Method for manufacturing salted fish

A production method and technology for fresh fish, which are applied in the directions of food preparation, application, food science, etc., can solve the problems of affecting the flavor and taste of pickled fish, unreasonable preparation of ingredients, etc., and achieve the effect of good taste and good taste and shape.

Inactive Publication Date: 2010-04-21
黄登平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the naturally dried and marinated fish pieces have little moisture and are hard, they need to be steamed or fried for a certain period of time, and a lon

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Embodiment 1: The present invention is formulated as follows: per 1000g raw fish ingredients: 20g refined salt, 35g capsicum, 20g Chinese prickly ash, 25g wolfberry leaves, 45g cooking wine, 30g pure rapeseed oil, 18g red oil. The production and processing method is as follows: slaughter and wash the fresh fish, cut it from the back of the fish and add refined salt to marinate it for 70 hours, then cut it into 10mm thick pieces and put it in the oven to bake for 28 minutes, dry it until it is 60% dry, add the rest The seasoning is marinated for 24 hours before being bottled and eaten.

Embodiment 2

[0009] Embodiment 2: The present invention is formulated as follows: per 1000g of raw fish ingredients: 50g of refined salt, 20g of capsicum, 40g of Chinese prickly ash, 20g of wolfberry leaves, 20g of cooking wine, 20g of pure rapeseed oil, and 15g of red oil. The production and processing method is as follows: slaughter and wash the fresh fish, cut it from the back of the fish and add refined salt to marinate it for 80 hours, then cut it into 40mm thick pieces, put it in a baking oven and bake for 32 minutes, and dry it until the moisture content is 30-50. %, add the rest of the spices and marinate for 26 hours before bottling and eating.

Embodiment 3

[0010] Embodiment 3, according to the formula of the present invention: ingredients per 1000g raw fish: 65g refined salt, 65g capsicum, 45g Chinese prickly ash, 45g wolfberry leaves, 35g cooking wine, 45g pure rapeseed oil, 25g red oil. The production and processing method is as follows: slaughter and wash the fresh fish, cut the fish back and add refined salt to marinate for 75 hours, then cut into 25mm thick pieces and put them in the oven to bake for 30 minutes, dry until about 60% dry, add The remaining seasonings are marinated for 22 hours and can be packed into bags for consumption.

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PUM

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Abstract

The invention discloses a method for manufacturing salted fish. Each 1,000 grams of fish is compounded with the following ingredients: 20 to 65 grams of refined salt, 20 to 65 grams of hot pepper, 20 to 45 grams of pricklyash peel, 20 to 45 grams of pepper leaves, 20 to 45 grams of cooking wine, 20 to 45 grams of pure rape seed oil and 15 to 25 grams of red oil. The salted fish is manufactured by the following processing method: butchering and cleaning fresh fish, slivering the back of the fish, adding the refined salt into the back for salting for 70 to 80 hours, cutting the fish into thick blocks of 10 to 40 millimeters, putting the fish blocks into an oven and baking the fish blocks for 28 to 32 minutes, adding the rest ingredients into the fish blocks, salting the fish blocks for 22 to 26 hours, and then packing the fish blocks. The salted fish manufactured by the method can keep the original fragrance of the fish, is ripe and soft, hot, spicy and full of flavor, has no fishy smell, and has good mouthfeel.

Description

technical field [0001] The invention belongs to the technical field of food pickling methods. Background technique [0002] The fish used to make salted fish mainly include various freshwater fish such as silver carp, silver carp, grass carp, and carp. The existing salted fish production method is that seasonings are spread on the fish body, then allowed to dry naturally, and then become raw salted fish, which need to be steamed or fried to become cooked food when eating. Since the naturally dried and marinated fish pieces have little moisture and are hard, they need to be steamed or fried for a certain period of time, and a longer period of steaming or frying will affect the fish aroma and taste of the pickled fish. Reasonable, it will affect the fish aroma and taste of pickled fish. Contents of the invention [0003] The purpose of the present invention is just to provide a kind of method for making salted fish that can fully keep the original fragrance of fish in orde...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L17/00
Inventor 黄登平
Owner 黄登平
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