Preparation method of salted fish

A technology for salted fish and big fish, applied in the field of salted fish preparation, can solve problems such as affecting the taste of cured fish, and achieve the effects of being less prone to deterioration and improving the storage time.

Inactive Publication Date: 2018-03-09
李楠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing cured fish products need to add preservatives and anti-fungal agents during the pickling process in order to prevent the deterioration of cured fish. Excessive preservatives and anti-mold agents are harmful to the human body and affect the taste of cured fish

Method used

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Embodiment Construction

[0020] The following describes the embodiments of the present invention in detail.

[0021] The invention provides a method for preparing salted fish, which is characterized in that it comprises the following steps:

[0022] a. Choose raw materials, choose big fish of 5-10KG;

[0023] b. Kill and clean the big fish, and cut the big fish into segments;

[0024] c. Soak the sliced ​​fish pieces in cooking wine for 1-2 hours

[0025] d, cleaning, cleaning the fish segments soaked in cooking wine;

[0026] e. Boil spices, boil oil, pepper, star anise, sugar and water in a pot to make soup;

[0027] f. Place the cleaned fish section in the boiled spices and soak for 5-8 hours;

[0028] g. Place the soaked fish section in the container and add the marinade, and marinate for 5-10 days;

[0029] h, drying the marinated fish section;

[0030] i. Smoke the dried fish section for 2-3 hours.

[0031] In this embodiment, the pickling solution in step g is sodium chloride solution. ...

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PUM

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Abstract

The invention provides a method for preparing salted fish, comprising the following steps: a. selecting raw materials, selecting a large fish of 5-10KG; b. killing the large fish and cleaning it, and cutting the large fish into segments; c. Soak the sliced ​​fish pieces in cooking wine for 1-2 hours; d, wash, clean the fish pieces soaked in cooking wine; e, boil spices, put oil, pepper, star anise, sugar and water in a pot f, place the cleaned fish section in the boiled spices and soak for 5-8 hours; g, place the soaked fish section in a container and add pickling liquid, and marinate for 5-10 days; h 1. Dry the marinated fish sections; i. Smoke the dried fish sections for 2 to 3 hours. The salted fish preparation method of the present invention has better color, aroma and taste of the salted fish, and the salted fish is not easy to deteriorate, thereby effectively prolonging the storage time.

Description

technical field [0001] The invention relates to a food preparation method, in particular to a salted fish preparation method. Background technique [0002] Salted fish refers to processed products made from fish meat that is cured and then baked (or exposed to sunlight). Existing cured fish products need to add preservatives and anti-mold agents in the pickling process in order to prevent the deterioration of the preserved fish. Excessive preservatives and anti-mold agents are harmful to the human body and affect the mouthfeel of the cured fish. Contents of the invention [0003] 【1】Technical problems to be solved [0004] The technical problem to be solved by the present invention is to provide a salted fish preparation method with better color, aroma and taste, and the salted fish is not easy to deteriorate. [0005] 【2】Technical solution to solve the problem [0006] The invention provides a method for preparing salted fish, which is characterized in that it comprise...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10
Inventor 李楠
Owner 李楠
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