Formula and making method of pickled fish

The invention provides a formula and making method of fish with pickled Chinese cabbages, and the fish with pickled Chinese cabbages comprises the following raw materials in parts by weight: 400-800 parts of fresh fish slices, 150-300 parts of pickled Chinese cabbages, 50-80 parts of thick broad-bea...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	TANG DAOFU, XIA XIANG, MENG MIN, HUANG XIAOHUA
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	The invention provides a formula and making method of fish with pickled Chinese cabbages, and the fish with pickled Chinese cabbages comprises the following raw materials in parts by weight: 400-800 parts of fresh fish slices, 150-300 parts of pickled Chinese cabbages, 50-80 parts of thick broad-bean sauce, 50-80 parts of sweet potato powder, 30-50 parts of cooking wine, 30-60 parts of galangal, 30-60 parts of pickled ginger, 20-40 parts of pickled peppers, and 30-50 parts of sichuanese peppercorn. The preparation method comprises the following steps: step 1, raw material treatment: fish meat treatment, pickling and pickled Chinese cabbage treatment; step 2, curing the raw materials: decocting base soup, preparing pickled Chinese cabbage seasonings and curing the fillets; step 3, filling and packaging: taking the base soup, the fish slices and the pickled Chinese cabbage seasoning, and canning according to the mass ratio of 100: 60: 30; step 4, sterilization: putting the canned product into a high-temperature