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Method for preparing salted fish

A technology of salted fish and pickled preparations, which is applied in food preparation, application, food science, etc., can solve the problems of harmfulness to human health, lack of luster, and excessive addition of ingredients, and achieve the effects of beneficial human health, delicious meat, and strong fragrance

Inactive Publication Date: 2011-07-27
HANGZHOU BAXIAN FOWLS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the above-mentioned problems in the prior art that there are many ingredients in salted fish, the color of the fish is dull, dull, and the nutritional value is not high, and a large amount of nitrosamines will be produced in the pickling process, which is harmful to human health. problem, a preparation method for salted fish is provided

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The raw material formula of the pickling preparation is: per 1000g fish meat: 15g of monosodium glutamate, 35g of distiller's grains, 65g of chicken essence, 0.2g of Taomeisu, 0.2g of Yisemei, 60g of salt, 0.6g of ginger powder, 25g of white sugar, star anise 25g, cinnamon 4g, cumin 15g, mint 15g, potassium sorbate 0.5g.

[0035] The raw materials of the pickling preparation of the present invention are selected from the combination of cumin, cinnamon, star anise, and mint, so that the efficacy of each raw material produces a synergistic effect, which not only removes the muddy smell of the fish itself, but also makes it have a unique fragrance. It has the effects of dispelling cold and dehumidification, invigorating the stomach and dispelling cold, regulating qi and invigorating the spleen. In addition, salt, monosodium glutamate, sugar, ginger powder, chicken essence, peach beauty, and yisemei are added during the pickling process to make the color of the pickled fish ...

Embodiment 2

[0048] The raw material formula of the pickling preparation is: per 1000g fish meat: 10g of monosodium glutamate, 20g of distiller's lees, 25g of chicken essence, 0.2g of Taomeisu, 0.2g of Yisemei, 20g of table salt, 0.4g of ginger powder, 15g of white sugar, star anise 15g, cinnamon 2g, cumin 10g, mint 6g, potassium sorbate 0.1g.

[0049] The processing steps of the pickled fish are: raw fish - thawing, cleaning, trimming - batching - pickling - baking - cooling.

[0050] (1) After descaling, dissection, head and viscera removal of the raw fish, simply clean them and put them in the freezer for freezing. The amount of fish used on the day is based on the production amount of the day.

[0051] (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 thaw the surface of the thawed fish Clean, remove fish scal...

Embodiment 3

[0061] The raw material formula of the pickling preparation is: per 1000g fish meat: 15g of monosodium glutamate, 25g of distiller's lees, 25g of chicken essence, 0.2g of Taomeisu, 0.2g of Yisemei, 20g of table salt, 0.6g of ginger powder, 15g of white sugar, star anise 15g, 3g cinnamon, 15g cumin, 10g mint, 0.3g potassium sorbate.

[0062] The processing steps of the pickled fish are: raw fish - thawing, cleaning, trimming - batching - pickling - baking - cooling.

[0063] (1) After descaling, dissection, head and viscera removal of the raw fish, simply clean them and put them in the freezer for freezing. The amount of fish used on the day is based on the production amount of the day.

[0064] (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 thaw the surface of the thawed fish Clean, remove fish sca...

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Abstract

The invention relates to a preparation method of salted fish, which comprises the following processing steps: preparing raw material fish; unfreezing, washing and finishing raw material fish; preparing seasonings; salting; roasting; cooling; and packaging to obtain finished product. The formula of the salting raw material, based on 1 kilogram of fish, comprises 10 to 15 grams of gourmet powder, 20 to 35 grams of white spirit distilled grain, 25 to 65 grams of chicken essence, 0.2 grams of Taomeisu (colour former), 0.2 grams of Yimeise (seasoning), 20 to 60 grams of table salt, 0.4 to 0.6 grams of raw ginger powder, 15 to 25 grams of white sugar, 15 to 25 grams of star anise, 2 to 4 grams of cassia bark, 10 to 15 grams of fennel fruit, 6 to 15 grams of mint and 0.1 to 0.5 grams of potassium sorbate. In the invention, the salting raw material combines the fennel fruit, cassia bark, star anise and mint components, and the effects of the components produce a synergetic effect to remove the mud smell in the fish, add unique fragrance to the fish and enable the fish to exert the effects of dispelling cold, removing damp, tonifying stomach, dispelling cold in stomach, regulating qi and tonifying spleen; and the salting process, the salt, gourmet powder, white sugar, raw ginger powder, chicken essence, Taomeisu and Yimeise are added, so that the color of the salted fish is bright, the meat is fresh and delicious, the fragrance is strong, and the fish is chewable and good for health.

Description

technical field [0001] The invention relates to a method for preparing food, in particular to a method for preparing salted 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. The fish used to make salted fish are mainly various freshwater fish. The existing salted fish preparation method is as follows: the fish meat is marinated for a period of time with table salt, and then seasonings are added for marinating for a period of time. Such a method requires a long curing time, and needs to add more salt and wine to ensure that the fish does not deteriorate, and the nutritional value of the fish is not high. [0003] For example, in the existing literature, the application number is 200910095131.1, the application date is November 2, 2009, the authorized announcement number is CN101695390A, the announcement date is April 21, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L1/09A23L17/00
Inventor 杨会战倪东军
Owner HANGZHOU BAXIAN FOWLS
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