鱼肉松的制作方法

Preparation method of dried fish floss

  • Inventors: ZHANG XUXIA
  • Assignees: 张绪霞
  • Publication Date: March 21, 2012
  • Publication Number: CN-102379432-A

Abstract

本发明公开了一种鱼松的制作方法,把净鱼肉20公斤放入锅中,加入精盐150克、料酒1000克、生姜120克、葱200克,常压蒸煮30分钟,将蒸煮好的鱼肉趁热拣出鱼刺、姜、葱,将鱼肉捣碎,加入调味汤汁。将锅用色拉油润滑,用小火不断翻炒鱼肉,当鱼肉呈金黄色并发出香味时,加入五香粉50克。继续翻炒至鱼肉松散、干燥、起松,即可停火出锅并自然冷却肉松温度至室温,装入食品专用薄膜袋中即为成品。
The invention discloses a preparation method of dried fish floss, which comprises the following steps: putting 20 kg of net fish flesh into a boiler, adding 150 g of refined salt, 1000 g of cooking wine, 120 g of ginger, and 200 g of scallion, boiling at normal pressure for 30 minutes, picking out fishbone, ginger and scallion from the boiled fish flesh while hot, triturating the fish flesh, adding flavoring soup; lubricating the boiler with salad oil, continuously frying the fish flesh with soft fire, adding 50 g of five spice powder when the fish flesh becomes golden yellow and has flavor; continuously frying till the fish flesh becomes loose, dry, and generate floss, turning off the fire, taking the fish flesh out of the boiler, naturally cooling the dried fish floss to room temperature, filling into a food special film bag to obtain a finished product.

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Cited By (9)

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    CN-103653046-AMarch 26, 2014刘建明即食型外包式鱼饼的馅料的加工方法
    CN-103783537-AMay 14, 2014友臣(福建)食品有限公司一种即食型花香肉松及其加工方法
    CN-103783537-BSeptember 23, 2015友臣(福建)食品有限公司一种即食型花香肉松及其加工方法
    CN-103976374-AAugust 13, 2014柳培健Chive-fragrance dried meat floss and preparation method thereof
    CN-104223192-ADecember 24, 2014芜湖市祥荣食品有限公司Stomach-invigorating hawthorn fish flesh floss
    CN-104738708-AJuly 01, 2015朱凤林Preparation method for fish meat floss
    CN-105077377-ANovember 25, 2015浙江省海洋水产研究所一种金枪鱼肉松加工工艺