CN109998052A - A kind of fragrant spicy small Dried fish and preparation method thereof - Google Patents
A kind of fragrant spicy small Dried fish and preparation method thereof Download PDFInfo
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- CN109998052A CN109998052A CN201910446416.9A CN201910446416A CN109998052A CN 109998052 A CN109998052 A CN 109998052A CN 201910446416 A CN201910446416 A CN 201910446416A CN 109998052 A CN109998052 A CN 109998052A
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 184
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 238000005554 pickling Methods 0.000 claims abstract description 41
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 41
- 235000013547 stew Nutrition 0.000 claims abstract description 41
- 239000007788 liquid Substances 0.000 claims abstract description 35
- 230000001954 sterilising effect Effects 0.000 claims abstract description 25
- 235000021307 Triticum Nutrition 0.000 claims abstract description 13
- 235000012907 honey Nutrition 0.000 claims abstract description 13
- 238000001035 drying Methods 0.000 claims abstract description 11
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 11
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 11
- 235000020097 white wine Nutrition 0.000 claims abstract description 11
- 235000015110 jellies Nutrition 0.000 claims abstract description 9
- 239000008274 jelly Substances 0.000 claims abstract description 9
- 238000012545 processing Methods 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims description 80
- 239000003921 oil Substances 0.000 claims description 69
- 235000019198 oils Nutrition 0.000 claims description 69
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 41
- 240000008574 Capsicum frutescens Species 0.000 claims description 31
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 24
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 24
- 235000008397 ginger Nutrition 0.000 claims description 24
- 238000003756 stirring Methods 0.000 claims description 21
- 244000203593 Piper nigrum Species 0.000 claims description 19
- 235000008184 Piper nigrum Nutrition 0.000 claims description 19
- 235000013614 black pepper Nutrition 0.000 claims description 19
- 239000001931 piper nigrum l. white Substances 0.000 claims description 19
- 238000000034 method Methods 0.000 claims description 17
- 240000002234 Allium sativum Species 0.000 claims description 16
- 235000004611 garlic Nutrition 0.000 claims description 16
- 239000011265 semifinished product Substances 0.000 claims description 16
- 239000002994 raw material Substances 0.000 claims description 13
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 12
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 12
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 claims description 12
- 235000010350 erythorbic acid Nutrition 0.000 claims description 12
- 235000021552 granulated sugar Nutrition 0.000 claims description 12
- 239000011734 sodium Substances 0.000 claims description 12
- 229910052708 sodium Inorganic materials 0.000 claims description 12
- 239000001632 sodium acetate Substances 0.000 claims description 12
- 235000017454 sodium diacetate Nutrition 0.000 claims description 12
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 12
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 12
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 12
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 12
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 12
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 12
- 235000002566 Capsicum Nutrition 0.000 claims description 11
- 239000001390 capsicum minimum Substances 0.000 claims description 11
- 239000003205 fragrance Substances 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 9
- 240000004160 Capsicum annuum Species 0.000 claims description 8
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 8
- 240000006927 Foeniculum vulgare Species 0.000 claims description 8
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 8
- 240000004760 Pimpinella anisum Species 0.000 claims description 8
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 8
- 235000001667 Vitex agnus castus Nutrition 0.000 claims description 8
- 244000063464 Vitex agnus-castus Species 0.000 claims description 8
- 239000012267 brine Substances 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- 239000008157 edible vegetable oil Substances 0.000 claims description 8
- 238000012856 packing Methods 0.000 claims description 8
- 235000021110 pickles Nutrition 0.000 claims description 8
- 238000007670 refining Methods 0.000 claims description 8
- 239000011435 rock Substances 0.000 claims description 8
- 238000007873 sieving Methods 0.000 claims description 8
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 8
- 239000003549 soybean oil Substances 0.000 claims description 8
- 235000012424 soybean oil Nutrition 0.000 claims description 8
- 235000013599 spices Nutrition 0.000 claims description 8
- 235000000346 sugar Nutrition 0.000 claims description 8
- 238000009461 vacuum packaging Methods 0.000 claims description 8
- 210000001835 viscera Anatomy 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 2
- 235000015424 sodium Nutrition 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 3
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 241000209140 Triticum Species 0.000 abstract description 12
- 235000013305 food Nutrition 0.000 abstract description 8
- 230000010355 oscillation Effects 0.000 abstract description 7
- 238000013019 agitation Methods 0.000 abstract description 3
- 230000003204 osmotic effect Effects 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 239000010409 thin film Substances 0.000 abstract description 3
- 239000000835 fiber Substances 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract description 2
- 210000003205 muscle Anatomy 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 21
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 238000009938 salting Methods 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000019587 texture Nutrition 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000007781 pre-processing Methods 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000012360 testing method 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides a kind of fragrant spicy small Dried fish and preparation method thereof, fresh jelly small fish natural thaw, processing in row high frequency oscillator after cleaning, then rotation is marinated under vacuum, up to a kind of fragrant spicy small Dried fish after drying, frying, stew in soy sauce, seasoning, packaging, sterilization.Using small Dried fish produced by the present invention, first high frequency oscillation is taken to handle small fish in pretreatment, enhance the meat diffusing capacity of small fish, promote osmotic effect, the later period is marinated in conjunction with vacuum rotating simultaneously, allow small fish to form homogeneous, fine and close muscle fibre network structure, and the various substances in pickling liquid be complexed, it is tasty more preferably.When preparing pickling liquid, using white wine, hydrolyzed wheat protein and honey row magnetic agitation, pickling liquid can be allowed to form thin film in small fish body surface, prevent small fish aqueous vapor and solute during frying from migrating, the quality of small Dried fish has been effectively ensured, fishlike smell is effectively removed, meets consumer to modern food safety, deliciousness, convenient demand.
Description
Technical field
The present invention relates to food processing field, more specifically, it relates to a kind of preparation method of fragrant spicy small Dried fish with
And using fragrant spicy small Dried fish made from this method.
Background technique
The flesh of fish is deep by vast because its delicious taste, nutritional ingredient abundant add various cooking methods, therefore always
A person sponging on an aristocrat's likes.Now with being constantly progressive for fish cultural technique, fish crop is compared to have in the past and is significantly increased, but fishery -ies product
The uneven contradiction of dull and rush season supply and the added value for how increasing fishery -ies product, the family that makes to breed fish not only increased production but also increased income, and were still urgently
A problem to be solved, therefore the fresh-keeping and processing technology of fish how is improved, it is raw material, processing and fabricating using fresh fresh-water fishes
The higher fishery -ies product of added value out, becoming the more balanced listing of fishery -ies product just, vast fishery -ies product scientific research person is to be solved to be asked
Topic.
Small Dried fish be it is a kind of leisure, tourism Speciality Foods, due to its as when lying fallow, drinking, go with rice assistant food good merchantable brand,
It is deep to be liked by masses；Wherein main product is spicy small Dried fish, is had the characteristics that spicy fresh fragrant.But small fish on the market at present
It is dry primarily directed to the exploitation of different taste and the processing of deodorization, it is still less in the research to small fish mouthfeel, and big portion
Divide small Dried fish quality harder, it is difficult to chew, lose the original texture of the flesh of fish and flavor, limit small Dried fish in snack food
Development.
Based on above-mentioned analysis, a kind of delicious and fragrant taste is spicy, and mouthfeel is neither too hard, nor too soft, and fragrance is prominent, and quality is secure, eats peace
Full fragrant spicy small Dried fish is badly in need of in current industry.
Summary of the invention
In view of above-mentioned deficiency, the present invention provides a kind of delicious and fragrant taste is spicy, mouthfeel is neither too hard, nor too soft, and fragrance is prominent, quality
It is secure, the fragrant spicy small Dried fish of edible safety.The present invention is realized by following means:
A kind of fragrant spicy small Dried fish, the small Dried fish are made of the raw material of following weight: 2-4 parts of red oil, white granulated sugar 0.1-
0.3 part, 0.005-0.015 parts of white pepper powder, 0.01-0.03 parts of D-araboascorbic acid sodium, 0.005-0.015 parts of sodium Diacetate,
Capsicum saves 0.5-1.5 parts, 8-12 parts of small Dried fish, 0.005-0.015 parts of sodium pyrophosphate, 0.02-0.03 parts of calgon.
Further, which is made of the raw material of following weight: 3 parts of red oil, 0.2 part of white granulated sugar, white Hu
0.01 part of green pepper powder, 0.02 part of D-araboascorbic acid sodium, 0.01 part of sodium Diacetate, capsicum save 1 part, 10 parts of small Dried fish, sodium pyrophosphate
0.01 part, 0.025 part of calgon.
A kind of preparation method of fragrant spicy small Dried fish, this method comprises the following steps:
(1) pretreatment of raw material: by fresh jelly small fish natural thaw, small fish decaptitating, internal organ, remaining sundries then flow clear water and rinse,
It is subsequently placed on sieve and drains away the water, then small fish is placed in 20 ~ 30min of processing in high frequency oscillator, it is spare small fish must to be pre-processed；
(2) it pickles: pickling liquid being uniformly applied to pretreatment small fish whole body, subsequent row vacuum rotating is marinated, in curing process not
Disconnected Stirring, it is spare to obtain marinated small fish；
(3) it dries: after marinated small fish clear water rinses, draining away the water, after being laid in mesh screen, be put into baking oven and toast 5-6h,
It is spare small fish must to be dried；
(4) fried: 140-150 DEG C of edible oil frying of small fish after drying being cured, it is spare to obtain fried small fish；
(5) stew in soy sauce: stew in soy sauce 10-15min in brine is added in fried small fish, stirs in stew in soy sauce, it is spare to obtain stew in soy sauce small fish；
(6) season: stew in soy sauce small fish pulls sieving out, is rapidly cooled to room temperature, is then added into spice pot, addition red oil, white
Granulated sugar, white pepper powder, D-araboascorbic acid sodium, sodium Diacetate, capsicum section, sodium pyrophosphate, calgon be uniformly mixed to get
Semi-finished product；
(7) it packs, sterilize: being transferred to sterilizing in high-pressure sterilizing pot after semi-finished product vacuum packaging, be immediately placed in cold water after sterilizing
Middle cooling, remove outer packing moisture after to get a kind of fragrant spicy small Dried fish.
Further, step (1) the high frequency oscillator frequency is 15 ~ 25KHz.
Further, step (2) the marinated temperature is 6-12 DEG C, and the salting period is 20 ~ 60min, described marinated
Vacuum degree is -0.08 ~ -0.06MPa.
Further, step (2) described pickling liquid comprises the following steps, and counts by weight ratio, takes white pepper powder 0.3
Part, 0.7 part of ginger powder, 3 parts of white wine, 0.3 part of edible salt mixing, are then added 0.4 part of hydrolyzed wheat protein and 0.5 part of honey,
3 ~ 5min is stirred at low speed under magnetic stirrer, it is spare to obtain pickling liquid.
Further, step (3) drying temperature is 50 DEG C.
Further, step (4) deep-fat frying time is 5min.
Further, step (6) described red oil comprises the following steps, and counts by weight ratio, and 50 portions of soybean oils is taken to add
Heat is put into 0.75 part of old ginger and 0.5 portion of garlic to being cooled to 120 DEG C after 180-200 DEG C, fishes out after fragrance is produced in the flavescence of ginger garlic
Out；Oil temperature is kept, will be pulled out after 0.5 portion of white sesameseed excessively oil 10-15s；Oil temperature is risen to 150 DEG C or so, by the oil 3 after refining
Secondary (oil temperature is 150 DEG C, 120 DEG C, 100 DEG C) is added in 10.5 portions of chilli powders and mixes thoroughly rapidly；When oil temperature is down to 100 DEG C, add
Enter 0.15 part of rock sugar, 0.15 part of pericarpium zanthoxyli schinifolii powder, 0.025 part of spiceleaf powder, 0.05 part of tsaoko powder, 0.04 part of star aniseed powder, fennel powder
0.05 part is mixed thoroughly, and room temperature stands 2 days to get red oil.
Further, the chilli powder is by two twigs of the chaste tree chilli peppers, chilli pepper, capsicum annum fasciculatum powder in mass ratio 8 of new generation:
8:5 is constituted.
The beneficial effects of the present invention are:
1, it using small Dried fish produced by the present invention, first takes high frequency oscillation to handle small fish in pretreatment, enhances small flesh of fish
Matter diffusing capacity promotes osmotic effect, while the later period is marinated in conjunction with vacuum rotating, and small fish is allowed to form homogeneous, fine and close flesh
Fibrillar meshwork structure, and the various substances in pickling liquid are complexed, it is tasty more preferably.
2, when preparing pickling liquid, using white wine, hydrolyzed wheat protein and honey row magnetic agitation, pickling liquid can be allowed small
Fish body table forms thin film, prevents small fish aqueous vapor and solute during frying from migrating, small Dried fish has been effectively ensured
Quality effectively removes fishlike smell, meets consumer to modern food safety, deliciousness, convenient demand.
Specific embodiment
Embodiment 1
A kind of fragrant spicy small Dried fish
(1) pretreatment of raw material: by fresh jelly small fish natural thaw, small fish decaptitating, internal organ, remaining sundries then flow clear water and rinse,
It is subsequently placed on sieve and drains away the water, then small fish is placed in high frequency oscillator and handles 25min, frequency 20KHz must be pre-processed
Small fish is spare；
(2) it prepares pickling liquid: taking white pepper powder 0.3kg, ginger powder 0.7kg, white wine 3kg, edible salt 0.3kg to mix, then add
Enter 0.4kg hydrolyzed wheat protein and 0.5kg honey, stirs at low speed 4min under magnetic stirrer, it is spare to obtain pickling liquid；
(3) it pickles: pickling liquid being uniformly applied to pretreatment small fish whole body, subsequent row vacuum rotating is marinated, in curing process not
Disconnected Stirring, pickling temperature is 9 DEG C, and the salting period is 40min, and the marinated vacuum degree is -0.07MPa, is obtained marinated
Small fish is spare；
(4) it dries: after marinated small fish clear water rinses, draining away the water, after being laid in mesh screen, be put into 50 DEG C of baking ovens and toast
It is spare must to dry small fish by 5.5h；
(5) fried: small fish after drying being cured with 145 DEG C of edible oil frying 5min, it is spare to obtain fried small fish；
(6) stew in soy sauce: stew in soy sauce 12min in the brine of 2 times of amounts is added in fried small fish, stirs in stew in soy sauce, it is spare to obtain stew in soy sauce small fish；
(7) it prepares red oil: being cooled to 120 DEG C after taking 50kg soybean oil to be heated to 190 DEG C, be put into 0.75kg old ginger and 0.5kg is big
Garlic is pulled out after fragrance is produced in the flavescence of ginger garlic；Oil temperature is kept, will be pulled out after 0.5kg white sesameseed excessively oil 12s；Oil temperature is risen to 150
DEG C or so, it is new that bis- twigs of the chaste tree chilli pepper of 4kg, 4kg is added in oil 3 times (oil temperature is 150 DEG C, 120 DEG C, 100 DEG C) after refining
It mixes thoroughly in generation chilli pepper, 2.5kg capsicum annum fasciculatum powder and rapidly；When oil temperature is down to 100 DEG C, rock sugar 0.15kg, blue and white is added
Green pepper powder 0.15kg, spiceleaf powder 0.025kg, tsaoko powder 0.05kg, star aniseed powder 0.04kg, fennel powder 0.05kg are mixed thoroughly, and room temperature is quiet
2 days are set to get red oil；
(8) season: stew in soy sauce small fish pulls sieving out, is rapidly cooled to room temperature, and then 10kg small fish is added in spice pot, is added red
Oily 3kg, white granulated sugar 0.2kg, white pepper powder 0.01kg, D-araboascorbic acid sodium 0.02kg, sodium Diacetate 0.01kg, capsicum section
1kg, sodium pyrophosphate 0.01kg, calgon 0.025kg are uniformly mixed to get semi-finished product；
(9) it packs, sterilize: being transferred to sterilizing in high-pressure sterilizing pot after semi-finished product vacuum packaging, be immediately placed in cold water after sterilizing
Middle cooling, remove outer packing moisture after to get a kind of fragrant spicy small Dried fish.
Embodiment 2
A kind of fragrant spicy small Dried fish
(1) pretreatment of raw material: by fresh jelly small fish natural thaw, small fish decaptitating, internal organ, remaining sundries then flow clear water and rinse,
It is subsequently placed on sieve and drains away the water, then small fish is placed in high frequency oscillator and handles 20min, frequency 15KHz must be pre-processed
Small fish is spare；
(2) it prepares pickling liquid: taking white pepper powder 0.3kg, ginger powder 0.7kg, white wine 3kg, edible salt 0.3kg to mix, then add
Enter 0.4kg hydrolyzed wheat protein and 0.5kg honey, stirs at low speed 3min under magnetic stirrer, it is spare to obtain pickling liquid；
(3) it pickles: pickling liquid being uniformly applied to pretreatment small fish whole body, subsequent row vacuum rotating is marinated, in curing process not
Disconnected Stirring, pickling temperature is 6 DEG C, and the salting period is 60min, and the marinated vacuum degree is -0.08MPa, is obtained marinated
Small fish is spare；
(4) it dries: after marinated small fish clear water rinses, draining away the water, after being laid in mesh screen, be put into 50 DEG C of baking ovens and toast
It is spare must to dry small fish by 5h；
(5) fried: small fish after drying being cured with 140 DEG C of edible oil frying 5min, it is spare to obtain fried small fish；
(6) stew in soy sauce: stew in soy sauce 10min in the brine of 2 times of amounts is added in fried small fish, stirs in stew in soy sauce, it is spare to obtain stew in soy sauce small fish；
(7) it prepares red oil: being cooled to 120 DEG C after taking 50kg soybean oil to be heated to 190 DEG C, be put into 0.75kg old ginger and 0.5kg is big
Garlic is pulled out after fragrance is produced in the flavescence of ginger garlic；Oil temperature is kept, will be pulled out after 0.5kg white sesameseed excessively oil 12s；Oil temperature is risen to 150
DEG C or so, it is new that bis- twigs of the chaste tree chilli pepper of 4kg, 4kg is added in oil 3 times (oil temperature is 150 DEG C, 120 DEG C, 100 DEG C) after refining
It mixes thoroughly in generation chilli pepper, 2.5kg capsicum annum fasciculatum powder and rapidly；When oil temperature is down to 100 DEG C, rock sugar 0.15kg, blue and white is added
Green pepper powder 0.15kg, spiceleaf powder 0.025kg, tsaoko powder 0.05kg, star aniseed powder 0.04kg, fennel powder 0.05kg are mixed thoroughly, and room temperature is quiet
2 days are set to get red oil；
(8) season: stew in soy sauce small fish pulls sieving out, is rapidly cooled to room temperature, and then 8kg small fish is added in spice pot, is added red
Oily 2kg, white granulated sugar 0.1kg, white pepper powder 0.005kg, D-araboascorbic acid sodium 0.01kg, sodium Diacetate 0.005kg, capsicum section
0.5kg, sodium pyrophosphate 0.005kg, calgon 0.02kg are uniformly mixed to get semi-finished product；
(9) it packs, sterilize: being transferred to sterilizing in high-pressure sterilizing pot after semi-finished product vacuum packaging, be immediately placed in cold water after sterilizing
Middle cooling, remove outer packing moisture after to get a kind of fragrant spicy small Dried fish.
Embodiment 3
A kind of fragrant spicy small Dried fish
(1) pretreatment of raw material: by fresh jelly small fish natural thaw, small fish decaptitating, internal organ, remaining sundries then flow clear water and rinse,
It is subsequently placed on sieve and drains away the water, then small fish is placed in high frequency oscillator and handles 30min, frequency 25KHz must be pre-processed
Small fish is spare；
(2) it prepares pickling liquid: taking white pepper powder 0.3kg, ginger powder 0.7kg, white wine 3kg, edible salt 0.3kg to mix, then add
Enter 0.4kg hydrolyzed wheat protein and 0.5kg honey, stirs at low speed 5min under magnetic stirrer, it is spare to obtain pickling liquid；
(3) it pickles: pickling liquid being uniformly applied to pretreatment small fish whole body, subsequent row vacuum rotating is marinated, in curing process not
Disconnected Stirring, pickling temperature is 12 DEG C, and the salting period is 20min, and the marinated vacuum degree is -0.06MPa, is obtained marinated
Small fish is spare；
(4) it dries: after marinated small fish clear water rinses, draining away the water, after being laid in mesh screen, be put into 50 DEG C of baking ovens and toast
It is spare must to dry small fish by 6h；
(5) fried: small fish after drying being cured with 150 DEG C of edible oil frying 5min, it is spare to obtain fried small fish；
(6) stew in soy sauce: stew in soy sauce 15min in the brine of 2 times of amounts is added in fried small fish, stirs in stew in soy sauce, it is spare to obtain stew in soy sauce small fish；
(7) it prepares red oil: being cooled to 120 DEG C after taking 50kg soybean oil to be heated to 190 DEG C, be put into 0.75kg old ginger and 0.5kg is big
Garlic is pulled out after fragrance is produced in the flavescence of ginger garlic；Oil temperature is kept, will be pulled out after 0.5kg white sesameseed excessively oil 12s；Oil temperature is risen to 150
DEG C or so, it is new that bis- twigs of the chaste tree chilli pepper of 4kg, 4kg is added in oil 3 times (oil temperature is 150 DEG C, 120 DEG C, 100 DEG C) after refining
It mixes thoroughly in generation chilli pepper, 2.5kg capsicum annum fasciculatum powder and rapidly；When oil temperature is down to 100 DEG C, rock sugar 0.15kg, blue and white is added
Green pepper powder 0.15kg, spiceleaf powder 0.025kg, tsaoko powder 0.05kg, star aniseed powder 0.04kg, fennel powder 0.05kg are mixed thoroughly, and room temperature is quiet
2 days are set to get red oil；
(8) season: stew in soy sauce small fish pulls sieving out, is rapidly cooled to room temperature, and then 12kg small fish is added in spice pot, is added red
Oily 4kg, white granulated sugar 0.3kg, white pepper powder 0.015kg, D-araboascorbic acid sodium 0.03kg, sodium Diacetate 0.015kg, capsicum section
1.5kg, sodium pyrophosphate 0.005-0.015kg, calgon 0.02-0.03kg are uniformly mixed to get semi-finished product；
(9) it packs, sterilize: being transferred to sterilizing in high-pressure sterilizing pot after semi-finished product vacuum packaging, be immediately placed in cold water after sterilizing
Middle cooling, remove outer packing moisture after to get a kind of fragrant spicy small Dried fish.
Comparative example 1
A kind of fragrant spicy small Dried fish
The preparation method is the same as that of Example 1, cancels high frequency oscillation when only small fish pre-processes.
(1) pretreatment of raw material: by fresh jelly small fish natural thaw, small fish decaptitating, internal organ, remaining sundries then flow clear water
It rinses, is subsequently placed on sieve and drains away the water, it is spare small fish must to be pre-processed；
(2) it prepares pickling liquid: taking white pepper powder 0.3kg, ginger powder 0.7kg, white wine 3kg, edible salt 0.3kg to mix, then add
Enter 0.4kg hydrolyzed wheat protein and 0.5kg honey, stirs at low speed 4min under magnetic stirrer, it is spare to obtain pickling liquid；
(3) it pickles: pickling liquid being uniformly applied to pretreatment small fish whole body, subsequent row vacuum rotating is marinated, in curing process not
Disconnected Stirring, pickling temperature is 9 DEG C, and the salting period is 40min, and the marinated vacuum degree is -0.07MPa, is obtained marinated
Small fish is spare；
(4) it dries: after marinated small fish clear water rinses, draining away the water, after being laid in mesh screen, be put into 50 DEG C of baking ovens and toast
It is spare must to dry small fish by 5.5h；
(5) fried: small fish after drying being cured with 145 DEG C of edible oil frying 5min, it is spare to obtain fried small fish；
(6) stew in soy sauce: stew in soy sauce 12min in the brine of 2 times of amounts is added in fried small fish, stirs in stew in soy sauce, it is spare to obtain stew in soy sauce small fish；
(7) it prepares red oil: being cooled to 120 DEG C after taking 50kg soybean oil to be heated to 190 DEG C, be put into 0.75kg old ginger and 0.5kg is big
Garlic is pulled out after fragrance is produced in the flavescence of ginger garlic；Oil temperature is kept, will be pulled out after 0.5kg white sesameseed excessively oil 12s；Oil temperature is risen to 150
DEG C or so, it is new that bis- twigs of the chaste tree chilli pepper of 4kg, 4kg is added in oil 3 times (oil temperature is 150 DEG C, 120 DEG C, 100 DEG C) after refining
It mixes thoroughly in generation chilli pepper, 2.5kg capsicum annum fasciculatum powder and rapidly；When oil temperature is down to 100 DEG C, rock sugar 0.15kg, blue and white is added
Green pepper powder 0.15kg, spiceleaf powder 0.025kg, tsaoko powder 0.05kg, star aniseed powder 0.04kg, fennel powder 0.05kg are mixed thoroughly, and room temperature is quiet
2 days are set to get red oil；
(8) season: stew in soy sauce small fish pulls sieving out, is rapidly cooled to room temperature, and then 10kg small fish is added in spice pot, is added red
Oily 3kg, white granulated sugar 0.2kg, white pepper powder 0.01kg, D-araboascorbic acid sodium 0.02kg, sodium Diacetate 0.01kg, capsicum section
1kg, sodium pyrophosphate 0.01kg, calgon 0.025kg are uniformly mixed to get semi-finished product；
(9) it packs, sterilize: being transferred to sterilizing in high-pressure sterilizing pot after semi-finished product vacuum packaging, be immediately placed in cold water after sterilizing
Middle cooling, remove outer packing moisture after to get a kind of fragrant spicy small Dried fish.
Comparative example 2
A kind of fragrant spicy small Dried fish
The preparation method is the same as that of Example 1, only cancels the use of hydrolyzed wheat protein and honey.
(1) pretreatment of raw material: by fresh jelly small fish natural thaw, small fish decaptitating, internal organ, remaining sundries then flow clear water
It rinses, is subsequently placed on sieve and drains away the water, then small fish is placed in high frequency oscillator and handles 25min, frequency 20KHz is obtained
It is spare to pre-process small fish；
(2) it prepares pickling liquid: taking white pepper powder 0.3kg, ginger powder 0.7kg, white wine 3kg, edible salt 0.3kg to mix, in magnetic force
4min is stirred at low speed under blender, it is spare to obtain pickling liquid；
(3) it pickles: pickling liquid being uniformly applied to pretreatment small fish whole body, subsequent row vacuum rotating is marinated, in curing process not
Disconnected Stirring, pickling temperature is 9 DEG C, and the salting period is 40min, and the marinated vacuum degree is -0.07MPa, is obtained marinated
Small fish is spare；
(4) it dries: after marinated small fish clear water rinses, draining away the water, after being laid in mesh screen, be put into 50 DEG C of baking ovens and toast
It is spare must to dry small fish by 5.5h；
(5) fried: small fish after drying being cured with 145 DEG C of edible oil frying 5min, it is spare to obtain fried small fish；
(6) stew in soy sauce: stew in soy sauce 12min in the brine of 2 times of amounts is added in fried small fish, stirs in stew in soy sauce, it is spare to obtain stew in soy sauce small fish；
(7) it prepares red oil: being cooled to 120 DEG C after taking 50kg soybean oil to be heated to 190 DEG C, be put into 0.75kg old ginger and 0.5kg is big
Garlic is pulled out after fragrance is produced in the flavescence of ginger garlic；Oil temperature is kept, will be pulled out after 0.5kg white sesameseed excessively oil 12s；Oil temperature is risen to 150
DEG C or so, it is new that bis- twigs of the chaste tree chilli pepper of 4kg, 4kg is added in oil 3 times (oil temperature is 150 DEG C, 120 DEG C, 100 DEG C) after refining
It mixes thoroughly in generation chilli pepper, 2.5kg capsicum annum fasciculatum powder and rapidly；When oil temperature is down to 100 DEG C, rock sugar 0.15kg, blue and white is added
Green pepper powder 0.15kg, spiceleaf powder 0.025kg, tsaoko powder 0.05kg, star aniseed powder 0.04kg, fennel powder 0.05kg are mixed thoroughly, and room temperature is quiet
2 days are set to get red oil；
(8) season: stew in soy sauce small fish pulls sieving out, is rapidly cooled to room temperature, and then 10kg small fish is added in spice pot, is added red
Oily 3kg, white granulated sugar 0.2kg, white pepper powder 0.01kg, D-araboascorbic acid sodium 0.02kg, sodium Diacetate 0.01kg, capsicum section
1kg, sodium pyrophosphate 0.01kg, calgon 0.025kg are uniformly mixed to get semi-finished product；
(9) it packs, sterilize: being transferred to sterilizing in high-pressure sterilizing pot after semi-finished product vacuum packaging, be immediately placed in cold water after sterilizing
Middle cooling, remove outer packing moisture after to get a kind of fragrant spicy small Dried fish.
Comparative example 3
A kind of fragrant spicy small Dried fish
The preparation method is the same as that of Example 1, cancels wheat water when only cancelling high frequency oscillation when small fish pretreatment, while preparing pickling liquid
Solve the use of albumen and honey.
(1) pretreatment of raw material: by fresh jelly small fish natural thaw, small fish decaptitating, internal organ, remaining sundries then flow clear water
It rinses, is subsequently placed on sieve and drains away the water, it is spare small fish must to be pre-processed；
(2) it prepares pickling liquid: taking white pepper powder 0.3kg, ginger powder 0.7kg, white wine 3kg, edible salt 0.3kg to mix, in magnetic force
4min is stirred at low speed under blender, it is spare to obtain pickling liquid；
(3) it pickles: pickling liquid being uniformly applied to pretreatment small fish whole body, subsequent row vacuum rotating is marinated, in curing process not
Disconnected Stirring, pickling temperature is 9 DEG C, and the salting period is 40min, and the marinated vacuum degree is -0.07MPa, is obtained marinated
Small fish is spare；
(4) it dries: after marinated small fish clear water rinses, draining away the water, after being laid in mesh screen, be put into 50 DEG C of baking ovens and toast
It is spare must to dry small fish by 5.5h；
(5) fried: small fish after drying being cured with 145 DEG C of edible oil frying 5min, it is spare to obtain fried small fish；
(6) stew in soy sauce: stew in soy sauce 12min in the brine of 2 times of amounts is added in fried small fish, stirs in stew in soy sauce, it is spare to obtain stew in soy sauce small fish；
(7) it prepares red oil: being cooled to 120 DEG C after taking 50kg soybean oil to be heated to 190 DEG C, be put into 0.75kg old ginger and 0.5kg is big
Garlic is pulled out after fragrance is produced in the flavescence of ginger garlic；Oil temperature is kept, will be pulled out after 0.5kg white sesameseed excessively oil 12s；Oil temperature is risen to 150
DEG C or so, it is new that bis- twigs of the chaste tree chilli pepper of 4kg, 4kg is added in oil 3 times (oil temperature is 150 DEG C, 120 DEG C, 100 DEG C) after refining
It mixes thoroughly in generation chilli pepper, 2.5kg capsicum annum fasciculatum powder and rapidly；When oil temperature is down to 100 DEG C, rock sugar 0.15kg, blue and white is added
Green pepper powder 0.15kg, spiceleaf powder 0.025kg, tsaoko powder 0.05kg, star aniseed powder 0.04kg, fennel powder 0.05kg are mixed thoroughly, and room temperature is quiet
2 days are set to get red oil；
(8) season: stew in soy sauce small fish pulls sieving out, is rapidly cooled to room temperature, and then 10kg small fish is added in spice pot, is added red
Oily 3kg, white granulated sugar 0.2kg, white pepper powder 0.01kg, D-araboascorbic acid sodium 0.02kg, sodium Diacetate 0.01kg, capsicum section
1kg, sodium pyrophosphate 0.01kg, calgon 0.025kg are uniformly mixed to get semi-finished product；
(9) it packs, sterilize: being transferred to sterilizing in high-pressure sterilizing pot after semi-finished product vacuum packaging, be immediately placed in cold water after sterilizing
Middle cooling, remove outer packing moisture after to get a kind of fragrant spicy small Dried fish.
Test example
Using hobby property point system, the sample of embodiment 1 and comparative example 1 ~ 3 is placed in and is tasted in disk, 20 Majors of Food are organized
Teacher and postgraduate taste, and carry out 9 points of system hobby scorings to the flavour of sample, flavor, texture and overall acceptance, 0 ~ 2 point is
It is worst, 3 ~ 5 points to be moderate, 5 ~ 8 points be it is preferable, 9 ~ 10 points are best, specific evaluation result such as table 1.
The metrics evaluation of 1 each group small fish of table
。
According to 1 result of table it is found that embodiment 1 is significantly better than that comparative example 1 and comparison in texture, flavor, flavour scoring
Example 2, it can be seen that, either cancel and the high frequency oscillation of small fish is handled, cancels hydrolyzed wheat protein when still preparing pickling liquid
With the use of honey, texture, flavor and the flavour of the flesh of fish can be all reduced.And comparative example 3 is significantly lower than comparison in above-mentioned scoring
Example 1 and 2 can significantly drop if this explanation cancels the use of the high frequency oscillation processing and hydrolyzed wheat protein, honey to small fish simultaneously
The flavor of low small fish.And embodiment 1 carries out high frequency oscillation processing to small fish first when pre-processing to small fish, can enhance small fish
Meat diffusing capacity promotes osmotic effect, while the later period is marinated in conjunction with vacuum rotating, allows small fish to be formed homogeneous, fine and close
Muscle fibre network structure, and the various substances in pickling liquid are complexed, it is tasty more preferably.When preparing pickling liquid, using white wine, wheat
Protein hydrolysate and honey row magnetic agitation can allow pickling liquid to form thin film in small fish body surface, prevent small fish in frying process
Middle aqueous vapor and solute migrate, and the texture of small Dried fish has been effectively ensured, has effectively removed fishlike smell, meet consumer to the modern times
Food safety, deliciousness, convenient demand
It should be noted that the above examples are only used to illustrate the technical scheme of the present invention and are not limiting, although implementing referring to preferable
Example describes the invention in detail, those skilled in the art should understand that, it can be to technical solution of the present invention
It is modified or replaced equivalently, without departing from the spirit and scope of the technical solution of the present invention, should all cover of the invention
In scope of the claims.
Claims (10)
1. a kind of fragrant spicy small Dried fish, which is characterized in that the small Dried fish is made of the raw material of following weight: red oil 2-4
Part, 0.1-0.3 parts of white granulated sugar, 0.005-0.015 parts of white pepper powder, 0.01-0.03 parts of D-araboascorbic acid sodium, sodium Diacetate
0.005-0.015 parts, capsicum section 0.5-1.5 parts, 8-12 parts of small Dried fish, 0.005-0.015 parts of sodium pyrophosphate, calgon
0.02-0.03 parts.
2. small Dried fish according to claim 1, which is characterized in that the small Dried fish by following weight raw material system
At:
It is 3 parts of red oil, 0.2 part of white granulated sugar, 0.01 part of white pepper powder, 0.02 part of D-araboascorbic acid sodium, 0.01 part of sodium Diacetate, peppery
Green pepper saves 1 part, 10 parts of small Dried fish, 0.01 part of sodium pyrophosphate, 0.025 part of calgon.
3. a kind of preparation method of fragrant spicy small Dried fish according to claim 1 or claim 2, which is characterized in that this method includes such as
Lower step:
(1) pretreatment of raw material: by fresh jelly small fish natural thaw, small fish decaptitating, internal organ, remaining sundries then flow clear water and rinse,
It is subsequently placed on sieve and drains away the water, then small fish is placed in 20 ~ 30min of processing in high frequency oscillator, it is spare small fish must to be pre-processed；
(2) it pickles: pickling liquid being uniformly applied to pretreatment small fish whole body, subsequent row vacuum rotating is marinated, in curing process not
Disconnected Stirring, it is spare to obtain marinated small fish；
(3) it dries: after marinated small fish clear water rinses, draining away the water, after being laid in mesh screen, be put into baking oven and toast 5-6h,
It is spare small fish must to be dried；
(4) fried: 140-150 DEG C of edible oil frying of small fish after drying being cured, it is spare to obtain fried small fish；
(5) stew in soy sauce: stew in soy sauce 10-15min in brine is added in fried small fish, stirs in stew in soy sauce, it is spare to obtain stew in soy sauce small fish；
(6) season: stew in soy sauce small fish pulls sieving out, is rapidly cooled to room temperature, is then added into spice pot, addition red oil, white
Granulated sugar, white pepper powder, D-araboascorbic acid sodium, sodium Diacetate, capsicum section, sodium pyrophosphate, calgon be uniformly mixed to get
Semi-finished product；
(7) it packs, sterilize: being transferred to sterilizing in high-pressure sterilizing pot after semi-finished product vacuum packaging, be immediately placed in cold water after sterilizing
Middle cooling, remove outer packing moisture after to get a kind of fragrant spicy small Dried fish.
4. preparation method according to claim 3, which is characterized in that step (1) the high frequency oscillator frequency be 15 ~
25KHz。
5. preparation method according to claim 3, which is characterized in that step (2) the marinated temperature is 6-12 DEG C, described to salt down
Time processed is 20 ~ 60min, and the marinated vacuum degree is -0.08 ~ -0.06MPa.
6. preparation method according to claim 3, which is characterized in that step (2) described pickling liquid comprises the following steps, and presses
Weight meter takes 0.3 part of white pepper powder, 0.7 part of ginger powder, 3 parts of white wine, 0.3 part of edible salt mixing, is then added 0.4
Part hydrolyzed wheat protein and 0.5 part of honey, stir at low speed 3 ~ 5min under magnetic stirrer, it is spare to obtain pickling liquid.
7. preparation method according to claim 3, which is characterized in that step (3) drying temperature is 50 DEG C.
8. preparation method according to claim 3, which is characterized in that step (4) deep-fat frying time is 5min.
9. preparation method according to claim 3, which is characterized in that step (6) described red oil comprises the following steps, by weight
Part proportion meter is measured, is cooled to 120 DEG C after taking 50 portions of soybean oils to be heated to 180-200 DEG C, 0.75 part of old ginger is put into and 0.5 part big
Garlic is pulled out after fragrance is produced in the flavescence of ginger garlic；Oil temperature is kept, will be pulled out after 0.5 portion of white sesameseed excessively oil 10-15s；Oil temperature is risen to
150 DEG C or so, the oil after refining is added three times in 10.5 portions of chilli powders and is mixed thoroughly rapidly；When oil temperature is down to 100 DEG C, add
Enter 0.15 part of rock sugar, 0.15 part of pericarpium zanthoxyli schinifolii powder, 0.025 part of spiceleaf powder, 0.05 part of tsaoko powder, 0.04 part of star aniseed powder, fennel powder
0.05 part is mixed thoroughly, and room temperature stands 2 days to get red oil.
10. preparation method according to claim 9, which is characterized in that the chilli powder is by two twigs of the chaste tree chilli peppers, new one
It is constituted for chilli pepper, capsicum annum fasciculatum powder 8:8:5 in mass ratio.
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| CN114027469A (en) * | 2021-11-12 | 2022-02-11 | 李伍彦 | Preparation method of giant salamander dried fish food |
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Application publication date: 20190712 |