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Method for salting erythroculter ilishaeformis

A technique of tuna and tucked mouth is applied in the field of wax making of tuna with tumbled mouth, which can solve the problems of halal taste, harmful nitrite, easy oxidation and yellowing, etc., to achieve plump cured meat, high salt content and firm meat. bouncy effect

Active Publication Date: 2014-12-03
ANHUI FUHUANG SUNGEM FOODSTUFF GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, due to the immature artificial propagation technology and low output of red scallop, it is mainly used for fresh and live sales, and it is used for making salted fish in some areas, but the related processing technology has not been reported.
There are certain problems in traditional salted fish products: first, the salt content is too high, the taste is too salty and unhealthy; It is easy to oxidize and turn yellow during storage, resulting in a hala smell

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of waxing method of scalloped red bream, the steps of the method are as follows:

[0023] 1) Raw material pretreatment

[0024] Select fresh and pollution-free red bream with a single weight of more than 0.75kg, first wash off the mucus and dirt on the fish body with clean water, cut the back of the fish and remove the viscera, black film and gills, and use it after cutting Wash again with clean water to remove the blood in the abdominal cavity, put it into a bamboo basket, and drain the water for later use;

[0025] 2) Preparation of marinade

[0026] The proportion of per 100kg pre-treated red carp marinade is as follows: salt 6kg, white sugar 1.5kg, dried chili powder 0.3kg, pepper powder 0.3kg, clove powder 0.15kg, ginger powder 0.15kg, white pepper powder 0.2 kg, coriander seed powder 0.08kg, nutmeg powder 0.08kg, grass fruit powder 0.04kg, yeast extract 0.2kg, compound phosphate 0.1kg, liquor 1.0kg, VC 0.2kg, ascorbyl palmitate 0.15kg (dissolved in liquor...

Embodiment 2

[0036] A kind of waxing method of scalloped red bream, the steps of the method are as follows:

[0037] 1) Raw material pretreatment

[0038] Select fresh and pollution-free red bream with a single weight of more than 0.75kg, first wash off the mucus and dirt on the fish body with clean water, cut the back of the fish and remove the viscera, black film and gills, and use it after cutting Wash again with clean water to remove the blood in the abdominal cavity, put it into a bamboo basket, and drain the water for later use;

[0039] 2) Preparation of marinade

[0040] Per 100kg of pre-treated red carp marinade, the ingredients are as follows: 5kg of salt, 1kg of white sugar, 0.2kg of dried chili powder, 0.2kg of pepper powder, 0.1kg of clove powder, 0.1kg of ginger powder, and 0.1kg of white pepper powder , coriander seed powder 0.05kg, nutmeg powder 0.05kg, grass fruit powder 0.03kg, yeast extract 0.1kg, compound phosphate 0.1kg, liquor 0.5kg, VC 0.1kg, ascorbyl palmitate 0.1...

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Abstract

The invention discloses a method for salting erythroculter ilishaeformis and relates to the technical field of food processing. The method comprises the following steps: pretreating raw materials, preparing spices, salting, air-drying, performing vacuum package, performing code printing, and the like. According to the technical scheme of the invention, the traditional fish salting technology is combined with sanitation and safety requirements of modern food processing and the requirement on human healthy diet on the basis of a lot of tests by an applicant, the salted erythroculter ilishaeformis is obtained by adopting scientific blending and modern equipment processing, and the problems that the traditional salted fish is high in salt content and turns yellow and generates rancidity in the storage period due to oxidation are effectively solved. Moreover, the salted erythroculter ilishaeformis processed by using the technology is mellow in fish flavor, rich in salting flavor and firm and elastic in meat quality and meets the low-salt, healthy and delicious requirements on diet of modern people.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for waxing red carp with cocked mouth. Background technique [0002] Erythroculter ilhaeformis, scientific name Erythroculter ilishaeformis, commonly known as large white fish, cocked shell, cocked white fish, cocked mouth, cocked waist, etc., belongs to the order Cyprinidae, Cyprinidae, Erythroculter subfamily, and the genus Erythroculter. Larger body, slender body, flat sides, in the shape of willow leaves. The back of the head is straight and the back of the head is raised. The mouth is superior, and the mandible is thick and sharply upturned, vertical in front of the mouth, so that the cleft of the mouth is vertical. The eyes are large and round. The scales are small. The lateral line is obvious, the front part is slightly upward curved, and the rear part traverses the side of the body slightly below the middle part. Caudal fin deeply forked. The back o...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L17/10
CPCA23B4/037A23B4/06A23L17/00A23L27/00
Inventor 杨立许瑞红
Owner ANHUI FUHUANG SUNGEM FOODSTUFF GRP
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