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Drunk fragrant yellow croaker product preparation method

A yellow croaker and product technology, which is applied in the field of preparation of drunken fragrant yellow croaker products, can solve the problems of poor flavor, loss of original taste of yellow croaker, loss of nutrient flavor and the like, and achieve the effect of tender and delicious meat.

Inactive Publication Date: 2014-05-07
FUJIAN YUHUI FOOD INDAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yellow croaker products currently on the market mainly include dried fish, smoked fish, ready-to-eat fish, etc. Since most of them are directly frozen, smoked, dehydrated, etc., they are prone to freeze denaturation and make the flavor worse, or they are easy to lose due to too much water loss. A lot of nutrients and also makes the flavor worse
The application number is 200910229244.6. The invention patent titled "Yellow Croaker Intensive Processing Technology" discloses a yellow croaker intensive processing technology. Use 50% salt, 5% monosodium glutamate, 25% ginger juice, and 20% rice wine to mix seasonings and remove the internal organs of the yellow croaker. , head, tail, skin, scales, and bones are cleaned, marinated with prepared seasonings for 1 to 2 hours in an environment of 15°C, then rinsed, dehydrated, air-dried, and quick-frozen, and finally vacuum-packed. Yellow croaker has tight meat structure and complete flesh, which keeps the original natural flavor of yellow croaker. This invention makes the original taste of yellow croaker completely lost, and consumers cannot recognize that the product is processed from yellow croaker. And using this processing technology, the nutritional value of yellow croaker Basic churn

Method used

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Examples

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preparation example Construction

[0018] A preparation method of drunken fragrant yellow croaker product, the preparation method comprises the following steps:

[0019] S1: Fresh yellow croaker pretreatment steps:

[0020] S2: Ingredients preparation step: prepare according to the following weight ratio, edible salt: sugar: monosodium glutamate: wine: ginger: green onion = (1-10): (0.2-2): (0.2-2): (0.2-10): ( 0.2 ~ 10): (0.2 ~ 10), fried ingredients;

[0021] For example, the range of edible salt is 5-50g, and the sugar can be in the range of 1-10g. Similarly, monosodium glutamate is 1-10g, wine is 1-50g, ginger is 1-50g, and green onion is 1-50g.

[0022] S3: pickling step: put the yellow croaker pickling raw materials obtained in the above step S1, the ingredients obtained in the above step S2, and water into a pickling barrel according to the following weight ratios for pickling. The weight ratio is: yellow croaker pickling raw materials: Ingredients: water = (1~1.5): (0.1~0.2): (1~1.5), the marinating t...

Embodiment 1

[0028] A kind of preparation method of drunk fragrant yellow croaker product in the present embodiment 1, this preparation method comprises the following steps:

[0029] S1: Fresh yellow croaker pretreatment steps: the fresh yellow croaker pretreatment steps are as follows: select high-quality fresh large yellow croakers, and perform three processes of removing viscera, gills, and scales, and then cleaning and draining;

[0030] S2: Steps for preparing ingredients: prepare ingredients according to the following weights, and stir-fry the ingredients. The specific weight is: 30g edible salt, 2.5g sugar, 2.5g monosodium glutamate, 2.5g wine, 10g ginger, and 10g green onions;

[0031] S3: Pickling step: put 500g of yellow croaker marinating raw materials obtained in the above step S1, 57.5g of the ingredients obtained in the above step S2, and 500g of water into a stainless steel pickling barrel for pickling, and the pickling temperature is controlled at 3 degrees , the marinating...

Embodiment 2

[0036] The steps of Embodiment 1 are basically the same, the difference is:

[0037] In the step S2, the weight ratio is: 5g of edible salt, 1g of sugar, 1g of monosodium glutamate, 20g of wine, 20g of ginger, and 20g of onion;

[0038] In the step S3, the weight ratio is as follows: yellow croaker marinating raw materials 400g, ingredients 50g, water 500g, the curing temperature is controlled at 4 degrees, and the curing time is 9 hours;

[0039] The step S4: the drying temperature is controlled at 65°C, and the pickling time is 30 minutes;

[0040] Said step S6: performing quick freezing at minus 25 degrees for 9 hours.

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Abstract

The invention provides a drunk fragrant yellow croaker product preparation method and belongs to the technical field of aquatic product processing. The preparation method comprises the following steps: S1, pretreatment of fresh yellow croakers: obtaining a preserved yellow croaker raw material through the pretreatment; S2, preparation of burdening; S3, pickling: according to a certain weight ratio, putting the preserved yellow croaker raw material obtained in S1, the burdening obtained in S2, and water into a preserved barrel for pickling at the temperature of 3-5 DEG C for eight hours; S4: air-drying: controlling the air-drying temperature to be 60-70 DEG C, and pickling time to be 30-60 minutes; S5, vacuum packaging; S6, quick-freezing. With adoption of the preparation method disclosed by the invention, the drunk fragrant yellow croaker product has a unique taste, delicate and delicious meat quality, high protein and low cholesterol, and is rich in nutrient elements including sodium, calcium and the like needed by a human body.

Description

technical field [0001] The invention relates to the field of processing aquatic products, in particular to a method for preparing drunken yellow croaker products. Background technique [0002] Yellow croaker, also known as large yellow croaker, is one of the traditional "four seafoods". It is rich in protein, trace elements and vitamins, and has a good tonic effect on the human body, especially for the elderly and children who need nutritional supplements. Yellow croaker products currently on the market mainly include dried fish, smoked fish, ready-to-eat fish, etc. Since most of them are directly frozen, smoked, dehydrated, etc., they are prone to freeze denaturation and make the flavor worse, or they are easy to lose due to too much water loss. A lot of nutrients and also makes the flavor worse. The application number is 200910229244.6. The invention patent titled "Yellow Croaker Intensive Processing Technology" discloses a yellow croaker intensive processing technology. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L17/00
CPCA23L17/00A23L27/00A23L33/00A23V2002/00A23V2200/30A23V2250/08A23V2250/60
Inventor 洪唐周
Owner FUJIAN YUHUI FOOD INDAL
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