CN106307174A - Mustard-flavored salting liquid for salted red snappers and salted red snapper salted with same - Google Patents
Mustard-flavored salting liquid for salted red snappers and salted red snapper salted with same Download PDFInfo
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- CN106307174A CN106307174A CN201610698893.0A CN201610698893A CN106307174A CN 106307174 A CN106307174 A CN 106307174A CN 201610698893 A CN201610698893 A CN 201610698893A CN 106307174 A CN106307174 A CN 106307174A
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Abstract
The invention belongs to the technical field of food production and processing and particularly discloses a mustard-flavored salting liquid for salted red snappers, made from, by weight, 80-180 parts of mustard sauce, 75-300 parts of salt, 5-20 parts of anise, 5-15 parts of Sichuan pepper, 25-100 parts of baijiu or cooking wine, and 500-2000 parts of water; the mustard sauce is made by mixing mustard powder and water according to a mix mass ratio of (3-7):1. By adding the mustard, antibacterial, insecticidal and shelf life extending effects are achieved in terms of salted fish storage; in terms of consumption, the salted fish flavor is enriched, appetite is improved, and certain antioxidant effect is provided; material selection is strict herein, the formulation is scientific and reasonable, the ratio of the materials is suitable, the requirements on flavor, color and the like are met, the process is simple, and the salted red snapper is salty and palatable, has strong flavor, is chewy, has strong mustard flavor and meets the flavor demands of different areas.
Description
Technical field
The invention belongs to food production and processing technique field, salt down more particularly, to a kind of mustard local flavor red Channa argus cured fish
Liquid processed and pickle the red Channa argus cured fish obtained.
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.
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 a kind of mustard local flavor red Channa argus cured fish is pickled
Liquid.
Another object of the present invention is to provide the red Channa argus cured fish pickled by above-mentioned red Channa argus cured fish pickling liquid.
The purpose of the present invention is achieved through the following technical solutions:
The invention provides a kind of mustard local flavor red Channa argus cured fish pickling liquid, be made up of the following component counted by weight:
Wasabi 80 ~ 180 parts, salt 75 ~ 300 parts, anistree 5 ~ 20 parts, 5 ~ 15 parts of Pericarpium Zanthoxyli, Chinese liquor or cooking wine 25 ~ 100 parts, water 500 ~
2000 parts；
Described wasabi is added water by mustard meal and is mixed, and the mixing quality of described mustard meal and water is than being (3 ~ 7): 1.
Preferably, described salt is the mixture of refined salt and crude salt, and the mixing ratio of described refined salt and crude salt is 1:1.This ratio
Go raw meat effect preferable under the conditions of example.
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 this
The double steaming after wine replaces to cooking wine in Jiujiang in bright middle formula finds, not as good as the double collocation steaming wine and other raw materials in Jiujiang in the present invention
Pickle mouthfeel.
Preferably, the mixing quality of described mustard meal and water is than for 4:1.
Preferably, it is made up of the following component counted by weight:
Wasabi 100 parts, salt 150 parts, anise 10 parts, 10 parts of Pericarpium Zanthoxyli, the double steaming in Jiujiang wine 50 parts, 950 parts of water；The double steaming in Jiujiang wine
The number of degrees are 29.5 degree, and the mixing quality of mustard meal and water is than for 4:1；Described salt is the mixture of refined salt and crude salt, described refined salt
It is 1:1 with the mixing ratio of crude salt.
The present invention protects simultaneously and is pickled the red Channa argus cured fish formed by above-mentioned pickling liquid.
The invention provides in the case of one abandons food additive completely, develop with red Channa argus meat as primary raw material,
With mustard, salt, anise, Pericarpium Zanthoxyli, wine (cooking wine) the mustard local flavor red Channa argus cured fish as cure.
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,
In curing process, the quality index such as the fragrance of cured fish product after pickling, mouthfeel all can be produced by taste compound, the change of fragrance
Impact.
Madai meat, through substantial amounts of experimentation, is arranged in pairs or groups by the present invention with cure, and proportion optimizing, gropes to process work
Skill so as to get red Channa argus cured fish there is the taste of uniqueness, and mix in good taste.
The red Channa argus cured fish that the present invention provides, specifically includes following steps and makes:
S1. Red snapper is cleaned: Red snapper cutability is placed in saline rinsing, centrifugal, removes moisture removal；
S2. the making of wasabi: mustard meal and water are squeezed the juice, makes wasabi；
S3. pickling liquid allotment: mixed thoroughly with salt, Chinese liquor, anise, Pericarpium Zanthoxyli, water by wasabi described in S2, stands；
S4. pickle: Red snapper treated in S1 is placed in S3 the pickling liquid after standing and pickles；
The most drying: the sample pickled in S4 to be put and is dried in an oven.
Mustard is applied to the pickling in (wet salting) technique of Red snapper by the present invention, not only increases local flavor, also reduces salt
Usage amount, reduce the injury to human body of the dimethynitrosamine salt, become a kind of unique flavor, mouthfeel novel, safety and sanitation
Balbakwa, it is possible to promote marine products product development.
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 S4 step, salting period is 6 ~ 18 hours.
Preferably, in described S5 step, drying time is 3 ~ 7 hours, and baking temperature is 40 ~ 50 DEG C.
Preferably, in described S4 step, salting period is 12 hours, and in described S5 step, drying time is 5 hours.
Preferably, S5 packs under drying final vacuum, preserve at-5 ~ 5 DEG C.
The collocation of Pericarpium Zanthoxyli of the present invention, anise and salt, is mainly used in raw meat, simultaneously works as the effect of flavouring；The control of mustard amount
On the one hand system improves finished color, on the other hand increases finished product mouthfeel, and can play certain bactericidal action；The addition of water is straight
Connect and affect finished product effect and mouthfeel；In the present invention, proportioning between preserved materials directly determines the mouthfeel of subsequent product.By this Shen
Constantly explorative experiment of asking someone optimizes this formulation parameter, and obtained mustard local 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 interpolation of mustard in cure of the present invention, serves antibacterial parasite killing in terms of cured fish storage, extends storage period effect, edible
Aspect is enriched cured fish local flavor, appetite stimulator and has certain antioxidant effect.The present invention selects materials rigorous, formula collocation science
Rationally, material matching ratio is suitable, takes into account each side requirement such as taste, color and luster, concise in technology, salted palatability, with rich flavor, chew
Strength foot, mustard taste are 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
(wet salting, raw material forms a kind of mustard local flavor red Channa argus cured fish: A major ingredient: 1000 grams of B cures of Red snapper cutability: mustard meal 200
Gram, salt (salt is that refined salt and crude salt mix according to the weight of 1:1) 150 grams, anistree 10 grams, 10 grams of Pericarpium Zanthoxyli, Jiujiang is double steams wine (29.5
Degree) 50 grams, 1000 grams of clear water.
The preparation method of a kind of mustard local flavor red Channa argus cured fish curing formula and processing method (wet salting) concretely comprises the 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) making of wasabi: mustard meal 200 grams, 50 grams of water, water are added juice extractor, beats 5 minutes, become pasty state；
(3) pickling liquid allotment: by 100 grams of wasabis, 150 grams of salt, 50 grams of Jiujiang double steaming wine (29.5 degree), anistree 10 grams, Pericarpium Zanthoxylies
10 grams, 950 grams of clear water mix thoroughly, stand 1 hour；
(4) pickle: Red snapper cutability 1000 grams is completely immersed in pickling liquid, room temperature, pickles 12 hours；(it practice, the present invention
The amount of the Red snapper cutability provided is unrestricted, it is only necessary to be immersed in pickling liquid).
(5) drying: the flesh of fish pickled is drained away the water, put in an oven, open draft switch, by the temperature of 45 DEG C
Under be dried, be 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 mustard local flavor red Channa argus cured fish (wet salting), raw material forms: A major ingredient: 1000 grams of B cures of Red snapper cutability: mustard meal
200 grams, salt (salt is that refined salt and crude salt mix according to the weight of 1:1) 150 grams, anistree 10 grams, 10 grams of Pericarpium Zanthoxyli, Jiujiang is double steams wine
(29.5 degree) 50 grams, 1000 grams of clear water.
The preparation method of a kind of mustard local flavor red Channa argus cured fish curing formula and processing method (wet salting) concretely comprises the 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) making of wasabi: mustard meal 200 grams, 50 grams of water, water are added juice extractor, beats 5 minutes, become pasty state；
(3) pickling liquid allotment: by 100 grams of wasabis, 150 grams of salt, 50 grams of Jiujiang double steaming wine (29.5 degree), anistree 10 grams, Pericarpium Zanthoxylies
10 grams, 950 grams of clear water mix thoroughly, stand 1 hour；
(4) pickle: Red snapper cutability 1000 grams is completely immersed in pickling liquid, room temperature, pickles 6 hours；
(5) drying: the flesh of fish pickled is drained away the water, put in an oven, open draft switch, enter at a temperature of 45 DEG C
Row is dried, and 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 mustard local flavor red Channa argus cured fish (wet salting), raw material forms: A major ingredient: 1500 grams of B cures of Red snapper cutability: mustard meal
300 grams, salt (salt is that refined salt and crude salt mix according to the weight of 1:1) 225 grams, anistree 15 grams, 15 grams of Pericarpium Zanthoxyli, Jiujiang is double steams wine
(29.5 degree) 75 grams, 1500 grams of clear water.
The preparation method of a kind of mustard local flavor red Channa argus cured fish curing formula and processing method (wet salting) concretely comprises the 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) making of wasabi: mustard meal 300 grams, 75 grams of water, water are added juice extractor, beats 5 minutes, become pasty state；
(3) pickling liquid allotment: by 150 grams of wasabis, 225 grams of salt, 75 grams of Jiujiang double steaming wine (29.5 degree), anistree 15 grams, Pericarpium Zanthoxylies
15 grams, 1425 grams of clear water mix thoroughly, stand 1 hour；
(4) pickle: Red snapper cutability 1500 grams is completely immersed in pickling liquid, room temperature, pickles 12 hours；
(5) drying: the flesh of fish pickled is drained away the water, put in an oven, open draft switch, enter at a temperature of 45 DEG C
Row is dried, and 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
(wet salting, raw material forms a kind of mustard local flavor red Channa argus cured fish: A major ingredient: 1000 grams of B cures of Red snapper cutability: mustard meal 200
Gram, salt (salt is that refined salt and crude salt mix according to the weight of 1:1) 150 grams, anistree 10 grams, 10 grams of Pericarpium Zanthoxyli, cooking wine 50 grams, clear water
1000 grams.
The preparation method of a kind of mustard local flavor red Channa argus cured fish curing formula and processing method (wet salting) concretely comprises the 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) making of wasabi: mustard meal 200 grams, 50 grams of water, water are added juice extractor, beats 5 minutes, become pasty state；
(3) pickling liquid allotment: by 100 grams of wasabis, 150 grams of salt, cooking wine 50 grams, anise 10 grams, 10 grams of Pericarpium Zanthoxyli, 950 grams of clear water
Mix thoroughly, stand 1 hour；
(4) pickle: Red snapper cutability 1000 grams is completely immersed in pickling liquid, room temperature, pickles 12 hours；
(5) drying: the flesh of fish pickled is drained away the water, put in an oven, open draft switch, enter at a temperature of 45 DEG C
Row is dried, and 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
(wet salting, raw material forms a kind of mustard local flavor red Channa argus cured fish: A major ingredient: 1000 grams of B cures of Red snapper cutability: mustard meal 200
Gram, refined salt 150 grams, anistree 10 grams, 10 grams of Pericarpium Zanthoxyli, Jiujiang is double steams wine (29.5 degree) 50 grams, 1000 grams of clear water.
The preparation method of a kind of mustard local flavor red Channa argus cured fish curing formula and processing method (wet salting) concretely comprises the 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) making of wasabi: mustard meal 200 grams, 50 grams of water, water are added juice extractor, beats 5 minutes, become pasty state；
(3) pickling liquid allotment: by 100 grams of wasabis, 150 grams of refined salt, 50 grams of Jiujiang double steaming wine (29.5 degree), anistree 10 grams, flowers
Green pepper 10 grams, 950 grams of clear water are mixed thoroughly, stand 1 hour；
(4) pickle: Red snapper cutability 1000 grams is completely immersed in pickling liquid, room temperature, pickles 12 hours；
(5) drying: the flesh of fish pickled is drained away the water, put in an oven, open draft switch, enter at a temperature of 45 DEG C
Row is dried, and 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 mustard local flavor red Channa argus cured fish (wet salting), raw material forms: A major ingredient: 1000 grams of B cures of Red snapper cutability: mustard meal
500 grams, salt (salt is that refined salt and crude salt mix according to the weight of 1:1) 150 grams, anistree 10 grams, 10 grams of Pericarpium Zanthoxyli, Jiujiang is double steams wine
(29.5 degree) 50 grams, 1000 grams of clear water.
The preparation method of a kind of mustard local flavor red Channa argus cured fish curing formula and processing method (wet salting) concretely comprises the 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) making of wasabi: mustard meal 500 grams, 50 grams of water, water are added juice extractor, beats 5 minutes, become pasty state；
(3) pickling liquid allotment: by 100 grams of wasabis, 150 grams of salt, 50 grams of Jiujiang double steaming wine (29.5 degree), anistree 10 grams, Pericarpium Zanthoxylies
10 grams, 950 grams of clear water mix thoroughly, stand 1 hour；
(4) pickle: Red snapper cutability 1000 grams is completely immersed in pickling liquid, room temperature, pickles 12 hours；
(5) drying: the flesh of fish pickled is drained away the water, put in an oven, open draft switch, enter at a temperature of 45 DEG C
Row is dried, and 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 mustard local flavor red Channa argus cured fish (wet salting), raw material forms: A major ingredient: 1000 grams of B cures of Red snapper cutability: mustard meal
200 grams, salt (salt is that refined salt and crude salt mix according to the weight of 1:1) 150 grams, anistree 10 grams, 10 grams of Pericarpium Zanthoxyli, Jiujiang is double steams wine
(29.5 degree) 50 grams, 1000 grams of clear water.
The preparation method of a kind of mustard local flavor red Channa argus cured fish curing formula and processing method (wet salting) concretely comprises the 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) making of wasabi: mustard meal 200 grams, 50 grams of water, water are added juice extractor, beats 5 minutes, become pasty state；
(3) pickling liquid allotment: by 100 grams of wasabis, 150 grams of salt, 50 grams of Jiujiang double steaming wine (29.5 degree), anistree 10 grams, Pericarpium Zanthoxylies
10 grams, 950 grams of clear water mix thoroughly, stand 1 hour；
(4) pickle: Red snapper cutability 1000 grams is completely immersed in pickling liquid, room temperature, pickles 24 hours；
(5) drying: the flesh of fish pickled is drained away the water, put in an oven, open draft switch, enter at a temperature of 45 DEG C
Row is dried, and 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 mustard local flavor red Channa argus cured fish (wet salting), raw material forms: A major ingredient: 1000 grams of B cures of Red snapper cutability: mustard meal
200 grams, salt (salt is that refined salt and crude salt mix according to the weight of 1:1) 150 grams, anistree 10 grams, 10 grams of Pericarpium Zanthoxyli, Jiujiang is double steams wine
(29.5 degree) 50 grams, 1000 grams of clear water.
The preparation method of a kind of mustard local flavor red Channa argus cured fish curing formula and processing method (wet salting) concretely comprises the 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) making of wasabi: mustard meal 200 grams, 50 grams of water, water are added juice extractor, beats 5 minutes, become pasty state；
(3) pickling liquid allotment: by 100 grams of wasabis, 150 grams of salt, 50 grams of Jiujiang double steaming wine (29.5 degree), anistree 10 grams, Pericarpium Zanthoxylies
10 grams, 950 grams of clear water mix thoroughly, stand 1 hour；
(4) pickle: Red snapper cutability 1000 grams is completely immersed in pickling liquid, room temperature, pickles 12 hours；
(5) drying: the flesh of fish pickled is drained away the water, put in an oven, open draft switch, enter at a temperature of 45 DEG C
Row is dried, and is dried 10 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
(wet salting, raw material forms a kind of red Channa argus cured fish: A major ingredient: 1000 grams of B cures of Red snapper cutability: (salt is refined salt and crude salt to salt
Mix according to the weight of 1:1) 150 grams, anistree 10 grams, 10 grams of Pericarpium Zanthoxyli, Jiujiang is double steams wine (29.5 degree) 50 grams, 950 grams of clear water.
The preparation method of a kind of red Channa argus cured fish curing formula and processing method (wet salting) concretely comprises the 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 950
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) drying: the flesh of fish pickled is drained away the water, put in an oven, open draft switch, enter at a temperature of 45 DEG C
Row is dried, and is dried 5 hours；
(5) 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.
The composition of raw materials of this comparative example red Channa argus cured fish is the formula being added without mustard, remaining preparation method also with embodiment 1
Identical.
By embodiment 1～5 and the mustard local flavor red Channa argus cured fish for preparing of comparative example 1～4 carry out sensory quality assessment, institute
Testing index and assay method are as follows:
(1) a kind of mustard local flavor red Channa argus sensory test standards of grading of cured fish
(2) the sensory evaluation score value of different formulations
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | |
| Saline taste degree | 20 | 20 | 20 | 20 | 18 | 16 | 16 | 14 | 12 |
| Color and luster | 19 | 16 | 19 | 17 | 19 | 15 | 18 | 10 | 10 |
| Fragrance | 20 | 20 | 20 | 17 | 18 | 13 | 16 | 15 | 12 |
| Chew strength | 20 | 19 | 18 | 20 | 19 | 20 | 8 | 20 | 17 |
| Abnormal flavour | 20 | 20 | 19 | 16 | 19 | 18 | 16 | 16 | 14 |
| Total score | 99 | 95 | 96 | 90 | 93 | 82 | 74 | 75 | 72 |
(3) evaluation analysis
From the sensory evaluation analysis result of table 1, compared with comparative example 1 ~ 4, the mustard that various embodiments of the present invention prepare
The sensory evaluation scores of local flavor red Channa argus cured fish (wet salting) is in higher level.
Wherein, embodiment 2 compared with embodiment 1, shows only to reach the most appropriate cooperation with 3 on each raw material and technique
The effect of optimum could be realized, embodiment 4 and 5 has been respectively adopted cooking wine and refined salt carries out pickling the every of above-mentioned balbakwa
Sensory evaluation scores is all not as the double effect steaming wine 29.5 degree and crude salt and refined salt mixing in Jiujiang in embodiment 1.
It addition, the applicant have also been made the controlled trial being added without mustard, it is found surprisingly that, due to the interpolation of mustard, no
Only neutralize saline taste, added simultaneously and pickle rear local flavor, enrich sense organ, overcome the problem that mouthfeel is single, simultaneously can also be
Under less salt consumption effect, keep preferable mouthfeel, for being compared to be not added with the product of mustard, owing to itself adds
Salt amount less, it is thus possible to reducing the problems such as dimethynitrosamine salt content is high, product is more suitable for different crowd and eats, and promotes
Property is good.
The interpolation of mustard in cure in the present invention, in terms of cured fish storage: serve antibacterial parasite killing, extend storage period,
Edible aspect: enrich cured fish local flavor, appetite stimulator and there is certain antioxidant effect.The present invention selects materials rigorous, and formula is arranged in pairs or groups
Scientific and reasonable, material matching ratio is suitable, takes into account each side requirement such as taste, color and luster, and concise in technology, salted palatability, local flavor is dense
Strongly fragrant, chew strength foot, mustard taste strong, meet different regions taste demand.
Claims (10)
1. a mustard local flavor red Channa argus cured fish pickling liquid, it is characterised in that be made up of the following component counted by weight:
Wasabi 80 ~ 180 parts, salt 75 ~ 300 parts, anistree 5 ~ 20 parts, 5 ~ 15 parts of Pericarpium Zanthoxyli, Chinese liquor or cooking wine 25 ~ 100 parts, water 500 ~
2000 parts；
Described wasabi is added water by mustard meal and is mixed, and the mixing quality of described mustard meal and water is than being (3 ~ 7): 1.
Pickling liquid the most according to claim 1, it is characterised in that described Chinese liquor is that Jiujiang is double steams wine, the double steaming in Jiujiang wine
The number of degrees are 29.5 degree.
Pickling liquid the most according to claim 1, it is characterised in that described salt is the mixture of refined salt and crude salt, described essence
The mixing ratio of salt and crude salt is 1:1.
Pickling liquid the most according to claim 1, it is characterised in that the mixing quality of described mustard meal and water is than for 4:1.
Pickling liquid the most according to claim 1, it is characterised in that be made up of the following component counted by weight:
Wasabi 100 parts, salt 150 parts, anise 10 parts, 10 parts of Pericarpium Zanthoxyli, the double steaming in Jiujiang wine 50 parts, 950 parts of water；The double steaming in Jiujiang wine
The number of degrees are 29.5 degree, and the mixing quality of mustard meal and water is than for 4:1；Described salt is the mixture of refined salt and crude salt, described refined salt
It is 1:1 with the mixing ratio of crude salt.
6. a mustard local flavor red Channa argus cured fish, it is characterised in that Red snapper is added arbitrary described the pickling of claim 1 to 5
Liquid is pickled and obtains.
Mustard local flavor the most according to claim 6 red Channa argus cured fish, it is characterised in that specifically include following steps and make:
S1. Red snapper is cleaned: Red snapper cutability is placed in saline rinsing, centrifugal, removes moisture removal；
S2. the making of wasabi: mustard meal and water are squeezed the juice, makes wasabi；
S3. pickling liquid allotment: mixed thoroughly with salt, Chinese liquor, anise, Pericarpium Zanthoxyli, water by wasabi described in S2, stands；
S4. pickle: Red snapper treated in S1 is placed in S3 the pickling liquid after standing and pickles；
The most drying: the sample pickled in S4 to be put and is dried in an oven.
Processing method the most according to claim 7, 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 7, it is characterised in that in described S4 step, salting period is 6 ~ 18 hours.
Processing method the most according to claim 7, it is characterised in that in described S5 step, drying time is 3 ~ 7 hours,
Baking temperature is 40 ~ 50 DEG C.
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| 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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| 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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Application publication date: 20170111 |