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Preparation method of leisure-flavor mandarin fishes

A production method, mandarin fish technology, applied to the functions of food ingredients, food ingredients used as taste improvers, food ingredients containing natural extracts, etc., can solve the problems of single taste and inability to eat anytime and anywhere, and achieve preservation time Long, the texture will not be destroyed, and the effect of ensuring the taste

Inactive Publication Date: 2019-02-15
滁州市南谯区长江水产良种繁育场
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Mandarin fish is a very good food, but the current mandarin fish is usually boiled or braised in soy sauce. Although it tastes delicious, it is a kind of food that can be eaten on the table intelligently, so it has limitations and cannot It can be eaten anytime, anywhere, and the taste is relatively simple

Method used

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  • Preparation method of leisure-flavor mandarin fishes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of preparation method of casual flavor mandarin fish is characterized in that: comprising the following operation steps,

[0032] Step 1. Clean up the mandarin fish: Slaughter the mandarin fish, remove scales, internal organs, blood and other inedible parts, then rinse with clean water, then soak in boiling water at 95-100°C for 15-20 minutes, take it out and continue to rinse for 1 -2 minutes;

[0033] Step 2. Drying the mandarin fish: After cleaning, put the mandarin fish in a dry, ventilated and sunny place and let it stand until the surface moisture dries up;

[0034] Step 3. Pickle the mandarin fish: Spread coarse salt evenly on the mandarin fish, apply 2-3 layers, then let it stand for 16-20 minutes, then wipe off the coarse salt on the surface;

[0035] Step 4. Fumigation: After marinating for 24-26 hours, take out the mandarin fish and make 3-5 cuts on each side of the mandarin fish with a knife, then spread the ingredients evenly on the mandarin fish, p...

Embodiment 2

[0051] A kind of preparation method of casual flavor mandarin fish is characterized in that: comprising the following operation steps,

[0052] Step 1. Clean up the mandarin fish: Slaughter the mandarin fish, remove scales, internal organs, blood and other inedible parts, then rinse with clean water, then soak in boiling water at 95-100°C for 15-20 minutes, take it out and continue to rinse for 1 -2 minutes;

[0053] Step 2. Drying the mandarin fish: After cleaning, put the mandarin fish in a dry, ventilated and sunny place and let it stand until the surface moisture dries up;

[0054] Step 3. Pickle the mandarin fish: Spread coarse salt evenly on the mandarin fish, apply 2-3 layers, then let it stand for 16-20 minutes, then wipe off the coarse salt on the surface;

[0055] Step 4. Fumigation: After marinating for 24-26 hours, take out the mandarin fish and make 3-5 cuts on each side of the mandarin fish with a knife, then spread the ingredients evenly on the mandarin fish, p...

Embodiment 3

[0064] A kind of preparation method of casual flavor mandarin fish is characterized in that: comprising the following operation steps,

[0065] Step 1. Clean up the mandarin fish: Slaughter the mandarin fish, remove scales, internal organs, blood and other inedible parts, then rinse with clean water, then soak in boiling water at 95-100°C for 15-20 minutes, take it out and continue to rinse for 1 -2 minutes;

[0066] Step 2. Drying the mandarin fish: After cleaning, put the mandarin fish in a dry, ventilated and sunny place and let it stand until the surface moisture dries up;

[0067] Step 3. Pickle the mandarin fish: Spread coarse salt evenly on the mandarin fish, apply 2-3 layers, then let it stand for 16-20 minutes, then wipe off the coarse salt on the surface;

[0068] Step 4: Fried fish: After marinating for 24-26 hours, take out the mandarin fish and make 3-5 cuts on each side of the mandarin fish, then apply 2-4 layers of self-made paste evenly on the surface of the m...

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PUM

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Abstract

The invention discloses a preparation method of leisure-flavor mandarin fishes, and relates to the technical field of mandarin fish processing and preparing. The preparation method of the leisure-flavor mandarin fishes is characterized by comprising the following operation steps: cleaning mandarin fishes; air-drying the cleaned mandarin fishes; pickling the air-dried mandarin fishes; carrying outfuming; frying the fumed mandarin fishes; and carrying out packaging. The preparation method of the leisure-flavor mandarin fishes is rational; and the prepared leisure-flavor mandarin fishes are convenient to eat and carry as well as good in taste.

Description

technical field [0001] The invention relates to the technical field of mandarin fish processing and production, in particular to a production method of leisure flavor mandarin fish. Background technique [0002] Mandarin fish, also known as Aohuayu, is a carnivorous, scaly fish; it belongs to the lipid family of fish in taxonomy. The mandarin fish has a flat side, a raised back, a thicker body and a pointed head. It is one of the "Four Famous Freshwater Fishes" in my country. The mandarin fish has tender meat, few thorns and more meat. Its meat is petal-shaped and delicious. It is really a good product among fish. [0003] The body of the carp is flat, the back is raised, and the body is thicker; the head is pointed, the mouth is large and upper, slightly inclined, the lower jaw protrudes forward, and the upper jaw extends to the posterior edge of the eye. There are sharp teeth of different sizes on both the upper and lower jaws and the operculum, the posterior edge of th...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L5/10A23L27/00A23L33/105
CPCA23L17/00A23L5/10A23L5/11A23L27/00A23L33/105A23V2002/00A23V2200/16A23V2200/30A23V2200/32A23V2200/322A23V2250/21
Inventor 钱克林肖明松
Owner 滁州市南谯区长江水产良种繁育场
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