CN104719975A - Preparation method for pickled fish filled with chicken breast - Google Patents
Preparation method for pickled fish filled with chicken breast Download PDFInfo
- Publication number
- 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
- Authority
- CN
- China
- Prior art keywords
- fish
- chicken breast
- parts
- breast meat
- day
- 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
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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510181500.4A CN104719975A (en) | 2015-04-16 | 2015-04-16 | Preparation method for pickled fish filled with chicken breast |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510181500.4A CN104719975A (en) | 2015-04-16 | 2015-04-16 | Preparation method for pickled fish filled with chicken breast |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104719975A true CN104719975A (en) | 2015-06-24 |
Family
ID=53444838
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510181500.4A Pending CN104719975A (en) | 2015-04-16 | 2015-04-16 | Preparation method for pickled fish filled with chicken breast |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104719975A (en) |
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 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102823817B (en) | Fish rice dumpling and processing method of fish rice dumping | |
| CN105054059A (en) | Salmon-containing blood fat lowering shredded pork with salted vegetable, and making method thereof | |
| CN104705676A (en) | Preparation method of fragrant spiced beef | |
| CN103750407A (en) | Method for pickling spicy and hot acidulated fish | |
| CN105211912A (en) | Tonic Chinese herbal medicine duck pawl preparation method | |
| CN104207208A (en) | Method for processing instant flavor crisp little fish | |
| CN103734754B (en) | Sausage and preparation method thereof | |
| CN104719951A (en) | Preparation method for pickled fish flesh | |
| CN102697080A (en) | Processing method for producing cooked dry-cured geese | |
| CN104687089B (en) | The preparation method of roast chicken is vacuum-packed | |
| CN107981253B (en) | Salted fish salt and preparation process thereof | |
| KR101510427B1 (en) | Cooking Method of Skewered Barbecue | |
| CN104172036A (en) | Pickling method for health-care pickled mustards | |
| CN104068413A (en) | Garlic sausage and processing process thereof | |
| CN104719976A (en) | Preparation method for pickled fish filled with shrimp meat | |
| CN104757604A (en) | Preparation method of cured pork in fish | |
| CN104719975A (en) | Preparation method for pickled fish filled with chicken breast | |
| JPH0344750B2 (en) | ||
| CN104719977A (en) | Preparation method for pickled fish filled with bully beef | |
| CN112971047A (en) | Spicy chicken with sesame and pepper | |
| CN111011765A (en) | Preparation method of flavored instant marinated fish steak and fish tail product | |
| KR101011277B1 (en) | Method to make a stemed sea food | |
| CN103652743A (en) | Globefish pickled vegetables | |
| CN110604271A (en) | Preparation process of baked instant sliced horse noodles | |
| CN1159895A (en) | Method for preparing preserved fish |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150624 |
|
| RJ01 | Rejection of invention patent application after publication |