CN112369570A - Preparation method of stinky mandarin fish semi-finished product - Google Patents
Preparation method of stinky mandarin fish semi-finished product Download PDFInfo
- Publication number
- CN112369570A CN112369570A CN202011166506.1A CN202011166506A CN112369570A CN 112369570 A CN112369570 A CN 112369570A CN 202011166506 A CN202011166506 A CN 202011166506A CN 112369570 A CN112369570 A CN 112369570A
- Authority
- CN
- China
- Prior art keywords
- mandarin fish
- fish
- steps
- pickling
- following
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000404975 Synchiropus splendidus Species 0.000 title claims abstract description 105
- 239000011265 semifinished product Substances 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 50
- 238000005554 pickling Methods 0.000 claims abstract description 50
- 239000012459 cleaning agent Substances 0.000 claims abstract description 36
- 241000251468 Actinopterygii Species 0.000 claims abstract description 35
- 235000013372 meat Nutrition 0.000 claims abstract description 31
- 235000014347 soups Nutrition 0.000 claims abstract description 30
- 238000004140 cleaning Methods 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 239000012535 impurity Substances 0.000 claims abstract description 9
- 238000007710 freezing Methods 0.000 claims abstract description 6
- 239000003595 mist Substances 0.000 claims abstract description 6
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 36
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 28
- 241000287828 Gallus gallus Species 0.000 claims description 16
- 239000000463 material Substances 0.000 claims description 15
- 239000000377 silicon dioxide Substances 0.000 claims description 14
- 235000012239 silicon dioxide Nutrition 0.000 claims description 14
- 235000013555 soy sauce Nutrition 0.000 claims description 14
- 229920002472 Starch Polymers 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 13
- 239000008107 starch Substances 0.000 claims description 13
- 235000019698 starch Nutrition 0.000 claims description 13
- 108010007119 flavourzyme Proteins 0.000 claims description 12
- 235000015165 citric acid Nutrition 0.000 claims description 11
- 239000003921 oil Substances 0.000 claims description 11
- 235000019198 oils Nutrition 0.000 claims description 11
- 235000015067 sauces Nutrition 0.000 claims description 11
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 9
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 8
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 8
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 8
- 239000011425 bamboo Substances 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- 240000004160 Capsicum annuum Species 0.000 claims description 7
- 244000000626 Daucus carota Species 0.000 claims description 7
- 235000002767 Daucus carota Nutrition 0.000 claims description 7
- 241000237502 Ostreidae Species 0.000 claims description 7
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 7
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 7
- 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 claims description 7
- 240000006677 Vicia faba Species 0.000 claims description 7
- 235000010749 Vicia faba Nutrition 0.000 claims description 7
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 7
- 244000013123 dwarf bean Species 0.000 claims description 7
- 235000021331 green beans Nutrition 0.000 claims description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 7
- 239000004223 monosodium glutamate Substances 0.000 claims description 7
- 235000020636 oyster Nutrition 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 5
- 239000010699 lard oil Substances 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims 2
- 235000019640 taste Nutrition 0.000 abstract description 20
- 239000000796 flavoring agent Substances 0.000 abstract description 17
- 235000019634 flavors Nutrition 0.000 abstract description 17
- 150000001412 amines Chemical class 0.000 abstract description 9
- 230000000035 biogenic effect Effects 0.000 abstract description 9
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 235000014113 dietary fatty acids Nutrition 0.000 abstract description 2
- 229930195729 fatty acid Natural products 0.000 abstract description 2
- 239000000194 fatty acid Substances 0.000 abstract description 2
- 150000004665 fatty acids Chemical class 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 35
- 230000000694 effects Effects 0.000 description 14
- 235000020776 essential amino acid Nutrition 0.000 description 9
- 239000003797 essential amino acid Substances 0.000 description 9
- 238000005406 washing Methods 0.000 description 8
- 235000004626 essential fatty acids Nutrition 0.000 description 7
- 241001330002 Bambuseae Species 0.000 description 6
- 108090000790 Enzymes Proteins 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 238000005056 compaction Methods 0.000 description 3
- 238000004898 kneading Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 238000003307 slaughter Methods 0.000 description 3
- 210000001519 tissue Anatomy 0.000 description 3
- 235000002568 Capsicum frutescens Nutrition 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 210000003097 mucus Anatomy 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 241001539077 Hyperoglyphe perciformis Species 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000003599 detergent Substances 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
- BPJYAXCTOHRFDQ-UHFFFAOYSA-L tetracopper;2,4,6-trioxido-1,3,5,2,4,6-trioxatriarsinane;diacetate Chemical compound [Cu+2].[Cu+2].[Cu+2].[Cu+2].CC([O-])=O.CC([O-])=O.[O-][As]1O[As]([O-])O[As]([O-])O1.[O-][As]1O[As]([O-])O[As]([O-])O1 BPJYAXCTOHRFDQ-UHFFFAOYSA-L 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 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
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
- A22C25/02—Washing or descaling fish
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
- A22C25/14—Beheading, eviscerating, or cleaning fish
-
- 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
- A23L23/00—Soups; Sauces; 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
- 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
- A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
-
- 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
- A23L5/276—Treatment with inorganic compounds
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Marine Sciences & Fisheries (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the technical field of food. The invention discloses a preparation method of a stinky mandarin fish semi-finished product, which comprises the steps of killing mandarin fish, removing impurities, cleaning, pickling, secondary cleaning, frying, cooling, preparing soup bases, vacuum packaging and quick-freezing; the cleaning step is specifically that the water on the surfaces of the mandarin fish skin and the fish meat after the mandarin fish is slaughtered and cleaned is sucked dry, and then the cleaning agent is used for rubbing and smearing the water on the surfaces of the mandarin fish skin and the fish meat; and (3) standing for a period of time, and treating the surfaces of the skin and the fish meat of the left mandarin fish with water mist at the temperature of 30-35 ℃. The invention can improve the flavor and taste of the smelly mandarin fish; the method avoids the situation of different tastes in the smelly mandarin fish after treatment; the method can shorten the pickling time of the smelly mandarin fish, simultaneously improve the contents of amino acid and fatty acid in the pickled smelly mandarin fish, and reduce the content of biogenic amine.
Description
Technical Field
The invention relates to the technical field of food, in particular to a preparation method of a stinky mandarin fish semi-finished product.
Background
The smelly mandarin fish is also called smelly mandarin fish, barrel fresh fish and barrel fish, and the pickled fresh fish is one of the traditional famous huizhou vegetables, and the so-called pickled fresh in Anhuizhou region (one of Huangshan city in Jinan Anhui province) has the meaning of smelly in local.
The flavor mandarin fish smells smelly and tastes fragrant, the meat quality is fresh and tender, and the mandarin fish is mellow, smooth and tasty, and the original flavor of the mandarin fish is maintained. Is commonly named as smelly mandarin fish. The preparation method is unique, and the product has special flavor after being eaten.
The preparation method is characterized in that fresh mandarin fish is pickled in light salt water at the room temperature of about 25 ℃, the fresh mandarin fish is pickled in a wooden barrel, the belly of the mandarin fish is placed upwards and pressed by mountain green stones or river pebbles, and after six to seven days, the mandarin fish body emits odor-like and non-odor taste. Then putting the mixture into an oil pan for frying, matching with pork slices and bamboo shoot slices, and braising the mixture with soft fire until the soup is concentrated.
In the prior art, as traditional food, smelly mandarin fish can only be eaten at the moment, is influenced by the manual skill of a chef, has different taste and cannot realize industrialized standardized production.
Disclosure of Invention
In order to solve the problems, the invention provides a preparation method of a stinky mandarin fish semi-finished product which is produced in an industrialized and standardized way and has a special flavor.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a method for preparing semi-finished product of mandarin fish comprises killing mandarin fish, removing impurities, cleaning, pickling, cleaning again, frying in oil, cooling, concocting soup, vacuum packaging, and quick freezing.
Preferably, the cleaning step is specifically that the water on the surfaces of the mandarin fish skin and the fish meat after the mandarin fish is slaughtered and cleaned is sucked dry, and then the cleaning agent is used for rubbing and smearing the water on the surfaces of the mandarin fish skin and the fish meat; and (3) standing for a period of time, and treating the surfaces of the skin and the fish meat of the left mandarin fish with water mist at the temperature of 30-35 ℃.
Preferably, the cleaning agent consists of the following raw materials, namely sodium bicarbonate, citric acid, starch, flavourzyme and silicon dioxide, wherein the weight ratio of the sodium bicarbonate to the citric acid to the starch to the flavourzyme to the silicon dioxide is 1: (1-1.5): (0.5-0.7): (0.1-0.15): (0.2-0.5).
Preferably, in the cleaning step, the cleaning agent is kneaded and then stands for 3-4 hours.
Preferably, in the cleaning step, the weight of the cleaning agent on the surface of the fish skin is 4-6 wt% of the weight of the mandarin fish, and the weight of the cleaning agent on the surface of the fish meat is 3-4 wt% of the weight of the mandarin fish.
Preferably, the cooling step is carried out immediately after the oil treatment, at 0-5 ℃ and cooling.
Preferably, the pickling process is carried out by adopting a pickling material, wherein the pickling material comprises 1.4-1.7 wt% of salt, 0.2-0.6 wt% of chilli powder and 1.3-1.7 wt% of chicken essence based on the weight of the mandarin fish.
Preferably, the temperature in the pickling process is controlled to be 23-27 ℃, and the pickling time is 2-4 days.
Preferably, in the step of preparing the soup base, the soup base consists of lard oil, rapeseed oil, white sugar, chicken essence, monosodium glutamate, soy sauce, light soy sauce, oyster sauce, thick broad-bean sauce, diced bamboo shoots, diced carrot, green beans and soup stock.
Preferably, 3.2-3.7 kg of lard, 2.7-3.2 kg of rapeseed oil, 0.1-0.3 kg of white sugar, 0.5-0.8 kg of chicken essence, 0.25-0.50 kg of monosodium glutamate, 1.6-1.9 kg of soy sauce, 0.25-0.35 kg of light soy sauce, 0.10-0.18 kg of oyster sauce, 0.2-0.4 kg of thick broad-bean sauce, 6-10 kg of diced bamboo shoots, 4-7 kg of diced carrots and 3.5-5 kg of green beans are added into each 100kg of soup stock in the soup base.
The mandarin fish has compact meat quality and hard fish skin, and is difficult to taste when making smelly mandarin fish, so the pickling time of the smelly mandarin fish in the prior art is long, the production efficiency is low, and meanwhile, the fish body needs to be changed into a knife for better taste, the processing procedures are increased, and the condition of poor finished product appearance is easily caused. In the cleaning process of the smelly mandarin fish, firstly, a cleaning agent is adopted for treatment, wherein the cleaning agent contains sodium bicarbonate, citric acid, starch, flavourzyme and silicon dioxide, the starch can be attached to mucus on the surface of the mandarin fish skin, the mucus is removed in subsequent washing, the silicon dioxide can destroy the surface layer structure of the fish skin in the smearing and kneading process so as to provide convenience for pickling the pickling material in the next step, the pickling material can conveniently enter fish tissues through the fish skin, and meanwhile, the silicon dioxide can also scratch the surface of the fish meat on the surface of the fish meat so as to facilitate the pickling material to further enter the fish meat through the fish skin; in addition, the invention also adds the combination components including citric acid and sodium bicarbonate, and the two combination components can generate carbon dioxide gas after meeting water; and in the previous treatment, the silicon dioxide is rubbed and smeared on the surfaces of the fish skin and the fish meat to form micro cracks, so that the generated carbon dioxide gas can further expand the micro cracks, flavor enzymes can be favorably penetrated into the fish meat tissues, and a pickling material can be favorably penetrated into the fish meat tissues in the subsequent pickling process, so that the pickled fish meat has better and uniform flavor, the problem of heavy surface taste and light inner taste can not be caused, the pickling time can be shortened, and the production efficiency can be improved.
Therefore, the invention has the following beneficial effects:
(1) the invention can improve the flavor and taste of the smelly mandarin fish;
(2) the method avoids the situation of different tastes in the smelly mandarin fish after treatment;
(3) the method can shorten the pickling time of the smelly mandarin fish, simultaneously improve the contents of amino acid and fatty acid in the pickled smelly mandarin fish, and reduce the content of biogenic amine.
Detailed Description
The technical solution of the present invention will be further described with reference to the following embodiments.
It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In the present invention, all the equipments and materials are commercially available or commonly used in the industry, and the methods in the following examples are conventional in the art unless otherwise specified.
Example 1
A method for preparing semi-finished product of mandarin fish comprises killing mandarin fish, removing impurities, cleaning, pickling, cleaning again, frying in oil, cooling, concocting soup, vacuum packaging, and quick freezing.
The cleaning method comprises the following steps of (1) sucking water on the surfaces of the mandarin fish skin and the mandarin fish after slaughtering and impurity removal, kneading and smearing the water on the surfaces of the mandarin fish skin and the mandarin fish by using a cleaning agent, wherein the weight of the cleaning agent on the surfaces of the mandarin fish is 4wt%, and the weight of the cleaning agent on the surfaces of the mandarin fish is 3 wt%; standing for 3 hours, and treating the surfaces of the skin and the meat of the mandarin fish after standing by using water mist at the temperature of 30 ℃; the cleaning agent consists of the following raw materials, wherein the raw materials comprise sodium bicarbonate, citric acid, starch, flavourzyme and silicon dioxide, and the weight ratio of the sodium bicarbonate to the citric acid to the starch to the flavourzyme to the silicon dioxide is 1: 1: 0.5: 0.1: 0.2;
in the pickling process, a pickling material is adopted for pickling, wherein the pickling material comprises salt, chilli powder and chicken essence, and the salt is added in an amount of 1.4 wt%, the chilli powder is added in an amount of 0.2 wt% and the chicken essence is added in an amount of 1.3 wt% based on the weight of the mandarin fish; the temperature is controlled at 23 ℃ in the pickling process, the pickling time is 2 days, and stones are adopted for compaction during pickling;
in the secondary cleaning step, firstly, saline solution with the salt concentration of 5.5 wt% is adopted for washing, and then, clear water is adopted for washing;
in the frying step, frying is firstly carried out at 180 ℃ for 120 seconds, and then frying is carried out again at 200 ℃ for 90 seconds;
the cooling step is specifically that after the oil treatment, the mixture is immediately placed at 0 ℃ and cooled;
in the step of preparing the soup bases, every 100kg of soup bases in the soup bases are added with 3.2kg of lard, 2.7kg of rapeseed oil, 0.1kg of white sugar, 0.5kg of chicken essence, 0.25kg of monosodium glutamate, 1.6kg of soy sauce, 0.25kg of light soy sauce, 0.10kg of oyster sauce, 0.2kg of broad bean paste, 6kg of diced bamboo shoots, 4kg of diced carrots and 3.5kg of green beans; the weight ratio of the soup to the processed mandarin fish is 1: 1, blending and packaging.
Example 2
A method for preparing semi-finished product of mandarin fish comprises killing mandarin fish, removing impurities, cleaning, pickling, cleaning again, frying in oil, cooling, concocting soup, vacuum packaging, and quick freezing.
The cleaning step comprises the steps of sucking water on the surfaces of the mandarin fish skin and the mandarin fish after slaughtering and impurity removal, rubbing and coating the water on the surfaces of the mandarin fish skin and the mandarin fish by using a cleaning agent, wherein the weight of the cleaning agent on the surfaces of the mandarin fish is 5wt%, and the weight of the cleaning agent on the surfaces of the mandarin fish is 3.5 wt%; standing for 3.5 hours, and treating the surfaces of the skin and the meat of the mandarin fish after standing by using water mist at 33 ℃; the cleaning agent consists of the following raw materials, wherein the raw materials comprise sodium bicarbonate, citric acid, starch, flavourzyme and silicon dioxide, and the weight ratio of the sodium bicarbonate to the citric acid to the starch to the flavourzyme to the silicon dioxide is 1: 1.2: 0.6: 1.1: 0.3;
in the pickling process, a pickling material is adopted for pickling, wherein the pickling material comprises salt, chili powder and chicken essence, and the salt is added in an amount of 1.6 wt%, the chili powder is added in an amount of 0.4wt% and the chicken essence is added in an amount of 1.5 wt% based on the weight of the mandarin fish; the temperature is controlled at 25 ℃ in the pickling process, the pickling time is 3 days, and stones are adopted for compaction during pickling;
in the secondary cleaning step, firstly, saline solution with the salt concentration of 5.5 wt% is adopted for washing, and then, clear water is adopted for washing;
in the frying step, frying is firstly carried out at 180 ℃ for 120 seconds, and then frying is carried out again at 200 ℃ for 90 seconds;
the cooling step is specifically that after the oil treatment, the mixture is immediately placed at 0-4 ℃ and cooled;
in the step of preparing the soup bases, every 100kg of soup bases in the soup bases are added with 3.5kg of lard, 3.0kg of rapeseed oil, 0.2kg of white sugar, 0.7kg of chicken essence, 0.4kg of monosodium glutamate, 1.8kg of soy sauce, 0.3kg of light soy sauce, 0.15kg of oyster sauce, 0.3kg of broad bean paste, 8kg of diced bamboo shoots, 5kg of diced carrots and 4kg of green beans; the weight ratio of the soup to the processed mandarin fish is 1: 1, blending and packaging.
Example 3
A method for preparing semi-finished product of mandarin fish comprises killing mandarin fish, removing impurities, cleaning, pickling, cleaning again, frying in oil, cooling, concocting soup, vacuum packaging, and quick freezing.
The cleaning method comprises the following steps of (1) sucking water on the surfaces of the mandarin fish skin and the mandarin fish after slaughtering and impurity removal, kneading and smearing the water on the surfaces of the mandarin fish skin and the mandarin fish by using a cleaning agent, wherein the weight of the cleaning agent on the surfaces of the mandarin fish is 6wt%, and the weight of the cleaning agent on the surfaces of the mandarin fish is 4 wt%; standing for 4 hours, and treating the surfaces of the skin and the fish meat of the left mandarin fish with water mist at 35 ℃; the cleaning agent consists of the following raw materials, wherein the raw materials comprise sodium bicarbonate, citric acid, starch, flavourzyme and silicon dioxide, and the weight ratio of the sodium bicarbonate to the citric acid to the starch to the flavourzyme to the silicon dioxide is 1: 1.5: 0.7: 0.15: 0.5;
in the pickling process, a pickling material is adopted for pickling, wherein the pickling material comprises salt, chilli powder and chicken essence, and the salt is added in an amount of 1.7wt%, the chilli powder is added in an amount of 0.6wt% and the chicken essence is added in an amount of 1.7wt% based on the weight of the mandarin fish; the temperature is controlled at 27 ℃ in the pickling process, the pickling time is 4 days, and stones are adopted for compaction during pickling;
in the secondary cleaning step, firstly, saline solution with the salt concentration of 5.5 wt% is adopted for washing, and then, clear water is adopted for washing;
in the frying step, frying is firstly carried out at 180 ℃ for 120 seconds, and then frying is carried out again at 200 ℃ for 90 seconds;
the cooling step is specifically that after the oil treatment, the mixture is immediately placed at 5 ℃ and cooled;
in the step of preparing the soup bases, every 100kg of soup bases in the soup bases are added with 3.7kg of lard oil, 3.2kg of rapeseed oil, 0.3kg of white sugar, 0.8kg of chicken essence, 0.50kg of monosodium glutamate, 1.9kg of soy sauce, 0.35kg of light soy sauce, 0.18kg of oyster sauce, 0.4kg of broad bean paste, 10kg of diced bamboo shoots, 7kg of diced carrots and 5kg of green beans; the weight ratio of the soup to the processed mandarin fish is 1: 1, blending and packaging.
Comparative example 1
The other conditions were the same as in example 2 except that the cleaning step was carried out with room-temperature water without treatment with a cleaning agent.
Comparative example 2
The other conditions were the same as in comparative example 1 except that the salting time was extended to 9 days.
Comparative example 3
The other conditions were the same as in example 2 except that the washing step was not treated with a detergent but treated with the same amount of flavor enzyme as in example 2.
Comparative example 4
The other conditions were the same as in example 2 except that the cleaning agent used in the cleaning step contained only starch and flavourzyme.
And (3) effect detection:
the stinky mandarin fish prepared in the above examples 1 to 3 and comparative examples 1 to 4 were unpacked and steamed for 10 minutes, and then evaluated as follows:
1. removing bones of the steamed smelly mandarin fish and mincing the soup base, and detecting the contents of essential amino acids, essential fatty acids and biogenic amine;
2. sensory evaluation: separating fishbone from fish meat, randomly selecting 300 persons, evaluating taste and flavor,
evaluation criteria:
the taste and flavor are good: the fish meat has fine and smooth mouthfeel, and is mellow, tasty and uniform;
the mouthfeel or flavor is general: the fish meat has a non-delicate mouthfeel or a general but uniform taste;
poor mouthfeel or flavor: the taste is general and uneven.
And (3) effect detection results:
1. the content of essential amino acids is shown in table 1 below:
TABLE 1 essential amino acid content
As can be seen from the above description in Table 1, the odoriferous mandarin fish treated by the method of the present invention contains higher essential amino acids, the essential amino acid content is about 600mg/kg, and the content is more than twice of the essential amino acid content of the comparative example; compared with the comparative example 1, the embodiment 2 can know that the pickling effect can be improved after the cleaning agent is used for treating, so that the process of decomposing protein into amino acid is more sufficient; compared with the comparative example 1, the comparative example 2 shows that the content of the essential amino acid in the stinky mandarin fish can be increased by prolonging the curing time, and compared with the comparative example 2, the comparative example 2 shows that the cleaning agent has better effect on treatment; comparative example 3 it can be seen that the addition of flavor enzymes has a greater accelerating effect on the process of decomposing fish meat into essential amino acids, but the accelerating effect is inferior to the cleaning agent treatment of the present invention; comparative example 4 also allows conclusions to be drawn similar to comparative example 3.
2. The essential fatty acid content is shown in table 2 below:
TABLE 2 content of essential fatty acids
As can be seen from the above description in table 2, the odorous mandarin fish treated by the method of the present invention contains higher content of essential amino acids, wherein the linoleic acid content is 35% or more, the linolenic acid content is 1.35% or more, the EPA content is 2.0% or more, the DHA content is 2.5% or more, and the highest content is more than twice of the content of essential fatty acids of the comparative example; compared with the comparative example 1, the embodiment 2 can show that the essential fatty acid content in the final smelly mandarin fish is increased after the cleaning agent is treated; compared with the comparative example 1, the comparative example 2 shows that the content of essential fatty acid in the stinky mandarin fish can be increased by prolonging the curing time, and compared with the comparative example 2, the comparative example 2 shows that the cleaning agent has better effect on treatment; comparative example 3 shows that the addition of flavor enzyme has an accelerating effect on the increase process of essential fatty acids, but the accelerating effect is inferior to the cleaning agent treatment in the present invention; comparative example 4 also allows conclusions to be drawn similar to comparative example 3.
3. The biogenic amine content is shown in Table 3 below
As can be seen from the above Table 3, the stinky mandarin fish treated by the method of the present invention contains much lower content of biogenic amine; compared with the comparative example 1, the comparison of the example 2 shows that the content of the biogenic amine in the smelly mandarin fish is greatly reduced after the cleaning agent is used for treating the smelly mandarin fish; compared with the comparative example 1, the comparative example 2 can know that the biogenic amine content can be reduced by prolonging the curing time, but the effect is not obvious, and compared with the comparative example 2 and the example 2, the cleaning agent has better effect of reducing the biogenic amine content; comparative example 3 shows that the addition of flavor enzyme has an accelerating effect on the reduction of biogenic amine content, but the accelerating effect is inferior to the cleaning agent treatment in the present invention; comparative example 4 also allows conclusions to be drawn similar to comparative example 3.
4. Sensory evaluation results are shown in Table 4 below
TABLE 4 sensory evaluation results
As can be seen from the above description in table 4, the odor mandarin fish processed by the method has better sensory evaluation results, has better taste and flavor, mainly has finer meat quality and more uniform taste at each position in the fish meat, and does not have the problem that certain parts have heavy taste and certain parts have light taste; the main problem in comparative example 1 is that the taste is weak and the pickling is not tasty, comparative example 2 is slightly better than comparative example 1, but only slightly better and has long-off meat quality, comparative examples 3 and 4 have certain improvement in meat quality and better pickling effect, but have no small difference compared with examples 1 to 3 of the present invention.
It will be understood that modifications and variations can be made by persons skilled in the art in light of the above teachings and all such modifications and variations are intended to be included within the scope of the invention as defined in the appended claims.
Claims (10)
1. A preparation method of a stinky mandarin fish semi-finished product is characterized by comprising the following steps: comprises the steps of killing mandarin fish, removing impurities, cleaning, pickling, secondary cleaning, frying in oil, cooling, preparing soup bases, vacuum packaging and quick freezing.
2. The method for preparing semi-finished smelly mandarin fish as claimed in claim 1, wherein the method comprises the following steps:
the cleaning step is specifically that the water on the surfaces of the mandarin fish skin and the fish meat after the mandarin fish is slaughtered and cleaned is sucked dry, and then the cleaning agent is used for rubbing and smearing the water on the surfaces of the mandarin fish skin and the fish meat; and (3) standing for a period of time, and treating the surfaces of the skin and the fish meat of the left mandarin fish with water mist at the temperature of 30-35 ℃.
3. The method for preparing semi-finished smelly mandarin fish as claimed in claim 2, wherein the method comprises the following steps:
the cleaning agent is composed of the following raw materials of sodium bicarbonate, citric acid, starch, flavourzyme and silicon dioxide, wherein the weight ratio of the sodium bicarbonate to the citric acid to the starch to the flavourzyme to the silicon dioxide is 1: (1-1.5): (0.5-0.7): (0.1-0.15): (0.2-0.5).
4. The method for preparing semi-finished smelly mandarin fish as claimed in claim 2, wherein the method comprises the following steps:
in the cleaning step, the cleaning agent is kneaded and then stands for 3-4 hours.
5. The method for preparing semi-finished smelly mandarin fish as claimed in claim 1, wherein the method comprises the following steps:
in the cleaning step, the weight of the cleaning agent on the surface of the fish skin is 4-6 wt% of that of the mandarin fish, and the weight of the cleaning agent on the surface of the fish meat is 3-4 wt% of that of the mandarin fish.
6. The method for preparing semi-finished smelly mandarin fish as claimed in claim 1, wherein the method comprises the following steps:
the cooling step is specifically that after the oil treatment, the mixture is immediately placed at 0-5 ℃ and cooled.
7. The method for preparing semi-finished smelly mandarin fish as claimed in claim 1, wherein the method comprises the following steps:
the method comprises the following steps of pickling by adopting a pickling material, wherein the pickling material comprises salt, chilli powder and chicken essence, and the salt is added in an amount of 1.4-1.7 wt%, the chilli powder is added in an amount of 0.2-0.6 wt% and the chicken essence is added in an amount of 1.3-1.7 wt% based on the weight of the mandarin fish.
8. The method for preparing semi-finished stinky mandarin fish as claimed in claim 1 or 7, wherein the method comprises the following steps:
the temperature in the pickling process is controlled to be 23-27 ℃, and the pickling time is 2-4 days.
9. The method for preparing semi-finished smelly mandarin fish as claimed in claim 1, wherein the method comprises the following steps:
in the step of preparing the soup base, the soup base consists of lard oil, rapeseed oil, white sugar, chicken essence, monosodium glutamate, soy sauce, light soy sauce, oyster sauce, thick broad-bean sauce, diced bamboo shoots, diced carrot, green beans and soup stock.
10. The method for preparing a stinky mandarin fish semi-finished product as claimed in claim 9, wherein the method comprises the following steps:
the soup comprises, by weight, 3.2-3.7% of lard, 2.7-3.2% of rapeseed oil, 0.1-0.3% of white sugar, 0.5-0.8% of chicken essence, 0.25-0.50% of monosodium glutamate, 1.6-1.9% of soy sauce, 0.25-0.35% of light soy sauce, 0.10-0.18% of oyster sauce, 0.2-0.4% of thick broad-bean sauce, 6-10% of diced bamboo shoots, 4-7% of diced carrots, 3.5-5% of green beans and the balance of soup stock.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011166506.1A CN112369570A (en) | 2020-10-27 | 2020-10-27 | Preparation method of stinky mandarin fish semi-finished product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011166506.1A CN112369570A (en) | 2020-10-27 | 2020-10-27 | Preparation method of stinky mandarin fish semi-finished product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112369570A true CN112369570A (en) | 2021-02-19 |
Family
ID=74576720
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011166506.1A Pending CN112369570A (en) | 2020-10-27 | 2020-10-27 | Preparation method of stinky mandarin fish semi-finished product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112369570A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004242646A (en) * | 2003-02-12 | 2004-09-02 | Tokyo Univ Of Agriculture | Method for producing fermented fish sauce |
| CN105146590A (en) * | 2015-09-08 | 2015-12-16 | 浙江省海洋开发研究院 | Preparation method for canned tuna |
| CN106261999A (en) * | 2016-08-17 | 2017-01-04 | 郑州子非鱼食品有限公司 | A kind of processing method of quick-freezing sweet and sour the Yellow River Cyprinus carpio |
| CN106962824A (en) * | 2017-03-20 | 2017-07-21 | 舟山昌国食品有限公司 | A kind of instant hairtail vacuum oil-field food and production technology |
| CN110003990A (en) * | 2019-04-25 | 2019-07-12 | 南京巨鲨显示科技有限公司 | A kind of medical surface cleaning agent of microbiocidal and preparation method thereof |
| CN110613102A (en) * | 2019-10-24 | 2019-12-27 | 安徽省农业科学院农产品加工研究所 | Method for manufacturing instant stinky mandarin fish can |
| CN110810754A (en) * | 2019-11-27 | 2020-02-21 | 安徽省农业科学院水产研究所 | Method for preparing fresh-keeping stinky mandarin fish by adopting sectional fermentation |
-
2020
- 2020-10-27 CN CN202011166506.1A patent/CN112369570A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004242646A (en) * | 2003-02-12 | 2004-09-02 | Tokyo Univ Of Agriculture | Method for producing fermented fish sauce |
| CN105146590A (en) * | 2015-09-08 | 2015-12-16 | 浙江省海洋开发研究院 | Preparation method for canned tuna |
| CN106261999A (en) * | 2016-08-17 | 2017-01-04 | 郑州子非鱼食品有限公司 | A kind of processing method of quick-freezing sweet and sour the Yellow River Cyprinus carpio |
| CN106962824A (en) * | 2017-03-20 | 2017-07-21 | 舟山昌国食品有限公司 | A kind of instant hairtail vacuum oil-field food and production technology |
| CN110003990A (en) * | 2019-04-25 | 2019-07-12 | 南京巨鲨显示科技有限公司 | A kind of medical surface cleaning agent of microbiocidal and preparation method thereof |
| CN110613102A (en) * | 2019-10-24 | 2019-12-27 | 安徽省农业科学院农产品加工研究所 | Method for manufacturing instant stinky mandarin fish can |
| CN110810754A (en) * | 2019-11-27 | 2020-02-21 | 安徽省农业科学院水产研究所 | Method for preparing fresh-keeping stinky mandarin fish by adopting sectional fermentation |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101362717B1 (en) | Process for preparing smoked duck | |
| KR101832416B1 (en) | Method for manufacturing salted abalone viscera and salted abalone viscera by the method | |
| CN104939013A (en) | Braised food condiment, method for preparing braised foods and braised foods | |
| KR100698874B1 (en) | Spices pig ribs treated three spices sauces | |
| CN104757618A (en) | Fragrant and spicy caviar and production method thereof | |
| CN109170623A (en) | A kind of instant bagged Benben chicken and preparation method thereof | |
| CN106720457B (en) | Winter yin-work flavor oil, winter yin-work flavor sausage and preparation method thereof | |
| KR20170093416A (en) | Minor ingredients and a set comprising them for noodles and a preparation method thereof | |
| CN109588610B (en) | Preparation method of vegetarian meat mixed rice sauce | |
| KR101907615B1 (en) | The preparing method of kimchi | |
| CN106722408A (en) | A kind of preparation method for oppressing lobster tail | |
| KR102413725B1 (en) | Entrails andmanufacturing method thereof | |
| CN112369570A (en) | Preparation method of stinky mandarin fish semi-finished product | |
| KR20170004344A (en) | Method for preparing seasoning sauce for meat | |
| KR20160006322A (en) | Method for manufacturing cordyceps galbitang | |
| KR100826940B1 (en) | The method for making functional fishes and product thereof | |
| KR101515528B1 (en) | Kimchi comprising beef brisket stock and the preparing method of the same | |
| CN111357944A (en) | Low-cholesterol beefsteak and preparation method thereof | |
| CN107981237A (en) | A kind of production method of spicy diced chicken saute with green pepper | |
| KR101268156B1 (en) | Production Method of HwangTae Soy Paste JangAJji | |
| KR100725015B1 (en) | Manufacturing process of Kimchi with shrimp broth | |
| CN105581169A (en) | Making process of canned fish blocks with salt black beans | |
| KR102620592B1 (en) | cutlassfish stew manufacturing method | |
| KR102651872B1 (en) | Steak with minimal loss of juice and manufacturing method thereof | |
| KR100580761B1 (en) | Manufacturing process of kimchi with bone broth |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20210219 |
|
| WD01 | Invention patent application deemed withdrawn after publication |