A kind of preparation method of flavor mandarin fish

A production method and mandarin fish technology are applied in the directions of food preparation, food ingredients as taste improver, food preservation, etc., can solve problems such as poor flavor and easy spoilage, and achieve the advantages of short marinating time, maintaining flavor and inhibiting production and reproduction. Effect

Inactive Publication Date: 2015-08-12
EZHOU HUALV MEAT FOOD
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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 overcome the problems of easy corruption and poor flavor in the prior art, and provide a method for making flavored mandarin fish that is not easy to be corrupted and has a mellow flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] A manufacturing method of flavored mandarin fish, the manufacturing method sequentially includes the following processes:

[0050] Pre-treatment process: the fresh mandarin fish are sequentially descaled, gill removed, slaughtered, gutted, cleaned, and squeezed. The squeezing knife means that the abdomen on both sides of the washed mandarin fish is opened to multiple depths. The blade is 3cm, and the distance between adjacent blades is 5cm;

[0051] Salt water soaking process: soak the pre-treated mandarin fish with salt water at 4°C for 2 hours, wherein the mass ratio of salt to water in the salt water is 3:98;

[0052] Salt marinating process: first drain the mandarin fish soaked in salt water, then evenly sprinkle salt on the mandarin fish, and marinate it in a marinating barrel for 18 hours. The quality of the salt and the mandarin fish The ratio is 5:100, and the curing temperature is 0°C;

[0053] Auxiliary material pickling process: first mix the Wangzhihe stinky tofu a...

Embodiment 2

[0057] The steps are the same as in Example 1, the difference is:

[0058] In the pretreatment process, the distance between adjacent knife edges is 4 cm;

[0059] In the salt water soaking process, the mass ratio of salt to water is 3:96, the pickling time is 1.5h, and the soaking temperature is 20°C;

[0060] In the salt curing process, the mass ratio of salt to mandarin fish is 3:100, the curing time is 20h, and the curing temperature is 5°C;

[0061] In the auxiliary pickling process, the mass ratio of mandarin fish, Wangzhi, stinky tofu, and yellow wine is 500:33:10, the pickling time is 4 days, and the pickling temperature is 3°C;

[0062] In the irradiation process, the irradiation dose is 2 kGy.

Embodiment 3

[0064] The steps are the same as in Example 1, the difference is:

[0065] In the pretreatment process, the distance between adjacent knife edges is 3 cm;

[0066] In the salt water soaking process, the mass ratio of salt to water is 3:96, the pickling time is 1.5h, and the soaking temperature is 25°C;

[0067] In the salt curing process, the mass ratio of salt to mandarin fish is 4:100, the curing time is 18.5h, and the curing temperature is 3°C;

[0068] In the auxiliary pickling process, the mass ratio of mandarin fish, Wangzhi, stinky tofu, and yellow wine is 505:38:15, the pickling time is 2 days, and the pickling temperature is 5°C;

[0069] In the quick freezing and packaging process, quick freezing refers to reducing the temperature of the fish body to minus 12°C in 20 minutes;

[0070] In the irradiation process, the irradiation temperature is minus 12°C.

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PUM

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Abstract

The invention relates to a production method of flavour mandarin fishes. The method comprises the following steps of: pre-processing fresh mandarin fishes, immersing by using light salt brine at 4-25 DEG C for 1.5-2 h, pickling by using salt at 0-5 DEG C for 18-20 h, then, picking by using an auxiliary prepared from Wangzhihe fermented bean curds and Shaoxing rice wine in a mixed manner at 0-5 DEG C for 2-5 days, sequentially quickly freezing and packaging the mandarin fishes pickled by the auxiliary, and finally, irradiating the packaged mandarin fishes by using an electron accelerator. According to the invention, the flavour and the mouth feel of mandarin fishes are improved; the flesh of mandarin fishes is prevented from becoming rotten; furthermore, the preservation time of mandarin fishes is obviously prolonged; the production efficiency is increased.

Description

Technical field [0001] The invention relates to a method for pickling mandarin fish, in particular to a method for preparing flavor mandarin fish. Background technique [0002] Mandarin fish, also known as sweet-scented osmanthus fish and seasonal flower fish, is a rare fish among freshwater fishes. It contains protein, fat, a small amount of vitamins, calcium, potassium, magnesium, selenium and other nutrients. The meat is pure white and tender, and easy to digest. And it tastes delicious and delicious. "Smelly mandarin fish", as a famous Anhui cuisine, not only maintains the original flavor of mandarin fish, but also has a rich and mellow meat, which has been favored by consumers. In the "smelly mandarin fish" production process, the quality of the pickled fish will directly affect the quality and taste of the finished dish. [0003] Chinese patent: The authorized announcement number is CN100405917, and the authorized announcement date is July 30, 2008. The invention patent dis...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/326A23L17/10
CPCA23L3/005A23L3/358A23L17/10A23V2002/00A23V2200/14
Inventor 刘继平
Owner EZHOU HUALV MEAT FOOD
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