CN102783671A - Making method of sealed bream fish - Google Patents

Making method of sealed bream fish Download PDF

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Publication number
CN102783671A
CN102783671A CN2012102508334A CN201210250833A CN102783671A CN 102783671 A CN102783671 A CN 102783671A CN 2012102508334 A CN2012102508334 A CN 2012102508334A CN 201210250833 A CN201210250833 A CN 201210250833A CN 102783671 A CN102783671 A CN 102783671A
Authority
CN
China
Prior art keywords
bream
fish
refined salt
pork
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
Application number
CN2012102508334A
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Chinese (zh)
Inventor
裴陆松
裴晓鹏
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Hao Zailai Food Co Ltd Of Anhui Province
Original Assignee
Hao Zailai Food Co Ltd Of Anhui Province
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Hao Zailai Food Co Ltd Of Anhui Province filed Critical Hao Zailai Food Co Ltd Of Anhui Province
Priority to CN2012102508334A priority Critical patent/CN102783671A/en
Publication of CN102783671A publication Critical patent/CN102783671A/en
Pending legal-status Critical Current

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Abstract

The invention discloses a making method of sealed bream fish. According to the invention, each 1000g of bream fish needs ingredients comprising 20-60g of refined salt, 20-40g of sugar, 10-15g of monosodium glutamate, 10-15g of Radix Aucklandiae, 20-40g of cooking wine, 20-45g of Chinese prickly ash, 5-10g of ginger and 10-20g of dried orange peel; each 1000g of fresh pork needs ingredients comprising 25-60g of the refined salt, 25-45g of the sugar, 10-20g of the monosodium glutamate, 25-45g of the cooking wine, 5-10g of the ginger, 10-20g of anise and 5-10g of cassia; and the making method comprises the following processing steps: slaughtering fresh bream fish, cleaning, adding the refined salt from the openings of fish bellies, pickling for 30-40h, adding the rest ingredients, infusing in water for 70-80h, disposing the bream fish on a pickled material digging bench, digging out the pickled material, processing the fresh pork with a meat rolling machine, adding the ingredients, pickling the pork for 12-15h, adding the pickled pork having a weight being 10% of the weight of the bream fish to the fish bellies, air-drying with a low temperature air drying machine, and packaging. The bream fish pickled in the invention maintains the original delicate flavor of the bream fish, and has the advantages of delicious taste, bright color and rich fragrance because of the delicate flavor of the pork.

Description

The preparation method of a kind of envelope bream
Technical field
The invention belongs to food method for salting technical field.
Background technology
The existing raw material of making salted fish only adopts the single flesh of fish to make mostly, and taste is dull.Traditional bream method for salting is: with flavoring evenly be put on bream on one's body after, let it dry naturally.Because the bream moisture that dries after pickling naturally is few, stiff, matt; Therefore need boiling or the frying of long period; Influenced mouthfeel and the fragrance of bream, single fish material can not be given people's feeling of freshness, and taste is also more single; It is longer to add that nature dries the time that needs, and has increased salting period.
Summary of the invention
The present invention proposes a kind of original delicate flavour of bream that can keep in order to solve the deficiency in the above-mentioned bream method for salting, and adds pork delicate flavour, bright in color, the envelope bream method for salting that the salting period of aromatic flavour is less.
The present invention adopts following technical scheme: the preparation method of a kind of envelope bream, and the present invention joins following batching with every 1000g bream: refined salt 20-60g, sugared 20-40g, monosodium glutamate 10-15g, banksia rose 10-15g, cooking wine 20-40g, Chinese prickly ash 20-45g, ginger 5-10g, dried orange peel 10-20g; Every 1000g fresh pork is joined following batching: refined salt 25-60g, sugared 25-45g, monosodium glutamate 10-20g, cooking wine 25-45g, ginger 5-10g, anistree 10-20g, cassia bark 5-10g; And make: slaughter bright bream clean by following processing and fabricating method; Cut adding refined salt open from fish maw and pickle 30-40 after individual hour; Add all the other batchings at bubbly water system 70-80 hour, again bream be placed on to scratch and scratch halogen on the halogen platform, with fresh pork after rolling the processing of meat machine; Add batching and pickled 12-15 hour, the weight by bream 10% adds in the fish maw again; Pack after utilizing the low temperature air-dry machine air-dry at last.
The invention has the beneficial effects as follows: after the bream after refined salt is pickled adds the flavoring infusion, make bream bright more fragrant tasty; The pork that adds after pickling makes its taste unique more, utilizes the low temperature air-dry machine air-dry again, has kept the glossiness on bream surface, has more shortened salting period, and is unique through bream bright in color, delicious flavour that this technology is pickled, give off a strong fragrance.
The specific embodiment
Further set forth content of the present invention below in conjunction with embodiment.
Embodiment one: the present invention by prescription is: every 1000g bream is joined following batching: refined salt 20g, sugared 25g, monosodium glutamate 10g, banksia rose 10g, cooking wine 25g, Chinese prickly ash 20g, ginger 5g, dried orange peel 10g; Every 1000g fresh pork is joined following batching: refined salt 25g, sugared 25g, monosodium glutamate 15g, cooking wine 25g, ginger 5g, anistree 10g, cassia bark 5g; And make: slaughter bright bream clean by following processing and fabricating method; Cut open from fish maw and to add after refined salt pickles 30 hours; Add all the other batchings bubbly water system 70 hours, again bream be placed on to scratch and scratch halogen on the halogen platform, with fresh pork after rolling the meat machine and handling; Add batching and pickled 12 hours, the weight by bream 10% adds in the fish maw again; Pack after utilizing the low temperature air-dry machine air-dry at last.
Embodiment two: the present invention by prescription is: every 1000g bream batching: refined salt 40g, sugared 20g, monosodium glutamate 12g, banksia rose 12g, cooking wine 20g, Chinese prickly ash 35g, ginger 8g, dried orange peel 15g; Every 1000g fresh pork is joined following batching: refined salt 40g, sugared 35g, monosodium glutamate 10g, cooking wine 35g, ginger 8g, anistree 15g, cassia bark 8g; And make: slaughter bright bream clean by following processing and fabricating method; Cut open from fish maw and to add after refined salt pickles 35 hours; Add all the other batchings bubbly water system 75 hours, again bream be placed on to scratch and scratch halogen on the halogen platform, with fresh pork after rolling the meat machine and handling; Add batching and pickled 14 hours, the weight by bream 10% adds in the fish maw again; Pack after utilizing the low temperature air-dry machine air-dry at last.
Embodiment three: the present invention by prescription is: every 1000g bream batching: refined salt 60g, sugared 40g, monosodium glutamate 15g, banksia rose 15g, cooking wine 40g, Chinese prickly ash 45g, ginger 10g, dried orange peel 20g, and every 1000g fresh pork is joined following batching: refined salt 60g, sugared 45g, monosodium glutamate 20g, cooking wine 45g, ginger 10g, anistree 20g, cassia bark 10g; And make: slaughter bright bream clean by following processing and fabricating method; Cut open from fish maw and to add after refined salt pickles 40 hours; Add all the other batchings bubbly water system 80 hours, again bream be placed on to scratch and scratch halogen on the halogen platform, with fresh pork after rolling the meat machine and handling; Add batching and pickled 15 hours, the weight by bream 10% adds in the fish maw again; Pack after utilizing the low temperature air-dry machine air-dry at last.

Claims (1)

1. preparation method of sealing bream, the present invention joins following batching with every 1000g bream: refined salt 20-60g, sugared 20-40g, monosodium glutamate 10-15g, banksia rose 10-15g, cooking wine 20-40g, Chinese prickly ash 20-45g, ginger 5-10g, dried orange peel 10-20g; Every 1000g fresh pork is joined following batching: refined salt 25-60g, sugared 25-45g, monosodium glutamate 10-20g, cooking wine 25-45g, ginger 5-10g, anistree 10-20g, cassia bark 5-10g; And make: slaughter bright bream clean by following processing and fabricating method; Cut adding refined salt open from fish maw and pickle 30-40 after individual hour; Add all the other batchings at bubbly water system 70-80 hour, again bream be placed on to scratch and scratch halogen on the halogen platform, with fresh pork after rolling the processing of meat machine; Add batching and pickled 12-15 hour, the weight by bream 10% adds in the fish maw again; Pack after utilizing the low temperature air-dry machine air-dry at last.
CN2012102508334A 2012-07-19 2012-07-19 Making method of sealed bream fish Pending CN102783671A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2012102508334A CN102783671A (en) 2012-07-19 2012-07-19 Making method of sealed bream fish

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2012102508334A CN102783671A (en) 2012-07-19 2012-07-19 Making method of sealed bream fish

Publications (1)

Publication Number Publication Date
CN102783671A true CN102783671A (en) 2012-11-21

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN2012102508334A Pending CN102783671A (en) 2012-07-19 2012-07-19 Making method of sealed bream fish

Country Status (1)

Country Link
CN (1) CN102783671A (en)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104172278A (en) * 2014-07-22 2014-12-03 安徽富煌三珍食品集团有限公司 Processing method of stuffed parabramis pekinensis
CN104719975A (en) * 2015-04-16 2015-06-24 巢湖市江涛水产食品有限公司 Preparation method for pickled fish filled with chicken breast
CN104719977A (en) * 2015-04-16 2015-06-24 巢湖市江涛水产食品有限公司 Preparation method for pickled fish filled with bully beef
CN104719976A (en) * 2015-04-16 2015-06-24 巢湖市江涛水产食品有限公司 Preparation method for pickled fish filled with shrimp meat
CN104757604A (en) * 2015-04-16 2015-07-08 巢湖市江涛水产食品有限公司 Preparation method of cured pork in fish
CN105639501A (en) * 2016-01-29 2016-06-08 安徽省农业科学院水产研究所 Low-temperature humidity control drying method for sealed parabramis pekinensis
CN108576692A (en) * 2018-05-21 2018-09-28 安徽省好再来食品有限公司 A kind of manufacture craft of envelope bream
CN109430745A (en) * 2018-12-11 2019-03-08 安徽省农业科学院水产研究所 A kind of production method of flavour enhanced type envelope bream

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104172278A (en) * 2014-07-22 2014-12-03 安徽富煌三珍食品集团有限公司 Processing method of stuffed parabramis pekinensis
CN104719975A (en) * 2015-04-16 2015-06-24 巢湖市江涛水产食品有限公司 Preparation method for pickled fish filled with chicken breast
CN104719977A (en) * 2015-04-16 2015-06-24 巢湖市江涛水产食品有限公司 Preparation method for pickled fish filled with bully beef
CN104719976A (en) * 2015-04-16 2015-06-24 巢湖市江涛水产食品有限公司 Preparation method for pickled fish filled with shrimp meat
CN104757604A (en) * 2015-04-16 2015-07-08 巢湖市江涛水产食品有限公司 Preparation method of cured pork in fish
CN105639501A (en) * 2016-01-29 2016-06-08 安徽省农业科学院水产研究所 Low-temperature humidity control drying method for sealed parabramis pekinensis
CN108576692A (en) * 2018-05-21 2018-09-28 安徽省好再来食品有限公司 A kind of manufacture craft of envelope bream
CN109430745A (en) * 2018-12-11 2019-03-08 安徽省农业科学院水产研究所 A kind of production method of flavour enhanced type envelope bream

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Application publication date: 20121121