Method for processing cured fish

A processing method and technology for salted fish, applied in the fields of application, food preparation, food science, etc., can solve problems such as single variety, and achieve the effects of rich nutrition, novel taste and reduction of carcinogenic effects

Inactive Publication Date: 2013-09-11
ANHUI WANGJIABA ECOLOGICAL AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the salted fish on the market are original flavor or salty-sweet taste, and the variety is relatively single. So far, there has been no salted fish product that combines fish with traditional Chinese medicine.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0015] The processing method of salted fish comprises the following steps:

[0016] (1) Remove the viscera and gills of the fresh fish, wash the abdominal cavity with clean water, remove the black film and blood, and soak the washed fish body in the concentrated Chinese medicine solution for 12 hours;

[0017] (2) After soaking, take out the fish body and soak in salt. The ratio of salt soaking is 40 g of salt per kilogram of fish. The salt soaking time is 30 hours. Shake off the salt particles on the fish body and soak in 10% salt water for 40 minutes. ;

[0018] (3) Take the following ingredients per kilogram of fish: 8 g pepper, 4 g hawthorn, 4 g cinnamon, 18 g anise, 15 g star anise, 15 g peach leaves, 10 g sugarcane leaves, 10 g cardamom, 10 amomum g, 8 g of lotus leaf, 8 g of turmeric, grind pepper, hawthorn, cinnamon, anise and other ingredients into powder, spread evenly on the fish body, and marinate for 3 months;

[0019] (4) After marinating, d...

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PUM

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Abstract

The invention discloses a method for processing cured fish, which comprises the following steps: removing internal organ and fish gills of the fresh fish, cleaning the fish and immersing the fish in the Chinese herbal medicine concentrate, brining, preparing ingredient, preserving, air drying, airing and other steps. Compared with the cured fish processed by traditional method, the cured fish has the advantages of unique local flavor, novel mouthfeel, abundant abundant nutrition, health safety and Chinese herbal medicine component-rich, and is suitable to people of all ages.

Description

technical field [0001] The invention relates to a processing method of salted fish, in particular to a processing method of salted fish. Background technique [0002] Fish products are indispensable delicacies in people's lives. Because salted fish is easy to store and easy to eat, people usually salt the fish for use. Most of the salted fish on the market are original flavor or salty-sweet taste, and the variety is relatively single. Up to now, there has been no salted fish product that combines fish with traditional Chinese medicine. Contents of the invention [0003] The invention aims at the deficiencies of the prior art, and provides a salted fish processing method, which enriches the varieties of the salted fish and increases the nutritional content of the salted fish. [0004] The technical scheme that the present invention adopts is as follows: [0005] A processing method for salted fish, comprising the following steps: [0006] (1) Remove the viscera a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/30A23L17/10
Inventor 王金玲
Owner ANHUI WANGJIABA ECOLOGICAL AGRI
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