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Smoked fish and manufacturing method thereof

A production method and a technique for waxing fish, which are applied in the field of waxing fish, can solve the problems of salty, single, heavy fishy smell, etc., and achieve the effect of delicious taste.

Inactive Publication Date: 2018-02-23
成都市新津活活饭店
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] And the cured fish of making at present usually meat quality is dry, and taste is salty and monotonous, and fishy smell is heavier, therefore, need a kind of preparation method of cured fish that can solve these problems, satisfy people to the pursuit of cured fish taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Take the fat part of cured pork and boil it to make cured lard; grind pepper noodles, chili noodles and fennel in a weight ratio of 12:14:6 to make spice powder; powder, stir evenly while hot, cool to room temperature, then weigh the salt according to 0.09 times the weight of the oil, put the salt into the oil and mix well to prepare the marinade;

[0040] Take fresh crucian carp, remove scales and viscera, clean it, put crucian carp in fermented glutinous rice and marinate for 1 hour; take out crucian carp from fermented glutinous rice, apply marinade on all surfaces of crucian carp; hang crucian carp covered with marinade on the 100cm above the smoked and roasted material, smoked for 40 hours to obtain cured fish. Wherein, the smoked and baked material is straw and orange peel mixed in a weight ratio of 1:1.5.

Embodiment 2

[0042] Take the fat part of cured pork and boil it to make cured lard; grind pepper noodles, chili noodles and fennel in a weight ratio of 10:10:5 to make spice powder; heat the cured lard to 130°C, pour it on the powder, stir well while it is hot, cool to room temperature, then weigh the salt according to 0.08 times the weight of the oil, put the salt into the oil and mix well to prepare the marinade;

[0043] Take fresh crucian carp, remove scales and viscera, clean it, put crucian carp in fermented glutinous rice and marinate for 0.5h; take out crucian carp from fermented glutinous rice, apply marinade on all surfaces of crucian carp; hang crucian carp covered with marinade Smoked for 36 hours at a place 80 cm above the smoked and roasted material to obtain cured fish. Wherein, the smoked and roasted material is straw and orange peel mixed in a weight ratio of 1:1.

Embodiment 3

[0045] Take the fat part of cured pork and boil it to make cured lard; grind pepper noodles, chili noodles and fennel in a weight ratio of 15:20:8 to make spice powder; heat the cured lard to 150°C, pour it on the Put the powder on the powder, stir it while it is hot, cool it to room temperature, then weigh the salt according to 0.1 times the weight of the oil, put the salt into the oil and mix it evenly to make a marinade;

[0046] Take fresh crucian carp, remove scales and viscera, clean it, put crucian carp in fermented glutinous rice and marinate for 2 hours; take out crucian carp from fermented glutinous rice, and apply marinade on all surfaces of crucian carp; hang crucian carp covered with marinade on the 130cm above the smoked and roasted material, smoked for 48 hours to obtain cured fish. Wherein, the smoked and baked material is straw and orange peel mixed in a weight ratio of 1:2.

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PUM

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Abstract

The invention relates to a smoked fish, and belongs to the field of food processing. The manufacturing method of the smoked fish specifically comprises the steps that a fresh crucian is taken and cleaned up, and then the crucian is placed into fermented glutinous rice to be pickled for 0.5-2 hours; and a marinade is smeared on all faces of the crucian, specifically, the manufacturing method of themarinade comprises the steps that a fat meat part of smoked pork is taken and decocted into preserved lard oil; the smoked lard oil is heated to be 130-150 DEG C and poured on spice powder, then thesmoked lard oil is mixed with the spice powder to be even while being hot, and cooled to be the room temperature, and salt is added; the salt is added into the oil and mixed to be even, and the marinade is manufactured; and the crucian which is fully coated with the marinade is hung on a fire-curing material to be smoked, and thus the smoked fish is manufactured, wherein the fire-curing material is evenly mixed by straws and orange peels with the weight ratio being 1:(1-2). Fishy smell is removed from the manufactured smoked fish, and the smoked fish is delicious, tender and chewy.

Description

technical field [0001] The invention relates to preserved fish and belongs to the field of food processing. Background technique [0002] Crucian carp, referred to as crucian carp, is mainly an omnivorous fish that eats plants. It likes to travel in groups and live by choosing food. The meat is tender and has high nutritional value. Every 100 grams of meat contains 13 grams of protein, 11 grams of fat, and contains a lot of calcium, phosphorus, iron and other minerals. Crucian carp has extremely high medicinal value. Its nature is flat and sweet, and it enters the stomach and kidney. Crucian carp is widely distributed and is produced all year round in waters all over the country. Crucian carp from February to April and August to December is the most plump and one of the important edible fish in my country. The maximum body length of crucian carp is about 30 cm, and the inhabiting depth is 0-20 meters. It is non-toxic, economical edible fish, high in quality and low in pric...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L5/10A23B4/044
CPCA23B4/044A23L5/17A23L17/00A23L17/75
Inventor 周钰桐周钰恒
Owner 成都市新津活活饭店
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