Leisure food containing minced grass carp and capable of reducing fat and preparation method of leisure food
A technology of leisure food and grass carp, which is applied in the field of food processing, can solve the problems of complex production process, high cost and trouble, and achieve the effects of reducing thrombus, enhancing whiteness and high tenderness
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Embodiment 1
[0037] (1) Select fish with good freshness, use tools to remove the head and viscera of the fish body, and remove the black membrane attached to the inner side of the abdominal cavity at the same time, keep the processed fish fresh in time to prevent the freshness of the fish body from decreasing.
[0038] (2) Fully wash the dirt on the surface of the fish body and in the abdominal cavity, and use cold water or add crushed ice to cool down the washing water. Fish bodies should not be soaked in water for too long, and the chlorine concentration in the washing water should be 50ppm. The site should be cleaned in time to recover impurities.
[0039](3) Take the meat with the meat harvester, which is fast and low temperature. Bleach the fish skin, extract, water-soluble protein, etc. to make the product white and elastic. The ratio of fish meat to water is 1:5. Stir at a slow speed for 8 minutes, then let it stand for 5 minutes to remove the supernatant and clear liquid , the wat...
Embodiment 2
[0049] (1) Select fish with good freshness, use tools to remove the head and viscera of the fish body, and remove the black membrane attached to the inner side of the abdominal cavity at the same time, keep the processed fish fresh in time to prevent the freshness of the fish body from decreasing.
[0050] (2) Fully wash the dirt on the surface of the fish body and in the abdominal cavity, and use cold water or add crushed ice to cool down the washing water. Fish bodies should not be soaked in water for too long, and the chlorine concentration in the washing water should be 50ppm. The site should be cleaned in time to recover impurities.
[0051] (3) Take the meat with the meat harvester, which is fast and low temperature. Bleach the fish skin, extract, water-soluble protein, etc. to make the product white and elastic. The ratio of fish meat to water is 1:7. Stir at a slow speed for 9 minutes, then let it stand for 7 minutes to remove the supernatant and clear liquid , the wa...
Embodiment 3
[0061] (1) Select fish with good freshness, use tools to remove the head and viscera of the fish body, and remove the black membrane attached to the inner side of the abdominal cavity at the same time, keep the processed fish fresh in time to prevent the freshness of the fish body from decreasing.
[0062] (2) Fully wash the dirt on the surface of the fish body and in the abdominal cavity, and use cold water or add crushed ice to cool down the washing water. Fish bodies should not be soaked in water for too long, and the chlorine concentration in the washing water should be 50ppm. The site should be cleaned in time to recover impurities.
[0063] (3) Take the meat with the meat harvester, which is fast and low temperature. Bleach the fish skin, extract, water-soluble protein, etc. to make the product white and elastic. The ratio of fish meat to water is 1:10. Stir at a slow speed for 10 minutes, then let it stand for 10 minutes to remove the supernatant and clear liquid , the...
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