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Smoked-flavor salted red snapper and processing method thereof

A technology of a smoked flavored red snapper salted fish and a processing method, which is applied in the directions of food ingredients as smell modifiers, food ingredients as taste modifiers, food ingredients as taste modifiers, etc., and can solve the problem of single nutritional structure and single taste of salted fish. and other problems, to achieve the effect of rich flavor, novel taste and extended shelf life

Inactive Publication Date: 2017-01-11
LINGNAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, the various salted fish that appear on the market have a single taste and a single nutritional structure, which is difficult to meet the needs of modern people.

Method used

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  • Smoked-flavor salted red snapper and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] A smoked red snapper salted fish (dry-cured) is composed of ingredients A, ingredients B and ingredients C:

[0044] A main ingredient: 1000 grams of net red snapper meat;

[0045] B marinade: 260 grams of salt (the mass ratio of refined salt and coarse salt is 1:1), 10 grams of star anise, 10 grams of peppercorns, 50 grams of Jiujiang double steamed wine (29.5 degrees), 200 grams of water;

[0046] C smoked ingredients: 1000 grams of Longjing tea leaves, 50 grams of sweet-scented osmanthus, 100 grams of crushed cinnamon, 200 grams of white rice, and 200 grams of brown sugar;

[0047] The processing steps of a smoked red snapper salted fish (dry-cured) are:

[0048] (1) Cleaning of red snapper: Rinse the net red snapper meat in brine with a concentration of 3% to 5% for 10 minutes, the water temperature ≤ 10°C, and then put the fish meat in a centrifuge at a speed of 3 000 r / Centrifuge at 3 min for 3 min to remove part of the water;

[0049] (2) Preparation of marin...

Embodiment 2

[0055] A smoked red snapper salted fish (dry-cured) is composed of ingredients A, ingredients B and ingredients C:

[0056] A main ingredient: 1200 grams of net red snapper meat;

[0057] B marinade: 260 grams of salt (the mass ratio of refined salt and coarse salt is 1:1), 10 grams of star anise, 10 grams of peppercorns, 50 grams of Jiujiang double steamed wine (29.5 degrees), 200 grams of water;

[0058] C smoked ingredients: 1000 grams of Longjing tea leaves, 50 grams of sweet-scented osmanthus, 100 grams of crushed cinnamon, 200 grams of white rice, and 200 grams of brown sugar;

[0059] The processing steps of a smoked red snapper salted fish (dry-cured) are:

[0060](1) Cleaning of red snapper: Rinse the red snapper meat in brine with a concentration of 3% to 5% for 10 minutes, the water temperature is ≤10°C, and then put the fish meat in a centrifuge at a speed of 3 000 r / Centrifuge at 3 min for 3 min to remove part of the water;

[0061] (2) Preparation of marinade...

Embodiment 3

[0067] A smoked red snapper salted fish (dry-cured) is composed of ingredients A, ingredients B and ingredients C:

[0068] A main ingredient: 800 grams of red snapper meat;

[0069] B marinade: 200 grams of salt (the mass ratio of refined salt and coarse salt is 1:1), 10 grams of star anise, 10 grams of peppercorns, 50 grams of Jiujiang double steamed wine (29.5 degrees), 200 grams of water;

[0070] C smoked ingredients: 800 grams of Longjing tea leaves, 50 grams of osmanthus, 100 grams of crushed cinnamon, 200 grams of rice, 200 grams of brown sugar;

[0071] The processing steps of a smoked red snapper salted fish (dry-cured) are:

[0072] (1) Cleaning of red snapper: Rinse the red snapper meat in brine with a concentration of 3% to 5% for 10 minutes, the water temperature is ≤10°C, and then put the fish meat in a centrifuge at a speed of 3 000 r / Centrifuge at 3 min for 3 min to remove part of the water;

[0073] (2) Preparation of marinade: Mix 200 grams of salt, 50 g...

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Abstract

The invention belongs to the technical field of food production and processing, and particularly relates to smoked-flavor salted red snapper which is composed of, by weight, a main material A, a pickling material B and a smoked material C, the main material A is 500-2000 parts of red snapper meat, and the pickling material B is composed of 130-480 parts of salt, 5-16 parts of anise, 5-18 parts of pepper, 25-85 parts of Baijiu or cooking wine and 180-220 parts of water, and the smoked material is composed of 500-2000 parts of tea leaf, 25-85 parts of sweet-scented osmanthus, 50-180 parts of broken cinnamon, 100-360 parts of plain rice and 100-400 parts of sugar. The smoked-flavor salted red snapper is precise in material selection, scientific and reasonable in formulation combining and proper in raw material matching proportion, gives consideration to requirements on taste and color, is concise in process, palatable in salted taste, strong in flavor, high in chewiness and strong in smoked flavor and meets needs on taste in different regions.

Description

technical field [0001] The invention belongs to the technical field of food production and processing, and more specifically relates to a smoked red snapper salted fish and a processing method thereof. Background technique [0002] Red snapper is generally distributed in China's Bohai Sea, Yellow Sea, East China Sea, South China Sea and other places. The fish meat is delicious and mellow. The soluble collagen extracted from red snapper has extremely high cell adhesion, high moisture retention and good sensory properties. It is highly active and easy to absorb, odorless and transparent, and does not produce irritation. Regular consumption of red snapper can not only delay skin aging, reduce age problems such as wrinkles and spots, but also improve human metabolism and make people look younger. Seafood in Zhanjiang City, Guangdong Province is famous far and wide. In 2010, it was rated as the "Seafood Capital of China". Zhanjiang is adjacent to the Beibu Gulf sea area to the w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10
CPCA23V2002/00A23V2200/16A23V2200/14A23V2200/15A23V2250/60
Inventor 李锐
Owner LINGNAN NORMAL UNIV
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