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Processing method of yellow wine lees flavored stuffed parabramis pekinensis

A processing method and the technology of rice distiller's grains, which are applied in food ingredients as taste improvers, food science, food preservation, etc., can solve the problem of unsatisfactory flavor, safe and healthy aquatic pickled products of consumers, single taste of sealed bream, Problems such as high sodium chloride content, to achieve the effect of good market value, tight meat quality and pleasant aroma

Inactive Publication Date: 2018-11-02
ANHUI HAOZAILAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the traditional sealed bream has a single taste, high sodium chloride content, and easy oxidation during storage, which cannot meet consumers' demand for flavor, safe and healthy aquatic pickled products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A processing method for sealing bream with yellow distiller's grain flavor, comprising the following steps:

[0029] (1) Raw material pretreatment: slaughter the fresh bream, cut along the base of the pelvic fin to the base of the dorsal fin, remove the gills and internal organs, clean the black film and blood stains in the inner cavity, and dry the surface water with a centrifuge;

[0030] (2) Dry pickling: apply salt evenly on the inner and outer surfaces of the pretreated bream, the amount of salt is 5.5% of the mass of the bream; then put the bream in a pickling tank at 5-10°C Dry marinate in a dry environment for 40 hours; then take it out and drain the water in the belly of the fish;

[0031] (3) Marinating: Soak the drained bream in the marinade for 40 hours, then take it out, and use a centrifuge to dry the surface moisture;

[0032] The marinade is prepared by the following method: put 0.3 parts of peppercorns, 0.2 parts of dill, 0.15 parts of cinnamon, 0.2 pa...

Embodiment 2

[0037] A processing method for sealing bream with yellow distiller's grain flavor, comprising the following steps:

[0038] (1) Raw material pretreatment: slaughter the fresh bream, cut along the base of the pelvic fin to the base of the dorsal fin, remove the gills and internal organs, clean the black film and blood stains in the inner cavity, and dry the surface water with a centrifuge;

[0039] (2) Dry pickling: apply salt evenly on the inner and outer surfaces of the pretreated bream, the amount of salt is 6% of the mass of the bream; then put the bream in a pickling tank at 5-10°C Dry marinate in a dry environment for 42 hours; then take it out and drain the water in the belly of the fish;

[0040] (3) Marinate: soak the drained bream in the marinade for 42 hours, then take it out, and use a centrifuge to dry the surface moisture;

[0041] The marinade is prepared by the following method: put 0.2 parts of peppercorns, 0.2 parts of dill, 0.2 parts of cinnamon, 0.2 parts o...

Embodiment 3

[0046] A processing method for sealing bream with yellow distiller's grain flavor, comprising the following steps:

[0047] (1) Raw material pretreatment: slaughter the fresh bream, cut along the base of the pelvic fin to the base of the dorsal fin, remove the gills and internal organs, clean the black film and blood stains in the inner cavity, and dry the surface water with a centrifuge;

[0048] (2) Dry pickling: apply salt evenly on the inner and outer surfaces of the pretreated bream, the amount of salt is 5% of the mass of the bream; then put the bream in a pickling tank at 5-10°C Dry marinate in a dry environment for 48 hours; then take it out and drain the water in the belly of the fish;

[0049](3) Marinate: soak the drained bream in the marinade for 48 hours, then take it out, and use a centrifuge to dry the surface moisture;

[0050] The marinade is prepared by the following method: put 0.4 parts of pepper, 0.1 parts of dill, 0.1 parts of cinnamon, 0.1 parts of tang...

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Abstract

The invention provides a processing method of yellow wine lees flavored stuffed parabramis pekinensis. The processing method comprises the following steps of (1) pretreating raw materials; (2) performing preserving by a dry method: uniformly applying table salt onto the inner surface and the outer surface of parabramis pekinensis, performing preserving by a dry method at 5-10 DEG C, taking out thepreserved parabramis pekinensis, and performing draining to remove moisture; (3) performing marinating: placing the drained parabramis pekinensis in marinating liquid for soaking, wherein the marinating liquid is prepared from the following raw materials in parts by weight: 0.2-0.4 part of Chinese prickly ash, 0.1-0.3 part of dill, 0.1-0.2 part of cinnamon, 0.1-0.3 part of dried orange peel, 0.1-0.3 part of fructus tsaoko, 0.05-0.1 part of caraway, 0.05-0.1 part of villous amomum fruits, 0.01-0.03 part of dried jasmine flowers, 1-2 parts of fresh ginger, 1.5-3 parts of scallions, 0.2-0.5 partof monosodium glutamate, 0.5-2 parts of crystal sugar, 4.5-5.5 parts of table salt and 100 parts of water; (4) applying yellow wine lees: adding an appropriate amount of water to yellow wine lees drypowder, performing blending to obtain yellow wine lees paste, then uniformly applying the yellow wine lees paste onto the inner surface of the abdomen of the parabramis pekinensis, and then sealing the parabramis pekinensis abdomen with paper strips special for foods; and (5) performing drying. The stuffed parabramis pekinensis obtained by the processing method has unique flavor of the yellow wine lees, is pleasant in fragrance, compact in meat quality, nutritive and healthy, and has good market value.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a method for processing bream flavored with yellow rice distiller's grains. Background technique [0002] Bream is an important economic fish in China. In 2014, the national bream aquaculture output reached 783,000 tons. Among them, the output of the three provinces of Jiangsu, Hubei and Anhui respectively accounted for the top three in the national output, and Anhui Province is rich in resources. Although the fresh bream is fine in quality, it has a strong earthy smell and many thorns. Fresh food is not ideal; bream has good shape, firm meat, and good processing performance, so it is suitable for making air-dried fermentation, aging seasoning and other products. [0003] Sealed bream is a traditional food widely circulated along the river (Ma'anshan, Chaohu, Anqing), and has a profound cultural heritage. Its origin can be traced back to the air-dried bream us...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L27/10A23L27/40A23L3/3454
CPCA23L3/3454A23V2002/00A23L17/75A23L27/10A23L27/40A23V2200/16A23V2300/10
Inventor 裴陆松吴向骏裴晓鹏
Owner ANHUI HAOZAILAI FOOD
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