CN102783671A - Making method of sealed bream fish - Google Patents
Making method of sealed bream fish Download PDFInfo
- 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
Links
- 241001519451 Abramis brama Species 0.000 title claims abstract description 42
- 150000003839 salts Chemical class 0.000 claims abstract description 19
- 239000011780 sodium chloride Substances 0.000 claims abstract description 19
- 235000015277 pork Nutrition 0.000 claims abstract description 17
- 241000251468 Actinopterygii Species 0.000 claims abstract description 15
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 238000010411 cooking Methods 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 12
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 12
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 12
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 6
- 240000004499 Cinnamomum aromaticum Species 0.000 claims abstract description 6
- 241000032846 Zanthoxylum bungeanum Species 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 235000013372 meat Nutrition 0.000 claims abstract description 6
- 238000005096 rolling process Methods 0.000 claims abstract description 6
- 238000003307 slaughter Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 210000003165 Abomasum Anatomy 0.000 claims description 10
- 241000234314 Zingiber Species 0.000 claims description 10
- 229910052736 halogen Inorganic materials 0.000 claims description 10
- 150000002367 halogens Chemical class 0.000 claims description 10
- 241001647745 Banksia Species 0.000 claims description 5
- 241000220317 Rosa Species 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 238000005554 pickling Methods 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract 4
- 210000001015 Abdomen Anatomy 0.000 abstract 2
- 240000007329 Zingiber officinale Species 0.000 abstract 2
- 238000007605 air drying Methods 0.000 abstract 2
- 235000007265 Myrrhis odorata Nutrition 0.000 abstract 1
- 240000004760 Pimpinella anisum Species 0.000 abstract 1
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000009938 salting Methods 0.000 description 7
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
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
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.
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)
| 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 |
-
2012
- 2012-07-19 CN CN2012102508334A patent/CN102783671A/en active Pending
Cited By (8)
| 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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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20121121 |