Pickling method of zinc-selenium-rich yellow croaker with spicy zanthoxylum armatum

A technology of Xiangma rattan pepper and yellow croaker, which is applied in the field of salted fish, can solve the problems of single taste and poor taste, and achieve the effects of avoiding severe muscle contraction, improving quality and enhancing the flavor of fish meat

Pending Publication Date: 2020-09-29
福建三都澳食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The technical problem to be solved by the present invention is that the existing fish meat preparation method has the problems of poor mouthfeel and single taste

Method used

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Embodiment Construction

[0027] The invention provides a pickling method of yellow croaker with sesame, rattan and pepper rich in zinc and selenium. The invention will be described in detail below in conjunction with specific embodiments.

[0028] A method for pickling the yellow croaker with sesame, rattan and pepper rich in zinc and selenium provided by the invention comprises the following steps:

[0029] 1) Dissection and cleaning of yellow croaker:

[0030] Wash the fresh yellow croaker with water, remove the dirt and mucous membrane on the surface, remove the scales, gills, fins and fins, remove internal organs, wash blood and black film;

[0031] 2) Remove fish bones and bones:

[0032] Remove the bones and bones of the washed yellow croaker;

[0033] 3) Cut into small fish fillets:

[0034] Cut the washed boneless and thornless yellow croaker into fish fillets by machine;

[0035] 4) Remove fishy smell and marinate with seasoning:

[0036] Preliminarily marinate according to the following...

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Abstract

The invention discloses a pickling method of zinc-selenium-rich yellow croaker with spicy zanthoxylum armatum. The pickling method comprises the following steps: cleaning fresh and alive yellow croaker with water, removing dirt and mucosa on the surface, removing fish scales, gills and fins, removing internal organs, and cleaning blood stains and black membranes; removing fish bone and fishbone; cutting into fish slices; pickling the yellow croaker slices, sterilizing the yellow croaker slices by an ozone machine in a workshop, uniformly stirring, pickling the yellow croaker slices in fish sauce for 3 minutes, bagging and weighing; using a seasoning packet and the preliminarily pickled fish slices according to a weight ratio of (0.2-0.5): 10, wherein the seasoning packet contains 30-60% ofyeast extract; carrying out ultrasonic segmentation treatment; freezing at-50 DEG C for 10 minutes to complete pickling; and packaging in vacuum, and storing at a temperature lower than-15 DEG C. Through pickling and seasoning twice, the flavor is layered, and the yeast extract is arranged in the seasoning bag, so that the flavor of the fish meat is effectively improved; ultrasonic waves have anauxiliary quick-freezing effect, so that the salted yellow croaker quality is improved; and ultrasonic segmentation treatment is adopted, so that the influence of the ultrasonic segmentation treatmenton the yellow croaker fillets can be reduced.

Description

technical field [0001] The invention relates to the technical field of pickled fish, in particular to a method for pickling yellow croaker with sesame, rattan and pepper rich in zinc and selenium. Background technique [0002] Yellow croaker, also known as yellow croaker and cucumber fish, belongs to the class of bony fishes, the order of perciformes, the family of totoaba, and the genus of yellow croakers. Large yellow croaker is fresh and tender, delicious and nutritious, rich in protein, trace elements, vitamins and various amino acids. Yellow croaker is very popular among consumers as a delicacy for banquets because of its delicious taste, tenderness, and golden and auspicious body color. [0003] Yellow croaker can be prepared by steaming, sauce making, frying, fermenting and other methods, and the taste and taste are different. Traditional pickling takes a long time, and there is a big difference in taste between pickled fish and fresh fish, and pickled fish has the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L27/00A23L27/10A23L27/20A23L5/30A23L29/30A23L33/125
CPCA23L17/10A23L27/00A23L27/10A23L27/20A23L5/32A23L29/30A23L33/125A23V2002/00A23V2200/30A23V2250/5118A23V2250/1614A23V2250/218A23V2300/48A23V2300/20A23V2250/1618A23V2250/18A23V2200/16
Inventor 尤维德
Owner 福建三都澳食品有限公司
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