CN110447847A - A kind of processing method of the smoked sour fish of fermenting of liquid - Google Patents
A kind of processing method of the smoked sour fish of fermenting of liquid Download PDFInfo
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- CN110447847A CN110447847A CN201910819687.4A CN201910819687A CN110447847A CN 110447847 A CN110447847 A CN 110447847A CN 201910819687 A CN201910819687 A CN 201910819687A CN 110447847 A CN110447847 A CN 110447847A
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- Prior art keywords
- fish
- smoked
- fermenting
- sour
- liquid
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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
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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
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
Abstract
The invention discloses a kind of processing methods based on the smoked sour fish of fermenting of liquid.This method is dried after fresh fish is cleaned stripping and slicing, rinsing；It is drained after the smoked processing of liquid, then admixes ingredient and mix marinated and be put into oven drying removing partial moisture；Then fish block is mixed in proportion, fresh chilli, frying cereal compound enter ceramic jar capping and obturage, natural temperature fermenting-ripening sour fish needed for being made.It is provided by the invention acid fish processing method it is convenient for production, it is easily operated, can effectively keep traditional sootiness and ferment local-flavor, and it the variation in fermentation process micro organism quantity and type, Volatile Base Nitrogen, fatty acid oxidation, BaP content, texture feature, makes moderate progress on nutritional ingredient correlation physical and chemical index, so that the sour fish products matter by the smoked fermentation of liquid improves, it is suitable for industrialized production.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of processing method of the smoked sour fish of fermenting of liquid.
Background technique
Sour fish is a traditional fresh-water fishes fermentation aquatic product product in China, strong, unique flavor, fishlike smell with sour
Products characteristics low, storage period is long are that one kind is quite liked by consumer, the high-quality fermented fish products with huge potentiality to be exploited.
Before many local (such as Guizhou, West Hunan) of China ferment sour fish, get used to first using traditional smoking process to assign
Give the exclusive smoke of product.
Gas, the liquid of oxidation generation when the fumigation of traditional fumigating method is vegetable matter smoulder or imperfect combustion
The mixture of body (resin) and fine-particle solid, it in addition to containing make smoking food generate sootiness color, fragrance and it is long keeping at
Exceptionally, also contain carcinogenic more than 200 kinds of Polycyclic aromatic hydrocarbons and Derivatives, not only carcinogenicity is stronger, also have teratogenesis, mutagenesis work
With.
Liquid fumigation is with a kind of method of liquid substitution traditional gas smoke curing food, by by the wooden grain, timber and sawdust
Deng controlled burning and generate, then condensed with water, retain the main component phenols of fumigation, carbonyls and organic
Acid can not only provide sootiness fragrance, anti-oxidant and antibacterial antisepsis, still have important work to the color of smoked product and flavor
With.Most importantly the content of the carcinogens such as 3,4- BaP can be greatly lowered in smoke solution, a large amount of to reduce to human health
Harm.Meet consumer health, deliciousness, nutrition dietary requirements.
Summary of the invention
The present invention provides a kind of convenient for production, easily operated, the carcinogenic substances content such as BaP was not only reduced, but also have higher
Hardness, masticatory force, cohesiveness, the processing method of the smoked sour fish of fermenting of appetizing liquid.In order to achieve the above objectives, the present invention is adopted
Technical solution is:
The present invention provides a kind of processing method of the smoked sour fish of fermenting of liquid, method includes the following steps:
(1) it pre-processes: fresh fish being splitted and draws abandoning internal organ, dried after cleaning stripping and slicing, rinsing；
(2) it pickles: fish block is immersed in smoke solution and salt water mixed liquid, drained after the smoked processing 2-3h of liquid, then admix and match
Material mixes, and is placed in refrigerator and pickles 18-24 hours；
(3) be dehydrated: the fish block after will be marinated is placed in oven and dried removing partial moisture；
(4) ferment: frying obtains clinker after powdered cereal and ingredient are mixed, then mixes with fish block, fresh chilli, enters
Altar capping is obturaged, natural temperature fermenting-ripening sour fish needed for being made.
The preferred freshwater fish of the fresh fish.
Fresh fish is cut open the belly internal organ in the step (1), cleans intraperitoneal black film and blood stains.Fish decaptitating, truncate after in
Bone is splitted from fish tail towards head direction, is cut into the fish block of long 5-7cm, width 2-5cm, naturally dry after being rinsed with clear water, until fish block
Surface is without obvious water stain.
The preferred Chinese hawthorn seed smoke solution of smoke solution in the step (2).
The saline solution of smoke solution and 6-10% that fish block immerses 3-5% mass fraction is mixed under room temperature in the step (2)
It closes in liquid, liquid smoked processing drains after 2-3 hours.
With the mass fraction of the flesh of fish shared by the ingredient and its component entered in the step (2) are as follows: 0.3-0.5% illiciumverum,
0.3-0.5% Chinese prickly ash, 0.3-0.5% cassia bark, 2-3% sucrose.
Fish block after pickling in the step (3) is placed in oven and dried to the 60~70% of fish block original weight.
Powdered cereal quality is 1-3 times of the flesh of fish in the step (4), and ingredient is identical as the step (2), and dosage is
The 10-30% of powdered cereal.
Powdered cereal includes sorghum flour, corn flour in the step (4).
The ratio of 70-80% fish block, 5-8% fresh chilli, 13-30% clinker by mass percentage in the step (4)
Example mixed fermentation.
Further, first part powdered cereal (such as sorghum flour, corn flour) frying is spread in the bottom of ceramic jar
Then clinker presses one layer of fish, one layer of clinker (such as: sorghum flour, corn flour) as bottom material, compress, after the layer overlay clinker of top
Three-layer plastic preservative film is spread, finally covers and obturages, natural temperature sour fish needed for being made.
The present invention has following clear superiority compared with traditional zymotic acid fish:
1. liquid is smoked Technology application in sour fish of fermenting, (2-3 hours) are smoked the time far below traditional smoke fumigating time (3-7
It), not only assigned product unique smoked flavor, but also keep the sour of fermented food palatable.
2. the method that the present invention smokes the sour fish of technology production fermentation using liquid, not only reduces the generation of the carcinogenic substances such as BaP,
And the variation in fermentation process micro organism quantity and type, Volatile Base Nitrogen, fatty acid oxidation, BaP content, texture spy
It makes moderate progress in sign, nutritional ingredient correlation physical and chemical index, so that being improved by the fermentation acid fish products matter that liquid smokes technology production.
3. comparing more other fermentation aquatic product products, the smoked fermentation of liquid acid fish obtained hardness with higher, masticatory force, cohesion
The textures parameter such as power, the fermentation aquatic product product that smoked flavor is strong, sour is agreeable to the taste, full of nutrition, highly-safe.
4. in fermentation process, due to microbiological deterioration, inhaling the degradation such as macromolecular substances such as protein adult body easily
Receive the small-molecule substance of digestion.
5. the method for the present invention operates simple and easy, it is suitable for the smoked sour flesh of fish industrialized production of fermenting of liquid.
Specific embodiment
Below with reference to specific implementation case, the present invention is further illustrated:
Embodiment 1
(1) pre-process: fresh carp cut open the belly internal organ, clean intraperitoneal black film and blood stains, fish decaptitating, truncate after in
Bone is splitted from fish tail towards head direction, in the fish block for being cut into the left and right long 3cm (± 1cm), width 2cm (± 1cm), uses tap water rinse
Afterwards, it is placed on naturally dry on grate, until fish block surface is without obvious water stain；
(2) it pickles: (being purchased from hawthorn karyolymph No. I (SF I) smoke solution of smoked material that fish block immerses 5% mass fraction under room temperature
Jinan Hua Lu Food Co., Ltd) and 10% salt water mixed liquid in, the smoked processing of liquid drains after 2 hours, then presses fish body weight
It is mixed after admixing 0.3% illiciumverum, 0.3% Chinese prickly ash, 0.3% cassia bark, 2% sucrose, is placed in refrigerator and pickles 24 hours for 4 DEG C；
(3) be dehydrated: the fish block after marinated is placed in oven and dried to the 60% of fish block original weight；
(4) it ferments: after being mixed in the ratio of sorghum flour 1kg, crude salt 40g, 3g illiciumverum, 3g Chinese prickly ash, 3g cassia bark, 20g sucrose
Sorghum is fried to suffus an exquisite fragrance all around.The ratio of 70% fish block, 5% fresh chilli, 25% frying sorghum flour by mass percentage again
Mixing spreads part sorghum flour as bottom material in the bottom of ceramic jar first, then presses one layer of fish, one layer of sorghum flour, compress, top
Three-layer plastic preservative film is spread after portion's layer overlay sorghum flour, is finally covered and is obturaged, natural temperature fermenting-ripening sour fish needed for being made.
Embodiment 2
(1) it pre-processes: fresh carp being cut open the belly internal organ, intraperitoneal black film and blood stains are cleaned.Fish decaptitating, truncate after in
Bone is splitted from fish tail towards head direction, is placed on grate after tap water rinse in the fish block for being cut into long 7cm, width 5cm (± 1cm)
Upper naturally dry, until fish block surface is without obvious water stain；
(2) it pickles: smoked No. II (SF II) smoke solution of the material (purchase of the hawthorn karyolymph that fish block is immersed into 5% mass fraction under room temperature
From Jinan Hua Lu Food Co., Ltd) and 10% salt water mixed liquid in, the smoked processing of liquid drains after 3 hours, then presses fish body weight
Amount mixes after admixing 0.4% illiciumverum, 0.4% Chinese prickly ash, 0.3% cassia bark, 3% sucrose, be placed in refrigerator 4 DEG C pickle it is 24 small
When；
(3) be dehydrated: the fish block after marinated is placed in oven and dried to the 70% of fish block original weight；
(4) it ferments: after being mixed in the ratio of corn flour 2kg, crude salt 50g, 6g illiciumverum, 6g Chinese prickly ash, 6g cassia bark, 40g sucrose
Corn is fried to suffus an exquisite fragrance all around.The ratio of 70% fish block, 5% fresh chilli, 25% frying corn flour by mass percentage again
Mixing spreads part corn flour as bottom material in the bottom of ceramic jar first, then presses one layer of fish, one layer of corn flour, compress, top
Three-layer plastic preservative film is spread after portion's layer overlay corn flour, finally covers and obturages, acid needed for natural temperature fermenting-ripening is made
Fish.
Comparative example 1
(1) it pre-processes: fresh carp being cut open the belly internal organ, intraperitoneal black film and blood stains are cleaned.Fish decaptitating, truncate after in
Bone is splitted from fish tail towards head direction, in the fish block for being cut into the left and right long 3cm (± 1cm), width 2cm (± 1cm), uses tap water rinse
Afterwards, it is placed on naturally dry on grate, until fish block surface is without obvious water stain；
(2) it sootiness: mixes, sets after admixing 0.3% illiciumverum, 0.3% Chinese prickly ash, 0.3% cassia bark, 2% sucrose by fish body weight
Enter in refrigerator and pickles 24 hours for 4 DEG C；By in the saline solution of fish block immersion 10% under low temperature or room temperature, drained after 2 hours marinated；
(3) flesh of fish is placed on grid disk, according to traditional fume smoking method, grid disk is placed on the iron that smoked material has been put in the bottom of a pan well
Pot (smoked material: appropriate sawdust, brown sugar are puddled uniformly), it is stewing smoked and dry to the 60% of fish block original weight to cover pot cover；
(4) it ferments: after being mixed in the ratio of sorghum flour 1kg, crude salt 40g, 3g illiciumverum, 3g Chinese prickly ash, 3g cassia bark, 20g sucrose
Sorghum is fried to suffus an exquisite fragrance all around.The ratio of 70% fish block, 5% fresh chilli, 25% frying sorghum flour by mass percentage again
Mixing spreads part sorghum flour as bottom material in the bottom of ceramic jar first, then presses one layer of fish, one layer of sorghum flour, compress, top
Three-layer plastic preservative film is spread after portion's layer overlay sorghum flour, is finally covered and is obturaged, natural temperature fermenting-ripening sour fish needed for being made.
Pass through sample during the smoked sour fish (embodiment 1, embodiment 2, comparative example 1) of three kinds of different fermentations liquid is fermented and before fermenting
Product sampling, and microorganism, physical and chemical index, texture analysis and organoleptic parameters are carried out to it, the liquid of each every kind of different process preparation
The smoked sour fish sampling observation sample that ferments is averaged, and obtains following experimental data:
As seen from table, the sour fish of the smoked fermentation of liquid and natural traditional zymotic acid fish are in hardness, elasticity, cohesiveness, chewability, reply
The textures such as power characteristic aspect without the significance difference opposite sex, meanwhile, liquid is smoked ferment sour fish and traditional zymotic sootiness acid fish ferment local-flavor and
Smoked flavor, palatability also no significant difference.These data illustrate that the smoked sour fish of liquid has reached the texture flavor of traditional sootiness acid fish
Feature.
As seen from table, the sour fish of the smoked fermentation of liquid and natural traditional zymotic acid fish are in micro organism quantities sides such as lactic acid bacteria, saccharomycete
Face is without the significance difference opposite sex；And liquid smoked sour fish of fermenting smokes the time (2 hours) well below traditional zymotic sootiness acid fish (3-7
It)；Smoked Volatile Base Nitrogen, peroxide value and the BaP content for fermenting sour fish of liquid is also far below traditional sour fish of sootiness fermentation.
Illustrate the safety of the smoked sour fish of fermenting of liquid and smoke the time to be much better than traditional sootiness and ferment sour fish.
Above embodiments of the invention are only applied to illustrate this technical solution rather than limit to, it is noted that this field it is general
Logical technical staff is it should be appreciated that according to technical spirit any simple modification made to the above embodiment of the invention, same
Variation and modification, appoint and belong in technical scope of the invention.
Claims (9)
1. a kind of processing method of the smoked sour fish of fermenting of liquid, it is characterised in that: method includes the following steps:
(1) it pre-processes: fresh fish being splitted and draws abandoning internal organ, dried after cleaning stripping and slicing, rinsing；
(2) it pickles: fish block is immersed in smoke solution and salt water mixed liquid, drained after the smoked processing 2-3h of liquid, then admix ingredient and mix
It is even, it is placed in refrigerator and pickles 18-24 hours；
(3) be dehydrated: the fish block after will be marinated is placed in oven and dried removing partial moisture；
(4) ferment: frying obtains clinker after powdered cereal and ingredient are mixed, then mixes with fish block, fresh chilli, enters altar and adds
Lid is obturaged, natural temperature fermenting-ripening sour fish needed for being made.
2. the processing method of the smoked sour fish of fermenting of a kind of liquid according to claim 1, it is characterised in that: the preferred fresh water of fresh fish
Fish.
3. the processing method of the smoked sour fish of fermenting of a kind of liquid according to claim 1, it is characterised in that: the preferred mountain of smoke solution
Short, bristly hair or beard core smoke solution.
4. the processing method of the smoked sour fish of fermenting of a kind of liquid according to claim 1, it is characterised in that: cigarette in the step (2)
The quality of Fumeol and saline solution is respectively the 3-5% and 6-10% of the fresh fish quality.
5. the processing method of the smoked sour fish of fermenting of a kind of liquid according to claim 1, it is characterised in that: companion in the step (2)
The mass fraction of the flesh of fish shared by the ingredient and its component entered are as follows: 0.3-0.5% illiciumverum, 0.3-0.5% Chinese prickly ash, the osmanthus 0.3-0.5%
Skin, 2-3% sucrose.
6. the processing method of the smoked sour fish of fermenting of a kind of liquid according to claim 1, which is characterized in that salt down in the step (3)
Fish block after system is placed in oven and dried to the 60-70% of fish block original weight.
7. the processing method of the smoked sour fish of fermenting of a kind of liquid according to claim 1, it is characterised in that: powder in the step (4)
Shape grain quality is 1-3 times of the flesh of fish, and ingredient is identical as the step (2), and dosage is the 10-30% of powdered cereal.
8. the processing method of the smoked sour fish of fermenting of a kind of liquid according to claim 1, it is characterised in that: powder in the step (4)
Shape cereal includes sorghum flour, corn flour.
9. the processing method of the smoked sour fish of fermenting of a kind of liquid according to claim 1, which is characterized in that pressed in the step (4)
The ratio mixed fermentation of mass percent 70-80% fish block, 5-8% fresh chilli, 13-30% clinker.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910819687.4A CN110447847A (en) | 2019-08-31 | 2019-08-31 | A kind of processing method of the smoked sour fish of fermenting of liquid |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004033014A (en) * | 2002-06-28 | 2004-02-05 | Onsui:Kk | Method for processing fishes using smoking liquid containing smoking component dissolved therein |
| CN104432247A (en) * | 2014-12-24 | 2015-03-25 | 文川 | Method for preparing liquid-smoked fish product |
| CN106579063A (en) * | 2017-01-04 | 2017-04-26 | 黄振忠 | Process for making pickled sour fish |
| CN109430739A (en) * | 2018-10-26 | 2019-03-08 | 荆楚理工学院 | A kind of production method of the sour meat of less salt fermentation |
-
2019
- 2019-08-31 CN CN201910819687.4A patent/CN110447847A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004033014A (en) * | 2002-06-28 | 2004-02-05 | Onsui:Kk | Method for processing fishes using smoking liquid containing smoking component dissolved therein |
| CN104432247A (en) * | 2014-12-24 | 2015-03-25 | 文川 | Method for preparing liquid-smoked fish product |
| CN106579063A (en) * | 2017-01-04 | 2017-04-26 | 黄振忠 | Process for making pickled sour fish |
| CN109430739A (en) * | 2018-10-26 | 2019-03-08 | 荆楚理工学院 | A kind of production method of the sour meat of less salt fermentation |
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