Preparation method of dried black carps

A production method and herring technology, which are applied in the field of food processing, can solve the problems of loss of nutrients, the meat is no longer fresh and tender, and is too soft, and achieves the effects of long storage time and reduced nutrient loss.

Inactive Publication Date: 2012-10-03
TAICANG FEIFENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] 1. Due to the long marinating time, a large amount of nutrients are lost, and the meat is no longer fresh and tender, and it is too soft;
[0004] 2. The storage time is too short;
[000

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of preparation method of dried herring, it comprises the following steps:

[0023] 1. Materials: choose 3-5 kg ​​herrings grown in fresh water with no pollution, live with scales from the back

[0024] Killing, evisceration, and blood removal, stainless steel balls are used to rub against the inner wall of the fish maw during live killing;

[0025] 2. Preparation of marinade: Take 100 kg of herring as an example, the ingredients are as follows: 20 kg of salt; 200 g of Chinese pepper;

[0026] 190g of sugar; 500g of white wine; 200g of monosodium glutamate; mix the ingredients evenly to make the marinade;

[0027] 3. Apply the marinade prepared in step 2 to the inner and outer walls of the herring in step 1 several times.

[0028] Marinate at low temperature for 22 hours;

[0029] 4. Take out the pickled herring and dry them at 40-80°C for 4 hours, at 80-120°C for 2 hours, and at 150-160°C for 1 hour;

[0030] 5. Vacuum packaging, sterilization, inspection, an...

Embodiment 2

[0033] A kind of preparation method of dried herring, it comprises the following steps:

[0034] 1. Materials: choose 3-5 kg ​​herrings grown in fresh water with no pollution, live with scales from the back

[0035] Killing, evisceration, and blood removal, stainless steel balls are used to rub against the inner wall of the fish maw during live killing;

[0036] 2. Preparation of marinade: Take 100 kg of herring as an example, the ingredients are as follows: 15 kg of salt; 210 g of pepper;

[0037] 210g of sugar; 480g of white wine; 190g of monosodium glutamate; mix the ingredients evenly to make the marinade;

[0038] 3. Apply the marinade prepared in step 2 to the inner and outer walls of the herring in step 1 several times.

[0039] Marinated at low temperature for 20 hours;

[0040] 4. Take out the marinated herring and dry them at 40-80°C for 3 hours, and dry at 80-120°C

[0041] Dry for 1h, and dry for 0.5h at 150-160°C;

[0042] 5. Vacuum packaging, sterilization, ...

Embodiment 3

[0045] A kind of preparation method of dried herring, it comprises the following steps:

[0046] 1. Materials: choose 3-5 kg ​​herrings grown in fresh water with no pollution, live with scales from the back

[0047] Killing, evisceration, and blood removal, stainless steel balls are used to rub against the inner wall of the fish maw during live killing;

[0048] 2. Prepare the marinade: Take 100 kg of herring as an example, the ingredients are as follows: 25 kg of salt; 200 g of Chinese pepper;

[0049] 220g of sugar; 520g of white wine; 210g of monosodium glutamate; mix the ingredients evenly to make the marinade;

[0050] 3. Apply the marinade prepared in step 2 to the inner and outer walls of the herring in step 1 several times.

[0051] Marinate at low temperature for 24 hours;

[0052] 4. Take out the marinated herring and dry them at 40-80°C for 5 hours, and dry at 80-120°C

[0053] Dry for 3 hours, and dry for 1.5 hours at 150-160°C;

[0054] 5. Vacuum packaging, s...

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PUM

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Abstract

The invention discloses a preparation method of dried black carps, including the following steps of: choosing material: choosing the black carps living in pollution-free fresh water; killing live black carps with scales from the backs of the black carps; eviscerating the black carps and removing blood; preparing marinade; spreading the prepared marinade on the inside walls and outer walls of the black carps for several times; salting for 20-24h at the low temperature of 0-5 DEG C,; taking out the salted black carps, baking the salted black carps for 3-5h at 40-80 DEG C, for 1-3h at 80-120 DEG C, and for 0.5-1.5h at 150-160 DEG C, in sequence; and, packing in vacuum, sterilizing, inspecting and leaving the factory. The dried black carps prepared by the method provided by the invention have brackish palatability, remains fresh, tender and raw flavor of the black carps, and have flexible and chewy meat; in addition, nutrient loss of dried black carps is reduced, and the storage time is prolonged up to over 6 months.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing dried herring. Background technique [0002] In the prior art, the production methods of dried herring are mostly made by dissection, pickling and baking, but there are still the following disadvantages: [0003] 1. Due to the long marinating time, a large amount of nutrients are lost, and the meat is no longer fresh and tender, and it is too soft; [0004] 2. The storage time is too short; [0005] 3. The taste is uneven. Generally, the place where the fish maw is dissected is salty, and the back of the fish is thicker, so the seasoning taste is not easy to enter, so it is lighter. Contents of the invention [0006] The present invention is precisely to overcome the above-mentioned shortcomings, and the technical problem to be solved is to provide a method for making dried herring, which can make dried herring evenly salty and light, can maintain the ori...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L17/00
Inventor 杨雪明
Owner TAICANG FEIFENG FOOD
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