CN105077368A - Processing method and products of Tujia minority flavor health-care cured fish food - Google Patents
Processing method and products of Tujia minority flavor health-care cured fish food Download PDFInfo
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- CN105077368A CN105077368A CN201510526204.3A CN201510526204A CN105077368A CN 105077368 A CN105077368 A CN 105077368A CN 201510526204 A CN201510526204 A CN 201510526204A CN 105077368 A CN105077368 A CN 105077368A
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Abstract
A processing method of Tujia minority flavor health-care cured fish food comprises the following steps of (1) pretreatment of raw fish, (2) preparation of halides solution, (3) preparation of sauce, (4) smoke curing, (5) braising, (6) sauce pouring, and (7) packing. The processing method of the Tujia minority flavor health-care cured fish food has the advantages that by the processing method, fish steaks, fish heads, fish mouths, fish tails and fish fins can be processed into instant foods, the economic value of fish is increased, and economic benefit is improved; the traditional method of processing fish food is omitted, fish eating methods and fish eating habits of people are broken, instant fish food with brand-new taste is provided for consumers, types of the fish food are enriched, and demands of people on diversity of consumption are met; and wild mountain funguses, particularly collybia albuminosa growing from September to October of every year, serve as seasoning ingredients, so that the fish food tastes delicious, and also has a health-care effect.
Description
Technical field
The present invention relates to fish food processing field, particularly relate to a kind of Tujia local flavor and to keep healthy the preparation method of cured fish food.
Background technology
At present, China's culture fishery maintains sustained and rapid growth, the continuous expansion of freshwater fish culturing area, and occurred a large amount of overstocked and price declines phenomenon after fresh-water fishes volume increase, Higher output is not accompanied by a higher income to cause fisherman.On the other hand, along with the quickening of modern society's rhythm of life, people are in order to reduce trifling housework, and diet also towards future development easily and efficiently, needs more instant food.Therefore various seasoning prepared food, fast food aquatic food receive consumers in general, particularly the favor of teenager and traveller.But show seasoning commercially, fast food fish food, be all adopt small fish to be made, or by after large fish removing internal organ, cut away fish head, fish tail, fin, then fish is flitched and be made, all fish head, fish tail, fin and fish fat are not made instant food.It reduce the economic worth of fish, decrease the income of fisherman, also make the local flavor of fast food fish food become dull, the different demand of consumers in general can not be met.Therefore, the steck of fresh-water fishes, fish head, fish tail, fin and fish fat are all made delicious can the fish food of fast food, there are wide market prospects.
Summary of the invention
The object of the present invention is to provide the preparation method of a kind of Tujia local flavor smoked fish food.
For achieving the above object, the technical solution used in the present invention is: a kind of Tujia local flavor keeps healthy the preparation method of cured fish food, comprises step:
1) pretreatment of raw material fish
Choose fresh-water fishes, de-scaling, cut open and kill, remove the cheek, remove internal organ, clean, then fish is cut into steck, fish maw, Yu Zui, fish tail, fish fat and fin; Then classify and adopt conventional method respectively, with salt, ginger pickling;
2) saltwater brine is prepared
The auxiliary material of 1-3 weight portion and the water of 8-12 weight portion is adopted to prepare saltwater brine, auxiliary material is: anise, cassia bark, Chinese prickly ash, fragrant fruit, the root of Dahurain angelica, mountain naphthalene, Hui Xiang, Gui Ding, spiceleaf, male fourth, female fourth, galingal, Radix Glycyrrhizae, vanilla, tsaoko, each 1 weight portion of murraya paniculataJack, auxiliary material is put into water and boils 20-30min, by filtered through gauze, by filtrate infusion to 8-10 times of quality of supplementary material, namely obtained saltwater brine, for subsequent use;
3) baste is prepared
Raw material and weight portion thereof: capsicum 1-5 part, vegetable oil 10 parts, purple perilla seed 0.1-0.5 part, cumin 0.1-0.5 part, monosodium glutamate 0.1-0.3 part, Radix Glycyrrhizae 0.1-0.5 part, pepper 0.1-0.5 part, wild mountain bacterium 2-3 part; Make baste, for subsequent use;
4) soup-stock is made: make soup-stock with chicken, beef, for subsequent use.
5) smoke: the raw material fish firewood pickled in step 1) is smoked to color yellowing.
6) stew in soy sauce: first add soup-stock toward saltwater brine in, the raw material fish of then step 5) being smoked is clean, it is ripe to put into saltwater brine halogen after airing;
7) baste is drenched: drained by raw material fish ripe for halogen, then drench baste;
8) pack.
Local flavor health care fish food prepared by the preparation method that the Tujia's local flavor described in a kind of basis keeps healthy fish food.
Beneficial effect of the present invention:
(1) adopt the inventive method the steck of fish, fish head, fish mouth, fish tail and fin can be made instant food, improve the economic worth of fish, increase economic efficiency.
(2) break the conventional fabrication method of fish food and the method for people food fish and custom, be the fast food fish food that consumer provides brand-new taste, enriched the kind of fish food, meet the diversity requirement of people's consumption.
(3) the fir bacterium adopting wild mountain bacterium to grow particularly annual September to October, as Seasoning Ingredients, not only makes the taste of fish very delicious, also with health role.Fir mycology name: delicious lactarius (Lactariusdeliciosus), deliciosus is meant to delicious food.Another name: fir mushroom, fir bacterium, pine tree bacterium, loose bacterium, the Double Ninth Festival bacterium, wild goose goose bacterium, fine jade bacterium, spark bacterium.Nutritive value is very high, be rich in crude protein, crude fat, crude fibre, several amino acids, unrighted acid, nucleic acid derivative, also containing elements such as vitamin B1, B2, vitamin C, nicotinic acids, not only delicious flavour is good to eat, also has medical value, can keep fit, beneficial stomach, pain relieving, regulating qi-flowing for eliminating phlegm, expelling parasite and treatment diabetes, the special efficacy such as anticancer.
(4) the inventive method is that applicant gropes out for many years, is the original creation of applicant.The local flavor steck that applicant makes, fish head, fish mouth, fish tail and fin food, be subject to the accreditation of consumers in general and like once going on the market, and a lot of dealer imitates one after another.
Detailed description of the invention
Embodiment 1
Tujia's local flavor keeps healthy the preparation method of cured fish food, comprises step:
1) pretreatment of raw material fish
Choose fresh-water fishes, de-scaling, cut open and kill, remove the cheek, remove internal organ, clean, first cut off fish head, fish tail and fin, when cutting off fish tail and fin, cut-off part is with a flesh of fish slightly.Then fish body is longitudinally cut into two panels, and then is cut into fish maw and steck.Then fish maw part and steck part are cut into strip or bulk.Fish tail is longitudinally cut into two parts from centre.Fish head is longitudinally cut from centre, is then cut into fish mouth portion and other parts.When gilling, collect fish fat.Then classify and use salt, ginger pickling respectively.Every 100kg raw material fish 2kg salt, 3kg ginger, salt down 3 days.
2) saltwater brine is prepared
2kg auxiliary material and 10kg water is adopted to prepare saltwater brine, auxiliary material is: anise, cassia bark, Chinese prickly ash, fragrant fruit, the root of Dahurain angelica, mountain naphthalene, Hui Xiang, Gui Ding, spiceleaf, male fourth, female fourth, galingal, Radix Glycyrrhizae, vanilla, tsaoko, each 1kg of murraya paniculataJack, auxiliary material is put into water and boils 25min, by filtered through gauze, by filtrate infusion to 9 times of quality of supplementary material, namely obtained saltwater brine, for subsequent use;
3) baste is prepared
Raw material and weight portion: capsicum 3kg, tea oil 10kg, purple perilla seed 0.3kg, cumin 0.3kg, monosodium glutamate 0.2kg, Radix Glycyrrhizae 0.3kg, pepper 0.3kg, wild fir bacterium 2.5kg.Tea oil is heated medium well rear cooling.Collect the wild fir bacterium grown annual September to October, and wild fir bacterium is dried.Then purple perilla seed, cumin, Radix Glycyrrhizae, pepper, capsicum and wild mountain bacterium are ground into fine powder, then mix with the ripe tea oil after heating, namely obtained baste, for subsequent use;
4) soup-stock is made: conventionally, with chicken and beef for raw material makes soup-stock, for subsequent use.
5) smoke: the raw material fish firewood pickled in step 1) is smoked to color yellowing.
6) stew in soy sauce: first add soup-stock toward saltwater brine in, soup-stock addition is 10% of saltwater brine weight, the raw material fish of then step 5) being smoked is clean, it is ripe to put into saltwater brine halogen after airing;
7) baste is drenched: drained by raw material fish ripe for halogen, then drench baste;
8) pack.Pack the steck of Ji get Tujia local flavor, fish maw, Yu Zui, fish tail and fish fat.
Embodiment 2
Tujia's local flavor keeps healthy the preparation method of cured fish food, comprises step:
1) pretreatment of raw material fish
Choose fresh-water fishes, de-scaling, cut open and kill, remove the cheek, remove internal organ, clean, first cut off fish head, fish tail and fin, when cutting off fish tail and fin, cut-off part is with a flesh of fish slightly.Then fish body is longitudinally cut into two panels, and then is cut into fish maw and steck.Then fish maw part and steck part are cut into strip or bulk.Fish tail is longitudinally cut into two parts from centre.Fish head is longitudinally cut from centre, is then cut into fish mouth portion and other parts.When gilling, collect fish fat.Then classify and use salt, ginger pickling respectively.Every 100kg raw material fish 1kg salt, 2kg ginger, salt down 2 days.
2) saltwater brine is prepared
1kg auxiliary material and 8kg water is adopted to prepare saltwater brine, auxiliary material is: anise, cassia bark, Chinese prickly ash, fragrant fruit, the root of Dahurain angelica, mountain naphthalene, Hui Xiang, Gui Ding, spiceleaf, male fourth, female fourth, galingal, Radix Glycyrrhizae, vanilla, tsaoko, each 1kg of murraya paniculataJack, auxiliary material is put into water and boils 20min, by filtered through gauze, by filtrate infusion to 8 times of quality of supplementary material, namely obtained saltwater brine, for subsequent use;
3) baste is prepared
Raw material and weight portion: capsicum 1kg, rape seed oil 10kg, purple perilla seed 0.1kg, cumin 0.1kg, monosodium glutamate 0.1kg, Radix Glycyrrhizae 0.1kg, pepper 0.1kg, wild fir bacterium 3kg.Cool after tea oil being heated into stand oil.Collect the wild fir bacterium grown annual September to October, and wild fir bacterium is dried.Then purple perilla seed, cumin, Radix Glycyrrhizae, pepper, capsicum and wild mountain bacterium are ground into fine powder, then mix with the ripe tea oil after heating, namely obtained baste, for subsequent use;
4) soup-stock is made: conventionally, with chicken and beef for raw material makes soup-stock, for subsequent use.
5) smoke: the raw material fish firewood pickled in step 1) is smoked to color yellowing.
6) stew in soy sauce: first add soup-stock toward saltwater brine in, soup-stock addition is 8% of saltwater brine weight, the raw material fish of then step 5) being smoked is clean, it is ripe to put into saltwater brine halogen after airing;
7) baste is drenched: drained by raw material fish ripe for halogen, then drench baste;
8) pack.Pack the steck of Ji get Tujia local flavor, fish maw, Yu Zui, fish tail and fish fat.
Embodiment 3
Tujia's local flavor keeps healthy the preparation method of cured fish food, comprises step:
1) pretreatment of raw material fish
Choose fresh-water fishes, de-scaling, cut open and kill, remove the cheek, remove internal organ, clean, first cut off fish head, fish tail and fin, when cutting off fish tail and fin, cut-off part is with a flesh of fish slightly.Then fish body is longitudinally cut into two panels, and then is cut into fish maw and steck.Then fish maw part and steck part are cut into strip or bulk.Fish tail is longitudinally cut into two parts from centre.Fish head is longitudinally cut from centre, is then cut into fish mouth portion and other parts.When gilling, collect fish fat.Then classify and use salt, ginger pickling respectively.Every 100kg raw material fish 3kg salt, 4kg ginger, salt down 5 days.
2) saltwater brine is prepared
3kg auxiliary material and 12kg water is adopted to prepare saltwater brine, auxiliary material is: anise, cassia bark, Chinese prickly ash, fragrant fruit, the root of Dahurain angelica, mountain naphthalene, Hui Xiang, Gui Ding, spiceleaf, male fourth, female fourth, galingal, Radix Glycyrrhizae, vanilla, tsaoko, each 1kg of murraya paniculataJack, auxiliary material is put into water and boils 30min, by filtered through gauze, by filtrate infusion to 10 times of quality of supplementary material, namely obtained saltwater brine, for subsequent use;
3) baste is prepared
Raw material and weight portion: capsicum 5kg, peanut oil 10kg, purple perilla seed 0.5kg, cumin 0.5kg, monosodium glutamate 0.3kg, Radix Glycyrrhizae 0.5kg, pepper 0.5kg, wild fir bacterium 2kg.Cool after tea oil being heated into stand oil.Collect the wild fir bacterium grown annual September to October, and wild fir bacterium is dried.Then purple perilla seed, cumin, Radix Glycyrrhizae, pepper, capsicum and wild mountain bacterium are ground into fine powder, then mix with the ripe tea oil after heating, namely obtained baste, for subsequent use;
4) soup-stock is made: conventionally, with chicken and beef for raw material makes soup-stock, for subsequent use.
5) smoke: the raw material fish firewood pickled in step 1) is smoked to color yellowing.
6) stew in soy sauce: first add soup-stock toward saltwater brine in, soup-stock addition is 4% of saltwater brine weight, the raw material fish of then step 5) being smoked is clean, it is ripe to put into saltwater brine halogen after airing;
7) baste is drenched: drained by raw material fish ripe for halogen, then drench baste;
8) pack.Pack the steck of Ji get Tujia local flavor, fish maw, Yu Zui, fish tail and fish fat.
It should be noted that, when step 3) prepares baste, can also adopt wild bolete, Tricholoma, hickory chick, Hericium erinaceus, ferfas, the first-class wild mushroom of old man, these wild mushrooms all have certain health care; Can also adopt pig bone when making soup-stock in step 4), seafood makes as raw material, this all belongs to protection scope of the present invention.
Claims (4)
1. Tujia's local flavor keeps healthy a preparation method for cured fish food, it is characterized in that, comprises step:
1) pretreatment of raw material fish
Choose fresh-water fishes, de-scaling, cut open and kill, remove the cheek, remove internal organ, clean, then fish is cut into steck, fish maw, Yu Zui, fish tail, fish fat and fin; Then classify and adopt conventional method respectively, with salt, ginger pickling;
2) saltwater brine is prepared
The auxiliary material of 1-3 weight portion and the water of 8-12 weight portion is adopted to prepare saltwater brine, auxiliary material is: anise, cassia bark, Chinese prickly ash, fragrant fruit, the root of Dahurain angelica, mountain naphthalene, Hui Xiang, Gui Ding, spiceleaf, male fourth, female fourth, galingal, Radix Glycyrrhizae, vanilla, tsaoko, each 1 weight portion of murraya paniculataJack, auxiliary material is put into water and boils 20-30min, by filtered through gauze, by filtrate infusion to 8-10 times of quality of supplementary material, namely obtained saltwater brine, for subsequent use;
3) baste is prepared
Raw material and weight portion thereof: capsicum 1-5 part, vegetable oil 10 parts, purple perilla seed 0.1-0.5 part, cumin 0.1-0.5 part, monosodium glutamate 0.1-0.3 part, Radix Glycyrrhizae 0.1-0.5 part, pepper 0.1-0.5 part, wild mountain bacterium 2-3 part; Make baste, for subsequent use;
4) soup-stock is made: make soup-stock with chicken, beef, for subsequent use;
5) smoke: the raw material fish firewood pickled in step 1) is smoked to color yellowing;
6) stew in soy sauce: first add soup-stock toward saltwater brine in, the raw material fish of then step 5) being smoked is clean, it is ripe to put into saltwater brine halogen after airing;
7) baste is drenched: drained by raw material fish ripe for halogen, then drench baste;
8) pack.
2. Tujia according to claim 1 local flavor keeps healthy the preparation method of cured fish food, it is characterized in that, when cutting fish, first cuts off fish head, fish tail and fin, and when cutting off fish tail and fin, cut-off part is with a flesh of fish slightly; Then fish body is longitudinally cut into two panels, and then is cut into fish maw and steck; Then fish maw part and steck part are cut into strip or bulk; Fish tail is longitudinally cut into two parts from centre; Fish head is longitudinally cut from centre, is then cut into fish mouth portion and other parts; When gilling, collect fish fat.
3. Tujia according to claim 1 local flavor keeps healthy the preparation method of cured fish food, and it is characterized in that, in step 3), described wild mushroom is the wild fir bacterium grown annual September to October, and described vegetable oil is tea oil.
4. flavor fish food prepared by the preparation method that a Tujia according to claim 1 local flavor keeps healthy cured fish food.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105595226A (en) * | 2016-03-15 | 2016-05-25 | 徐静 | Grain flavored preserved roasted fish and processing method thereof |
| CN106072007A (en) * | 2016-05-31 | 2016-11-09 | 大连工业大学 | A kind of manufacture method of the Radix Crotalariae szemoensis cured canned fish of sheet decocting in water |
| CN111011765A (en) * | 2019-12-24 | 2020-04-17 | 益阳味芝元食品有限公司 | Preparation method of flavored instant marinated fish steak and fish tail product |
-
2015
- 2015-08-26 CN CN201510526204.3A patent/CN105077368A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105595226A (en) * | 2016-03-15 | 2016-05-25 | 徐静 | Grain flavored preserved roasted fish and processing method thereof |
| CN106072007A (en) * | 2016-05-31 | 2016-11-09 | 大连工业大学 | A kind of manufacture method of the Radix Crotalariae szemoensis cured canned fish of sheet decocting in water |
| CN111011765A (en) * | 2019-12-24 | 2020-04-17 | 益阳味芝元食品有限公司 | Preparation method of flavored instant marinated fish steak and fish tail product |
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Application publication date: 20151125 |