CN100528002C - Technique for preparing fumatory fragrant lees fish - Google Patents

Technique for preparing fumatory fragrant lees fish Download PDF

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Publication number
CN100528002C
CN100528002C CNB2006100156320A CN200610015632A CN100528002C CN 100528002 C CN100528002 C CN 100528002C CN B2006100156320 A CNB2006100156320 A CN B2006100156320A CN 200610015632 A CN200610015632 A CN 200610015632A CN 100528002 C CN100528002 C CN 100528002C
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China
Prior art keywords
fish
fragrant
preparing
fumatory
weight
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CNB2006100156320A
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Chinese (zh)
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CN1915095A (en
Inventor
刘安军
曹东旭
郑捷
袁博
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天津科技大学
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Priority to CNB2006100156320A priority Critical patent/CN100528002C/en
Publication of CN1915095A publication Critical patent/CN1915095A/en
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Publication of CN100528002C publication Critical patent/CN100528002C/en

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Abstract

A technology for preparing the smoked fish cooked with fragrant rice wine sauce includes such steps as removing head, scales and viscera, rinsing in soda solution, salting, washing, baking, decocting the rice wine sauce and flours to obtain the fragrant sauce, preserving the baked fish in it, baking, preparing the secondary flavouring and fumigating liquid, packing and sterilizing.

Description

The preparation technology of preparing fumatory fragrant lees fish

[technical field]:

The present invention relates to a kind of finishing technology field of aquatic products, the particularly processing of a kind of fresh-water fishes, promptly on the basis that early stage, unified seasoning was handled, carry out the differently flavoured seasoning second time, make its goods multiple tastes, suitable different taste crowd's demand, and can effectively remove the bilgy odour of fresh-water fishes, belong to aquatic products fine finishining field.

[background technology]:

China is aquatic products big producing countries, and aquatic products are based on fish, the complete balance of its nutrition, and the health-care effect of protein and fat is outstanding.Finished product and the semi-finished product relative shortage of present China fish, the processing link of freshwater aquiculture kind is weak especially, particularly account for 2/3rds silver carp of China's fresh-water fishes annual production, carp, products such as grass carp, mainly be based on marketing fresh, many and bilgy odour heavily waits its processed finished products of reason only to account for about 1% of total amount owing to thorn.Original fresh-water fishes processing method is as pickling, poor system, and sootiness etc. all need be passed through long-term process, and moisture runs off in a large number, be difficult to keep the fresh and tender texture of oppressing, and local flavor is single, and market is limited to.

[summary of the invention]:

The present invention seeks at above shortcomings in the existing fish process technology, the present invention comprehensively pickles, poor system, the characteristics separately of sootiness, provide the processing method of the fresh-water fishes goods that can produce unique flavor, quality deliciousness, instant and easy long preservation, i.e. the preparation technology of preparing fumatory fragrant lees fish.

The preparation technology of preparing fumatory fragrant lees fish provided by the invention realizes by following steps:

1) fish is handled: get fresh freshwater fish or freeze fresh-water fishes thaw after, after decaptitating, scaling, remove internal organ, cut open into two from vertebra;

2) rinsing: clear water is cleaned, and is immersed in the 0.1-2% sodium carbonate liquor, soaks after 1-10 minute, takes out and cleans;

3) salt marsh: the Chinese prickly ash of getting salt, the 1%-2% of fish weight 5%-10% mixes and spreads upon the fillet surface, after salt marsh 5-15 hour, cleans the unnecessary salinity in fillet surface, drains 20-40 ℃ of oven dry;

4) pickled: as will to go up in the poor liquid of perfume (or spice) that goes on foot after the fillet of handling are immersed in the cold of drying in the air, and cover the fish body with liquid and exceed, and soak after 15-25 hour and take out, and dry once more for 20-40 ℃;

5) secondary coating: one deck flavor seasoning is smeared on the fish surface respectively, and 60-100 ℃ was heated 1-3 hour;

6) sterilization and packing: will go up the fillet handled of step and sterilize 10-30 minute through 100-121 ℃, and pack.

Above-mentioned 4) preparation of the poor liquid of the perfume (or spice) in the step: with vinasse weight is benchmark, add and be equivalent to the ginger of vinasse weight 5-10%, the sugar of 10-15%, the salt of 1-4%, the monosodium glutamate of 1-4%, the pepper of 1-4%, the cassia bark of 1-4%, the aniseed of 1-4%, the cooking wine of 10-20%, boiled jointly 20-40 minute, the fragrant poor liquid cool back of drying in the air is filtered standby.

Above-mentioned 5) flavor seasoning in the step: local flavor one is the bright garlic juice that presses, and adds 1-5 times of water dilution, adds fish weight 0.5-2% Chinese hawthorn seed sootiness spices, mixes to form.Local flavor two is the bright ginger juice that presses, and adds 1-5 times of water dilution, adds fish weight 0.5-2% Chinese hawthorn seed sootiness spices, mixes to form.Local flavor three is a chilli oil, adds fish weight 0.5-2% Chinese hawthorn seed sootiness spices, mixes to form.Local flavor four is a sesame oil, adds fish weight 0.5-2% Chinese hawthorn seed sootiness spices, mixes to form.

Advantage of the present invention and good effect: the present invention is based on conventional machining process, comprehensive various fish processing features, can guarantee both quality and quantity, mass processing fresh-water fishes, fragrant lees fish mouthfeel behind alkali cleaning and secondary seasoning is good, color and luster is ruddy, pure poor perfume (or spice) and sootiness perfume (or spice) are arranged, and can effectively remove the bilgy odour of fresh-water fishes, long shelf-life (through practical application, the shelf-life can reach about 12 months).

The method of the incense making rotten liquid that it adopts even the Maotai-flavor liquor vinasse play a role in the flavor substance field, has also been simplified the technical process of poor fish product simultaneously, and the kind of its local flavor has been enriched in the adding of other batchings especially.

[specific embodiment]:

Embodiment 1:

Choose the frozen common carp of the heavy 2-3 kilogram of whole piece, decaptitate after thawing, scale, behind the internal organ, cut open into two from vertebra; Clear water is cleaned, and is immersed in 0.1% sodium carbonate liquor to soak 10 minutes, takes out and cleans; Get the salt of fish weight 5% and 1% Chinese prickly ash and mix and spread upon the fillet surface, salt marsh 5 hours, the unnecessary salinity in fillet surface, 40 ℃ of oven dry are cleaned in the back.Be immersed in earlier with Maotai-flavor liquor vinasse and 10% ginger, 10% sugar, 1% salt, 1% monosodium glutamate, 1% pepper, 2% cassia bark, 2% aniseed, 20% cooking wine that are equivalent to its weight, boil jointly Deng condiment in 20 minutes the poor liquid of perfume (or spice), take out after one day and dry, coat flavor seasoning once more according to the taste needs, local flavor one is the bright garlic juice that presses, add 2 times of water dilutions, add fish weight 0.5% Chinese hawthorn seed sootiness spices, mix and form, 60 ℃ were heated 1 hour, through 121 ℃ of sterilizations 10 minutes, promptly available sealing bag packing.

Embodiment 2:

Fragrant poor formula of liquid is: Maotai-flavor liquor vinasse and 5% ginger, 10% sugar, 2% salt, 1% monosodium glutamate, 1% pepper, 1% cassia bark, 2% aniseed, 20% cooking wine that are equivalent to its weight;

Flavor seasoning is selected the local flavor two bright ginger juice that press for use, adds 4 times of water dilutions, adds fish weight 0.5% Chinese hawthorn seed sootiness spices, mixes to form.All the other procedure of processings are with example 1.

Embodiment 3:

Fragrant poor formula of liquid is: Maotai-flavor liquor vinasse and 10% ginger, 10% sugar, 2% salt, 1% monosodium glutamate, 2% pepper, 2% cassia bark, 1% aniseed, 15% cooking wine that are equivalent to its weight;

Flavor seasoning is selected local flavor three chilli oils for use, adds fish weight 0.5% Chinese hawthorn seed sootiness spices, mixes to form.All the other procedure of processings are with example 1.

Embodiment 4:

Fragrant poor formula of liquid is: Maotai-flavor liquor vinasse and 5% ginger, 10% sugar, 1% salt, 1% monosodium glutamate, 1% pepper, 2% cassia bark, 2% aniseed, 20% cooking wine that are equivalent to its weight;

Flavor seasoning is selected local flavor four sesame oil for use, adds fish weight 0.5% Chinese hawthorn seed sootiness spices, mixes to form.All the other procedure of processings are with example 1.

Claims (5)

1, a kind of preparation technology of preparing fumatory fragrant lees fish is characterized in that this technology realizes by following steps:
1) fish is handled: get fresh freshwater fish or freeze fresh-water fishes thaw after, after decaptitating, scaling, remove internal organ, cut open into two from vertebra;
2) rinsing: clear water is cleaned, and is immersed in the 0.1-2% sodium carbonate liquor, soaks after 1-10 minute, takes out and cleans;
3) salt marsh: the Chinese prickly ash of getting salt, the 1%-2% of fish weight 5%-10% mixes and spreads upon the fillet surface, after salt marsh 5-15 hour, cleans the unnecessary salinity in fillet surface, drains 20-40 ℃ of oven dry;
4) pickled: as will to go up in the poor liquid of perfume (or spice) that goes on foot after the fillet of handling are immersed in the cold of drying in the air, and cover the fish body with liquid and exceed, and soak after 15-25 hour and take out, and dry once more for 20-40 ℃; The poor liquid of described perfume (or spice) is: with vinasse weight is benchmark, add and be equivalent to the ginger of vinasse weight 5-10%, the sugar of 10-15%, the salt of 1-4%, the monosodium glutamate of 1-4%, the pepper of 1-4%, the cassia bark of 1-4%, the aniseed of 1-4%, the cooking wine of 10-20%, boiled jointly 20-40 minute, and obtained after the cold of drying in the air;
5) secondary coating: one deck flavor seasoning is smeared on the fish surface respectively, and 60-100 ℃ was heated 1-3 hour;
6) sterilization and packing: will go up the fillet handled of step and sterilize 10-30 minute through 100-121 ℃, and pack.
2, the preparation technology of preparing fumatory fragrant lees fish according to claim 1 is characterized in that above-mentioned 5) flavor seasoning in the step is the bright garlic juice that presses, and adds 1-5 times of water dilution, adds fish weight 0.5-2% Chinese hawthorn seed sootiness spices, mix to form.
3, the preparation technology of preparing fumatory fragrant lees fish according to claim 1 is characterized in that above-mentioned 5) flavor seasoning in the step is the bright ginger juice that presses, and adds 1-5 times of water dilution, adds fish weight 0.5-2% Chinese hawthorn seed sootiness spices, mix to form.
4, the preparation technology of preparing fumatory fragrant lees fish according to claim 1 is characterized in that above-mentioned 5) flavor seasoning in the step is chilli oil, adds fish weight 0.5-2% Chinese hawthorn seed sootiness spices, mix to form.
5, the preparation technology of preparing fumatory fragrant lees fish according to claim 1 is characterized in that above-mentioned 5) flavor seasoning in the step is sesame oil, adds fish weight 0.5-2% Chinese hawthorn seed sootiness spices, mix to form.
CNB2006100156320A 2006-09-12 2006-09-12 Technique for preparing fumatory fragrant lees fish CN100528002C (en)

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Application Number Priority Date Filing Date Title
CNB2006100156320A CN100528002C (en) 2006-09-12 2006-09-12 Technique for preparing fumatory fragrant lees fish

Applications Claiming Priority (1)

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CNB2006100156320A CN100528002C (en) 2006-09-12 2006-09-12 Technique for preparing fumatory fragrant lees fish

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CN1915095A CN1915095A (en) 2007-02-21
CN100528002C true CN100528002C (en) 2009-08-19

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Families Citing this family (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101422259B (en) * 2008-11-12 2011-03-16 江南大学 Preparation method of liquid-smoked Longsnout catfish soft can
CN101703275B (en) * 2009-11-23 2012-05-30 胡衡芝 Method for preparing black rice pickled fish
CN102106372B (en) * 2010-12-24 2012-07-04 车晋绥 Method for processing dried fish cans
CN102240045B (en) * 2011-08-01 2013-08-14 湖南省金万嘉食品有限公司 Method for processing instant dried fresh water fish slices
CN102240046A (en) * 2011-08-01 2011-11-16 湖南省金万嘉食品有限公司 Method for processing instant dried fresh water fish dices
CN102388948A (en) * 2011-11-22 2012-03-28 浙江严州府食品有限公司 Method for preparing long-shelf-life flavor spiced fish by utilizing frozen fish
CN102599549B (en) * 2012-03-23 2013-11-06 长沙理工大学 Method for preparing non-fried instant freshwater fish
CN102669744B (en) * 2012-05-16 2013-05-08 福州金富琳食品有限公司 Processing method for liquid smoked seasoned dried shrimps
CN103549446A (en) * 2013-10-10 2014-02-05 王秋华 Method for processing canned distilled preserved meat
CN104055154A (en) * 2014-05-30 2014-09-24 霍山源味园农林科技有限公司 Instant pickled fish
CN104000237B (en) * 2014-06-21 2015-12-09 福建坤兴海洋生物有限公司 The processing method of a kind of grain fish processed
CN104432219A (en) * 2014-11-17 2015-03-25 吴兰平 Production method of pickled fish with turnip strips
CN105325938A (en) * 2015-07-08 2016-02-17 浙江海洋学院 Low-value red shrimp travelling food and processing method thereof
CN106418279A (en) * 2016-06-30 2017-02-22 王自强 Spicy hot smoked fish making method

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