CN110558494A - method for preparing flavored smelly mandarin fish - Google Patents
method for preparing flavored smelly mandarin fish Download PDFInfo
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- CN110558494A CN110558494A CN201910950751.2A CN201910950751A CN110558494A CN 110558494 A CN110558494 A CN 110558494A CN 201910950751 A CN201910950751 A CN 201910950751A CN 110558494 A CN110558494 A CN 110558494A
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- 238000000034 method Methods 0.000 title claims abstract description 23
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- 235000019634 flavors Nutrition 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000013599 spices Nutrition 0.000 claims abstract description 10
- 238000003825 pressing Methods 0.000 claims abstract description 9
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- 238000002791 soaking Methods 0.000 claims abstract description 7
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 7
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- 238000000576 coating method Methods 0.000 claims abstract description 3
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 12
- 235000002566 Capsicum Nutrition 0.000 claims description 9
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- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical compound S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000012267 brine Substances 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
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- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 241000218645 Cedrus Species 0.000 description 1
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- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
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- 229910052740 iodine Inorganic materials 0.000 description 1
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- 230000002035 prolonged effect Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
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- 238000003860 storage Methods 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- BPJYAXCTOHRFDQ-UHFFFAOYSA-L tetracopper;2,4,6-trioxido-1,3,5,2,4,6-trioxatriarsinane;diacetate Chemical compound [Cu+2].[Cu+2].[Cu+2].[Cu+2].CC([O-])=O.CC([O-])=O.[O-][As]1O[As]([O-])O[As]([O-])O1.[O-][As]1O[As]([O-])O[As]([O-])O1 BPJYAXCTOHRFDQ-UHFFFAOYSA-L 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
- 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)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Marine Sciences & Fisheries (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
the invention discloses a method for preparing flavor smelly mandarin fish, which comprises the following steps: (1) preparing raw materials; (2) uniformly coating and smearing refined salt and spice on the surface of a clean mandarin fish, wherein the mass ratio of the mandarin fish to the refined salt to the spice is 100-120: 2.8-3.0: 0.2 to 0.3; (3) putting the mandarin fish into a barrel, pressing with stones, preserving at a constant temperature of 4-10 ℃ for 2-3 h, then adding salt water for soaking, and fermenting at 22-28 ℃ for 150-180 h; (4) and (7) vacuum packaging and warehousing. The smelly mandarin fish prepared by the method has unique flavor, rich nutrition, delicious taste, elastic meat quality, garlic clove shape and tender mouthfeel; the water content and the salt content are lower, the loss of nutrient substances is less, and the nutrient value of the mandarin fish is kept to the maximum extent; can be stored for more than one year at-18 deg.C.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for preparing flavored smelly mandarin fish.
Background
The smelly mandarin fish, also known as smelly mandarin fish, barrel fresh fish, barrel fish, pickled fresh fish, is a long-history traditional famous dish in China, is one of the representatives of Huizhou dishes, and originates from Anhui Huizhou region (one of Huangshan City of Jinan Huizhou). Smelling the smelly mandarin fish, because the sulfur-containing amino acids in the fish protein are hydrolyzed under the action of protease secreted by microorganisms to generate hydrogen sulfide, and the hydrogen sulfide has the odor of smelly eggs; but the fish meat is fragrant because the fish meat protein is decomposed by microorganisms to generate amino acid which has delicious taste; and the smelly mandarin fish has fresh and tender meat, is mellow, smooth and tasty, and maintains the original taste of the mandarin fish.
At present, the common preparation method of smelly mandarin fish is as follows: pickling fresh mandarin fish with light salt water at 25 deg.C, placing with the belly facing upward, pressing with mountain green stone or cobble, decocting in oil pan, adding sliced pork and bamboo shoot, and burning with slow fire until the soup is concentrated.
However, the nutrition is easy to lose in the preparation process of the smelly mandarin fish, the preservation time is short, the taste is changed the next day even if the mandarin fish is placed in a refrigerator, the nutrition is easy to lose, and the flavor and the taste are not good.
Therefore, the problem to be solved by the technical personnel in the field is to prepare the smelly mandarin fish which is nutritious, delicious and long in preservation time.
disclosure of Invention
in view of the above, the present invention aims to provide a method for preparing flavored smelly mandarin fish, so as to solve the defects in the prior art.
In order to achieve the purpose, the invention adopts the following technical scheme:
A method for preparing flavored smelly mandarin fish specifically comprises the following steps:
(1) Preparing raw materials to obtain clean mandarin fish;
(2) uniformly coating and smearing refined salt and spice on the surface of a clean mandarin fish, wherein the mass ratio of the mandarin fish to the refined salt to the spice is 100-120: 2.8-3.0: 0.2 to 0.3;
(3) Putting the mandarin fish coated with refined salt and spices into a barrel, pressing with stones, preserving at a constant temperature of 4-10 ℃ for 2-3 h, then adding salt water for soaking, and fermenting at 22-28 ℃ for 150-180 h;
(4) and (7) vacuum packaging and warehousing.
Further, in the step (2), the refined salt is refined iodized salt.
The method has the further beneficial effects that the ratio of sodium to iodine in the refined iodized salt is easier to be absorbed by the mandarin fish, so that the meat quality of the mandarin fish is more fresh and is not easy to deteriorate.
Further, in the step (2), the spice is a mixture of pepper powder and chili powder, and the mass ratio of the pepper powder to the chili powder is 0.8-1.2: 0.8 to 1.2, preferably 1: 1.
the method has the further beneficial effects that the mandarin fish pickled by the ingredients has the meat quality Q-shaped ball which is garlic clove-shaped, more fragrant and tender, healthier and more original taste and flavor.
Further, in the step (3), the barrel is a fir barrel, and a stone is put on the fir barrel for pressing.
the method has the further beneficial effects that the cedar barrel can enable the fish to have unique fragrance, and the stone pressing can enable the skin and the fish meat of the smelly mandarin fish to be compact and delicious.
further, in the step (3), the mass ratio of salt to water in the brine is 3-5: 100, preferably 3: 100.
The method has the further beneficial effects that the problems of prolonged fermentation time caused by over-low concentration and nutrient loss caused by over-high concentration are solved through the regulation and control of the ratio of the brine.
Further, in the step (3), the fermentation temperature is preferably 25 ℃ and the fermentation time is preferably 168 hours.
The further beneficial effect is that the fish body can give off a smell like a smell but not a bad smell, and the smell is the fish smell, which indicates that the fermentation is finished.
Further, the specific operation steps of the step (4) are as follows: packaging the fermented smelly mandarin fish with transparent inner bag, then placing into outer bag, vacuumizing with vacuum packaging machine, and storing in a refrigerated warehouse at-18 deg.C.
Adopt above-mentioned further beneficial effect to lie in, can prevent effectively that the sack is pricked to the fish and cause gas leakage rotten, convenient transportation, the save time is long.
According to the technical scheme, compared with the prior art, the invention has the following beneficial effects:
1. The invention reduces the using amount of salt, does not use any additive in the manufacturing process, has a pure natural formula, and is green and safe;
2. The method adopts the light salt water for soaking, and each mandarin fish can fully absorb salt and ingredients, so that the consistent taste of each smelly mandarin fish is ensured;
3. The invention naturally ferments at normal temperature to generate beneficial strains, does not need to add additional strains, simplifies the operation steps and saves the manufacturing cost;
4. The smelly mandarin fish prepared by the method has unique flavor, rich nutrition, delicious taste, elastic meat quality, garlic clove shape and tender mouthfeel; the water content and the salt content are lower, the loss of nutrient substances is less, and the nutrient value of the mandarin fish is kept to the maximum extent; and the product reaches the standard of commercial sterility, has no putrefaction, and can be stored at-18 deg.C for more than one year.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In the following examples, the steps of purchasing live fish are specifically as follows: in the mandarin fish catching period of 9-11 months each year, one to two jin of fresh living mandarin fish are purchased in the Yangtze river basin in large quantity, and then are killed in a proper amount, the rest living mandarin fish are immediately frozen, and then are placed into a common refrigeration house for storage at the temperature of 18 ℃ below zero, and are killed and pickled after being thawed when needed, so that the deterioration of fresh fish meat is avoided, and the pickled smelly mandarin fish completely keeps the pickled taste of the fresh mandarin fish.
The steps of slaughtering, cutting open the belly, removing impurities and cleaning are as follows: slaughtering live mandarin fish, scaling, cutting open, taking out viscera, and cleaning, wherein the process adopts artificial slaughtering and assembly line operation, and the slaughtering and cleaning are carried out simultaneously, so as to ensure that each fish is sanitary, healthy and delicious.
The preparation method of the flavor smelly mandarin fish in the embodiment of the invention conforms to the regulation of local standard DB 34/T3222-2018 (smelly mandarin fish processing technical regulation) of Anhui province, wherein the mandarin fish conforms to the regulation of GB 2733, the processing water conforms to the regulation of GB 5749, the edible salt conforms to the regulation of GB 2721, and the packaging material conforms to the regulation of GB/T10004.
Example 1
The preparation method of the flavored smelly mandarin fish specifically comprises the following steps:
(1) preparing raw materials: selecting live fish, slaughtering, cutting open the fish belly, removing impurities, cleaning, weighing to obtain clean mandarin fish;
(2) Uniformly smearing refined iodized salt, pepper powder and chili powder on the surface of a clean mandarin fish, wherein 2.8kg of refined salt, 0.1kg of pepper powder and 0.1kg of chili powder are used for every 100kg of mandarin fish;
(3) Putting the mandarin fish coated with refined iodized salt, fructus Zanthoxyli powder and fructus Capsici powder into fir barrel, placing stone thereon, pressing, storing at 4 deg.C for 2 hr, adding saline (3 kg salt per 100kg water), soaking, and fermenting at 22 deg.C for 180 hr;
(4) packaging fermented smelly mandarin fish with transparent inner bag, packaging with outer bag, vacuumizing with vacuum packaging machine, and storing in a refrigerator at below 18 deg.C.
Example 2
The preparation method of the flavored smelly mandarin fish specifically comprises the following steps:
(1) preparing raw materials: selecting live fish, killing, cutting open, removing impurities, cleaning, and weighing;
(2) uniformly smearing refined iodized salt, pepper powder and chili powder on the surface of a clean mandarin fish, wherein 3.0kg of refined salt, 0.15kg of pepper powder and 0.15kg of chili powder are used for every 120kg of mandarin fish;
(3) Placing refined iodized salt, fructus Zanthoxyli powder and fructus Capsici powder mandarin fish into fir barrel, placing stone on the barrel, pressing, storing at 10 deg.C for 3 hr, adding saline (5 kg salt per 100kg water), soaking, and fermenting at 28 deg.C for 150 hr;
(4) Packaging fermented smelly mandarin fish with transparent inner bag, packaging with outer bag, vacuumizing with vacuum packaging machine, and storing in a refrigerator at below 18 deg.C.
Example 3
The preparation method of the flavored smelly mandarin fish specifically comprises the following steps:
(1) Preparing raw materials: selecting live fish, killing, cutting open, removing impurities, cleaning, and weighing;
(2) Uniformly smearing refined iodized salt, pepper powder and chili powder on the surface of a clean mandarin fish, wherein 3.0kg of refined salt, 0.15kg of pepper powder and 0.15kg of chili powder are used for every 100kg of mandarin fish;
(3) Placing refined iodized salt, fructus Zanthoxyli powder and Mandarin fish powder into fir barrel, placing stone on the barrel, pressing, storing at 4 deg.C for 3 hr, adding saline (3 kg salt per 100kg water), soaking, and fermenting at 25 deg.C for 168 hr;
(4) packaging fermented smelly mandarin fish with transparent inner bag, packaging with outer bag, vacuumizing with vacuum packaging machine, and storing in a refrigerator at below 18 deg.C.
Performance testing
1. Determination of nutrient content
the results of measuring the water content, salt content, protein content, fat content and vitamin content of each of the flavored smelly mandarin fish prepared in examples 1 to 3, measuring the protein content, fat content and vitamin content of the fresh mandarin fish, and calculating the protein loss rate, fat loss rate and vitamin loss rate of the flavored smelly mandarin fish prepared in examples 1 to 3 are shown in table 1.
TABLE 1 measurement results of nutrient content
As can be seen from table 1, the flavor mandarin fish prepared in examples 1-3 of the present invention has a water content of 45% -48%, a salt content of 2.2% -2.5%, a protein loss of less than 5%, a fat loss of less than 6%, and a vitamin loss of less than 5%.
the tests show that the flavored smelly mandarin fish prepared by the method has low water content and salt content, less loss of nutrient substances and furthest reservation of the nutrient value of the mandarin fish.
2. flavor mouthfeel testing
300 persons were randomly selected and divided into 3 groups on average, and the satisfaction of flavor and taste of the flavor-smelly mandarin fish prepared in examples 1 to 3 was evaluated, and the results are shown in table 2.
Evaluation criteria:
the flavor and the mouthfeel are good: the fish meat has fine and smooth mouthfeel and is mellow and tasty; the flavor and mouthfeel are general: the taste is not fine and smooth, and the taste is common; the flavor and the mouthfeel are poor: when people enter the mouth, the fragrance of the mandarin fish is not smelly.
table 2 flavor mouthfeel test results
| item | good flavor and taste (%) | flavor mouthfeel general (%) | bad taste (%) |
| Example 1 | 97 | 2 | 1 |
| Example 2 | 98 | 2 | 0 |
| Example 3 | 99 | 1 | 0 |
as can be seen from Table 2, the flavor taste satisfaction of the flavor smelly mandarin fish prepared in the embodiments 1-3 of the invention is high and can reach 99% at most.
The tests show that the flavored smelly mandarin fish prepared by the method has fine and smooth mouthfeel and is mellow and tasty.
3. Shelf life test
The flavor-smelled mandarin fish prepared in examples 1 to 3 were stored for 3 months, 6 months, 9 months and 12 months, and quality inspection was performed to determine whether the mandarin fish was deteriorated, and the results are shown in table 3.
TABLE 3 retention time test results
| Item | 3 months old | 6 months old | 9 months old | 12 months old |
| Example 1 | Is not deteriorated | is not deteriorated | Is not deteriorated | Is not deteriorated |
| example 2 | Is not deteriorated | Is not deteriorated | Is not deteriorated | Is not deteriorated |
| Example 3 | Is not deteriorated | Is not deteriorated | Is not deteriorated | Is not deteriorated |
As can be seen from Table 3, the flavor-smelling mandarin fish produced in examples 1 to 3 of the present invention could be stored at below 18 ℃ for one year without deterioration.
The tests show that the flavored smelly mandarin fish prepared by the method can be preserved for more than one year at the temperature of 18 ℃ below zero.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (6)
1. The method for preparing the flavor smelly mandarin fish is characterized by comprising the following steps:
(1) Preparing raw materials to obtain clean mandarin fish;
(2) Uniformly coating and smearing refined salt and spice on the surface of a clean mandarin fish, wherein the mass ratio of the mandarin fish to the refined salt to the spice is 100-120: 2.8-3.0: 0.2 to 0.3;
(3) Putting the mandarin fish coated with refined salt and spices into a barrel, pressing with stones, preserving at a constant temperature of 4-10 ℃ for 2-3 h, then adding salt water for soaking, and fermenting at 22-28 ℃ for 150-180 h;
(4) And (7) vacuum packaging and warehousing.
2. The method of claim 1, wherein in step (2), the refined salt is refined iodized salt.
3. The method of claim 1, wherein in step (2), the spice is a mixture of fructus Zanthoxyli powder and fructus Capsici powder.
4. The method for preparing flavored smelly mandarin fish according to claim 3, wherein the mass ratio of the pepper powder to the paprika powder is 0.8-1.2: 0.8 to 1.2.
5. The method of claim 1, wherein in step (3), the barrel is fir barrel.
6. the method for preparing flavored smelly mandarin fish according to claim 1, wherein in the step (3), the mass ratio of salt to water in the salt water is 3-5: 100.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910950751.2A CN110558494A (en) | 2019-10-08 | 2019-10-08 | method for preparing flavored smelly mandarin fish |
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| CN201910950751.2A CN110558494A (en) | 2019-10-08 | 2019-10-08 | method for preparing flavored smelly mandarin fish |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111557428A (en) * | 2020-05-22 | 2020-08-21 | 南京师范大学 | Compound curing agent for manufacturing bighead carp and manufacturing method of bighead carp |
| CN112568390A (en) * | 2020-12-15 | 2021-03-30 | 华中农业大学 | Method for making smelly weever |
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| CN1903046A (en) * | 2005-07-30 | 2007-01-31 | 孙义国 | Method for pickling mandarin fish |
| CN104223198A (en) * | 2014-09-30 | 2014-12-24 | 安徽省农业科学院农产品加工研究所 | Marinate mandarin fish production method |
| CN109349550A (en) * | 2018-10-24 | 2019-02-19 | 滁州市南谯区长江水产良种繁育场 | A kind of method of smelly mandarin fish processing and fabricating |
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| CN1903046A (en) * | 2005-07-30 | 2007-01-31 | 孙义国 | Method for pickling mandarin fish |
| CN104223198A (en) * | 2014-09-30 | 2014-12-24 | 安徽省农业科学院农产品加工研究所 | Marinate mandarin fish production method |
| CN109349550A (en) * | 2018-10-24 | 2019-02-19 | 滁州市南谯区长江水产良种繁育场 | A kind of method of smelly mandarin fish processing and fabricating |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111557428A (en) * | 2020-05-22 | 2020-08-21 | 南京师范大学 | Compound curing agent for manufacturing bighead carp and manufacturing method of bighead carp |
| CN112568390A (en) * | 2020-12-15 | 2021-03-30 | 华中农业大学 | Method for making smelly weever |
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