CN1258995C - Method for producing vinegar soaked fish and mixed liquid by said method - Google Patents
Method for producing vinegar soaked fish and mixed liquid by said method Download PDFInfo
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- CN1258995C CN1258995C CNB031067174A CN03106717A CN1258995C CN 1258995 C CN1258995 C CN 1258995C CN B031067174 A CNB031067174 A CN B031067174A CN 03106717 A CN03106717 A CN 03106717A CN 1258995 C CN1258995 C CN 1258995C
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- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 description 1
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Abstract
Disclosed is a method for producing fish soaked with vinegar having the fish body of e.g. mackerel, horse mackerel, small sea bream, sardine, medium-sized gizzard shad, Pacific saury, Japanese scaled sardine, and having taste, palate feeling and appearance. The method for soaking the fish body with vinegar comprises soaking fish more than 30 min in the composed liquid for the fish soaked with vinegar, containing vinegar or acetic acid and having 1-8 % by weight of acetic acid acidity and pH 4-6. The composed liquid to be used for the method for soaking with vinegar is adjusted in pH through buffering by addition of organic acid chloride or polyphosphoric acid, or neutralization by addition of alkali.
Description
Invention field
The present invention relates to produce the method for vinegar soaked fish, and relate to the seasoning liquid that is used for this method.More specifically, the present invention relates to contain vinegar or acetic acid and have the method for the seasoning liquid immersion fish body production vinegar soaked fish of specific acetic acid acidity and pH value, and relate to the seasoning liquid that is used to produce described vinegar soaked fish by usefulness.
Background of invention
The method of making vinegar soaked fish comprises: remove the head, internal organ of fresh fish etc., randomly fish is cut into three according to the kind of fish, handle this fish with salt, be immersed in it in seasoned vinegar and put the fish body of this immersion in order.
Yet, requiring the tart flavour of vinegar soaked fish soft as far as possible recently, and such trend is arranged, i.e. searching has the new vinegar soaked fish that is different from conventional vinegar soaked fish mouthfeel.The feature of conventional vinegar soaked fish is that the fish body is hard and closely, and protein denaturation is less and have a transparent outward appearance.
In many cookbooks, all described and how to have made vinegar soaked fish, " Ryori ShokuzaiDaijiten (cooking material dictionary) " (author: Muramatsu Kunihiko for example, publishing house: shufunotomo Co., Ltd, the 375-376 page or leaf, on October 4th, 1999 published).All these documents have all been described the baste (warizu (dilution vinegar)) that is used for vinegar soaked fish and have been had and be low to moderate 3 or lower pH value, do not have to disclose 4 or higher pH value.
On the other hand, although different with baste with vinegar soaked fish a little, JP57-24096B has described a kind of method of treatment of fish, wherein mentions with vinegar washing fish body to improve storage stability.In this case, use joins the baste for preparing in the vinegar by the salt with organic acid salt or inorganic acid.
Yet this baste is used for and the vinegar soaked fish diverse purpose of baste.In addition, with different with the fish of above-mentioned baste infusion such as the taste of the fish of its processing, mouthfeel, outward appearance.
Known many kinds of fishes all are suitable for carrying out vinegar bubble, for example blue and white fish, scad, little porgy, sardine, spot
, saury, blue or green squama fish etc.Scad, little porgy and spot
Health is little, meat is thin, so that vinegar just can infiltrate at short notice, therefore the time of soaking with vinegar is naturally with regard to weak point.Therefore, be difficult to control soak time, and can aspect quality stability, go wrong.And, under the situation of blue and white fish, saury, sardine and blue or green squama fish, have faintly acid in order to make vinegar soaked fish, must make the acetic acid acidity of vinegar bubble liquid low and must make soak time short.Yet, to do after this manner, the problem of sufficient storage stability will appear obtaining.
In order to make vinegar soaked fish with soft tart flavour, resilient mouthfeel and transparent appearance, consider a kind of method of in following vinegar or seasoned vinegar, soaking fish, the acetic acid acidity of this vinegar or seasoned vinegar is weaker than common vinegar or seasoned vinegar; Or be immersed in the vinegar or seasoned vinegar with identical acetic acid acidity, but the time is shorter.
People be sure of: if with in the liquid of fish soaking a little less than acetic acid acidity, vinegar soaked fish just has weak acid flavor, the less and appearance transparent of fish meat protein sex change.On the other hand, if do not change the acetic acid acidity of vinegar or seasoned vinegar, protein denaturation only takes place in the fish of then adopting short soak time can cause soaking on the surface of fish body, and the core of fish body is still near reset condition.
Yet, with regard to by removing fishlike smell and obtain for the storage stability soaking the fish body in the vinegar, have obvious poor mouthfeel quality and the intrinsic food security of vinegar soaked fish with the vinegar soaked fish of these method manufacturings.
Summary of the invention
Therefore, the present inventor to the method for producing vinegar soaked fish and the seasoning liquid that is used to produce this vinegar soaked fish carried out extensive studies, described vinegar soaked fish keeps the desired characteristic of above-mentioned vinegar soaked fish, have soft as far as possible tart flavour, also have the mouthfeel that under conventional vinegar soaked fish situation, can not obtain and transparent outward appearance.The result, they have been found that: even when the acetic acid acidity of vinegar or seasoned vinegar is identical or higher (, the concentration of vinegar or seasoned vinegar identical with conventional vinegar or seasoned vinegar or a little higher than they), also can be adjusted into 4-6 and address the above problem by pH value with seasoning liquid.Finished the present invention based on this discovery.
According to a first aspect of the invention, a kind of method of producing vinegar soaked fish is provided, and this method comprises immerse to produce vinegar soaked fish with in the seasoning liquid at least 30 minutes with the fish body, and wherein this seasoning liquid contains at least a composition that is selected from vinegar and the acetic acid, and its acetic acid acidity is 1-8 weight %, and the pH value is 4-6.
According to a second aspect of the invention, provide a kind of and producing the seasoning liquid that uses in the method for vinegar soaked fish according to the present invention aspect first, wherein be selected from the pH value that following method is adjusted this seasoning liquid: by adding organic acid salt or polyphosphate cushions and neutralize by adding alkali by at least a.
Detailed Description Of The Invention
Often by different way as ' sushime-uo ', ' suzime-uo ' call or describe vinegar soaked fish, but refer to identical product.
Main body-the fish of vinegar soaked fish comprises fresh or freezing blue and white fish, scad, little porgy, sardine, spot
, saury, blue or green squama fish etc.The kind of the fish of adopting among the present invention comprises that routine is used for the fish of vinegar soaked fish.
When producing vinegar soaked fish, at first, remove head, internal organ etc. on one's body from fish, randomly be cut into three according to the kind of fish, tighten processing (salted processing) with salt then.Carry out salted processing with salt and comprise surperficial salting method and saline sook method.Can use any in these methods.
Surface salting method is by directly toward fish salting and the method for salted fish on one's body; Usually toward spreading the salt that is equivalent to fish weight 5-25% on one's body for fish, salted carrying out 3-20 hour.On the other hand, the saline sook method be a kind of by the fish body being immersed in the 10-20% salt solution 6-24 hour the method for salted fish.
After the salted processing, fish is carried out the seasoning of vinegar bubble.In the present invention, be used for producing the seasoning liquid 30 minutes of vinegar soaked fish or carry out the seasoning of vinegar bubble for more time by the fish body is immersed, described seasoning liquid contains vinegar or acetic acid, its acetic acid acidity is 1-8 weight %, preferred 2-5 weight %, the pH value is 4-6, is preferably 4-5.5.Preferred soak time is different according to the kind of fish, and usually, 30 minutes was suitable by 24 hours.
In the present invention, for vinegar, can use such as rice vinegar, grain vinegar, alcohol vinegar and fruits vinegar such fermented vinegar and synthetic vinegar.Especially, be preferred such as rice vinegar, grain vinegar and the such fermented vinegar of alcohol vinegar.Water suitably dilutes vinegar and acetic acid and adjusts its acetic acid acidity.
If the acetic acid acidity of seasoning liquid is lower than 1 weight %, just can not fully remove fishlike smell, and if it is higher than 8 weight %, just be difficult to producing tangible difference aspect soft sensation, flexible mouthfeel and the transparent appearance with the vinegar soaked fish that obtains by conventional method.And,, just be difficult to forming difference aspect soft taste, the puddingy mouthfeel of elasticity and the transparent outward appearance with the vinegar soaked fish that obtains by conventional method if the pH value of this baste is lower than 4.On the other hand, the pH value is higher than 6 baste can produce undesirable taste in seasoning liquid, and this can make the vinegar soaked fish taste not good.
In order to adjust the pH value of the seasoning liquid that is used to produce vinegar soaked fish, by adding organic acid salt or polyphosphate cushions or be suitable by adding that alkali neutralizes.This can adjust this seasoning liquid so that its pH value is 4-6.
As organic acid salt, can use natrium citricum, sodium lactate, sodium acetate, natrium malicum etc. herein.Especially, sodium acetate, natrium citricum and natrium malicum are preferred.In them, sodium acetate is preferred, because it has antibacterial action.
In addition, as polyphosphate, diphosphonic acid and triphosphate are preferred, and their sodium salt is specially suitable.
Next, neutralize and adjust the pH value, preferably use such as the such alkali of caustic soda (NaOH) with such as the such carbonate of sodium acid carbonate, calcium carbonate and eggshell by adding alkali.
The seasoning liquid that the present invention is used to produce vinegar soaked fish can contain flavoring ingredient, for example, and sweetening such as refined sugar (sucrose), liquid sugar and sweet taste chrysanthemum leaf (Stevia leaf); Table salt; Sodium glutamate; Sodium succinate; Chemical seasoning based on nucleic acid; Based on the flavouring of extract such as the extract of sea-tangle (Fuchs vesiculosus) and oceanic bonito; And can take the circumstances into consideration further to add fruit juice such as lemon juice as required.Attention: can use seasoning liquid of the present invention by preparing a kind of so-called storing solution that contains the various components of high concentration in advance, when using, it satisfies above-mentioned condition to adjust it to take the circumstances into consideration dilution such as water.The above-mentioned acetic acid acidity of seasoning liquid of the present invention and pH are illustrated under these values and with vinegar fish are carried out immersion treatment.
The pH value of the seasoning liquid by will being used for vinegar bubble is adjusted into the vinegar soaked fish that 4-6 obtains has obvious softer tart flavour than the fishing gear with the vinegar bubble liquid immersion of not adjusting pH value, and has a puddingy mouthfeel of elasticity, they are different with conventional vinegar soaked fish mouthfeel, and the fishing gear that soaks has the outward appearance that seems transparent.
On the other hand, when under the same conditions, when aspect storage stability, comparing with the fish of vinegar bubble according to the present invention with the fish of the vinegar bubble liquid vinegar bubble of not adjusting the pH value, two kinds of fishes are not having difference aspect storage stability or the fishlike smell, and the vinegar bubble liquid of the wherein said pH of adjustment has identical acetic acid acidity with vinegar soaked fish of the present invention with the seasoning liquid of having adjusted the pH value.
Fish soaking is aforesaid 30 minutes or longer at vinegar bubble of the present invention with the soak time in the seasoning liquid.Yet kind of consideration fish and the size of fish can suitably be determined soak time.Usually, for blue and white fish and saury, suitable soak time is 1-24 hour, is 10-24 hour for sardine and blue or green squama fish, for scad, little porgy and spot
Be 30 minutes to several hrs (being generally 4 hours).
As mentioned above, be difficult to control the soak time of fish soaking in vinegar bubble liquid according to conventional methods.On the contrary, even prolong soak time, use seasoning liquid of the present invention also can produce vinegar soaked fish with soft sensation, the puddingy mouthfeel of elasticity and transparent appearance and high storage stability.
According to the present invention, the method that the seasoning liquid that provides a kind of use to be used for vinegar soaked fish is produced vinegar soaked fish, this seasoning liquid contains vinegar or acetic acid, has specific acetic acid acidity and specific pH value, and a kind of seasoning liquid that is used for this method is provided.
Use seasoning liquid of the present invention, producing vinegar soaked fish, for example blue and white fish, scad, little porgy, sardine, spot
, when saury and blue or green squama fish, needn't strict again control fish be immersed vinegar soaked fish with the soak time in the seasoning liquid.In addition, can produce the vinegar soaked fish that has obvious excellent taste, mouthfeel and outward appearance than conventional products.
Embodiment
Below will describe the present invention in detail by embodiment.Yet, should not think that the present invention only limits to this.
Embodiment 1
The blue and white fish of removing head and internal organ is cut into three, is dipped in then in the 10 weight % salt solution, and undertaken salted by storing 12 hours down at low temperature (5 ℃).Take out this fish from salt solution, and it is dipped in the seasoning liquid with following composition, the pH value of this seasoning liquid is 5.0, and acetic acid acidity is 2.6 weight %, carries out the vinegar bubble with this seasoning liquid by storing 12 hours down at low temperature (5 ℃), thus preparation vinegar bubble blue and white fish.
The fermented vinegar that can buy on the market (acidity: 15 weight %) 170 milliliters
Sucrose 120 grams
Sodium glutamate 9 grams
Sodium acetate 80 grams
701 milliliters in water
Measure the acetic acid acidity of above-mentioned seasoning liquid with following method.That is, accurately measure this seasoning liquid of scheduled volume (5 milliliters), use the 1N-NaOH titration, use phenolphthalein as indicator.When this seasoning liquid becomes the pale pink look that is defined as the point of neutralization, in time obtain the titer of this some 1N-NaOH of place.This numerical value multiply by acetic acid conversion coefficient (0.06), then divided by the volume of the seasoning liquid of measuring.Like this, calculate the acetic acid acidity (weight %) of this seasoning liquid.Measure the pH value with pH meter.
Comparative Examples 1
Except use has the vinegar bubble of composition as described below with the seasoning liquid, use the method identical with embodiment 1 and under the condition identical with embodiment 1 preparation vinegar steep blue and white fish, wherein said seasoning liquid is corresponding with the prescription of use among the embodiment 1, but has omitted sodium acetate wherein.In this case, the acetic acid acidity of this seasoning liquid is 2.6 weight %, and the pH value is 3.5.
Fermented vinegar (acidity: 15 weight %) 170 milliliters
Sucrose 120 grams
Sodium glutamate 9 grams
750 milliliters in water
Test case 1
The group that is made up of 15 people carries out the organ sensation evaluation to the vinegar bubble blue and white fish that obtains in embodiment 1 and the Comparative Examples 1 with regard to following each project: taste (intensity of acid), mouthfeel (elasticity), outward appearance (transparent feel of fish) and smell (intensity of fishlike smell).Evaluation method is as shown in table 1.What obtain the results are shown in the table 2, and wherein numerical value is mean value.By carrying out the relatively storage stability of these vinegar bubble blue and white fishes of preservation test.Carry out this test by the living cells sum of measuring with method as described below in the 1 gram vinegar bubble blue and white fish.What obtain the results are shown in the table 3.
Measure the method for viable count: will pack Stomacher (registration mark) viable count device into in the Polypropylene Bag the vinegar bubble blue and white fish of 20 ℃ of predetermined weights that store down.In this bag, add the dilution water of 9 multiple amounts, and this bag is put on the fuselage of Stomacher (registration mark) viable count device, make this counter operation 60 seconds then.What this made is the sample reserve liquid, and it is carried out 10 grades of dilutions, thereby prepares the dilute sample solution in each stage.Under 30 ℃, on the standard agar medium, cultivated these solution 48 hours with pour-plate culture.Read and calculate the number of the bacterium colony of appearance.
The standard that table 1 organ sensation is estimated
| Taste | Mouthfeel | Outward appearance | Smell | |
| 5: 4: 3: 2: 1 points | The tart flavour strong acid strong acid of distinguishing the flavor of is slightly distinguished the flavor of normal tart flavour slightly a little less than the weak acid flavor | Hard and dried hard slightly and dried normally flexible slightly | Sex change also becomes white sex change and becomes the shallow white strong transparent feel of sex change transparent feel a little | The very strong strong fishlike smell of fishlike smell of fishlike smell has a fish like smell slightly and does not have fishlike smell |
The result of table 2 organ sensation check
| Taste (intensity of tart flavour) | Mouthfeel (elasticity) | Outward appearance (fish body transparent feel) | Smell (intensity of fishlike smell) | |
| Embodiment 1 | 1.3 | 1.5 | 1.6 | 1.2 |
| Comparative Examples 1 | 4.5 | 4.7 | 4.6 | 1.3 |
The result of table 3 preservation test
| Beginning | 2 days | 3 days | 4 days | 5 days | |
| Embodiment 1 | 1.5×10 2 | 8.4×10 1 | 1.1×10 2 | 8.1×10 1 | 6.1×10 1 |
| Comparative Examples 1 | 2.5×10 2 | 1.9×10 2 | 1.2×10 2 | 3.0×10 2 | 2.5×10 3 |
The result of above-mentioned organ sensation check confirms: compare with the vinegar bubble blue and white fish that obtains in the Comparative Examples 1, the vinegar bubble blue and white fish that obtains among the embodiment 1 has soft tart flavour, fish body body is plentiful and flexible, the sex change of fish body internal protein is less and transparent feel is arranged very much.
For the distinctive fishlike smell of fish, between the product of embodiment 1 and Comparative Examples 1, do not observe significant difference.Next, the result who tests in the vinegar bubble blue and white fish preservation of carrying out under 20 ℃ also shows: between the product of embodiment 1 and Comparative Examples 1, there is not significant difference, and as shown in table 3.
These presentation of results: aspect the organ sensation test evaluation, the product of embodiment 1 obviously is better than the product of Comparative Examples 1, but aspect storage stability, does not have significant difference between two kinds of products.
Embodiment 2
The little porgy of removing head and internal organ is cut into three, is dipped in then in the 10 weight % salt solution, and undertaken salted by storing 1 hour down at low temperature (5 ℃).Fish is taken out from salt solution, and be dipped in a kind of seasoning liquid, this seasoning liquid is to be that the grain vinegar of 8 weight % is adjusted so that acetic acid acidity is 4 weight % with caustic soda Dichlorodiphenyl Acetate acidity, the pH value is 4.0 to obtain, as described below, use this seasoning liquid that fish is carried out the vinegar bubble by storing 2 hours down at low temperature (5 ℃).
Grain vinegar (acidity: 8 weight %) 640 milliliters
Caustic soda 7.5 grams
356 milliliters in water
Comparative Examples 2-1
Can adopt by adding water is that the acidity of the grain vinegar of 8 weight % is adjusted into 4 weight %, the pH value is that 2.6 grain vinegars that obtained steep liquid as vinegar with acetic acid acidity.Fish is immersed in this vinegar bubble liquid, and carried out the vinegar bubble by storing its 30 minutes down at low temperature (5 ℃).
The grain vinegar that can buy on the market (acidity: 8 weight %) 500 milliliters
500 milliliters in water
Comparative Examples 2-2
Use with Comparative Examples 2-1 in identical liquid steep liquid as vinegar, soaking conditions is changed into to store 2 hours down and carry out vinegar at low temperature (5 ℃) steeps.
Test case 2
The group that is made up of 15 people steeps little porgy to the vinegar that obtains among embodiment 2 and Comparative Examples 2-1 and the 2-2 and is carrying out the organ sensation evaluation aspect taste (intensity of tart flavour), mouthfeel (elasticity) and the outward appearance (lightness and the transparent feel of sea bream skin histology red color).Assessment method is as shown in table 4.The results are shown in the table 5, wherein numerical value is mean value.
The standard that table 4 organ sensation is estimated
| Taste | Mouthfeel | Outward appearance | |
| 5 points | Tart flavour is strong | Hard and dried | Cerise |
| 4 points | Tart flavour is strong slightly | Hard slightly and dried | Show slightly cerise |
| 3 points | Tart flavour is normal | Normally | Red |
| 2 points | Tart flavour slightly a little less than | Flexible slightly | Show slightly peony |
| 1 point | A little less than the tart flavour | Flexible | Peony |
The result of table 5 organ sensation check
| Taste (intensity of tart flavour) | Mouthfeel (elasticity) | Outward appearance (lightness of skin histology red color and transparent feel) | |
| Embodiment 2 | 1.5 | 1.3 | 4.6 |
| Comparative Examples 2-1 | 2.9 | 3.3 | 3.7 |
| Comparative Examples 2-2 | 4.9 | 4.8 | 1.2 |
The result of organ sensation check confirms: steep little porgy with vinegar among the Comparative Examples 2-2 and compare, the vinegar among the embodiment 2 steeps little porgy and has obviously soft tart flavour, and plentiful, whippy fish body and fish body have cherry skin and transparent feel.
Steep little porgy with the vinegar that soaked 30 minutes among the Comparative Examples 2-1 and compare also confirmation: the product of embodiment 2 has obviously soft tart flavour, and plentiful, whippy fish body and fish body have cherry skin and transparent feel.
By last confirmation: tart flavour is soft when obtaining, the fish body keeps elasticity and skin is scarlet and when having the vinegar of transparent feel to steep little porgy, using seasoning liquid of the present invention to make needn't strict again control soak time be dozens of minutes.
Embodiment 3
The blue and white fish of removing head and internal organ is cut into three.Spread table salt to these blue and white fillet, and undertaken salted by storing 2 hours down at low temperature (5 ℃) into its weight 20 weight %.After salted, water is the lip-deep salt of this fish of flush away lightly, this fish is immersed have in the seasoning liquid of following composition, and the pH value of this seasoning liquid is 5.5, and acidity is 3.0 weight %, stores 4 hours and carry out the vinegar bubble under low temperature (5 ℃) condition.
High acidity fermented vinegar (acidity: 15% weight) 200 milliliters
Sodium acetate 60 grams
Natrium citricum 65 grams
Natrium malicum 5 grams
722 milliliters in water
Comparative Examples 3
Except omitting sodium acetate, natrium citricum and natrium malicum, use the seasoning liquid identical to steep baste as vinegar with embodiment 3 seasoning liquids prescription, the pH value of this seasoning liquid is 2.2, acidity is 3.0 weight %.With use with embodiment 3 in the salted blue and white fish of identical method immerse in this seasoning liquid, and carry out the vinegar bubble by storing 1 hour down at low temperature (5 ℃).
Fermented vinegar (acidity: 15 weight %) 200 milliliters
800 milliliters in water
Test case 3
The group that is made up of 15 people is carrying out the organ sensation evaluation to the vinegar bubble blue and white fish that obtains in embodiment 3 and the Comparative Examples 3 aspect taste (intensity of tart flavour), mouthfeel (elasticity) and the outward appearance (transparent feel of fish body).Assessment method is as shown in table 6.The results are shown in the table 7, wherein numerical value is mean value.Also use with test case 1 in identical preservation test these product storage stabilities relatively.The results are shown in Table 8 in acquisition.
The standard that table 6 organ sensation is estimated
| Taste | Mouthfeel | Outward appearance | |
| 5 points | Tart flavour is strong | Hard and dried | Sex change also becomes white |
| 4 points | Tart flavour is strong slightly | Hard slightly and dried | Sex change also becomes shallow white |
| 3 points | Tart flavour is normal | Normally | Sex change a little |
| 2 points | Tart flavour slightly a little less than | Flexible slightly | Transparent feel |
| 1 point | A little less than the tart flavour | Flexible | Strong transparent feel |
The result of table 7 organ sensation check
| Taste (intensity of tart flavour) | Mouthfeel (elasticity) | Outward appearance (transparent feel) | |
| Embodiment 3 | 1.6 | 1.2 | 1.4 |
| Comparative Examples 3 | 2.5 | 3.6 | 4.2 |
The result of table 8 preservation test
| Beginning | 4 days | 7 days | 10 days | 15 days | |
| Embodiment 3 | 1.5×10 2 | 5.2×10 2 | 1.1×10 2 | 2.8×10 2 | 3.1×10 1 |
| Comparative Examples 3 | 3.3×10 2 | 2.3×10 2 | 2.5×10 4 | 1.7×10 7 | - |
The result of organoleptic test shown in the table 7 confirms: although carry out the time of vinegar bubble is 4 times that vinegar bubble blue and white fish vinegar steeps the time in the Comparative Examples 3, the vinegar bubble blue and white fish of embodiment 3 still has soft tart flavour, plentiful, the high resilience of fish body, the sex change of fish body internal protein are obviously less and transparent feel arranged.
In addition, from the table 8 that shows 10 ℃ of preservation result of the tests of vinegar bubble blue and white fish as can be seen: the product among the embodiment 3 that does not increase opposite with the living cells sum, the product living cells sum in the Comparative Examples 3 increases, and therefore can prepare safe vinegar bubble blue and white fish.
Embodiment 4
To be cut into two-door shape except that the sardine that decaptitates with internal organ, remove spine then.With one night of salted this fish of the salt solution of 15 weight %.Used the seasoning liquid with following composition that it is carried out the vinegar bubble in 24 hours by store this fish of taking out down from salt solution at low temperature (5 ℃), the pH value of this seasoning liquid is 5, and acetic acid acidity is 3.0 weight %.
The grain vinegar that can buy on the market (acidity: 4.2 weight %) 710 milliliters
Sucrose 100 grams
Sodium glutamate 4 grams
Sodium acetate 95 grams
Thallus Laminariae (Thallus Eckloniae) extract 3 grams
10 milliliters of lemon juices
156 milliliters in water
Comparative Examples 4
With with embodiment 4 in identical method handle sardine and with embodiment 4 in salted this fish under the identical condition.Use the vinegar bubble seasoning liquid with following composition that this fish is carried out vinegar in 24 hours to steep by store down this sardine at low temperature (5 ℃), this seasoning liquid has omitted the sodium acetate in the seasoning liquid of embodiment 4, and acetic acid acidity is 3.0 weight %, and the pH value is 3.2.
The grain vinegar that can buy on the market (acidity: 4.2 weight %) 710 milliliters
Sucrose 100 grams
Sodium glutamate 4 grams
Thallus Laminariae (Thallus Eckloniae) extract 3 grams
10 milliliters of lemon juices
213 milliliters in water
Test case 4
The group that is made up of 15 people is carrying out the organ sensation evaluation to the vinegar bubble sardine that obtains aspect taste (intensity of acid), mouthfeel (elasticity), outward appearance (transparent feel of fish) and the smell (intensity of fishlike smell) in embodiment 4 and Comparative Examples 4.Assessment method is as shown in table 9.The results are shown in the table 10, wherein numerical value is mean value.
The standard that table 9 organ sensation is estimated
| Taste | Mouthfeel | Outward appearance | Smell | |
| 5: 4: 3: 2: 1 points | The tart flavour strong acid strong acid of distinguishing the flavor of is slightly distinguished the flavor of normal tart flavour slightly a little less than the weak acid flavor | Hard and dried hard slightly and dried normally flexible slightly | Sex change also becomes white sex change and becomes the shallow white strong transparent feel of sex change transparent feel a little | The very strong strong fishlike smell of fishlike smell of fishlike smell has a fish like smell slightly and does not have fishlike smell |
The result of table 10 organ sensation check
| Taste (intensity of tart flavour) | Mouthfeel (elasticity) | Outward appearance (transparent feel) | Smell (intensity of fishlike smell) | |
| Embodiment 4 | 1.6 | 1.8 | 2.5 | 2.5 |
| Comparative Examples 4 | 4.8 | 4.2 | 4.3 | 2.7 |
As what from table 10, obviously find out, compare with the product of Comparative Examples 4, except the fishlike smell of sardine is less, the vinegar bubble sardine of embodiment 4 also has soft tart flavour, puddingy mouthfeel of elasticity and transparent feel, so it is the vinegar bubble sardine with different mouthfeels with conventional products and outward appearance.
Embodiment 5
Will be except that decaptitating and the spot of internal organ
Be cut into three.Spread the table salt that is equivalent to this fish weight 15 weight % on one's body toward fish, and undertaken salted by storing its 2 hours down at low temperature (5 ℃).After salted, water is the lip-deep salt of this fish of flush away lightly, this fish is immersed have in the seasoning liquid of following composition, and the pH value of this seasoning liquid is 4.6, and acidity is 2.1 weight %, and the vinegar bubble was carried out in storage in 2 hours under low temperature (5 ℃) condition.
The rice vinegar that can buy on the market (acidity: 4.5 weight %) 467 milliliters
Natrium citricum 24 grams
Natrium malicum 47 grams
490 milliliters in water
Above-mentioned vinegar bubble spot
Have soft tart flavour, plentiful fish body, resilient mouthfeel and transparent outward appearance.
Claims (3)
1. method of producing vinegar soaked fish comprises the fish body is immersed the seasoning liquid at least 30 minutes that is used for vinegar soaked fish that wherein said seasoning liquid contains at least a composition that is selected from vinegar and acetic acid, and its acetic acid acidity is 2-5 weight %, and the pH value is 4-6.
2. according to the process of claim 1 wherein for blue and white fish and saury, soak time is 1-24 hour; For sardine and blue or green squama fish, be 10-24 hour; For scad, little porgy and spot
, be 30 minutes-4 hours.
3. produce the seasoning liquid that uses in the method for vinegar soaked fish in claim 1 for one kind, wherein by adding organic acid salt or polyphosphate cushions or by adding the pH value that alkali neutralizes and adjusts this seasoning liquid.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2002051300A JP3785103B2 (en) | 2002-02-27 | 2002-02-27 | Fish vinegar tightening method |
| JP051300/2002 | 2002-02-27 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1440687A CN1440687A (en) | 2003-09-10 |
| CN1258995C true CN1258995C (en) | 2006-06-14 |
Family
ID=27784576
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB031067174A Expired - Fee Related CN1258995C (en) | 2002-02-27 | 2003-02-27 | Method for producing vinegar soaked fish and mixed liquid by said method |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JP3785103B2 (en) |
| CN (1) | CN1258995C (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA2793020C (en) * | 2005-09-15 | 2015-11-24 | Triad Resource Technologies, Llc | Compositions for improving flavor and safety of marinated meat products |
| JP4644698B2 (en) * | 2007-06-19 | 2011-03-02 | 株式会社小松屋食品 | Bacteriostatic composition for food and bacteriostatic method. |
| CN103704779B (en) * | 2013-12-11 | 2016-08-17 | 荣成冠辰水产有限公司 | A kind of manufacture method roasting scad slice foodstuffs |
| JP6461479B2 (en) * | 2014-03-26 | 2019-01-30 | 元司 堀 | How to prevent moisture transfer to the immersed material |
| CN104351852B (en) * | 2014-11-20 | 2016-09-07 | 青岛耀栋食品有限公司 | Production process of instant vinegar-pickled scad small slices |
| BE1024624B1 (en) * | 2016-10-07 | 2018-05-07 | Galactic S.A. | An improved process for the preparation of a vinegar salt in the form of an aqueous solution, and in particular an aqueous solution free from haze. |
-
2002
- 2002-02-27 JP JP2002051300A patent/JP3785103B2/en not_active Expired - Lifetime
-
2003
- 2003-02-27 CN CNB031067174A patent/CN1258995C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JP2003250499A (en) | 2003-09-09 |
| CN1440687A (en) | 2003-09-10 |
| JP3785103B2 (en) | 2006-06-14 |
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