CN107772320A - A kind of preparation method of the expanded fish food of the peppery wine lees pickling of ginger - Google Patents
A kind of preparation method of the expanded fish food of the peppery wine lees pickling of ginger Download PDFInfo
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- CN107772320A CN107772320A CN201711067646.1A CN201711067646A CN107772320A CN 107772320 A CN107772320 A CN 107772320A CN 201711067646 A CN201711067646 A CN 201711067646A CN 107772320 A CN107772320 A CN 107772320A
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- fish
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- flesh
- wine lees
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 60
- 235000014101 wine Nutrition 0.000 title claims abstract description 34
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 31
- 235000008397 ginger Nutrition 0.000 title claims abstract description 31
- 238000005554 pickling Methods 0.000 title claims abstract description 31
- 235000013305 food Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 241000234314 Zingiber Species 0.000 title claims description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 230000001954 sterilising effect Effects 0.000 claims abstract description 19
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 9
- 235000019991 rice wine Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 240000002234 Allium sativum Species 0.000 claims abstract description 6
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 6
- 235000004611 garlic Nutrition 0.000 claims abstract description 6
- 235000021419 vinegar Nutrition 0.000 claims abstract description 6
- 239000006002 Pepper Substances 0.000 claims abstract description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 5
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 5
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 5
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 230000029087 digestion Effects 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 244000203593 Piper nigrum Species 0.000 claims abstract 2
- 235000007164 Oryza sativa Nutrition 0.000 claims description 12
- 235000009566 rice Nutrition 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 3
- 239000008280 blood Substances 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 239000012530 fluid Substances 0.000 claims description 3
- 239000008236 heating water Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 238000004513 sizing Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims 4
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 4
- 239000000052 vinegar Substances 0.000 abstract description 3
- 239000000706 filtrate Substances 0.000 abstract description 2
- 238000002137 ultrasound extraction Methods 0.000 abstract description 2
- 244000273928 Zingiber officinale Species 0.000 abstract 3
- 241000209094 Oryza Species 0.000 description 8
- 241000722363 Piper Species 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000005260 corrosion Methods 0.000 description 2
- 239000013505 freshwater Substances 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 241000758706 Piperaceae Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 239000002781 deodorant agent Substances 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of preparation method of the expanded fish food of the peppery wine lees pickling of ginger, and after flesh of fish cleaning treatment, salt light-coloured vinegar is pickled, ginger, capsicum, pepper, garlic clear water are crushed afterwards, water is added to be sieved with stalk molecule, ultrasonic extraction filtering technique, after filtrate mixes with rice wine vinasse, thermophilic digestion sterilizes, it is sealed, the flesh of fish pickled is added in the peppery vinasse of ginger and carries out wine lees pickling, cuts to mix and breaks into mud, vacuum microwave drying after being shaped after sterilizing, microwave bulking packaging is carried out after snap frozen both.The present invention is combined using wine lees pickling fish microwave bulking, is prepared the expanded fish food of wine lees pickling, crispy in taste, unique flavor, long-acting can be preserved.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of preparation side of the expanded fish food of peppery wine lees pickling of ginger
Method.
Background technology
China is the country that fresh water fish crop is maximum in the world, and unique cultivation amount exceedes the state of amount of fishing in the world
Family.Aid bag is the characteristic fresh-water fishes typical local food of Chinese tradition, raw material through rinsing, pickle, it is drying after, with white sugar, vinasse, white
The fermentation of the dippings such as wine forms, and has the features such as vinosity is mellow, aromatic flavour.Microwave process technology can be widely used in boil, steam,
Burn, be warm, thaw, drying aspects, it has quick heating, heat time short, makes the nutrition of food and color loss smaller
The features such as.
The content of the invention
The present invention provides a kind of preparation method of the expanded fish food of peppery wine lees pickling of ginger, and the present invention uses wine lees pickling fish microwave bulking
With reference to preparing the expanded fish food of wine lees pickling, crispy in taste, unique flavor, long-acting can preserve.
The present invention is achieved by the following technical solutions：
The preparation method of the expanded fish food of a kind of peppery wine lees pickling of ginger, it is characterised in that comprise the following steps：
（1）Flesh of fish processing
The 25-35 parts by weight flesh of fish is washed away into body surface dirt with clear water, then decaptitating, wipe Yu Scales off, remove the internal organs, and floated with clear water
Wash clean, blood stains are removed, are cleaned up, after draining, added 2-5 parts by weight salt and 2-5 light-coloured vinegars are stirred and pickled, it is stand-by；
（2）The peppery extract solution of ginger
After 2-5 parts by weight ginger, 2-4 parts by weight capsicum, 1-2 parts by weight pepper, 1-2 parts by weight garlics clear water are cleaned, crush
After crossing 50-60 mesh sieves afterwards, add 10-30 times of water, add 1-2 parts by weight stalk molecule sieve, processor for ultrasonic wave is placed at 20-60 DEG C
In, 30-50KHz ultrasonic wave extraction 20-50 minutes, 45-55 DEG C of heating water bath is stand-by after filtering；
（3）The peppery vinasse mixing of ginger and wine lees pickling fish
By step（2）After gained filtered fluid mixes with 10-20 parts by weight rice wine vinasse, after stirring, thermophilic digestion sterilizing is close
Envelope preserves 13-15 days, by step（1）The flesh of fish that gained is pickled dries 8-12 hours in 45-50 DEG C of hot air drier, is put into
In mixed liquor, 24-48 hours are placed, afterwards take out the flesh of fish, clear water cleans 3-4 times, after the flesh of fish after wine lees pickling is dried at a high speed
Cut to mix and break into mud, it is stand-by；
（4）The expanded flesh of fish
By step（3）After gains sterilizing, after placing 24-48 hours at 10-40 DEG C, required shape is cut into after sizing and is put into very
Dried in empty microwave equipment, microwave bulking processing will be carried out after dried flesh of fish snap frozen, in an aseptic environment, be put into and go out
In food pack after bacterium, packed and both obtain the expanded fish food of the peppery wine lees pickling of ginger.
After glutinous rice is is soaked 8-15 hours by described rice wine vinasse in clear water, 20-50 minutes are steamed under normal pressure, are taken out
Rice grain is separated with cold boiling water shower immediately afterwards, is transferred in cleaning container, is added appropriate distiller's yeast, mixed thoroughly with rice, then will be suitable
Amount distiller's yeast is sprinkling upon rice surface, is capped after 24-72 hours of being fermented in 25-30 DEG C.
Described vacuum microwave drying is to set 50-80 DEG C of vacuum microwave equipment time-temperature, vacuum 0.08-0.10,
8-10 minutes.
The flesh of fish after shaping is is placed in micro-wave oven by described microwave bulking, in 50-90 DEG C of temperature, microwave power 6-
12w/g, 8-15 minutes are handled, adjust microwave power 0.3-0.7w/g afterwards, 60-70 DEG C of temperature, handle 20-35 minutes.
Described sterilizing is pasteurization, one kind in microwave sterilization, high-temperature short-time sterilization, ultraviolet disinfection.
Described is packaged as directly vacuum packaging or nitrogen-filled packaging or addition deoxidant packing.
It is an advantage of the invention that：
The present invention by after flesh of fish cleaning treatment, pickle by salt light-coloured vinegar, afterwards crushes ginger, capsicum, pepper, garlic clear water, adds
Water sieves with stalk molecule, ultrasonic extraction filtering technique, after filtrate mixes with rice wine vinasse, thermophilic digestion sterilizing, is sealed, will
The flesh of fish pickled adds in the peppery vinasse of ginger and carries out wine lees pickling, cuts to mix and breaks into mud, vacuum microwave drying after being shaped after sterilizing, snap frozen
Microwave bulking packaging is carried out afterwards both to obtain.Salt and light-coloured vinegar, which are pickled, causes flesh of fish weightening, the increase of flesh of fish salt content, can carry out anti-corrosion and
Preserve, ginger, capsicum, pepper, garlic can carry out anti-corrosion, antibacterial, sterilizing, and stalk molecule sieve can accelerate to extract, add in vinasse
After carrying out sealing reaction, the peppery vinasse of ginger of unique flavor are produced, carry out wine lees pickling afterwards, flavor substance in wine lees liquor and organic
The materials such as acid, amino acid can be penetrated into inside the flesh of fish so that flesh of fish deodorant, it is tasty uniformly, the flavour of aid bag, fragrance etc. can also show
Write lifting, vacuum microwave drying make it that flesh of fish crispy in taste is tasty with microwave bulking, and not oil-containing, can effectively kill microorganism and
Bacterium, meet normal shelf-life duration.The present invention is combined using wine lees pickling fish microwave bulking, and the puffing fishes for preparing wine lees pickling are carnivorous
Product, crispy in taste, unique flavor, long-acting it can preserve.
Embodiment
The preparation method of the expanded fish food of a kind of peppery wine lees pickling of ginger, it is characterised in that comprise the following steps：
（1）Flesh of fish processing
The 30 parts by weight flesh of fish are washed away into body surface dirt with clear water, then decaptitating, wipe Yu Scales off, remove the internal organs, and rinsed with clear water
Totally, blood stains are removed, are cleaned up, after draining, 5 parts by weight salt is added and 5 light-coloured vinegars is stirred and pickled, it is stand-by；
（2）The peppery extract solution of ginger
After 3 parts by weight gingers, 3 parts by weight capsicums, 2 parts by weight peppers, 2 parts by weight garlic clear water are cleaned, 50-60 is crossed after crushing
After mesh sieve, add 20 times of water, add 1 parts by weight stalk molecule sieve, be placed at 40 DEG C in processor for ultrasonic wave, 30-50KHz ultrasonic waves
Extraction 30 minutes, 50 DEG C of heating water bath is stand-by after filtering；
（3）The peppery vinasse mixing of ginger and wine lees pickling fish
By step（2）After gained filtered fluid mixes with 15 parts by weight rice wine vinasse, after stirring, thermophilic digestion sterilizing, sealing
Preserve 14 days, by step（1）The flesh of fish that gained is pickled is dried 10 hours in 50 DEG C of hot air drier, is put into mixed liquor,
Place 36 hours, afterwards take out the flesh of fish, clear water cleans 3 times, breaks into mud by cutting to mix at a high speed after the flesh of fish drying after wine lees pickling, treats
With；
（4）The expanded flesh of fish
By step（3）After gains sterilizing, after being placed 36 hours at 30 DEG C, required shape is cut into after sizing and is put into vacuum microwave
Dried in equipment, microwave bulking processing will be carried out after dried flesh of fish snap frozen, in an aseptic environment, after being put into sterilizing
In food pack, packed and both obtain the expanded fish food of the peppery wine lees pickling of ginger.
After glutinous rice is is soaked 12 hours by described rice wine vinasse in clear water, steam under normal pressure 30 minutes, stood after taking-up
Rice grain is separated with cold boiling water shower, is transferred in cleaning container, is added appropriate distiller's yeast, mixed thoroughly with rice, then by appropriate wine
Song is sprinkling upon rice surface, is capped after being fermented 48 hours in 30 DEG C.
Described vacuum microwave drying is 80 DEG C of setting vacuum microwave equipment time-temperature, vacuum 0.08,10 minutes.
The flesh of fish after shaping is is placed in micro-wave oven by described microwave bulking, in temperature 60 C, microwave power 10w/
G, handle 10 minutes, adjust microwave power 0.5w/g afterwards, temperature 70 C, handle 30 minutes.
Described sterilizing is pasteurization, one kind in microwave sterilization, high-temperature short-time sterilization, ultraviolet disinfection.
Described is packaged as directly vacuum packaging or nitrogen-filled packaging or addition deoxidant packing.
Claims (6)
1. the preparation method of the expanded fish food of a kind of peppery wine lees pickling of ginger, it is characterised in that comprise the following steps：
（1）Flesh of fish processing
The 25-35 parts by weight flesh of fish is washed away into body surface dirt with clear water, then decaptitating, wipe Yu Scales off, remove the internal organs, and floated with clear water
Wash clean, blood stains are removed, are cleaned up, after draining, added 2-5 parts by weight salt and 2-5 light-coloured vinegars are stirred and pickled, it is stand-by；
（2）The peppery extract solution of ginger
After 2-5 parts by weight ginger, 2-4 parts by weight capsicum, 1-2 parts by weight pepper, 1-2 parts by weight garlics clear water are cleaned, crush
After crossing 50-60 mesh sieves afterwards, add 10-30 times of water, add 1-2 parts by weight stalk molecule sieve, processor for ultrasonic wave is placed at 20-60 DEG C
In, 30-50KHz ultrasonic wave extraction 20-50 minutes, 45-55 DEG C of heating water bath is stand-by after filtering；
（3）The peppery vinasse mixing of ginger and wine lees pickling fish
By step（2）After gained filtered fluid mixes with 10-20 parts by weight rice wine vinasse, after stirring, thermophilic digestion sterilizing is close
Envelope preserves 13-15 days, by step（1）The flesh of fish that gained is pickled dries 8-12 hours in 45-50 DEG C of hot air drier, is put into
In mixed liquor, 24-48 hours are placed, afterwards take out the flesh of fish, clear water cleans 3-4 times, after the flesh of fish after wine lees pickling is dried at a high speed
Cut to mix and break into mud, it is stand-by；
（4）The expanded flesh of fish
By step（3）After gains sterilizing, after placing 24-48 hours at 10-40 DEG C, required shape is cut into after sizing and is put into very
Dried in empty microwave equipment, microwave bulking processing will be carried out after dried flesh of fish snap frozen, in an aseptic environment, be put into and go out
In food pack after bacterium, packed and both obtain the expanded fish food of the peppery wine lees pickling of ginger.
2. the preparation method of the expanded fish food of the peppery wine lees pickling of a kind of ginger according to claim 1, it is characterised in that described
After glutinous rice is is soaked 8-15 hours by rice wine vinasse in clear water, 20-50 minutes are steamed under normal pressure, use cold boiling water after taking-up immediately
Shower separates rice grain, is transferred in cleaning container, adds appropriate distiller's yeast, mixed thoroughly with rice, then appropriate distiller's yeast is sprinkling upon into rice
Surface, it is capped after 24-72 hours of being fermented in 25-30 DEG C.
3. the preparation method of the expanded fish food of the peppery wine lees pickling of a kind of ginger according to claim 1, it is characterised in that described
Vacuum microwave drying is 50-80 DEG C of setting vacuum microwave equipment time-temperature, vacuum 0.08-0.10,8-10 minute.
4. the preparation method of the expanded fish food of the peppery wine lees pickling of a kind of ginger according to claim 1, it is characterised in that described
Microwave bulking, in 50-90 DEG C of temperature, microwave power 6-12w/g, handles 8-15 for the flesh of fish after shaping is placed in micro-wave oven
Minute, microwave power 0.3-0.7w/g is adjusted afterwards, 60-70 DEG C of temperature, handles 20-35 minutes.
5. the preparation method of the expanded fish food of the peppery wine lees pickling of a kind of ginger according to claim 1, it is characterised in that described
Sterilize as one kind in pasteurization, microwave sterilization, high-temperature short-time sterilization, ultraviolet disinfection.
6. the preparation method of the expanded fish food of the peppery wine lees pickling of a kind of ginger according to claim 1, it is characterised in that described
It is packaged as directly vacuum packaging or nitrogen-filled packaging or adds deoxidant packing.
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| CN201711067646.1A CN107772320A (en) | 2017-11-03 | 2017-11-03 | A kind of preparation method of the expanded fish food of the peppery wine lees pickling of ginger |
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| CN201711067646.1A CN107772320A (en) | 2017-11-03 | 2017-11-03 | A kind of preparation method of the expanded fish food of the peppery wine lees pickling of ginger |
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| CN107772320A true CN107772320A (en) | 2018-03-09 |
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| CN103719932A (en) * | 2013-12-06 | 2014-04-16 | 山东好当家海洋发展股份有限公司 | Processing method of instant puffing anchovies |
| CN104366587A (en) * | 2014-11-21 | 2015-02-25 | 淮南白蓝企业集团有限公司 | Preparation method of microwave-cooked instant fish |
| CN106490512A (en) * | 2016-10-19 | 2017-03-15 | 江苏省农业科学院 | A kind of production method of instant leisure fish |
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2017
- 2017-11-03 CN CN201711067646.1A patent/CN107772320A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103070420A (en) * | 2012-08-09 | 2013-05-01 | 浙江省海洋开发研究院 | Decapterus maruadsi microwave puffing processing technology |
| CN102823887A (en) * | 2012-09-06 | 2012-12-19 | 温州乐乐食品有限公司 | Method for producing high-puffed crispy recreation grains by using frozen seafood mixed trash fish |
| CN103719932A (en) * | 2013-12-06 | 2014-04-16 | 山东好当家海洋发展股份有限公司 | Processing method of instant puffing anchovies |
| CN104366587A (en) * | 2014-11-21 | 2015-02-25 | 淮南白蓝企业集团有限公司 | Preparation method of microwave-cooked instant fish |
| CN106490512A (en) * | 2016-10-19 | 2017-03-15 | 江苏省农业科学院 | A kind of production method of instant leisure fish |
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