0.8kg of white wine, 1.5 kg of ginger powder, 4kg of psyllium seed husk powder, 3kg of agarose powder, 4kg of soybean protein isolate, 0.6kg of xanthan gum, 0.8kg of osmanthus powder and 0.05kg of paprika, after frying on low heat for 3 minutes Put it in a molding machine and press it into fish pieces with a size of 12cm×12cm×1.2cm; put the fish pieces in a blast drying oven, dry them at 70°C for 4 hours, and take them out when the water content of the fish pieces drops to 16%-17%. Fish pieces, and placed in a sterile environment at 25°C for 1 hour, then cut into granular fish ...
Embodiment 2
[0023] Take 100kg of frozen catfish fillets and thaw them at 4°C, wash them with clean water, drain them, put them in a retort bag, and heat them in hot water at 80°C for 8 minutes for cooking; cooked fish fillets Put it in a wok and add 1.2kg of edible salt, 6kg of white sugar, 1.2kg of monosodium glutamate, 0.06kg of disodium nucleotide, 1.4kg of five-spice powder, 2.5kg of chili oil, 1kg of white wine, 2kg of ginger powder, 5kg psyllium husk powder, 4kg agarose powder, 5kg soy protein isolate, 0.5kg xanthan gum, 1kg sweet-scented osmanthus powder and 0.07kg paprika, stir-fry for 4 minutes on low heat and place Press it into a fish block with a size of 12cm×12cm×1.2cm in the forming machine; place the fish block in a blast drying oven, dry at 75°C for 6 hours, and take out the fish block when the moisture content of the fish block drops to 16%-17% , and placed in a sterile environment at 25°C for 2 hours, and then cut into granular fish meat pellets for vacuum packaging;...
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