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Preservative product of fresh water fish by using Chinese traditional medicine and preparing method

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 large economic loss, slow sales, and poor transportation, and achieve fast flavor penetration, simple production, and easy industrial production Achieved effect

Inactive Publication Date: 2004-10-27
湖北楚冠实业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Poor transportation, sluggish sales, huge economic losses caused by low-priced sales and spoilage have become the limiting factors for the sustainable development of freshwater fish farming. At present, the deep processing of freshwater fish in the market is mainly a small amount of frozen small packaged fish fillets and fish blocks. , fish balls, fish cakes and cured fish

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Example 1 Production of low-value small miscellaneous fish

[0037] Step 1. Weigh the edible alcohol with an alcohol content of 95 degrees, traditional Chinese medicine and vitamins as follows, crush them and put them into a container together, 85kg of edible alcohol, 4kg of cinnamon, 1kg of clove, 2kg of licorice, 2kg of pepper, 1kg of cardamom, Amomum 1kg, Poria 1.5kg, Gorgon 1.5kg, Mint 1kg, Vitamin C 0.002kg, Vitamin E 0.003kg. Soak in 25°C for 11 days, and filter to obtain the alcoholic Chinese medicine vitamin infusion after the edible alcohol turns dark brown;

[0038] Step 2. Remove the head, viscera, wash and drain the small miscellaneous fish for later use;

[0039] Step 3. Put the cleaned and drained small miscellaneous fish into the container, and weigh the ingredients as follows: 3kg of alcoholic traditional Chinese medicine vitamin infusion, 2.5kg of salt, 0.5kg of honey, 2.5kg of white sugar, 2.5kg of vinegar, 0.5kg of monosodium glutamate, Ginger 1.5kg...

Embodiment 2

[0043] Embodiment 2 The making of big fish

[0044] The first step. Proportioning edible alcohol with an alcohol content of 95 degrees, traditional Chinese medicine and vitamins, the production method is the same as that of implementation 1

[0045] Step 2. Remove the head, viscera and scales of 85kg big fish, cut into pieces, wash off the blood and dirt on the surface, and drain for later use.

[0046] The third step. Put the washed and drained fish pieces into the container, and weigh the ingredients according to the following ratio: 3kg of alcohol Chinese medicine vitamin infusion, 3kg of salt, 0.5kg of honey, 3.5kg of sugar, 2.5kg of vinegar, 0.5kg of monosodium glutamate, ginger 1.5kg, garlic 2kg. First add salt, sugar and appropriate amount of water until they are all dissolved, then add all the ingredients and mix well.

[0047] Step 4. Mix the obtained ingredients with the fish pieces, turn the fish pieces to make them fully contact with the material liquid, turn the...

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PUM

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Abstract

A Chinese medicine antistaled fresh-water fish food is prepared through choosing fresh-water fish, immersing 9 Chinese-medicinal materials, VC and VE in edible alcohol or spirit, treating the fish, mixing said immersed lkiquid with edible salt, honey, white sugar, vinegar, gourmet powder, ginger and garlic cloves, preserving the treated fish in the mixture, drying, frying in oil and packing. Its advantages are agreeable taste and long quality-guarenteed period.

Description

technical field [0001] The invention relates to the field of deep processing of freshwater fish, in particular to freshwater whole fish, fish block, and finely cut fish meat products preserved by traditional Chinese medicine and a preparation method thereof. Background technique [0002] For a long time, in addition to fresh cooking, a very important method of freshwater fish processing is to marinate freshwater fish, dry them, and then fry them with cooking oil. This method is a traditional process, but there is a high degree of saltiness, the proportion of salt is more than 10%, some even reach 15%, the taste is poor, and the meat quality becomes hard. [0003] In order to solve the problems referred to above, multiple processing schemes have been proposed in the past. In the disclosure of Chinese patent specification 96112689.2, the fish is first soaked in salt, then seasoning is added to pickle, and the salt soak and pickle are all carried out in an airtight crock. This...

Claims

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Application Information

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IPC IPC(8): A23L3/349A23L17/10
Inventor 袁宏伟
Owner 湖北楚冠实业股份有限公司
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