CN103652743A

CN103652743A - Globefish pickled vegetables

Info

Publication number: CN103652743A
Application number: CN201310574787.8A
Authority: CN
Inventors: 徐俊熙
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-11-16
Filing date: 2013-11-16
Publication date: 2014-03-26

Abstract

The invention belongs to the technical field of pickled vegetables and relates to globefish pickled vegetables. During the preparation of globefish pickled vegetables, the detoxicated globefish slices and the pickled vegetables are used together to prepare the globefish pickled vegetables; the weight of the globefish slices accounts for 5%-20% of the total weight of the pickled vegetables. The invention has the advantages that the pickled vegetables are improved in a revolutionary way so that the pickled vegetables not only have lots of nutrients such as the eight essential amino acids, vitamin C and calciumn, but also has abundant nutrients and delicious taste of globefish. The globefish pickled vegetables are fresh and spicy, can promote the secretion of saliva or body fluid and has good taste. The globefish pickled vegetables have good flavor when eaten together with rice. The invention is simple in process and suitable for preparation of all kinds of pickled vegetables containing globefish in families or companies.

Description

Globe fish pickles

Technical field

The invention belongs to pickles technical field, refer in particular to a kind of unique globe fish pickles with globe fish local flavor.

Background technology

Pickles are for example Korea S of China and even Asia, Korea, most residents of Japan and other countries generally like one of dish of food, because its manufacture craft is simple, the cylinder that production equipment is only made with watt system or pottery, tank, so in the production of above-mentioned country and edible very universal, yet, its blemish in an otherwise perfect thing is, it is characteristic that these dish only be take its brewed major ingredient local flavor, for example: the local flavor of Chinese cabbage pickles is Chinese cabbage, the local flavor of pickled radish is radish, the local flavor of leek pickles is leek, the local flavor of bitter edible wild herbs pickles is bitter edible wild herbs, the local flavor of eggplant pickles is eggplant, the local flavor of thin green onion pickles is thin green onion, for past adventurer, just dare edible globe fish because its toxicity is large, life danger while making it edible is large, so ordinary people is difficult to taste its local flavor, in fact, filefish fillet after processing with detoxification are made pickles together with common pickles, will increase local flavor and the nutrition of pickles, new varieties for pickles.

Summary of the invention

The object of this invention is to provide the globe fish pickles that a kind of production technology is simple, have globe fish nutrition and delicious food.

The object of the present invention is achieved like this:

Globe fish pickles, comprise pickles, when making globe fish pickles, add the filefish fillet that remove toxin to be made into globe fish pickles together with pickles, and the weight of described filefish fillet accounts for 5%-20% of globe fish pickles gross weight.

Above-mentioned globe fish pickles are globe fish Chinese cabbage pickles, and the parts by weight of its component are: 150 parts of Chinese cabbages, 12-69 parts of filefish fillet, 15-26 parts of ternips, oenanthe stolonifera 2-4 part, leaf mustard 4-6 part, thin green onion 1-3 part, shallot 1-3 part, paprika 20-30 part, garlic 1-3 part, ginger 0.5-1 part, cured fish sauce 1-2 part, salt 5-15 part, white sugar 5-15 part, water 60-80 part; Be actually the technique that adopts Chinese cabbage pickles, add filefish fillet and coordinate the globe fish Chinese cabbage pickles of making, wherein: the weight of calculating filefish fillet account for globe fish pickles gross weight 5%-20% time, the water of 60-80 part does not count.

Above-mentioned globe fish pickles are globe fish ternip pickles, and the parts by weight of its component are: 20 parts of ternips, filefish fillet 2-11 part, thin green onion 2-4 part, leaf mustard 2-4 part, green onion 0.5-1.5 part, the uncooked garlic 0.5-1.5 part of smashing, the ginger 1-3 part of smashing, cured fish sauce 0.1-0.3 part, paprika 2-3 part, white sugar 1-3 part, wet sticky rice powder 1-3 part, salt 1-3 part; Be actually the technique that adopts Chinese cabbage pickles, add filefish fillet and coordinate the globe fish Chinese cabbage pickles of making.

The present invention compared to existing technology outstanding and useful technique effect is:

1, the present invention had both had 8 kinds of essential amino acids that common pickles have, and the multiple nutrients such as vitamin C, calcium, have again the nutrition of globe fish and very delicious mouthfeel, fresh micro-peppery, promoted the production of body fluid tasty, and edible together with rice, local flavor is better.

2, production technology of the present invention is identical with the preparation method of common pickles, and the detoxification that has only increased filefish fillet is made, if buy the filefish fillet of finished product detoxification, more saves time.

3, the present invention has carried out revolutionary improvement to pickles, has increased delicious local flavor and the desired nutritional of pickles, belongs to pickles new varieties.

4, production technology of the present invention is simple, is applicable to family or unit and makes the various types of pickles that contain globe fish characteristic.

The specific embodiment

Above-mentioned globe fish pickles are globe fish Chinese cabbage pickles, and the parts by weight of its component are: 150 parts of Chinese cabbages, 12-69 parts of filefish fillet, 15-26 parts of ternips, oenanthe stolonifera 2-4 part, leaf mustard 4-6 part, thin green onion 1-3 part, shallot 1-3 part, paprika 20-30 part, garlic 1-3 part, ginger 0.5-1 part, cured fish sauce 1-2 part, salt 5-15 part, white sugar 5-15 part, water 60-80 part, wherein: the weight of calculating filefish fillet account for globe fish pickles gross weight 5%-20% time, the water of 60-80 part does not count.

Above-mentioned globe fish pickles are globe fish ternip pickles, and the parts by weight of its component are: 20 parts of ternips, filefish fillet 2-11 part, thin green onion 2-4 part, leaf mustard 2-4 part, green onion 0.5-1.5 part, the uncooked garlic 0.5-1.5 part of smashing, the ginger 1-3 part of smashing, cured fish sauce 0.1-0.3 part, paprika 2-3 part, white sugar 1-3 part, wet sticky rice powder 1-3 part, salt 1-3 part.

As long as value weighs in above-mentioned formula, and press the preparation method of pickles, all can be made into delicious flavour, nutritious globe fish pickles.

Example one: utilize Chinese cabbage pickles to coordinate the globe fish pickles made from globe fish

1, formula (raw material is all cleaned): 5 of Chinese cabbages (15Kg), filefish fillet 1.5kg, 2.5 2kg of ternip, oenanthe stolonifera 1 bundle (300g), leaf mustard 1/2 bundle (500g), thin green onion 1/2 bundle (200g), shallot 1/2 bundle (200g), paprika 2-3kg, 5 of garlics (200g), 2, ginger (50g), 1/2 glass, cured fish sauce (120g), salt 1kg, white sugar 1kg; Salt 1.5Kg, 7 liters, water.

2, manufacture craft

1) make filefish fillet: the purifying processing technology > > of high-quality of the < < fish that the patent No. of utilizing my invention is 201110043993.7, till being machined to the technique after ultraviolet sterilization, the nontoxic filefish flesh of fish after ultraviolet sterilization is cut into fillet, can certainly be cut into fillet with the non-toxic globefish meat that other the globe fish method of slaughtering is made;

2) select dish and pretreatment: choosing is bright in colour, anosis worm harm, light green fresh Chinese cabbage, goes to erect 1/3rd places that are switched to Chinese cabbage after root, with have gentle hands, gently Chinese cabbage is separated; 2-4 kilograms one in two, and 4 kilograms are divided into above 4 half and put into container, then every one deck Chinese cabbage are all coated to salt, large grain crude salt.Must all be coated onto by every one deck, salt will evenly be smeared.Then be placed in pond or in drum, press weight above, after 6 hours, stir up and down once, after 6 hours, Chinese cabbage atrophy, was used clear water to rinse, and it is standby that clean Chinese cabbage is placed upside down in the online water 4 hours naturally controlled of cold dish;

3) condiment sauce: put paprika and dye after redness in preserved radish strip, add filefish fillet, Chinese celery, leaf mustard, thin green onion, shallot, garlic, ginger, dip seasoning, using salt, white sugar when not enough to adjust and mix evenly as filling;

4) Chinese cabbage of having controlled water is placed on chopping board, with the condiment sauce of making, daub into equably in every layer of dish leaf, with the siphonal lobe of Chinese cabbage, whole Chinese cabbage is packed tightly and puts into altar, seal, fermentation fermentation will seal, the time apparent temperature of fermentation and determine, generally spring 4-5 days, in 3 days summers, crossing the taste such as three week winter is edible after immersing.

3, the problem that pickles should be noted during brewed:

1) jar must dry, and can not have unboiled water.

2) pickle jar should be placed on the place, cool place that temperature is lower.

3) while taking food, should note keeping hygienically clean, prevent that the dirty thing of grease from sneaking in altar, otherwise easily make pickles water corruption smelly.

4) tank of pickle jar will keep water expire and note cleaning, often cleaned and changed, also can in tank, add for the sake of security 15%～20% saline solution.

5) as found, liquid level has tunica albuginea, should remove immediately, and add a small amount of liquor and fresh ginger-chip, garlic etc. to suppress varied bacteria growing.To in altar, fill vegetables simultaneously, create oxygen free condition and can prevent.

Globe fish pickles, in pickled filefish fillet, radish sheet and Chinese cabbage sheet, add the green onion, garlic, the ginger that are cut into silk, then put the condiment such as paprika and salt solution, when finally eating, celery discharges water; In radish, contain various digestion Enzyme, diastatic starch Enzyme, the protein Enzyme of decomposing protein, lipolytic Lipase, favourable to health.

Example two: the globe fish pickles of making while utilizing pickles for Chinese cabbage pickles

1, formula (raw material is all cleaned): ternip 20Kg, filefish fillet 2kg, thin green onion 3kg, leaf mustard 3kg, green onion 1kg, the uncooked garlic 1kg smashing, the ginger 2kg smashing, cured fish sauce 200g, paprika 2-3kg, white sugar 2kg, sticky rice powder (wet) 2kg, salt 2kg.

2, manufacture craft

1) filefish fillet: the purifying processing technology > > of high-quality of the < < fish that the patent No. of utilizing my invention is 201110043993.7, till being machined to the technique after ultraviolet sterilization, the nontoxic filefish flesh of fish after ultraviolet sterilization is cut into fillet, can certainly be cut into fillet with the non-toxic globefish meat that other the globe fish method of slaughtering is made;

2) scrape off the hair of ternip, and remove the skin of the blue or green part of radish, cleaning salts down pickled after 2 hours in 0.5kg salt, and water floats to be fished for cleanly, removes moisture content;

3) thin green onion, the leaf mustard cleaned are put together and fish for clean draining away the water in pickled radish, white green onion is cut into silk, and garlic and ginger are smash;

4) in pan, discharge water, go up sticky rice powder, and be boiled into paste and cool with salt seasoning;

5) in jorum, contain sauce hilsa herring juice, first mix paprika, after the glutinous rice paste cooling off in mixing, put green onion, garlic, ginger, shrimp paste, white sugar and make slightly thick seasoning matter;

6) in the seasoning matter mixing, put radish block, thin green onion, leaf mustard and mix thoroughly, then roll up two radish, thin green onion, leaf mustard bundle circle and be fitly placed in cylinder;

7) spending for three weeks is edible after tasty.

When concrete making globe fish pickles, also can to the proportioning of other auxiliary material and kind, slightly adjust according to individual hobby, this does not affect whole mouthfeel or the taste of globe fish pickles.

So-called pickles refer to and make it ferment making together with one or both of the Chinese cabbage of pickling in advance, radish, burdock, beans leaf, leek, bitter edible wild herbs, eggplant, thin green onion etc. major ingredient are added to the flavouring such as auxiliary material such as chilli powder, garlic, ginger, green onion, radish and become the various kimchi products such as Chinese cabbage pickles, pickled radish, soy sauce pickles, burdock pickles, beans leaf pickles, leek pickles, bitter edible wild herbs pickles, eggplant pickles, thin green onion pickles; The filefish fillet that add detoxification to process when making above-mentioned kimchi products pickle together globe fish pickles, the feature of globe fish pickles is: both had 8 kinds of essential amino acids that common pickles have, the multiple nutrients such as vitamin C, calcium, there is again the nutrition of globe fish and very delicious mouthfeel, fresh micro-peppery, promote the production of body fluid tasty, edible together with rice, local flavor is better.

Above-described embodiment is only preferred embodiment of the present invention, not limits the scope of the invention according to this, therefore: all equivalences of doing according to structure of the present invention, shape, principle change, within all should being covered by protection scope of the present invention.

Claims

1. globe fish pickles, comprise pickles, it is characterized in that: when making globe fish pickles, add the filefish fillet that remove toxin to be made into globe fish pickles together with pickles, the weight of described filefish fillet accounts for 5%-20% of globe fish pickles gross weight.

2. globe fish pickles according to claim 1, is characterized in that: described globe fish pickles are globe fish Chinese cabbage pickles, and the parts by weight of its component are: 150 parts of Chinese cabbages, 12-69 parts of filefish fillet, 15-26 parts of ternips, oenanthe stolonifera 2-4 part, leaf mustard 4-6 part, thin green onion 1-3 part, shallot 1-3 part, paprika 20-30 part, garlic 1-3 part, ginger 0.5-1 part, cured fish sauce 1-2 part, salt 5-15 part, white sugar 5-15 part, water 60-80 part.

3. globe fish pickles according to claim 1, is characterized in that: described globe fish pickles are globe fish ternip pickles, and the parts by weight of its component are: 20 parts of ternips, filefish fillet 2-11 part, thin green onion 2-4 part, leaf mustard 2-4 part, green onion 0.5-1.5 part, the uncooked garlic 0.5-1.5 part of smashing, the ginger 1-3 part of smashing, cured fish sauce 0.1-0.3 part, paprika 2-3 part, white sugar 1-3 part, wet sticky rice powder 1-3 part, salt 1-3 part.