CN106174149A - A kind of preparation method of cured fish - Google Patents
A kind of preparation method of cured fish Download PDFInfo
- Publication number
- CN106174149A CN106174149A CN201610593044.9A CN201610593044A CN106174149A CN 106174149 A CN106174149 A CN 106174149A CN 201610593044 A CN201610593044 A CN 201610593044A CN 106174149 A CN106174149 A CN 106174149A
- Authority
- CN
- China
- Prior art keywords
- fish
- fish body
- sun
- dry
- preparation
- 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.)
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 77
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000014435 Mentha Nutrition 0.000 claims abstract description 25
- 241001072983 Mentha Species 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000007605 air drying Methods 0.000 claims abstract description 12
- 239000000284 extract Substances 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 10
- 210000000683 abdominal cavity Anatomy 0.000 claims abstract description 7
- 239000008280 blood Substances 0.000 claims abstract description 7
- 210000004369 blood Anatomy 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 7
- 235000021110 pickles Nutrition 0.000 claims abstract description 7
- 210000001835 viscera Anatomy 0.000 claims abstract description 7
- 235000019688 fish Nutrition 0.000 claims description 75
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- 229940076988 freshmint Drugs 0.000 claims description 6
- 238000005554 pickling Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 239000008399 tap water Substances 0.000 claims description 6
- 235000020679 tap water Nutrition 0.000 claims description 6
- 238000009423 ventilation Methods 0.000 claims description 6
- 241001596950 Larimichthys crocea Species 0.000 claims description 4
- 241001149724 Cololabis adocetus Species 0.000 claims description 3
- 241000720946 Hypophthalmichthys molitrix Species 0.000 claims description 3
- 241000972773 Aulopiformes Species 0.000 claims description 2
- 230000010355 oscillation Effects 0.000 claims description 2
- 238000003809 water extraction Methods 0.000 claims description 2
- 235000013332 fish product Nutrition 0.000 abstract description 7
- 230000003647 oxidation Effects 0.000 abstract description 7
- 238000007254 oxidation reaction Methods 0.000 abstract description 7
- 239000003925 fat Substances 0.000 abstract description 4
- 206010023126 Jaundice Diseases 0.000 abstract description 3
- 230000003078 antioxidant effect Effects 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 239000003963 antioxidant agent Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses the preparation method of a kind of cured fish, comprise the following steps: step 1: extract internal organs and the fish gill of fresh fish, clean abdominal cavity with clear water, remove black film and blood and slime；It is soaked in after dry in the sun in Herba Menthae extracting solution；Step 2: the fish cleaned up Sal pickles 23；Step 3: with drying machine, fish is air-dried 56 hours after having pickled；Step 4: fish dry in the sun 35 hours in daylight threshing ground after air-drying, then keeps in cold storage.The inventive method step is simple, by being soaked in mentha leave extracting solution in advance, can effectively control fish fats oxidation, improve the jaundice that the fatty over oxidation of cured fish causes, fuel-displaced phenomenon, the color, smell and taste simultaneously making fish product get a promotion so that have special fragrant, additionally can increase the fish product holding time.
Description
Technical field
The present invention relates to dried food and nuts preparing technical field, particularly relate to the preparation method of a kind of cured fish.
Background technology
Fish product is indispensable delicious food during people live, especially in China, owing to cured fish is easy to store, and local flavor
Uniqueness, instant, so enjoy great popularity always.Fish is generally salted down salty by people, in case using.But cured fish is in the course of processing
The excess adipose oxidation occurred can cause fish product jaundice fuel-displaced, produces a very large impact taste, and this is also to affect fish product matter
The one of the main reasons of amount.Add the antioxidant of chemosynthesis, be as one of means controlling fat oxidation, chemosynthesis
Antioxidant interpolation for control fat oxidation effect obvious.But, this kind of antioxidant safety enjoys query.
Summary of the invention
The technical problem to be solved be to provide a kind of environmental protection, can improve antioxidant effect, extend the shelf life,
There is the preparation method of the cured fish of delicate fragrance mouthfeel.
The present invention is achieved through the following technical solutions: the preparation method of a kind of cured fish, employing following steps:
Step 1: clean, extracts internal organs and the fish gill of fresh fish, with clear by Hypophthalmichthys molitrix, yellow croaker, many precious fishes, salmon fish or saury
Water cleans abdominal cavity, removes black film and blood and slime, and tap water is rinsed well, obtains fish body；Fish body is put on the top of the shelf in 5 DEG C of temperature conditionss
Lower dry in the sun 1h, is then soaked in the fish body after dry in the sun in the mentha leave extracting solution of quality of fishes 3-8 times 2-6 hour；
Step 2: the fish body after soaking takes out, and pickles 2-3 day with edible salt；
Step 3: the fish body after pickling goes to ventilation drying machine and fish is air-dried 5-6 hour；
Step 4: fish body dry in the sun 3-5 hour in daylight threshing ground after air-drying, then keeps in cold storage.
Preferably, in described step 1, the preparation method of mentha leave extracting solution is as follows: take fresh mint leaf, cleans, natural
Air-dry, be placed in sonic oscillation in 75 DEG C of ethanol solution and process 10-25min, be subsequently placed in hot water extraction, it is thus achieved that mentha leave extracts
Liquid.
Preferably, described hot water is 90 ~ 120 DEG C, and amount of hot water is 2-5 times of mentha leave quality, and extracting times is 2-3
Secondary.
The inventive method is used to make cured fish, if fish body stripping and slicing can also be processed the most greatly by fish body.
Beneficial effects of the present invention: the inventive method step is simple, by being soaked in mentha leave in advance, can be effective
Control fish fats oxidation, improve the jaundice that the fatty over oxidation of cured fish causes, fuel-displaced phenomenon, make the color, smell and taste of fish product simultaneously
Get a promotion so that there is special fragrant, additionally can increase the fish product holding time.
Detailed description of the invention
The invention will be further described with the following Examples.
Embodiment 1 uses following steps to prepare cured fish of the present invention:
(1) preparation of mentha leave extracting solution: take fresh mint leaf, cleans, natural air drying, is placed in Under Ultrasonic Vibration in 75 DEG C of ethanol solution
Swing process 15min, be subsequently placed in 110 DEG C, consumption be mentha leave quality 4 times hot water in extract 3 times, it is thus achieved that mentha leave extract
Liquid；
(2) extracing internal organs and the fish gill of fresh Hypophthalmichthys molitrix, clean abdominal cavity with clear water, remove black film and blood and slime, tap water is rinsed well,
Obtain fish body；Fish body is put dry in the sun 1h under 5 DEG C of temperature conditionss on the top of the shelf, then the fish body after dry in the sun is soaked in quality of fishes
In the mentha leave extracting solution of 5 times 4 hours；
(3) the fish body after soaking takes out, and pickles 3 with edible salt；
(4) the fish body after pickling goes to ventilation drying machine and is air-dried by fish 5 hours；
(5) fish body dry in the sun 4 hours in daylight threshing ground after air-drying, then keep in cold storage.
Embodiment 2 uses following steps to prepare cured fish of the present invention:
(1) preparation of mentha leave extracting solution: take fresh mint leaf, cleans, natural air drying, is placed in Under Ultrasonic Vibration in 75 DEG C of ethanol solution
Swing process 10min, be subsequently placed in 90 DEG C, consumption be mentha leave quality 3 times hot water in extract 3 times, it is thus achieved that mentha leave extracting solution；
(2) extracing internal organs and the fish gill of fresh yellow croaker, clean abdominal cavity with clear water, remove black film and blood and slime, tap water rinses dry
Only, fish body is obtained；Fish body is put dry in the sun 1h under 5 DEG C of temperature conditionss on the top of the shelf, then the fish body after dry in the sun is soaked in fish body
In the mentha leave extracting solution of quality 8 times 6 hours；
(3) the fish body after soaking takes out, and pickles 3 with edible salt；
(4) the fish body after pickling goes to ventilation drying machine and is air-dried by fish 6 hours；
(5) fish body dry in the sun 3 hours in daylight threshing ground after air-drying, then keep in cold storage.
Embodiment 3 uses following steps to prepare cured fish of the present invention:
(1) preparation of mentha leave extracting solution: take fresh mint leaf, cleans, natural air drying, is placed in Under Ultrasonic Vibration in 75 DEG C of ethanol solution
Swing process 25min, be subsequently placed in 100 DEG C, consumption be mentha leave quality 2 times hot water in extract 2 times, it is thus achieved that mentha leave extract
Liquid；
(2) extracing internal organs and the fish gill of fresh saury, clean abdominal cavity with clear water, remove black film and blood and slime, tap water rinses dry
Only, fish body is obtained；Fish body is put dry in the sun 1h under 5 DEG C of temperature conditionss on the top of the shelf, then the fish body after dry in the sun is soaked in fish body
In the mentha leave extracting solution of quality 6 times 5 hours；
(3) the fish body after soaking takes out, and pickles 3 with edible salt；
(4) the fish body after pickling goes to ventilation drying machine and is air-dried by fish 5 hours；
(5) fish body dry in the sun 5 hours in daylight threshing ground after air-drying, then keep in cold storage.
Embodiment 4 uses following steps to prepare cured fish of the present invention:
(1) preparation of mentha leave extracting solution: take fresh mint leaf, cleans, natural air drying, is placed in Under Ultrasonic Vibration in 75 DEG C of ethanol solution
Swing process 20min, be subsequently placed in 120 DEG C, consumption be mentha leave quality 5 times hot water in extract 2 times, it is thus achieved that mentha leave extract
Liquid；
(2) extracing internal organs and the fish gill of fresh yellow croaker, clean abdominal cavity with clear water, remove black film and blood and slime, tap water rinses dry
Only, fish body is obtained；Fish body is put dry in the sun 1h under 5 DEG C of temperature conditionss on the top of the shelf, then the fish body after dry in the sun is soaked in fish body
In the mentha leave extracting solution of quality 3 times 2 hours；
(3) the fish body after soaking takes out, and pickles 2 with edible salt；
(4) the fish body after pickling goes to ventilation drying machine and is air-dried by fish 6 hours；
(5) fish body dry in the sun 5 hours in daylight threshing ground after air-drying, then keep in cold storage.
Last it should be noted that, above example is only in order to illustrate technical scheme, rather than the present invention is protected
Protecting the restriction of scope, although having made to explain to the present invention with reference to preferred embodiment, those of ordinary skill in the art should
Work as understanding, technical scheme can be modified or equivalent, without deviating from the reality of technical solution of the present invention
Matter and scope.
Claims (3)
1. the preparation method of a cured fish, it is characterised in that: comprise the following steps:
Step 1: clean, extracts internal organs and the fish gill of fresh fish, with clear by Hypophthalmichthys molitrix, yellow croaker, many precious fishes, salmon fish or saury
Water cleans abdominal cavity, removes black film and blood and slime, and tap water is rinsed well, obtains fish body；Fish body is put on the top of the shelf in 5 DEG C of temperature conditionss
Lower dry in the sun 1h, is then soaked in the fish body after dry in the sun in the mentha leave extracting solution of quality of fishes 3-8 times 2-6 hour；
Step 2: the fish body after soaking takes out, and pickles 2-3 day with edible salt；
Step 3: the fish body after pickling goes to ventilation drying machine and fish is air-dried 5-6 hour；
Step 4: fish body dry in the sun 3-5 hour in daylight threshing ground after air-drying, then keeps in cold storage.
Preparation method the most according to claim 1, it is characterised in that: in described step 1, the preparation side of mentha leave extracting solution
Method is as follows: take fresh mint leaf, cleans, natural air drying, is placed in sonic oscillation in 75 DEG C of ethanol solution and processes 10-25min, then
It is placed in hot water extraction, it is thus achieved that mentha leave extracting solution.
Preparation method the most according to claim 2, it is characterised in that: described hot water is 90 ~ 120 DEG C, and amount of hot water is thin
2-5 times of Folium Nelumbinis quality, extracting times is 2-3 time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610593044.9A CN106174149A (en) | 2016-07-26 | 2016-07-26 | A kind of preparation method of cured fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610593044.9A CN106174149A (en) | 2016-07-26 | 2016-07-26 | A kind of preparation method of cured fish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106174149A true CN106174149A (en) | 2016-12-07 |
Family
ID=57495944
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610593044.9A Withdrawn CN106174149A (en) | 2016-07-26 | 2016-07-26 | A kind of preparation method of cured fish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106174149A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106579055A (en) * | 2016-12-13 | 2017-04-26 | 淮海工学院 | Special processing process for flavor ready-to-eat canned loaches |
| CN107087667A (en) * | 2017-03-17 | 2017-08-25 | 舟山市福瑞达食品有限公司 | A kind of drying method of large yellow croaker |
| CN107251932A (en) * | 2017-06-27 | 2017-10-17 | 张桢 | The fresh manufacture craft in one Shandong |
| CN107751845A (en) * | 2017-10-20 | 2018-03-06 | 广西神海云峰农业综合开发有限公司 | A kind of processing method of bone free cured fish |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104997045A (en) * | 2015-06-24 | 2015-10-28 | 安徽省农业科学院农产品加工研究所 | Fresh and tender mentha haplocalyx goose meat instant food and preparation method thereof |
| CN105707748A (en) * | 2016-03-03 | 2016-06-29 | 吴伦 | Salted fish of lemon flavor and preparation method thereof |
-
2016
- 2016-07-26 CN CN201610593044.9A patent/CN106174149A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104997045A (en) * | 2015-06-24 | 2015-10-28 | 安徽省农业科学院农产品加工研究所 | Fresh and tender mentha haplocalyx goose meat instant food and preparation method thereof |
| CN105707748A (en) * | 2016-03-03 | 2016-06-29 | 吴伦 | Salted fish of lemon flavor and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106579055A (en) * | 2016-12-13 | 2017-04-26 | 淮海工学院 | Special processing process for flavor ready-to-eat canned loaches |
| CN106579055B (en) * | 2016-12-13 | 2020-04-07 | 淮海工学院 | Special processing technology of flavored instant loach can |
| CN107087667A (en) * | 2017-03-17 | 2017-08-25 | 舟山市福瑞达食品有限公司 | A kind of drying method of large yellow croaker |
| CN107251932A (en) * | 2017-06-27 | 2017-10-17 | 张桢 | The fresh manufacture craft in one Shandong |
| CN107751845A (en) * | 2017-10-20 | 2018-03-06 | 广西神海云峰农业综合开发有限公司 | A kind of processing method of bone free cured fish |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20161207 |