Making method of small fish-sauce seafood dish food

Abstract

The invention relates to a making method of a small fish-sauce seafood dish food. The making method comprises the following steps of checking and accepting raw materials, unfreezing, cleaning / blanching / cooling, making seafood fish sauce, packaging and sealing, sterilizing, warehousing and storing at normal temperature. A blanching assembly line is adopted, and fresh raw materials are blanched; the prepared composite sauce braising juice is used as a main material, and fresh and clean vegetables are added to form fragrant and spicy seasoning juice which is perfectly fused with the small seafood; and after vacuum packaging, a stepped heating and cooling sterilization process is supplemented, so that the soft and elastic mouth feel of the small fish-sauce seafood product is kept, and the normal-temperature shelf life of the product is prolonged. While the safety period of catering food is prolonged, the quality guarantee period of the catering food in the aspects of color, fragrance, taste, shape, nutrition and the like can be synchronously prolonged.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for making small seafood dishes with juice. Background technique [0002] Chinese food products are delicious and nutritious. You need to go to the restaurant to taste the taste and flavor of the ingredients. One meal is one taste, not standard, and it is difficult to form a large-scale effect. The traditional central kitchen processing method has unstable quality, random index control and poor stability, making it difficult to achieve precise operation of normal temperature chain products. [0003] The taste and flavor of food come first from the freshness of the ingredients, and it is very important to choose good ingredients. [0004] Most of the existing product technology is based on cold storage, which has a short shelf life and is not conducive to long-distance transportation; while the product is delicious, the value of microorganisms increas...

AI Technical Summary

Problems solved by technology

[0004] Most of the existing product technology is based on cold storage, which has a short shelf life and is not conducive to long-distance transportation; while the product is delicious, the value of microorganisms increases rapidly, and the natural state of food at 5°C to 57°C is the worst for the biochemical reaction of the food itself. Optimum temperature has greatly shortened the shelf life of most foods in terms of color, aroma, taste, shape, and nutrition, making it impossible to popularize high-end and high-end foods that can only be cooked and eaten now.

It is not conducive to the flavor maintenance and long-term storage of the product, which seriously restricts the sales management of the product