Edible smelly marinade, relative products thereof, smelly fermented bean curd and smelly mandarin fish

Abstract

An edible smelly marinade, relative products thereof, smelly fermented bean curd and smelly mandarin fish. Chinese traditional smelly foods, such as the smelly mandarin fish, the smelly fermented bean curd, smelly wax gourd, smelly preserved eggs and the like, are prepared through the edible smelly marinate, which includes one or more components selected from following raw materials comprising: amaranth, bamboo shoots, salty fermented soybean, pickled cabbage, durian, pomegranate, purple perilla, mint, coriander, acacia pennata, houttuynia cordata, toona sinensis sprouts, astragalus sinicus, stem and leaves of sesame, water after rice washing and asparagus. The raw materials are wide in sources, namely, amaranth stalks can be replaced by the sesame plants to prepare the smelly brine, and the durian is used for generating the smelly taste directly. The marinade is directly injected into abdomen of mandarin fish to prepare the smelly mandarin fish. The marinade is controllable in process and is excellent in sanitary safety, and has important positive significance in the technical field of the smelly fermented bean curd and the smelly mandarin fish.

Description

technical field [0001] The invention belongs to a kind of food, in particular to a kind of food with special taste or its raw materials, such as pickled tofu, aquatic products and other foods, which can also be directly used as seasoning and related products. technical background [0002] Smelly food, called stinky, actually smells stinky and tastes delicious, such as Changsha stinky tofu, Shaoxing stinky tofu, stinky wax gourd, stinky mandarin fish, etc. are famous snacks. The smell of "stink" is not inherently derogatory. Eating bad food in the early days was a helpless human behavior to deal with the natural environment. It may have been loved by some people because of various reasons such as rich nutrition, easy digestion, and delicious taste, and it has continued to this day. Fish was the most common raw material of smelly food in China in the early days, but soy products and vegetables were the main ingredients in recent times. The middle and lower reaches of the Y...

AI Technical Summary

Problems solved by technology

[0011] 2. The traditional appearance color of stinky food is generally black, especially stinky tofu is characterized by stinky and black

[0012] 3. When preparing stinky brine in the traditional method, generally only the raw materials are chopped and then pickled and fermented. The technical disadvantages of such whole material pickled and fermented operation are: the fermentation period is long, the fermentation of raw materials is not complete, and it is easy to produce more fermentation residue

[0013] 4. The fermentation process and fermentation time of traditional stinky bittern are long, and because of the open fermentation and the spread of odor, it is easy to attract mosquitoes, which is easy to cause sanitary hazards, and may seriously affect the quality of fermentation

[0014] 5. There is no commercial stinky brine on the market that can be directly supplied to households. It is necessary to develop a stinky brine that can be directly supplied to households to make tofu, aquatic products, asparagus, and wax gourd.

[0017] 8. When using this kind of stinky brine as a seasoning for family cooking, one problem that needs to be considered is: you can't just spread the unpleasant smell, so as not to cause tension in the relationship between neighbors, that is, causing the so-called "environmental pollution." ", also needs to be mixed with an irresistible fragrance in the smell

[0020] 11. Because stinky brine is mainly made by fermenting plant materials, if the fermentation process is not properly controlled, it is easy to generate nitrite components, which are potential risk factors that easily cause food poisoning. It is necessary to develop a formula to eliminate nitrite Nitrate hazard, or reduce the chance of nitrite formation

[0021] 12. Now there is a casual instant stinky tofu food on the market, which is characterized by wet type, and the shelf life is rarely guaranteed. It needs to add preservatives to meet the shelf life requirements

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