Marinate mandarin fish production method

A production method and technology of stinky mandarin fish, which is applied in the field of food processing, can solve the problems that the unique flavor of stinky mandarin fish cannot be maintained, it is difficult to preserve for a long time, and the logistics cost is high, so as to facilitate later sales, significant marketing value, and reduce packaging cost effect

Active Publication Date: 2014-12-24
INST AGRO PROD PROCESSING ANHUI ACADEMY AGRI SCI
View PDF9 Cites 28 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But existing stinky mandarin fish production technology has the following defects: the one, the fermentation time is longer, and fermentation technology is affected by environment (temperature, humidity) and human factor bigger, cooked product adopts gravy separation to make packing cost height, causes logistics cost High;

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Marinate mandarin fish production method
  • Marinate mandarin fish production method
  • Marinate mandarin fish production method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) Weigh the mandarin fish, wash, laparotomize, remove impurities and wash.

[0037] (2) Apply refined salt, cinnamon, pepper, aniseed and cumin on the surface of the clean mandarin fish. The mass ratio of mandarin fish: refined salt: cinnamon: pepper: aniseed: cumin is 450:18:1:1:1: 1. Ferment at 25°C for 4 days;

[0038] (3) After putting the fermented mandarin fish in the air for 25 minutes, fry them at 155°C for 3 minutes;

[0039] In terms of parts by weight, 10 parts of garlic, 1 part of pepper, 10 parts of Pixian bean paste, 1 part of cooking wine, after frying in a pan, add 2 times of water, 1 part of chicken essence, 2 parts of white sugar, and finally add 3 parts of starch aqueous solution share;

[0040] In terms of mass ratio, starch: water in starch aqueous solution is 1:8.

[0041] (4) meat and juice are vacuum-packed;

[0042] (5) High and low heat variable temperature sterilization: sterilize at 120°C for 12 minutes, then sterilize at 90°C for 10 mi...

Embodiment 2

[0044] (1) Weigh the mandarin fish, wash, laparotomize, remove impurities and wash.

[0045] (2) Apply refined salt, cinnamon, pepper, aniseed and cumin on the surface of the clean mandarin fish. The mass ratio of mandarin fish: refined salt: cinnamon: pepper: aniseed: cumin is 450:18:1:1:1: 1;

[0046] The mandarin fish is individually fermented with Lactobacillus thermophiles and Lactobacillus plantarum, in terms of mass ratio, the mass ratio of mandarin fish: Lactobacillus thermophiles: Lactobacillus plantarum is 450:0.1:0.1, fermented at 30°C for 10 hours;

[0047] (3) After putting the fermented mandarin fish in the air for 25 minutes, fry them at 155°C for 3 minutes;

[0048] In terms of parts by weight, 10 parts of garlic, 1 part of pepper, 10 parts of Pixian bean paste, 1 part of cooking wine, after frying in a pan, add 2 times of water, 1 part of chicken essence, 2 parts of white sugar, and finally add 3 parts of starch aqueous solution share;

[0049] In terms of ...

Embodiment 3

[0053] (1) Weigh the mandarin fish, wash, laparotomize, remove impurities and wash.

[0054] (2) Apply refined salt, cinnamon, pepper, aniseed and cumin on the surface of the clean mandarin fish. The mass ratio of mandarin fish: refined salt: cinnamon: pepper: aniseed: cumin is 750:60:2:4:4: 3:3;

[0055] The mandarin fish was fermented with Lactobacillus thermophiles and Pediococcus pentosaceus individually, in terms of mass ratio, the mass ratio of mandarin fish: Lactobacillus thermophiles: Pediococcus pentosaceae was 750:0.5:0.5, fermented at 15°C 20 hours;

[0056] (3) After putting the fermented mandarin fish in the air for 35 minutes, fry them at 160°C for 2 minutes;

[0057] In parts by weight, 20 parts of garlic, 5 parts of pepper, 20 parts of Pixian bean paste, 3 parts of cooking wine, after sautéing in the pot, add 3 times of water, 2 parts of chicken essence, 7 parts of white sugar, and finally add 7 parts of starch aqueous solution share;

[0058] In terms of m...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention belongs to the technical field of food processing and particularly relates to a marinate mandarin fish production method. In the marinate mandarin fish production method, a mandarin fish fermenting method is a natural fermentation or inoculated fermentation method, temperature and salt adding amount control is adopted in the natural fermentation method for fermentation time shortening, and temperature, salt adding amount and inoculation amount control is adopted in the natural fermentation method for fermentation time shortening. In addition, the quality of mandarin fish products can be also ensured, and a high-low thermal variable-temperature sterilization means is adopted so that feature flavor and taste of marinate mandarin fish can be retained, and bacteria of package products can be effectively killed. By means of the marinate mandarin fish manufacturing method, the products can be preserved at the temperature of 12 DEG C for 5 months without chemical preservatives. Therefore, by means of the marinate mandarin fish manufacturing method, standardized production of the marinate mandarin fish is facilitated, industrialization is facilitated, later-period selling is facilitated, and the method has remarkable market promotion value.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing stinky mandarin fish. Background technique [0002] Stinky mandarin fish is a famous dish of Anhui cuisine. This dish smells stinky but tastes delicious, with a unique flavor. But existing stinky mandarin fish production technology has the following defects: the one, the fermentation time is longer, and fermentation technology is affected by environment (temperature, humidity) and human factor bigger, cooked product adopts gravy separation to make packing cost height, causes logistics cost Second, stinky mandarin fish is directly exposed to the air, so it is difficult to preserve for a long time. Even if it is stored in a low-temperature environment such as a refrigerator or freezer, it will usually deteriorate after a week, and the unique flavor of stinky mandarin fish cannot be maintained at all. [0003] In view of this, the present ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/326A23L17/10
CPCA23L17/65
Inventor 闫晓明丁之恩宋亚琼周蓓蓓杨松贺永玲陈蕾陈敏
Owner INST AGRO PROD PROCESSING ANHUI ACADEMY AGRI SCI
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap