CN106307424A - Pickling liquid for five-spice-flavored salted red snapper and five-spice-flavored salted red snapper produced by pickling liquid - Google Patents
Pickling liquid for five-spice-flavored salted red snapper and five-spice-flavored salted red snapper produced by pickling liquid Download PDFInfo
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- CN106307424A CN106307424A CN201610699300.2A CN201610699300A CN106307424A CN 106307424 A CN106307424 A CN 106307424A CN 201610699300 A CN201610699300 A CN 201610699300A CN 106307424 A CN106307424 A CN 106307424A
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- 239000007788 liquid Substances 0.000 title claims abstract description 56
- 241000123826 Lutjanus campechanus Species 0.000 title claims abstract description 52
- 238000005554 pickling Methods 0.000 title claims abstract description 40
- 150000003839 salts Chemical class 0.000 claims abstract description 66
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 65
- 239000000796 flavoring agent Substances 0.000 claims abstract description 52
- 235000019634 flavors Nutrition 0.000 claims abstract description 52
- 238000010411 cooking Methods 0.000 claims abstract description 12
- 241000251468 Actinopterygii Species 0.000 claims description 80
- 241001597062 Channa argus Species 0.000 claims description 44
- 238000001035 drying Methods 0.000 claims description 24
- 241000628997 Flos Species 0.000 claims description 23
- 235000021110 pickles Nutrition 0.000 claims description 22
- 238000009938 salting Methods 0.000 claims description 21
- 235000013599 spices Nutrition 0.000 claims description 18
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 17
- 239000000203 mixture Substances 0.000 claims description 17
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 14
- 239000011780 sodium chloride Substances 0.000 claims description 14
- 238000010025 steaming Methods 0.000 claims description 14
- 240000009023 Myrrhis odorata Species 0.000 claims description 12
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 12
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 5
- 239000012267 brine Substances 0.000 claims description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 2
- 239000011833 salt mixture Substances 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 11
- 238000000034 method Methods 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 235000015067 sauces Nutrition 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 240000006927 Foeniculum vulgare Species 0.000 abstract 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 abstract 1
- 240000007232 Illicium verum Species 0.000 abstract 1
- 235000008227 Illicium verum Nutrition 0.000 abstract 1
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- 235000019996 baijiu Nutrition 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 14
- 238000003860 storage Methods 0.000 description 10
- 238000009835 boiling Methods 0.000 description 9
- 239000004615 ingredient Substances 0.000 description 9
- 238000003672 processing method Methods 0.000 description 9
- 238000001816 cooling Methods 0.000 description 8
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- 238000002360 preparation method Methods 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 239000002932 luster Substances 0.000 description 7
- 239000000463 material Substances 0.000 description 6
- 230000002159 abnormal effect Effects 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
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- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013332 fish product Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
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- 235000015111 chews Nutrition 0.000 description 1
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- 230000007812 deficiency Effects 0.000 description 1
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Classifications
-
- 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
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the technical field of food production and processing and particularly relates to pickling liquid for five-spice-flavored salted red snapper. The pickling liquid comprises, by weight, 350-450 parts of five-spice sauce, 130-480 parts of salt, 25-88 parts of Baijiu or cooking wine and 300-700 parts of water, wherein the five-spice sauce comprises, by weight, 7-25 parts of fennel, 3-8 parts of Zanthoxylum bungeanum, 15-60 parts of star anise, 7-30 parts of cinnamon and 450-600 parts of water. The pickling liquid has the advantages that the pickling liquid is scientific and reasonable in component, appropriate in raw material proportion and capable of satisfying requirements on flavor, color and the like, and the five-spice-flavored salted red snapper produced by the picking liquid is simple in process, salty, fragrant, palatable, rich in flavor, chewy, rich in five-spice flavor and capable of satisfying the flavor requirements of different regions.
Description
Technical field
The invention belongs to food production and processing technique field, salt down more particularly, to a kind of five Flavor red Channa argus cured fish
Liquid processed and the red Channa argus cured fish prepared thereof.
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 is pickled
Liquid.
Another object of the present invention is to provide and pickled the red Channa argus cured fish obtained by above-mentioned pickling liquid.
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 pickling liquid, be made up of the following component counted by weight:
Spice liquid 350 ~ 450 parts, salt 130 ~ 480 parts, Chinese liquor or cooking wine 25 ~ 88 parts, 300 ~ 700 parts of water；Described spice liquid by
Below the component composition 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, 450 ~ 600 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.
In the pickling process of the Red snapper that spiced spice is used by the present invention, not only increase local flavor, also reduce salt
Usage amount, reduces the injury to human body of the dimethynitrosamine salt, become that a kind of unique flavor, mouthfeel be novel, safety and sanitation salty
Fish product, 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, 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 cooking wine 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:
Spice liquid 400 parts, salt 150 parts, the double steaming in Jiujiang wine 50 parts, 600 parts of water；Described spice liquid is counted by weight by following
Component composition: Fructus Foeniculi 15 parts, 5 parts of Pericarpium Zanthoxyli, anistree 30 parts, 15 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 15 parts, 500 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, described refined salt and crude salt
Mixing ratio is 1:1.
Present invention simultaneously provides and pickled, by above-mentioned five Flavor red Channa argus cured fish pickling liquid, the red Channa argus cured fish obtained, including as follows
Step:
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 spice liquid: Fructus Foeniculi, Pericarpium Zanthoxyli, anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli and water are heated, makes spice liquid；
S3. pickling liquid allotment: spice liquid described in S2, salt, Chinese liquor or cooking wine, water are mixed thoroughly, stands；
S4. pickle: madai treated in S1 is immersed in S3 in the pickling liquid after standing and pickles；
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 ~ 18 hours.
Preferably, in described S5 step, drying time is 3 ~ 7 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.
Preferably, described S2 is heated to be holding boiling 4 ~ 10 minutes, and stands 2 hours.
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 component amount is on the one hand
Improve finished color, on the other hand increase finished product mouthfeel；The addition of water directly affects finished product effect and mouthfeel；In the present invention
The proportioning of madai meat and spice liquid directly determines the fine and smooth degree of subsequent product.Excellent by the applicant's constantly explorative experiment
Having changed this formulation 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 Flavor red Channa argus cured fish (wet salting), raw material forms: A major ingredient: 1000 grams of B cures of Red snapper cutability: Fructus Foeniculi 15
Gram, 5 grams of Pericarpium Zanthoxyli, anistree 30 grams, 15 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 15 grams, salt (crude salt and refined salt are the mixture of 1:1 according to mass ratio)
150 grams, Jiujiang is double steams wine (29.5 degree) 50 grams, 1100 grams of clear water.
The preparation method of a kind of five Flavors red Channa argus cured fish curing formula and processing method (wet salting) concretely comprises the following steps::
(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 spiced juice: Fructus Foeniculi 15 grams, 5 grams of Pericarpium Zanthoxyli, anise 30 grams, 15 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 15 grams, 500 grams of water are put
Entering in pot, electromagnetic oven sets 200W, boils, and keeps boiling 5 minutes, stands 2 hours；
(3) pickling liquid allotment: 400 grams, 150 grams salt of spiced juice, 50 grams of Jiujiang double steaming wine (29.5 degree), 600 grams of clear water are mixed
Even；
(4) pickle: Red snapper cutability 1000 grams is completely immersed in pickling liquid, room temperature, pickles 12 hours；(it practice, the present invention
The amount of the Red snapper cutability provided is unrestricted, it is only necessary to be immersed in pickling liquid).
(5) drying: the flesh of fish pickled is drained away the water, put in an oven, open draft switch, by the temperature of 45 DEG C
Under be dried, be dried 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 Flavor red Channa argus cured fish (wet salting), raw material forms: A major ingredient: 1000 grams of B cures of Red snapper cutability: Fructus Foeniculi 15
Gram, 5 grams of Pericarpium Zanthoxyli, anistree 30 grams, 15 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 15 grams, salt (crude salt and refined salt are the mixture of 1:1 according to mass ratio)
150 grams, Jiujiang is double steams wine (29.5 degree) 50 grams, 1100 grams of clear water.
The preparation method of a kind of five Flavors red Channa argus cured fish curing formula and processing method (wet salting) concretely comprises the following steps::
(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 spiced juice: Fructus Foeniculi 15 grams, 5 grams of Pericarpium Zanthoxyli, anise 30 grams, 15 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 15 grams, 500 grams of water are put
Entering in pot, electromagnetic oven sets 200W, boils, and keeps boiling 5 minutes, stands 2 hours；
(3) pickling liquid allotment: 400 grams, 150 grams salt of spiced juice, 50 grams of Jiujiang double steaming wine (29.5 degree), 600 grams of clear water are mixed
Even；
(4) pickle: Red snapper cutability 1000 grams is completely immersed in pickling liquid, room temperature, pickles 18 hours；
(5) drying: the flesh of fish pickled is drained away the water, put in an oven, open draft switch, enter at a temperature of 45 DEG C
Row is dried, and is dried 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 Flavor red Channa argus cured fish (wet salting), raw material forms: A major ingredient: 1500 grams of B cures of Red snapper cutability: Fructus Foeniculi 15
Gram, 5 grams of Pericarpium Zanthoxyli, anistree 30 grams, 15 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 15 grams, salt (crude salt and refined salt are the mixture of 1:1 according to mass ratio)
200 grams, Jiujiang is double steams wine (29.5 degree) 50 grams, 1100 grams of clear water.
The preparation method of a kind of five Flavors red Channa argus cured fish curing formula and processing method (wet salting) concretely comprises the following steps::
(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 spiced juice: Fructus Foeniculi 15 grams, 5 grams of Pericarpium Zanthoxyli, anise 30 grams, 15 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 15 grams, 500 grams of water are put
Entering in pot, electromagnetic oven sets 200W, boils, and keeps boiling 5 minutes, stands 2 hours；
(3) pickling liquid allotment: 400 grams, 200 grams salt of spiced juice, 50 grams of Jiujiang double steaming wine (29.5 degree), 600 grams of clear water are mixed
Even；
(4) pickle: Red snapper cutability 1500 grams is completely immersed in pickling liquid, room temperature, pickles 12 hours；
(5) drying: the flesh of fish pickled is drained away the water, put in an oven, open draft switch, enter at a temperature of 45 DEG C
Row is dried, and is dried 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 4
A kind of five Flavor red Channa argus cured fish (wet salting), raw material forms: A major ingredient: 1000 grams of B cures of Red snapper cutability: Fructus Foeniculi 15
Gram, 5 grams of Pericarpium Zanthoxyli, anistree 30 grams, 15 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 15 grams, refined salt 150 grams, Jiujiang is double steams wine (29.5 degree) 50 grams, clear water
1100 grams.
The preparation method of a kind of five Flavors red Channa argus cured fish curing formula and processing method (wet salting) concretely comprises the following steps::
(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 spiced juice: Fructus Foeniculi 15 grams, 5 grams of Pericarpium Zanthoxyli, anise 30 grams, 15 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 15 grams, 500 grams of water are put
Entering in pot, electromagnetic oven sets 200W, boils, and keeps boiling 5 minutes, stands 2 hours；
(3) pickling liquid allotment: 400 grams, 150 grams salt of spiced juice, 50 grams of Jiujiang double steaming wine (29.5 degree), 600 grams of clear water are mixed
Even；
(4) pickle: Red snapper cutability 1000 grams is completely immersed in pickling liquid, room temperature, pickles 12 hours；(it practice, the present invention
The amount of the Red snapper cutability provided is unrestricted, it is only necessary to be immersed in pickling liquid).
(5) drying: the flesh of fish pickled is drained away the water, put in an oven, open draft switch, by the temperature of 45 DEG C
Under be dried, be dried 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 Flavor red Channa argus cured fish (wet salting), raw material forms: A major ingredient: 1000 grams of B cures of Red snapper cutability: Fructus Foeniculi 15
Gram, 5 grams of Pericarpium Zanthoxyli, anistree 30 grams, 15 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 15 grams, salt (crude salt and refined salt are the mixture of 1:1 according to mass ratio)
150 grams, cooking wine 50 grams, 1100 grams of clear water.
The preparation method of a kind of five Flavors red Channa argus cured fish curing formula and processing method (wet salting) concretely comprises the following steps::
(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 spiced juice: Fructus Foeniculi 15 grams, 5 grams of Pericarpium Zanthoxyli, anise 30 grams, 15 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 15 grams, 500 grams of water are put
Entering in pot, electromagnetic oven sets 200W, boils, and keeps boiling 5 minutes, stands 2 hours；
(3) pickling liquid allotment: 400 grams, 150 grams salt of spiced juice, cooking wine 50 grams, 600 grams of clear water are mixed thoroughly；
(4) pickle: Red snapper cutability 1000 grams is completely immersed in pickling liquid, room temperature, pickles 12 hours；(it practice, the present invention
The amount of the Red snapper cutability provided is unrestricted, it is only necessary to be immersed in pickling liquid).
(5) drying: the flesh of fish pickled is drained away the water, put in an oven, open draft switch, by the temperature of 45 DEG C
Under be dried, be dried 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 Flavor red Channa argus cured fish (wet salting), raw material forms: A major ingredient: 1000 grams of B cures of Red snapper cutability: Fructus Foeniculi 15
Gram, 5 grams of Pericarpium Zanthoxyli, anistree 30 grams, 15 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 15 grams, salt (crude salt and refined salt are the mixture of 1:1 according to mass ratio)
150 grams, Jiujiang is double steams wine (29.5 degree) 50 grams, 1100 grams of clear water.
The preparation method of a kind of five Flavors red Channa argus cured fish curing formula and processing method (wet salting) concretely comprises the following steps::
(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 spiced juice: Fructus Foeniculi 15 grams, 5 grams of Pericarpium Zanthoxyli, anise 30 grams, 15 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 15 grams, 500 grams of water are put
Entering in pot, electromagnetic oven sets 200W, boils, and keeps boiling 5 minutes, stands 2 hours；
(3) pickling liquid allotment: 200 grams, 150 grams salt of spiced juice, 50 grams of Jiujiang double steaming wine (29.5 degree), 600 grams of clear water are mixed
Even；
(4) pickle: Red snapper cutability 1000 grams is completely immersed in pickling liquid, room temperature, pickles 12 hours；
(5) drying: the flesh of fish pickled is drained away the water, put in an oven, open draft switch, enter at a temperature of 45 DEG C
Row is dried, and is dried 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 2
A kind of five Flavor red Channa argus cured fish (wet salting), raw material forms: A major ingredient: 1000 grams of B cures of Red snapper cutability: Fructus Foeniculi 15
Gram, 5 grams of Pericarpium Zanthoxyli, anistree 30 grams, 15 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 15 grams, salt (crude salt and refined salt are the mixture of 1:1 according to mass ratio)
150 grams, Jiujiang is double steams wine (29.5 degree) 50 grams, 1100 grams of clear water.
The preparation method of a kind of five Flavors red Channa argus cured fish curing formula and processing method (wet salting) concretely comprises the following steps::
(1) Red snapper is cleaned: is placed in by Red snapper cutability in the saline that concentration is 3%～5% 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 spiced juice: Fructus Foeniculi 15 grams, 5 grams of Pericarpium Zanthoxyli, anise 30 grams, 15 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 15 grams, 500 grams of water are put
Entering in pot, electromagnetic oven sets 200W, boils, and keeps boiling 5 minutes, stands 2 hours；
(3) pickling liquid allotment: 400 grams, 150 grams salt of spiced juice, 50 grams of Jiujiang double steaming wine (29.5 degree), 600 grams of clear water are mixed
Even；
(4) pickle: Red snapper cutability 1000 grams is completely immersed in pickling liquid, room temperature, pickles 24 hours；
(5) drying: the flesh of fish pickled is drained away the water, put in an oven, open draft switch, enter at a temperature of 45 DEG C
Row is dried, and is dried 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 3
A kind of five Flavor red Channa argus cured fish (wet salting), raw material forms: A major ingredient: 1000 grams of B cures of Red snapper cutability: Fructus Foeniculi 15
Gram, 5 grams of Pericarpium Zanthoxyli, anistree 30 grams, 15 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 15 grams, salt (crude salt and refined salt are the mixture of 1:1 according to mass ratio)
150 grams, Jiujiang is double steams wine (29.5 degree) 50 grams, 1100 grams of clear water.
The preparation method of a kind of five Flavors red Channa argus cured fish curing formula and processing method (wet salting) concretely comprises the following steps::
(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 spiced juice: Fructus Foeniculi 15 grams, 5 grams of Pericarpium Zanthoxyli, anise 30 grams, 15 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 15 grams, 500 grams of water are put
Entering in pot, electromagnetic oven sets 200W, boils, and keeps boiling 5 minutes, stands 2 hours；
(3) pickling liquid allotment: 400 grams, 150 grams salt of spiced juice, 50 grams of Jiujiang double steaming wine (29.5 degree), 600 grams of clear water are mixed
Even；
(4) pickle: Red snapper cutability 1000 grams is completely immersed in pickling liquid, room temperature, pickles 12 hours；
(5) drying: the flesh of fish pickled is drained away the water, put in an oven, open draft switch, enter at a temperature of 45 DEG C
Row is dried, and is dried 10 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.
By embodiment 1～5 and the five Flavors red Channa argus cured fish for preparing of reference examples 1～3 carry out sensory quality assessment, institute
Testing index and assay method are as follows:
(1) a kind of five Flavor red Channa argus sensory test standards of grading of cured fish
(2) the sensory evaluation score value of different formulations
From the sensory evaluation analysis result of upper table, compared with comparative example 1～3, various embodiments of the present invention prepare five
Flavor red Channa argus cured fish is selected materials rigorous, and formula collocation is scientific and reasonable, takes into account each side requirements such as nutrition, taste, color and luster.
Embodiment 2 is the longest due to the time pickled, and its color and luster is affected.Embodiment 3 compared with Example 1, due to
The ratio of salt is the heaviest, can on saline taste degree, chew strength and abnormal flavour produces some impacts.Embodiment 4 and 5 is the refined salt used respectively
And cooking wine, it can be seen that using refined salt to remove at abnormal flavour more weak than embodiment 1 with on fragrance, embodiment 5 have employed cooking wine,
Chew and be affected in strength, also illustrate that the matter structure of the cooking wine flesh of fish on pickling produces impact simultaneously.
Comparative example 1 adds very little due to the ratio of spice liquid, substantially not enough on abnormal flavour and fragrance, and comparative example 2 due to
Salting period is long, and it chews strength and abnormal flavour, color and luster affects very big, and comparative example 3 is long for drying time, in the side such as saline taste, color and luster
Face performance is worst.
The present invention selects materials rigorous, and formula collocation is scientific and reasonable, takes into account each side requirements such as nutrition, taste, color and luster, technique letter
Clean, salted palatability, spiced is strong, meets different regions taste demand.Wet cure reduces the concentration of salt, meets healthy drink
The needs of food, the interpolation of spice liquid, in terms of cured fish storage: serve antibacterial parasite killing, extend storage period, at edible aspect: rich
Fulham fish local flavor, appetite stimulator, there is certain antioxidant effect.
Claims (10)
1. a Flavor red Channa argus cured fish pickling liquid, it is characterised in that be made up of the following component counted by weight: spiced
350 ~ 450 parts of juice, salt 130 ~ 480 parts, Chinese liquor or cooking wine 25 ~ 88 parts, 300 ~ 700 parts of water；Described spice liquid is pressed weight by following
The component composition of amount number meter: 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, water
450 ~ 600 parts.
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 pickling liquid, it is characterised in that described salt is refined salt and crude salt
Mixture, 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 pickling liquid, it is characterised in that counted by weight by following
Component composition:
Spice liquid 400 parts, salt 150 parts, the double steaming in Jiujiang wine 50 parts, 600 parts of water；Described spice liquid is counted by weight by following
Component composition: Fructus Foeniculi 15 parts, 5 parts of Pericarpium Zanthoxyli, anistree 30 parts, 15 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 15 parts, 500 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, described refined salt and crude salt
Mixing ratio is 1:1.
5. a Flavor red Channa argus cured fish, it is characterised in that arbitrary to arbitrary described Claims 1-4 by claim 1
Described five Flavors red Channa argus cured fish pickling liquid is pickled with Red snapper and is made.
Five Flavor the most according to claim 5 red Channa argus cured fish, it is characterised in that specifically include following steps and make:
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 spice liquid: Fructus Foeniculi, Pericarpium Zanthoxyli, anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli and water are heated, makes spice liquid；
S3. pickling liquid allotment: spice liquid described in S2, salt, Chinese liquor or cooking wine, water are mixed thoroughly, stands；
S4. pickle: madai treated in S1 is immersed in S3 in the pickling liquid after standing and pickles；
The most drying: the sample pickled in S4 to be put and is dried in an oven.
Five Flavor the most according to claim 6 red Channa argus cured fish, 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.
Five Flavor the most according to claim 6 red Channa argus cured fish, it is characterised in that in described S4 step salting period be 6 ~
18 hours.
Five Flavor the most according to claim 6 red Channa argus cured fish, it is characterised in that in described S5 step drying time be 3 ~
7 hours, baking temperature was 40 ~ 50 DEG C.
Five Flavor the most according to claim 6 red Channa argus cured fish, it is characterised in that in described S4 step, salting period is
12 hours, in described S5 step, drying time was 5 hours.
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| CN201610699300.2A CN106307424A (en) | 2016-08-22 | 2016-08-22 | Pickling liquid for five-spice-flavored salted red snapper and five-spice-flavored salted red snapper produced by pickling liquid |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610699300.2A CN106307424A (en) | 2016-08-22 | 2016-08-22 | Pickling liquid for five-spice-flavored salted red snapper and five-spice-flavored salted red snapper produced by pickling liquid |
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