Dried fish with Artocarpus lingnanensis Merr. sauce

A technology of cinnamon sauce and dried fish, which is applied in the field of fish food, and can solve problems such as high fat content, unfavorable weight loss, and single flavor of dried fish

Inactive Publication Date: 2017-02-15
广东增钊生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, traditional dried fish needs to be exposed to the sun or sterilized at high temperature during the production process to avoid the growth of bacteria. This method easily leads to a single flavor of dried fish, and traditional dried fish is a food with high energy and high fat content. Eating more is not good for weight loss and will increase the intake of saturated fatty acids

Method used

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  • Dried fish with Artocarpus lingnanensis Merr. sauce
  • Dried fish with Artocarpus lingnanensis Merr. sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of dried fish with cinnamon sauce of the present invention is mainly prepared by the following steps:

[0021] (1) Fish selection: select one of the four major family fish, start breeding in spring, and pack 1 catties;

[0022] (2) Pre-treatment: remove the scales from the fresh fish, wash with water, marinate 100 jin of fish with 4 jin of salt for 10 hours, and then wash with water;

[0023] (3) Marinate: marinate the cleaned fish with cinnamon sauce, rock sugar, garlic, dark soy sauce, and tangerine peel for 8 hours, and then air-dry for more than two days;

[0024] (4) Finished product: After air drying, marinate with a little sugar for 5 hours, then air dry and vacuum pack.

Embodiment 2

[0026] A kind of dried fish with cinnamon sauce of the present invention is mainly prepared by the following steps:

[0027] (1) Fish selection: select one of the four major family fish, and start breeding in spring, 1.2 catties for storage;

[0028] (2) Pretreatment: remove the scales from the fresh fish, wash them with water, marinate 100 catties of fish with 4 catties of salt for 8 hours, and then wash them with water;

[0029] (3) Marinate: marinate the cleaned fish with cinnamon sauce, rock sugar, garlic, dark soy sauce, and tangerine peel for 6 hours, and then air-dry for more than two days;

[0030] (4) Finished product: After air drying, marinate with a little sugar for 4 hours, then air dry and then vacuum pack.

Embodiment 3

[0032] A kind of dried fish with cinnamon sauce of the present invention is mainly prepared by the following steps:

[0033] (1) Fish selection: select one of the four major family fish, and start breeding in spring, 1.5 catties for storage;

[0034] (2) Pretreatment: After the fresh fish is put away, the scales are removed, and after washing with water, 100 catties of fish are marinated with 4 catties of salt for 9 hours, and then washed with water;

[0035] (3) Marinate: marinate the cleaned fish with cinnamon sauce, rock sugar, garlic, dark soy sauce, and tangerine peel for 7 hours, and then air-dry for more than two days;

[0036] (4) Finished product: After air drying, marinate with a little sugar for 6 hours, then air dry and then vacuum pack.

[0037] In the above-mentioned examples, after the osmanthus pulp is deseeded and mashed, it is heated together with auxiliary materials while stirring, and then simmered for 25-30 minutes to make it into a puree, cooled and seal...

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Abstract

The invention provides dried fish with Artocarpus lingnanensis Merr. sauce. The dried fish with Artocarpus lingnanensis Merr. sauce is mainly prepared from 10 jin of fish, 1 jin of Artocarpus lingnanensis Merr. sauce, 1 jin of rock sugar, 0.5 jin of garlics, 0.5 jin of dark soy sauce and 0.1 jin of dried orange peel. The dried fish utilizes one of four major Chinese carps. In the spring, the fish is bred, when the fish has weight of 1-1.5 jin, the fish is caught, scaled and washed with water, each 100 jin of the fish is pickled with 4 jin of table salt for 8 to 10 hours, then the fish is cleaned by water, the cleaned fish is pickled with Artocarpus lingnanensis Merr. sauce, rock sugar, garlic, dark soy sauce and dried orange peel for 6 to 8 hours, and then the pickled fish is air-dried for two days or more, the air-dried fish is pickled with a little sugar for 4 to 6 hours and then air-dried, and the air-dried fish is subjected to vacuum packaging. The dried fish has a unique flavor, has multiple tastes beneficial to stimulate the taste buds, is easy to digest, contains nutrient elements beneficial to the human body, and has low saturated fatty acid and nitrosamine content, is not burdened on the human body after eating and has a variety of health effects.

Description

technical field [0001] The invention relates to the technical field of fish food, in particular to dried fish with osmanthus wood sauce. Background technique [0002] Dried fish refers to fresh fish fully dried. It is a product made of high-quality fresh fish after seasoning and drying. With the reduction of water content, the nutrients in it are concentrated, and the protein content is as high as 45%. Therefore, they are a good food for protein supplementation. [0003] At present, traditional dried fish needs to be exposed to the sun or sterilized at high temperature during the production process to avoid the growth of bacteria. This method easily leads to a single flavor of dried fish, and traditional dried fish is a food with high energy and high fat content. Eating more is not good for weight loss, and it will increase the intake of saturated fatty acids. Contents of the invention [0004] The object of the present invention is to provide a kind of dried fish with l...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L33/10
CPCA23V2002/00A23V2200/30
Inventor 曾盛钊
Owner 广东增钊生物科技有限公司
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