CN106261976A - A kind of five Flavor red Channa argus cured fish and dry method method of salting and processing thereof - Google Patents
A kind of five Flavor red Channa argus cured fish and dry method method of salting and processing thereof Download PDFInfo
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Abstract
The invention belongs to food production and processing technique field, specifically disclose a kind of five Flavor red Channa argus cured fish, be made up of the following component counted by weight: major ingredient A: Red snapper meat 500 ~ 2000 parts；Cure B: Five-spice taste sauce 80 ~ 180 parts；Salt 130 ~ 480 parts, Chinese liquor or cooking wine 25 ~ 88 parts, 3 ~ 10 parts of water.Described Five-spice taste sauce is made up of the following component counted by weight: Fructus Foeniculi 7 ~ 25 parts, 3 ~ 8 parts of Pericarpium Zanthoxyli, anise 15 ~ 60 parts, 7 ~ 30 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 7 ~ 30 parts, 45 ~ 60 parts of water.The present invention selects materials rigorous, and formula collocation is scientific and reasonable, and material matching ratio is suitable, takes into account each side requirement such as taste, color and luster, and concise in technology, salted palatability, with rich flavor, to chew strength foot, spiced strong, meets different regions taste demand.
Description
Technical field
The invention belongs to food production and processing technique field, more particularly, to a kind of five Flavor red Channa argus cured fishes and
Its dry method method of salting and processing.
Background technology
Red snapper is typically distributed across the ground such as the Bohai and Yellow Seas of China, the East Sea, the South Sea, is just oppressing delicious alcohol, in Red snapper
The soluble collagen extracted, has high cell cohesiveness, humectant and good organoleptic properties, and activity Gao Yi
Absorbing, odorless is transparent, does not produce zest.Often edible Red snapper, not only can delay skin aging, reduce wrinkle, mottle etc. year
Month problem, more can improve human metabolism, allow people have younger condition.Zhanjiang city marine product is well-known far
Near, within 2010, be cited as " China sea deliciousness food all ", Zhanjiang borders on Beibu Bay in the west, the Red snapper that this marine site produces dry and
The goods such as Red snapper cylinder are one of the famous special products in Zhanjiang, and Zhanjiang Red snapper annual production is more stable, all can fish for the whole year, yield
Abundant.
Cured fish is the fish food being prone to preserve that fresh and living aquatic products is formed after salt adding is dried and dried, deeply by coastal
Resident likes, the Chengdu on interior ground, the ground such as Chongqing also compare favor balbakwa.Red snapper pickles into cured fish, is that Zhanjiang is traditional
Processing method, but it is because the problems such as local flavor is single, dimethynitrosamine salt content is high, there is popularization limited always.
But the various cured fish tastes occurred in the market are single, and trophic structure is single, it is difficult to meet the need of modern people
Ask.
Summary of the invention
It is an object of the invention to according to deficiency of the prior art, it is provided that a kind of five Flavor red Channa argus cured fish.
Another object of the present invention is to provide the dry method method of salting and processing of above-mentioned red Channa argus cured fish.
The purpose of the present invention is achieved through the following technical solutions:
The invention provides a kind of five Flavor red Channa argus cured fish, be made up of the following component counted by weight:
Major ingredient A: Red snapper meat 500 ~ 2000 parts；Cure B: Five-spice taste sauce 80 ~ 180 parts；Salt 130 ~ 480 parts, Chinese liquor or cooking wine 25 ~
88 parts, 3 ~ 10 parts of water；
Described Five-spice taste sauce is made up of the following component counted by weight: Fructus Foeniculi 7 ~ 25 parts, 3 ~ 8 parts of Pericarpium Zanthoxyli, anistree 15 ~ 60 parts,
7 ~ 30 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 7 ~ 30 parts, 45 ~ 60 parts of water.
Spiced a kind of local flavor in five kinds of primary flavor modulation such as the cooking middle finger Fructus Foeniculi, Pericarpium Zanthoxyli, anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophyllis.It
Function, be having fishy smell, the smell of urine taste, the food of smell of mutton to become free from extraneous odour, and then A sweety scent assails the nostrils to make food.Deeply liked.
The present invention, in the pickling of the Red snapper used by spiced spice (dry salt down) technique, not only increases local flavor, also reduces
The usage amount of salt, reduces the dimethynitrosamine salt injury to human body, becomes that a kind of unique flavor, mouthfeel be novel, safety is defended
Raw balbakwa, promotes marine products product development.
The invention provides in the case of one abandons food additive completely, develop with red Channa argus meat as primary raw material,
Five Flavors red Channa argus cured fish with spices, salt, wine as cure.
The different flesh of fish and other materials are arranged in pairs or groups, owing to the protein ingredient of the flesh of fish itself and content, tissue density deposit
In difference so that the aspects such as the color and luster of every kind of flesh of fish, mouthfeel, matter structure there are differences, when especially arranging in pairs or groups with other cures,
Especially affect taste compound, fragrance etc. in curing process, the most all can be to cured fishes such as the cured fish product fragrance after pickling, mouthfeels
Quality index produces impact.
Madai meat, through substantial amounts of experimentation, is arranged in pairs or groups by the present invention with cure B, and proportion optimizing, gropes to process work
Skill so as to get red Channa argus cured fish there is the taste of uniqueness, and the mixing of spiced and red Channa argus is in good taste.
Preferably, described Chinese liquor is that Jiujiang is double steams wine, and the double number of degrees steaming wine in Jiujiang are 29.5 degree.
Applicant attempts that the double steaming wine of the Jiujiang in formula in the present invention is replaced to Chinese liquor and arranges in pairs or groups, and its mouthfeel is not as good as nine
River is double steam wine and the collocation of other raw materials after pickle mouthfeel.
Preferably, described salt is the mixture of refined salt and crude salt, and the mixing ratio of described refined salt and crude salt is 1:1.
Preferably, it is made up of the following component counted by weight:
Major ingredient A: Red snapper meat 1000 parts；
Cure B: Five-spice taste sauce 100 parts；Salt 260 parts, the double steaming in Jiujiang wine 50 parts, 5 parts of water；
Described Five-spice taste sauce is made up of the following component counted by weight: Fructus Foeniculi 15 parts, 5 parts of Pericarpium Zanthoxyli, anistree 30 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) 15
Part, Flos Caryophylli 15 parts, 50 parts of water；The double number of degrees steaming wine in described Jiujiang are 29.5 degree, and described salt is the mixture of refined salt and crude salt,
The mixing ratio of described refined salt and crude salt is 1:1.
Present invention simultaneously provides the dry method method of salting and processing of described five Flavors red Channa argus cured fish, comprise the steps:
S1. Red snapper is cleaned: Red snapper cutability is placed in saline rinsing, is centrifuged by the flesh of fish, removes moisture removal；
S2. the making of Five-spice taste sauce: the mixing of Fructus Foeniculi, Pericarpium Zanthoxyli, anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli and water is squeezed the juice, makes Five-spice taste sauce；
S3. pickle sauce allotment: Five-spice taste sauce described in S2, salt, Chinese liquor and water are mixed thoroughly, stand；
S4. pickle: will in S3 stand after pickle sauce uniform application madai surface in S1, pickle；
The most drying: the sample pickled in S4 to be put and is dried in an oven.
Preferably, in described S1 step, brine strength is 3%～5%, and rinsing is 5 ~ 20 minutes, saline water temperature≤10 DEG C,
It is centrifuged as 1 ~ 5 min centrifugal under rotating speed 3 000 r/min.
Preferably, in described S4 step, salting period is 6 ~ 24 hours.
Preferably, in described S5 step, drying time is 3 ~ 10 hours, and baking temperature is 40 ~ 50 DEG C.
Preferably, in described S4 step, salting period is 12 hours, and in described S5 step, drying time is 5 hours.
Preferably, S5 packs under drying final vacuum, preserve at-5 ~ 5 DEG C.
In the present invention, Five-spice taste sauce is mainly used in raw meat, simultaneously works as the effect of flavouring；The control of spiced amount is the most perfect
Finished color, on the other hand increases finished product mouthfeel；The addition of water directly affects finished product effect and mouthfeel；Channa argus in the present invention
The proportioning of the flesh of fish and Five-spice taste sauce directly determines the mouthfeel of subsequent product.Optimize this by the applicant's constantly explorative experiment to join
Side's parameter, obtained five Flavors red Channa argus cured fish color is good, in good taste.
Compared with prior art, the present invention has the following advantages and beneficial effect:
The present invention selects materials rigorous, and formula collocation is scientific and reasonable, and material matching ratio is suitable, takes into account each side such as taste, color and luster and wants
Ask, concise in technology, salted palatability, with rich flavor, chew strength foot, spiced strong, meet different regions taste demand.
Detailed description of the invention
Further illustrate the present invention below in conjunction with specific embodiment, but the present invention is not done any type of by embodiment
Limit.Unless stated otherwise, the present invention uses reagent, method and apparatus are the art conventional reagent, method and apparatus.
Unless stated otherwise, agents useful for same of the present invention and material are commercial.
Embodiment 1
A kind of five Flavors red Channa argus cured fish (dry salt down) is made up of raw material A and raw material B:
A major ingredient: Red snapper cutability 1000 grams；
B cure: Fructus Foeniculi 15 grams, 5 grams of Pericarpium Zanthoxyli, anistree 30 grams, 15 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 15 grams, (salt is refined salt and crude salt to salt 260 grams
Mix according to the weight of 1:1), Jiujiang is double steams wine (29.5 degree) 50 grams, 55 grams of clear water.
The procedure of processing of a kind of five Flavors red Channa argus cured fish (dry salt down) is:
(1) Red snapper is cleaned: is placed in the saline that concentration is 3%～5% by Red snapper cutability and rinses 10 min, water temperature≤10
DEG C, after the flesh of fish is placed in a centrifuge, centrifugal 3 min under rotating speed 3 000 r/min, remove portion of water；
(2) making of Five-spice taste sauce: Fructus Foeniculi 15 grams, 5 grams of Pericarpium Zanthoxyli, anise 30 grams, 15 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 15 grams, 50 grams of water, water are added
Enter juice extractor, beat 5 minutes, become pasty state；
(3) sauce allotment is pickled: by 100 grams of Five-spice taste sauce, 260 grams of salt, 50 grams of Jiujiang double steaming wine (29.5 degree), anistree 10 grams, flowers
Green pepper 10 grams, 5 grams of clear water are mixed thoroughly, stand 1 hour；
(4) pickle: sauce uniform application will be pickled and be layered in vessel at flesh of fish surface, the flesh of fish, room temperature, pickle 12 hours；
(5) drying: the sample pickled to be put in an oven, opens draft switch, it is dried at a temperature of 45 DEG C, dry
Dry 5 hours；
(6) packing and preserve: after Drying and cooling, being packed by the flesh of fish, evacuation encapsulates, and enters-5 ~ 5 DEG C of refrigerated storage.
Embodiment 2
A kind of five Flavors red Channa argus cured fish (dry salt down) is made up of raw material A and raw material B:
A major ingredient: Red snapper cutability 1200 grams；
B cure: Fructus Foeniculi 25 grams, 8 grams of Pericarpium Zanthoxyli, anistree 45 grams, 25 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 25 grams, (salt is refined salt and crude salt to salt 260 grams
Mix according to the weight of 1:1), Jiujiang is double steams wine (29.5 degree) 50 grams, 55 grams of clear water.
The procedure of processing of a kind of five Flavors red Channa argus cured fish (dry salt down) is:
(1) Red snapper is cleaned: is placed in the saline that concentration is 3%～5% by Red snapper cutability and rinses 10 min, water temperature≤10
DEG C, after the flesh of fish is placed in a centrifuge, centrifugal 3 min under rotating speed 3 000 r/min, remove portion of water；
(2) making of Five-spice taste sauce: Fructus Foeniculi 25 grams, 8 grams of Pericarpium Zanthoxyli, anise 45 grams, 25 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 25 grams, 50 grams of water, water are added
Enter juice extractor, beat 5 minutes, become pasty state；
(3) sauce allotment is pickled: by 100 grams of Five-spice taste sauce, 260 grams of salt, 50 grams of Jiujiang double steaming wine (29.5 degree), anistree 10 grams, flowers
Green pepper 10 grams, 5 grams of clear water are mixed thoroughly, stand 1 hour；
(4) pickle: sauce uniform application will be pickled and be layered in vessel at flesh of fish surface, the flesh of fish, room temperature, pickle 10 hours；
(5) drying: the sample pickled to be put in an oven, opens draft switch, it is dried at a temperature of 45 DEG C, dry
Dry 5 hours；
(6) packing and preserve: after Drying and cooling, being packed by the flesh of fish, evacuation encapsulates, and enters-5 ~ 5 DEG C of refrigerated storage.
Embodiment 3
A kind of five Flavors red Channa argus cured fish (dry salt down) is made up of raw material A and raw material B:
A major ingredient: Red snapper cutability 800 grams；
B cure: Fructus Foeniculi 15 grams, 5 grams of Pericarpium Zanthoxyli, anistree 20 grams, 15 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 10 grams, (salt is refined salt and crude salt to salt 260 grams
Mix according to the weight of 1:1), Jiujiang is double steams wine (29.5 degree) 70 grams, clear water 55g.
The procedure of processing of a kind of five Flavors red Channa argus cured fish (dry salt down) is:
(1) Red snapper is cleaned: is placed in the saline that concentration is 3%～5% by Red snapper cutability and rinses 10 min, water temperature≤10
DEG C, after the flesh of fish is placed in a centrifuge, centrifugal 3 min under rotating speed 3 000 r/min, remove portion of water；
(2) making of Five-spice taste sauce: Fructus Foeniculi 15 grams, 5 grams of Pericarpium Zanthoxyli, anise 20 grams, 15 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 10 grams, 50 grams of water, water are added
Enter juice extractor, beat 6 minutes, become pasty state；
(3) sauce allotment is pickled: 100 grams of Five-spice taste sauce, 260 grams of salt, 70 grams of Jiujiang double steaming wine (29.5 degree), clear water 5g are mixed thoroughly,
Stand 1 hour；
(4) pickle: sauce uniform application will be pickled and be layered in vessel at flesh of fish surface, the flesh of fish, room temperature, pickle 15 hours；
(5) drying: the sample pickled to be put in an oven, opens draft switch, it is dried at a temperature of 45 DEG C, dry
Dry 6 hours；
(6) packing and preserve: after Drying and cooling, being packed by the flesh of fish, evacuation encapsulates, and enters-5 ~ 5 DEG C of refrigerated storage.
Embodiment 4
A kind of five Flavors red Channa argus cured fish (dry salt down) is made up of raw material A and raw material B:
A major ingredient: Red snapper cutability 1000 grams；
B cure: Fructus Foeniculi 15 grams, 5 grams of Pericarpium Zanthoxyli, anise 30 grams, 15 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 15 grams, refined salt 260 grams, the double steaming in Jiujiang wine
(29.5 degree) 50 grams, clear water 55g.
The procedure of processing of a kind of five Flavors red Channa argus cured fish (dry salt down) is:
(1) Red snapper is cleaned: is placed in the saline that concentration is 3%～5% by Red snapper cutability and rinses 10 min, water temperature≤10
DEG C, after the flesh of fish is placed in a centrifuge, centrifugal 3 min under rotating speed 3 000 r/min, remove portion of water；
(2) making of Five-spice taste sauce: Fructus Foeniculi 15 grams, 5 grams of Pericarpium Zanthoxyli, anise 30 grams, 15 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 15 grams, 50 grams of water, water are added
Enter juice extractor, beat 5 minutes, become pasty state；
(3) pickle sauce allotment: by double to 100 grams of Five-spice taste sauce, 260 grams of refined salt, Jiujiang steam wine (29.5 degree) 50 grams, anise 10 grams,
10 grams of Pericarpium Zanthoxyli, clear water 5g mix thoroughly, stand 1 hour；
(4) pickle: sauce uniform application will be pickled and be layered in vessel at flesh of fish surface, the flesh of fish, room temperature, pickle 12 hours；
(5) drying: the sample pickled to be put in an oven, opens draft switch, it is dried at a temperature of 45 DEG C, dry
Dry 5 hours；
(6) packing and preserve: after Drying and cooling, being packed by the flesh of fish, evacuation encapsulates, and enters-5 ~ 5 DEG C of refrigerated storage.
Embodiment 5
A kind of five Flavors red Channa argus cured fish (dry salt down) is made up of raw material A and raw material B:
A major ingredient: Red snapper cutability 1000 grams；
B cure: Fructus Foeniculi 15 grams, 5 grams of Pericarpium Zanthoxyli, anistree 30 grams, 15 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 15 grams, (salt is refined salt and crude salt to salt 260 grams
According to 1:1 weight mix), cooking wine 50 grams, clear water 55g.
The procedure of processing of a kind of five Flavors red Channa argus cured fish (dry salt down) is:
(1) Red snapper is cleaned: is placed in the saline that concentration is 3%～5% by Red snapper cutability and rinses 10 min, water temperature≤10
DEG C, after the flesh of fish is placed in a centrifuge, centrifugal 3 min under rotating speed 3 000 r/min, remove portion of water；
(2) making of Five-spice taste sauce: Fructus Foeniculi 15 grams, 5 grams of Pericarpium Zanthoxyli, anise 30 grams, 15 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 15 grams, 50 grams of water, water are added
Enter juice extractor, beat 5 minutes, become pasty state；
(3) sauce allotment is pickled: 100 grams of Five-spice taste sauce, 260 grams of salt, cooking wine 50 grams, anise 10 grams, 10 grams of Pericarpium Zanthoxyli, clear water 5g are mixed
Even, stand 1 hour；
(4) pickle: sauce uniform application will be pickled and be layered in vessel at flesh of fish surface, the flesh of fish, room temperature, pickle 12 hours；
(5) drying: the sample pickled to be put in an oven, opens draft switch, it is dried at a temperature of 45 DEG C, dry
Dry 5 hours；
(6) packing and preserve: after Drying and cooling, being packed by the flesh of fish, evacuation encapsulates, and enters-5 ~ 5 DEG C of refrigerated storage.
Comparative example 1
A kind of five Flavors red Channa argus cured fish (dry salt down) is made up of raw material A and raw material B:
A major ingredient: Red snapper cutability 1200 grams；
B cure: Fructus Foeniculi 15 grams, 5 grams of Pericarpium Zanthoxyli, anistree 30 grams, 15 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 15 grams, (salt is refined salt and crude salt to salt 260 grams
Mix according to the weight of 1:1), Jiujiang is double steams wine (29.5 degree) 50 grams, clear water 55g.
The procedure of processing of a kind of five Flavors red Channa argus cured fish (dry salt down) is:
(1) Red snapper is cleaned: is placed in the saline that concentration is 3%～5% by Red snapper cutability and rinses 10 min, water temperature≤10
DEG C, after the flesh of fish is placed in a centrifuge, centrifugal 3 min under rotating speed 3 000 r/min, remove portion of water；
(2) making of Five-spice taste sauce: Fructus Foeniculi 15 grams, 5 grams of Pericarpium Zanthoxyli, anise 30 grams, 15 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 15 grams, 50 grams of water, water are added
Enter juice extractor, beat 5 minutes, become pasty state；
(3) sauce allotment is pickled: by 250 grams of Five-spice taste sauce, 260 grams of salt, 50 grams of Jiujiang double steaming wine (29.5 degree), anistree 10 grams, flowers
Green pepper 10 grams, clear water 5g mix thoroughly, stand 1 hour；
(4) pickle: sauce uniform application will be pickled and be layered in vessel at flesh of fish surface, the flesh of fish, room temperature, pickle 12 hours；
(5) drying: the sample pickled to be put in an oven, opens draft switch, it is dried at a temperature of 45 DEG C, dry
Dry 5 hours；
(6) packing and preserve: after Drying and cooling, being packed by the flesh of fish, evacuation encapsulates, and enters-5 ~ 5 DEG C of refrigerated storage.
The composition of raw materials of this comparative example five Flavor red Channa argus cured fish (dry salt down) is the most same as in Example 1, being in of main difference
In, the parts by weight of this comparative example Five-spice taste sauce are 250 grams.Its preparation method is the most same as in Example 1.
Above-mentioned prepared five Flavors red Channa argus cured fish (dry salt down) is carried out nutrition and organoleptic parameters, the results are shown in Table 1.
Comparative example 2
A kind of five Flavors red Channa argus cured fish (dry salt down) is made up of raw material A and raw material B:
A major ingredient: Red snapper cutability 800 grams；
B cure: Fructus Foeniculi 15 grams, 5 grams of Pericarpium Zanthoxyli, anistree 30 grams, 15 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 15 grams, (salt is refined salt and crude salt to salt 260 grams
Mix according to the weight of 1:1), Jiujiang is double steams wine (29.5 degree) 50 grams, clear water 55g.
The procedure of processing of a kind of five Flavors red Channa argus cured fish (dry salt down) is:
(1) Red snapper is cleaned: is placed in the saline that concentration is 3%～5% by Red snapper cutability and rinses 10 min, water temperature≤10
DEG C, after the flesh of fish is placed in a centrifuge, centrifugal 3 min under rotating speed 3 000 r/min, remove portion of water；
(2) making of Five-spice taste sauce: Fructus Foeniculi 15 grams, 5 grams of Pericarpium Zanthoxyli, anise 30 grams, 15 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 15 grams, 50 grams of water, water are added
Enter juice extractor, beat 4 minutes, become pasty state；
(3) sauce allotment is pickled: by 80 grams of Five-spice taste sauce, 260 grams of salt, 50 grams of Jiujiang double steaming wine (29.5 degree), anistree 10 grams, Pericarpium Zanthoxylies
10 grams, clear water 5g mix thoroughly, stand 1 hour；
(4) pickle: sauce uniform application will be pickled and be layered in vessel at flesh of fish surface, the flesh of fish, room temperature, pickle 26 hours；
(5) drying: the sample pickled to be put in an oven, opens draft switch, it is dried at a temperature of 45 DEG C, dry
Dry 6 hours；
(6) packing and preserve: after Drying and cooling, being packed by the flesh of fish, evacuation encapsulates, and enters-5 ~ 5 DEG C of refrigerated storage.
The composition of raw materials of this comparative example five Flavor red Channa argus cured fish (dry salt down) is the most same as in Example 1, and difference exists
In, it is 26 hours that this comparative example is pickled, and its preparation method is the most same as in Example 1.
Above-mentioned prepared five Flavors red Channa argus cured fish (dry salt down) is carried out nutrition and organoleptic parameters, the results are shown in Table 1
Comparative example 3
A kind of five Flavors red Channa argus cured fish (dry salt down) is made up of raw material A and raw material B:
A major ingredient: Red snapper cutability 1200 grams；
B cure: Fructus Foeniculi 15 grams, 5 grams of Pericarpium Zanthoxyli, anistree 30 grams, 15 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 15 grams, (salt is refined salt and crude salt to salt 260 grams
Mix according to the weight of 1:1), Jiujiang is double steams wine (29.5 degree) 50 grams, clear water 55g.
The procedure of processing of a kind of five Flavors red Channa argus cured fish (dry salt down) is:
(1) Red snapper is cleaned: is placed in the saline that concentration is 3%～5% by Red snapper cutability and rinses 10 min, water temperature≤10
DEG C, after the flesh of fish is placed in a centrifuge, centrifugal 3 min under rotating speed 3 000 r/min, remove portion of water；
(2) making of Five-spice taste sauce: by Fructus Foeniculi 15 grams, 5 grams of Pericarpium Zanthoxyli, anise 30 grams, 15 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 15 grams, the addition of 50 grams of water
Juice extractor, beats 5 minutes, becomes pasty state；
(3) sauce allotment is pickled: by 100 grams of Five-spice taste sauce, 260 grams of salt, 50 grams of Jiujiang double steaming wine (29.5 degree), anistree 10 grams, flowers
Green pepper 10 grams, clear water 5g mix thoroughly, stand 1 hour；
(4) pickle: sauce uniform application will be pickled and be layered in vessel at flesh of fish surface, the flesh of fish, room temperature, pickle 12 hours；
(5) drying: the sample pickled to be put in an oven, opens draft switch, it is dried at a temperature of 45 DEG C, dry
Dry 12 hours；
(6) packing and preserve: after Drying and cooling, being packed by the flesh of fish, evacuation encapsulates, and enters-5 ~ 5 DEG C of refrigerated storage.
The composition of raw materials of this comparative example five Flavor red Channa argus cured fish (dry salt down) is the most same as in Example 1, and difference exists
In, this comparative example drying time is 12 hours, and its preparation method is the most same as in Example 1.
Above-mentioned prepared five Flavors red Channa argus cured fish (dry salt down) is carried out nutrition and organoleptic parameters, the results are shown in Table 1.
Five Flavors red Channa argus cured fish (dry salt down) sensory test standards of grading
| Score | Color and luster (25) | Abnormal smells from the patient (25) | Saline taste (25) | Pickle rear local flavor (25) |
| 100~80 | Attractive in appearance pleasing 25 ~ 20 | Abnormal smells from the patient is pleasant, free from extraneous odour 25 ~ 20 | Suitable 25 ~ 20 | Obvious 25 ~ 20 |
| 80~60 | Relatively deep matt 19 ~ 15 | Abnormal smells from the patient is pleasant, has fishy smell 19 ~ 15 | Slightly heavy (gently) 19 ~ 14 | Less than 19 ~ 15 |
| 60~40 | Deep matt 15 ~ 10 | Abnormal smells from the patient is pleasant, and fishy smell is obvious, without other abnormal flavour 15 ~ 10 | Heavier (gently) 14 ~ 9 | The lightest by 12 ~ 6 |
| 40~20 | Obfuscation 9 ~ 6 | Produce unhappy abnormal smells from the patient, fishy smell weight, have other abnormal flavour 9 ~ 6 | Light (weight) 8 ~ 5 | Without pickling rear local flavor 8 ~ 5 |
| 20~0 | Matt less than 5 points of obfuscation | Produce unhappy abnormal smells from the patient, serious less than 5 points of other abnormal flavour | Weigh very much less than 5 points | Pickle rear weak flavor less than 5 points |
The sensory evaluation of table 1 different formulations five Flavor red Channa argus cured fish (dry salt down)
From the sensory evaluation analysis result of table 1, compared with comparative example 1 ~ 3, the spices that various embodiments of the present invention prepare
The sensory evaluation scores of local flavor red Channa argus cured fish (dry salt down) is in higher level.
Wherein, embodiment 4 and 5 is owing to replacing to refined salt and cooking wine, and it pickles on rear product color, abnormal smells from the patient and local flavor more real
Execute example 1 the poorest.
And comparative example 1 is too high due to the spice liquid amount added, obviously not as embodiment in color and luster, abnormal smells from the patient and saline taste program
1, show the amount of spice liquid on product pickle shaping after sense organ there is big impact.It addition, comparative example 2 and 3 shows, pickling
With on drying time, only reach specific cooperation and could realize preferable sense organ.
Five Flavors red Channa argus cured fish prepared by the present invention (dry salt down) is selected materials rigorous, and formula collocation is scientific and reasonable, take into account nutrition,
The each side requirement such as taste, color and luster, concise in technology, aromatic flavor salted palatability, cured, chew strength foot, spiced strong, meet difference
Area taste demand.The interpolation of Five-spice taste sauce, serves antibacterial parasite killing, the effect of prolongation storage period in terms of cured fish storage.
Claims (10)
1. a Flavor red Channa argus cured fish, it is characterised in that be made up of the following component counted by weight:
Major ingredient A: Red snapper meat 500 ~ 2000 parts；Cure B: Five-spice taste sauce 80 ~ 180 parts；Salt 130 ~ 480 parts, Chinese liquor or cooking wine 25 ~
88 parts, 3 ~ 10 parts of water；
Described Five-spice taste sauce is made up of the following component counted by weight: Fructus Foeniculi 7 ~ 25 parts, 3 ~ 8 parts of Pericarpium Zanthoxyli, anistree 15 ~ 60 parts,
7 ~ 30 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 7 ~ 30 parts, 45 ~ 60 parts of water.
Five Flavor the most according to claim 1 red Channa argus cured fish, it is characterised in that described Chinese liquor is the double wine that steams in Jiujiang, nine
The double number of degrees steaming wine in river are 29.5 degree.
Five Flavor the most according to claim 1 red Channa argus cured fish, it is characterised in that described salt is the mixing of refined salt and crude salt
Thing, the mixing ratio of described refined salt and crude salt is 1:1.
Five Flavor the most according to claim 1 red Channa argus cured fish, it is characterised in that by the following component counted by weight
Composition:
Major ingredient A: Red snapper meat 1000 parts；
Cure B: Five-spice taste sauce 100 parts；Salt 260 parts, the double steaming in Jiujiang wine 50 parts, 5 parts of water；
Described Five-spice taste sauce is made up of the following component counted by weight: Fructus Foeniculi 15 parts, 5 parts of Pericarpium Zanthoxyli, anistree 30 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) 15
Part, Flos Caryophylli 15 parts, 50 parts of water；The double number of degrees steaming wine in described Jiujiang are 29.5 degree, and described salt is the mixture of refined salt and crude salt,
The mixing ratio of described refined salt and crude salt is 1:1.
5. a dry method method of salting and processing for the arbitrary described five Flavors red Channa argus cured fish of Claims 1-4, its feature exists
In, comprise the steps:
S1. Red snapper is cleaned: Red snapper cutability is placed in saline rinsing, is centrifuged by the flesh of fish, removes moisture removal；
S2. the making of Five-spice taste sauce: the mixing of Fructus Foeniculi, Pericarpium Zanthoxyli, anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli and water is squeezed the juice, makes Five-spice taste sauce；
S3. pickle sauce allotment: Five-spice taste sauce described in S2, salt, Chinese liquor or cooking wine and water are mixed thoroughly, stand；
S4. pickle: will in S3 stand after pickle sauce uniform application madai surface in S1, pickle；
The most drying: the sample pickled in S4 to be put and is dried in an oven.
Processing method the most according to claim 5, it is characterised in that in described S1 step, brine strength is 3%～5%,
Rinsing is 5 ~ 20 minutes, saline water temperature≤10 DEG C, is centrifuged as 1 ~ 5 min centrifugal under rotating speed 3 000 r/min.
Processing method the most according to claim 5, it is characterised in that in described S4 step, salting period is 6 ~ 24 hours.
Processing method the most according to claim 5, it is characterised in that in described S5 step, drying time is 3 ~ 10 hours,
Baking temperature is 40 ~ 50 DEG C.
Processing method the most according to claim 5, it is characterised in that in described S4 step, salting period is 12 hours, institute
Stating drying time in S5 step is 5 hours.
Processing method the most according to claim 5, it is characterised in that pack under drying final vacuum in S5, at-5 ~ 5 DEG C
Lower preservation.
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| CN104757606A (en) * | 2015-04-24 | 2015-07-08 | 信阳农林学院 | Tea smoked fish and production method thereof |
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| CN104757606A (en) * | 2015-04-24 | 2015-07-08 | 信阳农林学院 | Tea smoked fish and production method thereof |
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Application publication date: 20170104 |