CN106262582A - The fragrant pickling liquid in orange rock-fiss cellar for storing things and method for salting - Google Patents
The fragrant pickling liquid in orange rock-fiss cellar for storing things and method for salting Download PDFInfo
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- CN106262582A CN106262582A CN201610647800.1A CN201610647800A CN106262582A CN 106262582 A CN106262582 A CN 106262582A CN 201610647800 A CN201610647800 A CN 201610647800A CN 106262582 A CN106262582 A CN 106262582A
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Abstract
The invention discloses the fragrant pickling liquid in a kind of orange rock-fiss cellar for storing things, composition of raw materials is: water, pepper water, cooking wine and salt.The invention also discloses the fragrant method for salting in a kind of orange rock-fiss cellar for storing things, including selecting, scale out the back of the body, cleaning blood and slime, pickling and the step such as cryopreservation.Being shown by numerous studies experiment, pickling liquid of the present invention can produce the fragrant taste in unique cellar for storing things, naturally gives out fragrant pungent, meets people's sense of taste and enjoys, apply pickling liquid of the present invention to flood orange rock-fiss processed, it is possible to keeps nutritional labeling, extend the shelf life to 1 year in 18 DEG C of cold houses.
Description
Technical field
The invention belongs to processing of aquatic products technology, particularly to the fragrant pickling liquid in a kind of orange rock-fiss cellar for storing things, further relate to a kind of jewfish
Fish method for salting.
Background technology
Orange rock-fiss main product in China's Huanghai Sea and the Bohai Sea, rich in high quality protein, vitamin A, vitamin B, copper, calcium, magnesium,
The nutrient such as zinc, selenium, has invigorating the liver and kidney, strengthening the spleen stomach, changes the effect aching cough-relieving, and the copper wherein contained more can remain neural
The normal function of system also can play the effect of key enzyme.In order to meet long-distance cold chain transportation, preserve after orange rock-fiss is pickled, no
Only can promote flesh of fish mouthfeel, it is also possible to present more different flavor.
It is known that use different preserved materials carry out compatibility and use different pickling process, it is thus achieved that pickle effect
The most dramatically different.Owing to the most traditional material of pickling is typically Sal, Chinese liquor, mature vinegar, spice etc., taste is light, single,
Can not improve appetite, it is also stereotyped for pickling operation, lacks new meaning, it is impossible to can not pickle taste needed for people, orange rock-fiss
Generation is subject to.
Summary of the invention
For the above-mentioned problems in the prior art, the technical problem to be solved in the present invention is to provide one and pickles taste
Unique fragrant pickling liquid in orange rock-fiss cellar for storing things and method for salting.
In order to solve above-mentioned technical problem, the technical scheme is that the fragrant pickling liquid in a kind of orange rock-fiss cellar for storing things, including following
The raw material of weight portion: 100 parts of water, pepper water 5～20 parts, cooking wine 5～15 parts and salt 1 part.
Further, 100 parts of described water, pepper water 10 parts, cooking wine 5 parts and salt 1 part.
Further, the raw material of following weight portion is also included: Flos Caryophylli 1 part, ginger nut 1 part, Semen Myristicae 0.5 part, Fructus Mali pumilae 0.5
Part, Laurel 0.5 part, fragrant Bulbus Allii 0.5 part and Herba Pelargonii Graveolentis 0.5 part.
The another kind of technical scheme of the present invention is: the fragrant method for salting in orange rock-fiss cellar for storing things, and step is:
(1) orange rock-fiss of 400～700g specifications is selected with separator；
(2) scale by fish killer, open the back of the body；
(3) put into the water at low temperature of about 10 DEG C is cleaned and remove internal organs, the fish gill and blood and slime；
(4) in the frozen water of about 10 DEG C, soak 1 hour removing blood and slime；
(5) the room temperature modulation fragrant pickling liquid in orange rock-fiss cellar for storing things described in claim 1 is a；
(6) adding appropriate Borneolum Syntheticum in pickling liquid, refining temperature is 0～5 DEG C；
(7) in low-temperature salting liquid, put into 150～250kg orange rock-fisses, pickle 48 hours；
(8) the dry orange rock-fiss of pickling of Vacuum Package, quick-freezing to-18 DEG C of preservations.
Tested by numerous studies, show that pickling liquid of the present invention can produce the fragrant taste in unique cellar for storing things, naturally give out fragrant pungent,
Meet people's sense of taste to enjoy, apply pickling liquid of the present invention to flood orange rock-fiss processed, it is possible to keep nutritional labeling, prolong in-18 DEG C of cold houses
The long shelf-life was to 1 year.
Detailed description of the invention
Below the detailed description of the invention of the present invention is described further.At this it should be noted that implement for these
The explanation of mode is adapted to assist in and understands the present invention, but is not intended that limitation of the invention.Additionally, invention described below
Just can be mutually combined as long as technical characteristic involved in each embodiment does not constitutes conflict each other.
Embodiment one
The composition of raw materials of the fragrant pickling liquid in orange rock-fiss cellar for storing things is: water 100kg, pepper water 10kg, cooking wine 5kg, salt 1kg, Flos Caryophylli
1kg, ginger nut 1kg, Semen Myristicae 0.5kg, Fructus Mali pumilae 0.5kg, Laurel 0.5kg, fragrant Bulbus Allii 0.5kg and Herba Pelargonii Graveolentis 0.5kg.
The fragrant method for salting in orange rock-fiss cellar for storing things is:
1, the orange rock-fiss of 400～700g specifications is selected with separator；
2, scale by fish killer, open the back of the body；
3, put into the water at low temperature of about 10 DEG C is cleaned and remove internal organs, the fish gill and blood and slime；
4, in the frozen water of about 10 DEG C, soak 1 hour removing blood and slime；
5, the fragrant pickling liquid in orange rock-fiss cellar for storing things that room temperature modulation is above-mentioned is a；
6, adding Borneolum Syntheticum in pickling liquid, refining temperature is 0～5 DEG C；
7, in low-temperature salting liquid, put into 150～250kg orange rock-fisses, pickle 48 hours；
8, the dry orange rock-fiss of pickling of Vacuum Package, quick-freezing to-18 DEG C of preservations.
Embodiment two
The composition of raw materials of the fragrant pickling liquid in orange rock-fiss cellar for storing things is: water 100kg, pepper water 20kg, cooking wine 10kg, salt 1kg, Flos Caryophylli
1kg, ginger nut 1kg, Semen Myristicae 0.5kg, Fructus Mali pumilae 0.5kg, Laurel 0.5kg, fragrant Bulbus Allii 0.5kg and Herba Pelargonii Graveolentis 0.5kg.
The fragrant method for salting in the present embodiment orange rock-fiss cellar for storing things is with embodiment 1.
Embodiment three
The composition of raw materials of the fragrant pickling liquid in orange rock-fiss cellar for storing things is: water 100kg, pepper water 5kg, cooking wine 15kg, salt 1kg, Flos Caryophylli
1kg, ginger nut 1kg, Semen Myristicae 0.5kg, Fructus Mali pumilae 0.5kg, Laurel 0.5kg, fragrant Bulbus Allii 0.5kg and Herba Pelargonii Graveolentis 0.5kg.
The fragrant method for salting in the present embodiment orange rock-fiss cellar for storing things is with embodiment 1.
Above embodiments of the present invention are explained in detail, but the invention is not restricted to described embodiment.Right
For those skilled in the art, in the case of without departing from the principle of the invention and spirit, these embodiments are carried out many
Kind changes, revises, replaces and modification, still falls within protection scope of the present invention.
Claims (4)
1. the fragrant pickling liquid in orange rock-fiss cellar for storing things, it is characterised in that include the raw material of following weight portion: 100 parts of water, pepper water 5～
20 parts, cooking wine 5～15 parts and salt 1 part.
The fragrant pickling liquid in orange rock-fiss the most according to claim 1 cellar for storing things, it is characterised in that 100 parts of described water, pepper water 10 parts,
Cooking wine 5 parts, salt 1 part.
The fragrant pickling liquid in orange rock-fiss the most according to claim 1 cellar for storing things, it is characterised in that also include the raw material of following weight portion:
Flos Caryophylli 1 part, ginger nut 1 part, Semen Myristicae 0.5 part, Fructus Mali pumilae 0.5 part, Laurel 0.5 part, fragrant Bulbus Allii 0.5 part and Herba Pelargonii Graveolentis 0.5 part.
4. the fragrant method for salting in orange rock-fiss cellar for storing things, it is characterised in that step is:
(1) orange rock-fiss of 400～700g specifications is selected with separator；
(2) scale by fish killer, open the back of the body；
(3) put into the water at low temperature of about 10 DEG C is cleaned and remove internal organs, the fish gill and blood and slime；
(4) in the frozen water of about 10 DEG C, soak 1 hour removing blood and slime；
(5) the room temperature modulation fragrant pickling liquid in orange rock-fiss cellar for storing things described in claim 1 is a；
(6) adding appropriate Borneolum Syntheticum in pickling liquid, refining temperature is 0～5 DEG C；
(7) in low-temperature salting liquid, put into 150～250kg orange rock-fisses, pickle 48 hours；
(8) the dry orange rock-fiss of pickling of Vacuum Package, quick-freezing to-18 DEG C of preservations.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610647800.1A CN106262582A (en) | 2016-08-09 | 2016-08-09 | The fragrant pickling liquid in orange rock-fiss cellar for storing things and method for salting |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125639A (en) * | 2017-05-07 | 2017-09-05 | 南通博泰美术图案设计有限公司 | Little yellow croaker paste flavor pickling liquid and method for salting |
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| CN1220114A (en) * | 1998-12-08 | 1999-06-23 | 林亚力 | Special flavour roasted fish and its preparing method |
| CN101695390A (en) * | 2009-11-02 | 2010-04-21 | 黄登平 | Method for manufacturing salted fish |
| CN104026642A (en) * | 2014-03-25 | 2014-09-10 | 中国海洋大学 | Preserving method of low-salt sea bass |
| CN104382074A (en) * | 2014-11-11 | 2015-03-04 | 南昌大学 | Modern production and preservation technology for keeping conventional sauce and bittern flavor of stewed ducks in soy sauce |
| CN104719972A (en) * | 2015-04-03 | 2015-06-24 | 中国水产科学研究院南海水产研究所 | Method for processing half-dried sea bass conditioning food |
| CN104757611A (en) * | 2015-03-24 | 2015-07-08 | 蒋丁贵 | A preparing method of a homemade braised yellow croaker |
| CN104938598A (en) * | 2015-05-30 | 2015-09-30 | 防城港海世通食品有限公司 | Perch processing method |
| CN105475893A (en) * | 2015-11-19 | 2016-04-13 | 界首市华盛塑料机械有限公司 | Flavored orange rock-fish and processing method thereof |
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2016
- 2016-08-09 CN CN201610647800.1A patent/CN106262582A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1220114A (en) * | 1998-12-08 | 1999-06-23 | 林亚力 | Special flavour roasted fish and its preparing method |
| CN101695390A (en) * | 2009-11-02 | 2010-04-21 | 黄登平 | Method for manufacturing salted fish |
| CN104026642A (en) * | 2014-03-25 | 2014-09-10 | 中国海洋大学 | Preserving method of low-salt sea bass |
| CN104382074A (en) * | 2014-11-11 | 2015-03-04 | 南昌大学 | Modern production and preservation technology for keeping conventional sauce and bittern flavor of stewed ducks in soy sauce |
| CN104757611A (en) * | 2015-03-24 | 2015-07-08 | 蒋丁贵 | A preparing method of a homemade braised yellow croaker |
| CN104719972A (en) * | 2015-04-03 | 2015-06-24 | 中国水产科学研究院南海水产研究所 | Method for processing half-dried sea bass conditioning food |
| CN104938598A (en) * | 2015-05-30 | 2015-09-30 | 防城港海世通食品有限公司 | Perch processing method |
| CN105475893A (en) * | 2015-11-19 | 2016-04-13 | 界首市华盛塑料机械有限公司 | Flavored orange rock-fish and processing method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125639A (en) * | 2017-05-07 | 2017-09-05 | 南通博泰美术图案设计有限公司 | Little yellow croaker paste flavor pickling liquid and method for salting |
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Application publication date: 20170104 |