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Pickled food made of anchovy, and its production method

A technology of salted anchovy and food, which is applied in food preparation, food preservation, fish processing, etc. It can solve the problems of easy damage, difficulty in fresh sales, rot, etc., and achieve the effect of reasonable process, convenient transportation, and increased economic value

Inactive Publication Date: 2007-07-25
DALIAN JIXIANG FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

my country is rich in anchovy resources, and there are flood seasons in the Bohai Sea, Yellow Sea, East China Sea and other sea areas from May to September. However, the muscle tissue of anchovy is fragile, and it is easily damaged and rotted after leaving the water. It is very difficult to sell fresh

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0017] The making of example 1 salted anchovy

[0018] (1) Add 100Kg of fresh anchovies with 23Kg of edible salt, mix well, put them in wooden barrels, and salt them for 50 hours at 15-25°C. Salted anchovies with heads, tails and guts removed. At this time, the fish body becomes hard.

[0019] (2) Put the above-mentioned salted fish body into the wooden barrel again, seal the top of the container full of fish with edible salt, place a wooden board on it, press it with a weight of 50Kg, and place it at 20-25°C for 8 days , After the heavy pressure, the fish comes out of the fish oil, and the brine generated by the fish body water and salt, removes the pressure, and removes the fish oil and brine.

[0020] (3) The above-mentioned container in which the fish oil and brine were removed and the anchovies were still placed was filled with saturated saline and immersed. Put a stone slab on it, put 7Kg weight on it, press it, and ferment naturally for 90 days at 18-25°C. The flesh...

example 2

[0023] The making of example 2 salted anchovy fillets

[0024] (1) Add 200Kg of fresh anchovy with 50Kg of edible salt, mix well, put it into a pool made of cement, and soak it in salt for 50 hours at 20-25°C. Salted anchovies with heads, tails and guts removed. At this time, the fish body becomes hard.

[0025] (2) Put the salted fish body into the barrel again, seal the top of the barrel full of fish with edible salt, place a wooden board on it, press it with a weight of 50Kg, and place it at 20-25°C for 10 days , After the heavy pressure, the fish comes out of the fish oil, and the brine generated by the fish body water and salt, removes the pressure, and removes the fish oil and brine.

[0026] (3) In the container in which the above-mentioned fish oil and brine anchovies were still placed, saturated saline was added to submerge all fish bodies. Naturally ferment for 90 days at 18-25°C. The flesh color of fermented and ripe anchovies is dark red to dark red.

[0027] ...

example 3

[0029] Example 3 Production of canned salted anchovy fillets

[0030] The salted anchovy fillet that above-mentioned example is made carries out canning on the canning production line. The salted anchovy fillets and olive oil are half and half in each glass bottle or canning bottle, with a net weight of 400g.

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PUM

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Abstract

A salted anchovy food with delicious taste and particular nutrients is prepared from fresh anchovy through salting for 45-72 hr, pressing for 5-10 days to remove oil and saline, immersing in saturated edible salt solution while natural fermenting for 4-10 months, scalding it in hot water at 40-80 deg.C, removing skin and bone, and centrifugal drying.

Description

technical field [0001] The invention relates to the technical field of fish processing, such as removing viscera, bone and meat of fish. At the same time, it also involves the processing, preservation and fermentation products of inorganic salts for fish. Background technique [0002] Anchovy (Engraulis Japonicus) is a small seawater fish with a slender body and slightly flattened sides. The juvenile fish is 4-8cm long, the adult fish is 8-20cm long, and weighs 5-30g. There are many local common names in various places, such as sea snakes, lishui lan, old goose food, rotten boats, Haihe, ba fish food, squid, pumping strips, black-backed squid, etc. Anchovy is delicious when eaten fresh. It is a fish with high nutritional value. It is rich in 18 kinds of amino acids needed by the human body, especially rich in unsaturated fatty acids and multivitamins that have special curative effects on the prevention and treatment of cardiovascular and circulatory diseases. . my country...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23B4/023A23L1/48A23L1/212A23L1/218A23D7/04A23L3/358A22C25/16A22C25/14A23L17/00A23L19/00A23L19/20A23L35/00
CPCY02A40/90
Inventor 曲荣先
Owner DALIAN JIXIANG FOODS
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