CN103637259A - Production method of sweet and pungent weever - Google Patents

Production method of sweet and pungent weever Download PDF

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Publication number
CN103637259A
CN103637259A CN201310725858.XA CN201310725858A CN103637259A CN 103637259 A CN103637259 A CN 103637259A CN 201310725858 A CN201310725858 A CN 201310725858A CN 103637259 A CN103637259 A CN 103637259A
Authority
CN
China
Prior art keywords
perch
weever
production method
tasty
pungent
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
CN201310725858.XA
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Chinese (zh)
Inventor
吕文良
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to CN201310725858.XA priority Critical patent/CN103637259A/en
Publication of CN103637259A publication Critical patent/CN103637259A/en
Pending legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying

Abstract

The invention discloses a production method of sweet and pungent weever which is good in color and taste and convenient to eat. The technical scheme is as follows: the production method is characterized by comprising the following steps: (1), removing a head, a tail and internal organs of a thawed weever, and cleaning the weever by using tap water; (2), slicing or cutting the weever cleaned in the step (1); (3), preserving by using ginger, garlic, onion and pepper to be tasty for 60-150min; (4), metering and bagging; (5), rapidly freezing the packaged weever; and (6), storing.

Description

The production method of fragrant peppery perch
Technical field
The invention belongs to the field of production of fragrant peppery perch food, especially a kind of color and taste is good, the production method of the peppery perch of perfume (or spice) of instant.
Background technology
Perch is rich in the nutrients such as protein, vitamin A, B family vitamin, calcium, magnesium, zinc, selenium; The effect with filling liver kidney, beneficial taste, preventing phlegm from forming and stopping coughing, has good benefiting action to the people of kidney deficiency and liver.At present, the method for producing fragrant peppery perch has multiple, and the problem of existence is that color and taste is damaged.
Summary of the invention
The object of this invention is to provide that a kind of color and taste is good, the production method of the peppery perch of perfume (or spice) of instant.
Technical scheme of the present invention is: the production method of fragrant peppery perch, is characterized in that comprising the following steps:
(1) perch is cut to head, tail internal organ, and clean up with running water;
(2) perch cleaning up in step (1) is hacked or segment;
(3) with ginger, garlic, onion and the tasty 60-150 minute of preserving hot pepper;
(4) metering packing;
(5) the perch snap frozen after packing;
(6) warehouse-in.
Described stating pickled the tasty time and is preferably 120 minutes
Effect of the present invention is: this product be take perch as raw material, through cleaning, hack, pickle with refrigerating process and form, through the simple cooking, is edible, have color and taste well, the feature of instant.
Below in conjunction with not limiting embodiment, the present invention is described further.
The specific embodiment
Embodiment 1: the production method of fragrant peppery perch, is characterized in that comprising the following steps:
(1) perch is cut to head, tail internal organ, and clean up with running water;
(2) perch cleaning up in step (1) is hacked or segment;
(3) with tasty 150 minutes of ginger, garlic, onion and preserving hot pepper;
(4) metering packing;
(5) the perch snap frozen after packing;
(6) warehouse-in.
Embodiment 2: the production method of fragrant peppery perch, is characterized in that comprising the following steps:
(1) perch is cut to head, tail internal organ, and clean up with running water;
(2) perch cleaning up in step (1) is hacked or segment;
(3) with tasty 120 minutes of ginger, garlic, onion and preserving hot pepper;
(4) metering packing;
(5) the perch snap frozen after packing;
(6) warehouse-in.
Embodiment 3: the production method of fragrant peppery perch, is characterized in that comprising the following steps:
(1) perch is cut to head, tail internal organ, and clean up with running water;
(2) perch cleaning up in step (1) is hacked or segment;
(3) with tasty 60 minutes of ginger, garlic, onion and preserving hot pepper;
(4) metering packing;
(5) the perch snap frozen after packing;
(6) warehouse-in.

Claims (2)

1. the production method of fragrant peppery perch, is characterized in that comprising the following steps:
(1) perch is cut to head, tail internal organ, and clean up with running water;
(2) perch cleaning up in step (1) is hacked or segment;
(3) with ginger, garlic, onion and the tasty 60-150 minute of preserving hot pepper;
(4) metering packing;
(5) the perch snap frozen after packing;
(6) warehouse-in.
2. the production method of the peppery perch of perfume (or spice) according to claim 1, states described in it is characterized in that and pickles the tasty time and be preferably 120 minutes.
CN201310725858.XA 2013-12-26 2013-12-26 Production method of sweet and pungent weever Pending CN103637259A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310725858.XA CN103637259A (en) 2013-12-26 2013-12-26 Production method of sweet and pungent weever

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310725858.XA CN103637259A (en) 2013-12-26 2013-12-26 Production method of sweet and pungent weever

Publications (1)

Publication Number Publication Date
CN103637259A true CN103637259A (en) 2014-03-19

Family

ID=50242666

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310725858.XA Pending CN103637259A (en) 2013-12-26 2013-12-26 Production method of sweet and pungent weever

Country Status (1)

Country Link
CN (1) CN103637259A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105475893A (en) * 2015-11-19 2016-04-13 界首市华盛塑料机械有限公司 Flavored orange rock-fish and processing method thereof

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101361503A (en) * 2008-07-18 2009-02-11 扬州大江渔业有限公司 Fresh food processing method of puffer fish
CN101984858A (en) * 2010-11-02 2011-03-16 天津市食品研究所有限公司 Method for preparing back-cut fish
CN102362676A (en) * 2011-10-27 2012-02-29 百洋水产集团股份有限公司 Fish chin shashlik product and preparation method thereof
CN102599548A (en) * 2012-03-14 2012-07-25 蓬莱京鲁渔业有限公司 Processing method for freshwater fish
CN102907706A (en) * 2012-10-17 2013-02-06 蓬莱京鲁渔业有限公司 Method for preparing freshwater fish without fishy smells

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101361503A (en) * 2008-07-18 2009-02-11 扬州大江渔业有限公司 Fresh food processing method of puffer fish
CN101984858A (en) * 2010-11-02 2011-03-16 天津市食品研究所有限公司 Method for preparing back-cut fish
CN102362676A (en) * 2011-10-27 2012-02-29 百洋水产集团股份有限公司 Fish chin shashlik product and preparation method thereof
CN102599548A (en) * 2012-03-14 2012-07-25 蓬莱京鲁渔业有限公司 Processing method for freshwater fish
CN102907706A (en) * 2012-10-17 2013-02-06 蓬莱京鲁渔业有限公司 Method for preparing freshwater fish without fishy smells

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105475893A (en) * 2015-11-19 2016-04-13 界首市华盛塑料机械有限公司 Flavored orange rock-fish and processing method thereof

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Application publication date: 20140319