Pickled fish bag and preparation method thereof

A technology for pickled cabbage buns and pickled fish is applied in the directions of food ingredients as odor modifiers, functions of food ingredients, food science, etc., and can solve the problems of difficult operation, complicated processes, and big differences in color, aroma and taste of sauerkraut and fish. , to reduce fishy smell, improve appetite, maintain normal physiological function

Inactive Publication Date: 2019-01-04
SUZHOU HAODELAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sauerkraut fish is exquisite in production, with many ingredients and complicated process. Most of the various seasonings sold on the market are composed of sauerkraut and seasoning packets. Consumers need to buy a variety of seasonings for frying. It is more difficult, so the color, aroma and taste of pickled fish are very different due to factors such as pickling and insufficient fire control during cooking.

Method used

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  • Pickled fish bag and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040]This embodiment provides a kind of preparation method of pickled cabbage fish bun, comprising:

[0041] Take out the frozen arowana, and check the quantity of the arowana and whether it has deteriorated or smelled. Unpack the dragon fish and thaw it in running water, slice the dragon fish into 4x5cm flakes, mix the fish fillets and salt at a mass ratio of 180:1, soak in water at a temperature of -5°C for 25 minutes, and then control water treatment. Then every 200 jin of fish fillets are stirred until the ingredients have no agglomeration.

[0042] Marinate the above fish fillets: mix with the marinade at a temperature of 0°C and vacuum tumble and knead at a vacuum degree of 0.085Kpa for 8 minutes, then naturally marinate the fish fillets for 2.5 hours.

[0043] Unpack the sauerkraut, pick out the peppers in the sauerkraut, rinse it with water for 30 minutes, remove the sauerkraut, leave about a few leaves on the stem, cut off the rest of the leaves, cut the sauerkraut...

Embodiment 2

[0048] This embodiment provides a kind of preparation method of pickled cabbage fish bun, comprising:

[0049] Take out the frozen arowana, and check the quantity of the arowana and whether it has deteriorated or smelled. Unpack the dragon fish and thaw it in running water, slice the dragon fish into 3x5cm flakes, mix the fish fillets and salt at a mass ratio of 150:1, soak in water at a temperature of -10°C for 20 minutes, and then control water treatment. Then every 200 jin of fish fillets are stirred until the ingredients have no agglomeration.

[0050] Marinate the above fish fillets: mix with the marinade at a temperature of 1°C and vacuum tumble at a vacuum degree of 0.07Kpa for 5 minutes, then naturally marinate the fish fillets for 2.0 hours.

[0051] Unpack the sauerkraut, pick out the peppers in the sauerkraut, rinse it with water for 35 minutes, remove the sauerkraut, leave about a few leaves on the stem, cut off the rest of the leaves, cut the sauerkraut stem int...

Embodiment 3

[0056] This embodiment provides a kind of preparation method of pickled cabbage fish bun, comprising:

[0057] Take out the frozen arowana, and check the quantity of the arowana and whether it has deteriorated or smelled. Unpack the dragon fish and thaw it in running water, slice the dragon fish into 2x4cm flakes, mix the fish fillets and salt at a mass ratio of 170:1, soak in water at a temperature of 0°C for 23 minutes, and then control the water deal with. Then every 200 jin of fish fillets are stirred until the ingredients have no agglomeration.

[0058] Marinate the above fish fillets: mix with the marinade at a temperature of 2°C and vacuum tumble and knead at a vacuum degree of 0.06Kpa for 6 minutes, then naturally marinate the fish fillets for 2.3 hours.

[0059] Unpack the sauerkraut, pick out the peppers in the sauerkraut, rinse with water for 33 minutes, remove the sauerkraut, leave about a few leaves on the stem, cut off the rest of the leaves, cut off the sauerk...

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Abstract

The invention discloses a pickled fish bag and a preparation method thereof, and belongs to the technical field of pickled fish bags. The pickled fish bag comprises the following raw materials in parts by weight: 150-300 parts of fish fillets and 150-450 parts of a pickled cabbage bag. A formula of the pickled cabbage bag comprises pickled cabbage, chili, pepper, pickled pepper, edible oil, seasoning oil, drinking water and sesame. The preparation method for the above pickled fish bag comprises the following steps: pickling the fish fillets and stir-frying the raw materials of the pickled cabbage bag. The pickled cabbage bag is cooked thoroughly so that a consumer can prepare pickled fish by oneself, and troubles that the consumer needs to distribute pickled fish seasonings autonomously and stir-fry the pickled cabbage bag autonomously are avoided.

Description

technical field [0001] The invention belongs to the technical field of sauerkraut fish buns, and in particular relates to a pickled cabbage fish bun and a preparation method thereof. Background technique [0002] Sauerkraut fish is made of fish as the main ingredient, cooked with sauerkraut and auxiliary ingredients. It is loved by more and more consumers because of its hot and sour taste and rich nutrition. Sauerkraut fish is exquisite in production, with many ingredients and complicated process. Most of the various seasonings sold on the market are composed of sauerkraut and seasoning packets. Consumers need to buy a variety of seasonings for frying. Difficulty is relatively big, so when cooking, due to factors such as pickling and inadequate fire control, the color, aroma and taste of the sauerkraut fish obtained are very different. Contents of the invention [0003] The first object of the present invention is to provide a pickled fish bun, which has a simple formula,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L27/10A23L5/10A23L33/00
CPCA23V2002/00A23L5/12A23L17/00A23L27/10A23L33/00A23V2200/30A23V2200/15
Inventor 汤建英汤建妹
Owner SUZHOU HAODELAI FOOD
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