Technique for preparing fumatory fragrant lees fish

A preparation process and a technology of fragrant grains, which are applied in the finishing of aquatic products and in the field of finishing of aquatic products, can solve the problems of difficulty in maintaining the fresh and tender texture of fish meat, water loss, and single flavor, and achieve ruddy color, long shelf life, and good taste Effect

Inactive Publication Date: 2009-08-19
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The original freshwater fish processing methods such as pickling, marinating, smoking, etc. need to go through a long-term processing process, a l

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Select a whole frozen carp weighing 2-3 kg, remove the head, scales and viscera after thawing, and cut it into two pieces from the vertebrae; wash it with clean water, soak it in 0.1% sodium carbonate solution for 10 minutes, take it out and wash it; Take 5% of fish weight salt and 1% Chinese prickly ash, mix and spread evenly on the surface of fish fillets, salt for 5 hours, then clean excess salt on the surface of fish fillets, and dry at 40°C. First soak in Maotai-flavored liquor distiller's grains and 10% ginger, 10% sugar, 1% salt, 1% monosodium glutamate, 1% pepper, 2% cinnamon, 2% aniseed, 20% cooking wine, etc. Boil together for 20 minutes in the fragrant liquid, take it out and dry it after one day, and apply flavor seasoning again according to the taste. Flavor 1 is freshly squeezed garlic juice, dilute with 2 times water, add 0.5% of fish weight hawthorn core smoke flavor , mixed evenly, heated at 60°C for 1 hour, sterilized at 121°C for 10 minutes, and then ...

Embodiment 2

[0018] Fragrant grain liquid formula is: sauce-flavored distiller's grains and 5% ginger, 10% sugar, 2% salt, 1% monosodium glutamate, 1% pepper, 1% cinnamon, 2% aniseed, 20% cooking wine equivalent to its weight;

[0019] The flavor seasoning is made by selecting freshly squeezed ginger juice from Flavor No. 2, diluting it with 4 times of water, adding 0.5% hawthorn core smoked flavoring material by fish weight, and mixing it evenly. All the other processing steps are the same as Example 1.

Embodiment 3

[0021] Fragrant grain liquid formula is: sauce-flavored distiller's grains and 10% ginger, 10% sugar, 2% salt, 1% monosodium glutamate, 2% pepper, 2% cinnamon, 1% aniseed, 15% cooking wine equivalent to its weight;

[0022] The flavor seasoning is made by selecting flavor three chili oil, adding 0.5% of fish weight hawthorn core smoke flavoring material, and mixing evenly. All the other processing steps are the same as Example 1.

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PUM

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Abstract

A technology for preparing the smoked fish cooked with fragrant rice wine sauce includes such steps as removing head, scales and viscera, rinsing in soda solution, salting, washing, baking, decocting the rice wine sauce and flours to obtain the fragrant sauce, preserving the baked fish in it, baking, preparing the secondary flavouring and fumigating liquid, packing and sterilizing.

Description

【Technical field】: [0001] The invention relates to the technical field of finishing aquatic products, in particular to the processing of freshwater fish, that is, on the basis of the unified seasoning treatment in the early stage, the second seasoning with different flavors is carried out to make the products have various tastes and are suitable for different tastes It meets the needs of the crowd, and can effectively remove the earthy smell of freshwater fish, and belongs to the field of aquatic product finishing. 【Background technique】: [0002] my country is a big producer of aquatic products, and aquatic products are mainly fish, which have complete and balanced nutrition, and the health care effects of protein and fat are prominent. At present, there is a relative shortage of finished and semi-finished fish products in my country, and the processing link of freshwater aquaculture species is even weaker. In particular, silver carp, carp, grass carp and other products tha...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/01A23L17/10A23L5/10
Inventor 刘安军曹东旭郑捷袁博
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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