CN102090669A - Preparation method of liquor-saturated fish - Google Patents
Preparation method of liquor-saturated fish Download PDFInfo
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- CN102090669A CN102090669A CN2011100689773A CN201110068977A CN102090669A CN 102090669 A CN102090669 A CN 102090669A CN 2011100689773 A CN2011100689773 A CN 2011100689773A CN 201110068977 A CN201110068977 A CN 201110068977A CN 102090669 A CN102090669 A CN 102090669A
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Abstract
The invention relates to a preparation method of liquor-saturated fish. The preparation method comprises the following steps: unfreezing, washing and trimming raw fish; curing; baking and cooling; blending materials, flavoring and liquor-saturating; decomposing, weighing and bagging; vacuum packaging; sterilizing and cooling; and packaging the finished product. The selected curing raw materials comprise clove, cumin, tsaoko amomum fruit, corsvenor momordica fruit, cinnamon, dried orange peel, pepper, bay leaf, anise, liquorice and green tea. The liquor-saturated fish prepared by the method has the characteristics of moderate saline taste, fresh and tender texture, rich flavor, good chewing feeling, unique fresh scent and no muddy odor of fish meat; and the fish has efficacies of promoting digestion and dispelling cold, dispelling cold and removing dampness, clearing away heat and moistening lung, regulating qi for strengthening spleen, protecting liver and throat, preventing cancer, lowering blood fat, resisting computer radiation and enhancing appetite, thus the liquor-saturated fish is very good for human health and is suitable for groups who work in an office for a long time.
Description
Technical field
The present invention relates to the preparation method of food, relate in particular to the preparation method of a kind of liquor-saturated fish.
Background technology
China is the maximum country of the fresh water aquaculture water surface in the world, and freshwater fish output is also according to first of the world.In order to solve the fresh-keeping problem of fresh fish, traditional distinctive liquor-saturated fish, crisp fish have been formed gradually.Because of it is good and cheap, so spread so far always.But because process technology is not well solved, fresh-water fishes spur is many in addition, mud fishy smell heavy, and easily corrupt in the process, and difficulty of processing is bigger, and the shelf-life is shorter, so the liquor-saturated dried fish of Xiao Shouing is few on the market.Now, the preparation method of liquor-saturated fish mostly is this approach: pretreatment of raw material, pickle, soak float, cut, pack, seal, sterilization, check/external packing, vanning/steps such as warehouse-in.The defective of the liquor-saturated fish method of existing preparation is: the raw material fish only is to pickle with salt; Can't remove the mud fishy smell of fresh-water fishes itself in the seasoning process, cause mouthfeel relatively poor.
Such as, in the existing document, application number is 200510049971.6, June 7 2005 applying date, Granted publication number is CN1695499A, the day for announcing is on November 16th, 2005, the patentee is the technique for processing liquor-saturated dried fish invention of Song Miaoquan, invention relates to a kind of processing technology of liquor-saturated dried fish, described processing process is: fresh-water fishes are cutd open and kill, 5 ℃ of-20 ℃ of salt putting into fish weight after the cleaning carry out salt marsh, take out and clean, delivering to drying room smokes, it is temporary to deliver to refrigerating chamber low temperature after the dried dried fish stripping and slicing, take out the back and add the liquor-saturated system of flavoring seasoning, the quantitative package of weighing then, packing then adopts the vacuum suction packing, back-pressure is cooled off after sending into autoclave sterilizer sterilization at high temperature again, and coloured silk wraps into the storehouse after checking.This liquor-saturated dried fish mouthfeel of obtaining by above-mentioned preparation method of invention is good, long shelf-life, fragrance alcohol just.But often can't remove the flesh of fish itself mud fishy smell, the flesh of fish is salty partially, nutritive value is not high.
Summary of the invention
The objective of the invention is to provides the preparation method of a kind of liquor-saturated fish at the liquor-saturated fish fishlike smell weight that exists in the above-mentioned prior art, hard texture, problem that nutritive value is not high.
In order to solve above-mentioned technical problem, the present invention is solved by following proposal:
The procedure of processing of liquor-saturated fish is: raw material fish-thaw, clean, repair-pickle-toast-cool off-batching, seasoning, liquor-saturated system-decomposition weigh, pack-vacuum packaging-sterilization, cooling.
All strict " raw and auxiliary material stock up control of acceptance " by enterprise's formulation of described raw material fish carries out an acceptance inspection and selects.
Described thawing thawed 12 hours for 20-30 ℃ of temperature; Or water temperature was thawed 4 hours for 10-15 ℃.Adopt the method can keep the fresh and tender and genuine of raw material fish.
Described pickling to dry-salt: be that the curing agent and the flesh of fish are stirred, use the weight compacting then, it is to pickle 16-30 hours under 10 ℃-12 ℃ that curing vat is placed environment temperature.
The described composition of raw materials of pickling is: every 1000g flesh of fish: taste substance 50g, monosodium glutamate 15g, distillers ' grains burn 25g, salt 20-50g, ginger powder 0.4-0.6g, white sugar 15-25g.
The used soup of described seasoning is made up of material package and soup stock.The composition of raw materials of material package is: every 1000g flesh of fish: cloves 10g, fennel seeds 10g, tsaoko 10g, 10 of Momordica grosvenoris, cassia bark 10g, dried orange peel 10g, pepper 10g, spiceleaf 10g, anistree 10g, Radix Glycyrrhizae 10g, green tea 10g.The composition of raw materials of soup stock is: every 1000g flesh of fish: white sugar 20-25g, monosodium glutamate 20-30g, distillers ' grains burn 12.6g, taste substance 50g, peanut oil 20g, sesame oil 40g.The raw material that the present invention pickles is selected cloves, fennel seeds, tsaoko, Momordica grosvenori, cassia bark, dried orange peel, pepper, spiceleaf, anistree, the composition combination of Radix Glycyrrhizae makes the effect of each raw material produce synergy, not only removed the mud fishy smell of the flesh of fish itself, make it have the unique fragrance local flavor, more making the flesh of fish have digestive powder trembles with fear, dispelling cold and dehumidification, clearing heat and moistening lung, regulating qi-flowing for strengthening spleen, the effect that whets the appetite, wherein, Momordica grosvenori has the effect that liver exhales throat of protecting, the suitable long crowd who sits office, spiceleaf can remove peculiar smell by flavouring, promote appetite, green tea has anti-cancer, reducing blood lipid, the effect of computer radiate is resisted in help, adds the salt that adds in curing process, monosodium glutamate, white sugar, ginger powder, taste substance makes that the liquor-saturated fish tastes of making is moderately salted, Fresh ﹠ Tender in Texture, aromatic flavour, chewiness is arranged.
The preparation method of liquor-saturated fish:
Procedure of processing is: raw material fish-thaw, clean, repair-pickle-toast-cool off-batching, seasoning, liquor-saturated system-decomposition weigh, pack-vacuum packaging-sterilization, cooling.
(1) " raw and auxiliary material stock up control of acceptance " that strictness is formulated by enterprise carries out an acceptance inspection and the raw material fish selected carries out de-scaling, cuts open and kill, remove head and go after the internal organ, the simple cleaning, and it is freezing to put into freezer.Be as the criterion with the output of fish amount with the same day same day.
(2) to thawing with fish amount the same day: in the pond that thaws, frozen fish is carried out 20-30 ℃ of temperature and thawed 12 hours, perhaps add water temperature and be hydrolyzed for 10-15 ℃ and freeze 4 hours; Good fish surface will thaw again with wire brush with wash broom and clean up removal fish scale and surface irregularities; With the stainless steel cutter that the fish finishing is clean again.
(3) pickle: with the composition of raw materials of pickling: every 1000g flesh of fish: taste substance 50g, monosodium glutamate 15g, distillers ' grains burn 25g, salt 20-50g, ginger powder 0.4-0.6g, white sugar 15-25g, put into mixer and stir; Preserved materials is poured in the curing vat that is placed with the flesh of fish into dry-salt 16-30 hours.
Described dry-salt: be that the curing agent and the flesh of fish are stirred, use the weight compacting then, it is to pickle 16-30 hours under 10 ℃-12 ℃ that curing vat is placed environment temperature.
(4) clean: the flesh of fish after will pickling washes with clear water, preserved materials is rinsed well the crimson blood of Ex-all simultaneously, black film etc.
(5) toast, cool off: adopt 38-39 ℃ of constant temperature, in drying room, dry, present golden yellow to oppressing, till quality is solid; Take out the back, naturally cooling.
(6) batching, seasoning, liquor-saturated system: the used soup of described seasoning is made up of material package and soup stock.Batching: be with the composition of raw materials of soup stock: every 1000g flesh of fish: white sugar 20-25g, monosodium glutamate 20-30g, distillers ' grains burn 12.6g, taste substance 50g, peanut oil 20g, sesame oil 40g add in the stainless-steel pan, stir.The composition of raw materials of material package is: the every 1000g flesh of fish: cloves 10g, fennel seeds 10g, tsaoko 10g, 10 of Momordica grosvenoris, cassia bark 10g, dried orange peel 10g, pepper 10g, spiceleaf 10g, anistree 10g, Radix Glycyrrhizae 10g, green tea 10g are with bundle, tie the mouth of material package, in the input soup stock, soup stock is boiled.Then the cooled flesh of fish is added in the soup stock, liquor-saturated system is about 18 hours.
The raw material that the present invention pickles is selected cloves, fennel seeds, tsaoko, Momordica grosvenori, cassia bark, dried orange peel, pepper, spiceleaf, anistree, Radix Glycyrrhizae, the composition combination of green tea makes the effect of each raw material produce synergy, not only removed the mud fishy smell of the flesh of fish itself, make it have the unique fragrance local flavor, more making the flesh of fish have digestive powder trembles with fear, dispelling cold and dehumidification, clearing heat and moistening lung, regulating qi-flowing for strengthening spleen, the effect that whets the appetite, wherein, Momordica grosvenori has the effect that liver exhales throat of protecting, the suitable long crowd who sits office, spiceleaf can remove peculiar smell by flavouring, promote appetite, green tea has anti-cancer, reducing blood lipid, the effect of computer radiate is resisted in help, adds the salt that adds in curing process, monosodium glutamate, white sugar, ginger powder, taste substance makes that the liquor-saturated fish tastes of making is moderately salted, Fresh ﹠ Tender in Texture, aromatic flavour, chewiness is arranged.
(7) decomposition is weighed, is packed: the flesh of fish is cut to suitable size, according to the product order requirements, used scales/electronic balance weighing; Install with polybag, evenly spray batching.
Described polybag through pallet disinfect, ultraviolet sterilization, printing date of manufacture.
(8) vacuum packaging: polybag is prevented on vacuum packing machine, sack is pushed down with the heat-sealing bar.Vacuum cover presses down and carries out vacuum packaging.
(9) sterilization, cooling: with high temperature (115 ℃) constant temperature, sterilization 10-20 minutes.
(10) packed products: weigh by the requirement of product order, carry out external packing.
According to technical scheme of the present invention, the liquor-saturated fishing gear of making has that taste is moderately salted, Fresh ﹠ Tender in Texture, aromatic flavour, the characteristics of chewiness are arranged.The mud fishy smell that does not only have the flesh of fish itself, have more the unique fragrance local flavor, make that the flesh of fish has that digestive powder is cold, dispelling cold and dehumidification, clearing heat and moistening lung, regulating qi-flowing for strengthening spleen, protect the effect that liver exhales throat, anti-cancer, reducing blood lipid, help to resist computer radiate, whet the appetite, also very useful to health, the suitable long crowd who sits office eats.
The specific embodiment
Below in conjunction with the specific embodiment, the present invention is further specified:
Embodiment 1
The preparation method of described liquor-saturated fish:
Procedure of processing is: raw material fish-thaw, clean, repair-pickle-toast-cool off-batching, seasoning, liquor-saturated system-decomposition weigh, pack-vacuum packaging-sterilization, cooling.
(1) " raw and auxiliary material stock up control of acceptance " that strictness is formulated by enterprise carries out an acceptance inspection and the raw material fish selected carries out de-scaling, cuts open and kill, remove head and go after the internal organ, the simple cleaning, and it is freezing to put into freezer.Be as the criterion with the output of fish amount with the same day same day.
(2) to thawing with fish amount the same day: in the pond that thaws, frozen fish is carried out 20 ℃ of temperature and thawed 12 hours, perhaps add water and carry out 10 ℃ of water temperatures and thawed 4 hours; Good fish surface will thaw again with wire brush with wash broom and clean up removal fish scale and surface irregularities; With the stainless steel cutter that the fish finishing is clean again.
(3) pickle: with the composition of raw materials of pickling: every 1000g flesh of fish: taste substance 50g, monosodium glutamate 15g, distillers ' grains burn 25g, salt 20g, ginger powder 0.4g, white sugar 15g, put into mixer and stir; Preserved materials is poured in the curing vat that is placed with the flesh of fish into dry-salt 23 hours.
Described dry-salt: as to be that the curing agent and the flesh of fish are stirred, to use the weight compacting then, place environment temperature to pickle 30 hours under being 10 ℃ ℃ curing vat.
(4) clean: the flesh of fish after will pickling washes with clear water, preserved materials is rinsed well the crimson blood of Ex-all simultaneously, black film etc.
(5) toast, cool off: adopt 38 ℃ of constant temperature, in drying room, dry, present golden yellow to oppressing, till quality is solid; Take out the back, cooling naturally, and best thermostat temperature is 38.5 ℃ among the present invention.
(6) batching, seasoning, liquor-saturated system: the used soup of described seasoning is made up of material package and soup stock.Batching: be with the composition of raw materials of soup stock: every 1000g flesh of fish: white sugar 20g, monosodium glutamate 20g, distillers ' grains burn 12.6g, taste substance 50g, peanut oil 20g, sesame oil 40g add in the stainless-steel pan, stir.The composition of raw materials of material package is: the every 1000g flesh of fish: cloves 10g, fennel seeds 10g, tsaoko 10g, 10 of Momordica grosvenoris, cassia bark 10g, dried orange peel 10g, pepper 10g, spiceleaf 10g, anistree 10g, Radix Glycyrrhizae 10g, green tea 10g are with bundle, tie the mouth of material package, in the input soup stock, soup stock is boiled.Then the cooled flesh of fish is added in the soup stock, liquor-saturated system is about 18 hours.
The raw material that the present invention pickles is selected cloves, fennel seeds, tsaoko, Momordica grosvenori, cassia bark, dried orange peel, pepper, spiceleaf, anistree, Radix Glycyrrhizae, the composition combination of green tea makes the effect of each raw material produce synergy, not only removed the mud fishy smell of the flesh of fish itself, make it have the unique fragrance local flavor, more making the flesh of fish have digestive powder trembles with fear, dispelling cold and dehumidification, clearing heat and moistening lung, regulating qi-flowing for strengthening spleen, the effect that whets the appetite, wherein, Momordica grosvenori has the effect that liver exhales throat of protecting, the suitable long crowd who sits office, spiceleaf can remove peculiar smell by flavouring, promote appetite, green tea has anti-cancer, reducing blood lipid, the effect of computer radiate is resisted in help, adds the salt that adds in curing process, monosodium glutamate, white sugar, ginger powder, taste substance makes that the liquor-saturated fish tastes of making is moderately salted, Fresh ﹠ Tender in Texture, chewiness is arranged.
(7) decomposition is weighed, is packed: the flesh of fish is cut to suitable size, according to the product order requirements, used scales/electronic balance weighing; Install with polybag, evenly spray batching.
Described polybag through pallet disinfect, ultraviolet sterilization, printing date of manufacture.
(8) vacuum packaging: polybag is prevented on vacuum packing machine, sack is pushed down with the heat-sealing bar.Vacuum cover presses down and carries out vacuum packaging.
(9) sterilization, cooling: with high temperature (115 ℃) constant temperature, sterilization 10 minutes.
(10) packed products: weigh by the requirement of product order, carry out external packing.
The liquor-saturated fishing gear that said method is made has light taste, Fresh ﹠ Tender in Texture, characteristics that chewiness is arranged.The mud fishy smell that does not only have the flesh of fish itself, have more the unique fragrance local flavor, make that the flesh of fish has that digestive powder is cold, dispelling cold and dehumidification, clearing heat and moistening lung, regulating qi-flowing for strengthening spleen, protect the effect that liver exhales throat, anti-cancer, reducing blood lipid, help to resist computer radiate, whet the appetite, also very useful to health, the suitable long crowd who sits office eats.
Embodiment 2
The preparation method of described liquor-saturated fish:
Procedure of processing is: raw material fish-thaw, clean, repair-pickle-toast-cool off-batching, seasoning, liquor-saturated system-decomposition weigh, pack-vacuum packaging-sterilization, cooling.
(1) " raw and auxiliary material stock up control of acceptance " that strictness is formulated by enterprise carries out an acceptance inspection and the raw material fish selected carries out de-scaling, cuts open and kill, remove head and go after the internal organ, the simple cleaning, and it is freezing to put into freezer.Be as the criterion with the output of fish amount with the same day same day.
(2) to thawing with fish amount the same day: in the pond that thaws, frozen fish is carried out 30 ℃ of temperature and thawed 12 hours, perhaps add water and carry out 15 ℃ of water temperatures and thawed 4 hours; Good fish surface will thaw again with wire brush with wash broom and clean up removal fish scale and surface irregularities; With the stainless steel cutter that the fish finishing is clean again.
(3) pickle: with the composition of raw materials of pickling: every 1000g flesh of fish: taste substance 50g, monosodium glutamate 15g, distillers ' grains burn 25g, salt 50g, ginger powder 0.6g, white sugar 25g, put into mixer and stir; Preserved materials is poured in the curing vat that is placed with the flesh of fish into dry-salt 16-30 hours.
Described dry-salt: be that the curing agent and the flesh of fish are stirred, use the weight compacting then, it is to pickle under 12 ℃ 16 hours that curing vat is placed environment temperature.
(4) clean: the flesh of fish after will pickling washes with clear water, preserved materials is rinsed well the crimson blood of Ex-all simultaneously, black film etc.
(5) toast, cool off: adopt 39 ℃ of constant temperature, in drying room, dry, present golden yellow to oppressing, till quality is solid; Take out the back, cooling naturally, and best thermostat temperature is 38.5 ℃ among the present invention.
(6) batching, seasoning, liquor-saturated system: the used soup of described seasoning is made up of material package and soup stock.Batching: be with the composition of raw materials of soup stock: every 1000g flesh of fish: white sugar 25g, monosodium glutamate 30g, distillers ' grains burn 12.6g, taste substance 50g, peanut oil 20g, sesame oil 40g add in the stainless-steel pan, stir.The composition of raw materials of material package is: the every 1000g flesh of fish: cloves 10g, fennel seeds 10g, tsaoko 10g, 10 of Momordica grosvenoris, cassia bark 10g, dried orange peel 10g, pepper 10g, spiceleaf 10g, anistree 10g, Radix Glycyrrhizae 10g, green tea 10g are with bundle, tie the mouth of material package, in the input soup stock, soup stock is boiled.Then the cooled flesh of fish is added in the soup stock, liquor-saturated system is about 18 hours.
The raw material that the present invention pickles is selected cloves, fennel seeds, tsaoko, Momordica grosvenori, cassia bark, dried orange peel, pepper, spiceleaf, anistree, Radix Glycyrrhizae, the composition combination of green tea makes the effect of each raw material produce synergy, not only removed the mud fishy smell of the flesh of fish itself, make it have the unique fragrance local flavor, more making the flesh of fish have digestive powder trembles with fear, dispelling cold and dehumidification, clearing heat and moistening lung, regulating qi-flowing for strengthening spleen, the effect that whets the appetite, wherein, Momordica grosvenori has the effect that liver exhales throat of protecting, the suitable long crowd who sits office, spiceleaf can remove peculiar smell by flavouring, promote appetite, green tea has anti-cancer, reducing blood lipid, the effect of computer radiate is resisted in help, adds the salt that adds in curing process, monosodium glutamate, white sugar, ginger powder, taste substance makes that the liquor-saturated fish tastes of making is moderately salted, Fresh ﹠ Tender in Texture, aromatic flavour, chewiness is arranged.
(7) decomposition is weighed, is packed: the flesh of fish is cut to suitable size, according to the product order requirements, used scales/electronic balance weighing; Install with polybag, evenly spray batching.
Described polybag through pallet disinfect, ultraviolet sterilization, printing date of manufacture.
(8) vacuum packaging: polybag is prevented on vacuum packing machine, sack is pushed down with the heat-sealing bar.Vacuum cover presses down and carries out vacuum packaging.
(9) sterilization, cooling: with high temperature (115 ℃) constant temperature, sterilization 20 minutes.
(10) packed products: weigh by the requirement of product order, carry out external packing.
The liquor-saturated fishing gear that said method is made has that taste is moderately salted, Fresh ﹠ Tender in Texture, aromatic flavour, the characteristics of chewiness are arranged.The mud fishy smell that does not only have the flesh of fish itself, have more the unique fragrance local flavor, make that the flesh of fish has that digestive powder is cold, dispelling cold and dehumidification, clearing heat and moistening lung, regulating qi-flowing for strengthening spleen, protect the effect that liver exhales throat, anti-cancer, reducing blood lipid, help to resist computer radiate, whet the appetite, also very useful to health, the suitable long crowd who sits office eats.
The liquor-saturated fish of the foregoing description can be used black carp, grass carp, carp, silver carp etc.
The above only is a most preferred embodiment of the present invention in a word, and all equalizations of being done according to the present patent application claim change and modify, and all should belong to the covering scope of patent of the present invention.
Claims (8)
1. the preparation method of a liquor-saturated fish, it is characterized in that: the procedure of processing of described liquor-saturated fish is: raw material fish-thaw, clean, repair-pickle-toast-cool off-batching, seasoning, liquor-saturated system-decomposition weigh, pack-vacuum packaging-sterilization, cooling.
2. according to the preparation method of claims 1 described a kind of liquor-saturated fish, it is characterized in that: described pickling to dry-salt is that the curing agent and the flesh of fish are stirred, and uses the weight compacting then, and it is to pickle 16-30 hours under 10 ℃-12 ℃ that curing vat is placed environment temperature.
3. according to the preparation method of claims 1 described a kind of liquor-saturated fish, it is characterized in that: the composition of raw materials of pickling is: every 1000g flesh of fish: taste substance 50g, monosodium glutamate 15g, distillers ' grains burn 25g, salt 20-50g, ginger powder 0.4-0.6g, white sugar 15-25g.
4. according to the preparation method of claims 1 described a kind of liquor-saturated fish, it is characterized in that: the used soup of seasoning is made up of material package and soup stock.
5. according to the preparation method of claims 4 described a kind of liquor-saturated fishes, it is characterized in that: the composition of raw materials of material package is: every 1000g flesh of fish: cloves 10g, fennel seeds 10g, tsaoko 10g, 10 of Momordica grosvenoris, cassia bark 10g, dried orange peel 10g, pepper 10g, spiceleaf 10g, anistree 10g, Radix Glycyrrhizae 10g, green tea 10g.
6. according to the preparation method of claims 4 described a kind of liquor-saturated fishes, it is characterized in that: the composition of raw materials of soup stock is: every 1000g flesh of fish: white sugar 20-25g, monosodium glutamate 20-30g, distillers ' grains burn 12.6g, taste substance 50g, peanut oil 20g, sesame oil 40g.
7. according to the preparation method of claims 1 described a kind of liquor-saturated fish, it is characterized in that: described thawing thawed 12 hours for 20-30 ℃ of temperature.
8. according to the preparation method of claims 1 described a kind of liquor-saturated fish, it is characterized in that: described thawing thawed 4 hours for 10-15 ℃ of water temperatures.
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