CN105595228A - Fish making method - Google Patents

Fish making method Download PDF

Info

Publication number
CN105595228A
CN105595228A CN201510560951.9A CN201510560951A CN105595228A CN 105595228 A CN105595228 A CN 105595228A CN 201510560951 A CN201510560951 A CN 201510560951A CN 105595228 A CN105595228 A CN 105595228A
Authority
CN
China
Prior art keywords
fish
flesh
chinese medicine
sterilization tank
pickling
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
CN201510560951.9A
Other languages
Chinese (zh)
Inventor
冯文友
Original Assignee
冯文友
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 冯文友 filed Critical 冯文友
Priority to CN201510560951.9A priority Critical patent/CN105595228A/en
Publication of CN105595228A publication Critical patent/CN105595228A/en
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/015Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
    • A23L3/0155Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/02Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention relates to the food processing field, in particular to a fish making method. The concrete steps include: 1) subjecting fish to scale removal, gill removal, internal organ removal and washing to obtain fish flesh; 2) pickling the fish flesh with a traditional Chinese medicine seasoning; and 3) cooking the fish flesh. The making method has the advantages of simplicity, convenience and easy grasp, etc. In the making method, the traditional Chinese medicine seasoning is added to pickle the fish flesh, and has the efficacy of aromatic resuscitation, cold dispelling and collateral dredging. The vacuum packaged cooked fish can be stored at low temperature for 317 days. Sterilization operation is adopted after vacuum packaging to make the shelf life of room temperature fish reach 6 months and the storage life reach 8-12 months. During sterilization, compressed air is employed to cool a high temperature and high pressure sterilization pot, thus saving energy and water, and reducing the outer package pollution problem caused by bag breaking. And the equipment has simple technical requirements, is easy to operate, and has wide application range.

Description

The preparation method of a kind of fish
Technical field
The present invention relates to food processing field, in particular to the preparation method of a kind of fish.
Background technology
Fish is on common people's dining table, to be a kind of common food. Fishing gear have high protein, low fat,The feature that vitamin content is high, the unrighted acid containing in fish can also reduce sterol and containAmount is long-term edible useful to health. But, the method for existing making fish, be all complicated,Loaded down with trivial details process consuming time again, allows eating the people that fish can not make again and can not enjoying fish of much likingDelicious food. At present, on market, also there are a lot of instant cooked fish based articles, still, this type ofCommodity often contain anticorrisive agent, and the long-term absorption of anticorrisive agent can cause the infringement to human body.
In view of this, special proposition the present invention.
Summary of the invention
The first object of the present invention is to provide the preparation method of a kind of fish, the system of described fishHave simply, facilitate, be easy to the advantages such as grasp as method, in curing process, add Chinese medicine to joinJust, there is effect of resuscitation with aromatics, loose cold dredging collateral, after vacuum packaging, adopt sterilization process,In not adding anticorrisive agent, can preserve for a long time.
In order to realize above-mentioned purpose of the present invention, spy by the following technical solutions:
A preparation method for fish, comprises the following steps:
1), by fish remove fish scale, remove the cheek, remove internal organ, cleaning, oppressed;
2), with the Chinese medicine pickling spices flesh of fish;
3), the shortening flesh of fish.
Method provided by the invention is simple, convenient, be easy to grasp, only through simply salting downSystem just can carry out shortening processing, in curing process, add Chinese medicine preparation, have resuscitation with aromatics,Effect of loose cold dredging collateral, in conjunction with the high feature of protein content of the flesh of fish, benefits to human body.
Preferably, in step 1) in, described fish is freshwater fish kind.
The freshwater fish kind flesh of fish is tender thin, and mouthfeel is good, as Tilapia mossambica, crucian and carp etc.
Preferably, in step 2) in, in described Chinese medicine condiment, by weight, compriseFollowing composition:
Chinese prickly ash 45-55 part, aniseed 25-35 part, fennel seeds 7-8 part, rhizoma zingiberis 6-7 part, heightGalingal 6-7 part, three is 6-7 part, fructus amomi 2.5-3.5 part, cloves 1.5-2.5 part, flesh fruit how1.5-2.5 part, root of Dahurain angelica 0.5-1.5 part, Chinese cassia tree 0.5-1.5 part.
Chinese prickly ash can be except the stink smell of various meats; Promote salivary secretion, increase appetite; Make blood vesselExpansion, thus play the effect reducing blood pressure. Aniseed is the special product of China, has special aroma,Conventional in making cold dish and stewed, stewing dish, be also the primary raw material of processing five-spice powder. LittleFennel has eliminating cold to stop pain, effect of regulating qi-flowing for harmonizing stomach. Rhizoma zingiberis has warming spleen and stomach for dispelling cold, and Hui Yang promotes blood circulation,Effect of warming lung to reduce watery phlegm. How galangal and three has warm stomach preventing or arresting vomiting, the effect of eliminating cold to stop pain.Cloves has warming middle energizer to descend adverse-rising qi, the effect of tonifying the kidney and support yang. Flesh fruit has warming spleen and stomach for dispelling cold, and tonifying spleen onlyThe effect of rushing down. The root of Dahurain angelica can expel pathogenic wind from the body surface, eliminating cold to stop pain, dehumidifying are sensible, detumescence and apocenosis. MeatOsmanthus has complement sun, warming spleen and stomach, removing internal cold, effect of promoting blood circulation. With above-mentioned formula to fishMeat is pickled, can resuscitation with aromatics loose cold dredging collateral, and in conjunction with the high characteristic of fish protein content,The long-term edible health that contributes to.
Preferably, in step 2) in, described in the process of pickling, also use salt, and instituteThe volume ratio of stating salt and Chinese medicine condiment is: (3.5-4.5): (5.5-6.5).
In curing process, add salt, not only can dewater but also the effectively breeding of anti-bacteria,Prevent corruption.
Preferably, in step 2) in, described in the method for pickling be by Chinese medicine condiment and saltMixture is evenly applied in inside and outside the flesh of fish, and horizontal was turned over the once flesh of fish every four hours, salt downThe time of system is 24-48 hour.
The suitable reversion flesh of fish, contributes to the volatilization of moisture, makes to pickle effect more even.
Preferably, step 3) in, the mode of described shortening be barbecue, fry, steamed orOne or more in stewing in clear soup.
Barbecue and fry can increase the fragrance of fish, and steamed and stew in clear soup and can keep oppressingDelicate flavour and original flavor, retain the nutrition of fish, also can jointly use by several cooking methods.
Preferably, in step 3) afterwards, also comprise: the flesh of fish after shortening is carried out to vacuumPackaging and sterilizing.
Vacuum packaging and sterilizing can extend the pot-life of fish, facilitate daily use at any time.
Preferably, in described vacuum-packed process, before packaging by cold the flesh of fish after shorteningBut.
Logical overcooled operation, can avoid producing the steam bag that rises.
Preferably, the equipment of described sterilizing comprise autoclave sterilization tank, air compressor andAppendix; Described appendix is connected described autoclave sterilization tank with described air compressor.
The effect of compressor is, in the autoclave sterilization tank after sterilizing, passes into compressed air.Appendix connects autoclave sterilization tank and air compressor.
Preferably, the concrete grammar of the process of described sterilizing is:
Fish after vacuum packaging is laid in autoclave sterilization tank to heat sterilization 25-40Minute final vacuum utilizes described air compressor to defeated in described autoclave sterilization tank simultaneouslyGas, until the hot gas in described autoclave sterilization tank is drained, continues gas transmission after 2-5 minuteClose air compressor.
The fish weight of the basis of time institute sterilizing of heat sterilization determines, and the method has changedIn conventional method, in sterilizing, in autoclave sterilization tank, inject 80 DEG C of hot water, adopt compression emptyGas replaces 80 DEG C of hot water, energy-saving and water-saving, and reduced the pollution external packing being caused by broken bagProblem, and equipment and technology require simple to operation widely applicable. Under normal temperature, qualified productsShelf-life reach 6 months, storage life can arrive 8-12 month.
Compared with prior art, beneficial effect of the present invention is:
(1) preparation method of fish provided by the invention has simply, facilitates, is easy to grasp etc.Advantage;
(2) in the preparation method of fish provided by the invention, added the Chinese medicine pickling spices flesh of fish,Described Chinese medicine preparation has effect of resuscitation with aromatics, loose cold dredging collateral;
(3), in the preparation method of fish provided by the invention, adopt vacuum-packed method to carry outStore, low-temperature storage can reach 317 days;
(4) disinfecting action after vacuum packaging, makes the shelf-life of oppressing under normal temperature reach 6Individual month, storage life can arrive 8-12 month; And in sterilization process, adopt compressed air generationReplace 80 DEG C of hot water of the prior art to carry out autoclave sterilization tank cooling, energy-saving and water-saving,Reduced the problem of the pollution external packing causing due to broken bag, and equipment and technology requires letter simultaneouslySingle easy to operate widely applicable.
Detailed description of the invention
Below in conjunction with embodiment, embodiment of the present invention are described in detail, but thisThose skilled in the art will be understood that, the following example is only for the present invention is described, and should not lookFor limiting the scope of the invention. Unreceipted actual conditions person in embodiment, according to normal conditionOr the condition of manufacturer's suggestion is carried out. The unreceipted person of production firm of agents useful for same or instrument, allFor the conventional products that can obtain by commercially available purchase.
Embodiment 1
S11, by Tilapia mossambica remove fish scale, remove the cheek, remove internal organ, cleaning, oppressed;
S12, the use Chinese medicine pickling spices flesh of fish;
S13, the shortening flesh of fish.
Embodiment 2
S21, by crucian remove fish scale, remove the cheek, remove internal organ, cleaning, oppressed; ?Above-mentioned steps removes that fish scale removes the cheek, removes internal organ, cleaning, obtains in the step of the flesh of fish, by freshOr freezing fish, clean up and scale, but can not destroy fish-skin, remove after the clean fish gill,Operate on to fish tail portion from 1-2cm after the central point of two cheeks of fish, go internal organ not punctureThe gall bladder of fish;
S22, preparation Chinese medicine condiment, by weight, comprise following composition:
45 parts, Chinese prickly ash, 25 parts of aniseed, 7 parts of fennel seeds, 6 parts of rhizoma zingiberis, 6 parts of galangals,Three how 6 parts, 2.5 parts of fructus amomis, 1.5 parts of cloves, 1.5 parts of flesh fruits, 0.5 part of the root of Dahurain angelica, meat0.5 part, osmanthus;
Above-mentioned Chinese medicine is polished into respectively to careful powder, then mixes the powder after polishing,Be placed on shady and cool ventilation place, lucifuge, keeps away humidity;
Above-mentioned Chinese medicine condiment is mixed with salt, and the volume ratio of mixing is 5.5:3.5, by mixtureCondiment spreads upon fish various piece with it uniformly, comprises in fish belly, to operate on part fish bellyPart will be smeared less; Fish after preserved materials is smeared, fish belly down neat piling up is havingOne deck in the container of filter, how also filter and container bottom distance are at 2cm, if fish Ying GaoA bit, capping, timing, is placed on the shady and cool place of lucifuge and pickles; Translated into once every four hours, comply withOld fish belly down, is piled up neatly, capping, and timing, salting period is 24 hours (summer);When after the time of pickling, flowing water, by preserved materials wash clean, is placed shady and cool place and is dried;
S23, the shortening flesh of fish, by the mode of barbecue, by the flesh of fish whole body after pickled drying allEven last layer honey or the maltose (malt sugar) smeared, clamps the direct charcoal fire of fish with stainless steel and ironBaking, ripe rear instant.
Embodiment 3
S31, method are identical with step S21 in embodiment 2, do not repeat them here;
S32, method are identical with step S22 in embodiment 2, do not repeat them here;
S33, the shortening flesh of fish, by the mode of electric oven baking, by the flesh of fish after pickled dryingThe whole body is coated with and spreads thin layer honey or maltose (malt sugar) uniformly, puts into electric oven baking,Body of middle turning, baking 10-20 minute (depending on fish size), ripe rear instant.
Embodiment 4
S41, by Tilapia mossambica remove fish scale, remove the cheek, remove internal organ, cleaning, oppressed;Remove in above-mentioned steps that fish scale removes the cheek, removes internal organ, cleaning, obtain in the step of the flesh of fish, willFresh or freezing fish, cleans up and scales, but can not destroy fish-skin, removes the clean fish gillAfter, operate on to fish tail portion from 1-2cm after the central point of two cheeks of fish, go the internal organ can notPuncture the gall bladder of fish;
S42, preparation Chinese medicine condiment, by weight, comprise following composition:
50 parts, Chinese prickly ash, 30 parts of aniseed, 7.5 parts of fennel seeds, 6.5 parts of rhizoma zingiberis, galangal6.5 parts, three how 6.5 parts, 3 parts of fructus amomis, 2 parts of cloves, 2 parts of flesh fruits, 1 part of the root of Dahurain angelica,1 part of Chinese cassia tree;
After above-mentioned Chinese medicine is mixed, be polished into careful powder, be placed on shady and cool ventilation place, lucifuge,Keep away humidity;
Above-mentioned Chinese medicine condiment is mixed with meticulous pure edible salt, and the volume ratio of mixing is 6:4,Mixture condiment is spread upon to fish various piece with it uniformly, comprise the portion of operating in fish bellyPoint, fish belly part will be smeared less; Fish after preserved materials is smeared, fish belly is neat downPile up one deck in the container that has filter, filter and container bottom distance are at 1cm, if fish is manyAlso Ying Gao is a little, capping, and timing, is placed on the shady and cool place of lucifuge and pickles; Translated into every four hoursOnce, still fish belly down, is piled up neatly, capping, and timing, salting period is 48 hours(winter); When after the time of pickling, flowing water, by preserved materials wash clean, is placed shady and cool place and is dried in the airDry;
S43, the shortening flesh of fish, the method frying, will smear honeybee on the pickled flesh of fish dryingAfter honey or maltose, clamp with chopsticks, also can directly cook, the little fire of low temperature, under cold potOil, the fried fish time is ten minutes, in fry process, turns over fish, the epidermis of fish can not be damaged, ripeInstant afterwards.
Embodiment 5
S51, method are identical with step S41 in embodiment 4, do not repeat them here;
S52, preparation Chinese medicine condiment, by weight, comprise following composition:
60 parts, Chinese prickly ash, 40 parts of aniseed, 8 parts of fennel seeds, 7 parts of rhizoma zingiberis, 7 parts of galangals,Three how 7 parts, 3.5 parts of fructus amomis, 2.5 parts of cloves, 2.5 parts of flesh fruits, 1.5 parts of the roots of Dahurain angelica, meat1.5 parts, osmanthus;
Above-mentioned Chinese medicine is polished into respectively to careful powder, then mixes the powder after polishing,Be placed on shady and cool ventilation place, lucifuge, keeps away humidity;
Above-mentioned Chinese medicine condiment is mixed with meticulous pure edible salt, and the volume ratio of mixing is 6.5:4.5,Mixture condiment is spread upon to fish various piece with it uniformly, comprise the portion of operating in fish bellyPoint, fish belly part will be smeared less; Fish after preserved materials is smeared, fish belly is neat downPile up one deck in the container that has filter, filter and container bottom distance are at 1cm, if fish is manyAlso Ying Gao is a little, capping, and timing, is placed on the shady and cool place of lucifuge and pickles; Translated into every four hoursOnce, still fish belly down, is piled up neatly, capping, and timing, salting period is 36 hours(spring or autumn); When after the time of pickling, flowing water, by preserved materials wash clean, is placed cloudyLiang Chu dries;
S53, the shortening flesh of fish, by steamed method, be placed on pickled fish of drying in vesselDirectly steam steaming time 10-15 minute.
Embodiment 6
S61, method are identical with step S41 in embodiment 4, do not repeat them here;
S62, method are identical with step S42 in embodiment 4, do not repeat them here;
S63, the shortening flesh of fish, by the method for stewing in clear soup, be placed on pickled fish of drying in container,Add clear water, big fire, water changes little fire into after opening, and the time of stewing in clear soup is 10-30 minute.
Embodiment 7
S71, method are identical with step S41 in embodiment 4, do not repeat them here;
S72, method are identical with step S42 in embodiment 4, do not repeat them here;
S73, by pickled fish of drying, be placed on (hanger must have interval) on special hangerSteam approximately 15 minutes, then put baking box into, remove the water vapour of fish, cooling after,Pack vacuum packaging bag into, vacuum-pumping and sealing, before sealing, sealing part need keep totally, otherwiseBad sealing is real.
S74, the fish after vacuum packaging is carried out to sterilizing, the equipment of described sterilizing comprises high temperatureAutoclaving tank, air compressor and appendix; Described appendix goes out described HTHPBacterium tank is connected with described air compressor. The method of sterilizing is: the fish after vacuum packaging is flatBe layered in autoclave sterilization tank, heat sterilization final vacuum, and utilize described air compressorTo gas transmission in described autoclave sterilization tank, until the hot gas in described autoclave sterilization tankDrained, continue gas transmission and close air compressor after 2-5 minute.
Embodiment 8
S81, method are identical with step S41 in embodiment 4, do not repeat them here;
S82, method are identical with step S42 in embodiment 4, do not repeat them here;
S83, by pickled fish of drying, be placed on (hanger must have interval) on special hangerSteam approximately 15 minutes, after cooking, dry the painting of flesh of fish surface and spread honey or maltose,Toast again, cooling after, pack vacuum packaging bag into, vacuum-pumping and sealing, before sealing, envelopeIt is clean that mouth place needs to keep, otherwise by bad sealing in fact.
S94, the fish after vacuum packaging is carried out to sterilizing, the equipment of described sterilizing comprises high temperatureAutoclaving tank, air compressor and appendix; Described appendix goes out described HTHPBacterium tank is connected with described air compressor; The sterilization tank of described HTHP electrical heating, doubleGas air valve and humidity are all at top; Wherein one of double air valve is unloaded, repack air intoAir intake valve, if customized, can directly be processed into the pressure channel valve of belt switch; SterilizingThe size of tank and air compressor volume size, mate decision with output; In sterilization tank, joinThere is spacer for hanger net; One of appendix is connected on air compressor exhaust outlet, and the other end connectsReceive on the gas transmission valve at the rear sterilization tank of transformation top or the controlled valve of customized sterilization tank;
The method of sterilizing (being usually said two-stage sterilization) is: by the fish vacuumizing after packaging,Yaw, can not be overlapping in the special screen frame of sterilization tank, puts into sterilization tank (layer and layer by layerBetween also should be gapped), put rear sealed cans well; By the requirement in operation instructions, water filling is arrivedThe same point of water level, then heats up, and row's cold air, carries out sterilizing, sterilizing to the fish after vacuum packagingTime, 25-40 minute (the fish weight of the basis of time institute sterilizing of sterilizing determines), now, changesThe gas transmission valve of making should be closed condition; Want after seeking time when arriving sterilization tank sterilizing, first disconnectedElectricity, stops heating, then the gas tank of air compressor is filled to air, first opens sterilization tankDrain tap venting (if customized biswitch valve is only opened wherein), thenOpen gas transmission valve (if customized biswitch valve is opened another valve), carry and pressContracting air, the air quantity of conveying will make the manometric index on sterilization tank remain unchanged as standard;Until the drain tap of autoclave sterilization tank do not have hot gas discharge after, then continue air-supply 2-5After minute, close compressor, air bleeding valve still continues exhaust, until air is in drained tankOnly; Then open sterilization tank, take out fish, deposit normal temperature storehouse in; Three days afterwards inspection whether have and go outBacterium is not thorough.
Find the preparation method of the fish that the embodiment of the present invention 7 provides, its product by detectionThe low-temperature storage time can reach 317 days; Flesh of fish normal temperature in embodiment 8 and embodiment 9The lower shelf-life will reach 6 months, and storage life can arrive 8-12 month.
In sum, the preparation method of a kind of fish provided by the invention, have simple, convenient,Be easy to the advantages such as grasp; In preparation method, added the Chinese medicine pickling spices flesh of fish, described inMedicine composition has effect of resuscitation with aromatics, loose cold dredging collateral; After flesh of fish shortening, adopt vacuum packetThe method of dress stores, and low-temperature storage can reach 317 days; Sterilizing after vacuum packagingOperation, makes the shelf-life of oppressing under normal temperature reach 6 months, and storage life can arrive 8-12Month; And in sterilization process, adopt compressed air to replace 80 DEG C of hot water of the prior art to heightTemperature autoclaving tank carries out cooling, and energy-saving and water-saving has reduced the dirt causing due to broken bag simultaneouslyDye the problem of external packing, and equipment and technology requires simple to operation widely applicable.
Although illustrated and described the present invention with specific embodiment, but it will be appreciated thatIn the situation that not deviating from the spirit and scope of the present invention, can make many other change andAmendment. Therefore, this means in claims and comprise and belonging in the scope of the inventionAll such changes and modifications.

Claims (10)

1. a preparation method for fish, is characterized in that, comprises the following steps:
1), by fish remove fish scale, remove the cheek, remove internal organ, cleaning, oppressed;
2), with the Chinese medicine pickling spices flesh of fish;
3), the shortening flesh of fish.
2. the preparation method of a kind of fish according to claim 1, is characterized in that,Step 1) in, described fish is freshwater fish kind.
3. the preparation method of a kind of fish according to claim 1, is characterized in that,Step 2) in, in described Chinese medicine condiment, by weight, comprise following composition:
Chinese prickly ash 45-55 part, aniseed 25-35 part, fennel seeds 7-8 part, rhizoma zingiberis 6-7 part, heightGalingal 6-7 part, three is 6-7 part, fructus amomi 2.5-3.5 part, cloves 1.5-2.5 part, flesh fruit how1.5-2.5 part, root of Dahurain angelica 0.5-1.5 part, Chinese cassia tree 0.5-1.5 part.
4. the preparation method of a kind of fish according to claim 3, is characterized in that,Step 2) in, described in the process of pickling, also use salt, and described salt and Chinese medicine condimentVolume ratio be: (3.5-4.5): (5.5-6.5).
5. the preparation method of a kind of fish according to claim 3, is characterized in that,Step 2) in, described in the method for pickling be that the mixture of Chinese medicine condiment and salt is evenly smearedInside and outside the flesh of fish, horizontal, turned over the once flesh of fish every four hours, and the time of pickling is 24-48Hour.
6. the preparation method of a kind of fish according to claim 1, is characterized in that, stepRapid 3) in, the mode of described shortening be barbecue, fry, steamed or stew in clear soup in a kind of orSeveral.
7. the preparation method of a kind of fish according to claim 1, is characterized in that,Step 3) afterwards, also comprise: the flesh of fish after shortening is carried out to vacuum packaging and sterilizing.
8. the preparation method of a kind of fish according to claim 7, is characterized in that, instituteState be vacuum-packed in packaging before by cooling the flesh of fish after shortening.
9. the preparation method of a kind of fish according to claim 7, is characterized in that, instituteThe equipment of stating sterilizing comprises autoclave sterilization tank, air compressor and appendix; Described defeatedTracheae is connected described autoclave sterilization tank with described air compressor.
10. the preparation method of a kind of fish according to claim 9, is characterized in that instituteThe concrete grammar of stating the process of sterilizing is:
Fish after vacuum packaging is laid in autoclave sterilization tank to heat sterilization 25-40Minute final vacuum utilizes described air compressor to defeated in described autoclave sterilization tank simultaneouslyGas, until the hot gas in described autoclave sterilization tank is drained, continues gas transmission after 2-5 minuteClose air compressor.
CN201510560951.9A 2015-09-06 2015-09-06 Fish making method Pending CN105595228A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510560951.9A CN105595228A (en) 2015-09-06 2015-09-06 Fish making method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510560951.9A CN105595228A (en) 2015-09-06 2015-09-06 Fish making method

Publications (1)

Publication Number Publication Date
CN105595228A true CN105595228A (en) 2016-05-25

Family

ID=55976032

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201510560951.9A Pending CN105595228A (en) 2015-09-06 2015-09-06 Fish making method

Country Status (1)

Country Link
CN (1) CN105595228A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106072039A (en) * 2016-06-28 2016-11-09 安徽徽滋坊食品贸易有限公司 A kind of smelly Siniperca chuatsi manufacture method
CN106262006A (en) * 2016-08-29 2017-01-04 温州星贝海藻食品有限公司 Anguillar japonica complex food and preparation method thereof, packing box
CN107006794A (en) * 2017-04-29 2017-08-04 赵黎 One kind pickles fish and its process

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1074099A (en) * 1992-01-10 1993-07-14 关文达 The fumigating method of Hypophthalmichthys molitrix
CN101444310A (en) * 2007-11-27 2009-06-03 天津市中英保健食品有限公司 Method for preparing smoked fish
CN102342472A (en) * 2011-09-01 2012-02-08 天津春发生物科技集团有限公司 Five-spice powder and preparation method thereof
CN103040064A (en) * 2013-01-22 2013-04-17 重庆加多宝饮料有限公司 Preparation method of self-heal, folium mori and chrysanthemum beverage
CN103815422A (en) * 2014-02-26 2014-05-28 西华大学 Luncheon meat with lemon dietary fiber and preparation method thereof
CN104187857A (en) * 2014-07-22 2014-12-10 安徽富煌三珍食品集团有限公司 Preparation method of pickled-chilli-flavor keke dried anchovy

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1074099A (en) * 1992-01-10 1993-07-14 关文达 The fumigating method of Hypophthalmichthys molitrix
CN101444310A (en) * 2007-11-27 2009-06-03 天津市中英保健食品有限公司 Method for preparing smoked fish
CN102342472A (en) * 2011-09-01 2012-02-08 天津春发生物科技集团有限公司 Five-spice powder and preparation method thereof
CN103040064A (en) * 2013-01-22 2013-04-17 重庆加多宝饮料有限公司 Preparation method of self-heal, folium mori and chrysanthemum beverage
CN103815422A (en) * 2014-02-26 2014-05-28 西华大学 Luncheon meat with lemon dietary fiber and preparation method thereof
CN104187857A (en) * 2014-07-22 2014-12-10 安徽富煌三珍食品集团有限公司 Preparation method of pickled-chilli-flavor keke dried anchovy

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106072039A (en) * 2016-06-28 2016-11-09 安徽徽滋坊食品贸易有限公司 A kind of smelly Siniperca chuatsi manufacture method
CN106262006A (en) * 2016-08-29 2017-01-04 温州星贝海藻食品有限公司 Anguillar japonica complex food and preparation method thereof, packing box
CN107006794A (en) * 2017-04-29 2017-08-04 赵黎 One kind pickles fish and its process

Similar Documents

Publication Publication Date Title
CN102224947B (en) Method for producing vacuum-seasoned drunk dried fish
CN101380116A (en) Processing method of edible bacon
CN105433265A (en) Sour and hot instant preserved meat and preparation method thereof
CN105394154A (en) Ready-to-eat preserved meat and preparation method thereof
CN105595228A (en) Fish making method
CN105661419A (en) Pickling method of garlic chive roots
CN103932231A (en) Nutritious and delicious beer soft-shelled turtle and preparation method thereof
KR100523725B1 (en) Pork Fermentation Sauce and Cuisine of Boiled Beef
KR20160034649A (en) Ark shell food manufacturing method use japanese apricot educt and Agave syrup
KR101121738B1 (en) A method of preparing kimchi
CN104543214A (en) Milk-flavor lotus leaf tea and preparation method thereof
CN103734778A (en) Cooked drunken chicken and preparation method thereof
KR101163562B1 (en) Steamed rice containing extract of medicinal crops and manufacturing thereof
CN110432358A (en) A kind of freeze drying process of HERBA DENDROBII mandarin orange
CN109007185A (en) A kind of freeze drying process of HERBA DENDROBII mandarin orange
CN105747193A (en) Preparation method of Chinese chive-soybean sauce cakes
CN107751792A (en) The preparation method of Chinese chestnut fresh meat rice-pudding
CN105747114A (en) Production method of chopped chili-soybean sauce cake
CN106616460A (en) Preparation method of instant black-bone chicken legs with pickled chili peppers
CN106235032A (en) A kind of rice-pudding perfume (or spice) reduces internal heat Ungula Sus domestica
CN106418450A (en) Oyster roasting sauce and preparation method thereof
CN105614709A (en) Method for preparing watermelon and broad bean sauce cake
KR100766828B1 (en) Method for manufacturing dried abalone
CN105494736A (en) Chinese mugwort-containing fresh ginger and pomelo tea contained in container and preparation method of fresh ginger and pomelo tea
CN107410632A (en) A kind of production method of Gentiana triflora fermentation preserved fruit

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
RJ01 Rejection of invention patent application after publication

Application publication date: 20160525