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Manufacturing method of bitter marinated fish capable of clearing heat and reducing heat

A bitter-flavored brine fish and its preparation method are applied in food preparation, functions of food ingredients, food science, etc. It can solve problems such as difficulty in absorption, and achieve the effects of facilitating absorption, improving taste, and good taste

Inactive Publication Date: 2015-05-20
恩施州铁路国际旅行社有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

About carrying out the nutritional fortification of iron, zinc and selenium to food, someone has done it at home and abroad, but most of them are fortified by utilizing inorganic compounds containing iron, zinc and selenium, such as utilizing FeS0 4 , ZnS0 4 , Na 2 Se0 3 Fortified in food, although the content of iron, zinc and selenium in food will increase greatly after fortification, but because iron, zinc and selenium exist in the form of inorganic substances in food, it is not easy for the human body to absorb

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Example 1: A method for making bitter braised fish for clearing heat and removing fire of the present invention includes the following steps: a. Dissection and washing: the whole fresh fish is removed from scales and gills, and rinsed with clean water;

[0025] b. Marinating: Put the rinsed fish into a marinade prepared with cold water, salt, sugar, soy sauce and ginger, soak the whole fish in the marinade for 10-12 hours and then take it out for use;

[0026] c. Freezing: Put the soaked fish in an environment of -10℃~-4℃ and freeze for 3~5 hours;

[0027] d. Marinating: The frozen fish is heated in a marinade at room temperature, the marinade must submerge the fish, and the heating is stopped when the marinade boils, and the fish is soaked in the marinade for 5-10 hours; the marinade Nutrients are also added, and the nutrient is why Shouwu, Codonopsis, Chinese wolfberry and Huanglian are added to the decoction soup;

[0028] e. Freeze again: Take out the marinated fish and put...

Embodiment 2

[0032] Example 2: A method for making bitter braised fish for clearing away heat and removing fire according to the present invention is characterized in that it comprises the following steps: a. Dissection and washing: the whole fresh fish is removed from scales and gills, and then rinsed with clean water; the weight of the fresh fish is 0.4~0.6 kg per strip, the whole strip is processed during processing, and can’t be cut into sections and default;

[0033] b. Marinating: Put the rinsed fish into a marinade prepared with cold water, salt, sugar, soy sauce, white wine and ginger, and soak the whole fish in the marinade for 10-12 hours before taking it out for later use; Said marinade is: each kilogram of marinade contains: 5 grams of salt, 20 grams of sugar, 50 grams of soy sauce, 50 grams of white wine and 80 grams of ginger;

[0034] c. Freezing: Put the soaked fish in an environment of -10℃~-4℃ and freeze for 3~5 hours;

[0035] d. Marinating: The frozen fish is heated in a mari...

Embodiment 3

[0040] Example 3: A method for preparing bitter braised fish with clearing heat and removing fire according to the present invention is characterized by comprising the following steps: a. Dissection and washing: the whole fresh fish is removed from scales, gills and digging, and rinsed with clean water; the weight of the fresh fish is 0.4~0.6kg per piece, the whole piece is processed during the processing, and can not be cut into sections and default; the fresh fish used is freshwater fish;

[0041] b. Marinating: Put the rinsed fish into a marinade prepared with cold water, salt, sugar, soy sauce, white wine and ginger, and soak the whole fish in the marinade for 10-12 hours before taking it out for later use; The marinade is: each kilogram of marinade contains: 5 grams of salt, 20 grams of sugar, 50 grams of dried chili, 50 grams of soy sauce, 50 grams of white wine and 80 grams of ginger;

[0042] c. Freezing: Put the soaked fish in an environment of -10℃~-4℃ and freeze for 3~5 ...

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PUM

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Abstract

The invention relates to a manufacturing method of bitter fish capable of clearing heat and reducing heat, which is characterized by comprising the following steps: a. cutting and washing; b. pickling; c. freezing; d. marinating; e. refreezing; f. cooking; g. soaking; and h. packaging. The method provided by the invention is different from the traditional processing method: freshwater fresh crucian which is fine and tender is used as the raw material, and the preparation process only adopts marinating and freezing without high-temperature deep-frying, so that the nutrients and components in the fish are not destroyed; the flavors of multiple auxiliary materials are soaked, so the fish does not have fishy smell but has aftertaste and aroma; the fresh fish is marinated and soaked in marinade and chicken juice many times, and thus, tastes fresh; the fish is refrozen, and thus, has regular shape and beautiful appearance; and the fish can be served on tables or eaten as a snack. The fish is a favorable food for dining tables, travel, recreation and presentation.

Description

Technical field [0001] The invention relates to a method for processing freshwater fish, in particular to a method for preparing bitter stewed fish for clearing heat and removing fire. Background technique [0002] Freshwater crucian carp is not only tender and delicious, but also nutritious, high in protein and fat, and strong in health care. It contains 8 kinds of amino acids that cannot be synthesized by the human body. The nutrition is easily absorbed by the human body, especially iodine, which is indispensable for the growth of children. , Zinc, calcium and other trace elements, so it is loved by consumers. But this kind of fish is delicious and difficult to cook. Usually fresh fish is eaten and cooked. It is not only troublesome to make, but also due to incomplete seasoning or poor control of the heat, the freshwater fish is not tasty. At present, fish are on the consumer market. There are a wide variety of products with different tastes, but they all have common shortcomi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/325A23L1/30A23L33/105
CPCA23L5/10A23L17/00A23L33/10A23V2002/00A23V2200/30
Inventor 饶莉
Owner 恩施州铁路国际旅行社有限公司