Canned giant salamander 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) Treatment of giant salamander meat
[0034] a. Remove the blood from freshly slaughtered giant salamander meat;
[0035] b. At a temperature of 0-10°C, use a yeast solution with a mass fraction of 0.3-0.6% to deodorize giant salamander meat for 1.5 hours, and then soak in clean water for 1-2 hours;
[0036] c. Under the condition of a temperature of 0-10°C, marinate the giant salamander meat with 0.4% salt, 1% monosodium glutamate, and 3% cooking wine based on the weight of the giant salamander meat for 2 hours;
[0037] d. Based on the weight of giant salamander meat, take 0.425% of salt, 0.5% of cooking wine, 3% of cornstarch, and 5% of egg white, mix well, add diced giant salamander meat, coat evenly, and process for 20 minutes;
[0038] e. Put the diced giant salamander meat that has been slashed in oil at an oil temperature of 180-200°C for 10-15 seconds, remove the diced meat, and re...
Embodiment 1
[0050] A canned giant salamander contains 40 parts of giant salamander meat and 55 parts of broth in parts by weight.
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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