Preparation method for fermented soya bean mackerels
A technology of fermented soy mackerel and a production method, which is applied to the preservation of meat/fish, food preparation, food preservation, etc., can solve the problems of short shelf life of seafood meals, reduced seafood nutrients and taste, etc.
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no. 1 example
[0023] 1. Preparation: select fresh mackerel, remove the head, tail, fins, viscera and bone spurs, scrape off the fish scales, wash with water and screen, screen out fish with different weights and make them in batches;
[0024] 2. Frying: Put the screened mackerel into hot oil at 130°C for frying. The frying time is controlled to 1 minute. After frying, remove and control the oil, so as to ensure that the skin of the mackerel will not hard;
[0025] 3. Marinate: marinate the fried mackerel and the marinated tempeh according to the ratio of 8:2 for 8 hours;
[0026] 4. Seasoning: add the seasoning prepared by chili to the marinated mackerel with black bean sauce, the ratio of mackerel with black soybean and seasoning is 8:2;
[0027] 5. Canning: put the mackerel with black bean sauce and chili flavor into the canning box;
[0028] 6. Sterilization: Vacuum sterilization is carried out in a sterilizing pot, and vacuum sealing is carried out after sterilization; canned fish in ...
no. 2 example
[0031] 1. Preparation: select fresh mackerel, remove the head, tail, fins, viscera and bone spurs, scrape off the fish scales, wash with water and screen, screen out fish with different weights and make them in batches;
[0032] 2. Frying: Put the screened mackerel into hot oil at 150°C for frying. The frying time is controlled to 1 minute. After frying, remove and control the oil, so as to ensure that the skin of the mackerel will not hard;
[0033] 3. Marinate: marinate the fried mackerel and the marinated tempeh according to the ratio of 8:2 for 8 hours;
[0034] 4. Seasoning: Add seasoning made from cumin to the marinated mackerel with black bean sauce, the ratio of mackerel with black soybean and seasoning is 8:2;
[0035] 5. Canning: Put the cumin-flavored tempeh mackerel into a can;
[0036] 6. Sterilization: Vacuum sterilization is carried out in a sterilizing pot, and vacuum sealing is carried out after sterilization; canned fish in boxes is sterilized by microwave ...
no. 3 example
[0039] 1. Preparation: select fresh mackerel, remove the head, tail, fins, viscera and bone spurs, scrape off the fish scales, wash with water and screen, screen out fish with different weights and make them in batches;
[0040] 2. Frying: Put the screened mackerel into hot oil at 130°C for frying. The frying time is controlled to 1 minute. After frying, remove and control the oil, so as to ensure that the skin of the mackerel will not hard;
[0041] 3. Marinate: marinate the fried mackerel and the marinated tempeh according to the ratio of 8:2 for 10 hours;
[0042] 4. Seasoning: add seasoning to the marinated mackerel with black bean sauce, the ratio of mackerel with black soybean and seasoning is 8:2;
[0043] 5. Canning: Put the sour and sweet mackerel in black bean sauce into the canning box;
[0044] 6. Sterilization: Vacuum sterilization is carried out in a sterilizing pot, and vacuum sealing is carried out after sterilization; canned fish in boxes is sterilized by mi...
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