CN114947076A - Pickling and storing method of smelly mandarin fish - Google Patents
Pickling and storing method of smelly mandarin fish Download PDFInfo
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- CN114947076A CN114947076A CN202210686323.5A CN202210686323A CN114947076A CN 114947076 A CN114947076 A CN 114947076A CN 202210686323 A CN202210686323 A CN 202210686323A CN 114947076 A CN114947076 A CN 114947076A
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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
- 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
- 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
-
- 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
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
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Abstract
The invention provides a method for pickling and storing smelly mandarin fish, and relates to the technical field of food processing. The method for pickling and storing the smelly mandarin fish comprises the following specific steps: selecting healthy live mandarin fish, taking out internal organs of the live mandarin fish, removing gills of the mandarin fish, scraping off fish scales, cleaning a black film in the mandarin fish belly with clear water, digging a salix leaf flower knife on the surface of the live mandarin fish, and sucking out water on the surface of the mandarin fish for later use; preparing a raw material for pickling the mandarin fish, weighing the raw material according to the formula requirement, preparing a pickling material by the raw material, and mixing out a pickling paste; evenly coating pickling paste on the surface and the inner part of the fish belly of the processed mandarin fish, and standing for 20-25 minutes after coating; and step four, putting the mandarin fish coated with the curing paste into the stomach of the mandarin fish. The method can be used for pickling smelly mandarin fishes in batches and selling the smelly mandarin fishes through vacuum packaging, so that a eater can taste fresh smelly mandarin fishes at any time, and the smelly mandarin fishes are authentic in taste, low in salt content and healthier and more delicious to eat.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for pickling and storing smelly mandarin fish.
Background
The smelly mandarin fish is a famous dish of Huangshan Anhui, and most of smelly mandarin fish in restaurants can only be tasted in the prior art, and the mandarin fish cannot be pickled in ordinary families, while the smelly mandarin fish pickling method in restaurants in the prior art mostly treats the mandarin fish, then adds salt for pickling, and then puts the mandarin fish into a wooden barrel for pickling for 6-7 days at 25-28 ℃ to make the mandarin fish emit smelly and non-smelly smell, the smelly mandarin fish developed traditionally is easy to go bad and rot, has high salt content, is unfavorable for human health when eaten, and the temperature and the salt content are not strictly controlled in the traditional pickling method, so that the taste of the smelly mandarin fish is poor.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a method for pickling and storing smelly mandarin fish, which solves the problems that the traditional smelly mandarin fish is difficult to pickle and cook at home, the taste of the smelly mandarin fish in a restaurant is not good, and the eating is easy to cause harm to the health of a human body.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: a method for pickling and storing smelly mandarin fish comprises the following specific steps:
selecting healthy live mandarin fish, taking out internal organs of the live mandarin fish, removing gills of the mandarin fish, scraping off fish scales, cleaning a black film in the mandarin fish belly with clear water, digging a salix leaf flower knife on the surface of the live mandarin fish, and sucking out water on the surface of the mandarin fish for later use;
preparing a raw material for pickling the mandarin fish, weighing the raw material according to the formula requirement, preparing a pickling material by the raw material, and mixing out a pickling paste;
evenly coating pickling paste on the surface and the inner part of the fish belly of the processed mandarin fish, and standing for 20-25 minutes after coating;
putting a pickling material into the mandarin fish belly coated with the pickling paste, uniformly coating the outer surface of the mandarin fish with the pickling material, and wrapping the smelly mandarin fish coated with the pickling material by a preservative film;
placing the mandarin fish wrapped with the preservative film into a refrigeration house, and pickling for 6-7 days to obtain smelly mandarin fish;
and step six, tearing off a preservative film from the pickled smelly mandarin fish, sucking the moisture on the surface, packaging and warehousing in a vacuum packaging mode, and storing the smelly mandarin fish under a cold storage condition after packaging and warehousing.
Preferably, the pickling raw materials of the mandarin fish are taken according to the proportion of 10-11 catties of mandarin fish: 20-25g of pepper, 10-15g of anise, 2-3g of bay leaf, 250-300g of green onion, 100-120g of ginger, 600-650g of salt, 800-820g of vinasse, 400-450g of stinky tofu, 30-35g of high-alcohol white spirit, 100-120g of carrot and 200-250g of celery, wherein the alcohol content of the high-alcohol white spirit is 52-60%.
Preferably, the concrete preparation method of the curing material is as follows:
1) putting carrot and celery into a grinder, grinding into mud, filtering carrot juice and celery juice through a filter screen to obtain dried carrot mud and celery mud, and mixing and stirring the carrot mud and the celery mud uniformly;
2) grinding fructus Zanthoxyli, fructus Anisi Stellati and folium Sesami into powder, and shredding herba Alii Fistulosi and rhizoma Zingiberis recens;
3) adding the powder of the pepper, the anise and the myrcia into the carrot and celery paste, uniformly stirring, adding the salt, the shredded scallion and the shredded ginger, and mixing and stirring to obtain the pickling material.
Preferably, the concrete preparation method of the curing paste is as follows: kneading the weighed strong-smelling fermented bean curd into mud, adding high-alcohol-content white spirit, mixing and stirring uniformly, adding vinasse, mixing and stirring uniformly, and obtaining the pickling cream after mixing and stirring.
Preferably, the refrigeration temperature of the refrigeration house is between 18 ℃ below zero and 19 ℃ below zero when the mandarin fish is pickled in the refrigeration house for 6 to 7 days.
Preferably, the curing paste is coated on fresh and alive smelly mandarin fish within 10-15 minutes after the processing in the first step, the time from entering a refrigeration house for curing after the processing in the first step is not more than three hours, and each process of the mandarin fish after the processing in the first step is processed at the temperature of 4-6 ℃ until the mandarin fish enters the refrigeration house for curing.
(III) advantageous effects
The invention provides a method for pickling and storing smelly mandarin fish. The method has the following beneficial effects:
1. according to the method, a small amount of salt is added into the pickling formula, celery and carrots are added into the formula, the salt content of smelly mandarin fish cannot exceed the standard under the condition that the taste is guaranteed due to the effect of taste improvement of the small amount of salt, the smelly mandarin fish is fragrant in taste due to the celery and the carrots, the taste hierarchy is enriched, the smelly mandarin fish is delicious and not greasy, and the smelly mandarin fish is healthier to eat.
2. The smelly mandarin fish is preserved through low-temperature frostless refrigeration, the temperature is the best balance point between the food quality and the energy consumption, the frostless refrigeration storage provides a perfect environment for preserving food materials, the low-temperature preservation degrades proteins in the smelly mandarin fish into amino acid which is easy to absorb by a human body, the absorption by the human body is convenient, the good preservation effect is achieved, the low-temperature preservation is favorable for separating bones and meat of the smelly mandarin fish, and the smelly mandarin fish is enabled to form garlic clove meat texture.
3. The invention ensures the freshness of food through low-temperature pickling and low-temperature refrigeration transportation and sale, is convenient for customers to cook at home after purchasing and want to purchase at any time, so that the smelly mandarin fish can be carried to a common dining table and is more convenient to eat.
Drawings
Fig. 1 is a schematic flow structure diagram of a method for pickling and storing smelly mandarin fish according to the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the 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.
The first embodiment is as follows:
as shown in fig. 1, an embodiment of the present invention provides a method for pickling and storing smelly mandarin fish, including the following steps:
selecting healthy live mandarin fish, taking out internal organs of the live mandarin fish, removing gills of the mandarin fish, scraping off fish scales, cleaning a black film in the mandarin fish belly with clear water, digging a salix leaf flower knife on the surface of the live mandarin fish, and sucking out water on the surface of the mandarin fish for later use;
preparing a pickling raw material of the mandarin fish, wherein the raw material comprises 20g of pepper, 10g of anise, 2g of bay leaves, 250g of scallion, 100g of ginger, 600g of salt, 800g of vinasse, 400g of strong-smelling tofu, 30g of high-degree white spirit, 100g of carrot and 200g of celery, the alcohol content of the high-degree white spirit is 52%, preparing a pickling material through the raw materials, and blending out a pickling paste:
a. the concrete preparation method of the curing material comprises the following steps:
1) putting carrot and celery into a grinder, grinding into mud, filtering carrot juice and celery juice through a filter screen to obtain dried carrot mud and celery mud, and mixing and stirring the carrot mud and the celery mud uniformly;
2) grinding fructus Zanthoxyli, fructus Anisi Stellati and folium Sesami into powder, and shredding herba Alii Fistulosi and rhizoma Zingiberis recens;
3) adding the powder of the pepper, the anise and the myrcia into the carrot and celery paste, uniformly stirring, adding the salt, the shredded scallion and the shredded ginger, and mixing and stirring to obtain a pickling material;
b. the concrete preparation method of the curing paste comprises the following steps: kneading weighed strong-smelling fermented bean curd into paste, adding high-alcohol-content white spirit, mixing and stirring uniformly, adding vinasse, mixing and stirring uniformly, and obtaining the pickling cream after mixing and stirring
Evenly coating pickling paste on the surface and the inner part of the fish belly of the processed mandarin fish, and standing for 20-25 minutes after coating;
placing a pickling material into the mandarin fish belly coated with the pickling paste, uniformly coating the pickling material on the outer surface of the mandarin fish belly, and wrapping the smelly mandarin fish coated with the pickling material by a preservative film;
placing the mandarin fish wrapped with the preservative film into a refrigeration house, pickling for 6-7 days at the refrigeration temperature of 18 ℃ below zero to obtain smelly mandarin fish;
and step six, tearing off a preservative film from the pickled smelly mandarin fish, sucking the moisture on the surface, packaging and warehousing in a vacuum packaging mode, and storing the smelly mandarin fish under a cold storage condition after packaging and warehousing.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. A method for pickling and storing smelly mandarin fish is characterized by comprising the following specific steps:
selecting healthy live mandarin fish, taking out internal organs of the live mandarin fish, removing gills of the mandarin fish, scraping off fish scales, cleaning a black film in the mandarin fish belly with clear water, digging a salix leaf flower knife on the surface of the live mandarin fish, and sucking out water on the surface of the mandarin fish for later use;
preparing a raw material for pickling the mandarin fish, weighing the raw material according to the formula requirement, preparing a pickling material by the raw material, and mixing out a pickling paste;
evenly coating pickling paste on the surface and the inner part of the fish belly of the processed mandarin fish, and standing for 20-25 minutes after coating;
placing a pickling material into the mandarin fish belly coated with the pickling paste, uniformly coating the pickling material on the outer surface of the mandarin fish belly, and wrapping the smelly mandarin fish coated with the pickling material by a preservative film;
placing the mandarin fish wrapped with the preservative film into a refrigeration house, and pickling for 6-7 days to obtain smelly mandarin fish;
and step six, tearing off a preservative film from the pickled smelly mandarin fish, sucking the moisture on the surface, packaging and warehousing in a vacuum packaging mode, and storing the smelly mandarin fish under a cold storage condition after packaging and warehousing.
2. The method for pickling and storing smelly mandarin fish as claimed in claim 1, wherein the raw material for pickling mandarin fish is selected from every 10-11 jin of mandarin fish: 20-25g of pepper, 10-15g of anise, 2-3g of bay leaf, 250-300g of green onion, 100-120g of ginger, 600-650g of salt, 800-820g of vinasse, 400-450g of stinky tofu, 30-35g of high-alcohol white spirit, 100-120g of carrot and 200-250g of celery, wherein the alcohol content of the high-alcohol white spirit is 52-60%.
3. The method for pickling and storing stinky mandarin fish as claimed in claim 1, wherein the preparation method of the pickling material comprises the following steps:
1) putting carrot and celery into a grinder, grinding into mud, filtering carrot juice and celery juice through a filter screen to obtain dried carrot mud and celery mud, and mixing and stirring the carrot mud and the celery mud uniformly;
2) grinding fructus Zanthoxyli, fructus Anisi Stellati and folium Sesami into powder, and shredding herba Alii Fistulosi and rhizoma Zingiberis recens;
3) adding the powder of the pepper, the anise and the myrcia into the carrot and celery paste, uniformly stirring, adding the salt, the shredded scallion and the shredded ginger, and mixing and stirring to obtain the pickling material.
4. The method for pickling and storing stinky mandarin fish as claimed in claim 1, wherein the pickling paste is prepared by the following steps: kneading the weighed strong-smelling fermented bean curd into mud, adding high-alcohol-content white spirit, mixing and stirring uniformly, adding vinasse, mixing and stirring uniformly, and obtaining the pickling cream after mixing and stirring.
5. The method for pickling and storing mandarin fish as claimed in claim 1, wherein the temperature of the refrigerator is from-18 deg.C to-19 deg.C when the mandarin fish is pickled in the refrigerator for 6-7 days.
6. The method for pickling and storing smelly mandarin fish as claimed in claim 1, wherein the pickling paste is applied to fresh and alive smelly mandarin fish within 10-15 minutes after the first step, the time from the first step to the cold storage for pickling is less than three hours, and each step of the mandarin fish is treated at 4-6 ℃ until the mandarin fish is pickled in the cold storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210686323.5A CN114947076A (en) | 2022-06-17 | 2022-06-17 | Pickling and storing method of smelly mandarin fish |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210686323.5A CN114947076A (en) | 2022-06-17 | 2022-06-17 | Pickling and storing method of smelly mandarin fish |
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| CN114947076A true CN114947076A (en) | 2022-08-30 |
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| CN202210686323.5A Pending CN114947076A (en) | 2022-06-17 | 2022-06-17 | Pickling and storing method of smelly mandarin fish |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685665A (en) * | 2014-11-26 | 2016-06-22 | 自贡市天花井食品有限公司 | Refrigerating marinating method of raw beef and Huobianzi beef produced by the 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 |
| CN109549130A (en) * | 2019-01-09 | 2019-04-02 | 汪洋 | A kind of manufacture craft of smelly mandarin fish |
-
2022
- 2022-06-17 CN CN202210686323.5A patent/CN114947076A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685665A (en) * | 2014-11-26 | 2016-06-22 | 自贡市天花井食品有限公司 | Refrigerating marinating method of raw beef and Huobianzi beef produced by the 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 |
| CN109549130A (en) * | 2019-01-09 | 2019-04-02 | 汪洋 | A kind of manufacture craft of smelly mandarin fish |
Non-Patent Citations (1)
| Title |
|---|
| "学做"臭鳜鱼"", 孔子学院, no. 05, pages 54 - 58 * |
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