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Soy-sauce-flavor-type pickling fluid and method for small yellow croakers

A technology of small yellow croaker and pickling liquid, which is applied in the field of small yellow croaker sauce fragrant pickling liquid and sea bass pickling, can solve the problems of bland taste, lack of appetite, singleness, etc., and achieve the effect of prolonging the shelf life

Inactive Publication Date: 2017-09-05
NANTONG BOTAI ART PATTERN DESIGN CO LTD
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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.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The raw material formula of the sauce-flavored pickling liquid of small yellow croaker is: 100kg of water, 5kg of cooking wine, 1kg of salt, 1kg of clove, 1kg of sand ginger, 0.5kg of bay laurel, 0.5kg of pesto garlic and 0.5kg of bay leaf.

[0020] The method of marinating small yellow croaker is:

[0021] (1) Use a sorting machine to select small yellow croakers with a size of 100-200g;

[0022] (2) Use a fish killing machine to remove the scales and open the back;

[0023] (3) Put it into the low-temperature water of about 8°C to wash off the viscera, gills and blood;

[0024] (4) Soak in ice water at about 8°C for 1 hour to remove blood;

[0025] (5) one portion of the small yellow croaker sauce-flavored pickling solution described in claim 1 prepared at room temperature;

[0026] (6) Add an appropriate amount of borneol to the pickling solution, and adjust the temperature to 0-5°C;

[0027] (7) Put 150-250kg of small yellow croaker into the low-temperature pick...

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PUM

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Abstract

The invention discloses soy-sauce-flavor-type pickling fluid for small yellow croakers. A formula of the soy-sauce-flavor-type pickling fluid consists of the following raw materials of water, a Chinese prickly ash solution, cooking wine and salt. The invention further discloses a soy-sauce-flavor-type pickling method for the small yellow croakers. The soy-sauce-flavor-type pickling method comprises the following steps of performing selection, removing scales, making slits at the back, performing cleaning to remove watery blood, performing pickling, performing low-temperature preservation and the like. A great quantity of research experiment proves that the pickling fluid disclosed by the invention can produce unique soy-sauce-flavor taste, naturally give out fragrant and hot smell, and meet the taste sense enjoyment requirements of people; and when the small yellow croakers are pickled with the pickling fluid, nutrient components can be maintained, and the quality guarantee period of the pickled small yellow croakers at a cold chamber of minus 18 DEG C can be prolonged to 1 year.

Description

technical field [0001] The invention belongs to the processing technology of aquatic products, and in particular relates to a sauce-flavored pickling solution for small yellow croakers, and also relates to a pickling method for sea bass. Background technique [0002] It is mainly distributed in the Bohai Sea, the Yellow Sea and the East my country Sea in China, and the main production areas are in the coastal areas of Jiangsu, Zhejiang, Fujian, Shandong and other provinces. Small yellow croakers are widely distributed in the East China Sea, the Yellow Sea, the Bohai Sea and the west coast of the Korean Peninsula. They are mainly concentrated in the sea areas north of 27°00′N and west of 125°30′E, where the water depth does not exceed 100m, and the Yellow Sea, which is greatly affected by the runoff of the Yangtze River. In the sea area with a water depth of 40-80m in the south and the north of the East China Sea, it is a warm-temperate sub-bottom fish. . [0003] As we all...

Claims

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Application Information

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IPC IPC(8): A23L17/00
CPCA23L17/00
Inventor 陈霞
Owner NANTONG BOTAI ART PATTERN DESIGN CO LTD
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