CN105962146A - Spicy choking salt-baked instant dried silver fish and preparation method thereof - Google Patents

Spicy choking salt-baked instant dried silver fish and preparation method thereof Download PDF

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Publication number
CN105962146A
CN105962146A CN201610171099.0A CN201610171099A CN105962146A CN 105962146 A CN105962146 A CN 105962146A CN 201610171099 A CN201610171099 A CN 201610171099A CN 105962146 A CN105962146 A CN 105962146A
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China
Prior art keywords
parts
salt
hemisalanx
pickled
fish
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Pending
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CN201610171099.0A
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Chinese (zh)
Inventor
胡从玉
陆剑锋
钱长建
余军
李明惠
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MINGGUANG YONGYAN AQUATIC GROUP Corp
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MINGGUANG YONGYAN AQUATIC GROUP Corp
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Priority to CN201610171099.0A priority Critical patent/CN105962146A/en
Publication of CN105962146A publication Critical patent/CN105962146A/en
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Abstract

The invention discloses spicy choking salt-baked instant dried silver fish and a preparation method thereof. The spicy choking salt-baked instant dried silver fish is made from the following raw materials in parts by weight: 500-550 parts of silver fish, 10-12 parts of iodized salt, 15-18 parts of white granulated sugar, 50-60 parts of Baijiu, 10-12 parts of ginger powder, 30-35 parts of mashed garlic, 23-25 parts of haw slices, 30-35 parts of flammulina velutipes with pickled peppers, 13-15 parts of cordate houttuynia, 5-6 parts of folium mori, 7-8 parts of pericarpium citri reticulatae, 13-15 parts of green wheat kernels, 30-35 parts of apricot kernel juice, 25-30 parts of puffed abalone powder, 30-35 parts of pickled ginger granules, 13-15 parts of pepper granules and 13-15 parts of vanilla seeds. A silver fish product produced by the invention is rich in aroma, crisp in bones and fragrant in meat, moderate in saline taste, chewy and free of fishy smell, full in body shape, spicy and delicious, and does not shrink and curl.

Description

A kind of fragrant peppery instant Hemisalanx of taste salt that chokes does And preparation method thereof
Technical field
The present invention relates to the instant Hemisalanx of salt and do technical field, particularly relate to a kind of fragrant peppery instant Hemisalanx of taste salt that chokes and do and preparation method thereof.
Background technology
Hemisalanx (Hemisalanx Prognathus) it is under the jurisdiction of salmon shape mesh, Salangidae, has 2 subfamilies, 6 genus, nearly 20 kinds, in being distributed in, day, Korea Spro, E Deng state.The fine and tender taste of Hemisalanx, pure white, delicious, overall edible (i.e. internal organs, head, fin etc. do not remove, overall edible), confirmed as a kind of natural " life prolonging food " by international threpsology at present.Therefore have again " long-lived fine work ", the laudatory title of " fish ginseng ".Hemisalanx belongs to the nutritional labelings such as high protein and low fat food, every 100g 8.2g in protein, fat 0.3g, carbohydrate 0.5g, heat 176kJ, calcium 258mg, phosphorus 102mg, ferrum 0.5mg, and thiamine, riboflavin, nicotinic acid.Due to its region and the restriction from the easy death characteristics of water own, the processing mode major part causing the most relevant Hemisalanx is all freeze cutting, domestic also dries, to dry the Hemisalanx into being referred to as " swallow does " dry, and the report about Hemisalanx deep processing is fewer.The domestic deep processing about Hemisalanx reports have: Shen Xueming, Huang Weidong article in inquired into the research about Hemisalanx quick-freezing technique;In " production technology of Hemisalanx tartar sauce " literary composition of Hu Jingli, Xia Qile, with alkaline protease enzymolysis Hemisalanx Fructus Capsici sauce and tomato sauce as raw material, with starch as thickening agent, process Salangid paste;Yang Rende, in " Processing Technic of Fried & Popped Whitebait " literary composition, has inquired into the technique of Hemisalanx frying-expansion.From the point of view of deep processing, Icefish Resource is far from making full use of.Traditional Hemisalanx processing mode uses Exposure to Sunlight or hot air drying mode, although these processing mode costs are relatively low, but relatively big to the destructiveness of nutritional labeling, outward appearance and the matter structure of Hemisalanx, the product obtained is shrivelled, jaundice.Vacuum lyophilization mode is relatively costly due to it, is suitable for the product of high value.The high-quality that Hemisalanx is had conforms exactly to requirement, and vacuum lyophilization can preferably keep its original profile, and destroys less to itself color and nutritional labeling.The making difficulty that i.e. Sal dried fish mainly faces: one is that the muscle fiber oppressed is short, and proteinaceous tissue is loosely organized, and water content is the most, if direct fresh fish carries out salt, fish block is quickly baked, and the flesh of fish bursts, color and luster is relatively white, without chewing strength, lacks the peculiar flavour of salt food;Two is that the protein that fish skin contains is mainly the collagen protein of macromole and the composition of mucopolysaccharide, in grume during high temp. salt, easily sticks together with rice paper, causes fish skin damaged, the impact i.e. overall appearance of Sal dried fish;Three is the bilgy odour that fresh-water fishes itself have.Dried fish is as a kind of traditional food, making and in storage easily by mould contamination, then the mycotoxin produced creates potential hazard to the public health health of consumer, the dried fish food of the relieved use of consumer is allowed for preferably producing, the present invention processes dried fish with now with the current electrolyzed alkaline water, and effective and safety remains without chemical composition.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of fragrant peppery instant Hemisalanx of taste salt that chokes does.
The present invention is achieved by the following technical solutions:
A kind of fragrant peppery instant Hemisalanx of taste salt that chokes does, and is made up of following raw materials in part by weight:
Hemisalanx 500-550, iodine salt 10-12, white sugar 15-18, Chinese liquor 50-60, Rhizoma Zingiberis Recens powder 10-12, mashed garlic 30-35, Fructus Crataegi slice 23-25, needle mushrooms with pickled peppers 30-35, Herba Houttuyniae 13-15, Folium Mori 5-6, Pericarpium Citri Reticulatae 7-8, blue or green wheat core 13-15, almond milk 30-35, expanded Carnis Haliotidis powder 25-30, Rhizoma Zingiberis Recens (pickled) grain 30-35, MAJIAO grain 13-15, Rhizoma et radix valerianae seed 13-15.
The described a kind of fragrant peppery instant Hemisalanx of taste salt that chokes does, and is made up of the following step:
1) the fresh Hemisalanx of 12-15cm of uniform size, is selected, clean and remove surface viscous liquid, it is subsequently added iodine salt and Chinese liquor is grabbed even, add suitable quantity of water and make liquid-immersed fish body, immersion is pickled and is made it lose vigor, and then liquid is removed in control, adds white sugar, water Rhizoma Zingiberis powder, mashed garlic, make it be sufficiently mixed, be placed in 4-6 DEG C of environment and stand 3-5 hour;
2), mixing addition terrine with the MAJIAO grain after stir-fry perfume (or spice), Rhizoma et radix valerianae seed after Fructus Crataegi slice, Herba Houttuyniae, Folium Mori, Pericarpium Citri Reticulatae, blue or green wheat core hot water cleaning, add 10-15 times amount water, slow fire heats so that it is be concentrated into the 1/2-1/3 of total amount, pours out filtering residue, collects decoction;
3), needle mushrooms with pickled peppers is mixed with almond milk, beat uniformly, be heated to 60-65 DEG C, and decoction collected by step 1 gains and step 2 is sequentially placed into, in 30-35 DEG C of constant temperature sealing 1-2 days;
4), step 3 gained Hemisalanx hanging being got up, blot excess surface moisture, put into freeze drying box, evacuation is dried, 4-5 hour;
5), step 4 is done in the strip cage that coherent threading stainless steel silk is weaved into through the Hemisalanx of temperature-variable drying, the shapes and sizes of cage are coincide with the size of fish and shape, sprinkle Rhizoma Zingiberis Recens (pickled) grain, expanded Carnis Haliotidis powder, after lid compresses, layer 2-3 rice paper is wrapped up in outside, and arrangement is put into the pot being covered with one layer of 2-3cm thickness crude salt, tamped with crude salt between each cage, cover pot cover, heating salt, controls cooking bottom temperature 130-150 DEG C, altogether salt 1.5-2.5 hour;
6), by dry for the step 5 gained Hemisalanx electrolysis 2.5-3g/LNaCL solution gained aqueous alkaline electrolyte putting into existing system, making that Hemisalanx is dry to be totally submerged under it, room temperature shaking table processes 25-30 minute, takes out and dries rear inflated with nitrogen packaging.
The invention have the advantage that
1, present invention Rhizoma Zingiberis Recens processes Hemisalanx, and the flesh of fish is not only had and well goes raw meat effect by Rhizoma Zingiberis Recens, and Ginger Protease can also increase the palatability of dried fish by aminosal, and makes i.e. Sal dried fish aromatic flavor by salt, has unique salt fragrance 。
2, the Hemisalanx product aromatic flavor that the present invention produces, the crisp meat of bone is fragrant, and saline taste is moderate, chews strength and without fishy smell, and build is full, and not shrinkage crimps, fragrant peppery good to eat.
3, fish block and salt are separated by present invention rice paper, and minimizing salt remains in fish surface affects sense organ, reduce fish body salinity simultaneously, keep moderately salted.
4, a kind of fragrant peppery instant Hemisalanx of taste salt that chokes of the present invention does, and adds Rhizoma Zingiberis Recens (pickled) grain and expanded Carnis Haliotidis powder when salt, in pot high temperature can make the peculiar flavour of Rhizoma Zingiberis Recens (pickled), Carnis Haliotidis powder fragrance significantly more efficient compound with the local flavor of dried fish.
Detailed description of the invention
A kind of fragrant peppery instant Hemisalanx of taste salt that chokes does, and is made up of following raw materials in part by weight:
Hemisalanx 500, iodine salt 10, white sugar 15, Chinese liquor 50, Rhizoma Zingiberis Recens powder 10, mashed garlic 30, Fructus Crataegi slice 23, needle mushrooms with pickled peppers 30, Herba Houttuyniae 13, Folium Mori 5, Pericarpium Citri Reticulatae 7, blue or green wheat core 13, almond milk 30, expanded Carnis Haliotidis powder 25, Rhizoma Zingiberis Recens (pickled) grain 30, MAJIAO grain 13, Rhizoma et radix valerianae seed 13.
The described a kind of fragrant peppery instant Hemisalanx of taste salt that chokes does, and is made up of the following step:
1) the fresh Hemisalanx of 15cm of uniform size, is selected, clean and remove surface viscous liquid, it is subsequently added iodine salt and Chinese liquor is grabbed even, add suitable quantity of water and make liquid-immersed fish body, immersion is pickled and is made it lose vigor, and then liquid is removed in control, adds white sugar, Rhizoma Zingiberis Recens powder, mashed garlic, make it be sufficiently mixed, be placed in 4 DEG C of environment and stand 3 hours;
2), mixing addition terrine with the MAJIAO grain after stir-fry perfume (or spice), Rhizoma et radix valerianae seed after Fructus Crataegi slice, Herba Houttuyniae, Folium Mori, Pericarpium Citri Reticulatae, blue or green wheat core hot water cleaning, add 10 times amount water, slow fire heats so that it is be concentrated into the 1/3 of total amount, pours out filtering residue, collects decoction;
3), needle mushrooms with pickled peppers is mixed with almond milk, beat uniformly, be heated to 60 DEG C, and decoction collected by step 1 gains and step 2 is sequentially placed into, in 30 DEG C of constant temperature sealings 1.5 days;
4), step 3 gained Hemisalanx hanging being got up, blot excess surface moisture, put into freeze drying box, evacuation is dried, 5 hours;
5), step 4 is done in the strip cage that coherent threading stainless steel silk is weaved into through the Hemisalanx of temperature-variable drying, the shapes and sizes of cage are coincide with the size of fish and shape, sprinkle Rhizoma Zingiberis Recens (pickled) grain, expanded Carnis Haliotidis powder, after lid compresses, 3 layers of rice paper are wrapped up in outside, and arrangement is put into the pot being covered with one layer of 3cm thickness crude salt, tamped with crude salt between each cage, cover pot cover, heating salt, controls cooking bottom temperature 150 DEG C, altogether salt 1.5 hours;
6), by dry for the step 5 gained Hemisalanx electrolysis 2.5g/L NaCL solution gained aqueous alkaline electrolyte putting into existing system, making that Hemisalanx is dry to be totally submerged under it, room temperature shaking table processes 30 minutes, takes out and dries rear inflated with nitrogen packaging.

Claims (2)

1. the peppery instant Hemisalanx of taste salt that chokes of perfume (or spice) does, it is characterised in that be made up of following raw materials in part by weight:
Hemisalanx 500-550, iodine salt 10-12, white sugar 15-18, Chinese liquor 50-60, Rhizoma Zingiberis Recens powder 10-12, mashed garlic 30-35, Fructus Crataegi slice 23-25, needle mushrooms with pickled peppers 30-35, Herba Houttuyniae 13-15, Folium Mori 5-6, Pericarpium Citri Reticulatae 7-8, blue or green wheat core 13-15, almond milk 30-35, expanded Carnis Haliotidis powder 25-30, Rhizoma Zingiberis Recens (pickled) grain 30-35, MAJIAO grain 13-15, Rhizoma et radix valerianae seed 13-15.
A kind of fragrant peppery instant Hemisalanx of taste salt that chokes the most according to claim 1 does, it is characterised in that be made up of the following step:
1) the fresh Hemisalanx of 12-15cm of uniform size, is selected, clean and remove surface viscous liquid, it is subsequently added iodine salt and Chinese liquor is grabbed even, add suitable quantity of water and make liquid-immersed fish body, immersion is pickled and is made it lose vigor, and then liquid is removed in control, adds white sugar, Rhizoma Zingiberis Recens powder, mashed garlic, make it be sufficiently mixed, be placed in 4-6 DEG C of environment and stand 3-5 hour;
2), mixing addition terrine with the MAJIAO grain after stir-fry perfume (or spice), Rhizoma et radix valerianae seed after Fructus Crataegi slice, Herba Houttuyniae, Folium Mori, Pericarpium Citri Reticulatae, blue or green wheat core hot water cleaning, add 10-15 times amount water, slow fire heats so that it is be concentrated into the 1/2-1/3 of total amount, pours out filtering residue, collects decoction;
3), needle mushrooms with pickled peppers is mixed with almond milk, beat uniformly, be heated to 60-65 DEG C, and decoction collected by step 1 gains and step 2 is sequentially placed into, in 30-35 DEG C of constant temperature sealing 1-2 days;
4), step 3 gained Hemisalanx hanging being got up, blot excess surface moisture, put into freeze drying box, evacuation is dried, 4-5 hour;
5), step 4 is done in the strip cage that coherent threading stainless steel silk is weaved into through the Hemisalanx of temperature-variable drying, the shapes and sizes of cage are coincide with the size of fish and shape, sprinkle Rhizoma Zingiberis Recens (pickled) grain, expanded Carnis Haliotidis powder, after lid compresses, layer 2-3 rice paper is wrapped up in outside, and arrangement is put into the pot being covered with one layer of 2-3cm thickness crude salt, tamped with crude salt between each cage, cover pot cover, heating salt, controls cooking bottom temperature 130-150 DEG C, altogether salt 1.5-2.5 hour;
6), by dry for the step 5 gained Hemisalanx electrolysis 2.5-3g/LNaCL solution gained aqueous alkaline electrolyte putting into existing system, making that Hemisalanx is dry to be totally submerged under it, room temperature shaking table processes 25-30 minute, takes out and dries rear inflated with nitrogen packaging.
CN201610171099.0A 2016-03-24 2016-03-24 Spicy choking salt-baked instant dried silver fish and preparation method thereof Pending CN105962146A (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101912126A (en) * 2010-08-17 2010-12-15 刘富来 Instant salt baked fish processing method
CN104223186A (en) * 2014-10-20 2014-12-24 倪群 Vinous black jujube whitebait dry and preparation method thereof
CN104305343A (en) * 2014-10-20 2015-01-28 倪群 Dried wheat-flavored silver fish with pickled peppers and preparation method thereof
CN105361001A (en) * 2015-11-20 2016-03-02 武汉市水产科学研究所 Method for producing de-fishy low-salt half-dry freshwater fish

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101912126A (en) * 2010-08-17 2010-12-15 刘富来 Instant salt baked fish processing method
CN104223186A (en) * 2014-10-20 2014-12-24 倪群 Vinous black jujube whitebait dry and preparation method thereof
CN104305343A (en) * 2014-10-20 2015-01-28 倪群 Dried wheat-flavored silver fish with pickled peppers and preparation method thereof
CN105361001A (en) * 2015-11-20 2016-03-02 武汉市水产科学研究所 Method for producing de-fishy low-salt half-dry freshwater fish

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
孙文烁,等: "电解水对鱼干中真菌毒素消除效果研究", 《现代食品科技》 *

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Application publication date: 20160928