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Preparation method of salted fish

A technology for salted fish and big fish, applied in the field of salted fish preparation, can solve problems such as affecting the taste of cured fish, and achieve the effects of being less prone to deterioration and improving the storage time.

Inactive Publication Date: 2018-03-09
李楠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing cured fish products need to add preservatives and anti-fungal agents during the pickling process in order to prevent the deterioration of cured fish. Excessive preservatives and anti-mold agents are harmful to the human body and affect the taste of cured fish

Method used

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Embodiment Construction

[0020] The following describes the embodiments of the present invention in detail.

[0021] The invention provides a method for preparing salted fish, which is characterized in that it comprises the following steps:

[0022] a. Choose raw materials, choose big fish of 5-10KG;

[0023] b. Kill and clean the big fish, and cut the big fish into segments;

[0024] c. Soak the sliced ​​fish pieces in cooking wine for 1-2 hours

[0025] d, cleaning, cleaning the fish segments soaked in cooking wine;

[0026] e. Boil spices, boil oil, pepper, star anise, sugar and water in a pot to make soup;

[0027] f. Place the cleaned fish section in the boiled spices and soak for 5-8 hours;

[0028] g. Place the soaked fish section in the container and add the marinade, and marinate for 5-10 days;

[0029] h, drying the marinated fish section;

[0030] i. Smoke the dried fish section for 2-3 hours.

[0031] In this embodiment, the pickling solution in step g is sodium chloride solution. ...

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PUM

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Abstract

The invention provides a preparation method of a salted fish. The preparation method comprises the following steps: a, selecting a raw material namely selecting a big fish of 5-10kg; b, killing, cleaning and cutting the big fish into sections; c, soaking the fish sections in cooking wine for 1-2 hours; d, carrying out cleaning, namely cleaning the fish sections soaked in the cooking wine; e, decocting a spice, namely decocting oil, fructus zanthoxyli, aniseed, white sugar and water in a pot to obtain soup; f, soaking the cleaned fish sections in the decocted spice for 5-8h; g, placing the soaked fish sections in a container, adding a pickling liquid, and pickling the fish sections for 5-10 days; h, drying the pickled fish sections; i, fumigating the dried fish sections for 2-3 hours. The preparation method of a salted fish, provided by the invention, achieves good color, fragrance and taste for the salted fish, and the salted fish is not easy to deteriorate, and the storage time is effectively prolonged.

Description

technical field [0001] The invention relates to a food preparation method, in particular to a salted fish preparation method. Background technique [0002] Salted fish refers to processed products made from fish meat that is cured and then baked (or exposed to sunlight). Existing cured fish products need to add preservatives and anti-mold agents in the pickling process in order to prevent the deterioration of the preserved fish. Excessive preservatives and anti-mold agents are harmful to the human body and affect the mouthfeel of the cured fish. Contents of the invention [0003] 【1】Technical problems to be solved [0004] The technical problem to be solved by the present invention is to provide a salted fish preparation method with better color, aroma and taste, and the salted fish is not easy to deteriorate. [0005] 【2】Technical solution to solve the problem [0006] The invention provides a method for preparing salted fish, which is characterized in that it comprise...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10
Inventor 李楠
Owner 李楠
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