Red snapper salting liquid with Pericarpium Citri Reticulatae flavor and salted red snapper salted by red snapper salting liquid with Pericarpium Citri Reticulatae flavor

A technology of pickling liquid and tangerine peel, which is applied in the direction of food ingredients as odor improvers, food ingredients as taste improvers, food science, etc. It can solve the problems of single nutritional structure and single taste of salted fish, and achieve rich flavor and novel taste , unique flavor effect

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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  • Red snapper salting liquid with Pericarpium Citri Reticulatae flavor and salted red snapper salted by red snapper salting liquid with Pericarpium Citri Reticulatae flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A red snapper salted fish with dried tangerine peel flavor consists of the following raw materials by weight:

[0039] A main ingredients: 1000 grams of red snapper meat B marinade: B marinade: 100 grams of tangerine peel powder, 20 grams of sand ginger powder, 100 grams of tangerine peel shreds, salt (salt is coarse salt and refined salt according to the mass mixing ratio of 1: 1) 150 grams, Jiujiang double steamed wine (29.5 degrees) 50 grams, water 1000 grams.

[0040] A formula and processing method (wet pickling) for marinating salted red snapper with tangerine peel flavor. The specific steps of the preparation method are as follows:

[0041] (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;

[0042] (2) Preparation of pickling solution: mix 100 ...

Embodiment 2

[0047] A red snapper salted fish with dried tangerine peel flavor consists of the following raw materials by weight:

[0048] A main ingredients: 1000 grams of red snapper meat B marinade: B marinade: 100 grams of tangerine peel powder, 20 grams of sand ginger powder, 100 grams of tangerine peel shreds, salt (salt is coarse salt and refined salt according to the mass mixing ratio of 1: 1) 150 grams, Jiujiang double steamed wine (29.5 degrees) 50 grams, 800 grams of water.

[0049] A formula and processing method (wet pickling) for marinating salted red snapper with tangerine peel flavor. The specific steps of the preparation method are as follows:

[0050] (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;

[0051] (2) Preparation of marinade: mix 100 grams o...

Embodiment 3

[0056] A red snapper salted fish with dried tangerine peel flavor consists of the following raw materials by weight:

[0057] A main ingredients: 1500 grams of red snapper meat B marinade: B marinade: 150 grams of tangerine peel powder, 30 grams of sand ginger powder, 150 grams of tangerine peel shreds, salt (salt is coarse salt and refined salt according to the mass mixing ratio of 1: 1) 225 grams, Jiujiang double steamed wine (29.5 degrees) 75 grams, water 1500 grams.

[0058] A formula and processing method (wet pickling) for marinating salted red snapper with tangerine peel flavor. The specific steps of the preparation method are as follows:

[0059] (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;

[0060] (2) Preparation of marinade: mix 150 grams of ta...

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Abstract

The invention belongs to the technical field of food production and processing and particularly discloses red snapper salting liquid with a Pericarpium Citri Reticulatae flavor. The red snapper salting liquid is prepared from, by weight, 50-200 parts of powder of Pericarpium Citri Reticulatae, 10-40 parts of ginger powder, 50-200 parts of shredded Pericarpium Citri Reticulatae, 75-300 parts of salt, 25-100 parts of Baijiu or cooking wine and 750-1500 parts of water. The salted red snapper salted by the red snapper salting liquid with the Pericarpium Citri Reticulatae flavor has the advantages of strict material section, scientific and reasonable formulation, appropriate raw material proportion, simple technology, chewiness, palatability in salinity and strong Pericarpium Citri Reticulatae flavor, thereby meeting requirements of people in different districts on taste, color, luster and the like.

Description

technical field [0001] The invention belongs to the technical field of food production and processing, and more specifically relates to a red snapper salted fish liquid with orange peel flavor and the salted red snapper fish obtained by pickling. 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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L27/20A23L17/00
CPCA23V2002/00A23V2200/15A23V2200/16
Inventor 李锐任彬
Owner LINGNAN NORMAL UNIV
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