CN1915095A - Technique for preparing fumatory fragrant lees fish, and preparing technique - Google Patents
Technique for preparing fumatory fragrant lees fish, and preparing technique Download PDFInfo
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- CN1915095A CN1915095A CNA2006100156320A CN200610015632A CN1915095A CN 1915095 A CN1915095 A CN 1915095A CN A2006100156320 A CNA2006100156320 A CN A2006100156320A CN 200610015632 A CN200610015632 A CN 200610015632A CN 1915095 A CN1915095 A CN 1915095A
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- Prior art keywords
- fish
- preparing
- fragrant
- fumatory
- technology
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- 238000001035 drying Methods 0.000 claims description 4
- CDBYLPFSWZWCQE-UHFFFAOYSA-L sodium carbonate Chemical compound 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- 235000019991 rice wine Nutrition 0.000 abstract 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-N Carbonic acid Chemical compound 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OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 abstract 1
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- 238000005406 washing Methods 0.000 abstract 1
- 239000011901 water Substances 0.000 description 14
- 239000000047 products Substances 0.000 description 7
- 230000014860 sensory perception of taste Effects 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 230000035917 taste Effects 0.000 description 3
- 240000000388 Capsicum baccatum var. baccatum Species 0.000 description 2
- 241000252233 Cyprinus carpio Species 0.000 description 2
- 240000007736 Zanthoxylum simulans Species 0.000 description 2
- 239000003570 air Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000203 mixtures Substances 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 239000011649 sodium carbonate Substances 0.000 description 2
- 241001139305 Channa asiatica Species 0.000 description 1
- 241000252230 Ctenopharyngodon idella Species 0.000 description 1
- 241000252234 Hypophthalmichthys nobilis Species 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
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- 238000004519 manufacturing process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
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Abstract
A technology for preparing the smoked fish cooked with fragrant rice wine sauce includes such steps as removing head, scales and viscera, rinsing in soda solution, salting, washing, baking, decocting the rice wine sauce and flours to obtain the fragrant sauce, preserving the baked fish in it, baking, preparing the secondary flavouring and fumigating liquid, packing and sterilizing.
Description
[technical field]: the finishing technology field that the present invention relates to a kind of aquatic products, the particularly processing of a kind of fresh-water fishes, promptly on the basis that early stage, unified seasoning was handled, carry out the differently flavoured seasoning second time, make its goods multiple tastes, suitable different taste crowd's demand, and can effectively remove the bilgy odour of fresh-water fishes, belong to aquatic products fine finishining field.
[background technology]: China is aquatic products big producing countries, and aquatic products are based on fish, the complete balance of its nutrition, and the health-care effect of protein and fat is outstanding.Finished product and the semi-finished product relative shortage of present China fish, the processing link of freshwater aquiculture kind is weak especially, particularly account for 2/3rds silver carp of China's fresh-water fishes annual production, carp, products such as grass carp, mainly be based on marketing fresh, many and bilgy odour heavily waits its processed finished products of reason only to account for about 1% of total amount owing to thorn.Original fresh-water fishes processing method is as pickling, poor system, and sootiness etc. all need be passed through long-term process, and moisture runs off in a large number, be difficult to keep the fresh and tender texture of oppressing, and local flavor is single, and market is limited to.
[summary of the invention]: the present invention seeks at above shortcomings in the existing fish process technology, the present invention comprehensively pickles, poor system, the characteristics separately of sootiness, provide the processing method of the fresh-water fishes goods that can produce unique flavor, quality deliciousness, instant and easy long preservation, i.e. the preparation technology of preparing fumatory fragrant lees fish.
The preparation technology of preparing fumatory fragrant lees fish provided by the invention realizes by following steps:
1) fish is handled: get fresh freshwater fish or freeze fresh-water fishes thaw after, after decaptitating, scaling, remove internal organ, cut open into two from vertebra;
2) rinsing: clear water is cleaned, and is immersed in the 0.1-2% sodium carbonate liquor, soaks after 1-10 minute, takes out and cleans;
3) salt marsh: the Chinese prickly ash of getting salt, the 1%-2% of fish weight 5%-10% mixes and spreads upon the fillet surface, after salt marsh 5-15 hour, cleans the unnecessary salinity in fillet surface, drains 20-40 ℃ of oven dry;
4) pickled: as will to go up in the poor liquid of perfume (or spice) that goes on foot after the fillet of handling are immersed in the cold of drying in the air, and cover the fish body with liquid and exceed, and soak after 15-25 hour and take out, and dry once more for 20-40 ℃;
5) secondary coating: one deck flavor seasoning is smeared on the fish surface respectively, and 60-100 ℃ was heated 1-3 hour;
6) sterilization and packing: will go up the fillet handled of step and sterilize 10-30 minute through 100-121 ℃, and pack.
Above-mentioned 4) preparation of the poor liquid of the perfume (or spice) in the step: with vinasse weight is benchmark, add and be equivalent to the ginger of vinasse weight 5-10%, the sugar of 10-15%, the salt of 1-4%, the monosodium glutamate of 1-4%, the pepper of 1-4%, the cassia bark of 1-4%, the aniseed of 1-4%, the cooking wine of 10-20%, boiled jointly 20-40 minute, the fragrant poor liquid cool back of drying in the air is filtered standby.
Above-mentioned 5) flavor seasoning in the step: local flavor one is the bright garlic juice that presses, and adds 1-5 times of water dilution, adds fish weight 0.5-2% Chinese hawthorn seed sootiness spices, mixes to form.Local flavor two is the bright ginger juice that presses, and adds 1-5 times of water dilution, adds fish weight 0.5-2% Chinese hawthorn seed sootiness spices, mixes to form.Local flavor three is a chilli oil, adds fish weight 0.5-2% Chinese hawthorn seed sootiness spices, mixes to form.Local flavor four is a sesame oil, adds fish weight 0.5-2% Chinese hawthorn seed sootiness spices, mixes to form.
Advantage of the present invention and good effect: the present invention is based on conventional machining process, comprehensive various fish processing features, can guarantee both quality and quantity, mass processing fresh-water fishes, fragrant lees fish mouthfeel behind alkali cleaning and secondary seasoning is good, color and luster is ruddy, pure poor perfume (or spice) and sootiness perfume (or spice) are arranged, and can effectively remove the bilgy odour of fresh-water fishes, long shelf-life (through practical application, the shelf-life can reach about 12 months).
The method of the incense making rotten liquid that it adopts even the Maotai-flavor liquor vinasse play a role in the flavor substance field, has also been simplified the technical process of poor fish product simultaneously, and the kind of its local flavor has been enriched in the adding of other batchings especially.
[specific embodiment]:
Embodiment 1:
Choose the frozen common carp of the heavy 2-3 kilogram of whole piece, decaptitate after thawing, scale, behind the internal organ, cut open into two from vertebra; Clear water is cleaned, and is immersed in 0.1% sodium carbonate liquor to soak 10 minutes, takes out and cleans; Get the salt of fish weight 5% and 1% Chinese prickly ash and mix and spread upon the fillet surface, salt marsh 5 hours, the unnecessary salinity in fillet surface, 40 ℃ of oven dry are cleaned in the back.Be immersed in earlier with Maotai-flavor liquor vinasse and 10% ginger, 10% sugar, 1% salt, 1% monosodium glutamate, 1% pepper, 2% cassia bark, 2% aniseed, 20% cooking wine that are equivalent to its weight, boil jointly Deng condiment in 20 minutes the poor liquid of perfume (or spice), take out after one day and dry, coat flavor seasoning once more according to the taste needs, local flavor one is the bright garlic juice that presses, add 2 times of water dilutions, add fish weight 0.5% Chinese hawthorn seed sootiness spices, mix and form, 60 ℃ were heated 1 hour, through 121 ℃ of sterilizations 10 minutes, promptly available sealing bag packing.
Embodiment 2:
Fragrant poor formula of liquid is: Maotai-flavor liquor vinasse and 5% ginger, 10% sugar, 2% salt, 1% monosodium glutamate, 1% pepper, 1% cassia bark, 2% aniseed, 20% cooking wine that are equivalent to its weight;
Flavor seasoning is selected the local flavor two bright ginger juice that press for use, adds 4 times of water dilutions, adds fish weight 0.5% Chinese hawthorn seed sootiness spices, mixes to form.All the other procedure of processings are with example 1.
Embodiment 3:
Fragrant poor formula of liquid is: Maotai-flavor liquor vinasse and 10% ginger, 10% sugar, 2% salt, 1% monosodium glutamate, 2% pepper, 2% cassia bark, 1% aniseed, 15% cooking wine that are equivalent to its weight;
Flavor seasoning is selected local flavor three chilli oils for use, adds fish weight 0.5% Chinese hawthorn seed sootiness spices, mixes to form.All the other procedure of processings are with example 1.
Embodiment 4:
Fragrant poor formula of liquid is: Maotai-flavor liquor vinasse and 5% ginger, 10% sugar, 1% salt, 1% monosodium glutamate, 1% pepper, 2% cassia bark, 2% aniseed, 20% cooking wine that are equivalent to its weight;
Flavor seasoning is selected local flavor four sesame oil for use, adds fish weight 0.5% Chinese hawthorn seed sootiness spices, mixes to form.All the other procedure of processings are with example 1.
Claims (6)
1, a kind of preparation technology of preparing fumatory fragrant lees fish is characterized in that this technology realizes by following steps:
1) fish is handled: get fresh freshwater fish or freeze fresh-water fishes thaw after, after decaptitating, scaling, remove internal organ, cut open into two from vertebra;
2) rinsing: clear water is cleaned, and is immersed in the 0.1-2% sodium carbonate liquor, soaks after 1-10 minute, takes out and cleans;
3) salt marsh: the Chinese prickly ash of getting salt, the 1%-2% of fish weight 5%-10% mixes and spreads upon the fillet surface, after salt marsh 5-15 hour, cleans the unnecessary salinity in fillet surface, drains 20-40 ℃ of oven dry;
4) pickled: as will to go up in the poor liquid of perfume (or spice) that goes on foot after the fillet of handling are immersed in the cold of drying in the air, and cover the fish body with liquid and exceed, and soak after 15-25 hour and take out, and dry once more for 20-40 ℃;
5) secondary coating: one deck flavor seasoning is smeared on the fish surface respectively, and 60-100 ℃ was heated 1-3 hour;
6) sterilization and packing: will go up the fillet handled of step and sterilize 10-30 minute through 100-121 ℃, and pack.
2, the preparation technology of preparing fumatory fragrant lees fish according to claim 1, it is characterized in that above-mentioned 4) preparation of the poor liquid of perfume (or spice) in the step: with vinasse weight is benchmark, add and be equivalent to the ginger of vinasse weight 5-10%, the sugar of 10-15%, the salt of 1-4%, the monosodium glutamate of 1-4%, the pepper of 1-4%, the cassia bark of 1-4%, the aniseed of 1-4%, the cooking wine of 10-20%, boiled jointly 20-40 minute, the fragrant poor liquid cool back of drying in the air is filtered standby.
3, the preparation technology of preparing fumatory fragrant lees fish according to claim 1 and 2 is characterized in that above-mentioned 5) flavor seasoning in the step is the bright garlic juice that presses, and adds 1-5 times of water dilution, adds fish weight 0.5-2% Chinese hawthorn seed sootiness spices, mix to form.
4, the preparation technology of preparing fumatory fragrant lees fish according to claim 1 and 2 is characterized in that above-mentioned 5) flavor seasoning in the step is the bright ginger juice that presses, and adds 1-5 times of water dilution, adds fish weight 0.5-2% Chinese hawthorn seed sootiness spices, mix to form.
5, the preparation technology of preparing fumatory fragrant lees fish according to claim 1 and 2 is characterized in that above-mentioned 5) flavor seasoning in the step is chilli oil, adds fish weight 0.5-2% Chinese hawthorn seed sootiness spices, mix to form.
6, the preparation technology of preparing fumatory fragrant lees fish according to claim 1 and 2 is characterized in that above-mentioned 5) flavor seasoning in the step is sesame oil, adds fish weight 0.5-2% Chinese hawthorn seed sootiness spices, mix to form.
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