Processing method of quick-frozen sweet and sour cyprinus carpio
A yellow river carp, processing method technology, applied in the direction of preservation of meat/fish by freezing/cooling, function of food ingredients, food ingredients as taste improvers, etc., to facilitate storage, transportation and sales, slow down fat oxidation, and retain fresh taste Effect
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Embodiment 1
[0035] The seasoning package for quick-frozen sweet and sour Yellow River carp of the present invention includes basic raw materials and spices;
[0036] Expressed by weight in g, the raw material composition of the basic raw materials is: 110g of water, 75g of tomato paste, 56g of light soy sauce, 22g of dark soy sauce, 45g of cooking wine, 65g of white vinegar, 110g of white sugar, 4g of edible salt and 18g of starch;
[0037] Expressed in grams by weight, the raw material composition of the spices is: Hawthorn 11g, Codonopsis 13g, Astragalus 7.5g, Coix Seed 9g, Luo Han Guo 11g, Tangerine Peel 2.5g, Dill 2.5g, Mint Leaf 4g, Clove 0.4g and Geranium Leaf 1.5g .
Embodiment 2
[0039] The seasoning package for quick-frozen sweet and sour Yellow River carp of the present invention includes basic raw materials and spices;
[0040] Expressed by weight in g, the raw material composition of the basic raw materials is: 100g of water, 70g of tomato paste, 50g of light soy sauce, 20g of dark soy sauce, 40g of cooking wine, 60g of white vinegar, 100g of white sugar, 3g of edible salt and 15g of starch;
[0041] Expressed in grams by weight, the ingredients of the spices are: 10g of hawthorn, 10g of Codonopsis pilosula, 7g of astragalus, 8g of coix seed, 10g of mangosteen, 2g of tangerine peel, 2g of dill, 3g of mint leaf, 0.3g of clove and 1g of bay leaf.
Embodiment 3
[0043] The seasoning package for quick-frozen sweet and sour Yellow River carp of the present invention includes basic raw materials and spices;
[0044] Expressed by weight in g, the raw material composition of the basic raw materials is: 120g of water, 80g of tomato paste, 60g of light soy sauce, 25g of dark soy sauce, 50g of cooking wine, 70g of white vinegar, 120g of white sugar, 5g of edible salt and 20g of starch;
[0045] Expressed in grams by weight, the raw material composition of the spice is: 12g of hawthorn, 15g of Codonopsis pilosula, 8g of astragalus, 10g of coix seed, 12g of Luo Han Guo, 3g of tangerine peel, 3g of dill, 5g of mint leaf, 0.5g of clove and 2g of bay leaf.
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