Fish maw with pickled pepper and preparation method thereof

A production method and fish maw technology, applied in the directions of food preparation, application, food science, etc., can solve the problems of waste of resources, failure of effective utilization of channel catfish maw, etc., and achieve increased added value, good economic and social benefits, and raw materials. Source-rich effects

Active Publication Date: 2012-11-14
ANHUI FUHUANG SUNGEM FOODSTUFF GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, manufacturers produce a large amount of catfish maws during the processing of channel catfish meat, which has not been effectively utilized, resulting in waste of resources

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1, the present embodiment makes pickled pepper fish maw according to the following steps:

[0026] 1. Fish maw pretreatment: According to parts by mass, rub 100 parts of fresh channel catfish fresh fish maw with salt for 0.5 minutes, rinse with clean water, remove the mucus and fishy smell on the surface, cut into diamond shapes and put them in the pot, add 400 parts of cold water, 4 parts of ginger slices, 2 parts of Chaotian pepper, 3 parts of scallion, 1 part of Chinese pepper, 0.3 part of star anise, 0.6 part of cinnamon, 3 parts of salt, boil on high heat, then simmer for 10 minutes, remove the fish maw and cool it in cold water to get cooked fish maw; Wherein, the consumption of salt for rubbing fish maw is 3% of fresh fish maw by mass percentage;

[0027] b. Prepare pickled peppers and pickled pepper water: Take 50 parts of fresh Chaotian peppers, wash and remove the stalks, cook in boiling water for 2 minutes, remove and put them in a jar, and in the ...

Embodiment 2

[0029] Embodiment 2, the present embodiment makes pickled pepper fish maw according to the following steps:

[0030] 1. Pretreatment of fish maw: According to parts by mass, rub 130 parts of fresh fish maw of fresh channel catfish with salt for 0.7 minutes, rinse with clean water, remove the mucus and fishy smell on the surface, cut into diamond shapes and put them in the pot, add 450 parts of cold water, 5 parts of ginger slices, 5 parts of Chaotian pepper, 4 parts of green onion, 1.5 parts of peppercorns, 0.4 parts of star anise, 0.7 parts of cinnamon, 4 parts of table salt, boil on high heat, simmer for 12 minutes, remove fish maw and cool in cold water to get cooked fish maw; Wherein, the consumption of salt for rubbing fish maw is 5% of fresh fish maw by mass percentage;

[0031] b. Prepare pickled peppers and pickled pepper water: take 60 parts of fresh Chaotian peppers, wash and remove the stalks, cook in boiling water for 2.5 minutes, remove them and put them in a jar....

Embodiment 3

[0033] Embodiment 3, the present embodiment makes pickled pepper fish maw according to the following steps:

[0034] 1. Pretreatment of fish maw: According to parts by mass, rub 150 parts of fresh fish maw of fresh channel catfish with salt for 1 minute, rinse with clean water, remove the mucus and fishy smell on the surface, cut into diamond shapes and put them in the pot, add 500 parts of cold water, 6 parts of ginger slices, 8 parts of Chaotian pepper, 5 parts of green onion, 2 parts of peppercorns, 0.5 parts of star anise, 0.8 parts of cinnamon, 6 parts of table salt, boil on high heat and simmer for 15 minutes, remove fish maw and cool in cold water to get cooked fish maw; Wherein, the consumption of salt for rubbing fish maw is 8% of fresh fish maw by mass percentage;

[0035] b. Preparation of pickled peppers and pickled pepper water: take 80 parts of fresh Chaotian peppers, wash and remove the stalks, cook in boiling water for 3 minutes, take them out and put them in a...

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PUM

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Abstract

The invention discloses fish maw with pickled pepper and a preparation method of the fish maw with pickled pepper. The fish maw with pickled pepper is characterized by comprising the raw materials: fish maw, pickled pepper, pickled pepper water, ginger slices and edible salt; the manufacturing method comprises the steps: treating the fresh tobasco pepper, mixing the treated fresh tobasco pepper with cooled boiled water, rock candy, edible salt, pepper and rice wine, then carrying out closed salting to obtain pickled pepper and pickled pepper water; carrying out deodorization treatment on fresh fish maw, boiling the treated fresh fish maw with ginger slices, green onion sections, pepper, anise, Chinese cinnamon and edible salt to be tasty, cooling with cold water, weighing, packaging and disinfecting together with pickled pepper and pickled pepper water and the like according to proportion to obtain fish maw with pickled pepper. The obtained product has good mouthfeeling, is suitable for eating of various crowds, promotes the comprehensive utilization of fish side products, and the product is simple in process, convenient to operate, and suitable for large-bath production in factories.

Description

technical field [0001] The invention relates to a food and a preparation method thereof, in particular to pickled pepper fish maw and a preparation method thereof. Background technique [0002] At present, a large amount of catfish maw produced by manufacturers in the process of meat mining of channel catfish has not been effectively utilized, resulting in waste of resources. [0003] Fish maw is rich in collagen, sweet and flat in nature, nourishes blood and stops bleeding, and has the effect of replenishing qi and blood and beautifying the face. For women who love beauty, fish maw is a good choice to supplement collagen and maintain or restore skin elasticity. Contents of the invention [0004] The present invention aims to avoid the disadvantages of the above-mentioned prior art, and provides a delicious and nutritious fish maw with pickled peppers and a preparation method thereof, so as to avoid waste of resources and increase the added value of the manufacturer's prod...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/218A23L1/22A23L17/10A23L19/20A23L27/00
Inventor 任丽梅冬生
Owner ANHUI FUHUANG SUNGEM FOODSTUFF GRP
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