CN106993795A

CN106993795A - A kind of cured fish salting seasoning and method for salting

Info

Publication number: CN106993795A
Application number: CN201710310109.9A
Authority: CN
Inventors: 陈霞
Original assignee: Nantong Botai Art Graphic Design Co Ltd
Current assignee: Nantong Botai Art Graphic Design Co Ltd
Priority date: 2017-05-05
Filing date: 2017-05-05
Publication date: 2017-08-01

Abstract

Cured fish salting seasoning, wherein the salting seasoning of every 100 parts of Unit Weights includes：Anistree 10 15 parts, 34 parts of cassia bark, 35 parts of vanilla, 35 parts of Lysimachia sikokiana, 58 parts of fructus amomi, 58 parts of White Chloe, 46 parts of Amomum globosum loureiro, fragrant 8 10 parts of fruit, 8 10 parts of tsaoko, 35 parts of betel nut, 58 parts of radix glycyrrhizae.The invention also discloses a kind of cured fish method for salting, comprise the following steps：Cured fish salting seasoning and the water of 35 times of condiment weight are mixed evenly, 35 hours extractive time；The spices juice endured uniformly is applied to duck body surface face to be processed by step 2.；Sootiness and stew in soy sauce after the duck body that step 3. has been pickled is dried.The present invention pickles the cured fish finished product that aromatic flavour is obtained after cured fish, cured fishlike smell still can be effectively suppressed while not adding salt, nutritive value and mouthfeel are more preferably.

Description

A kind of cured fish salting seasoning and method for salting

Technical field

The invention belongs to field of food, it is related to the making of cure foods, and in particular to a kind of cured fish salting seasoning and pickle Method.

Background technology

Cured fish is to clean fish to pickle the address after drying, and crucian, grass carp, carp can make cured fish.Pickle cured fish It is the traditional aquatic products processing food of China, its unique flavor, storage tolerance has critical role in the cooking culture of south China. In the process for salting cured fish down, due to the effect of enzyme in microorganism and raw material fish, occurs the reduction of nitrate, protein The Biochemical changes such as hydrolysis, the de- shuttle of amino acid and deamination, the hydrolysis of lipid and oxidation, make fish body have unique local flavor and battalion Support.

Due to different regions natural conditions and the difference of eating habit, the production technology of the cured fish that salts down also difference, its wind Taste is also just different, therefore, and processing conditions can influence to salt down the quality of cured fish.Curing condition and drying condition have to the quality for the cured fish that salts down There is obvious influence, less salt and hot environment can promote the effect of enzyme and microorganism, so as to accelerate the cured fish quality comparison that salts down.In order to Improve salt down mouthfeel, local flavor and the quality of cured fish, some new process technologies oneself be applied in the production for the cured fish product that salts down.Height is pressed with Beneficial to suppress to salt down the growth of microorganism and the oxidation of fat in cured fish, the quality of the cured fishery -ies product that salts down by ultra high pressure treatment is more steady It is fixed.

The content of the invention

To overcome more than existing cured fish salting seasoning using salt as solvent, excess intake salt is medically demonstrate,proved already It is bright to be unfavorable for health, and the not good enough technological deficiency of salting seasoning mouthfeel based on salt, pickled the invention discloses a kind of cured fish Condiment and cured fish method for salting.

Cured fish salting seasoning of the present invention, wherein the salting seasoning of every 100 parts of Unit Weights includes：Anistree 10-15 Part, 3-4 parts of cassia bark, 3-5 parts of vanilla, 3-5 parts of Lysimachia sikokiana, 5-8 parts of fructus amomi, 5-8 parts of White Chloe, 4-6 parts of Amomum globosum loureiro, fragrant 8-10 parts of fruit, grass 8-10 parts of fruit, 3-5 parts of betel nut, 5-8 parts of radix glycyrrhizae.

The invention also discloses a kind of cured fish method for salting, comprise the following steps：

Step 1. is mixed with the water of 3-5 times of condiment weight and stirred using cured fish salting seasoning as claimed in claim 1 or 2 Mix uniform, small fire extractive, mixture with 8-20 jin for one pot, 3-5 hours extractive time；

The spices juice endured uniformly is applied to duck body surface face to be processed by step 2., and the corresponding spices juice of per kilogram duck is 10-30 grams, salting period is not less than 6 hours；

Step 3. carries out sootiness and stew in soy sauce after the duck body pickled is dried 24-48 hours.

It is preferred that, pine and cypress scolus combustion raw cigarette of the sootiness using the felling time no more than 3 days is carried out in the step 3.

It is preferred that, in the step 1, the part by weight of cured fish salting seasoning and water is 1:3, when mixture is 15-18 jins, The extractive time is 3 hours.

Using cured fish salting seasoning of the present invention and cured fish method for salting, all mixed and made using various plants spices For salting seasoning, the cured fish finished product that aromatic flavour is obtained after cured fish is pickled, still can effectively be suppressed while not adding salt Cured fishlike smell, nutritive value and mouthfeel are more preferably.

Embodiment

Embodiment 1.

The salting seasoning of the wherein every 100 parts of Unit Weights of cured fish salting seasoning includes：Anistree 12 parts, 4 parts of cassia bark, vanilla 5 parts, 5 parts of Lysimachia sikokiana, 6 parts of fructus amomi, 6 parts of White Chloe, 5 parts of Amomum globosum loureiro, fragrant 8 parts of fruit, 8 parts of tsaoko, 4 parts of betel nut, 5 parts of cloves.

4 jin of the cured fish salting seasoning of aforementioned proportion component is taken, is mixed evenly with 12 jin of clear water, small fire extractive, extractive 4 hours time；The spices juice endured uniformly is applied to duck body surface face to be processed, the corresponding spices juice of per kilogram duck is 10- 15 grams or so, pickle 10 hours；After the completion of pickling, after the duck body pickled is dried 48 hours, 3 are no more than using the time of cutting down It the raw cigarette of pine and cypress scolus combustion carries out sootiness, and sootiness carries out stew in soy sauce after 6 hours, thick gravy can use soy sauce, white sugar, capsicum, spices etc. Mixing carries out conventional stew in soy sauce.

Using above-mentioned cured fish salting seasoning and cured fish method for salting, all it is used as and is pickled using the mixing of various plants spices Condiment, pickles the cured fish finished product that aromatic flavour is obtained after cured fish, cured fish raw meat still can be effectively suppressed while not adding salt Taste, cool ginger, cassia bark, anise etc. are used for deodorization, particularly betel nut and Lysimachia sikokiana component further brings fragrant and sweet taste, nutrition to cured fish Value and mouthfeel are more preferably.Kaempferia galamga therein, Lysimachia sikokiana are respectively provided with certain medical value, and Lysimachia sikokiana can cure cold, cough and asthma, rheumatism Bitterly, irregular menstruation, pungent is sweet, pungent.Kaempferia galamga is conventional perfumes, while can warming middle-JIAO for eliminating dampness, promoting qi circulation and relieving pain.For chest and abdomen Crymodynia, cold-dampness is vomited and diarrhoea, bone sticking larynx, toothache, treating swelling and pain by traumatic injury etc., is made to pickle obtained cured fish using the present invention and is also equipped with dietotherapy work( Effect.

Claims

1. a kind of cured fish salting seasoning, it is characterised in that the salting seasoning of wherein every 100 parts of Unit Weights includes：Anistree 10- 15 parts, 3-4 parts of cassia bark, 3-5 parts of vanilla, 3-5 parts of Lysimachia sikokiana, 5-8 parts of fructus amomi, 5-8 parts of White Chloe, 4-6 parts of Amomum globosum loureiro, fragrant 8-10 parts of fruit, 8-10 parts of tsaoko, 3-5 parts of betel nut, 5-8 parts of radix glycyrrhizae.

2. cured fish salting seasoning as claimed in claim 1, it is characterised in that the cassia bark content is 3 parts, anistree content is 12 Part.

3. cured fish method for salting, it is characterised in that comprise the following steps：

Step 1. is mixed equal using cured fish salting seasoning as claimed in claim 1 or 2 with the water of 3-5 times of condiment weight It is even, small fire extractive, mixture with 8-20 jins be one pot, 3-5 hours extractive time；

The spices juice endured uniformly is applied to duck body surface face to be processed by step 2., and the corresponding spices juice of per kilogram duck is 10- 30 grams, salting period is not less than 6 hours；

4. cured fish method for salting as claimed in claim 3, it is characterised in that sootiness uses the felling time not in the step 3 The raw cigarette of pine and cypress scolus combustion more than 3 days is carried out.

5. cured fish method for salting as claimed in claim 3, it is characterised in that in the step 1, cured fish salting seasoning and water Part by weight is 1:3, when mixture is 15-18 jins, the extractive time is 3 hours.