CN106072039A - A kind of smelly Siniperca chuatsi manufacture method - Google Patents
A kind of smelly Siniperca chuatsi manufacture method Download PDFInfo
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- CN106072039A CN106072039A CN201610507989.4A CN201610507989A CN106072039A CN 106072039 A CN106072039 A CN 106072039A CN 201610507989 A CN201610507989 A CN 201610507989A CN 106072039 A CN106072039 A CN 106072039A
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Abstract
A kind of smelly Siniperca chuatsi manufacture method, belongs to food processing technology field；One of the present invention smelly Siniperca chuatsi manufacture method, prepare including spice pulverizing, spice parch, fermentation liquid, ferment, pack, sterilize 6 steps, made smelly Siniperca chuatsi not only unique flavor, and mouthfeel is fresh, can also preserve the most for a long time simultaneously, be especially suitable for factory normalization and produce.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of smelly Siniperca chuatsi manufacture method.
Background technology
Siniperca chuatsi, has another name called mandarin fish, mandarin fish Percocypris pingi (Tchang), huge legendary turtle fish, ridge Percocypris pingi (Tchang), fat mandarin fish, mandarin fish；Fine and tender taste, taste is the most delicious.
Smelly Siniperca chuatsi is also known as smelly mandarin fish, bucket fresh fish, bucket fish, and salt down fresh fish, is one Han nationality's tradition famous dish, the representative of Huizhou City dish it
One, salt down fresh in Huizhou Area, Anhui (Huangshan, modern Anhui Province one carries) what is called, Huizhou City local, colloquial expression has the smelly meaning.This
" local flavor Siniperca chuatsi " smells smelly, perfume (or spice) of tasting, the smooth mouth of Fresh & Tender in Texture, alcohol, maintains this taste natural juice of Siniperca chuatsi, the smelly mandarin fish of popular name
Fish.Preparation method is unique, eats and obtains an unusually sweet smell.
Summary of the invention
The technical problem to be solved is: provide a kind of non-immediate edible smelly Siniperca chuatsi manufacture method, made smelly
Siniperca chuatsi unique flavor, mouthfeel is fresh, and can preserve for a long time under low temperature.
The technical solution used in the present invention is:
The manufacture method of a kind of smelly Siniperca chuatsi, comprises the following steps:
(1) spice is pulverized: weigh spice by weight, pulverizes after mixing；
(2) spice parch: by standby for the parch 10 minutes at a temperature of 120 DEG C of the spice powder and the edible salt that prepare in step (1)；
(3) prepared by fermentation liquid: Rhizoma Zingiberis Recens, Bulbus Allii, Herba Alii fistulosi being worn into pasty state, adds in material-compound tank, material-compound tank adds water, and opens stirring, turns
Speed 60r/min；The Sal spice mixed powder fried is added in material-compound tank, weighs glucose simultaneously and add in material-compound tank, wait to eat
After salt and glucose all melt, pump in rustless steel fermentation tank standby；
(4) fermentation: weigh fresh and alive Siniperca chuatsi, do not slaughter, direct plunge in fermentation tank, inoculate conventional method and pickle the blood of smelly Siniperca chuatsi
Water, sealed fermenting tank controls temperature 30 DEG C, ferments 48 hours, and every 12 hours of period opened stirring 5 minutes, controls speed of agitator 20r/
min；
After 48 hours, fermentation tank is cooled to 25 DEG C, is passed through filtrated air from fermenter base, and control flow is 10m/h, period
Within every 2 hours, open stirring 5 minutes, control speed of agitator 20r/min, keep 25 DEG C to ferment about 24 hours；
After fermenting 24 hours, the total volatile basic nitrogen composition of fermentation blood and slime is surveyed in sampling, when reaching 20mg/100g, can stop
Fermentation；
From tank bottoms emptying salted fish blood and slime, then sealed fermenting tank, in fermentation tank, it is passed through compressed air, makes fermentation pressure inside the tank liter
Up to 0.2MPa, keeps pressure 5 hours, makes smelly Siniperca chuatsi internal body portion moisture content be forced out, make smelly Siniperca chuatsi meat present distinctive tightly
Real Q bullet；
(5) packaging: after pressurize terminates, toilet-cleaning jar compressed air, then takes out smelly Siniperca chuatsi from fermentation tank, with PE bag by smelly
Siniperca chuatsi is vacuum-packed；
(6) sterilization: packaged smelly Siniperca chuatsi, processes 4.5 minutes with the ultrasonic sterilization machine of power 2kw, and that kills in packaging is exhausted
Major part microorganism, will not destroy the muscular tissue of smelly Siniperca chuatsi simultaneously, keeps fresh taste.
Further, in described step (1), kind and the proportioning of spice are:
Anistree 4～6 parts；
Pericarpium Zanthoxyli 4～6 parts；
Cortex cinnamomi japonici (Ramulus Cinnamomi) 2～4 parts；
The Radix Angelicae Dahuricae 2～4 parts；
Herba Pogostemonis 2～3 parts；
Semen myristicae 2～3 parts；
Fructus Amomi Rotundus 2～3 parts；
Red cool 2～3 parts；
Semen Alpiniae Katsumadai 2～3 parts；
Fructus Amomi 2～3 parts；
Herba Cymbopogonis Citrari 2～3 parts；
Pericarpium Citri Reticulatae 2～3 parts；
Herba Pelargonii Graveolentis 2～3 parts.
Further, in described step (1), kind and the proportioning of spice are:
Anistree 5 parts；
5 parts of Pericarpium Zanthoxyli；
3 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi)；
The Radix Angelicae Dahuricae 3 parts；
Herba Pogostemonis 2.5 parts；
Semen myristicae 2.5 parts；
Fructus Amomi Rotundus 2.5 parts；
Red cool 2.5 parts；
Semen Alpiniae Katsumadai 2.5 parts；
Fructus Amomi 2.5 parts；
Herba Cymbopogonis Citrari 2.5 parts；
Pericarpium Citri Reticulatae 2.5 parts；
Herba Pelargonii Graveolentis 2.5 parts.
Further, in described step (2), the number of Sal is 500 parts；
In step (3):
100 parts of Rhizoma Zingiberis Recens；
50 parts of Bulbus Allii；
50 parts of Herba Alii fistulosi；
4000 parts of water；
Siniperca chuatsi 5000 parts in step (4)；
1000 parts of the blood and slime of smelly Siniperca chuatsi.
The invention has the beneficial effects as follows: smelly Siniperca chuatsi made by one of the present invention smelly Siniperca chuatsi manufacture method, unique flavor,
Mouthfeel is fresh, and can preserve for a long time under low temperature, stores and never degenerate for 6 months under 0～4 DEG C of environment.
Detailed description of the invention
Below the detailed description of the invention of the present invention is described in detail.
Embodiment 1
(1) spice is pulverized: weigh spice, anise 4 parts by weight；4 parts of Pericarpium Zanthoxyli；2 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi)；The Radix Angelicae Dahuricae 2 parts；Herba Pogostemonis 2 parts；Semen myristicae
2 parts；Fructus Amomi Rotundus 2 parts；Red cool 2 parts；Semen Alpiniae Katsumadai 2 parts；Fructus Amomi 2 parts；Herba Cymbopogonis Citrari 2 parts；Pericarpium Citri Reticulatae 2 parts；Herba Pelargonii Graveolentis 2 parts；Pulverize after mixing；
(2) spice parch: spice powder and edible salt 500 parts parch 10 minutes at a temperature of 120 DEG C that will prepare in step (1)
Standby；
(3) prepared by fermentation liquid: 100 parts of Rhizoma Zingiberis Recens, 50 parts of Bulbus Allii, 50 parts of Herba Alii fistulosi being worn into pasty state, adds in material-compound tank, material-compound tank adds
Water, opens stirring, rotating speed 60r/min；The Sal spice mixed powder fried is added in material-compound tank, weighs glucose addition simultaneously and join
In batch can, after Sal and glucose all melt, pump in rustless steel fermentation tank standby；
(4) fermentation: weigh fresh and alive Siniperca chuatsi 5000 parts, do not slaughter, direct plunge in fermentation tank, inoculate conventional method and pickle smelly mandarin fish
1000 parts of the blood and slime of fish, sealed fermenting tank controls temperature 30 DEG C, ferments 48 hours, and every 12 hours of period opened stirring 5 minutes, controls
Speed of agitator 20r/min；
After 48 hours, fermentation tank is cooled to 25 DEG C, is passed through filtrated air from fermenter base, and control flow is 10m/h, period
Within every 2 hours, open stirring 5 minutes, control speed of agitator 20r/min, keep 25 DEG C to ferment about 24 hours；
After fermenting 24 hours, the total volatile basic nitrogen composition of fermentation blood and slime is surveyed in sampling, when reaching 20mg/100g, can stop
Fermentation；
From tank bottoms emptying salted fish blood and slime, then sealed fermenting tank, in fermentation tank, it is passed through compressed air, makes fermentation pressure inside the tank liter
Up to 0.2MPa, keeps pressure 5 hours, makes smelly Siniperca chuatsi internal body portion moisture content be forced out, make smelly Siniperca chuatsi meat present distinctive tightly
Real Q bullet；
(5) packaging: after pressurize terminates, toilet-cleaning jar compressed air, then takes out smelly Siniperca chuatsi from fermentation tank, with PE bag by smelly
Siniperca chuatsi is vacuum-packed；
(6) sterilization: packaged smelly Siniperca chuatsi, processes 4.5 minutes with the ultrasonic sterilization machine of power 2kw, and that kills in packaging is exhausted
Major part microorganism, will not destroy the muscular tissue of smelly Siniperca chuatsi simultaneously, keeps fresh taste.
Embodiment 2:
(1) spice is pulverized: weigh spice, anise 6 parts by weight；6 parts of Pericarpium Zanthoxyli；4 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi)；The Radix Angelicae Dahuricae 4 parts；Herba Pogostemonis 3 parts；Semen myristicae
3 parts；Fructus Amomi Rotundus 3 parts；Red cool 3 parts；Semen Alpiniae Katsumadai 3 parts；Fructus Amomi 3 parts；Herba Cymbopogonis Citrari 3 parts；Pericarpium Citri Reticulatae 3 parts；Herba Pelargonii Graveolentis 3 parts.Pulverize after mixing；
(2) spice parch: spice powder and edible salt 500 parts parch 10 minutes at a temperature of 120 DEG C that will prepare in step (1)
Standby；
(3) prepared by fermentation liquid: 100 parts of Rhizoma Zingiberis Recens, 50 parts of Bulbus Allii, 50 parts of Herba Alii fistulosi being worn into pasty state, adds in material-compound tank, material-compound tank adds
Water, opens stirring, rotating speed 60r/min；The Sal spice mixed powder fried is added in material-compound tank, weighs glucose addition simultaneously and join
In batch can, after Sal and glucose all melt, pump in rustless steel fermentation tank standby；
(4) fermentation: weigh fresh and alive Siniperca chuatsi 5000 parts, do not slaughter, direct plunge in fermentation tank, inoculate conventional method and pickle smelly mandarin fish
1000 parts of the blood and slime of fish, sealed fermenting tank controls temperature 30 DEG C, ferments 48 hours, and every 12 hours of period opened stirring 5 minutes, controls
Speed of agitator 20r/min；
After 48 hours, fermentation tank is cooled to 25 DEG C, is passed through filtrated air from fermenter base, and control flow is 10m/h, period
Within every 2 hours, open stirring 5 minutes, control speed of agitator 20r/min, keep 25 DEG C to ferment about 24 hours；
After fermenting 24 hours, the total volatile basic nitrogen composition of fermentation blood and slime is surveyed in sampling, when reaching 20mg/100g, can stop
Fermentation；
From tank bottoms emptying salted fish blood and slime, then sealed fermenting tank, in fermentation tank, it is passed through compressed air, makes fermentation pressure inside the tank liter
Up to 0.2MPa, keeps pressure 5 hours, makes smelly Siniperca chuatsi internal body portion moisture content be forced out, make smelly Siniperca chuatsi meat present distinctive tightly
Real Q bullet；
(5) packaging: after pressurize terminates, toilet-cleaning jar compressed air, then takes out smelly Siniperca chuatsi from fermentation tank, with PE bag by smelly
Siniperca chuatsi is vacuum-packed；
(6) sterilization: packaged smelly Siniperca chuatsi, processes 4.5 minutes with the ultrasonic sterilization machine of power 2kw, and that kills in packaging is exhausted
Major part microorganism, will not destroy the muscular tissue of smelly Siniperca chuatsi simultaneously, keeps fresh taste.
Embodiment 3:
(1) spice is pulverized: weigh spice, anise 5 parts by weight；5 parts of Pericarpium Zanthoxyli；3 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi)；The Radix Angelicae Dahuricae 3 parts；Herba Pogostemonis 2.5 parts；Beautiful
Really 2.5 parts；Fructus Amomi Rotundus 2.5 parts；Red cool 2.5 parts；Semen Alpiniae Katsumadai 2.5 parts；Fructus Amomi 2.5 parts；Herba Cymbopogonis Citrari 2.5 parts；Pericarpium Citri Reticulatae 2.5 parts；Herba Pelargonii Graveolentis 2.5
Part.Pulverize after mixing；
(2) spice parch: spice powder and edible salt 500 parts parch 10 minutes at a temperature of 120 DEG C that will prepare in step (1)
Standby；
(3) prepared by fermentation liquid: 100 parts of Rhizoma Zingiberis Recens, 50 parts of Bulbus Allii, 50 parts of Herba Alii fistulosi being worn into pasty state, adds in material-compound tank, material-compound tank adds
Water, opens stirring, rotating speed 60r/min；The Sal spice mixed powder fried is added in material-compound tank, weighs glucose addition simultaneously and join
In batch can, after Sal and glucose all melt, pump in rustless steel fermentation tank standby；
(4) fermentation: weigh fresh and alive Siniperca chuatsi 5000 parts, do not slaughter, direct plunge in fermentation tank, inoculate conventional method and pickle smelly mandarin fish
1000 parts of the blood and slime of fish, sealed fermenting tank controls temperature 30 DEG C, ferments 48 hours, and every 12 hours of period opened stirring 5 minutes, controls
Speed of agitator 20r/min；
After 48 hours, fermentation tank is cooled to 25 DEG C, is passed through filtrated air from fermenter base, and control flow is 10m/h, period
Within every 2 hours, open stirring 5 minutes, control speed of agitator 20r/min, keep 25 DEG C to ferment about 24 hours；
After fermenting 24 hours, the total volatile basic nitrogen composition of fermentation blood and slime is surveyed in sampling, when reaching 20mg/100g, can stop
Fermentation；
From tank bottoms emptying salted fish blood and slime, then sealed fermenting tank, in fermentation tank, it is passed through compressed air, makes fermentation pressure inside the tank liter
Up to 0.2MPa, keeps pressure 5 hours, makes smelly Siniperca chuatsi internal body portion moisture content be forced out, make smelly Siniperca chuatsi meat present distinctive tightly
Real Q bullet；
(5) packaging: after pressurize terminates, toilet-cleaning jar compressed air, then takes out smelly Siniperca chuatsi from fermentation tank, with PE bag by smelly
Siniperca chuatsi is vacuum-packed；
(6) sterilization: packaged smelly Siniperca chuatsi, processes 4.5 minutes with the ultrasonic sterilization machine of power 2kw, and that kills in packaging is exhausted
Major part microorganism, will not destroy the muscular tissue of smelly Siniperca chuatsi simultaneously, keeps fresh taste.
The ultimate principle of the present invention, principal character and advantages of the present invention have more than been shown and described.The present invention is not by upper
State the principle that the present invention is simply described described in the restriction of embodiment, above-described embodiment and description, without departing from the present invention
On the premise of spirit and scope, the present invention also has various changes and modifications, and these changes and improvements both fall within claimed basis
In the range of invention.Claimed scope is defined by appending claims and equivalent thereof.
Claims (4)
1. a manufacture method for smelly Siniperca chuatsi, is characterized in that: comprise the following steps:
(1) spice is pulverized: weigh spice by weight, pulverizes after mixing；
(2) spice parch: by standby for the parch 10 minutes at a temperature of 120 DEG C of the spice powder and the edible salt that prepare in step (1)；
(3) prepared by fermentation liquid: Rhizoma Zingiberis Recens, Bulbus Allii, Herba Alii fistulosi being worn into pasty state, adds in material-compound tank, material-compound tank adds water, and opens stirring, turns
Speed 60r/min；The Sal spice mixed powder fried is added in material-compound tank, weighs glucose simultaneously and add in material-compound tank, wait to eat
After salt and glucose all melt, pump in rustless steel fermentation tank standby；
(4) fermentation: weigh fresh and alive Siniperca chuatsi, do not slaughter, direct plunge in fermentation tank, inoculate conventional method and pickle the blood of smelly Siniperca chuatsi
Water, sealed fermenting tank controls temperature 30 DEG C, ferments 48 hours, and every 12 hours of period opened stirring 5 minutes, controls speed of agitator 20r/
min；
After 48 hours, fermentation tank is cooled to 25 DEG C, is passed through filtrated air from fermenter base, and control flow is 10m/h, period
Within every 2 hours, open stirring 5 minutes, control speed of agitator 20r/min, keep 25 DEG C to ferment about 24 hours；
After fermenting 24 hours, the total volatile basic nitrogen composition of fermentation blood and slime is surveyed in sampling, when reaching 20mg/100g, can stop
Fermentation；
From tank bottoms emptying salted fish blood and slime, then sealed fermenting tank, in fermentation tank, it is passed through compressed air, makes fermentation pressure inside the tank liter
Up to 0.2MPa, keeps pressure 5 hours, makes smelly Siniperca chuatsi internal body portion moisture content be forced out, make smelly Siniperca chuatsi meat present distinctive tightly
Real Q bullet；
(5) packaging: after pressurize terminates, toilet-cleaning jar compressed air, then takes out smelly Siniperca chuatsi from fermentation tank, with PE bag by smelly
Siniperca chuatsi is vacuum-packed；
(6) sterilization: packaged smelly Siniperca chuatsi, processes 4.5 minutes with the ultrasonic sterilization machine of power 2kw, and that kills in packaging is exhausted
Major part microorganism, will not destroy the muscular tissue of smelly Siniperca chuatsi simultaneously, keeps fresh taste.
A kind of smelly Siniperca chuatsi manufacture method the most as claimed in claim 1, it is characterised in that in described step (1) spice kind and
Proportioning is:
Anistree 4～6 parts；
Pericarpium Zanthoxyli 4～6 parts；
Cortex cinnamomi japonici (Ramulus Cinnamomi) 2～4 parts；
The Radix Angelicae Dahuricae 2～4 parts；
Herba Pogostemonis 2～3 parts；
Semen myristicae 2～3 parts；
Fructus Amomi Rotundus 2～3 parts；
Red cool 2～3 parts；
Semen Alpiniae Katsumadai 2～3 parts；
Fructus Amomi 2～3 parts；
Herba Cymbopogonis Citrari 2～3 parts；
Pericarpium Citri Reticulatae 2～3 parts；
Herba Pelargonii Graveolentis 2～3 parts.
A kind of smelly Siniperca chuatsi manufacture method the most as claimed in claim 2, it is characterised in that in described step (1) spice kind and
Proportioning is:
Anistree 5 parts；
5 parts of Pericarpium Zanthoxyli；
3 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi)；
The Radix Angelicae Dahuricae 3 parts；
Herba Pogostemonis 2.5 parts；
Semen myristicae 2.5 parts；
Fructus Amomi Rotundus 2.5 parts；
Red cool 2.5 parts；
Semen Alpiniae Katsumadai 2.5 parts；
Fructus Amomi 2.5 parts；
Herba Cymbopogonis Citrari 2.5 parts；
Pericarpium Citri Reticulatae 2.5 parts；
Herba Pelargonii Graveolentis 2.5 parts.
4. the one smelly Siniperca chuatsi manufacture method as described in claim 1,2 or 3, it is characterised in that: Sal in described step (2)
Number is 500 parts；
In step (3):
100 parts of Rhizoma Zingiberis Recens；
50 parts of Bulbus Allii；
50 parts of Herba Alii fistulosi；
4000 parts of water；
Siniperca chuatsi 5000 parts in step (4)；
1000 parts of the blood and slime of smelly Siniperca chuatsi.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2016104814915 | 2016-06-28 | ||
| CN201610481491 | 2016-06-28 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106072039A true CN106072039A (en) | 2016-11-09 |
Family
ID=57214861
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201610507989.4A Pending CN106072039A (en) | 2016-06-28 | 2016-07-01 | A kind of smelly Siniperca chuatsi manufacture method |
Country Status (1)
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107684047A (en) * | 2017-09-20 | 2018-02-13 | 安徽省农业科学院农产品加工研究所 | A kind of method that smelly mandarin fish fish block is quickly pickled based on vacuum tumbling |
| CN109549130A (en) * | 2019-01-09 | 2019-04-02 | 汪洋 | A kind of manufacture craft of smelly mandarin fish |
| CN111743106A (en) * | 2020-07-06 | 2020-10-09 | 黄山市胡兴堂桃花流水食品有限公司 | Method for preparing smelly mandarin fish |
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| CN103284229A (en) * | 2013-05-29 | 2013-09-11 | 钦州市钦州港永健水产贸易有限公司 | Processing method of spiced dried squid |
| CN104223198A (en) * | 2014-09-30 | 2014-12-24 | 安徽省农业科学院农产品加工研究所 | Marinate mandarin fish production method |
| CN104397657A (en) * | 2014-10-30 | 2015-03-11 | 界首市东城金玉满堂大酒店 | Marinade for dry braised stinky mandarin fish and method for cooking stinky mandarin fish by using the same |
| CN105558897A (en) * | 2016-01-07 | 2016-05-11 | 哈尔滨伟平科技开发有限公司 | Manufacturing method of smelly mandarin fish |
| CN105595228A (en) * | 2015-09-06 | 2016-05-25 | 冯文友 | Fish making method |
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| CN1903046A (en) * | 2005-07-30 | 2007-01-31 | 孙义国 | Method for pickling mandarin fish |
| CN102871151A (en) * | 2012-10-17 | 2013-01-16 | 安徽省农业科学院农产品加工研究所 | Manufacturing method of mandarin fish product |
| CN103284229A (en) * | 2013-05-29 | 2013-09-11 | 钦州市钦州港永健水产贸易有限公司 | Processing method of spiced dried squid |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107684047A (en) * | 2017-09-20 | 2018-02-13 | 安徽省农业科学院农产品加工研究所 | A kind of method that smelly mandarin fish fish block is quickly pickled based on vacuum tumbling |
| CN109549130A (en) * | 2019-01-09 | 2019-04-02 | 汪洋 | A kind of manufacture craft of smelly mandarin fish |
| CN111743106A (en) * | 2020-07-06 | 2020-10-09 | 黄山市胡兴堂桃花流水食品有限公司 | Method for preparing smelly mandarin fish |
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Application publication date: 20161109 |