CN106983092A - The preparation technology of cured fish - Google Patents
The preparation technology of cured fish Download PDFInfo
- Publication number
- CN106983092A CN106983092A CN201710161221.0A CN201710161221A CN106983092A CN 106983092 A CN106983092 A CN 106983092A CN 201710161221 A CN201710161221 A CN 201710161221A CN 106983092 A CN106983092 A CN 106983092A
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- CN
- China
- Prior art keywords
- fish
- flesh
- pickled
- cured
- preparation technology
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 86
- 238000005516 engineering process Methods 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 210000001835 viscera Anatomy 0.000 claims abstract description 10
- 238000010257 thawing Methods 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims description 17
- 244000153158 Ammi visnaga Species 0.000 claims description 8
- 235000010585 Ammi visnaga Nutrition 0.000 claims description 8
- 238000009938 salting Methods 0.000 claims description 8
- 235000021110 pickles Nutrition 0.000 claims description 3
- 239000000155 melt Substances 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 102000005600 Cathepsins Human genes 0.000 description 6
- 108010084457 Cathepsins Proteins 0.000 description 6
- 102000007590 Calpain Human genes 0.000 description 4
- 108010032088 Calpain Proteins 0.000 description 4
- 235000019542 Cured Meats Nutrition 0.000 description 4
- 235000013622 meat product Nutrition 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 210000003712 lysosome Anatomy 0.000 description 3
- 230000001868 lysosomic effect Effects 0.000 description 3
- 210000003205 muscle Anatomy 0.000 description 3
- 230000017854 proteolysis Effects 0.000 description 3
- 230000015556 catabolic process Effects 0.000 description 2
- 210000002808 connective tissue Anatomy 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000252230 Ctenopharyngodon idella Species 0.000 description 1
- 206010054949 Metaplasia Diseases 0.000 description 1
- 241001275898 Mylopharyngodon piceus Species 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 230000015689 metaplastic ossification Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 238000003860 storage 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of preparation technology of cured fish, comprise the following steps：1) live fish is slaughtered and scaled, remove the internal organs, clean, hole is pricked on flesh of fish surface；2) flesh of fish is cooled to 5~10 DEG C, then is placed in thawing at 10~15 DEG C；3) by step 2) the flesh of fish pickled；4) flesh of fish pickled is placed in 48~52 DEG C of temperature, 50~55% times bakings of humidity 2~3 days, produces cured fish finished product.Compared with prior art, the present invention can not only keep local flavor constant, can also greatly shorten the process-cycle, greatly save production cost.
Description
Technical field
The present invention relates to a kind of processing method of meat product, and in particular to a kind of preparation technology of cured fish.
Background technology
Cured fish is a great tradition meat products of China, typically by grass carp or black carp wash clean, scales, removes the internal organs, then
Add salt and sugar to be pickled into the flesh of fish, dry, produce cured fish.It is just gradually industrial because the conventional machining process cycle is longer
Metaplasia production. art is replaced, but uses modernization bacon production technology, and it is dense also to reduce its while the production cycle is shortened
Strongly fragrant local flavor.And local flavor is to influence one of key factor of meat products quality.Therefore, it is attempted to find suitable method to add
Prompt drop solution is to shorten maturation.Endogenous enzymes in meat products have very important effect in its maturation, and it is participated in
The hydrolysis and oxidation of protein degradation and fat.Cathepsin and Calpain and protein degradation and flavor formation
With significantly affecting.Cathepsin activity in musculature living is not high, but can slowly be released in storage after slaughtering
Release.Cause the process-cycle of cured meat product longer just because of above-mentioned reason, typically at 20 days or so, substantially increase life
Produce cost.
The content of the invention
The technical problem to be solved in the present invention is to provide a kind of preparation technology of cured fish, the technique can shorten fabrication cycle,
Greatly save production cost.
The technical scheme that the present invention is provided there is provided a kind of preparation technology of cured fish, comprise the following steps：
1) live fish is slaughtered and scaled, remove the internal organs, clean, hole is pricked on flesh of fish surface；
2) flesh of fish is cooled to -5~-10 DEG C, then is placed in thawing at 10~15 DEG C；
3) by step 2) the flesh of fish pickled；
4) flesh of fish pickled is placed in 48~52 DEG C of temperature, 55~60% times bakings of humidity 2~3 days, produces La Yucheng
Product.
Step 1) in, prick hole on flesh of fish surface with toothpick.
Step 2) in, the enzyme for promoting the protein degradations such as muscle fibril in the flesh of fish is mainly Calpain and lysosome
Cathepsin.And the flesh of fish is refrigerated to -5~-10 DEG C, then the lysosome rupture melted in can oppressing is placed at 10~15 DEG C,
Cathepsin is fully discharged, and fully can be contacted with substrate, is greatly improved the degradation rate of cathepsin, shortens baking
Time.Processing is melted in freezing again, can also be made the connective tissue of the flesh of fish is broken to open, be promoted Calpain in muscle bundle complete
Full release, so as to fully be contacted with substrate, greatly improves the degradation rate of Calpain, shortens baking time.Most close
Key, the cryogenic temperature and melt temperature that the application is selected will not damage calcium and swash again in broken connective tissue and lysosome
The activity of living protein enzyme and cathepsin.
Preferably, the flesh of fish pickled is cooled into -8 DEG C, then it is placed in thawing at 12 DEG C.
Step 3) in, salt is added into the flesh of fish and sugar is pickled, the consumption of salt is flesh of fish weight 3~6%, sugared consumption
To oppress the 1~2% of weight.
After freezing and thawing processing, structure of fish muscle and clasmatosis are pickling temperature for 4~6 DEG C, salting period is only
Need 3~5h, you can completion is pickled.
Compared with prior art, the present invention can not only keep local flavor constant, can also greatly shorten the process-cycle, significantly
Save production cost.
Embodiment
The present invention is further elaborated for specific examples below, but not as a limitation of the invention.
Embodiment 1
1) live fish is slaughtered and scaled, remove the internal organs, clean, hole is pricked on flesh of fish surface with toothpick；
2) flesh of fish is cooled to -5 DEG C, then is placed in thawing at 10 DEG C；
3) by step 2) the flesh of fish in add salt and sugar is pickled, the consumption of salt is oppresses weight 3%, and sugared consumption is
The 1% of weight is oppressed, temperature is pickled for 4 DEG C, salting period is 3h；
4) flesh of fish pickled is placed in 48 DEG C of temperature, 55% time baking of humidity 2 days, produces cured fish finished product.
Embodiment 2
1) live fish is slaughtered and scaled, remove the internal organs, clean, hole is pricked on flesh of fish surface with toothpick；
2) flesh of fish is cooled to -10 DEG C, then is placed in thawing at 15 DEG C；
3) by step 2) whole fish in add salt and sugar is pickled, the consumption of salt is oppresses weight 6%, and sugared consumption is
The 2% of weight is oppressed, temperature is pickled for 6 DEG C, salting period is 5h；
4) flesh of fish pickled is placed in 52 DEG C of temperature, 60% time baking of humidity 3 days, produces cured fish finished product.
Embodiment 3
1) live fish is slaughtered and scaled, remove the internal organs, clean, hole is pricked on flesh of fish surface with toothpick；
2) flesh of fish is cooled to -8 DEG C, then is placed in thawing at 12 DEG C；
3) by step 2) whole fish in add salt and sugar is pickled, the consumption of salt is oppresses weight 5%, and sugared consumption is
The 1.5% of weight is oppressed, temperature is pickled for 5 DEG C, salting period is 4h；
4) flesh of fish pickled is placed in temperature 50 C, 58% time baking of humidity 2.5 days, produces cured fish finished product.
Embodiment 4
1) live fish is slaughtered and scaled, remove the internal organs, clean, hole is pricked on flesh of fish surface with toothpick；
2) flesh of fish is cooled to -5 DEG C, then is placed in thawing at 15 DEG C；
3) by step 2) whole fish in add salt and sugar is pickled, the consumption of salt is oppresses weight 3%, and sugared consumption is
The 2% of weight is oppressed, temperature is pickled for 4 DEG C, salting period is 5h；
4) flesh of fish pickled is placed in 48 DEG C of temperature, 60% time baking of humidity 2 days, produces cured fish finished product.
Reference examples 1
1) live fish is slaughtered and scaled, remove the internal organs, clean, hole is pricked on flesh of fish surface with toothpick；
2) salt is added into the flesh of fish and sugar is pickled, the consumption of salt is flesh of fish weight 3%, and sugared consumption is flesh of fish weight
1%, pickle temperature for 4 DEG C, salting period is 3h；
3) flesh of fish pickled is placed in 48 DEG C of temperature, 55% time baking of humidity 2 days, produces cured fish finished product.
Reference examples 2
1) live fish is slaughtered and scaled, remove the internal organs, clean, hole is pricked on flesh of fish surface with toothpick；
2) salt is added into the flesh of fish and sugar is pickled, the consumption of salt is flesh of fish weight 3%, and sugared consumption is flesh of fish weight
1%, pickle temperature for 4 DEG C, salting period is 2d；
3) flesh of fish pickled is placed in 48 DEG C of temperature, 65% time baking of humidity 20 days, produces cured fish finished product.
The cured fish finished product of embodiment 1~4 and reference examples 1 is subjected to sensory testing by following subjective appreciation standard, as a result seen
Table 2.
The subjective appreciation standard of table 1
| Index | Standards of grading | Score |
| Color and luster | Color is obscure, matt | 4 |
| Color is partially deep, matt | 6 | |
| Color is slightly shallow, matt | 8 | |
| Golden yellow, color and luster is good | 10 | |
| Hardness | It is soft, it is recessed after finger pressure obvious | 4 |
| The human body is softer, there is impression after finger pressure | 6 | |
| The human body is solid, there is slight impression after finger pressure | 8 | |
| The human body is solid, without obvious impression after finger pressure | 10 | |
| Aridity | Moistening | 4 |
| Micro- moistening | 6 | |
| Dry | 8 | |
| It is dry and comfortable | 10 | |
| Local flavor | Cured meat and fish are slight | 6 |
| Cured meat and fish are obvious | 8 | |
| Cured meat and fish are strong | 10 |
Table 2
Claims (5)
1. the preparation technology of cured fish, it is characterised in that：Comprise the following steps：
1) live fish is slaughtered and scaled, remove the internal organs, clean, hole is pricked on flesh of fish surface；
2) flesh of fish is cooled to -5~-10 DEG C, then is placed in thawing at 10~15 DEG C；
3) by step 2) the flesh of fish pickled；
4) flesh of fish pickled is placed in 48~52 DEG C of temperature, 55~60% times bakings of humidity 2~3 days, produces cured fish finished product.
2. the preparation technology of cured fish according to claim 1, it is characterised in that：Step 2) in, the flesh of fish is cooled to -8 DEG C,
It is placed at 12 DEG C and melts again.
3. the preparation technology of cured fish according to claim 1, it is characterised in that：Step 1) in, with toothpick on flesh of fish surface
Prick hole.
4. the preparation technology of cured fish according to claim 1, it is characterised in that：Step 3) in, into the flesh of fish add salt and
Sugar is pickled, and the consumption of salt is flesh of fish weight 3~6%, and sugared consumption is the 1~2% of flesh of fish weight.
5. the preparation technology of cured fish according to claim 3, it is characterised in that：It is 4~6 DEG C, salting period to pickle temperature
For 3~5h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710161221.0A CN106983092A (en) | 2017-03-17 | 2017-03-17 | The preparation technology of cured fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710161221.0A CN106983092A (en) | 2017-03-17 | 2017-03-17 | The preparation technology of cured fish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106983092A true CN106983092A (en) | 2017-07-28 |
Family
ID=59412134
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710161221.0A Pending CN106983092A (en) | 2017-03-17 | 2017-03-17 | The preparation technology of cured fish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106983092A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109315713A (en) * | 2018-10-25 | 2019-02-12 | 武汉市农业科学院 | A kind of production method of tea perfume fish |
| CN112617140A (en) * | 2020-11-27 | 2021-04-09 | 浙江工商大学 | Salmon processing method |
| CN112715871A (en) * | 2020-12-31 | 2021-04-30 | 广东鹰金钱海宝食品有限公司 | Dace processing method capable of improving taste |
| CN114557432A (en) * | 2022-03-14 | 2022-05-31 | 上海海洋大学 | Preparation method capable of shortening pickling time of fish prepared food |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132897A (en) * | 2011-03-22 | 2011-07-27 | 杭州八鲜禽业有限公司 | Method for preparing salted fish |
| CN102726749A (en) * | 2012-06-26 | 2012-10-17 | 广西名香园食品有限公司 | Guangdong style cured meat and production process thereof |
| CN102972785A (en) * | 2012-10-29 | 2013-03-20 | 韩山师范学院 | Method for improving dried meat slice sensory quality |
| CN103238863A (en) * | 2013-05-31 | 2013-08-14 | 重庆市蓬江食品有限公司 | Preparing technology of cantonese dried beef |
| CN103315321A (en) * | 2013-06-24 | 2013-09-25 | 浙江卓旺农业科技有限公司 | Processing method of fruit-flavor dried goose slices |
| CN105876657A (en) * | 2016-05-06 | 2016-08-24 | 漳州科技职业学院 | Dried pork slices with oolong tea flavor and manufacturing method of dried pork slices |
| CN105901530A (en) * | 2016-04-19 | 2016-08-31 | 凤阳县中都食品有限公司 | Preparation process of sauce stewed beef being long in shelf life and less in nutrient loss |
-
2017
- 2017-03-17 CN CN201710161221.0A patent/CN106983092A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132897A (en) * | 2011-03-22 | 2011-07-27 | 杭州八鲜禽业有限公司 | Method for preparing salted fish |
| CN102726749A (en) * | 2012-06-26 | 2012-10-17 | 广西名香园食品有限公司 | Guangdong style cured meat and production process thereof |
| CN102972785A (en) * | 2012-10-29 | 2013-03-20 | 韩山师范学院 | Method for improving dried meat slice sensory quality |
| CN103238863A (en) * | 2013-05-31 | 2013-08-14 | 重庆市蓬江食品有限公司 | Preparing technology of cantonese dried beef |
| CN103315321A (en) * | 2013-06-24 | 2013-09-25 | 浙江卓旺农业科技有限公司 | Processing method of fruit-flavor dried goose slices |
| CN105901530A (en) * | 2016-04-19 | 2016-08-31 | 凤阳县中都食品有限公司 | Preparation process of sauce stewed beef being long in shelf life and less in nutrient loss |
| CN105876657A (en) * | 2016-05-06 | 2016-08-24 | 漳州科技职业学院 | Dried pork slices with oolong tea flavor and manufacturing method of dried pork slices |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109315713A (en) * | 2018-10-25 | 2019-02-12 | 武汉市农业科学院 | A kind of production method of tea perfume fish |
| CN109315713B (en) * | 2018-10-25 | 2022-05-20 | 武汉市农业科学院 | Production method of tea-flavored fish |
| CN112617140A (en) * | 2020-11-27 | 2021-04-09 | 浙江工商大学 | Salmon processing method |
| CN112617140B (en) * | 2020-11-27 | 2022-05-31 | 浙江工商大学 | Salmon processing method |
| CN112715871A (en) * | 2020-12-31 | 2021-04-30 | 广东鹰金钱海宝食品有限公司 | Dace processing method capable of improving taste |
| CN114557432A (en) * | 2022-03-14 | 2022-05-31 | 上海海洋大学 | Preparation method capable of shortening pickling time of fish prepared food |
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Application publication date: 20170728 |
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