CN103040019A - Air-dried fish and production process thereof - Google Patents
Air-dried fish and production process thereof Download PDFInfo
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- CN103040019A CN103040019A CN2011103188733A CN201110318873A CN103040019A CN 103040019 A CN103040019 A CN 103040019A CN 2011103188733 A CN2011103188733 A CN 2011103188733A CN 201110318873 A CN201110318873 A CN 201110318873A CN 103040019 A CN103040019 A CN 103040019A
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- fish
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Abstract
The invention relates to air-dried fish which replaces salted fish, and a production process of the air-dried fish. Firstly, the air-dried fish is prepared by the following components in percentage by weight: 87% of fish, 10% of salt, 1% of cooking wine, 1% of ginger, 0.5% of onion and 0.5% of natural spice; and secondly, the production process of the air-dried fish comprises the following steps of: (1) cleaning the fresh fish; (2) pickling the cleaned fish for three days to four days by using salt; (3) getting out the pickled fish for several days and drying the pickled fish in air; (4) pickling the air-dried fish for three days to four days by using the cooking wine, the ginger, the onion and the natural spice; and (5) naturally drying the secondarily pickled fish in the air for several days to obtain the air-dried fish.
Description
Technical field
The present invention relates to a kind of wind fish and production technology thereof
Background technology
Present domestic cured fish is just pickled a few days with salt, then take the flat roof a few days under the sunshine, the problems such as mass deviation appear in this explained hereafter fishiness, taste, mouthfeel and nutritive value thereof out often, do not have in other words wind fish fishiness, taste, mouthfeel and nutritive value thereof good.
Summary of the invention
The present invention solves on the domestic market to sell and pickles cured 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 cured fish.
A kind of wind fish of the present invention, it is made by following weight ratio by following component: fish 87%, salt 10%, cooking wine 1%, ginger 1%, green onion 0.5%, natural flavor 0.5%.
A kind of wind fish production technology of the present invention: (1) cleans up fresh fish first.(2) clean up fish and pickle 3-4 day with salt.(3) take out a few days airing having pickled fish.(4) fish is pickled 3-4 day with cooking wine, ginger, green onion and natural flavor behind the airing.(5) secondary is pickled fish and is taken out and carry out the natural air drying a few days fish of namely becoming a common practice.
A kind of wind fishing gear of the present invention has that taste is strong, mouthfeel is unique, hand tears Wen Xiang, mouth is nibbled advantages such as staying virtue, and people's life is enriched in the flourish the market, favored by the consumer.
The specific embodiment
Embodiment one: first the fresh fish of 100kg clean up, airing, be put in the cylinder and pickled 72 hours with 10kg salt, follow handle and pickled fish and take out airing on the 6th.Pickling fish behind the airing mixes thoroughly with cooking wine 1kg, ginger 1kg, green onion 0.5kg, natural flavor 0.5kg and pickles 72 hours.Then secondary being pickled fish takes out and carries out natural air drying this product of fish that namely became a common practice in 5th.
Embodiment two: first the fresh fish of 200kg clean up, airing, be put in the cylinder and pickled 72 hours with 20kg salt, follow handle and pickled fish and take out airing on the 6th.Pickling fish behind the airing mixes thoroughly with cooking wine 2kg, ginger 2kg, green onion 1.0kg, natural flavor 1.0kg and pickles 72 hours.Then secondary being pickled fish takes out and carries out natural air drying this product of fish that namely became a common practice in 5th.
Claims (2)
1. wind fish is characterized in that it is made by following weight ratio by following component: fish 87%, salt 10%, cooking wine 1%, ginger 1%, green onion 0.5%, natural flavor 0.5%.
2. for the production of the production technology of the described Aired fresh-water breams of claim 1, it is characterized in that comprising the steps: that (1) cleans up fresh fish first.(2) clean up fish and pickle 3-4 day with salt.(3) take out a few days airing having pickled fish.(4) fish is pickled 3-4 day with cooking wine, ginger, green onion and natural flavor behind the airing.(5) secondary pickle fish take out carry out the natural air drying a few days Aired fresh-water breams.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103188733A CN103040019A (en) | 2011-10-17 | 2011-10-17 | Air-dried fish and production process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103188733A CN103040019A (en) | 2011-10-17 | 2011-10-17 | Air-dried fish and production process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103040019A true CN103040019A (en) | 2013-04-17 |
Family
ID=48053064
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103188733A Pending CN103040019A (en) | 2011-10-17 | 2011-10-17 | Air-dried fish and production process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103040019A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284220A (en) * | 2013-05-04 | 2013-09-11 | 安徽王家坝生态农业有限公司 | Method for processing cured fish |
-
2011
- 2011-10-17 CN CN2011103188733A patent/CN103040019A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284220A (en) * | 2013-05-04 | 2013-09-11 | 安徽王家坝生态农业有限公司 | Method for processing cured fish |
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| Date | Code | Title | Description |
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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: 20130417 |