CN104082790A - Making technology of fruity pickled fish - Google Patents

Making technology of fruity pickled fish Download PDF

Info

Publication number
CN104082790A
CN104082790A CN201410268935.8A CN201410268935A CN104082790A CN 104082790 A CN104082790 A CN 104082790A CN 201410268935 A CN201410268935 A CN 201410268935A CN 104082790 A CN104082790 A CN 104082790A
Authority
CN
China
Prior art keywords
fish
fruity
vinasse
lemon juice
making technology
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
CN201410268935.8A
Other languages
Chinese (zh)
Inventor
丁远举
孙政武
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.)
XUZHOU MEIXIN TIN FOOD Co Ltd
Original Assignee
XUZHOU MEIXIN TIN FOOD Co Ltd
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 XUZHOU MEIXIN TIN FOOD Co Ltd filed Critical XUZHOU MEIXIN TIN FOOD Co Ltd
Priority to CN201410268935.8A priority Critical patent/CN104082790A/en
Publication of CN104082790A publication Critical patent/CN104082790A/en
Pending legal-status Critical Current

Links

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
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Botany (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses a making technology of fruity pickled fish. The making technology of fruit pickled fish comprises the steps of fish material processing, preserving, air drying, fermenting and sealing; a fermentation raw material uses vinasse; and a lemon juice is added to the vinasse. The making technology is simple and contains no food additives, and the lemon juice has extremely strong oxidation resistance, can inhibit oxidation rotting, can remove the fishy smell of fish, and makes the pickled fish have refreshing fruity smell and unique flavor, so the fruity pickled fish is a natural healthy green food.

Description

A kind of preparation technology of fruit fragrant lees fish
Technical field
The present invention relates to a kind of with natural fruital, without the preparation technology of the poor fish of any food additives.
Background technology
Grain fish, as a kind of traditional typical local food, is quite subject to liking of people, and various places grain fish also has multiple different eating method for poor fish.But the many poor fish food on market addles in order to prevent its oxidation, in its manufacturing process, can add antioxidant, the too much picked-up food additives of human body there is no benefit, and therefore penetrating interpolation wholefood can suppress again the method that Food Oxidation addles and be only green healthy food.
Summary of the invention
Technical problem for above-mentioned existence, the object of the invention is: proposed a kind of with natural fruital, without the preparation technology of the poor fish of any food additives.
Technical solution of the present invention is achieved in that a kind of preparation technology of fruit fragrant lees fish, and its preparation technology is as follows: fish material processes → pickles → air-dry → ferment → seal up for safekeeping; Described fermentation raw material is used vinasse; In described vinasse, add lemon juice.
Preferably, lemon juice accounts for the 5%-10% of vinasse quality;
Preferably, described lemon juice is pulverized and is made by whole fresh lemon.
Due to the utilization of technique scheme, the present invention compared with prior art has following advantages:
The preparation technology of a kind of fruit fragrant lees fish of the present invention, its preparation technology is simple, without any food additives, lemon juice has extremely strong non-oxidizability, can suppress oxidation and addle, and can remove the fishy smell of fish, also make poor fish tape have pure and fresh fruital, unique flavor, is the pollution-free food of natural health simultaneously.
the specific embodiment
Specific embodiment illustrates the present invention below.
The preparation technology of a kind of fruit fragrant lees fish of the present invention, its preparation technology is as follows: fish material processes → pickles → air-dry → ferment → seal up for safekeeping; Described fermentation raw material is used vinasse; In described vinasse, add lemon juice; Described lemon juice is pulverized and is made by whole fresh lemon, without filter residue, lemon juice is added in vinasse, and its lemon juice accounts for 8% of vinasse quality; Air-dry fish material is fermented in adding the vinasse of lemon juice, can make poor fish tape have light lemon delicate fragrance, lemon can be removed the fishy smell of fish simultaneously, there is again non-oxidizability extremely, be the natural oxygen anticorrisive agent that presses down, without any food additives, green is more healthy.
Above-described embodiment is only explanation technical conceive of the present invention and feature; its object is to allow person skilled in the art can understand content of the present invention and be implemented; can not limit the scope of the invention with this; all equivalences that Spirit Essence is done according to the present invention change or modify, and all should be encompassed in protection scope of the present invention.

Claims (3)

1. a preparation technology for fruit fragrant lees fish, is characterized in that: its preparation technology is as follows: fish material processes → pickles → air-dry → ferment → seal up for safekeeping; Described fermentation raw material is used vinasse; In described vinasse, add lemon juice.
2. the preparation technology of a kind of fruit fragrant lees fish according to claim 1, is characterized in that: lemon juice accounts for the 5%-10% of vinasse quality.
3. the preparation technology of a kind of fruit fragrant lees fish according to claim 1, is characterized in that: described lemon juice is pulverized and made by whole fresh lemon.
CN201410268935.8A 2014-06-17 2014-06-17 Making technology of fruity pickled fish Pending CN104082790A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410268935.8A CN104082790A (en) 2014-06-17 2014-06-17 Making technology of fruity pickled fish

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410268935.8A CN104082790A (en) 2014-06-17 2014-06-17 Making technology of fruity pickled fish

Publications (1)

Publication Number Publication Date
CN104082790A true CN104082790A (en) 2014-10-08

Family

ID=51630638

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410268935.8A Pending CN104082790A (en) 2014-06-17 2014-06-17 Making technology of fruity pickled fish

Country Status (1)

Country Link
CN (1) CN104082790A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105661371A (en) * 2016-01-28 2016-06-15 江苏省农业科学院 Production method of blueberry-scented wine-lees fish
CN106072013A (en) * 2016-06-16 2016-11-09 湖北工业大学 Paste flavor aid bag intestinal fermentation beans and preparation method thereof
CN106418029A (en) * 2016-08-29 2017-02-22 青河县梦园生态科技有限公司 Donkey milk and sea backthern beverage and preparation method thereof

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100998424A (en) * 2006-12-26 2007-07-18 熊新安 Method for cooking fish with distillers' grains
CN101095532A (en) * 2007-07-02 2008-01-02 宁波大学 Method for processing vinasse fish
CN101703275A (en) * 2009-11-23 2010-05-12 胡衡芝 Method for preparing black rice pickled fish
CN102429194A (en) * 2011-10-27 2012-05-02 百洋水产集团股份有限公司 Flavoring special for tilapia mossambica and using method thereof
KR101178420B1 (en) * 2012-02-14 2012-08-31 (유)윤희식품수산 어업회사법인 Salted-fermented food comprising lentinus edode and manufacturing method thereof
CN103689662A (en) * 2013-12-11 2014-04-02 荣成冠辰水产有限公司 Method for preparing grilled salmon head food
CN103750208A (en) * 2014-01-21 2014-04-30 合肥学院 Rapid processing method of fruity air-dried white radish strips

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100998424A (en) * 2006-12-26 2007-07-18 熊新安 Method for cooking fish with distillers' grains
CN101095532A (en) * 2007-07-02 2008-01-02 宁波大学 Method for processing vinasse fish
CN101703275A (en) * 2009-11-23 2010-05-12 胡衡芝 Method for preparing black rice pickled fish
CN102429194A (en) * 2011-10-27 2012-05-02 百洋水产集团股份有限公司 Flavoring special for tilapia mossambica and using method thereof
KR101178420B1 (en) * 2012-02-14 2012-08-31 (유)윤희식품수산 어업회사법인 Salted-fermented food comprising lentinus edode and manufacturing method thereof
CN103689662A (en) * 2013-12-11 2014-04-02 荣成冠辰水产有限公司 Method for preparing grilled salmon head food
CN103750208A (en) * 2014-01-21 2014-04-30 合肥学院 Rapid processing method of fruity air-dried white radish strips

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
"酒糟鱼加工技术", 《江西水产科技》 *
主妇与生活社: "《腌渍菜精选》", 30 June 2001, 中国轻工业出版社 *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105661371A (en) * 2016-01-28 2016-06-15 江苏省农业科学院 Production method of blueberry-scented wine-lees fish
CN105661371B (en) * 2016-01-28 2019-08-30 江苏省农业科学院 A kind of production method of blueberry perfume (or spice) aid bag
CN106072013A (en) * 2016-06-16 2016-11-09 湖北工业大学 Paste flavor aid bag intestinal fermentation beans and preparation method thereof
CN106418029A (en) * 2016-08-29 2017-02-22 青河县梦园生态科技有限公司 Donkey milk and sea backthern beverage and preparation method thereof

Similar Documents

Publication Publication Date Title
CN103355624B (en) Radish pickle
CN103202354A (en) Sesame blend oil and method for manufacturing same
KR101814867B1 (en) Processed food composition Mulberry Fruit using Traditional Jar and its manufacturing method thereof
CN102813264A (en) Chrysanthemum tea vinegar beverage
CN105285182A (en) Black tea preparation method
CN105176741A (en) Method for preparing cider with glutathione used as antioxidant
CN104877858A (en) Fruit glutinous rice wine
CN105368641A (en) Production method for preparing walnut kbac with assistance of enzyme method
CN104939128A (en) Detoxify sausage and making method thereof
CN104082790A (en) Making technology of fruity pickled fish
CN104543965A (en) Method for preserving chilli sauce by employing lactobacillus fermentation and tea oil
CN103202352A (en) Sesame oil rich in carotenoid and producing method of sesame oil
CN103918770B (en) A kind of meat antistaling agent
CN102406156B (en) Application of L-cysteine, and low sulfur long-term preservation method for fruit
CN106106910A (en) A kind of preparation method of tea concentrated solution
CN106036772B (en) Method for preparing fermented soy sauce by using pickled vegetable soaking water
CN104830611A (en) Plum brandy and preparation method thereof
CN105029310A (en) Tea pickled vegetables and preparation method thereof
CN104087499B (en) A kind of preparation method setting grape vinegar
CN105410792A (en) Method for making pickled vegetables with tea powder
CN105296276A (en) Blueberry wine and preparation method thereof
CN103404635B (en) Preparation method for fermented tea
JP2021103996A (en) Acidity expression-suppressive lactic acid bacterium, and method of manufacturing fermented pickle using the same
CN104982874A (en) Seafood flavor hot pot dipping sauce and preparation method thereof
CN105011199A (en) Honey and red date sweet sausage and preparation method thereof

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C12 Rejection of a patent application after its publication
RJ01 Rejection of invention patent application after publication

Application publication date: 20141008