CN110584028A - Process for preparing smelly mandarin fish - Google Patents
Process for preparing smelly mandarin fish Download PDFInfo
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- CN110584028A CN110584028A CN201910691037.6A CN201910691037A CN110584028A CN 110584028 A CN110584028 A CN 110584028A CN 201910691037 A CN201910691037 A CN 201910691037A CN 110584028 A CN110584028 A CN 110584028A
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- 241000404975 Synchiropus splendidus Species 0.000 title claims abstract description 65
- 238000004519 manufacturing process Methods 0.000 title claims description 11
- 238000000855 fermentation Methods 0.000 claims abstract description 94
- 230000004151 fermentation Effects 0.000 claims abstract description 91
- 235000013527 bean curd Nutrition 0.000 claims abstract description 32
- 239000007788 liquid Substances 0.000 claims abstract description 24
- 238000005554 pickling Methods 0.000 claims abstract description 22
- 238000004140 cleaning Methods 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000000796 flavoring agent Substances 0.000 claims abstract description 11
- 235000019634 flavors Nutrition 0.000 claims abstract description 11
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims abstract description 10
- 229910052698 phosphorus Inorganic materials 0.000 claims abstract description 10
- 239000011574 phosphorus Substances 0.000 claims abstract description 10
- 238000002360 preparation method Methods 0.000 claims abstract description 7
- 210000001835 viscera Anatomy 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 238000003756 stirring Methods 0.000 claims description 34
- 241000251468 Actinopterygii Species 0.000 claims description 31
- 239000000110 cooling liquid Substances 0.000 claims description 13
- 239000003638 chemical reducing agent Substances 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 7
- 238000005507 spraying Methods 0.000 claims description 7
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 230000001580 bacterial effect Effects 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 229910001220 stainless steel Inorganic materials 0.000 claims description 4
- 239000010935 stainless steel Substances 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 3
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 3
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 3
- 241000235395 Mucor Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000012258 culturing Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- ZJIPHXXDPROMEF-UHFFFAOYSA-N dihydroxyphosphanyl dihydrogen phosphite Chemical compound OP(O)OP(O)O ZJIPHXXDPROMEF-UHFFFAOYSA-N 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 210000002816 gill Anatomy 0.000 claims description 3
- 235000011187 glycerol Nutrition 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 235000019991 rice wine Nutrition 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 239000000725 suspension Substances 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 229940082509 xanthan gum Drugs 0.000 claims description 3
- 235000010493 xanthan gum Nutrition 0.000 claims description 3
- 239000000230 xanthan gum Substances 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims 1
- 230000007547 defect Effects 0.000 abstract description 4
- 244000005700 microbiome Species 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A preparation process of smelly mandarin fish comprises the following steps: removing phosphorus, removing internal organs, cleaning with clear water to dry surface dirt, shaving, draining, cleaning for the second time, pickling for the second time, preparing fermentation liquid, mixing materials, pickling and fermenting at low temperature: the fermentation liquor is automatically circulated at regular time in the fermentation process, so that the uniform and consistent upper and lower flavors are ensured; the fermentation temperature is 10-15 ℃, and the pickling fermentation time is as follows: 140-150 hours; obtaining a finished product of smelly mandarin fish after the completion; the flavor microorganisms of the fermented bean curd are utilized, and the defect of unstable flavor of the fermented mandarin fish is overcome; the low-temperature control fermentation is adopted, so that the stinky mandarin fish is prevented from being rotted and deteriorated due to high fermentation temperature in the fermentation process.
Description
Technical Field
The patent relates to the field of fermented food processing, in particular to a process for preparing smelly mandarin fish.
Background
The smelly mandarin fish is a huicai delicious food with traditional flavor, and is deeply loved by consumers. The traditional smelly mandarin fish is prepared by adopting a natural curing and fermenting method. Because a natural fermentation method is adopted, the fermentation temperature cannot be controlled, the produced smelly mandarin fish has unstable quality and great flavor difference.
Disclosure of Invention
The invention overcomes the defects of traditional natural curing fermentation and temperature-control-free measures, and ensures smelly mandarin fish
The fermentation quality is stable, the flavor is consistent, and the defect of putrefaction and deterioration of the mandarin fish caused by overhigh fermentation temperature is prevented.
The technical scheme adopted by the invention is as follows: a manufacturing process of smelly mandarin fish is characterized in that: the method comprises the following steps:
step one, dephosphorizing: mechanically removing phosphorus from the mandarin fish, putting the caught fresh mandarin fish into a phosphorus removing machine, and removing the phosphorus from the surface of the mandarin fish;
step two, removing internal organs: taking out the viscera and gills of the fish from the mouth of the fish mouth by using a special tool;
step three, cleaning the surface dirt with clear water;
step four, planning and killing: sequentially arranging the cleaned mandarin fish with the fish head forward on a conveying belt, conveying into a digging and killing machine, and cutting open from the back side of the mandarin fish;
step five, draining: cleaning the planed mandarin fish with clear water to remove dirt on the inner and outer surfaces of the mandarin fish, and draining;
sixthly, secondary cleaning, namely putting the cleaned mandarin fish into saline water with the concentration of 0.50-0.70%, cleaning and soaking for 1.5-2.5 hours;
seventhly, secondary pickling: fishing the primarily pickled fish from the saline water, pouring the fish into a special stirrer, and dispersing the salt required by the formula; taking the fish mixed with the salt out of the stirrer, folding the split fish, and orderly arranging the fish in a pickling container; the pickling time is 1.5-3 hours, and the room temperature is controlled to be 23-26 ℃;
step eight, preparing fermentation liquid, wherein the fermentation liquid comprises the following components in parts by weight: taking 4000 parts of fermentation feed liquid required by mandarin fish as an example, the preparation method comprises the following steps of pouring 320-340 parts of fermented green beancurd, 40-50 parts of rice wine, 75-85 parts of white granulated sugar, 55-60 parts of light soy sauce, 3-5 parts of pyrophosphorous acid, 3-5 parts of xanthan gum and 1-3 parts of glycerin mono-and-glycerin into a rubber mill, and grinding the mixture into suspension for later use;
ninth, stirring materials: pouring the mandarin fish pickled twice into a mixer, adding the fermentation liquid into the mixer in proportion, and stirring uniformly;
step ten, low-temperature pickling and fermentation: transferring the mandarin fish mixed with the fermentation liquid into a fermentation tank, and performing low-temperature fermentation; the fermentation liquor is automatically and periodically circulated in the fermentation process, so that the uniform and consistent upper and lower flavors are ensured. The fermentation temperature is 10-15 ℃, and the pickling fermentation time is as follows: 140-150 hours; and obtaining the finished product of smelly mandarin fish after the completion.
The preparation method of the green-rot milk comprises the following steps:
(1) preparing a bean curd blank: preparing soybean into bean curd blanks;
(2) early-stage bacterium cultivation: preparing bacterial liquid from the cultured mucor, uniformly spraying the bacterial liquid on the surface of the bean curd blank, and culturing for 48-72 hours at the temperature of 15-20 ℃ and the humidity of 90-98% to obtain a fermented bean curd blank;
(3) directly filling the fermented bean curd blanks into a jar, arranging the fermented bean curd blanks orderly, and adding rice koji into the jar filled with the fermented bean curd blanks;
(4) and adding the solution inoculated with the lactobacillus plantarum into the jar containing the fermented bean curd blank in the previous step, performing after-fermentation at the temperature of 28-35 ℃, wherein the fermentation period is 40-50 days, and obtaining the finished fermented bean curd.
Further, the fermentation tank in the step ten comprises a tank body, fermentation liquor circulation equipment and temperature control equipment, wherein the tank body is of a double-layer structure, the upper part of the double-layer structure is provided with a first opening, the lower part of the double-layer structure is provided with a second opening, the lower part of the tank body is provided with a porous separation device, the first opening is provided with a first rotary sealing door, and the second opening is provided with a second rotary sealing door; the fermentation liquor circulating equipment comprises a fermentation liquor circulating pipe communicated with the interior of the tank body, a fermentation liquor circulating pump is arranged on the fermentation liquor circulating pipe, the upper end of the fermentation liquor circulating pipe extends into the tank body, and a cooling liquor spraying device is arranged at the tail end of the fermentation liquor circulating pipe; the temperature control equipment comprises a cooling liquid circulating pipe communicated with the upper end and the lower end of the double-layer structure, and a cooling liquid circulating pump, a heat exchanger and a cooling liquid storage tank are arranged on the cooling liquid circulating pipe; the tank body is also provided with an air pressure gauge and a thermometer; the porous separating device is a stainless steel sieve plate or a stainless steel sieve mesh; the fermentation liquor circulating pipe is also provided with a fermentation liquor control valve; the middle part of the tank body is also provided with a separating device.
Further, the mixer in the ninth step comprises a bracket, a control panel, a hopper, a conveyor belt, a stirring pool, a rotating arm, an electric motor and a speed reducer; hopper and stirring pond erect respectively at the both ends of support, and control panel is located the middle part of support, the top in stirring pond is erect to the upper end of hopper, conveyer installs and is used for conveying the mandarin fish on the stirring pond from the hopper bottom on being used for to the hopper, the swinging boom is installed in the middle part in stirring pond, and the stirring bottom of the pool outside is equipped with the discharge gate, and the both ends of swinging boom respectively are equipped with a stirring hand, and the stirring hand can freely rotate at the both ends of swinging boom, the below in stirring pond is equipped with electric motor and speed reducer, and electric motor's output and speed reducer link to each other, and the output and the drive shaft of speed reducer link to each other, the other end of.
Furthermore, the conveying belt is provided with a rack with a triangular section so as to prevent the fish body from sliding down on the conveying belt.
Furthermore, the stirring hand is a hollow rectangular frame body, and the edge of the rectangular frame body is subjected to rounding treatment so as to prevent the fish body from being cut.
The invention has the advantages and characteristics that:
1. the flavor microorganisms of the fermented bean curd are utilized, and the defect of unstable flavor of the fermented mandarin fish is overcome;
2. the low-temperature control fermentation is adopted, so that the stinky mandarin fish is prevented from being rotted and deteriorated due to high fermentation temperature in the fermentation process.
Drawings
FIG. 1 is a schematic view of a fermenter according to a preferred embodiment of the present invention;
FIG. 2 is a structural reference drawing of the mixer of the preferred embodiment of the present invention;
FIG. 3 is an enlarged schematic view of FIG. 2 at the dashed line;
FIG. 4 is a schematic view of the mixer of the preferred embodiment of the present invention at another angle with structural markings;
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the accompanying drawings, and it should be understood that the described embodiments are some, but not all embodiments of the present invention. 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.
A manufacturing process of smelly mandarin fish is characterized in that: the method comprises the following steps:
step one, dephosphorizing: mechanically removing phosphorus from the mandarin fish, putting the caught fresh mandarin fish into a phosphorus removing machine, and removing the phosphorus from the surface of the mandarin fish;
step two, removing internal organs: taking out the viscera and gills of the fish from the mouth of the fish mouth by using a special tool;
step three, cleaning the surface dirt with clear water;
step four, planning and killing: sequentially arranging the cleaned mandarin fish with the fish head forward on a conveying belt, conveying into a digging and killing machine, and cutting open from the back side of the mandarin fish;
step five, draining: cleaning the planed mandarin fish with clear water to remove dirt on the inner and outer surfaces of the mandarin fish, and draining;
sixthly, secondary cleaning, namely putting the cleaned mandarin fish into saline water with the concentration of 0.50-0.70%, cleaning and soaking for 1.5-2.5 hours;
seventhly, secondary pickling: fishing the primarily pickled fish from the saline water, pouring the fish into a special stirrer, and dispersing the salt required by the formula; taking the fish mixed with the salt out of the stirrer, folding the split fish, and orderly arranging the fish in a pickling container; the pickling time is 1.5-3 hours, and the room temperature is controlled to be 23-26 ℃;
step eight, preparing fermentation liquid, wherein the fermentation liquid comprises the following components in parts by weight: taking 4000 parts of fermentation feed liquid required by mandarin fish as an example, the preparation method comprises the following steps of pouring 320-340 parts of fermented green beancurd, 40-50 parts of rice wine, 75-85 parts of white granulated sugar, 55-60 parts of light soy sauce, 3-5 parts of pyrophosphorous acid, 3-5 parts of xanthan gum and 1-3 parts of glycerin mono-and-glycerin into a rubber mill, and grinding the mixture into suspension for later use;
ninth, stirring materials: pouring the mandarin fish pickled twice into a mixer, adding the fermentation liquid into the mixer in proportion, and stirring uniformly;
step ten, low-temperature pickling and fermentation: transferring the mandarin fish mixed with the fermentation liquid into a fermentation tank, and performing low-temperature fermentation; the fermentation liquor is automatically and periodically circulated in the fermentation process, so that the uniform and consistent upper and lower flavors are ensured. The fermentation temperature is 10-15 ℃, and the pickling fermentation time is as follows: 140-150 hours; and obtaining the finished product of smelly mandarin fish after the completion.
The preparation method of the green-rot milk comprises the following steps:
(1) preparing a bean curd blank: preparing soybean into bean curd blanks;
(2) early-stage bacterium cultivation: preparing bacterial liquid from the cultured mucor, uniformly spraying the bacterial liquid on the surface of the bean curd blank, and culturing for 48-72 hours at the temperature of 15-20 ℃ and the humidity of 90-98% to obtain a fermented bean curd blank;
(3) directly filling the fermented bean curd blanks into a jar, arranging the fermented bean curd blanks orderly, and adding rice koji into the jar filled with the fermented bean curd blanks;
(4) and adding the solution inoculated with the lactobacillus plantarum into the jar containing the fermented bean curd blank in the previous step, performing after-fermentation at the temperature of 28-35 ℃, wherein the fermentation period is 40-50 days, and obtaining the finished fermented bean curd.
The fermentation tank in the step ten comprises a tank body 1, fermentation liquor circulation equipment 2 and temperature control equipment 3, wherein the tank body 1 is of a double-layer structure, the upper part of the double-layer structure is provided with a first opening 11, the lower part of the double-layer structure is provided with a second opening 12, the lower part of the tank body 1 is provided with a porous separation device 4, the first opening 11 is provided with a first rotary sealing door 13, and the second opening 12 is provided with a second rotary sealing door 14; the fermentation liquor circulating equipment 2 comprises a fermentation liquor circulating pipe 21 communicated with the inside of the tank body, a fermentation liquor circulating pump 22 is arranged on the fermentation liquor circulating pipe 21, the upper end of the fermentation liquor circulating pipe 21 extends into the tank body 1, and a cooling liquor spraying device 24 is arranged at the tail end of the fermentation liquor circulating pipe 21; the temperature control device 3 comprises a cooling liquid circulating pipe 31 communicated with the upper end and the lower end of the double-layer structure, and a cooling liquid circulating pump 32, a heat exchanger 33 and a cooling liquid storage tank 34 are arranged on the cooling liquid circulating pipe 31; the tank body 1 is also provided with a barometer 15 and a thermometer 16; the porous separating device 4 is a stainless steel sieve plate or a sieve mesh; the fermentation liquor circulating pipe 21 is also provided with a fermentation liquor control valve 23; the middle part of the tank body 1 is also provided with a separating device 4.
The working principle is as follows: the method comprises the steps of firstly putting mandarin fish to be pickled into a tank body 1 through a first opening 11 and a second opening 12, periodically and circularly spraying cooling liquid to the mandarin fish through pickling fermentation liquid stored in a pickling fermentation tank through fermentation liquid circulation equipment 2 at regular intervals, and uniformly pickling the mandarin fish by using upper and lower products to prevent the problem of nonuniform pickling, namely the problem that the bottom fish is salty and the top part is light. Therefore, the manual turnover process is reduced, and personnel are saved.
Meanwhile, the sandwich structure is adopted and matched with temperature control equipment, so that the influence on the fermentation quality of the product due to overhigh or overlow fermentation temperature is avoided; ensures that the mandarin fish can not be rotten and deteriorated due to high temperature during fermentation.
The mixer in the ninth step comprises a bracket 5, a control panel 6, a hopper 7, a conveying belt 8, a mixing pool 9, a rotating arm 10, an electric motor 12 and a speed reducer 13; hopper 7 and stirring pond 9 erect respectively at the both ends of support 5, and control panel 6 is located the middle part of support 5, the top of hopper 7 is erect in the top of stirring pond 9, conveyer 8 is installed and is used for conveying mandarin fish from the hopper bottom to the stirring pond on hopper 7, swinging boom 10 is installed in the middle part of stirring pond 9, and the stirring pond 9 bottom outside is equipped with discharge gate 15, and the both ends of swinging boom 10 respectively are equipped with a stirring hand 11, and stirring hand 11 can be at the both ends free rotation of swinging boom 10, the below of stirring pond 9 is equipped with electric motor 12 and speed reducer 13, and electric motor 12's output and speed reducer 13 link to each other, and the output of speed reducer 13 links to each other with drive shaft 14, and the other end of drive shaft 14 and the pivot fixed connection of swinging boom 10.
The conveyor belt 8 is provided with a rack 81 with a triangular cross section to prevent the fish body from sliding down on the conveyor belt 8.
The stirring hand 11 is a hollow rectangular frame body, and the edge of the rectangular frame body is subjected to rounding treatment so as to prevent the fish body from being cut.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only for the purpose of illustrating the structural relationship and principles of the present invention, but that various changes and modifications may be made without departing from the spirit and scope of the invention as defined in the appended claims. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (6)
1. A manufacturing process of smelly mandarin fish is characterized in that: the method comprises the following steps:
step one, dephosphorizing: mechanically removing phosphorus from the mandarin fish, putting the caught fresh mandarin fish into a phosphorus removing machine, and removing the phosphorus from the surface of the mandarin fish;
step two, removing internal organs: taking out the viscera and gills of the fish from the mouth of the fish mouth by using a special tool;
step three, cleaning the surface dirt with clear water;
step four, planning and killing: sequentially arranging the cleaned mandarin fish with the fish head forward on a conveying belt, conveying into a digging and killing machine, and cutting open from the back side of the mandarin fish;
step five, draining: cleaning the planed mandarin fish with clear water to remove dirt on the inner and outer surfaces of the mandarin fish, and draining;
sixthly, secondary cleaning, namely putting the cleaned mandarin fish into saline water with the concentration of 0.50-0.70%, cleaning and soaking for 1.5-2.5 hours;
seventhly, secondary pickling: fishing the primarily pickled fish from the saline water, pouring the fish into a special stirrer, and dispersing the salt required by the formula; taking the fish mixed with the salt out of the stirrer, folding the split fish, and orderly arranging the fish in a pickling container; the pickling time is 1.5-3 hours, and the room temperature is controlled to be 23-26 ℃;
step eight, preparing fermentation liquid, wherein the fermentation liquid comprises the following components in parts by weight: taking 4000 parts of fermentation feed liquid required by mandarin fish as an example, the preparation method comprises the following steps of pouring 320-340 parts of fermented green beancurd, 40-50 parts of rice wine, 75-85 parts of white granulated sugar, 55-60 parts of light soy sauce, 3-5 parts of pyrophosphorous acid, 3-5 parts of xanthan gum and 1-3 parts of glycerin mono-and-glycerin into a rubber mill, and grinding the mixture into suspension for later use;
ninth, stirring materials: pouring the mandarin fish pickled twice into a mixer, adding the fermentation liquid into the mixer in proportion, and stirring uniformly;
step ten, low-temperature pickling and fermentation: transferring the mandarin fish mixed with the fermentation liquid into a fermentation tank, and performing low-temperature fermentation; the fermentation liquor is automatically and periodically circulated in the fermentation process, so that the uniform and consistent upper and lower flavors are ensured. The fermentation temperature is 10-15 ℃, and the pickling fermentation time is as follows: 140-150 hours; and obtaining the finished product of smelly mandarin fish after the completion.
2. The stinky mandarin fish production process of claim 1, wherein: the preparation method of the green-rot milk comprises the following steps:
(1) preparing a bean curd blank: preparing soybean into bean curd blanks;
(2) early-stage bacterium cultivation: preparing bacterial liquid from the cultured mucor, uniformly spraying the bacterial liquid on the surface of the bean curd blank, and culturing for 48-72 hours at the temperature of 15-20 ℃ and the humidity of 90-98% to obtain a fermented bean curd blank;
(3) directly filling the fermented bean curd blanks into a jar, arranging the fermented bean curd blanks orderly, and adding rice koji into the jar filled with the fermented bean curd blanks;
(4) and adding the solution inoculated with the lactobacillus plantarum into the jar containing the fermented bean curd blank in the previous step, performing after-fermentation at the temperature of 28-35 ℃, wherein the fermentation period is 40-50 days, and obtaining the finished fermented bean curd.
3. The stinky mandarin fish production process of claim 1, wherein: the fermentation tank in the step ten comprises a tank body (1), fermentation liquor circulating equipment (2) and temperature control equipment (3), wherein the tank body (1) is of a double-layer structure, a first opening (11) is formed in the upper portion of the double-layer structure, a second opening (12) is formed in the lower portion of the double-layer structure, a porous separating device (4) is arranged at the lower portion of the tank body (1), a first rotary sealing door (13) is arranged on the first opening (11), and a second rotary sealing door (14) is arranged on the second opening (12); the fermentation liquor circulating equipment (2) comprises a fermentation liquor circulating pipe (21) communicated with the inside of the tank body, a fermentation liquor circulating pump (22) is arranged on the fermentation liquor circulating pipe (21), the upper end of the fermentation liquor circulating pipe (21) extends into the tank body (1), and the tail end of the fermentation liquor circulating pipe is provided with a cooling liquor spraying device (24); the temperature control equipment (3) comprises a cooling liquid circulating pipe (31) communicated with the upper end and the lower end of the double-layer structure, and a cooling liquid circulating pump (32), a heat exchanger (33) and a cooling liquid storage tank (34) are arranged on the cooling liquid circulating pipe (31); the tank body (1) is also provided with a barometer (15) and a thermometer (16); the porous separating device (4) is a sieve plate or a screen made of stainless steel; a fermentation liquor control valve (23) is also arranged on the fermentation liquor circulating pipe (21); the middle part of the tank body (1) is also provided with a separating device (4).
4. The stinky mandarin fish production process of claim 1, wherein: the mixer in the ninth step comprises a bracket (5), a control panel (6), a hopper (7), a conveying belt (8), a mixing pool (9), a rotating arm (10), an electric motor (12) and a speed reducer (13); the hopper (7) and the stirring tank (9) are respectively erected at two ends of the bracket (5), the control panel (6) is positioned in the middle of the bracket (5), the upper end of the hopper (7) is erected above the stirring pool (9), the conveying belt (8) is arranged on the hopper (7) (used for conveying the mandarin fish from the bottom of the hopper to the stirring pool), the rotating arm (10) is arranged in the middle of the stirring tank (9), a discharge hole (15) is arranged on the outer side of the bottom of the stirring tank (9), two stirring hands (11) are respectively arranged at two ends of the rotating arm (10), the stirring hands (11) can freely rotate at two ends of the rotating arm (10), an electric motor (12) and a speed reducer (13) are arranged below the stirring pool (9), the output end of the electric motor (12) is connected with the speed reducer (13), the output end of the speed reducer (13) is connected with a driving shaft (14), and the other end of the driving shaft (14) is fixedly connected with a rotating shaft of the rotating arm (10).
5. The stinky mandarin fish production process of claim 4, wherein: the conveying belt (8) is provided with a rack (81) with a triangular section so as to prevent the fish body from sliding down on the conveying belt (8).
6. The stinky mandarin fish production process of claim 4, wherein: the stirring hand (11) is a hollow rectangular frame body, and the edge of the rectangular frame body is subjected to rounding treatment so as to prevent the fish body from being cut.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910691037.6A CN110584028A (en) | 2019-07-29 | 2019-07-29 | Process for preparing smelly mandarin fish |
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| CN201910691037.6A CN110584028A (en) | 2019-07-29 | 2019-07-29 | Process for preparing smelly mandarin fish |
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| CN110584028A true CN110584028A (en) | 2019-12-20 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111011761A (en) * | 2019-12-24 | 2020-04-17 | 安徽省农业科学院农产品加工研究所 | Method for preparing smelly mandarin fish by adding minced fillet and assisted fermentation |
| CN119837136A (en) * | 2024-12-30 | 2025-04-18 | 福建福铭食品有限公司 | Pickling processing equipment and method for flavored eels |
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| CN103907965A (en) * | 2014-03-26 | 2014-07-09 | 鄂州市华绿肉类食品有限责任公司 | Production method of flavour mandarin fishes |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111011761A (en) * | 2019-12-24 | 2020-04-17 | 安徽省农业科学院农产品加工研究所 | Method for preparing smelly mandarin fish by adding minced fillet and assisted fermentation |
| CN119837136A (en) * | 2024-12-30 | 2025-04-18 | 福建福铭食品有限公司 | Pickling processing equipment and method for flavored eels |
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Application publication date: 20191220 |