Preparation method of spicy and hot dried loaches

A production method and technology of loach, applied in the direction of the function of food ingredients, food science, application, etc., can solve the problems of single eating method of loach, limited loach products, etc., achieve simple and feasible process production, solve the problem of single edible function and rich nutrition Effect

Inactive Publication Date: 2017-11-24
安顺云首创科技开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the eating method of loach is relatively single, mainly cooking and eating, and instant loach products are even more limited;

Method used

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  • Preparation method of spicy and hot dried loaches
  • Preparation method of spicy and hot dried loaches
  • Preparation method of spicy and hot dried loaches

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The present invention proposes a method for making dried loach with a spicy flavor, wherein the dried loach with a spicy taste is composed of the following raw materials in parts by weight: 15 parts of chives; 10 parts of ginger; 5 parts of fennel; 12 parts of star anise; 2 parts of white wine; 1 part of vinegar; 10 parts of chili sauce; 1 part of monosodium glutamate; 3 parts of edible accessories; 4 parts of edible salt; 20 parts of rapeseed oil;

[0026] Its preparation method comprises the following steps:

[0027] S1, cleaning the viscera: select a fresh loach with a length of 25 cm, put it in a water basin for 3 days, and drop 10 drops of oil into it, so that the loach can spit out the dirt in its body;

[0028] S2, pretreatment: wash the loach in S1, remove the tail and fins, remove the head, remove the viscera by laparotomy, wash the mucus and impurities on the surface of the fish body with running water, and wash the blood stains, viscera and black membrane in ...

Embodiment 2

[0035] The present invention proposes a method for making dried loach with a spicy flavor, wherein the dried loach with a spicy taste is composed of the following raw materials in parts by weight: 18 parts of shallots; 12 parts of ginger; 7 parts of fennel; 12 parts of star anise; 4 parts of white wine; 1 part of vinegar; 15 parts of chili sauce; 1 part of monosodium glutamate; 7 parts of edible accessories; 5 parts of edible salt; 25 parts of rapeseed oil;

[0036] Its preparation method comprises the following steps:

[0037] S1, cleaning the viscera: select a live loach with a length of 15 cm, put it in a water basin for 2 days, and drop 8 drops of oil into it, so that the loach can spit out the dirt in its body;

[0038] S2, pretreatment: wash the loach in S1, remove the tail and fins, remove the head, remove the viscera by laparotomy, wash the mucus and impurities on the surface of the fish body with running water, and wash the blood stains, viscera and black membrane in ...

Embodiment 3

[0045] The present invention proposes a method for making dried loach with a spicy taste, wherein the dried loach with a spicy taste is composed of the following raw materials in parts by weight: 22 parts of chives; 17 parts of ginger; 12 parts of fennel; 15 parts of star anise; 4 parts of white wine; 2 parts of vinegar; 17 parts of chili sauce; 2 parts of monosodium glutamate; 5 parts of food accessories; 8 parts of edible salt; 35 parts of rapeseed oil;

[0046] Its preparation method comprises the following steps:

[0047] S1, cleaning the viscera: select a live loach with a length of 20m, put it in a water basin for 2 days, and drop 5 drops of oil into it, so that the loach can spit out the dirt in its body;

[0048] S2, pretreatment: wash the loach in S1, remove the tail and fins, remove the head, remove the viscera by laparotomy, wash the mucus and impurities on the surface of the fish body with running water, and wash the blood stains, viscera and black membrane in the ...

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Abstract

The invention discloses a preparation method of spicy and hot dried loaches. The spicy and hot dried loaches are prepared from the following raw materials in parts by weight: 15-30 parts of chive, 10-20 parts of ginger, 5-15 parts of fennel, 12-20 parts of aniseeds, 2-5 parts of white wine, 1-3 parts of vinegar, 10-20 parts of chili sauce, 1-2 parts of monosodium glutamate, 3-8 parts of edible auxiliary materials, 4-8 parts of edible salt and 20-35 parts of rapeseed oil. The preparation method comprises the following steps: S1, evisceration; S2, pretreatment; S3, pickling; S4, frying; S5, addition of seasonings; S6, baking: putting the loaches added with the seasonings into a baking oven for baking the loaches for 20-40min; and S7, packaging: taking out the loaches in the S6, applying the surfaces of the loaches with the chili sauce, and then conducting vacuum packaging and sterilization, thereby finishing the preparation of the spicy and hot dried loaches. The instant loaches disclosed by the invention have the characteristics of good deodorization effect, spicy, hot and delicious taste, non-fried process, abundant nutrients, convenience in eating, safety and the like, provide an efficient path for exploiting the market of loach products, and solve the problem of single edible function of loaches.

Description

technical field [0001] The invention relates to the technical field of processing dried loach, in particular to a preparation method of dried loach with a spicy taste. Background technique [0002] Loach belongs to Loach family. The body is small, slender, only three or four inches. Moreover, it has a round body, short body, small scales under the skin, black in color, and is covered with its own mucus, so it is slippery and difficult to hold. The anterior segment is slightly cylindrical. The rear part is flattened, the abdomen is round, the head is small, the mouth is small, and the lower position is horseshoe-shaped. Eyes small, no undereye thorns. Must be 5 pairs. The scales are extremely small, round and buried under the skin. The back of the body and both sides are gray-black, and there are many small black spots on the whole body. There are also many black spots on the head and each fin. The spots on the dorsal and caudal fin membranes are arranged in rows, and t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L5/20A23L5/10A23L27/14A23L27/24A23L33/10
CPCA23L17/00A23L5/10A23L5/11A23L5/20A23L17/75A23L27/14A23L27/24A23L33/10A23V2002/00A23V2200/30
Inventor 王云飞
Owner 安顺云首创科技开发有限公司
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