TWI581719B - Processing method for marinate mandarin fish - Google Patents

Description

Skunk squid manufacturing method

The invention belongs to the technical field of food processing, and particularly relates to a method for preparing a squid.

The stinky squid is a famous dish of Anhui cuisine. This dish smells bad but tastes delicious and has a unique flavor. However, the existing squid production process has the following defects: First, the fermentation time is long, the fermentation process is greatly affected by the environment (temperature, humidity) and human factors, and the separation of cooked products by gravy makes the packaging cost high, resulting in high logistics costs. Second, the squid is directly exposed to the air and is difficult to store for a long time. Although it is stored in a low temperature environment such as a refrigerator or a freezer, it usually deteriorates after one week, and it is impossible to maintain the unique flavor of the squid.

In view of this, the present invention has been specifically proposed.

The invention provides a method for preparing squid squid which is suitable for industrial scale production, and accurately and quantitatively produces squid squid which is suitable for fermentation, has a delicate taste and is mellow and mellow, and can make the product at about 12 ° C without adding a chemical preservative. Store for 5 months without deterioration and maintain its original characteristic flavor.

In order to achieve the above object of the present invention, the following technical solution is adopted: a method for preparing a squid, the method comprising the following steps: (1) preparing a raw material; (2) Squeeze the salt and spices on the surface of the clean squid. In the mass ratio, the mass ratio of squid: refined salt: spice is 450-750:18-60:4-14, and the fermentation method is natural fermentation or Inoculation fermentation; the natural fermentation is fermentation at 10-25 ° C for 4-7 days; the inoculation fermentation is: single inoculation fermentation of the carp, the ratio of the carp to the strain is 450-750: 0.2-1 by mass ratio , fermentation at 15-30 ° C for 10-20 hours; (3) fermented squid oil treatment, juice thickening; (4) vacuum packaging; (5) high and low heat temperature sterilization.

The invention provides a method for preparing skunk fish suitable for industrial scale production, wherein the fermentation of squid is natural fermentation or inoculation fermentation, both of which can greatly shorten the fermentation time of squid while ensuring the product The flavor does not change, the principle is as follows.

When the natural fermentation, the temperature is set to 10-25 ° C, the temperature is too high, the fish body is easy to spoil, the temperature is too low, and the fermentation can not be smoothly carried out, and the salt content is scientifically controlled, the salt is added too much, and the microorganisms in the fish body are inhibited. Natural fermentation, and affect the taste of skunk fish, too little salt, fish body is easy to spoil, in the present invention, in terms of mass ratio, squid: salt is 450-750: 18-60, this ratio and set temperature Cooperating with each other, the fermentation time can be greatly shortened, and the characteristic flavor of the squid can be ensured.

Inoculation Fermentation Fermentation by adding a quantitative strain at a constant temperature can accurately and quantitatively control the fermentation conditions, avoiding the problem that the natural fermentation is not uniform due to the influence of the environment (temperature, humidity) and the human environment, and the taste is different. And the amount of inoculum is determined after a large number of experiments A reasonable value, too high will cause the fermentation to be too fast, resulting in the fish body weight decay, too low will make the fermentation time too long, the inoculation fermentation advantage is not significant.

In addition, the two fermentation methods are set at around room temperature, easy to control, and energy-saving and environmentally friendly in industrialized large-scale production.

Continuous high temperature sterilization will affect the taste and flavor of the squid, while the temperature is too low, the sterilization effect is not ideal. The invention selects the low temperature intensity variable temperature sterilization means, can not only retain the characteristic flavor and fish taste of the squid, but also effectively kill Bacteria that package products.

Preferably, in the step (2), the mass ratio of the squid: refined salt: perfume is 500-700:25-50:6-12.

Preferably, in the step (2), the mass ratio of the squid: refined salt: perfume is 550-650:30-40:8-10.

The perfume in the step (2) comprises, by weight, 1-4 parts of cinnamon, 1-4 parts of pepper, 1-3 parts of anise and 1-3 parts of cumin.

In order to meet the temperature and salt content set by the inoculation fermentation, the inoculation fermentation is smoothly carried out, the ripening of the fermentation and the formation and accumulation of the special flavor are promoted, and the quality of the product is improved, and the strain in the step (2) is selected from the hobby. Any two of Lactobacillus thermophilus, Lactobacillus plantarum, Pediococcus pentosaceus and Staphylococcus aureus, the mass ratio of the two strains is 1:1.

The fermented squid needs to be placed for 25-35 minutes before the oil treatment in the step (3).

In order to ensure sufficient ripening, shaping and mouthfeel of the product, the oil treatment condition in the step (3) is 155 minutes at 155-165 ° C for 2-3 minutes.

In the step (3), the juice is thickened: 10-20 parts of garlic, 1-5 parts of pepper, 10-20 parts of Pixian bean paste, 1-3 parts of cooking wine, and then fried in a pan Add 2-3 times of water, put 1-2 parts of chicken essence, 2-7 parts of white sugar, and finally add 3-7 parts of aqueous starch solution; in starch ratio: starch: water is 1:8-10 in mass ratio.

In order to reduce the logistics cost and facilitate industrial transportation, the step (4) is a vacuum packaging of the gravy.

The step (5) high and low heat temperature sterilization conditions are 120-130 ° C sterilization for 10-12 minutes, 80-90 ° C sterilization for 8-10 minutes.

Compared with the prior art, the beneficial effects of the present invention:

(1) The fermentation time is greatly shortened.

(2) The invention selects a low-temperature intensity temperature-changing sterilization method, which can retain the characteristic flavor of the squid and the taste of the fish, and can effectively kill the bacteria of the packaged product, and the preparation method provided by the invention can make the product without adding chemistry. The preservative was stored at 12 ° C for 5 months.

(3) Packaging the gravy in one piece, which is beneficial to retain the flavor of the squid, and also reduces the packaging cost and facilitates product transportation.

In summary, the method for preparing the squid according to the present invention ensures the characteristic flavor and mouthfeel of the squid while shortening the fermentation time, and can be stored at 12 ° C for 5 months without adding a chemical preservative, which is convenient for stinky Standardized production of squid is conducive to industrialization, which is conducive to later sales and has significant marketing value.

The technical solutions of the present invention will be further described in the following embodiments, which will help to further understand the advantages and effects of the technical solutions of the present invention. The embodiments do not limit the scope of protection of the present invention. The scope of the patent is determined.

Example 1

(1) squid weighing, washing, laparotomy, miscellaneous, washing; (2) smearing salt, cinnamon, pepper, aniseed and cumin on the surface of clean squid, squid: salt: cinnamon: pepper: large Material: cumin mass ratio is 450:18:1:1:1:1, fermenting at 25 °C for 4 days; (3) drying the fermented squid for 25 minutes, then frying at 155 °C 3 Minutes; in parts by weight, 10 parts of garlic, 1 part of pepper, 10 parts of Pixian bean paste, 1 part of cooking wine, after frying the pot, add 2 times of water, put 1 part of chicken essence, 2 parts of white sugar, and finally add starch. 3 parts of aqueous solution; starch: water in starch aqueous solution: 1:8; (4) vacuum packaging of meat and juice; (5) high and low thermal temperature sterilization: sterilization at 120 ° C for 12 minutes, sterilization at 90 ° C for 10 minutes .

Example 2

(1) squid weighing, washing, laparotomy, miscellaneous, washing; (2) smearing salt, cinnamon, pepper, aniseed and cumin on the surface of clean squid, squid: salt: cinnamon: pepper: large Material: The mass ratio of cumin is 450:18:1:1:1:1; for the single feeding of Lactobacillus thermophilus and Lactobacillus plantarum, in terms of mass ratio, squid: Lactobacillus thermophilus: vegetable milk The mass ratio of the bacillus was 450:0.1:0.1, and the fermentation was carried out at 30 ° C for 10 hours; (3) the fermented squid was allowed to stand for 25 minutes, and then fried at 155 ° C for 3 minutes; In parts by weight, 10 parts of garlic, 1 part of pepper, 10 parts of Pixian bean paste, 1 part of cooking wine, after frying the pot, add 2 times of water, put 1 part of chicken essence, 2 parts of white sugar, and finally add starch aqueous solution 3 In terms of mass ratio, starch in aqueous starch solution: water is 1:8; (4) vacuum packaging of meat and juice; (5) high and low thermal temperature sterilization: sterilization at 120 ° C for 12 minutes, sterilization at 90 ° C for 10 minutes.

Example 3

(1) squid weighing, washing, laparotomy, miscellaneous, washing; (2) smearing salt, cinnamon, pepper, aniseed and cumin on the surface of clean squid, squid: salt: cinnamon: pepper: large Material: The mass ratio of cumin is 750:60:4:4:3:3; the carp is subjected to single fermentation of Lactobacillus thermophilus and Pediococcus pentosaceus, in terms of mass ratio, squid: Lactobacillus thermophilus: The mass ratio of Pediococcus pentosaceus was 750:0.5:0.5, and fermentation was carried out at 15 ° C for 20 hours; (3) The fermented squid was air-dried for 35 minutes, and then fried at 160 ° C for 2 minutes; 20 parts of garlic, 5 parts of pepper, 20 parts of Pixian bean paste, 3 parts of cooking wine, add 3 times of water after cooking, add 2 parts of chicken essence, 7 parts of white sugar, and finally add 7 parts of starch aqueous solution; In the mass ratio, the starch in the aqueous starch solution: water is 1:10; (4) the meat and juice are vacuum-packed; (5) the high and low heat-temperature sterilization: after sterilization at 130 ° C for 10 minutes, sterilization at 80 ° C for 8 minutes.

Example 4

(1) squid weighing, washing, laparotomy, miscellaneous, washing; (2) smearing salt, cinnamon, pepper, aniseed and cumin on the surface of clean squid, squid: salt: cinnamon: pepper: large Material: The mass ratio of cumin is 700:50:3:3:3:3 at 20 °C Fermentation for 6 days; (3) Drying the fermented squid for 30 minutes, and frying at 160 ° C for 2 minutes; in parts by weight, 15 parts of garlic, 3 parts of pepper, 18 parts of Pixian bean paste, cooking wine 3 Serve, stir fry, add 3 times water, put 1 part of chicken essence, 4 parts of white sugar, and finally add 6 parts of aqueous starch solution; in mass ratio, starch: water in starch aqueous solution is 1:10; (4) Vacuum packaging of meat and juice; (5) High and low thermal temperature sterilization: Sterilization at 130 ° C for 11 minutes, sterilization at 85 ° C for 9 minutes.

Example 5

(1) squid weighing, washing, laparotomy, miscellaneous, washing; (2) smearing salt, cinnamon, pepper, aniseed and cumin on the surface of clean squid, squid: salt: cinnamon: pepper: large Material: cumin mass ratio is 600:45:3:3:2:2, fermenting at 20 °C for 6 days; (3) drying the fermented squid for 30 minutes, then frying at 165 °C 3 Minutes; in parts by weight, 10 parts of garlic, 5 parts of pepper, 15 parts of Pixian bean paste, 3 parts of cooking wine, after frying the pot, add 3 times of water, put 1 part of chicken essence, 5 parts of white sugar, and finally add starch. 5 parts of aqueous solution; starch: water in starch aqueous solution: 1:9; (4) vacuum packaging of meat and juice; (5) high and low thermal temperature sterilization: sterilization at 125 ° C for 11 minutes, sterilization at 85 ° C for 10 minutes .

Example 6

(1) squid weighing, washing, laparotomy, removing impurities, washing; (2) smearing salt, cinnamon, pepper, aniseed and cumin on the surface of clean squid, squid: fine Salt: Cinnamon: Pepper: Anise: The mass ratio of cumin is 650:40:2:3:2:3; the squid is fermented with Pseudomonas pentrea and Staphylococcus aureus, squid: pentose tablets Cocci: Staphylococcus aureus mass ratio of 650:0.4:0.4, fermentation at 20 ° C for 20 hours; (3) drying the fermented squid for 30 minutes, then frying at 165 ° C for 3 minutes; Ingredients: 13 parts of garlic, 4 parts of pepper, 20 parts of Pixian bean paste, 3 parts of cooking wine, add 3 times of water after frying, add 1 part of chicken essence, 6 parts of white sugar, and finally add 5 parts of aqueous starch solution; In the mass ratio, the starch in the aqueous solution of starch: water is 1:9; (4) vacuum packaging the meat and juice; (5) high and low thermal temperature sterilization: sterilization at 125 ° C for 11 minutes, sterilization at 85 ° C for 10 minutes.

Example 7

(1) squid weighing, washing, laparotomy, miscellaneous, washing; (2) smearing salt, cinnamon, pepper, aniseed and cumin on the surface of clean squid, squid: salt: cinnamon: pepper: large Material: cumin mass ratio is 550:30:2:2:2:2, fermenting at 15 °C for 5 days; (3) drying the fermented squid for 30 minutes, then frying at 160 °C 3 Minutes; in parts by weight, 16 parts of garlic, 3 parts of pepper, 17 parts of Pixian bean paste, 2 pieces of cooking wine, after frying the pot, add 2 times of water, put 1 part of chicken essence, 7 parts of white sugar, and finally add starch. 7 parts of aqueous solution; starch: water in starch aqueous solution: 1:8; (4) vacuum packaging of meat and juice; (5) high and low thermal temperature sterilization: sterilization at 130 ° C for 12 minutes, sterilization at 80 ° C for 9 minutes .

Example 8

(1) squid weighing, washing, laparotomy, miscellaneous, washing; (2) smearing salt, cinnamon, pepper, aniseed and cumin on the surface of clean squid, squid: salt: cinnamon: pepper: large Material: cumin mass ratio is 500:25:2:2:1:1; single squid fermentation of Lactobacillus and Staphylococcus aureus, carp: Lactobacillus plantarum: Staphylococcus aureus mass ratio 500:0.2:0.2, fermentation at 25 ° C for 10 hours; (3) drying the fermented squid for 30 minutes, frying at 160 ° C for 3 minutes; in parts by weight, garlic 19 parts, pepper 4 12 parts of Weixian bean paste and 2 pieces of cooking wine, add 2 times of water after adding the wok, add 2 parts of chicken essence, 3 parts of white sugar, and finally add 4 parts of starch aqueous solution; starch in starch solution by mass ratio : water is 1:10; (4) vacuum packaging of meat and juice; (5) high and low heat temperature sterilization: sterilization at 130 ° C for 12 minutes, sterilization at 80 ° C for 9 minutes.

The products obtained in Examples 1-8 were respectively labeled as 1-8, and the fish bones of the 1-8 products were separated from the fish meat. The fish meat formed into a garlic-like shape, and the fish gills were bright red, and the smell of the stinky squid was smelled.

300 people were randomly selected to evaluate the taste and flavor satisfaction of products No. 1-8, and Table 1 was obtained.

【Table 1】

Among them, the evaluation criteria: good taste and flavor: fish meat tastes delicate, mellow taste; taste and flavor in general: the entrance is not delicate, the taste is general; taste and flavor is poor: imported wood, no smell of squid.

When the products of No. 1-8 were stored for one month, three months, and five months, the quality inspection was performed to determine whether or not the product was deteriorated, and Table 2 was obtained.

【Table 2】

It can be seen from the results of the experimental examples that the squid 1-8 obtained by the present invention has a fine mouthfeel and is mellow and mellow. When no chemical preservative is added, it can be stored at 12 ° C for 5 months without deterioration.

The above description is only the preferred embodiment of the present invention, and is not intended to limit the present invention, and various modifications and changes can be made to the present invention. Any modifications, equivalent substitutions, improvements, etc. within the spirit and scope of the present invention are intended to be included within the scope of the present invention.

Claims (8)

The invention relates to a method for preparing a squid, comprising the following steps: (1) preparing raw materials; (2) smearing fine salt and spices on the surface of clean squid, by mass ratio, squid: refined salt: mass ratio of spices is 450-750 :18-60:4-14, performing fermentation, the fermentation method is natural fermentation or inoculation fermentation; the natural fermentation is fermentation at 10-25 ° C for 4-7 days; the inoculation fermentation is: single inoculation fermentation of the carp, The carp and the strain are fermented at a ratio of 450-750:0.2-1 for 10-20 hours at 15-30 ° C, wherein the strain is selected from the group consisting of Lactobacillus thermophilus, Lactobacillus plantarum, Pediococcus pentosaceus and Any two of the Staphylococcus aureus, the mass ratio of the two strains is 1:1; (3) the fermented squid is oiled, and the juice is thickened; (4) vacuum packaging; (5) high and low heat Temperature-changing sterilization, wherein the high-low heat-temperature sterilization conditions are sterilization at 120-130 ° C for 10-12 minutes, and sterilization at 80-90 ° C for 8-10 minutes. The method for producing a squid according to the first aspect of the invention, wherein in the step (2), the mass ratio of the squid: refined salt: perfume is 500-700:25-50:6-12. The method for producing a squid according to claim 1, wherein in the step (2), the mass ratio of the squid: refined salt: fragrance is 550-650:30-40:8-10. The method for producing the squid according to the first aspect of the invention, wherein the scent in the step (2) comprises 1-4 parts of cinnamon, 1-4 parts of pepper, and 1 to 1 part by weight. 3 portions and 1-3 portions of cumin. The method for producing a squid according to claim 1, wherein the fermented squid is allowed to stand for 25 to 35 minutes before the oil treatment in the step (3). The method for producing a squid according to the first aspect of the invention, wherein the oil-repellent treatment condition in the step (3) is 155-165 ° C for 2-3 minutes. The method for preparing the squid according to the first aspect of the invention, wherein the juice selection in the step (3) is: 10-20 parts of garlic, 1-5 parts of pepper, and 郫 in parts by weight 10-20 parts of county bean paste, 1-3 parts of cooking wine, add 2-3 times of water after frying, add 1-2 parts of chicken essence, 2-7 parts of white sugar, and finally add 3-7 parts of aqueous starch solution; In the mass ratio, the starch in the aqueous starch solution: water is 1:8-10. The method for producing a squid according to claim 1, wherein the step (4) is a mashed vacuum packaging.