CN1159895A

CN1159895A - Method for preparing preserved fish

Info

Publication number: CN1159895A
Application number: CN96118070A
Authority: CN
Inventors: 聂嵘
Original assignee: Individual
Current assignee: Individual
Priority date: 1996-03-19
Filing date: 1996-03-19
Publication date: 1997-09-24

Abstract

A method for producing marinated fish includes removing scales and tail of fresh fish, slicing, marinating fish blocks in Chinese-medicinal solution for several days and then in the mixture of red colouring agent for food and wine for several days, cooking, vacuum processing and sterilization. Said marinated fish features cherry or pink colour, unique taste, fresh and tender quality.

Description

The preparation method of Preserved-fish fish

The present invention relates to the processing technology of meat, poultry or fish, further relate to the pickling process of the flesh of fish.

The machining kinds of the flesh of fish is various, such as smoke, infusion and pickle etc.Produced product differs from one another, and local flavor is various, but all life-spans of depositing of these fish products all be subjected to the restriction that technology is made, the fresh-keeping shelf-life is all not very long, and needs to add the additive of some unfavorable health such as anticorrisive agent or pigment.And it is unfavorable to health to smoke the flesh of fish, the psychology that all feasible flesh of fish fabricated products like this can not cater to the consumer fully.

The object of the present invention is to provide and a kind ofly need not remake, long shelf-life, the fragrant look of distinguishing the flavor of is beautiful and do not have harmful flesh of fish fabricated product that adds composition.

Technical scheme of the present invention is achieved by following steps: get fresh fish and clean, the tail of decaptitating of scaling cuts open the sheet stripping and slicing, and system halogen is pickled, and dries or dries, and goes into narrow-necked earthen jar Preserved-fishization 1-20 days, cooks.Vacuum sterilization handle finished product.Wherein making the bittern that adopts in the halogen operation is steamed by multiple superior Chinese medicine blending and forms.Mixing red colouring agent for food, also used as a Chinese medicine during Preserved-fishization, to make fish product be cherry red or pink, adds wine liquid, and sweet perfumes are diffused all around to make it, and the meat pine is tender, makes us the saliva custom and drip.

Details are as follows in the present invention: get fresh live fish, scale and truncate, clean with clear water, cut open the sheet stripping and slicing, get genseng then, Radix Codonopsis, matrimony vine, pilose antler, white fungus, date, green molasses, Radix Glycyrrhizae, cumin, aniseed, ginger, longan, Huang Shi, rhizoma Gastrodiae is pressed equal portions, mix the salt of 1-20%, boil bittern, the fish piece that cuts was soaked in bittern 1-20 days, it is tasty to make it thorough impregnation, dry then or dry, go into narrow-necked earthen jar and add the red colouring agent for food, also used as a Chinese medicine of 0.1-5% and the wine of 1-15%, the envelope narrow-necked earthen jar makes it Preserved-fishization 1-20 days, the fish that goes out narrow-necked earthen jar is cherry red or pink, flavor fragrance, meat is fresh and tender, cooks the utmost point of its deliciousness later and makes the people that tasted aftertaste is popular invariably and eat, after application of vacuum, the sterilization finished product.Utilize this method also can process various meats such as Preserved-fish meat, Preserved-fish chicken, Preserved-fish duck etc.

Compare with existing fish product, the Preserved-fish fishing gear of being made by the present invention has Fresh ﹠ Tender in Texture, increases taste, advantages such as long shelf-life.And do not contain any procedure that impairs one's health or harmful additive.

Claims

Preserved-fish making fish method system through cleaning, stripping and slicing, pickle, operation such as mummification and finishing, it is characterized in that fresh live fish scaled and clean up after truncating, cut open the sheet stripping and slicing, system halogen was pickled 1-20 days, dry then or dry, go into narrow-necked earthen jar and put red colouring agent for food, also used as a Chinese medicine and wine, envelope narrow-necked earthen jar Preserved-fishization 1-20 days, taking-up is cooked, after the application of vacuum sterilization treatment finished product.
2. according to the described Preserved-fish making fish method of claim 1, it is characterized in that described system halogen operation is that multiple Chinese herbal medicine such as genseng, Radix Codonopsis, matrimony vine, pilose antler, white fungus, date, green molasses, Radix Glycyrrhizae, cumin, aniseed, ginger, longan, Huang Shi, rhizoma Gastrodiae are boiled by the equal portions water mixing, with salt 1-20%, make bittern.
3. according to the described Preserved-fish making fish method of claim 1, the wine of the red colouring agent for food, also used as a Chinese medicine of adding 0.1-5% and 1-15% is mixed all in narrow-necked earthen jar that fillet are housed when it is characterized in that Preserved-fishization, the envelope narrow-necked earthen jar.