Fast pickling method for parabramis pekinensis

Abstract

The invention relates to a fast pickling method for parabramis pekinensis. According to the method, 1000g of parabramis pekinensis is matched with the following ingredients including 20 to 40g of common salt, 2 to 5g of monosodium glutamate, 2 to 5g of five-spice powder, 10 to 20g of yellow wine, 10 to 15g of pepper, 10 to 20g of ginger, 15 to 25g of edible grade sodium chloride, 2 to 8g of potassium chloride and 5 to 12g of calcium lactate, and 1000g of pork is matched with the following ingredients including 10 to 20g of common salt, 10 to 15g of sugar, 2 to 5g of monosodium glutamate, 10 to 15g of yellow wine, 5 to 10g of ginger, 5 to 10g of anise and 5 to 10g of cinnamon. The manufacture is carried out according to the following manufacture method that parabramis pekinensis is killed and cleanly washed, a centrifugal machine is adopted for eliminating water, the parabramis pekinensis belly is cut, common salt is added for pickling for 30 to 40 hours, then, salt marinade removal (partial salt is removed) is carried out, then, the parabramis pekinensis is soaked for 70 to 80 hours in marinade (the salinity is controlled to be 5 to 8 percent) boiled by the rest ingredients, then, ozone water is used for sterilization, the water is removed through the centrifugal machine, the pork is treated through a meat rolling machine, then, the ingredients are added for pickling for 12 to 15 hours, then, the pork is added into the parabramis pekinensis belly according to the quantity being 10 percent of the weight of the parabramis pekinensis, finally, a low-temperature air drying machine is used for carrying out air drying, and then, high-pressure steam sterilization vacuum package is carried out. The method has the advantages that the pickling time is short, health and sanitation are realized, the original quality of the parabramis pekinensis is maintained, in addition, the fresh flavor of pork is added, the taste is fresh and delicious, and the fragrance is intense.

Description

technical field [0001] The invention belongs to the technical field of food pickling methods. Background technique [0002] Most of the existing raw materials for making pickled fish only use single fish to make, and the taste is single, which cannot satisfy consumers' demand for aquatic pickled products. The traditional method of marinating bream is: spread the seasoning evenly on the bream and let it dry naturally. Since the naturally dried and marinated bream has little moisture, is dry and dull, it needs a long time of cooking or frying, which affects the taste and aroma of the bream, and the single fish raw material cannot give people a sense of freshness. The taste is also relatively simple, and it takes a long time to dry naturally, which increases the pickling time. Using the dry method to marinate bream, combined with marinade technology, is to improve the traditional aquatic marinated food processing method, and it is also an effective way to develop low-salt mea...

AI Technical Summary

Problems solved by technology

Since the naturally dried and marinated bream has little moisture, is dry and dull, it needs a long time of cooking or frying, which affects the taste and aroma of the bream, and the single fish raw material cannot give people a sense of freshness. The taste is also relatively simple, and it takes a long time to dry naturally, which increases the pickling time