CN105962151A - Salted instant dried hemisalanx prognathus capable of stimulating appetite and preparation method of salted instant dried hemisalanx prognathus - Google Patents

Salted instant dried hemisalanx prognathus capable of stimulating appetite and preparation method of salted instant dried hemisalanx prognathus Download PDF

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Publication number
CN105962151A
CN105962151A CN201610171134.9A CN201610171134A CN105962151A CN 105962151 A CN105962151 A CN 105962151A CN 201610171134 A CN201610171134 A CN 201610171134A CN 105962151 A CN105962151 A CN 105962151A
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China
Prior art keywords
parts
hemisalanx
salt
instant dried
prognathus
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Pending
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CN201610171134.9A
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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 CN201610171134.9A priority Critical patent/CN105962151A/en
Publication of CN105962151A publication Critical patent/CN105962151A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses salted instant dried hemisalanx prognathus capable of stimulating the appetite and a preparation method of the salted instant dried hemisalanx prognathus. The salted instant dried hemisalanx prognathus is prepared from the following raw materials in parts by weight: 500-550 parts of hemisalanx prognathus, 10-12 parts of iodised 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, 13-15 parts of Chinese prickly ash buds, 200-230 parts of yoghourt, 13-15 parts of motherwort, 15-18 parts of smoked plums, 50-55 parts of fermented bitter gourd juice, 30-35 parts of soaked ginger granules and 25-30 parts of bean dregs. The prepared salted instant dried hemisalanx prognathus disclosed by the invention is rich in fragrance, crisp in bones, fragrant in meat, moderate in salty taste, chewy, free from fishy smell, plump in somatotype, free from wrinkles or crinkles, and fresh, fragrant, crisp and delicious.

Description

A kind of appetizing instant Hemisalanx of salt 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 appetizing instant Hemisalanx of salt 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 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 the nutritional labeling such as 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.The present invention is by a kind of aromatic flavor of research, and the crisp meat of bone is fragrant, and saline taste is moderate, chews strength and without fishy smell, has the instant Hemisalanx of salt of the salt fragrance of uniqueness to do so that it is to give full play to its nutritive value.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 appetizing instant Hemisalanx of salt does.
The present invention is achieved by the following technical solutions:
A kind of appetizing instant Hemisalanx of salt 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, Pericarpium Zanthoxyli bud 13-15, Yoghourt 200-230, Herba Leonuri 13-15, Fructus Mume 15-18, fermentation Succus Momordicae charantiae 50-55, Rhizoma Zingiberis Recens (pickled) grain 30-35, bean dregs 25-30.
Described a kind of appetizing instant Hemisalanx of salt 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, 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 by after Pericarpium Zanthoxyli bud, Herba Leonuri, the cleaning of Fructus Mume hot water with bean dregs, add 10-15 times amount water, slow fire heats so that it is be concentrated into the 1/2-3 of total amount, pours out filtering residue, collects decoction;
3), fermentation Succus Momordicae charantiae, Yoghourt are heated to 60-65 DEG C, and decoction collected by step 1 gains and step 2 is sequentially placed into, seal 1-2 days in 30-35 DEG C of constant temperature;
4), by step 3 gained Hemisalanx hanging get up to put into air-cooled drying room, use compressor regulation temperature, make temperature between 10-15 DEG C from low to high, more slowly varying, per hour for once to circulate, so circulation is air-dried, 8-15 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, 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/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 25-30 minute, takes out and dries rear inflated with nitrogen packaging.
The invention have the advantage that
1, the present invention prepares i.e. Sal dried fish aromatic flavor, and the crisp meat of bone is fragrant, and saline taste is moderate, chews strength and without fishy smell , build is full, and not shrinkage crimps, fresh fragrant palatable crisp.
2, present invention Rhizoma Zingiberis Recens processes Hemisalanx, the flesh of fish is not only had and well goes raw meat effect by Rhizoma Zingiberis Recens, Ginger Protease can also aminosal increase dried fish palatability, and make i.e. Sal dried fish aromatic flavor by salt, salt is heat carrier, the moisture of dried fish is evaporated in heat transmission, reduces water content, has unique salt fragrance 。
3, fish block is separated by the rice paper of present invention suitable thickness with salt, and minimizing salt remains in fish surface affects sense organ, reduces fish body salinity simultaneously, keeps moderately salted.
4, the instant Hemisalanx of appetizing salt of the present invention does, and is fully soaked by the Hemisalanx fermentation mixed liquor such as Succus Momordicae charantiae, Yoghourt so that it is effective ingredient has appetizing, heat clearing away, YIN nourishing skin care, has the health-care effects such as aid digestion at 30-35 DEG C.
Detailed description of the invention
A kind of appetizing instant Hemisalanx of salt 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, Pericarpium Zanthoxyli bud 13, Yoghourt 200, Herba Leonuri 13, Fructus Mume 15, fermentation Succus Momordicae charantiae 50, Rhizoma Zingiberis Recens (pickled) grain 30, bean dregs 25.
Described a kind of appetizing instant Hemisalanx of salt 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 by after Pericarpium Zanthoxyli bud, Herba Leonuri, the cleaning of Fructus Mume hot water with bean dregs, add 12 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), fermentation Succus Momordicae charantiae, Yoghourt are heated to 60 DEG C, and decoction collected by step 1 gains and step 2 is sequentially placed into, seal 1.5 days in 30 DEG C of constant temperature;
4), by step 3 gained Hemisalanx hanging get up to put into air-cooled drying room, use compressor regulation temperature, make temperature between 10-15 DEG C from low to high, more slowly varying, per hour for once to circulate, so circulation is air-dried, 10 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, 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 130 DEG C, altogether salt 2 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 25 minutes, takes out and dries rear inflated with nitrogen packaging.

Claims (2)

1. the appetizing instant Hemisalanx of salt 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, Pericarpium Zanthoxyli bud 13-15, Yoghourt 200-230, Herba Leonuri 13-15, Fructus Mume 15-18, fermentation Succus Momordicae charantiae 50-55, Rhizoma Zingiberis Recens (pickled) grain 30-35, bean dregs 25-30.
A kind of appetizing instant Hemisalanx of salt 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 by after Pericarpium Zanthoxyli bud, Herba Leonuri, the cleaning of Fructus Mume hot water with bean dregs, add 10-15 times amount water, slow fire heats so that it is be concentrated into the 1/2-3 of total amount, pours out filtering residue, collects decoction;
3), fermentation Succus Momordicae charantiae, Yoghourt are heated to 60-65 DEG C, and decoction collected by step 1 gains and step 2 is sequentially placed into, seal 1-2 days in 30-35 DEG C of constant temperature;
4), by step 3 gained Hemisalanx hanging get up to put into air-cooled drying room, use compressor regulation temperature, make temperature between 10-15 DEG C from low to high, more slowly varying, per hour for once to circulate, so circulation is air-dried, 8-15 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, 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.
CN201610171134.9A 2016-03-24 2016-03-24 Salted instant dried hemisalanx prognathus capable of stimulating appetite and preparation method of salted instant dried hemisalanx prognathus Pending CN105962151A (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
CN104256721A (en) * 2014-10-20 2015-01-07 倪群 Fruit-vinegar dried silver fish 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
CN104256721A (en) * 2014-10-20 2015-01-07 倪群 Fruit-vinegar dried silver fish 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

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