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Salted fish and technological method for same

A process method and room temperature technology, applied in the field of food processing, can solve the problems of restricting the large-scale and industrial production of products, difficult to control fermentation conditions, unstable product quality, etc., and achieve stable product quality, simple pickling method and unique flavor. Effect

Inactive Publication Date: 2017-08-04
赵黎
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional salted fish has the following defects: long fermentation period, uneven salt content, unstable product quality, strong randomness, and difficult control of fermentation conditions, thus restricting the scale and industrial production of products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A pickled fish, which is prepared from the following raw materials in terms of parts by weight: 2 parts of fresh fish, 0.1 part of salt, 0.1 part of pepper, 0.05 part of star anise, 0.5 part of cooked corn grits, and 0.03 part of rice wine , 0.01 part of chili powder, 0.15 part of loquat shell, 0.01 part of vanilla, 0.1 part of cooked peanut.

[0041] A kind of processing method of salted fish, it is characterized in that: this processing method comprises the following steps:

[0042] Step 1: Put the fresh fish in the clear water pool for 6 hours to let the soil in the gills of the fish spit out;

[0043] Step 2: Open the fresh fish on the back after 6 hours of regasification, take out the internal organs, and clean them;

[0044] Step 3: Hook the fish head with a hook and hang it on a fish rack for air drying;

[0045] Step 4: place the dried fish in a disinfection workshop for disinfection, and the disinfection time is 1.5 hours;

[0046] Step 5: Disinfect the porc...

Embodiment 2

[0057] A pickled fish, which is prepared from the following raw materials in terms of parts by weight: 3 parts of fresh fish, 0.1 part of salt, 0.1 part of Chinese pepper, 0.05 part of star anise, 0.5 part of cooked corn grits, and 0.03 part of rice wine , 0.01 part of chili powder, 0.15 part of loquat shell, 0.01 part of vanilla, 0.1 part of cooked peanut.

[0058] A kind of processing method of salted fish, it is characterized in that: this processing method comprises the following steps:

[0059] Step 1: Put the fresh fish in the clear water pool for 6 hours to let the soil in the gills of the fish spit out;

[0060] Step 2: Open the fresh fish on the back after 6 hours of regasification, take out the internal organs, and clean them;

[0061] Step 3: Hook the fish head with a hook and hang it on a fish rack for air drying;

[0062] Step 4: place the dried fish in a disinfection workshop for disinfection, and the disinfection time is 1.5 hours;

[0063] Step 5: Disinfect ...

Embodiment 3

[0074] A pickled fish, which is prepared from the following raw materials in terms of parts by weight: 2.5 parts of fresh fish, 0.1 part of salt, 0.1 part of pepper, 0.05 part of star anise, 0.5 part of cooked corn grits, and 0.03 part of rice wine , 0.01 part of chili powder, 0.15 part of loquat shell, 0.01 part of vanilla, 0.1 part of cooked peanut.

[0075] A kind of processing method of salted fish, it is characterized in that: this processing method comprises the following steps:

[0076] Step 1: Put the fresh fish in the clear water pool for 6 hours to let the soil in the gills of the fish spit out;

[0077] Step 2: Open the fresh fish on the back after 6 hours of regasification, take out the internal organs, and clean them;

[0078] Step 3: Hook the fish head with a hook and hang it on a fish rack for air drying;

[0079] Step 4: place the dried fish in a disinfection workshop for disinfection, and the disinfection time is 1.5 hours;

[0080] Step 5: Disinfect the po...

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PUM

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Abstract

The invention belongs to salted fish and a technological method for the same. The salted fish comprises, by weight, 2-3 parts of fresh live fish, 0.1 part of salt, 0.1 part of pericarpium zanthoxyli, 0.05 part of anise, 0.5 part of cooked corn grits, 0.03 part of yellow rice wine, 0.01 part of chili powder, 0.15 part of eriobotrya japonica shells, 0.01 part of vanilla and 0.1 part of cooked peanut kernels. The technological method for the salted fish includes placing the fresh live fish in a clear water pond, allowing the fresh live fish to recover for 6 hours and allowing the fish to spit out mud in the fish gills; cutting the fresh live fish from the backs of the fresh live fish which is recovered for 6 hours, taking out viscera and thoroughly cleaning the fish; hooking the fish heads by the aid of fish hanging hooks, hanging the fish on fish airing racks and carrying out air-drying on the fish; frying the pericarpium zanthoxyli until the pericarpium zanthoxyli is cooked, cooling the pericarpium zanthoxyli until the temperature of the pericarpium zanthoxyli reaches the room temperature and evenly dividing the pericarpium zanthoxyli into two portions. The salted fish and the technological method have the advantages that the technological method for salting the fish is simple and is short in fermentation cycle, and the salted fish does not contain food additives or preservatives, is uniform in salt content, stable in product quality and long in storage period and has unique flavor, strong sour aroma and mellow aftertaste.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a salted fish and a process method thereof. Background technique [0002] The traditional salted fish in our country not only has the characteristics of unique flavor, low fishy smell and long storage period, but also softens the bone spurs of the fish body and can be eaten with bones. It is a kind of food that is popular with consumers and has huge market development potential . However, the traditional salted fish has the following defects: long fermentation period, uneven salt content, unstable product quality, strong randomness, and difficult control of fermentation conditions, thus restricting the scale and industrial production of products. Contents of the invention [0003] The purpose of the present invention is to overcome the defects in the prior art, and provide a pickling method that is simple, does not contain food additives and preservatives, ...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L27/10A23L7/157A23L25/00
CPCA23V2002/00A23V2200/326
Inventor 赵黎
Owner 赵黎