CN106490514A - The processing method of fresh-water fishes - Google Patents
The processing method of fresh-water fishes Download PDFInfo
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- CN106490514A CN106490514A CN201610869624.6A CN201610869624A CN106490514A CN 106490514 A CN106490514 A CN 106490514A CN 201610869624 A CN201610869624 A CN 201610869624A CN 106490514 A CN106490514 A CN 106490514A
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- bulbus lilii
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 89
- 239000013505 freshwater Substances 0.000 title claims abstract description 67
- 238000003672 processing method Methods 0.000 title claims abstract description 27
- 239000012467 final product Substances 0.000 claims abstract description 20
- 238000010438 heat treatment Methods 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 7
- 238000011017 operating method Methods 0.000 claims abstract description 7
- 235000021110 pickles Nutrition 0.000 claims abstract description 7
- 241000628997 Flos Species 0.000 claims description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 12
- 235000019504 cigarettes Nutrition 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 11
- 239000000706 filtrate Substances 0.000 claims description 10
- 239000000654 additive Substances 0.000 claims description 9
- 230000000996 additive effect Effects 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 8
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims description 7
- 210000000582 semen Anatomy 0.000 claims description 7
- 239000001540 sodium lactate Substances 0.000 claims description 7
- 229940005581 sodium lactate Drugs 0.000 claims description 7
- 235000011088 sodium lactate Nutrition 0.000 claims description 7
- 235000013555 soy sauce Nutrition 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- 238000004321 preservation Methods 0.000 claims description 5
- 241000207840 Jasminum Species 0.000 claims description 4
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 239000000047 product Substances 0.000 abstract description 17
- 235000013372 meat Nutrition 0.000 abstract description 14
- 239000000779 smoke Substances 0.000 abstract description 10
- 239000003205 fragrance Substances 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 239000000843 powder Substances 0.000 description 18
- 230000000391 smoking effect Effects 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 238000000605 extraction Methods 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 239000011780 sodium chloride Substances 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 235000013355 food flavoring agent Nutrition 0.000 description 3
- 238000002386 leaching Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 238000011161 development Methods 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 description 1
- 241001134775 Lysinibacillus fusiformis Species 0.000 description 1
- 101000740206 Mus musculus Sal-like protein 1 Proteins 0.000 description 1
- 244000184734 Pyrus japonica Species 0.000 description 1
- 241000209051 Saccharum Species 0.000 description 1
- 241001275829 Squaliobarbus Species 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 239000003546 flue gas Substances 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/044—Smoking; Smoking devices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses the processing method of fresh-water fishes, comprising following operating procedure：(1) pretreated fresh-water fishes are put into keeping temperature in baste to pickle 1～2 hour for 6～8 DEG C, are then air-dried；(2) after air-dry step (1), gained fresh-water fishes carry out sootiness, and initial temperature is 25～30 DEG C, and heating rate is 0.36～0.45 DEG C/h, and sootiness 6～7 days is obtained final product.The processing method of fresh-water fishes of the present invention, processing products obtained therefrom shelf-life are longer, and smoke fumigating time is short, and the product quality for obtaining is good, delicious meat；Smoked using the flavouring material formula and being mixed with Caulis et Folium Oryzae using Herba Cymbopogonis Citrari of the present invention so that smoke gained and oppress that taste is better, the taste with unique delicate fragrance eliminates dense smoke in smoked product.
Description
Technical field
The present invention relates to Fish processing method, more particularly to a kind of fresh water fish processing method.
Background technology
Countries in the world fresh water fishery development is swift and violent, has accounted for the 35～45% of fishery total output so far, and over nearly 10 years, various countries are light
Water fish is processed and has been achieved for rapid progress, and develops the comprehensive utilization product of many fresh-water fishes, and yield and the output value increase year by year
Long.The product of exploitation includes the polytypes such as frozen product, the smoked product that salts down, animal protein feed, and wherein freezing class product is water
Maximum converted productss type in product.At present, with the continuous introduction of new and high technology, various methods are constantly ripe, fresh-water fishes
Process technology research is more deep, and the development of process technology achieves transformation of the converted productss from yield to quality.
In the processing of European fresh-water fishes, smoked products are relatively conventional, and wherein Anguillar japonica, Squaliobarbus ourriculuss are conventional a few class fresh water for sootiness
Fish raw material.Sootiness operation mainly uses flue permeating whole fish body, structure of fish muscle discharge part moisture, protein in smoking process
Change.Fish sootiness is divided into cold smoking and hot smoking, and both difference in stability and aesthetic quality depend on the dry journey of dried fish
Degree and cigarette composition saturation.Hot smoking fish process includes pretreatment of raw material, leaching saline treatment and heat drying evaporation moisture, actual heat
Process and sootiness temperature is more than 30 DEG C, usually 70～80 DEG C.Antibacterial during hot smoking in high temperature and flue gas contributes to reducing
Microbial reproduction, leaching saline treatment will make the salinity of the flesh of fish reach 2% and can be only achieved required local flavor.However, at leaching saline
Reason is the polluter of fish microbial infection.Many researchs include it was demonstrated that 20% saline being used for multiple times and can pollute many microorganisms
The spore of meat poisoning bacillus fusiformises.Dry treatment process is to reduce flesh of fish moisture so that structure of fish muscle is stable.Generally hot
Mass lost 25%～30% when smoked, heat treatment need oppress thick temperature add to 70 DEG C, can just make protein denaturation and
High-level killing microorganisms.But, the fish products shelf-life obtained in fumigating method now, and meat was not good soon；Such as it is
A kind of good product of meat is obtained, needs the time of sootiness longer, not only so that flow process is elongated to also improve production cost, meat
Also because sootiness has dense smoke very much long, therefore badly, a kind of long shelf-life, the fresh water fish processing method of delicious meat are needed.
The information for being disclosed in the background section is merely intended to the understanding for increasing the general background to the present invention, and should not
When the prior art for being considered to recognize or imply the information structure in any form well known to persons skilled in the art.
Content of the invention
The present invention invents a kind of processing method of fresh-water fishes for above-mentioned technical problem, it is intended to obtain a kind of long shelf-life,
The processing method of the good fresh-water fishes of delicious meat, local flavor.
For achieving the above object, the technical scheme that the present invention is provided is as follows：
The processing method of fresh-water fishes, comprising following operating procedure：
(1) pretreated fresh-water fishes are put into keeping temperature in baste 1～2 hour is pickled for 6～8 DEG C, Ran Houfeng
Dry；
(2) after air-dry step (1), gained fresh-water fishes carry out sootiness, and initial temperature is 25～30 DEG C, and heating rate is 0.36～
0.45 DEG C/h, sootiness 6～7 days is obtained final product.
Wherein, also include step (3), gained fresh-water fishes after step (2) sootiness are cooled to room temperature, pack, preservation temperature
For 2～7 DEG C.
Wherein, pretreatment described in step (1) is to cut open the chest to gill and fish head by new fresh freshwater fish, scrapes off fish scale, washes
Only, obtain final product.
Wherein, baste described in step (1) is by water, soy sauce, Sal, wine, Rhizoma Zingiberis Recenss, Oleum Arachidis hypogaeae semen, sodium lactate and additive
Composition.
Wherein, baste described in step (1) according to quality parts ratio by 90～100 parts of water, 50～60 parts of soy sauce, Sal
3～9 parts of 4～7 parts, 10～11 parts of wine, 1～2 part of Rhizoma Zingiberis Recenss, 5～8 parts of Oleum Arachidis hypogaeae semen, 1～2 part of sodium lactate and additive are constituted.
Wherein, described additive is the extracting solution of Bulbus Lilii and Flos Jasmini Sambac.
Wherein, Bulbus Lilii with the extraction liquid and preparation method thereof of Flos Jasmini Sambac is：
A Bulbus Lilii and Flos Jasmini Sambac are ground and cross 200～300 mesh sieves by (), then according to Bulbus Lilii and Flos Jasmini Sambac are into mass ratio 1:1
～2:1 mixing, adds the water of 1～2 times of Bulbus Lilii and Flos Jasmini Sambac gross mass, and keeping temperature is 80～95 DEG C of 0.5～1.5h of decoction；
B gained material after step (a) decoction is filtered by (), take filtrate, filtrate keeping temperature is concentrated into for 35～55 DEG C
Water content is 10～15% paste, obtains final product.
Wherein, it is 35 DEG C to air-dry temperature described in step (1).
Wherein, the sootiness described in step (2) is as cigarette source comburant using Caulis et Folium Oryzae and Herba Cymbopogonis Citrari mixture.
Wherein, the Caulis et Folium Oryzae and Herba Cymbopogonis Citrari are according to mass ratio 1:0.3～1:0.5 mixing, used as cigarette source comburant.
Compared with prior art, the present invention has the advantages that：
The processing method of fresh-water fishes of the present invention, processing products obtained therefrom shelf-life are longer, and smoke fumigating time is short, the product matter for obtaining
Measure good, delicious meat；Smoked using the flavouring material formula and being mixed with Caulis et Folium Oryzae using Herba Cymbopogonis Citrari of the present invention so that smoke gained and oppress
Taste is better, the taste with unique delicate fragrance, eliminates dense smoke in smoked product.
Specific embodiment
It is described in detail with reference to specific embodiment, it is to be understood that protection scope of the present invention is not by concrete
The restriction of embodiment.
Embodiment 1
The preparation of flavouring agent：
Bulbus Lilii with the extraction liquid and preparation method thereof of Flos Jasmini Sambac is：
A Bulbus Lilii and Flos Jasmini Sambac are ground and cross 200 mesh sieves by () respectively, respectively obtain Bulbus Lilii powder and Flos Jasmini Sambac powder, so
Afterwards according to Bulbus Lilii powder and Flos Jasmini Sambac powder into mass ratio 1:1 times of 1 mixing, addition Bulbus Lilii powder and Flos Jasmini Sambac powder gross mass
Water, keeping temperature are 80 DEG C of decoction 1.5h；
B gained material after step (a) decoction is filtered by (), take filtrate, filtrate keeping temperature is concentrated into for 55 DEG C aqueous
The paste for 10% is measured, the extracting solution of Bulbus Lilii and Flos Jasmini Sambac is obtained final product, standby.
Baste, each component raw water 90g, soy sauce 50g needed for being weighed in units of g, Sal 4g, wine 10g, Rhizoma Zingiberis Recenss
1g, Oleum Arachidis hypogaeae semen 5g, sodium lactate 1g and above-mentioned standby Bulbus Lilii and Flos Jasmini Sambac extracting solution (additive) 3g, each component raw material is mixed
Stir, obtain final product baste, standby.
The processing method of fresh-water fishes, operating procedure are as follows：
(1) by new fresh freshwater fish cut open the chest to gill with fish head, scrape off fish scale, clean, obtain final product pretreated fresh-water fishes,
Pretreated fresh-water fishes are put into above-mentioned standby baste, baste addition is 0.5 times of amount of the fish weight that pickles, and protects
Hold temperature to pickle 1 hour for 8 DEG C, then 35 DEG C air-dry；
(2) after air-dry step (1), gained fresh-water fishes carry out sootiness, and cigarette source comburant is Caulis et Folium Oryzae and Herba Cymbopogonis Citrari according to quality
Than 1:0.3 mixing gained, smokes initial temperature for 25 DEG C, and heating rate is 0.45 DEG C/h, and sootiness 6 days is obtained final product；
(3) gained fresh-water fishes after step (2) sootiness are cooled to room temperature, are packed, preservation temperature is 2～7 DEG C.
Embodiment 2
The preparation of flavouring agent：
Bulbus Lilii with the extraction liquid and preparation method thereof of Flos Jasmini Sambac is：
A Bulbus Lilii and Flos Jasmini Sambac are ground and cross 300 mesh sieves by () respectively, respectively obtain Bulbus Lilii powder and Flos Jasmini Sambac powder, so
Afterwards according to Bulbus Lilii powder and Flos Jasmini Sambac powder into mass ratio 2:2 times of 1 mixing, addition Bulbus Lilii powder and Flos Jasmini Sambac powder gross mass
Water, keeping temperature are 95 DEG C of decoction 0.5h；
B gained material after step (a) decoction is filtered by (), take filtrate, filtrate keeping temperature is concentrated into for 35 DEG C aqueous
The paste for 15% is measured, the extracting solution of Bulbus Lilii and Flos Jasmini Sambac is obtained final product, standby.
Baste, each component raw water 100g, soy sauce 60g needed for being weighed in units of g, Sal 7g, wine 11g, Rhizoma Zingiberis Recenss
2g, Oleum Arachidis hypogaeae semen 8g, sodium lactate 2g and above-mentioned standby Bulbus Lilii and Flos Jasmini Sambac extracting solution (additive) 9g, each component raw material is mixed
Stir, obtain final product baste, standby.
The processing method of fresh-water fishes, operating procedure are as follows：
(1) by new fresh freshwater fish cut open the chest to gill with fish head, scrape off fish scale, clean, obtain final product pretreated fresh-water fishes,
Pretreated fresh-water fishes are put into above-mentioned standby baste, baste addition is 1 times of amount of the fish weight that pickles, and keeps
Temperature is pickled 2 hours for 6 DEG C, and then 35 DEG C air-dry；
(2) after air-dry step (1), gained fresh-water fishes carry out sootiness, and cigarette source comburant is Caulis et Folium Oryzae and Herba Cymbopogonis Citrari according to quality
Than 1:0.5 mixing gained, smokes initial temperature for 30 DEG C, and heating rate is 0.36 DEG C/h, and sootiness 7 days is obtained final product；
(3) gained fresh-water fishes after step (2) sootiness are cooled to room temperature, are packed, preservation temperature is 2～7 DEG C.
Embodiment 3
The preparation of flavouring agent：
Bulbus Lilii with the extraction liquid and preparation method thereof of Flos Jasmini Sambac is：
A Bulbus Lilii and Flos Jasmini Sambac are ground and cross 250 mesh sieves by () respectively, respectively obtain Bulbus Lilii powder and Flos Jasmini Sambac powder, so
Afterwards according to Bulbus Lilii powder and Flos Jasmini Sambac powder into mass ratio 1:1 times of 1 mixing, addition Bulbus Lilii powder and Flos Jasmini Sambac powder gross mass
Water, keeping temperature are 87 DEG C of decoction 1h；
B gained material after step (a) decoction is filtered by (), take filtrate, filtrate keeping temperature is concentrated into for 45 DEG C aqueous
The paste for 12% is measured, the extracting solution of Bulbus Lilii and Flos Jasmini Sambac is obtained final product, standby.
Baste, each component raw water 95g, soy sauce 55g needed for being weighed in units of g, Sal 5g, wine 15g, Rhizoma Zingiberis Recenss
1.5g, Oleum Arachidis hypogaeae semen 7g, sodium lactate 1.5g and above-mentioned standby Bulbus Lilii and Flos Jasmini Sambac extracting solution (additive) 6g, by each component raw material
Mixing and stirring, obtains final product baste, standby.
The processing method of fresh-water fishes, operating procedure are as follows：
(1) by new fresh freshwater fish cut open the chest to gill with fish head, scrape off fish scale, clean, obtain final product pretreated fresh-water fishes,
Pretreated fresh-water fishes are put into above-mentioned standby baste, baste addition is 0.8 times of amount of the fish weight that pickles, and protects
Hold temperature to pickle 1 hour for 7 DEG C, then 35 DEG C air-dry；
(2) after air-dry step (1), gained fresh-water fishes carry out sootiness, and cigarette source comburant is Caulis et Folium Oryzae and Herba Cymbopogonis Citrari according to quality
Than 1:0.4 mixing gained, smokes initial temperature for 30 DEG C, and heating rate is 0.36 DEG C/h, and sootiness 7 days is obtained final product；
(3) gained fresh-water fishes after step (2) sootiness are cooled to room temperature, are packed, preservation temperature is 2～7 DEG C.
Comparative example 1
The processing method of fresh-water fishes, operating procedure are as follows：
(1) by new fresh freshwater fish cut open the chest to gill with fish head, scrape off fish scale, clean, obtain final product pretreated fresh-water fishes,
Pretreated fresh-water fishes are put into water 100g, 0.5g is tested, Saccharum Sinensis Roxb. 15g, crystallite 0.5g, soy sauce 8g, yellow wine 3g, spice are few
Amount, sorbic acid 0.1g, keeping temperature are pickled 2 hours for 5～10 DEG C, are then air-dried；
(2) after air-dry step (1), gained fresh-water fishes carry out sootiness, and cigarette source comburant is Caulis et Folium Oryzae, smoke initial temperature for 30 DEG C,
Keeping temperature smokes 6～7 days for 30～90 DEG C；
(3) gained fresh-water fishes after step (2) sootiness are cooled to room temperature, are packed, freezing.
Detection
By gained fresh-water fishes after embodiment 1,2,3 and 1 step of comparative example (3) packaging in 25～35 DEG C of decentralizations of room temperature
Put, testing result is as follows：
Embodiment 1 start after smoking gained fresh-water fishes 8 days slightly spoiled, after 10 days meat become damp, water outlet；
Embodiment 2 start after smoking gained fresh-water fishes 7 days slightly spoiled, after 9 days meat become damp, water outlet；
Embodiment 3 start after smoking gained fresh-water fishes 9 days slightly spoiled, after 11 days meat become damp, water outlet；
Comparative example 1 start after smoking gained fresh-water fishes 4 days slightly spoiled, after 6 days meat become damp, water outlet.
From above-mentioned data, than common process method guarantee the quality at normal temperatures by the shelf-life for processing method products obtained therefrom of the present invention
Phase is of long duration.The processing method of fresh-water fishes of the present invention, smoke fumigating time are short, and the product quality for obtaining is good, delicious meat；Bulbus Lilii, jasmine
After jasmine pickling fresh water fish, so that smoking rear freshwater fish meat, taste is better, the taste with unique delicate fragrance, adds in cigarette source
Herba Cymbopogonis Citrari, is interacted with Bulbus Lilii and Flos Jasmini Sambac, eliminates dense smoke in smoked product.
Aforementioned to the present invention specific illustrative embodiment description illustrate that and illustration purpose.These descriptions
It is not wishing to limit the invention to disclosed precise forms, and it will be apparent that according to above-mentioned teaching, much can be changed
And change.The purpose of selecting and describing the exemplary embodiment is that explaining that the certain principles and its reality of the present invention should
With so that those skilled in the art can realize and using the present invention a variety of exemplaries and
A variety of selections and change.The scope of the present invention is intended to be limited by claims and its equivalents.
Claims (10)
1. the processing method of fresh-water fishes, it is characterised in that comprising following operating procedure：
(1) pretreated fresh-water fishes are put into keeping temperature in baste to pickle 1～2 hour for 6～8 DEG C, are then air-dried；
(2) after air-dry step (1), gained fresh-water fishes carry out sootiness, and initial temperature is 25～30 DEG C, and heating rate is 0.36～0.45
DEG C/h, sootiness 6～7 days obtains final product.
2. the processing method of fresh-water fishes according to claim 1, it is characterised in that：Also include step (3), by step (2) cigarette
After smoked, gained fresh-water fishes are cooled to room temperature, pack, and preservation temperature is 2～7 DEG C.
3. the processing method of fresh-water fishes according to claim 1, it is characterised in that：Pretreatment described in step (1) is will be new
Fresh freshwater fish cuts open the chest to gill and fish head, scrapes off fish scale, cleans, obtains final product.
4. the processing method of fresh-water fishes according to claim 1, it is characterised in that：Described in step (1), baste is by water, beans
Oil, Sal, wine, Rhizoma Zingiberis Recenss, Oleum Arachidis hypogaeae semen, sodium lactate and additive composition.
5. the processing method of fresh-water fishes according to claim 1, it is characterised in that：Described in step (1), baste is according to matter
Amount portion rate by 90～100 parts of water, 50～60 parts of soy sauce, 4～7 parts of Sal, 10～11 parts of wine, 1～2 part of Rhizoma Zingiberis Recenss, Oleum Arachidis hypogaeae semen 5～
8 parts, 3～9 parts of compositions of 1～2 part of sodium lactate and additive.
6. according to claim 4 or 5 fresh-water fishes processing method, it is characterised in that：Described additive is Bulbus Lilii and jasmine
The extracting solution of jasmine.
7. the processing method of fresh-water fishes according to claim 6, it is characterised in that the extracting solution preparation side of Bulbus Lilii and Flos Jasmini Sambac
Method is：
A Bulbus Lilii and Flos Jasmini Sambac are ground and cross 200～300 mesh sieves by (), then according to Bulbus Lilii and Flos Jasmini Sambac are into mass ratio 1:1～2:
1 mixing, adds the water of 1～2 times of Bulbus Lilii and Flos Jasmini Sambac gross mass, and keeping temperature is 80～95 DEG C of 0.5～1.5h of decoction；
B gained material after step (a) decoction is filtered by (), take filtrate, filtrate keeping temperature is concentrated into for 35～55 DEG C aqueous
The paste for 10～15% is measured, is obtained final product.
8. the processing method of fresh-water fishes according to claim 1, it is characterised in that：It is 35 to air-dry temperature described in step (1)
℃.
9. the processing method of fresh-water fishes according to claim 1, it is characterised in that：Sootiness described in step (2) is employing
Caulis et Folium Oryzae and Herba Cymbopogonis Citrari mixture are used as cigarette source comburant.
10. the processing method of fresh-water fishes according to claim 9, it is characterised in that：The Caulis et Folium Oryzae and Herba Cymbopogonis Citrari are according to quality
Than 1:0.3～1:0.5 mixing, used as cigarette source comburant.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019133038A1 (en) * | 2017-12-28 | 2019-07-04 | Fish Pro Grow, LLC | Cold smoked meat product and method of making same |
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| CN102018019A (en) * | 2009-09-12 | 2011-04-20 | 李传峰 | Freshwater fish smoking process |
| CN102100373A (en) * | 2010-11-30 | 2011-06-22 | 山东美佳集团有限公司 | Method for preparing smoked turbot fillets |
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| CN105124648A (en) * | 2015-06-19 | 2015-12-09 | 中国农业大学 | Ready-to-eat smoked sturgeon pieces and processing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2019133038A1 (en) * | 2017-12-28 | 2019-07-04 | Fish Pro Grow, LLC | Cold smoked meat product and method of making same |
| US11540540B2 (en) | 2017-12-28 | 2023-01-03 | Fish Pro Grow, LLC | Cold smoked meat product and method of making same |
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