Preparation method of crisp and soft crisp bone salted fish
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of salted fish and crispy bones, which is applied in the field of salted fish with soft and crispy bones, and can solve the problems of affecting the quality of salted fish, insufficient taste, hard bones, etc.
Inactive Publication Date: 2017-09-15
李九玲
View PDF5 Cites 2 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
The traditional salted fish processing and production method is to wash the fish, remove the internal organs, put it in a pickling container, and then sprinkle salt. Each layer of fish is sprinkled with a layer of salt, and then put it in the sun to dry naturally. Natural drying will attract Flies l
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0024] A kind of preparation method of soft crispy bone salted fish of the present embodiment comprises the following steps:
[0025] (1) Remove the viscera from the fresh fish and clean it;
[0026] (2) Soak the fresh fish processed in step (1) in rice vinegar for 3 hours, and then soak in ice water for 1 hour;
[0027] (3) Microwave heating the fish body treated in step (2);
[0028] (4) Wrap the fish body treated in step (3) with newsprint, put it into a pickling container, fill it with sea salt and place it for 9 hours;
[0029] (5) Smoke the fish body wrapped in newsprint after step (4) for 4 minutes;
[0030] (6) Remove the paper from the fish body processed in step (5) and pack it into a bag.
Embodiment 2
[0032] The main technical solution of this embodiment is basically the same as that of Embodiment 1, and the features not explained in this embodiment are explained in Embodiment 1, and will not be repeated here. The difference between this embodiment and embodiment 1 is:
[0033] In step (2), the temperature of rice vinegar is controlled below 18°C.
[0034] In step (3), use a 220V 2500W microwave oven to heat for 3 minutes.
[0035] In step (4), a layer of silver foil is laid on the bottom of the marinating container and the upper layer of the fish body.
Embodiment 3
[0037] The main technical solutions of this embodiment are basically the same as those of Embodiment 1 or Embodiment 2, and the features not explained in this embodiment are explained in Embodiment 1 or Embodiment 2, and will not be repeated here. The difference between this embodiment and embodiment 1 or embodiment 2 is:
[0038] In step (3), use a 220V 2500W microwave oven to heat for 4 minutes.
[0039] In step (2), soak in rice vinegar for 5 hours and in ice water for 1.5 hours.
[0040] In step (4), the pickling time is 10 hours.
[0041] In step (5), smoke for 5 minutes.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The present invention discloses a preparation method of crisp and soft crisp bone salted fish. Rice vinegar is used to remove smelly taste and enables fish body meat to be soft and bones to be crisp, a clean water soaking is used to remove a vinegar taste, a microwave heating removes the easily volatile vinegar and enables the meat quality and meat bones to be crisp, and time is controlled at a few minutes to avoid hardening due to excessive dryness. In a pickling, newspaper is used to wrap fish body mainly due to an excellent water absorption and a certain mechanical strength of the newspaper, the newspaper can absorb water content produced by the fish body in the pickling process and is not easy to break, so that the fish body is located in a relatively dry environment to reduce breeding of bacteria, maggots, etc. Besides, the pickled salted fish wrapped by the newspaper is better in taste than the salted fish directly pickled with salt, has a special fresh smell, finally the newspaper wrapped fish body is smoked, a placing time is longer, the newspaper separates a large part of smoke and charcoal ash, etc. in the smoke, and after the newspaper is removed, the salted fish can be put into a bag to be sealedly packaged.
Description
technical field [0001] The invention relates to the technical field of fish processing, in particular to a method for preparing salted fish with soft and crispy bones. Background technique [0002] Fish products are indispensable delicacies in people's lives. Because salted fish is easy to store and easy to eat, people usually salt the fish for consumption. The traditional salted fish processing and production method is to wash the fish, remove the internal organs, put it in a pickling container, and then sprinkle salt. Each layer of fish is sprinkled with a layer of salt, and then put it in the sun to dry naturally. Natural drying will attract Flies lay eggs, which affects the quality of salted fish, causing problems such as fishy taste, taste, taste and nutritional value of the produced salted fish to often have quality deviations, and salted fish will harden due to water loss during pickling. The taste is not crispy enough and the bones are hard. [0003] Therefore, in ...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more