Processing technology of freshly-fished marinated fragrant product
Through blanching and staged braising technology, combined with the use of xylooligosaccharide, corn oligopeptide and water retention agent, the problem of oxidation and discoloration of freshly harvested braised products is solved, and the bright color and soft taste is maintained. in industrial production.
Patent Information
- Application Number
- CN202411431012.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-14
- Publication Date
- 2024-12-17
AI Technical Summary
The freshly cured braised products are prone to oxidation during storage, resulting in darker or darker color, affecting color and taste.
Using blanching and staged braising technology, a second seasoning consisting of xylosol, corn oligomeric peptide and water retention agent is used to form a surface film to prevent oxidation and discoloration, and at the same time, the brine temperature and time are controlled to ensure the freshness and tenderness of the meat. Color is maintained.
It realizes that freshly cured braised products are not easily oxidized and discolored during storage, maintaining bright colors and soft texture, simplifying processing technology, and suitable for industrial continuous production.
Smart Images
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Abstract
Description
Technical Field
[0001] The present application relates to the field of marinated fragrant products, and more specifically, it relates to a processing technology for freshly-fished marinated fragrant products. Background Art
[0002] Freshly braised food is a traditional cooking method, which is characterized by the use of various natural spices and seasonings to enhance the flavor and taste of the ingredients. The ingredients are braised and eaten immediately, which can maintain the freshness and original flavor of the ingredients. It can be applied to freshly braised duck clavicles, braised duck tongues, braised duck necks, braised duck wings, braised duck feet, braised duck livers, braised duck gizzards, braised duck legs, braised duck heads, braised duck jerky, braised chicken feet, braised pig's trotters, braised beef and other freshly braised products.
[0003] The color of freshly-cooked marinated products is bright when they are just out of the pot. However, when they are sold, they do not need to be sealed and are generally placed in storage cabinets or directly on sales racks for consumers to purchase. Therefore, after being left for a period of time, the surface of the freshly-cooked marinated products is easily oxidized, and the color will gradually become darker or even black, which will reduce the color of the freshly-cooked marinated products and the taste. Some may even have a slight bitter taste.
[0004] In order to solve the above problems, the following solutions are generally adopted in the prior art: First, oil-fried sugar color is used during braising. The oil can delay the oxidation of the braising products and make the color brighter. However, the technical difficulty of oil-fried sugar color is high, and the amount of oil used is large. Therefore, oil-fried sugar color is more suitable for home use, and the actual utilization rate for industrial continuous production is not high; Second, a layer of braising oil is brushed on the surface of the braising products after they are out of the pot. The braising oil can prevent the surface oxidation of the braising products and reduce the evaporation of water, so that the braising products can maintain a bright color for a long time. However, the braising oil has a special fragrance, which will cover up the original flavor of the braising products themselves. At the same time, the braising oil will increase the greasy feeling of the braising products and reduce the taste. Therefore, how to make the freshly caught braising products maintain a bright color for a long time while maintaining a fresh taste still needs further research. Summary of the invention
[0005] In order to solve the problem that freshly-caught marinated fragrant products tend to turn black after being left for a period of time, thus affecting the color and taste, the present application proposes a processing technology for freshly-caught marinated fragrant products.
[0006] The present application provides a processing technology for freshly-caught marinated fragrant products, which adopts the following technical solution: A processing technology for freshly-fished marinated fragrant products comprises the following steps: S1, blanching the meat ingredients to obtain pretreated meat ingredients; S2, adding water and the first seasoning into a braising pot at a weight ratio of 100:(2.5-3), heating to 75-85° C., then adding the pretreated meat ingredients and water into the braising pot at a weight ratio of 100:(55-65), heating to 90-100° C. for braising for 40-50 minutes; S3, after cooling to 80-85°C, adding 0.15-0.25wt% of the second seasoning accounting for the weight of the water, and braising for 10-20 minutes to obtain a freshly-caught marinated product; S4, take out the freshly-harvested fragrant products, drain them, and spread them to cool; The first seasoning is a marinade, and the second seasoning is made of xylooligosaccharide, corn oligopeptide and a water retaining agent.
[0007] By adopting the above technical scheme, the meat ingredients are first blanched. The blanching treatment is to place the meat ingredients in cold water and then heat them up for soaking and steaming to remove blood, fishy smell, impurities and debris from the meat ingredients, so that the meat maintains a good color and taste. The blanching treatment can reduce the blackening of the meat ingredients during the subsequent braising process. In addition, when the meat ingredients are frozen meat ingredients, they need to be thawed first. The thawing can be done by soaking in cold water or adding edible salt to cold water and then soaking and thawing. After thawing, the meat ingredients are blanched again, and then taken out and drained to obtain pretreated meat ingredients.
[0008] Then, the marinade is used as the first seasoning, the amount of the first seasoning and the amount of the meat ingredients are controlled to be optimal, and the temperature difference between the water temperature before the meat ingredients are put in and the water temperature for marinating is controlled to be optimal, which can prevent the meat ingredients from becoming hard and improve the soft and elastic texture of the meat ingredients, and the meat ingredients are easy to color and not easy to turn black; the pre-treated meat ingredients are marinated under optimal temperature and time conditions, and the first seasoning gives the pre-treated meat ingredients delicious flavor, taste and bright color.
[0009] After the first braising, continue to add the second seasoning in an optimal amount for the second braising. The temperature of the first braising is controlled to be higher than the temperature of the second braising and there is an optimal temperature difference, so that the second seasoning can evenly penetrate the surface of the meat ingredients, which has a good improvement effect on the surface texture of the meat ingredients and can enhance the soft, elastic and tender taste of the meat ingredients. After the meat ingredients are taken out after the second braising, the second seasoning will form a thin film on the surface of the freshly-caught marinated fragrant products after the surface is cooled, which can have a good effect of retaining water and color for the freshly-caught marinated fragrant products, so that the freshly-caught marinated fragrant products have a delicious flavor and a soft, elastic and tender taste, and are not prone to darkening or blackening in color after long-term storage, and can maintain a bright color.
[0010] The processing technology of the present application is simple and easy to operate, does not require brine or brushing with brine oil, optimizes the processing technology of freshly-fished marinated fragrant products, and is more suitable for industrial continuous processing and production.
[0011] Preferably, the weight ratio of the xylooligosaccharide, corn oligopeptide and water retaining agent is 1:(0.2-0.5):(1-2).
[0012] By adopting the above technical scheme, oligoxylose is a functional polysaccharide formed by 2-7 xylose molecules bonded by β-1,4 glycosidic bonds, which has good heat resistance and stability, while the molecular structure of corn oligopeptides is mainly composed of peptides polymerized by less than 10 amino acids. These peptides are a mixture of various small molecule peptides obtained by enzymatic degradation of corn protein, which have better performance than amino acids or proteins, and have strong solubility and permeability. The optimal dosage ratio of oligoxylose, corn oligopeptides and water retaining agent can produce a good synergistic effect. Under the emulsification and infiltration of the water retaining agent, they can be evenly infiltrated and dispersed on the surface of meat ingredients, forming a uniform film on the surface of meat ingredients, improving the texture of the surface of meat ingredients, and enhancing the soft and elastic taste of meat ingredients. At the same time, it can play a good role in retaining water and color for meat materials, so that the prepared marinated fragrant products are not easy to oxidize and discolor after long-term storage.
[0013] Preferably, the water retaining agent is composed of propylene glycol alginate, L-asparagine and triacetin in a weight ratio of (1-3):1:(0.2-0.4).
[0014] By adopting the above technical scheme, the compound of propylene glycol alginate, L-asparagine and triacetin with an optimal dosage ratio can play a better emulsification and penetration role, which can not only improve the marinating efficiency of the first seasoning on the meat ingredients, but also improve the dispersion and penetration performance of the second seasoning on the surface of the meat ingredients, so that the prepared marinated products have better flavor and taste while being able to maintain a bright color for a long time.
[0015] Preferably, in step S1, the blanching temperature is 80-90°C and the time is 5-10 min.
[0016] By adopting the above technical scheme, the optimal blanching temperature and time can make the meat ingredients heated evenly, while removing the blood and odor of the meat ingredients, the meat ingredients can maintain a fresh and tender taste; if the blanching temperature is too high, the outer surface of the meat ingredients will easily harden, reducing the taste; if the blanching time is too long, the nutrients in the meat ingredients will be lost, affecting the taste of the meat ingredients.
[0017] Preferably, in the step S4, the prepared freshly-caught marinated fragrant product needs to be first placed at a temperature of 40-50°C to cool for 20-30 minutes, and then placed at a temperature of 20-30°C to cool until completely cooled.
[0018] By adopting the above technical scheme, after the freshly-caught marinated products are taken out, they are subject to a large temperature difference in the environment, and are prone to the problem of rapid surface cooling, water loss and hardening. Therefore, the freshly-caught marinated products are cooled in steps, and the optimal cooling temperature and cooling time are controlled, and the cooling temperature is gradually reduced, which can keep the meat ingredients soft, elastic and tender.
[0019] Preferably, the first seasoning is composed of the following raw materials in percentage by weight: Natural flavors 30-35% Flavoring 35-40% Excipients 10-20% Edible oil 5-10% Hydrolyzed animal protein 3-6%.
[0020] By adopting the above technical scheme, natural spices provide fragrance, seasonings, auxiliary materials, seasoning aids and edible oils play a synergistic role in enhancing flavor, thereby improving the flavor, taste and color of the prepared marinated products. In order to further improve the flavor and taste of the marinated products, a better amount of hydrolyzed animal protein is added in the present application. The hydrolyzed animal protein can play a better synergistic role with natural spices. The hydrolyzed animal protein is rich in amino acid small molecule peptides and trace elements, which can give the marinated products a unique marinated flavor. While improving the flavor and nutritional value of the marinated products, the marinated paper skin can maintain a bright color.
[0021] Preferably, the natural spices are composed of fennel, star anise, cinnamon, prickly ash, cloves, tsaoko, angelica dahurica, tangerine peel and bay leaves in a weight ratio of (1-1.5):(1-1.5):(0.5-1):(0.1-0.5):(0.1-0.5):(0.5-1):(1-1.5):(0.2-0.5):(0.2-0.5).
[0022] By adopting the above technical scheme, fennel, star anise, cinnamon, prickly ash, cloves, tsaoko, angelica dahurica, tangerine peel and bay leaves in an optimal dosage ratio are used as natural spices to produce a better synergistic effect, giving meat ingredients a rich marinated flavor, enhancing the marinated flavor of meat ingredients, and making the meat ingredients have a delicious taste and bright color.
[0023] Preferably, the auxiliary materials include ginger, dried chili pepper and onion.
[0024] Preferably, the seasoning includes edible salt, sugar, soy sauce and cooking wine.
[0025] Preferably, the edible oil is at least one of cooked peanut oil, cooked rapeseed oil and cooked sesame oil.
[0026] By adopting the above technical scheme, the above-mentioned ginger, dried chili pepper and onion are selected as auxiliary materials, edible salt, sugar, soy sauce and cooking wine are used as seasonings, and the cooked edible oil can further assist the natural spices to produce a better synergistic flavor enhancement effect, thereby improving the efficiency of the first seasoning in marinating meat ingredients, removing the fishy smell of meat ingredients, increasing the flavor of meat ingredients, improving the taste, and at the same time synergizing with natural spices to improve the color of meat ingredients.
[0027] In summary, this application has the following beneficial effects: 1. The preparation process of the present application is to first blanch the ingredients, then control the optimal weight ratio of water, the first seasoning and the meat ingredients, and control the optimal temperature and braising conditions for the meat ingredients, and braising the meat ingredients for the first time; then control the optimal braising conditions, and use the second seasoning to braising the meat ingredients for the second time. Through the step-by-step braising process, the prepared freshly-caught marinated products have delicious flavor, soft and tender taste and delicious color, and will not darken or turn black after long-term storage. The processing technology is simple and easy to operate, and does not require braising with oil or brushing with braising oil. The processing technology of freshly-caught marinated products is optimized, and is more suitable for industrial continuous processing and production.
[0028] 2. By using the second seasoning composed of oligoxylose, corn oligopeptides and water retaining agent, it can be evenly penetrated and dispersed on the surface of meat ingredients, forming a uniform film on the surface of meat ingredients, improving the texture of the surface of meat ingredients, and enhancing the soft and elastic taste of meat ingredients. At the same time, it can play a good role in retaining water and color for meat materials, making the prepared marinated products not easy to oxidize and discolor after long-term storage.
[0029] 3. By using a water-retaining agent composed of propylene glycol alginate, L-asparagine and triacetin, not only can the efficiency of the first seasoning in marinating meat ingredients be improved, but also the dispersion and penetration performance of the second seasoning on the surface of meat ingredients can be improved, further improving the flavor and taste of freshly marinated products and maintaining a bright color for a long time. DETAILED DESCRIPTION
[0030] The present application is further described in detail below with reference to the embodiments.
[0031] The following are the sources and specifications of some raw materials of this application. The raw materials used in the preparation examples and embodiments of this application can be obtained from the market, including but not limited to the raw materials of the following models and manufacturers. Raw materials with equivalent performance can be used: 1. Xylooligosaccharide: Huayu Biological, content 99%; 2. Corn oligopeptide: Pingju Bio, content 99%; 3. Propylene glycol alginate: CAS No. 9005-37-2, content 99%; 4. L-asparagine: Huayu Biological, content 99%; 5. Hydrolyzed animal protein: Pingju Bio, content 99%. Example
[0032] Example 1 Example 1 discloses a processing technology for freshly-caught marinated fragrant products, comprising the following steps: The following steps are involved: S1. Put 5.5 kg of the weighed meat ingredients (consisting of duck wings, duck necks, chicken feet, pig trotters and beef tendons in a weight ratio of 1:2:1:1:0.2) into cold water, heat it to 80° C., blanch it for 10 min, remove it and drain it, to obtain the pretreated meat ingredients; S2, adding 0.25 kg of the first seasoning and 10 kg of water into the braising pot, heating to 75° C., then putting the pretreated meat ingredients into the braising pot, raising the temperature to 90° C. for braising, and braising for 50 minutes; S3, after cooling to 85°C, add 15g of the second seasoning and stew for 10min to obtain a freshly-cooked stewed fragrant product; S4, take out the freshly-fished marinated product and drain it, first place it at 40°C to cool for 20 minutes, and then place it at 20°C to cool until it is completely cooled; The first seasoning used in the above step S2 is composed of 75g natural spices, 87.5g seasonings, 50g auxiliary materials, 22.5g edible oil and 15g hydrolyzed animal protein, the natural spices are composed of fennel, star anise, cinnamon, prickly ash, cloves, tsaoko, angelica, tangerine peel and bay leaves in a weight ratio of 1:1:0.5:0.1:0.1:0.5:1:0.2:0.2, the seasoning is composed of edible salt, white sugar, soy sauce and cooking wine in a weight ratio of 1:1:3:2, the auxiliary materials are composed of ginger, dried chili and onion in a weight ratio of 2:0.2:2, and the edible oil is composed of cooked peanut oil and cooked sesame oil in a weight ratio of 4:1; The second seasoning used in the above step S3 consists of 6.82 g of xylo-oligosaccharide, 1.36 g of corn oligopeptide and 6.82 g of xanthan gum as a water retaining agent.
[0033] Example 2-3 The difference between Example 2-3 and Example 1 is that the preparation process parameters are different, and the amounts and components of the first seasoning and the second seasoning are different, see Table 1 below for details.
[0034] Table 1 Process parameters and raw materials of Examples 1-3 Example 4 The difference between Example 4 and Example 1 is that the hydrolyzed animal protein in the first seasoning in step S2 is replaced by an equal amount of natural spices, and the spices are prepared according to the proportions in Example 1. The rest is the same as Example 1.
[0035] Example 5 The difference between Example 5 and Example 1 is that the first seasoning used in step S3 is replaced by a commercially available marinade package, and the commercially available marinade package is the Haorenjia Spicy Marinade Seasoning. The rest is the same as Example 1.
[0036] Example 6 The difference between Example 6 and Example 1 is that the water-retaining agent of the second seasoning in step S3 consists of propylene glycol alginate, glyceryl monostearate and xanthan gum in a weight ratio of 1:1:1, and the rest is the same as Example 1.
[0037] Example 7 The difference between Example 7 and Example 1 is that the water retaining agent of the second seasoning in step S3 is composed of propylene glycol alginate, L-asparagine and triacetin in a weight ratio of 1:1:0.2, and the rest is the same as Example 1.
[0038] Example 8 The difference between Example 8 and Example 1 is that the water retaining agent of the second seasoning in step S3 is composed of propylene glycol alginate, L-asparagine and triacetin in a weight ratio of 3:1:0.4, and the rest is the same as Example 1.
[0039] Example 9 The difference between Example 9 and Example 1 is that in step S4, the freshly-fished marinated product is fished out and drained, and then placed at 20° C. to cool until completely cooled, and the rest is the same as Example 1.
[0040] Comparative Example Comparative Example 1 The difference between Comparative Example 1 and Example 1 is that the xylooligosaccharide in the second seasoning in step S3 is replaced by isomaltooligosaccharide in an equal amount, and the rest is the same as Example 1.
[0041] Comparative Example 2 The difference between Comparative Example 2 and Example 1 is that the corn oligopeptide in the second seasoning in step S3 is replaced by an equal amount of xylooligosaccharide, and the rest is the same as Example 1.
[0042] Comparative Example 3 The difference between Comparative Example 3 and Example 1 is that the water retaining agent in the second seasoning in step S3 is replaced by xylo-oligosaccharide in an equal amount, and the rest is the same as Example 1.
[0043] Comparative Example 4 The difference between Comparative Example 4 and Example 1 is that the marinating temperature in step S2 is 90° C., and the marinating temperature in step S3 is 100° C., and the rest is the same as Example 1.
[0044] Comparative Example 5 The difference between Comparative Example 5 and Example 1 is that in step S2, the first seasoning and the second seasoning are added to the water at the same time according to the proportion, and the pretreated meat ingredients are marinated for 60 minutes. After the marinating is completed, the freshly marinated product is taken out, drained, and cooled. The rest is the same as Example 1.
[0045] Comparative Example 6 The difference between Comparative Example 6 and Example 1 is that the marinating time in step S2 is 60 minutes, and step S3 is not performed. After the marinating is completed, the freshly marinated product is taken out, drained, and cooled. The rest is the same as Example 1.
[0046] Performance testing The following is a performance test of the freshly-caught marinated fragrant products prepared in Examples 1-9 and Comparative Examples 1-6. The freshly-caught marinated fragrant products in this test are all tested using marinated duck necks: 1. Sensory test: Ten tasters who have received sensory evaluation training were selected to evaluate the taste, smell, color and appearance of the freshly-caught marinated products. The specific test data can be found in Table 3; the scoring criteria are shown in Table A below: Table A Sensory test scoring criteria 2. Color stability test: The color of the freshly-caught marinated fragrant products was tested using a colorimeter. First, the colorimeter was calibrated with a white board. The color of the freshly-caught marinated fragrant products after cooling and the color of the freshly-caught marinated fragrant products placed in a storage cabinet at a temperature of 10°C for 8 hours were measured. Three parts were selected for each sample, and each part was measured three times. The average value was taken, and the color difference value (ΔE) was calculated. The specific test data can be found in Table 4.
[0047] The following are the test data of the freshly-caught marinated fragrant products obtained in Examples 1-9 and Comparative Examples 1-6: Table 3 Sensory test data Table 4 Color stability test data In combination with Examples 1-3 and Examples 4-5, Comparative Example 6 and Tables 3 and 4, it can be concluded that the freshly-caught marinated products braised with the first seasoning of the present application have good taste, flavor and color. In Example 4, no hydrolyzed animal protein is added, the taste of the freshly-caught marinated products is reduced, and after being placed for a period of time, the color difference change is slightly increased; while in Example 5, commercially available marinated seasonings are used, and the sensory score is slightly lower than that of Example 4 but lower than that of Example 1, and after being placed for a period of time, the color difference change is significantly improved; while in Comparative Example 6, only the first seasoning is used for braising, and the second seasoning is used for braising, the sensory score of the freshly-caught marinated products is significantly reduced, and the color difference is significantly improved after being placed for a period of time; this shows that by compounding the first seasoning and the second seasoning of the present application, the taste, flavor and color of the freshly-caught marinated products are significantly improved, and the color stability is also improved.
[0048] In combination with Example 1 and Examples 6-8, Comparative Examples 1-3 and Tables 3 and 4, it can be concluded that the use of oligoxylose, corn oligopeptides and a water-retaining agent composed of propylene glycol alginate, L-asparagine and triacetin in the preferred dosage ratio of the present application can improve the taste, color and flavor of the freshly-caught marinated fragrant products, and the color difference does not change much after being placed for a period of time. Compared with Example 1, Comparative Examples 1-3 change the composition of the second seasoning, and the sensory score of the freshly-caught marinated fragrant products is reduced, and the color difference is increased from 0.8 to 1.7-2.5, and the color difference changes significantly.
[0049] In combination with Example 1 and Example 9, Comparative Examples 4-5 and Table 3 and Table 4, it can be concluded that the use of the first seasoning and the second seasoning of the present application in combination with the processing technology of the present application can further improve the quality of the freshly-caught marinated fragrant products of the present application; in Example 9, the product is directly cooled, and the taste of the freshly-caught marinated fragrant product is reduced; in Comparative Example 4, the temperature of the marinating is changed twice, the taste of the freshly-caught marinated fragrant product is reduced, and a slight color difference appears after being placed for a period of time; and in Comparative Example 5, the first seasoning and the second seasoning are mixed together for marinating, and the taste of the freshly-caught marinated fragrant product is reduced, and a slight color difference appears after being placed for a period of time; it can be seen that controlling the marinating temperature and the order of adding the first seasoning and the second seasoning can improve the taste of the freshly-caught marinated fragrant product and at the same time improve the color difference problem, and the color is not easy to become darker or black.
[0050] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.
Claims
1. A processing technology for freshly-fished marinated fragrant products, It is characterized in that The following steps are involved: S1, blanching the meat ingredients to obtain pretreated meat ingredients; S2, adding water and the first seasoning into a braising pot at a weight ratio of 100:(2.5-3), heating to 75-85°C, then adding the pretreated meat ingredients and water into the braising pot at a weight ratio of 100:(55-65), heating to 90-100°C for braising for 40-50 minutes; S3, after cooling to 80-85°C, adding 0.15-0.25wt% of the second seasoning accounting for the weight of water, and stewing for 10-20min to obtain a freshly-harvested fragrant product; S4, take out the freshly-harvested fragrant products, drain them, and spread them to cool; The first seasoning is a marinade, and the second seasoning is made of xylooligosaccharide, corn oligopeptide and a water retaining agent.
2. The processing technology of the freshly-fished marinated fragrant product according to claim 1, Features: The weight ratio of the xylooligosaccharide, corn oligopeptide and water retaining agent is 1:(0.2-0.5):(1-2).
3. The processing technology of the freshly-fished marinated fragrant product according to claim 1, Features: The water retaining agent is composed of propylene glycol alginate, L-asparagine and triacetin in a weight ratio of (1-3):1:(0.2-0.4).
4. The processing technology of the freshly-fished marinated fragrant product according to claim 1, Features: In step S1, the blanching temperature is 80-90°C and the time is 5-10 minutes.
5. The processing technology of the freshly-fished marinated fragrant product according to claim 1, Features: In the step S4, the prepared freshly-caught marinated fragrant product needs to be first placed at a temperature of 40-50° C. to cool for 20-30 minutes, and then placed at a temperature of 20-30° C. to cool until completely cooled.
6. A processing technology for freshly-caught marinated fragrant products according to any one of claims 1 to 5, Features: The first seasoning is composed of the following raw materials in percentage by weight: Natural flavors 30-35% Flavoring agent 35-40% Auxiliary materials 10-20% Edible oil 5-10% Hydrolyzed animal protein 3-6%.
7. The processing technology of the freshly-fished marinated fragrant product according to claim 6, Features: The natural spices are composed of fennel, star anise, cinnamon, prickly ash, clove, tsaoko, angelica dahurica, tangerine peel and bay leaves in a weight ratio of (1-1.5): (1-1.5): (0.5-1): (0.1-0.5): (0.1-0.5): (0.5-1): (1-1.5): (0.2-0.5): (0.2-0.5).
8. The processing technology of the freshly-fished marinated fragrant product according to claim 6, Features: The auxiliary materials include ginger, dried chili pepper and green onion.
9. The processing technology of the freshly-fished marinated fragrant product according to claim 6, Features: The seasoning includes edible salt, white sugar, soy sauce and cooking wine.
10. The processing technology of the freshly-fished marinated fragrant product according to claim 6, Features: The edible oil is at least one of cooked peanut oil, cooked rapeseed oil and cooked sesame oil.