Processing technology of flavor liquor-marinated fish

A processing technology and technology of drunken fish, applied in the fields of application, food preparation, food science, etc., can solve problems such as poor taste, no nutritional value, and inability to remove the smell of freshwater fish mud, so as to improve the nutritional value and ensure the taste of food Effect

Inactive Publication Date: 2015-04-15
JIANGSU ZHENGYE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The defect of the existing method for preparing drunken fish is that the raw fish is only marinated with salt; the muddy smell of the freshwater fish itself cannot be removed during the seasoning process, resulting in poor taste
In addition, there are only few seasonings, which not only have poor taste, but also have no good nutritional value, which can no longer meet the needs of people now.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1: the concrete steps of the present invention are:

[0014] (1) Pretreatment of fish body: freshwater fish is dissected, head, tail, viscera are removed, fish meat is divided into pieces, and rinsed with clean water;

[0015] (2) Reduce fat and remove fishy smell: add the pretreated fish fillets to the lipase solution with enzyme activity 30-40U / ml according to the fish liquid mass ratio of 1:3-1:5, at pH 8.0-8.5, temperature Soak for 70-90 minutes at 25-30°C, stir regularly, then remove the fish pieces and drain the surface water;

[0016] (3) Pickling: put the drained fish pieces into the marinade soup, soak for 70-90min at a temperature of 25-30°C, the formula of the marinade soup is: per 1000g fish meat: seasoning 50g, monosodium glutamate 15g, distilled liquor 25g, salt 20-50g, ginger powder 0.4-0.6g, white sugar 15-25g; the components of the seasoning and the weight ratio of each component are: 3 parts of angelica, 1 part of Angelica dahurica, 1 part...

Embodiment 2

[0020] Embodiment 2: the concrete steps of the present invention are:

[0021] (1) Pretreatment of fish body: freshwater fish is dissected, head, tail, viscera are removed, fish meat is divided into pieces, and rinsed with clean water;

[0022] (2) Reduce fat and remove fishy smell: add the pretreated fish fillets to the lipase solution with enzyme activity 30-40U / ml according to the fish liquid mass ratio of 1:3-1:5, at pH 8.0-8.5, temperature Soak for 70-90 minutes at 25-30°C, stir regularly, then remove the fish pieces and drain the surface water;

[0023] (3) Pickling: put the drained fish pieces into the marinade soup, soak for 70-90min at a temperature of 25-30°C, the formula of the marinade soup is: per 1000g fish meat: seasoning 50g, 15g monosodium glutamate, 25g distilled spirits, 20-50g table salt, 0.4-0.6g ginger powder, 15-25g white sugar; the components of the seasoning and the weight ratio of each component are: 5 parts of angelica, 2 parts of Angelica dahurica...

Embodiment 3

[0027] Embodiment 3: the concrete steps of the present invention are:

[0028] (1) Pretreatment of fish body: freshwater fish is dissected, head, tail, viscera are removed, fish meat is divided into pieces, and rinsed with clean water;

[0029] (2) Reduce fat and remove fishy smell: add the pretreated fish fillets to the lipase solution with enzyme activity 30-40U / ml according to the fish liquid mass ratio of 1:3-1:5, at pH 8.0-8.5, temperature Soak for 70-90 minutes at 25-30°C, stir regularly, then remove the fish pieces and drain the surface water;

[0030] (3) Pickling: put the drained fish pieces into the marinade soup, soak for 70-90min at a temperature of 25-30°C, the formula of the marinade soup is: per 1000g fish meat: seasoning 50g, 15g monosodium glutamate, 25g distilled spirits, 20-50g table salt, 0.4-0.6g ginger powder, 15-25g white sugar; the components of the health care seasoning and the weight ratios of each component are: 4 parts of angelica, 1.2 parts of An...

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PUM

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Abstract

The invention discloses a processing technology of flavor liquor-marinated fish. The processing technology comprises the specific steps of: (1) pretreating the fish body; (2) lowering lipid and removing fishy smell; (3) preserving: putting the drained fish pieces into a marinade soup, soaking at 25-30 DEG C for 70-90 min, wherein the formula of the marinade soup for per 1000g of fish comprises: 50g of flavor material, 15g of monosodium glutamate, 25g of lees liquor, 20-50g of salt, 0.4-0.6g of ginger powder and 15-25g of white sugar; (4) drying; (5) conducting vacuum packaging; and (6) sterilizing and cooling. The processing technology ensures the taste of the fish, and the use of a blended preparation comprising a variety of Chinese herbal medicines can improve the nutritional value of fish to realize health effect on human body.

Description

technical field [0001] The invention relates to a processing technology of drunken fish, in particular to a processing technology of flavored drunken fish, belonging to the technical field of food processing. Background technique [0002] my country is the country with the most freshwater aquaculture water surface in the world, and the output of freshwater aquatic products is also the first in the world. In order to solve the problem of keeping fresh fish fresh, traditional drunken fish and crisp fish have gradually been formed. Because of its low price and high quality, it has been passed down to this day. However, because the processing technology has not been well resolved, and freshwater fish has many bone spurs, heavy muddy smell, and is easy to be corrupted during processing, the processing is difficult, and the shelf life is short, so there are not many dried drunk fish on the market. Nowadays, the preparation methods of drunken fish mostly follow the following step...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/29A23L17/10A23L33/00
Inventor 张维嵩朱永进张东亮张雷罗芳喜姜红
Owner JIANGSU ZHENGYE FOOD
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