Preparation method of fresh and sweet fish

A technology for fresh and sweet fish pieces, applied in the field of pickled fish, can solve the problems of dull fish color, not bright color, single taste of pickled fish, etc., and achieve the effect of fresh and sweet taste and bright red color.

Inactive Publication Date: 2015-03-04
WUHAN TIANCONG CREATIVE TECH
View PDF3 Cites 8 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Nowadays, pickled fish is usually mixed with salt, ginger, pepper, chili powder and other things for pickling. After the fish is pickled and dried, it generally only has a salty taste and no other taste, so the taste of pickled fish Relatively simple; when slaughtering fish at the same time, generally rinse the fish pieces with water directly, the color of the fish after marinating is dull, and the color is not bright, which has a certain impact on the sales of marinated fish in the market

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
  • Preparation method of fresh and sweet fish

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0021] Such as figure 1 Shown, the preparation method of a kind of fresh sweet fish that the embodiment of the present invention provides, comprises the following steps:

[0022] S1: Wash the fish, remove scales and gills;

[0023] S2: Dissect the fish, remove the fish intestines, and scrape off the black peritoneum in the fish maw;

[0024] S3: cut the fish into two big pieces, remove the spines; wipe off the blood and sewage on the fish piece;

[0025] S4: Mix salt, Chinese prickly ash, black pepper, star anise, cumin, dried ginger, sugar, dried onion, tangerine peel, and cinnamon into a paste to make a paste; mix rice wine, honey, ground peanut powder, salt, and sugar into a paste Shaped to make a sauce; ready for pickling;

[0026] S5: Arrange the fish pieces neatly in the seasoning and marinate for 5-10 days, turn over the fish pieces once during the marinating process, put the fish pieces that were originally on the top below, and put the fish pieces that were origina...

Embodiment 1

[0035] A preparation method of fresh sweet fish, comprising the following steps:

[0036] (1) Wash the fish, remove scales and gills;

[0037] (2) Dissect the fish, remove the fish intestines, and scrape off the black peritoneum in the fish maw;

[0038] (3) Cut the fish into two big pieces, remove the spines; wipe off the blood and sewage on the fish pieces;

[0039] (4) Mix salt, Chinese prickly ash, black pepper, star anise, cumin, dried ginger, sugar, dried onion, tangerine peel, and cinnamon into a paste to make a paste; mix rice wine, honey, ground peanut powder, salt, and sugar into a paste. Paste, to make a sauce; ready for pickling;

[0040] Specifically, the weight percentage of each component in the seasoning is: salt 8%, Chinese prickly ash 12%, black pepper 10%, star anise 12%, cumin 7%, dried ginger 12%, white sugar 15%, dried green onion 9%, tangerine peel 6%, cinnamon 9%, the sum of each component is 100%.

[0041] Specifically, the percentage by weight of ...

Embodiment 2

[0049] A preparation method of fresh sweet fish, comprising the following steps:

[0050] (1) Wash the fish, remove scales and gills;

[0051] (2) Dissect the fish, remove the fish intestines, and scrape off the black peritoneum in the fish maw;

[0052] (3) Cut the fish into two big pieces, remove the spines; wipe off the blood and sewage on the fish pieces;

[0053] (4) Mix salt, Chinese prickly ash, black pepper, star anise, cumin, dried ginger, sugar, dried onion, tangerine peel, and cinnamon into a paste to make a paste; mix rice wine, honey, ground peanut powder, salt, and sugar into a paste. Paste, to make a sauce; ready for pickling;

[0054] Specifically, the percentage by weight of each component in the seasoning is: 10% table salt, 10% Chinese prickly ash, 9% black pepper, 11% star anise, 9% cumin, 11% dried ginger, 9% white sugar, 12% dried shallot, tangerine peel 9%, cinnamon 10%, the sum of each component is 100%.

[0055] Specifically, the percentage by weig...

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 provides a preparation method of fresh and sweet fish. The preparation method comprises the following steps: (1) cleaning the fish and removing fish scales and fish gills; (2) removing fish intestines and black peritoneums; (3) cutting fish into two blocks and removing fish bones, and cleaning bloody water and wastewater on the fish blocks; (4) producing spices and an sauce; (5) orderly putting the fish blocks into the spices for pickling for 5-10 days, and turning over the fish blocks once in the pickling process; (6) drying the fish blocks in hot air of 60-80 DEG C for 1-2 hours; (7) suspending the fish blocks after brushing the fish blocks with the sauce once, drying the fish blocks for 10-20 minutes with hot air of 60-80 DEG C, and then, brushing the fish blocks with the sauce again; (8) drying the brushed fish blocks in air for 5-12 hours; and (9) regularly putting and pressing the cut fish blocks in a clean tank, then, spraying liquor, and sealing the tank opening of the clean tank with paper, a plastic membrane and mud by a plurality of layers in sequence. The preparation method of the fresh and sweet fish disclosed by the invention has the advantage that the pickled fish blocks are bright and red in color, and fresh and sweet in taste, and are very suitable for the taste of people in the regions of Jiangsu and Zhejiang.

Description

technical field [0001] The invention relates to a method for pickling fish, in particular to a method for preparing fresh and sweet fish. Background technique [0002] Nowadays, pickled fish is usually mixed with salt, ginger, pepper, chili powder and other things for pickling. After the fish is pickled and dried, it generally only has a salty taste and no other taste, so the taste of pickled fish Relatively single; When slaughtering fish at the same time, generally direct water is rinsed fish piece clean, and the fish color after pickling is dark, and color and luster is not bright, and the sale of salted fish on the market has certain influence. Contents of the invention [0003] In view of this, it is necessary to provide a method for preparing salted fish with bright color and fresh and sweet taste. [0004] A preparation method of fresh sweet fish, comprising the following steps: [0005] (1) Wash the fish, remove scales and gills; [0006] (2) Dissect the fish, re...

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
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/22A23L1/223A23L17/10A23L27/00A23L27/14
CPCA23L17/10A23L27/00A23L27/14
Inventor 王丽春
Owner WUHAN TIANCONG CREATIVE TECH
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