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Making process of salted vegetable fish with local flavor

A technology for pickled vegetables and flavor, applied in the field of preparation of flavored pickled fish, can solve the problems of the fish bones not softening, the fish bones with a single taste, and the umami of fish meat is reduced, and achieves the effects of abundant raw materials, long storage period and increased added value.

Inactive Publication Date: 2002-07-10
曾民全
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AI Technical Summary

Problems solved by technology

[0002] In the prior art, the "delicious salted fish processing technology" disclosed in Chinese patent 95113905 is mainly used for processing mackerel, which is pickled with salt and then fermented with the enzyme of the fish body itself, but at the same time, the umami taste of the fish meat will be reduced, and the fish bones will not Softening; Chinese patent 96112689 discloses the "preparation method of flavored pickled fish" by soaking in salt, wine and seasoning, which is a traditional pickling method, with a single taste and no softening of fish bones

Method used

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Examples

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Embodiment Construction

[0028] 1. Select high-quality fish from weir ponds, rivers, and reservoirs with good water quality as the main raw material; remove scales, laparotomy, remove belly impurities and then wash; clean and disinfect with cold boiled water and white wine; evaporate the water of the fish with wind or strong temperature and wait use.

[0029] 2. Preparation of auxiliary materials:

[0030] Formula 1: Weigh 0.8 catties of pepper, 0.5 catties of monosodium glutamate, 4 catties of salt, 20 catties of ginger, 15 catties of pepper, 0.4 catties of pepper and 5 catties of fungus;

[0031] Formula 2: Weigh 0.2 catties of pepper, 0.3 catties of monosodium glutamate, 3.5 catties of salt, 1.5 catties of ginger, 1.0 catties of pepper, 0.2 catties of pepper and 5.6 catties of fungus.

[0032] 3. Mix 100 catties of prepared fish with the auxiliary materials of Formula 1 in a ratio of 100:46.75, put them into jars and marinate them to make them completely saccharified. After 5 months at room tempe...

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PUM

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Abstract

The salted vegetable fish is produced by using the following processes. Fresh fish after being butchered and washed is disinfected with cool boiled water and white liquor, air dried to water content of 50-55 %, mixed with supplementary material and sealed in a jar for salting for 3-5 months; then the salted fish is mixed with dry salted vegetable before sealed for 1-2 weeks; and the final product is sealed and packed. Thus, cheap fresh fish is produced to cooked fish for direct eating as both pastime food and delicious dish.

Description

(1) Technical field [0001] The invention relates to a processing method of pickled fish, in particular to a preparation method of flavored pickled fish. (2) Background technology [0002] In the prior art, the "delicious salted fish processing technology" disclosed in Chinese patent 95113905 is mainly used for processing mackerel, which is pickled with salt and then fermented with the enzyme of the fish body itself, but at the same time, the umami taste of the fish meat will be reduced, and the fish bones will not Softening: The "preparation method of flavor salted fish" disclosed by Chinese patent 96112689 adopts the method of soaking salt, wine and adding seasonings, which is a traditional pickling method, with single taste and fish bones still not softening. (3) Contents of the invention [0003] The purpose of the present invention is to overcome the above-mentioned deficiencies of the prior art, and provide a method for preparing fresh fish with fungus, keeping its de...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10
CPCY02A40/90
Inventor 曾民全
Owner 曾民全
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