CN107874160A - A kind of preparation method for nursing one's health fish - Google Patents
A kind of preparation method for nursing one's health fish Download PDFInfo
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- CN107874160A CN107874160A CN201711080135.3A CN201711080135A CN107874160A CN 107874160 A CN107874160 A CN 107874160A CN 201711080135 A CN201711080135 A CN 201711080135A CN 107874160 A CN107874160 A CN 107874160A
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 63
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 230000036541 health Effects 0.000 title claims abstract description 12
- 230000000474 nursing effect Effects 0.000 title claims abstract description 8
- 241000252498 Ictalurus punctatus Species 0.000 claims abstract description 36
- 239000007788 liquid Substances 0.000 claims abstract description 25
- 238000005554 pickling Methods 0.000 claims abstract description 23
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000021110 pickles Nutrition 0.000 claims abstract description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000010411 cooking Methods 0.000 claims description 7
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 6
- 235000005979 Citrus limon Nutrition 0.000 claims description 6
- 244000131522 Citrus pyriformis Species 0.000 claims description 6
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 6
- 241000287828 Gallus gallus Species 0.000 claims description 6
- 229910019142 PO4 Inorganic materials 0.000 claims description 6
- 235000004347 Perilla Nutrition 0.000 claims description 6
- 244000124853 Perilla frutescens Species 0.000 claims description 6
- 241001529742 Rosmarinus Species 0.000 claims description 6
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 6
- 235000013330 chicken meat Nutrition 0.000 claims description 6
- 239000002131 composite material Substances 0.000 claims description 6
- 229940093503 ethyl maltol Drugs 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 6
- 239000010452 phosphate Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 244000203593 Piper nigrum Species 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 244000143590 Salvia chinensis Species 0.000 claims description 5
- 235000007154 Salvia chinensis Nutrition 0.000 claims description 5
- 235000005794 Salvia japonica Nutrition 0.000 claims description 5
- 235000013614 black pepper Nutrition 0.000 claims description 5
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 239000008280 blood Substances 0.000 claims description 4
- 210000004369 blood Anatomy 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000005057 refrigeration Methods 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 2
- 238000005470 impregnation Methods 0.000 claims 2
- ZDXPYRJPNDTMRX-VKHMYHEASA-N L-glutamine Chemical compound OC(=O)[C@@H](N)CCC(N)=O ZDXPYRJPNDTMRX-VKHMYHEASA-N 0.000 claims 1
- 230000014759 maintenance of location Effects 0.000 claims 1
- 244000081595 rats tail grass Species 0.000 claims 1
- 238000002347 injection Methods 0.000 abstract description 4
- 239000007924 injection Substances 0.000 abstract description 4
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 238000004332 deodorization Methods 0.000 abstract description 2
- 208000002173 dizziness Diseases 0.000 abstract description 2
- 238000013138 pruning Methods 0.000 abstract description 2
- 235000020995 raw meat Nutrition 0.000 abstract description 2
- 238000009938 salting Methods 0.000 abstract description 2
- 238000009461 vacuum packaging Methods 0.000 abstract 1
- 239000013505 freshwater Substances 0.000 description 7
- 238000000034 method Methods 0.000 description 5
- 230000003750 conditioning effect Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 230000001680 brushing effect Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000000149 penetrating effect Effects 0.000 description 2
- 238000005086 pumping Methods 0.000 description 2
- 238000003307 slaughter Methods 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 108010010779 glutamine-pyruvate aminotransferase Proteins 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides a kind of preparation method for nursing one's health fish, comprises the following steps：Pretreatment of raw material：From Xian Huo Channel-catfish fishes, Jiang Yuan Liao Channel-catfish fishes temporarily support, ice is dizzy, bloodletting, cut open kill, pruning modes are into Er Qu Channel-catfish fishes；Make pickling liquid；Pickle deodorization：Er Qu Channel-catfish fishes salting period is 120~150 minutes, and fish is 1 with pickling liquid mass ratio：1.5~2, the pickling liquid configured is injected, injection rate 20%；Remaining pickling liquid and the Zheng Tiao Channel-catfish fishes injected together are put into tumbling 15 minutes in vacuum tumbler；The good Zheng Tiao Channel-catfish fishes of tumbling are pickled 120~150 minutes at a temperature of 0~4 DEG C；Vacuum packaging；It is quick-frozen：It is quick-frozen to 18 DEG C of center temperature of fish that vacuum seal Hou Channel-catfish fishes are crossed into 45 DEG C of mono-frozen machines；Vanning, which is stored, to be produced.The present invention two go nurse one's health fish surface color it is tempting, Fresh ＆ Tender in Texture tasty and refreshing, raw meat is not oiliness, it is tasty uniformly, comfortable taste is delicious aromatic, long times of aftertaste.
Description
Technical field
The present invention relates to food processing and production technical field, more particularly to a kind of preparation method for nursing one's health fish.
Background technology
Countries in the world fresh water fishery development is swift and violent, has accounted for the 40% of fishery total output so far.Over nearly 10 years, various countries' fresh water
Fish processing has been achieved for rapid progress, and with the continuous introduction of new and high technology, various methods are constantly ripe, fresh-water fishes processing skill
Art research is more deep, has been developed for the comprehensive utilization product of many fresh-water fishes, and yield and the output value increase year by year, processes skill
The development of art realizes transformation of the converted products from yield to quality.But the head of fresh-water fishes is generally large, internal organ and other
Proportion shared by discarded object is also larger.Directly abandon and not only cause larger environmental pollution, and waste of resource.Therefore make full use of
Fresh water fish resource, to improve overall economic efficiency, turn into the problem of fresh-water fishes process growing interest.
The content of the invention
It is an object of the invention to provide a kind of two go nurse one's health fish preparation method, employ rational process and compared with
Good pickling liquid, solve the problems such as stale existing traditional frozen fish product, poor taste, nutrient loss, preparation method letter
It is single easy, it is adapted to large-scale promotion, obtained conditioning fishery -ies product color and luster is good, and flavor is good, and meat cunning is tender, and mouthfeel is good.
To achieve these goals, the technical solution used in the present invention is：
A kind of preparation method for nursing one's health fish, comprises the following steps：
(1) pretreatment of raw material：From Xian Huo Channel-catfish fishes, Jiang Yuan Liao Channel-catfish fishes temporarily support, ice is dizzy, bloodletting, cut open kill, pruning modes
Into Er Qu Channel-catfish fishes；1.5-2kg Xian Huo Channel-catfish fishes are selected, fish is gone down from gill portion vertical cut with fleam, until penetrate, then knife edge
Gill portion is chamfer downwards, by the fish input service sink after beveling, allows it slowly to be moved about in pond, releases in fish body blood to fish
Meat is white.Channel-catfish fishes are opened into the back of the body with hacking Dao, remove internal organ and the fish gill, and black film in fish body is cleaned down, flowing water cleaning whole piece
Open back of the body fish, draining；
(2) dispensing：By salt 0.8-1kg, chickens' extract 0.8kg, white granulated sugar 1.2kg, monosodium glutamate 0.3-0.5kg, ethylmaltol
0.05-0.08kg, ginger juice 0.01kg, cooking wine 1-1.2kg, lemon juice 0.01-0.02kg, purple perilla juice 0.01-0.02kg, black Hu
The broken 0.02-0.03kg of green pepper, rosemary 0.01-0.02kg, Salvia japonica 0.01-0.02kg, trehalose 0.3-0.5kg, glutamine
Transaminase 0.005-0.01kg, composite phosphate 2.5-3.0kg, it is mixed and stirred for uniformly being made with frozen water 96-98kg and pickles
Liquid；
(3) deodorization is pickled：Er Qu Channel-catfish fishes salting period is 120~150 minutes, and fish is 1 with pickling liquid mass ratio：1.5~
2, the pickling liquid configured is injected, injection rate 20%；By remaining pickling liquid and the Zheng Tiao Channel-catfish fishes injected together
It is put into tumbling 15 minutes in vacuum tumbler；The good Zheng Tiao Channel-catfish fishes of tumbling are pickled 120~150 minutes at a temperature of 0~4 DEG C；
(4) it is vacuum-packed：The Zheng Tiao Channel-catfish fishes pickled are shakeout and loaded in vacuum bag, fish block afterbody or edge are had into bone
Cut off with thorn part, control two goes fish with pickling liquid according to 10：1 mass ratio is fitted into packaging bag, in vacuum >=0.09MPa
Vacuum condition under carry out vacuum seal；
(5) it is quick-frozen：Vacuum seal Hou Channel-catfish fishes -45 DEG C of mono-frozen machines of mistake are quick-frozen to -18 DEG C of center temperature of fish；
(6) vanning storage：Quick-frozen Hou Channel-catfish fishes are loaded to special quick-frozen carton, case mouth is then sealed and enters -18 DEG C of warehouses
Stored under refrigeration.
Pickling formula of liquid is：Salt 0.8-1kg, chickens' extract 0.8-1.0kg, white granulated sugar 1.0-1.2kg, monosodium glutamate 0.3-
0.5kg, ethylmaltol 0.05-0.08kg, ginger juice 0.01-0.02kg, cooking wine 1-1.2kg, lemon juice 0.01-0.02kg,
Purple perilla juice 0.01-0.02kg, the broken 0.02-0.03kg of black pepper, rosemary 0.01-0.02kg, Salvia japonica 0.01-0.02kg,
Trehalose 0.3-0.5kg, glutamine transaminage 0.005-0.01kg, composite phosphate 2.5-3.0kg and frozen water 96-98kg
It is mixed and stirred for that pickling liquid is uniformly made.
Beneficial effects of the present invention：The two of the present invention go to nurse one's health fish, and cooking method is various, can steam in clear soup, and can roast, can oil
It is fried, can directly it be cooked without adding any seasoning, simple and convenient, after culinary art, surface color is tempting, Fresh ＆ Tender in Texture tasty and refreshing, no
Raw meat is oiliness, and tasty uniform, comfortable taste is delicious aromatic, long times of aftertaste.
Embodiment
With reference to embodiment, the present invention will be further described.
Embodiment one
A kind of two preparation methods for going conditioning fish, described preparation method step are as follows：
(1) raw material selection, slaughter:1.5-2kg Xian Huo Channel-catfish fishes are selected, fish are gone down from gill portion vertical cut with fleam, directly
To penetrating, then knife is chamfer downwards along gill portion, by the fish input service sink after beveling, is allowed it slowly to be moved about in pond, is put
Blood is white to the flesh of fish in fish body.Channel-catfish fishes are opened into the back of the body with hacking Dao, remove internal organ and the fish gill, and by black film brushing in fish body
Only, flowing water cleaning whole piece opens back of the body fish, draining；
(2) dispensing：By salt 0.8kg, chickens' extract 0.5kg, white granulated sugar 1.2kg, monosodium glutamate 0.3kg, ethylmaltol 0.05kg,
Ginger juice 0.01kg, cooking wine 1.0kg, lemon juice 0.01kg, purple perilla juice 0.01kg, the broken 0.02-kg of black pepper, rosemary
0.01kg, Salvia japonica 0.01kg, trehalose 0.4kg, glutamine transaminage 0.008kg, composite phosphate 2.8kg and frozen water
98kg is mixed and stirred for that pickling liquid is uniformly made；
(3) pickling liquid configured is injected, injection rate 20%；
(4) remaining pickling liquid and the Zheng Tiao Channel-catfish fishes injected together are put into tumbling 15 minutes in vacuum tumbler；
(5) the good Zheng Tiao Channel-catfish fishes of tumbling are pickled 130 minutes at a temperature of 0~4 DEG C；
(6) it is vacuum-packed：The Zheng Tiao Channel-catfish fishes pickled are shakeout and loaded in vacuum bag, vacuum-pumping and sealing；
(7) it is quick-frozen：Vacuum seal Hou Channel-catfish fishes -45 DEG C of mono-frozen machines of mistake are quick-frozen to -18 DEG C of center temperature of fish；
(8) vanning storage：Quick-frozen Hou Channel-catfish fishes are loaded to special quick-frozen carton, case mouth is then sealed and enters -18 DEG C of warehouses
Stored under refrigeration.
Embodiment two
A kind of two preparation methods for going conditioning fish, described preparation method step are as follows：
(1) raw material selection, slaughter:1.5-2kg Xian Huo Channel-catfish fishes are selected, fish are gone down from gill portion vertical cut with fleam, directly
To penetrating, then knife is chamfer downwards along gill portion, by the fish input service sink after beveling, is allowed it slowly to be moved about in pond, is put
Blood is white to the flesh of fish in fish body.Channel-catfish fishes are opened into the back of the body with hacking Dao, remove internal organ and the fish gill, and by black film brushing in fish body
Only, flowing water cleaning whole piece opens back of the body fish, draining；
(2) dispensing：By salt 1.0kg, chickens' extract 0.9kg, white granulated sugar 1.2kg, monosodium glutamate 0.5kg, ethylmaltol 0.06kg,
Ginger juice 0.02kg, cooking wine 1.2kg, lemon juice 0.02kg, purple perilla juice 0.02kg, the broken 0.03kg of black pepper, rosemary 0.02kg,
Salvia japonica 0.02kg, trehalose 0.5kg, glutamine transaminage 0.009kg, composite phosphate 3.0kg, mix with frozen water 98kg
And stir and pickling liquid is made.
(3) pickling liquid configured is injected, injection rate 20%；
(4) remaining pickling liquid and the Zheng Tiao Channel-catfish fishes injected together are put into tumbling 15 minutes in vacuum tumbler；
(5) the good Zheng Tiao Channel-catfish fishes of tumbling are pickled 150 minutes at a temperature of 0~4 DEG C；
(6) it is vacuum-packed：The Zheng Tiao Channel-catfish fishes pickled are shakeout and loaded in vacuum bag, vacuum-pumping and sealing；
(7) it is quick-frozen：Vacuum seal Hou Channel-catfish fishes -45 DEG C of mono-frozen machines of mistake are quick-frozen to -18 DEG C of center temperature of fish；
(8) vanning storage：Quick-frozen Hou Channel-catfish fishes are loaded to special quick-frozen carton, case mouth is then sealed and enters -18 DEG C of warehouses
Stored under refrigeration.
General principle, principal character and the advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, the simple change of those ordinary skill in the art
All it is within protection scope of the present invention with replacing.
Claims (3)
1. a kind of preparation method for nursing one's health fish, it is characterised in that the preparation method step is as follows：
(1) raw material selects：Using fresh and alive Channel-catfish fishes as raw material fish, it is desirable to which fish body is uniform in size, free from admixture；
(2) clean：Raw material fish is temporarily supported, fish gone down from gill portion vertical cut with fleam, until penetrate, then knife is along gill portion
Beveling downwards, by the fish input service sink after beveling, it is allowed slowly to be moved about in pond, releasing blood to the flesh of fish in fish body is in
White.Channel-catfish fishes are opened into the back of the body with hacking Dao, remove internal organ and the fish gill, and black film in fish body is cleaned down, flowing water cleaning whole piece opens the back of the body
Fish, draining；
(3) season：(2) step is handled obtain two go fish and pickling liquid to be uniformly mixed carry out impregnation, two go fish with
The part by weight of pickling liquid is 1:1.5~2, the impregnation time is 120~150 minutes, is during which slowly stirred 2~3 times, is seasoned
When temperature control below 15 DEG C；
(4) it is vacuum-packed：Two (3) step is handled after go fish pulled out from pickling liquid drain must season two go nurse one's health fish,
The pickling liquid that two seasoned go fish weight 8~10% is weighed, then goes fish to be fitted into together in vacuum bag with two seasoned, is taken out true
Sky sealing；
(5) it is quick-frozen：Vacuum seal Hou Channel-catfish fishes -45 DEG C of mono-frozen machines of mistake are quick-frozen to -18 DEG C of center temperature of fish；
(6) vanning storage：Quick-frozen Hou Channel-catfish fishes are loaded to special quick-frozen carton, case mouth is then sealed and enters -18 DEG C of warehouse refrigeration storages
Deposit.
2. a kind of preparation method for nursing one's health fish according to claim 1, it is characterised in that described pickles formula of liquid as food
Salt, chickens' extract, white granulated sugar, monosodium glutamate, ethylmaltol, ginger juice, cooking wine, lemon juice, purple perilla juice, black pepper are broken, rosemary, rat-tail
Grass, trehalose, glutamine transaminage, composite phosphate and frozen water.
3. a kind of preparation method for nursing one's health fish according to claim 1, it is characterised in that in described pickling liquid 100kg
Each raw material is salt 0.8-1kg, chickens' extract 0.8-1.0kg, white granulated sugar 1.0-1.2kg, monosodium glutamate 0.3-0.5kg, ethylmaltol
0.05-0.08kg, ginger juice 0.01-0.02kg, cooking wine 1-1.2kg, lemon juice 0.01-0.02kg, purple perilla juice 0.01-
The broken 0.02-0.03kg of 0.02kg, black pepper, rosemary 0.01-0.02kg, Salvia japonica 0.01-0.02kg, trehalose 0.3-
0.5kg, glutamine transaminage 0.005-0.01kg, composite phosphate 2.5-3.0kg, it is mixed and stirred for frozen water 96-98kg
Pickling liquid uniformly is made.
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| CN201711080135.3A CN107874160A (en) | 2017-11-08 | 2017-11-08 | A kind of preparation method for nursing one's health fish |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740840A (en) * | 2018-06-20 | 2018-11-06 | 信良记食品科技（北京）有限公司 | A kind of production method of the quick-frozen flavouring fish block of Tilapia mossambica |
| CN108967930A (en) * | 2018-08-08 | 2018-12-11 | 安徽省农业科学院水产研究所 | A kind of production method of the quick-frozen Tilapia mossambica of ferment local-flavor |
| CN111034929A (en) * | 2019-12-25 | 2020-04-21 | 武汉良之隆食材股份有限公司 | Method for making fishy smell-removed and water-retention frozen pig kidney flower slices |
| CN111838581A (en) * | 2020-08-20 | 2020-10-30 | 岳阳弘昱农产品仓储有限公司 | Quick-frozen seasoned longsnout catfish and preparation process thereof |
| CN114514989A (en) * | 2022-02-21 | 2022-05-20 | 南京简诺生态农业科技发展有限公司 | Wind wave fish production line processing method |
| CN115568495A (en) * | 2022-10-24 | 2023-01-06 | 广西大学 | Dipping and quick-freezing method for improving quality of frozen bullfrogs |
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| CN102389122A (en) * | 2011-11-15 | 2012-03-28 | 天津宝迪农业科技股份有限公司 | Manufacturing method of charcoal broiling pork chop |
| CN105325923A (en) * | 2015-11-19 | 2016-02-17 | 安徽富煌三珍食品集团有限公司 | Seasoned freshwater fish and processing method thereof |
| CN106072379A (en) * | 2016-07-11 | 2016-11-09 | 湖北省美嬉食品有限公司 | A kind of spice water preparing glutinous rice cake fish and the method preparing glutinous rice cake fish |
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| CN111034929A (en) * | 2019-12-25 | 2020-04-21 | 武汉良之隆食材股份有限公司 | Method for making fishy smell-removed and water-retention frozen pig kidney flower slices |
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