CN110269206A - A kind of cured fish and its manufacture craft - Google Patents
A kind of cured fish and its manufacture craft Download PDFInfo
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- CN110269206A CN110269206A CN201910532983.6A CN201910532983A CN110269206A CN 110269206 A CN110269206 A CN 110269206A CN 201910532983 A CN201910532983 A CN 201910532983A CN 110269206 A CN110269206 A CN 110269206A
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- 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
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Abstract
The invention discloses a kind of cured fish and its manufacture craft, the manufacture craft of cured fish includes: step S1, fish is scraped off to fish scale, fish back is splitted and removes internal organs and drain away the water and obtain fish body；Step S2, fish body, salt and condiment are weighed respectively according to weight ratio 100:5-10:1.4-2.4, be 0-10 DEG C in temperature, humidity pickles 40-72h in the environment of being 30-60% after salt and condiment are successively uniformly smeared in the surface of fish body；Step S3, the salt and condiment that the fish body surface after pickling in the step S2 is cleaned with clear water, place into clear water after impregnating 2-5h and take out；Step S4, the fish body taken out in the step S3 is dried to the water content of fish body and is down to 60-70%, complete the production of cured fish.It is different from the cured fish of tradition, cured making fish technique of the present invention reduces salt dosage when pickling cured fish, and impregnates the fish body after pickling with clear water, under the premise of guaranteeing the cured product flavor of fish body, reduces the intracorporal salt content of fish；The water content of fish body is 60-70%, guarantees the degree of packing and mouthfeel of fish body, to adapt to requirement of the modern to healthy diet.
Description
Technical field
The present invention relates to food production technical field, in particular to a kind of cured fish and its manufacture craft.
Background technique
Salt dosage when marinated in the cured fish of tradition is 15%-18%, and the intracorporal water content of fish is 20- after sunning
30%, cured fish water content is too low, cured fish poor taste, while the reduction of the water content inside Fish tissue makes metabolism of lipid and cholesterol
Relative amount increase, it is edible to be unfavorable for three high crowds.
Summary of the invention
In order to solve the above technical problems, the main purpose of the present invention is to provide a kind of cured fish in good taste, salt content is low and its
Manufacture craft, the technical solution of use are as follows:
A kind of manufacture craft of cured fish, comprising the following steps:
Step S1, fish scraped off into fish scale, split the gutting of fish back and obtain fish body after draining；
Step S2, fish body, salt and condiment are weighed respectively according to weight ratio 100:5-10:1.4-2.4, the surface of fish body according to
It is 0-10 DEG C in temperature, humidity pickles 40-72h in the environment of being 30-60% after secondary uniform smearing salt and condiment；
Step S3, the salt and condiment that the fish body surface after pickling in the step S2 is cleaned with clear water, place into clear water
It is taken out after impregnating 2-5h；
Step S4, the fish body taken out in the step S3 is dried to the water content of fish body and is down to 60-70%, complete cured fish
Production.
Preferably, the condiment in the step S2 includes ginger, Chinese prickly ash and white wine, in fish body table in the step S1
Smear condiment in face method particularly includes: successively uniformly smear ginger, Chinese prickly ash and white wine on the fish body surface for having smeared salt.
Preferably, the mass ratio of ginger, Chinese prickly ash and white wine is 1:2-6.6:1.7-5.4 in the condiment.
Preferably, it is pickled again after placing slabstone in the fish body for having smeared condiment in the step S2.
Preferably, the weight that the slabstone corresponds to fish body surface area is at least 4-8kg/m2。
Preferably, the temperature dried in the step S4 is 0-5 DEG C, wind speed 2-6m/s, and the sunning time is 6-12h.
The production method of cured fish of the present invention is simple, is different from the cured fish of tradition, reduces salt dosage when pickling cured fish,
And the fish body after pickling is impregnated with clear water, make fish is intracorporal to salt out, under the premise of guaranteeing the cured product flavor of fish body, reduces fish body
Interior salt content；The water content of fish body is 60-70%, guarantees the degree of packing and mouthfeel of fish body, reduces the phase of metabolism of lipid and cholesterol
To content, to adapt to requirement of the modern to healthy diet.
The above description is only an overview of the technical scheme of the present invention, in order to better understand the technical means of the present invention,
And can be implemented in accordance with the contents of the specification, with presently preferred embodiments of the present invention, detailed description is as follows below.Tool of the invention
Body embodiment is shown in detail by following embodiment.
Specific embodiment
The principles and features of the present invention are described below, and the given examples are served only to explain the present invention, is not intended to limit
Determine the scope of the present invention.The present invention is more specifically described by way of example in the following passage.It is wanted according to following explanation and right
Book is sought, advantages and features of the invention will become apparent from.
Unless otherwise defined, all technical and scientific terms used herein and belong to technical field of the invention
The normally understood meaning of technical staff is identical.Term as used herein in the specification of the present invention is intended merely to description tool
The purpose of the embodiment of body, it is not intended that in the limitation present invention.Term " and or " used herein includes one or more phases
Any and all combinations of the listed item of pass.
The manufacture craft of cured fish of the present invention the following steps are included:
Step S1, fish scraped off into fish scale, split the gutting of fish back and obtain fish body after draining away the water；
Step S2, fish body, salt and condiment are weighed respectively according to weight ratio 100:5-10:1.4-2.4, the surface of fish body according to
It is 0-10 DEG C in temperature, humidity pickles 40-72h in the environment of being 30-60% after secondary uniform smearing salt and condiment；
Step S3, the salt and condiment that the fish body surface after pickling in the step S2 is cleaned with clear water, place into clear water
It is taken out after impregnating 2-5h；
Step S4, the fish body taken out in the step S3 is dried to the water content of fish body and is down to 60-70%, complete cured fish
Production.
The cured fish is the grass carp of twelfth month fishing, and because the fish of twelfth month no longer feeds, the flesh of fish is the fullest, consolidation, is free of
More moisture advantageously ensures that the mouthfeel of cured fish.
It is 0-10 DEG C in temperature, when humidity is in the environment of 30-60%, is conducive to various enzymes and microorganism in fish body and exists
Decomposed under salt is marinated, the nutritional ingredients such as protein for containing fish body are decomposed into a variety of taste compounds, are conducive to mention
The flavor of Gao Layu.
Preferably, the condiment in the step S2 includes ginger, Chinese prickly ash and white wine, in fish body table in the step S1
Smear condiment in face method particularly includes: successively uniformly smear ginger, Chinese prickly ash and white wine on the fish body surface for having smeared salt.
Ginger eliminates the content of nitrite in cured fish, and Chinese prickly ash is conducive to dispel fishlike smell, while increasing the flavor of cured fish,
White wine can inhibit cured fish surface microorganism, while provide fragrance for cured fish.
The wine degree of the white wine is at 40 ° or more.
Preferably, the mass ratio of ginger, Chinese prickly ash and white wine is 1:2-6.6:1.7-5.4 in the condiment.
Preferably, it is pickled again after placing slabstone in the fish body for having smeared condiment in the step S2.
The slabstone is placed on fish body surface, and the pressure of slabstone makes fish allow salt more preferably tasty under the effect of the pressure.
Preferably, the weight of the corresponding surface unit area thereon of the slabstone is 4-8kg/m2。
Slabstone effect keeps salt fully penetrated to inside fish body, to guarantee that fish body can also reach amount with high salt in less salt amount and salt down
The effect of system.
Preferably, the temperature dried in the step S4 is 0-5 DEG C, wind speed 2-6m/s, and the sunning time is 6-12h.
Fish body after low temperature sunning immersion, sunning wind speed are 2-6m/s, and that accelerates fish body surface dries speed.
Cured fish after production needs to store at -18 DEG C.
Based on the manufacture craft of above-mentioned cured fish, the embodiment of the present invention is proposed:
Embodiment 1
Step S1, a plurality of grass carp scraped off into fish scale, split the gutting of fish back and obtain multiple fish bodies after draining away the water；
Step S2, fish body, salt, ginger, Chinese prickly ash and the white wine that mass ratio is 100:5:0.3:0.6:0.5 are weighed respectively,
After salt, ginger, Chinese prickly ash and white wine are successively uniformly smeared in the surface of multiple fish bodies, by multiple fish bodies, one with fish-skin is face-down
It tiles respectively, slabstone is horizontally arranged in fish body, and the weight of the corresponding surface unit area thereon of slabstone is 4kg/m2, and in temperature
Degree is 0 DEG C, and humidity pickles 40h in the environment of being 30%；
Step S3, salt, ginger, Chinese prickly ash and the white wine on the fish body surface after the step S2 is pickled are cleaned with clear water, then are put
Enter and is taken out after impregnating 2h in clear water；
Step S4, the fish body taken out in the step S3 is dried to the water content of fish body and is down to 60%, complete cured fish
Production.
Cured meat quality of fish consolidation made by embodiment 1, no fishy smell, pungent is unobvious, and salinity is thin.
Embodiment 2
Step S1, a plurality of grass carp scraped off into fish scale, split the gutting of fish back and obtain multiple fish bodies after draining away the water；
Step S2, fish body, salt, ginger, Chinese prickly ash and the white wine that mass ratio is 100:7:0.5:0.8:0.7 are weighed respectively,
The surface of multiple fish bodies successively uniformly applies spread salt, ginger, Chinese prickly ash and white wine after, multiple fish bodies are had into one facing for fish-skin
Under stack, slabstone is horizontally arranged in the fish body for being located at the top, and the weight of the corresponding surface unit area thereon of slabstone is
4kg/m2, it is 5 DEG C in temperature, humidity is taken out after pickling 50h in the environment of being 45%；
Step S3, salt, ginger, Chinese prickly ash and the white wine on the fish body surface after pickling in the step S2 are cleaned with clear water, then
It is put into after impregnating 3h in clear water and takes out；
Step S4, the fish body taken out in the step S3 is dried to the water content of fish body and is down to 60%, complete cured fish
Production.
Cured meat quality of fish consolidation made by embodiment 2, no fishy smell, pungent is moderate, and salinity is moderate.
Embodiment 3
Step S1, a plurality of grass carp scraped off into fish scale, split the gutting of fish back and obtain multiple fish bodies after draining away the water；
Step S2, fish body, salt, ginger, Chinese prickly ash and the white wine that mass ratio is 100:7:0.5:1:0.7 are weighed respectively, more
The surface of a fish body successively uniformly apply spread salt, ginger, Chinese prickly ash and white wine after, by multiple fish bodies have fish-skin one down
It stacks, slabstone is horizontally arranged in the fish body for being located at the top, and the weight of the corresponding surface unit area thereon of slabstone is 8kg/
m2, it is 5 DEG C in temperature, humidity is taken out after pickling 50h in the environment of being 45%；
Step S3, salt, ginger, Chinese prickly ash and the white wine on the fish body surface after pickling in the step S2 are cleaned with clear water, then
It is put into after impregnating 3h in clear water and takes out；
Step S4, the fish body taken out in the step S3 is dried to the water content of fish body and is down to 60%, complete cured fish
Production.
Cured meat quality of fish consolidation made by embodiment 2, no fishy smell, pungent is moderate, and salinity is moderate.
Embodiment 4
Step S1, a plurality of grass carp scraped off into fish scale, split the gutting of fish back and obtain multiple fish bodies after draining away the water；
Step S2, fish body, salt, ginger, Chinese prickly ash and the white wine that mass ratio is 100:10:0.6:0.6:0.8 are weighed respectively,
The surface of fish body successively uniformly applies spread salt, ginger, Chinese prickly ash and white wine after, multiple fish bodies are had into the one folded down of fish-skin
It puts, slabstone is horizontally arranged in fish body, and the weight of the corresponding surface unit area thereon of slabstone is 4kg/m2, it is 10 in temperature
DEG C, humidity is taken out after pickling 72h in the environment of being 60%；
Step S3, salt, ginger, Chinese prickly ash and the white wine on the fish body surface after pickling in the step S2 are cleaned with clear water, then
It is put into after impregnating 3h in clear water and takes out；
Step S4, the fish body taken out in the step S3 is dried to the water content of fish body and is down to 70%, complete cured fish
Production.
Cured meat quality of fish consolidation made by embodiment 3, no fishy smell, pungent is obvious, and salinity is moderate.
Comparative example 1
Step S1, a plurality of grass carp scraped off into fish scale, split the gutting of fish back and obtain multiple fish bodies after draining away the water；
Step S2, fish body, salt, ginger, Chinese prickly ash and the white wine that mass ratio is 100:3:0.5:0.8:0.7 are weighed respectively,
The surface of multiple fish bodies successively uniformly applies spread salt, ginger, Chinese prickly ash and white wine after, multiple fish bodies are had into one facing for fish-skin
Under stack, slabstone is horizontally arranged in the fish body for being located at the top, and the weight of the corresponding surface unit area thereon of slabstone is
4kg/m2, it is 5 DEG C in temperature, humidity is taken out after pickling 50h in the environment of being 45%；
Step S3, salt, ginger, Chinese prickly ash and the white wine on the fish body surface after pickling in the step S2 are cleaned with clear water, then
It is put into after impregnating 3h in clear water and takes out；
Step S4, the fish body taken out in the step S3 is dried to the water content of fish body and is down to 60%, complete cured fish
Production.
Comparative example 2
Step S1, a plurality of grass carp scraped off into fish scale, split the gutting of fish back and obtain multiple fish bodies after draining away the water；
Step S2, fish body, salt, ginger, Chinese prickly ash and the white wine that mass ratio is 100:7:0.5:0.8:0.7 are weighed respectively,
The surface of fish body successively uniformly applies spread salt, ginger, Chinese prickly ash and white wine after, multiple fish bodies are had into the one folded down of fish-skin
It puts, is 10 DEG C in temperature, humidity is taken out after pickling 72h in the environment of being 60%；
Step S3, the salt and condiment that the fish body surface after pickling in the step S2 is cleaned with clear water, place into clear water
It is taken out after impregnating 3h；
Step S4, the fish body taken out in the step S3 is dried to the water content of fish body and is down to 60-70%, complete cured fish
Production.
Comparative example 3
Step S1, a plurality of grass carp scraped off into fish scale, split the gutting of fish back and obtain multiple fish bodies after draining away the water；
Step S2, fish body, salt, ginger, Chinese prickly ash and the white wine that mass ratio is 100:15:0.6:0.6:0.8 are weighed respectively,
The surface of fish body successively uniformly applies spread salt, ginger, Chinese prickly ash and white wine after, multiple fish bodies are had into the one folded down of fish-skin
It puts, is 10 DEG C in temperature, humidity is taken out after pickling 72h in the environment of being 60%；
Step S3, the salt and condiment that the fish body surface after pickling in the step S2 is cleaned with clear water, place into clear water
It is taken out after impregnating 3h；
Step S4, the fish body taken out in the step S3 is dried to the water content of fish body and is down to 60-70%, complete cured fish
Production.
Comparative example 4
Step S1, a plurality of grass carp scraped off into fish scale, split the gutting of fish back and obtain multiple fish bodies after draining away the water；
Step S2, fish body, salt, ginger, Chinese prickly ash and the white wine that mass ratio is 100:20:0.6:0.6:0.8 are weighed respectively,
The surface of fish body successively uniformly applies spread salt, ginger, Chinese prickly ash and white wine after, multiple fish bodies are had into the one folded down of fish-skin
It puts, is 10 DEG C in temperature, humidity is taken out after pickling 72h in the environment of being 60%；
Step S3, the salt and condiment that the fish body surface after pickling in the step S2 is cleaned with clear water, place into clear water
It is taken out after impregnating 3h；
Step S4, the fish body taken out in the step S3 is dried to the water content of fish body and is down to 60-70%, complete cured fish
Production.
Comparative example 5
Step S1, a plurality of grass carp scraped off into fish scale, split the gutting of fish back and obtain multiple fish bodies after draining away the water；
Step S2, fish body, salt, ginger, Chinese prickly ash and the white wine that mass ratio is 100:15:0.1:0.8:0.7 are weighed respectively,
The surface of multiple fish bodies successively uniformly applies spread salt, ginger, Chinese prickly ash and white wine after, multiple fish bodies are had into one facing for fish-skin
Under stack, temperature be 5 DEG C, humidity be 45% in the environment of pickle 50h after take out；
Step S3, salt, ginger, Chinese prickly ash and the white wine on the fish body surface after pickling in the step S2 are cleaned with clear water, then
It is put into after impregnating 3h in clear water and takes out；
Step S4, the fish body taken out in the step S3 is dried to the water content of fish body and is down to 60%, complete cured fish
Production.
Cured fish obtained in embodiment 1-4 and comparative example 1-4 is subjected to subjective appreciation, subjective appreciation group is by 10 Huangs
Stone city people from the city great Zhi is constituted, wherein male to female ratio 1:1, and the age 25-40 years old.Subjective appreciation personnel smell, the sense of taste is normal, without tobacco and wine
Hobby, is first carried out system training before participating in subjective appreciation, is tested using double-blind study, is carried out password number to sample and (is adopted
With 4 random digits), sample survey randomization.Sample uses marking system, and full marks 10 divide, meat consolidation and aromatic flavour is palatable
10 points, meat consolidation and aromatic flavour 9 is divided, meat consolidation and obvious 8 points of pungent, meat consolidation and flat 7 points tasteless, meat is tight
Reality and obvious 6 points of saline taste, meat is soft and aromatic flavour 5 is divided, and meat is soft and obvious 4 points of pungent, and meat is soft and flat nothing
Taste 3 divides, and meat is soft and obvious 2 points of saline taste, and meat is soft and has fishy smell 1 to divide.It is gargled before each sample evaluation with clear water.
Results of sensory evaluation is as shown in table 1:
Table 1
| Comprehensive score | |
| Embodiment 1 | 9.4 |
| Embodiment 2 | 10 |
| Embodiment 3 | 8.5 |
| Embodiment 4 | 9.6 |
| Comparative example 1 | 3.4 |
| Comparative example 2 | 3.6 |
| Comparative example 3 | 5.8 |
| Comparative example 4 | 2.6 |
| Comparative example 5 | 1 |
In summary evaluation result is it is found that using cured fish aromatic flavour obtained by cured fish preparation method of the present invention,
And cured fish obtained can be obtained the mouthfeel of cured fish obtained by normal salinity using less salt proportion, reduce fish body without fishlike smell
Interior salt content avoids the health for influencing eater.
The foregoing is only a preferred embodiment of the present invention, is not intended to limit the present invention in any form；It is all
The those of ordinary skill of the industry can implement the present invention by the above and swimmingly；But all technologies for being familiar with this profession
Personnel without departing from the scope of the present invention, repaired by a little change for being made using disclosed above technology contents
Decorations and the equivalent variations developed, are equivalent embodiment of the invention；Meanwhile all substantial technologicals according to the present invention are to the above reality
The variation, modification and evolution etc. for applying any equivalent variations made by example, still fall within the protection scope of technical solution of the present invention
Within.
Claims (7)
1. a kind of cured making fish technique, which comprises the following steps:
Step S1, fish scraped off into fish scale, split the gutting of fish back and obtain fish body after draining；
Step S2, fish body, salt and condiment are weighed respectively according to weight ratio 100:5-10:1.4-2.4, it is successively equal on the surface of fish body
It is 0-10 DEG C in temperature, humidity pickles 40-72h in the environment of being 30-60% after even smearing salt and condiment；
Step S3, the salt and condiment that the fish body surface after pickling in the step S2 is cleaned with clear water, place into clear water and impregnate
It is taken out after 2-5h；
Step S4, the fish body taken out in the step S3 is dried to the water content of fish body and is down to 60-70%, complete the system of cured fish
Make.
2. cured making fish technique according to claim 1, which is characterized in that the condiment in the step S1 includes life
Ginger, Chinese prickly ash and white wine smear condiment on fish body surface in the step S2 method particularly includes: on the fish body surface for having smeared salt
Successively uniformly smear ginger, Chinese prickly ash and white wine.
3. cured making fish technique according to claim 2, which is characterized in that ginger in the condiment, Chinese prickly ash and white wine
Mass ratio is 1:2-6.6:1.7-5.4.
4. cured making fish technique according to claim 1, which is characterized in that smeared the fish of condiment in the step S2
It is pickled again after being horizontally arranged slabstone on body.
5. cured making fish technique according to claim 4, which is characterized in that the corresponding surface unit area thereon of the slabstone
Weight be 4-8kg/m2。
6. cured making fish technique according to claim 1, which is characterized in that the temperature dried in the step S4 is 0-5
DEG C, wind speed 2-6m/s, the sunning time is 6-12h.
7. a kind of cured fish using making fish technique production cured as described in claim any one of 1-6.
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| CN201910532983.6A CN110269206A (en) | 2019-06-19 | 2019-06-19 | A kind of cured fish and its manufacture craft |
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| CN201910532983.6A CN110269206A (en) | 2019-06-19 | 2019-06-19 | A kind of cured fish and its manufacture craft |
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ID=67961096
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Citations (5)
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|---|---|---|---|---|
| CN101438728A (en) * | 2007-11-20 | 2009-05-27 | 天津市中英保健食品有限公司 | Salted fish food and production method |
| CN103503973A (en) * | 2013-01-14 | 2014-01-15 | 长沙理工大学 | Low-salt preserved fish and preparation method thereof |
| CN104026642A (en) * | 2014-03-25 | 2014-09-10 | 中国海洋大学 | Preserving method of low-salt sea bass |
| CN105325922A (en) * | 2015-11-12 | 2016-02-17 | 南通玉兔集团有限公司 | Industrial production method for fish meat |
| CN105614505A (en) * | 2014-11-07 | 2016-06-01 | 青岛首泰农业科技有限公司 | Making technology of flavored preserved fish |
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2019
- 2019-06-19 CN CN201910532983.6A patent/CN110269206A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101438728A (en) * | 2007-11-20 | 2009-05-27 | 天津市中英保健食品有限公司 | Salted fish food and production method |
| CN103503973A (en) * | 2013-01-14 | 2014-01-15 | 长沙理工大学 | Low-salt preserved fish and preparation method thereof |
| CN104026642A (en) * | 2014-03-25 | 2014-09-10 | 中国海洋大学 | Preserving method of low-salt sea bass |
| CN105614505A (en) * | 2014-11-07 | 2016-06-01 | 青岛首泰农业科技有限公司 | Making technology of flavored preserved fish |
| CN105325922A (en) * | 2015-11-12 | 2016-02-17 | 南通玉兔集团有限公司 | Industrial production method for fish meat |
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Application publication date: 20190924 |