CN107495078A - A kind of pickled pepper flavor loach making method of dried - Google Patents

A kind of pickled pepper flavor loach making method of dried Download PDF

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Publication number
CN107495078A
CN107495078A CN201710724295.0A CN201710724295A CN107495078A CN 107495078 A CN107495078 A CN 107495078A CN 201710724295 A CN201710724295 A CN 201710724295A CN 107495078 A CN107495078 A CN 107495078A
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parts
loach
pepper flavor
pickled pepper
making method
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CN201710724295.0A
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Chinese (zh)
Inventor
王云飞
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An Shunyun Pioneer Technology Development Co Ltd
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An Shunyun Pioneer Technology Development Co Ltd
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Priority to CN201710724295.0A priority Critical patent/CN107495078A/en
Publication of CN107495078A publication Critical patent/CN107495078A/en
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    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification

Abstract

The invention discloses a kind of pickled pepper flavor loach making method of dried, the dry raw material for including following parts by weight of the pickled pepper flavor loach：30 50 parts of loach, 14 24 parts of orange peel, 5 15 parts of fennel, 6 14 parts of spiceleaf, 10 20 parts of tealeaves, 25 parts of white wine, 13 parts of vinegar, 10 20 parts of bubble green pepper, 12 parts of monosodium glutamate, 38 parts of edible adjuvant, 48 parts of edible salt, 20 35 parts of rapeseed oil；Its preparation method comprises the following steps：S1, pretreatment：Select the 22cm of height 16 fresh and alive loach, be placed in clear water, add rapeseed oil into clear water, stand 20 26h, make the emetic dirty thing of loach, then by loach decaptitating, truncate, remove the cheek, remove internal organ, it is with clear water that loach surface washing is clean afterwards；S2, stripping and slicing：By the loach in S1 to cuing open, fritter of uniform size is then cut into, the length of fritter is 1 3cm.The loach of the present invention is dry to have the characteristics that deodorization effect is good, hot and savory, nutritious, instant, solves the problems, such as that loach edible function is single, is adapted to popularization.

Description

A kind of pickled pepper flavor loach making method of dried
Technical field
The present invention relates to loach to do technical field, more particularly to a kind of pickled pepper flavor loach making method of dried.
Background technology
Loach, belong to Cobitidae.Body is small, elongated, only three, four cun.And its bodily form is justified, body is short, subcutaneously there is ramentum, color It is blue or green black, the mucus of itself has been stained with from head to foot, thus satiny can not hold.Leading portion is slightly cylindrical.Rear portion is flat-sided, belly circle, head It is small, mouth is small, the next, the shape of a hoof.Eye is small, and nothing is pierced now.Must be 5 pairs.Squama is extremely tiny, circular, is embedded in subcutaneous.Body back and both sides Grey black, entirety have many small black patches, also there is many black splotches on head and each fin, the spot on dorsal fin and tail fin film It is arranged in rows, caudal peduncle base portion has an obvious blackspot.Other each fin canescence.Loach be distributed widely in Asia bank China, The ground such as Japan, Korea, Russia and India.In distribution in China various regions.South distribution is more, and the north is not common.Whole year can all adopt Receive, summer is most, can using fresh herb or drying use after loach catches.Edible, it is used as medicine.Loach is referred to as " ginseng in water ", lives in Hu Chi, be a kind of very high fish of nutritive value, it and other fishes differ, no matter appearance, the bodily form, life habit is all different, It is a kind of special bullhead, people eat loach and essentially consist in its health-care efficacy, and in Japan and Korea S., loach more turns into daily delicacies, Well received, market prospects are extremely wide.
But the eating method of loach is more single in the prior art, mainly cooks and eat, instant loach product is even more Limited, and loach is more difficult to process, final products taste is not just；
For this it is proposed that a kind of pickled pepper flavor loach making method of dried.
The content of the invention
Based on technical problem existing for background technology, the present invention proposes a kind of pickled pepper flavor loach making method of dried.
A kind of pickled pepper flavor loach making method of dried proposed by the present invention, the pickled pepper flavor loach is dry to include following parts by weight Raw material：Loach 30-50 parts, orange peel 14-24 parts, fennel 5-15 parts, spiceleaf 6-14 parts, tealeaves 10-20 parts, white wine 2-5 parts, food Vinegar 1-3 parts, bubble green pepper 10-20 parts, monosodium glutamate 1-2 parts, edible adjuvant 3-8 parts, edible salt 4-8 parts, rapeseed oil 20-35 parts；
Its preparation method comprises the following steps：
S1, pretreatment：Height 16-22cm fresh and alive loach is selected, is placed in clear water, rapeseed oil is added into clear water, it is quiet Put 20-26h, make the emetic dirty thing of loach, then by loach decaptitating, truncate, remove the cheek, remove internal organ, loach surface is rushed with clear water afterwards Wash clean；
S2, stripping and slicing：By the loach in S1 to cuing open, fritter of uniform size is then cut into, the length of fritter is 1-3cm；
S3, pickle：Loach after being cut into small pieces is placed in the vessel, according to deal proportioning weigh white wine, vinegar, bubble green pepper, Monosodium glutamate, edible adjuvant, edible salt, rapeseed oil, above-mentioned raw materials are sequentially placed into container, are sufficiently stirred, make it well mixed and quiet Put 1-2h；
S4, baking：By in S3 gained loach be put into baking oven, according to deal proportioning weigh orange peel, fennel, spiceleaf, Tealeaves, first orange peel, fennel, spiceleaf, tealeaves are well mixed, then uniformly spilt to the surface of loach, at a temperature of 85-95 DEG C 20-40min is toasted, obtained loach is cooled to room temperature after baking；
S5, grinding：The loach obtained in S4 is freeze-dried, the loach after freeze-drying is divided into two parts, a copy of it Loach polishing powdering, then the loach of powdery and another loach are sufficiently stirred 10-30 minutes in dustless environment, obtain Mixture；
S6, finished product：Mixture in S5 is put into drying baker and toasts 20-40min, temperature control is at 50-70 DEG C；
S7, packaging：Mixture in S6 is taken out, is vacuum-packed and sterilizes, you can completes the dry making of pickled pepper flavor loach.
Preferably, the dry raw material for including following parts by weight of the pickled pepper flavor loach：Loach 35-45 parts, orange peel 16-22 Part, fennel 8-12 parts, spiceleaf 8-12 parts, tealeaves 13-17 parts, white wine 3-4 parts, vinegar 1.5-2.5 parts, bubble green pepper 13-17 parts, monosodium glutamate 1.3-1.7 parts, edible adjuvant 4-7 parts, edible salt 5-7 parts, rapeseed oil 25-30 parts.
Preferably, the dry raw material for including following parts by weight of the pickled pepper flavor loach：40 parts of loach, 19 parts of orange peel, fennel 10 parts, it is 10 parts of spiceleaf, 15 parts of tealeaves, 3.5 parts of white wine, 2 parts of vinegar, 15 parts of bubble green pepper, 1.5 parts of monosodium glutamate, 6 parts of edible adjuvant, edible 6 parts of salt, 28 parts of rapeseed oil.
Preferably, the loach, orange peel, the weight ratio of fennel are 35-45：16-22：8-12.
Preferably, the spiceleaf, tealeaves, the weight ratio of white wine are 8-12：13-17：3-4.
Preferably, the vinegar, bubble green pepper, the weight of monosodium glutamate ratio are 1.5-2.5：13-17：1.3-1.7.
Preferably, in the S5, the particle diameter of powdery loach is 75-100um fine powder.
Preferably, in the S6, the mixture in S5 is put into drying baker and toasts 30min, temperature control is at 60 DEG C.
In the present invention, pretreatment can clean loach, ensure food security, and the specification of stripping and slicing can effectively improve subsequently The infiltration of taste is processed, pickling can cause other dispensings to permeate, and white wine can be toasted with deodorization and can effectively ensure that nutritional ingredient not Destroyed, baking causes products taste crisp-fried；The loach of the present invention does, and long shelf-life, nutritional ingredient are kept and treated Edible adjuvant used in journey has the function that to help digestion, and is easily absorbed by the body, and does not add any chemical preservative, eats peace Entirely, it is workable, it is easy to accomplish large-scale production, loach of the invention are dry with deodorization effect is good, hot and savory, nutrition is rich The features such as richness, instant, solve the problems, such as that loach edible function is single, be adapted to promote.
Embodiment
The present invention is made with reference to specific embodiment further to explain.
Embodiment one
A kind of pickled pepper flavor loach making method of dried proposed by the present invention, the pickled pepper flavor loach is dry to include following parts by weight Raw material：30 parts of loach, 14 parts of orange peel, 5 parts of fennel, 6 parts of spiceleaf, 10 parts of tealeaves, 2 parts of white wine, 1 part of vinegar, 10 parts of bubble green pepper, taste 1 part of essence, 3 parts of edible adjuvant, 4 parts of edible salt, 20 parts of rapeseed oil；
Its preparation method comprises the following steps：
S1, pretreatment：Height 16cm fresh and alive loach is selected, is placed in clear water, rapeseed oil is added into clear water, is stood 20h, makes the emetic dirty thing of loach, then by loach decaptitating, truncate, remove the cheek, remove internal organ, loach surface washing is done with clear water afterwards Only；
S2, stripping and slicing：By the loach in S1 to cuing open, fritter of uniform size is then cut into, the length of fritter is 1cm；
S3, pickle：Loach after being cut into small pieces is placed in the vessel, according to deal proportioning weigh white wine, vinegar, bubble green pepper, Monosodium glutamate, edible adjuvant, edible salt, rapeseed oil, above-mentioned raw materials are sequentially placed into container, are sufficiently stirred, make it well mixed and quiet Put 1h；
S4, baking：By in S3 gained loach be put into baking oven, according to deal proportioning weigh orange peel, fennel, spiceleaf, Tealeaves, first orange peel, fennel, spiceleaf, tealeaves are well mixed, then uniformly spilt to the surface of loach, dried at a temperature of 85 DEG C Roasting 20min, room temperature is cooled to after baking by obtained loach；
S5, grinding：The loach obtained in S4 is freeze-dried, the loach after freeze-drying is divided into two parts, a copy of it Loach polishing powdering, then the loach of powdery and another loach are sufficiently stirred 10 minutes in dustless environment, mixed Compound；
S6, finished product：Mixture in S5 is put into drying baker and toasts 20min, temperature control is at 50 DEG C；
S7, packaging：Mixture in S6 is taken out, is vacuum-packed and sterilizes, you can completes the dry making of pickled pepper flavor loach.
Embodiment two
A kind of pickled pepper flavor loach making method of dried proposed by the present invention, the pickled pepper flavor loach is dry to include following parts by weight Raw material：35 parts of loach, 16 parts of orange peel, 8 parts of fennel, 8 parts of spiceleaf, 13 parts of tealeaves, 3 parts of white wine, 1.5 parts of vinegar, 13 parts of bubble green pepper, 1.3 parts of monosodium glutamate, 4 parts of edible adjuvant, 5 parts of edible salt, 25 parts of rapeseed oil；
Its preparation method comprises the following steps：
S1, pretreatment：Height 18cm fresh and alive loach is selected, is placed in clear water, rapeseed oil is added into clear water, is stood 21h, makes the emetic dirty thing of loach, then by loach decaptitating, truncate, remove the cheek, remove internal organ, loach surface washing is done with clear water afterwards Only；
S2, stripping and slicing：By the loach in S1 to cuing open, fritter of uniform size is then cut into, the length of fritter is 1.5cm；
S3, pickle：Loach after being cut into small pieces is placed in the vessel, according to deal proportioning weigh white wine, vinegar, bubble green pepper, Monosodium glutamate, edible adjuvant, edible salt, rapeseed oil, above-mentioned raw materials are sequentially placed into container, are sufficiently stirred, make it well mixed and quiet Put 1.2h；
S4, baking：By in S3 gained loach be put into baking oven, according to deal proportioning weigh orange peel, fennel, spiceleaf, Tealeaves, first orange peel, fennel, spiceleaf, tealeaves are well mixed, then uniformly spilt to the surface of loach, dried at a temperature of 87 DEG C Roasting 25min, room temperature is cooled to after baking by obtained loach；
S5, grinding：The loach obtained in S4 is freeze-dried, the loach after freeze-drying is divided into two parts, a copy of it Loach polishing powdering, then the loach of powdery and another loach are sufficiently stirred 15 minutes in dustless environment, mixed Compound；
S6, finished product：Mixture in S5 is put into drying baker and toasts 25min, temperature control is at 55 DEG C；
S7, packaging：Mixture in S6 is taken out, is vacuum-packed and sterilizes, you can completes the dry making of pickled pepper flavor loach.
Embodiment three
A kind of pickled pepper flavor loach making method of dried proposed by the present invention, the pickled pepper flavor loach is dry to include following parts by weight Raw material：40 parts of loach, 19 parts of orange peel, 10 parts of fennel, 10 parts of spiceleaf, 15 parts of tealeaves, 3.5 parts of white wine, 2 parts of vinegar, bubble green pepper 15 Part, 1.5 parts of monosodium glutamate, 6 parts of edible adjuvant, 6 parts of edible salt, 28 parts of rapeseed oil；
Its preparation method comprises the following steps：
S1, pretreatment：Height 19cm fresh and alive loach is selected, is placed in clear water, rapeseed oil is added into clear water, is stood 23h, makes the emetic dirty thing of loach, then by loach decaptitating, truncate, remove the cheek, remove internal organ, loach surface washing is done with clear water afterwards Only；
S2, stripping and slicing：By the loach in S1 to cuing open, fritter of uniform size is then cut into, the length of fritter is 2cm；
S3, pickle：Loach after being cut into small pieces is placed in the vessel, according to deal proportioning weigh white wine, vinegar, bubble green pepper, Monosodium glutamate, edible adjuvant, edible salt, rapeseed oil, above-mentioned raw materials are sequentially placed into container, are sufficiently stirred, make it well mixed and quiet Put 1.5h；
S4, baking：By in S3 gained loach be put into baking oven, according to deal proportioning weigh orange peel, fennel, spiceleaf, Tealeaves, first orange peel, fennel, spiceleaf, tealeaves are well mixed, then uniformly spilt to the surface of loach, dried at a temperature of 90 DEG C Roasting 30min, room temperature is cooled to after baking by obtained loach；
S5, grinding：The loach obtained in S4 is freeze-dried, the loach after freeze-drying is divided into two parts, a copy of it Loach polishing powdering, then the loach of powdery and another loach are sufficiently stirred 20 minutes in dustless environment, mixed Compound；
S6, finished product：Mixture in S5 is put into drying baker and toasts 30min, temperature control is at 60 DEG C；
S7, packaging：Mixture in S6 is taken out, is vacuum-packed and sterilizes, you can completes the dry making of pickled pepper flavor loach.
Example IV
A kind of pickled pepper flavor loach making method of dried proposed by the present invention, the pickled pepper flavor loach is dry to include following parts by weight Raw material：45 parts of loach, 22 parts of orange peel, 12 parts of fennel, 12 parts of spiceleaf, 17 parts of tealeaves, 4 parts of white wine, 2.5 parts of vinegar, bubble green pepper 17 Part, 1.7 parts of monosodium glutamate, 7 parts of edible adjuvant, 7 parts of edible salt, 30 parts of rapeseed oil；
Its preparation method comprises the following steps：
S1, pretreatment：Height 20cm fresh and alive loach is selected, is placed in clear water, rapeseed oil is added into clear water, is stood 24h, makes the emetic dirty thing of loach, then by loach decaptitating, truncate, remove the cheek, remove internal organ, loach surface washing is done with clear water afterwards Only；
S2, stripping and slicing：By the loach in S1 to cuing open, fritter of uniform size is then cut into, the length of fritter is 2.5cm；
S3, pickle：Loach after being cut into small pieces is placed in the vessel, according to deal proportioning weigh white wine, vinegar, bubble green pepper, Monosodium glutamate, edible adjuvant, edible salt, rapeseed oil, above-mentioned raw materials are sequentially placed into container, are sufficiently stirred, make it well mixed and quiet Put 1.8h；
S4, baking：By in S3 gained loach be put into baking oven, according to deal proportioning weigh orange peel, fennel, spiceleaf, Tealeaves, first orange peel, fennel, spiceleaf, tealeaves are well mixed, then uniformly spilt to the surface of loach, dried at a temperature of 92 DEG C Roasting 35min, room temperature is cooled to after baking by obtained loach；
S5, grinding：The loach obtained in S4 is freeze-dried, the loach after freeze-drying is divided into two parts, a copy of it Loach polishing powdering, then the loach of powdery and another loach are sufficiently stirred 25 minutes in dustless environment, mixed Compound；
S6, finished product：Mixture in S5 is put into drying baker and toasts 35min, temperature control is at 65 DEG C；
S7, packaging：Mixture in S6 is taken out, is vacuum-packed and sterilizes, you can completes the dry making of pickled pepper flavor loach.
Embodiment five
A kind of pickled pepper flavor loach making method of dried proposed by the present invention, the pickled pepper flavor loach is dry to include following parts by weight Raw material：50 parts of loach, 24 parts of orange peel, 15 parts of fennel, 14 parts of spiceleaf, 20 parts of tealeaves, 5 parts of white wine, 3 parts of vinegar, 20 parts of bubble green pepper, 2 parts of monosodium glutamate, 8 parts of edible adjuvant, 8 parts of edible salt, 35 parts of rapeseed oil；
Its preparation method comprises the following steps：
S1, pretreatment：Height 22cm fresh and alive loach is selected, is placed in clear water, rapeseed oil is added into clear water, is stood 26h, makes the emetic dirty thing of loach, then by loach decaptitating, truncate, remove the cheek, remove internal organ, loach surface washing is done with clear water afterwards Only；
S2, stripping and slicing：By the loach in S1 to cuing open, fritter of uniform size is then cut into, the length of fritter is 3cm；
S3, pickle：Loach after being cut into small pieces is placed in the vessel, according to deal proportioning weigh white wine, vinegar, bubble green pepper, Monosodium glutamate, edible adjuvant, edible salt, rapeseed oil, above-mentioned raw materials are sequentially placed into container, are sufficiently stirred, make it well mixed and quiet Put 2h；
S4, baking：By in S3 gained loach be put into baking oven, according to deal proportioning weigh orange peel, fennel, spiceleaf, Tealeaves, first orange peel, fennel, spiceleaf, tealeaves are well mixed, then uniformly spilt to the surface of loach, dried at a temperature of 95 DEG C Roasting 40min, room temperature is cooled to after baking by obtained loach；
S5, grinding：The loach obtained in S4 is freeze-dried, the loach after freeze-drying is divided into two parts, a copy of it Loach polishing powdering, then the loach of powdery and another loach are sufficiently stirred 30 minutes in dustless environment, mixed Compound；
S6, finished product：Mixture in S5 is put into drying baker and toasts 40min, temperature control is at 70 DEG C；
S7, packaging：Mixture in S6 is taken out, is vacuum-packed and sterilizes, you can completes the dry making of pickled pepper flavor loach.
In the present embodiment, the purpose that tealeaves, spiceleaf, orange peel had both reached deodorant can also enrich the taste of loach.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto, Any one skilled in the art the invention discloses technical scope in, technique according to the invention scheme and its Inventive concept is subject to equivalent substitution or change, should all be included within the scope of the present invention.

Claims (8)

  1. A kind of 1. pickled pepper flavor loach making method of dried, it is characterised in that the dry original for including following parts by weight of the pickled pepper flavor loach Material：Loach 30-50 parts, orange peel 14-24 parts, fennel 5-15 parts, spiceleaf 6-14 parts, tealeaves 10-20 parts, white wine 2-5 parts, vinegar 1-3 parts, bubble green pepper 10-20 parts, monosodium glutamate 1-2 parts, edible adjuvant 3-8 parts, edible salt 4-8 parts, rapeseed oil 20-35 parts；
    Its preparation method comprises the following steps：
    S1, pretreatment：Height 16-22cm fresh and alive loach is selected, is placed in clear water, rapeseed oil is added into clear water, stands 20- 26h, makes the emetic dirty thing of loach, then by loach decaptitating, truncate, remove the cheek, remove internal organ, loach surface washing is done with clear water afterwards Only；
    S2, stripping and slicing：By the loach in S1 to cuing open, fritter of uniform size is then cut into, the length of fritter is 1-3cm；
    S3, pickle：Loach after being cut into small pieces is placed in the vessel, according to deal proportioning weigh white wine, vinegar, bubble green pepper, monosodium glutamate, Edible adjuvant, edible salt, rapeseed oil, above-mentioned raw materials are sequentially placed into container, are sufficiently stirred, make it well mixed, and stand 1- 2h；
    S4, baking：The loach of gained in S3 is put into baking oven, orange peel, fennel, spiceleaf, tealeaves are weighed according to deal proportioning, First orange peel, fennel, spiceleaf, tealeaves are well mixed, then uniformly spilt to the surface of loach, is toasted at a temperature of 85-95 DEG C 20-40min, obtained loach is cooled to room temperature after baking；
    S5, grinding：The loach obtained in S4 is freeze-dried, the loach after freeze-drying is divided into two parts, a copy of it loach Polishing powdering, then the loach of powdery and another loach are sufficiently stirred 10-30 minutes in dustless environment, mixed Thing；
    S6, finished product：Mixture in S5 is put into drying baker and toasts 20-40min, temperature control is at 50-70 DEG C；
    S7, packaging：Mixture in S6 is taken out, is vacuum-packed and sterilizes, you can completes the dry making of pickled pepper flavor loach.
  2. 2. a kind of pickled pepper flavor loach making method of dried according to claim 1, it is characterised in that the pickled pepper flavor loach does Include the raw material of following parts by weight：Loach 35-45 parts, orange peel 16-22 parts, fennel 8-12 parts, spiceleaf 8-12 parts, tealeaves 13- 17 parts, white wine 3-4 parts, vinegar 1.5-2.5 parts, bubble green pepper 13-17 parts, monosodium glutamate 1.3-1.7 parts, edible adjuvant 4-7 parts, edible salt 5- 7 parts, rapeseed oil 25-30 parts.
  3. 3. a kind of pickled pepper flavor loach making method of dried according to claim 1, it is characterised in that the pickled pepper flavor loach does Include the raw material of following parts by weight：40 parts of loach, 19 parts of orange peel, 10 parts of fennel, 10 parts of spiceleaf, 15 parts of tealeaves, white wine 3.5 Part, 2 parts of vinegar, 15 parts of bubble green pepper, 1.5 parts of monosodium glutamate, 6 parts of edible adjuvant, 6 parts of edible salt, 28 parts of rapeseed oil.
  4. A kind of 4. pickled pepper flavor loach making method of dried according to claim 1, it is characterised in that the loach, orange peel, The weight ratio of fennel is 35-45：16-22：8-12.
  5. 5. a kind of pickled pepper flavor loach making method of dried according to claim 1, it is characterised in that the spiceleaf, tealeaves, white The weight ratio of wine is 8-12：13-17：3-4.
  6. 6. a kind of pickled pepper flavor loach making method of dried according to claim 1, it is characterised in that the vinegar, bubble green pepper, taste The weight ratio of essence is 1.5-2.5：13-17：1.3-1.7.
  7. A kind of 7. pickled pepper flavor loach making method of dried according to claim 1, it is characterised in that in the S5, powdery mud The particle diameter of loach is 75-100um fine powder.
  8. 8. a kind of pickled pepper flavor loach making method of dried according to claim 1, it is characterised in that in the S6, by S5 Mixture be put into drying baker and toast 30min, temperature control is at 60 DEG C.
CN201710724295.0A 2017-08-22 2017-08-22 A kind of pickled pepper flavor loach making method of dried Withdrawn CN107495078A (en)

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CN109156756A (en) * 2018-10-11 2019-01-08 冯术奇 A kind of preparation method that lime loach is dry

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CN104223196A (en) * 2014-09-30 2014-12-24 浙江海洋学院 Processing method of instant loach
CN105325928A (en) * 2015-06-29 2016-02-17 浙江海洋学院 Processing technology of deodorized loach powder

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Publication number Priority date Publication date Assignee Title
CN104223196A (en) * 2014-09-30 2014-12-24 浙江海洋学院 Processing method of instant loach
CN105325928A (en) * 2015-06-29 2016-02-17 浙江海洋学院 Processing technology of deodorized loach powder

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109156756A (en) * 2018-10-11 2019-01-08 冯术奇 A kind of preparation method that lime loach is dry

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Application publication date: 20171222