Smoked fish salting seasoning and salting method

A technology of cured fish and seasoning, which is applied in the field of marinated fish seasoning and pickling, which can solve the problems of poor taste and unhealthy taste of pickled seasoning, achieve better nutritional value and taste, and suppress the fishy smell of cured fish

Inactive Publication Date: 2019-03-19
吴清
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the technical defects that the existing cured fish seasoning mostly uses salt as the basic component, excessive intake of salt has long been medica

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0013] Example 1.

[0014] Cured fish marinating seasonings, of which 100 parts of the marinating seasonings per unit weight include: 12 parts of star anise, 4 parts of cinnamon, 5 parts of vanilla, 5 parts of chopped grass, 6 parts of Amomum villosum, 6 parts of white kum, 5 parts of grass 8 servings of fragrant fruit, 8 servings of grass fruit, 4 servings of betel nut, 5 servings of clove.

[0015] Take 4 kg of cured fish marinating seasoning with the above proportions, mix it with 12 kg of water and stir evenly, simmer the juice on low heat, and boil the juice for 4 hours; apply the boiled spice juice evenly on the surface of the duck body to be processed. The corresponding spice juice for kilograms of duck is about 10-15 grams, marinated for 10 hours; after the marinating is completed, the marinated duck body is dried for 48 hours, and the pine and cypress branches that have been felled for no more than 3 days are used to ignite the raw tobacco for smoking. Smoke and marinate ...

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PUM

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Abstract

The invention discloses smoked fish salting seasoning. Every 100 parts of the salting seasoning in unit weight comprise 10-15 parts of anise, 3-4 parts of cinnamon, 3-5 parts of vanilla, 3-5 parts oflysimachia sikokiana, 5-8 parts of fructus amomi, 5-8 parts of amomum cardamomum, 4-6 parts of amomum globosum loureiro, 8-10 parts of jambolan, 8-10 parts of amomum tsao-ko, 3-5 parts of betel nut and 5-8 parts of glycyrrhiza. The invention further discloses a smoked fish salting method. The method comprises the following steps: uniformly mixing and stirring the smoked fish salting seasoning andwater in an amount of 3-5 times that of the weight of the seasoning, and decocting for 3-5 hours; 2, uniformly applying the decocted spice juice onto the surface of a to-be-processed duck; and 3, airing the salted duck, fumigating and marinating. The finished smoked fish with strong flavor is obtained after salting the smoked fish, the fishy smell of the smoked fish can still be effectively inhibited even if salt is not added, and the nutritive value and taste are excellent.

Description

technical field [0001] The invention belongs to the field of food and relates to the production of pickled food, in particular to a seasoning and a pickling method for cured fish. Background technique [0002] Cured fish is the name of fish washed, pickled, and dried. Crucian carp, grass carp, and carp can all be used to make cured fish. Salted cured fish is a traditional aquatic processed food in my country. It has a unique flavor and is resistant to storage. It plays an important role in the food culture of southern China. During the processing of salted fish, due to the action of microorganisms and enzymes in raw fish, biochemical changes such as nitrate reduction, protein hydrolysis, amino acid shuttle and deamination, lipid hydrolysis and oxidation, etc. The body has a unique flavor and nutrition. [0003] Due to the difference in natural conditions and eating habits in different regions, the production process of cured fish is also different, and its flavor is also d...

Claims

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Application Information

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IPC IPC(8): A23L27/10A23L17/10A23B4/044
CPCA23L27/10A23B4/044A23L17/10
Inventor 吴清
Owner 吴清
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