CN116406772A - Pickling treatment method for stink mandarin fish - Google Patents
Pickling treatment method for stink mandarin fish Download PDFInfo
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- CN116406772A CN116406772A CN202310149631.9A CN202310149631A CN116406772A CN 116406772 A CN116406772 A CN 116406772A CN 202310149631 A CN202310149631 A CN 202310149631A CN 116406772 A CN116406772 A CN 116406772A
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- 241000404975 Synchiropus splendidus Species 0.000 title claims abstract description 122
- 238000000034 method Methods 0.000 title claims abstract description 29
- 238000005554 pickling Methods 0.000 title claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 18
- 235000015090 marinades Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000010411 cooking Methods 0.000 claims abstract description 7
- 241000251468 Actinopterygii Species 0.000 claims description 25
- 150000003839 salts Chemical class 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 239000012267 brine Substances 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 8
- 244000273928 Zingiber officinale Species 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims description 7
- 239000003755 preservative agent Substances 0.000 claims description 7
- 230000002335 preservative effect Effects 0.000 claims description 7
- 235000013599 spices Nutrition 0.000 claims description 7
- 241000234282 Allium Species 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 240000001592 Amaranthus caudatus Species 0.000 claims description 4
- 235000009328 Amaranthus caudatus Nutrition 0.000 claims description 4
- 235000012735 amaranth Nutrition 0.000 claims description 4
- 239000004178 amaranth Substances 0.000 claims description 4
- 230000000740 bleeding effect Effects 0.000 claims description 4
- 239000004575 stone Substances 0.000 claims description 4
- 210000001015 abdomen Anatomy 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 230000002745 absorbent Effects 0.000 claims description 2
- 239000002250 absorbent Substances 0.000 claims description 2
- 238000000855 fermentation Methods 0.000 abstract description 10
- 230000004151 fermentation Effects 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 238000007789 sealing Methods 0.000 abstract description 3
- 238000009938 salting Methods 0.000 abstract 2
- 238000001723 curing Methods 0.000 description 31
- 230000035943 smell Effects 0.000 description 9
- 235000019640 taste Nutrition 0.000 description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
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- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 230000000149 penetrating effect Effects 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 240000006927 Foeniculum vulgare Species 0.000 description 1
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- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 240000007232 Illicium verum Species 0.000 description 1
- 235000008227 Illicium verum Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 241000722363 Piper Species 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
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- 235000019643 salty taste Nutrition 0.000 description 1
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- BPJYAXCTOHRFDQ-UHFFFAOYSA-L tetracopper;2,4,6-trioxido-1,3,5,2,4,6-trioxatriarsinane;diacetate Chemical compound [Cu+2].[Cu+2].[Cu+2].[Cu+2].CC([O-])=O.CC([O-])=O.[O-][As]1O[As]([O-])O[As]([O-])O1.[O-][As]1O[As]([O-])O[As]([O-])O1 BPJYAXCTOHRFDQ-UHFFFAOYSA-L 0.000 description 1
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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
- 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
- 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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- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for curing stinky mandarin fish, which comprises the following steps: s1, selecting mandarin fish raw materials; s2, processing mandarin fish raw materials; s3, preparing pickling materials; s4, primary curing treatment; s5, preparing marinades; s6, secondary curing treatment. According to the method, the mandarin fish is salted twice, the mandarin fish is salted in a short time in a sealing manner, so that fermentation is promoted, unique odor is promoted, the odor is prevented from being excessively heavy and the delicate flavor is covered all the time, then the mandarin fish is salted by means of wooden barrel open type fermentation, the unique odor is promoted again, the delicate flavor of the mandarin fish is fully produced in the salting process by means of open type salting fermentation, and therefore the odor and the delicate flavor of the mandarin fish salted by means of the method are kept in optimal states, the odor is known by the mandarin fish, and the odor is known by the mandarin fish and is known by cooking.
Description
Technical Field
The invention relates to the technical field of curing of stinky mandarin fish, in particular to a curing treatment method of stinky mandarin fish.
Background
The mandarin fish is also called as mandarin fish, fresh barren fish and fresh barren fish, and is one dish made with mandarin fish, ginger and red pepper as material, and is one of the traditional famous dishes in Huizhou, and the mandarin fish is smelly and delicious, and has delicious taste, delicate meat, smooth and tender taste, mellow taste and delicious taste.
At present, when the stinky mandarin fish is pickled, the fresh mandarin fish is pickled in the environment of about 25 ℃ at room temperature by using light salt water, preferably pickled by using a wooden barrel, and the bellyband is placed upwards, and pressed by using a mountain green stone or a cobble, and then the stinky mandarin fish is obtained after one week; the other is to coat curing materials on fresh mandarin fish after finishing the treatment, and then to cure the mandarin fish in a sealed container for one week; however, in the two curing methods, the first curing method is difficult to ensure that the mandarin fish is fully fermented and forms unique odor, and the second curing method is difficult to ensure the freshness of the mandarin fish. Therefore, we propose a curing treatment method for the stinky mandarin fish to solve the above problems.
Disclosure of Invention
The invention aims to solve the problem that the optimal state of odor and delicate flavor is difficult to maintain when the mandarin fish is salted in the prior art, and provides a method for pickling the stinky mandarin fish.
In order to achieve the above purpose, the present invention adopts the following technical scheme:
a method for curing stinky mandarin fish comprises the following steps: s1, selecting mandarin fish raw materials; s2, processing mandarin fish raw materials; s3, preparing pickling materials; s4, primary curing treatment; s5, preparing marinades; s6, secondary curing treatment.
In the method, in the step 1, fresh live fish is selected, and the live fish is easier to pickle and tasty than dead fish.
In the step 2, S2-1 is used for bloodletting and fresh keeping, and the fish tail position and the position behind the gill are respectively cut into one piece and then soaked in the warm water for bloodletting, so that the fish blood is prevented from penetrating into the fish meat and the fish is prevented from having fishy smell.
In step 2, S2-2 is carried out to clean the mandarin fish, if the mandarin fish is still alive, the mandarin fish is stunned, if the mandarin fish is dead, the mandarin fish is split from the belly, and impurities in the mandarin fish are removed and cleaned.
In the step 2, the water on the treated mandarin fish is absorbed by using the absorbent paper or towel, so that the influence of more water produced by the mandarin fish on the delicate flavor of the mandarin fish during pickling is avoided.
More specifically, in step 3, a pickling material such as spice powder, chopped green onion, chopped ginger, chopped garlic, cooking wine, crude salt, etc. is prepared, mixing the spice powder with chopped green onion, chopped ginger and chopped garlic and coarse salt to obtain the marinade.
In step 4, S4-1 is performed to remove fishy smell, the curing materials are smeared on the whole body of the mandarin fish, cooking wine is spread on the whole body of the mandarin fish, and then the mandarin fish is placed in a container for curing for one to two days to remove the fishy smell.
In the method, in the step 4, S4-2 is carried out, curing materials of the mandarin fish are removed, the mandarin fish is singly wrapped by a preservative film and cured for two days in a 28-DEG environment, the preservative film on the surface of the mandarin fish is removed, the mandarin fish is sequentially placed in a wooden barrel, spiced salt is scattered between each layer, then a cover plate is placed on the uppermost fish body and is tightly pressed by clean stone, and meanwhile, the wooden barrel is placed in a 25-DEG environment, so that the mandarin fish is naturally smelly after being cured for two to three days.
More specifically, in step 5, cool boiled water, fine salt and amaranth marinade are prepared and mixed together to form brine.
In step 6, the mandarin fish in the barrel is taken out, immersed in brine and stored in a sealed condition at 25 ℃ for two days, and the stinky mandarin fish is obtained.
Compared with the prior art, the invention has the beneficial effects that:
the method for curing the stink mandarin fish is divided into two curing steps, wherein the two curing steps are carried out for the first time in a short time in a sealing way so as to promote fermentation, prevent the stink from being always closed and covering fresh, form unique stink for the first time, and then the stink mandarin fish is cured by means of wooden cask open type fermentation so that the unique taste is improved again, and the fresh taste of the mandarin fish is fully generated in the curing process by means of open type curing fermentation, so that the stink mandarin fish cured by the method smells the stink and is eaten to know the fragrance.
Drawings
Fig. 1 is a flow chart of a method for curing the stinky mandarin fish.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments.
Example 1
Referring to fig. 1, a method for curing stinky mandarin fish comprises the following steps: s1, selecting mandarin fish raw materials; s2, processing mandarin fish raw materials; s3, preparing pickling materials; s4, primary curing treatment; s5, preparing marinades; s6, secondary curing treatment.
Example 1
Referring to fig. 1, the curing treatment method of the stinky mandarin fish comprises the following specific steps:
s1, selecting fresh live fish, wherein the live fish is easier to pickle and tasty than dead fish, and the selected single mandarin fish body is important to ensure that the weight of the single mandarin fish body is more than one jin;
s2, firstly cutting the tail position of the live mandarin fish and the position behind the gill of the mandarin fish respectively, then soaking the mandarin fish in low-temperature water for bleeding, carrying out bleeding and fresh-keeping, preventing the mandarin fish from penetrating into fish meat to enable the fish to eat fishy smell, then scraping scales of the mandarin fish, cutting open the mandarin fish from the abdomen, removing impurities in the mandarin fish, cleaning the mandarin fish, soaking the mandarin fish in dilute brine with the salt content of 8% for 6-8 hours, taking out the mandarin fish, carrying out primary fishy removal, and then sucking the water on the treated mandarin fish by using water-absorbing paper or towel to prevent the mandarin fish from being more in water and affecting the delicate flavor of the mandarin fish during pickling, and enabling the fresh water carried during pickling to be easily degraded in the fish fermentation process;
s3, preparing spice powder, minced onion, minced ginger, minced garlic, cooking wine, crude salt and other pickling materials, and mixing the spice powder, minced onion, minced ginger, minced garlic and crude salt together to form a pickling material, wherein the spice powder raw materials comprise clove, liquorice, star anise, fennel, pepper and bay leaves;
s4, firstly scratching the surface of the mandarin fish with a knife to form a knife edge, then smearing the curing materials on the whole mandarin fish, spreading cooking wine, and then stacking the mandarin fish in a container for curing for one to two days to remove fishy smell again;
after the fishy smell removal operation is finished, removing the curing material of the mandarin fish body, flushing with water is not needed when the curing material is removed, then independently wrapping the mandarin fish with a preservative film, curing and fermenting for two days in a 28-DEG environment, removing the preservative film on the surface of the mandarin fish, sequentially stacking the mandarin fish in a wooden barrel, and scattering spiced salt and green pepper particles between each layer, wherein the spiced salt is prepared by grinding the spiced salt and the green pepper particles into powder after the spiced salt is fried, finally placing a cover plate on the uppermost fish body, compacting the uppermost fish body by using clean stones, and placing a wooden barrel in the 25-DEG environment to naturally stink the mandarin fish cured for two to three days;
the mandarin fish is placed in a wooden barrel for curing without sealing and covering, so that the mandarin fish is prevented from being purely and closely fermented, only being purely smelly, the mandarin fish is prevented from being covered by smell, and the bottom mandarin fish is sequentially turned to the uppermost layer once every day during curing, so that the bottom-most fish is prevented from having salty taste more than the upper-layer fish, the mandarin fish fermentation condition needs to be checked in the step 4, and the curing can be finished after the mandarin fish is sticky and has light smell;
s5, preparing cool boiled water, fine salt and stinky amaranth marinade, mixing the cool boiled water, the fine salt and the stinky amaranth marinade together to form brine, and pouring the brine into a clean wooden barrel for standby;
s6, taking out the first-pickled mandarin fish in the wooden barrel, immersing the mandarin fish in brine in sequence, and preserving the mandarin fish in a sealed manner for two days in an environment of 25 ℃, wherein the mandarin fish is preserved by fermentation in a dark place at a low temperature, and the mandarin fish is easy to spoil and deteriorate due to the fact that the temperature is too low or the fermentation taste is insufficient, and the mandarin fish is obtained, wherein the pickled mandarin fish is white in color, the fish is yellow and green, and the mandarin fish is spoiled.
The above examples are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above examples, and any other changes, modifications, substitutions, combinations, and simplifications that do not depart from the spirit and principle of the present invention should be made in the equivalent manner, and the embodiments are included in the protection scope of the present invention.
In the description of the present invention, it should be understood that the terms "orientation" or "positional relationship" are based on the orientation or positional relationship shown in the drawings, and are merely for convenience of description and to simplify the description, rather than to indicate or imply that the apparatus or elements referred to must have a particular orientation, be constructed and operate in a particular orientation, and therefore should not be construed as limiting the invention.
Claims (10)
1. A method for curing stinky mandarin fish comprises the following steps: s1, selecting mandarin fish raw materials; s2, processing mandarin fish raw materials; s3, preparing pickling materials; s4, primary curing treatment; s5, preparing marinades; s6, secondary curing treatment.
2. The method for curing and treating stinky mandarin fish according to claim 1, wherein in the step 1, fresh live fish is selected.
3. The method for curing the smelly mandarin fish according to claim 1, wherein in the step 2, S2-1 is used for bleeding and fresh keeping, and the mandarin fish is soaked in the warm water for bleeding after being cut into one piece at the tail position and the position behind the gill of the fish.
4. The method for curing the stink mandarin fish according to claim 3, wherein in the step 2, S2-2, cleaning the mandarin fish, cutting the mandarin fish from the abdomen, and removing impurities in the mandarin fish and cleaning.
5. The method for curing mandarin fish according to claim 4, wherein in step 2, S2-3, the water on the treated mandarin fish is absorbed by using absorbent paper or towel.
6. The method according to claim 1, wherein in step 3, a pickling material such as spice powder, chopped onion, chopped ginger, chopped garlic, cooking wine, crude salt and the like is prepared, and the spice powder, chopped onion, chopped ginger, chopped garlic and crude salt are mixed together to form a pickling material.
7. The method for curing the stink mandarin fish according to claim 1, wherein in the step 4, S4-1 is performed for removing fishy smell, curing materials are coated on the whole body of the mandarin fish, cooking wine is sprayed on the mandarin fish, and then the mandarin fish is placed in a container for curing for one to two days to remove fishy smell.
8. The method for curing the smelly mandarin fish according to claim 1, wherein in the step 4, S4-2 is a dry curing process;
s4-2-1, removing the curing material of the mandarin fish body, and independently wrapping the mandarin fish with a preservative film and curing the mandarin fish in a 28-DEG C environment for two days;
s4-2-2, then removing the preservative film on the surface of the mandarin fish, sequentially putting the preservative film into a wooden barrel, spreading spiced salt between each layer, putting a cover plate on the uppermost fish body, compacting the uppermost fish body by using clean stone, and simultaneously putting the wooden barrel in a 25-DEG environment to enable the mandarin fish to be pickled for three days to naturally smell.
9. The method for curing mandarin fish of claim 1, wherein in step 5, cool boiled water, fine salt and stinky amaranth marinade are prepared and mixed together to form brine.
10. The method for curing the stinky mandarin fish according to claim 1, wherein in the step 6, the mandarin fish in the wooden barrel is taken out and immersed in brine, and the mandarin fish is stored in a sealed manner for two days at 25 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310149631.9A CN116406772A (en) | 2023-02-22 | 2023-02-22 | Pickling treatment method for stink mandarin fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310149631.9A CN116406772A (en) | 2023-02-22 | 2023-02-22 | Pickling treatment method for stink mandarin fish |
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| Publication Number | Publication Date |
|---|---|
| CN116406772A true CN116406772A (en) | 2023-07-11 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310149631.9A Pending CN116406772A (en) | 2023-02-22 | 2023-02-22 | Pickling treatment method for stink mandarin fish |
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| Country | Link |
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| CN (1) | CN116406772A (en) |
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2023
- 2023-02-22 CN CN202310149631.9A patent/CN116406772A/en active Pending
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