Chinese-medicinal antiseptic wine and antiseptic fresh fish and preparing process thereof

A technology of freshwater fish and traditional Chinese medicine, which is applied in food preparation, food preservation, food science, etc., can solve the problems of destroying nutrients, harming the digestive system, and salty taste, etc., achieves strong antibacterial and antiseptic effects, increases physical fitness, and tastes Fragrant effect

Inactive Publication Date: 2003-02-19
丁克忠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method is a traditional production process, but the fish products made by this method have the problems that they cannot be eaten directly, the taste is very salty, the taste is not good, and the shelf life is not long. Therefore, people seldom use this method now, only occasionally during the Spring Festival make a little
In order to make the product have a certain shelf life, the existing production processes all adopt chemical anti-corrosion and adding artificial pigments. Although it has a certain anti-corrosion effect and beautifies the appea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment one, the making of scale fish:

[0031] Step 1: Weigh the Chinese medicinal materials in the prescription according to the following raw materials and weights and put them into the wine container.

[0032] Wolfberry 8kg Amomum 1kg Mint 2kg

[0033] Licorice 2kg Shouwu 1.5kg Cardamom 0.5kg

[0034] Cinnamon bark 2kg Chinese prickly ash 2kg Liquor 81kg

[0035] Soak for more than 25 days at a temperature above 10°C; soak for more than 20 days at a temperature above 20°C, and soak for more than 18 days at a temperature above 36°C to make the liquor dark brown, then take out the traditional Chinese medicine, squeeze it dry, and filter it to become a traditional Chinese medicine antiseptic wine.

[0036] Step 2: remove the heads and viscera of small fresh fish under 14cm; remove the scales, heads, viscera, spines or no spines of large fresh fish over 14cm, cut into pieces or slices, wash and set aside;

[0037] Step 3: Weigh the spare small fish and freshwater ...

Embodiment 2

[0045] Embodiment two, the making of scaleless fish:

[0046] Remove the head and viscera of eel, loach, white eel, sand loach and other scaleless fish, cut and wash, the raw materials and proportions are the same as those of scaled fish, and the curing time under various temperatures is longer than that of scaled fish 25 minutes, the other procedures are the same as those for fish with scales.

Embodiment 3

[0047] Embodiment three, the making of shrimp:

[0048] Clean the freshwater shrimp with or without the head and viscera for later use. During marinating, increase or decrease the amount of salt and sugar according to the size of the shrimp. The lower limit of salt and sugar is taken when the shrimp is small, and the upper limit is taken when the shrimp is large. The production is the same, and other procedures are the same as those of scaled fish.

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PUM

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Abstract

A fresh-water fish product antistaled by Chinese-medicinal materials and wine is prepared from fresh-water fish, edible salt, honey, granular white sugar, flavouring and antiseptic Chinese-medicinal wine. Its advantages are no damage to human body and nutrients of fish, good eating feeling, and long antistaling period (6 months).

Description

Technical field: [0001] The invention relates to a freshwater fish product, in particular to a freshwater fish product preserved with traditional Chinese medicine antiseptic wine and a preparation method thereof, belonging to the field of freshwater fish products. Background technique: [0002] There are many ways to eat freshwater fish, one of which is to marinate the freshwater fish with salt, dry them in the sun, and then fry them with cooking oil. This method is a traditional production process, but the fish products made by this method have the problems that they cannot be eaten directly, the taste is very salty, the taste is not good, and the shelf life is not long. Therefore, people seldom use this method now, only occasionally during the Spring Festival Make a little. In order to make the product have a certain shelf life, the existing production processes all adopt chemical anti-corrosion and adding artificial pigments. Although it has a certain anti-corrosion effe...

Claims

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Application Information

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IPC IPC(8): A23L3/3472A23L17/10
Inventor 丁克忠
Owner 丁克忠
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