CN104719975A - Preparation method for pickled fish filled with chicken breast - Google Patents
Preparation method for pickled fish filled with chicken breast Download PDFInfo
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- CN104719975A CN104719975A CN201510181500.4A CN201510181500A CN104719975A CN 104719975 A CN104719975 A CN 104719975A CN 201510181500 A CN201510181500 A CN 201510181500A CN 104719975 A CN104719975 A CN 104719975A
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- fish
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 133
- 206010034203 Pectus carinatum Diseases 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000013372 meat Nutrition 0.000 claims abstract description 50
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 34
- 235000008397 ginger Nutrition 0.000 claims abstract description 34
- 210000001015 Abdomen Anatomy 0.000 claims abstract description 24
- 238000004140 cleaning Methods 0.000 claims abstract description 23
- 238000005554 pickling Methods 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000000463 material Substances 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- 239000011780 sodium chloride Substances 0.000 claims abstract description 18
- 210000002816 Gills Anatomy 0.000 claims abstract description 15
- 230000001954 sterilising Effects 0.000 claims abstract description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 15
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 8
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 8
- 240000004559 Cuminum cyminum Species 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 8
- 240000007329 Zingiber officinale Species 0.000 claims abstract 6
- 241001131796 Botaurus stellaris Species 0.000 claims description 14
- 241000032846 Zanthoxylum bungeanum Species 0.000 claims description 14
- CDBYLPFSWZWCQE-UHFFFAOYSA-L sodium carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 14
- 235000013555 soy sauce Nutrition 0.000 claims description 14
- 235000021110 pickles Nutrition 0.000 claims description 11
- 229910052736 halogen Inorganic materials 0.000 claims description 8
- 150000002367 halogens Chemical class 0.000 claims description 8
- 239000012266 salt solution Substances 0.000 claims description 8
- 210000003165 Abomasum Anatomy 0.000 claims description 7
- 240000002234 Allium sativum Species 0.000 claims description 7
- 235000003097 Artemisia absinthium Nutrition 0.000 claims description 7
- 240000001851 Artemisia dracunculus Species 0.000 claims description 7
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims description 7
- 241000522254 Cassia Species 0.000 claims description 7
- 240000006927 Foeniculum vulgare Species 0.000 claims description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 7
- 240000002853 Nelumbo nucifera Species 0.000 claims description 7
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 7
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 7
- 240000007594 Oryza sativa Species 0.000 claims description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims description 7
- 239000006002 Pepper Substances 0.000 claims description 7
- 240000009164 Petroselinum crispum Species 0.000 claims description 7
- 235000002770 Petroselinum crispum Nutrition 0.000 claims description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims description 7
- 235000017804 Piper guineense Nutrition 0.000 claims description 7
- 240000000129 Piper nigrum Species 0.000 claims description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 7
- 240000005147 Syzygium aromaticum Species 0.000 claims description 7
- 239000001138 artemisia absinthium Substances 0.000 claims description 7
- 239000012267 brine Substances 0.000 claims description 7
- 150000001875 compounds Chemical class 0.000 claims description 7
- 230000003203 everyday Effects 0.000 claims description 7
- 235000004611 garlic Nutrition 0.000 claims description 7
- 235000012907 honey Nutrition 0.000 claims description 7
- 238000004898 kneading Methods 0.000 claims description 7
- 235000002732 oignon Nutrition 0.000 claims description 7
- 239000004006 olive oil Substances 0.000 claims description 7
- 235000008390 olive oil Nutrition 0.000 claims description 7
- 235000009566 rice Nutrition 0.000 claims description 7
- 238000003307 slaughter Methods 0.000 claims description 7
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 7
- 235000017550 sodium carbonate Nutrition 0.000 claims description 7
- 238000009423 ventilation Methods 0.000 claims description 7
- 235000009051 wormwood Nutrition 0.000 claims description 7
- 235000017731 wormwood Nutrition 0.000 claims description 7
- 240000002840 Allium cepa Species 0.000 claims 1
- 235000007265 Myrrhis odorata Nutrition 0.000 abstract description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract description 6
- 235000015090 marinades Nutrition 0.000 abstract 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract 2
- 238000005406 washing Methods 0.000 abstract 2
- 240000004760 Pimpinella anisum Species 0.000 abstract 1
- 241000758706 Piperaceae Species 0.000 abstract 1
- 210000001835 Viscera Anatomy 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 28
- 241000234282 Allium Species 0.000 description 6
- 240000009023 Myrrhis odorata Species 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a preparation method for a pickled fish filled with chicken breast. The preparation method includes hammering the head of a fresh fish with a knocker to enable the fish to faint, killing and cleaning the fresh fish, and removing viscera, gills and an in-belly black film; washing the fish with salt water, washing the fish with clear water, slicing ginger and putting ginger slices in the belly of the fish fully; preparing marinating materials, adding water to the marinating materials according to the weight ratio of 1:10, boiling the mixture to obtain a marinade, and soaking the fish in the marinade after cooling of the marinade; airing the fish for 3-4 days after marinating and sun-curing; selecting the fresh chicken breast, preparing seasoning including, by weight, 5-10 parts of peppers, 5-10 parts of cumin powder, 5-10 parts of anise and 30-40 parts of salt, repeatedly smearing the chicken breast with the seasoning, airing the chicken breast after pickling the same for 4-5 days, and slicing the chicken breast for standby application; filling the belly of the fish with pickled chicken breast slices according to the size of the fish; packaging and warehousing the fish after sterilization. The preparation method has the advantages that the pickled fish filled with the chicken breast is delicious in taste and has better meat quality.
Description
Technical field
The present invention relates to a kind of preparation method pickling fish bag chicken breast meat, belong to the technical field of food processing.
Background technology
At present, on market, the packaged food of various fish is comparatively various, and taste kind is also more, therefore wants to occupy a tiny space on this market, and meat and taste are vital.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of preparation method pickling fish bag chicken breast meat, and delicious in taste, meat is better.
The present invention is achieved through the following technical solutions.
Pickle a preparation method for fish bag chicken breast meat, step comprises:
(1) first use the head knocking thing hammering fresh fish to make it to swoon, and then slaughter fresh fish, clean, gill, black film in the fish gill and tripe;
(2) use salt solution to be carried out cleaning by fish and clean with clear water again, then cut ginger splices and ginger splices sticked fish belly 1 day;
(3) configuration comprises the preserved materials of salt 30-45 part, vinasse 10-20 part, ground rice 40-50 part, Chinese prickly ash 10-25 part, smears fish body and fish belly, pickles 4-5 day.
(4) configuration comprises the brewed brine material of green onion 10-20 part, ginger 15-25 part, garlic 5-10 part, lotus leaf 10-15 part, wormwood 15-25 part, cloves 5-10 part, pepper 3-5 part, bay 5-8 part, Chinese cassia tree cool 5-10 part, Sheep's-parsley 3-7 part, anistree 5-10 part, fennel 3-5 part, safron 7-8 part, then become bittern according to the boiling that adds water of 1:10 weight ratio, after cooling, fish is soaked in bittern;
(5) after playing halogen, after shining system, by air-dry for fish 3-4 day;
(6) fresh chicken breast meat is selected, first by the also kneading repeatedly of chicken breast meat surface smear soda ash, chicken breast meat is immersed and comprises 1-2 hour in the compound of percentage by weight olive oil 30%-40%, soy sauce 60%-80% soy sauce, configuration comprises Chinese prickly ash 5-10 part, cumin powder 5-10 part, anistree 5-10 part, salt 30-40 part again, chicken breast meat is smeared repeatedly, air-dry after pickling 4-5 day, cut into serving pieces;
(7) according to fish body size, the section of the chicken breast meat after pickling in fish maw, is filled;
(8) packaging warehouse-in after sterilization.
Further, after (2) complete, removing ginger splices, the hydromel that configuration honey accounts for percentage by weight 20%-30% smears fish body and fish belly, then fish is dried 1-2 hour at 60 DEG C-70 DEG C.
Further, (3), when pickling, every day at least stirs fish body once.
Further, (5) put into ventilation on all sides booth air-dry 3-4 day.
Further, (8) use boiler, sterilization under the condition of 120 DEG C-130 DEG C.
Beneficial effect of the present invention:
Flesh of fish water content is made to reduce after salt solution clean fish, again by using ginger splices to paste fish, comparatively ideally can realize ginger juice to infiltrate through among the flesh of fish except raw meat effect is better, the tradition of ratio uses smears bruised ginger Be very effective, and uses ginger splices to remove raw meat slightly can to reduce salt dosage that the later stage pickles and suitably reduce salt dosage and coordinate other materials to promote fish freshness again;
Smear sealing water not only effectively to play and put forward fresh effect in advance, simultaneously can also the meat of the plump flesh of fish, reduce meat tightness;
The halogen material of configuration, its each batching is arranged in pairs or groups rationally, gives off a strong fragrance, serves the effect that is preferably multiplied; And tasty profound, the flesh of fish pickled can be coordinated, make it salty middle band fresh, special taste;
The chicken breast meat section of configuration in fish belly can with process after flesh of fish fragrance mutually promote, produce unique local flavor.
Detailed description of the invention
According to embodiment, the present invention is described in further detail below.
Case study on implementation 1:
(1) first use the head knocking thing hammering fresh fish to make it to swoon, and then slaughter fresh fish, clean, gill, black film in the fish gill and tripe;
(2) salt solution is used to be carried out cleaning by fish and clean with clear water, then cut ginger splices and ginger splices sticked fish belly 1 day, removing ginger splices, the hydromel that configuration honey accounts for percentage by weight 20%-30% smears fish body and fish belly, then fish is dried 1-2 hour at 60 DEG C-70 DEG C;
(3) configuration comprises the preserved materials of salt 30 parts, 20 parts, vinasse, 45 parts, ground rice, 12 parts, Chinese prickly ash, and smear fish body and fish belly, pickle 4-5 day, every day at least stirs fish body once.
(4) configuration comprises the brewed brine material of green onion 14 parts, ginger 23 parts, garlic 6 parts, 13 parts, lotus leaf, wormwood 20 parts, cloves 5 parts, 5 parts, pepper, bay 6 parts, cool 8 parts of Chinese cassia tree, Sheep's-parsley 3 parts, anise 5 parts, 4 parts, fennel, safron 7 parts, then become bittern according to the boiling that adds water of 1:10 weight ratio, after cooling, fish is soaked in bittern;
(5), after playing halogen, after shining system, ventilation on all sides booth air-dry 3-4 day is put into;
(6) fresh chicken breast meat is selected, first by the also kneading repeatedly of chicken breast meat surface smear soda ash, chicken breast meat is immersed and comprises 1-2 hour in the compound of percentage by weight olive oil 30, soy sauce 70% soy sauce, configuration comprises 5 parts, Chinese prickly ash, cumin powder 10 parts, anistree 5 parts, salt 40 parts again, chicken breast meat is smeared repeatedly, air-dry after pickling 4-5 day, cut into serving pieces;
(7) according to fish body size, the section of the chicken breast meat after pickling in fish maw, is filled;
(8) boiler is used, sterilization under the condition of 120 DEG C-130 DEG C, packaging warehouse-in after sterilization.
Case study on implementation 2:
(1) first use the head knocking thing hammering fresh fish to make it to swoon, and then slaughter fresh fish, clean, gill, black film in the fish gill and tripe;
(2) salt solution is used to be carried out cleaning by fish and clean with clear water, then cut ginger splices and ginger splices sticked fish belly 1 day, removing ginger splices, the hydromel that configuration honey accounts for percentage by weight 20%-30% smears fish body and fish belly, then fish is dried 1-2 hour at 60 DEG C-70 DEG C;
(3) configuration comprises the preserved materials of salt 41 parts, 16 parts, vinasse, 48 parts, ground rice, 23 parts, Chinese prickly ash, and smear fish body and fish belly, pickle 4-5 day, every day at least stirs fish body once.
(4) configuration comprises the brewed brine material of green onion 17 parts, ginger 24 parts, garlic 10 parts, 15 parts, lotus leaf, wormwood 17 parts, cloves 9 parts, 3 parts, pepper, bay 6 parts, cool 8 parts of Chinese cassia tree, Sheep's-parsley 7 parts, anise 10 parts, 4 parts, fennel, safron 8 parts, then become bittern according to the boiling that adds water of 1:10 weight ratio, after cooling, fish is soaked in bittern;
(5), after playing halogen, after shining system, ventilation on all sides booth air-dry 3-4 day is put into;
(6) fresh chicken breast meat is selected, first by the also kneading repeatedly of chicken breast meat surface smear soda ash, chicken breast meat is immersed and comprises 1-2 hour in the compound of percentage by weight olive oil 40%, soy sauce 60% soy sauce, configuration comprises 8 parts, Chinese prickly ash, cumin powder 6 parts, anistree 7 parts, salt 33 parts again, chicken breast meat is smeared repeatedly, air-dry after pickling 4-5 day, cut into serving pieces;
(7) according to fish body size, the section of the chicken breast meat after pickling in fish maw, is filled;
(8) boiler is used, sterilization under the condition of 120 DEG C-130 DEG C, packaging warehouse-in after sterilization.
Case study on implementation 3:
(1) first use the head knocking thing hammering fresh fish to make it to swoon, and then slaughter fresh fish, clean, gill, black film in the fish gill and tripe;
(2) salt solution is used to be carried out cleaning by fish and clean with clear water, then cut ginger splices and ginger splices sticked fish belly 1 day, removing ginger splices, the hydromel that configuration honey accounts for percentage by weight 20%-30% smears fish body and fish belly, then fish is dried 1-2 hour at 60 DEG C-70 DEG C;
(3) configuration comprises the preserved materials of salt 37 parts, 13 parts, vinasse, 46 parts, ground rice, 16 parts, Chinese prickly ash, and smear fish body and fish belly, pickle 4-5 day, every day at least stirs fish body once.
(4) configuration comprises the brewed brine material of green onion 14 parts, ginger 17 parts, garlic 7 parts, 12 parts, lotus leaf, wormwood 15 parts, cloves 7 parts, 3 parts, pepper, bay 8 parts, cool 6 parts of Chinese cassia tree, Sheep's-parsley 6 parts, anise 6 parts, 5 parts, fennel, safron 8 parts, then become bittern according to the boiling that adds water of 1:10 weight ratio, after cooling, fish is soaked in bittern;
(5), after playing halogen, after shining system, ventilation on all sides booth air-dry 3-4 day is put into;
(6) fresh chicken breast meat is selected, first by the also kneading repeatedly of chicken breast meat surface smear soda ash, chicken breast meat is immersed and comprises 1-2 hour in the compound of percentage by weight olive oil 35%, soy sauce 65% soy sauce, configuration comprises 9 parts, Chinese prickly ash, cumin powder 8 parts, anistree 5 parts, salt 37 parts again, chicken breast meat is smeared repeatedly, air-dry after pickling 4-5 day, cut into serving pieces;
(7) according to fish body size, the section of the chicken breast meat after pickling in fish maw, is filled;
(8) boiler is used, sterilization under the condition of 120 DEG C-130 DEG C, packaging warehouse-in after sterilization.
Case study on implementation 4:
(1) first use the head knocking thing hammering fresh fish to make it to swoon, and then slaughter fresh fish, clean, gill, black film in the fish gill and tripe;
(2) salt solution is used to be carried out cleaning by fish and clean with clear water, then cut ginger splices and ginger splices sticked fish belly 1 day, removing ginger splices, the hydromel that configuration honey accounts for percentage by weight 20%-30% smears fish body and fish belly, then fish is dried 1-2 hour at 60 DEG C-70 DEG C;
(3) configuration comprises the preserved materials of salt 35 parts, 15 parts, vinasse, 45 parts, ground rice, 20 parts, Chinese prickly ash, and smear fish body and fish belly, pickle 4-5 day, every day at least stirs fish body once.
(4) configuration comprises the brewed brine material of green onion 15 parts, ginger 20 parts, garlic 6 parts, 11 parts, lotus leaf, wormwood 20 parts, cloves 5 parts, 4 parts, pepper, bay 7 parts, cool 8 parts of Chinese cassia tree, Sheep's-parsley 5 parts, anise 7 parts, 4 parts, fennel, safron 7 parts, then become bittern according to the boiling that adds water of 1:10 weight ratio, after cooling, fish is soaked in bittern;
(5), after playing halogen, after shining system, ventilation on all sides booth air-dry 3-4 day is put into;
(6) fresh chicken breast meat is selected, first by the also kneading repeatedly of chicken breast meat surface smear soda ash, chicken breast meat is immersed and comprises 1-2 hour in the compound of percentage by weight olive oil 33%, soy sauce 67% soy sauce, configuration comprises 5 parts, Chinese prickly ash, cumin powder 6 parts, anistree 8 parts, salt 31 parts again, chicken breast meat is smeared repeatedly, air-dry after pickling 4-5 day, cut into serving pieces;
(7) according to fish body size, the section of the chicken breast meat after pickling in fish maw, is filled;
(8) boiler is used, sterilization under the condition of 120 DEG C-130 DEG C, packaging warehouse-in after sterilization.
Case study on implementation 5:
(1) first use the head knocking thing hammering fresh fish to make it to swoon, and then slaughter fresh fish, clean, gill, black film in the fish gill and tripe;
(2) salt solution is used to be carried out cleaning by fish and clean with clear water, then cut ginger splices and ginger splices sticked fish belly 1 day, removing ginger splices, the hydromel that configuration honey accounts for percentage by weight 20%-30% smears fish body and fish belly, then fish is dried 1-2 hour at 60 DEG C-70 DEG C;
(3) configuration comprises the preserved materials of salt 33 parts, 13 parts, vinasse, 46 parts, ground rice, 18 parts, Chinese prickly ash, and smear fish body and fish belly, pickle 4-5 day, every day at least stirs fish body once.
(4) configuration comprises the brewed brine material of green onion 18 parts, ginger 19 parts, garlic 6 parts, 14 parts, lotus leaf, wormwood 16 parts, cloves 6 parts, 4 parts, pepper, bay 7 parts, cool 9 parts of Chinese cassia tree, Sheep's-parsley 4 parts, anise 8 parts, 5 parts, fennel, safron 7 parts, then become bittern according to the boiling that adds water of 1:10 weight ratio, after cooling, fish is soaked in bittern;
(5), after playing halogen, after shining system, ventilation on all sides booth air-dry 3-4 day is put into;
(6) fresh chicken breast meat is selected, first by the also kneading repeatedly of chicken breast meat surface smear soda ash, chicken breast meat is immersed and comprises 1-2 hour in the compound of percentage by weight olive oil 37%, soy sauce 63% soy sauce, configuration comprises 7 parts, Chinese prickly ash, cumin powder 7 parts, anistree 9 parts, salt 32 parts again, chicken breast meat is smeared repeatedly, air-dry after pickling 4-5 day, cut into serving pieces;
(7) according to fish body size, the section of the chicken breast meat after pickling in fish maw, is filled;
(8) boiler is used, sterilization under the condition of 120 DEG C-130 DEG C, packaging warehouse-in after sterilization.
Above-described embodiment, only for technical conceive of the present invention and feature are described, its object is to allow the personage being familiar with this art can understand content of the present invention and be implemented, can not limit the scope of the invention with this.All equivalences done according to Spirit Essence of the present invention change or modify, and all should be encompassed in protection scope of the present invention.
Claims (5)
1. pickle a preparation method for fish bag chicken breast meat, it is characterized in that, step comprises:
(1) first use the head knocking thing hammering fresh fish to make it to swoon, and then slaughter fresh fish, clean, gill, black film in the fish gill and tripe;
(2) use salt solution to be carried out cleaning by fish and clean with clear water again, then cut ginger splices and ginger splices sticked fish belly 1 day;
(3) configuration comprises the preserved materials of salt 30-45 part, vinasse 10-20 part, ground rice 40-50 part, Chinese prickly ash 10-25 part, smears fish body and fish belly, pickles 4-5 day.
(4) configuration comprises the brewed brine material of green onion 10-20 part, ginger 15-25 part, garlic 5-10 part, lotus leaf 10-15 part, wormwood 15-25 part, cloves 5-10 part, pepper 3-5 part, bay 5-8 part, Chinese cassia tree cool 5-10 part, Sheep's-parsley 3-7 part, anistree 5-10 part, fennel 3-5 part, safron 7-8 part, then become bittern according to the boiling that adds water of 1:10 weight ratio, after cooling, fish is soaked in bittern;
(5) after playing halogen, after shining system, by air-dry for fish 3-4 day;
(6) fresh chicken breast meat is selected, first by the also kneading repeatedly of chicken breast meat surface smear soda ash, chicken breast meat is immersed and comprises 1-2 hour in the compound of percentage by weight olive oil 30%-40%, soy sauce 60%-80% soy sauce, configuration comprises Chinese prickly ash 5-10 part, cumin powder 5-10 part, anistree 5-10 part, salt 30-40 part again, chicken breast meat is smeared repeatedly, air-dry after pickling 4-5 day, cut into serving pieces;
(7) according to fish body size, the section of the chicken breast meat after pickling in fish maw, is filled;
(8) packaging warehouse-in after sterilization.
2. the preparation method pickling fish bag chicken breast meat according to claim 1, it is characterized in that, after (2) complete, removing ginger splices, the hydromel that configuration honey accounts for percentage by weight 20%-30% smears fish body and fish belly, then fish is dried 1-2 hour at 60 DEG C-70 DEG C.
3. the preparation method pickling fish bag chicken breast meat according to claim 1, is characterized in that, (3), when pickling, every day at least stirs fish body once.
4. the preparation method pickling fish bag chicken breast meat according to claim 1, is characterized in that, (5) put into ventilation on all sides booth air-dry 3-4 day.
5. the preparation method pickling fish bag chicken breast meat according to claim 1, is characterized in that, (8) use boiler, sterilization under the condition of 120 DEG C-130 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510181500.4A CN104719975A (en) | 2015-04-16 | 2015-04-16 | Preparation method for pickled fish filled with chicken breast |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510181500.4A CN104719975A (en) | 2015-04-16 | 2015-04-16 | Preparation method for pickled fish filled with chicken breast |
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| CN104719975A true CN104719975A (en) | 2015-06-24 |
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| CN201510181500.4A Pending CN104719975A (en) | 2015-04-16 | 2015-04-16 | Preparation method for pickled fish filled with chicken breast |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102783671A (en) * | 2012-07-19 | 2012-11-21 | 安徽省好再来食品有限公司 | Making method of sealed bream fish |
| CN104336663A (en) * | 2013-08-07 | 2015-02-11 | 徐小芹 | Method for producing spicy dry baked fish |
| CN104382096A (en) * | 2014-11-03 | 2015-03-04 | 武汉天聪创意科技有限公司 | Preparation method of fresh and sweet fish |
| CN104431655A (en) * | 2014-10-29 | 2015-03-25 | 五河童师傅食品有限公司 | Fermented glutinous rice steamed bun stuffed with ginger, sugar and tofu, and preparation method of fermented glutinous rice steamed bun stuffed with ginger, sugar and tofu |
-
2015
- 2015-04-16 CN CN201510181500.4A patent/CN104719975A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102783671A (en) * | 2012-07-19 | 2012-11-21 | 安徽省好再来食品有限公司 | Making method of sealed bream fish |
| CN104336663A (en) * | 2013-08-07 | 2015-02-11 | 徐小芹 | Method for producing spicy dry baked fish |
| CN104431655A (en) * | 2014-10-29 | 2015-03-25 | 五河童师傅食品有限公司 | Fermented glutinous rice steamed bun stuffed with ginger, sugar and tofu, and preparation method of fermented glutinous rice steamed bun stuffed with ginger, sugar and tofu |
| CN104382096A (en) * | 2014-11-03 | 2015-03-04 | 武汉天聪创意科技有限公司 | Preparation method of fresh and sweet fish |
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Application publication date: 20150624 |