CN101664204A - Method for preparing air-dried grass carp - Google Patents
Method for preparing air-dried grass carp Download PDFInfo
- Publication number
- CN101664204A CN101664204A CN200810195626A CN200810195626A CN101664204A CN 101664204 A CN101664204 A CN 101664204A CN 200810195626 A CN200810195626 A CN 200810195626A CN 200810195626 A CN200810195626 A CN 200810195626A CN 101664204 A CN101664204 A CN 101664204A
- Authority
- CN
- China
- Prior art keywords
- grass carp
- percent
- salt
- ginger
- pickled
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a method for preparing air-dried grass carp. The air-dried grass carp is prepared from the following components in percentage by weight: 85 percent of grass carp, 12 percent of salt, 1 percent of cooking wine, 1 percent of ginger, 0.5 percent of green onion, and 0.5 percent of natural spice. The preparation method comprises the following steps: (1) cleaning the fresh grasscarp, (2) salting the cleaned grass carp for 3 to 4 days with salt, (3) airing the salted grass carp for several days, (4) salting the aired grass carp for 3 to 4 days with the cooking wine, the ginger, the green onion and the natural spice, and (5) taking the secondary salted grass carp out, and naturally airing the grass carp for several days to form the air-dried grass carp.
Description
Technical field
The present invention relates to a kind of method for preparing air-dried grass carp
Background technology
Present domestic angelica fish is just pickled a few days with salt, take the flat roof a few days under the sunshine then, problems such as mass deviation appear in grass carp flavor, taste, mouthfeel and nutritive value thereof that this explained hereafter is come out often, do not have Aired fresh-water breams fishiness, taste, mouthfeel and nutritive value thereof good in other words.
Summary of the invention
The present invention solves on the present domestic market to sell and pickles the angelica fish and often eat to produce and detest sense, and degradation defect problem under fishiness, taste, mouthfeel and the nutritive value thereof is filled up people's demand new to the angelica fish.
A kind of wind grass carp of the present invention, it is made by following weight ratio by following component: grass carp 85%, salt 12%, cooking wine 1%, ginger 1%, green onion 0.5%, natural flavor 0.5%.A kind of method for preparing air-dried grass carp of the present invention: (1) cleans up fresh grass carp earlier.(2) clean up grass carp and pickle 3-4 day with salt.(3) take out a few days airing having pickled grass carp.(4) grass carp is pickled 3-4 day with cooking wine, ginger, green onion and natural flavor behind the airing.(5) secondary is pickled grass carp and is taken out and carry out the natural air drying a few days grass carp of promptly becoming a common practice.
A kind of wind grass carp of the present invention has that taste is strong, mouthfeel is unique, hand tears Wen Xiang, mouthful nibble advantages such as staying virtue, and people's life is enriched in the flourish the market, favored by the consumer.
Claims (2)
1, a kind of wind grass carp is characterized in that it is made by following weight ratio by following component: grass carp 85%, salt 12%, cooking wine 1%, ginger 1%, green onion 0.5%, natural flavor 0.5%.
2, the preparation method who is used for the described wind grass carp of production claim 1 is characterized in that comprising the steps: that (1) cleans up fresh grass carp earlier.(2) clean up grass carp and pickle 3-4 day with salt.(3) take out a few days airing having pickled grass carp.(4) grass carp is pickled 3-4 day with cooking wine, ginger, green onion and natural flavor behind the airing.(5) secondary is pickled grass carp and is taken out and carry out the natural air drying a few days grass carp of promptly becoming a common practice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810195626A CN101664204A (en) | 2008-09-05 | 2008-09-05 | Method for preparing air-dried grass carp |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810195626A CN101664204A (en) | 2008-09-05 | 2008-09-05 | Method for preparing air-dried grass carp |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101664204A true CN101664204A (en) | 2010-03-10 |
Family
ID=41801109
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810195626A Pending CN101664204A (en) | 2008-09-05 | 2008-09-05 | Method for preparing air-dried grass carp |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101664204A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366579A (en) * | 2014-11-21 | 2015-02-25 | 彭新亭 | Special dried fish |
-
2008
- 2008-09-05 CN CN200810195626A patent/CN101664204A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366579A (en) * | 2014-11-21 | 2015-02-25 | 彭新亭 | Special dried fish |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102823878B (en) | Process for manufacturing sliced dried beef | |
| CN105961736A (en) | Preparation process for wild stem-less post-fermented vine tea | |
| CN103355684B (en) | Manufacturing method of seasoned duck | |
| CN102697067B (en) | Air dried meat and production method thereof | |
| CN101720943A (en) | Method for salting legs of wild boar and product thereof | |
| CN101606727A (en) | A kind of Aired fresh-water breams and production technology thereof | |
| CN102246937A (en) | Method for making sweet and sour garlics | |
| CN105029498A (en) | Pickled Chinese cabbage sausage and preparation method thereof | |
| CN101664204A (en) | Method for preparing air-dried grass carp | |
| CN103027270A (en) | Oil-soaked pepper producing process | |
| CN106509688A (en) | Preparation method of paddy field fish | |
| KR20150097988A (en) | Low-salinity kimchi using starter of lactic acid bacteria and preapring method thereof | |
| CN101904517A (en) | Aired crucian and processing method thereof | |
| CN102204695A (en) | Aired bream fish and production process thereof | |
| CN103040019A (en) | Air-dried fish and production process thereof | |
| CN102726760A (en) | Preparation method of dried cured fish | |
| CN102726759A (en) | Preparation method of wind fish | |
| CN102687869A (en) | Air-dried bream and production technology thereof | |
| CN102948816A (en) | Preparation method of air-dried fish | |
| CN107772038A (en) | A kind of preparation method of green plum preserved fruit | |
| CN101617805A (en) | Method for preparing delicious vegetable | |
| CN102835686A (en) | Air drying parabramis pekinensis and production process thereof | |
| CN101926471A (en) | Air-dried bream and processing technology thereof | |
| CN101711566A (en) | Vegetable preparation method | |
| CN100486442C (en) | Fish salted in cellar |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20100310 |