CN100405917C - Method for pickling mandarin fish - Google Patents
Method for pickling mandarin fish Download PDFInfo
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- CN100405917C CN100405917C CNB2005100413132A CN200510041313A CN100405917C CN 100405917 C CN100405917 C CN 100405917C CN B2005100413132 A CNB2005100413132 A CN B2005100413132A CN 200510041313 A CN200510041313 A CN 200510041313A CN 100405917 C CN100405917 C CN 100405917C
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- China
- Prior art keywords
- fish
- mandarin fish
- pickling
- weight ratio
- salt
- Prior art date
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- 241000404975 Synchiropus splendidus Species 0.000 title claims abstract description 76
- 238000005554 pickling Methods 0.000 title claims description 28
- 241000251468 Actinopterygii Species 0.000 claims abstract description 38
- 150000003839 salts Chemical class 0.000 claims abstract description 26
- 239000011780 sodium chloride Substances 0.000 claims abstract description 26
- 238000000034 methods Methods 0.000 claims description 34
- 235000011194 food seasoning agent Nutrition 0.000 claims description 19
- 239000012266 salt solutions Substances 0.000 claims description 14
- 240000006927 Foeniculum vulgare Species 0.000 claims description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 7
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 6
- 240000004760 Pimpinella anisum Species 0.000 claims description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 6
- 240000007736 Zanthoxylum simulans Species 0.000 claims description 6
- 239000001390 capsicum minimum Substances 0.000 claims description 6
- 239000011901 water Substances 0.000 claims description 6
- 240000002840 Allium cepa Species 0.000 claims description 5
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 5
- 240000008574 Capsicum frutescens Species 0.000 claims description 5
- 240000004499 Cinnamomum aromaticum Species 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 239000002994 raw materials Substances 0.000 claims description 3
- 239000000203 mixtures Substances 0.000 claims 2
- 235000013372 meat Nutrition 0.000 abstract description 9
- 238000009938 salting Methods 0.000 abstract description 7
- 238000000855 fermentation Methods 0.000 abstract description 5
- 230000004151 fermentation Effects 0.000 abstract description 5
- 239000004575 stone Substances 0.000 abstract description 4
- 210000000988 Bone and Bones Anatomy 0.000 abstract 1
- 238000000926 separation method Methods 0.000 abstract 1
- 238000005516 engineering processes Methods 0.000 description 17
- 210000001015 Abdomen Anatomy 0.000 description 6
- 230000035943 smell Effects 0.000 description 6
- CURLTUGMZLYLDI-UHFFFAOYSA-N carbon dioxide Chemical compound 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O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 5
- 239000001569 carbon dioxide Substances 0.000 description 5
- 229910002092 carbon dioxides Inorganic materials 0.000 description 5
- 210000000056 organs Anatomy 0.000 description 5
- 239000007787 solids Substances 0.000 description 5
- 238000010411 cooking Methods 0.000 description 3
- 239000000796 flavoring agents Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013409 condiments Nutrition 0.000 description 2
- 210000004369 Blood Anatomy 0.000 description 1
- 241000208293 Capsicum Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 210000002816 Gills Anatomy 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 280000542077 Sprinkle companies 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 230000003203 everyday Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000010410 layers Substances 0.000 description 1
- 239000007788 liquids Substances 0.000 description 1
- 239000002304 perfumes Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000008786 sensory perception of smell Effects 0.000 description 1
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- 230000002269 spontaneous Effects 0.000 description 1
Abstract
Description
Technical field
The invention belongs to this technical field of method of pickling fish, belong to this technical field of method of pickling mandarin fish especially.
Background technology
Anhui cuisine is one of China's eight big cuisines, and smelly mandarin fish is a wherein famous course, and good smelly mandarin fish is salted through spontaneous fermentation, have and smell smellyly, the perfume (or spice) of tasting has promptly kept this flavor of original mandarin fish, also have fish bony spur simultaneously and separate with the flesh of fish, meat becomes block characteristics.The method of the smelly mandarin fish of traditional pickling process comprises fish processing procedure, fish curing process.The fish processing procedure: fresh mandarin fish cut open the belly remove internal organ, clean, filter solid carbon dioxide branch, the fish surface is coated with salt; Fish curing process: select a wooden barrel, sprinkle a little refined salt in the wooden barrel bottom earlier, on the fish surface, smear an amount of refined salt then one by one, fitly put into bucket, in layer up the sign indicating number, on mandarin fish, press stone at last mandarin fish compressed, stir up and down once every day, smell " smelly " flavor after a few days and the time just can go out bucket, fish is cleaned up just can be used to cook.
In said process, the how much individual with salt when pickling gets by rule of thumb, and salt adds too much, and the smelly mandarin fish of pickling out is tied plate easily, is difficult for forming the peculiar smell of smelly mandarin fish; It is very few that salt adds, and the smelly mandarin fish of pickling out is rotted again easily.Simultaneously smelly mandarin fish goes out barrel time and decides according to the sense of smell of pickling the people, and randomness is very big, is unfavorable for pickling out the suitable smelly mandarin fish of fermentation.
In said process, stone has very big influence to the pressure of mandarin fish to the smelly mandarin fish quality of pickling out, and pressure is excessive, and smelly mandarin fish meat is tight slightly, too little pressure, and smelly mandarin fish meat is pine partially, and mouthfeel is bad.
Summary of the invention
Technical problem to be solved by this invention provides a kind of ferment suitable, unique method of pickling mandarin fish and the seasoning special of mouthfeel.
A kind of method of pickling mandarin fish comprises fish processing procedure, curing process, and in the fish processing procedure, the weight ratio of mandarin fish and salt is 1: 0.01-0.06, in curing process, the weight ratio of mandarin fish and salt is 1: 0.01-0.06, pressure is 0.01-0.1kg/cm 2, temperature is 20-35 ℃, time 72-216 hour.
In the fish processing procedure, the weight ratio of preferred mandarin fish and salt is 1: 0.02-0.04.
In curing process, the weight ratio of preferred mandarin fish and salt is 1: 0.02-0.04; Pressure is 0.04-0.06kg/cm 2, temperature is 25-30 ℃, the time is 120-168 hour.
By consumption, the salting period control of salt when pickling, make the smelly mandarin fish fermentation of pickling out suitably, the peculiar smell of smelly mandarin fish is promptly arranged, again imputrescibility.
Control by pressure when pickling mandarin fish makes the smelly mandarin fish meat elasticity of pickling out moderate.
Also can replace stone that mandarin fish is pressurizeed, make the easier control of pressure in the curing process with jack.
For fear of the single shortcoming of the smelly mandarin fish mouthfeel of tradition, in original curing process, can also replace refined salt with salt solution, add seasoning special simultaneously, the weight concentration of described salt solution is 1-6%, following being limited to of salt water consumption just flooded all mandarin fishes; Described seasoning special, comprise rhizoma zingiberis, Chinese prickly ash, dried orange peel, cassia bark, folium eucalypti, capsicum, shallot, its weight ratio is 1: 0.5-1.5: 0.5-1.5: 0.1-0.8: 0.1-0.8: 1.5-2.5: 2-3, the weight ratio of mandarin fish, seasoning special is 1: 0.01-0.05.
Preferred salt solution weight concentration is 2-4%, and rhizoma zingiberis, Chinese prickly ash, dried orange peel, cassia bark, folium eucalypti, capsicum, shallot weight ratio are 1: 0.8-1.2: 0.8-1.2: 0.4-0.6: 0.1-0.3: 1.8-2.2: 2.4-2.8; Mandarin fish, seasoning special weight ratio are 1: 0.02-0.04
Add above-mentioned condiment when pickling ,-aspect makes smelly mandarin fish promptly tasty before cooking, and mouthfeel is very unique, and simultaneously, rhizoma zingiberis, Chinese prickly ash, capsicum also have antisepsis, can increase the preservation time of smelly mandarin fish.
Better for the mouthfeel that makes smelly mandarin fish, also can in condiment, add anise, fennel seeds, the weight ratio of rhizoma zingiberis and anise, fennel seeds is 1: 0.5-1.5: 0.5-1.5.
Pulverize after above-mentioned various seasoning special raw materials are mixed, the fineness of pulverizing is not less than 20 orders, is preferably the 40-80 order, thereby makes things convenient for the use of seasoning special.
The present invention compared with prior art, the smelly mandarin fish of pickling out has fermentation suitably, spur is separated with the flesh of fish, the characteristics that meat becomes block, the meat degree of tightness is moderate.
The specific embodiment
Technology 1:
(1) fish processing procedure: get 100 kilograms of fresh mandarin fishes, cut open the belly and remove internal organ, wash, filter the solid carbon dioxide branch, smear 1 kilogram of refined salt on the fish surface.
(2) curing process: the fish that will smear supersalt is placed in the wooden barrel, and adding weight concentration is 1% salt solution, adds salt solution to flooding mandarin fish, and mandarin fish is 50 millimeters apart from the height of the water surface, in the time of 20-25 ℃, pressurizes with the jack pair mandarin fish, and pressure is controlled at 0.01kg/cm 2, salting period is 192 hours.
Technology 2:
(1) fish processing procedure: get 100 kilograms of fresh mandarin fishes, cut open the belly and remove internal organ, wash, filter the solid carbon dioxide branch, smear 2 kilograms of refined salt on the fish surface.
(2) curing process: the fish that will smear supersalt is placed in the wooden barrel, and adding weight concentration is 2% salt solution, adds salt solution to flooding mandarin fish, and mandarin fish is 50 millimeters apart from the height of the water surface, in the time of 25-30 ℃, pressurizes with the jack pair mandarin fish, and pressure is controlled at 0.02kg/cm 2, salting period is 168 hours.
Technology 3:
(1) fish processing procedure: get 100 kilograms of fresh mandarin fishes, cut open the belly and remove internal organ, wash, filter the solid carbon dioxide branch, smear 4 kilograms of refined salt on the fish surface.
(2) curing process: the fish that will smear supersalt is placed in the wooden barrel, and adding weight concentration is 4% salt solution, and adding salt solution is 50 millimeters to flooding the height of mandarin fish mandarin fish apart from the water surface, in the time of 25-30 ℃, pressurizes with the jack pair mandarin fish, and pressure is controlled at 0.06kg/cm 2, salting period is 120 hours.
Technology 4:
(1) fish processing procedure: get 100 kilograms of fresh mandarin fishes, cut open the belly and remove internal organ, wash, filter the solid carbon dioxide branch, smear 6 kilograms of refined salt on the fish surface.
(2) curing process: the fish that will smear supersalt is placed in the wooden barrel, and adding weight concentration is 6% salt solution, adds salt solution to flooding mandarin fish, and mandarin fish is 50 millimeters apart from the height of the water surface, in the time of 30-35 ℃, pressurizes with the jack pair mandarin fish, and pressure is controlled at 0.1kg/cm 2, salting period is 72 hours.
Technology 5: except that in curing process, add can be by 60 eye mesh screens 1 kilogram of seasoning special, all the other are identical with technology 3.
Table 1:
With the smelly mandarin fish that above-mentioned 1-4 prescription is pickled out, the smelly mandarin fish made from conventional cooking method has the fish meat sheet sheet like beautiful, the fragrant peppery deep characteristics of inlet.
To fill a prescription 2, add anise again, fennel seeds, all the other are identical with technology 5.
Table 2:
With the smelly mandarin fish that above-mentioned 5-7 prescription is pickled out, to cook with conventional cooking method, the flesh of fish removes has the sheet sheet like beautiful, outside the fragrant peppery deep characteristics of inlet, also has the peculiar fragrance of fennel, and the people is enjoyed endless aftertastes.
The prescription of the used seasoning special of following technology is prescription 6.
Technology 6: except that in curing process, add can be by 20 eye mesh screens 2 kilograms of seasoning specials, all the other are identical with technology 5.
Technology 7: except that in curing process, add can be by 40 eye mesh screens 4 kilograms of seasoning specials, all the other are identical with technology 5.
Technology 8: except that in curing process, add can be by 80 eye mesh screens 5 kilograms of seasoning specials, all the other are identical with technology 5.
With the product that technology 1 is produced, be numbered No. 1; The product that technology 2 is produced is numbered No. 2; The rest may be inferred.
1, the smelly mandarin fish of pickling out for 2,3, No. 4, the fish body is complete, and stick-slip liquid is not had in the fish surface, the fish gill is kermesinus or cerise, is that milky is slightly faint yellow in the abdomen, and fishbone does not separate with the flesh of fish and exposes, the flake periphery is blood red or black and white, and the finger pressure flesh of fish is slightly flexible, the stench flavor of tool fish.
6, the smelly mandarin fish of pickling out for 7, No. 8 except having 1,2,3, No. 4 product characteristics, can also smell pungent smell.
Claims (7)
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| CNB2005100413132A CN100405917C (en) | 2005-07-30 | 2005-07-30 | Method for pickling mandarin fish |
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| CN100405917C true CN100405917C (en) | 2008-07-30 |
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102871151A (en) * | 2012-10-17 | 2013-01-16 | 安徽省农业科学院农产品加工研究所 | Manufacturing method of mandarin fish product |
| CN103210994A (en) * | 2013-05-10 | 2013-07-24 | 中国水产科学研究院淡水渔业研究中心 | Method for salting grass carp |
| CN104223198B (en) * | 2014-09-30 | 2016-06-29 | 安徽省农业科学院农产品加工研究所 | A kind of manufacture method of smelly Siniperca chuatsi |
| CN104397657A (en) * | 2014-10-30 | 2015-03-11 | 界首市东城金玉满堂大酒店 | Marinade for dry braised stinky mandarin fish and method for cooking stinky mandarin fish by using the same |
| CN105558897A (en) * | 2016-01-07 | 2016-05-11 | 哈尔滨伟平科技开发有限公司 | Manufacturing method of smelly mandarin fish |
| CN105725103B (en) * | 2016-01-29 | 2019-08-27 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of preparation and store method that less salt high-moisture cured fish is dry |
| 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 |
| CN107684047A (en) * | 2017-09-20 | 2018-02-13 | 安徽省农业科学院农产品加工研究所 | A kind of method that smelly mandarin fish fish block is quickly pickled based on vacuum tumbling |
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| CN1357261A (en) * | 2001-12-19 | 2002-07-10 | 曾民全 | Making process of salted vegetable fish with local flavor |
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| CN1318305A (en) * | 2000-04-18 | 2001-10-24 | 叶成利 | Production of salted fish food |
| CN1357261A (en) * | 2001-12-19 | 2002-07-10 | 曾民全 | Making process of salted vegetable fish with local flavor |
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