CN109480257A

CN109480257A - A kind of cured fish salting seasoning and method for salting

Info

Publication number: CN109480257A
Application number: CN201811546886.4A
Authority: CN
Inventors: 吴清
Original assignee: Individual
Current assignee: Individual
Priority date: 2018-12-18
Filing date: 2018-12-18
Publication date: 2019-03-19

Abstract

Cured fish salting seasoning, wherein including: 10-15 parts octagonal, 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 in the salting seasoning of every 100 parts of Unit Weights.The invention also discloses a kind of cured fish method for salting, include the following steps: that cured fish salting seasoning and the water of 3-5 times of condiment weight are mixed evenly, the extractive time 3-5 hours；The fragrance 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 sunning that step 3. has been pickled.The present invention obtains the cured fish finished product of aromatic flavour after pickling cured fish, cured fishlike smell still can be effectively suppressed while salt is not added, 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, are related to the production of cure foods, and in particular to a kind of cured fish salting seasoning and marinated Method.

Background technique

Cured fish is the address cleaned fish after marinated dry, and crucian, grass carp, carp can make cured fish.Pickle cured fish It is China's tradition aquatic products processing food, unique flavor, storage tolerance has critical role in cooking culture in south China. In the process for salting cured fish down, due to the effect of enzyme in microorganism and raw material fish, the reduction of nitrate, protein occurs 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 flavor and battalion It supports.

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

Summary of the invention

To overcome existing cured fish salting seasoning mostly using salt as basic component, excess intake salt is medically demonstrate,proved already It is bright to be unfavorable for health, and the technological deficiency that salting seasoning mouthfeel based on salt is not good enough, it is marinated that the invention discloses a kind of cured fishes Condiment and cured fish method for salting.

Cured fish salting seasoning of the present invention, wherein including: octagonal 10-15 in the salting seasoning of every 100 parts of Unit Weights 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, include 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 Even, small fire extractive, mixture is with 8-20 jins for one pot, the extractive time 3-5 hours；

The fragrance juice endured uniformly is applied to duck body surface face to be processed by step 2., and the corresponding fragrance 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 drying the duck body pickled 24-48 hours.

Preferably, pine and cypress scolus combustion raw cigarette of the sootiness using the felling time no more than 3 days carries out in the step 3.

Preferably, in the step 1, the weight ratio 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, is all mixed and made using various plants fragrance For salting seasoning, the cured fish finished product of aromatic flavour is obtained after pickling cured fish, still can effectively be suppressed while salt is not added Cured fishlike smell, nutritive value and mouthfeel are more preferably.

Specific embodiment

Embodiment 1.

Cured fish salting seasoning wherein includes: octagonal 12 parts, 4 parts of cassia bark, vanilla 5 in the salting seasoning of every 100 parts of Unit Weights Part, 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 cured fish salting seasoning of aforementioned proportion component are taken, are mixed evenly with 12 jin of clear water, small fire extractive, extractive Time 4 hours；The fragrance juice endured uniformly is applied to duck body surface face to be processed, the corresponding fragrance juice of per kilogram duck is 10- It 15 grams or so, pickles 10 hours；After the completion of marinated, after the duck body pickled is dried 48 hours, it is no more than 3 using the felling time It pine and cypress scolus fires raw cigarette and carries out sootiness, and stew in soy sauce is carried out after sootiness 6 hours, and thick gravy can use soy sauce, white sugar, capsicum, fragrance etc. Mixing carries out conventional stew in soy sauce.

Using above-mentioned cured fish salting seasoning and cured fish method for salting, all using the mixing of various plants fragrance as marinated Condiment obtains the cured fish finished product of aromatic flavour after pickling cured fish, cured fish raw meat still can be effectively suppressed while salt is not added Taste, cool ginger, cassia bark, illiciumverum etc. give cured fish and further bring fragrant and sweet taste, nutrition for deodorization, especially betel nut and Lysimachia sikokiana group Value and mouthfeel are more preferably.Kaempferia galamga therein, Lysimachia sikokiana all have certain medical value, and Lysimachia sikokiana can cure cold, cough and asthma, rheumatism Bitterly, irregular menstruation, pungent are sweet in flavor, pungent.Kaempferia galamga is conventional perfumes, at the same can warming middle-JIAO for eliminating dampness, promoting qi circulation and relieving pain.For chest and abdomen Crymodynia, cold-dampness are vomited and diarrhoea, bone sticking larynx, toothache, treating swelling and pain by traumatic injury etc., make to be also equipped with dietotherapy function using the marinated obtained cured fish of the present invention Effect.

Claims

1. a kind of cured fish salting seasoning, which is characterized in that include: wherein octagonal 10- in the salting seasoning of every 100 parts of Unit Weights 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 described in claim 1, which is characterized in that the cassia bark content is 3 parts, and octagonal content is 12 parts.

3. cured fish method for salting, which comprises the steps of: step 1. is using as claimed in claim 1 or 2 cured Fish salting seasoning is mixed evenly with the water of 3-5 times of condiment weight, small fire extractive, and mixture, for one pot, is endured with 8-20 jins The juice time 3-5 hours；The fragrance juice endured uniformly is applied to duck body surface face to be processed by step 2., and per kilogram duck is corresponding Fragrance juice is 30 grams of 10-, and salting period is not less than 6 hours；Step 3. carries out after drying the duck body pickled 24-48 hours Sootiness and stew in soy sauce.

4. cured fish method for salting as claimed in claim 3, which is characterized in that sootiness uses the felling time not in the step 3 Pine and cypress scolus more than 3 days, which fires raw cigarette, to carry out.

5. cured fish method for salting as claimed in claim 3, which is characterized in that in the step 1, cured fish salting seasoning and water Weight ratio be 1:3, when mixture is 15-18 jin, the extractive time is 3 hours.