Manufacture technology of instant crispy culter with long shelf life

A production process and shelf life technology, applied in food science and other directions, can solve the problems of short shelf life, single effect and function, and unsatisfactory taste of fresh plum fish, and achieve good palatability, good meat quality, and improve human immunity. Effect

Inactive Publication Date: 2016-08-17
FENGYANG COUNTY ZHONGDU FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Plum fish is delicious and has high nutritional value and medicinal value. However, at present, people eat plum fish mainly fresh food, which has great limitations, and the shelf life of cooked fresh plum fish is very short. In addition, it is processed into Plum fish products not only taste unsatisfactory, but also have single effect and function

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A manufacturing process of instant crispy plum fish with a long shelf life, comprising the steps of:

[0028] S1. Put the live plum fish in the pond for temporary breeding. First, put 0.3% refined salt of the pond water weight in the pond for temporary cultivation. After temporary cultivation for 5 hours, drain the pond water, replace it with clean water, and feed Chinese herbal medicine for 3 days to obtain the first prefabricated material. ;

[0029] Among them, the raw materials of Chinese herbal medicine include by weight: 5 parts of raw land, 3 parts of cumin, 1 part of tangerine peel, 15 parts of licorice, 1 part of deer antler slices, 3 parts of cloves, 1 part of pepper, 6 parts of aloe, 2 parts of angelica, 7 parts of Citrus aurantium, 1 part of American ginseng, 5 parts of cayenne, 1 part of galangal, 3 parts of woody fragrance, 1 part of wolfberry, 5 parts of grass nuts, 1 part of white pepper, 2 parts of cumin, 1 part of mannoprotein, 2 parts milk;

[0030]...

Embodiment 2

[0034] A manufacturing process of instant crispy plum fish with a long shelf life, comprising the steps of:

[0035] S1. Put the live plum fish in the pond for temporary breeding. First, put 0.15% refined salt by weight in the pond for temporary cultivation. After 15 hours of temporary cultivation, drain the pond water, replace it with clean water, and feed Chinese herbal medicine for 1 day to obtain the first prefabricated material. ;

[0036] Among them, the raw materials of Chinese herbal medicine include by weight: 15 parts of raw land, 1 part of fennel, 2 parts of tangerine peel, 5 parts of licorice, 5 parts of antler slices, 1 part of clove, 2 parts of pepper, 2 parts of aloe, 5 parts of angelica, 2 parts of Citrus aurantium, 5 parts of American ginseng, 1 part of cayenne, 4 parts of galangal, 1 part of woody fragrance, 4 parts of wolfberry, 1 part of grass nut, 2 parts of white pepper, 1 part of cumin, 3 parts of mannoprotein, 1 part of milk;

[0037] S2. Dissect the ...

Embodiment 3

[0041] A manufacturing process of instant crispy plum fish with a long shelf life, comprising the steps of:

[0042] S1. Put the live plum fish in a pond for temporary breeding. First, put 0.22% refined salt by weight in the pond for temporary cultivation. After 8 hours of temporary cultivation, drain the pond water, replace it with clean water, and feed Chinese herbal medicine for 2 days to obtain the first prefabricated material. ;

[0043] Among them, the raw materials of Chinese herbal medicine include by weight: 10 parts of raw land, 2.5 parts of cumin, 1.5 parts of tangerine peel, 12 parts of licorice, 2 parts of antler slices, 2 parts of cloves, 1.5 parts of pepper, 4.5 parts of aloe, 3 parts of angelica, 4.2 parts Citrus aurantium, 2 parts of American ginseng, 3.5 parts of cayenne, 2 parts of galangal, 3.2 parts of woody fragrance, 1.5 parts of wolfberry, 3.5 parts of grass nuts, 1.4 parts of white pepper, 1.5 parts of cumin, 2 parts of mannoprotein, 1.8 parts milk; ...

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PUM

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Abstract

The invention discloses a manufacture technology of instant crispy culter with a long shelf life. The manufacture technology comprises the following steps: putting live culter into a pool to be subjected to temporary rearing, i.e., firstly, putting refined salt which occupies 0.15-0.3wt% of pool water in the temporary rearing pool, after the temporary rearing is carried out for 5-15h, discharging the pool water clearly, injecting clear water, and feeding Chinese herbal medicine for 1-3 days to obtain a first prefabricated material; cutting to kill the first prefabricated material, removing viscera, dipping in the clear water, naturally airing, and drying until water content is 5-10wt% to obtain a second prefabricated material; mixing and steaming lemon, orange peel, liquorice, ground pepper, cinnamon, pepper, fresh ginger, maltose, yellow wine, sauce, salt, chicken powder and water, adding the second prefabricated material to continuously steam, cooling to room temperature to continuously dip for 30-60min, and taking out to obtain a third prefabricated material; brushing colza oil on the third prefabricated material, feeding into an oven for baking, putting into an aluminum foil bag, carrying out vacuum sealing, and sterilizing to obtain the instant crispy culter with the long shelf life.

Description

technical field [0001] The invention relates to the technical field of plum fish products, in particular to a production process of instant crispy plum fish with long shelf life. Background technique [0002] Plum fish is delicious and has high nutritional value and medicinal value. However, at present, people eat plum fish mainly fresh food, which has great limitations, and the shelf life of cooked fresh plum fish is very short. In addition, it is processed into Plum fish products are not only unsatisfactory in taste, but also have a single effect and function. Contents of the invention [0003] The invention proposes a production process of instant crispy plum fish with a long shelf life. The finished product is combined with food, tonic and supplement. On the basis of maintaining the shape and nutrition of the plum fish, the surface layer is golden, the outside is crispy and the inside is tender, the fragrance is strong, and the bag is opened. It is ready-to-eat, and h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L27/00
Inventor 曹继科
Owner FENGYANG COUNTY ZHONGDU FOOD CO LTD
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