CN102406189A - Preparing method of whitebait fishpaste acid - Google Patents
Preparing method of whitebait fishpaste acid Download PDFInfo
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- CN102406189A CN102406189A CN2011103255441A CN201110325544A CN102406189A CN 102406189 A CN102406189 A CN 102406189A CN 2011103255441 A CN2011103255441 A CN 2011103255441A CN 201110325544 A CN201110325544 A CN 201110325544A CN 102406189 A CN102406189 A CN 102406189A
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Abstract
The invention discloses a preparing method of whitebait fishpaste acid. The preparing method comprises the following steps: firstly salting whitebaits, then preparing sticky rice sweet wine, finally mixing the salted whitebaits, zao peppers and the sticky rice sweet wine in a proportion, sealing and fermenting to obtain the whitebait fishpaste acid. The whitebait fishpaste acid is same as or superior to traditional fishpaste acid in the aspects of color, texture, flavor, and nutrition and the like, and the main nutrient contents of the whitebait fishpaste acid, such as total acid, reducing sugar, total sugar, protein, fat and the like, are not obviously different from those of the traditional fishpaste acid; heavy metals such as Hg, Pb, Cd, As, Sn and the like are not detected in the whitebait fishpaste acid, the contents of Ca and Zn are higher, the contents of Cu and nitrite are respectively 1.281mg/Kg and 0.125mg/Kg, both far lower than corresponding national health and safety standards; and the preparing method provided by the invention solves the problem of limitation of key raw materials in traditional fishpaste acid processing, protects and inherits the traditional cooking culture of the Miao nationality and traditional fermentation food fishpaste acid.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of preparation method of silverfish alec acid.
Background technology
Alec acid is the traditional fermented food that has Guizhou Province Qiandongnan Prefecture of Guizhou Province Miao ethnic group ecosystem cooking culture characteristic; Known its of the analysis of its manufacture craft and nutritional quality had higher development be worth, it is made and eats has typical location property, national characteristic and ecosystem attribute.The acid of tradition alec has primitiveness and complexity on manufacture craft, process raw material to use to have uniqueness and uniqueness.The Miao people makes the with a long history of edible alec acid; Because its unique flavor is nutritious, gradually know over past ten years for the people; The market demand constantly increases; But the intrinsic manufacture craft of traditional alec acid is primary raw material---the uniqueness that wild fish uses particularly, makes it can not carry out large-scale industrial production, is difficult to satisfy growing consumption demand.The acid of tradition alec is made required wild fish and is produced the eternally happy river in the Leishan County, Guizhou Province; Investigation is in recent years found; Because to excessive the fishing for and the river ecological environment damage of wild fish; Be used to make traditional alec sour wild fish kind and quantity and fall sharply, make that the production of traditional alec acid is hard to carry on.
Summary of the invention
Technical problem to be solved by this invention is the production problem hard to carry on that solves existing traditional alec acid, adopts silverfish to substitute wild fish, and a kind of preparation method of silverfish alec acid is provided.
In order to solve the problems of the technologies described above, the present invention adopts following technical scheme:
The preparation method of silverfish alec acid of the present invention comprises the steps:
(1) silverfish is pickled: get silverfish and salt and mix thoroughly, pickle 3～5h in the weight portion ratio of 8～12:1～3, and centrifugal dehydration, subsequent use;
(2) preparation sticky rice sweet wine: glutinous rice cooks after soaking, and admixes koji, and spontaneous fermentation 2～4 days gets sticky rice sweet wine, adds the salt of sticky rice sweet wine weight 8～12%, and is subsequent use;
(3) fermentation: sticky rice sweet wine 8～12 weight portions of getting step (1) gained dehydration silverfish 4～6 weight portions, poor capsicum 80～120 weight portions and step (2) preparation; Mix; Sealing spontaneous fermentation is 40～50 days in 15～25 ℃ of environment, promptly gets the acid of silverfish alec.
Preferably, the preparation method of above-mentioned silverfish alec acid is:
(1) silverfish is pickled: get silverfish and salt and mix thoroughly, pickle 4h in the weight portion ratio of 10:2, and centrifugal dehydration, subsequent use;
(2) preparation sticky rice sweet wine: glutinous rice cooks after soaking, and admixes koji, and spontaneous fermentation 3 days gets sticky rice sweet wine, adds the salt of sticky rice sweet wine weight 10%, and is subsequent use;
(3) fermentation: get sticky rice sweet wine 10 weight portions of step (1) gained dehydration silverfish 5 weight portions, poor capsicum 100 weight portions and step (2) preparation, mix, sealing spontaneous fermentation is 45 days in 15～25 ℃ of environment, promptly gets the acid of silverfish alec.
In the preparation method of aforementioned silverfish alec acid; The preparation method of poor capsicum is described in the step (3): according to listed as parts by weight, get 100 parts of fresh chillis and 5 parts of cleanings of ginger and dry the back pulverizing, add 4.2 parts of 8.4 parts of salt and 45 degree liquor immediately; Mix spontaneous fermentation thoroughly.
Causing the production of traditional alec acid hard to carry on because wild fish kind and quantity fall sharply, seek the raw material of alternative wild fish and make alec acid, is the key of protection, succession and this ecosystem national folk traditional food of development and use.Through development test over nearly 3 years, find that silverfish is the raw material of alternative wild fish preferably.Silverfish is nutritious, and economic worth is very high, and China is the area of origin and main distributed area of world silverfish, and the Shibing County, Guizhou Province also produces.On traditional alec acid manufacture craft basis; Substitute wild fish with silverfish and manufacture experimently out novel alec acid-Salangid paste acid; And local flavor and the main nutrient matter of the silverfish alec acid of adopting the technique scheme preparation analyzed, the acid of silverfish alec is equal at aspects such as color and luster, quality, local flavor and nutrition or to be superior to traditional alec sour:
1, the local flavor of silverfish alec acid
The silverfish alec acid of trial-production is carried out sense organ with traditional alec acid identify that the result is as shown in table 1.Color and luster, quality and the delicate flavour of silverfish alec acid is superior to traditional alec acid, and the tart flavour of silverfish alec acid is slightly dense, and the taste smell of traditional alec acid is slightly plentiful than the acid of silverfish alec.On the whole, the flavor quality of silverfish alec acid is superior to traditional alec acid.
The acid of table 1 silverfish alec is compared with traditional alec acid flavor quality
2, the main nutrient composition of silverfish alec acid
Indexs such as total acid, reduced sugar, total reducing sugar, protein, fat and pH value to acid of silverfish alec and the acid of traditional alec are measured, and the result is as shown in table 2.The main nutrient composition content of two kinds of alec acid is suitable, does not have significant difference.The protein content of silverfish alec acid is a little more than traditional alec acid, and the fat content of traditional alec acid is a little more than the acid of silverfish alec.Protein content is high, can strengthen the delicate flavour of alec acid during the fermentation because of microbial hydrolytic produces more free amino acid.Simultaneously, for being the fermented product of primary raw material with vegetables, fat content is lower, helps alleviating assorted bacterium and especially produces infecting of film property yeast.
Main nutrient composition in the acid of table 2 silverfish alec and the traditional alec acid
* Ministry of Agriculture's food quality supervision verification test center (Wuhan) assay.
Simultaneously, sample send Ministry of Agriculture food quality supervision verification test center (Wuhan) the amino acid whose mensuration that is hydrolyzed, and the result is as shown in table 3.
Hydrolysising amino acid content (%) in the acid of table 3 silverfish alec and the traditional alec acid
The total content of hydrolysis amino acid in the acid of silverfish alec is far above traditional alec acid.In 17 seed amino acids that detect; Aspartic acid in the acid of silverfish alec, threonine, serine, glutamic acid, lysine, auxilliary propylhomoserin and arginine all are higher than traditional alec acid far away; Wherein the content of glutamic acid and aspartic acid is respectively 0.42% and 0.32%, is respectively 2.1 times and 1.88 times of traditional alec acid content.This has determined that also the delicate flavour of silverfish alec acid is more stronger than traditional alec acid.The alanine in the acid of tradition alec and the content of cystine are respectively 0.32% and 0.10%, and far above 0.15% and 0.02% of silverfish alec acid, but this two seed amino acid is little to the contribution of alec acid delicate flavour.
3, the content of mineral substances of silverfish alec acid
Indexs such as the Ca in two kinds of alec acid of trial-production, Zn, Cu, Hg, Pb, Cd, As, Sn are measured, and the result is as shown in table 4.
Zn, Cu, Pb, Cd, Sn, As content (mg/Kg) in the acid of table 4 alec
The more traditional alec acid of the content of Ca and Zn is low slightly in the acid of silverfish alec, but still reaches 278.65 mg/Kg and 4.483 mg/Kg respectively, still belongs to high Ca and the high flavouring that contains Zn.The content of Cu is higher than traditional alec acid in the acid of silverfish alec, and its value also is merely 1.281 mg/Kg, can the amount of bearing 10 mg/Kg well below food-processing industry.The research of food science shows that Ca mainly exists human body in bone, plays a part to keep the bone rigidity; Contain an amount of zinc and copper in the food and help promoting body growth; Increase appetite, keep nervous excitation, can avoid " low blood copper disease " and lack zinc property anaemia; To enhance immunity power, balance human body Zn/Cu ratio has important effect.Can know also that from table 4 heavy metal indexs such as Hg, Pb, Cd, As, Sn all do not detect.Therefore show that two kinds of alec acid are the pollution-free food that meets the national health safety standard.
4, the content of nitrite in the acid of silverfish alec
Alec acid is to be the flavouring that primary raw material obtains through fermentation with vegetables etc., and the nitrate in the vegetables can be converted into nitrite because of the effect of assorted bacterium during the fermentation, and too much accumulation can cause food poisoning, cause cancer etc. in food.Content of nitrite in two kinds of alec acid of trial-production is measured; Content of nitrite is merely 0.0541 mg/Kg in the acid of tradition alec; The acid of silverfish alec is merely 0.125 mg/Kg, and the content of nitrite is all well below 20 mg/Kg of national health safety standard (pickles) in two kinds of alec acid.
Compare with existing traditional alec acid; The present invention substitutes wild river fish with silverfish and has successfully manufactured experimently the acid of silverfish alec; The acid of silverfish alec is equal to or is superior to traditional alec acid at aspects such as color and luster, quality, local flavor and nutrition; Main nutrient composition and acid of traditional alec and no significant differences such as the total acid of silverfish alec acid, reduced sugar, total reducing sugar, protein, fat do not detect heavy metals such as Hg, Pb, Cd, As, Sn in the acid of silverfish alec; The content of Ca and Zn is higher, is respectively 278.65 mg/Kg and 4.483 mg/Kg; The content of Cu and nitrite is respectively 1.281 mg/Kg and 0.125 mg/Kg; All far below corresponding national health safety standard; Solve the limited problem of traditional alec acid processing key raw material, protected, passed on the acid of Miao ethnic group's traditional dining culture and traditional fermented food alec.
The specific embodiment
1, the processing of silverfish
The processing of silverfish is mainly pickled.After silverfish caught, freezing added to take out man-hour and thaws, and cleaning and removing impurities drains away the water, and pickles with salt then.The main purpose of pickling is dehydration, and makes the fish protein sex change, and the fish body becomes tough and tensile, and it is mashed to be difficult for during fermentation loosing, and keeps the complete body of fish.Silverfish and salt are mixed according to the weight portion ratio of 10:2, fully mix thoroughly, suitably rubbing is put into and taken out after altar is placed 4 hours in the place, cool place, fully dewaters with centrifuge, and is subsequent use.Through the silverfish of salted processing, can put into altar temporarily and preserve, but should not store for a long time.Test finds, preserves silverfish in altar with after oxygen contacts, gradually the flavescence look.Though corrupt after the variable color of fish body, still can be used for processing alec acid, and the fish body of flavescence during the fermentation can become white again, have to be assessed to the local flavor and the quality influence of finished product.
2, the preparation of poor capsicum
Capsicum is made as the semi-finished product of alec acid---poor capsicum.The primary raw material that poor capsicum is made is fresh pimiento and fresh ginger, all selects medium variety for use.Early-maturing variety color and luster, solid content, fragrance and peppery degree are good inadequately, and the processed finished products local flavor is thin, and can not preserve for a long time.The more skin depth of the seed of late variety and meat is less, the processed finished products coarse mouthfeel.Pimiento the ripening degree of selection is moderate, bright in colour, meat is plump, neat, intact fruit, and ginger selects seven for use to medium well fresh tender ginger, and the too high crude fibre of maturity is many, influences the finished product quality.
After the selected impurity elimination of fresh chilli and ginger, with clear water washing, airing; Then fresh chilli and ginger are put into disintegrating machine together in the weight portion ratio of 100:5 and carry out pulverization process, or carry out manual work and mince, the liquor that adds 8.4 weight portion salt and 4.2 weight portions, 45 degree after the pulverizing immediately mixes and stirs; Pack into after fully mixing thoroughly in the altar; Spontaneous fermentation, subsequent use, can in 20 days, be used to make alec acid.
3, sticky rice sweet wine is made
The fragrant standing grain that glutinous rice selects for use Qiandongnan Prefecture of Guizhou Province to produce is glutinous, is characterized in having strong fragranced, and gelatinization point is lower, is easy to the saccharification of fermenting.With sticky rice washing, clear water soaked 6～8 hours, drained away the water, and big fire cooks, and spreading for cooling to 40 degree is admixed koji while hot, and spontaneous fermentation three days obtains sticky rice sweet wine, adds the salt of sticky rice sweet wine 10% immediately, prevented the further fermentation of sweet wine and vinosity occurred.
4, fermentation
Last operation of silverfish alec acid processing is that the silverfish of pickling, poor capsicum and sticky rice sweet wine are carried out mixed culture fermentation; With silverfish, poor capsicum and sticky rice sweet wine the abundant mixing of weight portion ratio in 5:100:10; The soil of packing into then burns jar; Strict sealing is carried out in spontaneous fermentation in 15～25 ℃ of environment between yeast phase.Silverfish alec acid fermentation was an edible after 45 days, and the fermenting-ripening phase, more traditional alec acid shortened about 1/4th.The capsicum of the silverfish alec acid of fermenting-ripening and life, the fishy smell of fish disappear, and the distinctive local flavor of alec acid forms.
Claims (3)
1. the preparation method of a silverfish alec acid is characterized in that comprising the steps:
(1) silverfish is pickled: get silverfish and salt and mix thoroughly, pickle 3～5h in the weight portion ratio of 8～12:1～3, and centrifugal dehydration, subsequent use;
(2) preparation sticky rice sweet wine: glutinous rice cooks after soaking, and admixes koji, and spontaneous fermentation 2～4 days gets sticky rice sweet wine, adds the salt of sticky rice sweet wine weight 8～12%, and is subsequent use;
(3) fermentation: sticky rice sweet wine 8～12 weight portions of getting step (1) gained dehydration silverfish 4～6 weight portions, poor capsicum 80～120 weight portions and step (2) preparation; Mix; Sealing spontaneous fermentation is 40～50 days in 15～25 ℃ of environment, promptly gets the acid of silverfish alec.
2. according to the preparation method of the said silverfish alec acid of claim 1, it is characterized in that:
(1) silverfish is pickled: get silverfish and salt and mix thoroughly, pickle 4h in the weight portion ratio of 10:2, and centrifugal dehydration, subsequent use;
(2) preparation sticky rice sweet wine: glutinous rice cooks after soaking, and admixes koji, and spontaneous fermentation 3 days gets sticky rice sweet wine, adds the salt of sticky rice sweet wine weight 10%, and is subsequent use;
(3) fermentation: get sticky rice sweet wine 10 weight portions of step (1) gained dehydration silverfish 5 weight portions, poor capsicum 100 weight portions and step (2) preparation, mix, sealing spontaneous fermentation is 45 days in 15～25 ℃ of environment, promptly gets the acid of silverfish alec.
3. according to claim 1 or the sour preparation method of 2 said silverfish alec; It is characterized in that: the preparation method of poor capsicum is described in the step (3): according to listed as parts by weight; Get 100 parts of fresh chillis and 5 parts of cleanings of ginger and dry the back pulverizing; Add 4.2 parts of 8.4 parts of salt and 45 degree liquor immediately, mix spontaneous fermentation thoroughly.
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103070385A (en) * | 2013-01-24 | 2013-05-01 | 安徽真心食品有限公司 | Pickled pepper and whitebait sauce and processing method thereof |
| CN103349303A (en) * | 2013-02-06 | 2013-10-16 | 柴华 | Processing method of fish flesh sauce |
| CN103404777A (en) * | 2013-08-20 | 2013-11-27 | 湖南农业大学 | Brown rice oxalis pepper and processing method thereof |
| CN104489604A (en) * | 2014-12-30 | 2015-04-08 | 罗安桂 | Fish sauce acid |
| CN105266135A (en) * | 2015-12-04 | 2016-01-27 | 湖南海佳食品科技有限公司 | Caviar and preparation method thereof |
| CN105266129A (en) * | 2015-10-15 | 2016-01-27 | 雷山县桥港舌头鱼香酱酸专业合作社 | Acid fish sauce and preparation method thereof |
| CN107373610A (en) * | 2017-07-25 | 2017-11-24 | 黔东南苗族侗族自治州农业科学院 | A kind of shrimp paste acid and preparation method thereof |
| CN107668669A (en) * | 2017-11-22 | 2018-02-09 | 成都市新津活活饭店 | A kind of alec and preparation method thereof |
| CN107736609A (en) * | 2017-11-22 | 2018-02-27 | 成都市新津活活饭店 | A kind of alec |
| CN107865387A (en) * | 2017-10-17 | 2018-04-03 | 殷雪廷 | A kind of fragrant shrimp sauce of vinosity five and preparation method thereof |
| CN107981257A (en) * | 2017-11-30 | 2018-05-04 | 贵州明洋食品有限公司 | A kind of production method and technique of alec acid |
| CN108095038A (en) * | 2017-11-30 | 2018-06-01 | 新津兴义镇鱼儿香中餐馆 | Sour pineapple alec |
| CN108112962A (en) * | 2017-11-30 | 2018-06-05 | 新津兴义镇鱼儿香中餐馆 | Hawthorn alec |
| CN110313594A (en) * | 2019-01-14 | 2019-10-11 | 贵州大学 | A kind of method that Rapid Fermentation prepares less salt type alec acid |
| CN111011759A (en) * | 2019-12-05 | 2020-04-17 | 福泉市老黔辈酸汤产业研发生产中心 | Biologically fermented seafood scallop shrimp acid and preparation method thereof |
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| CN1303624A (en) * | 1999-11-26 | 2001-07-18 | 熊新安 | Salangid paste |
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Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103070385A (en) * | 2013-01-24 | 2013-05-01 | 安徽真心食品有限公司 | Pickled pepper and whitebait sauce and processing method thereof |
| CN103070385B (en) * | 2013-01-24 | 2014-06-11 | 安徽真心食品有限公司 | Pickled pepper and whitebait sauce and processing method thereof |
| CN103349303A (en) * | 2013-02-06 | 2013-10-16 | 柴华 | Processing method of fish flesh sauce |
| CN103404777A (en) * | 2013-08-20 | 2013-11-27 | 湖南农业大学 | Brown rice oxalis pepper and processing method thereof |
| CN103404777B (en) * | 2013-08-20 | 2014-11-19 | 湖南农业大学 | Brown rice oxalis pepper and processing method thereof |
| CN104489604B (en) * | 2014-12-30 | 2016-08-24 | 罗安桂 | Alec acid |
| CN104489604A (en) * | 2014-12-30 | 2015-04-08 | 罗安桂 | Fish sauce acid |
| CN105266129A (en) * | 2015-10-15 | 2016-01-27 | 雷山县桥港舌头鱼香酱酸专业合作社 | Acid fish sauce and preparation method thereof |
| CN105266135A (en) * | 2015-12-04 | 2016-01-27 | 湖南海佳食品科技有限公司 | Caviar and preparation method thereof |
| CN107373610A (en) * | 2017-07-25 | 2017-11-24 | 黔东南苗族侗族自治州农业科学院 | A kind of shrimp paste acid and preparation method thereof |
| CN107865387A (en) * | 2017-10-17 | 2018-04-03 | 殷雪廷 | A kind of fragrant shrimp sauce of vinosity five and preparation method thereof |
| CN107668669A (en) * | 2017-11-22 | 2018-02-09 | 成都市新津活活饭店 | A kind of alec and preparation method thereof |
| CN107736609A (en) * | 2017-11-22 | 2018-02-27 | 成都市新津活活饭店 | A kind of alec |
| CN107981257A (en) * | 2017-11-30 | 2018-05-04 | 贵州明洋食品有限公司 | A kind of production method and technique of alec acid |
| CN108095038A (en) * | 2017-11-30 | 2018-06-01 | 新津兴义镇鱼儿香中餐馆 | Sour pineapple alec |
| CN108112962A (en) * | 2017-11-30 | 2018-06-05 | 新津兴义镇鱼儿香中餐馆 | Hawthorn alec |
| CN110313594A (en) * | 2019-01-14 | 2019-10-11 | 贵州大学 | A kind of method that Rapid Fermentation prepares less salt type alec acid |
| CN111011759A (en) * | 2019-12-05 | 2020-04-17 | 福泉市老黔辈酸汤产业研发生产中心 | Biologically fermented seafood scallop shrimp acid and preparation method thereof |
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Application publication date: 20120411 |