CN111700208A - Method for removing fishy smell of fish blocks of freshwater fish - Google Patents
Method for removing fishy smell of fish blocks of freshwater fish Download PDFInfo
- Publication number
- CN111700208A CN111700208A CN202010756358.2A CN202010756358A CN111700208A CN 111700208 A CN111700208 A CN 111700208A CN 202010756358 A CN202010756358 A CN 202010756358A CN 111700208 A CN111700208 A CN 111700208A
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- 241000411851 herbal medicine Species 0.000 claims abstract description 14
- 238000005554 pickling Methods 0.000 claims abstract description 13
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- 238000000855 fermentation Methods 0.000 description 2
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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
- 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
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
- A22C25/02—Washing or descaling fish
-
- 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
- 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
-
- 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)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Marine Sciences & Fisheries (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for removing fishy smell of fish blocks of freshwater fish, which comprises the following steps: expanding freshwater fish into fish blocks, cleaning the fish blocks, rinsing the fish blocks to generate bloody water, and pickling the fish blocks with the bloody water by using herbal medicines. According to the invention, a special fishy smell removing mode is adopted, so that the fish blocks have no fishy smell, and the taste is greatly improved; the method has the advantages that the bloody water of the fish blocks is selected to be floated out at first and then the fish blocks are pickled, because part of fishy smell of the fish blocks comes from the bloody water, and the method is more favorable for subsequent pickling and fishy smell removal after the bloody water is floated out; chinese herbal medicines are adopted to pickle the fish blocks subsequently, the fishy smell of the fish blocks is neutralized by the Chinese herbal medicines, chemical additives are not needed, the taste is better, and the fish blocks are beneficial to human health.
Description
Technical Field
The invention relates to the field of freshwater fish processing, in particular to a method for removing fishy smell of fish blocks of freshwater fish.
Background
The aquatic resources in China are rich, and particularly the freshwater fish breeding industry is developed, the variety is various, the production quantity is stable, and the seasonality is easy to control. The freshwater fish has the characteristics of high protein, low fat and the like, is an indispensable important part in daily diet, and is also one of the main sources of animal protein. In the last decade, the yield of freshwater fish in China is continuously increased, and the production of freshwater fish plays an increasingly important role in guaranteeing the supply of aquatic products in China.
However, compared with the seawater fish, the freshwater fish has tender meat quality, most of the freshwater fish has obvious earthy smell and heavy fishy smell. The existing method for removing the fishy smell of the freshwater fish mainly comprises a seasoning mixing method, a beta-cyclodextrin processing method, an active carbon processing method, a protease hydrolysis method, a microbial fermentation method and the like, and on one hand, the existing method for removing the fishy smell adopts more raw materials, has high cost and very complicated operation steps; on the other hand, the fishy smell is removed, the meat quality and taste are poor, and even chemical additives are added, so that the health of people is influenced.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: overcomes the defects of the prior art, and provides a method for removing the fishy smell of the fish blocks of the freshwater fish, which has simple operation and low cost and does not contain any chemical additive.
The technical scheme adopted by the invention for solving the technical problems is as follows: a method for removing fishy smell of fish blocks of freshwater fish comprises the following steps: expanding freshwater fish into fish blocks, cleaning the fish blocks, rinsing the fish blocks to generate bloody water, and pickling the fish blocks with the bloody water by using herbal medicines.
Further, the herbs include herba plantaginis and herba Eomenii.
Further, the plantain and the water weed are mashed and smeared on the surface of the fish block.
Further, juice is squeezed from plantain and equisetum, the juice is mixed with water, and then the fish fillet is directly put into the water.
Further, the mixing ratio of the plantain herb to the equisetum vulgare is (0.5-1): (0.5 to 1).
Further, the mixing ratio of the plantain herb juice, the equisetum water herb juice and water is (30-50 g): (30 g-50 g): 1 kg.
Further, when the fish blocks are pickled by the juice, water should submerge the fish blocks.
Further, the pickling time is 3-7 h.
Further, the cured fish fillet requires further cleaning.
The invention has the beneficial effects that:
according to the invention, a special fishy smell removing mode is adopted, so that the fish blocks have no fishy smell, and the taste is greatly improved; the method has the advantages that the bloody water of the fish blocks is selected to be floated out at first and then the fish blocks are pickled, because part of fishy smell of the fish blocks comes from the bloody water, and the method is more favorable for subsequent pickling and fishy smell removal after the bloody water is floated out; chinese herbal medicines are adopted to pickle the fish blocks subsequently, the fishy smell of the fish blocks is neutralized by the Chinese herbal medicines, chemical additives are not needed, the taste is better, and the fish blocks are beneficial to human health.
Detailed Description
The present invention is further illustrated by the following examples.
Example 1
A method for removing fishy smell of fish blocks of freshwater fish comprises the following steps: expanding freshwater fish into fish blocks, cleaning the fish blocks, rinsing the fish blocks to generate bloody water, and pickling the fish blocks with the bloody water by using herbal medicines.
The scheme has the following advantages: firstly, the bloody water of the fish blocks is selected to be floated out and then the fish blocks are pickled, because part of fishy smell of the fish blocks comes from the bloody water, and the fishy smell is removed by subsequent pickling after the bloody water is floated out; chinese herbal medicines are adopted to pickle the fish blocks subsequently, the fishy smell of the fish blocks is neutralized by the Chinese herbal medicines, chemical additives are not needed, the taste is better, and the fish blocks are beneficial to human health.
In the embodiment, the freshwater fish is fed by grass carp, male fish or silver carp, and the feed is at least one of grass, beancurd jelly and sweet potato residue.
Specifically, the freshwater fish such as grass carp, male fish or silver carp is usually fried in about 2 months, namely 100 g-200 g of fries are usually put into a pond or a field, beancurd jelly is used as a feed for feeding the fries at the early stage, when the fries are fed for about forty days, at least one of grass and sweet potato residues is changed as the feed for feeding, namely pure biological feed is used for feeding, so that the grass carp, male fish or silver carp can grow fast, have more meat, and have tender and fragrant meat quality; when the grass carp, the male fish or the silver carp grows to about four jin, the small meat is not tight, and the large fish can be fished up to be processed after being swelled.
In this embodiment, freshwater fish is expanded into fish blocks by machine or by hand.
Specifically, the freshwater fish selected before expanding the fish must be live fish so as to ensure the freshness of the meat quality. The automatic fish that expands of machine is preferably adopted to this embodiment, labour saving and time saving, and the batchization of being convenient for is gone on.
The inventor finds that the fishy smell of the fish blocks is partially originated from the blood water, and the fishy smell can be partially removed as long as the blood water can be filtered out. Specifically, wine and salt are blended, and the cleaned fish blocks are soaked in the blended wine and salt.
The wine is brewed by adopting the distiller's yeast, one component of the distiller's yeast is polygonum hydropiper, also called polygonum hydropiper, and the polygonum hydropiper is mashed and squeezed to obtain juice which is mixed with other components to prepare the distiller's yeast. The polygonum hydropiper is cheap and can be obtained from local materials, and the quality of the wine can be improved. The invention selects the wine made of the distiller's yeast to combine with salt to remove fishy smell, on one hand, the wine can filter out the blood water, on the other hand, the subsequent fermentation of the fish blocks can be facilitated, and the bacteria in the fish blocks can be eliminated.
The wine distilled from the second pot of water is picked up instead of the wine brewed from the first pot of water, so that the aim of really removing fishy smell is fulfilled, and the freshness of the fish blocks can be kept by picking the wine distilled from the second pot of water to soak the fish blocks. Because the fishy smell is mainly on the blood of the fish blocks, the fish blocks are soaked in wine and salt after being cleaned, so that the wine and the salt are soaked in the fish blocks, and the blood on the fish blocks is filtered out, thereby achieving the purpose of removing the fishy smell. The soaking time of the fish blocks in the embodiment is 6-8 hours, if the soaking time is too short, fishy smell cannot be thoroughly removed, and if the soaking time is too long, the meat quality is easily changed.
In the embodiment, after the salt is mixed with the wine, the concentration of the salt is not less than 3%, preferably 4-6%, so that the shelf life can be prolonged.
In this example, the fish fillets subjected to the above process were washed to remove the remaining salt on the surface.
The cleaned fish blocks are pickled by herbal medicines, wherein the herbal medicines are plantain and nux vomica which have edible and medicinal values and are wide in distribution area, easy to plant and low in cost.
Mixing herba plantaginis and herba Strychni in a ratio of 1:1, mashing, spreading the mashed herbs on fish, and pickling for 5 hr. The characteristic of Chinese herbal medicine and the fishy smell of the neutralized fish fillet are utilized to achieve the effect of removing fishy smell, in addition, the plantain has the effects of promoting urination, clearing heat, improving eyesight and eliminating phlegm, and the madder has the effects of clearing heat, diminishing inflammation, promoting urination and treating hypertension; and chemical additives are not added in the process, so that the fish blocks have better mouthfeel and are beneficial to human health.
After the pickling is completed, the fish fillets need to be cleaned, and herbal medicines on the surfaces of the fish fillets are washed off.
Example 2
The difference between this example and example 1 is that in this example, juice of plantain and horseweed is mixed with water, and then the fish pieces are soaked in water.
In the embodiment, the plantain and the madder are squeezed out to obtain juice, the juice is respectively connected, and then the juice is mixed according to the proportion of 30g of the plantain juice, 30g of the madder juice and 1kg of water, and no other reagent or substance is required to be added in the process; and (4) putting the fish blocks into the prepared water, and pickling for 6 hours when the water submerges the fish blocks.
After pickling, the fish fillets need to be cleaned, and water stains on the surfaces of the fish fillets are washed away.
The present invention is not limited to the above embodiments, and various combinations and modifications of the above technical features may be provided for those skilled in the art, and modifications, variations, equivalents, or uses of the structure or method of the present invention in other fields without departing from the spirit and scope of the present invention are included in the protection scope of the present invention.
Claims (9)
1. A method for removing fishy smell of fish blocks of freshwater fish is characterized by comprising the following steps: the method comprises the following steps: expanding freshwater fish into fish blocks, cleaning the fish blocks, rinsing the fish blocks to generate bloody water, and pickling the fish blocks with the bloody water by using herbal medicines.
2. The method of claim 1, wherein the method comprises the following steps: the herbal materials include herba plantaginis and herba Equiseti Ramosissimi.
3. The method of claim 2, wherein the method comprises the following steps: mashing herba plantaginis and herba Kalimeridis and applying on the surface of fish fillet.
4. The method of claim 2, wherein the method comprises the following steps: squeezing herba plantaginis and herba Otteliae Alismoidis to obtain juice, mixing the juice with water, and directly adding fish fillet into water.
5. The method of claim 2, wherein the method comprises the following steps: the mixing ratio of the plantain herb to the equisetum vulgare is (0.5-1): (0.5 to 1).
6. The method of claim 4, wherein the method comprises the following steps: the mixing ratio of the plantain herb juice, the equisetum water herb juice and water is (30-50 g): (30 g-50 g): 1 kg.
7. The method of claim 6, wherein the method comprises the following steps: when the fish blocks are pickled by the juice, water should submerge the fish blocks.
8. The method of claim 1, wherein the method comprises the following steps: the pickling time is 3-7 h.
9. The method of claim 8, wherein the fish fillet of the freshwater fish is removed by the following steps: the cured fish fillet requires further cleaning.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010756358.2A CN111700208A (en) | 2020-07-31 | 2020-07-31 | Method for removing fishy smell of fish blocks of freshwater fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010756358.2A CN111700208A (en) | 2020-07-31 | 2020-07-31 | Method for removing fishy smell of fish blocks of freshwater fish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111700208A true CN111700208A (en) | 2020-09-25 |
Family
ID=72546857
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010756358.2A Withdrawn CN111700208A (en) | 2020-07-31 | 2020-07-31 | Method for removing fishy smell of fish blocks of freshwater fish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111700208A (en) |
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2020
- 2020-07-31 CN CN202010756358.2A patent/CN111700208A/en not_active Withdrawn
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Application publication date: 20200925 |
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