Processing method of health-care muraenesox cinereus

A processing method and conger eel technology, applied to the functions of food ingredients, food ingredients as taste improvers, food ingredients as odor improvers, etc., can solve the problems of small scale and investment, low production efficiency and output, and batch fluctuations Sexuality and other issues, to achieve the effect of improving the shelf life, increasing the fresh and sweet taste, and increasing the health function

Inactive Publication Date: 2016-07-27
费玲玲
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  • Application Information

AI Technical Summary

Problems solved by technology

Traditional pickling is processed by hand, with small scale and investment, low production efficiency and output, and the processing qua...

Method used

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Embodiment Construction

[0019] A processing method for health-care conger eels, comprising the following steps: step 1 raw material pretreatment: fresh conger eels are cleaned of viscera, black film and blood stains, etc., and then rinsed with flowing water for 2-3 times; Process the clean fish body, drain the water, add a pickling solution made of a certain proportion of salt, sugar, appropriate amount of cinnamon, ginger, etc., marinate for 6-10 hours at 6-15°C, take it out, and drain ;Step 3 dehydration and drying: dry to below 30--38% of water; step 4 cut into pieces: cut the dried and dehydrated fish into 2-3cm blocks; Carry out vacuum infiltration in a vacuum infiltration machine, and the infiltration time is 5-12 hours; Step 6: Mix the fish pieces after vacuum infiltration with distiller's grains, monosodium glutamate, white sugar, spices, etc., and ferment for a period of time at low temperature to mature; Step 7 Packaging and sterilization: put the fermented and mature fish pieces into a ret...

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Abstract

The present invention discloses a processing method of health-care muraenesox cinereus. The processing method includes 6 steps. By increasing a processing step 5 of vacuum infiltration, muraenesox cinereus blocks and pre-wine lee pickling essence are mixed, and the mixture is subjected to vacuum infiltration in a vacuum infiltration machine. Related seasoning materials and sorghum wine are added into the pre-wine lee pickling essence used in the step 5 of the vacuum infiltration, which increases the fresh and sweet tastes of the wine lee pickled muraenesox cinereus products and enables the muraenesox cinereus blocks to be compact in meat quality, full of elasticity, fresh, tender and delicious, appropriate in saltiness and unsaltiness and mellow in aroma, wine fragrance and fish flavor. By a step 7 of packaging and sterilizing, the wine lee pickled muraenesox cinereus mature products are subjected to sterilization which can prevent an excessive fermentation of the products and can also improve the shelf life of the products. 2-5% of bulbus lilii and 3-8% of mulberries are added into the pre-wine lee pickling essence in the step 5 of the vacuum infiltration and the mixture is boiled into soup by adding water, so that the health-care function of the pre-wine lee pickled muraenesox cinereus is increased. The wine lee pickled muraenesox cinereus products obtained by the above method have efficacies of supplementing deficiency, tonifying blood, removing dampness, strengthening spleen and stomach, and aiding digestion.

Description

technical field [0001] The invention relates to a method for pickling aquatic products, in particular to a method for processing health-care conger eels. Background technique [0002] Moray eel (scientific name: Anguilliformes), economic fish; fierce carnivorous fish. Teleost fish class Uneloides, Morayidae, Moray genus. The body is long cylindrical, and the tail is flattened on the side. The length of the tail is greater than the sum of the lengths of the head and body. The head is long. Eyes oval. The mouth is large, and the tongue is attached to the bottom of the mouth. The maxillary teeth are strong and sharp, with 3 rows; there are 10-15 laterally flat teeth in the middle of the vomer. Body without scales, with 140-153 lateral line holes. The dorsal and anal fins are connected to the caudal fin. The body is yellowish brown, and the large individual has a dark brown stripe on both sides of the base of the dorsal fin. There are 142 to 154 vertebrae. Widely dis...

Claims

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Application Information

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IPC IPC(8): A23L17/10A23L33/105
CPCA23V2002/00A23V2200/30A23V2200/32A23V2200/14A23V2200/15A23V2250/08A23V2250/21
Inventor 费玲玲
Owner 费玲玲
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