Whitebait processing method

The present invention relates to a whitebait processing method. The method comprises the following steps: (1) first mixing water, potassium sorbate, d-sodium erythorbate and calcium propionate to prepare a mixed solution one; (2) mixing flour, salt, sugar and ginger powder to prepare a mixed substan...

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Bibliographische Detailangaben
Hauptverfasser:	SHAN JINGEN, HU JIANHONG, SHAN GENDI, SHAN ZHIPENG, SHAN ZHIFENG, SHAN JUNFENG, JIANG RONGDI
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to a whitebait processing method. The method comprises the following steps: (1) first mixing water, potassium sorbate, d-sodium erythorbate and calcium propionate to prepare a mixed solution one; (2) mixing flour, salt, sugar and ginger powder to prepare a mixed substance two; and (3) soaking the whitebait in the mixed solution one for 15-20 seconds, then taking out, drying, placing the whitebait into the mixed substance two to evenly wrap the whitebait with the mixed substance two, removing redundant mixed substance two, and then arranging the whitebait and carrying out individual quick freezing. The whitebait processed by the invention meets requirements on whitebait sterilization, and has a shelf life 6-12 months longer than the whitebait processed by simple freezing.