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Making method of flavored reinforced stuffed parabramis pekinensis

A technology of flavor enhancement and production method, applied in food science and other directions, can solve the problems of large seasonal influence, difficult to scale, standardized production, etc., to achieve better flavor effect

Inactive Publication Date: 2019-03-08
FISHERIES RES INST ANHUI ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, due to the limitations of the traditional seal bream production process, which is greatly affected by the seasons and difficult to scale up and standardize production, in order to promote the development and upgrading of local industries, strengthen technological innovation, and realize the inheritance of traditional gourmet skills, it is urgent to optimize the production process of seal bream. Innovating the traditional production process of bream

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Example 1: A method for making flavor-enhanced sealed bream

[0031] A flavor-enhanced sealed bream and its preparation method are characterized by comprising the following technical steps.

[0032] (1) Bream pretreatment

[0033] Live bream with a body length of 30-40cm was slaughtered by laparotomy, the gills and viscera were removed, cleaned to remove blood stains, hung up and drained, and set aside. The interval between slaughter and subsequent processing of fresh bream shall not exceed 4 hours.

[0034] (2) Pretreatment of spices

[0035] Choose dried ginger, dried onion, Chinese prickly ash, fennel, cinnamon, clove, the dry product of nutmeg, the dried ginger of 27 weight parts, the dried onion of 27 weight parts, the Chinese prickly ash of 17 weight parts, the fennel of 12 weight parts, the fennel of 7 weight parts 30 parts of cinnamon, 6 parts by weight of cloves, and 6 parts by weight of nutmeg are mixed in proportion, broken into uniform particles with a fi...

Embodiment 2

[0047] Embodiment 2: A kind of preparation method of flavor-enhanced sealed bream

[0048] A method for preparing flavor-enhanced sealed bream, comprising the following steps:

[0049] Step 1: Bream Pretreatment

[0050] Slaughter the fresh bream with a body length of 30-40cm by laparotomy, remove the gills and viscera, clean them, and drain them for later use;

[0051] Step 2: Spice Pretreatment

[0052] Mix the dry ginger of 25 parts by weight, the dried onion of 25 parts by weight, the Chinese prickly ash of 15 parts by weight, the anise of 10 parts by weight, the cinnamon of 5 parts by weight, the clove of 5 parts by weight and the nutmeg of 5 parts by weight, and then first Crushing into particles with a fineness of 10 meshes, and then performing wall-breaking treatment to obtain mixed spice particles; then crushing the mixed spice particles to 100 mesh to obtain fine powder of broken spices;

[0053] Step 3: Dry Marinate

[0054] Mix the salt and the broken spice fin...

Embodiment 3

[0067] Embodiment 3: A kind of preparation method of flavor-enhanced sealed bream

[0068] A method for preparing flavor-enhanced sealed bream, comprising the following steps:

[0069] Step 1: Bream Pretreatment

[0070] Slaughter the fresh bream with a body length of 30-40cm by laparotomy, remove the gills and viscera, clean them, and drain them for later use;

[0071] Step 2: Spice Pretreatment

[0072] The dried ginger of 30 parts by weight, the dried onion of 30 parts by weight, the Chinese prickly ash of 20 parts by weight, the anise of 15 parts by weight, the cinnamon of 8 parts by weight, the clove of 8 parts by weight and the nutmeg of 8 parts by weight are mixed uniformly, and then Crushing into granules with a fineness of 50 mesh, and then performing wall-breaking treatment to obtain mixed spice particles; then crushing the mixed spice particles to 120 mesh to obtain broken-wall spice fine powder;

[0073] Step 3: Dry Marinate

[0074] Mix the salt and the broken...

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PUM

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Abstract

The invention discloses a making method of flavored reinforced stuffed parabramis pekinensis. The making method comprises the following steps of pretreating parabramis pekinensis, performing pretreating with spice, performing preserving by a dry method and performing enzyme treatment. The making method specially comprises the steps of adding 0.25-0.50% by mass of proteases to preserved parabramispekinensis, performing uniform mixing to obtain a mixture, placing the mixture under the condition that the temperature is 32-40 DEG C for 30-60min, then performing shaping, adding pork, performing low-temperature drying and performing vacuum packing. The proteases are used for treating exudate of the parabramis pekinensis, so that the stuffed parabramis pekinensis is good in flavor.

Description

technical field [0001] The invention relates to a method for preparing flavor-enhanced sealed bream and belongs to the technical field of agricultural product processing. Background technique [0002] Bream, also known as bream, bream flower, and oil bream, has an adult body length of about 40cm and is more suitable for life in still water. It is mainly distributed in lakes in the middle and lower reaches of the Yangtze River in China. Bream grows rapidly, has strong adaptability, wide appetite, tender meat, and delicious taste. It is one of the main freshwater cultured fish in my country. [0003] Sealed bream is a special aquatic product processed along the Yangtze River in Anhui Province, which is made of fresh bream as raw material, slaughtered, cleaned, marinated, stuffed with pork, naturally air-dried, and fermented. The traditional craft of sealing bream has been passed down for a long time and has profound historical and cultural value. [0004] However, due to the...

Claims

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Application Information

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IPC IPC(8): A23L17/00
CPCA23L17/65
Inventor 周蓓蓓崔凯裴陆松宫尚芳吴向骏陈小雷鲍俊杰裴晓鹏
Owner FISHERIES RES INST ANHUI ACAD OF AGRI SCI
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