CN106072007A - A kind of manufacture method of the Radix Crotalariae szemoensis cured canned fish of sheet decocting in water - Google Patents
A kind of manufacture method of the Radix Crotalariae szemoensis cured canned fish of sheet decocting in water Download PDFInfo
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- CN106072007A CN106072007A CN201610375712.0A CN201610375712A CN106072007A CN 106072007 A CN106072007 A CN 106072007A CN 201610375712 A CN201610375712 A CN 201610375712A CN 106072007 A CN106072007 A CN 106072007A
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Abstract
The invention provides the manufacture method of a kind of Radix Crotalariae szemoensis cured canned fish of sheet decocting in water, concrete operation method is: pretreatment of raw material: take fresh-water fishes, except fish head, fish tail, fin, internal organs, scrapes off fish scale；Clean fish body, drenches dry, standby；Pickled, seasoning, smoke, obtain cured fish；Baste is made by formula；Every 100 kilograms of cured fishes add bamboo sprout 10～120 kg, add baste heating and simmer；Tinning, sterilization, obtain the Radix Crotalariae szemoensis cured canned fish of sheet decocting in water.Nutritional characteristic and the cured fish peculiar taste of bamboo sprout are combined by the inventive method, get a promotion at the aspect such as nutrition and taste quality compared with making the cured fish of new product and tradition, improve the shortcoming that traditional cured fishery-ies product mouthfeel is single, be that the collocation of a kind of brand-new meat and vegetables is gone with rice or bread type instant product；Meanwhile, the anti-oxidation active substance in bamboo sprout can remove harmful components and the oxygen-derived free radicals of residual in cured fish product, improves the edible safety of cured fish product.
Description
Technical field
The invention mainly relates to cured fish food processing technique field, the system of a kind of Radix Crotalariae szemoensis cured canned fish of sheet decocting in water
Make method.
Background technology
Cured fish product is the traditional food of a kind of unique flavor of China, along with the raising of people's living standard, develops mouthfeel
Abundant, the cured fish instant product of nutrient safe will meet people's demand to efficient and convenient food.Bamboo sprout disclosed in this patent
The cured canned fish of decocting in water is a kind of novel unique, and the rational instant product of nutrition arrangement, bamboo sprout contain rich in protein, amino
Acid, fat, saccharide, calcium, phosphorus, ferrum, carotene, vitamin B1, B2, C.Containing dry 9.79g, albumen in every 100g fresh bamboo shoots
Matter 3.28g, carbohydrate 4.47g, cellulose 0.9g, fat 0.13g, calcium 22mg, phosphorus 56mg, ferrum 0.1mg.Also containing a large amount of fine
Dimension element, can promote intestinal peristalsis promoting, go food stagnation, anti-constipation, have the effects such as appetite promoting and the spleen strengthening, enhancing human body immunity power.
Summary of the invention
It is an object of the invention to solve the problem that traditional cured fishery-ies product mouthfeel is single, by comprehensively taking of cured fish and bamboo sprout
Join, produce comprehensive nutrition, mouthfeel uniqueness goes with rice or bread the instant cured fishery-ies product of type.
For reaching above-mentioned purpose, the invention provides the manufacture method of a kind of Radix Crotalariae szemoensis cured canned fish of sheet decocting in water, concrete operations side
Method is:
S1, pretreatment of raw material: take fresh-water fishes, except fish head, fish tail, fin, internal organs, fish scale；Clean fish body, drains, standby；
In processing procedure, the defective raw materials such as rotten and mechanical damage should be rejected；
S2, pickled: the standby fish body that sand salt uniform application is obtained in step S1, after pickled 3 days, rinse one time with water,
Drain；
Described standby fish body is 100:5～60 with the mass ratio of described sand salt；
The fish body drained is placed in sodium chloride mass concentration be 5～10% salt in, clean 5～10min, take out fish
Body；Again described fish body is placed in water, desalination 10～30min, collects water fish body, be desalination fish body；
S3, seasoning: desalination fish body step S2 prepared takes out, white according to desalination fish body 0.5 kilogram described in every double centner
Sugar ratio by described white sugar uniform application in described desalination fish surface, pickled 5～10min, take out fish body, drain, obtain
Flavouring fish body；
S4, smoke: the flavouring fish body that step S3 prepares is smoked 7～15 days under the conditions of 40～50 DEG C, obtains cured fish；
The concrete operations smoking process described in step S4 are: divide on smoked folding by the flavouring fish body that step S3 prepares, smoked
Note time processed switching upper and lower for smoked folding, in case lower floor fish is smoked excessively.Smoke material and can use bran coat, wood sawdust etc..
S5, preparation baste: spice is added water boil, keeps 10～40min；Pull described spice out, the decocting in water that will obtain
After liquid filters, add soy sauce, sugar, salt, monosodium glutamate, after again boiling, add Chinese liquor；Again filter, obtain baste；
S6, the baste cured fish prepared for step S4, step S5 prepared and sliced bamboo shoot are according to mass ratio 100:50～70:
The ratio mixing of 10～120,90～100 DEG C simmer 5～60min, obtain the Radix Crotalariae szemoensis cured fish of sheet decocting in water；
S7, tinning: Radix Crotalariae szemoensis sheet decocting in water cured fish tinning step S6 prepared, vacuum sealing also sterilizes, and obtains Radix Crotalariae szemoensis sheet decocting in water cured
Canned fish.
Under optimal way, fresh-water fishes described in step S1 are the one in fresh Ctenopharyngodon idellus, Hypophthalmichthys molitrix or Cyprinus carpio.
Under optimal way, the concrete operations cleaned described in step S1 are: clean the mucus of fish surface and miscellaneous with circulating water
Matter, cleans Intraabdominal blood stains, internal organs and black film.
Under optimal way, described in step S5, spice includes: Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Flos Caryophylli, Fructus Capsici, Fructus Piperis, Rhizoma Zingiberis Recens；Optimum way
Under, described Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Flos Caryophylli, Fructus Capsici, Fructus Piperis, Rhizoma Zingiberis Recens are 10:6:5:100:5:10 with the mass ratio of the water of described addition:
2000；The water of described addition is 100:1:2.5:2:1:0.5 with described soy sauce, white sugar, refined salt, monosodium glutamate, the mass ratio of Chinese liquor.
The slack tank that step S7 is used should be cleaned, and with hot water or the vapor sterilization of more than 82 DEG C, inversion drains standby.
It is an advantage of the current invention that:
1, nutritional characteristic and the cured fish peculiar taste of bamboo sprout are combined by the inventive method so that new product fish cured with tradition phase
Ratio gets a promotion at the aspect such as nutrition and taste quality, improves the shortcoming that traditional cured fishery-ies product mouthfeel is single, is a kind of brand-new
Meat and vegetables collocation is gone with rice or bread type instant product.
2, the inventive method adds bamboo sprout, containing the anti-oxidation active substance such as flavone, tannin in bamboo sprout, has removing cured
The harmful components nitrite remained in fish product and oxygen-derived free radicals ability, thus, the Radix Crotalariae szemoensis sheet decocting in water that the inventive method prepares is cured
The edible safety of canned fish is higher, and bamboo sprout cured canned fish product special flavour and matter structure can keep for a long time.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described further, it should be noted that embodiment is not intended that this
The restriction of bright claimed scope.
The manufacture method of the present invention a kind of Radix Crotalariae szemoensis cured canned fish of sheet decocting in water, including: (1) pretreatment of raw material；(2) salting, pickles,
Sootiness；(3) baste preparation；(4) bamboo sprout cut into slices, heat in the cured fish pickled addition baste and simmer；(5) tinning；(6) kill
Bacterium；(7) packaging, finished product.
Comparative example 1
Selecting individual fresh Cyprinus carpio through scaling, going the pre-treatments such as internal organs, 100 kilograms drain pretreated feedstock fish uniform application
50 kilograms of sand salt, after pickled 3 days, rinse one time with clear water, drain.Clean in sodium chloride mass concentration is 7% salt and soak again
Desalination 30min is carried out in fresh water.Being taken out by the fish of desalination, after being filtered by part salt brine, every double centner fish adds white sugar 0.5 thousand
Gram, pickled 10min, pulls out, dewatering；Fish block can be divided on smoked folding, notes switching upper and lower for smoked folding when smoking, in case lower floor
Fish is smoked excessively.Smoking material and can use bran coat, wood sawdust etc., smoking temperature is 40 DEG C, and the time is 15 days；To clean by formula
Cortex cinnamomi japonici (Ramulus Cinnamomi) 500g, anistree 300g, Flos Caryophylli 250g, Fructus Capsici 5000g, Fructus Piperis 250g, Rhizoma Zingiberis Recens 500g Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Flos Caryophylli, Fructus Capsici,
Fructus Piperis, Rhizoma Zingiberis Recens put in pot, add 100L water boil.And keep micro-boiling 40 minutes, and then spice to be pulled out, in pot, liquid is through gauze
After filtration, addition soy sauce 1000g, white sugar 2500g, refined salt 2000g, monosodium glutamate 1000g add soy sauce, white sugar, refined salt, taste
Essence, and heat, stirring and dissolving, after boiling, adding 500g proper amount of white spirit, it is standby that baste is made in filtration；Every 100 kilograms of cured fishes add
Enter baste, simmer 30 minutes in 100 DEG C of heating, be not added with bamboo sprout；Slack tank is cleaned, with hot water or the vapor sterilization of more than 82 DEG C,
Inversion drains standby；Should sterilize in time after vacuum sealing.
It is not added with bamboo sprout cured canned fish product special flavour and matter structure in sensory evaluation 1 year without notable change；Additionally it is not added with bamboo sprout
Cured canned fish final products inferior ammonium nitrate average content 5mg/kg.
Embodiment 1
Selecting individual fresh Ctenopharyngodon idellus through scaling, going the pre-treatments such as internal organs, 100 kilograms drain pretreated feedstock fish uniform application
5 kilograms of sand salt, after pickled 3 days, rinse one time with clear water, drain.Clean in sodium chloride mass concentration is 5% salt and soak again
Desalination 10min is carried out in fresh water.Being taken out by the fish of desalination, every double centner fish adds white sugar 0.5 kilogram, pickled 5min, drags for
Go out, dewatering；Fish block can be divided on smoked folding, notes switching upper and lower for smoked folding, in case lower floor fish is smoked excessively when smoking.Smoke
Material can use bran coat, wood sawdust etc., and smoking temperature is 50 DEG C, and the time is 7 days；By formula by clean Cortex cinnamomi japonici (Ramulus Cinnamomi) 500g, anise
300g, Flos Caryophylli 250g, Fructus Capsici 5000g, Fructus Piperis 250g, Rhizoma Zingiberis Recens 500g put in pot, add 100L water boil.And keep micro-boiling 20 points
Clock, then pulls out spice, and in pot, liquid is after filtered through gauze, adds soy sauce 1000g, white sugar 2500g, refined salt 2000g, taste
Essence 1000g, and heat, stirring and dissolving, after boiling, adding 500g Chinese liquor, it is standby that baste is made in filtration；Every 100 kilograms of cured fishes
Add 10 kilograms of the bamboo sprout of section, add baste and simmer 20 minutes in 90 DEG C of heating；Slack tank is cleaned, with more than 82 DEG C hot water
Or vapor sterilization, inversion drains standby；Should sterilize in time after vacuum sealing.
Bamboo sprout cured canned fish product special flavour and matter structure in sensory evaluation 1 year without notable change；In product, inferior ammonium nitrate is adopted
Be 4.75mg/kg with the chromatography of ions (GB 5009.33-2010) mensuration average content, compared with being not added with the cured canned fish of bamboo sprout under
Fall 5%.
Embodiment 2
Selecting individual fresh Hypophthalmichthys molitrix through scaling, going the pre-treatments such as internal organs, 100 kilograms drain pretreated feedstock fish uniform application
20 kilograms of sand salt, after pickled 3 days, rinse one time with clear water, drain.Clean in sodium chloride mass concentration is 10% salt and soak again
Steep in fresh water, carry out desalination 30min.The fish of desalination is taken out, every double centner fish addition white sugar 0.5 kilogram, pickled 10min,
Pull out, dewatering；Fish block can be divided on smoked folding, notes switching upper and lower for smoked folding, in case lower floor fish is smoked excessively when smoking.Smoked
Prepared material can use bran coat, wood sawdust etc., and smoking temperature is 40 DEG C, and the time is 10 days；By formula by clean Cortex cinnamomi japonici (Ramulus Cinnamomi) 500g, eight
Angle 300g, Flos Caryophylli 250g, Fructus Capsici 5000g, Fructus Piperis 250g, Rhizoma Zingiberis Recens 500g put in pot, add 100L water boil.And keep micro-boiling 30
Minute, then spice is pulled out, in pot, liquid is after filtered through gauze, add soy sauce 1000g, white sugar 2500g, refined salt 2000g,
Monosodium glutamate 1000g, and heat, stirring and dissolving, after boiling, adding 500g Chinese liquor, it is standby that baste is made in filtration；Every 100 kilograms cured
Fish adds 70 kilograms of the bamboo sprout of section, adds baste and simmers 10 minutes in 90 DEG C of heating；Slack tank is cleaned, by more than 82 DEG C heat
Water or vapor sterilization, inversion drains standby；Should sterilize in time after vacuum sealing.
Bamboo sprout cured canned fish product special flavour and matter structure in sensory evaluation 1 year without notable change；In product, inferior ammonium nitrate is adopted
Be 4.70mg/kg with the chromatography of ions (GB 5009.33-2010) mensuration average content, compared with being not added with the cured canned fish of bamboo sprout under
Fall 6%.
Embodiment 3:
Selecting individual fresh Cyprinus carpio through scaling, going the pre-treatments such as internal organs, 100 kilograms drain pretreated feedstock fish uniform application
50 kilograms of sand salt, after pickled 3 days, rinse one time with clear water, drain.Clean in sodium chloride mass concentration is 7% salt and soak again
Desalination 30min is carried out in fresh water.Being taken out by the fish of desalination, every double centner fish adds white sugar 0.5 kilogram, pickled 10min, drags for
Go out, dewatering；Fish block can be divided on smoked folding, notes switching upper and lower for smoked folding, in case lower floor fish is smoked excessively when smoking.Smoke
Material can use bran coat, wood sawdust etc., and smoking temperature is 40 DEG C, and the time is 15 days；By formula by clean Cortex cinnamomi japonici (Ramulus Cinnamomi) 500g, anise
300g, Flos Caryophylli 250g, Fructus Capsici 5000g, Fructus Piperis 250g, Rhizoma Zingiberis Recens 500g put in pot, add 100L water boil.And keep micro-boiling 40 points
Clock, then pulls out spice, and in pot, liquid is after filtered through gauze, adds soy sauce 1000g, white sugar 2500g, refined salt 2000g, taste
Essence 1000g, and heat, stirring and dissolving, after boiling, adding 500g Chinese liquor, it is standby that baste is made in filtration；Every 100 kilograms of cured fishes
Add 100 kilograms of the bamboo sprout of section, add baste and simmer 40 minutes in 100 DEG C of heating；Slack tank is cleaned, by more than 82 DEG C heat
Water or vapor sterilization, inversion drains standby；Should sterilize in time after vacuum sealing.
Bamboo sprout cured canned fish product special flavour and matter structure in sensory evaluation 1 year without notable change；In product, inferior ammonium nitrate is adopted
Be 4.60mg/kg with the chromatography of ions (GB 5009.33-2010) mensuration average content, compared with being not added with the cured canned fish of bamboo sprout under
Fall 8%.
Embodiment 4:
Selecting individual fresh Ctenopharyngodon idellus through scaling, going the pre-treatments such as internal organs, 100 kilograms drain pretreated feedstock fish uniform application
60 kilograms of sand salt, after pickled 3 days, rinse one time with clear water, drain.Clean in sodium chloride mass concentration is 10% salt and soak again
Steep in fresh water, carry out desalination 30min.The fish of desalination is taken out, every double centner fish addition white sugar 0.5 kilogram, pickled 10min,
Pull out, dewatering；Fish block can be divided on smoked folding, notes switching upper and lower for smoked folding, in case lower floor fish is smoked excessively when smoking.Smoked
Prepared material can use bran coat, wood sawdust etc., and smoking temperature is 40 DEG C, and the time is 15 days；By formula by clean Cortex cinnamomi japonici (Ramulus Cinnamomi) 500g, eight
Angle 300g, Flos Caryophylli 250g, Fructus Capsici 5000g, Fructus Piperis 250g, Rhizoma Zingiberis Recens 500g put in pot, add 100L water boil.And keep micro-boiling 40
Minute, then spice is pulled out, in pot, liquid is after filtered through gauze, add soy sauce 1000g, white sugar 2500g, refined salt 2000g,
Monosodium glutamate 1000g, and heat, stirring and dissolving, after boiling, adding 500g Chinese liquor, it is standby that baste is made in filtration；Every 100 kilograms cured
Fish adds the bamboo sprout 120 kg of section, adds baste and simmers 60 minutes in 100 DEG C of heating；Slack tank is cleaned, with more than 82 DEG C
Hot water or vapor sterilization, inversion drains standby；Should sterilize in time after vacuum sealing.
Bamboo sprout cured canned fish product special flavour and matter structure in sensory evaluation 1 year without notable change；In product, inferior ammonium nitrate is adopted
Be 4.50mg/kg with the chromatography of ions (GB 5009.33-2010) mensuration average content, compared with being not added with the cured canned fish of bamboo sprout under
Fall 10%.
By above example it can be seen that obtained bamboo sprout cured canned fish product has the following characteristics that
In product, nuisance inferior ammonium nitrate content substantially reduces after steaming and decocting；
Bamboo sprout cured canned fish product special flavour and matter structure can keep for a long time.
The above, the only present invention preferably detailed description of the invention, but protection scope of the present invention is not limited thereto,
Any those familiar with the art in the technical scope of present disclosure, according to technical scheme and
Inventive concept equivalent or change in addition, all should contain within protection scope of the present invention.
Claims (5)
1. the manufacture method of the Radix Crotalariae szemoensis cured canned fish of sheet decocting in water, it is characterised in that concrete operation method is:
S1, pretreatment of raw material: take fresh-water fishes, except fish head, fish tail, fin, internal organs, fish scale；Clean fish body, drains, standby；
S2, pickled: the standby fish body that sand salt uniform application is obtained in step S1, after pickled 3 days, rinse one time with water, drain；
Described standby fish body is 100:5～60 with the mass ratio of described sand salt；
The fish body drained is placed in sodium chloride mass concentration be 5～10% salt in, clean 5～10min, take out fish body；Again
Described fish body is placed in water, desalination 10～30min, collects water fish body, be desalination fish body；
S3, seasoning: desalination fish body step S2 prepared takes out, according to 0.5 kilogram of white sugar of desalination fish body described in every double centner
Ratio by described white sugar uniform application in described desalination fish surface, pickled 5～10min, take out fish body, drain, obtain seasoning
Fish body；
S4, smoke: the flavouring fish body that step S3 prepares is smoked 7～15 days under the conditions of 40～50 DEG C, obtains cured fish；
S5, preparation baste: spice is added water boil, keeps 10～40min；Pull described spice out, the water cooking liquid mistake that will obtain
After filter, add soy sauce, sugar, salt, monosodium glutamate, after again boiling, add Chinese liquor；Again filter, obtain baste；
Baste that S6, cured fish step S4 prepared, step S5 prepare and sliced bamboo shoot according to mass ratio 100:50～70:10～
The ratio mixing of 120,90～100 DEG C simmer 5～60min, obtain the Radix Crotalariae szemoensis cured fish of sheet decocting in water；
S7, tinning: Radix Crotalariae szemoensis sheet decocting in water cured fish tinning step S6 prepared, vacuum sealing also sterilizes, and obtains Radix Crotalariae szemoensis sheet decocting in water cured fish tank
Head.
The manufacture method of the cured canned fish of Radix Crotalariae szemoensis sheet decocting in water the most according to claim 1, it is characterised in that fresh-water fishes described in step S1
For the one in Ctenopharyngodon idellus, Hypophthalmichthys molitrix or Cyprinus carpio.
The manufacture method of the cured canned fish of Radix Crotalariae szemoensis sheet decocting in water the most according to claim 1, it is characterised in that clean described in step S1
Concrete operations are: clean mucus and the impurity of fish surface with circulating water, clean Intraabdominal blood stains, internal organs and black film.
The manufacture method of the cured canned fish of Radix Crotalariae szemoensis sheet decocting in water the most according to claim 1, it is characterised in that spice bag described in step S5
Include: Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Flos Caryophylli, Fructus Capsici, Fructus Piperis, Rhizoma Zingiberis Recens.
The manufacture method of the cured canned fish of Radix Crotalariae szemoensis sheet decocting in water the most according to claim 4, it is characterised in that described Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, fourth
Perfume, Fructus Capsici, Fructus Piperis, Rhizoma Zingiberis Recens are 10:6:5:100:5:10:2000 with the mass ratio of the water of described addition；
The water of described addition is 100:1:2.5:2:1:0.5 with described soy sauce, white sugar, refined salt, monosodium glutamate, the mass ratio of Chinese liquor.
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|---|---|---|---|---|
| CN102293423A (en) * | 2010-06-24 | 2011-12-28 | 胡林 | Processing technic of local flavor smoked fish |
| CN103238855A (en) * | 2013-05-21 | 2013-08-14 | 四川大学 | Preparation method of convenient and instant cured meat |
| CN104621579A (en) * | 2013-11-13 | 2015-05-20 | 湖南故里居食品科技开发有限公司 | Pure natural cured food and preparation method thereof |
| CN105077368A (en) * | 2015-08-26 | 2015-11-25 | 郭先凤 | Processing method and products of Tujia minority flavor health-care cured fish food |
| CN105495425A (en) * | 2015-12-15 | 2016-04-20 | 钟建盛 | Canned breams and preparation method thereof |
| CN105595227A (en) * | 2016-03-15 | 2016-05-25 | 徐静 | Grain flavored preserved fish and processing method thereof |
-
2016
- 2016-05-31 CN CN201610375712.0A patent/CN106072007A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293423A (en) * | 2010-06-24 | 2011-12-28 | 胡林 | Processing technic of local flavor smoked fish |
| CN103238855A (en) * | 2013-05-21 | 2013-08-14 | 四川大学 | Preparation method of convenient and instant cured meat |
| CN104621579A (en) * | 2013-11-13 | 2015-05-20 | 湖南故里居食品科技开发有限公司 | Pure natural cured food and preparation method thereof |
| CN105077368A (en) * | 2015-08-26 | 2015-11-25 | 郭先凤 | Processing method and products of Tujia minority flavor health-care cured fish food |
| CN105495425A (en) * | 2015-12-15 | 2016-04-20 | 钟建盛 | Canned breams and preparation method thereof |
| CN105595227A (en) * | 2016-03-15 | 2016-05-25 | 徐静 | Grain flavored preserved fish and processing method thereof |
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