CN102726761A - Processing method for edible fish based on fermentation - Google Patents
Processing method for edible fish based on fermentation Download PDFInfo
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- CN102726761A CN102726761A CN2012101711923A CN201210171192A CN102726761A CN 102726761 A CN102726761 A CN 102726761A CN 2012101711923 A CN2012101711923 A CN 2012101711923A CN 201210171192 A CN201210171192 A CN 201210171192A CN 102726761 A CN102726761 A CN 102726761A
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Abstract
The invention relates to the field of biotechnology and particularly relates to a processing method for edible fish. The method comprises the following concrete steps: smoking pickled fish in enclosed space for 70 to 140 hours; adding seasoning matters; and carrying out fermentation at a temperature of 20 to 30 DEG C for 70 to 140 hours so as to obtain the edible fish. According to the method, the degree of salty taste of the edible fish can be controlled by controlling pickling time so as to cater for taste of different populations who eat the fish; airing is not needed in the process of processing, and fish is directly smoked in an enclosed smoking room after pickling, which enables inconvenience brought about by weather and the problem of contamination in airing to be overcome and optimal effects of smoking to be obtained; ingredients used in fermentation are developed through multiple attempts and abundant research, and the ingredients can more effectively preserve nutritional values of fish, thereby improving the edible value of the edible fish provided in the invention.
Description
Technical field
The present invention relates to the processing method of food, particularly the processing method of food fish.
Background technology
China waters is vast, and the stock of fish is abundant, and is main with edible fishes.According to investigations, food fish is rich in animal protein, calcium, vitamin A, D, B1, B2, and is absorbed by human consumption easily, and its absorptivity is up to 96%.The contained fat mass of fish is few, but contains a large amount of highly unsaturated fatty acids, and maximum with EPA, DHA content, these two kinds of aliphatic acid can reduce blood fat, can slow down solidifying of blood in the blood vessel, has the effects such as generation of prevention cardiovascular disease.Food fish has so high nutritive value, and in its converted products, unique processing gimmick just can make fish keep more nutritive value and comfortable mouthfeel.At present in the fish converted products, multiple manufacture craft reaches its maturity, and sootiness is the aquatic products delicacies that people like after spices and the fish product color of white spirit mixed fermentation are all good and be convenient to storage.
The preparation method of existing fermentation fish has the microorganism fungus kind manual fermentation of spontaneous fermentation, single kind and based on the fermented by mixed bacterium of lactic acid bacteria.Spontaneous fermentation, its method is difficult to guarantee the safe and sanitary of goods, salt content is high; The microorganism fungus kind manual fermentation of single kind, like lactic acid bacteria (containing two or more lactic acid bacteria mixed culture fermentation) fermentation or culture propagation, the lactobacillus-fermented method is not thorough to the removal of fishlike smell, and culture propagation can not suppress putrefactive microorganisms preferably; And in the Chinese patent (CN 101491350B) " based on Hongqu fish of the fermented by mixed bacterium of lactic acid bacteria and preparation method thereof ", can effectively remove fishlike smell and effectively suppress putrefactive microorganisms, but can't accomplish better reservation to self the nutritive value of fish.
Summary of the invention
The object of the present invention is to provide the processing method of a kind of food fish; This method is effectively removed fishlike smell; Suppress putrefactive microorganisms, when keeping the more nutritive value of fish matter itself, promote the edibility of fish product; Improve the shelf life of fish product, satisfy the demand of people fish product.
Based on the food fish processing method of fermentation, concrete steps are: the fish that will pickle, and add seasoning matter and under 20-30 ℃ of condition, ferment, fermentation time is 70-140 hour, gets food fish, contains liquor in the said seasoning matter.
Further, choose scale with internal organ after fish clean, add edible salt and pickle, the addition of edible salt is equivalent to the 1-10% of said fish weight.
Further, to pickle the time of said fish be 10-72 hour to edible salt.
Further, before fermentation, with the fish of pickling in airtight space sootiness 70-140 hour.
Further, the sootiness material that adopts in the said sootiness process is a cypress.
Further, the sootiness material that adopts in the said sootiness process is cypress and tealeaves, and by weight being 10-15: 1 mixes.
Further, said seasoning matter is composed of the following components by weight: anistree 3-6 part, red rice 12-18 part, cassia bark powder 0.5-1.5 part and liquor 15-25 part.
Further, said seasoning matter is composed of the following components by weight: anistree 5 parts, and 15 parts of red rice, 20 parts of 1 part in cassia bark powder and liquor.
Further, the weight ratio of said seasoning matter and said fish is 3-5: 100.
Further, after smoking completion, fish is cut into the fish piece of 3-5 centimetre length, adds said seasoning matter fermentation again, fermentation is carried out vacuum packaging with gained food fish after accomplishing.
Beneficial effect of the present invention is: 1, the length of salting period can control food fish degree of saltiness degree to adapt to different edible crowds' taste; 2, need not carry out airing in the manufacturing process, directly fumigate at airtight fumatorium after pickling, solve, make the stifling optimum efficiency that reaches simultaneously because the inconvenience that weather conditions are brought has also solved the pollution problem that receives in the airing process; 3, the used batching of fermentation is to form through repeatedly groping the research modulation, and nutritive value that can more effective reservation fish body itself promotes the edibility of these goods.
The specific embodiment
Described edible fishes be meant can be edible fresh-water fishes, like black carp, grass carp, silver carp, bighead, and operational seawater fish, like yellow croaker, perch.Pickle, seasoning and fermentation be with special fragrance formulations to food fish carry out processed (if any, can replenish further protection, but nonessential.
Embodiment 1 food fish processing method
Choosing a black carp is raw material, removes fish scale and internal organ and afterwards it is cleaned; Cleaned fish body and salt fully mixed thoroughly pickle, the salt consumption is 1% of a fish body weight, and salting period is 10 hours hours; The fish of pickling is hung on airtight fumatorium, put into the sootiness container to sootiness material cypress, sootiness 70 hours hours; It is one section fish piece that cured fish body is cut into 3cm-5cm; Fish piece, spices and liquor are put into round simultaneously ferment, wherein mixed proportion is: fish piece 1kg, anistree 5g, red rice 15g, cassia bark (powder) 1g, liquor 20g, and fermentation temperature is controlled at 20 ℃, and fermentation time is 70 hours; The fish piece that fermentation is finished carries out vacuum packaging, obtains the food fish finished product of spices liquor fermentation, and these goods are edible after boiling.
Embodiment 2
Choosing silver carp is raw material, removes fish scale and internal organ and afterwards it is cleaned; Cleaned fish body and salt fully mixed thoroughly pickle, the salt consumption is 10% of a fish body weight, and salting period is 72 hours; The fish of pickling is hung on airtight fumatorium, put into sootiness container (the sootiness material that said sootiness process adopts is cypress and tealeaves, by weight being mixing in 10: 1), sootiness 140 hours to sootiness material cypress and tealeaves; It is one section fish piece that cured fish body is cut into 3cm-5cm; Fish piece, spices and liquor are put into round simultaneously ferment, wherein mixed proportion is: fish piece 1kg, anistree 6g, red rice 18g, cassia bark (powder) 1.5g, liquor 25g, and fermentation temperature is controlled at 30 ℃, and fermentation time is 140 hours; The fish piece that fermentation is finished carries out vacuum packaging, obtains the food fish finished product of spices liquor fermentation, and these goods are edible after boiling.
Embodiment 3
Choosing bighead is raw material, removes fish scale and internal organ and afterwards it is cleaned; Cleaned fish body and salt fully mixed thoroughly pickle, the salt consumption is 5% of a fish body weight, and salting period is 120 hours; The fish of pickling is hung on airtight fumatorium, put into sootiness container (the sootiness material that said sootiness process adopts is cypress and tealeaves, by weight being mixing in 15: 1), sootiness 120 hours to sootiness material cypress and tealeaves; It is one section fish piece that cured fish body is cut into 3cm-5cm; Fish piece, spices and liquor are put into round simultaneously ferment, wherein mixed proportion is: fish piece 1kg, anistree 3g, red rice 12g, cassia bark (powder) 0.5g, liquor 15g, and fermentation temperature is controlled at 30 ℃, and fermentation time is 140 hours; The fish piece that fermentation is finished carries out vacuum packaging, obtains the food fish finished product of spices liquor fermentation, and these goods are edible after boiling.
Embodiment 4
Embodiment 1-3 is prepared in the process of food fish, do the experiment of liquor configuration proportion, the fish of not adding liquor during simultaneously with fermentation makes blank.Carry out the Comprehensive Assessment of organoleptic indicator and physical and chemical index after finished product is made and to be finished, organoleptic indicator's situation of change is examined, the organoleptic indicators such as color and luster, tissue, local flavor and mouthfeel of food fish are evaluated; Local flavor and mouthfeel are marked by ten point system separately; Promptly inviting 10 at random, the personage of food fish sense organ experience is arranged is one group, is full marks with the ten minutes, is better more than 6 minutes; Be relatively poor below 5 minutes, appraisal result is done the comprehensive statistics analysis.The trial test effect of last each food fish of overall merit.
Food fish organoleptic indicator's situation of change is seen table 1:
The liquor addition is to edible angle organoleptic indicator's influence during table 1 fermentation
Further set forth the present invention below in conjunction with embodiment.Should be understood that these embodiment only are used to explain the present invention, and unrestricted scope of the present invention.The reagent of the method for unreceipted actual conditions and undeclared prescription is according to normal condition and carries out or dispose in the following example, and the product in unreceipted source all can obtain through the market approach.
Claims (10)
1. based on the food fish processing method of fermentation, it is characterized in that concrete steps are: the fish that will pickle, add seasoning matter and under 20-30 ℃ of condition, ferment, fermentation time is 70-140 hour, gets food fish, contains liquor in the said seasoning matter.
2. food fish processing method according to claim 1 is characterized in that, choose scale with internal organ after fish clean, add edible salt and pickle, the addition of edible salt is equivalent to the 1-10% of said fish weight.
3. food fish processing method according to claim 2 is characterized in that, the time that edible salt is pickled said fish is 10-72 hour.
4. food fish processing method according to claim 1 is characterized in that, before fermentation, with the fish of pickling in airtight space sootiness 70-140 hour.
5. food fish processing method according to claim 4 is characterized in that, the sootiness material that adopts in the said sootiness process is a cypress.
6. food fish processing method according to claim 5 is characterized in that, the sootiness material that adopts in the said sootiness process is cypress and tealeaves, and by weight being 10-15: 1 mixes.
7. food fish processing method according to claim 5 is characterized in that, said seasoning matter is composed of the following components by weight: anistree 3-6 part, red rice 12-18 part, cassia bark powder 0.5-1.5 part and liquor 15-25 part.
8. food fish processing method according to claim 7 is characterized in that, said seasoning matter is composed of the following components by weight: anistree 5 parts, and 15 parts of red rice, 20 parts of 1 part in cassia bark powder and liquor.
9. food fish processing method according to claim 7 is characterized in that, the weight ratio of said seasoning matter and said fish is 3-5: 100.
10. food fish processing method according to claim 1 is characterized in that, after smoking completion, fish is cut into the fish piece of 3-5 centimetre length, adds said seasoning matter fermentation again, and fermentation is carried out vacuum packaging with gained food fish after accomplishing.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012101711923A CN102726761A (en) | 2012-05-29 | 2012-05-29 | Processing method for edible fish based on fermentation |
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| CN2012101711923A CN102726761A (en) | 2012-05-29 | 2012-05-29 | Processing method for edible fish based on fermentation |
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| CN102726761A true CN102726761A (en) | 2012-10-17 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115500378A (en) * | 2022-08-25 | 2022-12-23 | 湖南伏坛农业发展有限公司 | Preparation method of pickled product |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101396132A (en) * | 2008-09-25 | 2009-04-01 | 山东好当家海洋发展股份有限公司 | Manufacture method of fermentation flavor yellow croaker |
| CN102038219A (en) * | 2010-11-26 | 2011-05-04 | 中南林业科技大学 | Method for processing fermented fish |
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- 2012-05-29 CN CN2012101711923A patent/CN102726761A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101396132A (en) * | 2008-09-25 | 2009-04-01 | 山东好当家海洋发展股份有限公司 | Manufacture method of fermentation flavor yellow croaker |
| CN102038219A (en) * | 2010-11-26 | 2011-05-04 | 中南林业科技大学 | Method for processing fermented fish |
Non-Patent Citations (5)
| Title |
|---|
| 《农家腌腊熏食品技术》 20060930 蔡正时 3.什么是熏制品 江西科学技术出版社 3－4 1－10 , 第1版 * |
| 《食品科技》 20021231 丁松林 香椿扑鱼的研制 24－25 1－10 , 第05期 * |
| 丁松林: "香椿扑鱼的研制", 《食品科技》 * |
| 卢晓莉等: "鲊鱼制品固态发酵工艺条件的优化", 《食品工业科技》 * |
| 蔡正时: "《农家腌腊熏食品技术》", 30 September 2006, 江西科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115500378A (en) * | 2022-08-25 | 2022-12-23 | 湖南伏坛农业发展有限公司 | Preparation method of pickled product |
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Application publication date: 20121017 |