Method for processing and making pickled mandarin fish
A technology for stinky mandarin fish and mandarin fish, which is applied to the functions of food ingredients, food ingredients as taste improvers, food ingredients containing natural extracts, etc. The storage time is not long and other problems, to achieve the effect of good taste, fragrant taste, and improving nutrients
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Embodiment 1
[0032] A method for processing stinky mandarin fish, characterized in that it comprises the following steps,
[0033] Step 1. Clean the mandarin fish: Slaughter the mandarin fish, remove scales, viscera, blood and other inedible parts, then rinse with clean water, then soak in boiling water at 95-100°C for 6-10 minutes, take it out and continue to rinse for 1 -2 minutes;
[0034] 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;
[0035] Step 3. Pickle the mandarin fish: Apply coarse salt evenly on the mandarin fish, apply 1 layer, then let it stand for 16-20 minutes, and then continue to apply 1-2 layers of coarse salt evenly;
[0036] Step 4. Fermentation: After pickling for 10-12 hours, wipe off the remaining salt on the surface, then rinse it off, then wipe off the water on the surface with paper, and then apply 2-3 layers of blended juice evenly, and let it st...
Embodiment 2
[0052] A method for processing stinky mandarin fish, characterized in that it comprises the following steps,
[0053] Step 1. Clean the mandarin fish: Slaughter the mandarin fish, remove scales, viscera, blood and other inedible parts, then rinse with clean water, then soak in boiling water at 95-100°C for 6-10 minutes, take it out and continue to rinse for 1 -2 minutes;
[0054] 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;
[0055] Step 3. Pickle the mandarin fish: Apply coarse salt evenly on the mandarin fish, apply 1 layer, then let it stand for 16-20 minutes, and then continue to apply 1-2 layers of coarse salt evenly;
[0056]Step 4. Fermentation: After pickling for 10-12 hours, wipe off the remaining salt on the surface, then rinse it off, then wipe off the water on the surface with paper, and then apply 2-3 layers of blended juice evenly, and let it sta...
Embodiment 3
[0069] A method for processing stinky mandarin fish, characterized in that it comprises the following steps,
[0070] Step 1. Clean the mandarin fish: Slaughter the mandarin fish, remove scales, viscera, blood and other inedible parts, then rinse with clean water, then soak in boiling water at 95-100°C for 6-10 minutes, take it out and continue to rinse for 1 -2 minutes;
[0071] 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;
[0072] Step 3. Pickle the mandarin fish: Apply coarse salt evenly on the mandarin fish, apply 1 layer, then let it stand for 16-20 minutes, and then continue to apply 1-2 layers of coarse salt evenly;
[0073] Step 4. Fermentation: After pickling for 10-12 hours, wipe off the remaining salt on the surface, then rinse it off, then wipe off the water on the surface with paper, and then apply 2-3 layers of blended juice evenly, and let it st...
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