CN103404911A - Liquor-marinated fish processing technology - Google Patents
Liquor-marinated fish processing technology Download PDFInfo
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- CN103404911A CN103404911A CN2013103277134A CN201310327713A CN103404911A CN 103404911 A CN103404911 A CN 103404911A CN 2013103277134 A CN2013103277134 A CN 2013103277134A CN 201310327713 A CN201310327713 A CN 201310327713A CN 103404911 A CN103404911 A CN 103404911A
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Abstract
The invention discloses a liquor-marinated fish processing technology which is characterized by comprising the following steps: (1) cleaning: fresh grass carps are taken and processed through removal of scales, heads, tails and internal organs, the thickness is within 1.5 cm, part of which the thickness is larger than 1.5 cm is lightly scratched by a knife, without damaging the skin, black films and bloodiness are cleaned, fish slices are uniform, and the optimal weight of the grass carp is less than 3 kg; (2) curing to deodorize: salt, cooking wine and curing material are weighed, one layer of curing material, salt and cooling wine is scattered on each layer of fish slice in curing, the quantity of salt on the bottom layer is small, while the quantity of salt on the top layer is large, the curing time is 7 days, and tank overturning every day is carried out once. The liquor-marinated fish has the characteristics of moderate taste, fresh meat, fragrant flavor and chewing feeling. The fish meat has the effects of invigorating stomach to remove coldness, boosting immunization, clearing away heat and toxic materials, preventing cancer, reducing blood fat, assisting resisting computer radiation, and whetting the appetite, is good to the physical fitness, and is suitable for being eaten by populations sitting in the office too long.
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 it is good and cheap, so spread so far always.The defect of the liquor-saturated fish method of existing preparation is: the raw material fish is only to pickle with salt, can't remove the mud fishy smell of fresh-water fishes itself, causes mouthfeel poor, and in curing process, produces carcinogen, unfavorable health.
Summary of the invention
The purpose of this invention is to provide a kind of liquor-saturated fish processing technology, can suppress and alleviate, eliminate the carcinogenicity produced in curing process, be conducive to health, mouthfeel is good simultaneously.
Technical scheme of the present invention is as follows:
Liquor-saturated fish processing technology is characterized in that comprising the following steps:
(1), clean: get fresh grass carp and scale, decaptitate, truncate, go internal organ, thickness, in 1.5cm, surpasses the position of 1.5cm, and shallow standardized cutter, do not injure epidermis, cleans black film and blood stains, and the fillet homogeneous, be no more than 3 jin of the bests;
(2), pickle raw meat: take salt, cooking wine and preserved materials, while pickling, one deck fillet spread one deck preserved materials, salt, cooking wine, bottom salt is few, top layer salt is many, pickles 7 days, turns over cylinder every day once;
(3), cleaning and dipping drains: the fish piece that will pickle washes fish stick, soaks 10 minutes in running water, adopts the tunnel air-dry machine to dry the fillet surface moisture;
(4), baking: fillet hang in go-cart, with have gentle hands, dab along superficial makings, the fish car pushes the heated-air drying storehouse, first adopt and be no more than 40 ℃ of left and right hot blasts, 30 minutes hydrofuges once, the hydrofuge time is 2 minutes, until fillet weight stops while being 45% before air-dry, even puts into when 1 kilogram of fillet dries to 450 gram and can take out;
(5), vacuum is soaked: fillet are immersed in soak fully, and fillet will be placed layer by layer, can not stack, otherwise look anticorrosion seasoning effect, vacuum soak time 10-15 minute are protected in impact;
(6), pack, sterilizing, storage.
Described liquor-saturated fish processing technology, is characterized in that described preserved materials made by the raw material of following weight portion: ginger 20-24, garlic 40-45, Chinese cassia tree 5-6, hawthorn 10-12, adhesive rehmannia leaf 8-10, ginseng 2-3, Radix Angelicae Sinensis 5-7, pseudo-ginseng 2-3, maidenhair 3-4, clustered knotweed herb 2-3, dandelion 1-2, finelydivided phtheirospermum root 1-2, anise 4-5, fennel seeds 2-3, green tea 5-6, leaf of GAIGUO 3-4, white wine 35-40; The preparation method is broken into thick end by other composition mixed powder except white wine, is in harmonious proportion and get final product with white wine.
Described liquor-saturated fish processing technology is characterized in that described soak made by the raw material of following weight portion: lentinan 1-2,
Citric acid 2-3, Sodium Benzoate 1-2, calcium chloride 1-2, malic acid 1-2,Forestry greenstar root 4-5, maidenhair 1-2, clustered knotweed herb 2-3, dandelion 3-4, finelydivided phtheirospermum root 1-2, polished bard lagochilline 1-2, water 1000; Forestry greenstar root, maidenhair, clustered knotweed herb, dandelion, finelydivided phtheirospermum root, polished bard lagochilline water are extracted, obtain extract, extract, through ultrafiltration membrance filter, obtains smart filtrate; Smart filtrate is mixed and is added to the water and get final product with other material.
The liquor-saturated fishing gear that the present invention makes has that taste is moderately salted, Fresh & Tender in Texture, aromatic flavour, the characteristics of chewiness are arranged.Make to oppress have digestive powder cold, strengthen the effect that immune, clearing heat and detoxicating, anti-cancer, reducing blood lipid, help are resisted computer radiate, whetted the appetite, also very useful to health, the suitable long crowd who sits office eats.
The specific embodiment
Liquor-saturated fish processing technology comprises the following steps:
(1), clean: get fresh grass carp and scale, decaptitate, truncate, go internal organ, thickness, in 1.5cm, surpasses the position of 1.5cm, and shallow standardized cutter, do not injure epidermis, cleans black film and blood stains, and the fillet homogeneous, be no more than 3 jin of the bests;
(2), pickle raw meat: take salt, cooking wine and preserved materials, while pickling, one deck fillet spread one deck preserved materials, salt, cooking wine, bottom salt is few, top layer salt is many, pickles 7 days, turns over cylinder every day once;
(3), cleaning and dipping drains: the fish piece that will pickle washes fish stick, soaks 10 minutes in running water, adopts the tunnel air-dry machine to dry the fillet surface moisture;
(4), baking: fillet hang in go-cart, with have gentle hands, dab along superficial makings, the fish car pushes the heated-air drying storehouse, first adopt and be no more than 40 ℃ of left and right hot blasts, 30 minutes hydrofuges once, the hydrofuge time is 2 minutes, until fillet weight stops while being 45% before air-dry, even puts into when 1 kilogram of fillet dries to 450 gram and can take out;
(5), vacuum is soaked: fillet are immersed in soak fully, and fillet will be placed layer by layer, can not stack, otherwise look anticorrosion seasoning effect, vacuum soak time 10-15 minute are protected in impact;
(6), pack, sterilizing, storage.
Described liquor-saturated fish processing technology is characterized in that described preserved materials made by the raw material of following weight portion (kilogram): ginger 20, garlic 40, Chinese cassia tree 5, hawthorn 12, adhesive rehmannia leaf 8, ginseng 2, Radix Angelicae Sinensis 5, pseudo-ginseng 2, maidenhair 4, clustered knotweed herb 3, dandelion 1, finelydivided phtheirospermum root 2, anise 5, fennel seeds 3, green tea 5, leaf of GAIGUO 4,55 degree white wine 35; The preparation method is broken into thick end by other composition mixed powder except white wine, is in harmonious proportion and get final product with white wine.
Described soak is made by the raw material of following weight portion (kilogram): lentinan 1,
Citric acid 2, Sodium Benzoate 1, calcium chloride 1, malic acid 2,Forestry greenstar root 4, maidenhair 1, clustered knotweed herb 2, dandelion 3, finelydivided phtheirospermum root 1, polished bard lagochilline 2, water 1000; Forestry greenstar root, maidenhair, clustered knotweed herb, dandelion, finelydivided phtheirospermum root, polished bard lagochilline water are extracted, obtain extract, extract, through ultrafiltration membrance filter, obtains smart filtrate; Smart filtrate is mixed with other material and be added to the water (water inventory is 1000) and get final product.
Claims (3)
1. liquor-saturated fish processing technology is characterized in that comprising the following steps:
(1), clean: get fresh grass carp and scale, decaptitate, truncate, go internal organ, thickness, in 1.5cm, surpasses the position of 1.5cm, and shallow standardized cutter, do not injure epidermis, cleans black film and blood stains, and the fillet homogeneous, be no more than 3 jin of the bests;
(2), pickle raw meat: take salt, cooking wine and preserved materials, while pickling, one deck fillet spread one deck preserved materials, salt, cooking wine, bottom salt is few, top layer salt is many, pickles 7 days, turns over cylinder every day once;
(3), cleaning and dipping drains: the fish piece that will pickle washes fish stick, soaks 10 minutes in running water, adopts the tunnel air-dry machine to dry the fillet surface moisture;
(4), baking: fillet hang in go-cart, with have gentle hands, dab along superficial makings, the fish car pushes the heated-air drying storehouse, first adopt and be no more than 40 ℃ of left and right hot blasts, 30 minutes hydrofuges once, the hydrofuge time is 2 minutes, until fillet weight stops while being 45% before air-dry, even puts into when 1 kilogram of fillet dries to 450 gram and can take out;
(5), vacuum is soaked: fillet are immersed in soak fully, and fillet will be placed layer by layer, can not stack, otherwise look anticorrosion seasoning effect, vacuum soak time 10-15 minute are protected in impact;
(6), pack, sterilizing, storage.
2. liquor-saturated fish processing technology according to claim 1, is characterized in that described preserved materials made by the raw material of following weight portion: ginger 20-24, garlic 40-45, Chinese cassia tree 5-6, hawthorn 10-12, adhesive rehmannia leaf 8-10, ginseng 2-3, Radix Angelicae Sinensis 5-7, pseudo-ginseng 2-3, maidenhair 3-4, clustered knotweed herb 2-3, dandelion 1-2, finelydivided phtheirospermum root 1-2, anise 4-5, fennel seeds 2-3, green tea 5-6, leaf of GAIGUO 3-4, white wine 35-40; The preparation method is broken into thick end by other composition mixed powder except white wine, is in harmonious proportion and get final product with white wine.
3. liquor-saturated fish processing technology according to claim 1 is characterized in that described soak made by the raw material of following weight portion: lentinan 1-2,
Citric acid 2-3, Sodium Benzoate 1-2, calcium chloride 1-2, malic acid 1-2,Forestry greenstar root 4-5, maidenhair 1-2, clustered knotweed herb 2-3, dandelion 3-4, finelydivided phtheirospermum root 1-2, polished bard lagochilline 1-2, water 1000; Forestry greenstar root, maidenhair, clustered knotweed herb, dandelion, finelydivided phtheirospermum root, polished bard lagochilline water are extracted, obtain extract, extract, through ultrafiltration membrance filter, obtains smart filtrate; Smart filtrate is mixed and is added to the water and get final product with other material.
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| CN2013103277134A CN103404911A (en) | 2013-07-31 | 2013-07-31 | Liquor-marinated fish processing technology |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704769A (en) * | 2014-01-01 | 2014-04-09 | 恩施州铁路国际旅行社有限公司 | Processing method of selenium-rich crucian carps |
| CN103704770A (en) * | 2014-01-01 | 2014-04-09 | 恩施州铁路国际旅行社有限公司 | Processing method of marinated fish |
| CN103750354A (en) * | 2013-12-31 | 2014-04-30 | 南昌大学 | Pickled pepper bullfrog processing technology |
| CN103876188A (en) * | 2014-04-03 | 2014-06-25 | 集美大学 | Production method for fish snack food |
| CN104509888A (en) * | 2014-10-31 | 2015-04-15 | 江苏正业食品有限公司 | Processing technology of flavor liquor-marinated fish |
| CN104824122A (en) * | 2015-05-29 | 2015-08-12 | 广西金海环岛渔业有限公司 | Pickling method capable of maintaining color and luster of sciaenops ocellatus |
| CN105433367A (en) * | 2015-11-13 | 2016-03-30 | 西华大学 | Instant mushroom-flavored drunken-fish can and preparation method thereof |
| CN105831684A (en) * | 2016-04-04 | 2016-08-10 | 马家庆 | Cistanche deserticola Ma soaking fluid for wine-marinated fish and preparation method of cistanche deserticola Ma soaking fluid |
| CN105876720A (en) * | 2016-04-06 | 2016-08-24 | 安徽新珠城鱼坊餐饮管理有限公司 | Marinade additive for avoiding local burnt of roasted fishes |
| CN106387820A (en) * | 2016-08-19 | 2017-02-15 | 安徽新珠城鱼坊餐饮管理有限公司 | Sauce liquid for manufacture of wine soaked fish |
| CN107712694A (en) * | 2017-09-27 | 2018-02-23 | 福建福铭食品有限公司 | A kind of instant Tilapia Fillet manufacture craft of baking-type |
| CN107712659A (en) * | 2017-11-18 | 2018-02-23 | 蚌埠市徽吉星农业科技农民专业合作社 | A kind of preparation method of mulberries pressed salted duck |
| CN109221978A (en) * | 2018-10-10 | 2019-01-18 | 鲁东大学 | The preparation method of the spicy grilled fish of metamorphosis with nutritive effect and faint scent taste |
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Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750354A (en) * | 2013-12-31 | 2014-04-30 | 南昌大学 | Pickled pepper bullfrog processing technology |
| CN103750354B (en) * | 2013-12-31 | 2015-07-01 | 南昌大学 | Pickled pepper bullfrog processing technology |
| CN103704770A (en) * | 2014-01-01 | 2014-04-09 | 恩施州铁路国际旅行社有限公司 | Processing method of marinated fish |
| CN103704770B (en) * | 2014-01-01 | 2015-01-28 | 恩施州铁路国际旅行社有限公司 | Processing method of marinated fish |
| CN103704769B (en) * | 2014-01-01 | 2015-01-28 | 恩施州铁路国际旅行社有限公司 | Processing method of selenium-rich crucian carps |
| CN103704769A (en) * | 2014-01-01 | 2014-04-09 | 恩施州铁路国际旅行社有限公司 | Processing method of selenium-rich crucian carps |
| CN103876188B (en) * | 2014-04-03 | 2016-01-20 | 集美大学 | The production method of fish leisure food |
| CN103876188A (en) * | 2014-04-03 | 2014-06-25 | 集美大学 | Production method for fish snack food |
| CN104509888A (en) * | 2014-10-31 | 2015-04-15 | 江苏正业食品有限公司 | Processing technology of flavor liquor-marinated fish |
| CN104824122A (en) * | 2015-05-29 | 2015-08-12 | 广西金海环岛渔业有限公司 | Pickling method capable of maintaining color and luster of sciaenops ocellatus |
| CN105433367A (en) * | 2015-11-13 | 2016-03-30 | 西华大学 | Instant mushroom-flavored drunken-fish can and preparation method thereof |
| CN105831684A (en) * | 2016-04-04 | 2016-08-10 | 马家庆 | Cistanche deserticola Ma soaking fluid for wine-marinated fish and preparation method of cistanche deserticola Ma soaking fluid |
| CN105876720A (en) * | 2016-04-06 | 2016-08-24 | 安徽新珠城鱼坊餐饮管理有限公司 | Marinade additive for avoiding local burnt of roasted fishes |
| CN106387820A (en) * | 2016-08-19 | 2017-02-15 | 安徽新珠城鱼坊餐饮管理有限公司 | Sauce liquid for manufacture of wine soaked fish |
| CN107712694A (en) * | 2017-09-27 | 2018-02-23 | 福建福铭食品有限公司 | A kind of instant Tilapia Fillet manufacture craft of baking-type |
| CN107712659A (en) * | 2017-11-18 | 2018-02-23 | 蚌埠市徽吉星农业科技农民专业合作社 | A kind of preparation method of mulberries pressed salted duck |
| CN109221978A (en) * | 2018-10-10 | 2019-01-18 | 鲁东大学 | The preparation method of the spicy grilled fish of metamorphosis with nutritive effect and faint scent taste |
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Application publication date: 20131127 |