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

Inactive Publication Date: 2019-02-19
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

[0005] However, nutrients are easy to lose during the above-mentioned production process, and the storage time is not particularly long. Even if it is placed in the refrigerator, it will easily go bad in about a day

Method used

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  • Method for processing and making pickled mandarin fish

Examples

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Effect test

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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PUM

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Abstract

The invention provides a method for processing and making pickled mandarin fish, and relates to the technical field of processing and making of pickled mandarin fish. The method for processing and making the pickled mandarin fish is characterized by comprising the following operation steps: cleaning mandarin fish, air-drying the mandarin fish, pickling the mandarin fish, fermenting and making. Themethod is reasonable and is convenient to operate, the pickled mandarin fish is nutrient-rich, and the storage time is prolonged.

Description

technical field [0001] The invention relates to the technical field of processing and manufacturing stinky mandarin fish, in particular to a method for processing and manufacturing stinky mandarin fish. Background technique [0002] Stinky mandarin fish, also known as stinky mandarin fish, barrel fresh fish, barrel fish, pickled fresh fish, is a famous traditional Huizhou dish and one of the representatives of Huizhou cuisine. In the local dialect of Huizhou, it has the meaning of smelly. [0003] This "flavored mandarin fish" smells stinky and tastes delicious. The meat is tender, mellow and refreshing, maintaining the original flavor of mandarin fish. The common name is stinky mandarin fish. The method of preparation is unique, and it is delicious when eaten. [0004] The production process is exquisite. The fresh mandarin fish is marinated in light salt water at a room temperature of about 25°C. It is best to marinate in wooden barrels. After six or seven days, the fi...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L27/00A23L33/105A23L33/10A23L5/10
CPCA23L17/00A23L5/10A23L27/00A23L33/10A23L33/105A23V2002/00A23V2200/16A23V2200/30A23V2200/314A23V2200/31A23V2250/21A23V2250/2124A23V2250/204A23V2250/2106
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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