CN104757616A - Processing method of vinasse hairtails - Google Patents
Processing method of vinasse hairtails Download PDFInfo
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- CN104757616A CN104757616A CN201510191200.4A CN201510191200A CN104757616A CN 104757616 A CN104757616 A CN 104757616A CN 201510191200 A CN201510191200 A CN 201510191200A CN 104757616 A CN104757616 A CN 104757616A
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- vinasse
- grain
- processing method
- vacuum infiltration
- hairtail
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Abstract
The invention discloses a processing method of vinasse hairtails. The processing method comprises the following steps: washing fresh hairtails, pickling, dehydrating and drying, permeating in vacuum, processing with vinasse, and packaging and sterilizing. The processing method is characterized in that pre-vinasse distillate, which is permeated in vacuum, is obtained by the following steps: pouring a fermented rice beverage on nylon bolting cloth and filtering; adding 10%-30% of white meat boiled soup without floating grease; adding proper amount of salt, monosodium glutamate and soybean sauce; adding 6%-13% of kaoliang spirit; and uniformly blending to obtain the pre-vinasse distillate. The delicious and sweet mouth feel of vinasse hairtail products is increased so that the meat quality of vinasse hairtail blocks is tight, the meat is elastic, and tender and delicious, is properly salty, has mellow aroma and rich wine aroma and fish flavor; and meanwhile, the vinasse hairtails are packaged and sterilized so that the cooked products of the vinasse hairtails are sterilized so that the products are prevented from excessive fermentation, and the guarantee period of the products also can be effectively prolonged.
Description
Technical field
The present invention relates to a kind of method for salting of aquatic products, particularly the processing method of a kind of poor hairtail.
Background technology
Hairtail is name tooth fish, leukorrhea fish also, and fish body is significantly flat-sided, prolongation is banded, and the thin seemingly whip of tail, mouth are large, mandibular process, outstanding, tooth is flourishing sharp-pointed, side line is significantly bending above pectoral fin, body surface smooth, squama is degenerated in epidermis silverskin, body long 60-120 cm, belong to lower floor's knot group's property straddling fish stocks in water warm, China coast all has distribution, and southeastern coast spring and summer flood is the 5-7 month, and the winter fishing season is January in November to next year.Hairtail system greasiness fish, meat fertilizer is tender, and economic worth is very high, except marketing fresh, can be processed into tin product, surimi product, salted product and frozen dressed fishery food.Hairtail is nutritious, and has the effects such as qi-restoratives, removing toxic substances, hemostasis, for the disease such as body void, galactosis is not enough, traumatism and bleeding.
Grain fishing gear has sweet salty harmony, and wine flavour, rice fragrance, cured fragrance three kinds of fragrance converge into one and give off a strong fragrance.According to analysis, fragrant lees fish protein content high (about 22%), lean, meat good, delicious and be rich in the nutriment such as amino acid, mineral matter.Grain meat quality of fish is tight, and high resilience, has bite, color and luster is beautiful, give off a strong fragrance, food is not minded for a long time, is Hubei, Jiangxi, vinasse contain material and some mineral elements such as protein, starch, crude fibre, fat, amino acid, poly-pentose, ash content and abundant vitamin, auxin, and the nutritive value such as the saccharomycete produced in sweat, the pure and sweet factor of multiple delicate fragrance is large, meets the requirement of modern people to food nutrition, and component content is stablized, develop, value of exploiting and utilizing is high.Containing alcohol and saccharomycete in vinasse, there is antiseptic power, to decomposition have the material of fishy smell and goods storage period autolysis etc. all very favourable.
Grain fish particularly poor hairtail is the traditional food of a kind of applicable China's Coastal Areas particularly unique flavor in Ningbo and area, Zhoushan, is also that a kind of being used for extends the product that preservation term meets consumer's needs.Traditional pickling process is with processing and fabricating hand-manipulated, scale is little with investment, and production efficiency and output are not high, by the restriction of natural climate condition, the edible safety of product and flavor quality, quality etc. are comparatively large by operating influence, product batch between there is larger fluctuation.
Main deficiency has following three aspects: one is that salt content is high, and taste is too salty, needs the water soaking process of long period before edible; Two is sex change of protein, makes the taste bad of salted fish goods, and institutional framework toughness increases, and flesh of fish quality is harder; Three is pickle in process usually to lack sanitary quality control, there is the potential hazard of edible safety.
Summary of the invention
In order to solve the problems of the technologies described above, the present invention is by following solution
A processing method for poor hairtail, comprises the following steps: step 1 pretreatment of raw material: fresh hairtail through removing dirty, de-black film and blood stains etc., then with flowing clear water rinsing 2-3 time; Step 2 is pickled: through the fish body that pretreatment is clean, drain away the water, add by a certain proportion of salt, sugar, the pickling liquid that appropriate cassia bark, ginger etc. are made, at 6-15 DEG C, pickle 6-10 hour, takes out, drains; Step 3 dehydrates: adopt vacuum and hot blast coupling drying, temperature 45 C, drying time 2-3 hour, vacuum 0. 085 MPa, is dried to moisture less than 30%; Stripping and slicing: by the fish body cut growth 2-3 cm after drying and dehydrating, the fritter of wide 1-1.5 cm is fluffy; Step 4 vacuum infiltration: fish block is revealed with pre-grain and mixes, suddenly carry out vacuum infiltration in vacuum infiltration machine; Step 5 grain system: the fish block after vacuum infiltration is mixed with vinasse, monosodium glutamate, white sugar, spice etc., low temperature grain a period of time processed, fermenting-ripening; Step 6 packs sterilization: grain is made the fish of fermenting-ripening packaged enter in retort pouch, vacuum seal, high temperature sterilization; It is characterized in that: in step 4, the pre-grain dew of vacuum infiltration is: fermented glutinous rice is poured on nylon bolting silk and filters; Add the meat soup content 10% to 30% that boils in plain water skimming oil slick, salt adding, monosodium glutamate, soy sauce are appropriate, kaoliang spirit 6% to 13%, and uniform mixing obtains pre-grain dew.
The present invention is by increasing procedure of processing 4 vacuum infiltration: revealed with pre-grain by fish block and mix, in vacuum infiltration machine, carry out vacuum infiltration; And the pre-grain of vacuum infiltration adds boil in plain water meat soup and the kaoliang spirit of skimming oil slick in revealing in step 4, adds the fresh and sweet mouthfeel of grain band fish product, makes poor hairtail fish block meat tight, high resilience, fresh and tender delicious, the degree of saltiness is suitable for, fragrance is mellow, has strong wine aroma and taste with sweet and sour flavor.Sterilization is packed: make the matured product of poor hairtail can prevent the transition of goods from fermenting through sterilization processing, effectively can improve again the shelf-life of goods by step 6.、
As further improvement; In step 4 vacuum infiltration pre-grain dew in the meat soup that boils in plain water be chicken soup or bone soup, described chicken soup or the content of bone soup are 16%.
As further improvement; In step 4 vacuum infiltration pre-grain dew in kaoliang spirit be 9%.
As further improvement; In step 5 grain system: cool after the fish block after vacuum infiltration and the hot glutinous rice uniform mixing of boiling, mix with vinasse, monosodium glutamate, white sugar, spice etc., low temperature grain a period of time processed, fermenting-ripening.
As further improvement; In step 5 grain system: the glutinous rice mixed and stirred with the fish block after vacuum infiltration and fish block ratio are 8% to 18%.
Detailed description of the invention
The present invention is by increasing procedure of processing 4 vacuum infiltration: revealed with pre-grain by fish block and mix, in vacuum infiltration machine, carry out vacuum infiltration; And the pre-grain of vacuum infiltration adds boil in plain water meat soup and the kaoliang spirit of skimming oil slick in revealing in step 4, adds the fresh and sweet mouthfeel of grain band fish product, makes poor hairtail fish block meat tight, high resilience, fresh and tender delicious, the degree of saltiness is suitable for, fragrance is mellow, has strong wine aroma and taste with sweet and sour flavor.Sterilization is packed: make the matured product of poor hairtail can prevent the transition of goods from fermenting through sterilization processing, effectively can improve again the shelf-life of goods by step 6.
The present invention in step 4 vacuum infiltration pre-grain dew in the meat soup that boils in plain water be chicken soup or bone soup, described chicken soup or the content of bone soup are 16%, in step 5 grain system: cool after the fish block after vacuum infiltration and the hot glutinous rice uniform mixing of boiling, mix with vinasse, monosodium glutamate, white sugar, spice etc., low temperature grain a period of time processed, fermenting-ripening.Actual effect is best.
Claims (5)
1. a processing method for poor hairtail, comprises the following steps:
Step 1 pretreatment of raw material: fresh hairtail through removing dirty, de-black film and blood stains etc., then with flowing clear water rinsing 2-3 time;
Step 2 is pickled: through the fish body that pretreatment is clean, drain away the water, add by a certain proportion of salt, sugar, appropriate cassia bark, the pickling liquid made such as ginger, at 6-15 DEG C, pickle 6-10 hour, take out, drain;
Step 3 dehydrates: adopt vacuum and hot blast coupling drying, temperature 45 C, drying time 2-3 hour, vacuum 0. 085 MPa, is dried to moisture less than 30%; Stripping and slicing: by the fish body cut growth 2-3 cm after drying and dehydrating, the fritter of wide 1-1.5 cm is fluffy;
Step 4 vacuum infiltration: fish block is revealed with pre-grain and mixes, carry out vacuum infiltration in vacuum infiltration machine;
Step 5 grain system: the fish block after vacuum infiltration is mixed with vinasse, monosodium glutamate, white sugar, spice etc., low temperature grain a period of time processed, fermenting-ripening;
Step 6 packs sterilization: grain is made the fish of fermenting-ripening packaged enter in retort pouch, vacuum seal, high temperature sterilization;
It is characterized in that: in step 4, the pre-grain dew of vacuum infiltration is: fermented glutinous rice is poured on nylon bolting silk and filters; Add the meat soup content 10% to 30% that boils in plain water skimming oil slick, salt adding, monosodium glutamate, soy sauce are appropriate, kaoliang spirit 6% to 13%, and uniform mixing obtains pre-grain dew.
2. the processing method of a kind of poor hairtail according to claim 1, is characterized in that: in step 4 vacuum infiltration pre-grain dew in the meat soup that boils in plain water be chicken soup or bone soup, described chicken soup or the content of bone soup are 16%.
3. the processing method of a kind of poor hairtail according to claim 1, is characterized in that: in step 4 vacuum infiltration pre-grain dew in kaoliang spirit be 9%.
4. the processing method of a kind of poor hairtail according to claim 1, it is characterized in that: in step 5 grain system: cool after the fish block after vacuum infiltration and the hot glutinous rice uniform mixing of boiling, mix with vinasse, monosodium glutamate, white sugar, spice etc., low temperature grain a period of time processed, fermenting-ripening.
5. the processing method of a kind of poor hairtail according to claim 4, is characterized in that: in step 5 grain system: the glutinous rice mixed and stirred with the fish block after vacuum infiltration and fish block ratio are 8% to 18%.
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| CN201510191200.4A CN104757616A (en) | 2015-04-22 | 2015-04-22 | Processing method of vinasse hairtails |
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| CN201510191200.4A CN104757616A (en) | 2015-04-22 | 2015-04-22 | Processing method of vinasse hairtails |
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| CN104757616A true CN104757616A (en) | 2015-07-08 |
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| CN201510191200.4A Pending CN104757616A (en) | 2015-04-22 | 2015-04-22 | Processing method of vinasse hairtails |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105249291A (en) * | 2015-09-29 | 2016-01-20 | 屠明鑫 | Yellow mud reed leaf vinasse fish and preparation method thereof |
| CN105285765A (en) * | 2015-12-08 | 2016-02-03 | 刘魏 | Processing method of sweet-scented osmanthus flavored eels pickled with wine |
| CN105533503A (en) * | 2015-12-08 | 2016-05-04 | 刘魏 | Processing method of pseudosciaena crocea immersed in sweet osmanthus liquor |
| CN105639511A (en) * | 2016-03-25 | 2016-06-08 | 费玲玲 | Method for processing orange squid pickled with distilled grains |
| CN105661371A (en) * | 2016-01-28 | 2016-06-15 | 江苏省农业科学院 | Production method of blueberry-scented wine-lees fish |
| CN105767950A (en) * | 2016-03-25 | 2016-07-20 | 费玲玲 | Ginseng wine soaked larimichthys crocea processing method |
| CN105795378A (en) * | 2016-03-25 | 2016-07-27 | 费玲玲 | Processing method of health-care muraenesox cinereus |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105249291A (en) * | 2015-09-29 | 2016-01-20 | 屠明鑫 | Yellow mud reed leaf vinasse fish and preparation method thereof |
| CN105285765A (en) * | 2015-12-08 | 2016-02-03 | 刘魏 | Processing method of sweet-scented osmanthus flavored eels pickled with wine |
| CN105533503A (en) * | 2015-12-08 | 2016-05-04 | 刘魏 | Processing method of pseudosciaena crocea immersed in sweet osmanthus liquor |
| CN105661371A (en) * | 2016-01-28 | 2016-06-15 | 江苏省农业科学院 | Production method of blueberry-scented wine-lees fish |
| CN105661371B (en) * | 2016-01-28 | 2019-08-30 | 江苏省农业科学院 | A kind of production method of blueberry perfume (or spice) aid bag |
| CN105639511A (en) * | 2016-03-25 | 2016-06-08 | 费玲玲 | Method for processing orange squid pickled with distilled grains |
| CN105767950A (en) * | 2016-03-25 | 2016-07-20 | 费玲玲 | Ginseng wine soaked larimichthys crocea processing method |
| CN105795378A (en) * | 2016-03-25 | 2016-07-27 | 费玲玲 | Processing method of health-care muraenesox cinereus |
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