CN114041575A - 一种休闲食品鱼尾的腌制方法 - Google Patents
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- 241000234314 Zingiber Species 0.000 claims description 24
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 24
- 235000009508 confectionery Nutrition 0.000 claims description 24
- 239000008157 edible vegetable oil Substances 0.000 claims description 24
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- 238000002360 preparation method Methods 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
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Abstract
本发明提供一种休闲食品鱼尾的腌制方法,包括:取鲜鱼,将鲜鱼内脏清理,并去头,获得鱼尾;在鱼肚和鱼尾表面均匀擦拭食用盐;放置5‑8小时;将鱼尾内外的食用盐洗净,控干水分;利用腌料对鱼尾进行腌制10‑15小时;上锅大火煮沸,焖20‑30分钟后,静置腌制2‑3小时,得鱼尾成品。本发明提供一种休闲食品鱼尾的腌制方法,用以实现减少食盐长时间腌制鱼的目的,进而实现腌鱼中降低亚硝酸盐含量的目的,从而降低长期使用对人体健康造成不利影响的情况。
Description
技术领域
本发明涉及鱼尾休闲食品技术领域,特别涉及一种休闲食品鱼尾的腌制方法。
背景技术
腌鱼是以盐腌渍后,晒干的鱼。以前因为没有低温保鲜技术,鱼很容易腐烂。因此世界各地沿海的渔民都有以此方法保存鱼。
但是现有的腌鱼技术主要以食盐腌制为主,而食盐长时间腌制过程中会产生亚硝酸盐,长期食用会对人体健康产生不利影响,因此缺少一种能够减少食盐长时间腌制咸鱼的方法。
发明内容
本发明提供一种休闲食品鱼尾的腌制方法,用以实现减少食盐长时间腌制鱼的目的,进而实现腌鱼中降低亚硝酸盐含量的目的,从而降低长期使用对人体健康造成不利影响的情况。
本发明提供一种休闲食品鱼尾的腌制方法,包括:
取鲜鱼,将鲜鱼内脏清理,并去头,获得鱼尾;
在鱼肚和鱼尾表面均匀擦拭食用盐;放置5-8小时;
将鱼尾内外的食用盐洗净,控干水分;
利用腌料对鱼尾进行腌制10-15小时;上锅大火煮沸,焖20-30 分钟后,静置腌制2-3小时,得鱼尾成品。
优选地,所述鲜鱼为鲤鱼,将鲤鱼宰杀并去鳞片,从腹部剖开,清理内脏和鱼头后,用清水冲干净。
优选地,还包括:
将清水冲洗干净的鱼尾置入干燥机中进行干燥30-45分钟,使得鱼尾含水量达到55%-75%。
优选地,所述食用盐与黄酒以2:1配比混匀后,均匀擦拭在鱼尾肚子内表面和鱼尾外表面,放置5-8小时后;
将鱼尾内外的食用盐冲洗干净,并吊挂控干水分。
优选地,,所述腌料包括:糯米酒、红曲、花椒、干辣椒、姜、桂皮、甜面酱、食用油和葱段。
优选地,所述腌料的组分包括:糯米酒25-35份、红曲8-12份、花椒15-20份、干辣椒10-15份、姜8-10份、桂皮5-9份、甜面酱6-10 份、食用油10-15份和葱段7-15份。
优选地,所述腌料的组分包括:糯米酒25份、红曲8份、花椒 16份、干辣椒12份、姜9份、桂皮6份、甜面酱7份、食用油10 份和葱段10份。
优选地,所述腌料的组分包括:糯米酒28份、红曲10份、花椒 18份、干辣椒10份、姜8份、桂皮8份、甜面酱8份、食用油12 份和葱段7份。
优选地,所述腌料的组分包括:糯米酒30份、红曲10份、花椒 18份、干辣椒12份、姜9份、桂皮8份、甜面酱10份、食用油15 份和葱段12份。
优选地,利用食用油将花椒、干辣椒、姜、桂皮、甜面酱和葱段进行炒制,获得干酱;将糯米酒倒入干酱中继续炒制10分钟,关火倒入红曲和鱼尾进行腌制;
腌制结束后,大火煮沸后继续腌制,腌制完成后,得鱼尾成品。
本发明的工作的有益效果如下:
本发明提供一种休闲食品鱼尾的腌制方法,包括:取鲜鱼,将鲜鱼内脏清理,并去头,获得鱼尾;在鱼肚和鱼尾表面均匀擦拭食用盐;放置5-8小时;将鱼尾内外的食用盐洗净,控干水分;利用腌料对鱼尾进行腌制10-15小时;上锅大火煮沸,焖20-30分钟后,静置腌制 2-3小时,得鱼尾成品。本发明提供一种休闲食品鱼尾的腌制方法,用以实现减少食盐长时间腌制鱼的目的,进而实现腌鱼中降低亚硝酸盐含量的目的,从而降低长期使用对人体健康造成不利影响的情况。
本发明中,鱼尾成品可为袋装,也可为瓶装,由于制备过程中加入了糯米酒和红曲,在制备形成的鱼尾食品中能够经由糯米酒和红曲的继续发酵,保证鱼尾食品在包装袋或包装瓶内的保质期进行延长至 20-25天,从而实现低盐或少盐食品能够长时间保存的目的;
进一步的,在腌制鱼尾过程中,由于是将鱼尾进行干燥至水分含量为55%-75%,这样,在用黄酒和食用盐腌制过程中,能够减少食盐进入鱼肉内的含量,以及通过黄酒对鱼尾进行去腥,从而提高鱼尾的口感。
本发明的其它特征和优点将在随后的说明书中阐述,并且,部分地从说明书中变得显而易见,或者通过实施本发明而了解。本发明的目的和其他优点可通过在所写的说明书中所特别指出的结构来实现和获得。
下面通过实施例,对本发明的技术方案做进一步的详细描述。
具体实施方式
以下结对本发明的优选实施例进行说明,应当理解,此处所描述的优选实施例仅用于说明和解释本发明,并不用于限定本发明。
本发明实施例提供了一种休闲食品鱼尾的腌制方法,包括:取鲜鱼,将鲜鱼内脏清理,并去头,获得鱼尾;在鱼肚和鱼尾表面均匀擦拭食用盐;放置5-8小时;将鱼尾内外的食用盐洗净,控干水分;利用腌料对鱼尾进行腌制10-15小时;上锅大火煮沸,焖20-30分钟后,静置腌制2-3小时,得鱼尾成品。
所述鲜鱼为鲤鱼,将鲤鱼宰杀并去鳞片,从腹部剖开,清理内脏和鱼头后,用清水冲干净。还包括:将清水冲洗干净的鱼尾置入干燥机中进行干燥30-45分钟,使得鱼尾含水量达到55%-75%。
所述食用盐与黄酒以2:1配比混匀后,均匀擦拭在鱼尾肚子内表面和鱼尾外表面,放置5-8小时后;将鱼尾内外的食用盐冲洗干净,并吊挂控干水分。
其中,所述腌料包括:糯米酒、红曲、花椒、干辣椒、姜、桂皮、甜面酱、食用油和葱段。所述腌料的组分包括:糯米酒25-35份、红曲8-12份、花椒15-20份、干辣椒10-15份、姜8-10份、桂皮5-9 份、甜面酱6-10份、食用油10-15份和葱段7-15份。
或者,所述腌料的组分包括:糯米酒25份、红曲8份、花椒16 份、干辣椒12份、姜9份、桂皮6份、甜面酱7份、食用油10份和葱段10份。
或者,所述腌料的组分包括:糯米酒28份、红曲10份、花椒 18份、干辣椒10份、姜8份、桂皮8份、甜面酱8份、食用油12 份和葱段7份。
或者,所述腌料的组分包括:糯米酒30份、红曲10份、花椒 18份、干辣椒12份、姜9份、桂皮8份、甜面酱10份、食用油15 份和葱段12份。
进一步,利用食用油将花椒、干辣椒、姜、桂皮、甜面酱和葱段进行炒制,获得干酱;将糯米酒倒入干酱中继续炒制10分钟,关火倒入红曲和鱼尾进行腌制;腌制结束后,大火煮沸后继续腌制,腌制完成后,得鱼尾成品。
本发明提供一种休闲食品鱼尾的腌制方法,用以实现减少食盐长时间腌制鱼的目的,进而实现腌鱼中降低亚硝酸盐含量的目的,从而降低长期使用对人体健康造成不利影响的情况。
具体操作步骤如下:
本发明实施例提供了一种休闲食品鱼尾的腌制方法,包括:取鲜鲤鱼,将鲤鱼宰杀并去鳞片,从腹部剖开,清理内脏和鱼头后,用清水冲干净。将清水冲洗干净的鱼尾置入干燥机中进行干燥30-45分钟,使得鱼尾含水量达到55%-75%。食用盐与黄酒以2:1配比混匀后,均匀擦拭在鱼尾肚子内表面和鱼尾外表面,放置5-8小时后;将鱼尾内外的食用盐冲洗干净,并吊挂控干水分;
利用食用油将花椒、干辣椒、姜、桂皮、甜面酱和葱段进行炒制,获得干酱;将糯米酒倒入干酱中继续炒制10分钟,关火倒入红曲和鱼尾进行腌制;腌制结束后,大火煮沸后继续腌制,腌制完成后,得鱼尾成品。
其中,所述腌料包括:糯米酒、红曲、花椒、干辣椒、姜、桂皮、甜面酱、食用油和葱段。所述腌料的组分包括:糯米酒25-35份、红曲8-12份、花椒15-20份、干辣椒10-15份、姜8-10份、桂皮5-9 份、甜面酱6-10份、食用油10-15份和葱段7-15份。
或者,所述腌料的组分包括:糯米酒25份、红曲8份、花椒16 份、干辣椒12份、姜9份、桂皮6份、甜面酱7份、食用油10份和葱段10份。
或者,所述腌料的组分包括:糯米酒28份、红曲10份、花椒 18份、干辣椒10份、姜8份、桂皮8份、甜面酱8份、食用油12 份和葱段7份。
或者,所述腌料的组分包括:糯米酒30份、红曲10份、花椒 18份、干辣椒12份、姜9份、桂皮8份、甜面酱10份、食用油15 份和葱段12份。
本发明中,鱼尾成品可为袋装,也可为瓶装,由于制备过程中加入了糯米酒和红曲,在制备形成的鱼尾食品中能够经由糯米酒和红曲的继续发酵,保证鱼尾食品在包装袋或包装瓶内的保质期进行延长至 20-25天,从而实现低盐或少盐食品能够长时间保存的目的;
进一步的,在腌制鱼尾过程中,由于是将鱼尾进行干燥至水分含量为55%-75%,这样,在用黄酒和食用盐腌制过程中,能够减少食盐进入鱼肉内的含量,以及通过黄酒对鱼尾进行去腥,从而提高鱼尾的口感。
显然,本领域的技术人员可以对本发明进行各种改动和变型而不脱离本发明的精神和范围。这样,倘若本发明的这些修改和变型属于本发明权利要求及其等同技术的范围之内,则本发明也意图包含这些改动和变型在内。
Claims (10)
1.一种休闲食品鱼尾的腌制方法,其特征在于,包括:
取鲜鱼,将鲜鱼内脏清理,并去头,获得鱼尾;
在鱼肚和鱼尾表面均匀擦拭食用盐;放置5-8小时;
将鱼尾内外的食用盐洗净,控干水分;
利用腌料对鱼尾进行腌制10-15小时;上锅大火煮沸,焖20-30分钟后,静置腌制2-3小时,得鱼尾成品。
2.如权利要求1所述的一种休闲食品鱼尾的腌制方法,其特征在于,所述鲜鱼为鲤鱼,将鲤鱼宰杀并去鳞片,从腹部剖开,清理内脏和鱼头后,用清水冲干净。
3.如权利要求2所述的一种休闲食品鱼尾的腌制方法,其特征在于,还包括:
将清水冲洗干净的鱼尾置入干燥机中进行干燥30-45分钟,使得鱼尾含水量达到55%-75%。
4.如权利要求1所述的一种休闲食品鱼尾的腌制方法,其特征在于,所述食用盐与黄酒以2:1配比混匀后,均匀擦拭在鱼尾肚子内表面和鱼尾外表面,放置5-8小时后;
将鱼尾内外的食用盐冲洗干净,并吊挂控干水分。
5.如权利要求1所述的一种休闲食品鱼尾的腌制方法,其特征在于,所述腌料包括:糯米酒、红曲、花椒、干辣椒、姜、桂皮、甜面酱、食用油和葱段。
6.如权利要求5所述的一种休闲食品鱼尾的腌制方法,其特征在于,所述腌料的组分包括:糯米酒25-35份、红曲8-12份、花椒15-20份、干辣椒10-15份、姜8-10份、桂皮5-9份、甜面酱6-10份、食用油10-15份和葱段7-15份。
7.如权利要求6所述的一种休闲食品鱼尾的腌制方法,其特征在于,所述腌料的组分包括:糯米酒25份、红曲8份、花椒16份、干辣椒12份、姜9份、桂皮6份、甜面酱7份、食用油10份和葱段10份。
8.如权利要求6所述的一种休闲食品鱼尾的腌制方法,其特征在于,所述腌料的组分包括:糯米酒28份、红曲10份、花椒18份、干辣椒10份、姜8份、桂皮8份、甜面酱8份、食用油12份和葱段7份。
9.如权利要求6所述的一种休闲食品鱼尾的腌制方法,其特征在于,所述腌料的组分包括:糯米酒30份、红曲10份、花椒18份、干辣椒12份、姜9份、桂皮8份、甜面酱10份、食用油15份和葱段12份。
10.如权利要求6所述的一种休闲食品鱼尾的腌制方法,其特征在于,利用食用油将花椒、干辣椒、姜、桂皮、甜面酱和葱段进行炒制,获得干酱;将糯米酒倒入干酱中继续炒制10分钟,关火倒入红曲和鱼尾进行腌制;
腌制结束后,大火煮沸后继续腌制,腌制完成后,得鱼尾成品。
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