CN105942289A - Processing technology and product of Mount Wuyi Wutun flavor dried oryzias latipes - Google Patents
Processing technology and product of Mount Wuyi Wutun flavor dried oryzias latipes Download PDFInfo
- Publication number
- CN105942289A CN105942289A CN201610354164.3A CN201610354164A CN105942289A CN 105942289 A CN105942289 A CN 105942289A CN 201610354164 A CN201610354164 A CN 201610354164A CN 105942289 A CN105942289 A CN 105942289A
- Authority
- CN
- China
- Prior art keywords
- tchang
- rice
- oryzias latipes
- wuyi
- oil
- 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
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 15
- 235000019634 flavors Nutrition 0.000 title claims abstract description 15
- 241000276569 Oryzias latipes Species 0.000 title abstract 7
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 29
- 235000009566 rice Nutrition 0.000 claims abstract description 28
- 235000013599 spices Nutrition 0.000 claims abstract description 8
- 244000291564 Allium cepa Species 0.000 claims abstract description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 6
- 241000209094 Oryza Species 0.000 claims description 27
- 241001504942 Percocypris pingi Species 0.000 claims description 26
- 238000000034 method Methods 0.000 claims description 16
- 235000021110 pickles Nutrition 0.000 claims description 10
- 230000005070 ripening Effects 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- 238000003307 slaughter Methods 0.000 claims description 6
- 210000001835 viscera Anatomy 0.000 claims description 6
- 239000000779 smoke Substances 0.000 claims description 3
- 241000272814 Anser sp. Species 0.000 claims description 2
- 230000000391 smoking effect Effects 0.000 abstract description 4
- 240000007594 Oryza sativa Species 0.000 abstract description 2
- 238000009938 salting Methods 0.000 abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 241000251468 Actinopterygii Species 0.000 description 18
- 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
- 235000013332 fish product Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000126 substance Substances 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
- 241000574138 Ozothamnus diosmifolius 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
The invention provides a processing technology of a Mount Wuyi Wutun flavor dried oryzias latipes. The processing technology is characterized by comprising the following processing steps of (1) killing: killing the oryzias latipes, gutting and then cleaning and draining; (2) salting: stirring and mixing table salt, chopped fresh ginger, spring onion, spice and yellow rice, coating the inner and outer surfaces of the oryzias latipes body with same, and salting for 5 to 8hours; (3) frying with warm oil to cook: frying the whole oryzias latipes in the warm oil of 90 to 120 DEG C for 10 to 20min to cook, and draining the oil on the oryzias latipes body surface; (4) smoking. A product of the Mount Wuyi Wutun flavor dried oryzias latipes is characterized by being prepared by adopting the processing technology.
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 dried 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.The fish that slips is external in golden yellow, and oil is grown lubricious, and cigarette perfume (or spice) assails the nostrils；
3
, dry.
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；Having harmful substance generation etc. when smoking, 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 is longer causes the flesh of fish to dissipate, nonelastic, the freshest and the tenderest；Through smoking operation, there is a kind of Wuyi Mountain Wu of the defects such as harmful substance generation to collect local flavor rice Percocypris pingi (Tchang) and do
Technological method for processing and goods.
Adopt the technical scheme that:
A kind of Wuyi Mountain Wu collects local flavor rice Percocypris pingi (Tchang) and does
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 Percocypris pingi (Tchang) and does
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 Percocypris pingi (Tchang) and does
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 the system of slipping
20
Minute ripening, and drain the oil of fish body surface；(
4
) be dried.
A kind of Wuyi Mountain Wu collects local flavor rice Percocypris pingi (Tchang) and does
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 the system of slipping
15
Minute ripening, and drain the oil of fish body surface；(
4
) be dried.
A kind of Wuyi Mountain Wu collects local flavor rice Percocypris pingi (Tchang) and does
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 the system of slipping
10
Minute ripening, and drain the oil of fish body surface；(
4
) be dried.
Claims (2)
1. Wuyi Mountain Wu collects the technological method for processing that local flavor rice Percocypris pingi (Tchang) is dry, 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 Percocypris pingi (Tchang) dry products, 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 |
|---|---|---|---|
| CN201610354164.3A CN105942289A (en) | 2016-05-25 | 2016-05-25 | Processing technology and product of Mount Wuyi Wutun flavor dried oryzias latipes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610354164.3A CN105942289A (en) | 2016-05-25 | 2016-05-25 | Processing technology and product of Mount Wuyi Wutun flavor dried oryzias latipes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105942289A true CN105942289A (en) | 2016-09-21 |
Family
ID=56909593
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610354164.3A Pending CN105942289A (en) | 2016-05-25 | 2016-05-25 | Processing technology and product of Mount Wuyi Wutun flavor dried oryzias latipes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105942289A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509688A (en) * | 2016-10-30 | 2017-03-22 | 榕江县寨蒿侗家风味食品有限公司 | Preparation method of paddy field fish |
-
2016
- 2016-05-25 CN CN201610354164.3A patent/CN105942289A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509688A (en) * | 2016-10-30 | 2017-03-22 | 榕江县寨蒿侗家风味食品有限公司 | Preparation method of paddy field fish |
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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: 20160921 |
|
| WD01 | Invention patent application deemed withdrawn after publication |