CN103766963A - Method for manufacturing Kabayaki roasted nemipterus virgatus - Google Patents
Method for manufacturing Kabayaki roasted nemipterus virgatus Download PDFInfo
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- CN103766963A CN103766963A CN201410021653.8A CN201410021653A CN103766963A CN 103766963 A CN103766963 A CN 103766963A CN 201410021653 A CN201410021653 A CN 201410021653A CN 103766963 A CN103766963 A CN 103766963A
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- temperature
- burnt
- red coat
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- burner
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- 238000000034 method Methods 0.000 title abstract description 6
- 241000747353 Nemipterus virgatus Species 0.000 title abstract 4
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 11
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 9
- 238000007710 freezing Methods 0.000 claims abstract description 9
- 239000011780 sodium chloride Substances 0.000 claims abstract description 9
- 238000003672 processing method Methods 0.000 claims abstract description 6
- 238000002791 soaking Methods 0.000 claims abstract description 3
- 241001061106 Sargocentron rubrum Species 0.000 claims description 27
- 235000021168 barbecue Nutrition 0.000 claims description 27
- 235000021552 granulated sugar Nutrition 0.000 claims description 20
- 235000013599 spices Nutrition 0.000 claims description 13
- SMWDFEZZVXVKRB-UHFFFAOYSA-N Quinoline Chemical compound N1=CC=CC2=CC=CC=C21 SMWDFEZZVXVKRB-UHFFFAOYSA-N 0.000 claims description 12
- 229920002472 Starch Polymers 0.000 claims description 11
- 235000019698 starch Nutrition 0.000 claims description 11
- 239000008107 starch Substances 0.000 claims description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 10
- 150000004676 glycans Chemical class 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 229920001282 polysaccharide Polymers 0.000 claims description 10
- 239000005017 polysaccharide Substances 0.000 claims description 10
- 235000000346 sugar Nutrition 0.000 claims description 10
- 230000008014 freezing Effects 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 8
- 238000005057 refrigeration Methods 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 6
- 210000000683 abdominal cavity Anatomy 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 238000004040 coloring Methods 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 230000007306 turnover Effects 0.000 claims description 5
- 235000021419 vinegar Nutrition 0.000 claims description 5
- 239000000052 vinegar Substances 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 229940073490 sodium glutamate Drugs 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims 1
- 241000251468 Actinopterygii Species 0.000 abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract description 2
- 238000004061 bleaching Methods 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 6
- 239000010931 gold Substances 0.000 description 6
- 229910052737 gold Inorganic materials 0.000 description 6
- 235000013305 food Nutrition 0.000 description 4
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 3
- 235000013736 caramel Nutrition 0.000 description 3
- 238000004590 computer program Methods 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 238000007689 inspection Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000002184 metal Substances 0.000 description 3
- 229910052751 metal Inorganic materials 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- NDCQPJCNZBQYAO-UHFFFAOYSA-N 4-[[3-[3-benzoyl-8-(trifluoromethyl)quinolin-4-yl]phenoxy]methyl]benzoic acid Chemical compound C1=CC(C(=O)O)=CC=C1COC1=CC=CC(C=2C3=CC=CC(=C3N=CC=2C(=O)C=2C=CC=CC=2)C(F)(F)F)=C1 NDCQPJCNZBQYAO-UHFFFAOYSA-N 0.000 description 2
- 241000722363 Piper Species 0.000 description 2
- YYFLDZZDOUDZQM-UHFFFAOYSA-N 3-[1-[[4-(3-phenylquinolin-2-yl)phenyl]methyl]piperidin-4-yl]-1h-benzimidazol-2-one Chemical compound O=C1NC2=CC=CC=C2N1C(CC1)CCN1CC(C=C1)=CC=C1C1=NC2=CC=CC=C2C=C1C1=CC=CC=C1 YYFLDZZDOUDZQM-UHFFFAOYSA-N 0.000 description 1
- BXYZFBZFOPCYGD-UHFFFAOYSA-N 3-[[3-[3-benzoyl-8-(trifluoromethyl)quinolin-4-yl]phenoxy]methyl]benzoic acid Chemical compound OC(=O)C1=CC=CC(COC=2C=C(C=CC=2)C=2C3=CC=CC(=C3N=CC=2C(=O)C=2C=CC=CC=2)C(F)(F)F)=C1 BXYZFBZFOPCYGD-UHFFFAOYSA-N 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a method for manufacturing Kabayaki roasted nemipterus virgatus. The method comprises the following steps: killing and cleaning fresh nemipterus virgatus, soaking the fish in saline water, bleaching, roasting without soy sauce, cooking and Kabayaki roasting; pre-cooling, quick-freezing, grading/packaging, checking and warehousing the finished product. The finished nemipterus virgatus manufactured by the processing method has a main sweet and sour flavor, is fresh in meat and has a good taste due to repeated seasoning.
Description
Technical field
The present invention relates to a kind of Pu and burn the preparation method of red coat, belong to food processing field.
Background technology
In existing Pu firing technique, also there is not a kind of technique appearance that red coat is fired that is directed to separately, before a kind of Pu burning is provided in the processing method of CN200810130018.8 seasoned, food materials are carried out fried, then steam the food materials by fried mistake, add afterwards seasoning matter, more described food materials are roasted to seek quick baking and completed the method for fillet.
Summary of the invention
The object of the present invention is to provide a kind of processing method that improves red coat finished product local flavor.
Pu of the present invention is burnt the preparation method of red coat, carries out according to the following steps:
Select the chilled of specification 50-150g/ bar or the anxious red coat of freezing, remove squama, the gill and internal organ, clean up with clear water. particularly abdominal cavity black film, and after adopting saline sook 5-10 minute of Baume 10-15 ° of B é, clear water rinsing is clean, is made into Pu burns red coat according to following processing method:
(1) burn in vain: adopt burner of gas range, naked light barbecue, temperature: 95-100 ℃;
(7) boiling: temperature: 85-95 ℃, the time: 5-6min;
(8) Pu is burnt:
3. soak after front road baste 15-35 second, with burner of gas range, naked light barbecue, temperature: 40-50 ℃, time: 30s-1min;
4. after soaking after road baste 15-35 second, with burner of gas range, naked light barbecue, temperature: 30-45 ℃, time: 10-30s;
Described Qian road baste weight ratio is as follows:
Soy sauce 35-40%; Granulated sugar mixes opposite sexization liquid sugar 25-30%; Taste quinoline 5-10%; Granulated sugar 8-13%; Colouring matter 2-3%; Alcohol 0.5-1.5%; Spice 0.2-0.8%; Producing starch 0.2-0.6%; Tackify polysaccharide 0.05-0.15%; Flavoring 0.2-0.8%; Surplus is water;
Described Hou road baste weight ratio is as follows:
Soy sauce 25-35%; Granulated sugar mixes opposite sexization liquid sugar 20-30%; Taste quinoline 10-15%; Granulated sugar 2-4%; Producing starch 1.5-2.6%; Tackify polysaccharide 1-2%; Alcohol 1.5-2%; Spice 0.2-0.8%; Flavoring 0.2-0.8%; Vinegar 8-12%; Surplus is water.
Pu after above-mentioned Pu is burnt is burnt to red coat and carry out precooling treatment, start refrigeration mechanism, make 20 ℃ of space temperature <.
Pu after precooling treatment is burnt to red coat and carry out quick-frozen, quick-frozen adopts spiral freezer, guarantees that space temperature is below-33 ℃, and product center temperature reaches below-18 ℃.
Pu after quick-frozen is burnt to red coat and pack, refrigeration warehouse-in, puts into freezer immediately after packing, neatly stack.
Described spice bag comprises chilli powder and pepper powder; Described flavoring bag comprises ucleotides flavoring and sodium glutamate flavoring.
Remarkable advantage of the present invention:
The red coat finished product that utilizes this processing method to make, taste is take sweet and sour as main, delicious meat, and through seasoning repeatedly, taste is good.
The specific embodiment
Be below several instantiation of the present invention, further describe the present invention, but the present invention be not limited only to this.
Embodiment 1
1, raw material: adopt the chilled or anxious red coat of freezing, specification 50-150g/ bar, the red coat of suddenly freezing need to carry out nature and thaw;
2, cut open and kill: remove squama, the gill and internal organ;
3, clean: clean up particularly abdominal cavity black film with clear water;
4, saline sook: according to the size of fish body, the saline sook of 13 ° of B é of employing Baume 7 minutes;
5, rinsing: clear water rinsing is clean;
6, burn in vain: adopt burner of gas range, naked light barbecue, temperature: 98 ℃;
2. turn over again another side and roast, the time: 3 points 10 seconds;
7, boiling: temperature: 90 ℃, the time: 5 points 20 seconds;
8, Pu is burnt:
(1) soak front road baste after 25 seconds, with burner of gas range, naked light barbecue, temperature: 93 ℃, the time: 1 point 35 seconds;
(2) soak front road baste after 25 seconds, with burner of gas range, naked light barbecue, temperature: 54 ℃, the time: 1 point 15 seconds;
(3) soak front road baste after 25 seconds, with burner of gas range, naked light barbecue, temperature: 44 ℃, the time: 45 seconds;
(4) soak rear road baste after 25 seconds, with burner of gas range, naked light barbecue, temperature: 38 ℃, the time: 16 seconds;
Wherein baste composition is as follows:
(1) proportion of front road baste batching is as follows:
Soy sauce 37%; Granulated sugar mixes opposite sexization liquid sugar 28%; Taste quinoline 8%; Granulated sugar 10%; Colouring matter < caramel I > 2.5%; Alcohol 1%; Spice 0.55%; Producing starch 0.4%; Tackify polysaccharide 0.1%; Flavoring 0.5%; Adjust water 11.95%;
(2) after, the proportion of road baste batching is as follows:
Soy sauce 31%; Granulated sugar mixes opposite sexization liquid sugar 25%; Taste quinoline 12%; Granulated sugar 3%; Producing starch 2.2%; Tackify polysaccharide 1.5%; Alcohol 1.8%; Spice 0.6%; Flavoring 0.5%; Vinegar 10%; Adjust water 12.4%;
9, precooling: start refrigeration machine, conveyer belt, makes 20 ℃ of space temperature <;
10, quick-frozen: adopt spiral freezer, guarantee that space temperature is below-33 ℃, guarantee that product center temperature reaches below-18 ℃;
11, classification/packing: specification data is inputted in automatic grading machine computer program, after automatically sorting by specification, artificial counterweight;
12, gold inspection: every box product all must be examined by gold;
13, finished product warehouse-in: the product after metal detection is qualified, put into immediately freezer, carry out mark, neatly stack;
Described spice bag comprises chilli powder and pepper powder; Described flavoring bag comprises ucleotides flavoring and sodium glutamate flavoring; Described producing starch is edible sex change flour.
Embodiment 2
1, raw material: adopt the chilled or anxious red coat of freezing, specification 50-150g/ bar, the red coat of suddenly freezing need to carry out nature and thaw;
2, cut open and kill: remove squama, the gill and internal organ;
3, clean: clean up particularly abdominal cavity black film with clear water;
4, saline sook: according to the size of fish body, the saline sook of 10 ° of B é of employing Baume 10 minutes;
5, rinsing: clear water rinsing is clean;
6, burn in vain: adopt burner of gas range, naked light barbecue, temperature: 100 ℃;
2. turn over again another side and roast, the time: 3 minutes;
7, boiling: temperature: 95 ℃, the time: 5 minutes;
8, Pu is burnt:
(1) soak front road baste after 15 seconds, with burner of gas range, naked light barbecue, temperature: 100 ℃, the time: 1 minute;
(2) soak front road baste after 15 seconds, with burner of gas range, naked light barbecue, temperature 60 C, time: 1 minute;
(3) soak front road baste after 15 seconds, with burner of gas range, naked light barbecue, temperature: 50 ℃, the time: 30 seconds;
(4) soak rear road baste after 15 seconds, with burner of gas range, naked light barbecue, temperature: 45 ℃, the time: 10 seconds;
Wherein baste composition is as follows:
(1) proportion of front road baste batching is as follows:
Soy sauce 40%; Granulated sugar mixes opposite sexization liquid sugar 30%; Taste quinoline 5%; Granulated sugar 8%; Colouring matter < caramel I > 2%; Alcohol 1.5%; Spice 0.8%; Producing starch 0.6%; Tackify polysaccharide 0.05%; Flavoring 0.2%; Adjust water 11.85%;
(2) after, the proportion of road baste batching is as follows:
Soy sauce 35%; Granulated sugar mixes opposite sexization liquid sugar 30%; Taste quinoline 10%; Granulated sugar 2%; Producing starch 1.5%; Tackify polysaccharide 1%; Alcohol 2%; Spice 0.8%; Flavoring 0.8%; Vinegar 8%; Adjust water 8.9%;
9, precooling: start refrigeration machine, conveyer belt, makes 20 ℃ of space temperature <;
10, quick-frozen: adopt spiral freezer, guarantee that space temperature is below-33 ℃, guarantee that product center temperature reaches below-18 ℃;
11, classification/packing: specification data is inputted in automatic grading machine computer program, after automatically sorting by specification, artificial counterweight;
12, gold inspection: every box product all must be examined by gold;
13, finished product warehouse-in: the product after metal detection is qualified, put into immediately freezer, carry out mark, neatly stack.
Embodiment 3
1, raw material: adopt the chilled or anxious red coat of freezing, specification 50-150g/ bar, the red coat of suddenly freezing need to carry out nature and thaw;
2, cut open and kill: remove squama, the gill and internal organ;
3, clean: clean up particularly abdominal cavity black film with clear water;
4, saline sook: according to the size of fish body, the saline sook of 15 ° of B é of employing Baume 5 minutes;
5, rinsing: clear water rinsing is clean;
6, burn in vain: adopt burner of gas range, naked light barbecue, temperature: 95 ℃;
2. turn over again another side and roast, the time: 4 minutes;
7, boiling: temperature: 85 ℃, the time: 6 minutes;
8, Pu is burnt:
(1) soak front road baste after 35 seconds, with burner of gas range, naked light barbecue, temperature: 90 ℃, the time: 2 points 30 seconds;
(2) soak front road baste after 35 seconds, with burner of gas range, naked light barbecue, temperature 50 C, time: 2 minutes;
(3) soak front road baste after 35 seconds, with burner of gas range, naked light barbecue, temperature: 40 ℃, the time: 1 minute;
(4) soak rear road baste after 35 seconds, with burner of gas range, naked light barbecue, temperature: 30 ℃, the time: 30 seconds;
Wherein baste composition is as follows:
(1) proportion of front road baste batching is as follows:
Soy sauce 35%; Granulated sugar mixes opposite sexization liquid sugar 25%; Taste quinoline 10%; Granulated sugar 13%; Colouring matter < caramel I > 3%; Alcohol 0.5%; Spice 0.2%; Producing starch 0.2%; Tackify polysaccharide 0.15%; Flavoring 0.8%; Adjust water 12.15%;
(2) after, the proportion of road baste batching is as follows:
Soy sauce 25%; Granulated sugar mixes opposite sexization liquid sugar 20%; Taste quinoline 15%; Granulated sugar 4%; Producing starch 2.6%; Tackify polysaccharide 2%; Alcohol 1.5%; Spice 0.2%; Flavoring 0.2%; Vinegar 12%; Adjust water 17.5%;
9, precooling: start refrigeration machine, conveyer belt, makes 20 ℃ of space temperature <;
10, quick-frozen: adopt spiral freezer, guarantee that space temperature is below-33 ℃, guarantee that product center temperature reaches below-18 ℃;
11, classification/packing: specification data is inputted in automatic grading machine computer program, after automatically sorting by specification, artificial counterweight;
12, gold inspection: every box product all must be examined by gold;
13, finished product warehouse-in: the product after metal detection is qualified, put into immediately freezer, carry out mark, neatly stack.
Claims (5)
1. the preparation method of a Pu burning red coat, it is characterized in that: select the chilled of specification 50-150g/ bar or the anxious red coat of freezing, remove squama, the gill and internal organ, clean up with clear water. particularly abdominal cavity black film, and clear water rinsing is clean after adopting saline sook 5-10 minute of Baume 10-15 ° of B é, is made into Pu according to following processing method and burns red coat:
(1) burn in vain: adopt burner of gas range, naked light barbecue, temperature: 95-100 ℃;
(2) boiling: temperature: 85-95 ℃, the time: 5-6min;
(3) Pu is burnt:
3. soak after front road baste 15-35 second, with burner of gas range, naked light barbecue, temperature: 40-50 ℃, time: 30s-1min;
4. after soaking after road baste 15-35 second, with burner of gas range, naked light barbecue, temperature: 30-45 ℃, time: 10-30s;
Described Qian road baste weight ratio is as follows:
Soy sauce 35-40%; Granulated sugar mixes opposite sexization liquid sugar 25-30%; Taste quinoline 5-10%; Granulated sugar 8-13%; Colouring matter 2-3%; Alcohol 0.5-1.5%; Spice 0.2-0.8%; Producing starch 0.2-0.6%; Tackify polysaccharide 0.05-0.15%; Flavoring 0.2-0.8%; Surplus is water;
Described Hou road baste weight ratio is as follows:
Soy sauce 25-35%; Granulated sugar mixes opposite sexization liquid sugar 20-30%; Taste quinoline 10-15%; Granulated sugar 2-4%; Producing starch 1.5-2.6%; Tackify polysaccharide 1-2%; Alcohol 1.5-2%; Spice 0.2-0.8%; Flavoring 0.2-0.8%; Vinegar 8-12%; Surplus is water.
2. a kind of Pu according to claim 1 is burnt the preparation method of red coat, it is characterized in that: the Pu after above-mentioned Pu is burnt is burnt to red coat and carry out precooling treatment, start refrigeration mechanism, make 20 ℃ of space temperature <.
3. a kind of Pu according to claim 2 is burnt the preparation method of red coat, it is characterized in that: the Pu after precooling treatment is burnt to red coat and carry out quick-frozen, quick-frozen adopts spiral freezer, guarantees that space temperature is below-33 ℃, and product center temperature reaches below-18 ℃.
4. a kind of Pu according to claim 3 is burnt the preparation method of red coat, it is characterized in that: the Pu after quick-frozen is burnt to red coat and pack, refrigeration warehouse-in, puts into freezer immediately after packing, neatly stack.
5. a kind of Pu according to claim 1 is burnt the preparation method of red coat, it is characterized in that: described spice bag comprises chilli powder and pepper powder; Described flavoring bag comprises ucleotides flavoring and sodium glutamate flavoring.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410021653.8A CN103766963A (en) | 2014-01-17 | 2014-01-17 | Method for manufacturing Kabayaki roasted nemipterus virgatus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410021653.8A CN103766963A (en) | 2014-01-17 | 2014-01-17 | Method for manufacturing Kabayaki roasted nemipterus virgatus |
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| Publication Number | Publication Date |
|---|---|
| CN103766963A true CN103766963A (en) | 2014-05-07 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410021653.8A Pending CN103766963A (en) | 2014-01-17 | 2014-01-17 | Method for manufacturing Kabayaki roasted nemipterus virgatus |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685848A (en) * | 2016-01-25 | 2016-06-22 | 王溢炯 | Frozenly-stored and transported microwave ready-to-eat stewed crucian carps with scallions and preparation method thereof |
| CN107509912A (en) * | 2017-09-18 | 2017-12-26 | 蓬莱汇洋食品有限公司 | A kind of frozen roasting method of saury |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028253A (en) * | 2010-08-31 | 2011-04-27 | 福建省东山县海魁水产集团有限公司 | Method for preparing frozen roasted mackerel |
-
2014
- 2014-01-17 CN CN201410021653.8A patent/CN103766963A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028253A (en) * | 2010-08-31 | 2011-04-27 | 福建省东山县海魁水产集团有限公司 | Method for preparing frozen roasted mackerel |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685848A (en) * | 2016-01-25 | 2016-06-22 | 王溢炯 | Frozenly-stored and transported microwave ready-to-eat stewed crucian carps with scallions and preparation method thereof |
| CN107509912A (en) * | 2017-09-18 | 2017-12-26 | 蓬莱汇洋食品有限公司 | A kind of frozen roasting method of saury |
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