Processing method of pseudosciaena crocea immersed in sweet osmanthus liquor
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A processing method and technology of large yellow croaker, applied in the functions of food ingredients, food ingredients as odor modifiers, food ingredients as taste modifiers, etc., can solve batch fluctuations, small scale and investment, production efficiency and output. Advanced problems, to achieve the effect of increasing aroma, increasing appetite, and increasing dietary health care functions
Inactive Publication Date: 2016-05-04
刘魏
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Traditional pickling is processed by hand, with small scale and investment, low production efficiency and output, and the processing quality of special products will be affected by natural climate conditions and manual operations. There is a large fluctuation between batches of
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[0017] A kind of processing method of sweet-scented osmanthus drunk large yellow croaker, comprises the following steps:
[0018] Step 1 Raw material pretreatment: the large yellow croaker eel is cleaned of dirt, black film and blood stains, etc., and then rinsed with running water for 2-3 times; Proportion of salt, sugar, appropriate amount of cinnamon, ginger, etc. to make a pickling solution, at 6-15 ° C, the pickling time is 6-12 hours; take out, drain; step 3 dehydration and drying: dry to 30-- Below 35%; step 4 cut into pieces and drunken fish: cut the dried and dehydrated fish body into 2-8cm pieces; Hours; take out, drain; step 5 into the bad: the boiled hot glutinous rice, cool to a temperature of 50-60 degrees, add fish pieces, 0.2% to 1.0% sweet-scented osmanthus, 1% to 2% pitted jujube slices, 1% to 3% crushed walnut kernels, mix well with cooked hot glutinous rice and cool to a temperature of 36-40 degrees, add appropriate amount of brewer's yeast powder, monosod...
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Abstract
The invention discloses a processing method of pseudosciaena crocea immersed in sweet osmanthus liquor. The processing method comprises raw material pretreatment, preserving, dehydration drying, chopping and immersion of pseudosciaena crocea in liquor, discharge into a tank, package and sterilization. The processing method utilizes a vacuum penetration process 4 comprises mixing chopped pseudosciaena crocea and sweet osmanthus liquor and carrying out vacuum penetration through a vacuum penetration device. The processing method improves a fresh and sweet taste and a sweet osmanthus fragrance of a pseudosciaena crocea product. Through the processing method, the chopped pseudosciaena crocea has meat tightness, elasticity, a fresh and tender taste, appropriate salinity, a mellow fragrance and strong sweet osmanthus liquor and fish fragrances. In the process 5 of discharge into a tank, 0.2-1.0% of sweet osmanthus, 1-2% of Chinese-date slices without date pits and 1-3% of crushed walnut kernels are used so that the product contains effective components of the above materials, is rich in nutrients and has health functions. The pseudosciaena crocea immersed in sweet osmanthus liquor has effects of moistening lung and protecting liver, nourishing kidney and clearing blood, strengthening spleen and stomach, improving appetite, strengthening brain and inhibiting aging.
Description
technical field [0001] The invention relates to a method for pickling aquatic products, in particular to a method for processing drunken osmanthus large yellow croaker. Background technique [0002] Large yellow croaker (Larimichthyscrocea), bony fish class, perciformes (Perciformes), stone head fish family (Sciaeni-dae), yellow croaker genus, also known as yellow croaker, king fish, big fresh, big yellow croaker, red melon, golden dragon, golden dragon , sweet-scented osmanthus yellow croaker, big croaker, red mouth, totoaba, stone fish, and cucumber fish are one of the traditional "four seafood" (large yellow croaker, small yellow croaker, hairtail, squid), and are the main economic fish in my country's coastal waters. Large yellow croaker, elongated body, flat sides, about 40-50cm in length, golden yellow, slender tail peduncle, small scales, 8-9 rows of scales from the starting point of the dorsal fin to the lateral line, 25-27 vertebrae, usually inhabit deep sea areas ...
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