Production method of Huxiang spiced fish

A production method and a technology for marinated fish, which are applied in the preservation of meat/fish, food preparation, preservation of meat/fish with acid, etc., can solve the problems of inability to store fresh-keeping and carry edible

Inactive Publication Date: 2009-03-25
XIANGFAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Grass carp has few spines and is delicious, so many people love to eat it. In the production process, it is generally stewed with water soup and seasoning. Although it can achieve a better taste, it cannot be stored and kept fresh and eaten on the go.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] Raw materials and brine formula:

[0019] a. Grass carp 2500g

[0020] b. Brine formula:

[0021] 15 grams of star anise, 20 grams of orange peel, 10 grams of pepper, 5 grams of five spices, 30 grams of ginger

[0022] 10 grams of dried oranges, 20 grams of refined salt, 20 grams of dried peppers, 15 grams of garlic, 10 grams of sannai

[0023] Caoguo 15g, sand red 10g, pepper 10g, meat 100g, water 2000g

[0024] Production Method:

[0025] a. Dissect and wash the fish, apply appropriate amount of refined salt evenly on the fish, put it into a container and press it with a heavy object to marinate for 3-4 days, take it out and dry it in the sun.

[0026] b. After mixing the brine formula and boiling it in a pot, put the dried marinated fish into the pot and cook in the brine for 20 minutes.

[0027] c. Take out the cooked fish, filter and dry it, and pack it in a vacuum-sealed package.

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PUM

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Abstract

The invention provides a bloated lake fish preparation method, including the following steps: killing and washing a fresh grass carp, bloating through refined salt for 3-4 days and airing; putting the grass carp into the mixture of aniseed, cassia bark, Chinese prickly ash, spices, ginger, dry citrus, refined salt, dry cayenne, garlic, pepper and boiling water, and boiling for 20mins; getting out and draining, vacuum packing and sealing. The bloated lake fish is simple to prepare and delicious in taste and is convenient to preserve, bring and eat.

Description

Technical field [0001] The invention relates to a method for preparing braised fish, in particular to a method for preparing braised fish in Huxiang. Background technique [0002] Grass carp is loved by many people because of its few bones and delicious taste. In the production process, it is generally stewed with water soup and condiments. Although it can achieve a better taste, it cannot be stored for freshness and taken with you. Contents of the invention [0003] The purpose of the present invention is to provide a method for making grass carp that can be kept fresh and stored, which is beneficial to carry and eat when going out. [0004] The present invention comprises fish and relevant condiment, and the technical scheme adopted is: [0005] Raw materials and brine formula: [0006] a. Grass carp 2500g [0007] b. Brine formula: [0008] 15 grams of star anise, 20 grams of orange peel, 10 grams of pepper, 5 grams of five spices, 30 grams of ginger [0009] 10 gr...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L1/01A23B4/023A23B4/12A23L17/00A23L5/10
CPCY02A40/90
Inventor 彭萌代义
Owner XIANGFAN UNIVERSITY
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