CN101695390A - Method for manufacturing salted fish - Google Patents

Abstract

The invention discloses a method for manufacturing salted fish. Each 1,000 grams of fish is compounded with the following ingredients: 20 to 65 grams of refined salt, 20 to 65 grams of hot pepper, 20 to 45 grams of pricklyash peel, 20 to 45 grams of pepper leaves, 20 to 45 grams of cooking wine, 20 to 45 grams of pure rape seed oil and 15 to 25 grams of red oil. The salted fish is manufactured by the following processing method: butchering and cleaning fresh fish, slivering the back of the fish, adding the refined salt into the back for salting for 70 to 80 hours, cutting the fish into thick blocks of 10 to 40 millimeters, putting the fish blocks into an oven and baking the fish blocks for 28 to 32 minutes, adding the rest ingredients into the fish blocks, salting the fish blocks for 22 to 26 hours, and then packing the fish blocks. The salted fish manufactured by the method can keep the original fragrance of the fish, is ripe and soft, hot, spicy and full of flavor, has no fishy smell, and has good mouthfeel.

Description

A kind of salted fish preparation method

Technical field

The invention belongs to food method for salting technical field.

Background technology

The fish of making salted fish mainly contain various fresh-water fishes such as variegated carp fish, silver carp fish, grass carp, carp.Existing salted fish preparation method is, with flavoring be put on fish on one's body after, allow it dry naturally, what become to make a living then pickles fish, needs boiling again or frying to become prepared food when edible.Because the fish piece moisture that dries after pickling naturally is few, stiff, therefore need the boiling or the frying of certain hour, and the boiling of long period or frying can influence flavor with sweet and sour flavor and the mouthfeel of salted fish, the batching modulation is unreasonable in addition, more can influence flavor with sweet and sour flavor and the mouthfeel of salted fish.

Summary of the invention

Purpose of the present invention is made the above-mentioned defective that exists and a kind of original fragrance of fish that can fully keep is provided in order to overcome existing salted fish just, and clamp dog is ripe and soft, spicy bright fragrant salted fish preparation method.

The objective of the invention is to realize by following technical solution.

A kind of salted fish preparation method, be that every 1000g fish is joined following batching: refined salt 20g～65g, capsicum 20g～65g, Chinese prickly ash 20g～45g, Chinese holly green pepper leaf 20g～45g, cooking wine 20g～45g, pure rapeseed oil 20g～45g, chilli oil 15g～25g, and make: fresh fish is slaughtered clean by following processing and fabricating method, cut open from the fish back of the body and to add after refined salt pickles 70～80 hours, be cut into 10～40mm chunk and put into baking box baking 28～32 minutes, add all the other batchings and pickle packing after 22～26 hours.

The invention has the beneficial effects as follows, in curing process, the salted fish piece is put into baking box baking certain hour, can fully keep original flavor with sweet and sour flavor, make the clamp dog can be ripe and soft; Special flavoring makes the salted fish piece spicy bright fragrant tasty, and no fishlike smell keeps fresh and tender characteristics, and color shape tool is good, good mouthfeel.

Further set forth content of the present invention below in conjunction with embodiment.

The specific embodiment

Embodiment one: the present invention by prescription is: the living fish batching of every 1000g: refined salt 20g, capsicum 35g, Chinese prickly ash 20g, Chinese holly green pepper leaf 25g, cooking wine 45g, pure rapeseed oil 30g, chilli oil 18g.The production and processing preparation method is: fresh fish is slaughtered clean, cut open from the fish back of the body and to add refined salt and pickle the chunk that is cut into 10mm after 70 hours and put into baking box baking 28 minutes, oven dry is done to sixty percent, adds all the other pickling spices and can bottle edible in 24 hours.

Embodiment two: the present invention by prescription is: the living fish batching of every 1000g: refined salt 50g, capsicum 20g, Chinese prickly ash 40g, Chinese holly green pepper leaf 20g, cooking wine 20g, pure rapeseed oil 20g, chilli oil 15g.The production and processing preparation method is: fresh fish is slaughtered clean, cuts open from the fish back of the body and to add refined salt and pickle the chunk that is cut into 40mm after 80 hours and put into baking box baking 32 minutes, dry to moisture content be 30～50%, add all the other pickling spices and can bottle edible in 26 hours.

Embodiment three, and the present invention by prescription is: the living fish batching of every 1000g: refined salt 65g, capsicum 65g, Chinese prickly ash 45g, Chinese holly green pepper leaf 45g, cooking wine 35g, pure rapeseed oil 45g, chilli oil 25g.The production and processing preparation method is: fresh fish is slaughtered clean, cut open from the fish back of the body and to add refined salt and pickle the chunk that is cut into 25mm after 75 hours and put into baking box baking 30 minutes, oven dry adds all the other pickling spices and can pack edible in 22 hours about doing to sixty percent.

Claims (1)

1. salted fish preparation method, it is characterized in that, every 1000g fish is joined following batching: refined salt 20g～65g, capsicum 20g～65g, Chinese prickly ash 20g～45g, Chinese holly green pepper leaf 20g～45g, cooking wine 20g～45g, pure rapeseed oil 20g～45g, chilli oil 15g～25g, and make: fresh fish is slaughtered clean by following processing and fabricating method, cut open from the fish back of the body and to add after refined salt pickles 70～80 hours, be cut into 10～40mm chunk and put into baking box baking 28～32 minutes, add all the other batchings again and pickle packing after 22～26 hours.