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Preparation method for instant leisure mud fish

A loach and salt technology, which is applied in food preparation, food science, application and other directions, can solve the problems of loach's nutritional value destruction and single eating method, and achieve the effects of maintaining nutritional value, shortening pickling time, and increasing added value.

Inactive Publication Date: 2013-12-18
CHAOHU GUANGMING AGRI DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the eating method of loach is relatively simple, and there are fewer varieties produced industrially. Most of them are processed from loach noodles and loach powder, and there are also a small number of processed instant products such as microwave instant loach and sauce loach. Great damage to the nutritional value of loach

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0034] 1. Preparation of stir-fried table salt: In parts by weight, stir-fry 100 parts of salt and put it out, add 2 parts of Chinese prickly ash and 2 parts of star anise, mix well, stuff it for 3-5 minutes, and let it cool to get fried salt.

[0035] 2. Prepare chili oil:

[0036] Option 1: In parts by weight, 70-100 parts of rapeseed oil, 10-15 parts of drinking water, 5-8 parts of dried chili powder, 5-8 parts of ginger, 4-6 parts of garlic, 1-1.5 parts of salt Pour them into a pot together and cook, stirring continuously during the cooking process, until the water in it is basically volatilized, the aroma of chili is released, and the chili oil is obtained until the color of the chili does not change.

[0037] Plan 2: In parts by weight, heat 70-100 parts of rapeseed oil until white smoke comes out, then cool down to 130-150°C, then add 5-8 parts of dried chili powder, 5-8 parts of ginger, and garlic 4-6 parts, 1-1.5 parts of salt and stir well to get chili oil 2, let it...

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PUM

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a preparation method for instant leisure mud fish. The method is characterized by comprising the following steps of performing washing, gutting, low-salt pickling and cold air drying on fresh mud fish serving as a raw material to prepare semidry mud fish, and carrying out seasoning, vacuum packaging and high-temperature high-pressure sterilization treatment on the semidry mud fish to obtain hot and savory instant leisure mud fish products, wherein a seasoning comprises the following ingredients in mass ratio: 20 to 30 grams of processed sesame, 20 to 30 grams of chili oil, 8 to 12 grams of white granulated sugar, 3 to 5 grams of monosodium glutamate, 4 to 6 grams of ginger, 1 to 2 grams of five spice powder and 1 to 2 grams of licorice. The mud fish product prepared by the method has rich nutriments, tastes fresh and fragrant, and is suitable to be eaten as leisure food during a travel.

Description

technical field [0001] The invention relates to a formula of an instant leisure loach product and a preparation method thereof, belonging to the technical field of loach deep processing. Background technique [0002] Loach is known as "Ginseng in Water". It has extremely rich nutritional value and contains a variety of physiologically active ingredients that are beneficial to the body. It is often combined with other nourishing ingredients such as wolfberry, yam, and cinnamon to prepare functional health food. At present, the eating method of loach is relatively simple, and there are fewer varieties produced industrially. Most of them are processed from loach noodles and loach powder, and there are also a small number of processed instant products such as microwave instant loach and sauce loach. The nutritional value of loach is greatly damaged. Contents of the invention [0003] The present invention avoids the disadvantages of the above-mentioned prior art, and provides...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
Inventor 贾磊
Owner CHAOHU GUANGMING AGRI DEV CO LTD
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