Processing method for wind preparing drunk fish

A processing method, the technology of drunken fish, which is applied in the preservation of meat/fish, food preparation, dry preservation of meat/fish, etc., can solve the problems of unstable product quality, long drunken time, short shelf life, etc., and achieve product safety Good convenience, easy quality control, and high product quality

Inactive Publication Date: 2007-10-17
扬州馋神食品有限公司
View PDF0 Cites 21 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Drunken fish is a traditional special product. The traditional production process of drunken fish is to soak the fresh fish after descaling, dissection, and washing in cooking wine. There are four defects in this method of drunken fish: first, production is based on experience, The product quality is unstable, there is no perfect production process and standardized production process documents; second, the products are sold in th...

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] One, prepare salted preparation:

[0017] Stir-fry the salt until the color is slightly yellow, then add 0.2% star anise and 0.2% peppercorns by weight of salt, stir well, after cooling to room temperature, add 1% ginger powder and 0.5% green onion powder by weight of salt, stir well, wait use.

[0018] 2. Preparation of brine:

[0019] Put water, star anise, Chinese prickly ash, pepper, cumin, cinnamon, and cloves in a distiller and distill for 50-60 minutes to form a spice distillate. Wherein, the weight ratio of water, star anise, Chinese prickly ash, pepper, fennel, cinnamon bark and clove is 100:0.2-0.3:0.2-0.25:0.05-0.1:0.25-0.3:0.25-0.3:0.15-0.2.

[0020] Boil water and black tea for 30 minutes, and filter to obtain black tea water.

[0021] Mix 100 parts by weight of black tea water with 25 parts by weight of spice distillate, 25 parts by weight of white wine, 3 parts by weight of rice wine, 15 parts by weight of monosodium glutamate, and 50 parts by weight o...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The patent provides a processing method of wind-produced inebriated fish and relates to producing method of food which includes, salting fresh fish which has been killed, scaled off and cleaned, then air drying it and vacuum sealing the fish in packaging container with bittern after marinating and drying, sterilizing and cold storing at last. The inebriated fish produced by the present invention is suitable for four seasons production and has short producing period, good safety, convenience and equality, wherein the taste and quality are controlled easily.

Description

technical field [0001] The invention relates to a food production method. Background technique [0002] Drunken fish is a traditional special product. The traditional production process of drunken fish is to soak the fresh fish after descaling, dissection, and washing in cooking wine. There are four defects in this method of drunken fish: first, production is based on experience, The product quality is unstable, there is no perfect production process and standardized production process documents; second, the products are sold in the form of raw products, which is inconvenient to eat; third, the products are only produced in spring and winter, and cannot be produced in a balanced manner throughout the year. Can not meet the market demand; the fourth is that the product brewing time is long, the efficiency is low, and the production cost is high; the fifth is that it is limited by the weather and the shelf life is short, which seriously restricts the product from entering a la...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/325A23B4/023A23B4/12A23B4/03A23L17/00
CPCY02A40/90
Inventor 张明海
Owner 扬州馋神食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap