Method for producing meat-sandwiched dried bream

A production method and technology of bream, applied in food preparation, application, food science, etc., can solve the problems of poor taste, hard texture, unsuitable for the elderly and young children, etc., and achieve unique taste, rich aroma, and shorten the curing time the effect of time

Inactive Publication Date: 2012-12-05
ANHUI HAOZAILAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fish prepared by this method needs to add more salt and wine to ensure that it will not deteriorate. It has a poor taste and a hard texture, so it is not suitable for the elderly and young children.

Method used

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  • Method for producing meat-sandwiched dried bream

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Embodiment

[0013] Example: Slaughter and clean the fresh bream, cut it open from the maw, add spices such as fried salt, woody fragrance, tangerine peel, pepper, etc. to marinate for 2 days, turn it up and down once in the morning and evening during marinating, and then put the bream on the platform Pick the brine and let the brine on the fish flow out naturally. The whole process lasts for 12 hours. The brine that flows out is called Chen brine. Collect it, and then mix the fish: Chen brine: water according to the weight ratio of 1:1:2 to control Soak the bream at a salinity of 12% for 3 days, put the bream on the platform for the second time to pick the brine, let the brine on the fish flow out naturally, the whole process is 12 hours; roll the fresh pork After the meat machine is processed, add the ingredients and marinate for 15 hours, then add 10% of the weight of the bream into the maw; finally use a low-temperature air dryer to dry and pack it, which can not only realize industrial...

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PUM

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Abstract

The invention discloses a method for producing meat-sandwiched dried bream, in particular a method for pickling dried bream with folk flavors, and belongs to a method for producing fish food. The method comprises the following steps of: slaughtering fresh bream, removing haslet, pickling, discharging brine for the first time, soaking in the brine, discharging the brine for the second time, filling meat in the bream, airing at low temperature and packaging. The bream produced by the method is unique in flavor, good in mouthfeel, long in quality guarantee period, low in cost, and convenient to eat; and the process for producing the bream is simple.

Description

technical field [0001] The invention belongs to a method for preparing fish food, in particular to a method for preparing dried bream with folk flavor. Background technique [0002] In my country's Anhui Province, there is a custom of marinating dried bream with meat. The general method is to smear salt, wine, pepper, pepper and other condiments on the bream at the same time, and then dry it in the sun. The fish prepared by this method will add more salt and wine to ensure that it will not deteriorate. Contents of the invention [0003] The purpose of the present invention is to provide a method for making dried bream with flavored meat, which is based on the recipe handed down in the family, combined with the folk technology of curing meat, so that the prepared dried bream has a better taste, soft texture, All ages. The processing step that realizes above object of the present invention is: [0004] Fresh bream→slaughter, remove belly impurities→marinate→first marinade...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L1/31A23L17/00A23L13/00
Inventor 裴陆松裴晓鹏
Owner ANHUI HAOZAILAI FOOD
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