Preparation method of canned sardines
A technology for canned sardines and sardines, which is applied in the field of food processing, can solve the problems of short shelf life of seafood meals, destruction of seafood nutrients, and influence on the taste of seafood, and achieve the effects of excellent taste, long shelf life and unique taste.
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Embodiment 1
[0030] The present embodiment provides a kind of preparation method of canned sardines, and the steps comprise:
[0031] 1) Choose fresh sardines, remove the head, tail, fins, viscera and bone spurs, wash with water, cut into pieces, and set aside, the thickness of the fish pieces is less than 4cm;
[0032] 2) salting the prepared fish pieces, the salting time is 20min, after salting, the fish pieces are rinsed 3 times with clear water, and drained;
[0033] 3) Put the drained fish pieces into a mixture of acetic acid and tea polyphenols, the mass concentration of acetic acid is 4%, and the mass concentration of tea polyphenols is 0.03%;
[0034] 4) After draining the fish pieces processed in step 3, fry them on a low heat, the frying temperature is 180° C., and the frying time is 5 minutes;
[0035] 5) Configure soup stock, which includes by weight: 1.5 parts of salt, 0.8 part of aniseed, 3 parts of cooking wine, 0.3 part of chicken essence, 8 parts of tomato sauce, 2 parts ...
Embodiment 2
[0045] The present embodiment provides a kind of preparation method of canned sardines, and the steps comprise:
[0046] 1) Choose fresh sardines, remove the head, tail, fins, viscera and bone spurs, wash with water, cut into pieces, and set aside, the thickness of the fish pieces is less than 4cm;
[0047] 2) salting the prepared fish pieces, the salting time is 20-30min, after salting, rinse the fish pieces 4 times with clear water, and drain;
[0048] 3) Put the drained fish pieces into a mixture of acetic acid and tea polyphenols, the mass concentration of acetic acid is 6%, and the mass concentration of tea polyphenols is 0.06%;
[0049] 4) After draining the fish pieces processed in step 3, fry them on a low heat, the frying temperature is 220° C., and the frying time is 8 minutes;
[0050] 5) Configure soup stock, which includes by weight: 2 parts of salt, 1.2 parts of aniseed, 5 parts of cooking wine, 0.6 part of chicken essence, 12 parts of tomato sauce, 4 parts of l...
Embodiment 3
[0060] The present embodiment provides a kind of preparation method of canned sardines, and the steps comprise:
[0061] 1) Choose fresh sardines, remove the head, tail, fins, viscera and bone spurs, wash with water, cut into pieces, and set aside, the thickness of the fish pieces is less than 4cm;
[0062] 2) salting the prepared fish pieces, the salting time is 25min, rinse the fish pieces 3 times with clear water after salting, and drain;
[0063] 3) Put the drained fish pieces into a mixture of acetic acid and tea polyphenols, the mass concentration of acetic acid is 5%, and the mass concentration of tea polyphenols is 0.05%;
[0064] 4) After draining the fish pieces treated in step 3, fry them on a low heat, the frying temperature is 190°C, and the frying time is 7 minutes;
[0065] 5) Configure soup stock, which includes by weight: 1.8 parts of salt, 1.0 part of aniseed, 4 parts of cooking wine, 0.4 part of chicken essence, 10 parts of tomato sauce, 3 parts of lemon ju...
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