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Method for pickling fish

A formula and technology of live fish, applied in the field of marinated fish, can solve the problems of not being able to maintain the quality of fresh fish meat, long marinating time, time-consuming and laborious, etc., and achieve simple technological process and preparation method, short marinating time, and convenient cooking Effect

Inactive Publication Date: 2017-12-22
珠海集元水产科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In the above-mentioned method of pickling fish, the pickling time is long, and the meat quality of the pickled fish cannot maintain the meat quality of fresh fish, and the taste is not good, and it is time-consuming and laborious to cook.

Method used

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Embodiment Construction

[0021] Specific embodiments of the present invention will be further described below. It should be noted here that the descriptions of these embodiments are used to help understand the present invention, but are not intended to limit the present invention. In addition, the technical features involved in the various embodiments of the present invention described below may be combined with each other as long as they do not constitute a conflict with each other.

[0022] A method for pickling fish disclosed by the invention comprises the following steps:

[0023] Step 1: Caesarean live fish, perform bleeding, cleaning, and viscera;

[0024] Step 2: Put the marinating ingredients into the heat preservation bucket, add pure water to keep the water temperature below 0°C. Preferably, the water temperature is kept at -5°C to -4°C. A lot of practice has proved that this temperature range is most suitable for marinating fish. If it is lower than -5°C, the marinating ingredients will n...

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PUM

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Abstract

The invention discloses a method for pickling fish. The method comprises the following steps: step 1: ripping live fish, bloodletting, cleaning and gutting; step 2: placing materials of a pickling recipe into a thermal insulation barrel, adding purified water, and keeping a water temperature below 0 DEG C; step 3: pickling the fish for six hours, and turning the fish over once every two hours during pickling; and step 4: after the fish is pickled well, quick-freezing and packaging the fish. By adopting the method disclosed by the invention, the pickling time is short, and the pickled fish can keep the flesh quality of fresh fish, has good taste, is convenient to cook, and is suitable for large-scale promotion.

Description

technical field [0001] The invention relates to the technical field of fish processing, in particular to a method for pickling fish. Background technique [0002] As a nutritious and delicious food, fish has always been loved by people. Among them, salted fish is favored by people because it can be stored for a long time. [0003] In the prior art, people's salted fish generally adopts the following steps: [0004] 1. Wash the fish by laparotomy and remove excess water; [0005] 2. Add fish and salt according to a certain proportion of salt and knead the marinated product. If you prefer spicy taste, you can add chili powder and pepper to marinate for 24 hours; [0006] 3. Take out and dry in the sun until 50% of the water contained in the fish is removed, then sterilize the pickling vessel with white wine, and then neatly stack the fish in the vessel for sealed storage. [0007] In the above-mentioned method for pickling fish, the pickling time is long, and the meat qual...

Claims

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Application Information

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IPC IPC(8): A23L17/10A23L27/00
CPCA23L17/10A23L27/00
Inventor 沈少波
Owner 珠海集元水产科技有限公司
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