CN105918933A - Processing technology method and product of Wuyi mountain Wutun-flavored smoked oryzias latipes - Google Patents
Processing technology method and product of Wuyi mountain Wutun-flavored smoked oryzias latipes Download PDFInfo
- Publication number
- CN105918933A CN105918933A CN201610354163.9A CN201610354163A CN105918933A CN 105918933 A CN105918933 A CN 105918933A CN 201610354163 A CN201610354163 A CN 201610354163A CN 105918933 A CN105918933 A CN 105918933A
- Authority
- CN
- China
- Prior art keywords
- rice
- oryzias latipes
- tchang
- oil
- wuyi mountain
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims abstract description 21
- 241000276569 Oryzias latipes Species 0.000 title abstract 7
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000013599 spices Nutrition 0.000 claims abstract description 8
- 210000001835 viscera Anatomy 0.000 claims abstract description 7
- 244000291564 Allium cepa Species 0.000 claims abstract description 6
- 241000272814 Anser sp. Species 0.000 claims abstract description 3
- 241000251468 Actinopterygii Species 0.000 claims description 25
- 235000007164 Oryza sativa Nutrition 0.000 claims description 19
- 241000209094 Oryza Species 0.000 claims description 18
- 235000009566 rice Nutrition 0.000 claims description 18
- 241001504942 Percocypris pingi Species 0.000 claims description 17
- 239000000796 flavoring agent Substances 0.000 claims description 12
- 235000019634 flavors Nutrition 0.000 claims description 12
- 241000574138 Ozothamnus diosmifolius Species 0.000 claims description 10
- 235000021110 pickles Nutrition 0.000 claims description 10
- 230000005070 ripening Effects 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 6
- 238000003307 slaughter Methods 0.000 claims description 6
- 239000000779 smoke Substances 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 235000013332 fish product Nutrition 0.000 claims description 3
- 230000000391 smoking effect Effects 0.000 abstract description 2
- 238000005554 pickling Methods 0.000 abstract 2
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 235000019991 rice wine Nutrition 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 16
- 230000007547 defect Effects 0.000 description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 2
- 235000017491 Bambusa tulda Nutrition 0.000 description 2
- 244000082204 Phyllostachys viridis Species 0.000 description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 2
- 239000011425 bamboo Substances 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000019504 cigarettes Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- 244000147568 Laurus nobilis Species 0.000 description 1
- 235000017858 Laurus nobilis Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 241000191442 Tenualosa reevesii Species 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Provided is a processing technology method of Wuyi mountain Wutun-flavored smoked oryzias latipes. The method comprises the following process steps of 1 killing, wherein oryzias latipes is killed, internal organs are removed, and then the oryzias latipes is washed to be clean and drained; 2 pickling, wherein salt, chopped fresh ginger, shallot sections, spice and rice wine are blended and smeared on the surface and the interior of the oryzias latipes, and pickling is conducted for 5 h to 8 h; 3, warm oil pouring curing, wherein a whole goose is put in warm oil with the temperature ranging from 90 DEG C to 120 DEG C for pouring 10 min to 20 min for curing, and oil on the surface of the oryzias latipes is drained; and 4 smoking. A Wuyi mountain Wutun-flavored smoked oryzias latipes product is made through the above-mentioned technology method.
Description
Technical field
The present invention relates to a kind of processed fish meat products
Technological method for processing and goods
。
Background technology
Wuyi Mountain
“
Wu collects rice Percocypris pingi (Tchang)
" obtain the national geography famous special product certification mark, it is the famous-brand and high-quality food of one of Wuyishan City
, vegetal pole horn of plenty, is the high-quality generally acknowledged both at home and abroad, high-grade animality pollution-free food natural, non-harmful.It it is the nutritious and healthy food of preferable high protein, low fat, low cholesterol.
Existing " Wuyi Mountain Wu collects rice flower container fish " processing technology is:
1
, rice Percocypris pingi (Tchang) slaughter internal organs, enter pot add a little salt decocting in water to the ripest time take out drain；
2
, Sal and Fructus Capsici powder and other spice are smeared in fish inside and outside, smoke in being placed in pot, put in pot and mix the Oryza glutinosa of salt, Laurus nobilis etc. on a small quantity, with little bamboo chip frame in pot, smoking macrura reevesii is placed on little bamboo chip, covers tightly pot cover and does not make leakage cigarette, smoked by the medium duration and degree of heating
10
Minute, when overflowing strong scent in pot, pot cover is removed a seam, pours rice into and spill
2
Two
, then cover
1
Minute.Smoked fish is external in golden yellow, and oil is grown lubricious, and cigarette perfume (or spice) assails the nostrils.
But this technique also also has the biggest defect,
Boiling to time ripe until fish in decocting in water curing process, the general decocting in water time to reach
10
Extremely
20
Minute, the delicate flavour of the flesh of fish is the most soluble in water；Moreover, oppress color after decocting in water and change, particularly after couple of days, flesh of fish color can be turned black；Three are because the decocting in water time longer flesh of fish dissipates the freshest and the tenderest.Processing technology is improved space.
Summary of the invention
The purpose of the present invention is to propose to one and can overcome in original decocting in water curing process, the delicate flavour of the flesh of fish is the most soluble in water, and the fish product taste processed is the freshest；Oppressing color after decocting in water to change, particularly after couple of days, flesh of fish color can be turned black；The decocting in water curing time, the longer a kind of Wuyi Mountain Wu causing oppressing defects such as dissipating, nonelastic, the freshest and the tenderest collected local flavor rice flower container fish
Technological method for processing and goods.
Adopt the technical scheme that:
A kind of Wuyi Mountain Wu collects local flavor rice flower container fish
Technological method for processing, comprise the technical steps that: (
1
) slaughter: rice Percocypris pingi (Tchang) is slaughtered internal organs afterwash and is drained；
(2)
Pickle: salt, Rhizoma Zingiberis Recens are broken, onion parts, spice, yellow wine mix are applied in inside and outside rice Percocypris pingi (Tchang) body surface, pickle
5
—
8
Hour；(
3
) temperature oil slips ripening processed: whole goose is put into
90
Degree Celsius
120
Degree Celsius warm oil in the system of slipping
10
—
20
Minute ripening, and drain the oil of rice Percocypris pingi (Tchang) body surface；(
4
) smoke.
A kind of Wuyi Mountain Wu collects local flavor rice flower container fish
Goods use above-mentioned process to make.
Owing to using
Above-mentioned process,
Overcome in original decocting in water curing process,
Boiling to time ripe until fish in decocting in water curing process, the general decocting in water time to reach
10
Extremely
20
Minute, the delicate flavour of the flesh of fish is the most soluble in water, and the fish product taste processed is the freshest；Oppressing color after decocting in water to change, particularly after couple of days, flesh of fish color can be turned black；Because the decocting in water time longer flesh of fish dissipates the freshest and the tenderest etc. the defect.
Embodiment
Citing below illustrates.
A kind of Wuyi Mountain Wu collects local flavor rice flower container fish
Technological method for processing embodiment
1
: (
1
) slaughter: rice Percocypris pingi (Tchang) is slaughtered internal organs afterwash and is drained；
(2)
Pickle: salt, Rhizoma Zingiberis Recens are broken, onion parts, spice, yellow wine mix are applied in inside and outside rice Percocypris pingi (Tchang) body surface, pickle
5
Hour；(
3
) temperature oil slips ripening processed: the rice Percocypris pingi (Tchang) pickled is put into
90
Degree Celsius warm oil in slip system ripening in 20 minutes, and drain the oil of fish body surface；(
4
) smoke.
A kind of Wuyi Mountain Wu collects local flavor rice flower container fish
Technological method for processing embodiment
2
: (
1
) slaughter: rice Percocypris pingi (Tchang) is slaughtered internal organs afterwash and is drained；
(2)
Pickle: salt, Rhizoma Zingiberis Recens are broken, onion parts, spice, yellow wine mix are applied in inside and outside rice Percocypris pingi (Tchang) body surface, pickle
6
Hour；(
3
) temperature oil slips ripening processed: the rice Percocypris pingi (Tchang) pickled is put into
100
Degree Celsius warm oil in slip system ripening in 15 minutes, and drain the oil of fish body surface；(
4
) smoke.
A kind of Wuyi Mountain Wu collects local flavor rice flower container fish
Technological method for processing embodiment
3
:
(
1
) slaughter: rice Percocypris pingi (Tchang) is slaughtered internal organs afterwash and is drained；
(2)
Pickle: salt, Rhizoma Zingiberis Recens are broken, onion parts, spice, yellow wine mix are applied in inside and outside rice Percocypris pingi (Tchang) body surface, pickle
8
Hour；(
3
) temperature oil slips ripening processed: the rice Percocypris pingi (Tchang) pickled is put into
120
Degree Celsius warm oil in slip system ripening in 10 minutes, and drain the oil of fish body surface；(
4
) smoke.
Claims (2)
1. Wuyi Mountain Wu collects a technological method for processing for local flavor rice flower container fish, it is characterized in that: comprise the technical steps that: (1) slaughters: rice Percocypris pingi (Tchang) is slaughtered internal organs afterwash and drained；(2) pickle: salt, Rhizoma Zingiberis Recens are broken, onion parts, spice, yellow wine mix are applied in inside and outside rice Percocypris pingi (Tchang) body surface, pickle 58 hours；(3) temperature oil slips ripening processed: is put into by whole goose and slips system ripening in 10 20 minutes in the warm oil of 90 degrees Celsius 120 degrees Celsius, and drains the oil of rice Percocypris pingi (Tchang) body surface；(4) smoke.
2. Wuyi Mountain Wu collects a local flavor rice flower container fish product, it is characterized in that: use technological method for processing described in claim 1 to make.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610354163.9A CN105918933A (en) | 2016-05-25 | 2016-05-25 | Processing technology method and product of Wuyi mountain Wutun-flavored smoked oryzias latipes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610354163.9A CN105918933A (en) | 2016-05-25 | 2016-05-25 | Processing technology method and product of Wuyi mountain Wutun-flavored smoked oryzias latipes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105918933A true CN105918933A (en) | 2016-09-07 |
Family
ID=56841360
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610354163.9A Pending CN105918933A (en) | 2016-05-25 | 2016-05-25 | Processing technology method and product of Wuyi mountain Wutun-flavored smoked oryzias latipes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105918933A (en) |
-
2016
- 2016-05-25 CN CN201610354163.9A patent/CN105918933A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20190311 Address after: 354311 Ma Ling Hou 12, Hengdun Village, Langu Township, Wuyishan City, Nanping City, Fujian Province Applicant after: Wuyishan Jinxiu Garden Ecological Agriculture Development Co., Ltd. Address before: 354300 Agricultural Restaurant in Jiaoting Bihu Garden, Wuyishan Resort, Nanping City, Fujian Province Applicant before: Wu Wanghua |
|
| TA01 | Transfer of patent application right | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160907 |
|
| WD01 | Invention patent application deemed withdrawn after publication |