CN112602899A - Method for making preserved fish - Google Patents
Method for making preserved fish Download PDFInfo
- Publication number
- CN112602899A CN112602899A CN202011168450.3A CN202011168450A CN112602899A CN 112602899 A CN112602899 A CN 112602899A CN 202011168450 A CN202011168450 A CN 202011168450A CN 112602899 A CN112602899 A CN 112602899A
- Authority
- CN
- China
- Prior art keywords
- basket
- fish
- fish blocks
- placing
- powder
- 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
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 76
- 238000000034 method Methods 0.000 title claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 17
- 239000003755 preservative agent Substances 0.000 claims abstract description 10
- 230000002335 preservative effect Effects 0.000 claims abstract description 10
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 9
- 238000004140 cleaning Methods 0.000 claims abstract description 9
- 235000008397 ginger Nutrition 0.000 claims abstract description 9
- 238000005554 pickling Methods 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 210000001835 viscera Anatomy 0.000 claims abstract description 5
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 3
- 239000006002 Pepper Substances 0.000 claims abstract description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 3
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 3
- 244000203593 Piper nigrum Species 0.000 claims abstract description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 3
- 229940057059 monascus purpureus Drugs 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 10
- 238000007789 sealing Methods 0.000 claims description 7
- 229940029982 garlic powder Drugs 0.000 claims description 6
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 4
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 4
- 239000011248 coating agent Substances 0.000 claims description 4
- 238000000576 coating method Methods 0.000 claims description 4
- 229940026314 red yeast rice Drugs 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- 238000000855 fermentation Methods 0.000 abstract description 11
- 230000004151 fermentation Effects 0.000 abstract description 11
- 240000002234 Allium sativum Species 0.000 abstract description 3
- 235000004611 garlic Nutrition 0.000 abstract description 3
- 235000007189 Oryza longistaminata Nutrition 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 241000255925 Diptera Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
Images
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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/32—Apparatus for preserving using solids
-
- 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
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for making preserved fish, which comprises the steps of removing heads, tails and viscera of the fish, cleaning, draining, adding salt, bruised ginger, minced garlic and minced dry pepper for pickling, adding red yeast powder for fermentation, putting the fish into a constant temperature box for pickling and fermentation, and covering the fish with a preservative film. The invention has convenient operation and good control of the pickling and fermentation temperature.
Description
Technical Field
The invention relates to the technical field of fish processing, in particular to a method for making preserved fish.
Background
The preserved fish is a lactobacillus fermented fish product with two thousand years history, and is popular in Hunan, Guangxi, Guizhou, Sichuan and other places of China. The fermented soybean milk is very popular with consumers because of the characteristics of strong fermentation flavor, sour and delicious taste, rich nutrition, easy digestion and absorption and the like. At present, the following defects exist in the process of processing the preserved fish: 1. the temperature is different, the fermentation time is different, and the fermentation condition is difficult to control; 2. in traditional salted fish preparation process, need put into the jar with the fish and ferment the troublesome poeration.
Disclosure of Invention
In view of the above-mentioned deficiencies of the prior art, the present invention provides a method for processing preserved fish.
In order to solve the technical problems, the invention adopts the following technical scheme.
A method for preparing preserved fish, comprising the steps of:
(1) removing heads, tails and viscera of fresh fishes, cleaning and draining water;
(2) uniformly smearing 2 to 4 kg of salt, 3 to 5 kg of ginger powder, 3 to 5 kg of garlic powder and 3 to 5 kg of dried chili powder on the surface of 100 kg of fish blocks in sequence;
(3) placing the fish blocks coated with the salt, the ginger powder, the garlic powder and the dried chili powder in a placing basket, sealing the placing basket with the fish blocks by using a preservative film, and pickling the placing basket in a thermostat at the temperature of 20-25 ℃ for 10-12 hours;
(4) washing the fish blocks in the step (3) by warm water at 25-35 ℃, and draining;
(5) uniformly coating 2 kg to 5 kg of red yeast powder on the fish blocks in the step (4);
(6) placing the fish blocks in a placing basket, sealing the placing basket with the fish blocks by adopting a preservative film, and fermenting in a thermostat with the temperature of 20-25 ℃ for 10-15 hours;
(7) cleaning the fish blocks in the step (6) with clear water for 2-3 times until red yeast rice on the fish blocks is cleaned, and draining;
(8) and (4) putting a proper amount of fresh rapeseed oil and dried pepper sections into the pot, and putting the fish blocks in the step (7) into the pot, and frying the fish blocks until the two sides of the fish blocks are golden yellow.
Preferably, the basket of placing that the fish fillet was placed includes interior basket, outer basket, and interior basket is placed outside the basket inside, and a plurality of sieve meshes have been seted up to interior basket bottom, and interior basket bottom is equipped with integrated into one piece's supporting seat, and the basket highly is higher than interior basket outside the outer basket.
The invention has the advantages that: a constant temperature box is adopted for pickling and fermentation, the temperature in the manufacturing process is controllable, and the pickling and fermentation time is short; the preservative film is adopted for wrapping and sealing, the operation is simple, the fish block deterioration caused by the fact that mosquitoes lay eggs in the pot can be prevented, and the complicated operation of putting the fish blocks into the jar for fermentation can be replaced; the adoption includes that the fish block is placed to the basket of placing by interior basket, outer basket, is convenient for drip the water of pickling out at the in-process of pickling.
Drawings
Fig. 1 is a schematic structural view of an inner basket for holding a basket according to the present invention.
Fig. 2 is a schematic structural view of an outer basket for holding a basket according to the present invention.
Fig. 3 is a schematic structural view of an inner basket and an outer basket for holding a basket according to the present invention.
Detailed Description
The present invention is further illustrated by the following examples.
Example 1
A method for preparing preserved fish comprises the following steps:
(1) removing heads, tails and viscera of fresh fishes, cleaning and draining water;
(2) uniformly smearing 4 kg of salt, 5 kg of ginger powder, 5 kg of garlic powder and 5 kg of dried chili powder on the surface of 100 kg of fish blocks in sequence;
(3) placing fish blocks coated with salt, bruised ginger, minced garlic and minced dried chili in a placing basket, wherein the placing basket for placing the fish blocks comprises an inner basket 1 and an outer basket 2, the inner basket 1 is placed inside the outer basket 2, a plurality of sieve holes 3 are formed in the bottom of the inner basket 1, an integrally formed supporting seat 4 is arranged at the bottom of the inner basket 1, the outer basket 2 is higher than the inner basket 1, two handles 5 convenient for transferring the placing basket are hinged to the front side and the rear side of the outer basket 2, the placing basket with the fish blocks is sealed by a preservative film, and the placing basket is placed in a constant temperature box at the temperature of 25 ℃ to be pickled for 10 hours;
(4) washing the fish blocks in the step (3) with warm water at 25 ℃, and draining;
(5) uniformly coating 5 kg of red rice powder on the fish blocks in the step (4);
(6) placing the fish blocks in a placing basket, sealing the placing basket with the fish blocks by adopting a preservative film, and placing the placing basket in a thermostat with the temperature of 25 ℃ for fermentation for 10 hours;
(7) cleaning the fish blocks in the step (6) with clear water for 3 times until red yeast rice on the fish blocks is cleaned, and draining;
(8) and (3) putting a proper amount of fresh rapeseed oil and dried chili segments into the pot, putting the fish blocks in the step (7), and frying the fish blocks until the two surfaces of the fish blocks are golden yellow.
Example two
A method for preparing preserved fish comprises the following steps:
(1) removing heads, tails and viscera of fresh fishes, cleaning and draining water;
(2) uniformly smearing 2 kg of salt, 3 kg of ginger powder, 3 kg of garlic powder and 3 kg of dried chili powder on the surface of 100 kg of fish blocks in sequence;
(3) placing fish blocks coated with salt, bruised ginger, minced garlic and minced dried chili in a placing basket, wherein the placing basket for placing the fish blocks comprises an inner basket 1 and an outer basket 2, the inner basket 1 is placed inside the outer basket 2, a plurality of sieve holes 3 are formed in the bottom of the inner basket 1, an integrally formed supporting seat 4 is arranged at the bottom of the inner basket 1, the outer basket 2 is higher than the inner basket 1, two handles 5 convenient for transferring the placing basket are hinged to the front side and the rear side of the outer basket 2, the placing basket with the fish blocks is sealed by a preservative film, and the placing basket is placed in a constant temperature box at the temperature of 25 ℃ to be pickled for 10 hours;
(4) washing the fish blocks in the step (3) with warm water at 25 ℃, and draining;
(5) uniformly coating 5 kg of red rice powder on the fish blocks in the step (4);
(6) placing the fish blocks in a placing basket, sealing the placing basket with the fish blocks by adopting a preservative film, and placing the placing basket in a thermostat with the temperature of 25 ℃ for fermentation for 10 hours;
(7) cleaning the fish blocks in the step (6) with clear water for 3 times until red yeast rice on the fish blocks is cleaned, and draining;
and (3) putting a proper amount of fresh rapeseed oil and dried chili segments into the pot, putting the fish blocks in the step (7), and frying the fish blocks until the two surfaces of the fish blocks are golden yellow.
Claims (2)
1. A method for preparing preserved fish, comprising the steps of:
removing heads, tails and viscera of fresh fishes, cleaning and draining water;
uniformly smearing 2 to 4 kg of salt, 3 to 5 kg of ginger powder, 3 to 5 kg of garlic powder and 3 to 5 kg of dried chili powder on the surface of 100 kg of fish blocks in sequence;
placing the fish blocks coated with the salt, the ginger powder, the garlic powder and the dried chili powder in a placing basket, sealing the placing basket with the fish blocks by using a preservative film, and pickling the placing basket in a thermostat at the temperature of 20-25 ℃ for 10-12 hours;
washing the fish blocks in the step (3) by warm water at 25-35 ℃, and draining;
uniformly coating 2 kg to 5 kg of red yeast powder on the fish blocks in the step (4);
placing the fish blocks in a placing basket, sealing the placing basket with the fish blocks by adopting a preservative film, and fermenting in a thermostat with the temperature of 20-25 ℃ for 10-15 hours;
cleaning the fish blocks in the step (6) with clear water for 2-3 times until red yeast rice on the fish blocks is cleaned, and draining;
and (4) putting a proper amount of fresh rapeseed oil and dried pepper sections into the pot, and putting the fish blocks in the step (7) into the pot, and frying the fish blocks until the two sides of the fish blocks are golden yellow.
2. The method of claim 1, wherein the basket for holding the fish blocks comprises an inner basket and an outer basket, the inner basket is placed inside the outer basket, the bottom of the inner basket has a plurality of holes, the bottom of the inner basket has an integrally formed supporting seat, and the outer basket is higher than the inner basket.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011168450.3A CN112602899A (en) | 2020-10-28 | 2020-10-28 | Method for making preserved fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011168450.3A CN112602899A (en) | 2020-10-28 | 2020-10-28 | Method for making preserved fish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112602899A true CN112602899A (en) | 2021-04-06 |
Family
ID=75225681
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011168450.3A Pending CN112602899A (en) | 2020-10-28 | 2020-10-28 | Method for making preserved fish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112602899A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1159895A (en) * | 1996-03-19 | 1997-09-24 | 聂嵘 | Method for preparing preserved fish |
| KR20000053810A (en) * | 2000-04-14 | 2000-09-05 | 김유성 | Manufacturing Method of Ssam Chop |
| CN102038219A (en) * | 2010-11-26 | 2011-05-04 | 中南林业科技大学 | Method for processing fermented fish |
| CN105361014A (en) * | 2015-12-09 | 2016-03-02 | 湖南省农产品加工研究所 | Solid-state fermentation pickled fishes and preparation method thereof |
| CN109170966A (en) * | 2018-08-01 | 2019-01-11 | 张洪 | A kind of potato washing is with screening draining basket device |
-
2020
- 2020-10-28 CN CN202011168450.3A patent/CN112602899A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1159895A (en) * | 1996-03-19 | 1997-09-24 | 聂嵘 | Method for preparing preserved fish |
| KR20000053810A (en) * | 2000-04-14 | 2000-09-05 | 김유성 | Manufacturing Method of Ssam Chop |
| CN102038219A (en) * | 2010-11-26 | 2011-05-04 | 中南林业科技大学 | Method for processing fermented fish |
| CN105361014A (en) * | 2015-12-09 | 2016-03-02 | 湖南省农产品加工研究所 | Solid-state fermentation pickled fishes and preparation method thereof |
| CN109170966A (en) * | 2018-08-01 | 2019-01-11 | 张洪 | A kind of potato washing is with screening draining basket device |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102599549B (en) | Method for preparing non-fried instant freshwater fish | |
| CN101946917B (en) | Method for preparing shrimp soft can | |
| CN103829281B (en) | A kind of preparation method of high-moisture seasoning prawn | |
| CN106722413A (en) | A kind of processing method of the instant cray of garlic taste | |
| CN105211930A (en) | A kind of smoke instant abalone and processing method thereof | |
| CN105595227A (en) | Grain flavored preserved fish and processing method thereof | |
| CN101810346A (en) | Method for puffing fishes | |
| CN101507515A (en) | Preparation method of instant scallop | |
| CN108813438B (en) | Processing method of quick-frozen seasoned hairy crabs | |
| CN104351709A (en) | Preparation method of pickled beans | |
| CN104026641A (en) | Preparation method of tea-flavor instant grass carp | |
| CN104172287A (en) | Processing technique of wine macerated pseudosciaena crocea food | |
| CN102919902B (en) | Processing method of soft baked mussels | |
| CN105595226A (en) | Grain flavored preserved roasted fish and processing method thereof | |
| CN102640942B (en) | Making method of pickled soft-shelled turtle | |
| CN104366596A (en) | Ready-to-eat razor clam with mustard and making method thereof | |
| CN103976120A (en) | Preparation method of preserved persimmon fruits | |
| CN103392784A (en) | Making process of canned solid pack apple | |
| CN105661353A (en) | Roast duck in flavor of cured meat and wine lees and processing method of roast duck | |
| CN112602899A (en) | Method for making preserved fish | |
| CN103719940B (en) | The preparation method of canned fish | |
| CN105747142A (en) | Processing method of roasted shrimps | |
| CN102948825B (en) | Processing method of instant dried scallop | |
| CN114514990A (en) | Canned hairtail and preparation method thereof | |
| CN113854521A (en) | Preparation method of low-salt pickles |
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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210406 |