Canned andrias davidianus and preparation method thereof
A giant salamander and canned food technology, applied in the field of canned giant salamander and its preparation, can solve the problems of not being able to meet the nutritional needs of the weak body of patients, unfavorable to the healthy development of the giant salamander industry, and lack of deep processed giant salamander products, etc. The effect of direct selling, enriching nutrient sources, and improving technical level
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[0032] The following is the preparation method of canned giant salamander
[0033] (1) Processing of giant salamander meat
[0034] a. Take the freshly slaughtered giant salamander meat to remove its blood;
[0035] b. At a temperature of 0-10℃, use a yeast solution with a mass fraction of 0.3-0.6% to deodorize the salamander meat for 1.5 hours, and then soak it in water for 1 to 2 hours;
[0036] c. At a temperature of 0-10℃, marinate the salamander meat with 0.4% salt, 1% monosodium glutamate, and 3% cooking wine based on the weight of the salamander meat for 2 hours;
[0037] d. Based on the weight of the salamander meat, take 0.425% of salt, 0.5% of cooking wine, 3% cornstarch, and 5% of egg white and mix evenly, add the diced salamander, coat evenly, and treat for 20 minutes;
[0038] e. The diced salamander meat is oiled for 10-15 seconds at an oil temperature of 180-200℃, and the diced meat is removed and the slick oil is removed in boiling water;
[0039] (2) Soup preparation
[00...
Embodiment 1
[0050] A canned salamander, in parts by weight, the can contains 40 parts of salamander meat and 55 parts of broth.
Embodiment 2
[0052] A canned giant salamander contains 65 parts of giant salamander meat and 45 parts of fish soup in parts by weight.
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