Liquor-marinated fish and production process thereof

A production process, the technology of drunken fish, applied in the fields of application, food preparation, food science, etc., can solve the problems of easy corruption and short shelf life of drunken fish products, and achieve the effect of long storage period, thorough sterilization, and fresh taste

Inactive Publication Date: 2013-10-16
TIANCHANG BAITAHU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Drunken fish, a deep-processed product of freshwater fish, currently the top ones in the drunk fish industry include the drunk fish from Grandma’s house, the Baijuyan drunk fish from Baxian Poultry Industry, etc. Currently, there are various types of drunk fish on the market, with rich tastes, but still It cannot meet the demand, and the drunken fish products are easy to be corrupted, and the shelf life is not long

Method used

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  • Liquor-marinated fish and production process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] S1. After the live fish is slaughtered, remove the viscera and clean it;

[0037] S2, marinating with salt;

[0038] S3, drying the marinated fish, the drying temperature is 40°C, and the drying time is 6 hours;

[0039] S4, soak the dried fish in clear water for 60 minutes;

[0040] S5, the fish is cut into fish pieces;

[0041] S6. Drying the fish pieces for the second time, the drying temperature is 40°C, and the drying time is 3 hours;

[0042] S7. Put the fish nuggets dried for the second time into a packaging bag, add ingredients into the packaging bag, and vacuum seal the bag. The ingredients include: 5wt% white sugar, 1wt% monosodium glutamate, 3wt% salt, 5wt% Liquor, 0.1wt% tea leaves, the balance being water;

[0043] S8. Cooking and sterilizing the bagged fish at a cooking temperature of 110° C. for 40 minutes to obtain the drunken fish.

[0044] S9. Put the drunken fish into the outer package and seal it.

Embodiment 2

[0046] S1. After the live fish is slaughtered, remove the viscera and clean it;

[0047] S2, marinating with salt;

[0048] S3, drying the marinated fish, the drying temperature is 70°C, and the drying time is 4 hours;

[0049] S4. Soak the dried fish in clear water for 60-120 minutes;

[0050] S5, the fish is cut into fish pieces;

[0051] S6. Drying the fish pieces for the second time, the drying temperature is 80°C, and the drying time is 1 hour;

[0052] S7. Put the fish nuggets dried for the second time into a packaging bag, add ingredients into the packaging bag, and vacuum seal the bag. The ingredients include: 10wt% white sugar, 5wt% monosodium glutamate, 8wt% salt, 15wt% Liquor, 0.5wt% tea;

[0053] S8. Cooking and sterilizing the bagged fish at a cooking temperature of 130° C. for 20 minutes to obtain the drunken fish.

[0054] S9. Put the drunken fish into the outer package and seal it.

Embodiment 3

[0056] S1. After the live fish is slaughtered, remove the viscera and clean it;

[0057] S2, marinating with salt;

[0058] S3, drying the marinated fish, the drying temperature is 55°C, and the drying time is 5 hours;

[0059] S4. Soak the dried fish in clear water for 60-120 minutes;

[0060] S5, the fish is cut into fish pieces;

[0061] S6. Drying the fish pieces for the second time, the drying temperature is 55°C, and the drying time is 2 hours;

[0062] S7. Put the fish pieces dried for the second time into a packaging bag, add ingredients to the packaging bag, and vacuum seal the bag. The ingredients include: 8wt% white sugar, 3wt% monosodium glutamate, 5wt% salt, 10wt% Liquor, 0.2wt% tea;

[0063] S8. Cooking and sterilizing the bagged fish at a cooking temperature of 121° C. and cooking time of 31 minutes to obtain the drunken fish;

[0064] S9. Put the drunken fish into the outer package and seal it.

[0065] The drunken fish prepared in the above embodiments h...

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Abstract

The invention discloses liquor-marinated fish and a production process thereof. The production process comprises the following steps of: killing live fish, removing the internal organs, and cleaning the fish; salting the fish by using salt; drying the salted fish; soaking the dried fish in clear water; cutting the fish into fish blocks; performing secondary drying on the fish blocks; filling the fish blocks subjected to secondary drying in a packaging bag, adding ingredients into the packaging bag, and performing vacuum sealing, wherein the ingredients comprise the following components in percent by weight: 5-10 percent of white sugar, 1-5 percent of monosodium glutamate, 3-8 percent of salt, 5-15 percent of white spirit, 0.1-0.5 percent of tea and the balance of water; and cooking and sterilizing the bagged fish to obtain the liquor-marinated fish. The production process is simple, vacuum sterilization is complete, and the prepared liquor-marinated fish is environment-friendly, healthy, long in quality guarantee period, low in nutriment loss, fresh and tender in taste, hard and velvety in meat and unique in taste and is easily popular.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a production process of drunken fish. Background technique [0002] At present, my country is rich in fish resources. Dishes made with fish, whether meat or soup, are delicious and appetizing. Fish food can provide various nutrients needed by the body, and contains a lot of high-quality protein and trace elements. It has the advantages of lowering blood fat, lowering blood pressure, easy digestion, delaying aging, etc., and is not easy to gain weight, so it is very popular among people. [0003] Drunken fish, a deep-processed product of freshwater fish, currently the top ones in the drunk fish industry include the drunk fish from Grandma’s house, the Baijuyan drunk fish from Baxian Poultry Industry, etc. Currently, there are various types of drunk fish on the market, with rich tastes, but still The demand cannot be met, and the drunken fish products produced are perishable, and the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/30A23L33/10
Inventor 赵富新徐富山
Owner TIANCHANG BAITAHU FOOD
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