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Sea bass pit-flavor salting liquor and salting method

A sea bass and pickling liquid technology, which is applied in the field of sea bass cellar fragrant pickling liquid and sea bass pickling, can solve the problems of bland taste, inability to marinate, lack of novelty, etc., and achieve the effect of prolonging the shelf life

Inactive Publication Date: 2017-01-04
珠海市祺海水产科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the current traditional pickling materials are usually salt, white wine, mature vinegar, spices, etc., the taste is light and single, which cannot stimulate appetite. produced by

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The raw material formula of sea bass fish cellar fragrant pickling liquid is: water 100kg, pepper water 10kg, cooking wine 5kg, salt 1kg, clove 1kg, sand ginger 1kg, nutmeg 0.5kg, apple 0.5kg, laurel 0.5kg, garlic 0.5kg and fragrant Leaves 0.5kg.

[0021] The sea bass marinating method is:

[0022] 1. Use a sorting machine to select 400-700g sea bass;

[0023] 2. Use a fish killing machine to remove the scales and open the back;

[0024] 3. Put it in low-temperature water of about 10°C to wash off the viscera, gills and blood;

[0025] 4. Soak in ice water at about 10°C for 1 hour to remove blood;

[0026] 5. Prepare one portion of the above-mentioned sea bass cellar pickling solution at room temperature;

[0027] 6. Add borneol to the pickling solution, and adjust the temperature to 0-5°C;

[0028] 7. Put 150-250kg of sea bass into the low-temperature pickling solution and marinate for 48 hours;

[0029] 8. Vacuum-package dry-marinated sea bass and freeze it at -...

Embodiment 2

[0031] The raw material formula of sea bass fish cellar fragrant pickling liquid is: water 100kg, pepper water 20kg, cooking wine 10kg, salt 1kg, clove 1kg, sand ginger 1kg, nutmeg 0.5kg, apple 0.5kg, laurel 0.5kg, garlic 0.5kg and fragrant Leaves 0.5kg.

[0032] In this embodiment, the salting method of sea bass in a cellar is the same as that in Embodiment 1.

Embodiment 3

[0034] The raw material formula of sea bass fish cellar fragrant pickling liquid is: water 100kg, pepper water 5kg, cooking wine 15kg, salt 1kg, clove 1kg, sand ginger 1kg, nutmeg 0.5kg, apple 0.5kg, laurel 0.5kg, garlic 0.5kg and fragrant Leaves 0.5kg.

[0035] In this embodiment, the salting method of sea bass in a cellar is the same as that in Embodiment 1.

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PUM

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Abstract

The invention discloses sea bass pit-flavor salting liquor. The sea bass pit-flavor salting liquor is prepared from the following raw materials: water, zanthoxylum bungeanum water, cooking wine and salt. The invention also discloses a sea bass pit-flavor salting method. The method comprises the following steps of selecting, scaling, slitting, washing away the blood, salting, storing at low temperature and the like. By virtue of a great amount of research experiments, the salting liquor can produce an unique pit-flavor taste, can naturally emit a spicy flavor, and can satisfy the taste enjoy of people. The sea bass salted by using the sea bass pit-flavor salting liquor can maintain nutrients, and the shelf life can be prolonged to one year in a cold room at -18 DEG C.

Description

technical field [0001] The invention belongs to the processing technology of aquatic products, and in particular relates to a sea bass pickling liquid and a sea bass pickling method. Background technique [0002] Sea bass is mainly produced in the Yellow Sea and Bohai Sea of ​​my country. It is rich in high-quality protein, vitamin A, vitamin B, copper, calcium, magnesium, zinc, selenium and other nutrients. It has the effects of nourishing the liver and kidney, benefiting the spleen and stomach, and relieving pain and cough. The copper element in it can better maintain the normal function of the nervous system and can play the role of key enzymes. In order to meet the long-distance cold chain transportation, the sea bass is marinated and preserved, which can not only improve the taste of the fish, but also present more different flavors. [0003] As we all know, the marinating effect obtained by using different marinating materials for compatibility and adopting different m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L17/00
Inventor 杨映辉吴新红
Owner 珠海市祺海水产科技有限公司
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