Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Parabramis pekinensis pickling method

A production method and technology of bream, applied in food preparation, application, food science, etc., can solve the problems affecting the taste and aroma of bream, the color, aroma and taste of bream, increasing the curing time, etc., so as to achieve a good taste , shorten the pickling time, maintain the effect of gloss

Inactive Publication Date: 2012-11-21
ANHUI HAOZAILAI FOOD
View PDF0 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the naturally dried and pickled bream has little moisture, is hard and dull, it needs a long time of steaming or frying, which affects the taste and aroma of the bream, and the color, aroma and taste of the bream will be affected. impact; coupled with the longer time required for natural drying, increased pickling time

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Embodiment 1: The present invention is according to formula: every 1000g bream ingredients: refined salt 20g, sugar 20g, monosodium glutamate 10g, wood fragrance 10g, cooking wine 20g, Chinese prickly ash 20g, ginger 5g, tangerine peel 15g, and make by following processing method: Slaughter and clean the fresh bream, cut open the belly of the fish and add refined salt to marinate for 30 hours, then add the rest of the ingredients and soak in water for 70 hours, then place the bream on a marinating table for marinating, and finally use a low-temperature air dryer Pack after air drying.

Embodiment 2

[0009] Embodiment two: the present invention is according to formula: every 1000g bream ingredients: refined salt 40g, sugar 30g, monosodium glutamate 12g, wood fragrance 12g, cooking wine 30g, Chinese prickly ash 25g, ginger 8g, tangerine peel 10g, and make by following processing method: Slaughter and wash the fresh bream, cut the fish maw and add refined salt to marinate for 35 hours, then add the rest of the ingredients and soak in water for 75 hours, then place the bream on the marinating table to pick the marinade, and finally use a low-temperature air dryer Pack after air drying.

Embodiment 3

[0010] Embodiment three: the present invention is according to formula: every 1000g bream ingredients: refined salt 60g, sugar 40g, monosodium glutamate 15g, wood fragrance 15g, cooking wine 40g, Chinese prickly ash 45g, ginger 10g, tangerine peel 20g, and make by following processing method: Slaughter the fresh bream, cut it open from the maw, add refined salt and marinate it for 40 hours, add the rest of the ingredients and soak it in water for 80 hours, then put the bream on the marinating table to pick the marinade, and finally use a low-temperature air dryer Pack after air drying.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a Parabramis pekinensis pickling method. According to the invention, each 1000g of Parabramis pekinensis needs ingredients comprising 20-60g of refined salt, 20-40g of sugar, 10-15g of monosodium glutamate, 10-15g of Radix Aucklandiae, 20-40g of cooking wine, 20-45g of Chinese prickly ash, 5-10g of ginger and 10-20g of dried orange peel. The method comprises the following processing steps: slaughtering fresh Parabramis pekinensis, cleaning, adding the refined salt from the openings of bullies, pickling for 30-40h, adding the rest ingredients, infusing in water for 70-80h, disposing the Parabramis pekinensis on a pickled material digging bench, digging out the pickled material, air-drying with a low temperature air drying machine, and packaging. The Parabramis pekinensis pickled in the invention has the advantages of maintenance of the original delicate flavor of the Parabramis pekinensis, bright color, dense fragrance, no fishy smell and chewiness.

Description

technical field [0001] The invention belongs to the technical field of food pickling methods. Background technique [0002] Existing fishes of making salted fish mainly contain various freshwater fishes such as silver carp, grass carp, carp. The traditional method of marinating bream is: spread the seasoning evenly on the bream and let it dry naturally. Since the naturally dried and pickled bream has little moisture, is dry and dull, it needs a long time of cooking or frying, which affects the taste and aroma of the bream, and the color, aroma and taste of the bream will be affected. Influence; in addition, it takes a long time to dry naturally, which increases the pickling time. Contents of the invention [0003] In order to solve the deficiencies in the above-mentioned bream pickling method, the present invention proposes a bream pickling method that can keep the original umami taste of the bream, bright color, strong fragrance and less pickling time. [0004] The pre...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/326A23L17/10
Inventor 裴陆松裴晓鹏
Owner ANHUI HAOZAILAI FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com