CN105595227A - Grain flavored preserved fish and processing method thereof - Google Patents

Abstract

The invention discloses grain flavored preserved fish and a processing method thereof. The grain flavored preserved fish is prepared from chub or black carp serving as a main raw material and yellow distiller's grains, edible salt and seasoner which serve as condiments by such steps as dry salting, wet salting, air drying, pickling with grains and wine and boiling. The processing method comprises the following steps: cleaning the fish, draining water of the cleaned fish, drying the fish naturally in air to obtain pickled fish, draining water of the pickled fish, putting the fish into a dry ceramic pot for grain pickling, putting the pickled fish into water, and adding the condiments for boiling. The prepared grain flavored preserved fish tastes fine and compact, has a bright color and has mellow grain flavor and flavor of preserved meat.

Description

A kind of poor cured flavor fish and processing method thereof

Technical field

The present invention relates to a kind of aquatic products and processing method thereof, especially relate to a kind of poor cured flavor fish and processing method thereof.

Background technology

The flesh of fish is rich in animal protein and phosphorus matter etc., nutritious, and flavour deliciousness is easily digested, and the development of mankind's muscle power and intelligence is had to significant role. " grain " system of food, is that food is boiled in plain water after maturation and is placed in container, adds grain oil, salt, the sealing of former halogen, edible after certain hour, gives prominence to poor fragrance. Bacon is the one of Chinese butcher's meat, Major Epidemic in Sichuan, Hunan and Guangdong one is with, but also has processing in other areas, south, because twelfth month at the lunar calendar normally pickles, so be called " bacon ". The present invention, taking fish as raw material, processes the cured flavor fish of grain with strong poor fragrance and cured fragrance.

Summary of the invention

The object of the present invention is to provide a kind of delicate mouthfeel, compact, color and luster is bright and beautiful, and has the cured flavor fish of grain and the processing method thereof of strong poor fragrance and cured fragrance.

The present invention is achieved by the following technical solutions: a kind of poor cured flavor fish, taking silver carp or black carp as raw material, yellow wine lees, salt and flavoring are seasoning matter composition, make through operations such as dry-salt, wet salting, air-dry, grain system, boilings.

A processing method for the cured flavor fish of grain, concrete steps are as follows:

(1) raw material screening: the decaptitate internal organ that truncate of fresh silver carp or black carp are boned, then the flesh of fish is trimmed to long 5～10cm, wide 3～5cm, thick 1-2cm;

(2) dry-salt: dry-salt by adding dry-salt material to carry out in fish piece, pickling temperature is 5 DEG C, and salting period is 5～10h, and wherein the addition of dry-salt material is 5～10% of fish quality; Described dry-salt material is made up of following raw material and percentage by weight: salt 85%, Chinese prickly ash 8%, anistree 7%.

(3) wet salting: the fish after dry-salt is joined to pickling liquid and mixes thoroughly, pickle 5～10h in 5～10 DEG C, wherein the mixing ratio of fish and pickling liquid is 5～10kg:4L; The collocation method of described pickling liquid is as follows: in every 1L pickling liquid, add salt 25～50g, white sugar 10～40g, Chinese prickly ash 10～30g, anistree 15～30g, fennel 10～20g, natrium nitrosum 0.0375～0.075g, surplus is water, after boiling, be cooled to 4 DEG C for subsequent use.

(4) air-dry: after the fish after wet salting is drained away the water, at shady and cool dry place's hanging natural air drying, to obtain cured fish; Air-dry time is 12h, and air-dry temperature is about 15～18 DEG C.

(5) grain system: pack in dry ceramic pot after cured fish surface clean is totally drained away the water, the poor halogen material preparing is poured into after ceramic pot, ceramic Jar opening sealer is preserved, the poor time processed is 5～10h; Described poor halogen material formula comprises for calculate percentage taking cured fish as basic weight: vinasse 5～10%, salt 3～5%, sugar 5～10%, 1.2%, three year yellow rice wine 25～30% of ginger, dried sweet-scented osmanthus 0.1%, monosodium glutamate or chickens' extract 0.02%, change little fiery 30min after boiling, be cooled to 4 DEG C for subsequent use.

(6) boiling: the cured fish that grain is made is put into water, wherein the addition of water is 100～120% of fish piece quality; Add after flavoring boiling 15～20min, pull out, the addition of described flavoring is to add fennel seeds 5～10g in every 1Kg fish piece, anistree 5～10g, cassia bark 5～10g, ginger 40～60g, green onion 35～50g, monosodium glutamate 8～10g, white sugar 5～10g.

Compared with prior art, the invention has the advantages that: a kind of poor cured flavor fish of the present invention and processing method thereof, act on Chinese style traditional handicraft, and introduce that modern low-temperature meat product process technology is refining to be formed, the cured fishery-ies product of grain that the present invention obtains has beneficial gas qi-restoratives, the features such as delicate mouthfeel non-greasy, poor cured aromatic flavour, are a modern aquatic products goods delicious and nutrition that have concurrently, and technique is easy to standardization, is applicable to large-scale production.

Detailed description of the invention

Embodiment

Select 10kg fresh fish piece, by adding 425g salt, 40g Chinese prickly ash, 35g anise after fish finishing, cleaning, under 5 DEG C of conditions, pickle 5h; Take food salt 100g, white sugar 40g, Chinese prickly ash 40g, anistree 60g, fennel 40g, natrium nitrosum 0.3g, adds 4L clear water, is cooled to 5 DEG C after boiling, and then fish is placed in pickling liquid, pickles 5h at 5 DEG C; After fish after wet salting is drained away the water, at shady and cool dry place, hanging natural air drying, air-dry time is 12h, air-dry temperature is 15 DEG C, obtains cured fish; Take vinasse 500g, salt 300g, sugared 500g, ginger 120g, 3 years yellow rice wine 2500g, dried sweet-scented osmanthus 10g, chickens' extract 2g, put into 10L water, after boiling, change little fiery 30min, be cooled to 5 DEG C and make poor halogen material, after totally being drained away the water, cured fish surface clean packs in dry ceramic pot, the poor halogen material preparing is poured into after ceramic pot, ceramic Jar opening sealer is preserved, the poor time processed is 36h; The cured fish that grain is made is put into 10L water, adds fennel seeds 50g, anistree 50g, and cassia bark 50g, ginger 400g, green onion 350g, monosodium glutamate 80g, white sugar 50g, after flavoring boiling 20min, pulls out.

Claims (1)

1. a processing method for the cured flavor fish of grain, is characterized in that concrete steps are as follows:

(1) raw material screening: the decaptitate internal organ that truncate of fresh silver carp or black carp are boned, then the flesh of fish is trimmed to long 5～10cm, wide 3～5cm, thick 1-2cm;

(2) dry-salt: dry-salt by adding dry-salt material to carry out in fish piece, pickling temperature is 5 DEG C, and salting period is 5～10h, and wherein the addition of dry-salt material is 5～10% of fish quality; Described dry-salt material is made up of following raw material and percentage by weight: salt 85%, Chinese prickly ash 8%, anistree 7%;

(3) wet salting: the fish after dry-salt is joined to pickling liquid and mixes thoroughly, pickle 5～10h in 5～10 DEG C, wherein the mixing ratio of fish and pickling liquid is 5～10kg:4L; The collocation method of described pickling liquid is as follows: in every 1L pickling liquid, add salt 25～50g, white sugar 10～40g, Chinese prickly ash 10～30g, anistree 15～30g, fennel 10～20g, natrium nitrosum 0.0375～0.075g, surplus is water, after boiling, be cooled to 4 DEG C for subsequent use;

(4) air-dry: after the fish after wet salting is drained away the water, at shady and cool dry place's hanging natural air drying, to obtain cured fish; Air-dry time is 12h, and air-dry temperature is about 15～18 DEG C;

(5) grain system: pack in dry ceramic pot after cured fish surface clean is totally drained away the water, the poor halogen material preparing is poured into after ceramic pot, ceramic Jar opening sealer is preserved, the poor time processed is 5～10h; Described poor halogen material formula comprises for calculate percentage taking cured fish as basic weight: vinasse 5～10%, salt 3～5%, sugar 5～10%, 1.2%, three year yellow rice wine 25～30% of ginger, dried sweet-scented osmanthus 0.1%, monosodium glutamate or chickens' extract 0.02%, change little fiery 30min after boiling, be cooled to 4 DEG C for subsequent use;

(6) boiling: the cured fish that grain is made is put into water, wherein the addition of water is 100～120% of fish piece quality; Add after flavoring boiling 15～20min, pull out, the addition of described flavoring is to add fennel seeds 5～10g in every 1Kg fish piece, anistree 5～10g, cassia bark 5～10g, ginger 40～60g, green onion 35～50g, monosodium glutamate 8～10g, white sugar 5～10g.