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Processing method of sweet-scented osmanthus flavored eels pickled with wine

A processing method, the technology of osmanthus fragrans, is applied in the processing field of sweet-scented osmanthus eel, which can solve the problems of low production efficiency and output, batch fluctuation, small scale and small investment, etc., so as to improve the shelf life, increase the fresh and sweet taste, and increase appetite Effect

Inactive Publication Date: 2016-02-03
刘魏
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional pickling is processed by hand, with small scale and investment, low production efficiency and output, and the processing quality of special products will be affected by natural climate conditions and manual operations. There is a large fluctuation between batches of

Method used

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Embodiment Construction

[0015] A processing method of sweet-scented osmanthus eel, comprising the following steps:

[0016] Step 1 Raw material pretreatment: fresh conger eels are cleaned of dirt, black film and blood stains, etc., and then rinsed with running water for 2-3 times; Proportional salt, sugar, appropriate amount of cinnamon, ginger, etc., marinate for 6-10 hours at 6-15°C, take out, drain; step 3 dehydration and drying: dry to 30--38% moisture The following; step 4 cut into pieces: cut the dried and dehydrated fish body into 2-3cm blocks; step 5 vacuum infiltration: mix the fish pieces with the pre-poisoned liquid, and carry out vacuum infiltration in a vacuum infiltration machine, and the infiltration time is 6- 18 hours; Step 6 Distillation: Mix the vacuum-infiltrated fish pieces with appropriate amount of distiller’s grains, monosodium glutamate, sugar, etc., and ferment them for a period of time at low temperature; Step 7 Packaging and sterilization: Prepare fermented and mature fish...

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Abstract

The invention provides a processing method of sweet-scented osmanthus flavored eels pickled with wine, which are processed by seven steps. An added processing step 5 of vacuum infiltration comprises the following steps: mixing fish blocks with pre-pickling wine, and carrying out the vacuum infiltration in a vacuum infiltration machine. The eel product pickled with the wine has a fresh and sweet taste so that the meat quality of the eel fish blocks pickled with the wine is tight, the eel product is elastic, fresh, tender and delicious, has a suitable salty degree and mellow aroma, and has rich wine aroma and fish flavor; pear blocks are added into the pre-pickling wine and water is added, and the mixture is boiled into soup; in a step 6 of preparing the wine, 0.2-1% of sweet-scented osmanthus is added, so that effective components in pears and the sweet-scented osmanthus are fused into the product, and furthermore, nutritional ingredients and health functions of the product are increased; and the eel product pickled with the wine, which is obtained by the method, has the effects of moistening lung and reducing phlegm, clearing way internal heat, promoting salivation, nourishing kidney and tonifying yin.

Description

technical field [0001] The invention relates to a pickling method of aquatic products, in particular to a processing method of sweet-scented osmanthus eel. Background technique [0002] Moray eel (scientific name: Anguilliformes), economic fish; fierce carnivorous fish. Teleost fish class Uneloides, Morayidae, Moray genus. The body is long cylindrical, and the tail is flattened on the side. The length of the tail is greater than the sum of the lengths of the head and body. The head is long. Eyes oval. The mouth is large, and the tongue is attached to the bottom of the mouth. The maxillary teeth are strong and sharp, with 3 rows; there are 10-15 laterally flat teeth in the middle of the vomer. Body without scales, with 140-153 lateral line holes. The dorsal and anal fins are connected to the caudal fin. The body is yellowish brown, and the large individual has a dark brown stripe on both sides of the base of the dorsal fin. 142 to 154 vertebrae. Widely distributed...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L33/10A23L33/105
CPCA23V2002/00
Inventor 刘魏
Owner 刘魏
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