CN103210994A

CN103210994A - Method for salting grass carp

Info

Publication number: CN103210994A
Application number: CN2013101696453A
Authority: CN
Inventors: 张红燕; 袁永明; 贺艳辉; 龚赟翀; 王红卫; 代云云; 袁媛
Original assignee: Freshwater Fisheries Research Center of Chinese Academy of Fishery Sciences
Current assignee: Freshwater Fisheries Research Center of Chinese Academy of Fishery Sciences
Priority date: 2013-05-10
Filing date: 2013-05-10
Publication date: 2013-07-24

Abstract

The invention discloses a method for salting grass carp. The method comprises the steps of: 1) scaling and cleaning the grass carp, removing the head, splitting the back part of a grass carp body, drying the grass carp body in the air so as to control the moisture to be 27% to 30% in percentage; 2) mixing aniseed, cinnamon, liquorice and table salt in proportion; frying the mixture in a pot for 5 to 8 minutes in a dry manner until the aromas of the aniseed, cinnamon, liquorice are gained; 3) uniformly coating the fried table salt on the dried grass carp body, wherein the amount of adopted table salt is 10% to 13% of the weight of the grass carp body; and 4) stacking the grass carps coated with the table salt into a storage box in order, applying pressure of 0.12 to 0.18kPa, building the bottom part of the box on stilts, and salting for 7 to 10 days, thus obtaining the product. According to the method for salting the grass carp, the fried table salt is easier to enter the grass carp body and can fully and uniformly penetrate into each part of the grass carp body, thus the uniformity in salting can be ensured; and the bottom part of the storage box is built on stilts in proper height, so that the grass carp can be kept dry during salting.

Description

The method for salting of a kind of grass carp

Technical field

The present invention relates to the method for salting of a kind of grass carp, specifically belong to field of processing of aquatic products.

Background technology

Grass carp belongs to unique kind that Cypriniformes Cyprinidae graining subfamily grass carp belongs to, and the grass carp meat nature and flavor are sweet, warm, nontoxic, have warm stomach with in effect, by most of families are liked.

The method for salting of the flesh of fish is divided into dry salting, wet cure.Dry salting is pickled for directly sprinkling an amount of solid salt on the fish surface, after the fish body surface is wiped salt, layer piles up to be pickled on the frame or layer is contained in the curing container, also should sprinkle salt equably between each layer, pressurization outside or not under the pressurized conditions, the dependence juice that exosmoses forms saline solution (being bittern), curing agent in bittern by diffusion to fish body internal penetration, be distributed in the aquatic products more equably, but because of salt solution forms is slowly to ooze out by tissue fluid, salinity is slower to the fish internal penetration during beginning, and therefore, salting period is longer.Dry salting has the dewatering efficiency height of the flesh of fish, does not need special advantages such as facility when pickling, but its shortcoming is that be easy to generate the infiltration of salt when inhomogeneous with salt inhomogeneous, owing to the reason of strong dehydration causes the appearance poor of fish body, salted in the fish body contact with air fat oxidation (rusting phenomenon) also take place easily.Wet cure is will the fish body to immerse in the saline solution pickle, and its shortcoming is that consumption salt amount is big, and concentration is lower during because of the salt balance of fish inside and outside, does not reach saturated concentration, so fish can not do the long period storage.

Summary of the invention

The purpose of this invention is to provide the method for salting of a kind of grass carp, address the aforementioned drawbacks.

Method of the present invention may further comprise the steps:

1) grass carp is scaled cleans up, remove the fish head part, adopt fish body back to rive, the whole piece fish is launched into a whole face, the fish body is dried, its moisture percentage is controlled between the 27%-30%;

2) aniseed, cassia bark, Radix Glycyrrhizae, salt mix in the ratio of mass ratio 10:7:5:200, do in pot then and fry 5-8 minute, and the fragrance that can smell aniseed, cassia bark and Radix Glycyrrhizae gets final product;

3) salt that will fry good band spices spreads upon on the fish body that dries uniformly, and consumption is between the 10%-13% of fish body weight;

4) will smear neat the piling up in storage box of fish body of salt, and apply the pressure of 0.12-0.18kPa, chest bottom is built on stilts, and height does not touch diffusate to ensure the fish body, ensures the drying of pickling the fish body, generally speaking, pickles and gets final product in 7-10 days.

The present invention's advantage compared with the prior art is: the salt after the frying is more prone to enter the fish body, can be fully and penetrate into each part of fish body uniformly, guarantee the uniformity of pickling.The built on stilts suitably height in storage box bottom has guaranteed the drying of fish body in the curing process.

The specific embodiment

Below in conjunction with embodiment the present invention is described further, but is not configured limitation of the present invention.

The method for salting of a kind of grass carp, step is as follows:

1) choose about 5-6 jin, the grass carp in 2-3 age because the grass carp meat in this stage is better, local flavor is relatively good;

2) fresh and alive grass carp is scaled clean, remove the fish head part, adopt fish body back to rive, the whole piece fish is launched into a whole face, the fish body is dried, its moisture percentage is controlled between the 27%-30%;

3) aniseed, cassia bark, Radix Glycyrrhizae, salt mix in the ratio of mass ratio 10:7:5:200, do in pot then and fry 5 minutes, and the fragrance that can smell aniseed, cassia bark and Radix Glycyrrhizae gets final product;

4) salt that will fry good band spices spreads upon on the fish body that dries uniformly, and consumption is between the 10%-13% of fish body weight;

5) will smear neat the piling up in storage box of fish body of salt, and apply the pressure about 0.12-0.18kPa, the built on stilts height about 10 centimetres will be arranged at the chest bottom, and the storage of the liquid of being convenient to extrude ensures the drying of pickling the fish body, pickles to get final product in 7-10 days;

The grass carp of 6) having pickled can be by certain weight specification, and the sealing bag of packing into vacuumizes, and carries out high-temperature sterilization.

Claims

1. the method for salting of a grass carp may further comprise the steps:

1) grass carp is scaled cleans up, remove the fish head part, adopt fish body back to rive, the fish body is dried, its moisture percentage is controlled between the 27%-30%;

2) aniseed, cassia bark, Radix Glycyrrhizae, salt mix in the ratio of mass ratio 10:7:5:200, do and fry 5-8 minute, and the fragrance that can smell aniseed, cassia bark and Radix Glycyrrhizae gets final product;

3) will fry good salt and spread upon equably on the fish body that dries, consumption is between the 10%-13% of fish body weight;

4) will smear neat the piling up in storage box of fish body of salt, and apply the pressure of 0.12-0.18kPa, described storage box bottom is built on stilts, and height does not touch diffusate to ensure the fish body, pickles to get final product in 7-10 days.