CN108013328A - A kind of preparation method of liquor-saturated fish - Google Patents
A kind of preparation method of liquor-saturated fish Download PDFInfo
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- CN108013328A CN108013328A CN201711274406.9A CN201711274406A CN108013328A CN 108013328 A CN108013328 A CN 108013328A CN 201711274406 A CN201711274406 A CN 201711274406A CN 108013328 A CN108013328 A CN 108013328A
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- fish
- liquor
- fermentation
- saturated
- preparation
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- 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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L17/65—Addition of, or treatment with, microorganisms or 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
Abstract
The invention discloses a kind of preparation method of liquor-saturated fish, including, pretreatment：Fish body is gone into internal organ, peeling, cleaning, flitches；It is dry：The fish block by pretreatment is dried；Fermentation is marinated：Immersed described by dry fish block in fermentation pickling liquid, the fermentation pickling liquid includes dry ferment, spice, yellow rice wine, white wine, salt.The liquor-saturated fish prepared using the method for the present invention, the species and content of the flavor substances such as its alcohols, esters are significantly higher than the prior art, and salt content is substantially less than the prior art, but it is more easy to than the prior art tasty, neither too hard, nor too soft, wine flavour is strong, without fishy smell and bitter taste, there is mellow fermenting aroma, more healthy, mouthfeel is significantly better than liquor-saturated fish made from the prior art.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of preparation method of liquor-saturated fish.
Background technology
Liquor-saturated fish, is the characteristic fresh-water fishes deep processed product that the ground such as ShaoXing,ZheJiang are developed in recent years, because of high resilience, there is chewy texture,
Bright, gives off a strong fragrance, and food is not minded long, is become traditional cuisines of south China, is spread always so far.But due to freshwater fish bones
More, mud fishy smell weight is pierced, moisture is high, easily corrupt in process, is not easy tasty to result in the need for being put into excess in curing process
Salt, be unfavorable for cardiovascular and cerebrovascular health, while the difficulty of processing of liquor-saturated fish is larger, and nutritional ingredient is easily destroyed, wine flavour deficiency,
Mouthfeel is partially hard, so the liquor-saturated fishery -ies product of commercial type and few, bitter taste and fishy smell can be removed, retain battalion by how preparing one kind
Form point, process is not easy corruption, the few salt of health, the liquor-saturated fish of aroma more alcohol become current liquor-saturated fish manufacture field technology it is difficult
Point.
The content of the invention
The purpose of this part is to summarize some aspects of the embodiment of the present invention and briefly introduce some preferably to implement
Example.It may do a little simplified or be omitted to avoid our department is made in this part and the description of the present application summary and denomination of invention
Point, the purpose of specification digest and denomination of invention obscure, and this simplification or omit and cannot be used for limiting the scope of the invention.
In view of the preparation method of above-mentioned existing liquor-saturated fish there are the problem of, it is proposed that the present invention.
Therefore, it is an object of the present invention to provide a kind of preparation method of liquor-saturated fish.
In order to solve the above technical problems, the present invention provides following technical solution：A kind of preparation method of liquor-saturated fish, including, in advance
Processing：Fish body is gone into internal organ, peeling, cleaning, flitches；It is dry：The fish block by pretreatment is dried；Fermentation
It is marinated：Immersed described by dry fish block in fermentation pickling liquid, the fermentation pickling liquid includes dry ferment, and spice is yellow
Wine, white wine, salt.
As a kind of preferred solution of the present invention, wherein, by the fish block drying by pretreatment to final
Moisture is 45%~55%.
As a kind of preferred solution of the present invention, wherein, the drying is vacuum drying, drying temperature for 30~
35 DEG C, vacuum is more than 0.085MPa, and drying time is 2~3h.
As a kind of preferred solution of the present invention, wherein, the dry ferment added in the fermentation pickling liquid contains
Measure as 0.7~0.9g/100ml.
As a kind of preferred solution of the present invention, wherein, the fermentation time is 6~10h.
As a kind of preferred solution of the present invention, wherein, the fermentation temperature is 29~31 DEG C.
As a kind of preferred solution of the present invention, wherein, the fermentation pickling liquid is yellow by dry ferment, spice
Wine, white wine, monosodium glutamate, salt, sucrose, vinegar composition, wherein, the yellow rice wine content is 42~43% (quality), and white wine content is
7% (quality), monosodium glutamate content are 1% (quality), and salt content is 4% (quality), and cane sugar content is 24% (quality), and vinegar contains
Measure as 1% (quality), the spice is by green tea 3g, fennel 6g, Chinese prickly ash 3g, octagonal 6g, green onion 12g, ginger 10g compositions.
As a kind of preferred solution of the present invention, wherein, further include,
Vacuum packaging：By the fish block pickled through everfermentation and the fermentation pickling liquid according to 11:1~13:1 quality
Than being fitted into bag, seal, product gross weight is in 50~80g after packaging.
Sterilization：115~121 DEG C, 15~20min of constant temperature time of sterilization temperature, back-pressure cooling, pressure 0.12MPa
As a kind of preferred solution of the present invention, wherein, the dry ferment added in the fermentation pickling liquid contains
Measure as 0.8g/100ml.
As a kind of preferred solution of the present invention, wherein, the fermentation time is 8h.
Beneficial effects of the present invention：The species of the flavor substances such as the liquor-saturated fish prepared using the method for the present invention, its alcohols, esters
And content is significantly higher than the prior art, and salt content is substantially less than commercially available liquor-saturated fish, be but more easy to than the prior art it is tasty, it is soft or hard suitable
In, wine flavour is strong, and no fishy smell and bitter taste, have mellow fermenting aroma, more healthy, mouthfeel is significantly better than made from the prior art
Liquor-saturated fish.
Brief description of the drawings
In order to illustrate the technical solution of the embodiments of the present invention more clearly, required use in being described below to embodiment
Attached drawing be briefly described, it should be apparent that, drawings in the following description are only some embodiments of the present invention, for this
For the those of ordinary skill of field, without having to pay creative labor, it can also be obtained according to these attached drawings other
Attached drawing.Wherein：
Fig. 1 is liquor-saturated fish produced by the present invention and alcohols and Ester content in commercially available liquor-saturated fish.
Fig. 2 is the present invention using alcohols and Ester content in liquor-saturated fish made from the saccharomycetes to make fermentation of various concentrations.
Fig. 3 uses alcohols and Ester content in liquor-saturated fish made from the different fermentations time for the present invention.
Fig. 4 uses alcohols and Ester content in liquor-saturated fish made from different fermentations temperature for the present invention.
Fig. 5 is using alcohols and Ester content in liquor-saturated fish made from the preparation method of embodiment 1 and embodiment 8.
Fig. 6 is using alcohols and Ester content in liquor-saturated fish made from the preparation method of embodiment 1 and embodiment 9.
Embodiment
In order to make the foregoing objectives, features and advantages of the present invention clearer and more comprehensible, with reference to Figure of description pair
The embodiment of the present invention is described in detail, it is clear that and described embodiment is the part of the embodiment of the present invention, and
It is not all of embodiment.Based on the embodiments of the present invention, ordinary people in the field is without making creative work
All other embodiments obtained, should all belong to the scope of the protection of the present invention.
Many details are elaborated in the following description to facilitate a thorough understanding of the present invention, still the present invention can be with
Implemented using other different from other manner described here, those skilled in the art can be without prejudice to intension of the present invention
In the case of do similar popularization, therefore the present invention is from the limitation of following public specific embodiment.
Secondly, " one embodiment " or " embodiment " referred to herein refers to may be included at least one realization side of the present invention
A particular feature, structure, or characteristic in formula." in one embodiment " that different places occur in the present specification not refers both to
Same embodiment, nor the single or selective embodiment mutually exclusive with other embodiment.
Embodiment 1
The sturgeon of freezing goes internal organ, peeling after thawing, the fish block of 3cm × 3cm × 1.5cm sizes is cut into after cleaning, in temperature
2h is dried in vacuo under 35 DEG C of degree, vacuum 0.085MPa；
By 10g gingers, 12g green onions, 6g is octagonal, 3g Chinese prickly ashes, 6g fennels, infusion under 3g green teas and 350g water slight boiling conditions
Filtered after 0.5h, then add after 350g water continues infusion 0.5h and filter into filter residue, merge filtrate, and being complemented to water twice
Gross weight 1000g, obtains spice liquid.
By 210g spice liquids, 420g yellow rice wine, 70g white wine, 240g white granulated sugars, 10g vinegars, 10g monosodium glutamates, 40g salt, is stirred
It is even to be configured to zymotic fluid.
By 210g spice liquids, 430g yellow rice wine, 70g white wine, 250g white granulated sugars, 20g salt, 10g vinegars, 10g monosodium glutamates, are stirred
It is even to be configured to fermentation pickling liquid.
0.8% active dry yeast is added in zymotic fluid, then by dried fish block and zymotic fluid according to mass ratio
1:1 is fitted into container, sealing, and ferment 8h at 30 DEG C.Fish block after fermentation and fermentation pickling liquid are pressed 11:1 together load it is compound
It is vacuum-packed in retort pouch, product gross weight is in 50~80g after packaging；Finally by condition of the fish block at 115 DEG C after vacuum packaging
Lower sterilization 20min.
Embodiment 2
The sturgeon of freezing goes internal organ, peeling after thawing, the fish block of 3cm × 3cm × 1.5cm sizes is cut into after cleaning, in temperature
3h is dried in vacuo under 30 DEG C of degree, vacuum 0.085MPa；
By 10g gingers, 12g green onions, 6g is octagonal, 3g Chinese prickly ashes, 6g fennels, infusion under 3g green teas and 350g water slight boiling conditions
Filtered after 0.5h, then add after 350g water continues infusion 0.5h and filter into filter residue, merge filtrate, and being complemented to water twice
Gross weight 1000g, obtains spice liquid.
By 210g spice liquids, 420g yellow rice wine, 70g white wine, 240g white granulated sugars, 10g vinegars, 10g monosodium glutamates, 40g salt, is stirred
It is even to be configured to zymotic fluid.
By 210g spice liquids, 430g yellow rice wine, 70g white wine, 250g white granulated sugars, 20g salt, 10g vinegars, 10g monosodium glutamates, are stirred
It is even to be configured to fermentation pickling liquid.
0.7% active dry yeast is added in zymotic fluid, then by dried fish block and zymotic fluid according to mass ratio
1:1 is fitted into container, sealing, and ferment 8h at 31 DEG C.Fish block after fermentation and fermentation pickling liquid are pressed 12:1 together load it is compound
It is vacuum-packed in retort pouch, product gross weight is in 50~80g after packaging；Finally by condition of the fish block at 115 DEG C after vacuum packaging
Lower sterilization 20min.
Embodiment 3
The sturgeon of freezing goes internal organ, peeling after thawing, the fish block of 3cm × 3cm × 1.5cm sizes is cut into after cleaning, in temperature
2h is dried in vacuo under 35 DEG C of degree, vacuum 0.085MPa；
By 10g gingers, 12g green onions, 6g is octagonal, 3g Chinese prickly ashes, 6g fennels, infusion under 3g green teas and 350g water slight boiling conditions
Filtered after 0.5h, then add after 350g water continues infusion 0.5h and filter into filter residue, merge filtrate, and being complemented to water twice
Gross weight 1000g, obtains spice liquid.
By 210g spice liquids, 420g yellow rice wine, 70g white wine, 240g white granulated sugars, 10g vinegars, 10g monosodium glutamates, 40g salt, is stirred
It is even to be configured to zymotic fluid.
By 210g spice liquids, 430g yellow rice wine, 70g white wine, 250g white granulated sugars, 20g salt, 10g vinegars, 10g monosodium glutamates, are stirred
It is even to be configured to fermentation pickling liquid.
0.9% active dry yeast is added in zymotic fluid, then by dried fish block and zymotic fluid according to mass ratio
1:1 is fitted into container, sealing, and ferment 10h at 29 DEG C.Fish block after fermentation and fermentation pickling liquid are pressed 13:1 together load it is compound
It is vacuum-packed in retort pouch, product gross weight is in 50~80g after packaging；Finally by condition of the fish block at 121 DEG C after vacuum packaging
Lower sterilization 15min.
The quality and sense organ of most sturgeon made from 1 the method for the present invention of table and two kinds of commercially available liquor-saturated fishes describe
As can be seen from the above table, commercially available 2 hardness of liquor-saturated fish is 14~15 times of liquor-saturated sturgeon 1 and commercially available liquor-saturated fish 1, elasticity and is chewed
Property is also hard apparently higher than commercially available liquor-saturated fish 1 and liquor-saturated sturgeon 1, quality, has very much bite, liquor-saturated sturgeon 1 is in terms of hardness and chewiness
It is between commercially available dronkgrass 1 and commercially available liquor-saturated fish 2, elasticity aspect is smaller with commercially available liquor-saturated 1 difference of fish, generally speaking, liquor-saturated 1 matter of sturgeon
Structure and commercially available liquor-saturated fish 1 are relatively.In terms of sense organ description, commercially available liquor-saturated fish 1 and commercially available liquor-saturated fish 2 there are wine flavour unobvious and after
The problem of taste is bitter, and 1 wine flavour of liquor-saturated sturgeon is dense, no fishy smell bitter taste, and there is mellow fermenting aroma.Therefore, liquor-saturated 1 quality of sturgeon
Preferably, better than commercially available liquor-saturated fish 1 and commercially available liquor-saturated fish 2.On the other hand, 1 product salt content of embodiment is 0.63%, substantially less than commercially available
The 1.17% of 1 and the 1.35% of commercially available 2, be not easy during ensureing to make it is putrid and deteriorated on the premise of effectively reduce the salt of product
Content, meets people to healthy, safe, delicious product demand.
Embodiment 4
The sturgeon of freezing goes internal organ, peeling after thawing, the fish block of 3cm × 3cm × 1.5cm sizes is cut into after cleaning, in temperature
2h is dried in vacuo under 35 DEG C of degree, vacuum 0.085MPa；
By 10g gingers, 12g green onions, 6g is octagonal, 3g Chinese prickly ashes, 6g fennels, infusion under 3g green teas and 350g water slight boiling conditions
Filtered after 0.5h, then add after 350g water continues infusion 0.5h and filter into filter residue, merge filtrate, and being complemented to water twice
Gross weight 1000g, obtains spice liquid.
By 210g spice liquids, 420g yellow rice wine, 70g white wine, 240g white granulated sugars, 10g vinegars, 10g monosodium glutamates, 40g salt, is stirred
It is even to be configured to zymotic fluid.
By 210g spice liquids, 430g yellow rice wine, 70g white wine, 250g white granulated sugars, 20g salt, 10g vinegars, 10g monosodium glutamates, are stirred
It is even to be configured to liquor-saturated system.
0%, 0.4%, 0.8%, 1%, 2% active dry yeast is added in zymotic fluid respectively, then will be dried
Fish block and zymotic fluid are according to mass ratio 1:1 is respectively charged into container, sealing, and ferment 8h at 30 DEG C.By the fish block after fermentation and hair
Ferment pickling liquid presses 11:1 is together fitted into compound retort pouch and is vacuum-packed, and product gross weight is in 50~80g after packaging；Finally by vacuum
Fish block after packaging sterilizes 20min under conditions of 115 DEG C.
Embodiment 5
The sturgeon of freezing goes internal organ, peeling after thawing, the fish block of 3cm × 3cm × 1.5cm sizes is cut into after cleaning, in temperature
2h is dried in vacuo under 35 DEG C of degree, vacuum 0.085MPa；
By 10g gingers, 12g green onions, 6g is octagonal, 3g Chinese prickly ashes, 6g fennels, infusion under 3g green teas and 350g water slight boiling conditions
Filtered after 0.5h, then add after 350g water continues infusion 0.5h and filter into filter residue, merge filtrate, and being complemented to water twice
Gross weight 1000g, obtains spice liquid.
By 210g spice liquids, 420g yellow rice wine, 70g white wine, 240g white granulated sugars, 10g vinegars, 10g monosodium glutamates, 40g salt, is stirred
It is even to be configured to zymotic fluid.
By 210g spice liquids, 430g yellow rice wine, 70g white wine, 250g white granulated sugars, 20g salt, 10g vinegars, 10g monosodium glutamates, are stirred
It is even to be configured to fermentation pickling liquid.
0.8% active dry yeast is added in zymotic fluid, then by dried fish block and zymotic fluid according to mass ratio
1:1 is fitted into container, sealing, 30 DEG C of ferment down respectively 0h, 4h, 8h, 12h, 16h.The fish block after fermentation is taken to salt down with fermentation respectively
Liquid processed is by 11:1 is together fitted into compound retort pouch and is vacuum-packed, and product gross weight is in 50~80g after packaging；Finally will vacuum packaging
Fish block afterwards sterilizes 20min under conditions of 115 DEG C.
Embodiment 6
The sturgeon of freezing goes internal organ, peeling after thawing, the fish block of 3cm × 3cm × 1.5cm sizes is cut into after cleaning, in temperature
2h is dried in vacuo under 35 DEG C of degree, vacuum 0.085MPa；
By 10g gingers, 12g green onions, 6g is octagonal, 3g Chinese prickly ashes, 6g fennels, infusion under 3g green teas and 350g water slight boiling conditions
Filtered after 0.5h, then add after 350g water continues infusion 0.5h and filter into filter residue, merge filtrate, and being complemented to water twice
Gross weight 1000g, obtains spice liquid.
By 210g spice liquids, 420g yellow rice wine, 70g white wine, 240g white granulated sugars, 10g vinegars, 10g monosodium glutamates, 40g salt, is stirred
It is even to be configured to zymotic fluid.
By 210g spice liquids, 430g yellow rice wine, 70g white wine, 250g white granulated sugars, 20g salt, 10g vinegars, 10g monosodium glutamates, are stirred
It is even to be configured to fermentation pickling liquid.
0.8% active dry yeast is added in zymotic fluid, then by dried fish block and zymotic fluid according to mass ratio
1:1 is fitted into container, sealing, respectively at the 8h that ferments at 25 DEG C, 28 DEG C, 30 DEG C, 35 DEG C.Fish block after fermentation is marinated with fermentation
Liquid presses 11:1 is together fitted into compound retort pouch and is vacuum-packed, and product gross weight is in 50~80g after packaging；After being finally vacuum-packed
Fish block sterilize 20min under conditions of 115 DEG C.
It can be seen that alcohols and Ester when saccharomycete additive amount is 0.8% from volatile flavor substance testing result
Content will connect the liquor-saturated fish obtained by bacterium amount apparently higher than remaining, the alcohols material of high-content cause 0.8% connect it is liquor-saturated made from bacterium amount
Fish has stronger wine flavour, meets the products characteristics of our liquor-saturated fishes, and have more preferable fungistatic effect so that prepared
Journey is not perishable；The Ester of high-content causes 0.8% content is made to obtain liquor-saturated taste with sweet and sour flavor and protrude, especially better than 0%, 0.4%,
2%, which connects bacterium amount, is made to obtain liquor-saturated fish, and the suitable bacterium amount that connects make it that yeast is preferable in interior growth in short-term, obtains more alcohols and esters
Material；The relatively low bacterium amount that connects make it that attenuation degree is inadequate, excessive to connect bacterium amount again so that bacterial concentration is excessive, growing space and supports
It is point limited, it have impact on effect of the saccharomycete to the fermenting adding fragtant of fish block on the contrary；When fermentation temperature is 30 DEG C, liquor-saturated fish, which is made, to be had
Of a relatively high alcohols and Ester, in certain temperature range, temperature height is more conducive to saccharomycetes to make fermentation flavouring, but works as
During more than the temperature range, temperature is more high more is unfavorable for saccharomycetes to make fermentation flavouring, when fermentation temperature is more than 35 DEG C, excessive temperature
Inhibit the growth of saccharomycete so that a large amount of microbial reproductions grown at a temperature of suitable 35 DEG C, bring not pleasant peculiar smell；
Meanwhile the content of Ester reaches highest in fermentation 8h, liquor-saturated fish vinosity at this time is strong, and fragrance protrudes, and has and preferably may be used
Acceptance.
Embodiment 7
The sturgeon of freezing goes internal organ, peeling after thawing, the fish block of 3cm × 3cm × 1.5cm sizes is cut into after cleaning, in temperature
Fish block water content is dried under vacuum under 35 DEG C of degree, vacuum 0.085MPa respectively as 30%, 40%, 50%, 60%, 70%；
By 10g gingers, 12g green onions, 6g is octagonal, 3g Chinese prickly ashes, 6g fennels, infusion under 3g green teas and 350g water slight boiling conditions
Filtered after 0.5h, then add after 350g water continues infusion 0.5h and filter into filter residue, merge filtrate, and being complemented to water twice
Gross weight 1000g, obtains spice liquid.
By 210g spice liquids, 420g yellow rice wine, 70g white wine, 240g white granulated sugars, 10g vinegars, 10g monosodium glutamates, 40g salt, is stirred
It is even to be configured to zymotic fluid.
By 210g spice liquids, 430g yellow rice wine, 70g white wine, 250g white granulated sugars, 20g salt, 10g vinegars, 10g monosodium glutamates, are stirred
It is even to be configured to fermentation pickling liquid.
0.8% active dry yeast is added in zymotic fluid, then by dried fish block and zymotic fluid according to mass ratio
1:1 is fitted into container, sealing, and ferment 8h at 30 DEG C.Fish block after fermentation and fermentation pickling liquid are pressed 11:1 together load it is compound
It is vacuum-packed in retort pouch, product gross weight is in 50~80g after packaging；Finally by condition of the fish block at 115 DEG C after vacuum packaging
Lower sterilization 20min.
Subjective appreciation when table 2 is dried to different in moisture content
As seen from the above table, with the rise of moisture, the sense such as the mouthfeel of obtained liquor-saturated fishery -ies product, flavour, fragrance after fermentation
Official's evaluation of estimate also present first rise after downward trend, due to the more dry flesh of fish fermentation when easily absorb zymotic fluid, be more easy to it is tasty, but
The flesh of fish contraction of overdrying is dry and hard, forms one layer of duricrust on flesh of fish surface, hinders zymotic fluid to penetrate into inside the flesh of fish, so as to influence product
Mouthfeel.Obtained liquor-saturated fishery -ies product sensory evaluation highest when moisture is 50%.
Embodiment 8
The sturgeon of freezing goes internal organ, peeling after thawing, the fish block of 3cm × 3cm × 1.5cm sizes is cut into after cleaning, in temperature
2h is dried in vacuo under 35 DEG C of degree, vacuum 0.085MPa；
By 10g gingers, 12g green onions, 6g is octagonal, 3g Chinese prickly ashes, 6g fennels, infusion under 3g green teas and 350g water slight boiling conditions
Filtered after 0.5h, then add after 350g water continues infusion 0.5h and filter into filter residue, merge filtrate, and being complemented to water twice
Gross weight 1000g, obtains spice liquid.
By 210g spice liquids, 420g yellow rice wine, 70g white wine, 240g white granulated sugars, 10g vinegars, 10g monosodium glutamates, 40g salt, is stirred
It is even to be configured to fermentation pickling liquid 1.
By 210g spice liquids, 430g yellow rice wine, 70g white wine, 250g white granulated sugars, 20g salt, 10g vinegars, 10g monosodium glutamates, are stirred
It is even to be configured to fermentation pickling liquid 2.
By dried fish block and fermentation pickling liquid 1 according to mass ratio 1:1 is fitted into container, sealing, liquor-saturated 8h processed at 30 DEG C.
Fish block after liquor-saturated system and fermentation pickling liquid 2 are pressed 11:1 is together fitted into compound retort pouch and is vacuum-packed, product gross weight after packaging
In 50~80g；The fish block after vacuum packaging is finally sterilized into 20min under conditions of 115 DEG C.
The flavor and subjective appreciation of liquor-saturated fish are made with embodiment 8 for 3 embodiment 1 of table
Understand that 1 alcohols of embodiment and Ester content are significantly higher than embodiment from volatile flavor substance testing result
8 alcohols and Ester content, illustrates volatile flavor substance of the introducing to liquor-saturated fish of saccharomycetes to make fermentation under optimum conditions
Have a significant impact.The introducing of saccharomycete makes the liquor-saturated fish after fermentation it can be seen from results of sensory evaluation and the sense organ description of upper table
With preferable mouthfeel, this is because fermentation enhances the texture characteristic of fish block.
Embodiment 9
The sturgeon of freezing goes internal organ, peeling after thawing, the fish block of 3cm × 3cm × 1.5cm sizes is cut into after cleaning；
By 10g gingers, 12g green onions, 6g is octagonal, 3g Chinese prickly ashes, 6g fennels, infusion under 3g green teas and 350g water slight boiling conditions
Filtered after 0.5h, then add after 350g water continues infusion 0.5h and filter into filter residue, merge filtrate, and being complemented to water twice
Gross weight 1000g, obtains spice liquid.
By 210g spice liquids, 420g yellow rice wine, 70g white wine, 240g white granulated sugars, 10g vinegars, 10g monosodium glutamates, 40g salt, is stirred
It is even to be configured to zymotic fluid.
By 210g spice liquids, 430g yellow rice wine, 70g white wine, 250g white granulated sugars, 20g salt, 10g vinegars, 10g monosodium glutamates, are stirred
It is even to be configured to liquor-saturated liquid processed.
By fish block and zymotic fluid according to mass ratio 1:1 is fitted into container, sealing, and ferment 10h at 29-31 DEG C.After fermenting
Fish block be dried in vacuo 2h under 35 DEG C of temperature, vacuum 0.085MPa after, with liquor-saturated liquid processed by 11:1 together loads compound boiling
It is vacuum-packed in bag, product gross weight is in 50-80g after packaging；Finally the fish block after vacuum packaging is sterilized under conditions of 115 DEG C
20min。
The flavor and subjective appreciation of liquor-saturated fish are made with embodiment 9 for 4 embodiment 1 of table
It was found from from upper table subjective appreciation and volatile flavor substance testing result, 1 use of the embodiment of the present invention is first done
Liquor-saturated fish alcohols material content made from the marinated preparation method of fermentation is significantly higher than embodiment 9 and conventionally first ferments after dry
Dry alcohols material content afterwards, this is because after the completion of embodiment 9 is fermented, and drying process is have passed through, the high temperature of a few hours
So that the alcohols material in embodiment 9 largely volatilizees, cause final products vinosity unobvious, run counter to the product performance of liquor-saturated fish.
And directly sterilized after the completion of 9 drying process of embodiment, fish block does not have the stage of rehydration so that product surface is harder, there is fibre
Dimension sense, coarse mouthfeel.The present invention is using vacuum drying and is placed in before fermentation stage, reaches while fish block quality is ensured
Accelerate tasty purpose.Will it is marinated, seasoning is placed on fermentation stage and fermentation is carried out at the same time, process reduction, time shortening, utilization is micro-
Biofermentation technique carries out further deodorant and flavouring to fish block, and obtained liquor-saturated sturgeon product is without fishy smell, bitter taste and has alcohol
Thick strong fermenting aroma.
It should be noted that the above embodiments are merely illustrative of the technical solutions of the present invention and it is unrestricted, although with reference to preferable
The present invention is described in detail in embodiment, it will be understood by those of ordinary skill in the art that, can be to the technology of the present invention
Scheme technical scheme is modified or replaced equivalently, without departing from the spirit and scope of technical solution of the present invention, it should all cover in this hair
Among bright right.
Claims (10)
- A kind of 1. preparation method of liquor-saturated fish, it is characterised in that：Including,Pretreatment：Fish body is gone into internal organ, peeling, cleaning, flitches；It is dry：The fish block by pretreatment is dried；Fermentation is marinated：Immersed described by dry fish block in fermentation pickling liquid, the fermentation pickling liquid includes dry ferment, fragrant Pungent material, yellow rice wine, white wine, salt.
- 2. the preparation method of liquor-saturated fish as claimed in claim 1, it is characterised in that：By it is described by pretreatment fish block dry to Final moisture content is 45%~55%.
- 3. the preparation method of liquor-saturated fish as claimed in claim 2, it is characterised in that：The drying is is dried in vacuo, drying temperature For 30~35 DEG C, vacuum is more than 0.085MPa, and drying time is 2~3h.
- 4. the preparation method of the liquor-saturated fish as described in claims 1 to 3 is any, it is characterised in that：Added in the fermentation pickling liquid The content of dry ferment be 0.7~0.9g/100ml.
- 5. the preparation method of liquor-saturated fish as claimed in claim 4, it is characterised in that：The fermentation time is 6~10h.
- 6. the preparation method of liquor-saturated fish as claimed in claim 5, it is characterised in that：The fermentation temperature is 29~31 DEG C.
- 7. the preparation method of the liquor-saturated fish as described in any in claim 1,2,3,5 or 6, it is characterised in that：The fermentation is marinated Liquid is made of dry ferment, spice, yellow rice wine, white wine, monosodium glutamate, salt, sucrose, vinegar, wherein, it is by percentage to the quality, described Yellow rice wine content is 42~43%, and white wine content is 7% (quality), and monosodium glutamate content is 1%, and salt content is 2~4%, and sucrose contains Measure as 24~25%, vinegar content is 1%, and the spice is by green tea 3g, fennel 6g, Chinese prickly ash 3g, octagonal 6g, green onion 12g, ginger 10g is formed.
- 8. the preparation method of the liquor-saturated fish as described in any in claim 1,2,3,5 or 6, it is characterised in that further include,Vacuum packaging：By the fish block pickled through everfermentation and the fermentation pickling liquid according to 11:1~13:1 mass ratio dress Enter in bag, seal, product gross weight is in 50~80g after packaging.Sterilization：115~121 DEG C, 15~20min of constant temperature time of sterilization temperature, back-pressure cooling, pressure 0.12MPa.
- 9. the preparation method of the liquor-saturated fish as described in any in claim 1,2,3,5 or 6, it is characterised in that：The fermentation is marinated The content of the dry ferment added in liquid is 0.8g/100ml.
- 10. the preparation method of the liquor-saturated fish as described in any in claim 1,2,3,5 or 6, it is characterised in that：The fermentation time For 8h.
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| CN101695392A (en) * | 2009-10-26 | 2010-04-21 | 宁波大学 | Method for preparing microorganism-fermented sea fishes |
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