Making method of stinky mandarin fish

A production method, the technology of stinky mandarin fish, is applied in the production field of stinky mandarin fish, which can solve the problems that wooden barrels are not easy to clean, seepage affects quality, and wooden barrels are easy to rot, so as to achieve the advantages of easy cleaning, improved taste and guaranteed nutrition Effect

Inactive Publication Date: 2017-05-10
安徽徽字一号投资有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, wooden barrels are easy to rot, and there are problems such as penetration affecting quality, and wooden barrels are not easy to clean, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1, a kind of preparation method of smelly mandarin fish, comprises the steps:

[0020] Step (1) Raw material preparation: select live mandarin fish with a weight of 400g, remove its gills, and remove the internal organs by digging the belly, keep the scales, and then clean them with clean water;

[0021] Step (2) keeping fresh and locking water: putting the mandarin fish processed in step (1) into a quick-freezer at -50°C for quick freezing for 4 hours for low-temperature sterilization;

[0022] Step (3) Marinate in water: Take out the mandarin fish that has undergone the fresh-keeping and water-locking treatment in step (2), thaw and drain, put the drained mandarin fish into a pottery tank according to the standard of 50Kg per tank, and arrange them neatly , fill the pebbles in the crevices, and then pour the sterilized clean water and salt in the ratio of 9:1 into the pottery tank until it completely covers the mandarin fish in the pottery tank; then put the...

Embodiment 2

[0026] Embodiment 2, a kind of preparation method of stinky mandarin fish, comprises the steps:

[0027] Step (1) Raw material preparation: select live mandarin fish with a weight of 800g, remove its gills, and remove the internal organs by digging the belly, keep the scales, and then clean them with clear water;

[0028] Step (2) keeping fresh and locking water: putting the mandarin fish treated in step (1) into a quick-freezing store at -40°C for quick freezing for 5 hours for low-temperature sterilization;

[0029] Step (3) Marinate in water: Take out the mandarin fish that has undergone the fresh-keeping and water-locking treatment in step (2), thaw and drain, put the drained mandarin fish into a pottery tank according to the standard of 50Kg per tank, and arrange them neatly , fill the pebbles in the crevices, and then pour the sterilized clean water and salt in the ratio of 9:1 into the pottery tank until it completely covers the mandarin fish in the pottery tank; then pu...

Embodiment 3

[0033] Embodiment 3, a kind of preparation method of smelly mandarin fish, comprises the steps:

[0034] Step (1) Raw material preparation: select live mandarin fish with a weight of 600g, remove its gills, and remove the internal organs by digging the belly, keep the scales, and then clean them with clear water;

[0035] Step (2) keeping fresh and locking water: putting the mandarin fish treated in step (1) into a quick-freezer at -45°C for quick freezing for 4.5 hours for low-temperature sterilization;

[0036] Step (3) Marinate in water: Take out the mandarin fish that has undergone the fresh-keeping and water-locking treatment in step (2), thaw and drain, put the drained mandarin fish into a pottery tank according to the standard of 50Kg per tank, and arrange them neatly , fill the pebbles in the crevices, and then pour the sterilized clean water and salt in the ratio of 9:1 into the pottery tank until it completely covers the mandarin fish in the pottery tank; then put the...

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PUM

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Abstract

The invention discloses a making method of stinky mandarin fish. The method comprises the following steps: (1) preparing a raw material: selecting live mandarin fish with weight of 400-800g, removing the gill of the mandarin fish, paunching to remove the internal organs, maintaining the scale, and then cleaning the fish with clear water; (2) keeping fresh and retaining water: putting the mandarin fish treated in the step (1) into an instant freezing warehouse with the temperature of -50 to -40 DEG C, quick-freezing for 4-5h, and carrying out low-temperature sterilization treatment; (3) pickling in water; (4) fermenting; (5) packaging; (6) refrigerating. The invention provides the making method of the stinky mandarin fish. The stinky mandarin fish, which is pickled according to the method, has the characteristics of being good in taste, free from additive, and the like.

Description

technical field [0001] The invention relates to a method for making stinky mandarin fish. Background technique [0002] Smelly mandarin fish, also known as stinky mandarin fish, barrel fresh fish, barrel fish, pickled fresh fish, is a famous traditional dish of the Han nationality and one of the representatives of Huizhou cuisine. In the local dialect of Huizhou, it has the meaning of smelly. This "flavored mandarin fish" smells stinky and tastes delicious. The meat is tender, mellow and refreshing, maintaining the original flavor of mandarin fish. The common name is stinky mandarin fish. The method of preparation is unique, and it is delicious when eaten. [0003] The common pickling process is to marinate fresh mandarin fish with light salt water in an environment with a room temperature of about 25°C. It is best to marinate in wooden barrels. After six or seven days, the fish body emits a smell that seems to be stinky but not stinky. However, wooden barrels are easy ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00
Inventor 陈惠
Owner 安徽徽字一号投资有限公司
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