CN106261973A - A kind of processing method of smoked flavor red Channa argus cured fish - Google Patents
A kind of processing method of smoked flavor red Channa argus cured fish Download PDFInfo
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- CN106261973A CN106261973A CN201610698889.4A CN201610698889A CN106261973A CN 106261973 A CN106261973 A CN 106261973A CN 201610698889 A CN201610698889 A CN 201610698889A CN 106261973 A CN106261973 A CN 106261973A
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Abstract
The invention belongs to food production and processing technique field, the processing method specifically disclosing a kind of smoked flavor red Channa argus cured fish, after Red snapper is cleaned, add pickling liquid and pickle, then use smoked material to smoke, after drying and get final product.Described pickling liquid is made up of the following component counted by weight: salt 75 ~ 300 parts, anistree 5 ~ 20 parts, 5 ~ 20 parts of Pericarpium Zanthoxyli, Chinese liquor or cooking wine 25 ~ 100 parts, 500 ~ 2000 parts of water；Described smoked material is made up of the following component counted by weight: Folium Camelliae sinensis 500 ~ 2000 parts, Flos Osmanthi Fragrantis 25 ~ 100 parts, broken 50 ~ 200 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), plain rice 100 ~ 400 parts, sugar 100 ~ 400 parts.The present invention selects materials rigorous, and formula collocation is scientific and reasonable, and material matching ratio is suitable, takes into account each side requirement such as taste, color and luster, and concise in technology, salted palatability, with rich flavor, to chew strength foot, smoke strong, meets different regions taste demand.
Description
Technical field
The invention belongs to food production and processing technique field, more particularly, to a kind of smoked flavor red Channa argus cured fish
Processing method.
Background technology
Red snapper is typically distributed across the ground such as the Bohai and Yellow Seas of China, the East Sea, the South Sea, is just oppressing delicious alcohol, in Red snapper
The soluble collagen extracted, has high cell cohesiveness, humectant and good organoleptic properties, and activity Gao Yi
Absorbing, odorless is transparent, does not produce zest.Often edible Red snapper, not only can delay skin aging, reduce wrinkle, mottle etc. year
Month problem, more can improve human metabolism, allow people have younger condition.Zhanjiang city marine product is well-known far
Near, within 2010, be cited as " China sea deliciousness food all ", Zhanjiang borders on Beibu Bay in the west, the Red snapper that this marine site produces dry and
The goods such as Red snapper cylinder are one of the famous special products in Zhanjiang, and Zhanjiang Red snapper annual production is more stable, all can fish for the whole year, yield
Abundant.
Cured fish is the fish food being prone to preserve that fresh and living aquatic products is formed after salt adding is dried and dried, deeply by coastal
Resident likes, the Chengdu on interior ground, the ground such as Chongqing also compare favor balbakwa.Red snapper pickles into cured fish, is that Zhanjiang is traditional
Processing method, but it is because the problems such as local flavor is single, dimethynitrosamine salt content is high, there is popularization limited always.
Sootiness wide-scale distribution is in all over the world, and it obtains liking of people with sootiness special flavor, in traditional meat
Occupy critical role.Smoking process has effect antibacterial, that extend the shelf life, is the major way of traditional meat processing,
There is wide market all over the world.
But the various cured fish tastes occurred in the market are single, and trophic structure is single, it is difficult to meet the need of modern people
Ask.
Summary of the invention
It is an object of the invention to according to deficiency of the prior art, it is provided that the processing of a kind of smoked flavor red Channa argus cured fish
Method.
The purpose of the present invention is achieved through the following technical solutions:
The processing method that the invention provides a kind of smoked flavor red Channa argus cured fish, after being cleaned by Red snapper, adds pickling liquid and carries out
Pickle, then use smoked material to smoke, after drying and get final product.
Described pickling liquid is made up of the following component counted by weight: salt 75 ~ 300 parts, anistree 5 ~ 20 parts, Pericarpium Zanthoxyli 5 ~ 20
Part, Chinese liquor or cooking wine 25 ~ 100 parts, 500 ~ 2000 parts of water；
Described smoked material is made up of the following component counted by weight: Folium Camelliae sinensis 500 ~ 2000 parts, Flos Osmanthi Fragrantis 25 ~ 100 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) broken 50
~ 200 parts, plain rice 100 ~ 400 parts, sugar 100 ~ 400 parts.
The invention provides in the case of one abandons food additive completely, develop with red Channa argus meat as primary raw material,
With sootiness, salt, anise, Pericarpium Zanthoxyli, wine (cooking wine) the smoked flavor red Channa argus cured fish as cure.
In the pickling process of the Red snapper that sootiness is used by the present invention, not only increase local flavor, also act as antibacterial, prolongation guarantor
The effect of matter phase, reduces the injury to human body of the dimethynitrosamine salt, becomes a kind of unique flavor, mouthfeel novelty, safety and sanitation
Balbakwa, promote marine products product development.
The different flesh of fish and other materials are arranged in pairs or groups, owing to the protein ingredient of the flesh of fish itself and content, tissue density deposit
In difference so that the aspects such as the color and luster of every kind of flesh of fish, mouthfeel, matter structure there are differences, when especially arranging in pairs or groups with other cures,
Especially affect taste compound, fragrance etc. in curing process, the most all can be to cured fishes such as the cured fish product fragrance after pickling, mouthfeels
Quality index produces impact.
Madai meat, through substantial amounts of experimentation, is coordinated with cure B and smoked material C, and optimizes between each component by the present invention
Proportioning, grope processing technique so as to get red Channa argus cured fish there is the taste of uniqueness, and the mixing of sootiness and red Channa argus is in good taste.
Preferably, described Chinese liquor is that Jiujiang is double steams wine, and the double number of degrees steaming wine in Jiujiang are 29.5 degree.
Applicant attempts finding, not as good as in the present invention nine double for the Jiujiang in formula in present invention steaming after wine replaces to cooking wine
River is double steam the wine collocation with other raw materials pickle mouthfeel.
Preferably, described Folium Camelliae sinensis is dragon well green tea.
Preferably, described sugar is brown sugar.
Preferably, described pickling liquid is made up of the following component counted by weight: salt 150 parts, anistree 10 parts, Pericarpium Zanthoxyli 10
Part, Chinese liquor or cooking wine 50 parts, 1000 parts of water；
Described smoked material is made up of the following component counted by weight: Folium Camelliae sinensis 1000 parts, Flos Osmanthi Fragrantis 50 parts, broken 100 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), plain rice
200 parts, sugar 200 parts.
The processing method of smoked flavor of the present invention red Channa argus cured fish, specifically includes following steps:
S1. Red snapper is cleaned: Red snapper meat is placed in saline rinsing, is centrifuged by the flesh of fish, removes moisture removal；
S2. pickling liquid allotment: salt, Chinese liquor, anise, Pericarpium Zanthoxyli and water are mixed, stands；
S3. madai treated in S1 is placed in S2 and gained pickling liquid is pickled；
S4. smoke: broken to Folium Camelliae sinensis, Flos Osmanthi Fragrantis, Cortex cinnamomi japonici (Ramulus Cinnamomi), plain rice mixing are made popular, spreads sugar, will S3 smoke through the madai pickled
System；
S5. madai after smoking in S4 is dried.
Preferably, in described S1 step, brine strength is 3%～5%, and rinsing is 5 ~ 20 minutes, saline water temperature≤10 DEG C,
It is centrifuged as 1 ~ 5 min centrifugal under rotating speed 3 000 r/min.
Preferably, in described S3 step, salting period is 6 ~ 24 hours, and in described S4 step, the time of smoking is 15 ~ 25 points
Clock.
Preferably, in described S5 step, drying time is 3 ~ 10 hours, and baking temperature is 40 ~ 50 DEG C.
Preferably, in described S3 step, salting period is 12 hours, and in described S4 step, the time of smoking is 20 minutes, described
In S5 step, drying time is 5 hours.
Preferably, S5 packs under drying final vacuum, preserve at-5 ~ 5 DEG C.
The present invention combines cure and smoking process, by madai after cure is pickled, then uses sootiness material to smoke
System, on the one hand, both combinations can remove raw meat, has the strongest flavouring effect simultaneously, and the addition of water directly affects finished product effect
And mouthfeel；In the present invention, madai meat and the proportioning pickling and smoking middle raw material directly determine the sense organ of subsequent product.Pass through
The applicant's constantly explorative experiment optimizes this formulation parameter, and obtained smoked flavor red Channa argus cured fish color is good, in good taste.
Compared with prior art, the present invention has the following advantages and beneficial effect:
The present invention selects materials rigorous, and formula collocation is scientific and reasonable, and material matching ratio is suitable, takes into account each side such as taste, color and luster and wants
Ask, concise in technology, salted palatability, with rich flavor, chew strength foot, smoke strong, meet different regions taste demand.
Detailed description of the invention
Further illustrate the present invention below in conjunction with specific embodiment, but the present invention is not done any type of by embodiment
Limit.Unless stated otherwise, the present invention uses reagent, method and apparatus are the art conventional reagent, method and apparatus.
Unless stated otherwise, agents useful for same of the present invention and material are commercial.
Embodiment 1
A kind of smoked flavor red Channa argus cured fish (wet salting), raw material forms: A major ingredient: 1000 grams of B cures of Red snapper cutability: salt (refined salt
Mixture with crude salt 1:1 in mass ratio) 150 grams, anistree 10 grams, 10 grams of Pericarpium Zanthoxyli, Jiujiang is double steams wine (29.5 degree) 50 grams, clear water
1000 grams of smoked material of C: dragon well green tea 1000 grams, Flos Osmanthi Fragrantis 50 grams, broken 100 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), plain rice 200 grams, 200 grams of brown sugar.
The preparation method of a kind of smoked flavor red Channa argus cured fish curing formula and processing method (wet salting) specifically includes following step
Rapid:
(1) Red snapper is cleaned: is placed in the saline that concentration is 3%～5% by Red snapper cutability and rinses 10 min, water temperature≤10
DEG C, after the flesh of fish is placed in a centrifuge, centrifugal 3 min under rotating speed 3 000 r/min, remove portion of water；
(2) pickling liquid allotment: by 150 grams of salt, 50 grams of Jiujiang double steaming wine (29.5 degree), anise 10 grams, 10 grams of Pericarpium Zanthoxyli, clear water 1000
Gram mix thoroughly, stand 1 hour；
(3) pickle: Red snapper cutability 1000 grams is completely immersed in pickling liquid, room temperature, pickles 12 hours；(the consumption of Red snapper
Unrestricted, only need to be fully immersed in pickling liquid)
(4) smoke: dragon well green tea 1000 grams, Flos Osmanthi Fragrantis 50 grams, broken 100 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), plain rice 200 grams are put into fried dry in pot, vigorous fire
Emit white cigarette to it, be uniformly sprinkled into 200 grams of brown sugar, with shelf, the flesh of fish is placed in the upper 5cm position of smoked material, closes the lid, smoke 20 from fire
Minute.
(5) drying: the sample after smoking is put in an oven, opens draft switch, do at a temperature of 45 DEG C
Dry, it is dried 5 hours；
(6) packing and preserve: after Drying and cooling, being packed by the flesh of fish, evacuation encapsulates, and enters-5 ~ 5 DEG C of refrigerated storage.
Embodiment 2
A kind of smoked flavor red Channa argus cured fish (wet salting), raw material forms: A major ingredient: 1000 grams of B cures of Red snapper cutability: salt (refined salt
Mixture with crude salt 1:1 in mass ratio) 150 grams, anistree 10 grams, 10 grams of Pericarpium Zanthoxyli, Jiujiang is double steams wine (29.5 degree) 50 grams, clear water
1000 grams of smoked material of C: dragon well green tea 1000 grams, Flos Osmanthi Fragrantis 50 grams, broken 100 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), plain rice 200 grams, 200 grams of brown sugar.
The preparation method of a kind of smoked flavor red Channa argus cured fish curing formula and processing method (wet salting) specifically includes following step
Rapid:
(1) Red snapper is cleaned: is placed in the saline that concentration is 3%～5% by Red snapper cutability and rinses 10 min, water temperature≤10
DEG C, after the flesh of fish is placed in a centrifuge, centrifugal 3 min under rotating speed 3 000 r/min, remove portion of water；
(2) pickling liquid allotment: by 150 grams of salt, 50 grams of Jiujiang double steaming wine (29.5 degree), anise 10 grams, 10 grams of Pericarpium Zanthoxyli, clear water 1000
Gram mix thoroughly, stand 1 hour；
(3) pickle: Red snapper cutability 1000 grams is completely immersed in pickling liquid, room temperature, pickles 24 hours；
(4) smoke: dragon well green tea 1000 grams, Flos Osmanthi Fragrantis 50 grams, broken 100 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), plain rice 200 grams are put into fried dry in pot, vigorous fire
Emit white cigarette to it, be uniformly sprinkled into 200 grams of brown sugar, with shelf, the flesh of fish is placed in the upper 5cm position of smoked material, closes the lid, smoke 20 from fire
Minute.
(5) drying: the sample after smoking is put in an oven, opens draft switch, do at a temperature of 45 DEG C
Dry, it is dried 5 hours；
(6) packing and preserve: after Drying and cooling, being packed by the flesh of fish, evacuation encapsulates, and enters-5 ~ 5 DEG C of refrigerated storage.
Embodiment 3
A kind of smoked flavor red Channa argus cured fish (wet salting), raw material forms: A major ingredient: 1000 grams of B cures of Red snapper cutability: salt (refined salt
Mixture with crude salt 1:1 in mass ratio) 150 grams, anistree 10 grams, 10 grams of Pericarpium Zanthoxyli, Jiujiang is double steams wine (29.5 degree) 50 grams, clear water
1000 grams of smoked material of C: dragon well green tea 2000 grams, Flos Osmanthi Fragrantis 50 grams, broken 100 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), plain rice 200 grams, 200 grams of brown sugar
The preparation method of a kind of smoked flavor red Channa argus cured fish curing formula and processing method (wet salting) specifically includes following steps:
(1) Red snapper is cleaned: is placed in the saline that concentration is 3%～5% by Red snapper cutability and rinses 10 min, water temperature≤10
DEG C, after the flesh of fish is placed in a centrifuge, centrifugal 3 min under rotating speed 3 000 r/min, remove portion of water；
(2) pickling liquid allotment: by 150 grams of salt, 50 grams of Jiujiang double steaming wine (29.5 degree), anise 10 grams, 10 grams of Pericarpium Zanthoxyli, clear water 1000
Gram mix thoroughly, stand 1 hour；
(3) pickle: Red snapper cutability 2000 grams is completely immersed in pickling liquid, room temperature, pickles 12 hours；
(4) smoke: dragon well green tea 2000 grams, Flos Osmanthi Fragrantis 50 grams, broken 100 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), plain rice 200 grams are put into fried dry in pot, vigorous fire
Emit white cigarette to it, be uniformly sprinkled into 200 grams of brown sugar, with shelf, the flesh of fish is placed in the upper 5cm position of smoked material, closes the lid, smoke 20 from fire
Minute.
(5) drying: the sample after smoking is put in an oven, opens draft switch, do at a temperature of 45 DEG C
Dry, it is dried 5 hours；
(6) packing and preserve: after Drying and cooling, being packed by the flesh of fish, evacuation encapsulates, and enters-5 ~ 5 DEG C of refrigerated storage.
Embodiment 4
A kind of smoked flavor red Channa argus cured fish (wet salting), raw material forms: A major ingredient: 1000 grams of B cures of Red snapper cutability: refined salt 150
Gram, anistree 10 grams, wine (29.5 degree) 50 grams double is steamed in 10 grams of Pericarpium Zanthoxyli, Jiujiang, 1000 grams of C of clear water are smoked expects: dragon well green tea 1000 grams,
Flos Osmanthi Fragrantis 50 grams, broken 100 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), plain rice 200 grams, 200 grams of brown sugar.
The preparation method of a kind of smoked flavor red Channa argus cured fish curing formula and processing method (wet salting) specifically includes following step
Rapid:
(1) Red snapper is cleaned: is placed in the saline that concentration is 3%～5% by Red snapper cutability and rinses 10 min, water temperature≤10
DEG C, after the flesh of fish is placed in a centrifuge, centrifugal 3 min under rotating speed 3 000 r/min, remove portion of water；
(2) pickling liquid allotment: by 150 grams of salt, 50 grams of Jiujiang double steaming wine (29.5 degree), anise 10 grams, 10 grams of Pericarpium Zanthoxyli, clear water 1000
Gram mix thoroughly, stand 1 hour；
(3) pickle: Red snapper cutability 1000 grams is completely immersed in pickling liquid, room temperature, pickles 12 hours；(the consumption of Red snapper
Unrestricted, only need to be fully immersed in pickling liquid)
(4) smoke: dragon well green tea 1000 grams, Flos Osmanthi Fragrantis 50 grams, broken 100 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), plain rice 200 grams are put into fried dry in pot, vigorous fire
Emit white cigarette to it, be uniformly sprinkled into 200 grams of brown sugar, with shelf, the flesh of fish is placed in the upper 5cm position of smoked material, closes the lid, smoke 20 from fire
Minute.
(5) drying: the sample after smoking is put in an oven, opens draft switch, do at a temperature of 45 DEG C
Dry, it is dried 5 hours；
(6) packing and preserve: after Drying and cooling, being packed by the flesh of fish, evacuation encapsulates, and enters-5 ~ 5 DEG C of refrigerated storage.
Embodiment 5
A kind of smoked flavor red Channa argus cured fish (wet salting), raw material forms: A major ingredient: 1000 grams of B cures of Red snapper cutability: salt (refined salt
Mixture with crude salt 1:1 in mass ratio) 150 grams, anistree 10 grams, 10 grams of Pericarpium Zanthoxyli, Jiujiang is double steams wine (29.5 degree) 50 grams, clear water
1000 grams of smoked material of C: dragon well green tea 1000 grams, Flos Osmanthi Fragrantis 50 grams, broken 100 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), plain rice 200 grams, white sugar 200 grams.
The preparation method of a kind of smoked flavor red Channa argus cured fish curing formula and processing method (wet salting) specifically includes following step
Rapid:
(1) Red snapper is cleaned: is placed in the saline that concentration is 3%～5% by Red snapper cutability and rinses 10 min, water temperature≤10
DEG C, after the flesh of fish is placed in a centrifuge, centrifugal 3 min under rotating speed 3 000 r/min, remove portion of water；
(2) pickling liquid allotment: by 150 grams of salt, 50 grams of Jiujiang double steaming wine (29.5 degree), anise 10 grams, 10 grams of Pericarpium Zanthoxyli, clear water 1000
Gram mix thoroughly, stand 1 hour；
(3) pickle: Red snapper cutability 1000 grams is completely immersed in pickling liquid, room temperature, pickles 12 hours；(the consumption of Red snapper
Unrestricted, only need to be fully immersed in pickling liquid)
(4) smoke: dragon well green tea 1000 grams, Flos Osmanthi Fragrantis 50 grams, broken 100 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), plain rice 200 grams are put into fried dry in pot, vigorous fire
Emit white cigarette to it, be uniformly sprinkled into white sugar 200 grams, with shelf, the flesh of fish is placed in the upper 5cm position of smoked material, closes the lid, smoke 20 from fire
Minute.
(5) drying: the sample after smoking is put in an oven, opens draft switch, do at a temperature of 45 DEG C
Dry, it is dried 5 hours；
(6) packing and preserve: after Drying and cooling, being packed by the flesh of fish, evacuation encapsulates, and enters-5 ~ 5 DEG C of refrigerated storage.
Embodiment 6
A kind of smoked flavor red Channa argus cured fish (wet salting), raw material forms: A major ingredient: 1000 grams of B cures of Red snapper cutability: salt (refined salt
Mixture with crude salt 1:1 in mass ratio) 150 grams, anistree 10 grams, 10 grams of Pericarpium Zanthoxyli, cooking wine 50 grams, the smoked material of 1000 grams of C of clear water:
Dragon well green tea 1000 grams, Flos Osmanthi Fragrantis 50 grams, broken 100 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), plain rice 200 grams, 200 grams of brown sugar.
The preparation method of a kind of smoked flavor red Channa argus cured fish curing formula and processing method (wet salting) specifically includes following step
Rapid:
(1) Red snapper is cleaned: is placed in the saline that concentration is 3%～5% by Red snapper cutability and rinses 10 min, water temperature≤10
DEG C, after the flesh of fish is placed in a centrifuge, centrifugal 3 min under rotating speed 3 000 r/min, remove portion of water；
(2) pickling liquid allotment: 150 grams of salt, cooking wine 50 grams, anise 10 grams, 10 grams of Pericarpium Zanthoxyli, 1000 grams of clear water are mixed thoroughly, stands 1
Hour；
(3) pickle: Red snapper cutability 1000 grams is completely immersed in pickling liquid, room temperature, pickles 12 hours；(the consumption of Red snapper
Unrestricted, only need to be fully immersed in pickling liquid)
(4) smoke: dragon well green tea 1000 grams, Flos Osmanthi Fragrantis 50 grams, broken 100 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), plain rice 200 grams are put into fried dry in pot, vigorous fire
Emit white cigarette to it, be uniformly sprinkled into 200 grams of brown sugar, with shelf, the flesh of fish is placed in the upper 5cm position of smoked material, closes the lid, smoke 20 from fire
Minute.
(5) drying: the sample after smoking is put in an oven, opens draft switch, do at a temperature of 45 DEG C
Dry, it is dried 5 hours；
(6) packing and preserve: after Drying and cooling, being packed by the flesh of fish, evacuation encapsulates, and enters-5 ~ 5 DEG C of refrigerated storage.
Comparative example 1
A kind of smoked flavor red Channa argus cured fish (wet salting), raw material forms: A major ingredient: 1000 grams of B cures of Red snapper cutability: salt (refined salt
Mixture with crude salt 1:1 in mass ratio) 150 grams, anistree 10 grams, 10 grams of Pericarpium Zanthoxyli, Jiujiang is double steams wine (29.5 degree) 50 grams, clear water
1000 grams of smoked material of C: dragon well green tea 1000 grams, Flos Osmanthi Fragrantis 50 grams, broken 100 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), plain rice 200 grams, 200 grams of brown sugar.
The preparation method of a kind of smoked flavor red Channa argus cured fish curing formula and processing method (wet salting) specifically includes following step
Rapid:
(1) Red snapper is cleaned: is placed in the saline that concentration is 3%～5% by Red snapper cutability and rinses 10 min, water temperature≤10
DEG C, after the flesh of fish is placed in a centrifuge, centrifugal 3 min under rotating speed 3 000 r/min, remove portion of water；
(2) pickling liquid allotment: by 150 grams of salt, 50 grams of Jiujiang double steaming wine (29.5 degree), anise 10 grams, 10 grams of Pericarpium Zanthoxyli, clear water 1000
Gram mix thoroughly, stand 1 hour；
(3) pickle: Red snapper cutability 1000 grams is completely immersed in pickling liquid, room temperature, pickles 12 hours；
(4) smoke: dragon well green tea 1000 grams, Flos Osmanthi Fragrantis 50 grams, broken 100 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), plain rice 200 grams are put into fried dry in pot, vigorous fire
Emit white cigarette to it, be uniformly sprinkled into 200 grams of brown sugar, with shelf, the flesh of fish is placed in the upper 5cm position of smoked material, closes the lid, smoke 60 from fire
Minute.
(5) drying: the sample after smoking is put in an oven, opens draft switch, do at a temperature of 45 DEG C
Dry, it is dried 5 hours；
(6) packing and preserve: after Drying and cooling, being packed by the flesh of fish, evacuation encapsulates, and enters-5 ~ 5 DEG C of refrigerated storage.
Comparative example 2
A kind of smoked flavor red Channa argus cured fish (wet salting), raw material forms: A major ingredient: 1000 grams of B cures of Red snapper cutability: salt (refined salt
Mixture with crude salt 1:1 in mass ratio) 150 grams, anistree 10 grams, 10 grams of Pericarpium Zanthoxyli, Jiujiang is double steams wine (29.5 degree) 50 grams, clear water
1000 grams of smoked material of C: dragon well green tea 1000 grams, Flos Osmanthi Fragrantis 50 grams, broken 100 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), plain rice 200 grams, 200 grams of brown sugar.
The preparation method of a kind of smoked flavor red Channa argus cured fish curing formula and processing method (wet salting) specifically includes following step
Rapid:
(1) Red snapper is cleaned: is placed in the saline that concentration is 3%～5% by Red snapper cutability and rinses 10 min, water temperature≤10
DEG C, after the flesh of fish is placed in a centrifuge, centrifugal 3 min under rotating speed 3 000 r/min, remove portion of water；
(2) pickling liquid allotment: by 150 grams of salt, 50 grams of Jiujiang double steaming wine (29.5 degree), anise 10 grams, 10 grams of Pericarpium Zanthoxyli, clear water 1000
Gram mix thoroughly, stand 1 hour；
(3) pickle: Red snapper cutability 1000 grams is completely immersed in pickling liquid, room temperature, pickles 48 hours；
(4) smoke: dragon well green tea 1000 grams, Flos Osmanthi Fragrantis 50 grams, broken 100 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), plain rice 200 grams are put into fried dry in pot, vigorous fire
Emit white cigarette to it, be uniformly sprinkled into 200 grams of brown sugar, with shelf, the flesh of fish is placed in the upper 5cm position of smoked material, closes the lid, smoke 20 from fire
Minute.
(5) drying: the sample after smoking is put in an oven, opens draft switch, do at a temperature of 45 DEG C
Dry, it is dried 5 hours；
(6) packing and preserve: after Drying and cooling, being packed by the flesh of fish, evacuation encapsulates, and enters-5 ~ 5 DEG C of refrigerated storage.
Comparative example 3
A kind of smoked flavor red Channa argus cured fish (wet salting), raw material forms: A major ingredient: 1000 grams of B cures of Red snapper cutability: salt (refined salt
Mixture with crude salt 1:1 in mass ratio) 150 grams, anistree 10 grams, 10 grams of Pericarpium Zanthoxyli, Jiujiang is double steams wine (29.5 degree) 50 grams, clear water
1000 grams of smoked material of C: dragon well green tea 1000 grams, Flos Osmanthi Fragrantis 50 grams, broken 100 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), plain rice 200 grams, 200 grams of brown sugar.
The preparation method of a kind of smoked flavor red Channa argus cured fish curing formula and processing method (wet salting) specifically includes following step
Rapid:
(1) Red snapper is cleaned: is placed in the saline that concentration is 3%～5% by Red snapper cutability and rinses 10 min, water temperature≤10
DEG C, after the flesh of fish is placed in a centrifuge, centrifugal 3 min under rotating speed 3 000 r/min, remove portion of water；
(2) pickling liquid allotment: by 150 grams of salt, 50 grams of Jiujiang double steaming wine (29.5 degree), anise 10 grams, 10 grams of Pericarpium Zanthoxyli, clear water 1000
Gram mix thoroughly, stand 1 hour；
(3) pickle: Red snapper cutability 1000 grams is completely immersed in pickling liquid, room temperature, pickles 24 hours；
(4) smoke: dragon well green tea 1000 grams, Flos Osmanthi Fragrantis 50 grams, broken 100 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), plain rice 200 grams are put into fried dry in pot, vigorous fire
Emit white cigarette to it, be uniformly sprinkled into 200 grams of brown sugar, with shelf, the flesh of fish is placed in the upper 5cm position of smoked material, closes the lid, smoke 20 from fire
Minute.
(5) drying: the sample after smoking is put in an oven, opens draft switch, do at a temperature of 45 DEG C
Dry, it is dried 15 hours；
(6) packing and preserve: after Drying and cooling, being packed by the flesh of fish, evacuation encapsulates, and enters-5 ~ 5 DEG C of refrigerated storage.
Comparative example 4
A kind of smoked flavor red Channa argus cured fish (wet salting), raw material forms: A major ingredient: 1000 grams of B cures of Red snapper cutability: salt (refined salt
Mixture with crude salt 1:1 in mass ratio) 150 grams, anistree 10 grams, 10 grams of Pericarpium Zanthoxyli, Jiujiang is double steams wine (29.5 degree) 50 grams, clear water
1000 grams of smoked material of C: Flos Osmanthi Fragrantis 50 grams, broken 100 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), plain rice 200 grams, 200 grams of brown sugar.
The preparation method of a kind of smoked flavor red Channa argus cured fish curing formula and processing method (wet salting) specifically includes following step
Rapid:
(1) Red snapper is cleaned: is placed in the saline that concentration is 3%～5% by Red snapper cutability and rinses 10 min, water temperature≤10
DEG C, after the flesh of fish is placed in a centrifuge, centrifugal 3 min under rotating speed 3 000 r/min, remove portion of water；
(2) pickling liquid allotment: by 150 grams of salt, 50 grams of Jiujiang double steaming wine (29.5 degree), anise 10 grams, 10 grams of Pericarpium Zanthoxyli, clear water 1000
Gram mix thoroughly, stand 1 hour；
(3) pickle: Red snapper cutability 1000 grams is completely immersed in pickling liquid, room temperature, pickles 12 hours；(the consumption of Red snapper
Unrestricted, only need to be fully immersed in pickling liquid)
(4) smoke: Flos Osmanthi Fragrantis 50 grams, broken 100 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), plain rice 200 grams are put into fried dry in pot, and vigorous fire emits white cigarette to it, uniformly
It is sprinkled into 200 grams of brown sugar, with shelf, the flesh of fish is placed in the upper 5cm position of smoked material, closes the lid, smoke 20 minutes from fire.
(5) drying: the sample after smoking is put in an oven, opens draft switch, do at a temperature of 45 DEG C
Dry, it is dried 5 hours；
(6) packing and preserve: after Drying and cooling, being packed by the flesh of fish, evacuation encapsulates, and enters-5 ~ 5 DEG C of refrigerated storage.
Above-mentioned prepared smoked flavor red Channa argus cured fish (dry salt down) is carried out nutrition and organoleptic parameters, the results are shown in Table 1.
The composition of raw materials of this comparative example smoked flavor red Channa argus cured fish (dry salt down) is the most same as in Example 1, and difference exists
In, smoked material does not contains dragon well green tea.
The smoked flavor red Channa argus sensory test standards of grading of cured fish
The sensory evaluation of table 1 different formulations smoked flavor red Channa argus cured fish
From the sensory evaluation analysis result of table 1, compared with comparative example 1 ~ 4, the sootiness that various embodiments of the present invention prepare
The sensory evaluation scores of local flavor red Channa argus cured fish (dry salt down) is in higher level.
Embodiment 2 is compared with embodiment 1, and salting period increases, and its color and luster is not so good as embodiment 1, and embodiment 3 is due to dragon well green tea
Amount different from embodiment 1, during smoking, it chews strength and abnormal flavour removal effect not as embodiment 1, and the amount of dragon well green tea is described
There is above-mentioned sense organ and directly affect, especially chewing in strength, the usage amount of Folium Camelliae sinensis is described, the concentration in i.e. smoking also is deposited
In impact.Embodiment 4 is owing to using refined salt, and it is more weak than embodiment 1 that it chews strength, the ratio of salt is described and forms product
Organizational structure is internally formed generation impact, and embodiment 5 uses white sugar, at colouring, fragrance and abnormal flavour removal aspect effect ratio
Embodiment 1 is weak, and equally, embodiment 6 uses cooking wine to process, and it is chewed and is affected in strength, and meanwhile, above effect is all can not
Carry out estimating.
Comparative example 1 ~ 3 is long with drying time owing to pickling, smoking, and its sense organ is severely impacted, and comparative example 4 is not due to
Using dragon well green tea, its color and luster, fragrance, abnormal flavour removal effect are worst.
Smoked flavor red Channa argus cured fish prepared by the present invention is selected materials rigorous, formula collocation scientific and reasonable, take into account nutrition, taste,
The each side requirements such as color and luster, concise in technology, aromatic flavor salted palatability, cured, chew strength foot, smoke strong, meet different regions
Taste demand.Use the maneuver of sootiness beans, in terms of cured fish storage: serve antibacterial parasite killing, extend storage period.
Claims (10)
1. the processing method of a smoked flavor red Channa argus cured fish, it is characterised in that after being cleaned by Red snapper, adds pickling liquid and carries out
Pickle, then use smoked material to smoke, after drying and get final product.
Described pickling liquid is made up of the following component counted by weight: salt 75 ~ 300 parts, anistree 5 ~ 20 parts, 5 ~ 20 parts of Pericarpium Zanthoxyli,
Chinese liquor or cooking wine 25 ~ 100 parts, 500 ~ 2000 parts of water；
Described smoked material is made up of the following component counted by weight: Folium Camelliae sinensis 500 ~ 2000 parts, Flos Osmanthi Fragrantis 25 ~ 100 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) broken 50
~ 200 parts, plain rice 100 ~ 400 parts, sugar 100 ~ 400 parts.
Processing method the most according to claim 1, it is characterised in that described Chinese liquor is that Jiujiang is double steams wine, and Jiujiang is double steams wine
The number of degrees be 29.5 degree.
Processing method the most according to claim 1, it is characterised in that described salt is the mixture of refined salt and crude salt, described
The mixing ratio of refined salt and crude salt is 1:1.
Processing method the most according to claim 1, it is characterised in that described sugar is brown sugar.
Processing method the most according to claim 1, it is characterised in that described pickling liquid is by the following group counted by weight
Divide and make: salt 150 parts, anistree 10 parts, 10 parts of Pericarpium Zanthoxyli, Chinese liquor or cooking wine 50 parts, 1000 parts of water；
Described smoked material is made up of the following component counted by weight: Folium Camelliae sinensis 1000 parts, Flos Osmanthi Fragrantis 50 parts, broken 100 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), plain rice
200 parts, sugar 200 parts.
Processing method the most according to claim 1, it is characterised in that specifically include following steps:
S1. Red snapper is cleaned: Red snapper meat is placed in saline rinsing, is centrifuged by the flesh of fish, removes moisture removal；
S2. pickling liquid allotment: salt, Chinese liquor, anise, Pericarpium Zanthoxyli and water are mixed, stands；
S3. madai treated in S1 is placed in S2 and gained pickling liquid is pickled；
S4. smoke: broken to Folium Camelliae sinensis, Flos Osmanthi Fragrantis, Cortex cinnamomi japonici (Ramulus Cinnamomi), plain rice mixing are made popular, spreads sugar, will S3 smoke through the madai pickled
System；
S5. madai after smoking in S4 is dried.
Processing method the most according to claim 6, it is characterised in that in described S1 step, brine strength is 3%～5%,
Rinsing is 5 ~ 20 minutes, saline water temperature≤10 DEG C, is centrifuged as 1 ~ 5 min centrifugal under rotating speed 3 000 r/min.
Processing method the most according to claim 6, it is characterised in that in described S3 step, salting period is 6 ~ 24 hours,
In described S4 step, the time of smoking is 15 ~ 25 minutes.
Processing method the most according to claim 6, it is characterised in that in described S5 step, drying time is 3 ~ 10 hours,
Baking temperature is 40 ~ 50 DEG C.
Processing method the most according to claim 6, it is characterised in that in described S3 step, salting period is 12 hours, institute
The time of smoking in S4 step of stating is 20 minutes, and in described S5 step, drying time is 5 hours.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156698A (en) * | 2017-06-14 | 2017-09-15 | 李九玲 | A kind of preparation method of soft gristle cured fish |
| CN108294250A (en) * | 2018-03-08 | 2018-07-20 | 安徽悠之优味食品有限公司 | A kind of production method of fragrance tripe |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757606A (en) * | 2015-04-24 | 2015-07-08 | 信阳农林学院 | Tea smoked fish and production method thereof |
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2016
- 2016-08-22 CN CN201610698889.4A patent/CN106261973A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757606A (en) * | 2015-04-24 | 2015-07-08 | 信阳农林学院 | Tea smoked fish and production method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156698A (en) * | 2017-06-14 | 2017-09-15 | 李九玲 | A kind of preparation method of soft gristle cured fish |
| CN108294250A (en) * | 2018-03-08 | 2018-07-20 | 安徽悠之优味食品有限公司 | A kind of production method of fragrance tripe |
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Application publication date: 20170104 |