CN106333280A - Fish smell removing and preserving method for instant stolephorus commersonnii - Google Patents
Fish smell removing and preserving method for instant stolephorus commersonnii Download PDFInfo
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- CN106333280A CN106333280A CN201610738190.6A CN201610738190A CN106333280A CN 106333280 A CN106333280 A CN 106333280A CN 201610738190 A CN201610738190 A CN 201610738190A CN 106333280 A CN106333280 A CN 106333280A
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- fish
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- raw meat
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- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23B4/005—Preserving by heating
Abstract
The invention discloses a fish smell removing and preserving method for instant stolephorus commersonnii. The method is characterized by comprising the following processes of 1, screening; 2, soaking; 3, cleaning; 4, pre-boiling; 5, fish smell removal, wherein after stolephorus commersonnii boiled with boiling water is dewatered, the stolephorus commersonnii is put into fish smell removal soup to be soaked; 6, frying, wherein the stolephorus commersonnii with fish smells removed is placed in vegetable oil to be fried; 7, marinating, wherein the fried stolephorus commersonnii is placed in bittern to be marinated; 8, seasoning; 9, packaging; 10, sterilizing. Multiple fish smell removal modes of soaking with purified water, boiling with purified water, soaking with soup decocted from spice decocted with a fish smell removing effect and frying are adopted for removing trimethylamine, dimethylamine and other harmful substances in the stolephorus commersonnii; meanwhile, spice with antibacterial and aczoiling effects is selected for decocting soup for marinating, preservation and freshness keeping are achieved, odors are removed, fragrance is increased, the fish smells are removed, the chronic hazards of a chemical preservative on the human body are eliminated, and therefore a completely environment-friendly and healthy product is provided for consumers.
Description
Technical field
The present invention relates to fish processing technique field, more particularly, it relates to a kind of raw meat of dispelling of instant official business fish is fresh-keeping
Method.
Background technology
Official business fish also known as anchovy fish, mainly produce in Thailand, Vietnam marine site and China's Beihai Fisheries Base Guangxi Province, annual production is near according to statistics
10000000 tons (dry product).Official business meat quality of fish is delicious, and nutritious, whole piece is edible；It is the flavouring of marine products again.Fragrance assails the nostrils, raw
Whet the appetite in Tianjin.Record according to China pharmacopeia: " anchovy, taste saltiness temperature have the effect of heat-clearing, antidiarrheal ", among the people it is additionally operable to treat chronic intestines
The diseases such as inflammation, pulmonary tuberculosis.According to analysis, official business fish contains a large amount of olefin(e) acids (dha) and eicosapentenoic acid (epa), both unsaturated fats
Acid has special efficacy to the disease of the human body prevention of cardiovascular circulatory system.And fat-soluble va, ve, human body is given protection against cancer, anticancer,
Anti-aging has particularly important effect
In recent years it is found that the business opportunity of official business fish, for processing instant leisure food, with the expansion of the market demand, industry
Also develop therewith, according to 5000 tons of families of processing producer more than 160 in industry statistic annual working ability in 2015, process total amount then and reach
More than 500 ten thousand tons, realize more than 1,800 hundred million yuan of industrial output value.These processing enterprises focus primarily upon Changsha in Hunan, Yueyang, Changde,
Especially more concentrated with Yueyang, product sells to all parts of the country.But, due to being the new new industry risen, technology content is not high, plus
Work threshold is low, leads to processing enterprise very different, and technique falls behind, and especially basic research and application study is weak, official business fish
Fishy smell (is the trimethylamine of metabolism generation, the dimethylamine of organic matter in fish body.) fail thoroughly to remove, chew and swallow in deutostoma
Still leave fishy smell, not only impact mouthfeel and appetite, concentration Gao Shihui causes nervous centralis to suppress, and makes saliva, gastric juice and intestinal juice etc.
The secretion of digestive juice reduces, thus leading to poor appetite, indigestion.In addition interests are ordered about, and manufacture in a rough and slipshod way, illegal interpolation, lead
A kind of nutritious marine product has been caused to become the stealthy killer of infringement expense person's health.
Content of the invention
It is an object of the invention to provide a kind of cooked, selected to have the spice of raw meat effect of dispelling using water purification immersion, water purification
Stew soup immersion, fried multiple raw meat mode of dispelling, dispel the harmful substances such as trimethylamine in official business fish, dimethylamine；Selection simultaneously has anti-
The spice of bacterium preservative efficacy is stewed soup stew in soy sauce, anti-corrosive fresh-keeping, rectifys smelly flavouring, dispels fish raw meat, eliminates chemical preservative to human body
Chronic hazard, provides a kind of product of complete green health for consumer.
The technical solution used in the present invention is: a kind of instant official business fish dispel raw meat preservation method it is characterised in that include as
Lower process:
(1) screen: select the official business fish meeting crudy standard to weed out powder, dispel debris；
(2) soak: by official business fish: water purification: light-coloured vinegar 1:(2～3): when the weight of (0.02～0.03) is less than immersion 6～9；
(3) clean: the official business soaked fish is cleaned up；
(4) precook: the official business cleaning up fish is boiled 1～2 minute in 100 DEG C of boiling water；
(5) dispel raw meat: by after the official business fish that boiling water cooks drains, put in raw meat soup of dispelling and be warming up to 80～90 DEG C, soak 2～3
Minute, the component of raw meat soup of wherein dispelling and its percentage by weight are: 94～95%, salvia 0.6～0.8%, and bay 0.3～0.4%,
Cloves 0.2～0.3%, thyme 0.5～0.6%, ginger 2～3%, Chinese prickly ash 0.2～0.3%, pepper 0..2～0.3%, onion 1～
1.5%, above each component weight percentage and be 100%；The compound method of raw meat soup of dispelling is to mix above-mentioned each component according to the above ratio
Close, boiled 1.5～2 hours with slow fire, after filtration, add vinegar 0.5～0.8% by the percetage by weight accounting for raw meat soup of dispelling, cooking wine 1～
1.5%, catsup 1～1.2%；
(6) fried: the official business fish through raw meat of dispelling to be placed in 180 DEG C～200 DEG C of vegetable oil and explodes to bright yellow；
(7) stew in soy sauce: the official business fish after will be fried is placed in stew in soy sauce 2～3 minutes in 100 DEG C of bittern；
(8) seasoning: the differently flavoured flavored oils of different spices preparation are mixed thoroughly as in the official business fish after 3～4% addition stew in soy sauces
Seasoning；
(9) pack: using vacuum packaging mode, seasoned official business fish is packed；
(10) sterilized: pressure sterilizer is sterilized, 121 DEG C of sterilization temperature, 15 minutes time.
The weight of described official business fish and raw meat soup of dispelling is than for 1 (1.5～2).
Described will be fried after official business fish and bittern weight than 1 (2～3), the wherein component of bittern and its weight percent
Ratio for water 93～95%, Chinese prickly ash 0.3～0.5%, anistree 0.2～0.4%, dark plum 0.2～0.4%, cassia bark 0.4～0.6%, cloves
0.2～0.4%, fructus amomi 0.2～0.4%, zingiber kawagoii 0.2～0.4%, tsaoko 0.3～0.5%, White Chloe 0.2～0.4%, galangal 0.3～
0.5%, wrinkled giant hyssop 0.4～0.6%, dried orange peel 0.3～0.5%, spiceleaf 0.3～0.6%, ginger 1.5～2.5%, above each composition weight hundred
Fraction and be 100%.The compound method of bittern is to mix above-mentioned each component according to the above ratio, and slow fire boils 1.5～2 hours, mistake
After filter by account for bittern percetage by weight add sodium glutamate 0.5～0.6%, refined salt 1～1.5%.
Described spice be all for the plant for foodstuff flavouring, the present invention refers mainly to salvia, bay, cloves, musk deer
One or more of vanilla, dark plum, Chinese cassia tree, dry cayenne pepper, Chinese prickly ash, cumin, fennel, ginger, onion etc..
The present invention adopts water purification to add light-coloured vinegar immersion, is because producing the trimethylamine of fishlike smell and dimethylamine is water solubility
Poor alkaline compound, can generate front three amino acid and diformazan amino acid with acid reaction, water-soluble increase.Soak and also separate out official business
Salinity in fish, salinity is soluble in water, and the chlorion in salt solution assists front three amino acid and diformazan amino acid to be dissolved in water, tentatively discharges fish
Raw meat；Heating is cooked by water purification, discharges the trimethylamine in the flesh of fish and dimethylamine further and be allowed to volatilize；Selection is dispelled raw meat effect
Spice stew soup immersion, the Jiang Hanyou zingiberol dispelled in raw meat soup, Chinese prickly ash, pepper contain pericarpium zanthoxyli element, and fennel contains anise alcohol, anisole,
Cassia bark contains volatile oil, organic acid etc., and above-mentioned substance all can make fishy smell composition that oxidation reaction occurs, and so that fishy smell is weakened further；
Complete evaporation, volatilization are obtained by the fried fish raw meat material making residual in the moisture of flesh of fish inside and outside.Through multiple raw meat of dispelling, official business fish
In trimethylamine and the nuisance mass-energy such as dimethylamine substantially dispel totally.The spice having antimicrobial preservative efficacy is selected to stew soup stew in soy sauce
Substitute chemical preservative anti-corrosive fresh-keeping, be because that Chinese cassia tree, dark plum, cloves, ginger have broad-spectrum antibacterial, biocidal efficacies, especially to dysentery
The various pathogens such as Shigella, Escherichia coli, typhoid fever, paratyphosum Bacterium, Bordetella pertussis, diplococcus meningitidis, black-koji mould
There are suppression, killing action, spice soup penetrates into and substitutes chemical preservative Antimicrobial preservative outside official business flesh of fish internal package, rectifys
Smelly flavouring, eliminates the chronic hazard to human body for the chemical preservative, thus providing a kind of product of complete green health for consumer.
The present invention is soaked using water purification, water purification cooks, select the spice having raw meat effect of dispelling stew soup immersion, fried multiple dispel
Raw meat mode, dispels the harmful substances such as trimethylamine and dimethylamine in official business fish；Select the spice having antimicrobial preservative efficacy simultaneously
Stew soup stew in soy sauce, rectify smelly flavouring, anti-corrosive fresh-keeping, dispel fish raw meat, eliminate the chronic hazard to human body for the chemical preservative, thus for consumption
Person provides a kind of product of complete green health.
Specific embodiment
Further illustrate the inventive method and effect below by enforcement, but do not limit the scope of the invention:
The instant official business fish that the present invention adopts is dispelled raw meat preservation method, including following process:
(1) screen: select to meet the official business fish of crudy standard, weed out the debris such as powder, the silt of official business fish with vibratory sieve；
By the official business fish being sieved through tiling, putrid and deteriorated individual, inhomogeneous fish and other debris are removed in choosing on the table again；
(2) soak: by official business fish: water purification: light-coloured vinegar 1:(2～3): separate out salt when the weight of (0.02～0.03) is less than immersion 6～9
Point, preliminary release fish raw meat.
(3) clean: the official business soaked fish is washed away in bubble washer thin squama and other attachments on surface, dispel
Part fish raw meat, till washing out clear water.
(4) precook: the official business fish cleaned is placed in 100 DEG C of boiling water and boils 1～2 minute, the flesh of fish is boiled pine and dredges, make the flesh of fish interior
Fishy smell be released.
(5) dispel raw meat: by after the official business fish that boiling water cooks drains, putting into has deodorization effect spice to add after boiling filtration
In vinegar, cooking wine, the hot soup of catsup, it is warming up to 80～90 DEG C by the weight ratio of official business fish and raw meat soup 1 (1.5～2) of dispelling, leaching
Bubble 2～3 minutes, neutralization volatilization fish raw meat again.
The component of raw meat soup of wherein dispelling and its percentage by weight are: water 94～95%, 94～95%, salvia 0.6～0.8%, and the moon
Osmanthus 0.3～0.4%, cloves 0.2～0.3%, thyme 0.5～0.6%, ginger 2～3%, Chinese prickly ash 0.2～0.3%, pepper 0..2～
0.3%, onion 1～1.5%, above each component weight percentage and be 100%.The compound method of raw meat soup of dispelling is by above-mentioned each component
Mix according to the above ratio, boiled 1.5～2 hours with slow fire, after filtration by the percetage by weight accounting for raw meat soup of dispelling add vinegar 0.5～
0.8%, cooking wine 1～1.5%, catsup 1～1.2%.
(6) fried: the official business fish through raw meat of dispelling to be placed in 180 DEG C～200 DEG C of vegetable oil and explodes to bright yellow, by oil
Warm transpiring moisture is volatilized further by fish raw meat.
(7) stew in soy sauce: the official business fish after will be fried and the ratio of bittern 1 2～1 3, it is placed in stew in soy sauce 2 in 100 DEG C of bittern pot
～3 minutes, anti-corrosive fresh-keeping is realized by stew in soy sauce, rectify smelly flavouring；
Wherein the component of bittern and its percentage by weight are: water 93～95%, Chinese prickly ash 0.3～0.5%, anistree 0.2～0.4%, dark plum
0.2～0.4%, cassia bark 0.4～0.6%, cloves 0.2～0.4%, fructus amomi 0.2～0.4%, zingiber kawagoii 0.2～0.4%, tsaoko 0.3～
0.5%, White Chloe 0.2～0.4%, galangal 0.3～0.5%, wrinkled giant hyssop 0.4～0.6%, dried orange peel 0.3～0.5%, spiceleaf 0.3～0.6%,
Ginger 1.5～2.5%, above each component weight percentage and be 100%.The compound method of bittern is by upper by above-mentioned each component
State ratio mixing, slow fire boils 1.5～2 hours, after filtration by account for bittern percetage by weight add sodium glutamate 0.5～
0.6%, refined salt 1～1.5%.
(8) seasoning: the differently flavoured flavored oils of different spices preparation are pressed in 3～4% official business fishes adding after stew in soy sauce
Mix seasoning thoroughly, the present invention refers mainly to dry cayenne pepper, Chinese prickly ash, cumin, fennel, ginger, onion etc..
(9) pack: using vacuum packaging mode, seasoned official business fish is packed；
(10) sterilized: will to be placed in pressure sterilizer sterilized through vacuum-packed official business fish, sterilization temperature is 121 DEG C, the time
15 minutes.
It is specific embodiment below:
Embodiment 1:
(1) screen: the official business fish selecting its 3.5～5.5cm length weeds out powder, removes impurity removing；
(2) soak: soak 6 in 2m × 1.5m × 0.8m rustless steel container by the ratio of official business fish and water light-coloured vinegar 12 0.02～
7 hours；
(3) clean: by the official business soaked fish in bubble washer rinsed clean；
(4) precook: the official business fish of rinsed clean is boiled 1～2 minute in 100 DEG C of boiling water；
(5) dispel raw meat: have deodorization effect spice to boil after filtration to add by, after the official business fish that boiling water cooks drains, putting into
In vinegar, cooking wine, the hot soup of catsup, it is warming up to 80～90 DEG C by the ratio of official business fish and raw meat soup 1 1.5 of dispelling, soak 2～3 points
Clock, neutralization volatilization fish raw meat again.The component of raw meat soup of wherein dispelling and its percentage by weight are: water 95%, salvia 0.5%, bay
0.3%, cloves 0.3%, thyme 0.5%, ginger 2%, Chinese prickly ash 0.3%, pepper 0.1%, onion 1%.Dispel raw meat soup compound method be by
Above-mentioned each component mixes according to the above ratio, is boiled 1.5～2 hours with slow fire, adds by the percetage by weight accounting for raw meat soup of dispelling after filtration
Plus vinegar 0.6%, cooking wine 1.2%, catsup 1%.
(6) fried: the official business fish through raw meat of dispelling to be placed in 180 DEG C of vegetable oil and explodes to bright yellow, evaporated by oil temperature
Moisture is volatilized further by fish raw meat；
(7) stew in soy sauce: the official business fish after will be fried is placed in stew in soy sauce 2～3 minutes in 100 DEG C of bittern pot with the ratio of bittern 12；
Wherein the component of bittern and its percentage by weight are: water 93%, Chinese prickly ash 0.4%, anistree 0.25%, dark plum 0.35%, and cassia bark
0.4%, cloves 0.3%, fructus amomi 0.3%, zingiber kawagoii 0.3%, tsaoko 0.4%, White Chloe 0.3%, galangal 0.6%, wrinkled giant hyssop 0.5%, dried orange peel
0.5%, spiceleaf 0.4%, ginger 2%.The compound method of bittern is to mix above-mentioned each component according to the above ratio, slow fire boils 1.5～
2 hours, after filtration by account for bittern percetage by weight add add sodium glutamate 0.5%, refined salt 1.2%.
(8) seasoning: the differently flavoured flavored oils of different formulations spice preparation are pressed 3～4% and adds the official business after stew in soy sauce
Mix thoroughly in fish.
(9) pack: using vacuum packaging mode, seasoned official business fish is packed；
(10) sterilized: pressure sterilizer is sterilized, 121 DEG C of temperature, 15 minutes time.
Embodiment 2:
(1) screen: the official business fish selecting its 4～6cm length weeds out powder, removes impurity removing；
(2) soak: soak in 2m × 1.5m × 0.8m rustless steel container by the ratio of official business fish and water light-coloured vinegar 1 2.5 0.025
6～8 hours；
(3) clean: by the official business soaked fish in bubble washer rinsed clean；
(4) precook: the official business fish of rinsed clean is boiled 1～2 minute in 100 DEG C of boiling water；
(5) dispel raw meat: have deodorization effect spice to boil after filtration to add by, after the official business fish that boiling water cooks drains, putting into
In vinegar, cooking wine, the hot soup of catsup, it is warming up to 80～90 DEG C by the ratio of official business fish and raw meat soup 12 of dispelling, soak 2～3 minutes,
Neutralization volatilization fish raw meat again.The component of raw meat soup of wherein dispelling and its percentage by weight are: water 94.5%, salvia 0.65%, bay
0.3%, cloves 0.25%, thyme 0.55%, ginger 2%, Chinese prickly ash 0.25%, pepper 0.2%, onion 1.3%.Dispel the preparation side of raw meat soup
Method is to mix above-mentioned each component according to the above ratio, is boiled 1.5～2 hours with slow fire, by the weight hundred accounting for raw meat soup of dispelling after filtration
Fraction adds vinegar 0.7%, cooking wine 1.4%, catsup 1.1%.
(6) fried: the official business fish through raw meat of dispelling to be placed in 190 DEG C of vegetable oil and explodes to bright yellow, by fried evaporation
Moisture is volatilized further by fish raw meat；
(7) stew in soy sauce: the official business fish after will be fried is placed in stew in soy sauce 3～4 minutes in 100 DEG C of halogen pot with the ratio of bittern 1 2.5；
Wherein the component of bittern and its percentage by weight are: water 94.%, Chinese prickly ash 0.3%, anistree 0.2%, dark plum 0.25%, and cassia bark
0.4%, cloves 0.25%, fructus amomi 0.25%, zingiber kawagoii 0.25%, tsaoko 0.35%, White Chloe 0.25%, galangal 0.5%, wrinkled giant hyssop 0.5%, old
Skin 0.45%, spiceleaf 0.35%, ginger 1.7%.The compound method of bittern is to mix above-mentioned each component according to the above ratio, and slow fire is endured
System 1.5～2 hours, after filtration by account for bittern percetage by weight add add sodium glutamate 0.6%, refined salt 1.3%.
(8) seasoning: the differently flavoured flavored oils of different formulations spice preparation are pressed 3～4% and adds the official business after stew in soy sauce
Mix thoroughly in fish.
(9) pack: using vacuum packaging mode, seasoned official business fish is packed；
(10) sterilized: pressure sterilizer is sterilized, 121 DEG C of temperature, 15 minutes time.
Embodiment 3:
(1) screen: the official business fish selecting its 5～7cm length weeds out powder, removes impurity removing；
(2) soak: soak 7 in 2m × 1.5m × 0.8m rustless steel container by the ratio of official business fish and water light-coloured vinegar 13 0.03～
9 hours；
(3) clean: by the official business soaked fish in bubble washer rinsed clean；
(4) precook: the official business fish of rinsed clean is boiled 1～2 minute in 100 DEG C of boiling water；
(5) dispel raw meat: have deodorization effect spice to boil after filtration to add by, after the official business fish that boiling water cooks drains, putting into
In vinegar, cooking wine, the hot soup of catsup, it is warming up to 80～90 DEG C by the ratio of official business fish and raw meat soup 12 of dispelling, soak 2～3 minutes,
Neutralization volatilization fish raw meat again.The component of raw meat soup of wherein dispelling and its percentage by weight are: water 94%, salvia 0.7%, bay 0.4%,
Cloves 0.3%, thyme 0.6%, ginger 2%, Chinese prickly ash 0.3%, pepper 0.2%, onion 1.5%.The compound method of raw meat soup of dispelling is will be upper
State each component to mix according to the above ratio, boiled 1.5～2 hours with slow fire, add by the percetage by weight accounting for raw meat soup of dispelling after filtration
Vinegar 0.5～0.8%, cooking wine 1.5%, catsup 1.2%.
(6) fried: the official business fish through raw meat of dispelling to be placed in 200 DEG C of vegetable oil and explodes to bright yellow, by fried evaporation
Moisture is volatilized further by fish raw meat；
(7) stew in soy sauce: the official business fish after will be fried is placed in stew in soy sauce 4～5 minutes in 100 DEG C of halogen pot with the ratio of bittern 13；
Wherein the component of bittern and its percentage by weight are: water 95%, Chinese prickly ash 0.3%, anistree 0.2%, dark plum 0.2%, and cassia bark 0.4%,
Cloves 0.2%, fructus amomi 0.2%, zingiber kawagoii 0.2%, tsaoko 0.3%, White Chloe 0.2%, galangal 0.3%, wrinkled giant hyssop 0.4%, dried orange peel 0.3% is fragrant
Leaf 0.3%, ginger 1.5%.The compound method of bittern is to mix above-mentioned each component according to the above ratio, and it is little that slow fire boils 1.5～2
When, after filtration by account for bittern percetage by weight add add sodium glutamate 0.6%, refined salt 1.5%.
(8) seasoning: the differently flavoured flavored oils of different formulations spice preparation are pressed 3～4% and adds the official business after stew in soy sauce
Mix thoroughly in fish.
(9) pack: using vacuum packaging mode, seasoned official business fish is packed；
(10) sterilized: pressure sterilizer is sterilized, 121 DEG C of temperature, 15 minutes time.
General principle and principal character and the advantages of the present invention of the present invention, the technology of the industry have been shown and described above
, it should be appreciated that the present invention is not restricted to the described embodiments, the simply explanation described in above-described embodiment and specification is originally for personnel
The principle of invention, without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications, these changes
Change and improvement both fall within scope of the claimed invention, claimed scope by appending claims and its
Equivalent thereof.
Claims (4)
1. a kind of raw meat preservation method of dispelling of instant official business fish is it is characterised in that include following process:
(1) screen: select the official business fish meeting crudy standard to weed out powder, dispel debris；
(2) soak: by official business fish: water purification: light-coloured vinegar 1:(2～3): when the weight of (0.02～0.03) is less than immersion 6～9；
(3) clean: the official business soaked fish is cleaned up；
(4) precook: the official business cleaning up fish is boiled 1～2 minute in 100 DEG C of boiling water；
(5) dispel raw meat: by after the official business fish that boiling water cooks drains, put in raw meat soup of dispelling and be warming up to 80～90 DEG C, soak 2～3
Minute, the component of raw meat soup of wherein dispelling and its percentage by weight are: water 94～95%, salvia 0.6～0.8%, bay 0.3～
0.4%, cloves 0.2～0.3%, thyme 0.5～0.6%, ginger 2～3%, Chinese prickly ash 0.2～0.3%, pepper 0..2～0.3%, ocean
Green onion 1～1.5%, above each component weight percentage and be 100%；The compound method of raw meat soup of dispelling is by above-mentioned ratio by above-mentioned each component
Example mixing, is boiled 1.5～2 hours with slow fire, adds vinegar 0.5～0.8%, material by the percetage by weight accounting for raw meat soup of dispelling after filtration
Wine 1～1.5%, catsup 1～1.2%；
(6) fried: the official business fish through raw meat of dispelling to be placed in 180 DEG C～200 DEG C of vegetable oil and explodes to bright yellow；
(7) stew in soy sauce: the official business fish after will be fried is placed in stew in soy sauce 2～3 minutes in 100 DEG C of bittern；
(8) seasoning: the differently flavoured flavored oils of different spices preparation are mixed thoroughly as in the official business fish after 3～4% addition stew in soy sauces
Seasoning；
(9) pack: using vacuum packaging mode, seasoned official business fish is packed；
(10) sterilized: pressure sterilizer is sterilized, 121 DEG C of sterilization temperature, 15 minutes time.
2. raw meat preservation method of dispelling according to claim 1 is it is characterised in that described official business fish with the weight ratio of raw meat soup of dispelling is
1 (1.5～2).
3. according to claim 1 dispel raw meat preservation method it is characterised in that described will be fried after official business fish and bittern
Weight than 1 (2～3), the wherein component of bittern and its percentage by weight is: water 93～95%, Chinese prickly ash 0.3～0.5%, anistree 0.2
～0.4%, dark plum 0.2～0.4%, cassia bark 0.4～0.6%, cloves 0.2～0.4%, fructus amomi 0.2～0.4%, zingiber kawagoii 0.2～0.4%,
Tsaoko 0.3～0.5%, White Chloe 0.2～0.4%, galangal 0.3～0.5%, wrinkled giant hyssop 0.4～0.6%, dried orange peel 0.3～0.5%, spiceleaf
0.3～0.6%, ginger 1.5～2.5%, above each component weight percentage and be 100%；The compound method of bittern is will be above-mentioned each
Component mixes according to the above ratio, and slow fire boils 1.5～2 hours, after filtration by account for bittern percetage by weight add add glutamic acid
Sodium 0.5～0.6%, refined salt 1～1.5%.
4. raw meat preservation method of dispelling according to claim 1 is it is characterised in that described spice is salvia, bay, fourth
One or more of perfume, thyme, dark plum, Chinese cassia tree, dry cayenne pepper, Chinese prickly ash, cumin, fennel, ginger, onion.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610738190.6A CN106333280A (en) | 2016-08-29 | 2016-08-29 | Fish smell removing and preserving method for instant stolephorus commersonnii |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610738190.6A CN106333280A (en) | 2016-08-29 | 2016-08-29 | Fish smell removing and preserving method for instant stolephorus commersonnii |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106333280A true CN106333280A (en) | 2017-01-18 |
Family
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| CN107751852A (en) * | 2017-11-13 | 2018-03-06 | 湖南农业大学 | A kind of processing method of instant fish product |
| CN108354159A (en) * | 2018-01-31 | 2018-08-03 | 柳州市美食联盟协会 | A kind of brine and preparation method thereof of stew in soy sauce fish |
| CN108651880A (en) * | 2018-05-18 | 2018-10-16 | 道真自治县云庄农牧业发展有限公司 | A method of juice canned rabbit is eaten in making |
| CN109090502A (en) * | 2018-07-18 | 2018-12-28 | 大连海晏堂生物有限公司 | Instant colored glue product of one kind and preparation method thereof |
| CN109938242A (en) * | 2019-03-12 | 2019-06-28 | 湖南文理学院 | A kind of dead fish block deodorization processing method |
| CN114098057A (en) * | 2021-10-22 | 2022-03-01 | 甘肃创兴生物工程有限责任公司 | Preparation method of fishy smell-removed embryo cervi ultramicro freeze-dried powder |
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| CN107751852A (en) * | 2017-11-13 | 2018-03-06 | 湖南农业大学 | A kind of processing method of instant fish product |
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| CN109090502A (en) * | 2018-07-18 | 2018-12-28 | 大连海晏堂生物有限公司 | Instant colored glue product of one kind and preparation method thereof |
| CN109938242A (en) * | 2019-03-12 | 2019-06-28 | 湖南文理学院 | A kind of dead fish block deodorization processing method |
| CN109938242B (en) * | 2019-03-12 | 2022-02-15 | 湖南文理学院 | Processing method for removing fishy smell of dead fish blocks |
| CN114098057A (en) * | 2021-10-22 | 2022-03-01 | 甘肃创兴生物工程有限责任公司 | Preparation method of fishy smell-removed embryo cervi ultramicro freeze-dried powder |
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