CN106858417A - A kind of preparation technology of low-salt flavor freshwater dried fish - Google Patents
A kind of preparation technology of low-salt flavor freshwater dried fish Download PDFInfo
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- CN106858417A CN106858417A CN201710284048.3A CN201710284048A CN106858417A CN 106858417 A CN106858417 A CN 106858417A CN 201710284048 A CN201710284048 A CN 201710284048A CN 106858417 A CN106858417 A CN 106858417A
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- fish body
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- powder
- preparation technology
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 83
- 239000013505 freshwater Substances 0.000 title claims abstract description 23
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 17
- 235000019634 flavors Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 22
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 13
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 13
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 13
- 235000019991 rice wine Nutrition 0.000 claims abstract description 12
- 235000014101 wine Nutrition 0.000 claims abstract description 12
- 238000005554 pickling Methods 0.000 claims abstract description 10
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 9
- 230000008569 process Effects 0.000 claims abstract description 8
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 6
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 6
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract description 6
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 6
- 239000011425 bamboo Substances 0.000 claims abstract description 6
- 230000001680 brushing effect Effects 0.000 claims abstract description 6
- 235000021110 pickles Nutrition 0.000 claims abstract description 6
- 238000002203 pretreatment Methods 0.000 claims abstract description 6
- 240000006365 Vitis vinifera Species 0.000 claims abstract 3
- 239000000843 powder Substances 0.000 claims description 35
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 235000002566 Capsicum Nutrition 0.000 claims description 7
- 240000000467 Carum carvi Species 0.000 claims description 7
- 235000005747 Carum carvi Nutrition 0.000 claims description 7
- 235000005979 Citrus limon Nutrition 0.000 claims description 7
- 244000131522 Citrus pyriformis Species 0.000 claims description 7
- 240000006927 Foeniculum vulgare Species 0.000 claims description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 7
- 239000006002 Pepper Substances 0.000 claims description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims description 7
- 235000017804 Piper guineense Nutrition 0.000 claims description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims description 7
- 244000273928 Zingiber officinale Species 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 7
- 239000003610 charcoal Substances 0.000 claims description 7
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims description 7
- 230000035800 maturation Effects 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 235000019674 grape juice Nutrition 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 5
- 238000003307 slaughter Methods 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 244000203593 Piper nigrum Species 0.000 claims 2
- 230000036541 health Effects 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 241000219095 Vitis Species 0.000 description 10
- 241000722363 Piper Species 0.000 description 5
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000252210 Cyprinidae Species 0.000 description 1
- 241001098666 Pterois volitans Species 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
Classifications
-
- 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
Abstract
The invention provides a kind of preparation technology of low-salt flavor freshwater dried fish, comprise the following steps：(1) pre-treatment；(2) pickle：Yellow rice wine, the uniform brushing fish body of grape wine are used successively, are put it into afterwards by preserved materials uniform application in fish body surface, and after rubbing repeatedly in the cylinder that salts down in pickling 4~8h at 5~10 DEG C；Fish body is 100 with the weight ratio of preserved materials：2.5~3.5, (3) baking：The fish body that will be pickled is cleaned up, and is soaked in soda water；Rinse well；Fish body cavity is strutted with bamboo chip, is drained away the water, be linked into oven slow baking to 4~6 ripe；(4) air-dry：Fish body is put into drying room, 4~8h is first processed using 35~40 DEG C of wind, then use 20~25 DEG C of wind to process 50~60h；There are chewy texture, less salt, nutrient health by the dried fish delicate mouthfeel obtained by the preparation technology of low-salt flavor freshwater dried fish of the present invention, and shelf lives are long.
Description
Technical field
The present invention relates to field of food, and in particular to a kind of preparation technology of low-salt flavor freshwater dried fish.
Background technology
In recent years, China's culture fishery obtains quickly development, four large Chinese carps of particularly traditional freshwater aquiculture
Yield is constantly being improved.To avoid fish in process putrid and deteriorated, China is among the people always the tradition for pickling dried fish, one
As pickled with drying the technique that is combined using high salt, but this kind of fish for pickling type are mostly partially salty, over-salty, taste is single
Dried fish, and salt amount is too high easily causes cardiovascular and cerebrovascular disease, while the nutritional ingredient of fish can be caused largely to damage in process of production
Lose, the tradition outdoor drying of use is air-dried, and the time is long, and security cannot be guaranteed.
The content of the invention
It is an object of the invention to provide a kind of preparation technology of low-salt flavor freshwater dried fish, obtained dried fish mouthfeel is thin
It is greasy to have chewy texture, less salt, nutrient health, and shelf lives are long.
To realize object above, the present invention is achieved by the following technical programs：
A kind of preparation technology of low-salt flavor freshwater dried fish, comprises the following steps：
(1) pre-treatment：Choose new fresh freshwater fish, scale, slaughter internal organ after clean up, drain；
(2) pickle：The fish body after being processed through step (1) is uniformly brushed using yellow rice wine, after standing 2~3min, Portugal is reused
The uniform brushing fish body of grape wine, after standing 3~5min, by preserved materials uniform application in fish body surface, and rubs 2~3min repeatedly,
Put it into afterwards and salt down in cylinder in pickling 4~8h at 5~10 DEG C；
The fish body is 100 with the weight ratio of preserved materials：2.5~3.5, the preserved materials by following weight portion raw material group
Into：8~10 parts of salt, 0.5~1 part of fennel powder, 0.2~0.6 part of pepper powder, 0.1~0.2 part of Herba Menthae powder, caraway seeds powder 0.05
~0.1 part, 0.4~0.8 part of ginger powder, 0.1~0.2 part of lemon juice, 0.2~0.4 part of grape juice；
(3) baking：The fish body that will be pickled is cleaned up, and 5~8min is soaked in 0.1~0.2% soda water, is dragged for
Go out, rinse well；Then intersect to write with two bamboo chips and strut fish body cavity, drain away the water, then fish body is linked into oven, use
Fruit tree charcoal fire is baked fish body to 4~6 maturations slowly；
(4) air-dry：Fish body is put into drying room, 4~8h is first processed using 35~40 DEG C of wind, then using 20~25 DEG C
Wind processes 50~60h, obtains final product.
Preferably, fish body and the mass ratio of yellow rice wine are 100 in the step (2)：0.05~0.1；The fish body and grape
The mass ratio of wine is 100：0.05~0.1.
Preferably, fish body and the weight ratio of preserved materials are 100 in the step (2)：3.
Preferably, the preserved materials in the step (2) are made up of the raw material of following weight portion：9 parts of salt, fennel powder 0.8
Part, 0.4 part of pepper powder, 0.15 part of Herba Menthae powder, 0.08 part of caraway seeds powder, 0.6 part of ginger powder, 0.15 part of lemon juice, grape juice 0.3
Part.
Preferably, the mass percent of step (3) the middle soda water is 0.15%.
Preferably, fish body is baked to 5 maturations slowly with fruit tree charcoal fire in the step (4).
Beneficial effects of the present invention：The present invention carries out low-salt pickled to fresh-water fishes, does obtained dried fish more healthy.Simultaneously
In the preparation, first fish body is brushed using yellow rice wine and grape wine successively, then reuses pickling for particular arrangement of the present invention
Material is pickled, and can make dried fish in less salt with its unique local flavor, delicious and be rich in stereovision.By the fish body by pickling
First soaked in soda water, it is slow in oven afterwards to bake ripe to 4-6, then the wind under two kinds of different temperatures is carried out in drying room
It is dry, obtained dried fish delicate mouthfeel is had chewy texture, and shelf lives are long.Dried fish of the present invention without preservative, essence and some
Harmful pigment, makes obtained dried fish natural health.
Specific embodiment
To make the purpose, technical scheme and advantage of the embodiment of the present invention clearer, below in conjunction with the embodiment of the present invention,
Technical scheme in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is the present invention one
Divide embodiment, rather than whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art are not making
The every other embodiment obtained under the premise of creative work, belongs to the scope of protection of the invention.
Embodiment 1：
A kind of preparation technology of low-salt flavor freshwater dried fish, comprises the following steps：
(1) pre-treatment：Choose new fresh freshwater fish, scale, slaughter internal organ after clean up, drain；
(2) pickle：The fish body after being processed through step (1) is uniformly brushed using yellow rice wine, after standing 2min, grape wine is reused
Uniform brushing fish body, after standing 3min, by preserved materials uniform application in fish body surface, and rubs 2min repeatedly, is put afterwards
Enter to salt down in cylinder in pickling 4h at 10 DEG C；
Wherein, fish body and the mass ratio of yellow rice wine are 100：0.1；Fish body is 100 with the mass ratio of grape wine：0.1；
Fish body is 100 with the weight ratio of preserved materials：3, preserved materials are made up of the raw material of following weight portion：9 parts of salt, fennel
0.8 part of powder, 0.4 part of pepper powder, 0.15 part of Herba Menthae powder, 0.08 part of caraway seeds powder, 0.6 part of ginger powder, 0.15 part of lemon juice, grape
0.3 part of juice.
(3) baking：The fish body that will be pickled is cleaned up, and soaks 8min in 0.15% soda water, is pulled out, rinses dry
Only；Then intersect to write with two bamboo chips and strut fish body cavity, drain away the water, then fish body is linked into oven, use fruit tree charcoal fire
Fish body is baked slowly to 5 maturations；
(4) air-dry：Fish body is put into drying room, first using 40 DEG C of wind treatment 4h, then uses 25 DEG C of wind to process 55h,
Obtain final product.
Embodiment 2：
A kind of preparation technology of low-salt flavor freshwater dried fish, comprises the following steps：
(1) pre-treatment：Choose new fresh freshwater fish, scale, slaughter internal organ after clean up, drain；
(2) pickle：The fish body after being processed through step (1) is uniformly brushed using yellow rice wine, after standing 3min, grape wine is reused
Uniform brushing fish body, after standing 3min, by preserved materials uniform application in fish body surface, and rubs 3min repeatedly, is put afterwards
Enter to salt down in cylinder in pickling 8h at 5 DEG C；
Wherein, fish body and the mass ratio of yellow rice wine are 100：0.08；Fish body is 100 with the mass ratio of grape wine：0.08；
Fish body is 100 with the weight ratio of preserved materials：3.5, preserved materials are made up of the raw material of following weight portion：10 parts of salt,
0.5 part of fennel powder, 0.6 part of pepper powder, 0.2 part of Herba Menthae powder, 0.05 part of caraway seeds powder, 0.8 part of ginger powder, 0.1 part of lemon juice, Portugal
0.4 part of grape juice；
(3) baking：The fish body that will be pickled is cleaned up, and soaks 5min in 0.1~0.2% soda water, is pulled out, punching
Wash clean；Then intersect to write with two bamboo chips and strut fish body cavity, drain away the water, then fish body is linked into oven, use fruit tree
Charcoal fire is baked fish body to 4 maturations slowly；
(4) air-dry：Fish body is put into drying room, first using 35 DEG C of wind treatment 8h, then uses 20 DEG C of wind to process 60h,
Obtain final product.
Embodiment 3：
A kind of preparation technology of low-salt flavor freshwater dried fish, comprises the following steps：
(1) pre-treatment：Choose new fresh freshwater fish, scale, slaughter internal organ after clean up, drain；
(2) pickle：The fish body after being processed through step (1) is uniformly brushed using yellow rice wine, after standing 3min, grape wine is reused
Uniform brushing fish body, after standing 5min, by preserved materials uniform application in fish body surface, and rubs 3min repeatedly, is put afterwards
Enter to salt down in cylinder in pickling 6h at 8 DEG C；
Wherein, fish body and the mass ratio of yellow rice wine are 100：0.05；Fish body is 100 with the mass ratio of grape wine：0.05；
Fish body is 100 with the weight ratio of preserved materials：2.5, preserved materials are made up of the raw material of following weight portion：8 parts of salt, fennel
1 part of face powder, 0.2 part of pepper powder, 0.1 part of Herba Menthae powder, 0.1 part of caraway seeds powder, 0.4 part of ginger powder, 0.2 part of lemon juice, grape juice
0.2 part；
(3) baking：The fish body that will be pickled is cleaned up, and 5~8min is soaked in 0.1~0.2% soda water, is dragged for
Go out, rinse well；Then intersect to write with two bamboo chips and strut fish body cavity, drain away the water, then fish body is linked into oven, use
Fruit tree charcoal fire is baked fish body to 6 maturations slowly；
(4) air-dry：Fish body is put into drying room, first using 38 DEG C of wind treatment 6h, then uses 22 DEG C of wind to process 50h,
Obtain final product.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although with reference to the foregoing embodiments
The present invention has been described in detail, it will be understood by those within the art that：It still can be to foregoing each implementation
Technical scheme described in example is modified, or carries out equivalent to which part technical characteristic；And these modification or
Replace, do not make the spirit and scope of the essence disengaging various embodiments of the present invention technical scheme of appropriate technical solution.
Claims (6)
1. a kind of preparation technology of low-salt flavor freshwater dried fish, it is characterised in that：Comprise the following steps：
(1) pre-treatment：Choose new fresh freshwater fish, scale, slaughter internal organ after clean up, drain；
(2) pickle：The fish body after being processed through step (1) is uniformly brushed using yellow rice wine, after standing 2~3min, grape wine is reused
Uniform brushing fish body, after standing 3~5min, by preserved materials uniform application in fish body surface, and rubs 2~3min, afterwards repeatedly
Put it into and salt down in cylinder in pickling 4~8h at 5~10 DEG C；
The fish body is 100 with the weight ratio of preserved materials：2.5~3.5, the preserved materials are made up of the raw material of following weight portion：
8~10 parts of salt, 0.5~1 part of fennel powder, 0.2~0.6 part of pepper powder, 0.1~0.2 part of Herba Menthae powder, caraway seeds powder 0.05~
0.1 part, 0.4~0.8 part of ginger powder, 0.1~0.2 part of lemon juice, 0.2~0.4 part of grape juice；
(3) baking：The fish body that will be pickled is cleaned up, and 5~8min is soaked in 0.1~0.2% soda water, is pulled out, is rushed
Wash clean；Then intersect to write with two bamboo chips and strut fish body cavity, drain away the water, then fish body is linked into oven, use fruit tree
Charcoal fire is baked fish body to 4~6 maturations slowly；
(4) air-dry：Fish body is put into drying room, first using 35~40 DEG C wind process 4~8h, then using 20~25 DEG C of wind at
50~60h of reason, obtains final product.
2. the preparation technology of low-salt flavor freshwater dried fish according to claim 1, it is characterised in that：In the step (2)
Fish body is 100 with the mass ratio of yellow rice wine：0.05~0.1；The fish body is 100 with the mass ratio of grape wine：0.05~0.1.
3. the preparation technology of low-salt flavor freshwater dried fish according to claim 1, it is characterised in that：In the step (2)
Fish body is 100 with the weight ratio of preserved materials：3.
4. the preparation technology of low-salt flavor freshwater dried fish according to claim 1, it is characterised in that：In the step (2)
Preserved materials be made up of the raw material of following weight portion：9 parts of salt, 0.8 part of fennel powder, 0.4 part of pepper powder, 0.15 part of Herba Menthae powder,
0.08 part of caraway seeds powder, 0.6 part of ginger powder, 0.15 part of lemon juice, 0.3 part of grape juice.
5. the preparation technology of low-salt flavor freshwater dried fish according to claim 1, it is characterised in that：In the step (3)
The mass percent of soda water is 0.15%.
6. the preparation technology of low-salt flavor freshwater dried fish according to claim 1, it is characterised in that：In the step (4)
Fish body is baked to 5 maturations slowly with fruit tree charcoal fire.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710284048.3A CN106858417A (en) | 2017-04-26 | 2017-04-26 | A kind of preparation technology of low-salt flavor freshwater dried fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710284048.3A CN106858417A (en) | 2017-04-26 | 2017-04-26 | A kind of preparation technology of low-salt flavor freshwater dried fish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106858417A true CN106858417A (en) | 2017-06-20 |
Family
ID=59161438
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710284048.3A Pending CN106858417A (en) | 2017-04-26 | 2017-04-26 | A kind of preparation technology of low-salt flavor freshwater dried fish |
Country Status (1)
| Country | Link |
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| CN (1) | CN106858417A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108618110A (en) * | 2018-03-29 | 2018-10-09 | 成都众宜坊农业开发有限公司 | A kind of preparation method of red wine sauce |
| CN111436579A (en) * | 2020-04-01 | 2020-07-24 | 上海海洋大学 | Preparation method of shaddock-flavored honey-flavored grass carp dried meat slices |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1709157A (en) * | 2005-06-13 | 2005-12-21 | 浙江大学 | Method for processing spicy freshwater dried fish |
| CN102246978A (en) * | 2011-05-31 | 2011-11-23 | 杭州千岛湖永成绿色食品有限公司 | Low-temperature making process of flavored dried fish with low salt |
| CN105285766A (en) * | 2015-07-20 | 2016-02-03 | 浙江海洋学院 | Processing technology of soft-canned anchovy |
| CN105325922A (en) * | 2015-11-12 | 2016-02-17 | 南通玉兔集团有限公司 | Industrial production method for fish meat |
-
2017
- 2017-04-26 CN CN201710284048.3A patent/CN106858417A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1709157A (en) * | 2005-06-13 | 2005-12-21 | 浙江大学 | Method for processing spicy freshwater dried fish |
| CN102246978A (en) * | 2011-05-31 | 2011-11-23 | 杭州千岛湖永成绿色食品有限公司 | Low-temperature making process of flavored dried fish with low salt |
| CN105285766A (en) * | 2015-07-20 | 2016-02-03 | 浙江海洋学院 | Processing technology of soft-canned anchovy |
| CN105325922A (en) * | 2015-11-12 | 2016-02-17 | 南通玉兔集团有限公司 | Industrial production method for fish meat |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108618110A (en) * | 2018-03-29 | 2018-10-09 | 成都众宜坊农业开发有限公司 | A kind of preparation method of red wine sauce |
| CN111436579A (en) * | 2020-04-01 | 2020-07-24 | 上海海洋大学 | Preparation method of shaddock-flavored honey-flavored grass carp dried meat slices |
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Application publication date: 20170620 |
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