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A processing method and technology for sealing fish, which are applied in the fields of application, food preparation, food science, etc., and can solve the problems of long marinating time, unsuitable production of salted fish, and no flavor.
Inactive Publication Date: 2012-02-22
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Problems solved by technology
The problems and deficiencies of this pickling method compared with the present invention are: the pickling time is long, the product yield is low, the salt is soaked unevenly, and there is no unique flavor after the mutual penetration of fish and pork
Dip the fish body into the prepared deep salt solution to marinate. This method is widely used in the production of light salted fish. It is convenient and quick to marinate raw materials for drying or smoking, but it is not suitable for the production of various salted fish.
The problems and deficiencies of this pickling method compared with the present invention are: during wet pickling, because of the precipitation of fish body water, the salt concentration gradually decreases, the flavor of the product is not strong, and there is no unique flavor after the mutual penetration of fish and pork
Method used
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Embodiment 1
[0021] 1. Make the stuffed fish:
[0022] Twist 500 grams of streaky pork into minced meat, add 20 grams of cooking wine and 5 grams of monosodium glutamate, stir well and set aside;
[0023] 2. Remove the internal organs of the fish: Take a flat fish of about 500 grams, wash it with clean water, cut a 5 cm incision at the next centimeter of the gills, insert the index finger and middle finger through the incision, and take out the internal organs of the fish Finally, scrape the belly of the fish clean, and then rinse the fish and blood with water. The fish scales cannot be removed, and the fish scales should be protected as much as possible;
[0024] 3. Pickling: After drying the fish treated in step 2, smear about 15 grams of salt on the surface of the fish and put it in a container. After two days, turn the fish over and marinate for another two days;
[0025] 4. Seal the fish: take 40 grams of the stuffed fish and put it into the marinated fish belly in step 3), and seal ...
Embodiment 2
[0029] 1. Make the stuffed fish:
[0030] Twist 600 grams of streaky pork into minced meat, add 30 grams of cooking wine and 12 grams of monosodium glutamate, stir well and set aside;
[0031] 2. Remove the internal organs of the fish: Take a flat fish of about 600 grams, wash it with clean water, cut a 5 cm incision at the next centimeter of the gills, insert the index finger and middle finger through the incision, and take out the internal organs of the fish Finally, scrape the belly of the fish clean, and then rinse the fish and blood with water. The fish scales cannot be removed, and the fish scales should be protected as much as possible;
[0032] 3. Marinate: After the fish treated in step 2 is slightly dried, put about 20 grams of salt on the surface of the fish and put it into a container. After two days, turn the fish over and marinate for another two days; 4. Seal the fish: Take 70 grams of sealed fish stuffing and put it into the fish belly marinated in step 3), an...
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Abstract
The invention relates to a processing method of sealed fish. The processing method comprises the following steps of: 1) manufacturing sealed fish stuff: mincing streaky bacon into minced pork, adding cooking wine and monosodium glutamate, and stirring uniformly for later use, wherein the using amounts of the cooking wine and the monosodium and glutamate are respectively 4-5wt% and 1-2%; 2) removing the internal organs of the fish: splitting the fish belly, taking out the internal organs of the fish, cleaning the fish with water after the inner part of the fish maw is cleared, and drying; 3) curing: spraying salt on the body surface of the fish, then putting the fish into the container, turning over the fish after two days, and curing for two days; 4) sealing the fish: putting the sealed fish prepared in the step 1) in the fish maw cured in the step 3), and sealing the opening on the fish belly; and 5) air-drying: hanging the fish with the head upward, naturally air-drying till the fish body becomes hard from soft, so as to prepare a finished product. The sealed fish processed by adopting the processing method has excellent fresh taste and unique flavor, and leaves aftertaste in the mind without missing after being eaten by a person, so that a new processing method and a new edible method of the fish are provided for people.
Description
technical field [0001] The invention relates to a processing method of fresh fish, in particular to a processing method of sealed fish. Background technique [0002] The pickling method of existing fish pickled product mainly contains following two kinds: 1, dry pickling. Dry pickling is also called salting method, sprinkling salt method. A method in which fish bodies are directly coated with solid table salt to form a salt solution salted fish. When operating, sprinkle salt directly around the intact fish body or the fish body with the belly cut and viscera removed. 1 layer of fish and 1 layer of salt, add foot salt and cover salt, and press heavy objects after brine. The problems and deficiencies of this pickling method compared with the present invention are: the pickling time is long, the yield of the product is low, the salt is soaked unevenly, and there is no that unique flavor after the mutual penetration of fish and pork. the [0003] 2. Wet pickling Wet pickling...
Claims
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Application Information
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