CN107518321A - A kind of preparation method of characteristic salted fish food vegetable - Google Patents
A kind of preparation method of characteristic salted fish food vegetable Download PDFInfo
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- CN107518321A CN107518321A CN201710881807.4A CN201710881807A CN107518321A CN 107518321 A CN107518321 A CN 107518321A CN 201710881807 A CN201710881807 A CN 201710881807A CN 107518321 A CN107518321 A CN 107518321A
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 20
- 235000013305 food Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 235000013599 spices Nutrition 0.000 claims abstract description 28
- 239000000428 dust Substances 0.000 claims abstract description 25
- 235000019640 taste Nutrition 0.000 claims abstract description 19
- 239000000796 flavoring agent Substances 0.000 claims abstract description 18
- 235000019634 flavors Nutrition 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 230000001954 sterilising effect Effects 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 13
- 238000005554 pickling Methods 0.000 claims abstract description 13
- 238000012545 processing Methods 0.000 claims abstract description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 10
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- 229920001436 collagen Polymers 0.000 claims abstract description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 7
- 238000012856 packing Methods 0.000 claims abstract description 6
- 210000000476 body water Anatomy 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 238000003860 storage Methods 0.000 claims abstract description 3
- 235000019688 fish Nutrition 0.000 claims description 60
- 235000014347 soups Nutrition 0.000 claims description 21
- 238000001802 infusion Methods 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 14
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 10
- 229940036811 bone meal Drugs 0.000 claims description 10
- 239000002374 bone meal Substances 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical class [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 9
- 239000011435 rock Substances 0.000 claims description 9
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 9
- 239000008158 vegetable oil Substances 0.000 claims description 9
- 239000000706 filtrate Substances 0.000 claims description 7
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- 229920001282 polysaccharide Polymers 0.000 claims description 7
- 239000005017 polysaccharide Substances 0.000 claims description 7
- 238000007598 dipping method Methods 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
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- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
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- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 5
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- 210000001835 viscera Anatomy 0.000 claims description 5
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- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000019713 millet Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 241001622901 Scomberomorus commerson Species 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
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- 241000269908 Platichthys flesus Species 0.000 claims description 2
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- 239000000835 fiber Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 239000008896 Opium Substances 0.000 description 1
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- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
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- 235000013332 fish product Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
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- 238000004519 manufacturing process Methods 0.000 description 1
- 238000009364 mariculture Methods 0.000 description 1
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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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/08—Preserving with chemicals
- A23B5/12—Preserving with chemicals in the form of liquids or solids
- A23B5/14—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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 method of characteristic salted fish food vegetable, comprise the following steps：Boil spice water；Raw material fish pre-processes；The preparation of fishbone dust：Take fish-bone rinsing, drain, processing removing non-collagen；Fish-bone washing after processing, dries, crushes, obtain fishbone dust；Pickling is handled；Texture regulates and controls；Moisture regulation：By fish body by cold air drying to fish body water content be 60 75%；Flavor pack is prepared, is placed in Cool Room 4 DEG C storage；Fish body is vacuum-packed with retort pouch, seasoning bag is put into outer packing, ultrahigh-pressure sterilization, obtains characteristic salted fish food vegetable.Cured fish is made a kind of food vegetable, the attached flavor pack with different taste, instant by the inventive method；Low salted fish salt content made by the present invention is 2 4%, meat taste is good, less salt, safety and sanitation, contribute to health；It is pickled using vacuum, by controlling vacuum to be pickled condition, quantitative control can be carried out to pickling process, improves pickling efficiency.
Description
Technical field
The present invention relates to a kind of processing method of salted fish food vegetable, more particularly to a kind of characteristic salted fish food vegetable
And preparation method thereof.
Background technology
The flesh of fish is indispensable delicious food in people's life, recently as the development of China's mariculture industry, fish
Class cultured output is continuously increased.Show that total fish catches were about 2845.77 ten thousand in 2015 according to fisheries statistics yearbook data in 2016
Ton, year-on-year 2014 annual production increase by 4.55%.Because meat quality of fish is fresh and tender, there is the nutritional character such as high protein, low fat, it is deep by
Consumer's likes.However, for fish still based on marketing fresh product, corresponding deep processing class product is less at present.In addition, fish catching plus
Oxidation contraction easily occurs for its muscle during work, putrid and deteriorated, influences its commodity value, causes the wasting of resources.These problems are all
Change to traditional fish products process technology proposes new demand.
The industrialization of traditional Chinese dish is that field of food emphasis in China's supports one of developing direction in recent years, however, passing
Also there is a series of problems in system Chinese meal, the commercial conversion difficulty of such as traditional dish is big, with traditional kitchen in terms of commercial conversion
Culinary art otherness in room is larger.Therefore, how by a certain vegetable or serial vegetable, cooking methods and requirement by vegetable, by major ingredient,
Auxiliary material and condiment etc. are processed into semi-finished product in factory, and developing into food vegetable also turns into the focus of current research.People pass through
The grilled fish of often feeding and the Fish with Chinese Sauerkraut, all it is often a kind of product form that cured fish is converted into salted fish food vegetable.It is existing salty
Making fish method is：Fish body is first pickled into a period of time with salt, adds flavoring afterwards, pickles a period of time, dries bag
Dress.Such method not only needs longer salting period, and in order to ensure that the flesh of fish never degenerates, it usually needs add more
Salt, and too high salt intake can trigger hypertension or cardiovascular and cerebrovascular disease, be unfavorable for the health of people.Meanwhile dry
The physical chemistry such as filament contraction, surface oxidation easily occur for (particularly heated-air drying under higher temperature and higher wind) during dry
Change, causes made salted fish mouthfeel poor.
The content of the invention
It is an object of the invention to overcome the height of salt content present in above-mentioned prior art, drying process fiber easily to shrink,
The problem of oxidation and poor mouthfeel, easily occurs for surface.By changing pickling technology, the dipping of dispensing, in addition fishbone dust soup is modulated,
A kind of good meat taste, less salt, the instant fishery -ies product of less salt with cured fish flavor and preparation method thereof of safety and sanitation are provided.
To reach above-mentioned purpose, the invention provides a kind of preparation method of characteristic salted fish food vegetable, including it is following
Step：
(1) spice water is boiled：
Added in per 1000g spice waters salt 30-100g, Herba Menthae powder 10-20g, algal polysaccharides 2-3g, Chinese prickly ash 10-15g,
Cassia bark 1-2g, anistree 1-2g, fennel 2-5g, white sugar 15-25g, ginger powder 2-3g；Boiled under conditions of 100-120 DEG C 60 minutes；
(2) raw material fish pre-processes：
Fresh flounder, catfish or Spanish mackerel are taken, is removed the internal organs, decaptitating, is truncated, removes fin, is cleaned, fish body surface is drawn with knife
Open；
(3) preparation of fishbone dust：
Take fish-bone rinsing, drain, processing removing non-collagen；Fish-bone after processing is washed to pH6.5-7.0；Dry,
Crush, obtain fishbone dust；
Under preferred embodiment, the concrete operations of the removing non-collagen are：According to solid-liquid ratio 1g:15-25mL is to draining
Fish-bone in plus such as 0.1mol/L NaOH solutions, soak 2-4h at 4 DEG C；
The fish-bone that the present invention uses can be in directly purchase on the market.
(4) pickling is handled：
By pretreated fish body and spice water according to mass ratio 1:3 ratio mixing, it is 0.1- to be placed in vacuum
In 0.3MPa environment, vacuum state 1.5-3h is kept, temperature control is at 10-20 DEG C；
(5) texture regulates and controls：
The spice water that fishbone dust made from step (3) and step (1) are boiled is by solid-liquid ratio 1:4-1:6 (g/mL) mixing is high
Infusion is pressed, infusion temperature is 110-121 DEG C, and the infusion time is 1.6-2.5h, obtains fishbone dust soup, and fishbone dust soup is filtrated to get
Bone meal soup filtrate, is cooled to room temperature；By step (4) obtain by vacuum be pickled fish body and the bone meal soup filtrate of processing by
Feed liquid mass ratio 1:3 dipping 1.5-3h, are drained；
(6) moisture regulation：
By cold air drying to fish body water content it is 60-75% by the fish body that step (5) obtains；
Under preferred embodiment, the moisture regulation concrete operations are：Using 5-25 DEG C, humidity 3-10%, flow velocity 2-8m/
S carbon dioxide, cold air drying 20-120min, it is 60-75% to make fish body water content；
(7) flavor pack is prepared, is placed in Cool Room 4 DEG C storage；
Under preferred embodiment, the composition of the seasoning bag is：Vegetable oil containing 10g in per 100g flavor packs, 15g sparerib taste kings,
5g Thirteen Spices, 4g rock sugar, 5g monosodium glutamates, 10g is spicy fresh, water surplus；
Or vegetable oil containing 10g in every 100g flavor packs, 12g sparerib taste kings, 6g Thirteen Spices, 3g rock sugar, 6g monosodium glutamates, 6g are spicy
It is fresh, 18g soy sauce, water surplus；
Or vegetable oil containing 10g in every 100g flavor packs, 18g sparerib taste kings, 6g Thirteen Spices, 3g rock sugar, 5g monosodium glutamates, 15g fiber crops
It is peppery fresh, 15g millet starch, water surplus；
(8) fish body that step (6) obtains is vacuum-packed with retort pouch, the obtained seasoning of step (7) is put into outer packing
Bag, sets ultrahigh-pressure sterilization equipment pressure as 200-600MPa, sterilizing time 10-40min, 3-5 progress superelevation of pulsating pressure
Pressure sterilization, obtains characteristic salted fish food vegetable, is refrigerated in -20 DEG C of freezers.
Above-mentioned sparerib taste king be common spareribs with brown sauce flavor salt taste essence, it is spicy it is fresh be common spice, such as
It is spicy fresh that king keeps justice.
The invention provides the dressing composition of three kinds of tastes：The first flavor pack, taste is moderate, is adapted to most of consumption
Person；Second compared with the first, color and luster more bronzing, fragrant pungent taste is heavier, and mouthfeel is more salty, is suitable for salty consumer,
The third taste is pepperyyer, has pungent flavor specific to millet starch, is suitable for love and eats peppery consumer.
After consumer buys defrosting, condiment is sprinkled on fish body surface, directly steams 6-10min, you can be edible.
Compared with prior art, the beneficial effects of the present invention are：
(1) cured fish is made a kind of food vegetable, the attached flavor pack with different taste, instant by the inventive method.
(2) low salted fish salt content while made by the present invention is 2-4%, meat taste is good, less salt, safety and sanitation, have
Help health.
(3) it is pickled using vacuum, by controlling vacuum to be pickled condition, quantitative control can be carried out to pickling process, is improved
It is pickled efficiency.
(4) antibacterial, oxidation resistant effect can be played by algal polysaccharides being added in process of the present invention, and algal polysaccharides are day
Right extract, itself has certain nutritive value, and use is also safer.
Embodiment
For advantages of the present invention and purpose is more clearly understood, the technical side with reference to specific embodiment to the present invention
Case elaborates, but protection scope of the present invention is not limited to that embodiment.
Embodiment 1
By salt 30g, Herba Menthae powder 10g, algal polysaccharides 2g, Chinese prickly ash 10g, cassia bark 2g, anistree 2g, fennel 2g, white sugar 15g,
Ginger powder 2g, clear water 925g are mixed, and are boiled under conditions of 115 DEG C 60 minutes, are obtained spice water.Take fresh turbot to slaughter, go
Except internal organ, decaptitating, truncate, remove fin, clean, fish body surface is scratched with knife.By the fish-bone bought on the market rinsing, drain, according to
Solid-liquid ratio 1g:15mL adds 0.1mol/L NaOH solutions to soak 3h at 4 DEG C, removes non-collagen, and the fish-bone after processing steams
Distilled water is washed to pH 7.0 repeatedly, and then fish-bone is placed in 105 DEG C of baking ovens, dries 1.5h, is crushed, is obtained fishbone dust.It is resulting
The spice water that is boiled of fishbone dust and the first step by solid-liquid ratio 1:4 (g/mL) plus water pressure cooker infusion, infusion temperature are 110
DEG C, the infusion time is 1.6h, obtains fishbone dust soup, and fishbone dust soup is filtrated to get into bone meal soup filtrate, is cooled to room temperature.Take 333g
Fish body mixed with 1000g spice waters, be put into vacuum barrel, vacuum 0.1MPa, temperature be 10 DEG C, vacuum pickling 2h.Will
Fish body after vacuum pickling processing presses feed liquid mass ratio 1 with bone meal soup:3 dipping 2h, are drained.It is using 10 DEG C, humidity
5%th, flow velocity is 5m/s carbon dioxide, and cold air drying 45min to moisture is 72%.Obtained fish body retort pouch
Vacuum packaging, following seasoning bag is put into outer packing：Vegetable oil containing 10g in per 100g flavor packs, 15g sparerib taste kings, 5g 13
Perfume (or spice), 4g rock sugar, 5g monosodium glutamates, 10g is spicy fresh, and remaining is water, sets ultrahigh-pressure sterilization equipment pressure as 400MPa, sterilizing time
25min, 3 progress ultrahigh-pressure sterilizations of pulsating pressure, obtains finished product, is refrigerated in -20 DEG C of freezers.After consumer buys defrosting,
Fish body surface sprinkles condiment, directly steams 8min, you can edible.
Embodiment 2
By salt 30g, Herba Menthae powder 15g, algal polysaccharides 2g, Chinese prickly ash 10g, cassia bark 2g, anistree 2g, fennel 2g, white sugar 15g,
Ginger powder 2g, clear water 920g are mixed, and are boiled under conditions of 120 DEG C 60 minutes, are obtained spice water.Take fresh opium fish to slaughter, go
Except internal organ, decaptitating, truncate, remove fin, clean, fish body surface is scratched with knife.By the fish-bone bought on the market rinsing, drain, according to
Solid-liquid ratio 1g:15mL adds 0.1mol/LNaOH solution to soak 3h at 4 DEG C, removes non-collagen, and the fish-bone after processing steams
Distilled water is washed to pH 7.0 repeatedly, and then fish-bone is placed in 105 DEG C of baking ovens, dries 1.5h, is crushed, is obtained fishbone dust.It is resulting
The spice water that is boiled of fishbone dust and the first step by solid-liquid ratio 1:5 (g/mL) plus water pressure cooker infusion, infusion temperature are 120
DEG C, the infusion time is 1.2h, obtains fishbone dust soup, and fishbone dust soup is filtrated to get into bone meal soup filtrate, is cooled to room temperature.Take 333g
Fish body mixed with 1000g spice waters, be put into vacuum barrel, vacuum 0.3MPa, temperature be 10 DEG C, vacuum pickling 1.5h.
Fish body after vacuum pickling is handled presses feed liquid mass ratio 1 with bone meal soup:3 dipping 2h, are drained.It is using 10 DEG C, humidity
5%th, flow velocity is 5m/s carbon dioxide, and cold air drying 50min to moisture is 70%.Obtained fish body retort pouch
Vacuum packaging, following seasoning bag is put into outer packing：Vegetable oil containing 10g in per 100g flavor packs, 12g sparerib taste kings, 6g 13
Perfume (or spice), 3g rock sugar, 6g monosodium glutamates, 6g is spicy fresh, 18g soy sauce, and remaining is water, sets ultrahigh-pressure sterilization equipment pressure as 400MPa, kills
Bacterium time 25min, 3 progress ultrahigh-pressure sterilizations of pulsating pressure, obtains finished product, is refrigerated in -20 DEG C of freezers.Consumer, which buys, thaws
Afterwards, condiment is sprinkled on fish body surface, directly steams 8min, you can be edible.
Embodiment 3
By salt 30g, Herba Menthae powder 20g, algal polysaccharides 3g, Chinese prickly ash 10g, cassia bark 2g, anistree 2g, fennel 2g, white sugar 15g,
Ginger powder 2g, clear water 914g are mixed, and are boiled under conditions of 120 DEG C 60 minutes, are obtained spice water.Take fresh Spanish mackerel to slaughter, remove
Internal organ, decaptitating, truncate, remove fin, clean, fish body surface is scratched with knife.By the fish-bone bought on the market rinsing, drain, according to material
Liquor ratio 1g:15mL adds 0.1mol/LNaOH solution to soak 3h at 4 DEG C, removes non-collagen, the fish-bone distillation after processing
Water is washed to pH 7.0 repeatedly, and then fish-bone is placed in 105 DEG C of baking ovens, dries 1.5h, is crushed, is obtained fishbone dust.Resulting
The spice water that fishbone dust is boiled with the first step is by solid-liquid ratio 1:6 (g/mL) plus water pressure cooker infusion, infusion temperature are 120 DEG C,
The infusion time is 1.2h, obtains fishbone dust soup, and fishbone dust soup is filtrated to get into bone meal soup filtrate, is cooled to room temperature.Take 333g's
Fish body mixes with 1000g spice waters, is put into vacuum barrel, vacuum 0.1MPa, and temperature is 10 DEG C, vacuum pickling 2h.Will be true
Fish body after empty pickling processing presses feed liquid mass ratio 1 with bone meal soup:3 dipping 2h, are drained.Using 10 DEG C, humidity 5%,
Flow velocity is 5m/s carbon dioxide, and cold air drying 60min to moisture is 65%.Obtained fish body retort pouch vacuum
Packaging, following seasoning bag is put into outer packing：Vegetable oil containing 10g in per 100g flavor packs, chooses 18g sparerib taste kings, 6g 13
Perfume (or spice), 3g rock sugar, 5g monosodium glutamates, 15g is spicy fresh, 15g millet starch, and remaining is water, sets ultrahigh-pressure sterilization equipment pressure as 400MPa,
Sterilizing time 25min, 3 progress ultrahigh-pressure sterilizations of pulsating pressure, obtains finished product, is refrigerated in -20 DEG C of freezers.Consumer buys solution
After jelly, condiment is sprinkled on fish body surface, directly steams 8min, you can be edible.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art in the technical scope of present disclosure, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should all be included within the scope of the present invention.
Claims (4)
1. a kind of preparation method of characteristic salted fish food vegetable, it is characterised in that comprise the following steps：
(1) spice water is boiled：
Salt 30-100g, Herba Menthae powder 10-20g, algal polysaccharides 2-3g, Chinese prickly ash 10-15g, cassia bark are added in per 1000g spice waters
1-2g, anistree 1-2g, fennel 2-5g, white sugar 15-25g, ginger powder 2-3g；Boiled under conditions of 100-120 DEG C 60 minutes；
(2) raw material fish pre-processes：
Fresh flounder, catfish or Spanish mackerel are taken, is removed the internal organs, decaptitating, is truncated, removes fin, is cleaned, fish body surface is scratched with knife；
(3) preparation of fishbone dust：
Take fish-bone rinsing, drain, processing removing non-collagen；Fish-bone after processing is washed to pH6.5-7.0；Dry, crush,
Obtain fishbone dust；
(4) pickling is handled：
By pretreated fish body and spice water according to mass ratio 1:3 ratio mixing, it is 0.1-0.3MPa's to be placed in vacuum
In environment, vacuum state 1.5-3h is kept, temperature control is at 10-20 DEG C；
(5) texture regulates and controls：
The spice water that fishbone dust made from step (3) and step (1) are boiled is by solid-liquid ratio 1:4-1:6 (g/mL) mixed high-voltages are endured
Boil, infusion temperature is 110-121 DEG C, and the infusion time is 1.6-2.5h, obtains fishbone dust soup, and fishbone dust soup is filtrated to get into bone meal
Soup filtrate, is cooled to room temperature；The fish body handled is pickled with the bone meal soup filtrate by feed liquid by vacuum by what step (4) obtained
Mass ratio 1:3 dipping 1.5-3h, are drained；
(6) moisture regulation：
By cold air drying to fish body water content it is 60-75% by the fish body that step (5) obtains；
(7) flavor pack is prepared, is placed in Cool Room 4 DEG C storage；
(8) fish body that step (6) obtains is vacuum-packed with retort pouch, the obtained seasoning bag of step (7) is put into outer packing, if
It is 200-600MPa to determine ultrahigh-pressure sterilization equipment pressure, sterilizing time 10-40min, and pulsating pressure carries out super-pressure 3-5 times and killed
Bacterium, characteristic salted fish food vegetable is obtained, is refrigerated in -20 DEG C of freezers.
2. the preparation method of characteristic salted fish food vegetable according to claim 1, it is characterised in that step (3) is described de-
Except the concrete operations of non-collagen are：According to solid-liquid ratio 1g:15-25mL is into the fish-bone drained plus such as 0.1mol/L NaOH
Solution, 2-4h is soaked at 4 DEG C.
3. the preparation method of characteristic salted fish food vegetable according to claim 1, it is characterised in that step (6) described water
Point regulation and control concrete operations be：Using 5-25 DEG C, humidity 3-10%, flow velocity be 2-8m/s carbon dioxide, cold air drying
20-120min, it is 60-75% to make fish body water content.
4. the preparation method of characteristic salted fish food vegetable according to claim 1, it is characterised in that step (7) described tune
The composition of taste bag is：Vegetable oil containing 10g in per 100g flavor packs, 15g sparerib taste kings, 5g Thirteen Spices, 4g rock sugar, 5g monosodium glutamates, 10g
It is spicy fresh, water surplus；
Or vegetable oil containing 10g in every 100g flavor packs, 12g sparerib taste kings, 6g Thirteen Spices, 3g rock sugar, 6g monosodium glutamates, 6g is spicy fresh,
18g soy sauce, water surplus；
Or vegetable oil containing 10g in every 100g flavor packs, 18g sparerib taste kings, 6g Thirteen Spices, 3g rock sugar, 5g monosodium glutamates, 15g is spicy fresh,
15g millet starch, water surplus.
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| CN105361001A (en) * | 2015-11-20 | 2016-03-02 | 武汉市水产科学研究所 | Method for producing de-fishy low-salt half-dry freshwater fish |
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| CN101647581A (en) * | 2009-07-21 | 2010-02-17 | 山西百世特食品有限公司 | Cooking method of sweet-and-sour fish |
| CN101803757A (en) * | 2010-02-04 | 2010-08-18 | 江南大学 | Method for accelerating fish curing and flavor ripeness |
| CN103584153A (en) * | 2013-11-29 | 2014-02-19 | 四川大学 | Functional dried minced chicken and preparation method thereof |
| CN105146592A (en) * | 2015-10-21 | 2015-12-16 | 海南大学 | Golden pomfret deodorization method and processing method of half-dry instant golden pomfret |
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Application publication date: 20171229 |