CN105767948A - Pickled sour salangid and preparation method thereof - Google Patents
Pickled sour salangid and preparation method thereof Download PDFInfo
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- CN105767948A CN105767948A CN201610140531.XA CN201610140531A CN105767948A CN 105767948 A CN105767948 A CN 105767948A CN 201610140531 A CN201610140531 A CN 201610140531A CN 105767948 A CN105767948 A CN 105767948A
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- silverfish
- salangid
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Abstract
The invention discloses a pickled sour salangid. The pickled sour salangid is mainly prepared from the following raw and accessory materials in weight ratios: 15-45 parts of salangid, 1-3 parts of edible salt, 0.5-2.5 parts of corn powder, 0-1.5 parts of Chinese prickly ash powder, 0-2.5 parts of chili powder and 0-4.5 parts of sesame seed powder. A preparation method is as follows: the raw materials are screened, the screened raw materials are washed, the washed raw materials are pickled, the pickled raw materials are subjected to a primary soaking treatment by adding a deodorization agent, the soaked raw materials are seasoned, the seasoned raw materials are brewed, the brewed raw materials are subjected to a final deodorization, the obtained semi-finished products are fried to be crisp using a rapeseed oil, and then the finished products can be consumed directly. The pickled sour salangid preparation method keeps the original appearance and color of the salangid and avoids the loss of color, smell, taste and nutrients of the salangid itself. The pickled sour salangid does not contain any preservative. The total essential amino acid and total amino acid contents, and the essential amino acid index of the pickled sour salangid are higher than those of commercially available freeze-dried salangid. The crude polysaccharide yield and the high purity of the pickled sour salangid are higher than those of the freeze-dried salangid.
Description
Technical field
The present invention relates to field of seasoning, more specifically to a kind of acid silverfish and preparation method.
Background technology
China is the area of origin of world silverfish and main distributed area, and in silverfish, protein content is 72.1%, and amino acid content is the abundantest, high nutritive value, has the effects such as kidney tonifying increases sun, void of dispelling is invigorated blood circulation, benefit spleen moistening lung, is first-class nourishing tonic.Silverfish is not as a kind of globality food applications (i.e. internal organ, head, wing removes, overall edible), and the function that its health lengthens one's life is confirmed by international nutrition educational circles.
Although silverfish is nutritious, but its moisture is high, histaminase enlivens, and easily produces dense fishy smell because of dealing with improperly, the most putrid and deteriorated, this creates serious restriction to its production and processing, traditional use some common food spices to cover fishy smell except raw meat technique, but effect is limited, and owing to the unstability of spices nature causes the product volume of different batches different, though and some chemistry removal agent of raw meat smell effects are preferable, but human body being existed certain toxic and side effect.In today that Food Quality and Safety is paid attention to increasingly, choose stable in properties, the food supplementary material of safety non-toxic is the premise of product quality.
At present, the processing mode major part of silverfish stays in frost preservation and dries preservation, and from the point of view of deep processing, Icefish Resource is not fully utilized, and in process, Hubeiwan is lost serious.
Summary of the invention
Present invention aims to above-mentioned the deficiencies in the prior art, it is provided that a kind of acid silverfish and preparation method.
The technical scheme is that and be achieved in that:
A kind of acid silverfish, is mainly made up of the supplementary material of following weight proportioning, silverfish 15-45 part, salt 1-3 part, pure corn flour 0.5-2.5 part, zanthoxylum powder 0-1.5 part, chilli powder 0-2.5 part, black sesame powder 0-4.5 part.
Described sour silverfish, is mainly made up of the supplementary material of following weight proportioning, silverfish 20-35 part, salt 1.5-2.5 part, pure corn flour 0.8-2.0 part, zanthoxylum powder 0-1.0 part, chilli powder 0-2.0 part, black sesame powder 0-4.0 part.
The a length of 10-30cm of described silverfish.
Described corn flour is pure corn flour, and water content is 6-12%.
The preparation method of described acid silverfish, comprises following methods step, and (1) silverfish edge ridge plane is opened, and cleans up, is filtered dry moisture, is placed in vessel, and planing surface upwards tiles, and sprinkles salt, closes the lid, and pickles 24-72 hour；(2) step (1) has been pickled silverfish and has wrapped up with frying fragrant pure corn flour, one stacks and is placed in Tao Wengzhong, urn mouth inner cover fresh clean straw, put bamboo branch again, pottery urn is inverted in the little basin filling with clear water, seal with isolation air, be put at cool place, after 15-30 day, obtain semi-finished product；(3) gained semi-finished product vegetable seed is fried crisp the most direct-edible.
The pottery urn of described step (2) is inverted in the clear water filled with in the little basin of clear water and changes once for 2-3 days.
The corn flour of the parcel silverfish of described step (2) can also add zanthoxylum powder, chilli powder, black sesame powder etc..
The present invention uses the Advantageous Effects of technique scheme to be: acid silverfish of the present invention keeps the original profile of silverfish and color, it is to avoid the color of silverfish own and the loss of nutriment；The sour silverfish of the present invention does not contains any preservative；The acid TEAA of silverfish, total amino acid content and essential amino acid index are higher than commercially available lyophilized silverfish；The Thick many candies yield of acid silverfish is higher than lyophilized silverfish, and purity is higher.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail, but is not intended that any limitation of the invention.
Embodiment 1
A kind of acid silverfish, is mainly made up of the supplementary material of following weight proportioning, silverfish 15 parts, salt 1 part, pure corn flour 0.5 part.
The a length of 10cm of described silverfish.
Described corn flour is pure corn flour, and water content is 6%.
The preparation method of described acid silverfish, comprises following methods step, and (1) silverfish edge ridge plane is opened, and cleans up, is filtered dry moisture, is placed in vessel, and planing surface upwards tiles, and sprinkles salt, closes the lid, and pickles 24 hours；(2) step (1) has been pickled silverfish and has wrapped up with frying fragrant pure corn flour, one stacks and is placed in Tao Wengzhong, urn mouth inner cover fresh clean straw, put bamboo branch again, pottery urn is inverted in the little basin filling with clear water, seal with isolation air, be put at cool place, after 15 days, obtain semi-finished product；(3) gained semi-finished product vegetable seed is fried crisp the most direct-edible.
The pottery urn of described step (2) is inverted in the clear water filled with in the little basin of clear water and changes once for 2 days.
Embodiment 2
A kind of acid silverfish, is mainly made up of the supplementary material of following weight proportioning, silverfish 45 parts, salt 3 parts, pure corn flour 2.5 parts, zanthoxylum powder 1.5 parts, chilli powder 2.5 parts, black sesame powder 4.5 parts.
The a length of 30cm of described silverfish.
Described corn flour is pure corn flour, and water content is 12%.
The preparation method of described acid silverfish, comprises following methods step, and (1) silverfish edge ridge plane is opened, and cleans up, is filtered dry moisture, is placed in vessel, and planing surface upwards tiles, and sprinkles salt, closes the lid, and pickles 72 hours；(2) step (1) has been pickled silverfish and has wrapped up with frying fragrant pure corn flour, one stacks and is placed in Tao Wengzhong, urn mouth inner cover fresh clean straw, put bamboo branch again, pottery urn is inverted in the little basin filling with clear water, seal with isolation air, be put at cool place, after 30 days, obtain semi-finished product；(3) gained semi-finished product vegetable seed is fried crisp the most direct-edible.
The pottery urn of described step (2) is inverted in the clear water filled with in the little basin of clear water and changes once for 3 days.
The corn flour of the parcel silverfish of described step (2) can also add zanthoxylum powder, chilli powder, black sesame powder.
Embodiment 3
Acid silverfish, is mainly made up of the supplementary material of following weight proportioning, silverfish 20 parts, salt 1.5 parts, pure corn flour 0.8 part.
The a length of 15cm of described silverfish.
Described corn flour is pure corn flour, and water content is 8%.
The preparation method of described acid silverfish, comprises following methods step, and (1) silverfish edge ridge plane is opened, and cleans up, is filtered dry moisture, is placed in vessel, and planing surface upwards tiles, and sprinkles salt, closes the lid, and pickles 48 hours；(2) step (1) has been pickled silverfish and has wrapped up with frying fragrant pure corn flour, one stacks and is placed in Tao Wengzhong, urn mouth inner cover fresh clean straw, put bamboo branch again, pottery urn is inverted in the little basin filling with clear water, seal with isolation air, be put at cool place, after 20 days, obtain semi-finished product；(3) gained semi-finished product vegetable seed is fried crisp the most direct-edible.
The pottery urn of described step (2) is inverted in the clear water filled with in the little basin of clear water and changes once for 2 days.
Embodiment 4
A kind of acid silverfish, is mainly made up of the supplementary material of following weight proportioning, silverfish 35 parts, salt 2.5 parts, pure corn flour 2.0 parts, zanthoxylum powder 1.0 parts, chilli powder 2.0 parts, black sesame powder 4.0 parts.
The a length of 25cm of described silverfish.
Described corn flour is pure corn flour, and water content is 10%.
The preparation method of described acid silverfish, comprises following methods step, and (1) silverfish edge ridge plane is opened, and cleans up, is filtered dry moisture, is placed in vessel, and planing surface upwards tiles, and sprinkles salt, closes the lid, and pickles 36 hours；(2) step (1) has been pickled silverfish and has wrapped up with frying fragrant pure corn flour, one stacks and is placed in Tao Wengzhong, urn mouth inner cover fresh clean straw, put bamboo branch again, pottery urn is inverted in the little basin filling with clear water, seal with isolation air, be put at cool place, after 25 days, obtain semi-finished product；(3) gained semi-finished product vegetable seed is fried crisp the most direct-edible.
The pottery urn of described step (2) is inverted in the clear water filled with in the little basin of clear water and changes once for 3 days.
The corn flour of the parcel silverfish of described step (2) can also add zanthoxylum powder, chilli powder, black sesame powder.
Embodiment 5
A kind of acid silverfish, is mainly made up of the supplementary material of following weight proportioning, silverfish 30 parts, salt 2.0 parts, pure corn flour 1.5 parts, zanthoxylum powder 0.8 part, chilli powder 1.2 parts, black sesame powder 2.5 parts.
The a length of 28cm of described silverfish.
Described corn flour is pure corn flour, and water content is 10%.
The preparation method of described acid silverfish, comprises following methods step, and (1) silverfish edge ridge plane is opened, and cleans up, is filtered dry moisture, is placed in vessel, and planing surface upwards tiles, and sprinkles salt, closes the lid, and pickles 72 hours；(2) step (1) has been pickled silverfish and has wrapped up with frying fragrant pure corn flour, one stacks and is placed in Tao Wengzhong, urn mouth inner cover fresh clean straw, put bamboo branch again, pottery urn is inverted in the little basin filling with clear water, seal with isolation air, be put at cool place, after 25 days, obtain semi-finished product；(3) gained semi-finished product vegetable seed is fried crisp the most direct-edible.
The pottery urn of described step (2) is inverted in the clear water filled with in the little basin of clear water and changes once for 3 days.
The corn flour of the parcel silverfish of described step (2) can also add zanthoxylum powder, chilli powder, black sesame powder.
Performance test:
1. subjective appreciation
Choose 10 subjective appreciation persons by professional training, respectively embodiment 1-5 gained acid silverfish is carried out subjective appreciation.Wherein fishy smell judgment criteria is as follows: without fishy smell-0, slightly fishy smell-1, fishy smell more weak-2, has fishy smell-3, and fishy smell general-4, fishy smell lays particular stress on-5, fishy smell heavier-6.The results are shown in Table 1:
Table 1 results of sensory evaluation
| Embodiment | 1 | 2 | 3 | 4 | 5 | Commercially available dry silverfish | Pickle silverfish |
| Fishy smell value | 0 | 0 | 0 | 0 | 0 | 5 | 4 |
| Other | Aromatic flavour | Aromatic flavour | Aromatic flavour | Aromatic flavour | Aromatic flavour | British plain spirits | British plain spirits |
Through subjective appreciation, sour silverfish prepared by the inventive method is bright-coloured glossy, without bad fishy smell, and has strong fragrance.
2. Thick many candies content analysis and amino acid composition analysis
The Thick many candies content analysis method of the present invention and the method for testing of amino acid composition analysis see the analysis method in " nutritive value of lyophilized silverfish and preliminary sensory evaluation " literary composition.Before analysis, remove the auxiliary material thing on the surface of deacidification silverfish with clear water.(He Lihong, Tang Junyong, Li Feng. the nutritive value of lyophilized silverfish and preliminary sensory evaluation [J], food research and development, 2010,33 (2): 166-169)
Table 2 acid silverfish and the Thick many candies content (as a example by embodiment 1) of lyophilized silverfish
| Project | Thick many candies/mg | Sample weight/g | Yield/% | Purity/% |
| Acid silverfish | 4.80 | 2.09 | 0.2 | 99 |
| Lyophilized silverfish | 6.20 | 2.07 | 0.3 | 96 |
Table 3 acid silverfish forms and content (with 100g protein refractometer, as a example by embodiment 1) with the amino acid of lyophilized silverfish
In addition to threonine, other essential amino acids content of acid silverfish and total amino acid content are above lyophilized silverfish, show that the essential amino acid of silverfish and total amino acid will not be caused a devastating effect by the preparation acid silverfish process of the present invention.
Claims (7)
1. a sour silverfish, it is characterised in that: mainly it is made up of the supplementary material of following weight proportioning, silverfish 15-45 part,
Salt 1-3 part, corn flour 0.5-2.5 part, zanthoxylum powder 0-1.5 part, chilli powder 0-2.5 part, black sesame powder 0-4.5 part.
Acid silverfish the most according to claim 1, it is characterised in that: main by the supplementary material system of following weight proportioning
Become, silverfish 20-35 part, salt 1.5-2.5 part, corn flour 0.8-2.0 part, zanthoxylum powder 0-1.0 part, chilli powder 0-2.0
Part, black sesame powder 0-4.0 part.
Acid silverfish the most according to claim 1, it is characterised in that: a length of 10-30cm of described silverfish.
Acid silverfish the most according to claim 1, it is characterised in that: described corn flour is pure corn flour, aqueous
Amount is 6-12%.
5. the preparation method of acid silverfish as claimed in claim 1, it is characterised in that: comprise following methods step, (1)
Silverfish edge ridge plane is opened, and cleans up, is filtered dry moisture, is placed in vessel, and planing surface upwards tiles, and sprinkles salt, covers
Lid, pickles 24-72 hour；(2) step (1) having been pickled silverfish and has wrapped up with frying fragrant pure corn flour, one folds
Stack and be placed in Tao Wengzhong, urn mouth inner cover fresh clean straw, then put bamboo branch, pottery urn is inverted in the little basin filling with clear water,
Seal with isolation air, be put at cool place, after 15-30 day, obtain semi-finished product；(3) gained semi-finished product vegetable seed is fried
Crisp the most direct-edible.
The preparation method of acid silverfish the most according to claim 6, it is characterised in that: the pottery urn of described step (2)
It is inverted in the clear water filled with in the little basin of clear water to change once for 2-3 days.
The preparation method of acid silverfish the most according to claim 6, it is characterised in that: the parcel of described step (2)
The corn flour of silverfish can also add zanthoxylum powder, chilli powder, black sesame powder etc..
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610140531.XA CN105767948A (en) | 2016-03-13 | 2016-03-13 | Pickled sour salangid and preparation method thereof |
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| CN201610140531.XA CN105767948A (en) | 2016-03-13 | 2016-03-13 | Pickled sour salangid and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174432A (en) * | 2016-08-10 | 2016-12-07 | 谢镜国 | A kind of deep-sea Hemisalanx sauce |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077372A (en) * | 2015-09-09 | 2015-11-25 | 江南大学 | Preparation method of instant leisure flavored fermented fish product |
| CN105475891A (en) * | 2015-12-31 | 2016-04-13 | 常熟理工学院 | Processing method of flavor anchovies |
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- 2016-03-13 CN CN201610140531.XA patent/CN105767948A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077372A (en) * | 2015-09-09 | 2015-11-25 | 江南大学 | Preparation method of instant leisure flavored fermented fish product |
| CN105475891A (en) * | 2015-12-31 | 2016-04-13 | 常熟理工学院 | Processing method of flavor anchovies |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174432A (en) * | 2016-08-10 | 2016-12-07 | 谢镜国 | A kind of deep-sea Hemisalanx sauce |
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Application publication date: 20160720 |
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