Processing method of stuffed parabramis pekinensis
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A processing method and technology of sealing bream, which can be used in dry preservation of meat/fish, preservation of meat/fish with chemicals, food preparation, etc., can solve problems such as high salt content, short storage and sales period, and saltiness, and achieve flavor Unique, solves the effect of yellowing color and poor quality, delicious taste
Inactive Publication Date: 2014-12-03
ANHUI FUHUANG SUNGEM FOODSTUFF GRP
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Problems solved by technology
At present, the development of bream is less, and most of them are only eaten fresh. The seal bream in the Chaohu area of Anhui Province has a certain reputation, but there are certain problems: one is that the salt content is too high and salty; the other is dur
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Embodiment 1
[0026] A processing method for sealing bream, the method steps are as follows:
[0027] 1) Raw material pretreatment
[0028] Use a knife to cut a fresh, pollution-free bream (about 0.7kg each) on the side of the front belly of the fish about 2cm away from the fish head and make a small opening about 3cm long along the direction of the ribs, and use a stainless steel spoon to clean the fish intestines and belly Dig out the black film and other sundries, clean it, and drain the water for later use;
[0029] 2) Preparation of marinade
[0030] The ratio of the marinade used per 100kg of pretreated bream is: 4kg of salt, 1.5kg of white sugar, 0.2kg of dried chili powder, 0.1kg of pepper powder, 0.1kg of five-spice powder, 0.1kg of ginger powder, 0.03kg of clove powder, Nutmeg powder 0.03kg, coriander seed powder 0.04kg, citronella powder 0.05kg, rosemary powder 0.03kg, white pepper powder 0.1kg, yeast extract 0.1kg, VC0.05kg, compound phosphate 0.2kg, liquor 0.5kg and VE0.05kg...
Embodiment 2
[0045] A processing method for sealing bream, the method steps are as follows:
[0046] 1) Raw material pretreatment
[0047] Use a knife to make a small opening about 3.5 cm long on the front abdomen side of the fish at a distance of about 2.5 cm from the head of the fresh unpolluted bream (about 0.7 kg each), and use a stainless steel spoon to cut the fish intestines, Dig out the sundries such as the black film of the fish belly, clean them, and drain the water for later use;
[0048] 2) Preparation of marinade
[0049] The ratio of the marinade used per 100kg of pretreated bream is: salt 5kg, white sugar 1.8kg, dried chili powder 0.3kg, pepper powder 0.2kg, five-spice powder 0.15kg, ginger powder 0.15kg, clove powder 0.05kg, Nutmeg powder 0.05kg, coriander seed powder 0.08kg, citronella grass powder 0.08kg, rosemary powder 0.04kg, white pepper powder 0.2kg, yeast extract 0.2kg, VC0.1kg, compound phosphate 0.2kg, liquor 1kg and VE0.1kg (dissolved in liquor);
[0050] Thi...
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Abstract
The invention provides a processing method of stuffed parabramis pekinensis and relates to the technical field of food processing. The processing method of the stuffed parabramis pekinensis comprises the following technological processes: pretreating raw materials, preparing marinade, curing, carrying out air drying, quantifying, sealing, carrying out vacuum packaging, printing codes, and refrigerating. The processing method of the stuffed parabramis pekinensis has the advantages that use amount of table salt during curing is reduced, and the anti-bacteria and anticorrosion effects are realized by controlling use amounts of natural spices and white wine; the problem that a fish body is oxidized and yellowed is solved by adopting low temperature cold air drying and adding natural nutrients VC and VE. According to the technical scheme of the invention, the stuffed parabramis pekinensis is obtained by combining health and safety requirements of the modern food processing with low-salt, healthy and nutritional dietary requirements of people and product market circulation requirement and adopting scientific blending and the modern equipment for processing on the basis of a large number of tests, and the problem that the stuffed parabramis pekinensis is yellowed in colour and deteriorated in quality during storage is effectively solved. The stuffed parabramis pekinensis processed by adopting the processing method provided by the invention is delicious in taste and unique in flavour, and storage period tests carried out by the technology research and development center of the company (described in the specification) show that the storage period at the temperature of 0-4 DEG C can be more than six months.
Description
technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method of sealed bream. Background technique [0002] Bream is rich in nutrients, not only rich in protein, fat, carbohydrates, calcium, phosphorus, etc., but also has the effects of tonifying deficiency, nourishing spleen, nourishing blood, dispelling wind, and invigorating the stomach, and can prevent anemia, hypoglycemia, and high blood pressure and arteriosclerosis and other diseases. At present, the development of bream is less, and most of them are only eaten fresh. The seal bream in the Chaohu area of Anhui Province has a certain reputation, but there are certain problems: one is that the salt content is too high and salty; the other is during storage and sales. Yellows easily. Disclosed a kind of preparation method of sealed bream as Chinese patent CN102783671A, although by adding pork, make delicious taste, bright color and luster, its salt conte...
Claims
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Application Information
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