CN111713655A - Method for pickling zinc-selenium-rich croaker with spicy rattan pepper - Google Patents
Method for pickling zinc-selenium-rich croaker with spicy rattan pepper Download PDFInfo
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- 238000005554 pickling Methods 0.000 title claims abstract description 32
- 238000000034 method Methods 0.000 title claims abstract description 20
- 235000002566 Capsicum Nutrition 0.000 title claims description 44
- 239000006002 Pepper Substances 0.000 title claims description 43
- 235000016761 Piper aduncum Nutrition 0.000 title claims description 43
- 235000017804 Piper guineense Nutrition 0.000 title claims description 43
- 235000008184 Piper nigrum Nutrition 0.000 title claims description 43
- 241000345998 Calamus manan Species 0.000 title claims description 7
- 235000012950 rattan cane Nutrition 0.000 title claims description 7
- SBIBMFFZSBJNJF-UHFFFAOYSA-N selenium;zinc Chemical compound [Se]=[Zn] SBIBMFFZSBJNJF-UHFFFAOYSA-N 0.000 title claims description 5
- 241001417494 Sciaenidae Species 0.000 title description 2
- 244000203593 Piper nigrum Species 0.000 title 1
- 241000251468 Actinopterygii Species 0.000 claims abstract description 48
- 241001596950 Larimichthys crocea Species 0.000 claims abstract description 37
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 10
- 239000000796 flavoring agent Substances 0.000 claims abstract description 10
- 235000019634 flavors Nutrition 0.000 claims abstract description 10
- 239000012138 yeast extract Substances 0.000 claims abstract description 10
- 238000004140 cleaning Methods 0.000 claims abstract description 9
- 238000007710 freezing Methods 0.000 claims abstract description 8
- 230000008014 freezing Effects 0.000 claims abstract description 5
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 4
- 210000004877 mucosa Anatomy 0.000 claims abstract description 4
- 235000015067 sauces Nutrition 0.000 claims abstract description 4
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 4
- 210000001835 viscera Anatomy 0.000 claims abstract description 4
- 241000722363 Piper Species 0.000 claims description 42
- 229920002472 Starch Polymers 0.000 claims description 29
- 235000019698 starch Nutrition 0.000 claims description 29
- 239000008107 starch Substances 0.000 claims description 29
- 235000013373 food additive Nutrition 0.000 claims description 16
- 239000002778 food additive Substances 0.000 claims description 16
- 235000013599 spices Nutrition 0.000 claims description 16
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 13
- 239000011707 mineral Substances 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 13
- 244000105624 Arachis hypogaea Species 0.000 claims description 12
- 235000021552 granulated sugar Nutrition 0.000 claims description 12
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 12
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 12
- 239000004223 monosodium glutamate Substances 0.000 claims description 12
- 235000020232 peanut Nutrition 0.000 claims description 12
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 10
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 10
- 235000018262 Arachis monticola Nutrition 0.000 claims description 10
- 244000017020 Ipomoea batatas Species 0.000 claims description 9
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 9
- 210000000988 bone and bone Anatomy 0.000 claims description 9
- 229920001592 potato starch Polymers 0.000 claims description 9
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 4
- 239000008158 vegetable oil Substances 0.000 claims description 4
- 244000295724 Allium chinense Species 0.000 claims description 3
- 235000016790 Allium chinense Nutrition 0.000 claims description 3
- 240000002234 Allium sativum Species 0.000 claims description 3
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 3
- 239000008280 blood Substances 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 229940093503 ethyl maltol Drugs 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- 239000012528 membrane Substances 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- 235000015424 sodium Nutrition 0.000 claims description 3
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 3
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 3
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 3
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 3
- 238000009210 therapy by ultrasound Methods 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 abstract description 17
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 abstract description 12
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 abstract description 12
- 239000011669 selenium Substances 0.000 abstract description 12
- 229910052711 selenium Inorganic materials 0.000 abstract description 12
- 239000011701 zinc Substances 0.000 abstract description 12
- 229910052725 zinc Inorganic materials 0.000 abstract description 12
- 230000011218 segmentation Effects 0.000 abstract description 3
- 210000002816 gill Anatomy 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 14
- 235000010755 mineral Nutrition 0.000 description 9
- 230000008901 benefit Effects 0.000 description 6
- 239000013078 crystal Substances 0.000 description 6
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- 235000015097 nutrients Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 230000007547 defect Effects 0.000 description 3
- 230000003628 erosive effect Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 2
- 230000004118 muscle contraction Effects 0.000 description 2
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- 239000002245 particle Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000012266 salt solution Substances 0.000 description 2
- 238000009938 salting Methods 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 241001465180 Botrytis Species 0.000 description 1
- 241000251464 Coelacanthiformes Species 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000009849 Cucumis sativus Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 241000276618 Perciformes Species 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000021167 banquet Nutrition 0.000 description 1
- 239000011247 coating layer Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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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- Molecular Biology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a pickling method of yellow croakers rich in zinc and selenium, comprising the steps of cleaning fresh yellow croakers with water, removing dirt and mucosa on the surfaces of the yellow croakers, removing scales, gills, fins and fins, removing internal organs, and cleaning bloodiness and black films; removing fishbone and fishbone; cutting into fish slices; pickling yellow croaker fillet, then sterilizing the fillet by using an ozone machine in a workshop, uniformly stirring, adding fish sauce, pickling for 3 minutes, bagging and weighing; and (3) mixing the seasoning packet and the primarily pickled fish slices (0.2-0.5): 10, and the seasoning bag contains 30-60% of yeast extract; ultrasonic wave segmentation processing; freezing at-50 deg.C for 10 min to complete pickling; vacuum packaging, and storing at below-15 deg.C. According to the invention, through twice pickling and seasoning, the flavor is more layered, and the yeast extract is arranged in the seasoning packet, so that the flavor of fish meat is effectively improved; the ultrasonic wave has the auxiliary quick-freezing function, so that the quality of the pickled yellow croakers is improved; the influence of the ultrasonic wave on the yellow croaker fillet can be reduced by adopting ultrasonic wave sectional treatment.
Description
Technical Field
The invention relates to the technical field of fish pickling, in particular to a method for pickling yellow croakers rich in zinc and selenium with spicy rattan pepper.
Background
Yellow croaker, also called yellow croaker and Cucumis sativus, is of genus Pseudosciaenae of family Botrytis of order Perciformes of class Osteichthyes. The large yellow croaker has fresh and tender meat quality, delicious taste and rich nutrition, and contains rich protein, trace elements, vitamins and various amino acids. The yellow croaker is delicious, fresh and tender, golden and lucky in body color, is a delicacy for banquet and is very popular with consumers.
The yellow croaker can be prepared by steaming, saucing, frying, fermenting, etc., and has different tastes and tastes. The traditional salting needs a long time, the salted fish meat has a larger taste difference with fresh fish meat, and the salting has the characteristics of stale difference, such as rough meat quality, erosion and the like. In order to reduce the influence of factors such as freezing, pickling and the like on the taste of fish, Chinese patent CN106962826B discloses an ultrasonic-pulse vacuum synergistic fish pickling method, which generates a steam cavity effect when ultrasonic waves are carried out under a pulse vacuum environment, promotes the contact of a salt solution and the fish, enhances a mass transfer driving force and improves the pickling efficiency.
The technical scheme improves the pickling efficiency and shortens the pickling time, but still has the following defects:
(1) the fish meat is pickled by adopting low-temperature salt solution, and the pickled fish meat has single taste.
In view of the above, there is an urgent need for improvement of the existing fish meat pickling method to improve the taste, flavor and nutrition.
Disclosure of Invention
The invention aims to solve the technical problems of poor taste and single taste of the existing fish preparation method.
In order to solve the technical problems, the invention adopts the technical scheme that the method for pickling the yellow croakers rich in zinc and selenium with spicy rattan pepper comprises the following steps:
cleaning fresh yellow croaker with water, removing dirt and mucosa on surface, removing fish scale, gill, fin and fin, removing viscera, and cleaning blood stain and black membrane;
removing fish bone and fish bone from cleaned Carnis Pseudosciaenae;
cutting cleaned Carnis Pseudosciaenae without bone and thorn into fish slices;
primarily pickling according to the following components: 85% of yellow croaker fish slices, 10-10.4% of mineral water, 3.0.2-0.54% of starch, 0.27-0.36% of salt, 0.12-0.18% of spices, 0.15-0.25% of pepper, 0.15-0.25% of pickled pepper, 0.13-0.17% of monosodium glutamate, 0.1-0.17% of white granulated sugar and 0.25-0.31% of food additives, wherein the starch comprises one or two of peanut starch and sweet potato starch, then the fish slices are sterilized by an ozone machine in a workshop, uniformly stirred and put into fish sauce for pickling for 3 minutes, bagged and weighed;
and (3) mixing the seasoning packet and the primarily pickled fish slices (0.2-0.5): 10, and the seasoning bag contains 30-60% of yeast extract;
performing ultrasonic treatment for a period of time, wherein the frequency is 5kHz, the power is 10W, and the time is 30S; then ultrasonic two-stage treatment is carried out, the frequency is 10kHz, and the power is 20S; freezing the treated small yellow croaker fillets at-50 ℃ for 10 minutes, and pickling;
vacuum packaging, and storing at below-15 deg.C.
In another preferred embodiment, the mineral water is 10.2%, the starch is 3.37%, the salt is 0.33%, the spices is 0.15%, the pepper is 0.2%, the pickled pepper is 0.17%, the monosodium glutamate is 0.15%, the white granulated sugar is 0.15%, and the food additive is 0.28%.
In another preferred embodiment, the mineral water is 10%, the starch is 3.54%, the salt is 0.27%, the spice is 0.18%, the pepper is 0.15%, the pickled pepper is 0.25%, the monosodium glutamate is 0.13%, the white granulated sugar is 0.17%, and the food additive is 0.31%.
In another preferred embodiment, the mineral water is 10.4%, the starch is 3.2%, the salt is 0.36%, the spice is 0.12%, the pepper is 0.25%, the pickled pepper is 0.15%, the monosodium glutamate is 0.13%, the white granulated sugar is 0.1%, and the food additive is 0.25%.
In another preferred embodiment, the food additive comprises one or more of sodium tripolyphosphate, sodium hexametaphosphate, and sodium pyro-scale.
In another preferred embodiment, the flavor pack comprises the following ingredients: 30% of vegetable oil, 5% of fresh pepper, 5% of pickled pepper, 5% of green Chinese onion, 5% of garlic, 5% of pepper, 30% of yeast extract, 5% of ethyl maltol and 10% of spice.
In another preferred embodiment, the starch comprises peanut starch and sweet potato starch in a 1:2 weight part ratio.
Compared with the prior art, the invention has the following advantages:
1. the secondary pickling seasoning is carried out, so that the flavor is more layered, the final taste can be blended by adopting the secondary pickled seasoning packet according to the requirement, and the yeast extract is arranged in the seasoning packet, so that the nutrient substances in the fish can be fermented, the nutrient substances can be absorbed by the human body more easily, and the flavor of the fish can be effectively improved;
2. the ultrasonic wave has the auxiliary quick-freezing function, so that the yellow croakers can quickly melt the largest ice crystals, the sizes of the ice crystals are reduced, the ice crystals are fine and uniformly distributed, the quality of the pickled yellow croakers is improved, and the defects of serious muscle contraction, coarse meat quality, erosion, poor sense, low yield, poor edibility and the like of the conventional frozen yellow croakers after thawing are overcome.
3. The method has the advantages that the ultrasonic wave is segmented, so that the meat quality of the yellow croakers is tender, the cavitation effect and the thermal effect in the ultrasonic wave treatment process have certain influence on the fish slices, and the influence on the yellow croaker fish slices can be reduced by adopting the ultrasonic wave segmentation treatment.
4. One or two of peanut starch and sweet potato starch are adopted, so that the zinc and selenium content can be obviously improved, great benefit is brought to human bodies, and the health of the human bodies is promoted.
Detailed Description
The invention provides a method for pickling yellow croakers with spicy rattan pepper rich in zinc and selenium, which is explained in detail with reference to specific embodiments.
The invention provides a method for pickling yellow croakers rich in zinc and selenium, which comprises the following steps:
1) killing yellow croakers and cleaning:
cleaning fresh yellow croaker with water, removing dirt and mucosa on surface, removing fish scale, gill, fin and fin, removing viscera, and cleaning blood stain and black membrane;
2) removing fishbone and fishbone:
removing fish bone and fish bone from cleaned Carnis Pseudosciaenae;
3) cutting into small fish slices:
cutting cleaned Carnis Pseudosciaenae without bone and thorn into fish slices;
4) removing fishy smell, adding seasonings and pickling:
primarily pickling according to the following components: 85% of yellow croaker fish slices, 10-10.4% of mineral water, 3.0.2-0.54% of starch, 0.27-0.36% of salt, 0.12-0.18% of spices, 0.15-0.25% of pepper, 0.15-0.25% of pickled pepper, 0.13-0.17% of monosodium glutamate, 0.1-0.17% of white granulated sugar and 0.25-0.31% of food additives, wherein the starch comprises one or two of peanut starch and sweet potato starch, then the fish slices are sterilized by an ozone machine in a workshop, uniformly stirred and put into fish sauce for pickling for 3 minutes, bagged and weighed;
5) seasoning of the seasoning packet:
and (3) mixing the seasoning packet and the primarily pickled fish slices (0.2-0.5): 10, and the seasoning bag contains 30-60% of yeast extract;
6) ultrasonic pickling:
performing ultrasonic treatment for a period of time, wherein the frequency is 5kHz, the power is 10W, and the time is 30S; then ultrasonic two-stage treatment is carried out, the frequency is 10kHz, and the power is 20S; freezing the treated small yellow croaker fillets at-50 ℃ for 10 minutes, and pickling;
7) vacuum packaging, and storing at below-15 deg.C.
In the step 4), the starch is used for forming a uniform coating layer on the surface of the fish meat, and other components are mixed to enter the fish meat to realize seasoning, so that the fish meat is protected, and the taste can be uniformly extended into the fish meat. The salt can sterilize and disinfect, prolong the shelf life of fish, and the spice, the pepper and the pickled pepper have the adjusting functions of different taste levels respectively.
Wherein, in another preferred embodiment, in the step 4), 10.2 percent of mineral water, 3.37 percent of starch, 0.33 percent of salt, 0.15 percent of spice, 0.2 percent of pepper, 0.17 percent of pickled pepper, 0.15 percent of monosodium glutamate, 0.15 percent of white granulated sugar and 0.28 percent of food additive.
Wherein, in another preferred embodiment, in the step 4), 10% of mineral water, 3.54% of starch, 0.27% of salt, 0.18% of spice, 0.15% of pepper, 0.25% of pickled pepper, 0.13% of monosodium glutamate, 0.17% of white granulated sugar and 0.31% of food additive.
Wherein, in another preferred embodiment, in the step 4), 10.4% of mineral water, 3.2% of starch, 0.36% of salt, 0.12% of spices, 0.25% of pepper, 0.15% of pickled peppers, 0.13% of monosodium glutamate, 0.1% of white granulated sugar and 0.25% of food additives are adopted.
In another preferred embodiment, the food additive comprises one or more of sodium tripolyphosphate, sodium hexametaphosphate, and sodium pyro-scale. The food additive is used for maintaining the quality and taste of fish meat.
In another preferred embodiment, the flavor pack comprises the following ingredients: 30% of vegetable oil, 5% of fresh pepper, 5% of pickled pepper, 5% of green Chinese onion, 5% of garlic, 5% of pepper, 30% of yeast extract, 5% of ethyl maltol and 10% of spice. The vegetable oil can mix other various components and can dissolve effective components of various components.
In another preferred embodiment, the starch comprises peanut starch and sweet potato starch in a 1:2 weight part ratio. The peanut starch is prepared from small-particle peanuts rich in zinc and selenium and can be produced in Banana urban Chixi Town areas in Ningde city, and the small-particle peanuts rich in zinc and selenium are used for processing the peanut starch (rich in zinc and selenium), and the sweet potato starch (rich in zinc and selenium) is used for processing and pickling the spicy rattan pepper yellow croakers, so that the content of zinc and selenium is effectively increased. In addition, the mineral water in the zinc-selenium-rich land and other planted components such as pepper, pickled pepper and the like are selected, so that the zinc-selenium content of the product can be improved. Compared with the prior art, the invention has the following advantages:
1. the secondary seasoning is carried out, so that the flavor is more layered, the final taste can be blended by adopting the seasoning bag pickled for the second time according to the requirement, and the yeast extract is arranged in the seasoning bag, so that the nutrient substances in the fish can be fermented, the nutrient substances can be absorbed by the human body more easily, and the flavor of the fish can be effectively improved;
2. the ultrasonic wave has the auxiliary quick-freezing function, so that the yellow croakers can quickly melt the largest ice crystals, the sizes of the ice crystals are reduced, the ice crystals are fine and uniformly distributed, the quality of the pickled yellow croakers is improved, and the defects of serious muscle contraction, coarse meat quality, erosion, poor sense, low yield, poor edibility and the like of the conventional frozen yellow croakers after thawing are overcome.
3. The method has the advantages that the ultrasonic wave is segmented, so that the meat quality of the yellow croakers is tender, the cavitation effect and the thermal effect in the ultrasonic wave treatment process have certain influence on the fish slices, and the influence on the yellow croaker fish slices can be reduced by adopting the ultrasonic wave segmentation treatment.
4. One or two of peanut starch and sweet potato starch are adopted, so that the zinc and selenium content can be obviously improved, great benefit is brought to human bodies, and the health of the human bodies is promoted.
The present invention is not limited to the above-mentioned preferred embodiments, and any structural changes made under the teaching of the present invention shall fall within the scope of the present invention, which is similar or similar to the technical solutions of the present invention.
Claims (7)
1. A pickling method of a zinc-selenium-rich spicy rattan pepper yellow croaker is characterized by comprising the following steps:
cleaning fresh yellow croaker with water, removing dirt and mucosa on surface, removing fish scale, gill, fin and fin, removing viscera, and cleaning blood stain and black membrane;
removing fish bone and fish bone from cleaned Carnis Pseudosciaenae;
cutting cleaned Carnis Pseudosciaenae without bone and thorn into fish slices;
primarily pickling according to the following components: 85% of yellow croaker fish slices, 10-10.4% of mineral water, 3.0.2-0.54% of starch, 0.27-0.36% of salt, 0.12-0.18% of spices, 0.15-0.25% of pepper, 0.15-0.25% of pickled pepper, 0.13-0.17% of monosodium glutamate, 0.1-0.17% of white granulated sugar and 0.25-0.31% of food additives, wherein the starch comprises one or two of peanut starch and sweet potato starch, then the fish slices are sterilized by an ozone machine in a workshop, uniformly stirred and put into fish sauce for pickling for 3 minutes, bagged and weighed;
and (3) mixing the seasoning packet and the primarily pickled fish slices (0.2-0.5): 10, and the seasoning bag contains 30-60% of yeast extract;
performing ultrasonic treatment for a period of time, wherein the frequency is 5kHz, the power is 10W, and the time is 30S; then ultrasonic two-stage treatment is carried out, the frequency is 10kHz, and the power is 20S; freezing the treated small yellow croaker fillets at-50 ℃ for 10 minutes, and pickling;
vacuum packaging, and storing at below-15 deg.C.
2. The method of claim 1, wherein the mineral water is 10.2%, the starch is 3.37%, the salt is 0.33%, the spice is 0.15%, the pepper is 0.2%, the pickled pepper is 0.17%, the monosodium glutamate is 0.15%, the white granulated sugar is 0.15%, and the food additive is 0.28%.
3. The method of claim 1, wherein the mineral water is 10%, the starch is 3.54%, the salt is 0.27%, the spice is 0.18%, the pepper is 0.15%, the pickled pepper is 0.25%, the monosodium glutamate is 0.13%, the white granulated sugar is 0.17%, and the food additive is 0.31%.
4. The method of claim 1, wherein the mineral water is 10.4%, the starch is 3.2%, the salt is 0.36%, the spice is 0.12%, the pepper is 0.25%, the pickled pepper is 0.15%, the monosodium glutamate is 0.13%, the white granulated sugar is 0.1%, and the food additive is 0.25%.
5. The method according to claim 1, wherein the food additive comprises one or more of sodium tripolyphosphate, sodium hexametaphosphate, and sodium pyro-scale.
6. The method of claim 1, wherein the flavor pack comprises the following ingredients: 30% of vegetable oil, 5% of fresh pepper, 5% of pickled pepper, 5% of green Chinese onion, 5% of garlic, 5% of pepper, 30% of yeast extract, 5% of ethyl maltol and 10% of spice.
7. The method of claim 1, wherein the starch comprises peanut starch and sweet potato starch in a 1:2 weight part ratio.
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CN113185596A (en) * | 2021-04-01 | 2021-07-30 | 集美大学 | Gnathagnus elongatus myosin antibacterial peptide LCM13 and application thereof |
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