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
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
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...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com