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Preparation method of pickled pepper-flavored cocoa anchovies
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A technology of cocoa anchovies and a production method, which is applied in the field of food processing, can solve the problems of chemical changes, high energy consumption, and long time consumption, and achieve the effect of full flavor, simple process, and mellow taste
Active Publication Date: 2016-05-25
ANHUI FUHUANG SUNGEM FOODSTUFF GRP
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Problems solved by technology
[0003] The traditional processing method of ready-to-eat fish is generally dried first, then fried after pickling. The main problems of the current method are: 1. The drying process of raw fish takes a long time and consumes a lot of energy, which is not conducive to industrial production; Frying will lead to the loss of flavor of the product, and some auxiliary materials will undergo chemical changes under high temperature conditions, which is not conducive to human health; 3. The raw materials used are fresh products, and the source of raw materials is unstable and has production cycles, which is not conducive to continuous production in the factory
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Embodiment 1
[0021] A method for making pickled pepper-flavored cocoa anchovies, the method steps are as follows:
[0022] (1) select fresh anchovies for pre-processing, including removing viscera, washing and draining for later use;
[0023] (2) At an ambient temperature of about 20°C, marinate the fish body with 3% fragrant salt and 1% white sugar accounting for the total weight of anchovies, marinate for 6 hours, and often stir;
[0024] The preparation method of the fragrant salt is as follows: fry 1000g of fine salt in a frying pan over low heat until it changes color, releases fragrance, pours it out, and then puts 40g of crushed star anise, 30g of Chinese prickly ash, 20g of bay leaves, 15g of cinnamon bark, and fennel into the pot. 15g, add the stir-fried salt, and stir-fry until the mixed aroma is released;
[0025] (3) Drain the salted anchovies that have been marinated;
[0026] (4) Take an appropriate amount of scented oil, heat the scented oil to 130-160°C, add anchovies, fr...
Embodiment 2
[0033] A method for making pickled pepper-flavored cocoa anchovies, the method steps are as follows:
[0034] (1) select fresh anchovies for pre-processing, including removing viscera, washing and draining for later use;
[0035] (2) At an ambient temperature of about 20°C, marinate the fish body with 3% fragrant salt and 1% white sugar accounting for the total weight of anchovies, marinate for 6 hours, and often stir;
[0036] The preparation method of the fragrant salt is: stir-fry 1000g of fine salt in a frying pan over low heat until it changes color, releases the aroma, pours it out, and then puts 40g of crushed star anise, 30g of Chinese prickly ash, 20g of bay leaves, 15g of cassia bark, and fennel into the pot. 15g, add the stir-fried salt, and stir-fry until the mixed aroma is released;
[0037] (3) Drain the salted anchovies that have been marinated;
[0038] (4) Take an appropriate amount of scented oil, heat the scented oil to 130-160°C, add anchovies, fry until ...
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Abstract
A preparation method of pickled-chilli-flavor keke dried anchovy relates to the technical field of food processing and includes following steps: 1) pre-processing fresh anchovy, wherein the pre-processing process including removing viscera, cleaning the anchovy and draining the anchovy for later use; 2) pickling the anchovy with 3% of flavor salt and 1% of sugar of the total weight of the anchovy at an environmental temperature of about 20 DEG C with stirring often for 6 hours; 3) draining off salt water from the pickled anchovy; 4) heating a proper amount of flavor oil to 130-160 DEG C, frying the anchovy until the anchovy is crisp but not burnt, taking out the fried anchovy and draining off the oil for later use; 5) adding an auxiliary material a to 0.9 parts of the flavor oil, frying the auxiliary material a at 150-180 DEG C for 15-20 min, adding 6 parts of the fried anchovy and an auxiliary material b, turning off the fire, performing a stirring process uniformly and taking out the anchovy; and 6) weighting and vacuum-packaging the anchovy and then performing sterilization at 121 DEG C for 20-25 min. The anchovy is prepared from fresh raw materials instead of dried materials so that the anchovy is flavored more fully, is mellower in mouthfeel, is simple in preparation method and is suitable for industrial production.
Description
technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing pickled pepper-flavored cocoa anchovies. Background technique [0002] Anchovies are rich in nutrients, not only rich in protein, fat, carbohydrates, calcium, phosphorus, etc., but also rich in trace elements such as iron, zinc, and selenium, which are beneficial to the development of the brain. At present, the development of anchovies is less, and most of them are only dried or dried to make dry products. There are no reports of other deep processing, and no reports on the preparation method of instant spicy anchovies. [0003] The traditional processing method of ready-to-eat fish is generally dried first, then fried after pickling. The main problems of the current method are: 1. The drying process of raw fish takes a long time and consumes a lot of energy, which is not conducive to industrial production; Frying will lead to the loss of product f...
Claims
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Application Information
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