CN104432219A - Production method of pickled fish with turnip strips - Google Patents
Production method of pickled fish with turnip strips Download PDFInfo
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- CN104432219A CN104432219A CN201410651815.6A CN201410651815A CN104432219A CN 104432219 A CN104432219 A CN 104432219A CN 201410651815 A CN201410651815 A CN 201410651815A CN 104432219 A CN104432219 A CN 104432219A
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- fish
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- grain
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Abstract
The invention relates to the processing field of freshwater fish and particularly relates to a production method of pickled fish with turnip strips. The production method of the pickled fish with turnip strips comprises the following steps: pickling and drying fish blocks, drying turnip strips, mixing materials, adding into a jar and fermenting, performing vacuum packaging and the like, wherein the used fermenting jar is a special pickling jar, the uniformly-mixed turnip strips and fish blocks are added into the pickling jar, the jar mouth is tightly stuffed by fresh mildew-free straw bundles in the current days, the pickling jar is inverted and added into a buckling plate with appropriate amount of mouth sealing water and fermented for over one month at low temperature of 5-15 DEG C; and the pickled fish with turnip strips is fermented under an anaerobic environment, and the turnip strips and the fish blocks are always kept in relatively dry environment. The produced pickled fish with turnip strips has the conventional pickled fish flavor, low salt content, stable quality and can realize industrial production.
Description
Technical field
the present invention relates to fresh-water fishes manufacture field, the production method of especially a kind of radish grain fish.
Background technology
grain fish is a kind of traditional ticbit of long-term making among the people, the method having many poor preparing fresh water fishes among the people, the poor fish unique flavor made.Such as black carp preserved in liquor dregs, when pickling, salt dosage reaches 20%-23%, pickled for up to 7-10 days; Naturally dry and affect by weather condition; Grain material is often with vinasse or fermented glutinous rice, and the direct glutinous rice wine had is with cooking wine and a small amount of salt direct impregnation; Dress altar and preservation tradition use brown paper to add the process of pig blood, or directly with the sealing of lotus leaf altar.The poor fish quality of tradition is unstable, and salt content is high, and the time is long, efficiency is low, not easily carries out large-scale production.
publication number is the application for a patent for invention of CN1923047A, discloses a kind of pickled fish production technology, and the operation such as this pickled fish production technology comprises cleaning, stews, dehumidifies, packaging, first boils rear baking, then use lotus leaf and composite film packaging, then sterilization.The poor fish that this pickled fish production technology is produced does not have the local flavor of traditional poor fish.
Summary of the invention
producing the deficiency of poor fish for solving above-mentioned traditional handicraft, reducing salt content, ensureing poor fish quality, improve poor fish production efficiency, the invention provides a kind of poor fish production method, the poor fish salt content of producing is low, steady quality can suitability for industrialized production be realized.
the present invention is achieved in that
a production method for radish grain fish, is characterized in that comprising the following steps:
(1) fish block processing:
preliminary working: fresh-water fishes decaptitate, scale, remove internal organ after, go out two panels fish block near fish spine sheet;
rinsing: get after the flesh of fish that sheet goes out cleans, in 0.2% sodium carbonate liquor, soak after 5-10 minute, take out rinsing repeatedly;
salt marsh: get the pepper salt uniform application of fish weight 5%-10% on fillet surface, under 5-15 DEG C of low temperature environment after salt marsh 3-5 hour, cleaning fillet excess surface salinity, drains;
dry: the fish block pickled to be put into drying room and carries out drying, temperature 45-60 DEG C; Time 6-10 hour;
storage: the fish block of oven dry is put into 0-5 DEG C of freezer for subsequent use;
(2) radish processing: ternip is dug into long filament, enters drying room 40-45 DEG C of oven dry, to water content 10%-15%, for subsequent use;
(3) get the fish block of oven dry, be cut into the fritter of about 20g, after spraying 60-65 degree grain neutral spirit, add dry radish, chilli silk, old ginger silk and garlic clove, mix thoroughly;
(4) fill altar fermentation: the radish stickleback of just mixing thoroughly packaged enter in altar, sealing button altar, 5-15 DEG C of cold fermentation more than one month;
(5) vacuum packaging;
(6) cryopreservation.
the raw material fish of radish grain fish can be one or several in carp, black carp, grass carp, silver carp or bream and other fresh-water fishes.Make radish grain fish, good raw material fish is more than 2kg carp or black carp because more than 2kg carp or black carp to pickle rear cube meat solid ruddy, poor fish local flavor is the most outstanding.
when pickling radish grain fish, add one or several in anise, Chinese prickly ash, cassia bark, dry green pepper according to different flavor.
pickle radish grain fish jar used be a kind of tripe young greatly buckle dish jar, after spice fills compacting, back-off enters to keep in the corresponding button dish of appropriate sealing water.Like this, radish grain fish can be made at anaerobic environment bottom fermentation, radish and fish block can be made again to remain in the environment of relatively dry.
Detailed description of the invention
be described below by the production method of embodiment to radish grain fish:
after getting more than 2kg carp 100kg, decaptitate, scale, removing internal organ, go out two panels fish block near fish spine sheet; Get after the flesh of fish that sheet goes out cleans, in 0.2% sodium carbonate liquor, soak after 10 minutes, with water rinse 3 times; Get the good pepper salt uniform application of the frying of 5kg on fillet surface, under 10 DEG C of low temperature environments, salt marsh is after 4 hours, cleans fillet excess surface salinity, drain in bittern; Then the fish block pickled is put into drying room and carry out drying, temperature 45-60 DEG C; 6 hours time; Then the fish block of oven dry is put into 0-5 DEG C of freezer for subsequent use;
ternip is dug into long filament, enters drying room 40-45 DEG C of oven dry, to water content 10%-15%, for subsequent use;
get the fish block of oven dry, be cut into the fritter of about 20g, after evenly spraying 60 degree high grain wine 500ml, add dry radish 10kg, chilli silk 0.5kg, old ginger silk 1kg, garlic clove 1kg and anistree 0.5kg, mix thoroughly;
enter to detain in dish jar by packaged for the radish stickleback of mixing thoroughly, go mouldy straw bundle jam-pack altar mouth by fresh nothing then, back-off enters to be equipped with in the button dish of appropriate sealing water, 5-15 DEG C of cold fermentation three months;
go out altar vacuum packaging; Cryopreservation.
Claims (5)
1. a production method for radish grain fish, is characterized in that being realized by following steps:
(1) fish block processing:
Preliminary working: fresh-water fishes decaptitate, scale, remove internal organ after, go out two panels fish block near fish spine sheet;
Rinsing: get after the flesh of fish that sheet goes out cleans, in 0.2% sodium carbonate liquor, soak after 5-10 minute, take out rinsing repeatedly;
Salt marsh: get the pepper salt uniform application of fish weight 5%-10% on fillet surface, under 5-15 DEG C of low temperature environment after salt marsh 3-5 hour, cleaning fillet excess surface salinity, drains;
Dry: the fish block pickled to be put into drying room and carries out drying, temperature 45-60 DEG C; Time 6-10 hour;
Storage: the fish block of oven dry is put into 0-5 DEG C of freezer for subsequent use;
(2) radish processing: ternip is dug into long filament, enters drying room 40-45 DEG C of oven dry, to water content 10%-15%, for subsequent use;
(3) get the fish block of oven dry, be cut into the fritter of about 20g, after spraying 60-65 degree grain neutral spirit, add dry radish, chilli silk, old ginger silk and garlic clove, mix thoroughly;
(4) fill altar fermentation: the radish stickleback of just mixing thoroughly packaged enter in altar, sealing button altar, 5-15 DEG C of cold fermentation more than one month;
(5) vacuum packaging;
(6) cryopreservation.
2. the production method of radish grain fish as claimed in claim 1, is characterized in that, the raw material fish of described poor fish is one or several in carp, black carp, grass carp, silver carp or bream.
3. radish grain fish as claimed in claim 1, it is characterized in that, the raw material fish of described poor fish is more than 2kg carp or black carp.
4. the production method of radish grain fish as claimed in claim 1, is characterized in that, in described step (3), add one or several in anise, Chinese prickly ash, cassia bark, dry green pepper according to different flavor.
5. the production method of radish grain fish as claimed in claim 1, it is characterized in that, in described step (4) jar used be a kind of tripe young greatly buckle dish jar, after spice fills compacting, with then without the straw jam-pack altar mouth that goes mouldy, back-off enters to keep in the corresponding button dish of appropriate sealing water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410651815.6A CN104432219A (en) | 2014-11-17 | 2014-11-17 | Production method of pickled fish with turnip strips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410651815.6A CN104432219A (en) | 2014-11-17 | 2014-11-17 | Production method of pickled fish with turnip strips |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104432219A true CN104432219A (en) | 2015-03-25 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410651815.6A Pending CN104432219A (en) | 2014-11-17 | 2014-11-17 | Production method of pickled fish with turnip strips |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231326A (en) * | 2015-09-24 | 2016-01-13 | 刘爱军 | Pickling method of grainsed fish with wine |
| CN105595270A (en) * | 2015-12-28 | 2016-05-25 | 王火生 | Pickled seeding-watermelon shell food and preparation method thereof |
| CN111436572A (en) * | 2020-03-02 | 2020-07-24 | 保山市质量技术监督综合检测中心 | Pickled pork prepared from pig byproduct and its preparation method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2059791U (en) * | 1990-01-22 | 1990-08-01 | 胡国群 | Invertedly-covering water-sealed pot for pickling pickles |
| CN1179890A (en) * | 1996-10-16 | 1998-04-29 | 赵正平 | Method for preparation of local flavour pickled fish |
| CN1915095A (en) * | 2006-09-12 | 2007-02-21 | 天津科技大学 | Technique for preparing fumatory fragrant lees fish, and preparing technique |
| CN103652743A (en) * | 2013-11-16 | 2014-03-26 | 徐蔚 | Globefish pickled vegetables |
-
2014
- 2014-11-17 CN CN201410651815.6A patent/CN104432219A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2059791U (en) * | 1990-01-22 | 1990-08-01 | 胡国群 | Invertedly-covering water-sealed pot for pickling pickles |
| CN1179890A (en) * | 1996-10-16 | 1998-04-29 | 赵正平 | Method for preparation of local flavour pickled fish |
| CN1915095A (en) * | 2006-09-12 | 2007-02-21 | 天津科技大学 | Technique for preparing fumatory fragrant lees fish, and preparing technique |
| CN103652743A (en) * | 2013-11-16 | 2014-03-26 | 徐蔚 | Globefish pickled vegetables |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231326A (en) * | 2015-09-24 | 2016-01-13 | 刘爱军 | Pickling method of grainsed fish with wine |
| CN105595270A (en) * | 2015-12-28 | 2016-05-25 | 王火生 | Pickled seeding-watermelon shell food and preparation method thereof |
| CN111436572A (en) * | 2020-03-02 | 2020-07-24 | 保山市质量技术监督综合检测中心 | Pickled pork prepared from pig byproduct and its preparation method |
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Application publication date: 20150325 |