CN105361014A - Solid-state fermentation pickled fishes and preparation method thereof - Google Patents
Solid-state fermentation pickled fishes and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a preparation method of solid-state fermentation pickled fishes. The preparation method comprises the following steps of taking fresh fish blocks, and putting the taken fish blocks into pickling liquid for wet pickling so as to obtain primary pickled fish blocks; taking out the primary pickled fish blocks for dry pickling so as to obtain secondary pickled fish blocks; performing gradient type multistage drying on the secondary pickled fish blocks until the water content of the fish blocks reaches 45-55% so as to obtain dried fish blocks; and mixing the dried fish blocks with seasoning, and then performing sealed fermentation so as to fermentation pickled fishes. The ready-to-eat solid-state fermentation pickled fishes are rich in nutrition, low in salt content, free from fishy taste, rich in fermented flavor, fine and smooth in meat quality, rich in chewiness, and good in mouth feel, and conforms to the eating style of modern people.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of instant Gu state Fa Jiao Preserved-fish fish and preparation method thereof.
Background technology
The fishery resources of China are very abundant, and the Optimization of Low Value Fishs such as silver carp, flathead, grass carp occupy very high ratio, generally 60% ~ 70% in freshwater fish culturing output.But while China's fresh water fishery fast development, the processing of fresh-water fishes is but a weak link.Whole nation fresh-water fishes processing capacity is less than 10% of fish total amount, and most freshwater product processing enterprise, mainly based on half-finished material frozen product, every year because storage, sales terms limit the corrupt loss late caused and reach 30%.Therefore, deep processing is carried out to low-value freshwater fish, improve its economic worth and there are wide market prospects.
Fermentation is as the most ancient a kind of food preservation method, and the preservation for aquatic products is not only effective but also economical.Preserved-fish fish product carries out the fermentation under airtight condition after being mixed with other auxiliary and condiment by the flesh of fish thus forms a class and have flavour, is easy to the fermented food digested and assimilated.It is high that jealous woman fish product adds man-hour raw material availability, after removing internal organ and fish tail, whole piece fish body all can be used as raw material, the leftover bits and pieces of some products also can as the raw material of this Product processing, the low intensive processing product of raw material availability can be waited to coordinate with fish gruel to process, improve whole utilization to raw material, solve the current fresh-water fishes of China and to process raw material the low problem of utilization rate, improve the economic benefit of processing enterprise; The generation of fermented fish meat product, has not only carried out effective preservation to the flesh of fish, and has improved flesh of fish local flavor, in addition, the jealous woman making fish utilizing solid state fermentation good becomes the instant based food of leisure, has not only enriched the kind of flesh of fish fabricated product, has also fully met the demand of modern consumer.
The making of tradition Preserved-fish fish because of various places fermentation adopt supplementary material different, and preparation method is different, and also because of its condition difference, local flavor is not quite similar the product produced; The experience of mostly being is taught, and do not have the technical know-how basis of science, productivity effect is lower; Product salt content is too high, acidity is too low or too high, and products'texture is really up to the mark, is not suitable for the eating pattern of modern; Adopt handicraft workshop formula to produce, batch is little, unstable product quality, especially also by weather, temperature impact, mostly only have and process in the winter time; Fermentation time is long in addition, the reservation of unfavorable nutrition.At present, although also there is the various lactobacillus-fermented Preserved-fish fish product of report inoculation, but the product really carrying out suitability for industrialized production does not also have, main cause may: 1, inoculating business bacterial classification is not separate from the fermentation flesh of fish, and bacterial strain is single, the products taste produced does not have the pure of spontaneous fermentation.2, inoculation fermentation needs professional to operate and needs to prepare special production environment, and investment is large, and production cost is high.If 3 misoperations, bacterial strain may be contaminated, also likely causes strain variation and cause contamination of products, so that putrid and deteriorated.4, the selection of commercial fermentation agent is limited, because existing market is sold in the commercial fermentation agent also not having exclusive fish product to ferment.Borrow in above-mentioned shortcoming, impel people to develop not only economy but also practical jealous woman fish modern processing method.
Summary of the invention
The technical problem to be solved in the present invention overcomes the deficiencies in the prior art, overcome the defect that existing inoculation bacterium preparation method exists, there is provided a kind of nutritious, there is less salt, without fishy smell, ferment local-flavor is dense, meat is fine and smooth, chew strength, mouthfeel is good, the instant solid state meeting modern's diet style sends out ferment Preserved-fish fish, additionally provide a kind of technique simple, use, the preparation method of the Gu state Fa Jiao Preserved-fish fish that production cost is low.
For solving the problems of the technologies described above, the present invention adopts following technical scheme:
A preparation method for solid state fermentation Preserved-fish fish, comprises the steps:
S
1, once pickle: get fresh fish block, put into pickling liquid and carry out the fish block that wet salting once pickled;
S
2, secondary pickles: the fish block once pickled described in taking-up carries out dry method and pickles the fish block obtaining secondary and pickle;
S
3, dry: the fish block pickled by described secondary carries out gradient type multilevel drying, until the water content of fish block reaches 45% ~ 55% obtain dried fish block;
S
4, fermentation: dried fish block is carried out spice process, and then sealing and fermenting obtains Fa Jiao Preserved-fish fish.
Above-mentioned preparation method, preferably, further comprising the steps of:
S
5, seasoning shortening: at described step S
4fa Jiao Preserved-fish fish in add the vegetable oil of 2wt%, the beans used in laba porridge of 0.1wt%, the rod chilli of 3wt% ~ 5wt%, 1wt% ~ 2wt% spice carry out seasoning, then shortening, vacuum packaging;
S
6, sterilization: sterilization 30min ~ 50min in the water of 95 DEG C.
Above-mentioned preparation method, preferably, described step S
1described in pickling liquid comprise the salt of 1w/v%, the spice of 2w/v% ~ 3w/v%.
Above-mentioned preparation method, preferably, described spice adopts following preparation method to prepare: by cassia bark, cloves, anistree, fennel, dried ginger slice mixing bundle becomes cartridge bag, described cartridge bag is put into water and is heated to boiling, then boil 30min at 90 DEG C ~ 100 DEG C.
Above-mentioned preparation method is preferred, and the addition of described cassia bark is 0.6g/L, cloves 3.0g/L, anistree 1.6g/L, fennel 2.6g/L, dried ginger slice 20g/L.
Above-mentioned preparation method, preferably, described step S
1described in the temperature of wet salting be 5 DEG C ~ 10 DEG C, the time of wet salting is 30min ~ 40min.
Above-mentioned preparation method, preferably, described step S
2described in dry-salt process be: at the light-coloured vinegar of the described fish block surface smear 2 ~ 3wt% and 4wt% once pickled, dry-salt 5h ~ 12h at 5 DEG C ~ 10 DEG C.Preferred further, described salting period is 5h.
Above-mentioned preparation method, preferably, described step S
3described in the concrete grammar of gradient type multilevel drying be: the fish block pickled by secondary is forced air drying 2h ~ 3h at 20 DEG C ~ 30 DEG C, then is warmed up to 40 DEG C ~ 50 DEG C dry 3h ~ 5h, and then is down to 20 DEG C of dry 5h ~ 7h.
Above-mentioned preparation method, preferably, described step S
4described in the process of spice process be: dried fish block is mixed with spice.
Above-mentioned preparation method, preferably, the formula of described spice comprises the ginger powder of 0.4wt%, the chilli powder of 0.5wt% ~ 1.0wt%, the red kojic rice powder of 0wt% ~ 1.0wt%, the purple perilla powder of 0wt% ~ 0.1wt%, the tangerine peel powder of 0wt% ~ 0.1wt%, the white wine of 4v/w% ~ 5v/w% and sucrose 0wt% ~ 1.0wt%.Preferred further, the alcoholic strength of described white wine is 52 degree.
Above-mentioned preparation method, preferably, S in described step
4described sealing and fermenting condition is: temperature be 20 DEG C ~ 30 DEG C, anaerobic fermentation 10 days ~ 20 days under the environment of relative humidity 60% ~ 70%.
As a total technical conceive, present invention also offers a kind of Gu state Fa Jiao Preserved-fish fish prepared by above-mentioned preparation method.
Compared with prior art, the invention has the advantages that:
(1) the invention provides the preparation method of a kind of Gu state Fa Jiao Preserved-fish fish, low-temperature mixed pickling process can increase the stability of product, the favors low temperature protection of fish block bright-colored.Wet salting liquid can be avoided in addition to reduce concentration because food water exosmoses, unlike dry-salt, also make food surface generation dehydrating phenomena, nutriment can be avoided too to lose, and curing process starts Zao than dry-salt merely, product salinity is moderate, and color and luster is good.
(2) the present invention adopts gradient type drying process, and be conducive to scattering and disappearing of internal moisture, and not easily fish top layer is hardening, low temperature not easily makes fish block occur oil dripping, prevents product quality deterioration, it is crucial that improve the quality of product to the full extent.
(3) the invention solves the bottleneck by season, weather restriction in fermentation Preserved-fish making fish process; Solve the puzzlement of quality security problem; Shorten life cycle of the product; In its traditional handicraft, carry out Optimizing Reconstruction simultaneously, can suitability for industrialized production be suitable for.
(4) the leisure instant solid state fermentation Preserved-fish fishery-ies product produced of this method, color and luster is ruddy, and fermentation gives off a strong fragrance, have less salt, fine and smooth without fishy smell, meat, chew strength, product fish block saliferous rate is between 2 ~ 3.5%.
Accompanying drawing explanation
For making the object of the embodiment of the present invention, technical scheme and advantage clearly, below in conjunction with the accompanying drawing in the embodiment of the present invention, clear, complete description is carried out to the technical scheme in the embodiment of the present invention.
Fig. 1 is preparation technology's flow chart of Gu state Fa Jiao Preserved-fish fish of the present invention.
Fig. 2 is that after pickling 24h under different temperatures, the color of Gu state Fa Jiao Preserved-fish fish changes.
Detailed description of the invention
Below in conjunction with Figure of description and concrete preferred embodiment, the invention will be further described, but protection domain not thereby limiting the invention.
The material adopted in following examples and instrument are commercially available.
Embodiment 1
With reference to Fig. 1: a kind of solid state fermentation Preserved-fish fish of the present invention, adopts following preparation method to prepare:
(1) pretreatment: get the fresh grass carp dephosphorization of 4kg, cut open along back or belly, decaptitate, tail and internal organ, is cut into the strip that 3cm is wide.
(2) preparation of pickling liquid: first measure 1000ml water and put into pot, then put into the salt of 1w/v%, then by the spice bound up with gauze (spice comprises 0.6g cassia bark, 3.0g cloves, 1.6g anise, 2.6g fennel and 20g dried ginger slice); Put into pot big fire according to the addition of 2w/v% boiled, boiled rear little fire (temperature of little fire controls, for water keeps seething with excitement, to be generally 90 DEG C ~ 100 DEG C) boils 30min, is cooled to normal temperature and obtains pickling liquid.
(3) once pickle: the fish block handled well in step (1) is put into the pickling liquid immersion that step (2) prepares, the flesh of fish can be fully immersed in pickling liquid, at 10 DEG C, pickle 30min, and every 10min stirs the fish block once pickled.
(4) secondary is pickled: removed from pickling liquid by the fish block once pickled, rinse with clear water, drain the water, then smear at the fish block surface uniform once pickled and be equivalent to the salt of fish block weight 3%, the light-coloured vinegar of 4%, at 10 DEG C, pickle 5h obtain the fish block that secondary pickles.
(5) dry: the fish block that the secondary that step (4) prepares is pickled is carried out gradient type drying, be specially: at 20 DEG C of forced air drying 3h, be warmed up to 40 DEG C of dry 5h, then be down to 20 DEG C of dry 5h, make fish block water content be 45% obtain dried fish block.
(6) ferment: fish block dried in step (5) is carried out spice process, is specially: add ginger powder 0.4% (w/w) in every 100g flesh of fish, chilli powder 1.0% (w/w), red kojic rice powder 1.0% (w/w), purple perilla powder 0.1% (w/w), tangerine peel powder 0.1% (w/w), alcoholic strength are the white wine 5% (v/w) of 52 degree.Then enter to seal in glass or ceramic pot by packaged for the fish after spice process, be 25 DEG C in temperature, under the environment of relative temperature 65%, anaerobic fermentation obtains solid state fermentation fish block for 10 days.
(7) condiment shortening: by fermented fish block in steam copper, boiling 20min, take out, add the chilli oil, the beans used in laba porridge of 0.1%, rod chilli, the spice of 1%, the ethyl maltol of 0.03% of 1% that are equivalent to fish block weight 2%, the delicate flavour inosine acid disodium of 3%, the sucrose mixing of 0.5%.
Wherein chilli oil adopts following methods preparation: pour the vegetable oil of 5 one-tenth into deep fryer, and heating, put into a small amount of Chinese prickly ash, 2 new fresh ginger-chips, when ginger splices frying is sallow, pull out, Guan Huo, deep fat is poured into and filled in the container of 1 one-tenth paprika.
(8) sterilizing: the fish block after shortening in step (7) is carried out vacuum packaging, carry out pasteurize again, be specially: in the water of 95 DEG C, sterilization 30min (sterilizing time is 30min ~ 50min), then adopt microwave drying line drying and packaging bag moisture, complete the preparation of Gu state Fa Jiao Preserved-fish fish.
Gu state Fa Jiao Preserved-fish fish prepared by the present embodiment, instant bagged, the flesh of fish is bright in colour, salinity is moderate, aromatic flavour, meat are fine and smooth, chew strength.
In Gu state Fa Jiao Preserved-fish fish, saliferous rate (in NaCl) is 3.20%; PH value 5.26; Total acid (in lactic acid) is 7.91mg/g; Soluble protein is 15.581%; Fresh ear field total amount is 21.69g/100g.
Matter structure analysis (probe TA9) is carried out to Gu state Fa Jiao Preserved-fish fish: hardness 83.0g, elasticity 1.77mm, chewiness 0.78mJ.Do not wrap and aliphatic acid peak area ratio 74.17%.
Embodiment 2
(1) pretreatment: get the fresh silver carp dephosphorization of 3kg, cut open along back or belly, decaptitate, tail and internal organ, is cut into the strip that 2cm is wide.
(2) preparation of pickling liquid: first measure 1000ml water and put into pot, put into the salt of 1% (w/v) again, then the spice bound up with gauze (spice comprises that 0.6g cassia bark, 3.0g cloves, 1.6g are anistree, 2.6g fennel and 20g dried ginger slice) is put into pot big fire according to the addition of 2% (w/v) boiled, boiled rear little fire boils 30min, is cooled to normal temperature and obtains pickling liquid.
(3) once pickle: the fish block handled well in step (1) is put into the pickling liquid immersion that step (2) prepares, the flesh of fish can be fully immersed in pickling liquid, at 5 DEG C, pickle 50min, and every 10min stirs the fish block once pickled.
(4) secondary is pickled: removed from pickling liquid by the fish block once pickled, rinse with clear water, drain the water, then smear at the fish block surface uniform once pickled and be equivalent to the salt of fish block weight 3%, the light-coloured vinegar of 6%, at 5 DEG C, pickle 12h obtain the fish block that secondary pickles.
(5) dry: the fish block that the secondary that step (4) prepares is pickled is carried out gradient type drying, be specially: at 30 DEG C of forced air drying 2h, be warmed up to 45 DEG C of dry 3h, then be down to 20 DEG C of dry 7h, make fish block water content be 45% obtain dried fish block.
(6) ferment: fish block dried in step (5) is carried out spice process, is specially: add ginger powder 0.4% (w/w) in every 100g flesh of fish, chilli powder 1.0% (w/w), red kojic rice powder 1.0% (w/w), purple perilla powder 0.1% (w/w), alcoholic strength are the white wine 5% ((v/w) of 52 degree.Then enter to seal in glass or ceramic pot by packaged for the fish after spice process, be 25 DEG C in temperature, under the environment of relative temperature 65%, anaerobic fermentation obtains solid state fermentation fish block for 15 days.
(7) condiment shortening: by fermented fish block in steam copper, boiling 20min, take out, add the vegetable oil, the beans used in laba porridge of 0.1%, rod chilli, the spice of 1%, the ethyl maltol of 0.02% of 2% that are equivalent to fish block weight 2%, the delicate flavour inosine acid disodium of 2%, the sucrose mixing of 0.5%.
(8) sterilizing: the fish block after shortening in step (7) is carried out vacuum packaging, carry out pasteurize again, be specially: in the water of 95 DEG C, sterilization 40min, then adopt microwave drying line drying and packaging bag moisture, complete the preparation of Gu state Fa Jiao Preserved-fish fish.
Gu state Fa Jiao Preserved-fish fish prepared by the present embodiment, instant bagged, the flesh of fish is bright in colour, salinity is moderate, aromatic flavour, meat are fine and smooth, chew strength.
In Gu state Fa Jiao Preserved-fish fish, saliferous rate (in NaCl) is 3.07%; PH value 5.38; Total acid (in lactic acid) is 7.54mg/g; Soluble protein is 15.78%; Fresh ear field total amount is 22.57g/100g.
Matter structure analysis (probe TA9) is carried out to Gu state Fa Jiao Preserved-fish fish: hardness 70.5g, elasticity 1.74mm, chewiness 0.49mJ.Do not wrap and aliphatic acid peak area ratio 74.11%.
Embodiment 3
(1) pretreatment: the fresh grass carp of getting 2kg, dephosphorization, cuts open along back or belly, decaptitates, tail and internal organ, is cut into the strip that 3cm is wide;
(2) preparation of pickling liquid: first measure 1000ml water and put into pot, put into the salt of 1% (w/v) again, then by the spice bound up with gauze (spice comprises 0.6g cassia bark, 3.0g cloves, 1.6g anise, 2.6g fennel and 20g dried ginger slice); Put into pot big fire according to the addition of 3% (w/v) boiled, boiled rear little fire boils 30min, is cooled to normal temperature and obtains pickling liquid.
(3) once pickle: the fish block handled well in step (1) is put into the pickling liquid immersion that step (2) prepares, the flesh of fish can be fully immersed in pickling liquid, at 5 DEG C, pickle 60min, and every 10min stirs the fish block once pickled.
(4) secondary is pickled: removed from pickling liquid by the fish block once pickled, rinse with clear water, drain the water, then smear at the fish block surface uniform once pickled and be equivalent to the salt of fish block weight 2%, the light-coloured vinegar of 8%, at 5 DEG C, pickle 24h obtain the fish block that secondary pickles.
(5) dry: the fish block that the secondary that step (4) prepares is pickled is carried out gradient type drying, be specially: at 20 DEG C of forced air drying 1h, be warmed up to 40 DEG C of dry 4h, then be down to 20 DEG C of dry 7h, make fish block water content be 50% obtain dried fish block.
(6) ferment: fish block dried in step (5) is carried out spice process, is specially: add ginger powder 0.4% (w/w) in every 100g flesh of fish, chilli powder 0.5% (w/w), sucrose 1% (w/w), alcoholic strength are the white wine 4% (v/w) of 52 degree.Then enter to seal in glass or ceramic pot by packaged for the fish after spice process, be 30 DEG C in temperature, under the environment of relative temperature 70%, anaerobic fermentation obtains solid state fermentation fish block for 10 days.
(7) condiment shortening: by fermented fish block in steam copper, boiling 20min, take out, add the vegetable oil, the beans used in laba porridge of 0.1%, rod chilli, the spice of 2%, the ethyl maltol of 0.01% of 3% that are equivalent to fish block weight 2%, the delicate flavour inosine acid disodium of 3%, the sucrose mixing of 0.5%.
(8) sterilizing: the fish block after shortening in step (7) is carried out vacuum packaging, carry out pasteurize again, be specially: in the water of 95 DEG C, sterilization 50min, then adopt microwave drying line drying and packaging bag moisture, complete the preparation of Gu state Fa Jiao Preserved-fish fish.
Gu state Fa Jiao Preserved-fish fish prepared by the present embodiment, instant bagged, the flesh of fish is bright in colour, salinity is moderate, aromatic flavour, meat are fine and smooth, chew strength.
In Gu state Fa Jiao Preserved-fish fish, saliferous rate (in NaCl) is 2.51%; PH value 5.29; Total acid (in lactic acid) is 7.71mg/g; Soluble protein is 15.91%; Fresh ear field total amount is 19.76g/100g.
Matter structure analysis (probe TA9) is carried out to Gu state Fa Jiao Preserved-fish fish: hardness 31.8g, elasticity 1.15mm, chewiness 0.48mJ; Do not wrap and aliphatic acid peak area ratio 74.72.
Embodiment 4
Investigate in secondary curing process, pickle the impact of temperature on Fa Jiao Preserved-fish fish, be specially:
Carry out pretreatment, pickling liquid preparation according to the method for embodiment 1, once pickle step and once pickled fish block.Once will pickle fish block and be divided into three parts, and respectively in the dry-salt technics comparing processed research of low temperature: surface uniform is smeared and is equivalent to the salt of fish block weight 3%, the light-coloured vinegar of 4%, at 5 DEG C, 10 DEG C, 30 DEG C, pickle 24h obtain the fish block 1,2,3 that secondary pickles.
The fish block 1,2,3 pickled by secondary carries out drying, fermentation, seasoning shortening, sterilizing according to the method for embodiment 1.Investigate in secondary curing process, after pickling 24h, the color of fish changes the change of (see Fig. 2) and each physical and chemical index, and the results are shown in Table 1 in investigation.
Table 1: difference pickles temperature affects result table to each physical and chemical index of Fa Jiao Preserved-fish fish
Known from table 1 and Fig. 2: secondary pickles temperature when being 5 DEG C, 10 DEG C, has the protection utilizing fish block bright-colored, increase the stability of product.Low-temperature salting can avoid wet salting liquid to reduce concentration because food water exosmoses in addition, also unlike dry-salt, make food surface generation dehydrating phenomena, nutriment can be avoided too to lose, and curing process starts Zao than dry-salt merely, product salinity is moderate, and color and luster is good.
Comparative example 1
Prepare Fa Jiao Preserved-fish fish according to the method for embodiment 1, it is dry that difference is to adopt the air-dry mode of traditional natural in step (5), and baking temperature is 28 DEG C, and drying time is 72h.
Comparative example 2
Prepare Fa Jiao Preserved-fish fish according to the method for embodiment 1, it is dry that difference is to adopt conventional thermostatic drying mode in step (5), and baking temperature is 55 DEG C, and drying time is 12h.
Investigate the content of each nutritional labeling in Fa Jiao Preserved-fish fish in embodiment 1, comparative example 1 and 2, the results are shown in Table 2 in investigation.
Table 2: different drying mode affects result table to an each physical and chemical index of ferment Preserved-fish fish
As can be known from Table 2: adopt gradient type drying process compared to other drying processes, the yield of fish block is higher, farthest can retain the nutritional labeling in fish block simultaneously, improve the quality of product.
Meanwhile, adopt gradient type drying process, be conducive to scattering and disappearing of internal moisture, and not easily fish top layer is hardening, low temperature not easily makes fish block occur oil dripping, prevents product quality deterioration.
The above is only preferred embodiment of the present invention, not does any pro forma restriction to the present invention.Although the present invention discloses as above with preferred embodiment, but and be not used to limit the present invention.Any those of ordinary skill in the art, when not departing from Spirit Essence of the present invention and technical scheme, the Method and Technology content of above-mentioned announcement all can be utilized to make many possible variations and modification to technical solution of the present invention, or be revised as the Equivalent embodiments of equivalent variations.Therefore, every content not departing from technical solution of the present invention, according to technical spirit of the present invention to any simple modification made for any of the above embodiments, equivalent replacement, equivalence change and modification, all still belongs in the scope of technical solution of the present invention protection.
Claims (10)
1. a preparation method for solid state fermentation Preserved-fish fish, is characterized in that, comprises the steps:
S
1, once pickle: get fresh fish block, put into pickling liquid and carry out the fish block that wet salting once pickled;
S
2, secondary pickles: the fish block once pickled described in taking-up carries out dry method and pickles the fish block obtaining secondary and pickle;
S
3, dry: the fish block pickled by described secondary carries out gradient type multilevel drying, until the water content of fish block reaches 45% ~ 55% obtain dried fish block;
S
4, fermentation: dried fish block is carried out spice process, and then sealing and fermenting obtains Fa Jiao Preserved-fish fish.
2. preparation method according to claim 1, is characterized in that, further comprising the steps of:
S
5, seasoning shortening: at described step S
4fa Jiao Preserved-fish fish in add chilli oil, the beans used in laba porridge of 0.1wt%, the rod chilli of 1wt% ~ 3wt%, the spice of 1wt% ~ 2wt% of 2wt%, 0.01wt% ~ 0.03wt% ethyl maltol, 1wt% ~ 3wt% delicate flavour inosine acid disodium, the sucrose of 0.5wt% carries out seasoning, then shortening, vacuum packaging;
S
6, sterilization: sterilization 30min ~ 50min in the water of 95 DEG C.
3. preparation method according to claim 1, is characterized in that, described step S
1described in pickling liquid comprise the salt of 1w/v%, the spice of 2w/v% ~ 3w/v%.
4. preparation method according to claim 3, it is characterized in that, described pickling liquid adopts following methods to prepare: in water, put into salt obtain saline solution, by cassia bark, cloves, anistree, fennel, dried ginger slice mixing bundle becomes cartridge bag, described cartridge bag is put into saline solution and is heated to boiling, then boil 30min at 90 DEG C ~ 100 DEG C.
5. preparation method according to any one of claim 1 to 4, is characterized in that, described step S
1described in the temperature of wet salting be 5 DEG C ~ 10 DEG C, the time of wet salting is 30min ~ 40min.
6. preparation method according to any one of claim 1 to 4, is characterized in that, described step S
2described in dry-salt process be: at the light-coloured vinegar of the described fish block surface smear 2 ~ 3wt% and 4wt% once pickled, dry-salt 5h ~ 12h at 5 DEG C ~ 10 DEG C.
7. preparation method according to any one of claim 1 to 4, is characterized in that, described step S
3described in the concrete grammar of gradient type multilevel drying be: the fish block pickled by secondary is forced air drying 2h ~ 3h at 20 DEG C ~ 30 DEG C, then is warmed up to 40 DEG C ~ 50 DEG C dry 3h ~ 5h, and then is down to 20 DEG C of dry 5h ~ 7h.
8. preparation method according to any one of claim 1 to 4, is characterized in that, described step S
4described in the process of spice process be: dried fish block is mixed with spice; The formula of described spice comprises ginger powder, the chilli powder of 0.5wt% ~ 1.0wt%, the red kojic rice powder of 0wt% ~ 1.0wt%, the purple perilla powder of 0wt% ~ 0.1wt%, the tangerine peel powder of 0wt% ~ 0.1wt%, the white wine 4v/w% ~ 5v/w% and sucrose 0wt% ~ 1.0wt% of 0.4wt%.
9. preparation method according to any one of claim 1 to 4, is characterized in that S in described step
4described sealing and fermenting condition is: temperature be 20 DEG C ~ 30 DEG C, anaerobic fermentation 10 days ~ 20 days under the environment of relative humidity 60% ~ 70%.
10. the solid state that according to any one of a claim 1 to 9, preparation method prepares sends out ferment Preserved-fish fish.
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| CN109363136A (en) * | 2018-11-22 | 2019-02-22 | 四川王家渡食品有限公司 | One kind having fish flavor chilli sauce and preparation method thereof |
| CN110876459A (en) * | 2019-12-16 | 2020-03-13 | 湖南文理学院 | Sour and hot fish can |
| CN112602899A (en) * | 2020-10-28 | 2021-04-06 | 付兵 | Method for making preserved fish |
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| CN112602899A (en) * | 2020-10-28 | 2021-04-06 | 付兵 | Method for making preserved fish |
| CN112890115A (en) * | 2021-02-05 | 2021-06-04 | 盘锦宋大房食品有限公司 | Salt baked pickled pepper flavored food and preparation method thereof |
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