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Preparation method for quick-frozen bridge-crossing puffer fishes

A production method and technology for puffer fish, which are applied to the preservation of meat/fish by freezing/cooling, food preparation, and functions of food ingredients, etc., can solve the problems of underutilization and waste of puffer fish resources, etc., and achieve smooth taste and production. Convenient, fast, and deliciously succulent

Inactive Publication Date: 2014-12-10
JIANGSU ZHONGYANG GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The puffer fish after refining the toxin is edible, but it is not fully utilized at present, wasting the resources of puffer fish

Method used

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  • Preparation method for quick-frozen bridge-crossing puffer fishes

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specific Embodiment 1

[0014] A method for making quick-frozen cross-bridge puffer fish, comprising the steps of:

[0015] (1) Slaughter and take meat: cut puffer fish from the anus to the fish mouth, and take 500 grams of raw materials; remove the skin, viscera, gills, divide the head, spine, and belly, and take two pieces of fish; Facing the fish meat downwards, slice the fish fillets with an oblique knife; the thickness of the sliced ​​fish fillets is 0.1cm, and the length is 2cm;

[0016] (2) Rinse: Soak the fish fillets cut in step 1 with 3% salt water at a ratio of 1:1 for 4 minutes, stirring twice during this period; then rinse with three times water for 3 times, and drain until there is no drip; finally, fish head, Chop fish bones and belly into 3cm pieces, and float in water for 30 minutes;

[0017] (3) Seasoning and marinating: The composition of the seasoning is: 0.5 parts of marinade salt, 0.5 parts of sugar, 0.1 part of ginger powder, 1.5 parts of raw powder, 2 parts of egg white, 0.15...

specific Embodiment 2

[0020] A method for making quick-frozen cross-bridge puffer fish, comprising the steps of:

[0021] (1) Slaughter and take meat: cut puffer fish from the anus to the fish mouth, and take 500 grams of raw materials; remove the skin, viscera, gills, divide the head, spine, and belly, and take two pieces of fish; Put the fish meat down, cut into fish fillets with an oblique knife; the thickness of the sliced ​​fish fillets is 0.3cm, and the length is 4cm;

[0022] (2) Rinse: Soak the fish fillets cut in step 1 with 3% salt water at a ratio of 1:1 for 8 minutes, stirring twice during this period; then rinse three times with three times clean water, and drain until there is no drip; finally, fish head, Chop fish bones and belly into 4cm pieces, and float in water for 30 minutes;

[0023] (3) Seasoning and marinating: The composition of the seasoning is: 0.5 parts of marinade salt, 0.5 parts of sugar, 0.1 part of ginger powder, 1.5 parts of raw powder, 2 parts of egg white, 0.15 pa...

specific Embodiment 3

[0026] A method for making quick-frozen cross-bridge puffer fish, comprising the steps of:

[0027] (1) Slaughter and take meat: cut puffer fish from the anus to the fish mouth, and take 500 grams of raw materials; remove the skin, viscera, gills, divide the head, spine, and belly, and take two pieces of fish; Put the fish meat down, cut into fish fillets with an oblique knife; the thickness of the sliced ​​fish fillets is 0.2cm, and the length is 3cm;

[0028] (2) Rinse: Soak the fish fillets cut in step 1 with 3% salt water at a ratio of 1:1 for 6 minutes, stirring twice during this period; then rinse with three times water for 3 times, and drain until there is no dripping water; finally, fish head, Chop fish bones and belly into 3.5cm pieces, and float in water for 30 minutes;

[0029] (3) Seasoning and marinating: The composition of the seasoning is: 0.5 parts of marinade salt, 0.5 parts of sugar, 0.1 part of ginger powder, 1.5 parts of raw powder, 2 parts of egg white, 0...

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Abstract

The invention discloses a preparation method for quick-frozen bridge-crossing puffer fishes. The preparation method comprises the following steps: killing to obtain meat, rinsing, seasoning, pickling, preparing steamed dumplings, packaging and quick-freezing. The puffer fishes are delicious in meat; the traditional edible method comprises steaming, braising and the like and the killing is inconvenient; the puffer fishes are toxic and unsafe. According to the invention, the puffer fishes, which are artificially bred, are used, so that high safety in eating is achieved, good convenience and quickness in preparation are achieved, and the quick-frozen bridge-crossing puffer fishes are eaten through different modes, smooth and tender in mouthfeel and are suitable for families.

Description

technical field [0001] The invention specifically relates to a method for making quick-frozen bridge-crossing puffer fish. Background technique [0002] Puffer fish is a toxin-containing fish, and people have the risk of poisoning when they eat it directly, so the national law expressly prohibits it from being eaten directly. At present, there are many technologies to extract toxins from puffer fish (CN03133530.6, CN200410065385.6, CN031387807.1, CN01142658.6) and so on. The puffer fish after refining the toxin is edible, but it is not fully utilized at present, wasting the resources of puffer fish. SUMMARY OF THE INVENTION [0003] Purpose of the invention: The present invention provides a method for making quick-frozen cross-bridge puffer fish. [0004] Technical solution: a method for making quick-frozen bridge-crossing puffer fish, comprising the following steps: [0005] (1) Slaughter and take meat: cut puffer fish from the anus to the fish mouth, and take 500 gram...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L17/00
CPCA23B4/06A23L17/00A23V2002/00A23V2200/08
Inventor 刘大勇丛建华
Owner JIANGSU ZHONGYANG GRP
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