Method for pickling spicy and hot acidulated fish

A technology of spicy and sour fish and a production method, which is applied in the food field, can solve the problems of affecting the flavor and taste of pickled fish, poor taste and taste, and achieves the effects of unique flavor, long shelf life and good taste and taste.

Inactive Publication Date: 2014-04-30
GUANGXI DOCTOR HAIYI INFORMATION TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to natural drying and marinating, the fish has little moisture and is dry and hard. After a long time of frying or steaming, the fish aroma and taste of the marinated fish will be affected. However, the general method of marinating fish is only salty but not sour, and the taste is not good.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The formula component 1 of the present invention is: ingredients per 1000g of raw fish: 20g of refined salt, 40g of pepper, 20g of Chinese prickly ash, 5g of grass fruit, 25g of white wine, 150g of glutinous rice, and 10g of sesame. The production method is as follows: slaughter and wash the fresh fish, cut it open from the back, marinate it with 20g of refined salt and 25g of white wine for 18 hours, cook 100g of glutinous rice separately for later use, cook and mix 50g of glutinous rice and 10g of sesame seeds evenly, mix them with chopped 40g of hot pepper, 20g of Chinese prickly ash, 5g of Caoguo, after the sesame glutinous rice is cooled, put them into the fish maw together, wrap the ingredients with the fish, put the fish in the earthen pot, and spread a layer between the fish and the fish The glutinous rice cooked before, the top layer is covered with glutinous rice, the earthen jar is sealed, and marinated for one month.

Embodiment 2

[0029] The formula component 2 of the present invention is: ingredients per 1000g of raw fish: 30g of refined salt, 50g of pepper, 30g of Chinese prickly ash, 8g of grass fruit, 40g of white wine, 200g of glutinous rice, and 10g of sesame. The production method is as follows: slaughter and wash the fresh fish, cut it open from the back, marinate it with 30g of refined salt and 40g of white wine for 20 hours, cook 150g of glutinous rice separately for later use, cook and mix 50g of glutinous rice and 10g of sesame seeds evenly, mix them with chopped 50g of hot pepper, 30g of Chinese prickly ash, and 8g of grass fruit. After the sesame glutinous rice is cooled, put them into the fish maw together, wrap the ingredients with the fish, put the fish in the earthen pot, and spread a layer between the fish and the fish The glutinous rice cooked before, the top layer is covered with glutinous rice, the earthen jar is sealed, and marinated for two months.

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PUM

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Abstract

The invention discloses a method for pickling spicy and hot acidulated fish. The production method is characterized by comprising the following steps: (1) killing and cleaning fresh fish, and splitting the fish from the back; (2) pickling with refined salt and wine; (3) uniformly mixing sticky rice and sesame, and adding chilli, pepper and amomum tsao-ko; (4) placing all ingredients in fish maws, and wrapping the ingredients with the fish; and (5) placing the fish in a crock, flatly paving a layer of the sticky rice among the fish, covering the uppermost layer with the sticky rice, and sealing the crock. The pickling formula is as follows: the ingredients including 15-50 g of refined salt, 15-100 g of chilli, 15-50 g of pepper, 5-10 g of amomum tsao-ko, 15-50 g of wine, 50-250 g of sticky rice and 10-20 g of sesame are prepared for every 1000 g of fish. The pickled acidulated fish has the advantages of being unique in flavour, good in taste, simple in process production, convenient to eat, long in expiration date and the like.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a pickling method for spicy and sour fish. Background technique [0002] The fish used to make sour fish mainly include various freshwater fish such as grass carp and carp. Existing salted fish method is after seasoning is smeared on fish body, allows it to dry naturally, then becomes raw salted fish, needs to fry or boil again to become cooked food when eating. Due to the fact that naturally dried and marinated fish has little moisture and is dry and hard, long-term frying or steaming will affect the fish aroma and taste of the marinated fish, while the general method of marinating fish has only salty taste and no sour taste, and the taste is not good. Contents of the invention [0003] The purpose of the present invention is to provide a kind of method that can overcome the deficiencies in the prior art, and propose a pickling method of spicy and sour fish. [0004] In order t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
CPCA23L17/00
Inventor 莫荣郑贵华
Owner GUANGXI DOCTOR HAIYI INFORMATION TECH
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