CN106172694A - The jerky preparation method of Spanish mackerel - Google Patents
The jerky preparation method of Spanish mackerel Download PDFInfo
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- CN106172694A CN106172694A CN201610601943.9A CN201610601943A CN106172694A CN 106172694 A CN106172694 A CN 106172694A CN 201610601943 A CN201610601943 A CN 201610601943A CN 106172694 A CN106172694 A CN 106172694A
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- spanish mackerel
- jerky
- parts
- mackerel
- spanish
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical group CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 230000002969 morbid Effects 0.000 description 1
- 210000004877 mucosa Anatomy 0.000 description 1
- 229920005615 natural polymer Polymers 0.000 description 1
- 235000018343 nutrient deficiency Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 230000000384 rearing effect Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 229940030188 solu-delta-cortef Drugs 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000037351 starvation Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000000859 sublimation Methods 0.000 description 1
- 230000008022 sublimation Effects 0.000 description 1
- 238000005092 sublimation method Methods 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000019590 thick flavour Nutrition 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
- 230000032258 transport Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 235000020795 whole food diet Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
- A23B4/037—Freeze-drying, i.e. cryodessication, lyophilisation; Apparatus therefor
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01K—ANIMAL HUSBANDRY; AVICULTURE; APICULTURE; PISCICULTURE; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
- A01K61/00—Culture of aquatic animals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
- Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
- Y02A40/81—Aquaculture, e.g. of fish
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Environmental Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Animal Husbandry (AREA)
- Biodiversity & Conservation Biology (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides the preparation method of the jerky of a kind of Spanish mackerel, specifically include following steps: choose fresh Spanish mackerel；Described Spanish mackerel is carried out pretreatment, obtains Spanish mackerel sliced meat；Described Spanish mackerel sliced meat are carried out vacuum lyophilization operation, obtain the jerky of described Spanish mackerel, wherein, the operation of described vacuum freezing specifically include freeze, vacuum pump-down, distillation and high temperature drying；Surface smear jerky preservative at the jerky of described Spanish mackerel.So, it is possible to prepare the jerky of shelf-life longer Spanish mackerel.
Description
Technical field
The present invention relates to technical field of food production, particularly relate to the jerky preparation method of a kind of Spanish mackerel.
Background technology
Fish have the highest nutritive value, and its meat is fine and smooth, delicious flavour is the most easily absorbed by the body, the suitableeest
Close old man and child eats.Oppress possibly together with abundant unsaturated fatty acid, and abundant unsaturated fatty acid makes fish become prevention
The recommendation food of cardiovascular disease.
Spanish mackerel contains the multiple nutrients materials such as rich in protein, fat, inorganic salt, carbohydrate, adds that it is grown
Delicious, is the delicacies liked of people.
At present, owing to Spanish mackerel is limited by the place of production, season and transport etc., in order to the nutrition preserved with keep Spanish mackerel becomes
Dividing and local flavor, the jerky that Spanish mackerel is processed into is optimum selection.
Traditional Spanish mackerel processing dry products, by natural air drying, can be restricted by weather conditions, and natural air drying
Time cycle long, the quality making Spanish mackerel processing dry products is unstable, easily occurs that technology second-rate, that the shelf-life is short is asked
Topic.
Summary of the invention
Based on this, it is necessary to provide the preparation method of a kind of jerky that can prepare shelf-life longer Spanish mackerel.
The jerky preparation method of a kind of Spanish mackerel, comprises the steps:
Choose fresh Spanish mackerel；
Described Spanish mackerel is carried out pretreatment, obtains Spanish mackerel sliced meat；
Described Spanish mackerel sliced meat are carried out vacuum lyophilization operation, obtain the jerky of described Spanish mackerel, wherein, described very
Empty refrigeration operation specifically include freeze, vacuum pump-down, distillation and high temperature drying；
Surface smear jerky preservative at the jerky of described Spanish mackerel.
Wherein in an embodiment, described jerky preservative includes propolis.
Wherein in an embodiment, described jerky preservative also includes malic acid and ascorbic acid.
Wherein in an embodiment, described jerky preservative also includes citric acid and glycine.
Wherein in an embodiment, after using Oleum Arachidis hypogaeae semen to mix with described jerky preservative, then spread upon horse equably
Mustelus Manazo jerky surface.
Wherein in an embodiment, described Oleum Arachidis hypogaeae semen is 1:(0.1～0.15 with the mass ratio of described jerky preservative).
Wherein in an embodiment, described Oleum Arachidis hypogaeae semen is 1:(0.1～0.12 with the mass ratio of described jerky preservative).
The preparation method of the jerky of above-mentioned Spanish mackerel is as follows: choose fresh Spanish mackerel；To described Spanish mackerel
Carry out pretreatment, obtain Spanish mackerel sliced meat；Described Spanish mackerel sliced meat are carried out vacuum lyophilization operation, obtains described Spanish mackerel
Jerky, wherein, the operation of described vacuum freezing specifically include freeze, vacuum pump-down, distillation and high temperature drying；Described Spanish mackerel
The surface smear jerky preservative of jerky.So, it is possible to prepare the jerky of shelf-life longer Spanish mackerel.
Accompanying drawing explanation
Fig. 1 is the flow chart of steps of the preparation method of the jerky of the Spanish mackerel of an embodiment.
Detailed description of the invention
Understandable, below in conjunction with the accompanying drawings to the present invention for enabling the above-mentioned purpose of the present invention, feature and advantage to become apparent from
Detailed description of the invention be described in detail.Elaborate a lot of detail in the following description so that fully understanding this
Bright.But the present invention can implement to be much different from alternate manner described here, and those skilled in the art can be not
Doing similar improvement in the case of running counter to intension of the present invention, therefore the present invention is not limited by following public being embodied as.
Such as, the jerky preparation method of a kind of Spanish mackerel, comprise the steps: to choose fresh Spanish mackerel；To described horse
Mustelus Manazo carries out pretreatment, obtains Spanish mackerel sliced meat；Described Spanish mackerel sliced meat are carried out vacuum lyophilization operation, obtains described horse
The jerky of Mustelus Manazo, wherein, the operation of described vacuum freezing specifically include freeze, vacuum pump-down, distillation and high temperature drying；Described horse
The surface smear jerky preservative of the jerky of Mustelus Manazo.
Such as, the preparation method of the jerky of the Spanish mackerel of another embodiment, comprise the steps: to choose fresh Spanish mackerel
Fish；Described Spanish mackerel is placed in Spanish mackerel culturing liquid and cultivates；Described Spanish mackerel is carried out pretreatment, obtains the Spanish mackerel flesh of fish
Sheet；Described Spanish mackerel sliced meat are pickled；Described Spanish mackerel sliced meat are cooked；Described Spanish mackerel sliced meat are carried out vacuum
Lyophilization operates, and obtains the jerky of described Spanish mackerel, wherein, the operation of described vacuum freezing specifically include freeze, vacuum pump-down,
Distillation and high temperature drying；Surface smear jerky preservative at the jerky of described Spanish mackerel；The jerky of described Spanish mackerel is carried out
Packaging.
Such as, the preparation method of the jerky of the Spanish mackerel of another embodiment, comprise the steps: S110: choose fresh
Spanish mackerel；S120: described Spanish mackerel is placed in Spanish mackerel culturing liquid and cultivates；S130: to the described Spanish mackerel after cultivation
Fish carries out pretreatment, obtains Spanish mackerel sliced meat；S140: described Spanish mackerel sliced meat are pickled；S150: described in after pickling
Spanish mackerel sliced meat are cooked；S160: the described Spanish mackerel sliced meat after cooking are dried, obtain described Spanish mackerel flesh of fish
Dry, wherein, wherein, the operation of described vacuum freezing specifically include freeze, vacuum pump-down, distillation and high temperature drying；S170: be dried
After the surface smear jerky preservative of jerky of described Spanish mackerel；S180: surface smear is had the described horse of jerky preservative
The jerky of Mustelus Manazo is packed.
In order to further illustrate the preparation method of the jerky of above-mentioned Spanish mackerel, such as, referring to Fig. 1, the present invention one implements
The preparation method of the jerky of the Spanish mackerel of mode, comprises the steps:
S110: choose fresh Spanish mackerel.
In order to improve the quality of Spanish mackerel, such as, choosing eyeball full, gill side color and luster is scarlet, oppresses solid flexible, fish
Squama is close to fish body, complete nothing comes off, the Spanish mackerel that abdominal part does not expands and mucosa is intact, so, can weed out exception
, the Spanish mackerel live fish of morbid state, thus improve the quality of Spanish mackerel.
S120: described Spanish mackerel is placed in Spanish mackerel culturing liquid and cultivates.
In order to improve the quality of Spanish mackerel, and then the overall quality of the dried fish of raising Spanish mackerel, extend the shelf life, remove horse
The antibacterial of Mustelus Manazo body surface, and improve the cleannes in Spanish mackerel body, described Spanish mackerel is placed in Spanish mackerel culturing liquid and carries out
Cultivation, promotes the excretion of fish body metabolite, reaches to remove fish body, the purpose of removal Spanish mackerel some antibacterials of body surface, thus improves
The quality of Spanish mackerel jerky and the shelf-life of prolongation Spanish mackerel jerky.
It is appreciated that Spanish mackerel is carried out in of short duration breeding process by the described Spanish mackerel culturing liquid of employing, i.e. temporary rearing process
In, Spanish mackerel usually shows stronger stress, will not take food in a short time；The most clear in order to ensure Spanish mackerel
Clean and bactericidal effect, such as, during with Spanish mackerel culturing liquid temporary horse keeping Mustelus Manazo will not feeding, and Spanish mackerel is in the short time
In, in the starvation in 0.1 day～2 days, do not interfere with the nutritional quality of Spanish mackerel, and major part Spanish mackerel is in famine
When starving, the fat and sugar former acquisition energy stored in consumer to be passed through, to maintain body normal physiological under hunger is coerced
Metabolism, and protein is utilized less by Spanish mackerel time hungry, and be usually after fat is consumed in a large number, therefore lead to
Crossing during with Spanish mackerel culturing liquid temporary horse keeping Mustelus Manazo will not feeding, it is possible to reduce the fat content of Spanish mackerel, is used for carrying
The protein content of the high described Spanish mackerel flesh of fish, and then improve the quality of described Spanish mackerel.
In order to improve the bactericidal effect to Spanish mackerel and cleaning effect, and guarantee the quality of described Spanish mackerel, such as, described
Spanish mackerel culturing liquid includes each component of following mass parts: Herba Houttuyniae 5 parts～8.2 parts, Fructus Forsythiae 4 parts～7.9 parts, Herba Asari 2 parts～
6.5 parts and 90000 parts～100000 parts of water.And for example, described Spanish mackerel culturing liquid includes each component of following mass parts: Rhizoma amorphophalli Portugal
Sweet polysaccharide 2.5～3 parts, chitosan 1.5～2 parts, xanthan gum 1.5～2 parts and 90000 parts～100000 parts of water.And for example, described horse
Mustelus Manazo culturing liquid includes each component of following mass parts: Herba Houttuyniae 5 parts～8.2 parts, Fructus Forsythiae 4 parts～7.9 parts, Herba Asari 2 parts～6.5
Part, Herba Lobeliae Chinensis 2.2 parts～8.7 parts, Flos Lonicerae 4.2 parts～8.2 parts, Herba Eupatorii 4 parts～8.1 parts, lousewort 14～28 parts, Herba Epimedii
10～15 parts, Serpentis see move back 14～21 parts, Rhizoma amorphophalli glucomannan 2.5～3 parts, chitosan 1.5～2 parts, xanthan gum 1.5～2 parts and
90000 parts～100000 parts of water.
The described Spanish mackerel culturing liquid using the most each component can improve the bactericidal effect to Spanish mackerel and cleaning effect,
And guarantee the quality of described Spanish mackerel.
It should be noted that Rhizoma amorphophalli glucomannan is a kind of natural polymer with degraded, moisturizing, disinfection function
Material, after it is compounding with other components of described Spanish mackerel culturing liquid, harmless to Spanish mackerel, and residual will not be formed, will not endanger
Evil health.Herba Epimedii, lousewort and Serpentis see to move back and are natural plants, compound with other components of described Spanish mackerel culturing liquid
After, it is possible to play effect of bactericidal；Additionally, after xanthan colloid is compounding with other components of described Spanish mackerel culturing liquid, tool
Having hydrophilic, gel characteristic, humectant properties, especially, xanthan colloid has good association with Rhizoma amorphophalli glucomannan and chitosan
Same bactericidal action.After Herba Houttuyniae is compounding with other components of described Spanish mackerel culturing liquid, there is antibacterial, antiviral, raising body
Immunity, diuresis etc. act on.Fructus Forsythiae, Herba Asari, Herba Lobeliae Chinensis, Flos Lonicerae, Herba Eupatorii and lousewort have the effect of sterilization.On selecting
Stating Spanish mackerel culturing liquid, good to the cleaning effect of Spanish mackerel, bactericidal effect is good, and to described Spanish mackerel nonhazardous effect.
In order to Spanish mackerel plays more preferable cleaning effect and bactericidal effect, such as, 2 hours in advance～10 hours by Spanish mackerel
Fish is placed in Spanish mackerel culturing liquid have been soaked, and so, cleaning effect and sterilization are preferably.And for example, 6.5 hours in advance by Spanish mackerel
It is placed in Spanish mackerel culturing liquid and soaks, so can obtain preferable cleaning performance and sterilization effect in shorter soak time
Really.
Further, such as, described Spanish mackerel culturing liquid includes each component of following mass parts: Herba Houttuyniae 5 parts～6.8
Part, Fructus Forsythiae 4 parts～7.9 parts, Herba Asari 2 parts～6.5 parts, Herba Lobeliae Chinensis 2.2 parts～8.7 parts, Flos Lonicerae 4.2 parts～8.2 parts, Herba Eupatorii 4
Part～8.1 parts, lousewort 15～20.5 parts, Herba Epimedii 10～15 parts, Serpentis see and move back 14～21 parts, Rhizoma amorphophalli glucomannan 2.5～3
Part, chitosan 1.5～1.7 parts, xanthan gum 1.5～2 parts and 90000 parts～100000 parts of water, so, it is possible Spanish mackerel and play more
The cleaning effect added and bactericidal effect.
Further, such as, described Spanish mackerel culturing liquid includes each component of following mass parts: Herba Houttuyniae 58 parts, Fructus Forsythiae
5.9 parts, Herba Asari 4.3 parts, Herba Lobeliae Chinensis 6.6 parts, Flos Lonicerae 7.1 parts, Herba Eupatorii 5.3 parts, lousewort 17.5 parts, Herba Epimedii 13.6 parts,
Serpentis sees and moves back 19.9 parts, Rhizoma amorphophalli glucomannan 2.8 parts, chitosan 1.6 parts, xanthan gum 1.6 parts and 97000 parts of water, and it is right to so, it is possible
Spanish mackerel plays better cleaning effect and bactericidal effect.
It is appreciated that the described Spanish mackerel time of supporting temporarily in Spanish mackerel culturing liquid is to the cleaning of Spanish mackerel and bactericidal effect
Have an impact, and also the nutrition of Spanish mackerel can be affected, in order to ensure supporting the time the most temporarily, to ensure the cleaning of Spanish mackerel and to kill
Bacterium effect is preferable, and such as, described culturing time is 2.5 hours～18 hours, and culturing time so supports the time more the most temporarily
Suitable；And for example, described culturing time is 10.2 hours～12.5 hours；And for example, described culturing time is 11.2 hours, as
This, have preferable cleaning effect and bactericidal effect, and can reduce the loss of Spanish mackerel nutrition Spanish mackerel.
S130: the described Spanish mackerel after cultivation is carried out pretreatment, obtains Spanish mackerel sliced meat.
Described Spanish mackerel after cultivation is carried out pretreatment, and described pretreatment refers to the behaviour slaughtering to obtain Spanish mackerel sliced meat
Making, such as, described pretreatment specifically includes following steps: is clapped by Spanish mackerel dizzy, removes fish scale, then chop up Spanish mackerel fish head, make
Fish head is directly separated；Decompose fishbone, first further along middle fishbone, fish cut cross-sectional in the middle of belly for fish body into two,
Split out Fishbone；Separate fish skin, remove the fish skin on fish wing both sides, gently scrape the flesh of fish with cutter from the inner side of fish, make the flesh of fish and fish skin
Separately, at leisure fish skin is sequentially peeled off；Press from both sides out fish spicule with clip along fish spicule direction, obtain the Spanish mackerel flesh of fish, then by Spanish mackerel
After fish is cleaned, Spanish mackerel flesh of fish section is obtained Spanish mackerel sliced meat.By Spanish mackerel sliced meat are prepared dried fish, Ke Yiyan
The shelf-life of long Spanish mackerel dried fish.
S140: described Spanish mackerel sliced meat are pickled.
In order to improve local flavor, mouthfeel and the nutritive value of described Spanish mackerel sliced meat, and the pot-life, such as, use horse
Described Spanish mackerel sliced meat are pickled by Mustelus Manazo pickling liquid；Such as, described Spanish mackerel pickling liquid includes each group of following mass parts
Point: refined salt 550～650 parts, Radix Arnebiae (Radix Lithospermi) 80～110 parts, sweet ancient name for Chinese cabbage 60～80 parts, sodium sulfite 5～15 parts, sodium diacetate 10～15 parts
2 parts～8 parts are starched with coconut palm.And for example, described Spanish mackerel pickling liquid includes each component of following mass parts: condensed soy 4 parts～7 parts, red
Bent 3 parts～6 parts, fish juice 2 parts～7 parts, Konjac glucomannan 2 parts～6.5 parts, 7 parts～12 parts of Semen Sojae Preparatum, cooking wine 10-15 part and vinegar 8～14
Part.And for example, described Spanish mackerel pickling liquid includes each component of following mass parts: refined salt 550～650 parts, Radix Arnebiae (Radix Lithospermi) 80～110 parts,
Sweet ancient name for Chinese cabbage 60～80 parts, sodium sulfite 5～15 parts, sodium diacetate 10～15 parts, Oleum sesami 15～30 parts, Fructus Capsici powder 15～20 parts, material
Wine 10-15 part, vinegar 8～14 parts, 1 part～4 parts of ascorbic acid, citric acid 10～20 parts, Quercetin 2 parts～6 parts, caffeic acid 5
Part～10 parts, flavone 0.05 part～0.20 part, Alpha-Naphthyl flavone 0.05 part～0.15 part, thioctic acid 0.02 part～0.26 part, wheat
3 parts～8 parts of bud powder, condensed soy 4 parts～7 parts, 3 parts～6 parts of Monas cuspurpureus Went, fish juice 2 parts～7 parts, Konjac glucomannan 2 parts～6.5 parts, Semen Sojae Preparatum 7
Part～12 parts, Fructus Citri tangerinae oil 2 parts～6 parts, ground seaweed 4 parts～7 parts, 3 parts～8 parts of Bulbus Allii Cepae end and coconut palm starch 2 parts～8 parts.
After described Spanish mackerel sliced meat are pickled by the Spanish mackerel pickling liquid using above-mentioned each component, it is possible to increase described horse
The local flavor of Mustelus Manazo sliced meat, mouthfeel and nutritive value, and pot-life.
It should be noted that addition ascorbic acid, citric acid, Quercetin, caffeic acid, flavone, Alpha-Naphthyl flavone, sulfur are pungent
Acid, moreover it is possible to reduce Spanish mackerel dried fish and collect the content of nitrite.And vinegar, cooking wine can also remove the fishy smell in fillet, simultaneously
It also is able to the flesh of fish is rendered palatable.Carry out pickling Spanish mackerel by above-mentioned curing formula, improve the local flavor of Spanish mackerel jerky,
And the shelf-life making Spanish mackerel is extended, and reduce the content of nitrite in Spanish mackerel jerky, improve Spanish mackerel
The quality of fish, and then improve the overall quality of the dried fish of Spanish mackerel.
Effect is pickled in order to improve further, such as, described Spanish mackerel fillet and the mass ratio of described Spanish mackerel pickling liquid
For (6050～8100): (400～450)；And for example, described Spanish mackerel fillet with the mass ratio of described Spanish mackerel pickling liquid are
7500:(400～450)；And for example, described Spanish mackerel fillet are 7500:450 with the mass ratio of described Spanish mackerel pickling liquid, so,
Can improve and pickle effect.
Further, such as, described Spanish mackerel pickling liquid includes each component of following mass parts: refined salt 590 parts, Radix Arnebiae (Radix Lithospermi) 97
Part, sweet ancient name for Chinese cabbage 71 parts, sodium sulfite 6.2 parts, sodium diacetate 11 parts；Oleum sesami 17 parts, Fructus Capsici powder 18 parts, cooking wine 12 parts, vinegar 10.5
Part, 1 part～4 parts of ascorbic acid, citric acid 10～20 parts, Quercetin 2 parts～6 parts, caffeic acid 5 parts～10 parts, flavone 0.05 part
～0.20 part, Alpha-Naphthyl flavone 0.05 part～0.15 part, thioctic acid 0.02 part～0.26 part, Fructus Hordei Germinatus powder 3 parts～8 parts, condensed soy 4
Part～7 parts, 3 parts～6 parts of Monas cuspurpureus Went, fish juice 2 parts～7 parts, Konjac glucomannan 2 parts～6.5 parts, 7 parts～12 parts of Semen Sojae Preparatum, Fructus Citri tangerinae oil 2 parts～6
Part, ground seaweed 4 parts～7 parts, 3 parts～8 parts of Bulbus Allii Cepae end, coconut palm starch 2 parts～8 parts.By using above-mentioned curing formula to come Spanish mackerel
Pickle, it is possible to preferably reduce the content of nitrite in Spanish mackerel dried fish, and can preferably promote the Spanish mackerel flesh of fish
Dry local flavor and the shelf-life of prolongation Spanish mackerel.Spanish mackerel fillet after so pickling, both can cook at short notice or dry
Dry, it is also possible to cook again or dry after preserving the long period.
S150: the described Spanish mackerel sliced meat after pickling are cooked.
In order to prepare can be instant Spanish mackerel jerky, such as, the described Spanish mackerel sliced meat after pickling are cooked
System, such as, described cook operation and includes barbecue, roasting, simmers or pan-fried any one.In order to improve the strong of the jerky of Spanish mackerel
Kang Xing, such as, described cooking operates as vacuum constant temperature culinary art, so, it is possible to reduce the generation of harmful substance in cooking process, guarantor
Demonstrate,prove the safety of Spanish mackerel jerky, decrease the loss of Spanish mackerel flesh of fish nutrition in cooking process.
In order to improve the local flavor of Spanish mackerel, such as, the culinary art of described vacuum constant temperature specifically includes following steps: after pickling
Described Spanish mackerel sliced meat are put in vacuum packaging bag, then use vacuum packing machine evacuation, the most again by after evacuation described very
Thermostat water bath put into by empty package bag, and 64 DEG C～82 DEG C are heated 6 minutes～15 minutes, so, decrease the Spanish mackerel flesh of fish and cooking
Nutritional deficiency in preparing food, because cooking temp is in relatively low temperature, Spanish mackerel fish protein will not be careless because of high-temperature heating
Cause protein coking to be unfavorable for absorption of human body, cause the waste of nutrient substance.Further, owing to Spanish mackerel is in conventional culinary
In heating process, in time starting to cook for 60 DEG C, the Spanish mackerel flesh of fish can produce self distinctive aromatic odor and be dispersed into air,
Due to by cooking after Spanish mackerel is vacuum-packed at a temperature of 64 DEG C～82 DEG C, due in culinary art Spanish mackerel by very
Empty seal-packed, therefore it becomes Studies of The Aromatic Substances the most too much to overflow, and maintains original fragrance of Spanish mackerel to greatest extent.Simultaneously
It must be noted that the delicious degree of Spanish mackerel sliced meat and self nitrogenous extract content have the relation of interwoveness, by 64 DEG C
～the vacuum constant temperature heating at a temperature of 82 DEG C, effectively prevent the loss of nitrogenous extractum, protected to greatest extent in fresh material
Deposit, so improved the mouthfeel of Spanish mackerel.Additionally, heated by the vacuum constant temperature at a temperature of 64 DEG C～82 DEG C, also
It is effectively maintained the profile of Spanish mackerel fillet.
In order to reduce the antibacterial residual in Spanish mackerel, and in order to form more preferable mouthfeel and Spanish mackerel fillet profile, example
As, the culinary art of described vacuum constant temperature specifically includes following steps: the described Spanish mackerel sliced meat after pickling are put in vacuum packaging bag,
Use vacuum packing machine evacuation again, the more described vacuum packaging bag after evacuation is put into thermostat water bath, 72 DEG C～82
DEG C heating 8 minutes～15 minutes, so, decreases the antibacterial residual in Spanish mackerel, and forms more preferable mouthfeel and Spanish mackerel
Fillet profile.The antibacterial residual in Spanish mackerel can be reduced, owing to the ideal temperature of the existence of antibacterial is 4 DEG C～65 DEG C, will be true
The temperature of empty constant temperature culinary art controls at 72 DEG C～82 DEG C, it is possible to effectively reduce the antibacterial residual quantity within Spanish mackerel fillet, thus
It is more beneficial for the long-term preservation of Spanish mackerel dried fish.And by controlling heat time heating time at 8 minutes～15 minutes, further formed
Preferably mouthfeel and Spanish mackerel fillet profile.
And for example, described vacuum constant temperature cooking methods is as follows: vacuum packaging bag put into by the described Spanish mackerel sliced meat after pickling
In, then use vacuum packing machine evacuation, and the more described vacuum packaging bag after evacuation is put into thermostat water bath, 77.5 DEG C
Heat 11.5 minutes, so can obtain more preferable mouthfeel and preserve more intact Spanish mackerel fillet profile.
Such as, described vacuum packaging bag is high temperature resistant vacuum bag, such as, described vacuum packaging bag be resistance to 115 DEG C high temperature resistant
Vacuum bag.
In order to further promote the local flavor of Spanish mackerel jerky, such as, before vacuum constant temperature is cooked, also include walking as follows
Rapid: to add Spanish mackerel flavoring agent and described Spanish mackerel sliced meat are carried out vacuum curing operation, needed for so can shortening traditional pickling process
The long time wanted；And for example, the operation of described vacuum curing specifically includes following steps: Spanish mackerel sliced meat are added Spanish mackerel seasoning
After agent, put in vacuum packaging bag, use vacuum packing machine extracting vacuum, so, it is possible to shorten the time of traditional pickling process, low
Under pressure ring border, Spanish mackerel flavoring agent is easier to enter inside Spanish mackerel sliced meat so that seasoning more has efficiency, thus shortens
The seasoning salting period of Spanish mackerel.
In order to improve local flavor, mouthfeel and the nutritive value of described Spanish mackerel sliced meat, and the pot-life, such as, described horse
Mustelus Manazo flavoring agent includes each component of following mass parts: 7 parts～10 parts of Hericium erinaceus (Bull. Ex Fr.) Pers. powder, mushroom powder 5 parts～8 parts, carrageenan 0.5 part
～2 parts and Konjac glucomannan 0.2 part～1.5 parts.And for example, described Spanish mackerel flavoring agent includes each component of following mass parts: Fructus Capsici powder
0.05～0.5 part, 0.02 part～1 part of Herba Rosmarini Officinalis powder, 0.02 part～1 part of Fructus Foeniculi, 0.1 part～1 part of Oyster sauce and calcium glutamate 0.1 part
～0.8 part.And for example, described Spanish mackerel flavoring agent includes each component of following mass parts: 7 parts～10 parts of Hericium erinaceus (Bull. Ex Fr.) Pers. powder, mushroom powder 5
Part～8 parts, carrageenan 0.5 part～2 parts, Konjac glucomannan 0.2 part～1.5 parts, fungus essence 0.5 part～2.5 parts, Fructus Piperis powder 0.05 part～
1.1 parts, Flos Caryophylli powder 0.05～0.5 part, star aniseed powder 0.05～1 part, Fructus Capsici powder 0.05～0.5 part, 0.02 part of Herba Rosmarini Officinalis powder～1
Part, 0.02 part～1 part of Fructus Foeniculi, 0.1 part～1 part of Oyster sauce, calcium glutamate 0.1 part～0.8 part, guanosine monophosphate disodium 0.01 part～0.15
Part, sodium inosinate 0.01 part～0.2 part.
By using the described Spanish mackerel flavoring agent of the most each component that Spanish mackerel carries out described vacuum curing operation, it is possible to
Improve local flavor, mouthfeel and the nutritive value of described Spanish mackerel sliced meat, and pot-life.
It should be noted that Hericium erinaceus (Bull. Ex Fr.) Pers., taste is fragrant, tasty, have nourishing the stomach and in effect；Have raising immunity,
The different physiological roles such as antitumor, defying age, blood fat reducing.Lentinus Edodes, have the title of " king of delicacy from mountain ", is high protein, low-fat
Nutritional health food, delicious flavour, fragrance oozes people, nutritious, the fatty institute fatty acids in Lentinus Edodes, and human body is reduced blood fat
Useful.By adding a small amount of finished product mushroom essence, better tasting.Herba Rosmarini Officinalis, the abnormal smells from the patient of fresh and sweet band Masson Pine perfume and local flavor, thick flavor
Strongly fragrant, sweet in bitterness, by by Herba Rosmarini Officinalis with combinations such as Hericium erinaceus (Bull. Ex Fr.) Pers. powder, mushroom powder, Fructus Piperis powder, star aniseed powder, Fructus Capsici powder, Fructus Foeniculis
Using, add the local flavor of Spanish mackerel, multi-flavor is the oldest.And by adding calcium glutamate, add delicate flavour the most further, the most supplementary
Calcium.Guanosine monophosphate disodium, sodium inosinate add the local flavor of Spanish mackerel further.
And for example, described Spanish mackerel flavoring agent includes each component of following mass parts: 7.5 parts of Hericium erinaceus (Bull. Ex Fr.) Pers. powder, mushroom powder 5.5
Part, carrageenan 0.7 part, Konjac glucomannan 0.3 part, fungus essence 0.8 part, Fructus Piperis powder 0.3 part, Flos Caryophylli powder 0.15 part, star aniseed powder 0.12 part,
Fructus Capsici powder 0.24 part, 0.2 part of Herba Rosmarini Officinalis powder, 0.31 part of Fructus Foeniculi, 0.2 part of Oyster sauce, calcium glutamate 0.22 part, guanosine monophosphate disodium 0.04
Part, sodium inosinate 0.03 part, so, seasoned Spanish mackerel is better tasting.
S160: the described Spanish mackerel sliced meat after cooking are dried, obtain the jerky of described Spanish mackerel.
Described Spanish mackerel fillet after cooking, it is possible to prepare instant Spanish mackerel fillet.The most instant, will cook
After described Spanish mackerel sliced meat be dried, in order in dry run keep the preferable profile of Spanish mackerel fillet, and retain battalion
Support, such as, described be dried as vacuum lyophilization, so can preserve profile and the nutrition of Spanish mackerel, retain after cooking simultaneously
Original local flavor of Spanish mackerel fillet.
Such as, described vacuum lyophilization specifically includes freeze operation, vacuum pump-down operation, distillation operation and high temperature drying
Operation；In order to promote vacuum lyophilization effect, such as, the condition of described vacuum lyophilization is, freezes outlet temperature control
At-35 DEG C～-25 DEG C, it is possible to obtain preferably drying effect and reduce the mesotrophic damage of Spanish mackerel fillet in refrigerating process
Lose.Further, in order to preferably reduce the mesotrophic loss of Spanish mackerel fillet, such as, when freezing Spanish mackerel fillet, freeze
Outlet temperature controls at-30.5 DEG C, so, can preferably reduce the mesotrophic loss of Spanish mackerel fillet, and also reduce
Energy consumption.
Vacuum pump-down process is the most extremely important to the lyophilization of Lentinus Edodes, and such as, vacuum pump-down is to 10Pa～55Pa, permissible
Obtain good drying effect, and for example, vacuum pump-down to 50Pa, preferable to the drying effect of Spanish mackerel fillet, and energy consumption is also
Less.
It is appreciated that to reduce the mesotrophic loss of Spanish mackerel fillet, in the vacuum lyophilization of Spanish mackerel fillet
Rising Central China, it is too fast that temperature can not rise, and otherwise distils and Spanish mackerel fillet dehydration can be caused the soonest too fast, have influence on Spanish mackerel fillet
Profile, and also easily cause the loss of nutrition.In order to reduce the mesotrophic loss of Spanish mackerel fillet, such as, adjust in distillation
In joint temperature, 3.1 DEG C/h～the programming rate of 5.4 DEG C/h, can avoid having influence on the profile of Spanish mackerel fillet, also can
Reduce the mesotrophic loss of Spanish mackerel fillet.Further, such as, in distillation regulation temperature, the intensification speed of 4.4 DEG C/h
Degree, it is possible to obtain preferably drying effect, and preferable to the profile preservation degree of Spanish mackerel fillet, decrease in Spanish mackerel fillet
The loss of nutrition, the most also shortens the sublimation process time.
It should be noted that after sublimation drying, Spanish mackerel fillet still contain least a portion of combination water, and combine water and
Spanish mackerel fillet combine stronger.Combination water in Spanish mackerel fillet to be removed, so temperature must be improved, can be only achieved relatively
Good drying effect extends the holding time of Spanish mackerel fillet.In order to obtain preferable drying effect, such as, described high temperature is done
Dry is 38 DEG C～46 DEG C, and the time of high temperature drying is 5 hours～8 hours, and so, drying effect is preferable.Further, and for example,
Described high temperature drying is 42 DEG C, and the time of high temperature drying is 5.5 hours, and so, dried Spanish mackerel fillet water content is low, battalion
Support loss few, and the time of high temperature drying is the shortest.
During vacuum lyophilization, the dry of Spanish mackerel fillet is also had a great impact by the material thickness of Spanish mackerel fillet,
In order to improve the drying effect of Spanish mackerel fillet, such as, the material thickness of described Spanish mackerel fillet is 0.2cm～3cm, so,
Can improve the drying effect of Spanish mackerel fillet, for another example, the material thickness of described Spanish mackerel fillet is 1.5cm, so, Ke Yi
Improve on the drying effect of Spanish mackerel fillet, improve drying efficiency.
In order to further improve vacuum lyophilization efficiency, such as, before Spanish mackerel fillet freeze, to using poly phosphorus
Acid salt solution carries out pretreatment to Spanish mackerel fillet, so, can preferably retain the profile of Spanish mackerel fillet；And for example, described
Polyphosphate soln includes each component of following mass parts: sodium tripolyphosphate 1.5 parts～2.5 parts, sodium pyrophosphate 1.25 parts～
1.5 parts and sodium hexameta phosphate 0.75 part～0.95 part；And for example, described polyphosphate soln includes each group of following mass parts
Point: sodium tripolyphosphate 1.5 parts～1.7 parts, sodium pyrophosphate 1.25 parts～1.35 parts and sodium hexameta phosphate 0.75 part～0.85 part；Again
As, described polyphosphate soln includes each component of following mass parts: sodium tripolyphosphate 1.65 parts, sodium pyrophosphate 1.25 parts and
Sodium hexameta phosphate 0.75 part, so, it is possible preferably to retain the profile of Spanish mackerel fillet.
The surface smear jerky preservative of S170: the jerky of described Spanish mackerel after the drying.
By the surface smear jerky preservative of the jerky described Spanish mackerel, it is possible to improve described Spanish mackerel further
The pot-life of jerky, it is more beneficial for selling.
In order to extend the shelf-life of Spanish mackerel jerky, extend guaranteeing the quality of Spanish mackerel jerky by adding jerky preservative
Phase.In order to improve the quality of described Spanish mackerel jerky, and reduce the adverse effect to human body, such as, described jerky preservative bag
Include each component of following mass parts: polylysine 0.05 part～0.28 part, sodium diacetate 0.05 part～0.34 part, sodium succinate
0.01～0.05 part and malic acid 0.02～0.08 part.And for example, described jerky preservative includes each component of following mass parts:
Propolis 0.01 part～0.04 part, chitosan 0.02 part～0.21 part, lysozyme 0.05 part～0.41 part and citric acid 0.1 part～
0.3 part.And for example, described jerky preservative includes each component of following mass parts: propolis 0.01 part～0.04 part, chitosan 0.02
Part～0.21 part, lysozyme 0.05 part～0.41 part, citric acid 0.1 part～0.3 part, glycine 0.05 part～0.4 part, lactic acid chain
Coccus peptide (Nisin) 0.05 part～0.22 part, tea polyphenols 0.05 part～0.25 part, 0.05 part～0.27 part of ascorbic acid, poly-rely
Propylhomoserin 0.05 part～0.28 part, sodium diacetate 0.05 part～0.34 part, sodium succinate 0.01～0.05 part and malic acid 0.02
～0.08 part.
Use the described jerky preservative of the most each component, it is possible to increase the quality of described Spanish mackerel jerky, and reduce right
The adverse effect of human body.
It should be noted that propolis is the resin that Apis gathers from plant tree bud and trunk, add the upper E Saifen of Apis
The natural colloid substance of one that secretion and Cera Flava etc. process, it is each that propolis has extremely strong antibacterium, antifungal, antiviral etc.
Plant the effect of microorganism, be a kind of natural broad-spectrum antiseptic material, Propolis Against Staphylococcus Aureus, bacillus botulinus, will Hayes
The antibacterial such as bacterium, bacillus subtilis has the strongest bacteriostatic activity, additionally, propolis or good film former, it spreads upon Spanish mackerel table
Can form thin film behind face, this layer film can reduce the dip-dye of microorganism, thus can postpone corruption, further functions as anti-
Rotten preservation.And lysozyme is a kind of nontoxic, harmless, the high alkali protein that safety is the highest, and there is certain health care
Acting on, it can not only optionally decompose microorganism, and the most not act on other material, this enzyme hay bar to gram
Bacterium, micrococcus radiodurans have strength decomposition, to escherichia coli, the common change Gram-negative such as coccus and vibrio parahaemolyticus
Bacterium also has a certain degree of dissolution, and it is used in combination with glycine etc., is greatly improved its antiseptic effect.Nisin is breast
Acid streptococci element, is the antibiotics of secretion in a kind of streptococcus acidi lactici metabolic process, and it has the strongest bactericidal action, due to
Nisin is a peptide species, is quickly become aminoacid by pancreas milk reducing protease digesting after it is edible, thus, Nisin is that one compares peace
Full wholefood jerky preservative.Polylysine is a kind of polypeptide with bacteriostasis efficacy, has broad-spectrum antibacterial effect, to leather
Lan Shi positive bacteria, gram negative bacteria, fungus and some thermostability bud pole bacterium etc. all have bacteriostasis.By using above-mentioned group
The jerky preservative divided, it is possible to extend the shelf-life of Spanish mackerel jerky, and nontoxic, to health.
Further, in order to obtain preservation and effect more preferable to Spanish mackerel jerky, such as, described jerky preservative include as
Each component of lower mass parts: propolis 0.03 part, chitosan 0.09 part, lysozyme 0.11 part, citric acid 0.14 part, glycine 0.08
Part, Nisin 0.09 part, tea polyphenols 0.07 part, 0.12 part of ascorbic acid, polylysine 0.09 part, sodium diacetate 0.06 part, amber
Meticortene Solu-Delta-cortef 0.02 part, malic acid 0.06 part, by selecting the jerky preservative of said components, the preservation and effect of Spanish mackerel jerky is more
Good.
After being appreciated that employing Oleum Arachidis hypogaeae semen mixes with described jerky preservative, then spread upon Spanish mackerel jerky table equably
Face；And for example, described Oleum Arachidis hypogaeae semen is 1:(0.1～0.15 with the mass ratio of described jerky preservative)；And for example, described Oleum Arachidis hypogaeae semen and institute
The mass ratio stating jerky preservative is 1:(0.1～0.12)；And for example, described Oleum Arachidis hypogaeae semen with the mass ratio of described jerky preservative is
1:0.11, so, it is possible to extend the shelf-life of Spanish mackerel jerky.
S180: have the jerky of the described Spanish mackerel of jerky preservative to pack surface smear.
By there being the jerky of the described Spanish mackerel of jerky preservative to pack to surface smear, it is possible to preferably improve institute
State the shelf-life of the jerky of Spanish mackerel.
In order to improve further the shelf-life of Spanish mackerel jerky, such as, described in be packaged as vacuum packaging, so can enter one
Step improves the shelf-life of Spanish mackerel jerky.
In order to improve further the shelf-life of Spanish mackerel jerky, such as, described vacuum packaging specifically includes following steps: meter
Amount bagging operations, vacuum pumping and seal operation；Metering pack: choosing packaging bag, every bag weighs 65g～500g, by described
The jerky of Spanish mackerel loads described packaging bag；Evacuation: be loaded into the described packaging bag extracting vacuum of the jerky of Spanish mackerel, with true
Empty package machine evacuation 5.5s～8.5s；Seal: the described packaging bag after evacuation is sealed.Wherein it is possible to after making packaging
The jerky charging quantity of Spanish mackerel moderate, if refilling too much, being unfavorable for extracting vacuum, and also Spanish mackerel flesh of fish can be caused
Dry shortened shelf life, by controlling in the pumpdown time at 5.5s～8.5s, so, can avoid the jerky profile of Spanish mackerel
Damage, the profile of Spanish mackerel can be packed, and extend the shelf lives of Spanish mackerel；And for example, by by vacuum pumping time
Between control at 6.2 seconds～6.5 seconds, it is possible to the effective efficiency improving Spanish mackerel packaging, and in described packaging bag can be made
Vacuum is less than or equal to-0.1MPa, remains without air such that it is able to extend the pot-life of Spanish mackerel jerky.
In order to improve further the shelf-life of Spanish mackerel jerky, such as, the material of described packaging bag is to Spanish mackerel jerky
Also there is considerable influence shelf-life, in order to extend the shelf-life of Spanish mackerel jerky；And for example, the material of described packaging bag is PA/SiOx/
PET/PE material, so can extend the shelf-life of Spanish mackerel jerky, and that is because, the oxygen blocking of PA/SiOx/PET/PE material
Separating performance and light barrier property are preferable, it is possible to effectively extend the shelf-life of Spanish mackerel jerky.And for example, the material of described packaging bag is
KPA/BOPA/PE material, owing to the light transmission rate of KPA/BOPA/PE material is minimum, it is possible to reduces the loss of Spanish mackerel albumen.
The preparation method of the jerky of above-mentioned Spanish mackerel is as follows: S110: choose fresh Spanish mackerel；S120: will
Described Spanish mackerel is placed in Spanish mackerel culturing liquid and cultivates；S130: the described Spanish mackerel after cultivation is carried out pretreatment, obtains
Spanish mackerel sliced meat；S140: described Spanish mackerel sliced meat are pickled；S150: the described Spanish mackerel sliced meat after pickling are cooked
System；S160: the described Spanish mackerel sliced meat after cooking are dried, obtain the jerky of described Spanish mackerel, wherein, wherein, described
Vacuum freezing operation specifically include freeze, vacuum pump-down, distillation and high temperature drying；S170: described Spanish mackerel after the drying
The surface smear jerky preservative of jerky；S180: have the jerky of the described Spanish mackerel of jerky preservative to wrap surface smear
Dress, it is possible to prepare the jerky of shelf-life longer Spanish mackerel.
It should be noted that " part " of the respective embodiments described above include kilogram, gram, milligram, rise and the measurement unit such as milliliter,
And in each embodiment, the implication that described " part " represents is identical or different.
Embodiment described above only have expressed the several embodiments of the present invention, and it describes more concrete and detailed, but also
Therefore the restriction to the scope of the claims of the present invention can not be interpreted as.It should be pointed out that, for those of ordinary skill in the art
For, without departing from the inventive concept of the premise, it is also possible to make some deformation and improvement, these broadly fall into the guarantor of the present invention
Protect scope.Therefore, the protection domain of patent of the present invention should be as the criterion with claims.
Claims (7)
1. the jerky preparation method of a Spanish mackerel, it is characterised in that comprise the steps:
Choose fresh Spanish mackerel；
Described Spanish mackerel is carried out pretreatment, obtains Spanish mackerel sliced meat；
Described Spanish mackerel sliced meat being carried out vacuum lyophilization operation, obtains the jerky of described Spanish mackerel, wherein, described vacuum is cold
Freeze operation specifically include freeze, vacuum pump-down, distillation and high temperature drying；
Surface smear jerky preservative at the jerky of described Spanish mackerel.
The jerky preparation method of Spanish mackerel the most according to claim 1, it is characterised in that described jerky preservative includes honeybee
Glue.
The jerky preparation method of Spanish mackerel the most according to claim 2, it is characterised in that described jerky preservative also includes
Malic acid and ascorbic acid.
The jerky preparation method of Spanish mackerel the most according to claim 3, it is characterised in that described jerky preservative also includes
Citric acid and glycine.
The jerky preparation method of Spanish mackerel the most according to claim 4, it is characterised in that use Oleum Arachidis hypogaeae semen and described jerky
After preservative mixing, then spread upon Spanish mackerel jerky surface equably.
The jerky preparation method of Spanish mackerel the most according to claim 5, it is characterised in that described Oleum Arachidis hypogaeae semen and described jerky
The mass ratio of preservative is 1:(0.1～0.15).
The jerky preparation method of Spanish mackerel the most according to claim 6, it is characterised in that described Oleum Arachidis hypogaeae semen and described jerky
The mass ratio of preservative is 1:(0.1～0.12).
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110839837A (en) * | 2019-12-21 | 2020-02-28 | 绍兴润博生物科技有限公司 | Preparation method for quickly pickling liquor-saturated dried fish |
| CN111296775A (en) * | 2020-01-13 | 2020-06-19 | 万宁市港北富渔水产有限公司 | Preparation method based on mackerel jerky |
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| CN104223197A (en) * | 2014-09-30 | 2014-12-24 | 浙江海洋学院 | Processing method of instant fish slices |
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| CN104223197A (en) * | 2014-09-30 | 2014-12-24 | 浙江海洋学院 | Processing method of instant fish slices |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110839837A (en) * | 2019-12-21 | 2020-02-28 | 绍兴润博生物科技有限公司 | Preparation method for quickly pickling liquor-saturated dried fish |
| CN111296775A (en) * | 2020-01-13 | 2020-06-19 | 万宁市港北富渔水产有限公司 | Preparation method based on mackerel jerky |
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Application publication date: 20161207 |