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Spicy hot smoked fish making method

A production method and technology of spicy cured fish, applied in food science and other directions, can solve the problems of unhealthy human health, troublesome production, complicated procedures, etc., and achieve the effects of increasing appetite, preventing sourness, and simple operation procedures.

Inactive Publication Date: 2017-02-22
王自强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many ways to make cured fish, with different styles and tastes, and the traditional method is troublesome to make, the process is cumbersome, and chemical additives are added, which is not beneficial to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] A method for making spicy cured fish, comprising the following steps: (1) material preparation: take 500g of fish, wash, drain, and beat with a knife; Add 140g of coarse salt, 220g of Sanhua wine with a temperature above 56 degrees, 20g of pepper powder, 20g of Chinese prickly ash powder, and 20g of rose pollen to the fish meat, and stir evenly; put the stirred meat into the tank for sealing treatment, and beat it every 3 days , out of the vat within 5 days; (3) Cleaning: Take out the marinated meat and put it in water at 40°C for cleaning, and drain it after cleaning; (4) Smoke: After draining (3) Hang the meat above the stove and smoke until the moisture content is 25%; (5) Storage: Seal the smoked cured fish in a packaging bag and store at a temperature of 12°C.

Embodiment 2

[0010] A method for making spicy cured fish, comprising the following steps: (1) material preparation: take fish weighing more than 1,000 g, wash, drain, and chop; (2) marinate: add (1) cut fish Add 280g coarse salt, 280g Sanhua wine above 56 degrees, 30g pepper powder, 30g prickly ash powder, and 30g rose pollen to 500g fish meat, and stir well; put the stirred meat into the tank for sealing treatment, and beat once every 4 days Turn over and leave the tank in 7 days; (3) Cleaning: Take out the marinated meat and put it in water at 60°C for cleaning, and drain after cleaning; (4) Smoke: Drain (3) The finished meat is hung above the stove and smoked until the moisture content is 35%; (5) Storage: Seal the smoked cured fish in a packaging bag and store it at a temperature of 5°C.

Embodiment 3

[0012] A method for making spicy cured fish, comprising the following steps: (1) material preparation: take 700g of fish, wash, drain, and beat with a knife; Add 200g of coarse salt, 250g of Sanhua wine above 56 degrees, 25g of pepper powder, 25g of Sichuan pepper powder, and 25g of rose pollen to the fish meat, and stir evenly; put the stirred meat into the tank and seal it, and turn it over every 3 days , 6 days out of the tank; (3) Cleaning: Take out the marinated meat and put it in water at 40-60°C for cleaning, and drain it after cleaning; (4) Smoke: Drain (3) Hang the dried meat above the stove and smoke until the moisture content is 30%; (5) Storage: Seal the smoked cured fish in a packaging bag and store at 8°C.

[0013] The invention uses fish meat, coarse salt, Sanhua wine with a degree of more than 56 degrees and rose powder as raw materials, without other chemical additives, and the operation process is simple. In addition, fish meat of 500g-1000g is used as meat m...

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PUM

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Abstract

The invention discloses a spicy hot smoked fish making method which includes the steps of material preparation, pickling, cleaning, smoking and storage. Procedures are simple, chemical additives are omitted, and spicy hot smoked fish is beneficial to fitness.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing spicy cured fish. Background technique [0002] Cured fish refers to processed products made by curing the meat and then roasting (or exposing it to the sun). Preserved fish has strong anti-corrosion ability, can prolong the storage time, and has a special flavor. Baked fish is a kind of cured meat in China. It is usually cured in the twelfth lunar month of the lunar calendar, so it is called "baked fish". There are many ways to make cured fish, with different styles and tastes, and the traditional method is troublesome to make, the process is cumbersome, and chemical additives are added, which is not beneficial to human health. Contents of the invention [0003] Aiming at the deficiencies of the prior art, the object of the present invention is to provide a method for preparing spicy cured fish, which has simple procedures, does not add chemical additives, and is b...

Claims

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Application Information

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IPC IPC(8): A23L17/00
Inventor 王自强
Owner 王自强
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