Frozenly-stored and transported microwave ready-to-eat stewed crucian carps with scallions and preparation method thereof

Abstract

The invention discloses frozenly-stored and transported microwave ready-to-eat stewed crucian carps with scallions and a preparation method thereof. The technological process of the stewed crucian carps with scallions comprises the steps of tidying and finishing fresh crucian carps and pig pork; preparing the pig pork into minced meat; enabling fish bellies and fish heads to be filled with the minced meat; frying the crucian carps filled with the minced meat with wide oil; stir-frying scallions with base oil; adding other auxiliary materials; cooking; stewing by slow fire until the soup is thickened; taking the stewed crucian carps out of a pan, and then cooling; quickly cooling; carrying out skin packaging; quick-freezing; storing in a freezing way. According to the preparation method, the made stewed crucian carps with scallions are quickly cooled in two steps, namely, the made stewed crucian carps with scallions are firstly cooled quickly in a rapid cooling machine and then are rapidly cooled after skin packaging, so that the fragrant and crisp flavor of the meat quality is kept in a shot time, and the meat is not soft and greasy. Furthermore, a living environment is not left for bacteria; compared with the shelf lives of products which are processed by the traditional high-temperature sterilization technology, the shelf lives of the frozenly-stored and transported microwave ready-to-eat stewed crucian carps with scallions are effectively prolonged.

Description

technical field [0001] The invention relates to a product of roasted crucian carp with green onion which can be stored and transported in a long-term freezer and a preparation process of the industrial method thereof. Background technique [0002] Existing scallion-burned crucian carp mostly is the product of family production and restaurant back kitchen. Use a home pot or wok to finish. Family-made crucian carp with green onions can only be cooked and eaten immediately, which is time-consuming and manpower-consuming, and it does not have long-term storage and transportation. In order to achieve a certain shelf life and sell in supermarkets, industrial ready-to-eat deli meats are all added with preservatives, and high-temperature sterilization is also required. [0003] As people pay more attention to food science, the addition of preservatives is increasingly rejected by people. In fact, the damage of preservatives to the human body has also been confirmed. Not only tha...

AI Technical Summary

Problems solved by technology

Not only that, after adding preservatives, the taste of food will also be affected

However, industrial cooked meat products have a unique "high temperature smell" after high temperature, and the taste, appearance, and shape are very poor. They lack the flavor produced by traditional families and are not liked by people.

Therefore, the packaged instant meat cooked food sold in supermarkets etc. all add a large amount of condiments to cover the influence of the taste brought by preservatives, making it lack the local flavor of traditional Chinese dishes.

[0004] If high-temperature sterilization is not used, it is difficult to guarantee the shelf life of the product, the shelf life is too short, and it may even deteriorate during transportation from the factory to the point of sale, and food accidents are prone to occur

[0005] Based on the above reasons, the finished products of crucian carp roasted with green onions have not yet appeared in supermarkets and other sales places.