CN102007959A

CN102007959A - Method for processing salted hairtail

Info

Publication number: CN102007959A
Application number: CN2010105523642A
Authority: CN
Inventors: 娄永江; 朱东艳; 黄晓春; 吕淑霞; 卢可
Original assignee: Ningbo University
Current assignee: Ningbo University
Priority date: 2010-11-22
Filing date: 2010-11-22
Publication date: 2011-04-13
Anticipated expiration: 2030-11-22
Also published as: CN102007959B

Abstract

The invention discloses a method for processing a salted hairtail, which comprises the steps of hairtail salting, impregnation with seasoning liquid, drying and packaging, and sterilization and storage. As the impregnation and salting are performed for the short time of 3 to 10 minutes, the salted hairtail has the relatively lower salt content of usually 2.5 to 3.5 percent, and tastes better; the salted hairtail is impregnated by the seasoning liquid so as to achieve enhanced flavor and good taste and inhibit the growth of microorganisms and the oxidation of unsaturated fatty acids; in the drying and packaging, the salted hairtail has proper water content so as to be moderately hard and elastic; and after being sterilized, the salted hairtail can be stored for more than one month at 0 to 4 DEG C and still keep the peculiar flavor of a hairtail. Therefore, the method for processing the salted hairtail ensures the moderate hardness, moderate elasticity, relatively lower salt content and good taste of the hairtail, and the processed salted hairtail can be stored for more than one month at low temperature and still keep the peculiar flavor of the hairtail.

Description

A kind of processing method of pickling hairtail

Technical field

The present invention relates to cure foods, be specifically related to a kind of processing method of pickling hairtail.

Background technology

The tender body fertilizer of hairtail meat, delicious flavour has higher nutritive value, and is very popular for a long time.But the hairtail water content is higher, and is putrid and deteriorated easily, adds the restriction of geographical position and time, sell at present based on freezing hairtail, also have products such as the dried hairtail of salt.Freezing hairtail about-18 ℃ in cold storage, the dried hairtail of salt is that hairtail preliminary treatment, cleaning posterior restoration or stripping and slicing are placed in the container, adopt traditional dry-salt legal system to get, the tradition dry salting is generally one deck hairtail and adds one deck salt, the large usage quantity of sea salt, the dried hairtail salt content of the salt that obtains height, moisture is low.Though the dried hairtail of salt is long-term storage at normal temperatures, because moisture is very low, the salt content height has lost the hairtail peculiar taste, and produces harmful substance such as nitrite, so the dried hairtail taste flavor of salt is poor, and unfavorable health.

Summary of the invention

Technical problem to be solved by this invention provides that a kind of flesh of fish consistency and elasticity is moderate, and salt content is lower, and delicious flavour is preserved more than January at low temperatures, still keeps the processing method of pickling hairtail of hairtail peculiar taste.

The present invention solves the problems of the technologies described above the technical scheme that is adopted: a kind of processing method of pickling hairtail comprises the steps:

The a hairtail is pickled: after fresh hairtail impurity elimination and cleaning, cut the hairtail piece of growing into 3～5cm, again with the hairtail piece under 15～30 ℃ of conditions, pickle 3～10min with the saturated aqueous common salt submergence, obtain pickling hairtail; Hairtail meat is pickled through 3～10min, and its salt is moderate, is generally 2.5%～3.5%, and mouthfeel is better, does not produce harmful substances such as nitrite simultaneously in storage substantially;

B baste preparation: be earlier that 2～5% ginger, 2～5% onion parts, 2～6% yellow rice wine, 0.5～3% monosodium glutamate mix with the water of surplus with percent by weight, under 60～80 ℃ of conditions, boil 20～30min, filter cooling, in filtrate, add kojic acid, D-sodium isoascorbate and Tea Polyphenols, obtain baste, the concentration expressed in percentage by weight of kojic acid described in the baste, D-sodium isoascorbate and Tea Polyphenols all is 0.1～0.3%; Ginger, onion parts, yellow rice wine and monosodium glutamate are condiment in the baste, and the composition of enduring out of ginger and yellow rice wine also has bacteria resistance function simultaneously, can suppress growth of microorganism, and kojic acid, D-sodium isoascorbate, Tea Polyphenols have the effect of the unsaturated fat acid oxidase that prevents hairtail;

C seasoning: the hairtail of pickling among the step a is immersed baste among the step b, soaked 1～3 hour, pickle hairtail after obtaining soaking; Soak the composition that has just infiltrated soak in the flesh of fish of back;

The d drying and packaging: pickle hairtail under 38～42 ℃ after the above-mentioned immersion, dry by the fire to the moisture weight content be 50%～70%, reinstall in the packaging bag of sterilization, vacuum packaging obtains the vacuum-packed hairtail of pickling; This water content is suitable, makes flesh of fish consistency and elasticity moderate, has kept the hairtail peculiar taste, prevents to oppress too fast rotten again;

E sterilization storage: with the vacuum-packed hairtail sterilization 20～60min in 75～95 ℃ water-bath that pickles, be quickly cooled to room temperature then, place 0～4 ℃ of storage.

In step a, described hairtail piece is pickled 8min with saturated aqueous common salt.

In step b, be 3% ginger, 4% onion parts, 4% yellow rice wine, 1.5% monosodium glutamate and the water mixing infusion of surplus with percent by weight.

In step c, soak time is 1 hour, soaks that the composition of soak can infiltrate in the flesh of fish substantially after 1 hour.

Compared with prior art, the invention has the advantages that a kind of processing method of pickling hairtail, pickle by hairtail, baste soaks, drying and packaging and sterilization storage step, because submergence salting period weak point has only 3～10min, the salt content of therefore pickling hairtail is lower, be generally 2.5%～3.5%, the mouthfeel of hairtail just better, pickling hairtail soaks with baste again, both can increase the local flavor of pickling hairtail, make and pickle the hairtail delicious flavour, can suppress the oxidation of growth of microorganism and unrighted acid again, in drying and packaging, because it is suitable to pickle the hairtail moisture content, make flesh of fish consistency and elasticity moderate, pickling hairtail after the sterilization can be 0～4 ℃ of preservation more than 1 month, and the flesh of fish still keeps the hairtail peculiar taste; Therefore the present invention is that a kind of flesh of fish consistency and elasticity is moderate, and salt content is lower, and delicious flavour is preserved more than January at low temperatures, still keeps the processing method of pickling hairtail of hairtail peculiar taste.

The specific embodiment

Below in conjunction with embodiment the present invention is described in further detail.

Embodiment 1

A kind of processing method of pickling hairtail decaptitates fresh hairtail, clean up behind tail and internal organ etc., cuts the hairtail piece of growing into 3～5cm, again with the hairtail piece under 15～30 ℃ of conditions, pickle 8min with the saturated aqueous common salt submergence, obtain pickling hairtail; Be that 3 portions of gingers, 4 portions of onion parts, 4 parts of yellow rice wine, 1.5 portions of monosodium glutamates mix with 87.5 parts of water simultaneously with weight portion, under 60～80 ℃ of conditions, boil 20～30min, filter cooling, in filtrate, add kojic acid, D-sodium isoascorbate and Tea Polyphenols, obtain baste, the concentration expressed in percentage by weight of kojic acid, D-sodium isoascorbate and Tea Polyphenols all is 0.1～0.3% in the baste; To pickle hairtail and immerse in the baste, soak 1 hour, pickle hairtail after obtaining soaking; Pickle hairtail under 38～42 ℃ after will soaking then, baking to the moisture weight content of pickling hairtail is 50%～70%, reinstall in the packaging bag of sterilization, vacuum-packed, obtain the vacuum-packed hairtail of pickling, in 75～95 ℃ water-bath, to the vacuum-packed hairtail sterilization 20～60min that pickles, be quickly cooled to room temperature then, place 0～4 ℃ of storage.

Embodiment 2

Substantially the same manner as Example 1, mix with 93.5 parts of water by 2 portions of gingers, 2 portions of onion parts, 2 parts of yellow rice wine, 0.5 portion of monosodium glutamate in the different just bastes and boil, pickle hairtail and in baste, soaked 3 hours.

Embodiment 3

Substantially the same manner as Example 1, mix with 81 parts of water by 5 portions of gingers, 5 portions of onion parts, 6 parts of yellow rice wine, 3 portions of monosodium glutamates in the different just bastes and boil, pickle hairtail and in baste, soaked 2 hours.

Claims

1. a processing method of pickling hairtail is characterized in that comprising the steps:

The a hairtail is pickled: after fresh hairtail impurity elimination and cleaning, cut the hairtail piece of growing into 3～5cm, again with the hairtail piece under 15～30 ℃ of conditions, pickle 3～10min with the saturated aqueous common salt submergence, obtain pickling hairtail;

B baste preparation: be earlier that 2～5% ginger, 2～5% onion parts, 2～6% yellow rice wine, 0.5～3% monosodium glutamate mix with the water of surplus with percent by weight, under 60～80 ℃ of conditions, boil 20～30min, filter cooling, in filtrate, add kojic acid, D-sodium isoascorbate and Tea Polyphenols, obtain baste, the concentration expressed in percentage by weight of kojic acid described in the baste, D-sodium isoascorbate and Tea Polyphenols all is 0.1～0.3%;

C seasoning: the hairtail of pickling among the step a is immersed baste among the step b, soaked 1～3 hour, pickle hairtail after obtaining soaking;

The d drying and packaging: pickle hairtail under 38～42 ℃ after the above-mentioned immersion, dry by the fire to the moisture weight content be 50%～70%, reinstall in the packaging bag of sterilization, vacuum packaging obtains the vacuum-packed hairtail of pickling;

2. a kind of processing method of pickling hairtail as claimed in claim 1 is characterized in that in step a described hairtail piece is pickled 8min with the saturated aqueous common salt submergence.

3. a kind of processing method of pickling hairtail as claimed in claim 1 is characterized in that in step b, is 3% ginger, 4% onion parts, 4% yellow rice wine, 1.5% monosodium glutamate and the water mixing infusion of surplus with percent by weight.

4. a kind of processing method of pickling hairtail as claimed in claim 1 is characterized in that in step c soak time is 1 hour.