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Preparation method of liquor-saturated fish

A technology of drunken fish and formula, which is applied in the field of drunken fish preparation, can solve the problems of heavy fishy smell, not tender meat, low nutritional value, etc., and achieve the effect of chewing, moderate salty and mild taste, and enhancing appetite

Inactive Publication Date: 2013-04-17
HANGZHOU BAXIAN FOWLS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a method for preparing drunken fish in order to solve the problems of heavy fishy smell, tender meat and low nutritional value in the above-mentioned prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The preparation method of described drunken fish:

[0029] The processing steps are: raw fish - thawing, cleaning, trimming - marinating - baking - cooling - batching, seasoning, brewing - decomposition and weighing, bagging - vacuum packaging - sterilization, cooling.

[0030] (1) The raw fish that have been inspected and selected in strict accordance with the "Raw and Auxiliary Materials Purchase Acceptance Regulations" formulated by the company are descaled, dissected, headed and viscerated, then simply cleaned and put into the freezer for freezing. The amount of fish used on the day is based on the production amount of the day.

[0031] (2) Thaw the amount of fish used on the day: thaw the frozen fish in the thawing tank at a temperature of 20°C for 12 hours, or add water to thaw at a water temperature of 10°C for 4 hours; then use a wire brush and a broom to clean the surface of the thawed fish Clean, remove fish scales and surface debris; then trim the fish with ...

Embodiment 2

[0045] The preparation method of described drunken fish:

[0046] The processing steps are: raw fish - thawing, cleaning, trimming - marinating - baking - cooling - batching, seasoning, brewing - decomposition and weighing, bagging - vacuum packaging - sterilization, cooling.

[0047] (1) The raw fish that have been inspected and selected in strict accordance with the "Raw and Auxiliary Materials Purchase Acceptance Regulations" formulated by the company are descaled, dissected, headed and viscerated, then simply cleaned and put into the freezer for freezing. The amount of fish used on the day is based on the production amount of the day.

[0048] (2) Thaw the amount of fish used on the day: thaw the frozen fish in the thawing tank at a temperature of 30°C for 12 hours, or add water to thaw at a water temperature of 15°C for 4 hours; then use a wire brush and a broom to clean the surface of the thawed fish Clean, remove fish scales and surface debris; then trim the fish with ...

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Abstract

The invention relates to a preparation method of liquor-saturated fish. The preparation method comprises the following steps: unfreezing, washing and trimming raw fish; curing; baking and cooling; blending materials, flavoring and liquor-saturating; decomposing, weighing and bagging; vacuum packaging; sterilizing and cooling; and packaging the finished product. The selected curing raw materials comprise clove, cumin, tsaoko amomum fruit, corsvenor momordica fruit, cinnamon, dried orange peel, pepper, bay leaf, anise, liquorice and green tea. The liquor-saturated fish prepared by the method has the characteristics of moderate saline taste, fresh and tender texture, rich flavor, good chewing feeling, unique fresh scent and no muddy odor of fish meat; and the fish has efficacies of promoting digestion and dispelling cold, dispelling cold and removing dampness, clearing away heat and moistening lung, regulating qi for strengthening spleen, protecting liver and throat, preventing cancer, lowering blood fat, resisting computer radiation and enhancing appetite, thus the liquor-saturated fish is very good for human health and is suitable for groups who work in an office for a long time.

Description

technical field [0001] The invention relates to a method for preparing food, in particular to a method for preparing drunken fish. Background technique [0002] my country is the country with the most freshwater aquaculture water surface in the world, and the output of freshwater aquatic products is also the first in the world. In order to solve the problem of keeping fresh fish fresh, traditional drunken fish and crisp fish have gradually been formed. Because of its low price and high quality, it has been passed down to this day. However, because the processing technology has not been well resolved, and freshwater fish has many bone spurs, heavy muddy smell, and is easy to be corrupted during processing, the processing is difficult, and the shelf life is short, so there are not many dried drunk fish on the market. Nowadays, the preparation methods of drunken fish mostly follow the following steps: raw material pretreatment, pickling, soaking and bleaching, cutting, baggin...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/326A23L1/29A23L17/10A23L33/00
Inventor 杨会战倪东军
Owner HANGZHOU BAXIAN FOWLS
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