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A method for preparing the salted Alaska pollack roe using by Hizikia fusifirmia oil

机译:一种用扶桑油制备盐渍阿拉斯加鳕鱼子的方法

摘要

PURPOSE: A manufacturing method of salted Pollack roe is provided to manufacture salted Pollack roe with an improved quality and an excellent storage by using Hizikia fusiforme essential oil which is a natural antibacterial material. CONSTITUTION: Moisture is removed from Pollack roe, and the Pollack roe is dipped in salting water. The impurities and moisture are removed from the salted Pollack roe. The Pollack roe with the impurities removed is seasoned. Arid spice is put on the seasoned Pollack roe. Water spice is put on the Pollack roe seasoned with the arid spice. The salting water is composed of 1-20 weight% of salt, 1-10 weight% of sugar, 1-10 weight% of water, and 0.01-5 weight% of refined rice wine based on 100 weight% of Pollack roe. The arid spice is composed of 1-10 weight% of red pepper powder, 0.01-5 weight% of sugar, and 0.01-10% of Hizikia fusiforme essential oil based on 100 weight% of Pollack roe. The water spice is composed of 1-7 weight% of red pepper powder, 0.01-5 weight% of condiment, 1-10 weight% of garlic, 1-10 weight% of starch syrup, and 1-15 weight% of water based on 100 weight% of Pollack roe.
机译:目的:提供一种盐腌的鳕鱼子的制造方法,其通过使用作为天然抗菌材料的羊栖菜(Hizikia fusiforme)精油来制造具有改进的品质和优异的贮藏的盐腌的鳕鱼子。组成:去除了波拉克鱼子的水分,并将波拉克鱼子浸入盐水中。从盐渍的波拉克鱼籽中除去杂质和水分。将去除杂质的波拉克鱼子调味。干燥的香料放在调味的鳕鱼子上。将水香料放在用干旱香料调味的波拉克鱼子上。咸水由1-20重量%的盐,1-10重量%的糖,1-10重量%的水和0.01-5重量%的精制米酒组成,基于100重量%的Pollack鱼子。干燥香料由1-10重量%的红辣椒粉,0.01-5重量%的糖和0.01-10重量%的梭形真心香精油组成,基于100重量%的Pol子。水香料由1-7重量%的红辣椒粉,0.01-5重量%的调味品,1-10重量%的大蒜,1-10重量%的淀粉糖浆和1-15重量%的水基组成。在100重量%的鳕鱼子上。

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