Method for preparing salted fish
A technology for salted fish and salted preparations, which is applied to the field of salted fish preparation, can solve the problems of low nutritional value, harmful to human health, and too many ingredients, and achieve the effects of unique fragrance, beneficial human health, and strong fragrance.
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Embodiment 1
[0034] The raw material formula of the pickling preparation is: per 1000g fish meat: 15g of monosodium glutamate, 35g of distiller's grains, 65g of chicken essence, 0.2g of Taomeisu, 0.2g of Yisemei, 60g of salt, 0.6g of ginger powder, 25g of white sugar, star anise 25g, cinnamon 4g, cumin 15g, mint 15g, potassium sorbate 0.5g.
[0035] The raw materials of the pickling preparation of the present invention are selected from the combination of cumin, cinnamon, star anise, and mint, so that the efficacy of each raw material produces a synergistic effect, which not only removes the muddy smell of the fish itself, but also makes it have a unique fragrance. It has the effects of dispelling cold and dehumidification, invigorating the stomach and dispelling cold, regulating qi and invigorating the spleen. In addition, salt, monosodium glutamate, sugar, ginger powder, chicken essence, peach beauty, and yisemei are added during the pickling process to make the color of the pickled fish ...
Embodiment 2
[0048] The raw material formula of the pickling preparation is: per 1000g fish meat: 10g of monosodium glutamate, 20g of distiller's lees, 25g of chicken essence, 0.2g of Taomeisu, 0.2g of Yisemei, 20g of table salt, 0.4g of ginger powder, 15g of white sugar, star anise 15g, cinnamon 2g, cumin 10g, mint 6g, potassium sorbate 0.1g.
[0049] The processing steps of the pickled fish are: raw fish - thawing, cleaning, trimming - batching - pickling - baking - cooling.
[0050] (1) After descaling, dissection, head and viscera removal of the raw fish, simply clean them and put them in the freezer for freezing. The amount of fish used on the day is based on the production amount of the day.
[0051] (2) Thaw the amount of fish used on the day: thaw the frozen fish in the thawing tank at a temperature of 20°C for 12 hours, or add water to thaw at a water temperature of 10°C for 4 hours; then use a wire brush and a broom to thaw the surface of the thawed fish Clean, remove fish scal...
Embodiment 3
[0061] The raw material formula of the pickling preparation is: per 1000g fish meat: 15g of monosodium glutamate, 25g of distiller's lees, 25g of chicken essence, 0.2g of Taomeisu, 0.2g of Yisemei, 20g of table salt, 0.6g of ginger powder, 15g of white sugar, star anise 15g, 3g cinnamon, 15g cumin, 10g mint, 0.3g potassium sorbate.
[0062] The processing steps of the pickled fish are: raw fish - thawing, cleaning, trimming - batching - pickling - baking - cooling.
[0063] (1) After descaling, dissection, head and viscera removal of the raw fish, simply clean them and put them in the freezer for freezing. The amount of fish used on the day is based on the production amount of the day.
[0064] (2) Thaw the amount of fish used on the day: thaw the frozen fish in the thawing tank at a temperature of 20°C for 12 hours, or add water to thaw at a water temperature of 10°C for 4 hours; then use a wire brush and a broom to thaw the surface of the thawed fish Clean, remove fish sca...
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