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Making method of spicy dried sour fish

The technology of a five-spice dried sour fish and a production method, which is applied in the field of food processing, can solve the problem that food is not popularized, and achieve the effects of short marinating time and convenient portability.

Inactive Publication Date: 2015-05-27
侯荣山
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are different eating methods. Miao, Dong and other ethnic groups like to eat raw sour fish, but Han people dare not or do not like raw food. Due to different eating habits, this national delicacy has not been well promoted.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The preparation method of this spiced dried sour fish is as follows:

[0026] Step 1: Make spice powder first. The raw materials of spice powder include 50 grams of peppercorns, 20 grams of cinnamon, 20 grams of three Nye, 20 grams of tangerine peel, 20 grams of Angelica dahurica, 20 grams of dried ginger and 50 grams of dried red pepper. Weigh all the ingredients and put them in After pulverizing in a pulverizer, mix to obtain spice powder;

[0027] Step 2: Open the abdomen of 750 grams of fish, take out the belly, store in a clean altar, then add 50 grams of salt, 100 grams of rice wine and 25 grams of spice powder prepared in step 1; stir well, cover Cover and marinate for 48 hours; then mix the marinated fish with the original materials in the jar again, then seal the mouth of the jar, and place it in a cool place at 20°C to 30°C for fermentation. After 10 days of fermentation, the jar can be opened ;After opening the altar, put the sour fish in a charcoal oven, fi...

Embodiment 2

[0029] The preparation method of this spiced dried sour fish is as follows:

[0030] Step 1: Make spice powder first. The raw materials of spice powder include 50 grams of peppercorns, 20 grams of cinnamon, 20 grams of three Nye, 20 grams of tangerine peel, 20 grams of Angelica dahurica, 20 grams of dried ginger and 50 grams of dried red pepper. Weigh all the ingredients and put them in After pulverizing in a pulverizer, mix to obtain spice powder;

[0031] Step 2: Cut open the abdomen of 1000 grams of fish, take out the belly, store in a clean altar, then add 100 grams of salt, 50 grams of rice wine and 50 grams of spice powder prepared in step 1; stir well, cover Cover and marinate for 72 hours; open the jar, add 100 grams of liqueur into the jar, then mix the marinated fish with all the materials in the jar evenly, then seal the mouth of the jar and place it in a room at 20°C to 30°C Ferment in a cool place. After 15 days of fermentation, the altar can be opened; after ope...

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PUM

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Abstract

The invention discloses a making method of spicy dried sour fish and relates to the technical field of food processing. The making method comprises the following steps: firstly, opening the abdomen of 15-20 parts of fish, taking out internal organs, storing the fish in a clean jar, and adding 1-2 parts of salt, 0.5-1 part of spice powder and 0.5-2 parts of yellow wine; uniformly stirring, covering the jar and curing for at least 48h; uniformly mixing the cured fish with original materials in the jar once again, sealing the mouth of the jar, fermenting the fish in the shade for at least 10 days and opening the jar; and after opening the jar, charcoal-grilling the sour fish in a charcoal-grilling oven with heavy fire for 20min, then charcoal-grilling the sour fish with slow fire for 40min and turning off the fire. The spicy sour fish made by the method is short in curing duration, and the cured fish is fragrant, sour, crisp in bone, soft and mellow in taste and is capable of giving a lingering flavor after being eaten; and the spicy sour fish is capable of stimulating appetite and tonifying spleen, promoting secretion of saliva and helping digestion.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing spiced dried sour fish. Background technique [0002] In the three counties of Liubei in Liuzhou—Sanjiang Dong Autonomous County, Rongshui Miao Autonomous County and Rong'an County, the tradition of pickling sour fish is still preserved, and the pickled sour fish is a must. Miao, Dong and other ethnic groups use their own pickled sour fish as a delicacy for entertaining distinguished guests. The smell of fried sour fish can linger far, far away, as long as someone's home fried sour fish, half of the cottage will exude a strong smell of sour fish, and everyone will know that there must be a distinguished guest at their home. Baking is the most traditional way of eating for ethnic minorities. The smell of roasted sour meat is overflowing, and the smell is tangy and mouth-watering within tens of meters around. The Miao family's secret tribute sour fi...

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 侯荣山
Owner 侯荣山
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