CN101455415A - Production method of flavor cured fish - Google Patents
Production method of flavor cured fish Download PDFInfo
- Publication number
- CN101455415A CN101455415A CNA2008101601522A CN200810160152A CN101455415A CN 101455415 A CN101455415 A CN 101455415A CN A2008101601522 A CNA2008101601522 A CN A2008101601522A CN 200810160152 A CN200810160152 A CN 200810160152A CN 101455415 A CN101455415 A CN 101455415A
- Authority
- CN
- China
- Prior art keywords
- fish
- flavor
- raw material
- salt
- desalination
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a flavor salted fish manufacturing method, which comprises: selecting fresh or frozen fish as raw material; performing pretreatment comprising cleaning, scaling, eviscerating and removing head; washing the retreated raw material fish, draining and performing low salt low temperature salting; washing the sated fish in alkaline water, and socking it in fresh water for desalting; immersing in flavor liquid for 2-3 hours for seasoning; drying, cutting, and packaging to obtain flavor salted fish instant product. The flavor salted fish made by the invention method achieves rich salted flavor and rich nutrition, has the tastes of salty, ma, pungent, hot, sour and sweet; it can be eaten directly after opening the package, increases the eating convenience of sea fish, is a food for eating with meal, traveling and leisure; and the soft packaged flavor salted fish can be stored for six months to one year under normal temperature, is easily preserved and circulated. And the method in the invention has reasonable processes and feasibility, is suitable for industrialized production.
Description
Technical field
The present invention relates to a kind of processing method of conditioning food, specifically a kind of preparation method of flavor cured fish.
Background technology
We know that pickle cured meat product belongs to China's one big based food, are people for the ease of storage, improve local flavor, improve palatability, increase purpose such as kind and the class meat products of passing on from generation to generation and growing up; Be subjected to liking of consumers in general deeply with characteristics such as its unique color, types.Products such as the product of outstanding representative such as ham, sausage, pressed salted duck, dry breezed chicken wherein.But owing to reasons such as fish muscle protein particularity and areal variations, the cured fish product that salts down does not well grow up, existing a kind of cured fish product such as cured fish of salting down, because salinity is higher, palatability is poor, moisture is lower, and the hard and single deficiency that waits of local flavor of meat can not satisfy present consumer's requirement.Still there are not local flavor cured fish goods in the market.Have cured aromatic strongly fragrant, bright fragrant good to eat characteristics, suitable industrialization is produced throughout the year, and is with short production cycle, and product safety is convenient, and product taste, quality are easy to control.
Summary of the invention
Technical problem to be solved by this invention is in order to overcome above-mentioned the deficiencies in the prior art, provides a kind of making simple, and operation is reasonable, and strong operability is the preparation method of the flavor cured fish of raw material with various fish products.The flavor cured fish product special flavour uniqueness of its making, cured aromatic strongly fragrant, bright fragrant good to eat, nutritious, unpacking is edible.
The technical scheme that the present invention solves the problems of the technologies described above employing is: a kind of preparation method of flavor cured fish, select fresh or freezing raw material fish for use, through clean, scale, clean thorax, the preliminary treatment of decaptitating, it is characterized in that: the raw material fish carries out the less salt low-temperature salting after the described preliminary treatment behind rinsing, draining, fish after salting down is well cleaned to be soaked in earlier in bittern again and carries out desalination in the fresh water, in baste, soaking flavor after the desalination and carrying out seasoning in 2-3 hours and pickle, drying, stripping and slicing then, being packaged into the flavor cured fish product.
Salt accounts for 3%-4% of fish body weight in the less salt low-temperature salting of the present invention, nitrite 0.1-0.15g/kg, 4-6 ℃ of temperature.
Baste of the present invention mainly is made up of various natural flavors and flavoring: wherein salt is (as follows) 0.5-1% of raw material fish weight after the desalination, monosodium glutamate 0.3-0.7%, Chinese prickly ash 0.01-0.03%, fennel seeds 0.01-0.03%, cassia bark 0.008-0.03%, dried orange peel 0.005-0.03%, spiceleaf 0.01-0.03%, cardamom 0.01-0.03%, tsaoko 0.01-0.03%, capsicum 0.02-0.05%, ginger powder 0.001-0.003%, garlic powder 0.001-0.003%, cooking wine 0.01-0.03%, soy sauce 0.01-0.03%.
The present invention is raw material with the ocean fish, being aided with various spices pickles tasty, produce a kind of cured aromatic strongly fragrantly, nutritious, have salty, numb, hot, peppery, sour, the sweet Six-element instant flavour cured fish product that salts down, compared with prior art, this food has unique local flavor, nutritious, unpacking is edible, has improved the edible convenience of ocean fish, be a kind ofly go with rice or bread, series foods such as tourism, leisure, be fit to the requirement that a large amount of convenience, nutraceutical are sought in the modern fast pace life of consumer.Can deposit six months to 1 year under this kind flexible package flavor cured fish normal temperature state, product is easy to preserve and circulation.Technology advanced person of the present invention, reasonable, the operation feasible of operation are fit to suitability for industrialized production.
The specific embodiment
The invention will be further described below in conjunction with embodiment:
The preparation method of a kind of flavor cured fish of the present invention, select fresh or freezing raw material fish for use, the raw material fish can be mackerel, Spanish mackerel, yellow croaker etc., through clean, scale, clean thorax, preliminary treatment such as decaptitate, preprocessing process is the clean fish body, removes fish scale, the internal organ that truncate of decaptitating, clean up repeatedly with recirculated water, remove crimson blood, fish scale and foreign material.
The raw material fish carries out the less salt low-temperature salting after the preliminary treatment of the present invention behind rinsing, draining, and wherein salt accounts for 3%-4% of fish body weight, nitrite 0.1-0.15g/kg, 4-6 ℃ of temperature; Fish after salting down is well cleaned to be soaked in earlier in bittern again and carries out desalination in the fresh water, soak time 1-2 hours; In baste, soaking flavor after the desalination and carrying out seasoning in 2-3 hours and pickle, making the full and uniform infiltration of baste.Baste mainly is made up of various natural flavors and flavoring: (in raw material fish weight after the desalination) salt is 0.5-1%, monosodium glutamate 0.3-0.7%, Chinese prickly ash 0.01-0.03%, fennel seeds 0.01-0.03%, cassia bark 0.008-0.03%, dried orange peel 0.005-0.03%, spiceleaf 0.01-0.03%, cardamom 0.01-0.03%, tsaoko 0.01-0.03%, capsicum 0.02-0.05%, ginger powder 0.001-0.003%, garlic powder 0.001-0.003%, cooking wine 0.01-0.03%, soy sauce 0.01-0.03%, mix and form, both can make the product perfuming, excellent antiseptic effect was arranged again.The fish body that seasoning is good adopts the low temperature drying of drying tunnel hot blast, and dried cured fish generally is cut into the square fish piece of 3-4cm.At last, the cured fish of stripping and slicing is packed sterilization after weighing, obtain the instant flavour cured fish of flexible package.
Embodiment 1
(1) raw material select for use fresh or freezing raw material fish such as mackerel, Spanish mackerel, yellow croaker etc. as raw material fish process flavours cured fish, the fish quality should meet nuisanceless standard, requires the fish body complete, and is anosis, color and luster is normal.
(2) preliminary treatment clean fish body is removed fish scale, slaughters then, and the fish internal organ that truncate of decaptitating are cut open in flakes from the back side, meat is thick makes colored cutter again, removes the head gill and the belly of dissecting is removed internal organ.
(3) the fish body and function recirculated water after rinsing will be invaded cleans up repeatedly, removes crimson blood, fish scale and foreign material.Fish body after rinsing is good will be pulled out and put bamboo basket into and drain the water standby.
(4) pickle the low-salt pickled technology of employing low temperature, under 4-6 ℃ of conditions of temperature, account for 3% of fish body weight with salt, nitrite 0.1g/kg utilizes the salting method, spreads one deck salt earlier in the vessel bottom, then adorn one deck fish and spread one deck salt, when salting down, spread one deck salt at last and seal to vessel port.Salt down and in time pressurize with stone after playing halogen, the fish body all is immersed in the bittern, salting down went out halogen in 2 days.
(5) fish after desalination salts down is well cleaned in bittern earlier and is soaked in the fresh water soak time 2 hours again.
(6) seasoning is taken out the fish of desalination and is evenly added baste, soaks flavor 3 hours, makes the full and uniform infiltration of baste.Baste mainly is made up of various natural flavors and flavoring: (in fish weight) salt 0.5%, monosodium glutamate 0.3%, Chinese prickly ash 0.01%, little fennel 0.01%, cassia bark 0.01%, dried orange peel 0.008%, spiceleaf 0.005%, cardamom 0.01%, tsaoko 0.01%, capsicum 0.02%, ginger powder 0.001%, garlic powder 0.001%, cooking wine 0.01%, soy sauce 0.01%, mix and form, both can make the product perfuming, excellent antiseptic effect was arranged again.
(7) the dry fish body that seasoning is good drains juice, adopts the low temperature drying of drying tunnel hot blast, and oven dry macrura reevesii body temperature degree is advisable not to be higher than 35 ℃, the dried phenomenon of wet in doing outside preventing, moisture baking.
(8) the dried cured fish of stripping and slicing generally is cut into the square fish piece of 3-4cm, but the not stripping and slicing of small fish whole piece.
(9) packing, sterilization stripping and slicing cured fish are after weighing, adopt cleaning, transparent food-grade film plastic pocket, vacuum is that 0.1KPa carries out vacuum packaging, bactericidal formula is 10-40-10min/115 ℃, sterilization finishes, as early as possible it is cooled to central temperature less than 40 ℃, promptly gets the instant flavour cured fish of flexible package.
Embodiment 2
(1) raw material select for use just fish for or freezing raw material fish such as mackerel, Spanish mackerel, yellow croaker etc. as raw material fish process flavours cured fish, the fish quality should meet nuisanceless standard, requires the fish body complete.
(2) preliminary treatment clean fish body is removed fish scale, slaughters then, and the fish internal organ that truncate of decaptitating are cut open in flakes from the back side, meat is thick makes colored cutter again, removes the head gill and the belly of dissecting is removed internal organ.
(3) the fish body and function recirculated water after rinsing will be invaded cleans up repeatedly, removes crimson blood, fish scale and foreign material.Fish body after rinsing is good will be pulled out and put bamboo basket into and drain the water standby.
(4) pickle the low-salt pickled technology of employing low temperature, under 4-6 ℃ of conditions of temperature, account for 4% of fish body weight with salt, nitrite 0.15g/kg utilizes the salting method, spreads one deck salt earlier in the vessel bottom, then adorn one deck fish and spread one deck salt, when salting down, spread one deck salt at last and seal to vessel port.Salt down and in time pressurize with stone after playing halogen, the fish body all is immersed in the bittern, salting down went out halogen in 3 days.
(5) fish after desalination salts down is well cleaned in bittern earlier and is soaked in the fresh water soak time 2 hours again.
(6) seasoning is taken out the fish of desalination and is added baste, soaks flavor 3 hours, and stirs, and makes the full and uniform infiltration of baste.Salt 1%, monosodium glutamate 0.5%, Chinese prickly ash 0.03%, little fennel 0.03%, cassia bark 0.025%, dried orange peel 0.02%, spiceleaf 0.02%, cardamom 0.03% tsaoko 0.03%, capsicum 0.03%, ginger powder 0.003%, garlic powder 0.002%, cooking wine 0.03%, soy sauce 0.03%, mix and form, both can make the product perfuming, excellent antiseptic effect was arranged again.
(7) the dry fish body that seasoning is good drains juice, adopts the low temperature drying of drying tunnel hot blast, and oven dry macrura reevesii body temperature degree is advisable not to be higher than 35 ℃, the dried phenomenon of wet in doing outside preventing, moisture baking.
(8) the dried cured fish of stripping and slicing generally is cut into the square fish piece of 3-4cm, but the not stripping and slicing of small fish whole piece.
(9) packing, the cured fish of sterilization stripping and slicing are after weighing, adopt cleaning, transparent food-grade film plastic pocket, vacuum is that 0.1KPa carries out vacuum packaging, bactericidal formula is 10-40-10min/115 ℃, sterilization finishes, as early as possible it is cooled to central temperature less than 40 ℃, promptly gets the instant flavour cured fish of flexible package.
Claims (3)
1. the preparation method of a flavor cured fish, select fresh or freezing raw material fish for use, through clean, scale, clean thorax, the preliminary treatment of decaptitating, it is characterized in that: the raw material fish carries out the less salt low-temperature salting after the described preliminary treatment behind rinsing, draining, fish after salting down is well cleaned to be soaked in earlier in bittern again and carries out desalination in the fresh water, in baste, soaking flavor after the desalination and carrying out seasoning in 2-3 hours and pickle, drying, stripping and slicing then, being packaged into the flavor cured fish product.
2. according to the preparation method of the described flavor cured fish of claim 1, it is characterized in that: salt accounts for 3%-4% of fish body weight in the described less salt low-temperature salting, nitrite 0.1-0.15g/kg, 4-6 ℃ of temperature.
3. according to the preparation method of the described flavor cured fish of claim 1, it is characterized in that: described baste mainly is made up of various natural flavors and flavoring: wherein salt is (as follows) 0.5-1% of raw material fish weight after the desalination, monosodium glutamate 0.3-0.7%, Chinese prickly ash 0.01-0.03%, fennel seeds 0.01-0.03%, cassia bark 0.008-0.03%, dried orange peel 0.005-0.03%, spiceleaf 0.01-0.03%, cardamom 0.01-0.03%, tsaoko 0.01-0.03%, capsicum 0.02-0.05%, ginger powder 0.001-0.003%, garlic powder 0.001-0.003%, cooking wine 0.01-0.03%, soy sauce 0.01-0.03%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008101601522A CN101455415A (en) | 2008-11-15 | 2008-11-15 | Production method of flavor cured fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008101601522A CN101455415A (en) | 2008-11-15 | 2008-11-15 | Production method of flavor cured fish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101455415A true CN101455415A (en) | 2009-06-17 |
Family
ID=40766735
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008101601522A Pending CN101455415A (en) | 2008-11-15 | 2008-11-15 | Production method of flavor cured fish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101455415A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102907707A (en) * | 2012-11-07 | 2013-02-06 | 湖南农业大学 | Quick processing method of spicy liquor-marinated fish blocks |
| CN104026642A (en) * | 2014-03-25 | 2014-09-10 | 中国海洋大学 | Preserving method of low-salt sea bass |
| CN104172289A (en) * | 2014-07-22 | 2014-12-03 | 安徽富煌三珍食品集团有限公司 | Method for salting erythroculter ilishaeformis |
| CN104432234A (en) * | 2014-11-25 | 2015-03-25 | 恒茂实业集团有限公司 | Making method of quick-frozen seasoned boneless adhered hairtail fillets |
| CN109090499A (en) * | 2018-04-11 | 2018-12-28 | 马群 | A kind of less salt enzyme perfume (or spice) facilitates the preparation method of fish |
| CN111436578A (en) * | 2020-02-02 | 2020-07-24 | 浙江工业大学 | Method for making low-salt salted fish |
-
2008
- 2008-11-15 CN CNA2008101601522A patent/CN101455415A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102907707A (en) * | 2012-11-07 | 2013-02-06 | 湖南农业大学 | Quick processing method of spicy liquor-marinated fish blocks |
| CN102907707B (en) * | 2012-11-07 | 2014-01-22 | 湖南农业大学 | Quick processing method of spicy liquor-marinated fish blocks |
| CN104026642A (en) * | 2014-03-25 | 2014-09-10 | 中国海洋大学 | Preserving method of low-salt sea bass |
| CN104026642B (en) * | 2014-03-25 | 2015-12-02 | 中国海洋大学 | A kind of method of salting and processing of less salt orange rock-fiss |
| CN104172289A (en) * | 2014-07-22 | 2014-12-03 | 安徽富煌三珍食品集团有限公司 | Method for salting erythroculter ilishaeformis |
| CN104432234A (en) * | 2014-11-25 | 2015-03-25 | 恒茂实业集团有限公司 | Making method of quick-frozen seasoned boneless adhered hairtail fillets |
| CN109090499A (en) * | 2018-04-11 | 2018-12-28 | 马群 | A kind of less salt enzyme perfume (or spice) facilitates the preparation method of fish |
| CN111436578A (en) * | 2020-02-02 | 2020-07-24 | 浙江工业大学 | Method for making low-salt salted fish |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102599549B (en) | Method for preparing non-fried instant freshwater fish | |
| CN101720950A (en) | Production technology for seasoned prawns with soft package | |
| CN102018019A (en) | Freshwater fish smoking process | |
| CN103549497B (en) | Making method for quick-frozen seasoned sliced red snapper food | |
| CN101455415A (en) | Production method of flavor cured fish | |
| CN102948824A (en) | Processing method of instant seasoning scallop | |
| CN104921182A (en) | Processing technology of dried fish | |
| CN105325934A (en) | Producing method of quick-frozen, flavored and flour-attached horse mackerel fillets | |
| CN105475891A (en) | Processing method of flavor anchovies | |
| CN103549492B (en) | Making method for powder sticked pacific saury slices | |
| CN104522744A (en) | Processing method of soup crayfish tails | |
| KR101359224B1 (en) | Method of Processing Cephalopoda of Mollusca including sugaring | |
| CN104957672B (en) | A kind of processing method that instant liquid smokes sturgeon piece | |
| CN102948825B (en) | Processing method of instant dried scallop | |
| CN102450662B (en) | Duck oesophagus food and its preparation method | |
| CN103704779A (en) | Preparing method of barbecued horse mackerel fillet food | |
| KR101021246B1 (en) | Manufacturing method of salted tripe of skates | |
| KR100694793B1 (en) | Manufacturing Method of Salted Fish | |
| CN102948823B (en) | Processing method of instant soft scallop | |
| KR20110004837A (en) | A manufacturing method and products of onion kimchi ripened by fermented plumb liquor | |
| KR100917682B1 (en) | Method for preparing seasoned and smoked shrimp, and the product obtained therefrom | |
| CN112136867A (en) | Making process of seasoning smoked weever | |
| CN111011765A (en) | Preparation method of flavored instant marinated fish steak and fish tail product | |
| KR20200131057A (en) | Manufacturing method of abalone marinated in soy sauce and the abalone therefrom | |
| KR20160007846A (en) | A method for producing salted, fermented Mandarin fish and Mandarin fish by the method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20090617 |