Preparation method of lees spotted maigre
A technology of croaker and distiller's grains, which is applied in the field of food processing, can solve the problems that distiller's grains are easy to spoil and deteriorate, and affect the taste of distiller's grains, so as to maintain a good taste, shorten the preparation time, and improve the fresh and tender taste
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Embodiment 1
[0028] A preparation method of distiller's grain yellow croaker, comprising the following steps:
[0029] 1) Clean the glutinous rice and soak it in water for 18 hours, take it out and cook it at 120°C for 45 minutes, then drain the water and put it in a fermenter, add 0.5% distiller’s koji to the fermenter, of which 70% Mix high-quality koji with glutinous rice evenly, sprinkle the remaining koji evenly on top of the glutinous rice, place the fermenter at 28°C for 9 days of constant temperature fermentation, and then filter to obtain glutinous rice wine and glutinous rice distiller's grains respectively;
[0030]2) Remove the scales and viscera of the fresh croaker, wash them thoroughly, drain the water, and soak them in pickling salt solution at 15 ℃ for 6 hours. The pickling solution should cover 6 cm above the croaker pieces. Vacuum dry first for 120 min, then dry in cold air at 15°C, so that the water content of the croaker is 25% of the body weight, and cut the croaker i...
Embodiment 2
[0036] A preparation method of distiller's grain yellow croaker, comprising the following steps:
[0037] 1) Wash the glutinous rice and soak it in water for 21 hours, take it out and cook it at 135 °C for 37.5 minutes, then drain the water and place it in a fermenter, add 0.55% distiller’s koji to the fermenter, of which 65% Mix high-quality koji with glutinous rice evenly, sprinkle the remaining koji evenly on top of the glutinous rice, place the fermenter at 29°C for constant temperature fermentation for 8 days, then filter to obtain glutinous rice wine and glutinous rice distiller's grains;
[0038] 2) Remove the scales and viscera of the fresh croaker, wash them well, drain the water, and soak them in pickling salt solution at 19 ℃ for 5 hours. Vacuum dry first for 135 min, then dry in cold air at 19 ℃, so that the water content of the croaker is 30% of the body weight, and cut the croaker into pieces with a length of 5-8 cm and a width of 2-4 cm. The pickled salt soluti...
Embodiment 3
[0044] A preparation method of distiller's grain yellow croaker, comprising the following steps:
[0045] 1) Clean the glutinous rice and soak it in water for 24 hours, take it out and cook it at 150 °C for 30 minutes, then drain the water and put it in a fermentation tank, add 0.6% distiller's yeast (60% of the mass of glutinous rice) to the fermentation tank Mix high-quality koji with glutinous rice evenly, sprinkle the remaining koji evenly on top of the glutinous rice, place the fermenter at 30 °C for 7 days, and then filter to obtain glutinous rice wine and glutinous rice distiller's grains;
[0046] 2) Remove the scales and viscera of the fresh croaker, wash them well, drain the water, and soak them in pickling salt solution at 23 ℃ for 4 hours. Vacuum dry first for 150 min, then dry in cold air at 23 ℃, so that the water content of the croaker is 35% of the body weight, and cut the croaker into pieces with a length of 5-8 cm and a width of 2-4 cm. The pickled salt solu...
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