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
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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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