Production method of Huxiang spiced fish

A production method and a technology for marinated fish, which are applied in the preservation of meat/fish, food preparation, preservation of meat/fish with acid, etc., can solve the problems of inability to store fresh-keeping and carry edible

Inactive Publication Date: 2009-03-25
XIANGFAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Grass carp has few spines and is delicious, so many people love to eat it. In the production process, it is generally stew

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0018] Ingredients and brine formula:

[0019] a, fish grass carp 2500 grams

[0020] b. Brine formula:

[0021] 15 g star anise, 20 g orange peel, 10 g pepper, 5 g spice, 30 g ginger

[0022] 10g dried orange 20g refined salt 20g dried chili 15g garlic 10g three

[0023] 15 grams of grass fruit, 10 grams of sand red, 10 grams of pepper, 100 grams of meat, 2000 grams of water

[0024] Production Method:

[0025] a. Dissect the fish and wash it. Spread appropriate refined salt evenly on the fish, put it in a container and marinate with heavy objects for 3-4 days, then take it out and dry it.

[0026] b. After the brine formula is mixed and boiled in a pot, put the sun-dried marinated fish into the brine in the pot and boil for 20 minutes.

[0027] c. Take out the cooked fish, drain it, and pack it in a vacuum seal.

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PUM

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Abstract

The invention provides a bloated lake fish preparation method, including the following steps: killing and washing a fresh grass carp, bloating through refined salt for 3-4 days and airing; putting the grass carp into the mixture of aniseed, cassia bark, Chinese prickly ash, spices, ginger, dry citrus, refined salt, dry cayenne, garlic, pepper and boiling water, and boiling for 20mins; getting out and draining, vacuum packing and sealing. The bloated lake fish is simple to prepare and delicious in taste and is convenient to preserve, bring and eat.

Description

Technical field [0001] The invention relates to a method for preparing braised fish, in particular to a method for preparing braised fish in Huxiang. Background technique [0002] Grass carp is loved by many people because of its few bones and delicious taste. In the production process, it is generally stewed with water soup and condiments. Although it can achieve a better taste, it cannot be stored for freshness and taken with you. Contents of the invention [0003] The purpose of the present invention is to provide a method for making grass carp that can be kept fresh and stored, which is beneficial to carry and eat when going out. [0004] The present invention comprises fish and relevant condiment, and the technical scheme adopted is: [0005] Raw materials and brine formula: [0006] a. Grass carp 2500g [0007] b. Brine formula: [0008] 15 grams of star anise, 20 grams of orange peel, 10 grams of pepper, 5 grams of five spices, 30 grams of ginger [0009] 10 gr...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L1/01A23B4/023A23B4/12A23L17/00A23L5/10
CPCY02A40/90
Inventor 彭萌代义
Owner XIANGFAN UNIVERSITY
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