CN106942654A

CN106942654A - A kind of young biologic fishy smell removing technology of inkfish

Info

Publication number: CN106942654A
Application number: CN201710147163.6A
Authority: CN
Inventors: 虞舟
Original assignee: Zhoushan Chang Guo Food Co Ltd
Current assignee: Zhoushan Chang Guo Food Co Ltd
Priority date: 2017-03-13
Filing date: 2017-03-13
Publication date: 2017-07-14

Abstract

The young fishy-removing-method of inkfish, is to handling inkfish son using purple perilla, vinegar, cooking wine and ethylmaltol and salt-mixture.In the young deodorant new technology of inkfish that the present invention is provided, the fishy smell of inkfish prelarva product is effectively reduced, the local flavor of the young product of inkfish is greatly improved, thus can effectively cover the bilgy odour of the young product of inkfish, so as to improve the quality of product.

Description

A kind of young biologic fishy smell removing technology of inkfish

Technical field

Fishy smell technology is sloughed the present invention relates to the young process technology of inkfish, more particularly to a kind of inkfish son.

Background technology

China is aquatic products big producer, and output of aquatic products accounts for 40% of Gross World Product or so, occupies the first in the world.From Since eighties of last century the nineties, China's Aquatic Product Process Industry has significant progress, but compared with developed countries, has still suffered from It is many not enough.At present, the cultivation fish processing and utilization rate of China only has 10% or so, and a big chunk reason is because of fish body among these Caused by serious fishy smell.

Inkfish, also known as cuttle fish, cuttlefish.Inkfish son's delicious flavour, nutritious, medical value is high.Contain abundant egg The many kinds of substance such as white matter, fat, inorganic salts, carbohydrate, add its flavour deliciousness, just there is the note of edible inkfish far away from the Tang Dynasty Carry, be the delicacies that people like.But due to the young serious fishy smell of its inkfish, it lost many consumers.

The removal of fish body fishy smell this problem is resolved, for making full use of fresh water fish resource, accelerates China's fishery industry Internationalization process, the international competitiveness of lifting China fishery products accelerates the paces that rural area is built a well-off society in an all-round way, has Highly important meaning.But, the technology of existing fish body deodorization is also immature, is slightly processed by local method mostly, is but difficult Reach preferable effect.

The content of the invention

Technical problem solved by the invention is the method for providing a kind of young deodorant of inkfish, to solve above-mentioned background technology In shortcoming.

Technical problem solved by the invention is realized using following technical scheme：

The young fishy-removing-method of described inkfish, is to right using purple perilla, vinegar, cooking wine and ethylmaltol and salt-mixture Inkfish son handled, and fishy smell is sloughed to reach by the drying with raw material fish of pickling of the pre-treatment of raw material fish, raw material fish Effect.

Inkfish son goes deodorization method specific as follows：

1), pre-treatment

(1) decaptitate：Fresh fish decaptitates after over cleaning；

(2) internal organ are removed：From fish tail portion, 4-5cm goes out knife, is cut off along the ridge of fish to head, fish guts are removed, guarded against brokenly Courage；

(3) clean：The fish cutd open is put into clear water, the debris such as black film, fish bits, blood stain in fish body are washed away；

2), raw material fish is pickled：

The preparation of pickling liquid：By 30-40 parts of purple perilla liquid, 40-50 parts of vinegar (acetic acid degree 2.5%), 10-30 parts Cooking wine and ethylmaltol and salt-mixture, make pickling liquid be fully infiltrated into the flesh of fish using type of respiration tumbler；Technological parameter：Temperature 10-18 DEG C, salting period 6-24 hours；

3), the drying of raw material fish：After the flesh of fish pickled is drained, through drying process, the final water content of product is 20- 30%.

Beneficial effect：

The fishy smell of the young product of inkfish is effectively reduced in the young deodorant new technology of inkfish that the present invention is provided, makes the young product of inkfish Local flavor be greatly improved, thus the bilgy odour of the young product of inkfish can be effectively covered, so as to improve the quality of product.

Embodiment

Embodiment 1：

Technique for deodorizing freshwater fish is comprised the following steps that：

1), pre-treatment：

(1) decaptitate：Fresh fish decaptitates after over cleaning.

(3) clean：The fish cutd open is put into clear water, the debris such as black film, fish bits, blood stain in fish body are washed away.

2), raw material fish is pickled：10kg is taken by treated raw material fish, to carry out curing process.

The preparation of pickling liquid：By 30 parts of purple perilla liquid, 40 parts of vinegar, 30 parts of cooking wine and ethylmaltol with mixing Salt, makes pickling liquid be fully infiltrated into the flesh of fish using type of respiration tumbler；Technological parameter：18 DEG C of temperature, salting period 20 hours.

3), the drying of raw material fish：After the flesh of fish pickled is drained, through drying process, the final water content of product is 25%.

Embodiment 2：

1), pre-treatment

(1) decaptitate：Fresh fish decaptitates after over cleaning；

2), raw material fish is pickled：10kg is taken by treated raw material fish, to carry out curing process；

The preparation of pickling liquid：By 35 parts of purple perilla liquid, 45 parts of vinegar, 20 parts of cooking wine and ethylmaltol with mixing Salt, makes pickling liquid be fully infiltrated into the flesh of fish using type of respiration tumbler；Technological parameter：18 DEG C of temperature, salting period 20 hours；

3), the drying of raw material fish：After the flesh of fish pickled is drained, through drying process, the final water content of product is 27%.

Embodiment 3：

1), pre-treatment

(1) decaptitate：Fresh fish decaptitates after over cleaning；

The preparation of pickling liquid：By 40 parts of purple perilla liquid, 50 parts of vinegar, 10 parts of cooking wine and ethylmaltol with mixing Salt, makes pickling liquid be fully infiltrated into the flesh of fish using type of respiration tumbler；Technological parameter：18 DEG C of temperature, salting period 20 hours；

3), the drying of raw material fish：After the flesh of fish pickled is drained, through drying process, the final water content of product is 30%.

Embodiment	Subjective appreciation
		Embodiment 1	Slightly raw meat
Embodiment 2	Not raw meat completely
		Embodiment 3	Substantially without fishy smell

As seen from the above table, preferred plan of the present invention is：

1), pre-treatment

(1) decaptitate：Fresh fish decaptitates after over cleaning；

The preparation of pickling liquid：By the cooking wine and ethylmaltol of+20 parts of the vinegar of 35 parts of+45 parts of purple perilla liquid with mixing Salt, makes pickling liquid be fully infiltrated into the flesh of fish using type of respiration tumbler；Technological parameter：18 DEG C of temperature, salting period 20 hours；

The general principle and principal character and advantages of the present invention of the present invention has been shown and described above.The technology of the industry Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appending claims and its Equivalent thereof.

Claims

1. the biologic fishy smell removing technology of the young deodorant of a kind of inkfish, it is characterised in that comprise the following steps：

1）Raw material fish pre-treatment, fresh and alive inkfish son is cleaned up, decaptitated under the conditions of 10-18 DEG C, is gone in internal organ, cleaning fish body Debris, then cut into slices and sorting placement；

2）Raw material fish is pickled：The preparation of pickling liquid：By purple perilla liquid, vinegar, cooking wine, ethylmaltol and salt-mixture by weight Part allotment is formed, and pickling liquid is penetrated into the flesh of fish；

3）The drying of raw material fish：After the flesh of fish pickled is drained, dry.

2. the biologic fishy smell removing technology of the young deodorant of a kind of inkfish, it is characterised in that the parts by weight of composition are in the pickling liquid：Purple perilla 24-36 parts of liquid, 41-50 parts of vinegar, 13-31 parts of cooking wine, 5-8 parts of ethylmaltol, 14-21 parts of salt-mixture.

3. a kind of biologic fishy smell removing technology of the young deodorant of inkfish, it is characterised in that the step 2）The acetic acid degree of middle vinegar is 2.5-3.2%。

4. a kind of biologic fishy smell removing technology of the young deodorant of inkfish, it is characterised in that the step 2）Middle technological parameter is：Temperature 10- 18 DEG C, salting period 6-24 hours.

5. a kind of biologic fishy smell removing technology of the young deodorant of inkfish, it is characterised in that the step 2）Middle use type of respiration tumbler makes Pickling liquid is penetrated into the flesh of fish.

6. a kind of biologic fishy smell removing technology of the young deodorant of inkfish, it is characterised in that the step 3）After middle drying, product water content is 20-30%.