CN107156698A - A kind of preparation method of soft gristle cured fish - Google Patents
A kind of preparation method of soft gristle cured fish Download PDFInfo
- Publication number
- CN107156698A CN107156698A CN201710446820.7A CN201710446820A CN107156698A CN 107156698 A CN107156698 A CN 107156698A CN 201710446820 A CN201710446820 A CN 201710446820A CN 107156698 A CN107156698 A CN 107156698A
- Authority
- CN
- China
- Prior art keywords
- fish
- preparation
- newsprint
- fish body
- cured fish
- 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.)
- Pending
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000021419 vinegar Nutrition 0.000 claims abstract description 16
- 239000000052 vinegar Substances 0.000 claims abstract description 16
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 12
- 235000009566 rice Nutrition 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 238000007654 immersion Methods 0.000 claims abstract description 3
- 241000209094 Oryza Species 0.000 claims description 11
- 235000002639 sodium chloride Nutrition 0.000 claims description 7
- 210000001835 viscera Anatomy 0.000 claims description 4
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 claims description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims 1
- 235000013372 meat Nutrition 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 4
- 241000894006 Bacteria Species 0.000 abstract description 2
- 239000003610 charcoal Substances 0.000 abstract description 2
- 235000019504 cigarettes Nutrition 0.000 abstract description 2
- 238000004332 deodorization Methods 0.000 abstract description 2
- 238000005213 imbibition Methods 0.000 abstract description 2
- 230000005923 long-lasting effect Effects 0.000 abstract description 2
- 238000005554 pickling Methods 0.000 abstract description 2
- 239000000779 smoke Substances 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 238000009938 salting Methods 0.000 description 4
- 238000001035 drying Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 210000004681 ovum Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention a kind of soft gristle cured fish preparation method is using rice vinegar deodorization and the soft bone of fish body meat is become crisp, clear water immersion removes the smell of vinegar, microwave heating not only removes volatile vinegar but also so that meat and fish-bone become fragile, time control avoids overdrying from being hardened in a few minutes.Fish body is wrapped to the water imbibition for mainly using newsprint excellent using newsprint when pickling and has certain mechanical strength, the moisture that curing process fish body is produced can be held and not easily damaged, so that fish body is in a dry environment relatively and reduces the growth of bacterium ancient sacrificial utensil worm etc., and it is more preferable than the cured fish taste directly pickled with salt that the cured fish pickled is wrapped up with newsprint, there is a strand special fresh scent, the fish body for finally wrapping up in newsprint is more longlasting by sootiness standing time, and newsprint keeps apart charcoal ash in most of smoke and cigarette etc., bag hermetic package can be entered by removing cured fish after newsprint.
Description
Technical field
The present invention relates to fish processing technique field, more particularly to a kind of soft gristle cured fish preparation method.
Background technology
Fish product is indispensable delicious food in people's life, because cured fish is easy to store, instant, so people
Generally fish is salted down salty, in case edible.Traditional cured fish method for producing is to clean fish, removes the internal organs, is put into curing container
Interior, then salting, each layer of fish spills one layer of salt, then takes natural drying under sunshine, and natural drying can attract ovum under fly, shadow
The quality of cured fish is rung, fishiness, taste, mouthfeel and its nutritive value of the cured fish produced is occurred mass deviation etc. often and asks
Topic, and cured fish when pickling because dehydration can be hardened, mouthfeel is not soft enough when using and bone is partially hard.
Therefore, there is problem for of the prior art, need badly and a kind of cured fish for preparing the soft fish-bone delicious and crisp of mouthfeel is provided
Technology be particularly important.
The content of the invention
A kind of soft gristle cured fish preparation side is provided it is an object of the invention to avoid weak point of the prior art
Method.
The purpose of the present invention is achieved through the following technical solutions：
A kind of preparation method of soft gristle cured fish, includes following steps：
（1）Fresh fish is removed the internal organs and cleaned up；
（2）Will be through step（1）Fresh fish after processing be put into rice vinegar soak 3 ~ 6 hours, after with frozen water soak 1 ~ 2 hour；
（3）Will be through step（2）Fish body microwave heating after processing；
（4）Will be through step（3）Fish body after processing is put into curing container after being wrapped up with newsprint, it is small that landfill sea salt places 9 ~ 12
When；
（5）Will be through step（4）The fish body that newsprint is wrapped up in processing carries out sootiness 4 ~ 6 minutes；
（6）Step will be passed through（5）The fish body of processing goes to be packaged into bag after paper.
It is preferred that, step（3）In, dried 3 ~ 5 minutes using 220V 2500W micro-wave oven.
It is furthermore preferred that step（3）In, microwave is heated 4 minutes.
It is preferred that, step（2）In, soaked 5 hours in rice vinegar, frozen water soaks 1.5 hours.
It is preferred that, step（2）In, the temperature control of rice vinegar is below 18 DEG C.
It is preferred that, step（4）In, one layer of silver foil piece is laid in bottom and fish body upper strata in curing container.
It is preferred that, step（4）In, salting period is 10 hours.
It is preferred that, step（5）In, sootiness 5 minutes.
Beneficial effects of the present invention：
The present invention is using rice vinegar deodorization and the soft bone of fish body meat is become crisp, and clear water immersion removes the smell of vinegar, and microwave adds
Heat not only removes volatile vinegar but also so that meat and fish-bone become fragile, time control avoids overdrying from being hardened in a few minutes.Salt down
Being wrapped fish body using newsprint when processed the water imbibition for mainly using newsprint excellent and has certain mechanical strength, can be by
The moisture that curing process fish body is produced is held and not easily damaged so that fish body is in a relatively dry environment reduction bacterium ancient sacrificial utensil
The growth of worm etc., and wrap up the cured fish taste of the cured fish pickled than directly being pickled with salt more preferably with newsprint, there is strand special
Fresh scent, it is more longlasting by sootiness standing time finally to wrap up in the fish body of newsprint, and newsprint is by most of smoke and cigarette
In charcoal ash etc. keep apart, bag hermetic package can be entered by removing cured fish after newsprint.
Embodiment
The invention will be further described with the following Examples.
Embodiment 1
A kind of preparation method of soft gristle cured fish of the present embodiment, includes following steps：
（1）Fresh fish is removed the internal organs and cleaned up；
（2）Will be through step（1）Fresh fish after processing be put into rice vinegar soak 3 hours, after with frozen water soak 1 hour；
（3）Will be through step（2）Fish body microwave heating after processing；
（4）Will be through step（3）Fish body after processing is put into curing container after being wrapped up with newsprint, landfill sea salt is placed 9 hours；
（5）Will be through step（4）The fish body that newsprint is wrapped up in processing carries out sootiness 4 minutes；
（6）Step will be passed through（5）The fish body of processing goes to be packaged into bag after paper.
Embodiment 2
The main technical schemes of the present embodiment are substantially the same manner as Example 1, the feature not laid down a definition in the present embodiment, using reality
The explanation in example 1 is applied, is no longer repeated herein.The present embodiment and the difference of embodiment 1 are：
Step（2）In, the temperature control of rice vinegar is below 18 DEG C.
Step（3）In, use 220V 2500W microwave stove heat 3 minutes.
Step（4）In, one layer of silver foil piece is laid in bottom and fish body upper strata in curing container.
Embodiment 3
The main technical schemes of the present embodiment and embodiment 1 or embodiment 2 are essentially identical, do not lay down a definition in the present embodiment
Feature, using the explanation in embodiment 1 or embodiment 2, is no longer repeated herein.The present embodiment and embodiment 1 or real
The difference for applying example 2 is：
Step（3）In, use 220V 2500W microwave stove heat 4 minutes.
Step（2）In, soaked 5 hours in rice vinegar, frozen water soaks 1.5 hours.
Step（4）In, salting period is 10 hours.
Step（5）In, sootiness 5 minutes.
Embodiment 4
The main technical schemes of the present embodiment and embodiment 1 or embodiment 2 are essentially identical, do not lay down a definition in the present embodiment
Feature, using the explanation in embodiment 1 or embodiment 2, is no longer repeated herein.The present embodiment and embodiment 1 or real
The difference for applying example 2 is：
Step（3）In, microwave is heated 5 minutes.
Step（2）In, soaked 6 hours in rice vinegar, frozen water soaks 2 hours.
Step（4）In, salting period is 12 hours.
Step（5）In, sootiness 6 minutes.
Finally it should be noted that above example is merely to illustrate technical scheme explanation rather than will to right
Ask the limitation of protection domain.One of ordinary skill in the art should be understood with reference to preferred embodiment, it is possible to the present invention's
Technical scheme is modified or equivalent substitution, but belongs to the substantially identical and protection domain of technical solution of the present invention.
Claims (8)
1. a kind of preparation method of soft gristle cured fish, it is characterised in that include following steps：
（1）Fresh fish is removed the internal organs and cleaned up；
（2）Will be through step（1）Fresh fish after processing be put into rice vinegar soak 3 ~ 6 hours, after with frozen water soak 1 ~ 2 hour；
（3）Will be through step（2）Fish body microwave heating after processing；
（4）Will be through step（3）Fish body after processing is put into curing container after being wrapped up with newsprint, it is small that landfill sea salt places 9 ~ 12
When；
（5）Will be through step（4）The fish body that newsprint is wrapped up in processing carries out sootiness 4 ~ 6 minutes；
（6）Step will be passed through（5）The fish body of processing goes to be packaged into bag after paper.
2. a kind of preparation method of crisp bone cured fish according to claim 1, it is characterised in that step（3）In, use
220V 2500W microwave stove heat 3 ~ 5 minutes.
3. a kind of preparation method of crisp bone cured fish according to claim 2, it is characterised in that step（3）In, microwave adds
Heat 4 minutes.
4. a kind of preparation method of crisp bone cured fish according to claim 1, it is characterised in that step（2）In, in rice vinegar
Immersion 5 hours, frozen water soaks 1.5 hours.
5. a kind of preparation method of crisp bone cured fish according to claim 1, it is characterised in that step（2）In, rice vinegar
Temperature control is below 18 DEG C.
6. a kind of preparation method of crisp bone cured fish according to claim 1, it is characterised in that step（4）In, pickle appearance
One layer of silver foil piece is laid in bottom and fish body upper strata in device.
7. a kind of preparation method of crisp bone cured fish according to claim 1 or 6, it is characterised in that step（4）In, salt down
Time processed is 10 hours.
8. a kind of preparation method of crisp bone cured fish according to claim 1, it is characterised in that step（5）In, sootiness 5
Minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710446820.7A CN107156698A (en) | 2017-06-14 | 2017-06-14 | A kind of preparation method of soft gristle cured fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710446820.7A CN107156698A (en) | 2017-06-14 | 2017-06-14 | A kind of preparation method of soft gristle cured fish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107156698A true CN107156698A (en) | 2017-09-15 |
Family
ID=59818572
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710446820.7A Pending CN107156698A (en) | 2017-06-14 | 2017-06-14 | A kind of preparation method of soft gristle cured fish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107156698A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109363104A (en) * | 2018-12-24 | 2019-02-22 | 阳江市平海水产制品有限公司 | A kind of quick-freezing type three delicacies fish cake and its processing method |
| CN112471437A (en) * | 2020-11-28 | 2021-03-12 | 曾蔚斌 | Production method of preserved meat |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101991143A (en) * | 2009-08-19 | 2011-03-30 | 郑元平 | Seasoning formula of seasoning tilapia filets and production process of filets |
| CN102038222A (en) * | 2010-12-24 | 2011-05-04 | 辛丘岩 | Food of grilled fish in tinfoil and producing method thereof |
| CN102599549A (en) * | 2012-03-23 | 2012-07-25 | 长沙理工大学 | Method for preparing non-fried instant freshwater fish |
| CN105146590A (en) * | 2015-09-08 | 2015-12-16 | 浙江省海洋开发研究院 | Preparation method for canned tuna |
| CN106261973A (en) * | 2016-08-22 | 2017-01-04 | 岭南师范学院 | A kind of processing method of smoked flavor red Channa argus cured fish |
-
2017
- 2017-06-14 CN CN201710446820.7A patent/CN107156698A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101991143A (en) * | 2009-08-19 | 2011-03-30 | 郑元平 | Seasoning formula of seasoning tilapia filets and production process of filets |
| CN102038222A (en) * | 2010-12-24 | 2011-05-04 | 辛丘岩 | Food of grilled fish in tinfoil and producing method thereof |
| CN102599549A (en) * | 2012-03-23 | 2012-07-25 | 长沙理工大学 | Method for preparing non-fried instant freshwater fish |
| CN105146590A (en) * | 2015-09-08 | 2015-12-16 | 浙江省海洋开发研究院 | Preparation method for canned tuna |
| CN106261973A (en) * | 2016-08-22 | 2017-01-04 | 岭南师范学院 | A kind of processing method of smoked flavor red Channa argus cured fish |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109363104A (en) * | 2018-12-24 | 2019-02-22 | 阳江市平海水产制品有限公司 | A kind of quick-freezing type three delicacies fish cake and its processing method |
| CN112471437A (en) * | 2020-11-28 | 2021-03-12 | 曾蔚斌 | Production method of preserved meat |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
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| WD01 | Invention patent application deemed withdrawn after publication | ||
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Application publication date: 20170915 |