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Method for making different special flavors of fish paste

A flavored fish and flavor technology, applied in the field of food processing, can solve the problems of difficult preservation, lack of product standards, unsustainable raw materials, etc., and achieve the effect of fresh product features and outstanding style

Inactive Publication Date: 2017-05-24
成都鲜誉海洋科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The product is not easy to preserve, the raw material is not sustainable, and it is not suitable for forming a large-scale and industrialized product production process
[0004] Other fish sauce products are mostly made by local small and medium-sized enterprises from various miscellaneous fish or leftovers from fish processing, lacking product standards and food safety guarantees

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for preparing fish sauce with different flavors includes the following steps:

[0026] a. Take 10 kg of bighead carp or grass carp, slice it, wash and set aside;

[0027] b. Take 120g pepper, 100g old ginger, 500g celery, 500g green onions, 100g white wine, 25g mint, 30g dried tangerine peel, 45g old dried onions, 40g shallots, 400g oil sauce, 40g pepper powder and mix them into plant pickling ingredients. Marinating, the marinating time is 6-10 hours, in which the peppercorns are ground, the old ginger slices, the celery is cut, the green onions are chopped, the mint is chopped, the tangerine peel is chopped, the old dried onions and the shallots are chopped for later use;

[0028] c. When the moisture in the fish is controlled to 60%, take the fish out and prepare for frying;

[0029] d. Mix sesame oil, red oil and scallion oil into a mixed oil. The weight ratio of sesame oil, red oil and scallion oil is 0.8:1:1.2, heating the oil temperature to above 80 degrees, and...

Embodiment 2

[0035] A method for preparing fish sauce with different flavors includes the following steps:

[0036] a. Take 10 jin of bighead carp or grass carp, slice it, wash and set aside;

[0037] b. Take 120g pepper, 100g old ginger, 500g celery, 500g green onions, 100g white wine, 25g mint, 30g dried tangerine peel, 45g old dried onions, 40g shallots, 400g oil sauce, 40g pepper powder and mix them into plant pickling ingredients. Marinating, the marinating time is 6-10 hours, in which the peppercorns are ground, the old ginger slices, the celery is cut, the green onions are chopped, the mint is chopped, the tangerine peel is chopped, the old dried onions and the shallots are chopped for later use;

[0038] c. When the moisture in the fish is controlled to 60%, take the fish out and prepare for frying;

[0039] d. Mix sesame oil, red oil and scallion oil into a mixed oil. The weight ratio of sesame oil, red oil and scallion oil is 0.8:1:1.2, heating the oil temperature to above 80 degrees, an...

Embodiment 3

[0045] A preparation method of fish sauce with different flavors includes the following steps:

[0046] a. Take 10 jin of bighead carp or grass carp, slice it, wash and set aside;

[0047] b. Take 120g pepper, 100g old ginger, 500g celery, 500g green onions, 100g white wine, 25g mint, 30g dried tangerine peel, 45g old dried green onions, 40g shallots, 400g oil sauce, and 40g pepper powder and mix them into plant pickling ingredients. Marinating, the marinating time is 6-10 hours, in which the peppercorns are finely ground, the old ginger slices, the celery is cut, the green onions are chopped, the mint is chopped, the tangerine peel is chopped, the old dried onions and the shallots are chopped for later use;

[0048] c. When the moisture in the fish is controlled to 60%, take the fish out and prepare for frying;

[0049] d. Mix sesame oil, red oil and scallion oil into a mixed oil. The weight ratio of sesame oil, red oil and scallion oil is 0.8:1:1.2, heating the oil temperature to ab...

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PUM

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Abstract

The invention discloses a method for making different special flavors of fish paste. The method comprises the steps that (a) 10 jin of freshwater fish is taken, sliced and cleaned for usage; (b) Chinese prickly ash, old ginger, celery, green Chinese onion, baijiu, mint, dried tangerine or orange peel, old and dried Chinese onion, Chinese onion heads, soy sauce and ground pepper are mixed to make a plant curing burdening, and fish flesh is salted for 6-10 hours; (c) after moisture in the fish flesh is up to 60% through drying, the fish flesh is taken out for stir-frying; (d) sesame oil, red oil and scallion oil are mixed to make mixed oil, the weight ratio of the sesame oil to the red oil to the scallion oil is 0.8 to 1 to 1.2, the oil is heated to reach the temperature of 80 degrees or above, and the fish flesh is put in a cooker for stir-frying; (e) when the fish flesh is faint yellow, special flavor seasonings and the like are added for stir-drying till the fish flesh is golden yellow; (f) low-temperature storage and sterilization are performed; (g) deoxidation treatment is performed; (h) split charging and sealing are performed. The method has the industrialized, standard and large-scale production capability.

Description

Technical field [0001] The invention belongs to the field of food processing, and specifically relates to a method for preparing fish sauce with different flavors. Background technique [0002] The existing fish sauce products on the market are mixed with fish and dragons, low in quality, and have different technical standards. Most of them are earthy formulas and methods. The fishy smell cannot be removed without the use of large amounts of industrial additives. [0003] A few years ago, "Bite of China" made a national sensation in Leishan fish sauce, which is a fermented sauce in minority areas. It is made by pickling and fermenting live fish from small streams, pickled and fermented with sour soup, chili and other spices in minority areas. Products are not easy to preserve, raw materials are not sustainable, and they are not suitable for large-scale and industrialized product production processes. [0004] Other fish sauce products are mostly made by local small and medium-sized...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L17/10A23L27/10
Inventor 丁蔚虹何足奇
Owner 成都鲜誉海洋科技有限公司
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