Salted instant dried hemisalanx prognathus capable of stimulating appetite and preparation method of salted instant dried hemisalanx prognathus
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A whitebait and salt-baked technology, which is applied in appetizing salt-baked ready-to-eat dried whitebait and its preparation field, can solve the problems of insufficient utilization of whitebait resources, and achieve the effects of plump body shape, reduced water content and strong fragrance
Inactive Publication Date: 2016-09-28
MINGGUANG YONGYAN AQUATIC GROUP CORP
View PDF4 Cites 0 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
From the perspective of deep processing, whitebait resources are far from being fully utilized
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment Construction
[0019] An appetizing salt-baked instant dried whitebait is composed of the following raw materials in parts by weight:
[0020] Whitebait 500, iodized salt 10, white sugar 15, white wine 50, ginger powder 10, garlic 30, pepper bud 13, yogurt 200, motherwort 13, ebony plum 15, fermented bitter melon juice 50, soaked ginger 30, okara 25.
[0021] Described a kind of appetizing salt baked ready-to-eat dried whitebait is made by the following steps:
[0022] 1) Select fresh whitebait with a uniform size of 15cm, wash and remove the viscous liquid on the surface, then add iodized salt and white wine to mix well, then add appropriate amount of water to make the liquid submerge the fish body, soak and marinate to lose its vitality, and then control Remove the liquid, add white sugar, ginger powder, and garlic paste, mix well, and let stand at 4°C for 3 hours;
[0023] 2) Wash the pepper buds, motherwort, and black plum with hot water, mix them with bean dregs, and add them to the po...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention discloses salted instant dried hemisalanx prognathus capable of stimulating the appetite and a preparation method of the salted instant dried hemisalanx prognathus. The salted instant dried hemisalanx prognathus is prepared from the following raw materials in parts by weight: 500-550 parts of hemisalanx prognathus, 10-12 parts of iodised salt, 15-18 parts of white granulated sugar, 50-60 parts of Baijiu, 10-12 parts of ginger powder, 30-35 parts of mashed garlic, 13-15 parts of Chinese prickly ash buds, 200-230 parts of yoghourt, 13-15 parts of motherwort, 15-18 parts of smoked plums, 50-55 parts of fermented bitter gourd juice, 30-35 parts of soaked ginger granules and 25-30 parts of bean dregs. The prepared salted instant dried hemisalanx prognathus disclosed by the invention is rich in fragrance, crisp in bones, fragrant in meat, moderate in salty taste, chewy, free from fishy smell, plump in somatotype, free from wrinkles or crinkles, and fresh, fragrant, crisp and delicious.
Description
technical field [0001] The invention relates to the technical field of salt-baked instant dried whitebait, in particular to an appetizing salt-baked instant dried whitebait and a preparation method thereof. Background technique [0002] Whitebait (Hemisalanx prognathus) belongs to Salmoniformes, Silverfish family, has 2 subfamilies, 6 genera, nearly 20 species, and is distributed in China, Japan, Korea, Russia and other countries. The meat of whitebait is tender, white, delicious, and edible as a whole (that is, the internal organs, heads, fins, etc. are not removed, but eaten as a whole), and it is currently recognized as a natural "longevity food" by international nutrition. Therefore, it is also known as "longevity boutique" and "fish ginseng". Whitebait is a high-protein and low-fat food, containing 8.2g of protein, 0.3g of fat, 0.5g of carbohydrate, 176kJ of calories, 258mg of calcium, 102mg of phosphorus, 0.5mg of iron, and thiamine, riboflavin, niacin, etc. per 100g ...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more